• Applied Biological Chemistry
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• v.44 no.4
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• pp.224-229
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• 2001

This study was carried out to examine the quality stability of powdered soup using powder from oyster wash water (PSW). To compare the quality stability, powdered soup from oyster hot-water extracts (PSE) was also prepared by mixing hot-water extract powder (15 g), table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g), and onion powder (1.5 g). In preparing PSW, powder from oyster wash water, instead of powder from oyster hot-water extracts, was added and other additives were the same proportion as PSE. The PSW and PSE were packed with laminated film bag (OPP,$20\;{\mu}m$; PE, $20{\mu}m$; paper, $45\;g/m^3$; PE, $20\;{\mu}m$; Al, $7\;{\mu}m$; PE, $20\;{\mu}m$), and then stored at ambient temperature for 12 months. The moisture content, water activity, peroxide value, and fatty acid composition showed little changes during storage of the PSW, The pH, volatile basic nitrogen content, and brown pigment formation increased slightly, while white index decreased slightly during storage of PSW. No significant difference was observed in the changes of food components between PSW and PSE during storage. According to a sensory evaluation, the change in quality of PSW was negligible during 12 months of storage. From the results of the chemical experiment and sensory evaluation, PSW packed with laminated film bag (OPP, $20\;{\mu}m$; PE, $20\;{\mu}m$; paper, $45\;g/{\mu}m$; PE, $20\;{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.

• Animal Bioscience
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• v.35 no.8
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• pp.1279-1288
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• 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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.6
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• pp.799-805
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• 1998

In present paper, we examined the flayer constituents and functionality of two stage enzyme hydrolysates (TSEH) of purplish clam and oyster, and also examined reappearance of oyster flavors through repreparation of individual flayer constituents. Total free amino acid contents in TSEH was $1943.0mg\%$ for purplish clam and was $5066.2 mg\%$ for oyster, respectively, Major free amino acids in purplish clam extracts were taurine, glutamic acid, glycine, alanine, Iysine and arginine, and in oyster extracts were taurine, asparagine, glutamic acid, valine, leucine, alanine, Iysine and arginine. As for nucleotides and related compounds, AMP was the principal component though small amounts in TSEH of purplish clam and oyster, and also contents of TMAO, total creatinine, and betaine were $41.2 mg\%,\;35,9 mg\%$ and $220.9 mg\%$ for that of purplish clam and $3.51 mg\%,\;33.4 mg\%$ and $380.9 mg\%$ that of oyster, respectively. The major inorganic ions in TSEH of both samples were Na, K, P, Cl and $PO_4$, and major non-volatile organic acid was succinic acid. The TSEH of purplish clam and oyster revealed very higher inhibition effect ($84.1\%,\;77.0\%$) in ACE inhibition than that ($0\~44.7\%$) of water and autolytic extract. A synthetic oyster extract prepared from pure chemicals on the basis of the analytical data on the TSEH, satisfactorily reproduced the taste of the natural extract except for a slight lack of mildness and odor. From the omission test the major taste compounds of oyster extract were free amino acid and inorganic ions. The quaternary ammonium bases, nucleotides and related compounds seemed to net an auxiliary role in taste of that.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.5
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• pp.489-494
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• 2010

The nutritional demand of oyster larva (Crassostrea gigas) were investigated to determine the optimal culture conditions and improve micro-algae utilization. Changes in nutrients and shell growth were examined in fed and 96-h (48 h in late umbone stage) oysters at four larval stages. Shell growth increased significantly in D shape larvae, regardless of feeding variations. No growth was observed in starved larvae, except in shell length of umbone (to 11.9 ${\mu}m$). Fed larvae showed significant growth in all development stages (P < 0.05). During starvation, lipids were most significantly decreased in all larval stages (by 76.8%, 68.3%, 76.3%, and 40.3%, respectively), followed by protein (41.1%, 31.1%, 33.1%, 16.7%) and nitrogen-free extracts (40.8%, 24.3%, 36.9%, 20.1%), Gross energy (kcal/g) consumption in each larval stage was 49.6%, 35.1%, 39.1%, and 20.4%, respectively. Our results indicate that lipids are the most important energy source during the early larval development stages of C. gigas.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.1
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• pp.8-14
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• 2009

To prevent the food poisoning originated by consumption of shellfish contaminated with domoic acid, the quantitative analysis of domoic acid is to be very important. The stability of domoic acid at different temperature, pH and light was investigated using high performance liquid chromatography (HPLC). The mean recoveries of domoic acid in the methanol extracts from oyster (Crassostrea gigas), blue mussel (Mytilus edulis), short neck clam (Ruditapes philippinarum) and ark shell (Scapharca broughtonii) were 85.4-104.5%, 94.8-101.2%, 91.0-104.6%, and 95.7-109.6%, respectively. The working solutions of domoic acid standard were very stable for one month at $-18^{\circ}C$, $4^{\circ}C$, and room temperature. And domoic acid in the methanol extract from oyster was stable for a day at $4^{\circ}C$ and room temperature, and for a week at $-18^{\circ}C$. Therefore, this implies that quantitative analysis for domoic acid must consider the storage conditions of the standard solutions and the methanol extracts from shellfish. The standard solutions adjusted to pH 3-9 were also stable after heating at $121^{\circ}C$ for 30 min. The effect of light exposure on domoic acid was tested by exposing the methanol extracts to light. Domoic acid degraded slowly when the samples were kept in the dark (brown vial). However, following the light exposure the photodegradation became more rapid; no detectable domoic acid remained in $1.0{\mu}g/mL$ of methanol extract after 5 hours.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.161-166
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• 2003

