Advanced Materials Research Vols 887-888 (2014) pp 516-519 Online: 2014-02-06

© (2014) Trans Tech Publications, Switzerland

doi:10.4028/www.scientific.net/AMR.887-888.516

Research on Compound bone oyster sauce and its development

Chaojin Wang1,a, Honglei Xu1.b, Lujing Zhang1,c,

Zhen Zeng1,d,Yaoguang Zhong1,e*
1
Shanghai Ocean University 201306
a
chjwang@shou.edu.cn, 947367316@qq.com,c435953055@qq.com,dzzisagirl@163.com,
b
e
ygzhong@shou.edu.cn

Corresponding author: Yaoguang Zhong, male, professor, the main research direction is for food
safety, functional food and livestock products processing. E-mail: ygzhong@shou.edu.cn

Keywords: Compound, Oyster sauce, development

Abstract. This experiment applies orthogonal test to determine the proportion of concentrates of
herbal medicine, and the final product meets the standard of GB5009, 392003. The test of
microorganism and expired date represents that the oyster sauce can restrain bacteria and prolong its
shelf lives. The final product can also clear heat and improve the immunity.

Introduction
Oyster contains plenty of protein, fat and sugar, and the free amino acid, RNA, and organic acid is a
few of the effective element. Lonicera japonica is known as the treatment for clearing heat and the
main portion of Wolfiporia extensa is glycan, which can constrain the birth of bacteria. Red dates can
be used to nourish vitality.This article focus on combining Lonicera japonica and Wolfiporia extensa
into the oyster sauce to improve its nutritive value and restrain the bacillus in the previous product.

Method
Materia. Lee Kum Kee oyster sauce, Lonicera japonica, red date, Wolfiporia extensa, liquorice,
anise; electronic scales, water bath, other devices.
Method.
 The extraction process of Red dates
Select mature red dates→weight for 21.34g→cleanout→cut up into atom→digest in 280ml
water (30 ˚C, 10 minutes) →use filter cloth to deal with extract[1]- [2].
 The extraction process of Wolfiporia extensa
Select Wolfiporia extensa → weight 7.84g→ cleanout→cut up into atom→digest in 280ml water
(30 ˚C, 15 minutes) →use filter cloth to deal with extract[3].
 The extraction process of Lonicera japonica
Select mature and full seeds→weight 10.14g→cleanout→cut into atoms→digest in 280ml water
(90˚C, 9 minutes) →use filter cloth to deal with extract[3].
 The extraction process of liquorice
Select mature liquorice→weight 15.95g→cleanout→cut into atoms→digest in 280ml water (90
˚C, 12 minutes) →use filter cloth to deal with extract[3].
 The extraction process of condiment
Select anise and other materials→weight 0.12g, 0.08g, 0.14g respectively→cleanout→digest in
420 ml water (85 ˚C, 10 minutes) →use filter cloth to deal with extract
 The allocation of different ingredient
 At room temperature, intermingle extraction with oyster sauce by some proportion. Then add a
few condiment into the mixture to moderate its smell. The experiment applies the orthogonal test
and select Lonicera japonica, Red dates, Wolfiporia extensa, liquorice, anise as main factors. We
use L16 (45) orthogonal design test of 5 factors and 4 levels. And determine the final formulation
of oyster sauce by intuitive analysis.

All rights reserved. No part of contents of this paper may be reproduced or transmitted in any form or by any means without the written permission of Trans
Tech Publications, www.ttp.net. (ID: 130.88.90.140, The University of Manchester, Manchester, United Kingdom-03/04/15,16:38:38)
 Advanced Materials Research Vols. 887-888 517

 The measurement of bone oyster sauce

According to 4.2 in GB/T 5009. 39—2003
 The measurement of total acid
According to 4.4.1~4.4.3 in GB/T 5009. 39—2003
 The measurement of salt
According to 4.3.1~4.3.3 in GB/T 5009. 39—2003
 The measurement of microorganism
The measurement of total number of bacterial colony according to (GB 4789.2—2010)
The measurement of colony counting according to (GB 4789.2—2010)
Table 1 Factor level table
Factor level Factor
liquorice／ml Lonicera red date／ml Wolfiporia oyster sauce／
japonica／ml extensa／ml ml
1 3 3 3 3 4.125
2 6 6 6 6 5.775
3 9 9 9 9 7.425
4 12 12 12 12 9.075

According to Table1:we establish five factors and four factor levels.

Table 2 Taste preference
Score Color 20 point Smell 25 point Viscosity 10 point Taste 45 point

Uniform, no Oyster sauce smell

Neither bitter nor
Excellent reflection, brown and herbal smell Sticky（9~10）
astringent（41~45）
（18~20） （22~25）

Relative uniform, Oyster sauce smell

Relatively sticky Neither bitter nor
Good no reflection, brown and a little herbal
（7~8） astringent（36~40）
（16~17） smell（18~21）

Relative uniform, Oyster sauce smell Salty, neither bitter

Relatively sparse
Normal no reflection, beige and a little herbal nor astringent
（5~6）
（13~15） smell（14~17） （30~35）

Not uniform, little Only fishy smell

Salty, both bitter and
Bad reflection, beige and no herbal smell Sparse（≤4）
astringent（≤29）
（≤12） （≤13）
According to Table2: we use intuitive analysis to determine the formulation of oyster sauce.

