• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.4
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• pp.355-362
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• 1983

A vacuum-packed seasoned-dried product of sea mussel, Mytilus edulis, caught in the southern coasts of Korea, was prepared and stored at $35^{\circ}C$ for 70 days to test quality stability. Sea mussel, purchased from Jagalchi fish market in Busan, was steamed, shucked and eliminated byssus. The sea mussel meat was seasoned with the seasoning solution prepared with sugar, salt, sorbitol, glycerol, monosodium glutamate, 5'-ribonucleotide and smoke flavor (Smoke-EZ, Alpha Foods Co., Ltd.). After seasoning, the meat was dried at $52-58^{\circ}C$ for three hours, vacuum-packed in the laminated plastic film bag($14{\times}15cm$), and finally sterilized at $120^{\circ}C$ for 26 minutes in hot water circulating retort. The moisture, water activity, color value(L, a and b value), texture, TBA value and viable bacterial count of the products were determined during the period of storage at $35^{\circ}C$. From the results obtained, it became clear that the product could be preserved in a good quality for 70 days at $35^{\circ}C$, though a slight decrease in moisture content and development of a pale brown color was resulted. Judging from the sensory evaluation on flavor, the products containing smoke flavor were most desirable.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.4
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• pp.213-216
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• 1975

Yellow sea bream contains comparatively larger amount of fat among white muscle fishes, so that rancidity might easily occur during drying and storage. For the purpose of the protection of rancidity, the effect of some antioxidants was studied when yellow sea bream was sun-dried after dipping in the solutions and packed in PVC film$0.3mm\times12cm\times30cm $ for storage at room temperature. The inhibitory effect of additives was in order of Tenox-II, BHA, Sustane and NDGA, while EDTA, potassium sorbate, CTC and $\alpha-naphthylamine$ were ineffective. The results suggest that the treatment of $0.1\%$ Tenox-II solution and packing in PVC film is better condition to improve the quality of product and during drying and storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.368-372
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• 1984

This paper deals with a rapid method for determination of ATP and its related compounds in fish and shellfish products using high performance liquid chromatography(HPLC). The HPLC used is a HPLC/ALC-224 equiped with UV-spectrophotometer (254 nm) as detector and integrator (Yanagimoto system-1000). The column used is a stainless steel tubing ($30.0\;cm{\times}3.9\;mm\;i.d.$) packed with ${\mu}-Bon-dapak\;C_{18}$. A mixture of $1\%$ triethylamine-phosphoric acid(pH6.5) was used as an eluent and the flow rate of the eluent was controlled at 2 ml/min. For the separation of ATP and its related compounds, a standard mixture of ATP, ADP, AMP, IMP, inosine and hypoxanthine was subjected to HPLC under the above mentioned conditions. Six peaks were obtained with retention times within 20 min, and elution order were hypoxanthine, IMP, inosine, AMP, ADP and ATP. But 5'-IMP and 5'-GMP fractions were not separated by this method. In generally, IMP content in boiled-dried fish and shellfish products purchased from the market was comparatively higher than that of other nucleotides. Especially, boiled-dried big eye herring marked higher value in IMP content than other boiled-dried ones. Hypoxanthine and inosine were major components of ATP-related compounds in dried products and seasoned-dried ones. And IMP content in seasoned-dried products was higher than that of dried ones. This fact is suggested that a part of IMP in seasoned-dried ones was derived from flavoring matter (MSG, 5'-IMP and 5'-GMP) which is added during the seasoning treatment.

• Food Industry
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• s.219
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• pp.24-60
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• 2011

${\bigcirc}$ 본 업소는 수산물가공품(냉동어류, 냉동연체류, 조미가공품)을 생산하는 식품제조 가공업소로서 총 5명의 인원이 수산물가공품 8개 제품을 생산하여 매출액은(약 00원)이며 주로 집단급식소에 판매하고 있다. ${\bigcirc}$ 본 업소의 수산물가공품은 냉동생선 해동(또는 냉장생선 이용), 전처리(냉장제거 등) 이후 세척 후 급냉하여 포장하거나(냉동어류 및 냉동연체류) 가열 후 포장하여 급냉하는(조미가공품) 공정을 거쳐 생산된 제품으로 원료 취급과정에서의 오염이나 불충분한 가열, 교차오염 등으로 식중독균(병원성대장균, 황색포도상구균 등)과 원료 및 제조과정에서 이물(금속 등)이 혼입할수 있으며, ${\bigcirc}$ 이로 안한 주요클레임 발생사례는 최근 3년간 관계당국으로부터 대장균군 검출 3건, 소비자클레임 2건이 있었다. - 연도별 주요 클레임내용은 '08년도에는 대장균군 검출 3건, '09년도 냉동어류에서 날벌레 이물 검출 1건, '10년도에는 냉동연체류에서 철수세미 1건 이었다. ${\bigcirc}$ 이러한 위해발생을 사전에 예방하기 위해 중점관리해야 하는 공정은 세척공정(냉동어류 및 냉동연제류) 및 가열공정(조미가공품)으로 판단되며, 금속 등의 이물 혼입 또한 중점적으로 관리할 필요성이 있다. ${\bigcirc}$ 본 업소에서 생산하는 냉동어류 및 냉동연체류는 세척공정에서 세척시간과 세척수량, 원물량을 각각 설정하여 CCP 1로 관리하고 2시간마다 모니터링하고 있으며, ${\bigcirc}$ 조미가공품은 가열온도와 시간을 각각 설정하여 CCP 2로 관리하고 있으며, 품온이 $85^{\circ}C$이상 유지할수 있도록 2시간마다 모니터링하고 한계기준 이별여부를 기록하도록 하고 있다. ${\bigcirc}$ 또한 금속검출공정을 CCP 2로 관리하여 2mm${\varphi}$ 이상의 금속이물 혼입여부를 상시 확인하고 있으며, 금속검출기가 정상 작동여부를 4시간마다 모니터링하고 기록하도록 하고 있다. ${\bigcirc}$ 종합적인 공정 및 일반위생관리를 위해 개인위생 상태 냉동 냉장고 온도 확인 등 총 29개 항목에 대하여 정기적 점검(매일 17 주간 4 월간 4 분기 1, 연간 3)을 실시하고 있으며, ${\bigcirc}$ 따라서 지속적인 모니터링을 통해 미흡사항의 원인으로 파악하고 문제점 제거를 위해 체계적이고 지속적인 관리가 필요하다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.1
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• pp.72-78
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• 1997

