• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1515-1521
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• 2004

As one of the research series for the industrialization of sikhae, this study was evaluated the taste compounds present in different temperature conditions, $5^{\circ}C$, $20^{\circ}C$ and alternating temperature (stored at $5^{\circ}C$ after 10 days fermentation at $20^{\circ}C$), respectively. The changes in proximate compositions were negligible but the amounts of total sugar decreased during fermentation. The pH of sikhae products except the product fermented at $5^{\circ}C$, decreased during fermentation and was maintained at the rage of 3.8~4.4 after 10 days. The values of acidity, VBN and amino-N gradually increased with fermentation times and with increasing temperature condition in all products. Three organic acids (lactic, citric and malic acid) were disclosed as key compounds affecting the sourness in Alaska pollack sikhae. The result of taste value revealed that 6 amino acids having sweet and umami taste (aspartic acid, glutamic acid, alanine and lysine) and bitter taste (valine and methionine) as major amino acids affecting the taste of sikhae products, and increased with fermentation times. Hypoxanthine was the main component in ATP related compounds. Amino-N was comprised more over 50% of the Ex-N in sikhae products, and followed by total creatinine-N, TMAO-N and TMA-N in that order.

• Proceedings of the Korean Aquaculture Society Conference
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• 2004.05a
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• pp.134-135
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• 2004

• Proceedings of the Korean Aquaculture Society Conference
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• 2004.05a
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• pp.97-98
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• 2004

• Proceedings of the Korean Aquaculture Society Conference
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• 2004.05a
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• pp.95-96
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• 2004

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2009.06a
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• pp.183-184
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• 2009

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.862-867
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• 1988

Myofibrillar proteins were prepared from cold(pollack, salmon) and warm current fish(shark), and their thermostabilities were compared. Thermodynamic data for inactivation of myofibrillar proteins, such as D-value, Kd-value, revealed that thermostability of myofibrillar proteins from warm current fish was higher than that from cold current fish.

• Journal of Food Hygiene and Safety
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• v.8 no.3
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• pp.135-140
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• 1993

Dried fishes such as dried pollack, dried sliced squid, dried white bait, dried anchoy) and dried cod used to cook Korean traditional foods were airpacked in polyethylene tube and irradiated with 7 kGy of gamma-ray source. The effect of gamma irradiation on microbial growth in dried fishes was investigated during storage at ambient temperature for 12 months. The total aerobic bacteria in the control group were contaminated by $3.9{\times}10^{3}\;cells/g$ in dried pollack, $5.6{\times}10^{5}\;cells/g$ in dried sliced squid, $1.2{\times}10^{5}\;cells/g$ in dried white bait, $1.2{\times}10^{4}\;cells/g$ in dried anchovy and $1.2{\times}10^{4}\;cells/g$ in dried cod and 7 kGy irradiation could eliminate the bacteria and also reduce aerobic bacterial load to 1~3 log cycle and no apparent growth of microorganisms occurred during storage. Molds in the control group were contaminated by $4.0{\times}10^{2}\;cells/g$ in dried pollack, $$1.3{\times}10^{2}\;cells/g$ in dried sliced squid, $2.5{\times}10^{2}\;cells/g$ in dried white bait, 90 cells/g in dried anchovy and $2.0{\times}10^{2}\;cells/g$ in dried cod, respectively. 7 kGy irradiation could sterilize the molds and the growth of molds of nonirradiated samples were slightly decreased during storage. Yeasts in the control group were contaminated by $1.4{\times}10^{3}\;cells/g$ in dried poUack, 75 cells/g in dried sliced squid, $1.1{\times}10^{3}\;cells/g$ in dried white bait, 50 cells/g in dried anchovy, $1.6{\times}10^{2}\;cells/g$ in dried cod, respectively and irradiation could sterilize the yeasts and growth of yeasts was slightly decreased in dried pollack and dried white bait but increased in order of dried anchovy, dried cod and dried sliced squid. Coliforms in all sample were sterilized by irradiation and its growth was decreased during storage except dried anchovy.

