DOI QR코드

DOI QR Code

Physicochemical Properties of Pearl Oyster Muscle and Adductor Muscle as Pearl Processing Byproducts

진주 가공부산물(육 및 패주)의 이화학적 특성

  • Kim, Jin-Soo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hye-Suk (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Oh, Hyeun-Seok (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Kyung-Tae (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Han, Gang-Uk (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, In-Soo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Jeong, Bo-Young (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Moon, Soo-Kyung (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Heu, Min-Soo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
  • 김진수 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김혜숙 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 오현석 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 강경태 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 한강욱 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김인수 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 정보영 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 문수경 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 허민수 (경상대학교 해양생명과학부/해양산업연구소)
  • Published : 2006.04.01

Abstract

This study was conducted to evaluate a knowledge on food components of muscle and adductor muscle of pearl oyster (Pinctada fucata martensii) as pearl processing byproducts. The concentrations of mercury and chromium as heavy metal were not detected in both pearl oyster muscle and adductor muscle, and those of cadmium and lead were 0.06 ppm and 0.11 ppm in only pearl oyster muscle, respectively. Thus, the heavy metal levels of pearl processing byproducts were below the reported safety limits. The volatile basic nitrogen (VBN) content and pH of pearl oyster muscle were 11.6 mg/100g and 6.31 and those of abductor muscle were 8.6 mg/100 g and 6.33, respectively. It was concluded that pearl oyster muscle and adductor muscle might not invoke health risk in using food resource. The contents of crude protein (16.5%) and total amino acid (15,691 mg/100 g) of adductor muscle were higher than those of muscle (11.2% and 10,131 mg/100 g) and oyster (12.1% and 11,213 mg/100 g) as a control. The contents of calcium and phosphorus were 95.4 mg/100 g and 116.0 mg/100 g in muscle, 75.2 mg/100g and 148.1 mg/100 g in adductor muscle, respectively. The calcium level based on phosphorus was a good ratio for absorbing calcium. The free amino acid contents and taste values were 635.5 mg/100 g and 40.2 in muscle, and 734.9 mg/100 g and 24.1 in adductor muscle, respectively, but that (882.8 mg/100 g and 40.2) of oyster was higher than those of pearl processing byproducts. Based on the results of physicochemical and nutritional properties, pearl oyster muscle and adductor muscle can be utilized as a food resource.

References

  1. Yoo SK, Chang YJ, Lim HS. 1986. Growth comparison of pearl oyster, Pinctada fucata between the two culturing areas. Bull Korean Fish Soc 19: 593-598
  2. Kimura S, Nagaoka Y, Kubota M. 1969. Studies on marine invertebrate collagens-I. Some collagen from crustaceans and molluscs. Bull Japan Soc Sci Fish 35: 743-748 https://doi.org/10.2331/suisan.35.743
  3. Suzuki T, Yoshinaka R, Mizuta S, Funakoshi S, Wada K. 1991. Extracellular matrix formation by amebocytes during epithelial regeneration in the pearl oyster. Cell and Tissue Research 266: 75-82 https://doi.org/10.1007/BF00678713
  4. Mizuta S, Miyagi T, Nishimiya M, Yoshinaka R. 2002. Partial characterization of collagen in mantle and adductor of pearl oyster (Pinctada fucata). Food Chemistry 79: 319- 325 https://doi.org/10.1016/S0308-8146(02)00148-6
  5. AOAC. 1990. Official Methods of Analysis. 15th ed. Association of official analytical chemists, Washington DC. p 69-74
  6. Ministry of social welfare of Japan. 1960. Guide to experiment of sanitary infection. III. Volatile basic nitrogen. Kenpakusha, Tokyo, Japan. p 30-32
  7. Kato H, Rhue MR, Nishimura T. 1989. Role of free amino acids and peptides in food taste. In Flavor chemistry: Trends and developments. American Chemical Society, Washington DC. p 158-174
  8. Cha YJ, Kim H, Park JY. 1999. Identification of aroma- active compounds in Korean salt-fermented fishes by aroma extract dilution analysis. 2. Aroma-active components in salt-fermented shrimp on the market. J Korean Soc Food Sci Nutr 28: 319-325
  9. Tsutagawa T, Hosogai Y, Kawai H. 1994. Comparison of mineral and phosphorus contents of muscle and bone in the wild and cultured horse mackerel. J Food Hyg Soc Japan 34: 315-318
  10. Korea Food and Drug Administration. 1999. 1999 Food Code. Moon-yeoung Publishing Co., Seoul. p 70-72
  11. Park YH, Chang DS, Kim SB. 1995. Seafood Processing and Utilization. Hyungseol Publishing Co., Seoul. p 73-79
  12. NFRDI. 2002. Sanitary research of the designated area for shellfish production in the South Sea of Korea. South Sea Fisheries Research Institute, Busan. p 3-84
  13. Codex Code. 2004. European Community Comments for the Codex Committee on Food Additives and Contaminants. Codex Alimentarius Commission, Rome, Italy. Agenda item 15(a), 16(f)
  14. Kim JS. 2003. Food Chilling and Freezing. Hyoil Publishing Co., Seoul. p 236-238
  15. Yang CY. 1998. Seafood Processing. Jinro Publishing Co., Seoul. p 47-50
  16. Kim JS, Heu MS, Yeum DM. 2001. Component characteristics of canned oyster processing waste water as a food resource. J Korean Soc Food Sci Nut 30: 299-306
  17. Jeon JG, Byun JH. 1994. Fisheries Chemistry. Suhaksa Publishing Co., Seoul. p 33-47
  18. Kim JS. 2006. Principle of Food Processing. Hyoil Publishing Co., Seoul. p 45-48
  19. The Korean Nutrition Society. 2000. Recommended Dietary Allowances for Koreans. Seoul. p 157-218
  20. Cho SY, Joo DS, Park SH, Kang HJ, Jeon JK. 2000. Change of taurine content in squid meat during squid processing and taurine content in the squid processing waste water. J Korean Fish Soc 33: 51-54

Cited by

  1. A Comparison of the Taste and Nutritional Properties of Domestic Mottled Skate Beringraja pulchra according to the Area Caught, Sex, and Weight vol.46, pp.2, 2013, https://doi.org/10.5657/KFAS.2013.0129
  2. Comparison of Food Components in Various Parts of White Muscle from Cooked Skipjack Tuna Katsuwonus pelamis as a Source of Diet Foods vol.45, pp.4, 2012, https://doi.org/10.5657/KFAS.2012.0307