한국수산과학회

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  • eISSN : 2234-1757

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kfas, vol. 51, no. 5, pp.469-476, October, 2018
DOI. https://doi.org/10.5657/KFAS.2018.0469

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

박준석·박두현·공청식·이영만1·이재동·박진효·김정균*
경상대학교 해양식품생명의학과/해양산업연구소, 1대일씨에프

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℃ and then washing
and dewatering. The roasted oyster was prepared by baking steamed oyster at 140℃ 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℃ 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℃ for 20 min influenced the
sensory evaluation.

Keyword : key words: Canned seasoned boiled oyster, Canned seasoned roasted oyster, Fo value, Sterilization, Crassostrea gigas

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