• Food Science and Preservation
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• v.23 no.5
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• pp.704-710
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• 2016

This study was conducted to investigate the antibacterial activities and sensory properties of a sauce containing tea extract and garlic vineger against raw fish. The sauce was evaluated antibacterial activity against Vibrio parahaemolyticus and Vibrio vulnificus which is considered as one of the major food borne pathogens. As a result, the sauce inhibited the growth of V. parahaemolyticus and V. vulnificus distinctly. In addition, the sauce with soy sauce and Kochujang showed the restricted growth of Vibrio parahaemolyticus and Vibrio vulnificus in sliced raw flatfish. Sensory evaluations were measured by 7-point hedonic scale using sliced raw flatfish with the sauce mixed with Kochujang and soy sauce. The score of texture in the sauce with Kochujang was significantly higher than that of regular Chokochujang (p<0.05). Moreover, total preference including appearance, texture, aroma and taste were significantly higher in the sauce with soy sauce than those of regular soy sauce (p<0.05). Consequently, the soy sauce with tea extract and garlic vinegar may enhance the satisfaction of consumer and antimicrobial activity that against V. parahaemolyticus and V. vulnificus, resulting in potential reduction the outbreaks of food borne pathogens.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.2
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• pp.150-163
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• 2006

A study on sliced raw fish consumption was conducted on 300 citizens of Busan (89 men and 192 women), attending high school and university, housekeepers and employees. A self-administered questionnaire was used to record the results. The results were as follows: 93 percent of the respondents appeared to like or not be reluctant to eating Maeun-Tang. Most of the panelists had eaten at a seafood restaurant. The taste of Maeun-Tang varied differently by the spicy fish soup recipe. 56 percent of the respondents appeared to want this dish to have a fiery taste. Therefore, 89 percent of the respondents appeared to desire Maun-Tang to have a standardized recipe. The qualities of four kinds of stock made of water (A recipe), anchovy added with sea tangle (B recipe), fish bone (C recipe) and vegetable (D recipe) were investigated by using sensory evaluation and instrumental analysis for amino acids and nucleotides. The C recipe score was 80.9${\pm}$15.9 and D, B recipe was $75.7{\pm}17.1$, $75.4{\pm}17.2$, respectively. The A recipe score was $61.8{\pm}22.8$. The Degree of smooth taste were D recipe >A recipe >B recipe>C recipe. The Degree of spicy taste were C recipe >B recipe >D recipe>A recipe. In sensory evaluation, the C recipe obtained the highest score for overall preference. However, no difference of extractive nitrogen content, nucleotide and amino acid contest were observed in the C recipe after cook of Maeun-Tang.

• Journal of the Korean Institute of Intelligent Systems
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• v.22 no.3
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• pp.294-299
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• 2012

This paper suggests a modeling technique for shape and volume prediction of fishes to cut them with identical weights for group meals. The measurement and prediction of frozen fishes for group meals are very difficult because they have a bending deformation occurring at frozen stage and a hollow by eliminating the internals. Besides there exist twinkles problem of surface caused by freeze and variable weights by moisture conditions. Therefore a complex estimation algorithm is necessary to predict the shape and volume prediction of fishes exactly. Hollow prediction, pattern classification and modeling for tails using neural network, integration based volume prediction algorithm are suggested and combined to solve those problems. In order to validate the proposed method, the experiments of 3-dimensional measurement, volume prediction and fish cutting for spanish mackerel, saury, and mackerel are executed. The cutting experiments for real fish are executed.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.5
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• pp.566-573
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• 2005

본 연구는 작은 생선은 뼈째로 먹을 수 있지만 큰 생선은 생선뼈를 거의 이용하지 못하여 생선의 맥에 포함되어 있는 무기질을 유효하게 이용할 목적으로 유기산을 첨가해서 생선뼈 스프를 만들었을 때, 유기산의 종류와 가열시간이 뼈로부터 용출되는 칼슘, 인 함량의 변화에 대하여 조사하였다. 생선뼈에 함유되어 있는 수분과 무기질 함량은 생선뼈의 종류에 따라 달랐고, 큰 생선의 맥일수록 수분 함량은 감소하는 경향이었다. 유기산을 첨가하여 12시간 가열했을 때 스프에 용출된 칼슘은 잿방어뼈에 구연산, 사과산을 첨가하였을 때가 $61.34\%$와 $60.50\%$로 가장 많았고, 인의 용출도 칼슘과 같은 경향이었다. 칼슘과 인의 용출량은 참치뼈에 $4\%$의 사과산을 첨가하여 12시간 가열했을 때에 573mg, 78mg으로 가장 높았다. 참치뼈 스프의 칼슘과 인의 비율은 대조군에서는 칼슘보다 인의 용출$(0.21\~0.35)$이 많았으나, 유기산을 첨가하였을 때는 칼슘의 용출$(0.98\~10.86)$이 많았다. 단백질과 총 유리아미노산의 용출은 대조군보다 유기산을 첨가하였을 때가 증가하였다.

