한수지 51(5), , 2018 Original Article Korean J Fish Aquat Sci 51(5), ,2018 조미자숙굴 (Crassostrea gigas) 통조림및조미구운굴 (Crassostrea gigas) 통조림의제조및품질
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1 한수지 51(5), , 2018 Original Article Korean J Fish Aquat Sci 51(5), ,2018 조미자숙굴 (Crassostrea gigas) 통조림및조미구운굴 (Crassostrea gigas) 통조림의제조및품질특성 박준석 박두현 공청식 이영만 1 이재동 박진효 김정균 * 경상대학교해양식품생명의학과 / 해양산업연구소, 1 대일씨에프 Processing and Characteristics of Canned Seasoned Boiled Oyster Crassostrea gigas and Canned Seasoned Roasted Oyster Crassostrea gigas Jun-Seok Park, Du-Hyun Park, Cheong-Sik Kong, Yeong-Man Lee 1, Jae-Dong Lee, 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 Fishries Company Limited, Geoje 53204, Korea The purpose of this study was to collect basic data that could be used in the manufacture of two kinds of canned oyster Crassostrea gigas. The steamed oyster was prepared by shucking after boiling for 6 min at 105 and then washing and dewatering. The roasted oyster was prepared by baking steamed oyster at 140 for 20 min. The manufacturing methods of canned seasoned boiled oyster and canned seasoned roasted oyster were as follows. The boiled or roasted oyster (50 g) was added to a can (RR-90) along with a mixture of seasoning sauce 40 and then seamed using a vacuum seamer under 20 cm Hg after pre-exhausting at 90 for 20 min. The two kinds of canned oyster products produced under sterilization of Fo 12 min were tested for cultured bacteria, external appearance, proximate composition, ph, VBN (Volatile basic nitrogen), TBA (Thiobarbiuric aicd) value, amino-n, salinity, color value sensory evaluation, etc. Results showed that the canned seasoned roasted oyster had higher overall acceptability than the canned seasoned boiled oyster. The reason for this was judged to be that the process of roasting at 140 for 20 min influenced the sensory evaluation. key words: Canned seasoned boiled oyster, Canned seasoned roasted oyster, Fo value, Sterilization, Crassostrea gigas 서론,,,,,, (Ryu et al., 2016)., glycogen, (11-3 ) glycogen, dipeptide anserine (Ikeda, 1981; Kim, 1987; Lee et al., 1997) ,346 M/T, ,630 M/T, ,917 M/T, ,794 M/T 30 M/T (FIPS, 2018). 80%,., (MOF, 2017). (Lee et al., 1975), (Lee et al., 1976), Korean J Fish Aquat Sci 51(5), , October 2018 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 26 July 2018; Revised 10 August 2018; Accepted 7 September 2018 *Corresponding author: Tel: Fax: address: kimjeonggyun@nate.com Copyright 2018 The Korean Society of Fisheries and Aquatic Science 469 pissn: , eissn:
2 470 박준석ㆍ박두현ㆍ공청식ㆍ이영만ㆍ이재동ㆍ박진효ㆍ김정균 (Lee et al., 1983), (Lee et al., 1984), (Kong, 2004), (Kong et al., 2014), (Kong et al., 2016), (KIPO, 2014), (KIPO, 2008).,.. 재료및방법 실험재료 (Crassostrea gigas) cm ( 9 cm), g ( 8.8 g) D, (M ), (C ), (E ), (M ), (B ) L. 