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The Quality Characteristics of Sauce Made with Shrimp or Crab

이경임   (양산대학 호텔조리과UU0000924  );
  • 초록

    The purpose of this study was to evaluate sensory characteristics, and to investigate nutrients and taste compounds in sauce made with shrimp or crab. Shrimp sauce fumed out to have better appearance, color, flavor and texture, and the taste of crab sauce was more excellent. In three kinds of shrimp sauces made with different thickeners, sauces used with rice and roux were evaluated to have a good taste and flavor. The major amino acids were -aminobutyric acid, alanine, ${\alpha}$ -aminoadipic acid and citruline in shrimp sauce, and taurine, alanine, ${\alpha}$ -aminoadipic acid and citruline in crab sauce. The major fatty acids of both samples were palmitic acid and oleic acid, and also palmitoleic acid and linoleic acid were much detected in shrimp and crab sauce. The content of crude protein was 1.62∼2.44%, and that of crude lipid was 0.92∼1.52% in the two sauces. The major minerals were potassium and sodium in shrimp and crab sauce.


  • 주제어

    Sauce .   shrimp .   crab .   sensory characteristics .   taste compounds.  

  • 참고문헌 (20)

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  • 이 논문을 인용한 문헌 (13)

    1. Kim, Hae-Young ; Kong, Hee-Jung 2006. "Development of Calcium Enriched Menu for the Aged" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 21(6): 670~678     
    2. Yoon Hyang-Sik ; Joo Seon-Jong ; Kim Ki-Sik ; Kim Sook-Jeong ; Kim Sung-Soo ; Oh Moon-Hun 2006. "Quality Characteristics of Pork Cutlet Sauce Added with Rice Soybean Paste Powder" 한국식품저장유통학회지 = Korean journal of food preservation, 13(4): 472~476     
    3. Lee, Jung-Ae ; Shin, Young-Ja ; Park, Geum-Soon 2007. "Quality Characteristics of Brown Sauce with Added Apricot During Storage" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 23(6): 877~883     
    4. Kim, Hae-Young 2007. "Assessment of Microbial Quality on the Preparation of Stir-Fried Dried-Shrimp with Garlic stems in the Meal Service Operation for the Elderly" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 22(4): 441~448     
    5. Choi, Soon-Nam ; Chung, Nam-Yong 2009. "The Quality and Sensory Characteristics of Cashew Dressing" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 25(1): 39~44     
    6. Cho, Hee-Sook ; Kim, Kyung-Hee 2009. "Assessment of Quality Characteristics of Dried Shrimp Noodles for Elderly Foodservice Operations" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 25(3): 267~274     
    7. Choi, Soo-Keun ; Kim, Dong-Seok 2010. "Physiological and Sensory Characteristics of Brown Stock Depending on Salt Content" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 26(5): 665~675     
    8. Shin, Kyung-Eun ; Choi, Soo-Keun ; Kim, Dong-Seok 2011. "Quality and Sensory Characteristics of Salad Dressing Prepared from Soy Powder Gochujang" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 21(2): 235~242     
    9. Chang, Kyung-Ho ; Cho, Kyung-Hoon ; Kang, Min-Kyung 2012. "Optimization of the Preparation Conditions and Quality Characteristics of Sweet Pumpkin-Doenjang Sauce" 한국식품저장유통학회지 = Korean journal of food preservation, 19(4): 492~500     
    10. Park, Ki-Bong ; Kwon, Sun-Yong ; Moon, Jong-Hee 2015. "Quality Characteristics of Aronia (Aronia melanocarpa) Juice added Yogurt Dressing" Culinary science & hospitality research = 한국조리학회지, 21(6): 206~217     
    11. 2015. "" Korean journal for food science of animal resources = 한국축산식품학회지, 35(2): 232~239     
    12. Cho, In-Sook ; Jin, Hyun-Hee ; Lee, Seung-Joo 2015. "A Study on the Optimization of Green Kiwi and Gold Kiwi Puree Mixing Ratio for the Best French Kiwi Dressing" 한국조리학회지 = The Korean journal of culinary research, 21(4): 16~28     
    13. Choi, Soon-Nam ; Chung, Nam-Yong 2015. "Quality and Sensory Characteristics of Cashew Dressing Added with Paprika Juice" 대한영양사협회 학술지 = Journal of the Korean dietetic association, 21(1): 1~10     

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