This study attempted to fortify Kimchi with water extracts of shells of shellfishes (corb shell, short neck clam, taste clam, ark shell, top shell, oyster) as natural resource of calcium. Kimchi added with the shell extracts in 5% were fermented at 1$0^{\circ}C$ with measurements in chemical, microbiological and sensory qualities. Calcium content of shellfish shells before water extraction was in the range of 25.57~38.78%. Kimchi added with the extracts showed higher pH, lower acidity, lower total aerobic bacterial count and higher lactic acid bacteria count compared to control Kimchi without any addition. After 7 day fermentation the Kimchi added with the extracts also showed higher ash and calcium contents compared to control products (3.3~5.0 vs. 2.8~3.0% and 300~376 vs. 70~95 mg%). Kimchi with oyster shell extract gave the most pronounced effect in ash and calcium contents. The addition of extract made Kimchi crisper and less sourer oganoleptically. In the overall acceptability, the Kimchi fortified with the shell extracts were better than control after 14 day fermentation.

• Food Engineering Progress
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• v.22 no.4
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• pp.309-314
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• 2018

In recent years, interest in halal authentication from the domestic food and cosmetics field has been growing for advances into the overseas halal market. For halal authentication, the product must not contain haram ingredients derived from pig, dog, human, GMO, etc. In this study, the presence of haram ingredients in plant extracts (carrot, oyster mushroom, and pine needle) treated with papain and bromelain and cosmetics (mask pack and cream) containing these extracts were analyzed by PCR to confirm whether these cosmetics were suitable for halal authentication. Detection limits of the PCR method that specifically detected template DNA of human, pig, dog, and GMO were $1.29{\times}10^3$, $1.14{\times}10^3$, $1.24{\times}10^2$ and $2.02{\times}10^3copies/tube$, respectively. PCR was not inhibited by the plant extracts or cosmetic ingredients. Results of PCR for the plant extracts or cosmetics containing these extracts were all negative. This PCR method could be used to rapidly identify the presence of haram ingredients in raw materials or final products during the manufacturing process of food and cosmetics.

• The Korean Journal of Mycology
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• v.15 no.2
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• pp.92-98
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• 1987

Twelve species of fungi were isolated from rice straw media for oyster mushroom cultivation. Trichoderma, Aspergillus and Rhizopus were the predominant fungi. Seven species of Trichoderma were isolated and identified from the rice straw media and the order of their frequency in the media was pseudokonigii, aureoviride, viride, harzianum and koningii. Occurrence of harmful fungi in mushroom houses become more severe as the number of cultivation times increased, and that was more severe in spring culture than in autumn culture. Mycelial growth and sporulation of Trichoderma, Aspergillus and Rhizopus were fovorable on the media appended with extracts of rice straws and oyster mushrooms. This results indicate that the rice straw media and mushrooms give favorable conditions for the occurrence of the fungi in the mushroom houses. Mycelial growth of Trichoderma spp. was favorable on saw­dust extraction media and rice bran extraction media, and the spawns inoculated at the mushroom beds present media of the fungi.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.389-393
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• 2001

For an effective utilization, quality stability of instant powdered oyster soup made of canned oyster processing waste water (IPSW) was determined. Instant powdered soup from oyster hot-water extracts (IPSE) was also prepared by mixing hot-water extract powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE. The moisture content, water activity, peroxide value and fatty acid composition showed little changes during storage of the IPSW. The pH, volatile basic nitrogen content and brown pigment formation increased slightly, while white index decreased slightly during storage of IPSW. No significant difference was observed in the changes of food component during storage between IPSW and IPSE. According to a sensory evaluation, the change in quality of IPSW was negligible during 12 months of storage. from the results of the chemical experiment and sensory evaluation, IPSW packed with laminated film bag (OPP, $20{\mu}m/PE,\;20{\mu}m/paper,\;45g/m^3/PE,\;20{\mu}\;m/Al,\;7{\mu}\;m/PE,\;20{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.

• Journal of Mushroom
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• v.12 no.4
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• pp.311-315
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• 2014

Oyster mushroom is one of the popular mushrooms for Korean people and it is thus one of the mushrooms that were mostly cultivated in Korea in addition to winter and king oyster mushrooms. This study was carried out to compare the medicinal effects of fruiting body of Pleurotus ostreatus extracts. We analyzed comparing antioxidant activity and polyphenol contents of fruiting body of Pleurotus ostreatus. Firstly, ASI 2099 showed the highest level in hot water. ASI 2122 showed the highest level in the 70% EtOH and MeOH extraction. Polyphenol contents was measured after extraction with different solvents. polyphenols contents is mostly 8~10 (mg/g) and there is no difference of polyphenols contents depending on the extract solvent.