Journal of Fisheries and Marine Sciences Education (수산해양교육연구)

The Korean Society for Fisheries and Marine Sciences Education (한국수산해양교육학회)
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Quality Characteristics of Canned Boiled Oyster and Canned Boiled Oyster in Bamboo Salt in Various Sterilization Conditions

살균조건에 따른 굴 보일드통조림 및 죽염 굴 보일드통조림의 식품 품질 특성

  • Kong, Cheong-Sik (Department of Seafood Science & Technology.Institute of the Marine Industry, Gyeongsang National University) ;
  • Je, Hae-Soo (Department of Seafood Science & Technology.Institute of the Marine Industry, Gyeongsang National University) ;
  • Jung, Jae-Hun (Department of Seafood Science & Technology.Institute of the Marine Industry, Gyeongsang National University) ;
  • Kwon, Soon-Jae (Department of Seafood Science & Technology.Institute of the Marine Industry, Gyeongsang National University) ;
  • Lee, Jae-Dong (Department of Seafood Science & Technology.Institute of the Marine Industry, Gyeongsang National University) ;
  • Yoon, Moon-Joo (Department of Seafood Science & Technology.Institute of the Marine Industry, Gyeongsang National University) ;
  • Choi, Jong-Duck (Department of Seafood Science & Technology.Institute of the Marine Industry, Gyeongsang National University) ;
  • Kim, Jeong-Gyun (Department of Seafood Science & Technology.Institute of the Marine Industry, Gyeongsang National University)
  • 공청식 (경상대학교 해양식품공학과.해양산업연구소) ;
  • 제해수 (경상대학교 해양식품공학과.해양산업연구소) ;
  • 정재헌 (경상대학교 해양식품공학과.해양산업연구소) ;
  • 권순재 (경상대학교 해양식품공학과.해양산업연구소) ;
  • 이재동 (경상대학교 해양식품공학과.해양산업연구소) ;
  • 윤문주 (경상대학교 해양식품공학과.해양산업연구소) ;
  • 최종덕 (경상대학교 해양식품공학과.해양산업연구소) ;
  • 김정균 (경상대학교 해양식품공학과.해양산업연구소)
  • Received : 2014.08.13
  • Accepted : 2014.10.02
  • Published : 2014.12.31
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Abstract

Oysters, especially are excellent source of several mineral including iron, zinc and selenium, which are often low in the mordern diet. They are also an excellent source of glycogen, vitamin B12 and considered the healthiest when eaten raw on the half shell in good tasted season from November to March. This study was investigated for the purpose of obtaining basic data which can be applied to processing of two kinds of canned boiled oyster (canned boiled oyster, canned boiled oyster in bamboo salt). Shucked oyster meat was cooked in steam (15min) after washing with water, filled 90g into can (301-3), added with salt solution and then precooked for 10 min. at $100^{\circ}C$. Canned boiled oyster was added 1.5% salt solution 60mL. Canned boiled oyster in bamboo salt was added 0.5% salt solution 30mL and 0.7% bamboo salt solution 30mL. The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $116^{\circ}C$, $118^{\circ}C$. Viable bacterial count, proximate composition, pH, salinity, yield, VBN, amino-N, TBA, mineral, color value, free amino acid, hardness and sensory evaluation of two kinds of canned boiled oyster produced at various sterilization condition (Fo 8~12 min.) were measured after divide to meat and juice. The results showed that canned boiled oyster in bamboo salt sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

Keywords

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