• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.193-194
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• 2001

수산조미 건제품은 원료의 종류나 제품의 형태 및 가공방법에 따라 제품의 종류가 다양하다. 여기에는 생원료를 조미액에 침지하여 제조한 꽃포류와 자건(煮乾) 또는 배건(焙乾) 원료를 조미액에 침지하여 배건한 조미 건제품 등이 있다. 꽃포류는 지방함량이 적고 비교적 소형어를 원료로 하여 비가식부를 제거하고 조미액에 침지한 후 건조하여 만든다. (중략)

• Journal of Advanced Marine Engineering and Technology
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• v.34 no.4
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• pp.460-469
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• 2010

In spite of the global-class aquaculture and fishing technology of our country, the processing technologies are lags behind the other nations relatively. The processed marine products are mainly frozen foods, canned goods, salty food (fermented fish products), fish paste products (boiled fish paste), and we can see that the high-value dehydrated foods by drying are very few. These problems are considered to be caused directly by the lack of drying technologies. This paper is concerned to the experimental results of drying heat transfer characteristics for the green energy type vacuum dryer for the high quality sea foods production.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.5
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• pp.753-758
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• 1997

Dried alaska pollack is one of the representatives among dried marine fish and shellfish products in our country. This study was performed to obtain the basic data about the effect of drying method on the formation of N-nitrosamine and its precursor to ensure the safety of dried alaska pollack. The contents of nitrate and nitrite were detected 1.5 and <1.0 mg/kg in raw samples, and $3.0\~4.2,\;1.4\~2.7mg/kg$ in dried products, respectively. There was no significant change of betaine contents during drying while TMAO decreased, TMA and DMA increased in alaska pollack during d교ing. N-nitrosodimethylamine (NDMA) was only detected in alaska pollack and its dried products, and recovery from above samples spiked with $10{\mu}/kg$ for N-nitrosodipropylamine was $87.2\~107.4\%$. The levels of NDMA were found to be $2.8{\mu}/kg$ on an average in raw samples, but the levels of NDMA increased remarkably during drying of alaska pollack and its content in dried products was $8.7\~51.4{\mu}g/kg$. Regardless of drying methods, NDMA tend to increased in dried products, and its contents were 15.5 times higher in hot-air dried than raw samples, 9.0 times in sun dried and 4.4 times in freeze dried products. less NDMA was produced in the freeze dried products, so it is believed that freeze drying method is effective to decrease the NDMA levels in the dried products of alaska pollack.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.3_4
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• pp.87-91
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• 1973

This study was conducted to evaluate the sanitary quality of sun dried sea foods being distributed in the markets located in Busan city. Twenty one kinds of sun dried sea foods, 9 kinds of fish and shellfish, 5 kinds of mollusca and 7 kinds of seaweed were examined during the Period from September to December in 1970. For the evaluation of sanitary contents of sanitary indicative bacteria such as coliform group, fecal coliform, fecal streptococci and enterococci, and plate counts were determined. The results obtained were as follows: 1. Through out all the samples examined, the numbers of fecal streptococci and enterocccci were much greater than those of coliform group and fecal coliform. 2. Generally, the contents of enterococci exceeded MPN of 1,000 per 100 grams through all samples examined, while fecal coliform MPN'S were less than 18. 3. The median value of coliform group MPN was 78 and those of fecal streptococci MPN was 3,300 per 100 grams, The median value of the plate counts was $9.9\times10^4$ per gram, 4. Bacterial densities of the foods which had many chances to come into contact with hands were much higher than those of other foods which had not. 5. The bacterial contamination rate of seaweed was much lower than those of fish and shellfish. 6. No correlation between the numbers of sanitary indicative bacteria and plate counts was observed.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.134-135
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• 2001

우리 나라에서는 1990년부터 1999년까지 지난 10년간 생김(물김)을 매년 약 20만 톤 씩 생산하였고, 마른 김으로는 매년 약 70억매 (7천만속)를 생산하였다 (농림수산부, 1992-199 해양수산부, 1997∼2000). 김의 맛과 밀접한 관계가 있는 함질소 엑스성분에 관한 연구는 유리 아미노산 (Noda et al.,1975; Saito et 리.,1975; Tamano et al., 1992; Sakai and Kaishi. 2000), ATP관련 화합물 (Fujita and Hashimoto,1996; Fujii,1967; Ooyama et al., 1968; Araki et al.,1996) 등이 있다. (중략)

• Journal of Food Hygiene and Safety
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• v.36 no.3
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• pp.248-256
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• 2021