조미자숙굴통조림및조미구운굴통조림의제조 Fig , (D, m). (RR-90 ) 50 g, ( 59.5%, 12.0%, 15.0%, 8.5%, 1.5%, 0.2%, 0.2%, 0.1%, 3.0% ) 40 g 90 3 (SOMME, S,A., Spain). (Young Hung Chemistry Machine MFG, Co., Korea) Fo, (Fo 12 ). Fo Fo (EBI 11, Ebro Co., Germany), logger RR-90. homogenizer (PT-MR 2100, Polyron, Switzerland) Filling 50 g in can (RR-90) Adding seasoning sauce 40 g (Water, soy sauce, sugar, onion juice, ginger juice, starch, xanthan gum, white pepper, oyster juice) Steaming (90, 3 min) Seaming and sterilization (115, 50 min) Fig. 1. Flowsheet of processing of canned seasoned boiled oyster Crassostrea gigas and canned seasoned roasted oyster Crassostrea gigas., 1 cm 1 cm 1 cm. 세균발육시험 Cooling Canned seasoned boiled oyster (-1) Shelled oyster Washing and boiling (105, 6 min) Shucking and washing with water (5 min) (MFDS, 2018)., % 25 g 225 ml, 1 ml 9 ml. 1 ml ,. 일반성분, ph 및휘발성염기질소 Roasting (140, 20 min) Filling 50 g in can (RR-90) Adding seasoning sauce 40 g (Water, soy sauce, sugar, onion juice, ginger juice, starch, xanthan gum, white pepper, oyster juice) Steaming (90, 3 min) Seaming and sterilization (115, 50 min) Cooling Canned seasoned boiled oyster (-2) AOAC (1995),
3 조미굴통조림의제조및품질특성 471, semimicro Kjeldahl, Soxhlet,. ph 10 ph meter (ph 1500, Eutech Instruments, Singapore), conway unit (KSFSN, 2000). TBA 값, 아미노질소및염도 TBA (Thiobarbiuric aicd) Tarladgis et al. (1960), formol (Kohara T, 1982), Mohr (AOAC, 1995). 색도및조직감 L (lightness, ), a (redness, ), b (yellowness, ) E (color difference, ) (ZE-2000, Nippon Denshoku, Japan), (standard plate) L 99.98, a -0.01, b (Rheometer Compac-100, Sun Scientific Co., Japan).,. max force rheology system ver 총아미노산 2 g 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, TJA, Co., 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 Table 1. Comparison in cultured bacteria and external appearance test of canned seasoned boiled oyster Crassostrea gigas and canned seasoned roasted oyster Crassostrea gigas 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 seasoned boiled oyster; -2, Canned seasoned roasted oyster.
4 472 박준석ㆍ박두현ㆍ공청식ㆍ이영만ㆍ이재동ㆍ박진효ㆍ김정균 Kong (2011). Kong (2011) Fo 8, 10 12,. 일반성분, ph 및휘발성염기질소, ph Table %, %, %, % -1-2, ph , mg/100 g. Kong et al. (2016), ph %, %, %, %, ph , mg/100 g. Yoon et al. (2011) 50.9%, 23.5%, 19.5% 3.5%, ph mg/100 g. TBA 값, 아미노질소및염도 (-1) (-2) TBA Fig Kong et al. (2016) Fo 12 TBA , Kong et al. (2014) Fo 12 TBA Park (2013) Noe et al. (2011) TBA TBA value (O.D.) Fig. 2. Comparison in thiobarbituric acid (TBA) value of canned seasoned boiled oyster Crassostrea gigas and canned seasoned roasted oyster Crassostrea gigas. -1, Canned seasoned boiled oyster; -2, Canned seasoned roasted oyster. Amino-N (mg/100 g) Fig. 3. Comparison in amino-n contents of canned seasoned boiled oyster Crassostrea gigas and canned seasoned roasted oyster Crassostrea gigas. -1, Canned seasoned boiled oyster; -2, Canned seasoned roasted oyster Fo 12 (-1) (-2) Fig mg/100 g. Kong et al. (2016) mg/100 g. Kong et al. (2014) Fo 12 Table 2. Comparison in proximate composition, ph and volatile basic nitrogen (VBN) of canned seasoned boiled oyster Crassostrea gigas and canned seasoned roasted oyster Crassostrea gigas Proximate composition (g/100 g) Moisture Crude protein Crude lipid Ash ph VBN (mg/100 g) ±0.1 a 9.8±0.2 a 3.2±0.3 a 1.7±0.0 b ± ±1.6 b 10.0±0.2 a 3.4±0.9 a 2.3±0.0 a ±0.0-1, Canned seasoned boiled oyster; -2, Canned seasoned roasted oyster.
