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

한수지 49(4), 427-435, 2016 Original Article Korean J Fish Aquat Sci 49(4),427-435,2016 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) 1959. 1972 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), http://dx.doi.org/10.5657/kfas.2016.0427 Korean J Fish Aquat Sci 49(4) 427-435, August 2016 This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens (http://creativecommons.org/licenses/by-nc/3.0/) 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: +82. 55. 772. 9141 Fax: +82. 55. 772. 9149 E-mail address: kimjg@gnu.ac.kr Copyright 2016 The Korean Society of Fisheries and Aquatic Science 427 pissn:0374-8111, eissn:2287-8815

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, 10 12. 실험재료 재료및방법 (Crassostrea gigas) 2012 1 D 7.5-10.5 cm, 8.0-10.0 g, ( ) Chlorella vulgaris ( ) 48 0.5-3.0%. 굴보일드통조림및클로렐라첨가굴보일드통조림의제조 20 301-3 ( = 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, 10 12 (Fig. 1). Fo Fo (Iblo Electronic Gmbh, Germany), logger 301-3. 2.0 mm 3. 생균수 37 1 55 1 14 APHA (1970) 35 0.5 24-48. 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).

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 0.01. 조직감 (Rheometer Compac-100, Sun Scientific Co., Japan).,. max force rheology data system ver. 2.01. 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 15 100 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) 500-550 5-6 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 (%) 125.0 100.0 75.0 50.0 25.0 0.0 82.1 80.7 81.3 78.9 added with chlorella 75.3 72.2 70.2 68.9 Fig. 2. Yield of two kinds of canned boiled oyster Crassostrea gigas sterilized at various Fo values.

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 6 75.9% Fo 12 73.4%, 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

굴보일드통조림및클로렐라첨가굴보일드통조림 431 TBA-value (O.D) 0.25 0.20 0.15 0.10 0.05 0.00 Fig. 3. TBA value of two kinds of canned boiled oyster Crassostrea gigas sterilized at various Fo values. 0.20 0.17 Fo 12 0.1 0.12 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 0.2 0.17 added with chlorella 0.14 0.12 0.12 0.12 0.1 0.1 VBN Fig. 4 Fo 6 8.4 9.1 mg/100 g Fo 12 13.2 12.2 mg/100 g Fo. Kwon et al. (2014a), Kwon et al. (2014b), Park et al. (2012b) Park et al. (2013), VBN (mg/100 g) 20 16 12 8 4 9.1 8.4 added with chlorella 10.6 11.2 11.1 11.6 13.2 12.2, Fo VBN. Park et al. (2006) 22 VBN, 8 23 mg/100 g, 14 32.2 mg/100 g. 아미노질소함량 Fig. 5 Fo 6 86.5 86.6 mg/100 g Fo 12 109.0 108.9 mg/100 g Fo. Han et al. (1995). Kong (2011) 184.6-174.0 196.4-168.7 mg/100 g, Fo. 색조 Table 3. (L ) Fo 6 53.21 51.12 Fo 12 42.22 43.62 Fo, (a ) Fo 6 0.34-1.43 Fo 12-1.49-2.04, (b ) Fo 6 7.23 7.82 Fo 12 NH 2 -N (mg/100 g) 150 120 90 60 30 added with chlorella 109 108.9 86.5 89.5 92.1 86.6 89.6 92.2 0 0 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.

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). 13.95 14.59 Fo, ( E ) Fo 6 45.49 47.96 Fo 12 55.03 53.70 Fo.. Kwon et al. (2014a) Fo,,, Yoon et al. (2011), Park et al. (2012b) Park et al. (2013), Fo,, ( E). 조직감 Fig. 6 Fo 6 108 g/cm 2 Fo 12 130 120 g/cm 2 Fo force.. Noe et al. (2011) Park et al. (2013), Fo. 유리아미노산함량 Hardness ( g/cm 2 ) 150 120 90 60 30 0 Fig. 6. Hardness value of two kinds of canned boiled oyster Crassostrea gigas sterilized at various Fo values. Table 4 Fo 6 995.9 985.0 mg/100 g Fo 12 1,322.1 1,311.8 mg/100 g Fo.. taurine proline 35%, alanine, glycine, arginine arginine. Kong et al. (2014) taurine, proline arginine 53.0-57.2%, Kong et al. (2006) taurine proline. Kim et al. (2006) glutamic acid, aspartic acid lysine. 무기질함량 130 added with chlorella 120 108 108 110 108 110 110

