KR101742657B1 - Packing Water of Oyster and Method for Improving Self-life and Sensory Properties of Oyster Using the Packing Water - Google Patents

Packing Water of Oyster and Method for Improving Self-life and Sensory Properties of Oyster Using the Packing Water Download PDF

Info

Publication number
KR101742657B1
KR101742657B1 KR1020150066747A KR20150066747A KR101742657B1 KR 101742657 B1 KR101742657 B1 KR 101742657B1 KR 1020150066747 A KR1020150066747 A KR 1020150066747A KR 20150066747 A KR20150066747 A KR 20150066747A KR 101742657 B1 KR101742657 B1 KR 101742657B1
Authority
KR
South Korea
Prior art keywords
oyster
oysters
shell powder
powder
lactic acid
Prior art date
Application number
KR1020150066747A
Other languages
Korean (ko)
Other versions
KR20160133779A (en
Inventor
김영목
정은탁
조필규
Original Assignee
대원식품 주식회사
부경대학교 산학협력단
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 대원식품 주식회사, 부경대학교 산학협력단 filed Critical 대원식품 주식회사
Priority to KR1020150066747A priority Critical patent/KR101742657B1/en
Publication of KR20160133779A publication Critical patent/KR20160133779A/en
Application granted granted Critical
Publication of KR101742657B1 publication Critical patent/KR101742657B1/en

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Inorganic Chemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

The present invention relates to a method for improving the storage stability and functional properties of oyster filling water and an oyster using the same, and more particularly, And the like.
The composition according to the present invention not only can effectively control pathogenic microorganisms and perishable microorganisms, but also enhances the sensory quality such as texture, appearance and flavor of oysters, thereby enhancing commerciality of oysters.

Description

Technical Field [0001] The present invention relates to a method for improving the storage stability and functional properties of oysters,

The present invention relates to a method for improving the storage stability and functional properties of oyster filling water and an oyster using the same, and more particularly, And the like.

Oysters are rich in nutrients such as proteins, amino acids, taurine and minerals, and are a favorite of the East and the West. In addition, oysters account for 75% of total shellfish farming in 2010 and are the most important in the shellfish farming industry in Korea with an export value of USD 66,057 thousand in 2010.

Most of the excavated exports in 2010 are exported in the form of freezing, drying and canning. Frozen oysters are mostly in Japan and the USA (80.2% of total frozen oysters) and dried oysters are the Chinese territory of Hong Kong, Singapore and Taiwan. Canned goods are exported to the United States (84.6% of the total canned food).

Unlike the oyster products for export such as frozen, dried and canned, most of them are distributed in the form of oysters after they are bloated.

In the case of oysters, it has been reported that the shelf life is short even in refrigerated conditions due to the weak texture of the tissues and the easy digestion and decomposition of microorganisms present in digestive organs such as the midgut (Park et al., J Radiat Ind 2, 91, 2008). In addition, storage at inadequate temperature conditions during processing and distribution results in rapid quality degradation. For this reason, Japan defines the shelf life of oysters as 4 days at 10 ° C, but there is no legal standard in Korea, and it is generally circulated at 7 days in refrigerated condition.

However, Xiao and Zhang (J Wuxi Univ Light Ind. 4, 115-123, 2003) reports that the self-life of oysters varies depending on the ambient temperature, but is generally 1-3 days. In the case of oysters being distributed, it can cause serious problems in food hygiene safety.

In order to extend the shelf life of oysters, it is necessary to use the method using radiation (Park et al., J Radiat Ind 2, 85-91, 2008), modified atmosphere packaging (MAP) (Xiao et al., Afr J Biotechnol 10, 9509-9517, 2011) and a method using ultra high pressure treatment (Oshima et al., Trends Food Sci Technol 4, 370-375, 1993).

However, in the case of ultrahigh pressure treatment, the texture and flavor of the oysters are lowered and the irradiation is not practical because of the disadvantages of customers' rejection and economical efficiency of MAP.

The present inventors have made efforts to solve the above problems. As a result, the present inventors have found that when the filling water containing the shell powder and the fermented lactic acid bacteria powder is used, the storage period of the oysters can be extended and the flavor can be improved. .

It is an object of the present invention to provide a filling water for improving the shelf life and functional properties of oysters.

It is another object of the present invention to provide a method for improving the shelf life and functional properties of oysters.

In order to achieve the above object, the present invention provides biofilled water containing shell powder and lactobacillus fermentation powder.

In the present invention, the shell powder is selected from the group consisting of petals, abalone, scallop, sheep, oyster, clam, lily, ariposome and mussel.

In the present invention, the above-mentioned Lactobacillus sp., Lactococcus sp., Enterococcus sp., Streptococcus sp., Pediococcus sp. And a stock (Leuconostoc sp.) .

In the present invention, the filling water contains 0.01 ~ 0.3% (w / v) shell powder and 0.1 ~ 1.0% (w / v) fermented lactic acid bacteria powder.

