한수지 49(4), , 2016 Original Article Korean J Fish Aquat Sci 49(4), ,2016 살균조건을달리하여제조한굴 (Crassostrea gigas) 보일드통조림및클로렐라첨가굴 (Crassostrea gig

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1 한수지 49(4), , 2016 Original Article Korean J Fish Aquat Sci 49(4), ,2016 살균조건을달리하여제조한굴 (Crassostrea gigas) 보일드통조림및클로렐라첨가굴 (Crassostrea gigas) 보일드통조림의품질특성 공청식 이재동 윤문주 강경훈 박시영 강영미 1 성태종 2 김정균 * 경상대학교해양식품생명의학과 / 해양산업연구소, 1 경상대학교수산식품산업화기술지원센터, 2 한국국제대학교외식조리학과 Quality Characteristics of Canned Boiled Oyster Crassostrea gigas and Canned Boiled Oyster Crassostrea gigas Added with Chlorella Processed in Various Sterilization Conditions Cheong-Sik Kong, Jae-Dong Lee, Moon-Joo Yoon, Kyung-Hun Kang, Si-Young Park, Young-Mi Kang 1 and Jeong-Gyun Kim* Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Korea 1 Researdch Center for RCIDS Industrial Development of Seafood, Gyeongsang National University, Tongyeong 53064, Korea 2 Department of Food Science and Culinary, International University of Korea, Jinju 52833, Korea The effects of salt solution and chlorella on the quality of canned oyster, Crassostrea gigas, were evaluated to obtain basic data regarding the processing of two canned oyster products. In canned oyster processing, the shucked oyster meat was steamed for 20 min and then drained. Then, each can (301-3) was filled with 90 g boiled oyster in 60 ml 1.5% salt solution for the control samples or 30 ml 1.5% salt solution and 30 ml chlorella culture medium for the experimental samples. All canned products were sealed using a vacuum seamer and then sterilized to Fo values of 6-12 min in a steam retort system at 118 C. The viable bacteria count, proximate composition, ph, salinity, yield, volatile basic nitrogen (VBN), amino-nitrogen, thiobarbituric acid (TBA), mineral, color value, free amino acid levels, hardness, and sensory evaluation of the two canned products were measured under various sterilization conditions. There were no significant differences in the physical or chemical factors and little difference in the overall acceptance of the control and experimental samples. Key words:, added with chlorella, Sterilization, Fo value, Sensory evaluation 서론 (Crassostrea gigas) FDA, 2001 (Park, 2006)., glycogen, 11 3 glycogen., 8-10%, dipeptide anserine (Ikeda, 1981; Kim, 1987; Lee, 1997). (Lee et al., 1975), (Lee et al., 1983), Korean J Fish Aquat Sci 49(4) , August 2016 This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Received 18 May 2016; Revised 22 June 2016; Accepted 3 August 2016 *Corresponding author: Tel: Fax: address: kimjg@gnu.ac.kr Copyright 2016 The Korean Society of Fisheries and Aquatic Science 427 pissn: , eissn:

2 428 공청식ㆍ이재동ㆍ윤문주ㆍ강경훈ㆍ박시영ㆍ강영미ㆍ성태종ㆍ김정균 (Lee et al., 1984), (Lee et al., 1976), (Kim et al., 2001), (Kim and Heu, 2001), (Kong, 2004), (Kong et al., 2014). Chlorophycea, Chlorococcum, Chlorella, (species) C. vulgaris, C. pyrenoidosa C. ellipsoidea., 2-10 m (Jeong et al., 2006). 66.6%, 13% 4.5%, A, B, C, E,, (Jeon, 2006). Park et al. (2002), Kim et al. (2003), Kim (2004), Sung et al. (2005), Choi et al. (2010), Lee et al. (2011). Lee et al. (2006) ( ). 118 Fo 6, 8, 실험재료 재료및방법 (Crassostrea gigas) D cm, g, ( ) Chlorella vulgaris ( ) %. 굴보일드통조림및클로렐라첨가굴보일드통조림의제조 ( = 74.1 mm 50.5 mm, ) 90 g. 1.5% 60 ml, 1.3% 30 ml (805A, Japan) 20 cmhg. (ISUZU, Seisakusho Co., Japan) Fo 118 Fo 6, 8, (Fig. 1). Fo Fo (Iblo Electronic Gmbh, Germany), logger mm 3. 생균수 APHA (1970) 일반성분, ph 및수율 AOAC (1995), Soxhlet,, semimicro Kjeldahl, ph 10 Adding 1.5% salt solution 60 ml () Shucked oyster meat Washing with water Cooking in steam (20 min) Filling (90 g) in 301 Seaming Sterilization (118 ) Adding 1.3% salt solution 30 ml and chlorella culture medium 30 ml ( added with chlorella) Fo 6 min Fo 8 min Fo 10 min Fo 12 min Cooling Fig. 1. Flow sheet of processing of two kinds of canned boiled oysters Crassostrea gigas (canned boiled oyster, canned boiled oyster added with chlorella).