• 프린팅코리아
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• s.23
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• pp.168-171
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• 2004

'Humamnism thru Digital' 디지털 세상이 목표로 하는 이상향의 모습이다. 그런데, 누구에게나 그런 건 아닌가보다. 얼마전 가벼운 웃음을 짓게 하며 인구에 회자된 하나의 TV광고를 떠올려보자. 광고는 저녁 무렵 퇴근 길에 남편이 시장에 들러 생선가게 앞에서 생선을 고르는 장면으로 시작한다. 이것 저것 고르다가 아내에게 핸드폰으로 전화해 생선을 보여주고 선택하게 한다. 옆에서 이를 지켜보던 생선가게 주인할머니가 의아스런 눈빛으로 손님을 바라보자, 손님이 설명해준다. '디지털 세상이잖아요' 그에 할머니, 갸우뚱하며 한마디 던지는데, "돼지털?" 이란다. 제대로 알아듣지 못한 것이다. 젊은 남편에게는 '디지털' 인 것이 할머니에겐 '돼지털'일 뿐이다. 모든 이에게 디지털은 아닌 것이다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.3
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• pp.214-218
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• 1985

A survey was made to determine seasonal variation of histamine, total volatile base and trimethylamine levels in a number of fresh fish and canned fish products as available through present distribution systems in Seoul area in order to assess potential danger of histamine poisoning related problems. Data obtained indicated that those products as available in present distribution systems should present no potential danger of histamine poisoning related problems.

• Food Science and Preservation
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• v.17 no.1
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• pp.117-122
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• 2010

We investigated the effect of rice particle size on the physicochemical properties of fish porridge. The pH of porridge did not differ with particle size. The redness, yellowness, and viscosity of fish porridge increased as particle size increased. The protein content of fish porridge was increased three-fold, compared with that of porridgethat did not contain fish. The total amino acid content of fish porridge was 1,610.5 mg/100 g and that of rice porridge 1,147.5 mg/100g. The Lysand Thr (these are limiting amino acids in rice) contents of fish porridge were greater than in rice porridge. In sensory evaluation tests, half-grain rice fish porridge obtained the highest scores. Based on these results, we would suggest that fish porridge made using half-grain rice has valuable physicochemical and nutritional properties.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.3
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• pp.91-96
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• 2014

TTI was applied to monitor the quality changes of fish displayed at a mock store. Chilled fishes were displayed with TTI on a styrofoam box filled with crushed ice. The ice was periodically refilled to maintain the fish freshness. The color of TTI and the qualities of mackerel and Alaska pollack were measured during displaying. VBN and Pseudomonas spp. were used as the quality factors of mackerel and Pollack, respectively. The spoilage time was regarded as when the factors reached their critical levels. The fishes were spoiled when the color of TTI reached an end-point. It was therefore found out that it is possible to predict the fish spoilage by observing the TTI color change.

• KOREAN POULTRY JOURNAL
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• v.42 no.1
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• pp.152-153
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• 2010

• Economic and Environmental Geology
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• v.38 no.5 s.174
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• pp.563-570
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• 2005

The purposes of this study are to examine a field test on heavy metal removal efficiency for AMD(Acid Mine Drainage) using fish bone and apatite, and to compare those results of the laboratory & the field tests. The duration of the field test was about one month and flow rates of AMD varied from 2.53 l/min to 12.8 l/min. From the result of the field test, removal efficiencies of apatite and those of fish bone are high for As, Fe, and Pb while those of fish born is higher than those of apatite far Al, Cd, Cu and Zn which are similar to the result of the previous laboratory test. In particular, average arsenic removal efficiency of apatite is higher$(84\%)$ than that of fish bone$(75\%)$ like the result of the previous laboratory test. In case of precipitates of phosphate compounds which are generated from chemical reaction between apatite/fish bone and AMD, those generated from apatite/AMD reactionform powder-shape while those created from fish bone/AMD reaction seem to be sludge. Therefore, apatite will be used as a precipitant for mine drainages having wide range of pH based on previous studies while fish bone will be applied as a precipitantfor AMD having lower PH and high concentration of heavy metals.