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http://dx.doi.org/10.5657/KFAS.2016.0427

Quality Characteristics of Canned Boiled Oyster Crassostrea gigas and Canned Boiled Oyster Crassostrea gigas Added with Chlorella Processed in Various Sterilization Conditions  

Kong, Cheong-Sik (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Lee, Jae-Dong (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Yoon, Moon-Joo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Kang, Kyung-Hun (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Park, Si-Young (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Kang, Young-Mi (Researdch Center for RCIDS Industrial Development of Seafood, Gyeongsang National University)
Sung, Tae-Jong (Department of Food Science and Culinary, International University of Korea)
Kim, Jeong-Gyun (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.49, no.4, 2016 , pp. 427-435 More about this Journal
Abstract
The effects of salt solution and chlorella on the quality of canned oyster, Crassostrea gigas, were evaluated to obtain basic data regarding the processing of two canned oyster products. In canned oyster processing, the shucked oyster meat was steamed for 20 min and then drained. Then, each can (301-3) was filled with 90 g boiled oyster in 60 mL 1.5% salt solution for the control samples or 30 mL 1.5% salt solution and 30 mL chlorella culture medium for the experimental samples. All canned products were sealed using a vacuum seamer and then sterilized to Fo values of 6-12 min in a steam retort system at 118℃. The viable bacteria count, proximate composition, pH, salinity, yield, volatile basic nitrogen (VBN), amino-nitrogen, thiobarbituric acid (TBA), mineral, color value, free amino acid levels, hardness, and sensory evaluation of the two canned products were measured under various sterilization conditions. There were no significant differences in the physical or chemical factors and little difference in the overall acceptance of the control and experimental samples.
Keywords
Canned boiled oyster; Canned boiled oyster added with chlorella; Sterilization; Fo value; Sensory evaluation;
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Times Cited By KSCI : 18  (Citation Analysis)
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