• Journal of Animal Science and Technology
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• v.50 no.4
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• pp.543-550
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• 2008

This study was conducted to determine the effect of different proportions of Alaska pollack surimi, chicken breast surimi and starch on textural properties of sausage. Sausage were manufactured such as Alaska pollack surimi(control), T1(90.91:0:9.09), T2(80:0:20), T3(62.5:37.5:0), T4(58.82:35.3:5.88), T5 (40:60:0) and T6(36.36:54.55:9.09) depending on different proportions of Alaska pollack surimi, chicken breast surimi and starch. Brittleness, breaking force and gel strength were significantly higher in T1 than the control(P<0.05), and breaking force, gel strength and folding test were significantly higher but sensory evaluation was significantly lower in T2 than the control(P<0.05). Breaking force, gel strength and jelly strength were significantly higher in T3 and T4 than the control(P<0.05). Gel characteristics and sensory scores were significantly higher but texture properties were significantly lower in T5 and T6 than the control(P<0.05). The T3 and T4 had similar textural and sensory properties in the surimi- sausage compared to the control. Therefore, the results of this study indicated that textural properties of sausage can be acceptable when chicken breast surimi replaced Alaska pollack up to 35%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1373-1385
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• 2017

The purpose of this study was to optimize the formulation for fish-meat noodles added with farmed olive flounder (Paralichthys olivaceus) using response surface methodology. Fish-meat (surimi) from P. olivaceus was prepared by a traditional washing process. Independent variables were Alaska pollack, fish-meat from P. olivaceus, and starch, whereas dependent variables were whiteness and texture. The results for whiteness and texture produced very significant values for whiteness (P<0.001), strength (P<0.001), hardness (P<0.05), breaking force (P<0.001), chewiness (P<0.001), brittleness (P<0.001), extensibility force (P<0.001), and extensibility distance (P<0.05). The optimal formula for fish-meat noodle was addition of 72.00 g Alaska pollack, 11.59 g P. olivaceus, and 15.86 g starch. Experimental values of whiteness, strength, hardness, breaking force, chewiness, brittleness, extensibility force, and extensibility distance under optimal conditions were $59.01{\pm}0.53$, $708.22{\pm}54.12g/cm^2$, $1,390.07{\pm}67.70g/cm^2$, $3,622.77{\pm}92.52g$, $2,686.94{\pm}103.22g$, $278,578.31{\pm}10,150.22g$, $52.22{\pm}2.97g$, $24.14{\pm}3.55mm$, respectively.

• Journal of Animal Science and Technology
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• v.49 no.3
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• pp.395-404
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• 2007

This study was carried out to compare the physico-chemical and sensory characteristics of surimi manufactured by four different materials. We prepared surimi from alaska pollack, as the control, by washing method. The different treatments of surimi were manufactured by pH 11.0 adjustments with barren hen breast meat(T1), commercial mechanically deboned chicken meat(MDCM)-S. Co. (T2)and MDCM- J. Co.(T3). Whiteness, cohesiveness and overall acceptability were significantly higher but gumminess, chewiness and gel characteristics were significantly lower in control than other surimi samples(P<0.05). Lightness, brittleness, deformation, jelly strength and flavor were higher but texture properties and folding test of T1 were lower than those of other treatments(P<0.05). Texture properties, shear force and gel characteristics were higher, while deformation and acceptability of T2 were lower than those of other treatments(P<0.05). On the other hand, cohesiveness was higher, and lightness and whiteness were lower in T3 than those of other treatments(P<0.05). Correlation coefficients(>0.9) among texture properties and gel characteristics was positive, while negative among surface surimi colors(P<0.05). The content of crude protein, cohesiveness and gel characteristics indicated that the acceptable surimi can be made is replaced barren hen breast meat and MDCM.