3 굴보일드통조림및클로렐라첨가굴보일드통조림 429 ph meter (ph 1500, Eutech Instruments, Singapore), (%). TBA 값, VBN 함량및아미노질소함량 thiobarbituric acid (TBA) 5 g Tarladgis et al. (1960). (volatile basic nitrogen, VBN) Conway unit (KSFSN, 2000), Formol (Kohara T, 1982). 색조 L (lightness, ), a (redness, ), b (yellowness, ) E (color difference, ) (ZE-2000, Nippon Denshoku, Japan), (standard plate) L 99.98, a -0.01, b 조직감 (Rheometer Compac-100, Sun Scientific Co., Japan).,. max force rheology data system ver 유리아미노산 20 g 20% trichloroacetic acid (TCA) 30 ml vortex mixer (G-560, Scientific Industries, USA) 30 (SUPRA 22K Plus, Hanil Science Industrial Co., Ltd, Korea) 8,000 rpm ml, (RW-0528G, Lab. Companion, Korea/C-WBE-D, Changshin Sci., Korea/Rotary evaporator N-1000, EYELA, Japan). Lithium citrate buffer (ph 2.2) 25 ml (automatic amino acid analyzer S-433, Sykam, Germany) 무기질 5 g (Electric muffle furnace, Dongwon Scientific Co., Korea) ashless filter paper, ICP (Atomscan 25, Tja, Co., USA) K, Ca, Mg, Na, P, S, Zn Fe. 관능검사및통계처리 10,,, 5 (5:, 4:, 3:, 2:, 1: ),. ANOVA test, Duncan (Steel and Torrie, 1980) (P<0.05). 생균수 결과및고찰 Table 1.,. Han et al. (1995) 110 Fo 5.92, Ha et al. (2002) 115 Fo 5. Park et al. (2011), Park et al. (2012a), Yoon et al. (2011), Park et al. (2012b) Park et al. (2013),,,. 수율 Fig. 2. Fo 6, Fo Yield (%) added with chlorella Fig. 2. Yield of two kinds of canned boiled oyster Crassostrea gigas sterilized at various Fo values.

