한수지 48(2), 244-248, 2015 Note Korean J Fish Aquat Sci 48(2),244-248,2015 생굴 (Crassostrea gigas) 의저장성및관능성에대한천연첨가물의효과 정은탁 한해나 1 김윤혜 1 이은혜 1 김덕훈 1 김지훈 1 염승목 1 김영목 1 * 에스앤텍, 1 부경대학교식품공학과 The Effects of Natural Food Additives on the Self-life and Sensory Properties of Shucked and Packed Pacific Oyster Crassostrea gigas Eun-Tak Jeong, Hae-Na Han 1, Yunhye Kim 1, Eun-Hye Lee 1, Deok-Hoon Kim 1, Ji-Hoon Kim 1, Seung-Mok Yeom 1 and Young-Mog Kim 1 * SNTECH Co., Ltd., Sungnam 463-760, Korea 1 Department of Food Science and Technology, Pukyong National University, Busan 608-737, Korea We explored the efficiency of natural antibacterial agents used to enhance the self-life and sensory properties of shucked and packed Pacific oyster Crassostrea gigas, which are in high demanded. First, we screened natural resources exhibiting antibacterial activity against food spoilage and pathogenic bacteria. Of theses, ignited oyster shell powder (IOS) and the natural food preservative, lactic acid bacteria fermented powder (LBF), were selected for further study considering the efficacy, mass production, and cost. The addition of 0.1% IOS (W/V) and 0.5% LBF (W/V) to shucked and packed oyster optimally extended the shelf-life without affecting the sensory evaluation. The results obtained in this study will provide a clue to enhance self-life in raw oyster products. Key words: Natural food additives, Pacific oyster, Self-life, Sensory properties 서론,, (Park et al., 2008). 2010 75% 2010 66,057 USD (Kim, 2013). 2010, ( 80.2%),, ( 84.6%) (Kim, 2013)., (Park, 2013). (Park et al., 2008). (Kong et al., 2006). 10 4 7 (Park et al., 2008). Xiao and Zhang (2003) self-life( ) 1-3. (Park et. al, 2008), modified atmosphere packaging (MAP) (Xiao et al., 2011) (Oshima et al., 1993)., MAP. http://dx.doi.org/10.5657/kfas.2015.0244 Korean J Fish Aquat Sci 48(2) 244-248, April 2015 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 7 January 2015; Revised 6 February 2015; Accepted 11 February 2015 *Corresponding author: Tel: +82. 51. 629. 5832 Fax: +82. 51. 629. 5824 E-mail address: ymkim@pknu.ac.kr Copyright 2015 The Korean Society of Fisheries and Aquatic Science 244 pissn:0374-8111, eissn:2287-8815
