논문 상세보기
pp.382-389
By applying super-high pressure (150-250 MPa) to a sealed pressure vessel, it is possible to make oyster shucking machine that automatically opens two-sheet shellfish or oysters. Possibility of developing a shucking machine was confirmed by identifying the working pressure for meat of oysters produced in the southern coast and conducting sensory evaluation of meat oysters. As a result of confirming the shucked oysters under super-high pressure of 150 MPa in the pressure vessel, the number of type A with separated shells and well-separated meat was 22 and type B with both shells and internal meat and shells not separated. For the oysters that were treated at 175 MPa, there were 58 type As with shell separated and meat well separated and 42 type Bs without oyster shells and insides. When looking at the oysters shucked at 200 MPa in the pressure vessel, the number of type A was 86 and type B was 14 accounting for 86% of oysters with good marketability. As a result of shucking oysters by applying 250 MPa, 96% type A oysters and 4% type B oysters were obtained from the total specimen. The total specimen oyster weight used in the conducted experiment was 6 kg, the average oyster shell weight was 3.99 kg and the average oyster meat weight was 1.25 kg. Therefore, the fatness of oyster meat, which measures the added value of oysters, is 20.8%. Sensory evaluation was conducted on thinned oysters by hand and type A oysters shelled by machine with an operating pressure of 200 MPa. The hand-worked oyster sample scored 4.7 points only in salty taste, and scored 5.0 or higher in color, shape, smell, fishy taste, texture and preference.
재료 및 방법
굴 박신기계 시스템 레이아웃(layout)
초 고압력을 이용한 굴 박신기계 제작
시료 굴과 바지락, 홍합, 가리비 및 전복 등의 개체 분석
결과 및 고찰
작용 압력별 박신 전후의 해수온도 변화
압력에 따른 굴 박신율 변화
박신 가압력과 박신 패류들의 개체 수
박신 알굴의 관능평가
결 론
References
