Development and quality evaluation of small rock oyster sauce from Saccostrea spp.

IF 0.6 Q4 FISHERIES Journal of Fisheries Pub Date : 2020-07-15 DOI:10.17017/j.fish.156
J. Sorio, Jedith C. Sorio, Josie Manoza, Andrei Gonzales, Ave Lalaguna
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引用次数: 2

Abstract

Small rock oyster (Saccostrea spp.) are abundant in the Province of Samar and presently there is no oyster sauce produced from this species available in the Philippine markets. Hence, this study aimed to produce small rock oyster sauce at different concentrations (i.e. 70, 80 and 90%; treatments 1–3) and investigated their microbial and sensorial qualities. Based on the result of the overall acceptability of sensory evaluation, treatment 1 containing 70% of small rock oyster extract showed no significant difference with the control commercial oyster sauce suggesting that the treatment 1 is the most acceptable product. There is no microbiological standard limit for fermented fishery products in the Philippines. The total plate counts of the treatments ranged from 3.64 to 4.62 log CFU ml–1. Halophilic bacteria were present in all treatments, ranging from 3.49 – 4.67 log CFU ml–1. Also, lactic acid bacteria were detected in all treatments, ranged from 1.75 – 3.07 CFU ml–1. This study concludes that the small rock oyster sauce produced locally can compete with the available commercial oyster sauces in the market.
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小岩蚝油的研制及品质评价。
小岩牡蛎(Saccostrea spp.)在萨马省非常丰富,目前菲律宾市场上还没有这种牡蛎生产的蚝油。因此,本研究旨在生产不同浓度(即70%、80%和90%)的小岩蚝油;处理1-3),并研究其微生物和感官品质。从感官评价的总体可接受度来看,含70%小岩牡蛎提取物的处理1与对照市售蚝油无显著差异,说明处理1是最可接受的产品。菲律宾对发酵水产品没有微生物标准限制。处理的总平板计数范围为3.64 ~ 4.62 log CFU ml-1。在所有处理中均存在嗜盐菌,范围为3.49 - 4.67 log CFU ml-1。此外,在所有处理中均检测到乳酸菌,范围为1.75 - 3.07 CFU ml-1。本研究的结论是,本地生产的小岩蚝油可以与市场上现有的商业蚝油竞争。
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审稿时长
8 weeks
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