In the present invention, the filling water is seawater mixed with 100% of seawater or a 2: 1 ratio of seawater and fresh water.

The present invention also provides a method for enhancing the shelf life and functionality of oysters characterized by adding and packaging oysters to the filling water.

In the present invention, the oysters are added at 800 to 2500 g per 1 L of filling water.

The composition according to the present invention not only can effectively control pathogenic microorganisms and perishable microorganisms, but also enhances the sensory quality such as texture, appearance and flavor of oysters, thereby enhancing commerciality of oysters.

FIG. 1 shows the results of sensory evaluation at 4 ° C. according to the concentration of oyster shell powder added to the filling water.
FIG. 2 shows the results of sensory evaluation at 7.2 ° C. according to the concentration of the oyster shell powder added to the filling water.
FIG. 3 shows the results of sensory evaluation at 15 ° C according to the concentration of the oyster shell powder added to the filling water.
FIG. 4 is an explanatory diagram of a method for measuring microorganisms in packed water and oysters according to an embodiment of the present invention.

The present invention was made to confirm that storage stability and functionality of oysters can be improved by storing the oysters in the filling water containing the shell powder and the lactic acid bacteria fermentation powder.

In the present invention, shell water was added to seawater to prepare a filling water, and then the oyster was added to the oyster and stored at a constant temperature. The pH change, the number of general bacteria and the number of hygienic indicator bacteria were measured. As a result, when the shell powder and the fermented lactic acid bacteria were treated with the fermented powder of the lactic acid bacteria, the decrease in the pH was delayed, the increase in the number of general bacteria and hygienic indicator bacteria was suppressed, and the appearance, , Flavor, odor, and so on.

Accordingly, the present invention relates to an oyster filling water comprising a shell powder and a lactic acid bacteria fermentation powder from an aspect.

The shell powder is washed with fresh water to remove salt from shells such as petals, abalone, scallop, sheep, oyster, clam, lily, arbor, mussel and the like; Naturally drying step; Drying the hot wind material; Crushing; High-temperature plastic decomposition; 250 to 400mesh, and the shell powder contains ionized calcium.

In the present invention, the lactic acid bacteria may be selected from the group consisting of L. acidophilus, L. casei, L. gasseri, Lactobacillus delbrueckiligris , L. delbrueckii ssp bulgaricus, L. helveticus, L. fermentum, L. paracasei, L. plantarum, , such as Lactobacillus ruteri (L. reuteri), Lactobacillus ramno suspension (L. rhamnosus), Lactobacillus raised bariwooseu (L. salivarius), Lactobacillus brevis (L. brevis) Lactobacillus species; Lactococcus lactis ( L. lactis) and the like Lactococcus species; E. faecium, E. faecalis, and the like Such as Enterococcus (Enterococcus) species, Streptococcus Thermo filler's (S. thermophilus), Streptococcus lactis (S. lactis), Streptococcus faecalis (S. faecalis) Streptococcus (Streptococcus); Pediococcus species , such as P. pentosaceus and P. halophilus ; Pseudomonas spp. Lactobacillus lactis, Leu. Mesenteroides, and the like. Leuconostoc species, and the like, preferably Lactococcus lactis.

The fermented lactic acid bacteria powder is obtained by fermenting glucose with lactic acid bacteria and pulverizing it.

The shell powder and the fermented lactic acid bacteria powder may retard the pH decrease and inhibit the growth of general bacterial counts and hygienic indicator bacterial counts even when they are used alone, but a synergistic effect occurs when mixing shell powder and lactic acid bacteria.

Therefore, if the filling water contains both the shell powder and the lactic acid bacteria fermentation powder, the shell powder contains 0.01-0.3% (w / v) and the lactic acid bacteria fermentation powder contains 0.1-1.0% (w / v) desirable.

When the shell powder is less than 0.01% (w / v), the effect of delaying the pH decrease is insignificant. When the shell powder is more than 0.3% (w / v), the taste and aroma are deteriorated.

When the lactic acid bacteria fermented powder is less than 0.1% (w / v), there is a problem in inhibiting the growth of general bacterial counts and hygienic indicator bacterial counts, and even when exceeding 1.0% (w / v) none.

In the present invention, the filling water may be 100% of seawater or seawater mixed with 2: 1 ratio of seawater and fresh water. When the mixture of seawater and fresh water is mixed at a ratio of 2: 1, great.

In another aspect, the present invention relates to a method for improving the shelf life and functionality of an oyster, which comprises adding and packing oysters into the filling water.

The 500 g of the oyster is filled with 250 ml of filling water or 300 g of oyster, and 350 ml of filling water is added to the oyster. The filling amount of the filling water is preferably 1 L to 800 g. Adding more than 2000 g of oysters to 1 L of the filling water may cause problems in terms of storage and functionality.

[Example]

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for illustrating the present invention and that the scope of the present invention is not construed as being limited by these embodiments.

