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Use of Papain and Bromelain in theProduction of Oyster Sauce
Pranisa Chuapoehuk and Nongnuch Raksakulthai
ABSTRACT MATERIALS AND METHODS
Minced oyster meat samples were hydrolyzed using papain The
materials used were shucked cultured oyster,or bromelain at
concentrations of 0, 0.1, 0.3, 0.5 and 0.7% (Crassostrea sp.) from
Tambon Angsila, Amphur(w/w). Each sample was supplemented with 20%
sodium Muang, Chonburi Province, Thailand; Papain enzymechloride.
It was found that 0.7% papain or 0.3% bromelain prepared by
Kunkriangwong (1988) from papaya
fruityieldedthehighestsolublenitrogenin thehydrolysates. Oyster of
Khagdam strain with protease activity of 30,000sauces prepared from
0.7% papain or 0.3% bromelain units per gram; and Bromelain enzyme
(No. 083 BML)hydrolysates supplemented with 20% sodium chloride
showed from Great Food Co., Bangkok, Thailand.no significant
differences in proximate composition,
pH,consistency,andsensoryevaluationscores.Chinese watercress Nine
commercial oyster sauce samples were eachstir-fried with these
prepared oyster sauces received higher analyzed for protein, lipid,
ash, moisture, carbohydrateacceptabilityscores than commercial
oyster sauce (p
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mended by the Department of Science Services (1976) Table 1.
Proximate composition, consistency and pHand jittinun and Saelim
(1985), as follows: of commercial oyster sauce'
Hydrolysate 60g SampleTotalN Protein Fat Moisture Ash
Carbohydrate NaCl Consis pH
S 2 0glKg %% % % % %tency
oy sauce g (cm/min)Sugar 7g
Glucose 109 1 1.5 0.9 0.8 76.8 8.5 13.4 7.5 1.1 5.1
Sodium succinate 19 2 2.6 1.6 1.3 73.5 6.6 18.1 7.8 1.3 5.1
Succinic acid 0.3g
Monosodium glutamate 2.7g 3 4.4 2.7 0.4 69.0 8.7 19.5 6.9 0.8
5.2
Modified corn starch 5g 4 4.7 2.9 1.0 62.5 12.5 15.1 12.3 1.3
5.1Water 20g
5 4.8 3.0 0.9 60.5 10.5 25.5 10.4 1.4 5.0
This mixture was thoroughly mixed and boiled for 2 6 4.9 3.1 1.9
76.6 6.4 13.7 4.5 0.7 5.6minutes to produce the prepared oyster
sauces.
7 6.8 4.3 0.4 57.9 13.0 24.8 12.2 0.9 5.7
The prepared oyster sauces were ana lysed and evalu- 8 7.1 4.4
0.7 82.1 6.3 8.8 4.5 1.2 5.5ated in the same way as the commercial
oyster sauces.To compare acceptability, the prepared oyster sauces
9 7.4 4.6 1.0 82.3 6.2 6.8 4.5 1.2 5.4and the most acceptable
commercial oyster sauce sam-ples were used as a condiment in
stir-fried Chinese lValues are averages of three
determinations.watercress. The stir-fried watercress samples
wereevaluated by 10 panelists. At the present time there is no
official standard for
oyster sauce. These analyses of protein content inStorage Life
of Prepared Oyster Sauces commercial oyster sauce (Table 1) could
be used as a
basis for requiring a 3% protein content in preparedThe prepared
oyster sauces were stored at room oyster sauce, since the average
protein content is 3.07%temperature (about 30°C) in 50mL glass
bottles withscrew caps for 12 weeks. The sauces were checked every
The pH of commercial oyster sauces (Table 1) ranged2 days for mould
development. from 5.0 to 5.7, which agreed with the 5-6 range
set
by TISI (1983) for fish sauce. The consistency values
RESULTS AND DISCUSSION ranged from 0.7-1.4 em per minute.
