마른 굴(Crassostrea gigas) 첨가 쌀(Oryza sativa) Collet을 이용한 Snack의 제조 및 저장안정성 = Preparation and Keeping Quality of Snacks Prepared from Rice Oryza sativa and Dried Oyster Crassostrea gigas

다국어 초록 (Multilingual Abstract)

This study investigated the quality, sensory characteristics and commercial potential of a rice snack prepared with dried oyster. Mild and spicy versions of the snack were produced using an oil coating and a mixed seasoning powder coating, respectively. The approximate compositions of the mild snack and spicy snack were 5.13% and 4.78% mois-ture, 8.92% and 8.94% crude proteins, 17.58% and 20.35% crude lipids, 1.88% and 1.87% ash, and 2% and 1.8% salt, with water activity values of 0.20 and 0.18 and a pH of 6.11 and 6.10, respectively. The color of the mild snack was lighter with more yellow and less red compared with the spicy snack. Thiobarbituric acid levels increased slightly, and hardness decreased slightly during storage at 27±2°C. The sensory score of the spicy snack was slightly higher than that of the mild snack. These results suggest that the spicy snack might have more commercial potential than that of the mild snack according to its higher sensory test score.

참고문헌 (Reference)

1 김진수, "조미 반건조 굴 가공품의 개발" 한국식품영양과학회 35 (35): 1475-1483, 2006

2 전혜리, "알카리 가열처리 현미를 이용한 팽화스낵의 물리화학적 특성" 한국산업식품공학회 18 (18): 32-35, 2014

3 주광지, "식물섬유를 첨가한 참기름 혼합유의 산화 안정성과 향기 성분" 한국식품과학회 34 (34): 984-991, 2002

4 이숙종, "시판 쌀과자의 관능적 품질 특성" 한국식품저장유통학회 20 (20): 348-355, 2013

5 류승희, "소금과 간장 양념이 고등어 구이의 지질산화 안정성에 미치는 영향" 한국식품과학회 34 (34): 1030-1035, 2002

6 공청식, "살균조건에 따른 굴 보일드통조림 및 죽염 굴 보일드통조림의 식품 품질 특성" 한국수산해양교육학회 26 (26): 1231-1244, 2014

7 제해수, "마른새우첨가 쌀 collet을 이용한 스낵 제조 시 코팅공정 독립변수의 조건변화에 따른 종속변수의 특징" 한국수산해양교육학회 27 (27): 1822-1831, 2015

8 제해수, "마른 새우(Acetes chinensis) 첨가 Extrusion 쌀(Oryza sativa) Collet을 이용한 Snack의 제조 및 품질특성" 한국수산과학회 49 (49): 293-300, 2016

9 최진주, "동치미 분말을 이용한 스낵의 품질 특성" 동아시아식생활학회 24 (24): 819-826, 2014

10 강병선, "동결건조 천안재배 신고배 스넥의 품질 특성에 미치는 데치기 용액의 당농도 효과" 한국식품영양학회 25 (25): 324-329, 2012

11 송노을, "당침지 검정콩 스낵 제품의 개발 및 기능성 성분의 변화" 한국식품영양과학회 40 (40): 853-859, 2011

12 윤문준, "넙치(Paralichthys olivaceus) Terrine 제품의 제조 및 품질특성" 한국수산해양교육학회 27 (27): 1084-1091, 2015

13 김진수, "넙치 프레임을 이용한 스낵의 제조 및 특성" 한국식품영양과학회 36 (36): 651-656, 2007

14 김진수, "굴 효소 가수분해물 첨가 요구르트의 제조 및 특성" 한국식품영양과학회 35 (35): 926-934, 2006

15 김진수, "굴 스파게티 소스의 개발" 한국식품영양과학회 36 (36): 93-99, 2007

16 김일석, "감마선 조사가 건조-발효소시지의 Trans 지방산, 유리아미노산 및 관능검사 특성에 미치는 영향" 한국축산식품학회 31 (31): 580-587, 2011

17 MFDS, "http://www.mfds.go.kr/index.do?mid=690&pag eNo=2&seq=20062&cmd=v"

18 Lee EH, "Suitability of shellfishs for processing. 3. Suitability of pacific oyster for processing" 8 : 90-100, 1975

19 Lee EH, "Studies on the processing and keeping quality of retort pouched foods. (2) Preparation and keeping quality of retort pouched seasoned-dried products" 17 : 24-32, 1984

20 제해수, "Single Extruder를 이용한 마른새우첨가 쌀 Collets 제조 시 독립변수의 조건변화에 따른 종속변수의 특성" 한국수산해양교육학회 27 (27): 1352-1363, 2015

21 aTFISS., "Report of the processed food market segments survey Food market Report" 1-91, 2014

22 Shaviklo GR, "Quality and storage stability of extruded puffed cornfish snacks during 6-month storage at ambient temperature" 91 : 886-893, 2011

23 Jeong BY, "Proximate composition, cholesterol and α-tocopherol content in 72 species of Korean fish" 1 : 129-146, 1998

24 Kong SC., "Processing and quality characteristics of a natural flavoring substance from the smoked-dried oyster and its scrap" Gyeongsang National University 2004

25 Steel RGD, "Principle and procedures of statistics" McGraw-Hill Kogakusha 187-221, 1980

26 Yoon MJ., "Preparation of olive flounder paralichthys olivaceus steak added with pork leg and its quality stability during storage" Gyeongsang National University 2016

27 Kee JH, "Preparation and quality properties of extruded snack using onion pomace and onion" 32 : 578-583, 2000

28 Lee EH, "Preparation and keeping quality of canned liquid smoked oyster products" 16 : 1-7, 1983

29 AOAC, "Official methods of analysis" Association of Official Analytical Chemists 69-74, 1995

30 Kim MH., "Nutrient composition and physicochemical properties of genetically modified vitamin A-biofortified rice" University of Kyungwon 2012

31 FIPS, "Information of oyster"

32 Shaviklo AR, "Formula optimization and storage stability of extruded puffed corn-shrimp snacks" 63 : 307-314, 2015

33 Lee YM., "Food component characteristics of oysters in Korea and processing of seasoned-dried oyster products" Gyeongsang National University 2012

34 Kim CY, "Decomposition of glycogen and protein in pickled oyster during fermentation with salt" 14 : 66-71, 1981

35 Lee HE, "Comparisons in food quality of anchovy snacks and its changes during storage" 22 : 49-58, 1989

36 Tarladgis BG, "A distillation method for the quantitative determination of malonaldehyde in rancid food" 37 : 44-48, 1960