생굴( Crassostrea gigas )의 저장성 및 관능성에 대한 천연 첨가물의 효과
The Effects of Natural Food Additives on the Self-life and Sensory Properties of Shucked and Packed Pacific Oyster Crassostrea gigas
1
조회
0
다운로드
9
인용
0
참고문헌
키워드
초록
We explored the efficiency of natural antibacterial agents used to enhance the self-life and sensory properties of shucked and packed Pacific oyster Crassostrea gigas, which are in high demanded. First, we screened natural resources exhibiting antibacterial activity against food spoilage and pathogenic bacteria. Of theses, ignited oyster shell powder (IOS) and the natural food preservative, lactic acid bacteria fermented powder (LBF), were selected for further study considering the efficacy, mass production, and cost. The addition of 0.1% IOS (W/V) and 0.5% LBF (W/V) to shucked and packed oyster optimally extended the shelf-life without affecting the sensory evaluation. The results obtained in this study will provide a clue to enhance self-life in raw oyster products.
Abstract
We explored the efficiency of natural antibacterial agents used to enhance the self-life and sensory properties of shucked and packed Pacific oyster Crassostrea gigas, which are in high demanded. First, we screened natural resources exhibiting antibacterial activity against food spoilage and pathogenic bacteria. Of theses, ignited oyster shell powder (IOS) and the natural food preservative, lactic acid bacteria fermented powder (LBF), were selected for further study considering the efficacy, mass production, and cost. The addition of 0.1% IOS (W/V) and 0.5% LBF (W/V) to shucked and packed oyster optimally extended the shelf-life without affecting the sensory evaluation. The results obtained in this study will provide a clue to enhance self-life in raw oyster products.
참고문헌 (17)
- American Public Health Association., "Laboratory Procedures for the Examination of Sea Water and Shellfish. 5th ed" (1984), APHA
- Hunter AC, "An investigation of oyster spoilage", Am Food J, 18, pp.538~540 (1923)
- 강보경, "유자(Citrus junos), 매실(Prunus mume) 농축액을 첨가한 침지액과 초정수압의 병행처리가 고등어(Scomber japonicus)의 냉장 저장 중 저장성 및 품질에 미치는 영향", 한국식품영양과학회지, 43(10), pp.1555~1564 (2014), 한국식품영양과학회
- Kim J, "A study on the optimum capacity and economics of Pacific Oyster farming", J Kor Reg Dev, 13, pp.36~71 (2013)
- Kim YM., "Efficacy of aqueous chlorine dioxide in controlling Vibrio parahaemolyticus and improving the quality of oyster", 석사, pp.2002
- 공청식, "훈건 굴을 이용한 분말조미소재의 가공 및 품질안전성", 한국수산과학회지, 39(2), pp.85~93 (2006), 한국수산과학회
- "Korea Food Standards Codex"[URL]
- Oshima T, "High pressure processing of fish and fish products", Trends Food Sci Technol, 4, pp.370~375 (1993)
- Park BG., "A study on the importance-satisfaction analysis of consignment sale factor of Fisheries Cooperatives-A case study of the Oyster Hanging Fisheries Cooperatives", 석사, pp.2013
- Park JS, "Microbiological, physicochemical and sensory characteristics of gamma-irradiated fresh oysters during storage", J Radiat Ind, 2, pp.85~91 (2008)
- Pottinger SR, "Some data on pH and the freshness of shucked eastern oysters Comm", Fish Rev, 10, pp.1~3 (1948)
- 손광태, "Food Hazard Analysis During Dried-laver Processing", Fisheries and Aquatic Sciences, 17(2), pp.197~201 (2014), 한국수산과학회
- 손광태, "굴의 선도에 따른 pH, 글리코겐, 가용성단백질, 탁도와의 상관관계", 한국수산과학회지, 47(5), pp.495~500 (2014), 한국수산과학회
- 송유진, "커피박 추출물이 간고등어의 저장성과 품질에 미치는 영향", 한국식품영양과학회지, 38(6), pp.780~786 (2009), 한국식품영양과학회
- Steel RGD, "Principle and procedure of statistics; a biometrical approach (2nd ed.)" (1980), MacGraw-Hill Book Company
- Xiao G, "Study of respiration regulation of Pinggu mushroom and strawberry under modified atmosphere packaging", J Wuxi Univ Light Ind, 4, pp.115~123 (2003)
- Xiao G, "Extension of the shelf-life of fresh oyster mushrooms(Pleurotus ostreatus)by modified atmosphere packaging with chemical treatments", Afr J Biotechnol, 10, pp.9509~9517 (2011)