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

LI, Kaiqiang; ZHANG, Zhixin; YE, Hongru; REN, Wenwen; HUANG, Luqiang; CHEN, Huibin

doi:10.1590/fst.93622

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Food Science and Technology

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.93622 copy

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

Keywords:
oyster; soybean paste; process optimization; volatile compounds

Levels	Factors
Levels	Soybean paste (%)	I + G (%)	Vinegar (%)
1	15	0	0.3
2	20	0.01	0.5
3	25	0.02	0.7

Attribute	Description	Score
Attribute	Description	Unaccepted (0)	Well content (10)
Plumpness	How well-rounded and full in form oyster meat is (visual)	wrinkled	plump
Salty	Taste estimated by sodium salts, such as NaCl	Overly salty	Moderate salty
Sweet	Taste stimulated by sucrose and other sugars	Overly sweet	Moderate sweet
Firmness	Refer to the consistency of how soft and the how firm resistance the (mouth) oyster meat	Soft and rotten	Firm and whippy
Color	Refer to the color and shine of oyster meat (in visual)	Overfocus or over white	Slightly golden, shiny
Scent	Relating to characteristics to flavor like seaweed(flavor)	No significant fragrance	Strong fragrance
Fishy	Relating to the smell of fish	Serious fishy smell	No obvious fishy smell
Sour	The taste is stimulated by acids, such as citric, malic, phosphoric, etc. (flavor) the in mouth)	Overly sour	No sour
Tangy	Having a strong, tart, pleasantly stimulating flavor	Stronger smell	Moderate smell
Bitter	The taste is stimulated by substances such as caffeine and hop bitters (flavor)	Stronger bitter	No bitter

Run	Variable conditions				Sensory score
Run	Soybean paste %	I+G %	Vinegar %	Blank	Sensory score
1	1(15)	1(0)	1(0.3)	1	82.34
2	1	2(0.01)	2(0.5)	2	83.53
3	1	3(0.02)	3(0.7)	3	83.21
4	2(20)	1	2	3	85.78
5	2	2	3	1	86.14
6	2	3	1	2	85.16
7	3(25)	1	3	2	85.32
8	3	2	1	3	84.76
9	3	3	2	1	84.05
K₁	248.09	253.45	252.26	252.53
K₂	257.08	254.43	253.36	254.01
K₃	254.14	252.42	254.67	253.75
K₁/3	82.69	84.48	84.09	84.18
K₂/3	85.69	84.81	84.45	84.67
K₃/3	84.71	84.14	84.89	84.58
Range	2.99	0.67	0.80	0.49

