• Journal of Fisheries and Marine Sciences Education
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• v.26 no.6
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• pp.1231-1244
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• 2014

Oysters, especially are excellent source of several mineral including iron, zinc and selenium, which are often low in the mordern diet. They are also an excellent source of glycogen, vitamin B12 and considered the healthiest when eaten raw on the half shell in good tasted season from November to March. This study was investigated for the purpose of obtaining basic data which can be applied to processing of two kinds of canned boiled oyster (canned boiled oyster, canned boiled oyster in bamboo salt). Shucked oyster meat was cooked in steam (15min) after washing with water, filled 90g into can (301-3), added with salt solution and then precooked for 10 min. at $100^{\circ}C$. Canned boiled oyster was added 1.5% salt solution 60mL. Canned boiled oyster in bamboo salt was added 0.5% salt solution 30mL and 0.7% bamboo salt solution 30mL. The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $116^{\circ}C$, $118^{\circ}C$. Viable bacterial count, proximate composition, pH, salinity, yield, VBN, amino-N, TBA, mineral, color value, free amino acid, hardness and sensory evaluation of two kinds of canned boiled oyster produced at various sterilization condition (Fo 8~12 min.) were measured after divide to meat and juice. The results showed that canned boiled oyster in bamboo salt sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.6
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• pp.1348-1359
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• 2013

Kwamaegi is made from the flesh of Pacific saury, Cololabis Saira, which is traditional Korean seafood. It is well-recognized as a valuable health food containing EPA(eicosapentaenoic acid) and DHA(docosahexaenoic acid) to be known ${\omega}$-3 fatty acid. This study was conducted to obtain basic data which can be applied to process of canned Kwamaegi using tomato paste sauce. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3), added with 60 g water and then precooked for 10 min. at $100^{\circ}C$. After precooking, water was drained. The precooked Kwamaegi was packed into the can, and added with 60 g of tomato paste sauce(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned Kwamaegi using tomato paste sauce produced at various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.645-653
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• 2013

The results of examining total soluble solid, reducing sugar, antioxidant and sensory properties regarding LTD (Liriope Tuber Dried), LTSD (Liriope Tuber Steamed and Dried), LTASD (Liriope Tuber Alcohol-Steamed and Dried), LTDR (LTD Roasted), LTSDR (LTSD Roasted) and LTASDR (LTASD Roasted) are as follows : Total soluble solid content of the roasted samples (LTDR, LTSDR and LTASDR) was more than those of all dried samples (LTD, LTSD and LTASD). According to roasting conditions, total sugar and reducing sugar are significantly greater than the raw and dried sample (LTD) in all heat-treated samples. The browning index was significantly higher in all roasted samples. In particular, LTASDR had a high browning index. Further, the antioxidative activity of the roasted LT samples were higher than that of all dried LT samples. In particular, the LTASDR sample showed significantly high figures in DPPH scavenging activity, ABTS scavenging activity, Nitrite scavenging activity and xanthine oxidase inhibitory activity. Sensory properties showed an increased acceptance in all evaluation items among roasted samples. In this study, hot water extracts of steamed or alcohol-steamed roasted LT samples had a higher antioxidative effect than that of LTD or LTDR and attained positive results by getting high scores in the overall sensory evaluation. Therefore, when using Liriope tuber in making beverages or herbal recipes, it is appropriate to dry and roast before steaming or spreading with alcohol when treating LT.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1664-1672
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• 2013

Solar salt is manufactured naturally, and therefore, it contains insoluble substances such as sandy compounds. This study is performed in order to effectively produce clean sea salt by removing the impurities in sea salt through filtration and evaporation in a vacuum condition. Brine was concentrated and crystallized at $90^{\circ}C$ by a rotary vacuum evaporator, which was then recovered as salt crystals by filtration, and then the salt was dehydrated. Manufacturing yields were determined by the amount of water evaporation. Brine was concentrated to 40%, 50% and 60% of the initial volume of brine and manufactured salt were designated as 40S, 50S and 60S, respectively. The salt produced by this process is called ESBS (evaporated salt with brine from salt-farm). The yield of 40S, 50S and 60S were 7.22%, 10.79% and 15.06%, respectively. The NaCl concentration of 40S and 50S were 90.38% and 91.16%, respectively. From a sensory evaluation analysis, the most tasty salt was 40S and the bitter salt was 60S. The average contents of sand compound and insoluble substances in ESBS were 0.001~0.012% and 0.067~0.12%, respectively. The mineral compositions, such as Na, Mg, K, and Ca of 40S and 50S were similar with those of the natural solar salt. In solubility tests, the solubility (g of salt/100 mL $H_2O$/sec) of 40S, 50S, and 60S was 0.69, 0.70, and 0.69, respectively. On the other hand, the solubility of natural solar salt was 0.47. By comparing the water reabsorption rate analysis results, water reabsorption rate of 40S and 50S was about 3 to 5 times lower than that of the solar salt. In the aspects of physical and chemical properties, such as minerals, impurities, solubility and moisture re-absorption rate, salts developed in this study are judged to be better than that of the general solar salt.