Processing and Quality Characteristics of Retort Pouched Oyster Soup from IQF Oyster Crassostrea gigas
![]() |
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) |
1 | APHA. 1970. Recommended Procedures for the Bacteriological Examination of Sea Water and Shellfish. 3rd ed., Am Pub Health Accoc Inc., NY, U.S.A., 17-24. |
2 | Chung IK, Kim HS, Kang KT, Choi YJ, Choi JD, Kim JS and Heu MS. 2006. Preparation and functional properties of enzymatic oyster hydrolysates. J Korean Soc Food Sci Nutr 35, 919-925. DOI |
3 | Hwang SM. 2013. Studies on the food component characteristics and processings of edible pufferfishes. Ph D. Dissertation. Gyeongsang National University, Jinju, Korea. |
4 | Hwang SM and Oh KS. 2013. Food component characteristics of dendely lamellated oyster (Ostrea denselamellosa) in Seomjin river. J Agric Life Sci 47, 167-176. DOI |
5 | Hwang SM, Hwang YS, Nam SG, Lee JD, Ryu SG and Oh KS. 2014. Flavor improvement of a complex extract from poor-quality, individually quick-frozen oysters Crassostrea gigas.. Korean J Fish Aquat Sci 47, 733-739. http://dx.doi.org/10.5657/KFAS.2014.0733. DOI |
6 | Kato H, Rhue MR and Nishimura T. 1989. Role of free amino acids and peptides in food taste. In Flavor Chemistry. American Chemical Society, Washington D.C., U.S.A., 158-174. |
7 | Hwang YS, Kim SH, Kim BG, Kim SG, Cho JH and Oh KS. 2015. Processings and quality characteristics of the oyster sauce from IQF oyster Crassostrea gigas. Korean J Fish Aquat Sci 48, 833-838. http://dx.doi.org/10.5657/KFAS.2015.0833. DOI |
8 | Jeong DH, Park MH, Lee SG and Cho CM. 1997. Fundamental and Application of Retort Food. Kwangilmoonhwasa, Seoul, Korea, 113-119. |
9 | Kang JY, Roh TH, Hwang SM, Kim YA, Choi JD and Oh KS. 2010. The precursors and flavor constituents of the cooked oyster flavor. Korean J Fish Aquat Sci 43, 606-613. http://dx.doi.org/KFAS.2010.0606. |
10 | Kim SM. 2003. Processing and quality characteristics of saltfermented oysters in olive oil. MS Thesis. Gyeongsang National University. Jinju, Korea. |
11 | Lee JS. 1995. Isolation and some properties of bitter taste compounds from cultured oyster, Crassostrea gigas. Korean J Fish Aquat Sci 28, 98-104. |
12 | Kim WJ and Goo KH. 2001. Food Sensory Evaluation Method. Hyoil Pub Co., Seoul, Korea, 68-94. |
13 | Kong CS. 2004. Processing and quality characteristics of a natural flavoring substance from the smoked-dried oyster and its scrap. MS Thesis. Gyeongsang National University. Jinju, Korea. |
14 | KSFSN. 2000. Handbook of Experimental in Food Science and Nutrition. Hyoil Pub Co., Seoul, Korea, 96-127. |
15 | Lee YC, Kim DS, Kim YD and Kim YM. 1990. Preparation of oyster and sea mussel hydrolysates using commercial protease. Kor J Food Sci Technol 22, 234-240. |
16 | Oh KS. 1998. Processings of flavoring substances from lowutilized shellfishes. Korean J Fish Aquat Sci 31, 791-798. http://dx.doi.org/10.5657/KFAS.1998.0791. |
17 | Lee YM, Lee SJ, Kim SG, Hwang YS, Jeong BY and Oh KS. 2012. Food components characteristics of cultured and wild oysters Crassostrea gigas. Korean J Fish Aquat Sci 45, 586-593. http://dx.doi.org/10.5657/KFAS. 2012.0586. DOI |
18 | MFDS (Ministry of Food and Drug Safety). 2016a. 3.6. Bacteria growth examination. In : 9. General test method in Food Code. MFDS, Korea, 220. |
19 | MFDS (Ministry of Food and Drug Safety). 2016b. 5.5.(3) Safety standard of heavy metal in seafoods. In : 2. A regular common standard and specifications for food in Food Code. MFDS, Korea, 20-21. |
20 | Ohara T. 1982. Food Analysis Handbook. Kenpakusha Pub Co., Tokyo, Japan, 264-267. |
21 | Park PJ, Lee SH and Kim SK. 2000. Desalination of boiled oyster extract by electrodialysis. Korean J Biotechnol Bioeng 15, 167-173. |
22 | Yoon MS, Kim HJ, Park KH, Heu MS, Yeom DM and Kim JS. 2009. Comparison of food component of oyster drip concentrates steamed under different retort pressures. Korean J Fish Aquat Sci 42, 197-203. http://dx.doi.org/10.5657/KFAS.2009.0197. |
23 | Shiau CY and Chai T. 1990. Characterization of oyster shucking liquid wastes and their utilization as oyster soup. J Food Sci 55, 374-378. DOI |
![]() |