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살균조건을 달리하여 제조한 굴(Crassostrea gigas) 보일드통조림 및 클로렐라첨가 굴(Crassostrea gigas) 보일드통조림의 품질 특성
공청식 ( Cheong Sik Kong ),이재동 ( Jae Dong Lee ),윤문주 ( Moon Joo Yoon ),강경훈 ( Kyung Hun Kang ),박시영 ( Si Young Park ),강영미 ( Young Mi Kang ),성태종,김정균 ( Jeong Gyun Kim ) 한국수산과학회(구 한국수산학회) 2016 한국수산과학회지 Vol.49 No.4
The effects of salt solution and chlorella on the quality of canned oyster, Crassostrea gigas, were evaluated to obtain basic data regarding the processing of two canned oyster products. In canned oyster processing, the shucked oyster meat was steamed for 20 min and then drained. Then, each can (301-3) was filled with 90 g boiled oyster in 60 mL 1.5% salt solution for the control samples or 30 mL 1.5% salt solution and 30 mL chlorella culture medium for the experimental samples. All canned products were sealed using a vacuum seamer and then sterilized to Fo values of 6-12 min in a steam retort system at 118°C. The viable bacteria count, proximate composition, pH, salinity, yield, volatile basic nitrogen (VBN), amino-nitrogen, thiobarbituric acid (TBA), mineral, color value, free amino acid levels, hardness, and sensory evaluation of the two canned products were measured under various sterilization conditions. There were no significant differences in the physical or chemical factors and little difference in the overall acceptance of the control and experimental samples.
조미 자숙굴(Crassostrea gigas) 통조림 및 조미 구운굴(Crassostrea gigas) 통조림의 제조 및 품질특성
박준석 ( Jun-seok Park ),박두현 ( Du-hyun Park ),공청식 ( Cheong-sik Kong ),이영만 ( Yeong-man Lee ),이재동 ( Jae-dong Lee ),박진효 ( Jin-hyo Park ),김정균 ( Jeong-gyun Kim ) 한국수산과학회(구 한국수산학회) 2018 한국수산과학회지 Vol.51 No.5
The purpose of this study was to collect basic data that could be used in the manufacture of two kinds of canned oyster Crassostrea gigas. The steamed oyster was prepared by shucking after boiling for 6 min at 105℃ and then washing and dewatering. The roasted oyster was prepared by baking steamed oyster at 140℃ for 20 min. The manufacturing methods of canned seasoned boiled oyster and canned seasoned roasted oyster were as follows. The boiled or roasted oyster (50 g) was added to a can (RR-90) along with a mixture of seasoning sauce 40 and then seamed using a vacuum seamer under 20 cm Hg after pre-exhausting at 90℃ for 20 min. The two kinds of canned oyster products produced under sterilization of Fo 12 min were tested for cultured bacteria, external appearance, proximate composition, pH, VBN (Volatile basic nitrogen), TBA (Thiobarbiuric aicd) value, amino-N, salinity, color value sensory evaluation, etc. Results showed that the canned seasoned roasted oyster had higher overall acceptability than the canned seasoned boiled oyster. The reason for this was judged to be that the process of roasting at 140℃ for 20 min influenced the sensory evaluation.