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

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1 한수지 51(6), , 2018 Original Article Korean J Fish Aquat Sci 51(6), ,2018 토마토소스및토마토페이스트소스첨가구운굴 (Crassostrea gigas) 통조림의제조및품질특성 박준석 박두현 공청식 이영만 1 이재동 2 박진효 김정균 * 경상대학교해양식품생명의학과 / 해양산업연구소, 1 대일씨에프, 2 거제어류양식협회 Processing and Characteristics of Canned Roasted Oyster Crassostrea gigas Added with Tomato Sauce and Tomato Paste Sauce Jun-Seok Park, Du-Hyun Park, Cheong-Sik Kong, Yeong-Man Lee 1, Jae-Dong Lee 2, Jin-Hyo Park and Jeong-Gyun Kim* Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Korea 1 Daeil Fisheries Company Limited, Geoje 53204, Korea 2 Geoje Fishers Aquaculture Association, Geoje 53329, Korea This study collected basic data on two types of canned roasted oyster Crassostrea gigas. Oysters Crassostrea gigas were immersed at 105 for 6 min and then washed and dehydrated before pre-drying. Roasted oysters were prepared by baking boiled oysters at 140 for 20 min. The canned roasted oyster added with tomato sauce was prepared as follows. An aluminum can was filled with 50 g of roasted oyster and 40 g of mixed seasoning sauce, degassed at 90 for 3 min and vacuum-sealed using a double seamer under a 20 cmhg vacuum. The canned roasted oyster added with tomato paste sauce was prepared similarly by adding the same amount of tomato paste sauce instead of tomato sauce. Microbial growth, appearance, proximate composition, ph, volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, amino-n, salinity, color value, texture, free and total amino acids, and minerals were measured in the two products. A sensory evaluation indicated that the canned roasted oyster added with tomato paste sauce had preferable characteristics over the canned roasted oyster sauce added with tomato sauce. Key words: Canned roasted oyster, Tomato sauce, Tomato paste sauce, Sterilization, Crassostrea gigas 서론 (Crassostrea gigas) 1897, ,232 M/T, ,146 M/T, ,841 M/T, ,255 M/T (Lee et al., 2012; FIPS, 2018). taurine glycogen,, selenium (MOF, 2004; Kang et al., 2007). (Kang et al., 2007), (Kim and Heu, 2001a), (Kim and Heu, 2001b), (Kong et al., 2014).,, lycopene polyphenol *Corresponding author: Tel: Fax: address: kimjeonggyun@nate.com 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. Korean J Fish Aquat Sci 51(6), , December 2018 Received 22 October 2018; Revised 13 November 2018; Accepted 11 December 2018 저자직위 : 박준석 ( 대학원생 ), 박두현 ( 대학원생 ), 공청식 ( 특별연구원 ), 이영만 ( 부사장 ), 이재동 ( 연구원 ), 박진효 ( 대학원생 ), 김정균 ( 교수 ) Copyright 2018 The Korean Society of Fisheries and Aquatic Science 647 pissn: , eissn:

2 648 박준석ㆍ박두현ㆍ공청식ㆍ이영만ㆍ이재동ㆍ박진효ㆍ김정균,,,,,,,,, (Kim et al., 2014; Gu, 2007). (Park et al., 2013), (Kwon et al., 2014), (Noe et al., 2011).. 재료및방법 실험재료 (Crassostrea gigas) cm ( 9 cm), g ( 8.8 g) D, (H ), (O ), (C ), (O ), (H ) L. 토마토소스및토마토페이스트소스첨가구운굴통조림의제조 Fig ,, (40, 50 ) (D, ). (RR-90 ) 50 g, ( 20%, 44.2%, 5.1%, 1.5%, 0.5%, 20%, 5.0%, xantan gum 0.2%, 0.5%, 2.5%, MSG 0.5% ) 40 g, 40 g., 90 3 (SOMME, S.A., Spain). (Young Hung Chemistry Machine MFG, Co., Korea) Fo Adding tomato sauce 40 g (Tomato sauce, water, refined salt, chili oil, crushed dried red pepper, crushed onion, crushed garlic, xanthan gum, brewing vinegar, sugar, MSG) Canned roasted oyster added with tomato sauce (-1) Fig.1. Flowsheet of processing of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce., (Fo 12 ). Fo Fo (EBI 11, Ebro Co., Germany), logger RR-90. homogenizer (PT-MR 2100, Polyron, Switzerland), 1 cm 1 cm 1 cm. 세균발육시험 Washing and boiling (105, 6 min) Shucking, washing and dehydration Pre-drying (40, 50 min) Roasting (140, 20 min) Filling 50 g in can (RR-90) Exhausting (90, 3 min) Seaming Sterilization (115, 50 min) Cooling Adding tomato paste sauce 40 g (Tomato paste sauce, water, refined salt, chili oil, crushed dried red pepper, crushed onion, crushed garlic, xanthan gum, brewing vinegar, sugar, MSG) Canned roasted oyster added with tomato paste sauce (-2) (MFDS, 2018)