Consistency of thesauce should be related to the amount of starch
or
Commercial Oyster Sauces
othercarbohydrateadded,howevertheregressionanalysisof the
carbohydrate content and consistency shows no
The proximate composition of commercial oyster sauce correlation
(r'=0.008).samples (Table 1) varied greatly. The average
proteincontent was 3.1 %. It has been reported that protein Table 2
shows significant differences (P
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Six samples were not significantly different in colour Table 3.
Proximate composition, consistency and pH(5.9 - 7.1), but the
remaining three samples received of prepared oyster
sauce'unacceptably lower scores (3.7 - 4.9). Eight samplesshowed
nonsignificantly different scores (4.8 - 6.2) for Enzyme Protein
Fat Moisture Ash CHO NaCl Consis pHodeuy but were significantly
different from the % % % % % % teney
I . . d f 2 3 F.
IIcm/minlsarnp e receIvIng an 0 our score 0 .. lye samp es
were not significantly different in flavour scores (5.5
Papain
- 6.9) but were significantly different to samples re- 0.7% 4.9
0.2 63.8 14.2 16.9 14.6 0.8 5.0ceiving scores of 5.4 or lower.
B .romelam0.3% 5.1 0.8 65.1 13.7 16.9 13.5 0.8 5.0
Commercial oyster sauce samples receiving high sen- .sory
evaluation scores were brown in colour, smooth 1 Values are average
of duplicate determination of threein texture, not too thick and
had a sme]] of boiled replicates.oyster, while samples receiving
low scores were lighterin colour, had a salty taste and very mild
odour.
found in the samples treated with papain, leaving less
P d 0 t S fat in the liquid Part. Protein values of Pre pared
Oysterrepare ys er aucessauces were higher than those of commercial
sauces.
Figure 1 shows the effect of concentration of papain However,
the pH and consistency of prepared andor brornelain, on total
nitrogen in oyster hydrolyzates. commercial sauces were
similar.Papain at 0.7% and bromelain at 0.3% by weight ofoyster
meat yielded the highest total nitrogen contents. The colour, odour
and flavour of the two preparedFrom 100g of oyster meat, papain and
bromelain sauces were not significantly different. The total
sensoryyielded 50 and 60mL of hydrolyzate, respectively. evaluation
scores of the prepared sauces were higher
than those of the commercial sauces.
Table 4 shows the overall preference scores of
stir-fried7.0Chinese watercress with prepared and commercial
Legend 0 papain sauces. The average preference score of the
sauce6.0 6 bromelain prepared from papain was higher but not
statistically
different from that of the sauce prepared from5.0 bromelain. The
preference scores of the prepared
::? sauces were, nevertheless, higher (p ,;;0.05) than those:9
4.0 of the commercial sauces.~
"'"~ 3.0 Table 4. Sensory evaluation scores of prepared and(tj
commercial oyster sauces and acceptability
~ scores of stir-fried Chinese watercress with2.0 different
oyster sauces.
1.0 Sensory scores AcceptabilityColour Odour Flavour scores
Prepared sauce 7.1a 6.5a 6.5a 7.7a0.1 0.2 0.3 0.4 0.5 0.6 0.7
using papain 0.7%
Cone. of enzyme (%)
Prepared sauce 6.7a 5.3a 6.4a 7.4a. . using bromelainFIg. 1
Effect of enzyme concentratIOns on the total
03%nitrogen content of oyster hydrolyzate. Values' 0
plotted are averages of three determinations.B
. I 6 7 6 2 6 9 5 9best commerCia . a . a . a .oyster sauce
The proximate composition, consistency, pH, and sen- Values are
averages of 11 panelists; values in the samesory evaluation scores
of prepared oyster sauces are c~lumn followed by the same letter
are not significantlypresented in Table 3. The protein, moisture,
ash, car- d1fferent (p ,;; 0.05)
bohydrate and sodium chloride content of sauces preparedfrom
papain or bromelain were not significantly dif- There was no
development of mould in the preparedferent but the fat content of
the sauce prepared with sauces kept at room temperature in glass
bottles withpapain was much lower than in the sauce prepared with
screw caps for 12 weeks, indicating that the sauces
canbromelain(Table3). This is perhaps due to more residue be stored
under such conditions for at least 12 weeks.
