• 한국수산과학회지
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• 제49권6호
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• pp.766-771
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• 2016

The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster granular flavor seasoning (OGS) from IQFOE and characterized its qualities. The OGS was prepared by granular molding and fluidized bed drying with inosine monophosphate (IMP, 0.1%), yeast extract powder (1.4%), tangle extract powder (0.6%), monosodium glutamate (MSG, 5.0%), microcrystalline cellulose (0.6%), lactose (27.5%), salt (33.0%), spray-dried IQFOE (22.5%) as a powdered materials, and IQFOE ($Brix\;25^{\circ}$, 7.0%), soy sauce (0.4%) and water (1.7%) as a liquid materials. The moisture, crude protein, pH and salinity of the OGS were 3.4%, 12.5%, 6.50 and 32.0%, respectively. Especially, the OGS revealed very higher amino-N content (1,856.0 mg/100 g) than that (1,291.2-1,610.2 mg/100 g) of other commercial flavor seasonings. In taste-active compounds, free amino acid contents was 1,359.0 mg/100 g, and major ones were glutamic acid, taurine, hydroxyproline, glycine, lysine, phosphoserine, proline in order. And OGS showed good organoleptic qualities for taste, odor and general preference compared with commercial flavor seasonings on a local market.

• 한국수산과학회지
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• 제49권6호
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• pp.772-778
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• 2016

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.

• 한국식품조리과학회지
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• 제24권6호
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• pp.919-930
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• 2008

This study was conducted to survey the attitudes of oyster consumers and to analyze their purchase behaviors based on demographic variables. To accomplish this, a questionnaire that was developed based on content analysis and panel discussion was distributed to 467 general consumers. The majority of the respondents ate oysters (90.6%), although the proportion of oyster consumers increased with age. The primary reasons for not-eating oysters were odor (33.3%), flavor (16.7%) and concern for safety (11.9%). Most respondents consumed raw oysters (96.1%) during winter (70.0%) at discount stores (51.3%). Fishery wholesale markets were the most common places to purchase oysters for respondents in their 60 s, while the other groups reported that discount stores were the most common place to purchase oysters. Most respondents ate oysters the day of purchased (53.2%). Furthermore, most respondents (39.2%) reported that they consumed the oysters only after evaluating the appearance and odor and that they avoided oysters during summer for safety. Women were more likely to check the expiration date than men, while housewives were the most likely to check the expiration and usually kept the oysters at refrigerator. Overall, the results of this study suggest that the various types of oyster products must be targeted toward different demographic markets. Moreover, this study will be useful for promoting the safer and more effective consumption of oysters.

• 한국수산과학회지
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• 제55권3호
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• pp.249-256
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• 2022

This study was conducted to investigate the sensory and nutritional properties of oyster Crassostrea gigas gratin with cream sauce (OG-CS) and to compare with commercial seafood gratin with cheese (control). The proximate composition (%, w/w) of OG-CS was 61.8 of moisture, 8.5 of protein, 16.1 of lipid, 1.2 of ash, 12.4 of carbohydrate, of which the moisture was lower and protein, lipid, ash, and carbohydrate values were higher than those of the control. Based on the results of sensory evaluation by panel members, OG-CS was superior to the control for all parameters, including taste, flavor, texture, nutrition, and overall acceptance. The total amino acid content of OG-CS (7.33 g/100 g) was higher than that of the control (5.20 g/100 g). The major amino acids of OG-CS were glutamic acid (18.8%), proline (9.8%), and leucine (8.2%). The mineral levels of OG-CS were 134.5 mg/100 g for calcium, 164.9 mg/100 g for potassium, 0.8 mg/100 g for iron, and 4.5 mg/100 g for zinc, which were all higher than those of the control. The major fatty acids of OG-CS were 12:0 (28.2%), 16:0 (24.9%), and 14:0 (13.6%), which were the same as those in the control.

