한수지 49(6), , 2016 Original Article Korean J Fish Aquat Sci 49(6), ,2016 제조방법을달리하여제조한껍질붙은냉동바지락 (Tapes philippinarum) 의껍질개패율및품질특성비교 박시영 강경훈
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1 한수지 49(6), , 2016 Original Article Korean J Fish Aquat Sci 49(6), ,2016 제조방법을달리하여제조한껍질붙은냉동바지락 (Tapes philippinarum) 의껍질개패율및품질특성비교 박시영 강경훈 이재동 윤문주 강영미 1 성태종 2 권수현 3 추이권 4 김정균 * 경상대학교해양식품생명의학과 / 해양산업연구소, 1 경상대학교수산식품산업화기술지원센터, 2 한국국제대학교외식조리학과, 3 신선해양, 4 태일식품 Comparison of Opened Rates and Quality Characteristics of Frozen Baby-clam In-shell Tapes philippinarum Prepared by Different Processing Method Si-Young Park, Kyung-Hun Kang, Jae-Dong Lee, Moon-Joo Yoon, Young-Mi Kang 1, Tae-Jong Seoung 2, Su-Hyun Kweon 3,Yi-Kwon Choo 4 and Jeong-Gyun Kim* Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Korea 1 Research Center for Industrial Development of Seafood, Gyeongsang National University, Tongyeong 53064, Korea 2 Department of Food Science and Culinary, International University of Korea, Jinju 52833, Korea 3 Company of SH Seafood, Gyeongnam, Goseong 52958, Korea 4 Company of Taeil food, Gyeongnam, Tongyeong 53003, Korea We compared two different processing methods for preparing high quality frozen in-shell baby clam products. In the first method, sand and mud were removed from the clams, then they were vacuum packed in polyethylene film, boiled at 97 C for 6 min, and snap frozen in a cold air blast freezer (sample 1). The second processing method was similar, except the boiling process was excluded (sample 2). Both frozen products were boiled for 4 min, and then shucked and minced. Various quality metrics, such as the opening rates of shells, chemical composition, ph, volatile basic nitrogen (VBN), salinity, thiobarbituric acid (TBA), amino-n, total amino acids and free amino acids were measured, and sensory evaluation was conducted. The opening rates of shells of sample 1 and sample 2 were 98.3% and 4.67%, respectively. The proximate composition of sample 1 and sample 2 was 75.2% and 78.7% moisture, 19.7% and 16.2% crude protein, 2.45 and 2.2% crude lipid, 2.8% and 2.1% ash, and 2.1% and 1.9% salinity, respectively. The L, a, b and E values were similar: 48.6 and 49.2, 3.9 and 3.9, 15.7 and 15.5, and 50.7 and 50.1 for sample 1 and sample 2, respectively. The sensory evaluation score of sample 1 was higher than that of sample 2. Sample 1 was deemed to be superior to sample 2; therefore, we determined that the boiling process is needed for manufacturing high-quality frozen clam products. Key words: Boiled, Baby clam, Frozen, Shell-attached, Opened rates of shell 서론 (Ruditapes Philippinarum) (Lamellibranchia) (Family Veneridae), m 1910, 1980 (Park et al., 2010).,, Korean J Fish Aquat Sci 49(6) , December 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 28 October 2016; Revised 21 November 2016; Accepted 27 November 2016 *Corresponding author: Tel: Fax: address: kimjg@gnu.ac.kr Copyright 2016 The Korean Society of Fisheries and Aquatic Science 743 pissn: , eissn:
2 744 박시영ㆍ강경훈ㆍ이재동ㆍ윤문주ㆍ강영미ㆍ성태종ㆍ권수현ㆍ추이권ㆍ김정균 (Park, 1984) ,248 M/T, ,929 M/T, ,028 M/T, ,145 M/T, ,951 M/T, ,517 M/T, ,992 M/T (Korean Fisheries Society, 2016). succinic acid,, Fe,,, cholesterol (Choi et al., 2014a; Korean intellectual property office, 2006a)., 7 8., (Kim and Jin, 2012) %,,,, (Choi et al., 2014). (Lee et al., 1975), (Lee et al., 1984), (Park., 1984), (Cho et al., 1988), (Moon et al., 2003), (Choi et al., 2014). (Korean intellectual property office, 2004a), (Korean intellectual property office, 2004b), (Korean intellectual property office, 2005), (Korean intellectual property office, 2006a), (Korean intellectual property office, 2006b), (Korean intellectual property office, 2007a), (Korean intellectual property office, 2007b), (Korean intellectual property office, 2008), (Korean intellectual property office, 2009), (Korean intellectual property office, 2014)... 실험재료 재료및방법 cm ( 4.0 cm), cm ( 3.0 cm), g ( 8.9 g). 껍질붙은냉동바지락제조방법 3% 12,. 500 g air blast (). (). 1 4, 10 homogenizer (PT-MR 2100, Polytron, Switzerland),. 껍질개패율., 4 50%. 일반성분, ph, 염도및 brix AOAC (1995),, Soxhlet,, semimicro Kjeldahl, ph 10 ph meter (ph 1500, Eutech Instruments, Singapore). Mohr (AOAC, 1995), brix hand-held refractometer (N1, Atago Co., Japan). 휘발성염기질소함량, TBA 값및아미노질소함량 thiobarbituric acid (TBA) 5 g Tarladgis (Tarladgis, 1960). (volatile basic nitrogen, VBN) Conway unit (Ministry
3 껍질붙은냉동바지락의껍질개패율및품질특성 745 of Social Welfare of Japan, 1960), 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 homogenizer. 조직감 (Rheometer Compac-100, Sun Scientific Co., Japan) (Shear-press test).,. max force rheology data system ver 총아미노산 0.2 g 6 N HCl 2 ml, 110 heating block (HF21, Yamato, Japan) 48. Glass filter (RW- 0528G, Lab. Companion, Korea/C-WBE-D, Changshin Sci., Korea/Rotary evaporator 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,. Lithium citrate buffer (ph 2.2) 25 ml (Automatic amino acid analyzer S-433, Sykam, Germany). 관능검사 10,, 5 (5:, 4:, 3:, 2:, 1: ),. ANOVA test, Duncan (Steel and Torrie, 1980) (P<0.05). 껍질개패율 결과및고찰 Table 1. ( ) ( ), 98.3% ( ), 4.67% ( )., Table 1. Comparison of opened rates of shell of frozen baby-clam in shell Tapes philippinarum prepared by different processing method Samples Opened shells (ea) Unopened shell (ea) Opened shells (%) , : refer to the comment in Fig. 1. Raw baby clam Washing Filling (Polyethylene film, 500 g) Vacuum packaging Cooked (97 for 6 min) Uncooked Cooling Freezing (Air blast system) Stored at -20 during 7 days Fig. 1. Flowsheet of processing of frozen baby-clam in shell Tapes philippinarum., Cooked and frozen baby-clam in shell; : Uncooked and frozen baby-clam in shell.
4 746 박시영ㆍ강경훈ㆍ이재동ㆍ윤문주ㆍ강영미ㆍ성태종ㆍ권수현ㆍ추이권ㆍ김정균 Table 2. Comparison of proximate composition, ph, volatile basic nitrogen (VBN), and Salinity of frozen baby-clam in shell Tapes philippinarum prepared by different processing method Samples Proximate composition (g/100 g) Moisture Crude protein Crude lipid Ash ph VBN (mg/100 g) Salinity (%) 75.2±0.1 a 19.7±0.1 a 2.4±0.2 a 2.8±0.2 a ± ± ±0.1 b 16.2±0.2 b 2.2±0.3 a 2.1±0.0 b ± ±0.3, : refer to the comment in Fig. 1. 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). Table 3. Comparison of color value of frozen baby-clam in shell Tapes philippinarum prepared by different processing method Color value L 48.6± ±0.3 a 3.9± ±0.3 b 15.7± ±0.2 E 50.7± ±0.1, : refer to the comment in Fig. 1. Values are the means±standard deviation of three determination. TBA value (O.D.) 일반성분, ph, 휘발성염기질소및염도, ph Table %, %, %, %.,,. Moon et al. (2003) 78.9%, 12.4%, 1.2% 2.7%. ph , mg/100 g %,. Choi Fig. 2. Comparison of thiobarbituric acid (TBA), value of frozen baby-clam in shell Tapes philippinarum prepared by different processing method., : refer to the comment in Fig. 1. Values are the means±standard deviation of three determination. et al. (2014),. 색조 Table 3. (L ), (a ), (b ) ( E ) 48.6, 3.9, , 3.9, Lee et al. (1984) 40 3,, 42.1, 0.0, , 39.5, 1.0, ,,. TBA 값 0 TBA Fig. 2. TBA