No	Volatile compounds	Total area (%)^a a Total area (%) of volatile compound for two Canned oyster samples. ND represent not detectable.		Odor description	References
No	Volatile compounds	COSP	CO	Odor description	References
	Alcohols
1	1-Pentanol	0.21 ± 0.00	0.86 ± 0.31	Green, wax, roasted	(Giri et al., 2010aGiri, A., Osako, K., & Ohshima, T. (2010a). Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chemistry, 120(2), 621-631. http://dx.doi.org/10.1016/j.foodchem.2009.10.036. http://dx.doi.org/10.1016/j.foodchem.200... )
2	2-Octanol	26.90 ± 3.59	ND
3	1-Octen-3-ol	0.99 ± 0.07	0.68 ± 0.21	Fishy, grassy, rose and hay aroma, mushroom	(Zhang et al., 2010Zhang, Y., Li, X., Lo, C. K., & Guo, S. T. (2010). Characterization of the volatile substances and aroma components from traditional soypaste. Molecules (Basel, Switzerland), 15(5), 3421-3427. http://dx.doi.org/10.3390/molecules15053421. PMid:20657491. http://dx.doi.org/10.3390/molecules15053... )
4	Linalool	0.16 ± 0.00	ND
5	1-Octanol	0.17 ± 0.02	ND	Citrus, sweet orange, sweet floral, green incense	(Zhang et al., 2010Zhang, Y., Li, X., Lo, C. K., & Guo, S. T. (2010). Characterization of the volatile substances and aroma components from traditional soypaste. Molecules (Basel, Switzerland), 15(5), 3421-3427. http://dx.doi.org/10.3390/molecules15053421. PMid:20657491. http://dx.doi.org/10.3390/molecules15053... )
6	2-furanmethanol	9.42 ± 0.62	ND	Cameral, sweet, bitter, and spicy smell	(Zhang et al., 2010Zhang, Y., Li, X., Lo, C. K., & Guo, S. T. (2010). Characterization of the volatile substances and aroma components from traditional soypaste. Molecules (Basel, Switzerland), 15(5), 3421-3427. http://dx.doi.org/10.3390/molecules15053421. PMid:20657491. http://dx.doi.org/10.3390/molecules15053... )
7	3-methyl-1-propanol	0.09 ± 0.01	ND	Raw potato	(Giri et al., 2010aGiri, A., Osako, K., & Ohshima, T. (2010a). Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chemistry, 120(2), 621-631. http://dx.doi.org/10.1016/j.foodchem.2009.10.036. http://dx.doi.org/10.1016/j.foodchem.200... )
8	Phenylethyl alcohol	1.01 ± 0.07	0.36 ± 0.11	Honey, rosy	(Giri et al., 2010aGiri, A., Osako, K., & Ohshima, T. (2010a). Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chemistry, 120(2), 621-631. http://dx.doi.org/10.1016/j.foodchem.2009.10.036. http://dx.doi.org/10.1016/j.foodchem.200... )
9	Ethanol	ND	9.23 ± 1.09	Alcoholic, bread dough	(Giri et al., 2010aGiri, A., Osako, K., & Ohshima, T. (2010a). Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chemistry, 120(2), 621-631. http://dx.doi.org/10.1016/j.foodchem.2009.10.036. http://dx.doi.org/10.1016/j.foodchem.200... )
10	Propanol	ND	1.6 ± 0.17	Plastic, musty	(Giri et al., 2010aGiri, A., Osako, K., & Ohshima, T. (2010a). Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chemistry, 120(2), 621-631. http://dx.doi.org/10.1016/j.foodchem.2009.10.036. http://dx.doi.org/10.1016/j.foodchem.200... )
11	1-Pentanol-4-methyl	ND	0.91 ± 0.24
	Aldehydes
12	Pentanal	0.65 ± 0.33	0.47 ± 0.00	Almond, malt, pungent	(Kaseleht et al., 2011Kaseleht, K., Leitner, E., & Paalme, T. (2011). Determining aroma-active compounds in Kama flour using SPME-GC/MS and GC-olfactometry. Flavour and Fragrance Journal, 26(2), 122-128. http://dx.doi.org/10.1002/ffj.2032. http://dx.doi.org/10.1002/ffj.2032... )
13	Hexanal	0.65 ± 0.09	1.17 ± 0.00	Fishy, Grassy	(Giri et al., 2010aGiri, A., Osako, K., & Ohshima, T. (2010a). Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chemistry, 120(2), 621-631. http://dx.doi.org/10.1016/j.foodchem.2009.10.036. http://dx.doi.org/10.1016/j.foodchem.200... )
14	Heptanal	0.95 ± 0.09	ND	Fishy, oily, fatty, sweet, nutty	(Giri et al., 2010aGiri, A., Osako, K., & Ohshima, T. (2010a). Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chemistry, 120(2), 621-631. http://dx.doi.org/10.1016/j.foodchem.2009.10.036. http://dx.doi.org/10.1016/j.foodchem.200... )
15	2-Hexenal	0.11 ± 0.03	ND	Bitter, almond	(Giri et al., 2010aGiri, A., Osako, K., & Ohshima, T. (2010a). Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chemistry, 120(2), 621-631. http://dx.doi.org/10.1016/j.foodchem.2009.10.036. http://dx.doi.org/10.1016/j.foodchem.200... )
