Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of the Salt-Fermented Oysters in Olive Oil

기름담금 염장발효 굴의 품질특성

  • Kim, Seok-Moo (Division of Marine BioscienceㆍInstitute of Marine Industry, Gyeongsang National University) ;
  • Kong, Chung-Sik (Chung Food Co., Ltd.) ;
  • Kim, Jong-Tae (Division of Marine BioscienceㆍInstitute of Marine Industry, Gyeongsang National University) ;
  • Kang, Jeong-Koo (Division of Marine BioscienceㆍInstitute of Marine Industry, Gyeongsang National University) ;
  • Kim, Nam-Woo (Division of Marine BioscienceㆍInstitute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jeong-Bae (Division of Marine BioscienceㆍInstitute of Marine Industry, Gyeongsang National University) ;
  • Oh, Kwang-Soo (Division of Marine BioscienceㆍInstitute of Marine Industry, Gyeongsang National University)
  • 김석무 (경상대학교 해양생물이용학부ㆍ해양산업연구소) ;
  • 공청식 ((주)청식품) ;
  • 김종태 (경상대학교 해양생물이용학부ㆍ해양산업연구소) ;
  • 강정구 (경상대학교 해양생물이용학부ㆍ해양산업연구소) ;
  • 김남우 (경상대학교 해양생물이용학부ㆍ해양산업연구소) ;
  • 김정배 (경상대학교 해양생물이용학부ㆍ해양산업연구소) ;
  • 오광수 (경상대학교 해양생물이용학부ㆍ해양산업연구소)
  • Published : 2004.10.01
Download PDF
⟨ Previous Next ⟩

Abstract

To develop the new type of salt-fermented seafoods, the salt-fermented oysters in olive oil (product SO) were manufactured, and food components and quality characteristics of product SO were examined. The optimum processing condition for product SO is as follows. The raw oyster with no shell was washed off with 3% saline solution. Then dewatered, and dipped in the brine-salting solution made up with saturated saline solution and oyster sauce (2 : 1 v/v) mixture added 1% sodium erythorbic acid and 0.2% polyphosphate. After salt-fermentation it ripened by brine salting at 5$\pm$1$^{\circ}C$ for 15 days. Then dried at 15$^{\circ}C$ for 4 hours with cool-air, and packed in No. 3B hexahedron type can. Finally, poured with olive oil and seamed it by double-seamer. The moisture, crude protein, crude ash and volatile basic nitrogen contents of the product SO were 61.6%, 12.0%, 16.3% and 34.3 mg/100 g, respectively. In taste-active components of the product SO, total amount of free amino acids is 2,335.4 mg/100 g and it has increased by 50% overall during salt-fermentation 15 day. Taurine, glutamic acid, proline, glycine, alanine, $\beta$-alanine and lysine were detected as principal free amino acids. The contents of inorganic ions were rich in Na and K ion, while the amounts of nucleotide and its related compounds and other bases except betaine were small. From the results of this research, the product SO had a superior organoleptic qualities compared with conventional oyster product, and could be reserved in good conditions for storage 90 days at room temperature.

우리나라 남해안에서 대량 양식하고 있는 굴의 효율적인 이용을 위한 연구로서, 상온에서 장기간 저장이 가능하며 생굴의 풍미를 지닌 기름담금 염장발효 굴 시제품을 가공하였고, 이들의 성분특성, 저장안정성 및 관능적 특성 등에 대하여 살펴보았다. 기름담금 염장발효 굴의 일반성분 조성은 수분이 61.6%, 조단백질 12.0%, 조회분이 16.3% 및 휘발성 염기질소량은 34.3 mg/100 g이었고, 총아미노산의 함량은 11,496.0 mg/100 g으로 Asp, Glu, Pro, Gly, Cys, Leu, Phe 및 Lys 등이 주요 구성아미노산이었다. 구성지방산은 18:1n-9의 조성비가 높았고, 20:5n-3와 22:6n-3 등의 고도불포화지방산도 많이 함유되어 있었다. 정미성분으로는 Tau, Glu, Pro, Gly, Ala, $\beta$-Ala, Lys 등의 유리 아미노산과 betaine 및 Na, K이온의 함량이 많았다. 기름담금 염장발효 굴을 가온 검사 및 실온에 저장하면서 품질안정성을 살펴본 결과, 저장중 품질이 안정하게 유지되고 있음을 보여주었고, 저장기간이 경과할수록 관능적 특성이 좋아지는 것으로 나타났다. 그리고 본 시제품을 굴 젓갈과 굴 훈제기름담금 통조림, 앤초비필레 등 시판 관련제품들과 관능적 기호도를 비교하였을 때, 기호적 측면에서 조금도 손색이 없었다.