A total of 120 samples corresponding to 12 categories of dried processed fishery products distributed in Gyeonggi-do were examined for radioactivity contamination (¹³¹I, ¹³⁴Cs, ¹³⁷Cs) and heavy metals (lead, cadmium, arsenic, and mercury). One natural radioactive material, ⁴⁰K, was detected in all products, while the artificial radioactive materials ¹³¹I, ¹³⁴Cs and ¹³⁷Cs were not detected at above MDA (minimum detectable activity) values. The detection ranges of heavy metals converted by biological basis were found as follows: Pb (N.D.-0.332 mg/kg), Cd (N.D.-2.941 mg/kg), As (0.371-15.007 mg/kg), Hg (0.0005-0.0621 mg/kg). Heavy metals were detected within standard levels when there was an acceptable standard, but the arsenic content was high in most products, although none of the products had a permitted level of arsenic. In the case of dried processed fishery products, there are products that are consumed by restoring moisture to its original state, but there are also many products that are consumed directly in the dry state, so it will be necessary to set permitted levels for heavy metals considering this situation in the future. In addition, Japan has decided to release contaminated water from the Fukushima nuclear power plant into the ocean, so there is high public concern about radioactivity contamination of food, including fishery products. Therefore, continuous monitoring of various food items will be necessary to ease consumers' anxiety.

• Journal of Advanced Marine Engineering and Technology
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• v.34 no.4
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• pp.477-484
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• 2010

The majority of currently domestic dried sea foods is holding sanitary safety on storage and distribution, a structural problem to be in quality serious to sun drying. This paper the productive times and the on-site operation that production is fixed are easy, and it have reported the experimental results that carried out on development of a drying system toward field which can keep the highest quality and economy.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2002.10a
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• pp.122-123
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• 2002

소형 적색육어들은 칼슘, 필수아미노산 및 n-3계 고도불포화지방산 (DHA, EPA 등) 등이 풍부하고 각종 유용 비타민 및 정미성분 등을 함유하여 영양학적으로 우수하고 그 가공처리방법에 따라서 기호성을 부여해 줄 수 있는 잠재능을 보유하고 있다. 그 중 대표적인 것이 반건품, 염건품 및 염장품이다. 반건품은 건제품보다 수분함량이 많아 조직이 유연하고 독특한 texture를 겸비하고 있지만, 건제품에 비해 저장수명이 짧으며, 염건품은 식염첨가 후 건조를 통해 반검품의 단점인 저장성을 향상시켰으나, 원료의 독특한 풍미와 가공식품 자체의 천연적인 맛을 소비자에게 충족시키기에는 부족하다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.164-165
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• 2001

현재 우리나라에 서식하는 전복은 말전복(Haliotis gigantea), 까막전복(Haliotis discus), 참전복(Haliotis discus hannai), 시볼트전복(Haliotis sieboldii), 오분자기(Haliotis diversicolor superfexta), 둥근전복(Haliotis diversicolor diversicolor) 등 6종이 있고, 이 중 참전복은 가장 맛이 좋아 주로 날 것으로 또는 건제품 및 죽의 형태로 소비되는 고가의 중요한 연안 수산물이다. 특히, 전복은 식품학적 측면으로 볼 때, 오래 전부터 우리나라, 중국 및 일본 등지에서 상당히 귀하게 여기는 기능성 수산물이어서 시장 가치가 매우 높다고 할 수 있다. (중략)

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.1
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• pp.99-106
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• 1982

Vacuum-packed and seasoned-dried products of filefish, Navodon modestus, caught in large quantities in the coasts of Japan and Korea, were prepared tentatively and stored at $35^{\circ}C$ for $3\sim4$ months to test their keeping quality. Headed, eviscerated, ana skinned filefish were purchased from Tokyo central wholesale market and filleted. The fillets were seasoned with the seasoning powder prepared from sugar, sorbitol, salt, glutamate, 5'-ribonucleotide, and either beef flavor (Flava-Beef, Kyowa Hakko Kogyo Co. Ltd.), red pepper, or smoke flavor (Smok-EZ, Alpha Foods Co. Ltd.). After seasoning, the fillets were dried at $39\sim41^{\circ}C$ for several hours, vacuum-packed in the bag of plastic film, and cooked in water of $80^{\circ}C$ for 40 min. Two kinds of products different in moisture level were prepared : one containing moisture of $26\sim29\%$ and the other $40\sim46\%$. The moisture level, water activity, color value (L,a, and b values), texture, and viable counts of bacteria of these products were determined during storage at $35^{\circ}C$. From the results obtained, it became clear that the products could be preserved in good condition for $3\sim4$ months at $35^{\circ}C$, though they slightly decreased in the softness with decrease of moisture content and developed a pale brown during storage. Judging from organoleptic evaluation on the flavor, the products containing beef flavor as a seasoning was most desirable.