3 토마토소스및토마토페이스트소스첨가굴통조림의제조 649., , 1. 70% 25 g 225 ml, 1 ml 9 ml. 1 ml ,. 일반성분, ph 및휘발성염기질소 AOAC (1995),, semimicro kjeldahl, soxhlet,. ph 10 ph meter (ph 1500, Eutech Instruments, Singapore), conway unit (KSFSN, 2000). TBA 값, 아미노질소및염도 TBA (thiobarbituric acid) Tarladgis et al. (1960), formol (Kohara T, 1982), Mohr (AOAC, 1995). 색도및조직감 (ZE-2000, Nippon Denshoku, Japan) L (lightness, ), a (redness, ), b (yellowness, ) E (color difference, ). (standard plate) L 99.98, a -0.01, b (Rheometer Compac-100, Sun Scientific Co., Japan).,. max force rheology system ver (Sun Scientific Co., Japan). 총아미노산. 2 g 6 N 2 ml heating block (HF-21, Yamato Scientific Co., Ltd, Japan) (110, 48 ) glass filter (RW- 0528G, Lab. Companion, Korea/ GITAL WATER BATH SB-1000, EYELA, Japan/ RPTARY EVAPOPATPR N-1000, EYELA, Japan) 60, sodium citrate buffer (ph 2.2) (25 ml). (Automatic amino acid analyzer S-433, Sykam, Germany). 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, ethylether ether. Lithium citrate buffer (ph 2.2) 25 ml. 무기질 Kim (2014) ICP (Atomscan 25, Thermo Fisher Scientific Inc., USA) Na, Mg, K, Ca, Fe, P S. 관능검사및통계처리 10,, 5 (5, ; 4, ; 3, ; 2, ; 1, ),. ANOVA test, Duncan (Steel and Torrie, 1980) (P<0.05). 결과및고찰 세균발육시험 Table Fo Park et al. (2018b) , Kong (2011) Fo 8, 10 12,.

4 650 박준석ㆍ박두현ㆍ공청식ㆍ이영만ㆍ이재동ㆍ박진효ㆍ김정균 일반성분, ph 및휘발성염기질소, ph Table %, %, %, % -1, %, %, %, %, ph , mg/100 g. Lee et al. (2012) %, %, % %, Kim et al. (2001) ph mg/100 g., Kwon et al. (2014) Fo %, 16.3%, 2.5% 3.6%, ph mg/100 g Fig. 2. Comparison in thiobarbituric acid (TBA) value of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce. -1, canned roasted oyster added with tomato sauce; -2, canned roasted oyster added with tomato paste sauce., 42% 20% TBA 값, 아미노질소함량및염도 TBA Fig Kang et al. (2009) 15 IQF (individual quick-freezing) ( 15 Table 1. Comparison in cultured bacteria and external appearance test of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce during incubation of 35±1 for 15 days and 30 days (CFU/g) Temp. Sterilization condition Incubation temperature (35±1 ) 15 day 30 day Bacteria External appearance Bacteria External Appearance -1 ND Normal ND Normal 115 Fo 12 min -2 ND Normal ND Normal ND, Not detected; -1, canned roasted oyster added with tomato sauce; -2, canned roasted oyster added with tomato paste sauce. Table 2. Comparison in proximate composition, ph and volatile basic nitrogen (VBN) of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce Proximate composition (g/100g) Moisture Crude protein Crude lipid Ash ph VBN (mg/100 g) ±0.5 a 9.7±0.2 b 5.0±0.4 b 1.8±0.1 b ± ±0.4 b 10.3±0.0 a 6.5±0.3 a 2.1±0.0 a ±1.6-1, canned roasted oyster added with tomato sauce; -2, canned roasted oyster added with tomato paste sauce. Values are the means±standard deviation of three determination. Means within each column followed by the same letter are not significantly different (P<0.05).

