Use of Papain and Bromelin in the Production of Oyster Sauce

Authors

  • Pranisa Chuapoehuk Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.
  • Nongnuch Raksakulthai Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.

Abstract

Minces oyster meat was hydrolyzed using papain and bromelin at the concentrations of 0, 0.1, 0.3, 0.5 and 0.7%. It was found that 0.7% papain or 0.3% bromelin yielded the highest soluble nitrogen in the hydrolyzates. The proximate composition of the oyster sauce prepared from 0.7% papain or 0.3% bromelin hydrolyzates appeared to be similar. The acceptability scores of the two prepared sauces were not significantly different. The preference scores of stirred fried Chinese watercrest with the prepared oyster sauce were higher than the sample with the commercial oyster sauce (P ≤ 0.05).

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Published

1991-03-31

How to Cite

Pranisa Chuapoehuk, and Nongnuch Raksakulthai. 1991. “Use of Papain and Bromelin in the Production of Oyster Sauce”. Agriculture and Natural Resources 25 (1). Bangkok, Thailand:65-74. https://li01.tci-thaijo.org/index.php/anres/article/view/241905.

Issue

Vol. 25 No. 1 (1991): January-March

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.