198 ASEAN Food Journal Vol. 7, f\lo. 4, 1992
Food198
FoodASEAN Food Journal Vol. 7, f\lo. 4, 1992
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ACKNOWLEDGEMENT Kunkriangwong, J. Use of papaya milk and
papainto improve qualityofbeeffrom old cow. (In Thai).
Grateful acknowledgement is due to the National Kasetsart
University, 1988. M.5 Thesis.Research Council of Thailand for
providing the nec-essary financial assistance. Larmond, E.
Laboratory methods for sensory
evaluation of food. Research Branch, Dept. ofRFERENCES
Agriculture, Canada. Publication 1937. 1977.
AOAC. Official Methods of Analysis 13th ed. Wash- Raksakulthai,
N., Lee Y.Z. and Haard N.F. Effect ofington D.C.: Association of
Official Analytical enzyme supplements on the production of
fishChemists, 1980. sauce from male capelin (Mallotus vi1losus).
Can.
Inst. Food Sci. Techno!. J. 19: 28-33; 1986.Department of
Science Services. Oyster sauces. Ministry
of Science and Technology. 102-105 (In Thai). 1976. Thai
Industrial Standards Institute (TIS!). Specificationsfor flavouring
sauce. Bangkok: Ministry of In-
Department of Customs. Foreign Trade Statistics of dustry, 1970.
(In Thai).Thailand. Bangkok. 1987.
TIS!. Standard for local fish sauce. Bangkok: MinistryICMSF.
Microorganisms in food. 1: The significance of Industry, 1983. (In
Thai).
and methods of enumeration. 2nd ed. Toronto:University of
Toronto, 1987. TIS!. Standard for soy sauce. Bangkok: Ministry
of
Industry, 1987. (In Thai).Jittinun, S. and Saelim, J.
Development of mollusc sauce
products. Dept. of Food Science and Technology,Chulalongkorn
University. (In Thai). 1985.
Kirimura, L Shimizu A., Kimizuka K., Ninomiya T. andKatsuya N.
Contribution of peptides and aminoacids to the taste of foodstuffs.
J. Agric. FoodChern. 17: 689-695; 1969.
ASEAN Food Journal Vol. 7, No.4, 1992 199
FoodASEAN Food Journal Vol. 7, No.4, 1992 199
page 1TitlesABSTRACT MATERIALS AND METHODS Customs, 1987).
Optimal Concentration of Enzymes in Preparation of ... . .
concentration of enzyme to produce the highest total scores of
oyster sauces produced by the use of papain . - 196 ASEAN Food
Journal Vol. 7, No.4, 1992
page 2TitlesHydrolysate 60g Sample Total N Protein Fat Moisture
Ash Carbohydrate NaCl Consis pH Sugar 7g Succinic acid 0.3g Water
20g minutes to produce the prepared oyster sauces. ated in the same
way as the commercial oyster sauces. Commercial Oyster Sauces
othercarbohydrateadded,howevertheregressionanalysis ASEAN Food
Journal Vol. 7, No.4, 1992 197
page 3Titles. . were not significantly different in flavour
scores (5.5 Papain 0.3% 5.1 0.8 65.1 13.7 16.9 13.5 0.8 5.0 in
texture, not too thick and had a sme]] of boiled replicates. fat in
the li uid art. Protein values of re ared O ~ 3.0 Table 4. Sensory
evaluation scores of prepared and 1.0 Sensory scores Acceptability
0.1 0.2 0.3 0.4 0.5 0.6 0.7 using papain 0.7% FIg. 1 Effect of
enzyme concentratIOns on the total 03% 9b est commerCia . a . a . a
. 198 ASEAN Food Journal Vol. 7, f\lo. 4, 1992
page 4TitlesACKNOWLEDGEMENT Kunkriangwong, J. Use of papaya milk
and papain essary financial assistance. Larmond, E. Laboratory
methods for sensory ASEAN Food Journal Vol. 7, No.4, 1992 199