• KSBB Journal
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• 제26권2호
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• pp.177-181
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• 2011

This study was conducted to investigate the effects of gamma irradiation on the change of volatile flavor compounds of raw oyster and its cooking drips using headspace methods. Major volatile flavor compounds of the raw oyster were identified as methylthiomethane and 1,5-hexadiene. When the raw oyster was irradiated at the dose of 5 kGy, 1-pentane was newly detected. On the other hand, 9 compounds including N-methoxyformaldehyde were identified as the major volatile compounds of cooking drips from oyster. Among them, N-methoxyformaldehyde contents in cooking drip was decreased by the gamma irradiation. By the gamma irradiation above 30 kGy, new heterocyclic compounds was found in oyster cooking drips. Therefore, the amount of volatile flavor compounds in the raw oyster and cooking drips were changed by gamma irradiation, and these results could be potentially used in the seasoning industry.

• 한국수산과학회지
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• 제43권6호
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• pp.606-613
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• 2010

In order to elucidate a mechanism responsible for the development of the odor characteristics of cooked, desirable-flavored shellfish, oysters were extracted using various solvents and the resulting extracts were evaluated organoleptically after cooking. The 80% aqueous methanol extract was found to produce a desirable cooked flavor. This oyster extract was fractionated using ion-exchange column chromatography and dialysis, and each of the fractions was subjected to cooking, followed by organoleptic evaluation. The outer dialysate fraction such as acidic and amphoteric water-soluble fractions produced a cooked oyster flavor. The volatile flavor compounds identified from cooked oyster included 29 hydrocarbons, 20 alcohols, 16 acids, 12 aldehydes, nine nitrogen-containing aromatic compounds, eight ketones, five furans, three esters, three phenols, and one benzene.

• 한국수산과학회지
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• 제42권3호
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• pp.209-214
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• 2009

This study was conducted to evaluate changes in the flavor patterns of gamma irradiated raw oyster and oyster cooking drip using an electronic nose, which consisted of a GC equipped with a surface acoustic wave sensor. The raw oyster was irradiated with 1, 2, 3, 4 and 5 kGy, while the oyster cooking drip was irradiated with 10 and 50 kGy. In the case of raw oyster, the intensities of peaks at retention times (RT) of 2.1 sand 6.8 s were increased, but the peak at a RT of 9.0 s was decreased depending on irradiation dose. In the case of oyster cooking drip, the intensities of peaks at RT 2.5 sand RT 4.1 s increased linearly, but at the peak at RT 5.1 s decreased as the irradiation dose increased. The total amount of flavor components measured in raw oyster increased, while that of oyster cooking drip decreased in response to irradiation.

• 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.

• 한국식품영양과학회지
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• 제30권2호
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• pp.299-306
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• 2001

As a part of basic investigation for utilization of canned food processing by-products, a food components of the canned oyster processing waste water such as boiled and released water(BRW), wash water(WW) were investigated and compared with hot-water extracts from oyster. From the results of measuring heavy metal conte수, viable cells and coliform group, the canned oyster processing waste waters might not invoke health risk in using food resource. The contents of taste compounds (free amino acids, ATP related compounds, TMA (O) and total creatinine) of BRW and WW accounted for about 254% and 95%, respectively, in comparison with those of control (hot-water extract from oyster). The BRW showed a very high content of salt in comparing to the WW and control. In descending order, the values of whiteness index was WW, control and BRW. Sensory scores for color, oyster flavor intensity and saline taste were not significantly different between WW and control. But, BRW had the highest score in oyster flavor intensity, while had the lowest score in color and saline taste. But, the color and saline taste of BRW might be able to control by some pretreatment (concentration and drying in mild condition, desalination and recipe control etc). These results indicated that BRW and WW generated from various step during canned oyster processing could be a potential food resource by controlling of saline taste and color intensity.

• 한국수산과학회지
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• 제48권5호
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• pp.668-673
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• 2015

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 sauce from IQFOE and characterized its volatile compounds using vacuum simultaneous steam distillationsolvent extraction / gas chromatography / mass spectrometry. The moisture, crude protein, crude ash, salinity, pH and volatile basic nitrogen contents of the oyster sauce were 60.6%, 8.2%, 9.2%, 9.3%, 5.7 and 21.0 mg/100 g, respectively. Seventy-six volatile compounds were detected in the cooked odor of the oyster sauce. These volatile compounds included 14 esters, including ethyl acetate, 13 nitrogen- containing compounds, including 2,4,6-trimethyl pyridine, 13 acids, including hexadecanoic acid, 12 alcohols, including ethyl alcohol and 6-methyl heptanol, 6 alkanes, 5 aldehydes, including benzaldehyde, 5 ketones, including 1-(2-furanyl)-ethanone, 4 furans, including 2-furancarboxaldehyde and 2-furanmethanol, 3 aromatic compounds, including d-limonene, and 1 miscellaneous compound. Esters, acids and nitrogen-containing compounds, and alcohols were the most abundant compounds in the odor of the cooked oyster sauce, with some aldehydes, ketones, and furans.

• 한국식품영양과학회지
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• 제26권3호
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• pp.443-449
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• 1997

Four-dimensional response surface methodology was applied to determine the optimum preparation conditions and to monitor sensory qualities of canned oyster mushroom during preparation. The optimum preparation conditions predicted for each corresponding sensory parameter of canned oyster mushroom were 181.29 g of oyster mushroom 205.36 ml of solution and 6.49min of roasting time for color, 214.01g, 195.79ml and 5.07min for appearance, 227.71g, 224.26ml and 6.50min for flavor, 250.30g, 183.63ml and 17.32min for taste, 211.59g, 178.21ml and 17.79min for mouth-feel, 249,.02g, 188.79ml and 17.80min for overall palatability of canned oyster mushroom, respectively. The optimum conditions, which satisfied with all sensory properties of canned oyster mushroom, were 240g, 200ml and 17min for content of oyster mushroom, content of solution and roasting time, respectively. Sensory scored predicted at the optimum conditions were in good agreement with experimental ones.

• 한국수산과학회지
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• 제48권6호
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• pp.833-838
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• 2015

To develop a value-added product from individually quick-frozen oyster Crassostrea gigas extract (IQFOE), we prepared two types of oyster sauce (OS): bottled OS (BOS) and retort pouched OS (ROS). We investigated processing conditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate base formular for both BOS and ROS consisted of 40.0% IQFOE (Brix $30^{\circ}$), 15.0% sugar, 6.0% salt, 4.0% monosodium glutamate, 4.0% soy sauce, 3.5% starch, 3.0% yeast extract, 3.5% wheat flour and 21.0% water. The crude protein, salinity and amino-nitrogen contents of the BOS and ROS were 8.2 and 8.3%, 9.3 and 9.2%, and 539.2 and 535.2 mg/100 g, respectively. In commercial oyster sauces (COS), these values were 4.7-6.5%, 9.7-12.0%, and 244.7-504.2 mg/100 g, respectively. The total free amino acids content of ROS was 7,346.9 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, glycine and alanine. The inosinic monophosphate (IMP) content of the ROS was 131.6 mg/100 g, and the primary inorganic ions were Na, K, S and P. The present BOS and ROS have favorable organoleptic qualities and storage stability compared with COS, and are suitable for commercialization as high-flavor seasoning sauces.

• 생명과학회지
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• 제25권7호
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• pp.795-800
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• 2015

굴은 영양학적으로 뛰어난 식품이다. 또한 굴은 소스를 만드는 좋은 원료로 사용되어 진다. 이 연구에서는 이러한 굴과 굴 자숙액을 이용하여 좋은 맛과 풍미를 나타내는 아미노산 조성을 가지기 위한 가수분해 조건과 생성된 가수분해물의 특성에 대하여 연구하였다. 효소는 상용되고 있는 것으로 Acalase, Flavourzyme, Neutrase 와 Protamax가 사용 되었다. 효소활성이 최대가 되는 조건은 각 회사에서 주어진 것을 이용하였다. 각 효소들의 최적 조건하에서 균질화된 굴과 굴 자숙액은 0.5, 1.0,1.5, 2, 4, 6시간 동안 반응 시켰다. 굴의 가수분해도는 13.2±0.1%이었지만, 효소를 사용한 경우에는 2시간까지는 가수분해 시간이 경과함에 따라 급격히 증가하여 29.9-32.7%의 범위를 나타내었고, 8시간 후에는 36.9-40.5% 범위를 나타내었다. 효소 중에서는 Protamax가 2시간 이내에는 27.4±0.4%의 가수분해율을 나타냈었다. 굴 자숙액의 경우 초기의 가수분해율이42.7±0.1%이었고, 가장 높은 가수분해물의 Protamax를 사용한 것으로 가수분해율은 72.1±0.1%이었다. 굴은 모든 효소에서 비슷한 경향을 나타내지만, 굴 자숙액은 효소 별 차이가 있었다. 가장 높은 가수분해율을 보이는 Protamax를 사용한 경우, 아미노산의 조성을 분석해 보면, 6시간 가수분해한 것이 최상의 상태를 나타내고 있었다. 따라서, 효수분해 반응의 적합한 시간과 아미노산의 함량을 비교하여 판단하였을 때, 6시간 가수분해한 것이 최적의 조건으로 판단되었다.

• Journal of Advanced Marine Engineering and Technology
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• 제40권1호
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• pp.1-9
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• 2016

굴은 향기가 좋고 영양성분이 풍부하며 질병 예방의 기능성이 높은 우수한 수산식품으로 동서양인 모두가 선호한다. 대량으로 생산된 굴의 보관 및 유통의 편의성을 증가시키는 가장 좋은 방법은 건조하는 것인데, 기존의 열풍건조나 동결건조에 의할 경우에는 굴의 육질이 매우 약하여 향과 영양 성분의 파괴가 많아 완전건조가 불가능하다. 본 논문에서는 $15^{\circ}C$ 저온진공건조기술을 이용하여 한국산 양식 생굴과 자연산 생굴을 완전 건조하는 과정에서 진공상태하의 진공열전달특성에 관한 실험적 결과를 보고하였다.