Abstract:
Asian moon scallop (Amusium pleuronectes) is a mollusc that widely distributed
commercially in the tropical and subtropical waters of the Indo-Pacific, Indian Ocean,
South China Sea, Indo-China, Japan, Philippines, New Guinea, Indonesia, Java and
Australia. In order to diversify the usage of the scallop, a sauce was developed in this
study. The sauce produced was evaluated through its physicochemical properties,
besides sensory evaluation to see its acceptability in terms nf panelists' acceptance.
Consumers have less choice for shellfish sauces, commonly seen in the market are
oyster and abalone sauces. This study gives consumers a chance to try other sauce in
order to create variability of mollusc sauce in cooking. The sample was bought from
Pulau Kambing, Kuala Terengganu, Terengganu. Blended scallop meat was cooked
in water to obtain extract. Extract, water, sugar, HVP, salt, modified com starch,
MSG, wheat flour, caramel and citric acid were mixed well then heated and simmered
until sauce thickened. Sauce produced was then bottled with hot-filling method.
Physicochemical analyses had done on Asian moon scallop sauce included total
soluble solid, pH, viscosity, colour and water activity. Proximate analyses had done
on produced sauce included moisture content, protein, fat, ash and total carbohydrate.
Sensory evaluation was then carried out by using quantitative acceptance affective test,
involving 30 untrained panellists. Attributes tested were colour, aroma, taste and
overall acceptance. Seven points hedonic scale was used to evaluate these attributes.
Statistical analysis was carried out by one-way ANOV A test for physicochemical,
proximate and sensory analysis, and Kruskal-Wallis test for sensory analysis which
the data distribution was not normal. Different percentages of Asian moon scallop
extract did affect physicochemical, proximate and sensory characteristics of the
produced sauce. The produced sauce has generally good acceptance for all
formulations, and the most acceptable sauce was the sauce with 30% extract.
Increasing of scallop extracts in the production of sauce had increased the total soluble
solid, viscosity, fat, protein and ash content of the sauce.
