• Title/Summary/Keyword: oyster products

Search Result 138, Processing Time 0.029 seconds

Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products

  • Cho, Min Guk;Bae, Su Min;Jeong, Jong Youn
    • Food Science of Animal Resources
    • /
    • v.37 no.4
    • /
    • pp.571-578
    • /
    • 2017
  • This study aimed to determine the optimal ratio of natural calcium powders (oyster shell and egg shell calcium) as synthetic phosphate replacers in pork products. Ground pork samples were subjected to six treatments, as follows: control (-) (no phosphate added), control (+) (0.3% phosphate blend added), treatment 1 (0.5% oyster shell calcium powder added), treatment 2 (0.3% oyster shell calcium powder and 0.2% egg shell calcium powder added), treatment 3 (0.2% oyster shell calcium powder and 0.3% egg shell calcium powder added), and treatment 4 (0.5% egg shell calcium powder added). The addition of natural calcium powders resulted in an increase in the pH values of meat products, regardless of whether they were used individually or mixed. The highest cooking loss was observed (p<0.05) in the negative control samples, whereas the cooking loss in samples with natural calcium powder added was similar (p>0.05) to that in the positive control samples. CIE $L^*$ values decreased as the amount of added egg shell calcium powder increased. CIE $a^*$ values were higher (p<0.05) in samples containing natural calcium powder (treatments 1, 2, 3, and 4) than in the positive control. The combination of oyster shell calcium powder and egg shell powder (treatment 2 or 3) was effective for the improvement of textural properties of the pork products. The findings show that the combined use of 0.2% oyster shell calcium and 0.3% egg shell calcium should enable the replacement of synthetic phosphate in the production of cooked pork products with desirable qualities.

Sustainable Management of Oyster Shell By-Products and Recent Research Techniques (굴 패각 부산물의 지속 가능한 처리 및 최근 연구 기술)

  • Nam, Gnu;Lee, Namju;Ahn, Ji Whan
    • Journal of Energy Engineering
    • /
    • v.27 no.1
    • /
    • pp.1-11
    • /
    • 2018
  • Oysters have been continuously produced from all around the world including South Korea every year. The oyster shell by-products accompanied by the oysters have caused the social and environmental problems due to the absence of any method or technique to deal with the by-products. In order to solve those problems, diverse researches and environmental friendly methods using the oyster shells are in development by now due to the possibility as cheap materials. In this review, we discuss the worldwide status of oyster shells and investigate the physical and chemical characteristics of the oyster shells. In addition, we discuss the recent trends about the sustainable methods to utilize the oyster shells.

Component Characteristics of Canned Oyster Processing Waste Water as a Food Resource (식품소재로서 굴통조림 가공부산액의 성분 특성)

  • 김진수;허민수;염동민
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.30 no.2
    • /
    • pp.299-306
    • /
    • 2001
  • As a part of basic investigation for utilization of canned food processing by-products, a food components of the canned oyster processing waste water such as boiled and released water(BRW), wash water(WW) were investigated and compared with hot-water extracts from oyster. From the results of measuring heavy metal conte수, viable cells and coliform group, the canned oyster processing waste waters might not invoke health risk in using food resource. The contents of taste compounds (free amino acids, ATP related compounds, TMA (O) and total creatinine) of BRW and WW accounted for about 254% and 95%, respectively, in comparison with those of control (hot-water extract from oyster). The BRW showed a very high content of salt in comparing to the WW and control. In descending order, the values of whiteness index was WW, control and BRW. Sensory scores for color, oyster flavor intensity and saline taste were not significantly different between WW and control. But, BRW had the highest score in oyster flavor intensity, while had the lowest score in color and saline taste. But, the color and saline taste of BRW might be able to control by some pretreatment (concentration and drying in mild condition, desalination and recipe control etc). These results indicated that BRW and WW generated from various step during canned oyster processing could be a potential food resource by controlling of saline taste and color intensity.

