로우푸수하식 양식굴의 가공적성에 관한 실험을 하여 다음과 같은 결과를 얻었다. 1. 굴의 각내부피에 대한 연체부의 무게 또는 각내 부피에 대한 연체부의 부피의 측정값으로서 비만도를 측정하는 지표로 이용할 수 있다. 2. 육류분의 월별변화를 보면 수분과 지방은 대체로 역상관관계가 됐고, 단백질은 4월부터 약간감소하기 시작하여 7월에 급격히 감소하였다가 8월에 다시 급격하게 증가하나 9월부터 다시 점차 감소하는 경향을 나타내었다. 글리코겐은 4월부터 급격하게 감소하기 시작하여, $6~8$월에 최저값을 나타내고, 9월부터 다시 증가하였다. pH는 $6.0~6.2$로서 시간적으로 큰 변화는 찾아 볼 수 없이 거의 일정하였다. 회분은 $6~8$월에 약간 감소하는 경향이 있었다. 3. 비만도 및 육성분 분석결과로써 가공적성을 판정한다면 가공원료 채취적기는 12월말에서 다음에 5월까지라고 보아진다. 4. 중금속함량의 시기적변화범위를 보면 수은은 $0~0.019ppm$, 카드뮴은 $0.026~0.053ppm $, 구리는 $0.111~0.594ppm$ 남은 $0.061~0.581ppm로 $로서 가공원료로 안전하다고 볼 수 있다. 5. 생굴을 냉동하기 전에 플리인산나트륨을 $10\%$ 함유한 $5\%$ 식염수에 침지처리한 것은 해동시에 drip 유출방지핵과가 있었다. 6. $ Na_2EDTA$또는 BHA용액에서 침지처리하는 전처리 조작만으로서는 굴 보일드통조림의 황변을 방지할 수 없었다. 7. $2\%$염화마구네슘 용액은 살아 있는 굴의 개각활동을 촉진하는 효과가 있었다.
The estimation of the pre-processing condition of oyster is of great importance for distributors and processors. This study was attempted to establish the basic data for evaluating the processing suitability of oyster, which is the most important shellfish for domestic use and export. The data were analysed by measuring the condition index, chemical composition and heavy metal content of oysters. In order to eliminate the manual work that has to be done on a tightly closed oyster shell and avoid shrinkage in the oyster meat which is attendant on the steaming process, chemical means to open oyster were examined. finding the method of pretreatment of polyphosphate for frozen oysters were attempted to improve the product quality. The prevention of undesirable color change of the canned oyster meat is another problem to solve. The important results are as follows : 1. The ratio of meat volume and meat weight to the holding capacity by shells may be useful as an index to measure the condition index of oysters. 2. As a whole, monthly changes of moisture and fat content in oysters were reversely correlated. Protein content slightly decreased from April and rapidly decreased in July, and again rapidly increased in August but from September to November decreased slightly. In April, the content of glycogen was 4 percent. From this period to September, glycogen was rapidly decreased. From July to September, it was only 0. 7 to 1 percent but increased from October. There were little seasonal changes in pH value. The pH value of oyster meat was 6.0 to 6.2. The crude ash content was slightly decreased from June to August. 3. The range of monthly change of heavy metal content are as follows: Total mercury was 0 to 0.019 ppm, cadmium was 0.026 to 0.053 ppm, copper was 0.111 to 0.594 ppm, and lead_was 0.061 to 0.581 ppm. 4. By the results of condition index, chemical composition and heavy metal content of oysters, the suitable harvest season as raw materials for processing was the end of December to the end of May of next year. 5. The pretreatment of 10 percent polyphosphate in 5 percent salt solution of oyster meat appeared effective to reduce thawing drip during cold storage. 6. The pretreatment of $Na_2EDTA$ and BHA did not show the color prevention effect to the canned oyster meat during storage. 7. Magnesium chloride affected to open the valves of oysters.