The Pacific oyster (Crassostrea gigas) used in this example was packed on the spot on the day in Daewon Food in Tongyeong, Gyeongsangnam-do and packed with 500g of oysters in 250ml of filling water (sea water and fresh water ratio 2: 1) And transported under ice conditions.

The oyster shell powder was calcined and pulverized at 1,800 ° C. The oyster shell powder (product name: ionized calcium TYPE IC-60) manufactured by BWIECO Co., Ltd. located in Gyujang, Busan was used. Lactococcus lactis powder Natural additives for foodstuffs sold by S & T Co., Ltd., located in Seongnam city, were used.

Experimental Example 1: Measurement of pH change according to concentration of oyster shell powder

The oyster shell powder was added to the 100% water of seawater by concentration and the pH change was measured at 4 ℃, 7.2 ℃ and 15 ℃ for 1 ~ 8 days and the results are shown in Tables 1 to 3.

For reference, 25 g of oyster and 75 mL of sterilized distilled water were homogenized in a homogenizer (Stomarcher® 400 circulator; Seward, Worthing, UK) at 230 rpm for 90 seconds.

storage duration pH blank 0.001% 0.005% 0.01% 0.05% 0.1% 0.5% One% Day 1 6.40 6.37 6.41 6.53 6.85 7.43 9.70 10.57 Day 3 6.29 6.59 6.29 6.39 6.49 6.58 8.52 9.52 Day 4 6.40 6.39 6.24 6.48 6.59 6.60 7.19 9.21 Day 5 5.84 5.53 5.54 5.63 5.52 5.38 6.14 7.59 Day 6 5.65 5.51 5.51 5.44 5.45 5.36 5.99 6.21 Day 7 5.20 5.26 5.16 5.20 5.16 5.58 5.75 5.59 Day 8 5.16 5.15 5.26 5.09 5.13 5.16 5.59 5.77

storage duration pH blank 0.001% 0.005% 0.01% 0.05% 0.1% 0.5% One% Day 1 6.40 6.37 6.41 6.53 6.85 7.43 9.70 10.57 Day 3 6.24 6.13 6.37 6.59 6.71 6.91 8.30 9.03 Day 4 5.29 5.54 5.91 6.02 5.58 5.76 5.86 8.58 Day 5 5.75 5.50 5.56 5.60 5.57 5.65 5.82 6.30 Day 6 5.73 5.62 5.60 5.35 5.40 5.53 5.58 6.08 Day 7 5.25 5.10 5.27 5.04 5.12 5.11 5.57 5.77 Day 8 5.24 5.12 5.17 5.06 5.07 5.11 5.52 5.65

storage duration pH blank 0.001% 0.005% 0.01% 0.05% 0.1% 0.5% One% Day 1 6.40 6.37 6.41 6.53 6.85 7.43 9.7 10.57 Day 3 6.34 6.44 6.04 6.04 6.48 6.48 7.12 8.92 Day 4 5.31 5.21 5.28 5.11 5.23 5.27 5.57 5.71 Day 5 5.37 5.30 5.37 5.24 5.24 5.27 5.68 5.76 Day 6 5.25 5.09 5.21 5.16 5.22 5.18 5.56 5.73 Day 7 4.35 4.32 4.49 4.49 4.78 5.03 4.97 5.14 Day 8 4.26 4.25 4.27 4.14 4.21 4.33 4.91 4.58

From Table 1 to 3, it was confirmed that the higher the concentration of the oyster shell powder was, the higher the pH was measured, but the pH was decreased by self-digestion of oysters over time.

From the 7th day of storage at 4 ℃ and 7.2 ℃, the pH of control was lowered to 5.5 or less, while the pH of the oysters fed with 0.5% and 1% of oyster shell powder was maintained above pH 5.5 until day 8.

The pH of the cysts fed with 0.5% and 1% oyster shell powder was maintained at pH 5.5 or higher until the 6th day, while the pH of control cysts stored at 15 ℃ decreased from the 4th day to less than 5.5.

Experimental Example 2: Sensory evaluation according to the concentration of oyster shell powder

The oyster shell powder was added to the 100% water of the seawater by concentration and the sensory evaluation was carried out at 4 ° C, 7.2 ° C and 15 ° C while being stored for 1 day to 8 days. The results are shown in FIGS. 1 to 3.

Eight panelists aged 20 to 30 years who were thoroughly familiar with the purpose and purpose of the test were selected for the sensory test. The sensory characteristics of the items such as appearance, incense, taste, texture, salty taste, salty taste, odor and overall preference were given higher scores.

From the results of Figs. 1 to 3, the results of the first sensory evaluation of the oyster (encapsulated oyster) stored at 4 ° C were satisfactory as a whole. The taste was generally good, but the preference for oysters added with 0.5% (w / v) and 1% (w / v) of oyster shell powder was lower.

On the 3rd and 4th day, the flavor was generally good in the case of oysters, but the oysters added with 0.5% and 1% of oyster shell powder showed a high discomfort to the flavor and the taste preference for the samples with high oyster shell powder fell.