  • PDF

Evaluation of Thermal Processes for Canned Marine Products (2) Canned Smoked Oyster in Oil and Canned Boiled Oyster in Brine (수산물통조림의 살균조건에 관한 연구(2) 굴 훈제 기름담금 통조림 및 굴 보일드 통조림)

  • PARK Young-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.17 no.3
    • /
    • pp.165-169
    • /
    • 1984
  • In succession to the previous paper, the present studies were directed to determine the sterilizing valves ($F_0$) of the thermal processes for the canned smoked oyster in oil and the canned boiled oyster in brine. The heat penetration tests were carried out under the condition of industrial scale at the tannery of the Taiyang Silup Company, Pusan, Korea. The test cans were placed in the middle layer of the crate in which the same canned products were loaded with, and the test cans were arranged to the front, the middle and the rear in the retort. The heat penetration was tested three times with three cans at a time for each canned product. The heat penetration curve of the canned smoked oyster in oil shelved a simple logarimicth heating curve while that of the canned boiled oyster in brine showed a broken logarithmic heating curve. The calculated $F_0$ value for canned smoked oyster in oil packed into No. 3B square can was 14.58 and the canned boiled oyster in brine packed into No.7 fruit can was 14. 78. On the basis of the heat penetration data obtained. the nomographs representing the relationship between $F_0$ values and B values (process time including $42\%$ of come-up time) for the canned oyster products were constructed.

  • PDF

A Field Survey on the Generation of Industrial Waste Oyster Shells and their Disposal Status (굴패각으로 인한 산업부산물 발생과 처리현황 실태조사)

  • Kim, Ji-Hyun;Song, Won-Ho;Moon, Hoon;Chung, Chul-Woo;Lee, Jae-Yong
    • Proceedings of the Korean Institute of Building Construction Conference
    • /
    • 2013.11a
    • /
    • pp.146-147
    • /
    • 2013
  • The oyster shells of about 240,000 tons have been annually produced in south coast of South Korea. However, about 25% of the oyster shells (60,000tons) was recycled as oyster seeding and fertilizer due to the limited amount of consumption for such purposes. The stored amount of oyster shell in the fertilizer manufacturing company is overfilled, and thus cannot accept any more of the waste oyster shells. As a result, landfill and illegal dumping of waste oyster shells have become an increasingly serious issue since 2011. In this research, the problems generated by the oyster shells were investigated through surveying activities. One of the possible alternative solutions that can process large amount of waste economically was found to be the application of oyster shells as a construction materials.

  • PDF

Effect of Substitution of Fermented King Oyster Mushroom By-Products Diet on Pork Quality during Storage

  • Chu, Gyo-Moon;Kang, Suk-Nam;Kim, Hoi-Yun;Ha, Ji-Hee;Kim, Jong-Hyun;Jung, Min-Seob;Ha, Jang-Woo;Lee, Sung-Dae;Jin, Sang-Keun;Kim, Il-Suk;Shin, Dae-Keun;Song, Young-Min
    • Food Science of Animal Resources
    • /
    • v.32 no.2
    • /
    • pp.133-141
    • /
    • 2012
  • This study was carried out to investigate the effects of substitution of fermented king oyster mushroom (P. eryngii) by-products diet on pork meat quality characteristics, during the storage. A mixture of 40% king oyster mushroom by-products, 28% soybean meal and 20% corn was fermented for 10 d, and the basal diet was then substituted by the fermented diet mixture of up to 20, 50 and 80%, respectively. A total of 96 pigs were fed experimental diet (8 pigs per pen ${\times}$ 4 diets ${\times}$ 3 replication), and eight longissiumus (LD) per treatment were collected, when each swine reached to 110 kg of body weight. The Warner-Bratzler shear forces and cooking loss were significantly lowered in the treatments, while crude protein content and water holding capacity significantly (p<0.05) increased in the treatments than in the control group. The volatile basic nitrogen (VBN), at 1 d of storage, was lower in the treatments, while texture profiles and sensory evaluation did not differ between the control and the treatments (p>0.05). The pH, thiobarbituric acid reactive substances (TBARS), VBN and meat color in all treatments were increased as storage increased. Fermented king oyster mushroom by-products diet effects on lightness (CIE $L^*$), yellowness (CIE $b^*$) and chroma were determined, when LD muscles in T2 and T3 treatments were higher (p<0.05), up to 7 d (p<0.05). Therefore, the results indicate that the substitution of the fermented king oyster mushroom by-products diet to swine diet influenced the quality of the meat and it may be an economically valuable ingredient.

