한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제49권6호
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  • Pages.772-778
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  • 2016
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  • 0374-8111(pISSN)
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  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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개체동결 굴(Crassostrea gigas)을 이용한 레토르트파우치 굴국의 제조 및 품질특성

Processing and Quality Characteristics of Retort Pouched Oyster Soup from IQF Oyster Crassostrea gigas

  • 황영숙 (통영조리직업전문학교) ;
  • 조준현 (경상대학교 해양식품생명의학과) ;
  • 황석민 (한국국제대학교 외식조리학과) ;
  • 김상현 (부산테크노파크 해양생물산업육성센터) ;
  • 김병균 (한성수산식품) ;
  • 오광수 (경상대학교 해양식품생명의학과/농업생명과학연구원)
  • Hwang, Young-Sook (Tongyeong Cooking Vocational Training Institute) ;
  • Cho, Jun-Hyun (Department of Seafood and Aquaculture Science, Gyeongsang National University) ;
  • Hwang, Seok-Min (Korea Department of Food Service and Culinary, International University of Korea) ;
  • Kim, Sang-Hyun (Marine Life Industry Promotion Center) ;
  • Kim, Byeong-Gyun (Hansung Fishery Co. Ltd.) ;
  • Oh, Kwang-Soo (Department of Seafood and Aquaculture Science/Institute of Agriculture and Life Science, Gyeongsang National University)
  • 투고 : 2015.12.28
  • 심사 : 2016.12.06
  • 발행 : 2016.12.31
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초록

To develop a value-added product from individually quick-frozen oysters Crassostrea gigas (IQFO), we prepared a retort pouched oyster soup (RPOS) from IQFOs and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPOS consisted of half-thawing and washing raw IQF oysters, blanching, adding them to the retort pouch along with other ingredients (base soup stock, IQF oyster extract, radish, bean sprouts, garlic, and red pepper), sealing, retort sterilization ($120^{\circ}$, F0-value 10 min.), cooling, and packaging inspection. The moisture, crude protein, pH and salinity of the RPOS were 91.0%, 2.8%, 6.20 and 0.9%, respectively. The total amino acid content of the RPOS was 2,163.8 mg/100 g, and the main amino acids were glutamic acid, aspartic acid, leucine, proline, lysine and arginine. The primary inorganic ions were Na, K, S and Zn. In taste compounds, total free amino acid content was 313.4 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, hydroxyproline, aspartic acid, glycine, alanine, valine, lysine and arginine. This RPOS has good storage stability and organoleptic qualities compared with commercial retort pouched shellfish soup, and is suitable for commercialization as a value-added instant seafood soup.

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