• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.299-306
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• 2001

As a part of basic investigation for utilization of canned food processing by-products, a food components of the canned oyster processing waste water such as boiled and released water(BRW), wash water(WW) were investigated and compared with hot-water extracts from oyster. From the results of measuring heavy metal conte수, viable cells and coliform group, the canned oyster processing waste waters might not invoke health risk in using food resource. The contents of taste compounds (free amino acids, ATP related compounds, TMA (O) and total creatinine) of BRW and WW accounted for about 254% and 95%, respectively, in comparison with those of control (hot-water extract from oyster). The BRW showed a very high content of salt in comparing to the WW and control. In descending order, the values of whiteness index was WW, control and BRW. Sensory scores for color, oyster flavor intensity and saline taste were not significantly different between WW and control. But, BRW had the highest score in oyster flavor intensity, while had the lowest score in color and saline taste. But, the color and saline taste of BRW might be able to control by some pretreatment (concentration and drying in mild condition, desalination and recipe control etc). These results indicated that BRW and WW generated from various step during canned oyster processing could be a potential food resource by controlling of saline taste and color intensity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.40 no.6
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• pp.350-355
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• 2007

The optimal substrates and reaction flavoring conditions were examined to develop pearl oyster extract (POE) flavor using the Maillard reaction under a model system. The sugar for the Maillard reaction was glucose, and the amino acid was cysteine, with glycine as the reaction substrate. A three-dimensional response surface method was used to monitor the dynamic changes of the substrates during the Maillard reaction. To enhance the flavor of POE, a two-step enzymatic hydrolysate (Brix $20^{\circ}$) was reacted with the precursors (1:1, v/v). A 2:1:1 mixture of 0.4 M glucose:0.4 M glycine:0.4 M cysteine (v/v) was selected as a suitable reaction system for the reappearance of baked potato odor and boiled meat odor, and masking the shellfish odor. The two-step enzymatic hydrolysate and selected precursors were reacted in a high-pressure reactor to optimize the reaction parameters. The optimum conditions were 150 minutes at $120\;^{\circ}C$ and pH 7.0. The pH was the most critical factor for the response of the baked potato odor and masking the shellfish odor, while the reaction time affected the reappearance of the boiled meat odor.

• KSBB Journal
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• v.15 no.2
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• pp.167-173
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• 2000

For selective elimination of salt from boiled oyster extract (BOE), electrodialyzer was used and the desalination conditions of B BOE were investigated. The ion-exchange membrane with a molecular weight cut off 100 Da was used for desalting of B BOE. The desalination efficiency at pH 4.0 was 13% higher than that at pH 9.0 when BOE was desalted for 90min. The e electrodialysis pro$\infty$ss could remove above 90% of the initial salt content when 5% BOE was desalted at pH 5.62 for 1 100min. The initial volume and concentration of permeation solution did not have significant effects on desalination time and r ratio. The important factors for the desalination of BOE were found to be pH and concentration of BOE. The results obtained prove that electrodialysis is a practical solution to the problem of selective elimination of salt from BOE.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.829-833
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• 2012

To investigate the effects of oyster mushrooms (Pleurotus ostreatus) on beef and pork tenderization, freezedried mushroom (whole, cap, and stem) powder and mushroom extracts were prepared. Both fresh and boiled beef and pork had mushroom power and extract powders spread on them, and let sit for 30 minutes at room temperature. After that, the hardness and amino nitrogen content of the meats were measured. The hardness of the meat decreased by about 20%~35% after spreading. Also, the amino nitrogen contents increased due to the effect of protease in the mushrooms. The effects were greater in raw beef. The mushrooms showed almost the same effects regardless of which part of the mushrooms were used (whole, cap, and stem).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.2
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• pp.102-110
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• 2022

This study was conducted to optimize the processing process for the oyster Crassostrea gigas gratin with cream sauce (OG-CS). The optimum concentration of added milk for oyster extract with milk (OE-M) was 35.0% based on the frozen-boiled oyster (F-BO), as suggested by the results of sensory evaluation. Response surface methodology was performed with whipping cream (WC)/[OE-M+mixed powder (garlic powder:onion powder=1:1) (MP)] (X₁) and OE-M/MP (X₂) as independent variables and viscosity (Y₁), amino acid nitrogen (Y₂), and overall acceptance for sensory evaluation (Y₃) as dependent variables. The optimal proportions were 74.55% of WC, 20.25% of OE-M, and 5.2% of MP, and the predicted multiple response optimal values for the dependent variables were 3,735.6 cP of Y₁, 197.0 mg/100 g of Y₂, and 6.2 score of Y₃. Under optimal conditions, the experimental values for Y₁, Y₂, and Y₃ were 3,711.9±30.0 cP, 198.1±1.9 mg/100 g, and 6.3±0.5 score, respectively, which were not significantly different from the predicted values (P>0.05). Further, the results of sensory evaluation suggested that the optimum concentration of macaroni:cheese (1:2) to be 46.2% based on the F-BO. The OG-CS prepared under these optimal conditions was superior to the commercial seafood gratin in overall acceptance.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.733-739
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• 2014

To develop an effective use for poor-quality individually quick-frozen (IQF) oysters Crassostrea gigas stored for a long period, the extract conditions, quality characteristics, and optimum reaction flavoring (RF) conditions of a complex extract from these IQF oysters were investigated. The moisture, pH, and volatile basic nitrogen contents of IQF oysters stored for 18 months (18M-IQFO) were 77.9%, 6.32, and 17.9 mg/100 g, respectively. Three different kinds of extract were prepared from 18M-IQFO: a hot-water extract (HE), scrap enzymatic hydrolysate (EH), and complex extract (CE). The respective extracts contained 5.5, 8.6, and 6.6% crude protein and 281.7, 366.0, and 343.0 mg/100 g amino nitrogen, and had 811, 359, and 1,170 mL/kg extraction yields. The CE was superior to the traditional HE in terms of the extraction yield, amino-nitrogen content, and organoleptic qualities, except for the odor. To improve flavor via the Maillard reaction, the reaction system used to produce a desirable flavor comprised CE (Brix $30^{\circ}$), 0.4 M glucose, 0.4 M glycine, and 0.4 M cysteine solution (4:2:1:1, v/v). The reaction time and pH were the independent variables, and the sensory scores for baked potato odor, masking shellfish odor, and boiled meat odor were the dependent variables. The surface response methodology (RSM) analysis of the multiple responses optimization gave a reaction time of 120.6 minutes and pH 7.33 at $120^{\circ}C$. The reaction improved the flavor of CE considerably, as compared to that of the unreacted extract.

• Korean Journal of Food Science and Technology
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• v.6 no.4
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• pp.209-213
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• 1974

Pigments were extracted by aqueous acetone from the boiled canned oyster colored during storage and then the components were separated by thin layer chromatography. Totally eleven pigments could be isolated including one yellow, one red, five orange or reddish orange and four green components, and their UV-visible spectra were measured. It can be envisioned from the electronic spectral study and color reaction on the indivisual pigments isolated from the brown acetone extracts that the green pigments as well as most of the yellow orange ones may be porphyrin derivatives originated probably from the chlorophyll and some of the orange pigments contains ketocarotenoids. In particular, the pigment of band 8 which is expected to be pheophytin a or its derivatives and the carotenoid band 7 seem to be the major pigment. The close resemblance of the chromatogram of the colored muscle extract to that of the viscera suggests that the brown coloring material is probably originated from the viscera pigments.