Food Component Characteristics of Cultured and Wild Oysters Crassostrea gigas and Ostrea denselamellos in Korea

Lee, Yeong-Man; Lee, So-Jeong; Kim, Seon-Geun; Hwang, Young-Sook; Jeong, Bo-Young; Oh, Kwang-Soo

doi:10.5657/kfas.2012.0586

Cited by 9 publications

(13 citation statements)

References 6 publications

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“…A number of studies have been done on cultural treatments to control fouling by measuring oyster survival and growth (Moroney & Walker ). But there are few studies (Ponis, Parisi, Le Coz, Robert, Zittelli & Tredici ; Lee, Lee, Kim, Hwang, Jeong & Oh ) on the effects of these culture methods on meat characteristics and the development of quantitative measures to identify and evaluate the quality of raw/live oyster meat.…”

Section: Introductionmentioning

confidence: 99%

Quantitative quality evaluation of Eastern oyster (Crassostrea virginica) cultured by two different methods

2016

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In order to evaluate the quality of oysters and whether a production method affects quality or not, a set of objective quantitative quality measures was developed. Eastern oysters (Crassostrea virginica) were cultured using two different treatments (never desiccated or desiccated daily with tidal exposure) and the meats were tested by textural, physico-chemical and chemical analyses over a 25-day cold storage period. Texture analyses parameters (cutting force and chewiness on oyster adductor muscles) were strongly correlated with storage time before the death of oysters and could be used as a quality indicator for oyster. Total volatile basic nitrogen (TVBN) could be used as freshness indicator for raw Eastern oysters, with the acceptability of 11 mg/100 g. Models for evaluating the quality of oysters were established that reflect the impact of a biofouling treatment on oyster's shelf life and texture attributes. The methods and quality indicators developed in this study were effective in evaluating the quality and freshness of Eastern oysters objectively, and could serve as routine quality check of oyster meat for the industry.

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Section: Introductionmentioning

confidence: 99%

Quantitative quality evaluation of Eastern oyster (Crassostrea virginica) cultured by two different methods

2016

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“…Meanwhile, applying heat pattern slightly improved the color quality of dried oyster meat, as demonstrated by higher L* (37.2 and 39.5, for 55 °C-10 h/ 45 °C-14 h and 65 °C-7 h/45 °C-17 h) and lower DE values (63.2 and 60.9, for 55 °C-10 h/45 °C-14 h and 65 °C-7 h/45 °C-17 h) observed in the dried samples compared to the oysters constantly heated in single temperatures using HPD and HAD. The low redness (a, wherein positive reading = red and negative reading = green) and yellowness (b, wherein positive reading = yellow and negative reading = blue) values found could be attributed to the planktons consumed by oysters (Lee et al, 2012), which gave them the slightly orange-brown color when dried.…”

Section: Resultsmentioning

confidence: 98%

“…This means that the smaller DE value, the closer the samples' color to each other. In this study, 100 was used as reference value for whiteness index, which is an essential quality index for oyster meat (Lee et al, 2012). Color measurements of dried oyster samples are presented in Table 2.…”

Section: Resultsmentioning

confidence: 99%

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Nutritional quality variation in dried Pacific Oyster (Crassostrea gigas) using hybrid-pump dryer under different heating treatment

Neri

Jung²,

Jang³

et al. 2021

Food Sci Biotechnol

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This study explored the potential of using hybrid pump dryer (HPD) to utilize overproduction in aquaculture of oysters, especially during winter. HPD-dried oysters maybe used as amendments for kimchi, a traditional Korean side dish, for possible nutrient source and flavor enhancer. Oysters were subjected to different heating treatments and evaluated for proximate composition, quality characteristics, and antioxidant activities. Lower lipid and higher glycogen content were observed in HPDdried oysters processed than the samples dried with hot air (HAD). HPD-dried oysters also exhibited lesser browning activity, better surface color, and higher antioxidant activities. Ash, protein, and water activity were slightly affected by heating treatment. VBN and TBARS were found to be higher in HAD-dried oysters, indicating faster spoilage. Applying heat pattern in drying resulted to improved quality characteristics and antioxidant activities and slower degradation of dried oyster products compared to their single-temperature-drying counterparts, especially those dried at high temperatures.

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“…, , , (Lee et al, 1990;Shiau and Chai, 1990;Lee, 1995;Oh, 1998; 개체동결 굴(Crassostrea gigas)을 이용한 레토르트파우치 굴국의 제조 및 품질특성 Park et al, 2000;Kim, 2003;Kong, 2004;Chung et al, 2006;Yoon et al, 2009;Kang et al, 2010;Lee et al, 2012;Hwang and Oh, 2013;Hwang et al, 2014;Hwang et al, 2015) , IQF IQF (Hwang et al, 2014), (Hwang et al, 2015) . IQF , , .…”

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Processing and Quality Characteristics of Retort Pouched Oyster Soup from IQF Oyster Crassostrea gigas

Hwang¹,

Cho²,

Hwang³

et al. 2016

Korean Journal of Fisheries and Aquatic Sciences

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To develop a value-added product from individually quick-frozen oysters Crassostrea gigas (IQFO), we prepared a retort pouched oyster soup (RPOS) from IQFOs and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPOS consisted of half-thawing and washing raw IQF oysters, blanching, adding them to the retort pouch along with other ingredients (base soup stock, IQF oyster extract, radish, bean sprouts, garlic, and red pepper), sealing, retort sterilization (120°, F0-value 10 min.), cooling, and packaging inspection. The moisture, crude protein, pH and salinity of the RPOS were 91.0%, 2.8%, 6.20 and 0.9%, respectively. The total amino acid content of the RPOS was 2,163.8 mg/100 g, and the main amino acids were glutamic acid, aspartic acid, leucine, proline, lysine and arginine. The primary inorganic ions were Na, K, S and Zn. In taste compounds, total free amino acid content was 313.4 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, hydroxyproline, aspartic acid, glycine, alanine, valine, lysine and arginine. This RPOS has good storage stability and organoleptic qualities compared with commercial retort pouched shellfish soup, and is suitable for commercialization as a value-added instant seafood soup.

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Food Component Characteristics of Cultured and Wild Oysters Crassostrea gigas and Ostrea denselamellos in Korea

Cited by 9 publications

References 6 publications

Quantitative quality evaluation of Eastern oyster (Crassostrea virginica) cultured by two different methods

Quantitative quality evaluation of Eastern oyster (Crassostrea virginica) cultured by two different methods

Nutritional quality variation in dried Pacific Oyster (Crassostrea gigas) using hybrid-pump dryer under different heating treatment

Processing and Quality Characteristics of Retort Pouched Oyster Soup from IQF Oyster Crassostrea gigas

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