• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.324-329
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• 1982

Processing conditions of fish steaks and the effect of soybean protein on quality during frozen storage were investigated. Added to the fish meat were 1.0% of table salt, 0.5% of sodium bicarbonate, 0.2% of polyphosphate, 0.2% of monosodium glutamate, 2.0% of sugar, 0.2% of red pepper powder, 0.2% of white pepper powder, 0.2% of garlic powder and 0.2% of nutmeg. The mixture was minced with stone mortar and then stored at $-3^{\circ}\;to\;-5^{\circ}C$ for two days prior to frozen storage. The beneficial effects of adding soybean protein(5%) to the fish steaks were the control of color change, free drip, oxidative rancidity and in texture that exhibited the improvement of quality. The quality of frozen mackerel steaks, by sensory evaluation, was not inferior to that of hamburger on the market.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.111-115
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• 2009

In this study we analysed for peanuts in processed foods using an enzyme-linked fluorescent immunoassay (ELFA), and compared the results with labeled ingredients. Crude peanut protein (CPP) was immunized into rabbits to produce specific antibodies(Ab). A sandwich ELFA was established using anti-CPP Ab and Ab-horseradish peroxidase (HRP) conjugate. The cross-reactivities of the Ab toward CPP, peanuts, almonds, soybeans, and walnuts were 100, 9.8, $1.1{\times}10^{-2},\;4.4{\times}10^{-3}$, and 0%, respectively. The samples included 19 items consisting of biscuits, snacks, chocolates, and so on. The results from the sandwich ELFA showed that peanuts were contained in 7 of the processed food items, among which, 5 items were labeled as having peanuts present but 2 items were not. One of the 2 items that was peanut-detected but unlabeled was a biscuit labeled to contain almonds and assayed to contain $2.1{\times}10^{-3}%$ peanuts, which might have been due to the weak cross-reactivity of the Ab toward almonds. The other item was a snack labeled to contain soybeans and assayed to contain 0.098% peanuts, which might have been due to peanut cross-contamination during processing, since the crossreactivity of the Ab toward soybeans was very weak. These results suggest that ELFA is a good tool to detect peanuts in processed foods, and allergens in certain processed foods should be labeled correctly.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.327-333
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• 1993

The processing conditions and quality of sardine surimi were examined: Raw sardine meat was separated, washed in 0.2% $NaHCO_3$ and 0.15% NaCl solution, and then dewatered by centrifuge. The dewatered sardine meat was chopped, mixed with 20% emulsion curd (soybean protein : water : refined sardine oil=1:5:2.6), 4% sorbitol, 4% sucrose, 0.2% polyphosphate and 0.1% sodium erythorbate by stone mortar. The mixed sardine meat was frozen with contact freezer, packed in carton box and then stored at $-25{\pm}2^{\circ}C$. The moisture, crude protein and lipid contents of the sardine surimi product was 73.3%, 15.0% and 6.9%, respectively. Fatty acid composition of product consisted of 28.8% of saturates, 24.3% of monoenes and 47.7% of polyenes and the major fatty acids were 16:0, 20:5, 18:1, 22:6 and 16:1. The results of changes in POV, TBA value, fatty acids, texture and sensory score of products during frozen storage showed that lipid oxidation and freeze denaturation of product could be retarded, and flavor enhanced by addition 20% emulsion curd and 0.1% sodium erythorbate. In an attempt to apply sardine surimi in producing surimi-based product, it was concluded that pollack surimi could be substituted with sardine surimi up to 40% without showing any significant changes in texture and taste of surimi-based product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.355-362
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• 1989

For the effective utilization of mackerel as a food sauce, the processing conditions of the frozen seasoned mackerel meat and the changes in taste compounds during its frozen storage were investigated. To prepare the frozen seasoned mackerel meat, the mackerel was headed, gutted manually, washed with tap water and deboned with the meat seperator. Then it was mixed with additives such as emulsion curd(32.1%, w/w), table salt(0.5%, w/w), sugar(2.0%, w/w), sodium bicarbonate(0.4%, w/w), polyphosphate(0.2%, w/w), monosodium glutamate(0.2%, w/w), onion powder(0.3%, w/w), garlic powder(0.1%, w/w), ginger powder(0.1%, w/w), soybean protein(3.0%, w/w) and sodium erythorbate(0.1%, w/w). This seasoned fish meat was frozen with contact freezer, packed In a carton box, and then stored at $-25^{\circ}C$. The moisture and lipid contents in the products were 70.8-71.7% and 10.9-11.3%, respectively. The taste compounds of the frozen seasoned mackerel meat were free amino acids(1625.0-1692.0mg/100g), nucleotides and their related compounds(316.6-366.8 mg/100g) as well as total creatinine(270.2-311.8 mg/100g), and small amount of betaine and TMAO. In free amino acids, the predominant ones were histidine, lysine, glutamic acid and arginine. It was supposed from the results that principal taste compounds of frozen seasoned mackerel meat were free amino acids, and that total creatinine, TMAO, TMA and betaine as well as nucleotides and their related compounds also played an assistant role.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.4
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• pp.374-381
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• 1983

With a view of improving the quality of sardine sausage, the processing conditions of sardine sausage used raw sardine as materials and the effects of adding soybean protein and smoke flavor on the quality of product were investigated. Optimal amounts of additives in processing sardine sausage were 1.5% of salt, 1.5% of sugar, 0.2% of monosodium glutamate, 0.2% of white pepper, 0.2% of garlic powder, 0.2% of nutmeg, 0.4% of beef extract, 0.05% of food color solution(10% mixture solution of Red 40 and Yellow 5) and 0.1~0.2% of smoke flavor(Smok-EZ, Alpha Foods Co., Ltd.) based on washed sardine meat. The results showed that the benificial effects of adding corn starch(5%), ${\alpha}$-starch(2%), soybean protein(3%) to the washed sardine meat were exhibited in the improvement of texture and acceptability.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.254-259
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• 1992

