Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Processing and Characteristics of Canned Seasoned Boiled Oyster Crassostrea gigas and Canned Seasoned Roasted Oyster Crassostrea gigas

조미 자숙굴(Crassostrea gigas) 통조림 및 조미 구운굴(Crassostrea gigas) 통조림의 제조 및 품질특성

  • Park, Jun-Seok (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Du-Hyun (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kong, Cheong-Sik (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Yeong-Man (Daeil Fishries Company Limited) ;
  • Lee, Jae-Dong (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Jin-Hyo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jeong-Gyun (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
  • 박준석 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 박두현 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 공청식 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 이영만 (대일씨에프) ;
  • 이재동 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 박진효 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 김정균 (경상대학교 해양식품생명의학과/해양산업연구소)
  • Received : 2018.07.26
  • Accepted : 2018.09.07
  • Published : 2018.10.31
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Abstract

The purpose of this study was to collect basic data that could be used in the manufacture of two kinds of canned oyster Crassostrea gigas. The steamed oyster was prepared by shucking after boiling for 6 min at $105^{\circ}C$ and then washing and dewatering. The roasted oyster was prepared by baking steamed oyster at $140^{\circ}C$ for 20 min. The manufacturing methods of canned seasoned boiled oyster and canned seasoned roasted oyster were as follows. The boiled or roasted oyster (50 g) was added to a can (RR-90) along with a mixture of seasoning sauce 40 and then seamed using a vacuum seamer under 20 cm Hg after pre-exhausting at $90^{\circ}C$ for 20 min. The two kinds of canned oyster products produced under sterilization of Fo 12 min were tested for cultured bacteria, external appearance, proximate composition, pH, VBN (Volatile basic nitrogen), TBA (Thiobarbiuric aicd) value, amino-N, salinity, color value sensory evaluation, etc. Results showed that the canned seasoned roasted oyster had higher overall acceptability than the canned seasoned boiled oyster. The reason for this was judged to be that the process of roasting at $140^{\circ}C$ for 20 min influenced the sensory evaluation.

Keywords

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