패류의 가공적성 2. 바지락 중금속함량의 시기적 변화

이응호,류병호,양승택 한국수산학회 1975 한국수산과학회지 Vol.8 No.2

바지락의 加工適性을 判定하기 위한 基礎資料를 얻기 위하여, 三千浦 大浦里 바지락 養殖場의 3年生 바지락에 대하여 1973年 3月부터 1974年 4月까지 水銀, 납, 구리, 카드뮴의 含量을 月別로 定量하였다. 水銀, 납, 구리, 카드뮴 모두 時期的으로 增減이 심하였고 大體的으로 보아 여름철에 重金屬含量이 높은 傾向이었다. 時期的인 變化範圍를 보면 總水銀은 0.003∼0.038ppm로서 平均 0.018ppm, 납은 0.096∼0.921 ppm로서 平均 0.445 ppm, 구리는 0.023∼0.139 ppm로서 平均 0.074 ppm, 카드뮴은 0.007∼0.038 ppm로서 平均 0.023 ppm이므로 加工原料로서 安全하다는 結果를 얻었다. Heavy metal content have been determined in baby clams from March 1973 to April 1974 in Depori, Samchunpo, Korea. Monthly changes of mercury, lead, copper and cadmium in the samples were irregular but as a whole, the content of mercury, lead, copper and cadmium were relatively high in summer season. The content of total mercury, lead, copper and cadmium in the samples ranged from 0.003 to 0.038 ppm, 0.096 to 0.921 ppm, 0.023 to 0.139 ppm and 0.009 to 0.038 ppm respectively. In the consideration of heavy metal content, it was concluded that baby clams in Depori, Samchunpo, Korea is suitable for processing materials.

패류의 가공적성 2. 굴의 가공적성

이응호,정승용,성낙주,하진환,김수현,류병호,양승택,오후규 한국수산학회 1975 한국수산과학회지 Vol.8 No.2

로우푸垂下式 양식굴의 加工適性에 관한 實驗을 하여 다음과 같은 結果를 얻었다. 1. 굴의 殼內부피에 대한 軟體部의 무게 또는 殼內부피에 대한 軟體部의 부피의 측정값으로서 肥灣度를 測定하는 指標로 利用할 수 있다. 2. 肉成分의 月別變化를 보면 水分과 脂肪은 대체로 逆相關關係가 있고, 단백질은 4月부터 약간 減少하기 시작하여 7月에 급격히 減少하였다가 8月에 다시 급격하게 增加하나 9月부터 다시 점차 減少하는 경향을 나타내었다. 글리코겐은 4月부터 급격하게 減少하기 시작하여, 6∼8月에 최저값을 나타내고, 9月부터 다시 增加하였다. pH는 6.0∼6.2로서 時期的으로 큰 變化를 찾아 볼수 없이 거의 一定하였다. 灰分은 6∼8月에 악간 減少하는 傾向이 있었다. 3. 肥灣度 및 肉成分 分析結果로써 加工適性을 判定한다면 加工原料 採取適期는 12月末에서 다음에 5月까지라고 보아진다. 4. 重金麗含量의 時期的變化範圍를보면 水銀은 0∼0.019 ppm, 카드뮴은 0.026∼0.053 ppm, 구리는 0.111∼0.594 ppm, 납은 0.061∼0.581 ppm로서 加工原料로서 安全하다고 볼 수 있다. 5. 생굴을 冷凍하기 전에 플리인산나토륨 10% 함유한 5% 食鹽水에 浸漬養處理한 것은 冷凍時에 drip流出防止效果가 있었다. 6. Na₂EDTA또는 BHA용액에 侵漬處理하는 前處理 操作만으로서는 굴 보일드통조림의 黃變을 防止할 수 없었다. 7. 2% 염화마그네슘 용액은 살아 있는 굴의 開殼活動을 촉진하는 效果가 있었다. The estimation of the pre-processing condition of oyster is of great importance for distributors and processors. This study was attempted to establish the basic data for evaluating the processing suitability of oyster, which is the most important shellfish for domestic use and export. The data were analysed by measuring the condition index, chemical composition and heavy metal content of oysters. In order to eliminate the manual work that has to be done on a tightly closed oyster shell and avoid shrinkage in the oyster meat which is attendant on the steaming process, chemical means to open oyster were examined. Finding the method of pretreatment of polyphosphate for frozen oysters were attempted to improve the product quality. The prevention of undesirable color change of the canned oyster meat is another problem to solve. The important results are as follows: 1. The ratio of meat volume and meat weight to the holding capacity by shells may be useful as an index to measure the condition index of oysters. 2. As a whole, monthly changes of moisture and fat content in oysters were reversely correlated. Protein content slightly decreased from April and rapidly decreased in July, and again rapidly increased in August but from September to November decreased slightly. In April, the content of glycogen was 4 percent. From this period to September, glycogen was rapidly decreased. From July to September, it was only 0. 7 to 1 percent but increased from October. There were little seasonal changes in pH value. The pH value of oyster meat was 6.0 to 6.2. The crude ash content was slightly decreased from June to August. 3. The range of monthly change of heavy metal content are as follows: Total mercury was 0 to 0.019 ppm, cadmium was 0.026 to 0.053 ppm, copper was 0.111 to 0.594 ppm, and lead was 0.061 to 0.581 ppm. 4. By the results of condition index, chemical composition and heavy metal content of oysters, the suitable harvest season as raw materials for processing was the end of December to the end of May of next year. 5. The pretreatment of 10 percent polyphosphate in 5 percent salt solution of oyster meat appeared effective to reduce thawing drip during cold storage. 6. The pretreatment of Na₂EDTA and BHA did not show the color prevention effect to the canned oyster meat during storage. 7. Magnesium chloride affected to open the valves of oysters.