Keywords

References

  1. 海洋水産部. 2002. 海洋水産統計年報. 크리홍보, 서울. p 158- 177
  2. Lee EH, Chung SY, Kim SH, Ryu BY, Ha JH, Oh HG, Sung NJ, Yang ST. 1975. Suitability of shellfishs for processing. J Korean Fish Soc 8: 90-100
  3. Lee EH, Cho SY, Chung SY, Cha YJ. 1983. Preparation and keeping quality of canned liquid smoked oyster products. J Korean Fish Soc 16: 1-7
  4. Lee EH, Cha YJ, Lee TH, Ahn CB. 1984. Studies on the processing and keeping quality of retort pouched feeds. J Korean Fish Soc 17: 24-32
  5. Jo KS, Kim HK, Kang TS, Shin DH. 1988. Preparation and keeping quality of intermediate moisture food from oyster and sea mussel. Korean J Food Sci Technol 20: 363-370
  6. Kim CY, Pyeun JH, Nam TJ. 1981. Decomposition of gly-cogen and protein in pickled oyster during fermentation with salt. J Korean Fish Soc 14: 66-71
  7. Kim DS, Lee HO, Rhee SK, Lee S. 2001. The processing of seasoned and fermented oyster and its quality changes during the fermentation. J Korean Soc Agric Chem Biotech 44: 81-87
  8. Oh KS. 1998. Processing of flavoring substances from low- utilized shellfishes. J Korean Fish Soc 31: 791-798
  9. Oh KS, Heu MS, Park HY. 1998. Taste compounds and reapprearance of functional flavoring substances from low- utilized shellfishes. J Korean Fish Soc 31: 799-805
  10. Shiau CY, Chai T. 1990. Charact erization of oyster shuck-ing liquid wastes and their utilization as oyster soup. J Food Sci 55: 374-378 https://doi.org/10.1111/j.1365-2621.1990.tb06767.x
  11. Kim JH. 2000. Potential utilization of concentrated oyster cooker effluent for seafood flavoring agent. J Korean Fish Soc 33: 79-85
  12. Kim JS, Heu MS, Yeum DM. 2001. Component charac-teristics of canned oyster processing waste water as a food resource. J Korean Soc Food Sci Nutr 30: 299-306
  13. Kim JS, Heu MS. 2001. Preparation of instant powdered soup using canned oyster processing waste water and its characteristics. J Korean Fish Soc 14: 66-71
  14. Kim SM, Kang ST, Kim YA, Choe DJ, Nam GH, Oh KS. 2004. Optimum fermentation conditions for the processing of salt-fermented oysters in olive oil. J Korean Soc Food Sci Nutr 33: 1390-1397 https://doi.org/10.3746/jkfn.2004.33.8.1390
  15. The Korean Society of Food Science and Nutrition. 2000. Handbook of experiments in food science and nutrition. Hyoil Pub Co, Seoul. p 96-127
  16. The Korean Society of Food Science and Nutrition. 2000. Handbook of experimental in food science and nutrition. Hyoil Publish Co, Seoul. p 625-627
  17. Tarladgis BG, Watts MM, Younathan MJ. 1960. A dis-tillation method for quantitative determination of malonal-dehyde in rancid food. J Am Oils Chem Soc 37: 44-48 https://doi.org/10.1007/BF02630824
  18. Bligh EG, Dyer WJ. 1959. A rapid method of total lipid extraction and purification. Can J Biochem Pysiol 37: 911- 917 https://doi.org/10.1139/o59-099
  19. AOCS. 1990. AOCS Official method Ce lb-89. Official methods and recommended practice of the AOCS. 4th ed. AOCS, Champaign, IL, USA
  20. Kim DS, Koizumi C, Jeong BY, Jo KS. 1994. Studies on the lipid content and fatty acid composition of anchovy sauce prepared by heating fermentation. J Korean Fish Soc 27: 469-475
