This study evaluated the effects of high-pressure shucking on the compositional quality and microbiological characteristics of raw oysters (Magallana gigas) in comparison with conventional hand shucking, and examined heavy metal contents in the pressure-transmitting seawater used during processing. Oysters collected from Tongyeong and Yeosu were treated at 200-240 MPa for 0-600 seconds. One-way ANOVA showed significant differences among treatment groups in moisture, crude fat, and crude protein contents whereas Dunnett’s test indicated that most high-pressure-treated oysters were not significantly different from hand-shucked controls. Initial total viable counts ranged from 2.77 to 3.46 log CFU/g and increased to 7.95-9.23 log CFU/g after 14 days of storage, generally remaining similar to or lower than the control. Coliform counts decreased under several pressure-time conditions, and Escherichia coli and Vibrio parahaemolyticus were not detected. Although Cu, Zn, Ni, and Fe increased in the process seawater, Cd and Hg were not detected.

서 론
재료 및 방법
    생 굴 시료 및 초고압 처리
    초고압으로 박신한 생 굴의 영양에 관한 화학적 분석
    초고압으로 박신한 생 굴의 미생물 분석
    해수 시료 및 초고압 처리
    초고압 박신 시 압력전달매체를 해수로 하는 경우 해수내 유독성 분석
결 과
    초고압 처리에 따른 수분, 조지방, 조단백 함량
    초고압 처리에 따른 총 생균수
    초고압 처리에 따른 대장균군, 대장균 및 장염비브리오균
    초고압 처리에 따른 유독성
고 찰
결 론
References

• 민은비(전남대학교 수산과학과 학생) | Eun-Bi MIN (Student, Department of Fisheries Science, Chonnam National University, Yeosu 59626, Korea)
• 황두진(전남대학교 해양생산관리학과 교수) | Doo-Jin HWANG (Professor, Department of Marine Production Management, Chonnam National University, Yeosu 59626, Korea) Corresponding author