16	Octanal	2.19 ± 0.04	ND	Fatty, nutty	(Giri et al., 2010aGiri, A., Osako, K., & Ohshima, T. (2010a). Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chemistry, 120(2), 621-631. http://dx.doi.org/10.1016/j.foodchem.2009.10.036. http://dx.doi.org/10.1016/j.foodchem.200... )
17	Nonanal	1.86 ± 0.13	ND	Green, fatty	(Giri et al., 2010aGiri, A., Osako, K., & Ohshima, T. (2010a). Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chemistry, 120(2), 621-631. http://dx.doi.org/10.1016/j.foodchem.2009.10.036. http://dx.doi.org/10.1016/j.foodchem.200... )
18	(E)2-Octenal	0.43 ± 0.02	ND	Dirty, stale, dry-cured ham	(Whetstine et al., 2005Whetstine, M. E. C., Cadwallader, K. R., & Drake, M. (2005). Characterization of aroma compounds responsible for the rosy/floral flavor in cheddar cheese. Journal of Agricultural and Food Chemistry, 53(8), 3126-3132. http://dx.doi.org/10.1021/jf048278o. PMid:15826069. http://dx.doi.org/10.1021/jf048278o... )
19	3-Methy-propanal	0.25 ± 0.07	ND	Meaty, potato	(Giri et al., 2010a)Giri, A., Osako, K., & Ohshima, T. (2010a). Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chemistry, 120(2), 621-631. http://dx.doi.org/10.1016/j.foodchem.2009.10.036. http://dx.doi.org/10.1016/j.foodchem.200...
20	Furfural	2.70 ± 0.38	ND	Sweet	(Zhang et al., 2010Zhang, Y., Li, X., Lo, C. K., & Guo, S. T. (2010). Characterization of the volatile substances and aroma components from traditional soypaste. Molecules (Basel, Switzerland), 15(5), 3421-3427. http://dx.doi.org/10.3390/molecules15053421. PMid:20657491. http://dx.doi.org/10.3390/molecules15053... )
21	Decanal	2.90 ± 0.10	ND	Gas, stewed, gravy	(Machiels et al., 2003Machiels, D., van Ruth, S. M., Posthumus, M. A., & Istasse, L. (2003). Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats. Talanta, 60(4), 755-764. http://dx.doi.org/10.1016/S0039-9140(03)00133-4. PMid:18969100. http://dx.doi.org/10.1016/S0039-9140(03)... )
22	Benzaldehyde	3.90 ± 0.38	ND	Bitter almond, burnt sugar, fruit	(Zhang et al., 2010Zhang, Y., Li, X., Lo, C. K., & Guo, S. T. (2010). Characterization of the volatile substances and aroma components from traditional soypaste. Molecules (Basel, Switzerland), 15(5), 3421-3427. http://dx.doi.org/10.3390/molecules15053421. PMid:20657491. http://dx.doi.org/10.3390/molecules15053... )
23	(E)2-Nonenal	0.18 ± 0.02	ND
24	5-Hydroxymenthyl-2-furaldehyde	0.17 ± 0.00	ND
25	Phenylethanoid	2.06 ± 0.23	ND
26	Myrtanal	0.19 ± 0.09	ND
	Esters
27	Octanoic acid ethyl ester	0.11 ± 0.00	ND	Brandy aroma, wax incense, fruit	(Zhang et al., 2010Zhang, Y., Li, X., Lo, C. K., & Guo, S. T. (2010). Characterization of the volatile substances and aroma components from traditional soypaste. Molecules (Basel, Switzerland), 15(5), 3421-3427. http://dx.doi.org/10.3390/molecules15053421. PMid:20657491. http://dx.doi.org/10.3390/molecules15053... )
28	Furfuryl acetate	0.61 ± 0.02	ND
29	Methyl salicylate	0.09 ± 0.02	ND
30	Ethyl phenylacetate	0.12 ± 0.00	ND	Strong and sweet fragrance of honey	(Zhang et al., 2010Zhang, Y., Li, X., Lo, C. K., & Guo, S. T. (2010). Characterization of the volatile substances and aroma components from traditional soypaste. Molecules (Basel, Switzerland), 15(5), 3421-3427. http://dx.doi.org/10.3390/molecules15053421. PMid:20657491. http://dx.doi.org/10.3390/molecules15053... )
31	Ethyl palmitate	0.19 ± 0.00	ND	Incense wax smell, butter aroma	(Zhang et al., 2010Zhang, Y., Li, X., Lo, C. K., & Guo, S. T. (2010). Characterization of the volatile substances and aroma components from traditional soypaste. Molecules (Basel, Switzerland), 15(5), 3421-3427. http://dx.doi.org/10.3390/molecules15053421. PMid:20657491. http://dx.doi.org/10.3390/molecules15053... )
	Acids
32	Acetic acid	0.12 ± 0.02	0.99 ± 0.64	Pungent, vinegar like	(Niu et al., 2011Niu, Y., Zhang, X., Xiao, Z., Song, S., Eric, K., Jia, C., Yu, H.,& Zhu, J. (2011). Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry, and their correlation with sensory attributes. Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences, 879(23), 2287-2293. http://dx.doi.org/10.1016/j.jchromb.2011.06.015. PMid:21727038. http://dx.doi.org/10.1016/j.jchromb.2011... )
