레토르트 열처리 조건에 따른 굴자숙수 농축물의 식품성분 특성 비교
Comparison of Food Component of Oyster Drip Concentrates Steamed under Different Retort Pressures
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참고문헌
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Abstract
This study was conducted to investigate the food components of cooking drips from shell oysters steamed under various retort pressures. Among the drips from shell oyster steamed under different retort pressures (1.0, 2.0, 2.5, 3.0, 3.5, 4.0 and 4.5kg/cm2), the oyster drip obtained at the 4.5kg/cm2 of retort pressure had the highest degree of brix, yield, crude protein, glycogen and trichloroacetic acid soluble-N contents, while its salinity was the lowest. In the results of food safety test, the presence of E. coli (18MPN/100g>) and viable cell (30CFU/g>) in the oyster drip was in acceptable level as a food-stuff. However, the sensory evaluation such as color, flavor and taste, total amino acid and free amino acid contents of cooking drip from shell oyster steamed at 4.5 kg/cm2 were inferior to those of oyster wash water. Differences in the major amino acids of total amino acid and free amino acid between oyster cooking drip and oyster wash water were also found. The results suggested that the effective use methods of oyster cooking drip should be investigated.
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