열처리에 의한 굴(Crassostrea gigas)의 영양성분 변화
Effect of Heat Treatment on Biochemical Characteristics of Pacific Oyster Crassostrea gigas
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The aim of this study was to investigate changes in the biochemical characteristics of the Pacific oyster Crassostrea gigas in response to boiling water bath (85°C, 100°C) and autoclaving (100°C) heat treatments for 5, 10, 15, and 20 min. The weight loss (7.6–9.5%) of oysters exposed to a 100°C boiling water bath for 15 min was lower compared to those receiving no treatment. Oysters exposed to the 100°C boiling water bath for 20 min lost 27.8% of their total weight. The 100°C autoclaving treatment resulted in weight loss of 13.0–26.1%, with the highest weight loss occurring after 10 min of treatment (26.1%). Heat-treated oysters had significantly higher levels of crude lipid and crude protein relative to untreated oysters (P<0.05). In the heat-treated oysters, total amino acids (including proline and glutamic acid) were increased, but they were decreased by the 20-min 100°C boiling water bath and autoclaving treatments. The fatty acid composition of oysters was not significantly affected by the water bath heat treatment, but oysters treated with 100°C autoclaving for 20 min had decreased polyunsaturated fatty acids. Oysters exposed to the water bath heat treatment had significantly increased vitamin A content, but 100°C autoclaving for 20 min was associated with reduced vitamin A content, as compared to all of the other heat treatments. Therefore, oysters were affected by heat treatment, undergoing metamorphosis and weight loss, but nutrient quality did not change significantly compared to controls, except with the 20-min 100°C boiling water bath and autoclaving treatments.
Abstract
The aim of this study was to investigate changes in the biochemical characteristics of the Pacific oyster Crassostrea gigas in response to boiling water bath (85°C, 100°C) and autoclaving (100°C) heat treatments for 5, 10, 15, and 20 min. The weight loss (7.6–9.5%) of oysters exposed to a 100°C boiling water bath for 15 min was lower compared to those receiving no treatment. Oysters exposed to the 100°C boiling water bath for 20 min lost 27.8% of their total weight. The 100°C autoclaving treatment resulted in weight loss of 13.0–26.1%, with the highest weight loss occurring after 10 min of treatment (26.1%). Heat-treated oysters had significantly higher levels of crude lipid and crude protein relative to untreated oysters (P<0.05). In the heat-treated oysters, total amino acids (including proline and glutamic acid) were increased, but they were decreased by the 20-min 100°C boiling water bath and autoclaving treatments. The fatty acid composition of oysters was not significantly affected by the water bath heat treatment, but oysters treated with 100°C autoclaving for 20 min had decreased polyunsaturated fatty acids. Oysters exposed to the water bath heat treatment had significantly increased vitamin A content, but 100°C autoclaving for 20 min was associated with reduced vitamin A content, as compared to all of the other heat treatments. Therefore, oysters were affected by heat treatment, undergoing metamorphosis and weight loss, but nutrient quality did not change significantly compared to controls, except with the 20-min 100°C boiling water bath and autoclaving treatments.
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