생굴 유통기한 예측 및 품질향상

Abstract

Prediction of Oyster Shelf Life and Quality Improvement

Woo-young, Jung

Department of Food Science and Technology, Graduate School, Pukyong National University

Abstract

Currently, The giant pacific oyster (Crassostrea gigas) is the most common species in Korea and many consumers prefer eat to raw oyster. The oyster production in Korea at 2012 was 303,280 tons. korean people prefers to eat the most raw oyster called ‘the milk of ocean’ in winter and highest consumes in month Desember-February. Raw oyster mixed with seawater and freshwater are sold in the market an a small packet. After the auction, the raw oysters is often sold by a package, and high-capacity is 5 kg unit but raw oyster which is sold for material of natural state is possible to not indicate shelf-life. Therefore, raw oyster is being sold that its shelf-life is marked by producers their own way. Also, during shelf-life of raw oyster supposing that turbidity occurs 2-3 days, so consumers misunderstand it that oyster is losing freshness. So sensory preference and consumption are decreasing, besides oyster disuse amount is increasing. therefore analyzing a physicochemical property of oyster which is sold kinds of capacity predicts with the turbidity. So glycogen, soluble protein, turbidity, pH are the factor to deacrease freshness and be suitable for quality index of oyster. Correlation of each physicochemical characteristics was calculated and Pearson's correlation was used for calculating physicochemical and sensory properties. The result should that soluble protein seem to most significance. Quality index of soluble protein was 956.85±36.86 mL/100 mL. It was applied to the Arrhenius equation about K value and calculate dthe activation energy. Then it was applied to the Arrhenius equation about K value and calculated the activation. The shelf-life is predicted 7.58 day. prediction of shelf-life was applied safety coefficient 0.8 and final shelf-life seem to 6.06 day. Therefore, increase in the distribution process of turbidity was irrelevant to hygienically. Bacillus subtilis DB9011 injected turbidity to reduce, so that quality and turbidity confirmed improvement impact. in the result, group injected 103 showed the highest improvement effectiveness of turbidity and showed more effect as lower concentration. But group injected 105 showed quick decomposition. This means more study is needed about concentration of bacillus sp. and its characteristic flavor.