4 430 공청식ㆍ이재동ㆍ윤문주ㆍ강경훈ㆍ박시영ㆍ강영미ㆍ성태종ㆍ김정균 Table 1. Viable cell counts and external appearance test of two kinds of canned boiled oyster Crassostrea gigas incubated at 37±1 and 55±1 for 14 days after sterilization at various Fo values (CFU/g) Canned boiled oyster Canned boiled oyster added with chlorella 1 ND: not detected. Sterilization condition (Fo) Incubation temperature 37±1 55±1 Viable cell counts External appearance Viable cell counts External appearance 6 min ND 1 Normal ND Normal 8 min ND Normal ND Normal 10 min ND Normal ND Normal 12 min ND Normal ND Normal 6 min ND Normal ND Normal 8 min ND Normal ND Normal 10 min ND Normal ND Normal 12 min ND Normal ND Normal Table 2. Proximate composition and ph of two kinds of canned boiled oyster Crassostrea gigas sterilized at various Fo values (g/100 g) Fo 6 min Fo 8 min Fo 10 min Fo 12 min Moisture 75.9±0.0 c 75.7±0.2 c 74.5±0.3 b 73.4±0.0 a Crude protein 12.5±0.1 a 13.6±0.0 b 13.9±0.0 c 14.4±0.1 d Crude lipid 1.5±0.2 a 1.3±0.2 a 1.2±0.1 a 1.2±0.0 a Crude ash 1.0±0.0 a 1.1±0.0 ab 1.1±0.1 ab 1.2±0.1 b ph 6.5±0.0 a 6.6±0.2 a 6.6±0.0 a 6.5±0.0 a Moisture 76.0±0.2 d 75.5±0.1 c 74.3±0.0 b 73.4±0.0 a added with chlorella Crude protein 12.7±0.3 a 13.9±0.0 b 14.3±0.1 c 14.7±0.2 d Crude lipid 1.5±0.3 a 1.4±0.3 a 1.4±0.0 a 1.3±0.5 a Crude ash 1.3±0.1 a 1.3±0.2 a 1.3±0.1 a 1.4±0.3 a ph 6.5±0.1 a 6.6±0.2 a 6.5±0.0 a 6.5±0.1 a Values are the means±standard deviation of three determination. Means within each row followed by the same letter are not significantly different (P<0.05). (Ha et al., 2002).. 일반성분및 ph ph Table 2. Fo % Fo %, 12.5% 14.4% Fo, 1.5% 1.2%, 1.0% 1.2%.,. ph. Ha et al. (2002) Fo 5 Fo 20 Fo, Fo. TBA 값 TBA Fig. 3 Fo 6

5 굴보일드통조림및클로렐라첨가굴보일드통조림 431 TBA-value (O.D) Fig. 3. TBA value of two kinds of canned boiled oyster Crassostrea gigas sterilized at various Fo values Fo Fo. malonaldehyde (Crawford et al., 1967). Kwon et al. (2014a), Park et al. (2013), Kong et al. (2014),, Fo TBA, Kwon et al. (2014b) Fo TBA. VBN 함량 added with chlorella VBN Fig. 4 Fo mg/100 g Fo mg/100 g Fo. Kwon et al. (2014a), Kwon et al. (2014b), Park et al. (2012b) Park et al. (2013), VBN (mg/100 g) added with chlorella , Fo VBN. Park et al. (2006) 22 VBN, 8 23 mg/100 g, mg/100 g. 아미노질소함량 Fig. 5 Fo mg/100 g Fo mg/100 g Fo. Han et al. (1995). Kong (2011) mg/100 g, Fo. 색조 Table 3. (L ) Fo Fo Fo, (a ) Fo Fo , (b ) Fo Fo 12 NH 2 -N (mg/100 g) added with chlorella Fig. 4. VBN contents of two kinds of canned boiled oyster Crassostrea gigas sterilized at various Fo values. Fig. 5. NH 2 -N contents of two kinds of canned boiled oyster Crassostrea gigas sterilized at various Fo values.

