Browse > Article
http://dx.doi.org/10.5657/KFAS.2022.0257

Development and Quality Characteristics of Hamburg Steak, Cooked Rice with Vegetables, and White Stew for Senior-Friendly Seafoods Using the Pacific Anchovy Engraulis japonicus  

Park, Sun Young (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Park, Si Hyeong (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Oh, Jae-Young (Food Safety and Processing Research Division, National Institute of Fisheries Science)
Jang, Mi-Soon (Food Safety and Processing Research Division, National Institute of Fisheries Science)
Kim, Jin-Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.55, no.3, 2022 , pp. 257-266 More about this Journal
Abstract
This study was conducted to prepare hamburg steak (HS), cooked rice with vegetables (CRV), and white stew (WS) using Pacific anchovies Engraulis japonicus with different physical and nutritional properties as senior-friendly seafoods (SFS) and investigate their quality characteristics. The hardness values of HS, CRV, and WS were 319.5×103, 20.4×103and 2.1×103 N/m2, respectively. The viscosity of the WS was 12,514 mPa·s. The nutritional properties of HS, CRV, and WS were 19.7, 6.2, and 7.5 g/100 g of protein, respectively; 12.50, 83.97, and 15.96 ㎍RAE/100 g vitamin A; 1.53, 1.51, and 0.35 ㎍/100 g vitamin D; 16.96, 2.82, and 4.13 mg/100 g vitamin C; 0.40, 0.07, and 0.19 mg/100 g riboflavin; 6.68, 0.34, and 2.30 mg NE/100 g niacin; 93.6, 35.4, and 82.1 mg/100 g Ca; 290.1, 103.9, and 158.6 mg/100 g K; and 0.11, 0.02, and 0.04 mg/100 g of dietary fiber. Escherichia coli was not detected in any of the products. These results suggest that HS be classified as step 1, CRV as step 2, and WS as step 3, according to the SFS standards of the KS. Overall, the nutritional and physical properties of the products were improved.
Keywords
Pacific anchovy; Cooked rice with vegetable; Hamburg steak; Senior-friendly foods; White stew;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Sato T and Takagi T. 2017. Proteolytic properties of crude extracts from internal organs in the Japanese anchovy (Engraulis japonicus). J Faculty Human Life Studies 4, 69-72.
2 Kang SI, Lee SG, Kim YJ, Kim MJ, Park SY, Heu MS and Kim JS. 2015. Sanitary characterization of commercial boiled-dried pacific herring Clupea pallasi and boiled-dried anchovy Engraulis japonicus and proposal of quality standards. Korean J Fish Aquat Sci 48, 604-613. https://doi.org/10.5657/KFAS.2015.0604.   DOI
3 KREI (Korea Rural Economic Institute). 2019. 2019 Food Supply Table. KREI Report, 1-203.
4 KS (Korean Industrial Standards). 2020. Seniors Friendly Foods (KS H 4897). Retrieved from https://standard.go.kr/KSCI/standardIntro/getStandardSearchView.do?menuId=919&topMenuId=502&upperMenuId=503&ksNo=KSH4897&tmprKsNo=KS_H_NEW_2017_1067&reformNo=02 on May 10, 2021.
5 MFDS (Ministry of Food and Drug Safety). 2021a. 2. Common Standard and Specification for General Foods. Retrieved from http://www.foodsafetykorea.go.kr/foodcode/01_02.jsp?idx=5 on Mar 13, 2021.
6 MFDS (Ministry of Food and Drug Safety). 2021b. Food Code. 8. General Analytical Method (salinity, mineral, vitamin A, vitamin B2, vitamin B3, vitamin C and vitamin D, dietary fiber, E. coli). Retrieved from https://www.foodsafetykorea.go.kr/foodcode/01_01.jsp on May 15, 2021.
7 KOSIS (Korean Statistical Information Service). 2022. Population Census, Elderly Population Ratio, Fisheries Statistics. Retrieved from http://kosis.kr/statisticsList/statisticsListIndex.do?menuId=M_01_01&vwcd=MT_ZTITLE&parmTabId=M_01_01#SelectStatsBoxDiv on Mar 5, 2022.
8 Kumolu-Johnson CA and Ndimele PE. 2011. A review on postharvest losses in artisanal fisheries of some African countries. J Fish Aquat Sci 6, 365-378. https://doi.org/10.3923/jfas.2011.365.378.   DOI
9 KDB (Korea Development Bank). 2020. Low Fertility and Aging Population Structure and the Need to Respond. Weekly KDB report 11, 1-3.
10 Kim BK, Chun YG, Lee SH and Park DJ. 2015. Emerging technology and institution of foods for the elderly. Korean J Food Cook Sci 48, 28-36. https://doi.org/10.23093/FSI.2015.48.3.28.   DOI
11 Kim KH. 2014. Concentration and risk assessment of heavy metal in mainly consumed fishes. M.S. Thesis, Gyeongsang National University, Tongyeong, Korea, 10-11.
