Effect of Ingredients and High Pressure Processing Technology on Oyster Sauce Qualities
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Abstract
The effect of oyster extract (9 - 30%), corn flour (2 - 5%) and sugar (8 - 12%) on the rheological properties of oyster sauce and sensory acceptance evaluation were investigated. The rheological properties of oyster sauce with different ratios of ingredients were both Herschel Bulkley and shear thinning behavior. The increasing ratio of corn flour increased the consistency coefficient but decreased yield stress and flow behavior index. The rheological properties of oyster sauce containing the oyster extract: corn flour: sugar equaled to 9.00:3.50:11.50 and 19.50:3.50:11.50 by weight were the most similar properties to the commercial oyster sauce, and the sensory acceptance scores of both formulations were not significantly different (p > 0.05). The effect of high pressure processing (HPP) conditions, 2 high pressure levels (400 and 600 MPa) and 2 holding times (10 and15 minutes), on the rheological properties and amylase activity in oyster sauce (9% oyster extract) was evaluated. The results revealed that both pressure levels and holding times did not significantly affect the rheological properties and amylase activity in oyster sauce. Therefore, the pasteurization at 400 MPa for 10 minutes is sufficient for pasteurization of oyster sauce by high pressure technology.
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References
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