6 432 공청식ㆍ이재동ㆍ윤문주ㆍ강경훈ㆍ박시영ㆍ강영미ㆍ성태종ㆍ김정균 Table 3. Changes in color value of two kinds of canned boiled oyster Crassostrea gigas sterilized at various Fo values Color value Fo 6 min Fo 8 min Fo 10 min Fo 12 min L 53.21±0.0 d 51.99±0.0 b 52.48±0.1 c 42.22±0.0 a a 0.34±0.0 c -0.18±0.5 b -1.17±0.0 a -1.49±0.0 a b 7.23±0.1 a 13.27±0.0 c 13.10±0.2 b 13.95±0.0 d E 45.49±0.0 a 46.60±0.3 b 46.49±0.0 b 55.03±0.1 c L 51.12±0.0 c 49.72±0.3 b 51.03±0.0 c 43.62±0.1 a a -1.43±0.1 b -1.57±0.0 b -1.62±0.3 b -2.04±0.0 a added with chlorella b 7.82±0.0 a 14.78±0.0 b 14.64±0.2 b 14.59±0.1 b E 47.96±0.2 a 49.32±0.1 b 48.03±0.0 a 53.70±0.3 c Values are the means±standard deviation of three determination. Means within each row followed by the same letter are not significantly different (P<0.05) Fo, ( E ) Fo Fo Fo.. Kwon et al. (2014a) Fo,,, Yoon et al. (2011), Park et al. (2012b) Park et al. (2013), Fo,, ( E). 조직감 Fig. 6 Fo g/cm 2 Fo g/cm 2 Fo force.. Noe et al. (2011) Park et al. (2013), Fo. 유리아미노산함량 Hardness ( g/cm 2 ) Fig. 6. Hardness value of two kinds of canned boiled oyster Crassostrea gigas sterilized at various Fo values. Table 4 Fo mg/100 g Fo 12 1, ,311.8 mg/100 g Fo.. taurine proline 35%, alanine, glycine, arginine arginine. Kong et al. (2014) taurine, proline arginine %, Kong et al. (2006) taurine proline. Kim et al. (2006) glutamic acid, aspartic acid lysine. 무기질함량 130 added with chlorella

7 굴보일드통조림및클로렐라첨가굴보일드통조림 433 Table 4. Free amino acid content of two kinds of canned boiled oyster Crassostrea gigas sterilized at various Fo values (mg/100 g) Amino acid added with chlorella Fo 6 min Fo 8 min Fo 10 min Fo 12 min Fo 6 min Fo 8 min Fo 10 min Fo 12 min Phosphoserine 28.4 (2.8) 27.5 (2.8) 31.1 (2.7) 35.6 (2.7) 27.7 (2.8) 27.6 (2.7) 28.5 (2.6) 45.5 (3.5) Taurine (26.0) (25.7) (24.5) (22.1) (26.6) (26.6) (25.3) (24.6) Serine 58.5 (5.9) 51.3 (5.1) 59.0 (5.2) 74.3 (5.6) 47.2 (4.8) 43.5 (4.3) 54.3 (4.9) 70.3 (5.4) Asparagine 97.2 (9.8) (10.4) (10.1) 0.0 (0.0) 91.6 (9.3) 85.6 (8.4) (10.0) (9.3) Glutamic acid 12.6 (1.3) 23.9 (2.4) 30.6 (2.7) 31.5 (2.4) 22.4 (2.3) 25.7 (2.5) 26.2 (2.4) 37.6 (2.9) α-aminoadipic Acid 3.2 (0.3) 5.0 (0.5) 5.0 (0.4) 5.4 (0.4) 4.8 (0.5) 3.3 (0.3) 4.2 (0.4) 5.4 (0.4) Proline (12.5) (12.0) (12.5) (13.2) (11.9) (12.5) (12.5) (12.7) Glycine 90.5 (9.1) 89.6 (9.0) (9.1) (8.3) 90.6 (9.2) 94.5 (9.3) (9.2) (8.8) Alanine 91.8 (9.2) 91.8 (9.2) (9.1) (8.5) 92.1 (9.3) 92.7 (9.1) (9.2) (8.8) α-aminobutyric acid 3.6 (0.4) 3.2 (0.3) 5.0 (0.4) 5.0 (0.4) 3.8 (0.4) 3.7 (0.4) 4.2 (0.4) 5.4 (0.4) Valine 16.7 (1.7) 16.7 (1.7) 19.4 (1.7) 23.0 (1.7) 16.2 (1.6) 15.9 (1.6) 18.7 (1.7) 21.8 (1.7) Isoleucine 11.7 (1.2) 12.2 (1.2) 13.5 (1.2) 16.7 (1.3) 11.9 (1.2) 11.7 (1.2) 13.1 (1.2) 15.8 (1.2) Leucine 20.3 (2.0) 23.4 (2.3) 23.4 (2.0) 35.1 (2.7) 20.0 (2.0) 22.0 (2.2) 22.9 (2.1) 26.7 (2.0) Tyrosine 19.8 (2.0) 17.6 (1.8) 21.2 (1.9) 32.0 (2.4) 19.1 (1.9) 23.4 (2.3) 21.1 (1.9) 24.8 (1.9) β-alanine 43.7 (4.4) 35.6 (3.6) 46.4 (4.1) 58.1 (4.4) 37.7 (3.8) 43.1 (4.2) 43.1 (3.9) 53.0 (4.0) Phenylalanine 17.1 (1.7) 15.3 (1.5) 18.0 (1.6) 26.1 (2.0) 16.7 (1.7) 18.7 (1.8) 18.7 (1.7) 21.3 (1.6) γ-aminobutyric acid 3.2 (0.3) 3.6 (0.4) 5.0 (0.4) 4.5 (0.3) 4.3 (0.4) 5.6 (0.6) 4.7 (0.4) 9.4 (0.7) Lysine 25.7 (2.6) 27.5 (2.8) 28.8 (2.5) 38.3 (2.9) 24.8 (2.5) 24.3 (2.4) 30.9 (2.8) 32.2 (2.5) Histsdine 18.9 (1.9) 19.4 (1.9) 23.4 (2.0) 29.3 (2.2) 19.6 (2.0) 21.1 (2.1) 23.9 (2.2) 27.2 (2.1) Arginine 50.4 (5.1) 54.5 (5.5) 66.6 (5.8) 81.0 (6.1) 55.8 (5.7) 54.8 (5.4) 60.4 (5.5) 72.8 (5.5) Total (100.0) (100.0) (100.0) (100.0) (100.0) (100.0) (100.0) (100.0) 1 Percentage (%) to total free amino acid. Table 5 Na, P, K, Mg, Ca, Fe, Zn. Fo,., Noe et al. (2011) Park et al. (2012a), Fo. Table 5. Mineral content of two kinds of canned boiled oyster Crassostrea gigas sterilized at various Fo values (mg/100 g) added with chlorella Fo 6 min Fo 8 min Fo 10 min Fo 12 min Fo 6 min Fo 8 min Fo 10 min Fo 12 min Na Ca K Fe Zn Mg Cu Pb P

8 434 공청식ㆍ이재동ㆍ윤문주ㆍ강경훈ㆍ박시영ㆍ강영미ㆍ성태종ㆍ김정균 Table 6. Sensory evaluation of two kinds of canned boiled oyster Crassostrea gigas sterilized at various Fo values added with chlorella Fo 6 min Fo 8 min Fo 10 min Fo 12 min Fo 6 min Fo 8 min Fo 10 min Fo 12 min Color 2.97±0.5 a 3.10±0.3 a 3.08±0.6 a 3.05±0.1 a 2.95±0.2 a 3.01±0.6 a 2.94±0.3 a 2.90±0.7 a Odor 3.00±0.7 a 3.04±0.1 a 3.02±0.2 a 3.01±0.1 a 3.01±0.9 a 3.04±0.8 a 3.07±0.2 a 3.03±0.9 a Taste 2.89±0.5 a 3.15±0.3 a 2.77±0.1 a 3.01±0.1 a 2.71±0.5 a 3.40±0.4 a 3.27±0.8 a 2.94±0.1 a Texture 3.14±0.1 a 3.37±0.2 a 3.22±0.5 a 2.99±0.3 a 3.20±0.1 a 3.35±0.2 a 3.10±0.5 a 2.94±0.6 a Overall acceptance 3.00±0.6 a 3.16±0.4 a 3.02±0.1 a 3.01±0.4 a 2.96±0.5 a 3.20±0.3 a 3.09±0.5 a 2.95±0.7 a 5 scales, 1=very poor, 2=poor, 3=acceptable, 4=good, 5=very good Means within each row followed by the same letter are significantly different (P<0.05). 관능검사,,, 10 5 Table 6.,. References AOAC Official methods of analysis. 16th ed. Asso ciation of official analytical chemists,washington DC., U.S.A., A.P.H.A Recommended procedures for the bacteriological examination of sea water and shellfish. 