천연 추출물 첨가에 의한 생굴(Crassostrea gigas)의 식품학적 품질 유지
Extending Raw Pacific Oyster Crassostrea gigas Shelf-life by Addition of the Natural Food Additives
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초록
Oysters are a highly consumed seafood throughout Korea, but they have a short shelf life because they support rapid microbial growth due to their of high moisture content and fragile muscle tissue. We examined natural food additives including lactic acid bacteria fermentation powder, rosemary extract, and lemon juice for their ability to preserve raw oyster Crassostrea gigas quality. Samples were stored at 4°C, and microbiological and physicochemical analyses were conducted. Among the natural additives tested, lemon juice was the most effective. Lemon juice was thus applied at different concentrations (50–300 ppm) to quantitatively assess its effect on total viable cell count, pH, glycogen, soluble protein, and turbidity. 200 ppm was confirmed to be optimal, and is projected to extend shelf life by 2 days compared to the control group.
Abstract
Oysters are a highly consumed seafood throughout Korea, but they have a short shelf life because they support rapid microbial growth due to their of high moisture content and fragile muscle tissue. We examined natural food additives including lactic acid bacteria fermentation powder, rosemary extract, and lemon juice for their ability to preserve raw oyster Crassostrea gigas quality. Samples were stored at 4°C, and microbiological and physicochemical analyses were conducted. Among the natural additives tested, lemon juice was the most effective. Lemon juice was thus applied at different concentrations (50–300 ppm) to quantitatively assess its effect on total viable cell count, pH, glycogen, soluble protein, and turbidity. 200 ppm was confirmed to be optimal, and is projected to extend shelf life by 2 days compared to the control group.
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