As the time elapsed from the 10 point scaling method, the sample tended to have a stronger odor and a lower degree of hardness.

As a result, it was confirmed that the concentration of oyster shell powder was less than 0.5% (W / v) in terms of sensuality.

Example 1: Evaluation of storage stability of oyster shell powder + fermented lactic acid bacteria powder

(W / v), 0.1% (w / v) of oyster shell powder, 0.5% (w / v) of fermented lactic acid bacteria and 0.5% 500 g of oysters were placed in 250 mL of each filling water, and stored at 4 ° C for 5 days. The filling water, the oyster pH, the number of general bacteria and the change of hygienic indicator bacteria were measured, and the results are shown in Tables 4 and 5 .

The pH of oysters was measured by homogenizing 25 g of oysters and 75 mL of sterilized distilled water in a homogenizer (Stomarcher® 400 circulator; Seward, Worthing, UK) at a speed of 230 rpm for 90 seconds.

As shown in FIG. 4, in the case of filling water, 1 mL of the sample was taken and measured according to the method of Son et al., (Fish Aquat Sci 17, 197-201, 2014) Were homogenized and the numbers of general bacteria and hygienic indicator bacteria were measured according to the method reported by Son et al., (Fish Aquat Sci 17, 197-201, 2014).

Experimental analysis The statistical analysis of the obtained results was expressed by the mean ㅁ standard error for the samples and the analysis was performed by means of Duncan's multiple range test (P <0.05) (Steel and Torrie, 1980).

storage duration
(Work) pH Viable cell counts
( log CFU / mL ) Coliforms
( MPN / 100 mL ) Fecal Coliform  (MPN / 100 mL ) A B C D A B C D A B C D A B C D 0 6.32 ± 0.3 6.40 ± 0.6 6.38 ± 0.3 6.55 0.6 2.5 ± 0.4 2.6 ± 0.2 1.6 ± 0.2 1.3 ± 0.3 <1.8 <1.8 <1.8 <1.8 <1.8 <1.8 <1.8 <1.8 One 6.16 ± 0.3 6.23 ± 0.6 6.19 ± 0.3 6.28 ± 0.6 2.5 ± 0.4 2.3 ± 0.2 2.1 ± 0.2 2.4 ± 0.3 2.0 <1.8 <1.8 <1.8 <1.8 <1.8 <1.8 <1.8 2 6.12 ± 0.3 6.05 ± 0.6 6.06 ± 0.3 6.24 + - 0.6 2.3 ± 0.4 2.5 ± 0.2 2.3 ± 0.2 2.5 ± 0.3 7.8 4.0 4.0 2.0 <1.8 <1.8 <1.8 <1.8 3 5.84 ± 0.3 5.9 ± 0.6 5.86 ± 0.3 5.92 ± 0.6 2.3 ± 0.4 2.1 ± 0.2 2.3 ± 0.2 2.3 ± 0.3 9.1 6.8 4.5 4.5 <1.8 <1.8 <1.8 <1.8 4 5.54 ± 0.3 5.61 ± 0.6 5.55 ± 0.3 5.56 ± 0.6 3.1 ± 0.4 3.1 ± 0.2 4.5 ± 0.2 2.3 ± 0.3 13 8.2 6.8 7.8 <1.8 <1.8 <1.8 <1.8 5 5.33 ± 0.3 5.32 ± 0.6 5.32 ± 0.3 5.39 ± 0.6 3.5 ± 0.4 3.2 ± 0.2 4.3 ± 0.2 2.2 ± 0.3 18 18 18 11 <1.8 <1.8 <1.8 <1.8

A: Blank; B: 0.1% oyster shell powder (IOS); C: 0.5% lactic acid fermentation powder (LBF); D: 0.1% IOS + 0.5% LBF.

storage duration
(Work) pH Viable cell counts
( log CFU / g) Coliforms
( MPN / 100 g) Fecal Coliform  (MPN / 100 g) A B C D A B C D A B C D A B C D 0 6.32 ± 0.3 6.31 ± 0.7 6.32 ± 0.2 6.35 ± 0.2 3.0 ± 0.4 2.4 ± 0.2 2.5 ± 0.2 2.4 ± 0.2 <18 <18 <18 <18 <18 <18 <18 <18 One 6.18 ± 0.3 6.16 ± 0.7 6.15 ± 0.2 6.22 ± 0.2 3.1 ± 0.4 2.8 ± 0.2 3.1 ± 0.2 2.9 ± 0.2 20 <18 20 18 <18 <18 <18 <18 2 6.10 ± 0.3 6.17 ± 0.7 6.06 ± 0.2 6.18 ± 0.2 3.0 ± 0.4 3.1 ± 0.2 3.0 ± 0.2 2.6 ± 0.2 20 20 <18 <18 <18 <18 <18 <18 3 5.92 ± 0.3 6.03 ± 0.7 5.96 ± 0.2 6.05 ± 0.2 3.0 ± 0.4 3.1 ± 0.2 3.1 ± 0.2 2.5 ± 0.2 <18 40 <18 <18 <18 <18 <18 <18 4 5.56 ± 0.3 5.57 ± 0.7 5.81 ± 0.2 5.96 ± 0.2 3.2 ± 0.4 3.5 ± 0.2 3.5 ± 0.2 2.3 ± 0.2 61 45 40 18 <18 <18 <18 <18 5 5.42 ± 0.3 5.47 ± 0.7 5.75 ± 0.2 5.83 ± 0.2 5.2 ± 0.4 4.3 ± 0.2 4.8 ± 0.2 2.4 ± 0.2 220 120 190 61 <18 <18 <18 <18