3rd ed. Am Pub Health Accoc Inc, Brodway, New York, U.S.A., Choi YJ, Jo WS, Kim HJ, Nam BH, Kang EY, Oh SJ, Lee GA and Jeong MH Anti-Inflammatory effect of Chlorella ellipsoidea extracted from seawater by organic solvents. Korean J Fish Aquat Sci 49, kfas Crawford DL, Yu TC and Sinnhuber RO Reaction of malonaldehyde with protein. J Food Sci 32, dx.doi.org/ /bf Ha JH, Song DJ, Kim PH, Heu MS, Cho, ML, Sim HD, Kim HS and Kim JS Changes in food components top shell, Omphalius pfeifferi capenteri by thermal processing at high temperature. J Kor Fish Soc 35, org/ /kfas Han BH, Kim SH, Chung YS, Lim JY, Cho MG, Yu HS and Park MW Quality changes of canned smoked-oyster in cottonseed oil during storage. Bull Kor Fish Soc 28, Ikeda shizunori Small amount component of seafood. Kouseisys Kouseikaku Co., Tokyo, Japan, Jeong CH, Cho HJ and Shim KH Quality characteristics of white bread added with chlorella powder. Kor J Food Preserv 13, Jeon JK Effect of chlorella addition on the quality of processed cheese. J Kor Soc Food Sci Nutr 35, dx.doi.org/ /jkfn Kim WJ New fisheries chemistry. Sejin Pub. Co., Seoul, Korea, Kim JS, Heu MS and Yeum DM Component characteristics of canned oyster processing waste water as a food resource. J Kor Soc Food Sci Nutr 30, Kim JS and Heu MS Preparation of instant powdered soup using canned oyster processing waste water and its characteristics. J Kor Fish Soc 34, Kim HS, Heu MS and Kim JS Development of seasoned semi-dried oyster. J Kor Soc Food Sci Nutr 35, Kim JS Preparation of chlorella drinks and its quality characteristics. Kor J Food Nutr 17, Kim SS, Park MK, Oh NS, Kim DC, Han MS and In MJ Studies on quality characteristics and shelf-life of chlorella soybean curd (tofu). J Kor Soc Agric Chem Biotechnol 46, Kohara T Handbook of food analysis. Kenpakusha, Tokyo, Japan, Kong CS, Kang ST, Ji SG, Kang JG, Choi JD, Kim JG and Oh KS Taste-active components of powdered smokedried oysters and its application. J Kor Fish Soc 39, Kong CS Commercial sterilization condition of canned oyster and quality characteristics of canned boiled oyster in bamboo salt, PhD Thesis, Gyeongsang National University, Tongyeong, Korea. Kong CS, JE HS, Jung JH, Kwon SJ, Lee JD, Yoon MJ, Cho JD and Kim JG Quality characteristics of canned boiled oyster and canned boiled oyster in bamboo salt in various sterilization conditions. J Fish Mar Sci Edu 26, Kong SC Processing and quality characteristics of a natural flavoring substance from the smoked-dried oyster and its scrap. M. S. Thesis. Gyeongsang National University, Tongyeong, Korea.

