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http://dx.doi.org/10.5657/KFAS.2015.0244

The Effects of Natural Food Additives on the Self-life and Sensory Properties of Shucked and Packed Pacific Oyster Crassostrea gigas  

Jeong, Eun-Tak (SNTECH Co., Ltd.)
Han, Hae-Na (Department of Food Science and Technology, Pukyong National University)
Kim, Yunhye (Department of Food Science and Technology, Pukyong National University)
Lee, Eun-Hye (Department of Food Science and Technology, Pukyong National University)
Kim, Deok-Hoon (Department of Food Science and Technology, Pukyong National University)
Kim, Ji-Hoon (Department of Food Science and Technology, Pukyong National University)
Yeom, Seung-Mok (Department of Food Science and Technology, Pukyong National University)
Kim, Young-Mog (Department of Food Science and Technology, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.48, no.2, 2015 , pp. 244-248 More about this Journal
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.
Keywords
Natural food additives; Pacific oyster; Self-life; Sensory properties;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
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