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

• 보존과학회지
• /
• 제32권2호
• /
• pp.261-271
• /
• 2016

굴 패각 분말의 입자분포가 채색시의 작업성과 채색도막의 내구성에 미치는 영향을 연구하기 위하여 입도분포와 입자형태(구형, 타원형, 길쭉한 막대형, 부정형)의 분포가 각각 다른 3종의 패각분말을 제조하여 연구에 이용하였다. 채색시의 작업성의 척도로서 발림성과 도막의 균일성을 평가하였으며, 도막내구성의 척도로서 도막의 밀착성과 표면경도를 평가하였다. 그 결과 작업성과 내구성은 입자크기보다는 입자형태에 의해 더 큰 영향을 받으며, 특히 길쭉한 막대형 입자의 구성비율이 높을수록 작업성은 떨어지는 반면 내구성이 향상되는 것으로 확인되었다. 이것은 단청 등 회화문화재 보존에 있어 중요한 고려사항인 내구성에 영향을 주는 중요인자를 확인한 결과로서, 단청문화재 보존 및 복원재료의 선정과 품질기준 마련뿐만 아니라 향후 이러한 특성이 제어된 고품질의 전통재료 생산에 중요한 근거자료가 될 수 있을 것으로 기대된다.

• Preventive Nutrition and Food Science
• /
• 제15권1호
• /
• pp.78-82
• /
• 2010

This study investigated the effects of water-soluble calcium supplements manufactured with eggshells and oyster shells on growing rats. The aim was to review the potential use of food wastes as materials for water-soluble calcium supplements as compared to water-soluble calcium supplements made from imported seaweed powder. When experimental animals were administered three types of water-soluble calcium supplements orally for six weeks, the serum calcium level of the seaweed calcium supplement group were significantly higher than that of eggshell or oyster shell-derived calcium, but blood alkali phosphatase activity, osteocalcin and urine crosslink levels were not different in the three types of calcium supplements. Bone mineral density and bone mineral content in spine, femur and tibia also were not significantly different among the groups. However, when considering body weight of each group, bone mineral density and bone mineral content of the femur were significantly higher in the oyster shell calcium supplement group. These results suggest that at least on a short-term basis, the effect of calcium supplements prepared from eggshell and oyster shell are similar to the effects of seaweed calcium supplements.

• 청정기술
• /
• 제19권2호
• /
• pp.134-139
• /
• 2013

굴패각과 석고를 대상으로 고형화시킨 후 포름알데히드 및 벤젠으로 대표되는 휘발성 유기화합물(volatile organic compounds, VOCs)를 흡착챔버 내에서 노출시켜 흡착특성을 관찰하였다. VOC를 챔버에 노출 후 굴패각과 같은 친환경재료를 혼입한 모르타르를 각각 개별적으로 주입한 후 180분간 흡착특성을 고찰하였다. 굴 패각분말을 0, 10, 30, 50%로 혼입한 시험체를 대상으로 포름알데히드와 VOC(벤젠, 톨루엔, 자일렌)를 $27.7{\sim}28.5mg/m^3$의 고농도 조건과 $175{\sim}150{\mu}g/m^3$의 저농도 조건에서 각각 노출시켜 흡착성 실험을 수행한 결과, 전반적으로 노출된 조건과 무관하게 굴패각의 혼입 함량이 많을수록 흡착성이 증가함을 관찰할 수 있었다. 또한 대류-확산-흡착이 고려된 모델을 사용하여 실험과 비교하였다. 확산계수 및 확산 길이(diffusion length)로 대변되는 흡착재의 친화력(affinity)을 고려한 모델을 시험한 결과, 피흡착제의 종류와 흡착재의 친화성에 따른 차이를 잘 표현하였으며 전반적으로 실험데이터와 일치하는 경향을 보였다.

• Animal Bioscience
• /
• 제35권8호
• /
• pp.1279-1288
• /
• 2022

Objective: The aim of this study was to investigate antioxidant activities of cinnamon (Cinnamomum cassia) extracts (extracted with different solvents) at various concentrations and to determine product quality of raw chicken patties added with different levels of cinnamon powder (CP) and oyster mushroon powder (OMP) during storage. Methods: After cinnamon was made into oven dried CP and extracted with water and different levels (50%, 80%, and 100%) of ethanol, antioxidant activities of these extracts were determined. CP and OMP were combined at different levels and added to raw chicken patties. Physicochemical properties and microbial counts were measured during refrigerated storage. Results: Cinnamon ethanol (80%) extract showed the highest (p<0.05) by 2,2-diphenyl-1picrylhydrazyl-radical scavenging activity and reducing power. Cinnamon water extract (CWE) had the highest iron chelating ability (p<0.05), while CP 100% ethanol extract had the highest content of total phenolic compound. Then, CP and OMP were applied to chicken patties at different levels (0.1% to 0.2%). After the addition of CPs, pH, L* (lightness), 2-thiobarbituric acid reactive substance, and volatile basic nitrogen values were decreased, whereas a* (redness) and b* (yellowness) values were increased. Microbial counts of total bacteria and Enterobacteriaceace were decreased with the addition of CP 0.2% regardless of the OMP level. Conclusion: The addition of CP in combination with OMP can increase the shelf-life of chicken patties during storage.

• 한국수산과학회지
• /
• 제55권2호
• /
• pp.102-110
• /
• 2022

This study was conducted to optimize the processing process for the oyster Crassostrea gigas gratin with cream sauce (OG-CS). The optimum concentration of added milk for oyster extract with milk (OE-M) was 35.0% based on the frozen-boiled oyster (F-BO), as suggested by the results of sensory evaluation. Response surface methodology was performed with whipping cream (WC)/[OE-M+mixed powder (garlic powder:onion powder=1:1) (MP)] (X₁) and OE-M/MP (X₂) as independent variables and viscosity (Y₁), amino acid nitrogen (Y₂), and overall acceptance for sensory evaluation (Y₃) as dependent variables. The optimal proportions were 74.55% of WC, 20.25% of OE-M, and 5.2% of MP, and the predicted multiple response optimal values for the dependent variables were 3,735.6 cP of Y₁, 197.0 mg/100 g of Y₂, and 6.2 score of Y₃. Under optimal conditions, the experimental values for Y₁, Y₂, and Y₃ were 3,711.9±30.0 cP, 198.1±1.9 mg/100 g, and 6.3±0.5 score, respectively, which were not significantly different from the predicted values (P>0.05). Further, the results of sensory evaluation suggested that the optimum concentration of macaroni:cheese (1:2) to be 46.2% based on the F-BO. The OG-CS prepared under these optimal conditions was superior to the commercial seafood gratin in overall acceptance.

• 한국환경보건학회지
• /
• 제27권2호
• /
• pp.17-21
• /
• 2001

The object of this study is to find out the characteristics of waste oyster shells and determine the proper dosage of powdered waster oyster shells as the conditioning agent for water treatment sludge dewatering process. The large amount of waste oyster shells which discharges from the oyster farming, occurs serious environmental hazards. However, oysters shell contain large amount(about 38% by weight) of alkaline minerals, such as calcium and magnesium and so on, this natural material is thought to have the petential ability as a good conditioning agent. The results of this study are as follows. The optimum condition for improvement of the water treatment sludge dewaterability is when 6 g of waste oyster shell powder added to 200$m\ell$ of water treatment sludge. At optimum condition, the solid contents can reach to 31.78% and the specific resistance of conditioned sludge is 0.16$\times$10$^{8}$ sec$^2$/g. However, exceeding the of powdered waste oyster shell is needed to get the effective result. Consequently, the waste oyster shell can be a recyclable material to improve the dewaterability of water treatment sludges.

• 보존과학연구
• /
• 통권29호
• /
• pp.199-220
• /
• 2008

Hobun(Oyster shell White) is a traditional material used as extender and white pigment from ancient times. The production method of it, however, has been discontinued. We have studied the traditional production method of Hobun by weathering oyster shell, which is one of the traditional ways for preparing Hobun. Reproduction study of manufacturing method of the discontinued traditional material is an important accomplishment of our research. Also this study provides solid background knowledge to stabilize the production and supply of Hobun for the cultural asset repairing materials. The result can be summarized as follows: The production process of Hobun by weathering method takes 5 steps - (1) weathering shells ${\rightarrow}$ (2) washing ${\rightarrow}$ (3) pulverization ${\rightarrow}$ (4) separating fine powder by submerging in water ${\rightarrow}$ (5) drying. The major aim in step (1) is to eliminate organic impurities. In the step (4), the fine particles smaller than $25{\mu}m$ are separated by extracting the supernatant from stirred suspension after heavy particles are submerged. Also, the soluble inorganic impurities can be eliminated through the powder submerge in 15 times water and stirring the suspension 6 hours and changing the water 3~4 times. The final products have high quality with 94.03, 0.52, 2.05 for L, a, b, less than $25{\mu}m$ particle size, fine resistance for discoloration by light and environmental pollution and good workability.

• Composites Research
• /
• 제27권5호
• /
• pp.201-206
• /
• 2014

Utilizing waste materials in making useful products is a globally increasing trend. This can reduce the cost and environmental issues. In this study, oyster shell powder (OSP) is reinforced as a filler in polypropylene (PP) matrix to make a new composite. The purpose is to improve fire retardant properties of PP as a result of OSP reinforcement. Mechanical, fire retardant and water absorption properties of the new composite have been studied in this research. Concentration of OSP reinforcement in PP has been varied by wt% and its effect on the above mentioned properties has been observed. SEM (scanning electron microscopy) images of tensile and bending fractured surfaces have been taken to observe the failure mechanism during mechanical tests. An increase in the fire retardancy has been observed as a result of the OSP reinforcement while tensile strength decreased. Stiffness also increased with the addition of OSP in PP.

• 청정기술
• /
• 제19권2호
• /
• pp.90-94
• /
• 2013

굴 패각분말을 함유한 석고시험체를 통하여 1차원 열전달 특성을 조사하였다. 굴패각 성분의 함유량이 늘어날수록 기공을 포함한 시험체의 구조적 변형에 근거하여 흡착과 같은 물리화학적 특성이 증가함에 따라 시험체 전체의 열전달 특성도 달라질 것으로 예측되었다. 푸리에(Fourier) 열전도 방정식을 기초로 하여 1차원 슬랩의 열전도 현상을 수치모사한 결과 패각분말의 배합도 및 각 성분재료의 열전달관련 물리적 계수에 따라 상당한 열전도 분포의 변화를 관측할 수 있었으며 이는 모형실험 결과와도 잘 부합하였다.