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The Effects of Natural Food Additives on the Self-life and Sensory Properties of Shucked and Packed Pacific Oyster Crassostrea gigas
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 Title & Authors
The Effects of Natural Food Additives on the Self-life and Sensory Properties of Shucked and Packed Pacific Oyster Crassostrea gigas
Jeong, Eun-Tak; Han, Hae-Na; Kim, Yunhye; Lee, Eun-Hye; Kim, Deok-Hoon; Kim, Ji-Hoon; Yeom, Seung-Mok; Kim, Young-Mog;
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We explored the efficiency of natural antibacterial agents used to enhance the self-life and sensory properties of shucked and packed Pacific oyster Crassostrea gigas, which are in high demanded. First, we screened natural resources exhibiting antibacterial activity against food spoilage and pathogenic bacteria. Of theses, ignited oyster shell powder (IOS) and the natural food preservative, lactic acid bacteria fermented powder (LBF), were selected for further study considering the efficacy, mass production, and cost. The addition of 0.1% IOS (W/V) and 0.5% LBF (W/V) to shucked and packed oyster optimally extended the shelf-life without affecting the sensory evaluation. The results obtained in this study will provide a clue to enhance self-life in raw oyster products.
Natural food additives;Pacific oyster;Self-life;Sensory properties;
 Cited by
열처리에 의한 굴(Crassostrea gigas)의 영양성분 변화,심길보;김민아;박큰바위;손광태;임치원;

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