The processing conditions and food components of meaty textured sardine burgers were studied to develope a new form of burger, The separated sardine meat was chopped, mixed with 14.1% emulsion curd, 1.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.1% monosodium glutamate, 8.0% bread powder, 0.4% onion powder, 0.1% garlic powder, 0.1% ginger powder and 3.0% soybean protein by remodeled stone mortar. This seasoned sardine meat was fried in soybean oil $(165{\pm}2^{\circ}C,\;3min)$. The main fatty acids of sardine burger were palmitic acid, oletic, acid, linoleic acid, eicosapentaenoic acid and docosahexaenoic acid. Amino acid composition of sardine burger were mainly consisted of histidine, glutamic acid, leucine and lysine. The major taste compounds in the product were revealed nucleotides and their related compounds $(11.19{\sim}11.96\;{\mu}mole/g)$ such as IMP and free amino acids (1824.8 mg/100g) such as histidine, glutamic acid, leucine and lysine. Total creatinine, betaine and trimethylamine oxide were seemed to act an auxiliary role in taste of product.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.18 no.1
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• pp.203-210
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• 2018

Well-Bing Many consumer forms of natural foods that are not chemically processed due to heat are becoming popular. However, it is very difficult to find foods that do not contain chemical food additives in the modern. Also, there are many products that do not have proper marking of ingredients of chemical food additives or are omitted from marking. Based on the annual data on chemical food additive consumption in Korea, this paper will examine the occurrence of cancer, which is emerging by additives, through time series analysis and regression analysis, one of the big data analysis techniques. Of the total population.

• Journal of the Korean Professional Engineers Association
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• v.30 no.3
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• pp.24-29
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• 1997

최근 지구의 온난화 현상, 산성비 및 오존층 파괴라고 한 지구환경 문제가 큰 과제로 대두되면서 지구환경 보호를 배경으로한 CAFE 규제에 의한 자동차 경량화 움직임이 급속히 확대되고 있고, WTO출범과 함께 경제 전쟁시대에 돌입한 중소기업 분야도 경쟁, 개방화의 물결이 가속화되면서 고기능화, 고부가 가치화 등의 전문기술로 경쟁하지 않으면 안되게 되어 있다 특히 자동차 부품이외에 광학 부품, Computer, OA 전자 산업기기 등의 모든 분야에 응용되고 있는 경량 금속인 Al 합금(비중 2.7) 소재도 실용 금속중 가장 가벼운 Mg합금(비중 1.7), Ti합 금 등의 초 경량금속으로 대체 할려고 하는 경향이 세계적으로 나타나고 있다. 한편 전기자동차, 대체 에너지차, 가스터빈차등의 저공해 차의 실용화 연구도 추진되어 왔지만 폭넓은 요구에 대응하지 못하고 있다. 따라서 이의 부품 및 제품에 사용되는 소재의 최 경량금속의 전환과 형상 가공 기술은 이 시대의 요청 사항이 되고 있다.

• The Microorganisms and Industry
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• v.19 no.1
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• pp.56-58
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• 1993

다른 산업과 마찬가지로 식품산업도 세계적인 추세인 자국의 기술보호주의와 무차별 시장 개방 압력 앞에서 존립하려면 우리의 기술을 자립화하는 외에는 방법이 없다. 효소공학, 발효공학, 탄수화물-단백질-지질공학 등 관련 학문의 발전을 통하여 생산성을 향상시키고, 천연원료를 이용한 식품소재를 개발하며, 제품을 다양화한다면 국제 경쟁력을 갖는 식품 산업이 될 수 있을 것이다. 세계 수요의 대부분을 미국과 일본의 몇개 회사에서 독과점적으로 생산되고 있는 지질소재 시장은 현재 약 4억불 정도로 추산되며 각국의 보건, 질병 예방에 대한 관심의 고조에 힘입어 5년 후에는 4배정도 신장할 것으로 예측된다. 우리나라가 상대적으로 우위에 있는 발효기술을 잘 이용하여 세계적으로 수요를 충족시키는 지질소재를 경제적으로 생산하면 세계 시장의 30% 정도는 확보할 수 있을 것이다. 올리고당의 생산기술 개발을 통하여는 국내 기반이 취약한 고도 분리, 정제 기술이 발전될 것이며 세계 대체감미료 시장에의 진출이 기대된다. 식이섬유의 경우 대두와 곡류 부산물의 가공기술 개발은 물론 공해방지기술의 개발도 기대된다.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.204-208
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• 1992

This study was carried out to develop a practical enzyme-linked immunosorbent assay(ELISA) for the determination of soy protein in processed meat products as a preliminary study. The titer of antiserum raised in rabbit by injection of SDS-treated whole buffer extract(WBE) from isolates soy protein(ISP) was above 1:10,000 in indirect ELISA. When the SDS concentration was higher than 0.03% the antibody-antigen reaction was inhibited significantly. However, the antibody-antigen reaction inhibition was not observed when the SDS concentration was less than 0.02%. The antibodies used in this experiment also reacted with renatured antigen after removing SDS by dialysis, though not better than with SDS-denatured antigen(immunogen). The calibration curve with $100\;{\mu}g/100\;ml$ of sensitivity was obtained in indirect competitive ELISA.