5 조미굴통조림의제조및품질특성 Salinity (%) Hardness (g/cm 2 ) Fig. 4. Comparison in salinity of canned seasoned boiled oyster Crassostrea gigas and canned seasoned roasted oyster Crassostrea gigas. -1, Canned seasoned boiled oyster; -2, Canned seasoned roasted oyster mg/100 g, mg/100 g, mg/100 g, mg/100 g. Park et al. (2013) mg/100 g. Fo 12 (-1) (-2) Fig %. Kong et al. (2014) Fo %, Kwon et al. (2014) Fo %. 색도및조직감 Table 3. Comparison in color value of canned seasoned boiled oyster Crassostrea gigas and canned seasoned roasted oyster Crassostrea gigas Color value -1-2 L 37.6±0.0 a 34.8±0.1 b a 0.5±0.0 b 4.4±0.1 a b 17.7±0.0 a 15.7±0.1 b E 62.2±0.0 b 64.6±0.0 a -1, Canned seasoned boiled oyster; -2, canned seasoned roasted oyster; 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) Fig. 5. Comparison in hardness value of canned seasoned boiled oyster Crassostrea gigas and canned seasoned roasted oyster Crassostrea gigas. -1, Canned seasoned boiled oyster; -2, Canned seasoned roasted oyster. (-1) (-2) Table 3 (L ), (a ), (b ) ( E) , , , , -2. Table 4. Comparison in total amino acid content of canned seasoned boiled oyster Crassostrea gigas and canned seasoned roasted oyster Crassostrea gigas (mg/100 g) Amino acid -1-2 Aspartic acid (11.1) (16.7) Threonine (5.0) (3.8) Serine (5.2) (5.3) Glutamic acid (16.1) (17.9) Proline (6.2) (4.8) Glycine (6.2) (7.2) Alanine (6.1) (7.2) Cysteine 63.4 (0.7) 0.0 (0.0) Valine (4.9) (2.6) Methionine (2.1) (1.9) Isoleucine (4.2) (1.9) Leucine (7.4) (5.8) Tyrosine (3.0) (4.6) Phenylalanine (4.6) (6.8) Histidine (2.1) (2.1) Lysine (7.7) (6.5) Arginine (5.4) (4.8) Total 9,529.9 (100.0) 9,485.4 (100.0) -1, Canned seasoned boiled oyster; -2, Canned seasoned roasted oyster.
6 474 박준석ㆍ박두현ㆍ공청식ㆍ이영만ㆍ이재동ㆍ박진효ㆍ김정균 Kown et al. (2016) Fo 12 (L ) , (a ) , (b ) , ( E) Yoon et al. (2011) (L ), (a ), (b ) ( E) 32.6, Table 5. Comparison in free amino acid content of canned seasoned boiled oyster Crassostrea gigas and canned seasoned roasted oyster Crassostrea gigas (mg/100 g) Amino acid -1-2 Phosphoserine 8.8 (0.8) 8.7 (1.1) Taurine 15.2 (1.5) 14.7 (1.8) Aspartic acid 56.7 (5.5) 54.8 (6.6) Threonine 38.4 (3.7) 28.2 (3.4) Serine 40.6 (3.9) 36.9 (4.4) Asparagine 57.3 (5.5) 24.0 (2.9) Glutamic acid (14.1) (15.7) α-aminoadipic acid 1.0 (0.1) 0.4 (0.0) Proline (19.6) (15.1) Glycine 92.1 (8.9) 82.8 (10.0) Alanine 86.3 (8.3) 83.8 (10.1) Citrulline 1.5 (0.1) 2.6 (0.3) α-aminobutyric acid 1.9 (0.2) 1.4 (0.2) Valine 25.6 (2.5) 27.3 (3.3) Cysteine 0.1 (0.0) 0.0 (0.0) Methionine 17.2 (1.7) 8.9 (1.1) Isoleucine 20.3 (2.0) 23.3 (2.8) Leucine 36.3 (3.5) 41.1 (5.0) Tyrosine 14.2 (1.4) 1.3 (0.2) Phenylalanine 28.3 (2.7) 24.0 (2.9) β-alanine 8.5 (0.8) 6.6 (0.8) β-aminoisobutyric acid 1.1 (0.1) 0.8 (0.1) Histidine 22.7 (2.2) 13.5 (1.6) Tryptophane 3.3 (0.3) 2.1 (0.2) Carnosine 0.8 (0.1) 0.0 (0.0) Ornithine 9.7 (0.9) 8.7 (1.0) Lysine 36.9 (3.6) 31.5 (3.8) Arginine 62.4 (6.0) 46.7 (5.6) Total 1,035.6 (100.0) (100.0) -1, Canned seasoned boiled oyster; -2, Canned seasoned roasted oyster. 9.2, , Noe at al. (2011) (L ), (a ), (b ) ( E) 29.9, 6.7, (-1) (-2) Fig g/cm Kong et al. (2016) g/cm 2, Heu et al. (2007) 4,117.3 g/cm 2. 총아미노산함량 (-1) (-2) Table 4 9, ,485.4 mg/100 g. -1 glutamic acid 1,533.6 mg/100 g aspartic acid lysine, -2 glutamic acid 1,696.3 mg/100 g aspartic acid glycine. Kim et al. (2011) glutamic aicd,. Kim et al. (2004) 11,496.0 mg/100 g, aspartic acid, glutamic acid proline Table 6. Comparison in mineral content of canned seasoned boiled oyster Crassostrea gigas and canned seasoned roasted oyster Crassostrea gigas (mg/100 g) Mineral -1-2 K 29.5±0.4 b 41.0±1.1 a Ca 23.0±0.5 a 7.5±0.3 b Mg 11.5±0.2 a 10.6±0.3 b Na 131.0±2.2 b 173.3±5.3 a Fe 1.6±0.0 b 2.8±0.1 a Zn 1.7±0.0 b 4.0±0.1 a P 22.5±0.3 b 35.6±0.6 a S 37.8±4.0 b 67.4±1.5 a -1, Canned seasoned boiled oyster; -2, Canned seasoned roasted oyster. 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).
