Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Food Component Characteristics of Cultured and Wild Oysters Crassostrea gigas and Ostrea denselamellos in Korea

양식산 및 자연산 굴(Crassostrea gigas, Ostrea denselamellos)의 성분 특성

  • Lee, Yeong-Man (Department of Seafood Science and Technology/Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Lee, So-Jeong (Department of Seafood Science and Technology/Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Seon-Geun (Department of Seafood Science and Technology/Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Hwang, Young-Sook (Tongyeong Vocational Specialization School of Cooking) ;
  • Jeong, Bo-Young (Department of Food and Nutrition, Gyeongsang National University) ;
  • Oh, Kwang-Soo (Department of Seafood Science and Technology/Institute of Agriculture and Life Science, Gyeongsang National University)
  • 이영만 (경상대학교 해양식품공학과/농업생명과학연구원) ;
  • 이소정 (경상대학교 해양식품공학과/농업생명과학연구원) ;
  • 김선근 (경상대학교 해양식품공학과/농업생명과학연구원) ;
  • 황영숙 (통영조리직업전문학교) ;
  • 정보영 (경상대학교 식품영양학과) ;
  • 오광수 (경상대학교 해양식품공학과/농업생명과학연구원)
  • Received : 2012.10.04
  • Accepted : 2012.11.21
  • Published : 2012.12.31
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Abstract

To identify the food component characteristics of seven oysters(four cultured oysters and two wild oysters Crassostrea gigas and one dendely lamellated oyster Ostrea denselamellos Korean name beotgul) in Korea, the proximate, fatty/amino acid, mineral compositions, texture, color, chemical and taste compounds were investigated. The proximate compositions were not significantly different between cultured and wild oysters, whereas beotgul had lower levels of crude protein, ash and lipid content, and a higher carbohydrate content. The amino nitrogen contents of the three main types were 232.8-258.2, 160.5-213.9, and 218.5 mg/100 g, respectively, and the salinities were 1.5-1.7, 1.5-1.8, and 0.9%, respectively. Regarding the muscle texture, the shearing forces were 95-114, 105-132, and 170 g, respectively. Amounts of total amino acids of cultured, wild oysters and beotgul were 9,004-10,198, 8,165-8,942, and 7,767 mg/100 g, respectively. The major amino acids were aspartic acid (Asx), glutamic acid (Glx), proline, alanine, leucine, phenylalanine, lysine and arginine. Regarding inorganic ions, beotgul had much lower Fe and S contents than the cultured and wild oysters. The major fatty acids of cultured and wild oysters were 16:0, 18:0, 16:1n-9, 18:1n-9, 22:1n-9, 16:4n-3, 20:5n-3, and 22:6n-3, and there was little difference between the two. Beotgul had a higher polyenes ratio, i.e., 20:5n-3, and a lower monoenes ratio than the cultured and wild oysters. The free amino acid contents of cultured, wild oysters and beotgul extracts were 1,444-1,620, 1,017-1,277, and 1,144 mg/100 g, respectively, and the major free amino acids were taurine, glutamic acid, glycine, alanine, tryptophan, ornithine, and lysine. There was a little difference in the glycine, tryptophan, ornithine, and arginine contents.

Keywords

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