Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Comparison of Food Component of Oyster Drip Concentrates Steamed under Different Retort Pressures

레토르트 열처리 조건에 따른 굴자숙수 농축물의 식품성분 특성 비교

  • Yoon, Min-Seok (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hyung-Jun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Kwon-Hyun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Heu, Min-Soo (Department of Food Science and Nutrition/Institute of Marine Industry, Gyeongsang National University) ;
  • Yeum, Dong-Min (Department of Food Processing and Baking, Yangsan College) ;
  • Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • 윤민석 (경상대학교 해양식품생명공학과 해양산업연구소) ;
  • 김형준 (경상대학교 해양식품생명공학과 해양산업연구소) ;
  • 박권현 (경상대학교 해양식품생명공학과 해양산업연구소) ;
  • 허민수 (경상대학교 식품영양학과 해양산업연구소) ;
  • 염동민 (양산대학 식품가공제과제빵과) ;
  • 김진수 (경상대학교 해양식품생명공학과 해양산업연구소)
  • Published : 2009.06.30
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Abstract

This study was conducted to investigate the food components of cooking drips from shell oysters steamed under various retort pressures. Among the drips from shell oyster steamed under different retort pressures (1.0, 2.0, 2.5, 3.0, 3.5, 4.0 and 4.5 kg/$cm^2$) the oyster drip obtained at the 4.5 kg/$cm^2$ of retort pressure had the highest degree of brix, yield, crude protein, glycogen and trichloroacetic acid soluble-N contents, while its salinity was the lowest. In the results of food safety test, the presence of E. coli (18 MPN/100 g>) and viable cell (30 CFU/g>) in the oyster drip was in acceptable level as a food-stuff. However, the sensory evaluation such as color, flavor and taste, total amino acid and free amino acid contents of cooking drip from shell oyster steamed at 4.5 kg/$cm^2$ were inferior to those of oyster wash water. Differences in the major amino acids of total amino acid and free amino acid between oyster cooking drip and oyster wash water were also found. The results suggested that the effective use methods of oyster cooking drip should be investigated.

Keywords

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