• 수산해양기술연구
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• 제59권1호
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• pp.35-43
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• 2023

Sensory evaluation of shucking pressure, pressure holding time, seeding method, difference in full shucking rate in the aquaculture area and shucking oyster was performed using an ultra-high pressure oyster shucking machine. The reaching time for each target pressure is 2.2-2.4 MPa/sec in the range of 180 MPa to 240 MPa. had a rate of pressure rise. There was a difference of 0.5-1.7℃ in the range of 24-27℃ in the seawater temperature before and after the pressure treatment inside the pressure vessel, but there was no specific increase or decrease in seawater temperature. When only the shucking pressure is increased without the pressure holding time, the critical shucking pressure at which the oyster shell is opened and the flesh is peeled in the range of 200 to 220 MPa. When the critical shucking pressure is reached, the oyster sample in the closed vessel is expected to be shucked by about 40%. If there is no pressure holding time when judged only by full shucking, an increase in pressure of about 1.5 MPa is required to further shuck 3% of the oyster population. The oyster samples cultivated in the south coast of Korea were subject to full shucking under the conditions of 220 MPa shucking pressure and two minutes (120 seconds) of pressure holding time, and the difference in the pressure of the oysters according to the oyster seeding method and the farming area was minute. Finally, the condition of 220 MPa of shucking pressure and three minutes of pressure holding time was the best at 1.52 when the result of the sensory evaluation performed manually was set to 1.0. Next was 1.4 under the conditions of 220 MPa of shucking pressure and one minute of pressure holding time (60 seconds), and 1.3 under the condition of 220 MPa and two minutes of pressure holding time (120 seconds). Therefore, it is considered that the most desirable shucking conditions, considering the efficiency and sensory evaluation results, are the conditions of 220 MPa shucking pressure and two to three minutes of pressure holding time.

• 한국패류학회지
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• 제25권3호
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• pp.213-222
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• 2009

해수 및 양식 참굴의 중금속 농도를 분석한 결과 일부 지역에서 간헐적으로 기준치를 초과하였지만 아직까지 뚜렷한 오염 현상은 확인되지 않았다. 그러나 기존 조사한 결과와 비교하면 미량이지만 증가 추세를 보이고 있어 지속적인 감시 및 관리체계 구축이 필요하다고 생각된다. 참굴의 중금속 생물농축계수를 조사한 결과 경남 연안에 서식하는 참굴의 생물농축계수는 청정해역과 오염해역의 중간이행 단계에 해당하였다. 특히 카드뮴의 생물농축계수가 다른 금속에 비해 월등히 높으므로, 이러한 특성을 활용하면 참굴을 Cd 등 중금속 오염 모니터링에 활용할 수 있을 것이다. 특히 카드뮴은 다른 원소들의 생물농축과 가장 밀접한 상관관계가 있는 것으로 조사되었다. 특히 카드뮴과 납이 가장 일정한 상관관계를 나타내는 것은 경남 연안의 해역의 주요 중금속 유입원은 화석연료유의 연소에 의해 유래된 것으로 추정된다. 다차원척도분석법에 의한 수질자료와 중금속 농축경향을 분석한 결과 경남 연안의 양식 참굴의 중금속 유입원은 강우에 의한 일시적 유입보다는 클로로필 a 및 투영도 등과 밀접한 유사성을 지니는 것으로 보아 통영연안에 서식하는 참굴의 중금속 축적은 대부분 먹이연쇄를 통해 이루어지는 것으로 본다.

• 한국수산과학회지
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• 제50권4호
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• pp.335-342
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• 2017

Oysters Crassostrea gigas are a globally popular shellfish for human consumption. As filter-feeding bivalve mollusks, oysters may harbor many microorganisms and chemicals that could pose potential human health risks. The objective of this study was to investigate the suitability of cultured oysters for raw consumption or use in seafood products by measuring concentrations of harmful microorganisms and chemicals in their flesh. Microbial concentrations in cultured oysters were found to be: $1.0{\times}10^2-6.0{\times}10^4CFU/g$ (viable cell counts), not detected $(ND)-5.4{\times}10^3CFU/g$ (coliform bacteria), $ND-1.3{\times}10^2CFU/g$ (E. coli), and $ND-4.6{\times}10^3CFU/g$ (Vibrio parahaemolyticus). Other pathogenic bacteria, including Enterohemorrhagic E. coli (EHEC), Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp., were not detected in any samples. Heavy metal concentrations of cultured oysters were ND-0.239 mg/kg (total mercury), ND-1.091 mg/kg (lead), ND-0.968 mg/kg (cadmium). The concentrations of benzo(a)pyrene ranged from $0.280-0.880{\mu}g/kg$. Paralytic shellfish poison ranged from ND-0.58 mg/kg, while diarrhetic shellfish poison was not detected. No radioactivity was detected. These results suggest that oysters intended for raw consumption or use in seafood products should be subjected to chemical and biological controls.

