• 한국축산식품학회지
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• 제37권4호
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• pp.571-578
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• 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.

• 에너지공학
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• 제27권1호
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• pp.1-11
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• 2018

굴은 한국뿐만 아니라 전 세계 곳곳에서 매년 지속적으로 생산되고 있다. 그에 따라 발생하는 부산물인 굴 패각은 처리하기 위한 방안이나 기술적인 한계점으로 인하여 사회, 환경적으로 문제가 되고 있다. 이러한 문제를 해결하기 위해서 버려지는 굴 패각을 재활용하기 위한 다양한 연구가 진행되고 있으며, 특히 저렴한 친환경 소재가 될 수 있어 최근까지 연구가 활발히 진행되고 있다. 본 논문에서는 전 세계적으로 발생하는 굴 패각의 현황을 분석하고, 굴 패각의 물리, 화학적인 특성을 분석하였으며, 현재까지 전 세계적으로 연구되어 온 굴 패각을 활용한 지속 가능성 있는 자원화 방안에 대하여 최근 연구 동향에 대하여 논의하였다.

• 한국식품영양과학회지
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• 제30권2호
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• pp.299-306
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• 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.

• 한국수산과학회지
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• 제17권3호
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• pp.165-169
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• 1984

수출수산물통조림적 주요품목인 굴 훈제 기름담금 통조림 및 굴 보일드 통조림의 살균조건을 검토하는 자료를 얻기 위하여 상업적인 살균조건하에서 열전달치를 측정하고 이로부터 $F_0$ 값을 산출하여 검토하였다. 굴 훈제 기름담금 통조림(각 3호 B관의 $F_0$ 값은 14.58이었고, 굴 보일드 통조림(과실 7호관)의 $F_0$값은 14.78로, Clostridium botulnum A 형균의 치사치인 $F_0=4,03$을 기준으로 할 때 모두 비교적 강한 살균처리를 하고 있음을 알 수 있었다. 또한, 살균온도별로 $F_0$값과 살균시간과의 상관관계를 알기 위하여 열전달치로부터 $F_0$값에 따른 B값(살균시간에 come-up time의 $2\%$를 가산한 시간)을 산출하여 그 nomograph를 작성하였다.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2013년도 추계 학술논문 발표대회
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• pp.146-147
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• 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.

• 한국축산식품학회지
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• 제32권2호
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• pp.133-141
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• 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.

• 에너지공학
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• 제26권1호
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• pp.62-67
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• 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.

• 한국수산과학회지
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• 제49권4호
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• pp.427-435
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• 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.

• 수산경영론집
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• 제51권2호
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• pp.71-87
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• 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.

• 한국수산과학회지
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• 제51권5호
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• pp.469-476
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• 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.