토마토소스및토마토페이스트소스첨가굴통조림의제조 651 Fig 3. Comparison in amino-n content of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce.

5 토마토소스및토마토페이스트소스첨가굴통조림의제조 651 Fig 3. Comparison in amino-n content of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce. -1, canned roasted oyster added with tomato sauce; -2, canned roasted oyster added with tomato paste sauce. Fig. 4. Comparison in salinity of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce. -1, canned roasted oyster added with tomato sauce; -2, canned roasted oyster added with tomato paste sauce.,, ) 1 IQF ( ) TBA, TBA 2,, lipase,. Noe et al. (2011) TBA Fo Fo TBA, Ahn et al. (1986) TBA , 0.38, TBA myosine malonaldehyde malonaldehyde. Fig mg/100 g. Kong et al. (2009) Fo mg/100 g, Fo mg/100 g Fo, Fo. Park et al. (2013) Fo mg/100 g. Fig %. Kown et al. (2014) Fo %, Kim and Heu (2001c) %. 색도및조직감 Table 3 (L ), (a ), (b ) ( E) , , , , -2. (L ) , (a ) , (b ) , ( E) ,., Table 3. Comparison in color value of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce Color value -1-2 L 31.8±0.0 b 37.4±0.1 a a 7.6±0.1 a 5.5±0.0 b b 13.3±0.2 b 19.5±0.0 a E 67.3±0.0 a 63.2±0.1 b -1, canned roasted oyster added with tomato sauce; -2, canned roasted oyster added with tomato paste sauce; L, lightness; a, redness; b, yellowness; E, color difference. Values are the means±standard deviation of three determination. Means within each line followed by the same letter are not significantly different (P<0.05).

6 652 박준석ㆍ박두현ㆍ공청식ㆍ이영만ㆍ이재동ㆍ박진효ㆍ김정균 ( E) , , (a ), (b ), ( E), (L ). Fig g/cm g/cm 2 Fig. 5. Comparison in hardness value of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce. -1, canned roasted oyster added with tomato sauce; -2, canned roasted oyster added with tomato paste sauce. Kang (2009) (L ) 57.72, (a ) 1.23, (b ) ( E) 42.48, Kown et al. (2014) (L ), (a ), (b ) Table 4. Comparison in total amino acid content of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce Amino acid -1-2 Aspartic acid 1,135.2 (12.0)* 1,192.5 (12.1) Threonine (4.8) (4.9) Serine (5.1) (5.1) Glutamic acid 1,852.6 (19.6) 1,906.3 (19.3) Proline (5.6) (5.5) Glycine (5.2) (5.4) Alanine (5.8) (5.7) Cysteine 57.4 (0.6) 60.8 (0.6) Valine (4.3) (4.5) Methionine (2.2) (2.2) Isoleucine (3.9) (4.0) Leucine (7.1) (7.1) Tyrosine (3.5) (3.7) Phenylalanine (5.8) (5.9) Histidine (2.1) (2.2) Lysine (7.3) (7.1) Arginine (5.3) (4.8) Total 9,464.3 (100.0) 9,870.2 (100.0) -1, canned roasted oyster added with tomato sauce; -2, canned roasted oyster added with tomato paste sauce. *Percentage (%) to total amino acid content. Table 5. Comparison in free amino acid content of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce Amino acid -1-2 Phosphoserine 13.7 (1.2)* 23.2 (1.2) Taurine 16.1 (1.4) 18.0 (0.9) Aspartic Acid 90.2 (7.7) 92.8 (4.9) Threonine 30.0 (2.6) 54.6 (2.9) Serine 31.3 (2.7) 53.7 (2.8) Asparagine (9.2) (6.8) Glutamic acid (31.5) (35.2) α-aminoadipic Acid 1.1 (0.1) 4.3 (0.2) Proline (11.5) (7.9) Glycine 92.4 (7.9) (6.8) Alanine 99.3 (8.5) (7.6) Citrulline 2.7 (0.2) 4.5 (0.2) α-aminobutyric acid 1.8 (0.2) 4.4 (0.2) Valine 11.1 (0.9) 28.2 (1.5) Cysteine 6.3 (0.5) 3.7 (0.2) Methionine 8.4 (0.7) 26.6 (1.4) Isoleucine 7.7 (0.7) 15.3 (0.8) Leucine 11.8 (1.0) 31.0 (1.6) Tyrosine 1.2 (0.1) 22.3 (1.2) Phenylalanine 17.6 (1.5) 40.0 (2.1) β-alanine 8.6 (0.7) 10.8 (0.6) β-aminoisobutyric acid 1.1 (0.1) 2.2 (0.1) Histidine 22.9 (2.0) 39.9 (2.1) Tryptophane 2.5 (0.2) 10.6 (0.6) Carnosine 0.0 (0.0) 3.6 (0.2) Ornithine 3.9 (0.3) 11.1 (0.6) Lysine 20.2 (1.7) 60.1 (3.2) Arginine 58.3 (5.0) (6.2) Total 1,173.1 (100.0) 1,906.9 (100.0) -1, canned roasted oyster added with tomato sauce; -2, canned roasted oyster added with tomato paste Sauce. *Percentage (%) to free amino acid content.

