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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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 Abstract
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.
 Keywords
Natural food additives;Pacific oyster;Self-life;Sensory properties;
 Language
Korean
 Cited by
1.
열처리에 의한 굴(Crassostrea gigas)의 영양성분 변화,심길보;김민아;박큰바위;손광태;임치원;

한국수산과학회지, 2015. vol.48. 6, pp.876-882 crossref(new window)
1.
Effect of Heat Treatment on Biochemical Characteristics of Pacific Oyster Crassostrea gigas, Korean Journal of Fisheries and Aquatic Sciences, 2015, 48, 6, 876  crossref(new windwow)
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