논문 상세보기
pp.127-135
This study evaluated the sensory characteristics of Pacific oysters, Magallana gigas shucked by high-pressure processing under various pressure – holding time conditions. Oysters harvested from Tongyeong and Yeosu aquaculture areas were subjected to seven high pressure processing (HPP) treatments consisting of combinations of 200, 220, and 240 MPa with holding times of 0, 60, 120, 180, 300, 420 and 600 seconds, using seawater as the pressure-transmitting medium. Manually shucked raw oysters were included as the control group. Sensory attributes, including color, shape, odor, salty taste, fishy taste, texture, and overall preference, were assessed by a trained sensory panel using a seven-point sensory scale. The results demonstrated that increases in pressure level and holding time generally led to a decline in several sensory quality parameters. In particular, treatments at 240 MPa or extended holding times resulted in decreased scores for color uniformity, odor acceptability, and texture firmness compared with the control. Conversely, oysters treated at 200 – 220 MPa with holding times up to 180 seconds showed sensory qualities comparable to manually shucked raw oysters. Among all conditions, treatment at 220 MPa for 180 seconds was considered an appropriate condition for maintaining sensory quality during high-pressure oyster shucking. Overall, these findings indicate that excessive HPP conditions may deteriorate the sensory properties of raw oysters whereas optimized moderate processing parameters can yield shucked oysters with sensory qualities comparable to manually processed products. This provides a scientific basis for determining appropriate industrial HPP conditions for oyster shucking applications.
재료 및 방법
굴 시료
압력 및 유지시간별 초고압 처리
초고압으로 박신한 생 굴의 관능평가
초고압 처리에 따른 생 굴의 관능평가 통계처리
결과 및 고찰
초고압 처리 조건에 따른 항목별 관능평가 점수
압력 및 유지시간에 따른 통계적 유의성 검정
수작업 대조구와 초고압 처리구 간의 비교(Tukey의 다중범위검정)
결 론
References