• 한국표면공학회지
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• 제50권6호
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• pp.531-535
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• 2017

Enormous amount of waste oyster-shell (OS) has a major disposal problem in coastal regions. OSs have attracted much attention for recycling, because these are mainly composed of calcium carbonate with rare impurities. In this study, we demonstrate the calcareous deposit films on steel plate by using OSs on the basic of cathodic protection technique. The composition of the OSs was analyzed by wavelength dispersive X-ray fluorescence spectrometer. Carbon dioxide gas was pumped into distilled water to make carbonic acid solution for dissolution of OS. The calcareous deposit was characterized by second electron microscope (SEM), energy dispersive X-ray analysis (EDX) and X-ray diffraction. Corrosion rates were estimated by measurements of anodic polarization and immersion test. It is confirmed that calcareous deposits on steel plate are formed under all condition of cathodic protection by using waste OS from the SEM and EDX results. Calcareous deposits on steel by OS provide good corrosion resistance by acting as a barrier to oxygen supply to the steel surface.

• 한국식품영양과학회지
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• 제35권7호
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• pp.926-934
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• 2006

양식산 굴에 대하여 Protamex(1단 가수분해)와 Neutrase (2단 가수분해)로 가수분해하고, 한외여과장치(MWCO, 3 kDa)로 분획한 획분을 동결건조한 다음, 이의 효율적 이용을 위하여 굴 효소가수분해물(OHP) 첨가 기능성 강화 요구르트의 제조를 시도하였고, 아울러 그 특성에 대하여도 살펴보았다. pH, 적정산도, 점도, 생균수 및 관능평가를 통해 OHP 첨가 요구르트의 최적 starter는 lactobacillus bulgaricus와 Streptococcus thermophilus의 1:1의 비율로 혼합한 균주로 선정되었다. OHP의 첨가량별 최적 발효시간은 무첨가 제품 8시간, OHP 0.5 제품이 6.5시간, OHP 1.0 제품은 5.5시간, OHP 1.5 제품은 5.0시간, PHP 무첨가 대조군 및 시판 요구르트에 비해 우수하였고, 관능검사 결과 OHP를 1.0 g 첨가한 제품이 가장 적합하였다. OHP 1.0 제품의 일반성분, pH 4.31, 적정산도(1.07%) 및 생균수 $4.9{\times}10^8\;CFU/mL$는 시판 요구르트에 비하여 조단백질의 함량만이 다소 높은 반면, pH, 적정산도 및 생균수는 차이가 없었다. 저온저장 중 시제 요구르트의 pH, 적정산도 및 생균수는 차이가 없었다. 저온저장 중 시제 요구르트의 pH 적정산도 및 생균수의 변화 결재로 미루어 보아 OHP 첨가 요구르트는 $5^{\circ}C$에서 15일간 유통 가능할 것으로 판단되었다.

• 경영과정보연구
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• 제39권3호
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• pp.99-125
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• 2020

본 연구는 계층분석법(Analytic Hierarchy Process, AHP)을 활용하여 우리나라 굴 산업에 있어 정부의 정책 우선순위를 결정하고, 중요도와 만족도를 고려한 굴 산업 발전을 위한 정부정책지원 방안을 제안하고자 한다. 또한 본 연구는 AHP를 활용하여 정부의 굴 산업 지원정책의 중요도에 따른 우선순위를 결정하고, 이를 활용한 직·간접종사자의 만족도를 비교하여 우리나라 굴 산업 발전을 제고할 수 있는 정책지원방향을 제안함으로써 굴 산업 발전에 기여하고자 한다. AHP 분석에 의한 중요도 분석결과는 중요도에 있어 전체 표본을 대상으로 평가한 결과 경쟁력강화의 생산공급의 생산시설, 경쟁력강화의 생산공급의 원료구매, 위험요인해소의 구조적 위험의 노령화 순으로 가장 중요한 것으로 나타났다. 중요도의 순위에 있어서 직접과 간접종사자간 의미 있는 차이를 확인할 수 있었다. 공무원, 수협중앙회 직원, 관련 교수 등으로 구성된 간접종사자의 종합평가 결과를 보면, 경쟁력강화의 생산공급의 원료구매, 생산시설, 고품질화순으로 나타났으나, 생산과 유통에 직접적으로 직접종사자의 경우는 위험요인해소의 환경적 위험의 해양오염, 구조적의 어가인구감소, 위험요인해소의 구조적의 노령화 순으로 나타나 종사자간 차이를 보였다. 종사자간 만족도에 있어서도 생산과 유통에 있는 직접종사자 보다 지원정책을 집행하는 간접종사자의 만족도가 통계적으로 유의한 차이를 보였다.