A: Blank; B: 0.1% oyster shell powder (IOS); C: 0.5% lactic acid fermentation powder (LBF); D: 0.1% IOS + 0.5% LBF.

As shown in Tables 4 and 5, the experimental group (D) in which 0.1% of oyster shell powder and 0.5% of lactic acid bacteria fermented powder were simultaneously added showed a pH maintenance effect Bacterial counts and hygiene indicators were found to be most effective in bacterial experiments.

In addition, the standards for the intake of oysters (fractional E. coli: 230 MPN / 100g or less), which is the food standard and standard for the Food and Drug Administration, are maintained in all samples, so there is no hygienic problem during storage for 5 days at 4 ℃ appear.

In the case of pH change, the pH of the fill water and oyster samples were higher than 6.3 at the 0th day of experiment. However, the pH gradually decreased as the storage period was extended.

It is concluded that pH is suitable as an indicator of quality of oysters (Son et al., 2002). The pH of the oysters is lower than that of the oysters. , Kor J Fish Aquat Sci 47, 495-500, 2014). In these reports, oysters were judged to be "very good" at pH 6.3, "good" at 6.2-5.9, "off" at pH 5.8, "musty" at pH 5.7-5.5 and "sour" or "putrid" do.

In this regard, in the control group, the pH was lowered to 5.8 or less after 3 days of storage, but the pH of the experimental group to which 0.1% oyster shell powder and 0.5% lactic acid fermentation powder were simultaneously added was maintained at pH 5.8 or higher I could confirm.

In conclusion, when 0.1% oyster shell powder and 0.5% lactic acid fermentation powder were added simultaneously, the storage period was prolonged for at least 2 days compared to the control.

Example 2: Sensory evaluation of oyster shell powder + fermented lactic acid bacteria powder

(W / v), 0.1% (w / v) of oyster shell powder, 0.5% (w / v) of fermented lactic acid bacteria and 0.5% 500 g of oysters were placed in 250 mL of each filling water, and the resultant was subjected to sensory test while being stored at 4 캜 for 5 days. The results are shown in Table 6.

Eight panelists aged 20 to 30 years who were thoroughly familiar with the purpose and purpose of the test were selected for the sensory test. The sensory characteristics of the items such as appearance, incense, taste, texture, salty taste, salty taste, odor and overall preference were given higher scores.

