개체동결 굴(Crassostrea gigas)을 이용한 레토르트파우치 굴국의 제조 및 품질특성 = Processing and Quality Characteristics of Retort Pouched Oyster Soup from IQF Oyster Crassostrea gigas

다국어 초록 (Multilingual Abstract)

To develop a value-added product from individually quick-frozen oysters Crassostrea gigas (IQFO), we prepared a retort pouched oyster soup (RPOS) from IQFOs and characterized its processing conditions and quality metrics.
We found that the most appropriate manufacturing process for the RPOS consisted of half-thawing and washing raw IQF oysters, blanching, adding them to the retort pouch along with other ingredients (base soup stock, IQF oyster extract, radish, bean sprouts, garlic, and red pepper), sealing, retort sterilization (120°, F0-value 10 min.), cooling, and packaging inspection. The moisture, crude protein, pH and salinity of the RPOS were 91.0%, 2.8%, 6.20 and 0.9%, respectively. The total amino acid content of the RPOS was 2,163.8 mg/100 g, and the main amino acids were glutamic acid, aspartic acid, leucine, proline, lysine and arginine. The primary inorganic ions were Na, K, S and Zn.
In taste compounds, total free amino acid content was 313.4 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, hydroxyproline, aspartic acid, glycine, alanine, valine, lysine and arginine. This RPOS has good storage stability and organoleptic qualities compared with commercial retort pouched shellfish soup, and is suitable for commercialization as a value-added instant seafood soup.

참고문헌 (Reference)

1 이영만, "양식산 및 자연산 굴C( rassostrea gigas, Ostrea denselamellos)의 성분 특성" 한국수산과학회 45 (45): 586-593, 2012

2 황석민, "섬진강산 벚굴의 식품성분 특성" 농업생명과학연구원 47 (47): 167-176, 2013

3 윤민석, "레토르트 열처리 조건에 따른 굴자숙수 농축물의 식품성분 특성 비교" 한국수산과학회 42 (42): 197-203, 2009

4 허민수, "굴 효소 가수분해물의 제조 및 기능특성" 한국식품영양과학회 35 (35): 919-925, 2006

5 강진영, "굴 자숙향의 발현성분" 한국수산과학회 43 (43): 606-613, 2010

6 황영숙, "개체동결 굴(Crassostrea gigas)을 이용한 굴소스의 제조 및 품질특성" 한국수산과학회 48 (48): 833-838, 2015

7 Hwang SM., "Studies on the food component characteristics and processings of edible pufferfishes" Gyeongsang National University 2013

8 APHA, "Recommended Procedures for the Bacteriological Examination of Sea Water and Shellfish" Am Pub Health Accoc Inc 17-24, 1970

9 Oh KS, "Processings of flavoring substances from lowutilized shellfishes" 31 : 791-798, 1998

10 Kim SM., "Processing and quality characteristics of saltfermented oysters in olive oil" Gyeongsang National University 2003

11 Kong CS., "Processing and quality characteristics of a natural flavoring substance from the smoked-dried oyster and its scrap" Gyeongsang National University 2004

12 Lee YC, "Preparation of oyster and sea mussel hydrolysates using commercial protease" 22 : 234-240, 1990

13 Lee JS, "Isolation and some properties of bitter taste compounds from cultured oyster, Crassostrea gigas" 28 : 98-104, 1995

14 황석민, "IQF 굴(Crassostrea gigas) 복합엑스분의 추출 및 풍미개선" 한국수산과학회 47 (47): 733-739, 2014

15 KSFSN, "Handbook of Experimental in Food Science and Nutrition" Hyoil Pub Co 96-127, 2000

16 Jeong DH, "Fundamental and Application of Retort Food" Kwangilmoonhwasa 113-119, 1997

17 Kim WJ, "Food Sensory Evaluation Method" Hyoil Pub Co 68-94, 2001

18 Ohara T, "Food Analysis Handbook" Kenpakusha Pub Co 264-267, 1982

19 Kato H, "Flavor Chemistry" American Chemical Society 158-174, 1989

20 Park PJ, "Desalination of boiled oyster extract by electrodialysis" 15 : 167-173, 2000

21 Shiau CY, "Characterization of oyster shucking liquid wastes and their utilization as oyster soup" 55 : 374-378, 1990

22 MFDS(Ministry of Food and Drug Safety), "9. General test method in Food Code" MFDS 220-, 2016

23 MFDS(Ministry of Food and Drug Safety), "2. A regular common standard and specifications for food in Food Code" MFDS 20-21, 2016