5 껍질붙은냉동바지락의껍질개패율및품질특성 ,800 Amino-N (mg/100 g) Hardness (g/cm 2 ) 1,500 1, , Fig. 3. Comparison of amino-n content of frozen baby-clam in shell Tapes philippinarum prepared by different processing method., : refer to the comment in Fig. 1. Values are the means±standard deviation of three determination.. Cho et al. (1998) 4 TBA, 25 30, TBA 아미노질소함량 Fig mg/100 g,. Cho et al. (1998) , mg/100 g Noh et al. (2011) Fo. 조직감 Fig. 4. 1, g/cm 2,. Lee et al. (1984) 47,500 g/cm 2, Fig. 4. Comparison of hardness value of frozen baby-clam in shell Tapes philippinarum prepared by different processing method., : refer to the comment in Fig. 1. Values are the means±standard deviation of three determination. 36,000 g/cm 2. Noh et al. (2011), Fo hardness. 총아미노산함량 Table 4, 16, ,994.5 mg/100 g. glutamic acid 2,263.5 (13.4) 1,857.0 (13.3) mg/100 g, aspartic acid, lysine arginine Joo et al. (1996) 40, % 6,420.47, 5, , mg/100 g, glutamic acid, aspartic acid, glycine lysine. Moon et al. (2003) 12,676.8 mg/100 g, glutamic acid 1,363.3 mg/100 g, arginine, aspartic acid proline. 유리아미노산함량 Table 5,
6 748 박시영ㆍ강경훈ㆍ이재동ㆍ윤문주ㆍ강영미ㆍ성태종ㆍ권수현ㆍ추이권ㆍ김정균 Table 4. Comparison of total amino acid of frozen baby-clam in shell Tapes philippinarum prepared by different processing method (mg/100 g) Amino acid Aspartic acid 1,734.0 (10.3) 1,359.6 (9.7) 1 Threonine (4.9) (3.5) Serine (5.4) (5.8) Glutamic acid 2,263.5 (13.4) 1,857.0 (13.3) Proline 1,072.5 (6.3) (6.5) Glycine 1,071.0 (6.3) (6.0) Alanine 1,045.5 (6.2) (6.6) Cysteine (0.7) 87.0 (0.6) Valine (4.8) (4.7) Methionine (3.0) (3.2) Isoleucine (4.3) (4.4) Leucine 1,279.5 (7.6) 1,005.6 (7.2) Tyrosine (2.9) (3.0) Phenylalanine (3.8) (3.7) Histidine (2.2) (2.1) Lysine 1,491.0 (8.8) 1,235.3 (8.8) Ammonia (1.9) (2.2) Arginine 1,224.0 (7.2) 1,209.3 (8.6) Total 16,890.7 (100.0) 13,994.5 (100.0) 1 Percentage (%) to total amino acid., : refer to the comment in Fig mg/100 g. glycine 98.5 (24.2%) 98.6 (20.4%) mg/100 g, glutamic acid, arginine alanine.,. Choi et al. (2014) 20, 30, 40, 50 60, 2,684.9, 3,322.9, 3,526.1, 3, ,841.3 L/L,. 관능적특성,, 5 (5:, 4:, 3:, 2:, 1: ) Table 6. Table 5. Comparison of free amino acid of frozen baby-clam in shell Tapes philippinarum prepared by different processing method (mg/100 g) Amino acid Phosphoserine 7.0 (1.7) (2.1) Taurine 9.9 (2.4) 10.1 (2.1) Aspartic acid 11.8 (2.9) 20.7 (4.3) Threonine 4.2 (1.0) 7.5 (1.5) Serine 4.7 (1.2) 7.7 (1.6) Glutamic acid 71.4 (17.5) 85.3 (17.6) -Aminoadipic acid 0.4 (0.1) 0.7 (0.1) Proline 6.0 (1.5) 8.1 (1.7) Glycine 98.5 (24.2) 98.6 (20.4) Alanine 57.7 (14.1) 62.9 (13.0) -Aminobutyric acid 0.6 (0.1) 0.8 (0.2) Valine 3.7 (0.9) 6.3 (1.3) Cysteine 0.3 (0.1) 0.4 (0.1) Methionine 2.8 (0.7) 5.3 (1.1) Isoleucine 2.5 (0.6) 5.4 (1.1) Leucine 5.0 (1.2) 9.5 (2.0) Tyrosine 4.0 (1.0) 7.8 (1.6) Phenylalanine 3.0 (0.7) 6.7 (1.4) Histidine 3.5 (0.9) 5.2 (1.1) Ornithine 1.7 (0.4) 2.3 (0.5) Lysine 13.6 (3.3) 19.5 (4.0) Ammonium chloride 16.8 (4.1) 21.4 (4.4) Arginine 78.7 (19.3) 82.2 (17.0) Total (100.0) (100.0) 1 Percentage (%) to total free amino acid., : refer to the comment in Fig. 1. Table 6. Comparison of sensory evaluation of frozen baby-clam in shell Tapes philippinarum prepared by different processing method Sensory evaluation Color 4.6±0.2 a 2.5±0.2 b Odor 4.5±0.2 a 2.5±0.7 b Taste 4.2±0.4 a 3.6±0.8 b Texture 4.8±0.1 a 2.1±0.2 b Over all acceptance 4.5±0.8 a 3.0±0.6 b 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)., : refer to the comment in Fig scales average: 1, very poor; 2, poor; 3, acceptable; 4, good; 5, very good.