7 조미굴통조림의제조및품질특성 475 Table 7. Comparison in sensory evaluation of the canned seasoned boiled oyster Crassostrea gigas and canned seasoned roasted oyster Crassostrea gigas Sensory evaluation Shape Color Odor Texture Taste Overall acceptance 1 3.6±0.9 a 3.7±0.4 a 3.5±0.4 a 3.5±0.2 b 3.4±0.2 b 3.5±0.3 b 2 3.6±0.5 a 3.8±0.2 a 3.5±0.9 a 4.0±0.2 a 3.9±0.2 a 4.1±0.2 a 5 scales, 1: very poor, 2: poor, 3: acceptable, 4: good, 5: very good; -1, canned seasoned boiled oyster; -2, canned seasoned roasted oyster. 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).. (Park et al. 2012) (Kim et al. 2006) glutamic acid aspartic acid. 유리아미노산함량 (-1) (-2) Table 5 1, mg/100 g proline mg/100 g glutamic acid glycine, -2 glutamic acid mg/100 g proline alanine Kim et al. (2006) glutamic acid aspartic acid. Kong et al. (2014) taurine, proline arginine %, Kim et al. (2004) taurine, urea glutamic acid. 무기질함량 (-1) (-2) Table 6. Na mg/100 g, S mg/100 g, K mg/100 g. Kim et al. (2014) Na 3,573.6 mg/100 g, K Mg., Kong et al. (2016) Na, P, K Mg, Noe et al. (2011) Na, K, P, Mg Ca. 관능검사 115 Fo 12 (-1) (-2),,,, 10 5 Table 7., -1-2,, 사사 2018 ( ). References AOAC Official methods of analysis. 16th ed. Association of official analytical chemists. Washington D.C., U.S.A., FIPS (Fisheries Information Portal Site) Information of oyster. Retrieved for on Jul 12, Heu MS, Park CK, Jee SJ, Min KH, Kim MJ, Kim EJ, Kang KT and Kim JS Development of seasoned and dried oyster slice. J Kor Soc Food Sci Nutr 36, Ikeda shizunori Small amount component of seafood. Kouseisys Kouseikaku Co., Tokyo, Japan. Kim HS, Heu MS and Kim JS Development of seasoned
8 476 박준석ㆍ박두현ㆍ공청식ㆍ이영만ㆍ이재동ㆍ박진효ㆍ김정균 semi-dried oyster. J Kor Soc Food Sci Nutr 35, dx.doi.org/ /jkfn Kim IS, Yang MR, Ahn DU and Kang SN Effect of gamma-irradiation on trans fatty acid, free amino acid and sensory evaluation of dry-fermented sausage. Kor J Food Sci Ani Resour 31, Kim KH Concentration and risk assessment of heavy metal in mainly consumed fishes. MS Thesis, Gyeongsang National University, Tongyeong, Korea. Kim SM, Kong CS, Kim JT, Kang JK, Kim NW, Kim JB and Oh KS Quality characteristics of the salt-fermented oyster in olive oil. J Kor Soc Food Sci Nutr 33, Kim WJ New fisheries chemistry. Sejin Pub. Co., Seoul, Korea. Kohara T Handbook of food analysis. Kenpakusha, Tokyo, Japan, Kong SC Processing and quality characteristics of a natural flavoring substance from the smoked-dried oyster and its scrap. MS Thesis. Gyeongsang National University, Tongyeong, Korea. 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, 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 CS, Lee JD, Yoon MJ, Kang KH, Park SY, Kang YM 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 Aqu Sci 49, dx.doi.org/ /kfas KIPO (Korean intellectual property office) Drink from oyster processing byproducts and its manufacturing method thereof. Application number , Registration number KIPO (Korean intellectual property office) Intermediate moisture seasoned oyster product using oyster processing materials and method for preparation thereof. Application number , Registration number Kwon SJ, Lee JD, Yoon MJ, Jung JH, Je HS, Kong CS and Kim JG Processing and characteristics of canned salt-fermented anchovy fillet in olive oil. J Fish Mar Sci Edu 26, KSFSN (Korean Society of Food Science and Nutrition) Handbook of experimental in food science and Nutrition. Hyoil Pub. Co., Seoul, Korea. 