Results and Discussion

Orthogonal measurement results are shown in Table 3:
Table 3 L16 (43) orthogonal test results
Test number A B C D E The score
1 1 1 1 1 1 84
2 1 2 2 2 2 77
3 1 3 3 3 3 72
4 1 4 4 4 4 67
5 2 1 2 3 4 69
518 Advances in Materials and Materials Processing IV

6 2 2 1 4 3 70
7 2 3 4 1 2 82
8 2 4 3 2 1 73
9 3 1 3 4 2 80
10 3 2 4 3 1 72
11 3 3 1 2 4 64
12 3 4 2 1 3 75
13 4 1 4 2 3 88
14 4 2 3 1 4 80
15 4 3 2 4 1 76
16 4 4 1 3 2 75
T1 293 321 293 321 305
T2 301 299 297 302 314
T3 291 294 305 288 305
T4 311 290 309 293 280
R 20 31 16 33 34
According to the table3: the order of five factors is: Oyster> Fu Shen> honeysuckle> Licorice> dates.
Visual analysis showed that the best flavor combination: A4B1C4D2E3. In order to make the product
more delicious and mellower, we add special composite juice. We have determined that when each
sample was added 2ml composite juice, the taste is the best.

Physical and chemical index test results

Table 4 Test results of the physical and chemical indicators of the original oyster sauce and oyster
sauce reconciliation (1 is original oyster sauce, 2 is oyster sauce reconciliation)
Project Name Number Test results reference range detection method

Amino nitrogen 1 0.654 ≥0.3g/100g GB/T 5009.39-

（g/100g） 2 0.563 2003 4.2.1.5。
Total acid 1 1.33 ≤1.4g/100g GB/T5009.39-
(as lactic acid 2 1.32 2003 4.4.5。
g/100g)
Salt (sodium 1 13.53 ≤14.0g/100g GB/T5009.39-
chloride meter 2 9.08 2003 4.3.5。
g/100g)
According to Table4: the results of physical and chemical indicators test meet the requirements of
GB/T5009.39-2003.
Table5.The determination of microbial and shelf life test
test group total number of colonies number of colonies
(cfu/ml)
Original Oyster 3.6*103 3400
Reconciliation of oyster 1.6*102 1800
sauce
According to Table5: in the original oyster samples without honeysuckle extract, the number of
colonies of Bacillus subtilis is 3.6 * 103cfu/ml, which is significantly higher than oyster that added
honeysuckle extract—Bacillus subtilis colonies - 1.6 * 102cfu/ml. We can thus conclude that after
adding honeysuckle extract, oyster samples have some antibacterial effect. After cultivated, the
number of colonies in the oyster samples with Lonicera concentrated juice are significantly less than
the original oyster; and according to information [4], honeysuckle juice extraction can inhibits
Staphylococcus aureus and Bacillus subtilis, and honeysuckle can also significantly object against
 Advanced Materials Research Vols. 887-888 519

bacteria and fungi. Combining the test results, we obtain the result: the shelf life of oyster can be
extended after adding Lonicera concentrated juice in the oyster.

Conclusion
In this study, we prepared a variety of herbal extracts at first and carried out orthogonal experiment to
determine the optimum amount of each component. The results show that the order of five factors is:
oyster sauce> Fu Shen> honeysuckle> Licorice> dates. By visual analysis, we find that each 7.425g
oyster source combined with 12.00ml licorice-concentrated juice, 3.000ml honeysuckle concentrated
juice, 12.00ml jujube concentrated juice and 6.000ml would make taste best.
Next, we tested each oyster physical and chemical indicators according to GB / T 5009. 39-2003.
The results show that the nitrogen content of amino acids in oyster sauce was increased; total acidity is
basically unchanged. As oyster has been added the herbal concentrated juice and then diluted, the salt
content of oyster sauce decreased.
In addition, oyster is prone to produce Bacillus subtilis. We found through trial that honeysuckle has
antibacterial effects which could extend the shelf life of oyster sauce.
With the research of compound fresh oyster , it will help to improve the human digestive function,
promote human immunity, enhance appetite. It also develops the delicious taste to make people eat
more healthily.

References
[1] Chuan Li, Zhaohua Li, Heti Jiang , Zongdao Chen. Preparation of health drink of compound
jujube tea [J]. Experimental research on popular science,
[2] Jin Kong. Development and research of Huang Jing nourishing food. Food Research and
Development, 1998,20 (4); 34-36
[3] Xinxin Kong, Yingying Wang, Ye Zhu, Compound health beverage of apple, cassia, Huai
chrysanthemum [J]. Food Science and Technology, (2010), (3).
[4] Xu Kang, Dongsheng Li, Chuan Deng, Lan Yuanjiang. Antibacterial activity of Honeysuckle
extract. Journal of Anhui Agricultural Sciences June (2010)
Advances in Materials and Materials Processing IV
10.4028/www.scientific.net/AMR.887-888

Research on Compound Bone Oyster Sauce and its Development

10.4028/www.scientific.net/AMR.887-888.516