Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Processing and Shelf-life Stabilities of Flavoring Substances of the Smoke-Dried Oysters

훈건 굴을 이용한 분말조미소재의 가공 및 품질안전성

  • Kong Cheong-Sik (Division of Marine Life Science / Institute of Marine Industry, Gyeongsang National University) ;
  • Ji Seung-Gil (Daesang Co.) ;
  • Choi Jong-Duck (Division of Marine Life Science / Institute of Marine Industry, Gyeongsang National University) ;
  • Kang Jeong-Goo (Division of Marine Life Science / Institute of Marine Industry, Gyeongsang National University) ;
  • Roh Tae-Hyun (Division of Marine Life Science / Institute of Marine Industry, Gyeongsang National University) ;
  • Oh Kwang-Soo (Division of Marine Life Science / Institute of Marine Industry, Gyeongsang National University)
  • 공청식 (경상대학교 해양생명과학부.해양산업연구소) ;
  • 지승길 (대상(주)) ;
  • 최종덕 (경상대학교 해양생명과학부.해양산업연구소) ;
  • 강정구 (경상대학교 해양생명과학부.해양산업연구소) ;
  • 노태현 (경상대학교 해양생명과학부.해양산업연구소) ;
  • 오광수 (경상대학교 해양생명과학부.해양산업연구소)
  • Published : 2006.04.01
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Abstract

This study was conducted to evaluate the optimal processing conditions of smoke-dried powdered oysters and to determine their shelf-life during storage for development of a natural oyster flavoring substance. The optimal conditions for processing of smoke-dried oyster powder with freshy oyster were as follows. Raw shelled oysters were rinsed with 3% saline solution, drained, boiled for 10 minutes at $98^{\circ}C$, and then smoked for 1 hour at $50^{\circ}C$, followed by drying for 4 hours at $80^{\circ}C$ Smoke-dried oyster powder with oyster scraps were prepared as flavoring material. The smoked oyster scraps were submerged in oyster sauce far 10 minutes at room temperature and then dried with hot air for 5 hours at $50^{\circ}C$. The smoke-dried oysters and smoke-dried oyster scraps were then pulverized to 50 mesh and packed in tea bags or vacuum-packed in laminated plastic film bags (PE/PVDC/CPP, $12{\mu}m/15{\mu}m/50{\mu}m$). Compared to non smoke-dried powdered oysters, the smoking and dipping in oyster sauce enhanced the flavor and prevented lipid oxidation of the smoke-dried powdered oyster product. Shelf-life tests indicated that the vacuum-packaging method preserved the quality of smoke-dried powdered oysters stored for 150 days at room temperature.

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