  21. Ackman RG. 1989. Capillary gas-liquid chromatography. Elservier Applied Pub Co, Inc., New York. p 137-149
  22. Fujii T, Sakai H. 1984. Chemical composition and microflora of fish sauce 'Shotturu'. Nippon Suisan Gakkaishi 50: 1061- 1066 https://doi.org/10.2331/suisan.50.1061
  23. Oh KS, Lee EH, Kim MC, Lee KH. 1987. Antioxidative activities of skipjack meat extract. J Korean Fish Soc 20: 441-446
  24. Ryder JM. 1985. Determination of ATP and its breakdown products in fish muscle by HPLC. J Agric Food Chem 33: 678-680 https://doi.org/10.1021/jf00064a027
  25. Hashimoto Y, Okaichi T. 1957. On the determination of TMA and TMAO. Nippon Suisan Gakkaishi 23: 269-272 https://doi.org/10.2331/suisan.23.269
  26. 佐藤德郎, 福山副太郎. 1958. 生化學領域における電光比色法. 南江堂, 東京. p 102-108
  27. Konosu S, Kaisai E. 1961. Muscle extracts of aquatic ani-mals-3. Nippon Suisan Gakkaishi 27: 194-198 https://doi.org/10.2331/suisan.27.194
  28. 小原哲二郎. 1982. 食品分析ハンドブツク. 建帛社, 東京. p 264-267
  29. Yoo JH, Kwon DJ, Park JH, Koo YJ. 1984 Use of nisin as an aid reduction of thermal process of bottled Sikhae. J Microbial and Biotech 4: 141-145
  30. Han HS. 1999. Statistics data analysis. Chungmungak, Seoul
  31. Kim KO, Kim SS, Sung RK, Lee YC. 1993. Method and application of sensory evaluation. Sinkwang Pub Co, Seoul
  32. Park CK, Matsui T, Watanabe K, Yamaguchi K, Konosu S. 1990. Seasonal variation of extractive nitrogenous con-stituents in the ascidian, Halocynthia roretzi, tissues. Nip-pon Suisan Gakkaishi 56: 1319-1330 https://doi.org/10.2331/suisan.56.1319
  33. Lee KH, Park CS, Hong BI, Jung WJ. 1993. Taste compounds of ascidian, Halocynthia roretzi. Korean J Food Sci Te-chnol 26: 150-158
  34. Hayashi T, Yamaguchi K, Konosu S. 1978. Studies on flavor components in boiled crabs-Ⅱ. Nippon Suisan Gakkaishi 44: 1357-1362 https://doi.org/10.2331/suisan.44.1357
  35. 坂口守彦. 1988. 魚介類のエキス成分. 恒星社厚生閣, 東京. p 56-65
  36. Kim DH. 1985. Food chemistry. Tamgudang, Seoul. p 30- 32
  37. Hayashi T, Yamaguchi K, Konosu S. 1981. Sensory analysis of taste-active components in the extract of boiled snow crab meat. J Food Sci 46: 479-483 https://doi.org/10.1111/j.1365-2621.1981.tb04890.x
  38. Fuke S, Konosu S. 1991. Taste-active compounds in some food. Physiol Behavior 49: 863-867 https://doi.org/10.1016/0031-9384(91)90195-T
  39. Russel MS, Baldwin RE. 1975. Creatine thresholds and implications for flavor meat. J Food Sci 40: 429-433 https://doi.org/10.1111/j.1365-2621.1975.tb02223.x
  40. Gillette M. 1985. Flavor effects of sodium chloride. Food Technol 39: 47-55
  41. Takiguchi A. 1986. Lipid oxidation and hydrolysis in dried anchovy products during drying and storage. Nippon Suisan Gakkaishi 53: 1463-1469

Cited by

  1. Physicochemical Quality Evaluation of Commercial Oyster Sauce, Oyster Steaming Concentrate and Oyster Fermentation vol.29, pp.4, 2017, https://doi.org/10.13000/JFMSE.2017.29.4.1110
  2. 조미 자숙굴(Crassostrea gigas) 통조림 및 조미 구운굴(Crassostrea gigas) 통조림의 제조 및 품질특성 vol.51, pp.5, 2018, https://doi.org/10.5657/kfas.2018.0469