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 KH, Choe WK, Pyeun JH and Kim MN Discoloration of canned boiled oyster. J Kor Fish Soc 9, MFDS (Ministry of Food and Drug Safety) Korean food code. Chapter 7. General analytical method. Retrieved from food/foodrvlv/foodrvlv.do on Jul 15, MOF (Ministry of Oceans and Fisheries) Discuss the present and future of oyster industry. Retrieved from on Dec 19, Noe 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, Park TH, Noe YN, Lee IS, Kwon SJ, Yoon HD, Kong CS, Nam DB, Oh KS and Kim JG Processing and characteristics of canned seasoned sea mussel. J Fish Mar Sci Edu 24, Park TH Development and keeping quality of the canned kwamaegi. MS Thesis, Gyeongsang National University, Tongyeong, Korea. Ryu TH, Kim JH, Shin JY, Kim HJ and Yang JY Optimizing maillard reaction for development of natural seasoning source using oyster hydrolysate. J Life Sci 26, Steel RGD and Torrie JH Principle and procedures of statistics. 1st ed., McGraw-Hill Kogakusha, Tokyo, Japan, 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, Noe YN, Kong CS, Nam DB, Park TH and Kim JG Preparation and characterization of canned kwamaegi (I) - Preparation and characterization of canned seasoned kwamaegi-. J Fish Mar Sci Edu 23,
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538 권순재ㆍ박태호ㆍ이재동ㆍ윤문주ㆍ공청식ㆍ제해수ㆍ정제헌ㆍ김정균 Lee et al. (2008a),, Lee et al. (2008b), Jung et al. (2007), Cho et al. (2000c), Kim et al. (2000b), Yook et al. (
한수지 47(5), 537-544, 204 Original Article Kor J Fish Aquat Sci 47(5),537-544,204 초고추장첨가과메기통조림의제조및특성 권순재 박태호 이재동 윤문주 공청식 제해수 정제헌 김정균 * 경상대학교해양식품공학과 / 해양산업연구소 Processing and Characteristics of Canned Kwamaegi
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한수지 47(6), 726-732, 214 Original Article Kor J Fish Aquat Sci 47(6),726-732,214 초고추장첨가멸치 (Engraulis japonica) 육젓필레통조림의제조및특성 권순재ㆍ윤문주ㆍ이재동ㆍ강경훈ㆍ공청식ㆍ제해수ㆍ정제헌ㆍ김정균 * 경상대학교해양식품공학과 / 농업생명과학연구소 Processing and Characteristics
한수지 48(5), , 2015 Original Article Korean J Fish Aquat Sci 48(5), ,2015 Thermophilic bacillus 로제조한속성도루묵 (Arctoscopus japoncus) 액젓의이화학적특성
한수지 48(5), 674-680, 205 Original Article Korean J Fish Aquat Sci 48(5),674-680,205 Thermophilic bacillus 로제조한속성도루묵 (Arctoscopus japoncus) 액젓의이화학적특성 남기호 * 장미순 박희연 곽원주 국립수산과학원식품위생가공과 Physiochemical Characteristics
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한수지 48(), 036-043, 205 Original Article Kor J Fish Aquat Sci 48(),036-043,205 반응표면분석법을이용한가자미 (Verasper moseri Jordan et Gilbert) 식해제조최적화 한대원 김덕기 한호준 조순영 2 * 강릉원주대학교식품과학과, 강릉원주대학교동해안해양생물자원연구센터, 2 강릉원주대학교식품가공유통학과
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한수지 46(6), 689-695, 2013 Original Article Kor J Fish Aquat Sci 46(6),689-695,2013 가자미 (Verasper moseri Jordan et Gilberu) 식해의최적발효조건 ( 온도및염도 ) 한대원 1 한호준 김덕기 임미진 1 조순영 2* 강릉원주대학교식품과학과, 1 강릉원주대학교동해안해양생물자원연구센터,
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
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한수지 49(6), , 2016 Original Article Korean J Fish Aquat Sci 49(6), ,2016 자연산과양식산동자개 (Pseudobagrus fulvidraco) 의시기에따른영양성분변화 임치원 김민아 계현진 윤나영
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