J Korean Soc Food Sci Nur eee 298), 1588~ 14062000) 88a S8es 29] SUSa aa ge eestor aes" sera 3 ‘ese Quality Characteristics of the Salt-Fermented Oysters in Olive Oil ‘Seok-Moo Kim', Chung-Sik Kong’, Jong-Tae Kim', Jeong-Koo Kang’, Nam-Woo Kim, Jeong-Bae Kim’ and Kwang-Soo Oh" ‘Division of Marine Bioscience + Institute of Marine Industry, Gyeongsang National University Tongyeong 650-160, Korea *Chung Food Co., Ltd, Gyeongnam 638-912, Korea Abstract © of salt—fermented seafoods, the salt-fermented oysters in olive oil (product SO) ed, and food components and quality characteristics of product SO were examined. The optimum processing condition for product SO is as follows. The raw oyster with no shell was washed off with 3% saline solution. Then dewatered, and dipped in the brine-salting solution made up with saturated saline solution and oyster sauce (2'1 v/v) mixture added 1% sodium erythorbic acid and 0.2% polyphosphate. After salt~fer— mentation it ripened by brine salting at 5:+1°C for 15 days. Then dried at 15°C for 4 hours with cool-air, and packed in No. 3B hexahedron type can. Finally, poured with olive oil and seamed it by double-seamer. The ‘moisture, crude protein, crude ash and volatile basic nitrogen contents of the product SO were 61.6%, 12.0%, 16.3% and 34.3 mg/100 g, respectively. In taste-active components of the product SO, total amount of free amino acids is 2,335.4 ma/100 g and it has increased by 50% overall during salt—fermentation 15 day. Taurine, glutamic acid, proline, glycine, alanine, B-alanine and lysine were detected as principal free amino acids. The contents of inorganic ions were rich in Na and K ion, while the amounts of nucleotide and its related compounds and other bases except betaine were small. From the results of this research, the product SO had a superior organoleptic qualities compared with conventional oyster product, and could be reserved in good conditions for storage 90 days at room temperature. Key words: oyster, Crassostrea gigas, salt-fermented seafood, olive oil, brine-salting, taste component Me 1141 4) EI HANSEN AE dol BE AEE A, FLEAS AVS SATS Ae HS ae a Fedele] veohg Aateletoh ay alah Mee V4} ABV HE AFG M2, SAVY SY SS AS AES FHM SSL WUE aslo ole elas} dw BAABE AALS) 1G) BS Ava BL SLOU, UE GAP] 60M Berto] FH] VRS —- UY 4 SF HRWHo AP AH So] FAA eh o1gen US # doles eel Ate aut, ah FA ERS SAME Bae ASS Bo] AS) AMS AZ SAE MISS) aldol she} — AAsIey) al RAVAG Pda VS SU HAE SH MSE ISVS LA VS hol Fapw gle A elzahsd hod Bebo] ARE) Helo} a7. gee, Oh Ae, WOVE AM IE SABES) Pol oh FOOL FASS AMLS PLAS Mv) Aas duct BAe) SF DE VALS AF RGAF — AYES) al RSA FA} ole] EASA gape} va Be EASA AA GE) ES GL EA — ASLAM, Shiaush Chai FE o}BaH7] AEA #SFLUI ATH SA] Ad A AFGE — AFEA EASA ABS ol ahaa}, ely KimCD aloo, MELE PGS ofc Geol AS SAL AEAE esl Zee se Zo] aoa 205 ARSE spa AS) Mo) ASM MW. EASA SS WHA Fe ade aiel une ‘Corresponding author, E-mail: kwangsoo@gshp.zsnu.ac kr Phone s40-3116, Fax: $2-55-640-3011EGE Wa Be SO 1399) oleh O19} AA BFS, Kim SUDE FEY 7Y BSE AG Depo) HSH Gols] DE SAS BH DE SsLe, Faroe) PES OS sal oS SUVALE SE UARE BESS RE AST OP HAS). 