Processing optimization and quality assessment for the innovative product of canned soybean paste oyster

• Autor(a) principal: LI,Kaiqiang
• Data de Publicação: 2022
• Outros Autores: ZHANG,Zhixin, YE,Hongru, REN,Wenwen, HUANG,Luqiang, CHEN,Huibin
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101401
• topic: oyster; soybean paste; process optimization; volatile compounds

Abstract Oysters have high nutritional value but are rare in processing products. In this study, we developed an innovative product of oyster combined with soybean paste. The processing conditions and flavoring formulations of canned oysters were optimized using orthogonal experiments. Headspace solid-phase microextraction (HP-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was applied to evaluate the volatile compounds related to the aroma. The results showed that the optimal canned oyster was oyster dried at 90 °C for 20 min and oil-fried at 150 °C for 6 min with the adding flavoring formula of 20% soybean paste, 0.5% vinegar, and 0.01% I+G (disodium 5'-presenting nucleotide) based on the weight of oyster. Canned soybean paste oysters enrich volatile components related to aroma including 2-octanol, 2-furanmethanol, benzaldehyde, and 2-pentylfuran. The canned soybean paste oyster is a high-valued nutrient including protein, fat, zinc, and taurine. This study will provide processing conditions for favorite instant processed oysters with soybean paste supplementary and deep insight into the flavor formation.