패류의 가공적성 3. 굴의 가공적성

이응호,정승용,김수현,류병호,하진환,오후규,성낙주,양승택,LEE Eung-Ho,CHUNG Seung-Yong,KIM Soo-Hyeun,RYU Byeong-Ho,HA Jin-Hwan,OH Hoo-Gyu,SUNG Nak-Ju,YANG Syng-Tack 한국수산과학회 1975 한국수산과학회지 Vol.8 No.2

로우푸수하식 양식굴의 가공적성에 관한 실험을 하여 다음과 같은 결과를 얻었다. 1. 굴의 각내부피에 대한 연체부의 무게 또는 각내 부피에 대한 연체부의 부피의 측정값으로서 비만도를 측정하는 지표로 이용할 수 있다. 2. 육류분의 월별변화를 보면 수분과 지방은 대체로 역상관관계가 됐고, 단백질은 4월부터 약간감소하기 시작하여 7월에 급격히 감소하였다가 8월에 다시 급격하게 증가하나 9월부터 다시 점차 감소하는 경향을 나타내었다. 글리코겐은 4월부터 급격하게 감소하기 시작하여, $6\~8$월에 최저값을 나타내고, 9월부터 다시 증가하였다. pH는 $6.0\~6.2$로서 시간적으로 큰 변화는 찾아 볼 수 없이 거의 일정하였다. 회분은 $6\~8$월에 약간 감소하는 경향이 있었다. 3. 비만도 및 육성분 분석결과로써 가공적성을 판정한다면 가공원료 채취적기는 12월말에서 다음에 5월까지라고 보아진다. 4. 중금속함량의 시기적변화범위를 보면 수은은 $0\~0.019ppm$, 카드뮴은 $0.026\~0.053ppm $, 구리는 $0.111\~0.594ppm$ 남은 $0.061\~0.581ppm로 $로서 가공원료로 안전하다고 볼 수 있다. 5. 생굴을 냉동하기 전에 플리인산나트륨을 $10\%$ 함유한 $5\%$ 식염수에 침지처리한 것은 해동시에 drip 유출방지핵과가 있었다. 6. $ Na_2EDTA$또는 BHA용액에서 침지처리하는 전처리 조작만으로서는 굴 보일드통조림의 황변을 방지할 수 없었다. 7. $2\%$염화마구네슘 용액은 살아 있는 굴의 개각활동을 촉진하는 효과가 있었다. The estimation of the pre-processing condition of oyster is of great importance for distributors and processors. This study was attempted to establish the basic data for evaluating the processing suitability of oyster, which is the most important shellfish for domestic use and export. The data were analysed by measuring the condition index, chemical composition and heavy metal content of oysters. In order to eliminate the manual work that has to be done on a tightly closed oyster shell and avoid shrinkage in the oyster meat which is attendant on the steaming process, chemical means to open oyster were examined. finding the method of pretreatment of polyphosphate for frozen oysters were attempted to improve the product quality. The prevention of undesirable color change of the canned oyster meat is another problem to solve. The important results are as follows : 1. The ratio of meat volume and meat weight to the holding capacity by shells may be useful as an index to measure the condition index of oysters. 2. As a whole, monthly changes of moisture and fat content in oysters were reversely correlated. Protein content slightly decreased from April and rapidly decreased in July, and again rapidly increased in August but from September to November decreased slightly. In April, the content of glycogen was 4 percent. From this period to September, glycogen was rapidly decreased. From July to September, it was only 0. 7 to 1 percent but increased from October. There were little seasonal changes in pH value. The pH value of oyster meat was 6.0 to 6.2. The crude ash content was slightly decreased from June to August. 3. The range of monthly change of heavy metal content are as follows: Total mercury was 0 to 0.019 ppm, cadmium was 0.026 to 0.053 ppm, copper was 0.111 to 0.594 ppm, and lead_was 0.061 to 0.581 ppm. 4. By the results of condition index, chemical composition and heavy metal content of oysters, the suitable harvest season as raw materials for processing was the end of December to the end of May of next year. 5. The pretreatment of 10 percent polyphosphate in 5 percent salt solution of oyster meat appeared effective to reduce thawing drip during cold storage. 6. The pretreatment of $Na_2EDTA$ and BHA did not show the color prevention effect to the canned oyster meat during storage. 7. Magnesium chloride affected to open the valves of oysters.