Storage period (days) Exterior incense flavor Texture Salty taste Bad taste Odor Comprehensive preference 0 A 9.5 ± 0.3 7.6 ± 0.8 7.6 ± 0.5 8.1 ± 0.3 4.4 ± 0.3 4.9 ± 0.6 1.6 ± 0.1 7.9 ± 0.4 B 9.1 ± 0.3 7.4 ± 0.8 7.0 ± 0.5 8.1 ± 0.3 3.9 ± 0.3 4.3 ± 0.6 1.6 ± 0.1 7.5 ± 0.4 C 9.6 ± 0.3 9.0 ± 0.8 8.1 ± 0.5 8.5 ± 0.3 4.0 ± 0.3 3.5 ± 0.6 1.7 ± 0.1 8.0 ± 0.4 D 9.8 ± 0.3 8.9 ± 0.8 7.9 ± 0.5 8.6 ± 0.3 4.5 ± 0.3 4.3 ± 0.6 1.6 ± 0.1 7.1 ± 0.4 One A 8.1 ± 0.4 8.0 ± 0.3 7.4 ± 0.4 7.6 ± 0.1 4.6 ± 0.3 5.0 ± 0.4 2.7 ± 0.2 7.0 ± 0.6 B 8.9 ± 0.4 8.6 ± 0.3 7.9 ± 0.4 7.9 ± 0.1 4.3 ± 0.3 4.4 ± 0.4 2.3 ± 0.2 6.1 ± 0.6 C 8.9 ± 0.4 8.7 ± 0.3 8.0 ± 0.4 7.7 ± 0.1 5.0 ± 0.3 4.1 ± 0.4 2.4 ± 0.2 7.6 ± 0.6 D 8.4 ± 0.4 8.3 ± 0.3 7.1 ± 0.4 7.7 ± 0.1 4.3 ± 0.3 4.7 ± 0.4 2.4 ± 0.2 6.7 ± 0.6 2 A 7.7 ± 0.5 7.3 ± 0.3 6.1 ± 0.5 7.1 ± 0.1 5.0 ± 0.4 6.9 ± 0.5 2.9 ± 0.1 5.7 ± 0.3 B 6.7 ± 0.5 7.4 ± 0.3 6.3 ± 0.5 7.0 ± 0.1 4.4 ± 0.4 5.9 ± 0.5 2.9 ± 0.1 6.3 ± 0.3 C 7.3 ± 0.5 6.9 ± 0.3 6.7 ± 0.5 7.3 ± 0.1 4.3 ± 0.4 6.0 ± 0.5 3.1 ± 0.1 6.3 ± 0.3 D 6.6 ± 0.5 6.9 ± 0.3 5.4 ± 0.5 7.0 ± 0.1 4.1 ± 0.4 6.4 ± 0.5 2.9 ± 0.1 6.1 ± 0.3 3 A 6.6 ± 0.2 6.3 ± 0.4 5.1 ± 0.1 5.7 ± 0.3 4.3 ± 0.6 4.4 ± 0.2 2.4 ± 0.2 5.4 ± 0.2 B 6.5 ± 0.2 7.0 ± 0.4 5.2 ± 0.1 5.6 ± 0.3 5.3 ± 0.6 4.4 ± 0.2 2.7 ± 0.2 5.9 ± 0.2 C 6.7 ± 0.2 6.0 ± 0.4 5.0 ± 0.1 5.3 ± 0.3 4.1 ± 0.6 4.2 ± 0.2 2.7 ± 0.2 5.7 ± 0.2 D 6.3 ± 0.2 6.6 ± 0.4 5.1 ± 0.1 5.1 ± 0.3 5.1 ± 0.6 4.7 ± 0.2 2.4 ± 0.2 5.9 ± 0.2 4 A 5.4 ± 0.4 5.1 ± 0.3 5.0 ± 0.3 5.8 ± 0.6 3.3 ± 0.2 5.0 ± 0.5 3.1 ± 0.3 4.8 ± 0.3 B 5.8 ± 0.4 5.4 ± 0.3 5.0 ± 0.3 6.3 ± 0.6 3.5 ± 0.2 4.6 ± 0.5 2.8 ± 0.3 5.0 ± 0.3 C 4.9 ± 0.4 4.8 ± 0.3 4.5 ± 0.3 5.3 ± 0.6 3.1 ± 0.2 5.5 ± 0.5 3.5 ± 0.3 4.4 ± 0.3 D 5.4 ± 0.4 5.0 ± 0.3 4.5 ± 0.3 5.0 ± 0.6 3.3 ± 0.2 4.5 ± 0.5 3.0 ± 0.3 4.4 ± 0.3 5 A 3.7 ± 0.3 4.0 ± 0.2 4.1 ± 0.3 3.9 ± 0.4 3.9 ± 0.4 5.3 ± 0.3 3.7 ± 0.4 3.9 ± 0.3 B 3.3 ± 0.3 4.0 ± 0.2 4.0 ± 0.3 3.4 ± 0.4 3.6 ± 0.4 5.4 ± 0.3 3.4 ± 0.4 3.4 ± 0.3 C 3.1 ± 0.3 3.7 ± 0.2 4.6 ± 0.3 4.0 ± 0.4 3.6 ± 0.4 5.1 ± 0.3 3.4 ± 0.4 3.9 ± 0.3 D 3.4 ± 0.3 4.1 ± 0.2 4.1 ± 0.3 4.3 ± 0.4 3.0 ± 0.4 4.7 ± 0.3 2.7 ± 0.4 3.9 ± 0.3

A: Blank; B: 0.1% oyster shell powder (IOS); C: 0.5% lactic acid fermentation powder (LBF); D: 0.1% IOS + 0.5% LBF.

As shown in Table 6, there was no significant difference in the sensory change of oyster shell powder and lactic acid bacteria fermented powder during storage of oyster shells compared to the control group. However, as the storage period increased, the sensory evaluation began to increase, and after 5 days of storage, sensory evaluation could not proceed due to extreme odor. Especially after 4 days of storage, the total preference was below 5.0 in all samples. These results suggest that the addition of oyster shell powder and fermented lactic acid bacteria powder to the baguet oysters can provide excellent preservation extension effect without affecting the sensory properties of oysters.

Example 3: Evaluation of storage stability of oyster shell powder + fermented lactic acid bacteria powder

300 g of oysters were placed in 350 mL of water containing 0.1% (w / v) of oyster shell powder and 0.5% (w / v) of fermented lactic acid bacteria, and stored at 4 ° C. for 5 days. The changes in the hygienic indicator bacteria were measured, respectively, and the results are shown in Tables 7 and 8. At this time, the filling water which had not been treated with anything was used as a control.