생굴의저장성에대한천연첨가물의영향 245. 시료 재료및방법 (Pacific oyster, Crassostrea gigas) 500 g 250 ml ( 2:1).. 1,800 ( : TYPE IC-60). 미생물시험법 American Public Health Association (1984) Son et al. (2014a). 1 ml Son et al. (2014a). 25 g 75 ml (Stomarcher 400 circulator; Seward, Worthing, UK) 230 rpm 90. 관능시험 20-30 8 10.,,,,,,. 통계분석 Duncan s multiple range test (P<0.05) (Steel and Torrie, 1980). 결론및고찰 천연첨가물의첨가에의한생굴의저장성연장,, (Kong et al., 2006; Park et al., 2008; Xiao and Zhang, 2003). (Oshima et al., 1993; Park et. al, 2008; Xiao et al., 2011)., (Kang et al., 2014; Song et al., 2009)..,,, ( ). (0.5%, w/v) (0.1%, w/v). 6.3., 230 MPN/100 g (Korea Food Standards Codex, 2015). 4,. Table 1 0.1% 0.5%. 0.1% 0.5% (Table 1). ( 230 MPN/100 g ) 4 5 (Table 1, B; Korea Food Standards Codex, 2015)., 0 6.3
246 정은탁ㆍ한해나ㆍ김윤혜ㆍ이은혜ㆍ김덕훈ㆍ김지훈ㆍ염승목ㆍ김영목 Table 1. Changes of physicochemical and bacterial properties by addition of natural food additives in shucked and packed Pacific oyster Crassostrea gigas A) Packing water Storage periods Viable cell counts (log CFU/mL) Coliforms (MPN/100 ml) Fecal Coliform (MPN/100 ml) A B C D A B C D A B C D A B C D 0 6.32±0.3 6.40±0.6 6.38±0.3 6.55±0.6 2.5±0.4 2.6±0.2 1.6±0.2 1.3±0.3 <1.8 <1.8 <1.8 <1.8 <1.8 <1.8 <1.8 <1.8 1 6.16±0.3 6.23±0.6 6.19±0.3 6.28±0.6 2.5±0.4 2.3±0.2 2.1±0.2 2.4±0.3 2.0 <1.8 <1.8 <1.8 <1.8 <1.8 <1.8 <1.8 2 6.12±0.3 6.05±0.6 6.06±0.3 6.24±0.6 2.3±0.4 2.5±0.2 2.3±0.2 2.5±0.3 7.8 4.0 4.0 2.0 <1.8 <1.8 <1.8 <1.8 3 5.84±0.3 5.9±0.6 5.86±0.3 5.92±0.6 2.3±0.4 2.1±0.2 2.3±0.2 2.3±0.3 9.1 6.8 4.5 4.5 <1.8 <1.8 <1.8 <1.8 4 5.54±0.3 5.61±0.6 5.55±0.3 5.56±0.6 3.1±0.4 3.1±0.2 4.5±0.2 2.3±0.3 13 8.2 6.8 7.8 <1.8 <1.8 <1.8 <1.8 5 5.33±0.3 5.32±0.6 5.32±0.3 5.39±0.6 3.5±0.4 3.2±0.2 4.3±0.2 2.2±0.3 18 18 18 11 <1.8 <1.8 <1.8 <1.8 B) Oysters Storage periods Viable cell counts (log CFU/g) Coliforms (MPN/100 g) Fecal Coliform (MPN/100 g) A B C D A B C D A B C D A B C D 0 6.32±0.3 6.31±0.7 6.32±0.2 6.35±0.2 3.0±0.4 2.4±0.2 2.5±0.2 2.4±0.2 <18 <18 <18 <18 <18 <18 <18 <18 1 6.18±0.3 6.16±0.7 6.15±0.2 6.22±0.2 3.1±0.4 2.8±0.2 3.1±0.2 2.9±0.2 20 <18 20 18 <18 <18 <18 <18 2 6.10±0.3 6.17±0.7 6.06±0.2 6.18±0.2 3.0±0.4 3.1±0.2 3.0±0.2 2.6±0.2 20 20 <18 <18 <18 <18 <18 <18 3 5.92±0.3 6.03±0.7 5.96±0.2 6.05±0.2 3.0±0.4 3.1±0.2 3.1±0.2 2.5±0.2 <18 40 <18 <18 <18 <18 <18 <18 4 5.56±0.3 5.57±0.7 5.81±0.2 5.96±0.2 3.2±0.4 3.5±0.2 3.5±0.2 2.3±0.2 61 45 40 18 <18 <18 <18 <18 5 5.42±0.3 5.47±0.7 5.75±0.2 5.83±0.2 5.2±0.4 4.3±0.2 4.8±0.2 2.4±0.2 220 120 190 61 <18 <18 <18 <18 A, Blank; B, 1% ignited oyster shell powder (IOS); C, 0.5% lactic acid bacteria fermented powder (LBF); D, 0.1% IOS and 0.5% LBF. (Table 1). Son et al. (2014b). (Son et al., 2014b; Pottinger, 1948; Hunter and Linden, 1923). 6.3 Very good, 6.2-5.9 good, 5.8 off, 5.7-5.5 musty, 5.2 sour putrid. 3 5.8, 0.1% 0.5% 5 5.8 (Table 1, B). 0.1% 0.5% 2. 천연첨가물의첨가에의한생굴의관능성향상 (Oshima et al., 1993), (Kim, 2002), (Park et al., 2008).,...,,,,,,., (Table 2). 5. 4 (total preference) 5.0.,
생굴의저장성에대한천연첨가물의영향 247 Table 2. Changes of sensory properties in shucked and packed Pacific oyster Crassostrea gigas by addition of natural food additives Storage periods 0 1 2 3 4 5 Appearance Flavor Taste Texture Salty Fishy off-flavor Total preference A 9.5±0.3 7.6±0.8 7.6±0.5 8.1±0.3 4.4±0.3 4.9±0.6 1.6±0.1 7.9±0.4 B 9.1±0.3 7.4±0.8 7.0±0.5 8.1±0.3 3.9±0.3 4.3±0.6 1.6±0.1 7.5±0.4 C 9.6±0.3 9.0±0.8 8.1±0.5 8.5±0.3 4.0±0.3 3.5±0.6 1.7±0.1 8.0±0.4 D 9.8±0.3 8.9±0.8 7.9±0.5 8.6±0.3 4.5±0.3 4.3±0.6 1.6±0.1 7.1±0.4 A 8.1±0.4 8.0±0.3 7.4±0.4 7.6±0.1 4.6±0.3 5.0±0.4 2.7±0.2 7.0±0.6 B 8.9±0.4 8.6±0.3 7.9±0.4 7.9±0.1 4.3±0.3 4.4±0.4 2.3±0.2 6.1±0.6 C 8.9±0.4 8.7±0.3 8.0±0.4 7.7±0.1 5.0±0.3 4.1±0.4 2.4±0.2 7.6±0.6 D 8.4±0.4 8.3±0.3 7.1±0.4 7.7±0.1 4.3±0.3 4.7±0.4 2.4±0.2 6.7±0.6 A 7.7±0.5 7.3±0.3 6.1±0.5 7.1±0.1 5.0±0.4 6.9±0.5 2.9±0.1 5.7±0.3 B 6.7±0.5 7.4±0.3 6.3±0.5 7.0±0.1 4.4±0.4 5.9±0.5 2.9±0.1 6.3±0.3 C 7.3±0.5 6.9±0.3 6.7±0.5 7.3±0.1 4.3±0.4 6.0±0.5 3.1±0.1 6.3±0.3 D 6.6±0.5 6.9±0.3 5.4±0.5 7.0±0.1 4.1±0.4 6.4±0.5 2.9±0.1 6.1±0.3 A 6.6±0.2 6.3±0.4 5.1±0.1 5.7±0.3 4.3±0.6 4.4±0.2 2.4±0.2 5.4±0.2 B 6.5±0.2 7.0±0.4 5.2±0.1 5.6±0.3 5.3±0.6 4.4±0.2 2.7±0.2 5.9±0.2 C 6.7±0.2 6.0±0.4 5.0±0.1 5.3±0.3 4.1±0.6 4.2±0.2 2.7±0.2 5.7±0.2 D 6.3±0.2 6.6±0.4 5.1±0.1 5.1±0.3 5.1±0.6 4.7±0.2 2.4±0.2 5.9±0.2 A 5.4±0.4 5.1±0.3 5.0±0.3 5.8±0.6 3.3±0.2 5.0±0.5 3.1±0.3 4.8±0.3 B 5.8±0.4 5.4±0.3 5.0±0.3 6.3±0.6 3.5±0.2 4.6±0.5 2.8±0.3 5.0±0.3 C 4.9±0.4 4.8±0.3 4.5±0.3 5.3±0.6 3.1±0.2 5.5±0.5 3.5±0.3 4.4±0.3 D 5.4±0.4 5.0±0.3 4.5±0.3 5.0±0.6 3.3±0.2 4.5±0.5 3.0±0.3 4.4±0.3 A 3.7±0.3 4.0±0.2 4.1±0.3 3.9±0.4 3.9±0.4 5.3±0.3 3.7±0.4 3.9±0.3 B 3.3±0.3 4.0±0.2 4.0±0.3 3.4±0.4 3.6±0.4 5.4±0.3 3.4±0.4 3.4±0.3 C 3.1±0.3 3.7±0.2 4.6±0.3 4.0±0.4 3.6±0.4 5.1±0.3 3.4±0.4 3.9±0.3 D 3.4±0.3 4.1±0.2 4.1±0.3 4.3±0.4 3.0±0.4 4.7±0.3 2.7±0.4 3.9±0.3 A, Blank; B, 1% ignited oyster shell powder (IOS); C, 0.5% lactic acid bacteria fermented powder (LBF); D, 0.1% IOS and 0.5% LBF..,.. 사사 2015 [ (free) ]. SKS Trading Co.. References American Public Health Association. 1984. Laboratory Procedures for the Examination of Sea Water and Shellfish. 5th ed. APHA, Washington DC, USA. Hunter AC and Linden BA. 1923. An investigation of oyster spoilage. Am Food J 18, 538-540. Kang BK, Kim K, Kim MJ, Bark SW, Pak WM, Kim BR, Ahn NK, Choi YU, Byun MY and Ahn DH. 2014. Effects of Immersion Liquids Containing Citrus junos and Prunus
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