7 토마토소스및토마토페이스트소스첨가굴통조림의제조 653 (Park et al., 2018a; Park et al., 2018b). Kong et al. (2016) Fo g/ cm 2, Kwon et al. (2014) Fo g/cm 2 Fo,, guar gum. 총아미노산함량 (-1) (-2) Table 4 9, ,870.2 mg/100 g glutamic acid 1, ,906.5 mg/100 g aspartic acid lysine. Lee et al. (2012) 9,004-10, , ,942.5 mg/100 g, aspartic acid, glutamic acid, proline, alanine, leucine, phenylalanine, lysine arginine., Noe et al. (2011) Fo 12 13,390.5 mg/100 g, glutamic acid, aspartic acid, lysine arginine. 유리아미노산함량 Table 5 1, ,906.9 mg/100 g glutamic acid mg/100 g, -1 proline asparagine, -2 proline alanine. glutamic acid, proline alanine (Park et al., 2018a; Park et al., 2018b). Kong et al. (2014) taurine, proline arginine, Park et al. (2013) Fo 12 1,573.4 mg/100 g, Fo 10 (1,285.5 mg/100 g) Fo 8 (856.3 mg/100 g), histidine, glutamic acid, aspartic acid. 무기질함량 Table Na mg/100 g, K mg/100 g, S mg/100 g. Kong et al. (2016) Table 6. Comparison in mineral content of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce (mg/100 g) Mineral -1-2 K 58.9±1.0 a 39.2±0.7 b Ca 8.8±0.3 b 24.0±0.5 a Mg 9.3±0.3 a 9.5±0.2 a Na 164.5±4.0 a 89.0±1.5 b Fe 2.9±0.0 a 0.8±0.0 b Zn 3.6±0.0 a 2.8±0.0 b P 33.2±0.4 a 21.0±0.1 b S 51.5±0.9 a 38.3±1.2 b -1, canned roasted oyster added with tomato sauce; -2, canned roasted oyster added with tomato paste sauce. Values are the means±standard deviation of three determination. Means within each line followed by the same letter are not significantly different (P<0.05). Table 7. Comparison in sensory evaluation of the canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce Sensory evaluation 1 Shape Color Odor Texture Taste Overall acceptance 1 3.5±0.3 a 3.2±0.1 a 3.4±0.3 a 3.3±0.3 b 3.1±0.3 b 3.4±0.2 b 2 3.6±0.4 a 3.5±0.2 a 3.7±0.5 a 4.0±0.2 a 3.9±0.2 a 4.2±0.3 a 1 5 scales, 1: very poor, 2: poor, 3: acceptable, 4: good, 5: very good; -1, canned roasted oyster added with tomato sauce; -2, canned roasted oyster added with tomato paste sauce. Values are the means±standard deviation of three determination. Means within each column followed by the same letter are not significantly different (P<0.05).