Filling number storage duration
(Work) pH Viable cell counts Coliforms Fecal Coliform (log CFU / g) (MPN / 100 mL) (MPN / 100 mL) Control Example 3 Control Example 3 Control Example 3 Control Example 3 0 6.32 ± 0.01 6.34 ± 0.01 3.36 ± 0.01 3.65 ± 0.01 7.8 6.8 <18 <18 One 6.24 + 0.02 6.26 ± 0.01 3.18 ± 0.02 3.12 ± 0.01 79 2.9 <18 <18 2 6.11 + - 0.01 6.15 ± 0.01 3.4 ± 0.01 3.17 ± 0.02 250 4.5 <18 <18 3 6.01 ± 0.01 6.10 ± 0.01 3.29 ± 0.01 3.27 ± 0.01 160 130 <18 <18 4 5.88 ± 0.01 5.95 ± 0.01 3.22 ± 0.01 3.7 ± 0.02 790 <1.8 <18 <18 5 5.69 ± 0.01 5.82 ± 0.01 3.51 + 0.02 3.4 ± 0.02 180 18 <18 <18

Oyster storage duration
(Work) pH Viable cell counts Coliforms Fecal Coliform (log CFU / g) (MPN / 100 mL) (MPN / 100 mL) Control Example 3 Control Example 3 Control Example 3 Control Example 3 0 6.32 ± 0.01 6.34 ± 0.01 3.36 ± 0.01 3.65 ± 0.01 18 56 <18 <18 One 6.24 + 0.02 6.26 ± 0.01 3.18 ± 0.02 3.12 ± 0.01 470 18 <18 <18 2 6.11 + - 0.01 6.15 ± 0.01 3.4 ±
0.01 3.17 ± 0.02 18 18 <18 <18 3 6.01 ± 0.01 6.10 ± 0.01 3.29 ± 0.01 3.27 ± 0.01 170 20 <18 <18 4 5.88 ± 0.01 5.95 ± 0.01 3.22 ± 0.01 3.7 ±
0.02 18 <18 <18 <18 5 5.69 ± 0.01 5.82 ± 0.01 3.51 + 0.02 3.4 ±
0.02 220 120 <18 <18

As shown in Tables 7 and 8, the addition of 0.1% oyster shell powder and 0.5% lactic acid fermentation powder at the same time resulted in a pH maintenance effect in the filling water and oyster, and a decrease in the number of bacteria and hygienic indicator bacteria More effective.

Compared with Tables 4 and 5 in which 500 g of oysters were stored in 250 ml of water for filling, 300 g of oysters were stored in 350 ml of water for filling, and the pH maintenance effect and microorganism growth inhibition effect were better.

Example 4: Evaluation of storage stability of oyster shell powder + fermented lactic acid bacteria powder

300 g of oysters were added to 350 ml of the water containing 0.1% (w / v) of oyster shell powder and 0.5% (w / v) of fermented lactic acid bacteria powder, and the resultant was stored at 4 ° C for 5 days. Respectively. At this time, the filling water which had not been treated with anything was used as a control.

storage duration
(Work) Exterior incense flavor Texture Salty taste Bad taste Odor bitter Comprehensive preference 0 Control 7.8 4.7 5.7 6 5.2 6.3 3.1 2.3 5.6 Example 4 8.3 5.2 6.2 6.5 5.2 5 2.8 3.8 6.4 One Control 6.4 4.4 6 5.8 5 6.3 4.1 3.8 5.7 Example 4 7.3 5 6.2 6.3 5 5.2 3.8 4 5.9 2 Control 6 4.3 6.4 5.7 5 6.9 4.8 3.5 5.2 Example 4 7.5 5.3 6.7 6 5 5.9 4.2 3.8 5.6 3 Control 5.6 4.6 5.8 5.7 4.3 6.9 4.5 2.9 4.9 Example 4 6.6 6 6 5.6 4.5 5.5 4.2 3 5.3 4 Control 5.5 4.5 4.7 5.3 4.6 7.1 3.8 3 4.9 Example 4 6.2 6.1 4.9 5.3 4.6 5.5 3.1 3.5 5.4 5 Control 5.2 5 4.5 5.1 4.8 5.4 3.4 3.5 4.4 Example 4 5.14 6.4 4.8 5.5 4.2 4.7 2.8 4.1 4.8

As shown in Table 9, there was no significant difference in the sensory changes of oyster shell powder and lactic acid bacteria fermented powder during storage of oysters, compared with the control group.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereto will be. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (7)

, Which contains 0.01 ~ 0.3% (w / v) of shell powder and 0.1 ~ 1.0% (w / v) of fermented lactic acid bacteria powder.
[Claim 2] The oyster filling water according to claim 1, wherein the shell powder is selected from the group consisting of petals, abalone, scallop, sheep, oyster, clam, lily, mussel and mussel.
The method of claim 1, wherein the lactic acid bacterium is selected from the group consisting of Lactobacillus sp., Lactococcus sp., Enterococcus sp., Streptococcus sp., Pediococcus sp. And Leuconostoc sp.). &Lt; Desc / Clms Page number 12 &gt;
delete The biofilling water according to claim 1, wherein the filling water is seawater mixed with 100% of seawater or a 2: 1 ratio of seawater and fresh water.
A method for improving the shelf life and functional properties of oysters, which comprises adding and packing oysters into the filling water of any one of claims 1, 2, 3, and 5.
[7] The method according to claim 6, wherein the oysters are supplemented with 800 to 2,500 g / L of filling water.
KR1020150066747A 2015-05-13 2015-05-13 Packing Water of Oyster and Method for Improving Self-life and Sensory Properties of Oyster Using the Packing Water KR101742657B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020150066747A KR101742657B1 (en) 2015-05-13 2015-05-13 Packing Water of Oyster and Method for Improving Self-life and Sensory Properties of Oyster Using the Packing Water