12 Kim HS, Yang SK, Park CH, Han BW, Kang KT, Ji SG, Sye YE, Heu MS and Kim JS. 2005. Preparation of accelerated salt-fermented anchovy sauce added with shrimp byproducts. J Korean Soc Food Sci Nutr 34, 1265-1273. https://doi.org/10.3746/jkfn.2005.34.8.1265.   DOI
13 Kim JS and Kang SI. 2021. Fisheries Processing for Hands-on Workers. Soohaksa Co., Seoul, Korea, 418-420.
14 Kim JS, Kim HS and Heu MS. 2006. Introductory Foods. Hyoil Pub. Co., Seoul, Korea, 46.
15 Kris-Etherton PM, Harris WS and Appel LJ. 2002. Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Circulation 106, 2747-2757. https://doi.org/10.1161/01.CIR.0000038493.65177.94.   DOI
16 Lopetcharat K, Choi YJ and Park JW. 2007. Fish sauce products and manufacturing: A review. Food Rev Int 17, 65-88. https://doi.org/10.1081/FRI-100000515.   DOI
17 MOHW (Ministry of Health and Welfare). 2016. Dietary Reference Intakes for Koreans 2015. The Korean Nutrition Society, Seoul, Korea, 157-218.
18 MOHW (Ministry of Health and Welfare). 2020. Dietary Reference Intakes for Koreans 2020. The Korean Nutrition Society, Seoul, Korea,1-207.
19 Bligh EG and Dyer WJ. 1959. A rapid method of total lipid extraction and purification. Can J Biochem Physiol 37, 911-917. https://doi.org/10.1139/o59-099.   DOI
20 Citraresmi ADP and Wahyuni EE. 2018. Implementation of hazard analysis and critical control point (HACCP) in dried anchovy production process. Earth Environ Sci 131, 012021. https://doi.org/10.1088/1755-1315/131/1/012021.   DOI
21 Sarinah, Astuti O, Wahyuni S and Asnani. 2021. Study of product quality in the transportation of smoked anchovy in Buton Regency Southeast Sulawesi. Earth Environ Sci 782, 032085. https://doi.org/10.1088/1755-1315/782/3/032085.   DOI
22 Hasselberg AE, Nostbakken OJ, Aakre I, Madsen L, Atter A, Steiner-Asieduc M and Kjellevold M. 2022. Nutrient and contaminant exposure from smoked European anchovy (Engraulis encrasicolus): Implications for children's health in Ghana. Food Control 134, 108650. https://doi.org/10.1016/j.foodcont.2021.108650.   DOI
23 Hur SJ, Lee SY and Lee SJ. 2015. Effect of biopolymer encapsulation on the digestibility of lipid and cholesterol oxidation products in beef during in vitro human digestion. Food Chem 166, 254-260. https://doi.org/10.1016/j.foodchem.2014.06.009.   DOI
24 Jeong BY, Choi BD and Lee JS. 1998a. Proximate composition, cholesterol and a-tocopherol content in 72 species of Korean fish. Korean J Fish Aquat Sci 31, 160-167.
25 AOAC (Association of Official Agricultural Chemists). 2000. Official Methods of Analysis, 17th ed. AOAC, Washington D.C., U.S.A., 70-75.
26 Jeong BY, Choi BD, Moon SK and Lee JS. 1998b. Fatty acid composition of 72 species of Korean fish. J Fish Sci Tech 1, 129-146.
27 AOCS (American Oil Chemists' Society). 1990. Official method Ce 1b-89. In: Official Methods and Recommended Practice of the AOCS, 4th ed. AOCS, Champaign, IL, U.S.A., 10-20.
28 Shimoji K, Bakke M, Hungerford JM, DeWitt CAM and Kose S. 2019 Validation study of histamine test for the determination of histamine in selected fish products. J AOAC Int 102, 164-180. https://doi.org/10.5740/jaoacint.18-0177.   DOI
29 Zhou X, Qiu M, Zhao D, Lu F and Ding Y. 2016. Inhibitory effects of spices on biogenic amine accumulation during fish sauce fermentation. J Food Sci 81, 913-920. https://doi.org/10.1111/1750-3841.13255.   DOI
30 Abraha B, Samuel M, Mohammud A, Habte-Tsion HM, Admassu H and AI-Hajj NQM. 2017. A comparative study on quality of dried anchovy (Stelophorus heterolobus) using open sun rack and solar tent drying methods. Turkish J Fish Aquat Sci 17, 1107-1115. https://doi.org/10.4194/1303-2712-v17_6_04.   DOI