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 258.8 (26.0) 257.0 (25.7) 279.9 (24.5) 292.5 (22.1) 261.9 (26.6) 270.0 (26.6) 279.4 (25.3) 322.7 (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) 104.0 (10.4) 115.7 (10.1) 0.0 (0.0) 91.6 (9.3) 85.6 (8.4) 110.4 (10.0) 121.8 (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 124.2 (12.5) 119.7 (12.0) 143.1 (12.5) 174.6 (13.2) 116.9 (11.9) 127.3 (12.5) 137.6 (12.5) 166.8 (12.7) Glycine 90.5 (9.1) 89.6 (9.0) 104.4 (9.1) 109.8 (8.3) 90.6 (9.2) 94.5 (9.3) 101.1 (9.2) 115.8 (8.8) Alanine 91.8 (9.2) 91.8 (9.2) 103.5 (9.1) 112.5 (8.5) 92.1 (9.3) 92.7 (9.1) 101.1 (9.2) 115.3 (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 995.9 (100.0) 998.1 (100.0) 1142.6 (100.0) 1322.1 (100.0) 985.0 (100.0) 1014.6 (100.0) 1104.5 (100.0) 1311.8 (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 960.8 894.5 876.2 850.7 960.5 884.7 870.2 845.5 Ca 48.9 38.0 29.5 27.4 48.0 38.0 29.0 26.0 K 296.0 206.6 150.0 130.0 289.0 200.0 150.0 125.0 Fe 47.0 36.0 30.0 26.0 46.0 35.0 31.0 25.0 Zn 9.2 8.8 7.8 7.6 9.0 8.0 7.8 7.6 Mg 198.0 152.0 140.0 130 192.0 150.0 142.0 128.0 Cu 1.4 1.3 1.2 1.2 1.4 1.4 1.2 1.0 Pb 0.69 0.65 0.64 0.60 0.68 0.65 0.64 0.60 P 809.0 586.7 550.3 490.0 804.0 590.0 560.0 509.0

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. 1995. Official methods of analysis. 16th ed. Asso ciation of official analytical chemists,washington DC., U.S.A., 69-74. A.P.H.A. 1970. Recommended procedures for the bacteriological examination of sea water and shellfish. 3rd ed. Am Pub Health Accoc Inc, Brodway, New York, U.S.A., 17-24. Choi YJ, Jo WS, Kim HJ, Nam BH, Kang EY, Oh SJ, Lee GA and Jeong MH. 2010. Anti-Inflammatory effect of Chlorella ellipsoidea extracted from seawater by organic solvents. Korean J Fish Aquat Sci 49, 39-45. http://dx.doi.org/10.5657/ kfas.2010.43.1.039. Crawford DL, Yu TC and Sinnhuber RO. 1967. Reaction of malonaldehyde with protein. J Food Sci 32, 332-335. http:// dx.doi.org/10.1007/bf02533218. Ha JH, Song DJ, Kim PH, Heu MS, Cho, ML, Sim HD, Kim HS and Kim JS. 2002. Changes in food components top shell, Omphalius pfeifferi capenteri by thermal processing at high temperature. J Kor Fish Soc 35, 166-172. http://dx.doi. org/10.5657/kfas.2002.35.2.166. Han BH, Kim SH, Chung YS, Lim JY, Cho MG, Yu HS and Park MW. 1995. Quality changes of canned smoked-oyster in cottonseed oil during storage. Bull Kor Fish Soc 28, 569-576. Ikeda shizunori. 1981. Small amount component of seafood. Kouseisys Kouseikaku Co., Tokyo, Japan, 2-13. Jeong CH, Cho HJ and Shim KH. 2006. Quality characteristics of white bread added with chlorella powder. Kor J Food Preserv 13, 465-471. Jeon JK. 2006. Effect of chlorella addition on the quality of processed cheese. J Kor Soc Food Sci Nutr 35, 373-377. http:// dx.doi.org/10.3746/jkfn.2006.35.3.373. Kim WJ. 1987. New fisheries chemistry. Sejin Pub. Co., Seoul, Korea, 85-106. Kim JS, Heu MS and Yeum DM. 2001. Component characteristics of canned oyster processing waste water as a food resource. J Kor Soc Food Sci Nutr 30, 299-306. Kim JS and Heu MS. 2001. Preparation of instant powdered soup using canned oyster processing waste water and its characteristics. J Kor Fish Soc 34, 285-290. Kim HS, Heu MS and Kim JS. 2006. Development of seasoned semi-dried oyster. J Kor Soc Food Sci Nutr 35, 1475-1483. http://dx.doi.org/10.3746/jkfn.2006.35.10.1475. Kim JS. 2004. Preparation of chlorella drinks and its quality characteristics. Kor J Food Nutr 17, 382-287. Kim SS, Park MK, Oh NS, Kim DC, Han MS and In MJ. 2003. Studies on quality characteristics and shelf-life of chlorella soybean curd (tofu). J Kor Soc Agric Chem Biotechnol 46, 12-15. Kohara T. 1982. Handbook of food analysis. Kenpakusha, Tokyo, Japan, 51-55. Kong CS, Kang ST, Ji SG, Kang JG, Choi JD, Kim JG and Oh KS. 2006. Taste-active components of powdered smokedried oysters and its application. J Kor Fish Soc 39, 278-282. http://dx.doi.org/10.5657/kfas.2006.39.3.278. Kong CS. 2011. 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. 2014. Quality characteristics of canned boiled oyster and canned boiled oyster in bamboo salt in various sterilization conditions. J Fish Mar Sci Edu 26, 1231-1244. http://dx.doi.org/10.13000/jfmse.2014.26.6.1231. Kong SC. 2004. 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.

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