9 굴보일드통조림및클로렐라첨가굴보일드통조림 435 KSFSN Handbook of experimental in food science and Nutrition. Hyoil Pub. Co., Seoul, Korea, Kwon SJ, Park TH, Lee JD, Yoon MJ, Kong CS, Je HS, Jung JH and Kim JG. 2014a. Processing and characteristics of canned kwamaegi using red pepper paste with vinegar. Korean J Fish Aquat Sci 47, KFAS Kwon SJ, Lee JD, Yoon MJ, Jung JH, Je HS, Kong CS and Kim JG. 2014b. Processing and characteristics of canned salt-fer mented anchovy fillet in olive oil. J Fish Mar Sci Edu 26, JFMSE Lee KH, Choe WK, Pyeun JH and Kim MN Discoloration of canned boiled oyster. J Kor Fish Soc 9, Lee EH, Chung SY, Kim SH, Ryu BY, Ha JH, Oh HG, Sung NJ and Yang ST Suitability of shellfishs for processing. 3. Suitability of pacific oyster for processing. J Kor Fish Soc 8, Lee EH, Cho SY, Chung SY and Cha YJ Preparation and keeping quality of canned liquid smoked oyster products. J Kor Fish Soc 16, 1-7. Lee EH, Cha YJ, Lee TH, Ahn CB and Yoo GH Studies on the processing and keeping quality of retort pouched foods. (2) Preparation and keeping quality of retort pouched seasoned-dried products. J Kor Fish Soc 17, Lee EH, Kim SG and Jo GD Nutritional component and health of marine products in Korean coastal. Yuil Pub. Co., Busan, Korea, Lee TY, Choi BR, Lee JK and Lim JH Cultivation of Chlorella Sp. using light emitting diode. J Kor Soc Environ Eng 33, KSEE Lee WJ, Lee DS, Kim YS, Ji GH, Seong HG, Bae OJ, Park H S and Kim CH Abstr Annu Meet J Kor Fish Soc PB17. Noe YN, Kong CS, Yoon HD, Lee SB, Nam DB, Park TH, Kwon DG and Kim JG Preparation and keeping quality of canned sea mussel using tomato paste. J Fish Mar Sci Edu 23, Park KS The status and challenges of Korean oyster industry. Korea Maritime Institute, Seoul, Korea, 1232, Park W J, Jwa MK, Hyun SH, Lim SB and Song DJ Microbial and quality changes during storage of raw oyster treated with high hydrostatic pressure. J Kor Soc Food Sci Nutr 35, jkfn Park MK. In MJ and Jung YC Effect of Fructooligosaccharide and chlorella powder on kimchi fermentation. J Kor Soc Food Sci Nutr 31, jkfn Park TH, Kwon SJ, Lee IS, Lee JD, Yoon MJ, Back KH, Noe YN, Kong CS and Kim JG Processing and characteristics of canned Kwamaegi 3. Processing and characteristics of canned Kwamaegi using tomato paste sauce. J Fish Mar Sci Edu 25, JFMSE Park TH, Noe YN, Lee IS, Kwon SJ, Yoon HD, Kong CS, Nam DB, Oh KS and Kim JG. 2012a. Processing and characteristics of canned seasoned sea mussel. J Fish Mar Sci Edu 24, Park TH, Noe YN, Lee IS, Kwon SJ, Yoon HD, Kong CS, Oh KS, Choi JD and Kim JG. 2012b. Processing and characteristics of canned Kwamaegi 2. Processing and characteristics of canned boiled Kwamaegi. J Fish Mar Sci Edu 24, Steel RGD and Torrie JH Principle and procedures of statistics. 1st ed., Tokyo, Japan, McGraw-Hill Kogakusha, Sung YM, Cho JR, Oh NS, Kim DC and In MJ Preparation and quality characteristics of curd yogurt added with chlorella. J Kor Soc Appl Biol Chem 48, Tarladgis BG, Watts BM, Younathan MT and Jr LD A distillation method for quantitative determination of malonaldehyde in rancid food. J Am Oils Chem Soc 37, Yoon HD, Shim KB, Noh YN, Kong CS, Nam DB, Park TH and Kim JG Preparation and characterization of canned kwamaegi (1) -Preparation and characterization of canned seasoned kwamaegi-. J Fish Mar Sci Edu 23,

한수지 51(6), , 2018 Original Article Korean J Fish Aquat Sci 51(6), ,2018 토마토소스및토마토페이스트소스첨가구운굴 (Crassostrea gigas) 통조림의제조및품질특성 박준석 박두현 공청식

한수지 51(6), , 2018 Original Article Korean J Fish Aquat Sci 51(6), ,2018 토마토소스및토마토페이스트소스첨가구운굴 (Crassostrea gigas) 통조림의제조및품질특성 박준석 박두현 공청식 한수지 51(6), 647-655, 2018 Original Article Korean J Fish Aquat Sci 51(6),647-655,2018 토마토소스및토마토페이스트소스첨가구운굴 (Crassostrea gigas) 통조림의제조및품질특성 박준석 박두현 공청식 이영만 1 이재동 2 박진효 김정균 * 경상대학교해양식품생명의학과 / 해양산업연구소, 1 대일씨에프,