A Brief Review on Limestone Sources and Oyster Waste Generation-Bantayan

  • Yu, Kwang Sun;Thriveni, Thenepalli;Jegal, Yujin;Whan, Ahn Ji
    • Journal of Energy Engineering
    • /
    • v.26 no.1
    • /
    • pp.62-67
    • /
    • 2017
  • Limestone is an important commodity in Philippines. Limestone has numerous uses that range from agricultural applications to building materials to medicines. Many limestone products require rock with specific physical and chemical characteristics. Most limestone is biochemical in origin meaning the calcium carbonate in the stone originated from shelled oceanic creatures. In this paper, we reported the natural sources of limestone, geological formation of limestone and the oyster shell waste in Cebu, Bantayan, Philippines were reported. Due to the mining or quarrying in Cebu, Bantayan, in a limestone area poses the threat of groundwater pollution (since limestone is a porous geologic formation with a high transmissivity). The other environmental issue is oyster shell waste. The oyster shell waste is the major source of limestone. We developed and applied appropriate technologies for the extraction of limestone from oyster shell waste and utilizes as high value added material.

Quality Characteristics of Canned Boiled Oyster Crassostrea gigas and Canned Boiled Oyster Crassostrea gigas Added with Chlorella Processed in Various Sterilization Conditions (살균조건을 달리하여 제조한 굴(Crassostrea gigas) 보일드통조림 및 클로렐라첨가 굴(Crassostrea gigas) 보일드통조림의 품질 특성)

  • Kong, Cheong-Sik;Lee, Jae-Dong;Yoon, Moon-Joo;Kang, Kyung-Hun;Park, Si-Young;Kang, Young-Mi;Sung, Tae-Jong;Kim, Jeong-Gyun
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.49 no.4
    • /
    • pp.427-435
    • /
    • 2016
  • The effects of salt solution and chlorella on the quality of canned oyster, Crassostrea gigas, were evaluated to obtain basic data regarding the processing of two canned oyster products. In canned oyster processing, the shucked oyster meat was steamed for 20 min and then drained. Then, each can (301-3) was filled with 90 g boiled oyster in 60 mL 1.5% salt solution for the control samples or 30 mL 1.5% salt solution and 30 mL chlorella culture medium for the experimental samples. All canned products were sealed using a vacuum seamer and then sterilized to Fo values of 6-12 min in a steam retort system at 118℃. The viable bacteria count, proximate composition, pH, salinity, yield, volatile basic nitrogen (VBN), amino-nitrogen, thiobarbituric acid (TBA), mineral, color value, free amino acid levels, hardness, and sensory evaluation of the two canned products were measured under various sterilization conditions. There were no significant differences in the physical or chemical factors and little difference in the overall acceptance of the control and experimental samples.

A Study on the Rational Recycling of Oyster-Shell (굴 패각의 합리적 이용 방안에 관한 연구)

  • Baek, Eun-Young;Lee, Won-Goo
    • The Journal of Fisheries Business Administration
    • /
    • v.51 no.2
    • /
    • pp.71-87
    • /
    • 2020
  • Oysters are the most abundantly harvested type of shellfish in Korea. As export of this marine product increases, oysters have greatly contributed to an increase in fishing income. As the oyster aquaculture industry has rapidly grown since the late 1990s, issues of oyster-shell processing that occur in production processes have re-emerged as important topics in the oyster industry. The amount of oyster shells harvested in 2019 is estimated to be approximately 300,000 tons. With reductions in demand for pyrolytic fertilizer and feed, which are currently the greatest sources of demand, unprocessed shell quantities have doubled compared to 2018, causing them to be an issue once more. Such oyster-shell processing also incurs great costs, and a total of forty-six billion three hundred fifty million Korean won (46,350,000,000 KRW) has been provided from 2009 to 2020 for the use of oyster shells as a resource. According to current Korean laws, oyster shells are considered to be industrial waste if more than 300 kilograms are sent out in a day. Collection and processing must be conducted by a waste-consignment company. Consequently, there are many limitations to the use of oyster shells in Korea as a resource. However, in Japan, only oyster-shell waste is regulated by waste-processing As a result, local governments may apply exceptions when utilized as organic matter. Consequently, in Japan, oyster shells are being used as resources in more diverse fields than in Korea. This study observes the conditions and problems of oyster-shell processing in Korea and attempts to find new domestic oyster-shell resource solutions in light of Japan's recycling practices.

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;Park, Du-Hyun;Kong, Cheong-Sik;Lee, Yeong-Man;Lee, Jae-Dong;Park, Jin-Hyo;Kim, Jeong-Gyun
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.51 no.5
    • /
    • pp.469-476
    • /
    • 2018
  • 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.