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020150066747A KR101742657B1 (en) 2015-05-13 2015-05-13 Packing Water of Oyster and Method for Improving Self-life and Sensory Properties of Oyster Using the Packing Water

Publications (2)

Publication Number Publication Date
KR20160133779A KR20160133779A (en) 2016-11-23
KR101742657B1 true KR101742657B1 (en) 2017-06-02

Family

ID=57541390

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020150066747A KR101742657B1 (en) 2015-05-13 2015-05-13 Packing Water of Oyster and Method for Improving Self-life and Sensory Properties of Oyster Using the Packing Water

Country Status (1)

Country Link
KR (1) KR101742657B1 (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100191190B1 (en) * 1991-12-16 1999-06-15 이찌로 이시지마 Bactericide and method of retaining freshness of food
US20110195152A1 (en) * 2002-01-08 2011-08-11 Ware Douglas R Compositions And Methods For Reducing The Pathogen Content Of Meat Or Meat Products

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100191190B1 (en) * 1991-12-16 1999-06-15 이찌로 이시지마 Bactericide and method of retaining freshness of food
US20110195152A1 (en) * 2002-01-08 2011-08-11 Ware Douglas R Compositions And Methods For Reducing The Pathogen Content Of Meat Or Meat Products

Also Published As

Publication number Publication date
KR20160133779A (en) 2016-11-23

Similar Documents

Publication Publication Date Title
TWI468513B (en) Lactic acid bacteria fermentation products and fermented milk foods
JP5114770B2 (en) Novel lactic acid bacteria and method for producing fermented foods using the lactic acid bacteria
ES2343576T3 (en) METHOD FOR DECREASING THE CONTENT OF PATHOGEN ORGANISMS PRESENT IN FOOD PRODUCTS.
Choi et al. The effect of oyster shell powder on the extension of the shelf-life of Kimchi
CN108118011A (en) A kind of instant pickle preparation method of less salt
Irkin et al. Applications of probiotic bacteria to the vegetable pickle products
Ajibola et al. Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health
KR101806130B1 (en) Antimicrobial and antioxidant composition comprising active components from fermented powder of lactic acid bacteria and herb extract for meat products
Neffe-Skocińska et al. Probiotic microorganisms in dry fermented meat products
Muzaddadi et al. An accelerated process for fermented fish (seedal) production in Northeast region of India
JP2005192553A (en) NEW LACTIC ACID BACTERIUM EXHIBITING GOOD GROWTH AT LOW TEMPERATURE, HIGHLY PRODUCING NISIN, EXCELLENT IN GLUCIDE ASSIMILATION ABILITY, AND PRODUCING gamma-AMINOBUTYRIC ACID, METHOD FOR HIGHLY PRODUCING THE gamma-AMINOBUTYRIC ACID, AND UTILIZATION THEREOF FOR TECHNIQUE OF PREVENTING SAPROGENICITY OF LIQUORS OR THE LIKE
CN101289647B (en) Pedicoccus acidilacticii strain, fermentation banger and method for preparing same
CN103667093A (en) Lactobacillus plantarum 929-2 strain having food preservative and fresh-keeping effect and application thereof
KR20120080479A (en) Preparation method of canned kimchi
KR102564916B1 (en) Seafood processing method
KR101742657B1 (en) Packing Water of Oyster and Method for Improving Self-life and Sensory Properties of Oyster Using the Packing Water
KR101742656B1 (en) Composition for Improving Self-life and Sensory Properties of Oyster and Tea bag for Producing Packing Water of Oyster
KR101433896B1 (en) Preparing Method of Kimchi with Improved Quality and Shelf-life Using Deep Ocean Water
Salama et al. Properties of novel ultra-filtrated soft cheese supplemented with sumac extract
Mao et al. Lactic acid bacteria and fermented fruits and vegetables
Kim et al. Application of omija (Schiandra chinensis) and plum (Prunus mume) extracts for the improvement of Kimchi quality
KR100571050B1 (en) Method for preparing fermented food using strain enhanced productivity of bacteriocin
KR101706842B1 (en) Bop-Sikhae and Manufacturing Method Thereof
CN103652995A (en) Probiotic bacteria chicken feet and preparation method thereof
Oh Influences of squid ink added to low salt fermented squid on its changes in lactic acid bacteria

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant