Sensory evaluation of shucking pressure, pressure holding time, seeding method, difference in full shucking rate in the aquaculture area and shucking oyster was performed using an ultra-high pressure oyster shucking machine. The reaching time for each target pressure is 2.2-2.4 MPa/sec in the range of 180 MPa to 240 MPa. had a rate of pressure rise. There was a difference of 0.5-1.7℃ in the range of 24-27℃ in the seawater temperature before and after the pressure treatment inside the pressure vessel, but there was no specific increase or decrease in seawater temperature. When only the shucking pressure is increased without the pressure holding time, the critical shucking pressure at which the oyster shell is opened and the flesh is peeled in the range of 200 to 220 MPa. When the critical shucking pressure is reached, the oyster sample in the closed vessel is expected to be shucked by about 40%. If there is no pressure holding time when judged only by full shucking, an increase in pressure of about 1.5 MPa is required to further shuck 3% of the oyster population. The oyster samples cultivated in the south coast of Korea were subject to full shucking under the conditions of 220 MPa shucking pressure and two minutes (120 seconds) of pressure holding time, and the difference in the pressure of the oysters according to the oyster seeding method and the farming area was minute. Finally, the condition of 220 MPa of shucking pressure and three minutes of pressure holding time was the best at 1.52 when the result of the sensory evaluation performed manually was set to 1.0. Next was 1.4 under the conditions of 220 MPa of shucking pressure and one minute of pressure holding time (60 seconds), and 1.3 under the condition of 220 MPa and two minutes of pressure holding time (120 seconds). Therefore, it is considered that the most desirable shucking conditions, considering the efficiency and sensory evaluation results, are the conditions of 220 MPa shucking pressure and two to three minutes of pressure holding time.

서 론
재료 및 방법
    시료 굴의 생물학적 특징
    굴 껍질 자동분리 기계 특성
    굴의 박신여부 평가 방법
    박신굴의 관능평가 방법
결과 및 고찰
    박신압력에 따른 박신율 변화
    압력 유지시간과 박신율 변화
    채묘방법에 따른 굴 박신율 변화
    양식 해역에 따른 굴 박신율 변화
    박신굴 생산량 평가
    박신굴의 관능평가 결과
결 론
사 사
References

• 김옥삼(전남대학교 조선해양공학과 교수) | Ok-sam KIM (Professor, Dept. Naval Architecture & Ocean Engineering, Chonnam National University, Yeosu 59626, Korea)
• 민은비(전남대학교 대학원 수산과학과 학생) | Eun-Bi MIN (Student Dept. Fisheries Science Graduate School, Chonnam National University, Yeosu 59626, Korea)
• 황두진(전남대학교 해양생산관리학과 교수) | Doo-jin HWANG (Professor, School of Marine Technology, Chonnam National University, Yeosu 59626, Korea) Corresponding author
• 유금범(유일산기 대표) | Geum-Bum YOO (Chairman, Yuil Industry Company, Tongyoung 53002, Korea)