33	Guanidine acetic acid	0.13 ± 0.01	ND
	Phenols
34	Guaiacol	0.13 ± 0.00	ND	Aromatic smell, burnt, smoky	(Zhang et al., 2010Zhang, Y., Li, X., Lo, C. K., & Guo, S. T. (2010). Characterization of the volatile substances and aroma components from traditional soypaste. Molecules (Basel, Switzerland), 15(5), 3421-3427. http://dx.doi.org/10.3390/molecules15053421. PMid:20657491. http://dx.doi.org/10.3390/molecules15053... )
35	Phenol	0.15 ± 0.04	ND	Special smell, sweet smell,	(Zhang et al., 2010Zhang, Y., Li, X., Lo, C. K., & Guo, S. T. (2010). Characterization of the volatile substances and aroma components from traditional soypaste. Molecules (Basel, Switzerland), 15(5), 3421-3427. http://dx.doi.org/10.3390/molecules15053421. PMid:20657491. http://dx.doi.org/10.3390/molecules15053... )
36	2-Methoxy-4-vimlphenol	0.22 ± 0.01	ND
	Alkenes
37	3-Carene	0.49 ± 0.00	ND
38	D-Terpene diene	ND	2.94 ± 0.83
39	Caryophyllene	1.79 ± 0.07	ND
	Ketones
40	2-Heptanone	0.23 ± 0.00	2.09 ± 0.71
41	2‐Octanone	0.63 ± 0.06	ND	Soapy, floral, gas, green	(Giri et al., 2010a)Giri, A., Osako, K., & Ohshima, T. (2010a). Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chemistry, 120(2), 621-631. http://dx.doi.org/10.1016/j.foodchem.2009.10.036. http://dx.doi.org/10.1016/j.foodchem.200...
42	2-Nonanone	0.17 ± 0.01	ND
43	3-Hydroxy-2-butanone	ND	2.36 ± 0.41
	Pyrazine
44	2-Menthyl pyrazine	0.14 ± 0.00	1.08 ± 0.31
45	2,5-Dimethyl pyrazine	0.31 ± 0.00	4.65 ± 0.91	Pungent aroma of fried flowers and chocolate, butter odor	(Zhang et al., 2010Zhang, Y., Li, X., Lo, C. K., & Guo, S. T. (2010). Characterization of the volatile substances and aroma components from traditional soypaste. Molecules (Basel, Switzerland), 15(5), 3421-3427. http://dx.doi.org/10.3390/molecules15053421. PMid:20657491. http://dx.doi.org/10.3390/molecules15053... )
46	2,6-Dimethyl pyrazine	ND	0.83 ± 0.15	Roasted, coffee, peanut	(Zhang et al., 2010Zhang, Y., Li, X., Lo, C. K., & Guo, S. T. (2010). Characterization of the volatile substances and aroma components from traditional soypaste. Molecules (Basel, Switzerland), 15(5), 3421-3427. http://dx.doi.org/10.3390/molecules15053421. PMid:20657491. http://dx.doi.org/10.3390/molecules15053... )
47	2,3,5-Thrimthyl pyrazine	ND	2.14 ± 0.553	Baked goods, coffee and pork, beef peanut odor	(Zhang et al., 2010Zhang, Y., Li, X., Lo, C. K., & Guo, S. T. (2010). Characterization of the volatile substances and aroma components from traditional soypaste. Molecules (Basel, Switzerland), 15(5), 3421-3427. http://dx.doi.org/10.3390/molecules15053421. PMid:20657491. http://dx.doi.org/10.3390/molecules15053... )
	Pyridine
48	2-Pentyl pyridine	0.31 ± 0.02	ND
	Pyrrole
49	2-Aertylpyrrole	0.39 ± 0.01	ND	Bread aroma, bakery aroma	(Zhang et al., 2010Zhang, Y., Li, X., Lo, C. K., & Guo, S. T. (2010). Characterization of the volatile substances and aroma components from traditional soypaste. Molecules (Basel, Switzerland), 15(5), 3421-3427. http://dx.doi.org/10.3390/molecules15053421. PMid:20657491. http://dx.doi.org/10.3390/molecules15053... )
	Furan
50	2-Pentylfuran	5.44 ± 0.28	1.16 ± 0.46	Bean aroma, fruity, green fragrance, vegetables	(Zhang et al., 2010Zhang, Y., Li, X., Lo, C. K., & Guo, S. T. (2010). Characterization of the volatile substances and aroma components from traditional soypaste. Molecules (Basel, Switzerland), 15(5), 3421-3427. http://dx.doi.org/10.3390/molecules15053421. PMid:20657491. http://dx.doi.org/10.3390/molecules15053... )
	Others
51	Isopropyltoluenes	0.17 ± 0.01	ND

Nutritional ingredient	Count	NRV (%)	Measurement items	0 d	35 d
Protein (g/100 g)	20.6 ± 1.6	34	TVC (CFU/g)	ND	< 10
Fat (g/100 g)	10.1 ± 0.8	17	TVC (CFU/g)	ND	< 10
Zinc (mg/100 g)	10.3 ± 1.2	69	E. coli counts	ND	< 0.3
Taurine (mg/100 g)	73.1 ± 2.8		E. coli counts	ND	< 0.3

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[1] *Corresponding author: huibin@fjnu.edu.cn; vipin_chen@163.com