7 껍질붙은냉동바지락의껍질개패율및품질특성 749,,.. References AOAC Official methods of analysis. 16th ed. Association of Official Analytical Chemists, Washington DC, U.S.A., Cho HS, Cho TY, Lee KH, Lee NG, Joo DS, Kim GE and Lee JH Lipid oxidation in dried shellfish during the storage. J Kor Fish Soc 31, Choi EJ, Kim DS, Bae GK and Choi SK The effect of heating time on the quality of short necked clam stock. Kor J Chulinary Res 20, Joo OS, Choi JS, Kang KS, Ha YR, Cho YU and Shim KH Changes in amino acid contents during drying and storage of shellfish meat. J Kor Soc Food Sci Nutr 25, Kim SH and Jin YH Food culinary science. Jigu Publishing Co. Seoul, Korea, 227, 236, , 308. Kohara T Handbook of food analysis. Keonpakusha, Tokyo, Japan, Korean Fisheries Society Korean fisheries yearbook. Korean intellectual property office. 2004a. A wrapping shortnecked clam. application number , registration number Korean intellectual property office. 2004b. application number , registration number Korean intellectual property office The packing method of raw short-necked clams. application number , registration number Korean intellectual property office. 2006a. Surf clam processing and packing a method. application number , registration number Korean intellectual property office. 2006b. Method for preparing a bun using short-necked clam. application number , registration number Korean intellectual property office. 2007a. Full ripened shortnecked clam meat. application number ,registration number Korean intellectual property office. 2007b. Haejang-guk using a short-necked clam. application number , registration number Korean intellectual property office Thin-shelled surf clam soybean paste manufacturing method. application number , registration number Korean intellectual property office Slices of seasoned and dried manila clam and manufacturing method thereof. application number , registration number Korean intellectual property office Method for manufacturing Perilla soup containing short-necked clam. application number , registration number Lee EH, Kim JG and Cha YJ Studies on processing and keeping quality of retort pouched foods (4) Preparation and keeping quality of retort pouched seasoned baby clam. Bull Kor Fish Soc 17, Lee, EH, Pybun JH, Kim SH and Chung SY Suitability of shellfishes for processing 1. Suitability of baby clam for processing. Bull Kor Fish Soc 8, Noh YN, Yoon HD, Kong CS, Nam DB, Park TH and Kim JG Preparation of retort pouched seasoned sea mussel and its quality stability during storage. J Fish Mar Sci Edu 23, Ministry of Social Welfare of Japan Guide to experiment of sanitary insfection. Ⅲ. Volatile basic nitrogen. Kenpakusha. Tokyo, Japan, Moon JH, Kim JT, Kang ST, Hur JH and Oh KS Processings and quality characteristics of flavoring substance from the short-neck clam, Tapes Philippinarum. J Kor Fsih Soc 36, Park KJ, Choi YS, Heo S, Kang HW, Han HS and O HC Report on the sediment types, environmental parameters, density and biometry of Manila clam, Ruditapes philippinarum in Gyeonggi bay off the West coast of Korea. Kor J Malacol 26, Park YH Evaluation of thermal processes for canned marine products (3) Canned minced hen-clams in brine and canned smoked baby-clams in oil. J Kor Fish Soc 17, Steel R GD and Torrine JH Principle and procedures of statistics, 1st ed., McGraw-Hill Kogakusha, Tokyo, Japan, Tarladgis BG, Watts MM and Younathan MJ A distillation method for quantitative determination of malonaldehyde in rancid food. J American Oils Chem Soc 37,
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제 출 문 경상북도 경산시 농업기술센터 귀하 본 보고서를 6차산업수익모델시범사업 농산물가공품개발 연구용역 과제의 최종보고서로 제출합니다. 2014 년 11 월 19 일 주관연구기관명 : 영남대학교 총괄연구책임자 : 한 기 동 연 구 원 : 김 상 욱 이 수 형 이 상
6차 산업 수익모델 시범사업 농산물가공품개발 연구용역 최 종 보 고 서 영남대학교 식품공학과 연구책임자 : 한 기 동 제 출 문 경상북도 경산시 농업기술센터 귀하 본 보고서를 6차산업수익모델시범사업 농산물가공품개발 연구용역 과제의 최종보고서로 제출합니다. 2014 년 11 월 19 일 주관연구기관명 : 영남대학교 총괄연구책임자 : 한 기 동 연 구 원 : 김
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