9149) BAY FS] Bol Bebe} zy] Sus) oA] 3a} heheh LF7} eb slo] 2} god, azo] 7) SABES AB EAC Ga, HES] Sel AM Got BA AH} AVES S, FHS] Hols} APS ad Se AES) plod ME VT 7191 FesIo] lal ea. SORE IY SI REAM LSS ATED of AG APE, SQ} Waa dale aang Gachovy fille] ELIS $426] 7s CPT SS EOS, 1S ES) ARABI Sol casio) Atah use, Ase SOE ae ENV VEE ALE PAL AHS Crassostrea gigas: AS, 8512 a; ME, 60206 m2 20084 19 BY TA SARE AA Patol Matto} beh Baga} ALS FIs} ABS APEC. late wus B21 71S ARMA FUE 3A VLA oheh a PARE ISAT Aah] Ee1E abe, Fa Fo Aah 2068) AVS AA HLTA VIS Ea UH EASESA (oyster sauce, WAH) EWA 1% soxium erythorbates} 0.2% polyphosphates #42 Biss $A SE RDE YT TE SECA UL RAGA AF CAA at SO BEAR a ALLE ES HE ARASH ESBS Aap AP 10025 g4 WADIA, Ae el at ade SPILL, AAD E PAY FETE ao} AZ C3) AME SOR AeA ETE ANE BB) HSE Fig, bh ech ‘eae Bt pH] BAL BUA] BALE AUS et HE ORS AE WAN, ZANE BAL Soxhlet, Hale HHL Ws] SPH, 2AMAL GES semi-micro Kjeldahl" 2.3. ast RUE DH AS Hol 10H] EEE 7hobo] BAL pit meter(Fisher basic, USAD2 472 8}ae. MWe o TBARS Sz ATA 7ALVBNDS Conway unit AMER oT SEY 16)2.2, TRA Thiobarbituric acid valued® AE Set VIG F Tarladgis SUNY FO71SHL2 SA ataleh Raw shelled oyster I Washing in 396 salt solution i Brine salting! Dry salting Viable cal cout (FUE) Sensory evalnton ( scale sco mane, Ema! NaCl 0% medium NaCl 2.5% medium Taste Odor Color ° c =a ~ 3.6" 34° ar so - 4 37 3g w c - 5 ar. as ag so - - a5" 35% ae c - - 38" 36% ar 2 so - 46. 38 43 ” c E a 38 36% 3g, so - - a6 aot ae Refer to the comment in Fig. 1. "Not detected. "Means (n-9) with the same alphabet in column are not signicantly diferent by Duncan's multiple range test (p<0.05) ‘Table 13. Comparison of sensory evaluation of salt—fermented oyster in olive oil product (SO), salt-fermented oyster, canned smoked-oyster in oil and anchovy fillet in olive oil on the market Sensory evaluation (5 seale score)” mee Texture ‘Taste Odor__—_—Color_ Overall acceptance Product SO" 39° ar ag ar 4a Salt-fermented oyster on the market 3 ar at 36° 4g Canned smoked oyster in oil on the market ast 3s ao 38" ap Anchovy fille in olive oil on the market 33" aa ae 3a" ag PRefer to the comment in Fig. 1 Means (0-9) with the same alphabet in column are not signicantly different by Duncan's multiple range test (p<0.05) JIBS GUS Bol ssa AEA OY ABT AME SOS ABSA, SEA SUS SEG D Ag MaRS Oo Be a 3H Table 136 Hebe. & Aa SOS Ae SAE 32 Ea SUF BAUA vate) eal, aaah ot ol AE SOe Ad Bas Gal ee EL AE 52, WAS Ae oie @ EASES Sa aS of} Fiche HE Wisk. Ue, BA SOE A a Sula} alata & 23} 24h, 2a SES A Sell] F490 BS Woh AEA WME AIASS vlad REE EM] USE FH Dale 2% sehdel welded We FAspw she Fo) Ae OES HE VELA, Peo AT Ae] resets A 2) FSA SEs VA Ease TAs 3, 1S9 AES, Aaa Des Be Sol lsh o} Asis EGE WE BS) WE age PH] 61.6%, LMA 120%, Tale] 16.36 LL WAALS 343 mg/100 golds, SobrlnAbs| he 11,4960 my/100 2.3 Asp, Glu, Pro, Gly, Cys, Leu, Phe B Lys Sel FA Pobtbolgteh. PIAS 1s In-99] 24" 7} SA-w, 2050-39} 226n-3 $9] DERE Sexes Wo] HESo] gate. DAES = Tau, Glu, Pro, Gly, Ala, B-Ala, Lys $9) fp2}o}ol Abs} betaine Na, Kel£9} Gabo] Bokeh. 7st WA TS HE BAL AL AVIA SAIS AH A, AAD $A] WADA HASNT ISS LOlFGz, AE 0] HES Vel Sale] Goble ALS yedeh a. a BAMES Fess EAVET E2G, Waa S Jab MAAS Soh ted SSS Utes 4, 7184] SoA RSS Salo] alatey, Zz a 1, EARAED. 2002, HEA AREER, DHE, Ak. p 158 17, 2, Lee EH, Chung SY, Kim SH, Ryu BY. Ha JH, On HG, Sung NJ, Yang ST. 1975, Suitability of shellfishs for processing J Korean Fish Soe 8: 90-100, 3. Lee EH, Cho SY, Chung SY. 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