• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.59 no.1
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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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.1
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• pp.27-33
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• 1979

In early August 1978, a huge red tide occurred off Chilcheon Is, , at the mouth of Jinhae Bay. It expanded rapidly into the central part and then soon covered all the bay except the innermost part of the bay. After staying for a week it disappeared, and thereafter several small scale red tides partially occurred and disappeared untill the end of August. It differed from the red tides hitherto recorded from this bay in respect of the dominant plankter, the geographical extent and the severe damaging effect to local oyster resources. During the red tide period, nevertheless, no oyster damage was found. In September, however, oyster mortailty was found from all rafts and longlines in the bay. Except the inner most part of the bay the oyster farms were completely destroyed. Of the oyster Production in the winter 1978, $96\%$ of an estimated yield of 5,879 tons (shucked meat) was lost and it was estimated to be 2,275 million won, equivalent to $US\$$ 4.55 million. The dominant species was a dinoflagellate, Ceratium fusus and it constituted about $45\%$ of the total phytoplankton. Cell count showed $7.0\times10^4\;cells/\iota$ and chlorophyll-a, $50mg/m^3$ during red tide peak. No oxygen was found ill the bottom waters in September. Sulphides in bottom waters and in the superficial mud increased to 15 and 8-fold respectively in September compared with July ana August. Precipitation from January to May of 1978 was about a third in comparison with the past ten years average but rainfall ill June was two and half-fold more than normal year, and thereafter drought persisited till September Air and water temperatures were also higher, and sunny days continued for a long time without strong winds. Therefore, water was calm for a long time after the red tide extinguished. The result indicated that the occurrence of the Ceratium red tide occurred in that year which was characterized by the combination of the formation of almost anoxic bottom water before the red tide occurrence, high air temperature and the calmness after a great quantity of rainfall in June. The mass mortality of oysters was presumed not to be directly related with the red tide but with the depression of dissolved oxygen in the environmental waters at the bottom due to settling of the red tide organisms.

• Journal of Food Hygiene and Safety
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• v.33 no.4
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• pp.248-254
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• 2018

To assess the risk of V. parahaemolyticus infection caused by consumption of raw oysters in Korea, contamination levels during the retail-to-table route of oysters was modeled to predict V. parahaemolyticus growth based on temperature and time. The consumed amount data of the KNHANES and the standard recipe of RDA were applied. A consumption scenario for exposure assessment was developed and combined with a Beta-Poisson dose-response model. The estimated probability of illness from consumption of pathogenic V. parahaemolyticus in raw oysters during three separate months (April, October, and November) was $5.71{\times}10^{-5}$ (within the 5th and 95th percentile ranges of $2.71{\times}10^{-8}$ to $1.03{\times}10^{-4}$). The results of the quantitative microbial-risk assessment indicated that the major factors affecting the probability of illness were the initial contamination level at the retailer, the consumed amount, the prevalence of pathogenic strains [tdh or trh genes], and exposure temperature and time.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.363-370
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• 1988

An attempt was made in this study to investigate the possibility of processing oyster and sea mussel into an intermediate moisture food. To obtain a palatable and instant product, shucked samples were heated in soy sauce for 5 min., heated in seasoning solution for 10 min., and then dried by the method of hot-air blowing for 4-6 hours at $40^{\circ}C$. Optimum seasoning solutions consisted of 2% monosodium glutamate, 3.5% sodium chloride, 15% sorbitol, 2% propylene glycol, 5% glycine and 0.02% rosemary oleoresin in 72.48% water. Judging from water activity, thiobarbituric acid, viable cell count, volatile basic nitrogen, surface color and sensory evaluation, vacuum-packaging method in nylon/PE $(20{\mu}m/40{\mu}m)$ or polyester/viniliden chloride/polypropylene $(12{\mu}m/15{\mu}m/50{\mu}m)$ film bag did hardly damage to the quality of intermediate moisture products, but air-packaging method in polyethylene(0.06m/m) bag did considerable damage to the quality during storage for 60 days in an incubator with 49-51% relative humidity at $30^{\circ}C$.