8 654 박준석ㆍ박두현ㆍ공청식ㆍ이영만ㆍ이재동ㆍ박진효ㆍ김정균 Na, P, K Mg, Park et al. (2013) Fo 12 Na 1,955.0 mg/100 g, P (751.1 mg/100 g) Ca (177.6 mg/100 g), Na, K, P, IMP (inosine monophosphate) taste-active component (Hayashi et al., 1981). 관능검사 115 Fo 12,,,, 10 5 Table 7.,,, ,. 사사 2018 ( ). References AOAC (association of official analytical chemists) Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington D.C., U.S.A. Ahn CB, Lee EH, Lee TH and Oh KS Quality comparison of canned and retort pouched sardine. Bull Korean Fish Soc 19, FIPS (Fisheries Information Portal Site) Information of oyster. Retrieved from Sep 17, Gu JR Effect of storage temperature and package methods on the quality of tomato. M.S. Thesis. Pukyong National University, Busan, Korea. Hayashi T, Yamaguchi K and Konosu S Sensory analysis of taste-active components in the extract of boiled snow crab meat. J Food Sci 46, Kang JY Extraction, flavor improvement and utilization of taste-active extract from IQF oyster. M.S. Thesis. Gyeongsang National University, Tongyeong, Korea. Kang KT, Heu MS and Kim JS Development of spaghetti sauce with oyster. J Kor Soc Food Sci Nutr 36, KSFSN (Korean society of food science and nutrition) Handbook of experimental in food science and nutrition. Hyoil Pub. Co., Seoul, Korea. Kim JS and Heu MS. 2001a. Preparation of instant powdered soup using canned oyster processing waste water and its characteristics. J Kor Fish Soc 34, Kim JS and Heu MS. 2001b. Preparation of instant powdered soup using oyster wash water and its characteristics. Kor J Food Sci Tec 33, Kim JS and Heu MS. 2001c. Quality stability of instant powdered soup using canned oyster processing waste water. J Kor Fish Soc 34, Kim IS, Heu MS, Lee JS, Kim PH, Cho ML, Ahn HJ, Shim HD and Kim JS Quality stability of powdered soup using powder from oyster wash water. J Kor Soc Agric Chem Biotechnol 44, Kim KH Concentration and risk assessment of heavy metal in mainly consumed fishes. M.S. Thesis. Gyeongsang National University, Tongyeong, Korea. Kim KH, Kim YS, Koh JH, Hong MS and Yook HS Quality characteristics of Yanggaene added with tomato powder. J Kor Soc Food Sci Nutr 43, dx.doi.org/ /jkfn Kohara T Handbook of food analysis. Kenpakusha, Tokyo, Japan. Kong CS, Yun JU, Oh DH, Park JY, Kang JY and Oh KS Effects of high temperature strerilization on qualities characteristics of the canned boiled oyster. J Agri Life Sci 43, Kong CS Commercial sterilization condition of canned oyster and quality characteristics of canned boiled oyster in bamboo salt. Ph. D. Thesis, Gyeongsang National University, Tongyeong, Korea. Kong CS, Je HS, Jung JH, Kwon SJ, Lee JD, Yoon MJ, Choi 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 CS, Lee JD, Yoon MJ, Kang KH, Park SY, Seong TJ and Kim JG Quality characteristics of canned boiled oyster Crassostrea gigas and canned boiled oyster Crassostrea gigas added with chlorella processed in various sterilization conditions. Korean J Fish Aquat Sci 49, dx.doi.org/ /kfas Kwon SJ, Lee JD, Yoon MJ, Park JH, Je HS, Kong CS, Noe YN and Kim JG Processing and characteristics of canned salt-fermented anchovy Engraulis japonica fillet in tomato paste sauce. Korean J Fish Aquat Sci 47,

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720 권순재ㆍ이재동ㆍ윤문주ㆍ박진효ㆍ제해수ㆍ공청식ㆍ노윤이ㆍ김정균 (Jung et al., 2000), (Lim et al., 2000), (Lee et al., 1986), (Cho et al., 2002), (Han et al., 1997), (Cha, 1992),

720 권순재ㆍ이재동ㆍ윤문주ㆍ박진효ㆍ제해수ㆍ공청식ㆍ노윤이ㆍ김정균 (Jung et al., 2000), (Lim et al., 2000), (Lee et al., 1986), (Cho et al., 2002), (Han et al., 1997), (Cha, 1992), 한수지 47(6), 719-725, 2014 Original Article Kor J Fish Aquat Sci 47(6),719-725,2014 토마토페이스트소스첨가멸치 (Engraulis japonica) 육젓필레통조림의제조및특성 권순재ㆍ이재동ㆍ윤문주ㆍ박진효ㆍ제해수ㆍ공청식ㆍ노윤이ㆍ김정균 * 경상대학교해양식품공학과 / 농업생명과학연구원 Processing