한수지 51(5), 469-476, 2018 Original Article Korean J Fish Aquat Sci 51(5),469-476,2018 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). 2014 303,346 M/T, 2015 286,630 M/T, 2016 282,917 M/T, 2017 329,794 M/T 30 M/T (FIPS, 2018). 80%,., (MOF, 2017). (Lee et al., 1975), (Lee et al., 1976), https://doi.org/10.5657/kfas.2018.0469 Korean J Fish Aquat Sci 51(5), 469-476, October 2018 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 26 July 2018; Revised 10 August 2018; Accepted 7 September 2018 *Corresponding author: Tel: +82. 55. 772. 9141 Fax: +82. 55. 772. 9141 E-mail address: kimjeonggyun@nate.com Copyright 2018 The Korean Society of Fisheries and Aquatic Science 469 pissn:0374-8111, eissn:2287-8815
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) 2018 3 7.5-10.5 cm ( 9 cm), 7.6-10 g ( 8.8 g) D, (M ), (C ), (E ), (M ), (B ) L. 조미자숙굴통조림및조미구운굴통조림의제조 Fig. 1. 105 6, 140 20 (D, 13 2.8 1.87 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, 115 50 (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)., 3 35 1 15 30. 70% 25 g 225 ml, 1 ml 9 ml. 1 ml 5 35 1 48 3,. 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),
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 0.01. (Rheometer Compac-100, Sun Scientific Co., Japan).,. max force rheology system ver. 2.01. 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 15 100 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 1. 115 Fo 12 35 1 15 30.. 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.
472 박준석ㆍ박두현ㆍ공청식ㆍ이영만ㆍ이재동ㆍ박진효ㆍ김정균 Kong (2011). Kong (2011) 116 118 Fo 8, 10 12,. 일반성분, ph 및휘발성염기질소, ph Table 2. 68.5 64.8%, 9.8 10.0%, 3.2 3.4%, 1.7 2.3% -1-2,. -1-2 ph 5.18 5.89, 22.8 19.6 mg/100 g. Kong et al. (2016), ph 73.4 73.4%, 14.4 14.7%, 1.2 1.3%, 1.2 1.4%, ph 6.5 6.5, 12.2 13.2 mg/100 g. Yoon et al. (2011) 50.9%, 23.5%, 19.5% 3.5%, ph 5.8 16.0 mg/100 g. TBA 값, 아미노질소및염도 (-1) (-2) TBA Fig. 2 0.0959 0.1392. Kong et al. (2016) Fo 12 TBA 0.1 0.12, Kong et al. (2014) 116 118 Fo 12 TBA 0.063-0.158 0.058-0.155. 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) 0.25 0.2 0.15 0.1 0.05 0 430 410 390 370 350-1 -1-2 -2 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. 0.160 0.031. Fo 12 (-1) (-2) Fig. 3 391.7 395.2 mg/100 g. Kong et al. (2016) 109 108.9 mg/100 g. Kong et al. (2014) 116 118 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) -1 68.5±0.1 a 9.8±0.2 a 3.2±0.3 a 1.7±0.0 b 5.18 22.8±0.8-2 64.8±1.6 b 10.0±0.2 a 3.4±0.9 a 2.3±0.0 a 5.89 19.6±0.0-1, Canned seasoned boiled oyster; -2, Canned seasoned roasted oyster.
조미굴통조림의제조및품질특성 473 2.5 800 Salinity (%) 2 1.5 1 0.5 Hardness (g/cm 2 ) 600 400 200 0-1 -2 0-1 -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. 174.0 177.8 mg/100 g, 125.5 140.9 mg/100 g, 161.5 168.7 mg/100 g, 159.9 178.4 mg/100 g. Park et al. (2013) 162.1 mg/100 g. Fo 12 (-1) (-2) Fig. 4 1.6 1.4%. Kong et al. (2014) Fo 12 0.7 0.8%, Kwon et al. (2014) Fo 9 11 14.5 14.4%. 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) 37.8 34.0, 0.5 4.4, 17.7 15.7, 62.2 64.6-1, -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 1061.8 (11.1) 1582.9 (16.7) Threonine 478.6 (5.0) 359.0 (3.8) Serine 496.8 (5.2) 505.3 (5.3) Glutamic acid 1533.6 (16.1) 1696.3 (17.9) Proline 593.3 (6.2) 458.2 (4.8) Glycine 589.9 (6.2) 683.9 (7.2) Alanine 583.7 (6.1) 679.5 (7.2) Cysteine 63.4 (0.7) 0.0 (0.0) Valine 465.6 (4.9) 249.2 (2.6) Methionine 204.5 (2.1) 182.3 (1.9) Isoleucine 397.4 (4.2) 180.4 (1.9) Leucine 708.5 (7.4) 546.2 (5.8) Tyrosine 289.0 (3.0) 434.0 (4.6) Phenylalanine 440.2 (4.6) 644.2 (6.8) Histidine 199.7 (2.1) 203.4 (2.1) Lysine 730.6 (7.7) 620.6 (6.5) Arginine 512.2 (5.4) 460.0 (4.8) Total 9,529.9 (100.0) 9,485.4 (100.0) -1, Canned seasoned boiled oyster; -2, Canned seasoned roasted oyster.
474 박준석ㆍ박두현ㆍ공청식ㆍ이영만ㆍ이재동ㆍ박진효ㆍ김정균 Kown et al. (2016) Fo 12 (L ) 42.22 43.62, (a ) -1.49-2.04, (b ) 13.95 14.59, ( E) 55.03 53.70. 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 145.9 (14.1) 130.6 (15.7) α-aminoadipic acid 1.0 (0.1) 0.4 (0.0) Proline 202.5 (19.6) 125.3 (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) 829.9 (100.0) -1, Canned seasoned boiled oyster; -2, Canned seasoned roasted oyster. 9.2, 13.5 66.3, Noe at al. (2011) (L ), (a ), (b ) ( E) 29.9, 6.7, 18.3 66.3. (-1) (-2) Fig. 5 250.6 503.3 g/cm 2-2. -2 140 20-1. Kong et al. (2016) 130 120 g/cm 2, Heu et al. (2007) 4,117.3 g/cm 2. 총아미노산함량 (-1) (-2) Table 4 9,529.9 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).
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 1,035.6 829.9 mg/100 g -1-2. -1 proline 202.5 mg/100 g glutamic acid glycine, -2 glutamic acid 130.6 mg/100 g proline alanine. -1-2. Kim et al. (2006) glutamic acid aspartic acid. Kong et al. (2014) taurine, proline arginine 53.0-57.2%, Kim et al. (2004) taurine, urea glutamic acid. 무기질함량 (-1) (-2) Table 6. Na 128.8-133.2 168.0-178.6 mg/100 g, S 33.8-41.8 65.9-68.9 mg/100 g, K 29.1-22.9 39.9-42.1 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,, -2-1. -2-1 140 20.. 사사 2018 ( ). References AOAC. 1995. Official methods of analysis. 16th ed. Association of official analytical chemists. Washington D.C., U.S.A., 69-74. FIPS (Fisheries Information Portal Site). 2018. Information of oyster. Retrieved for http://www.fips.go.kr/ on Jul 12, 2018. Heu MS, Park CK, Jee SJ, Min KH, Kim MJ, Kim EJ, Kang KT and Kim JS. 2007. Development of seasoned and dried oyster slice. J Kor Soc Food Sci Nutr 36, 87-92. Ikeda shizunori. 1981. Small amount component of seafood. Kouseisys Kouseikaku Co., Tokyo, Japan. Kim HS, Heu MS and Kim JS. 2006. Development of seasoned
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