The levels of reducing sugars, organic acids and fatty acids, known as precursors of major flavors induced from dried sellfish, were analyzed to investigate their behaviors during drying process. Free reducing sugar contents were markedly decreased in all samples by boiling, Its content in Blue mussel and Short-necked calm samples significantly decreased after drying process. Among the eight different organic acids from blue mussel, Short-necked calm and Pacific oyster samples, succinic acid in blue mussel and short-necked calm samples was measured with $74.9\%\;and\;67.4\%$, respectively. In the sample of Pacific oyster, succinic acid content was found to be $38.4\%$, but pyroglutamic acid content was the highest level with $41.6\%$. Contents of organic acids with exception succinic acid were significantly reduced in all three samples of sun-dried or hot-air dried. The content of succinic acid in the samples of sun-dried and hot-air dried pacific oyster reduced to $53.0\%\;and\;44.2\%$, respectively, but relatively small decrease $(29.0\%\;and\;10.0\%)$ was observed in sun-dried and hot-air dried short-necked calm samples, respectively. Content of polar lipid with the major fatty acids profile of C16:0, C16:1, C20:5 and C22:6 was consisted of $59.1\%,\;66.7\%\;and\;42.4\%$, respectively, in blue mussel, short-necked calm and pacific oyster samples and the content of polyene fatty acids was appeared to be $40.5\%,\;48.6\%\;and\;48.9\%$, respectively. Relatively high peroxide value in all boiled-dried products samples was found to be $41.64\~86.80\;meq/kg$ sample. Carbonyl value in boiled-dried products samples was found to be $15.55\~27.99\;meq/kg$, but its value in broiled products samples was significantly high level of $127.6\~136.5\;meq/kg$.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.132-133
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• 2000

남해안에서 주로 어획되는 멸치의 생산량은 대체로 년간 16만톤에서 25만톤 정도로, 타어종에 비해 생산량이 많은 주요연안어종이다. 멸치는 주로 건제품인 마른멸치 및 멸치젓갈과 같은 염신품으로 가공되는데, 이 중 마른멸치는 옛부터 우리나라에서 애용되어온 전통기호식품 중의 하나로 자건품(煮乾品) 총생산량의 90% 이상을 차지하고 있으며, 일기에 따라 다소 변동이 있으나 년간 15천톤에서 25천톤 정도 생산된다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.76-77
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• 2000

해조류는 우리 나라의 경우 예로부터 식용으로 사용하거나 호료 및 해조공업의 원료로서 널리 이용되어 왔는데 대부분 채취 형태 그대로 섭취하거나 염장품 또는 건제품의 형태로 이용되고 있어 생산량에 비하여 부가가치가 낮은 자원으로 인식되고 있으나 최근에 들어 해조류에 여러 가지 생리활성물질이 존재한다는 것이 알려지면서(조 등, 1995) 해조류를 건강식품 또는 새로운 식량자원으로 재평가하려는 경향이다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.132-133
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• 2001

돌김류에는 잇바디돌김 (미역김, Porphyra dentata), 둥근돌김 (P. suborbiculata), 긴잎돌김 (P. pseudolinearis), 모무늬돌김 (P. seriata) 등이 있다 (Kang and Ko, 1997). 김의 맛과 밀접한 관계가 있는 함질소엑스성분에 관한 연구는 유리아미노산 (Noda et al., 1975: Saito., 1975; Yoshie et al., 1993, Araki et al., 1996, 1997; Sakai and Kasai, 2000), ATP관련 화합물 (Fujii, 1967; Ooyama et al., 1968; Tashiro et al.,1983,1991; Araki et al.,1996) 등이 있다. (중략)

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.3
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• pp.247-258
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• 1994

A total of 31 commercial dried marine food products, consisting of 14 fishes, 2 shellfishes and 2 seaweeds species were analyzed for their contents of precusors of N-nitrosamine such as dimethylamine(DMA), trimethylamine(TMA), trimethylamine oxide (TMAO), betaine and nitrate and nitrite nitrogen as factors of N-nitrosamine formation. Carcinogenic N-nitrosamines were extracted by a steam distillation apparatus and were analyzed for their components using a gas chromatography-thermal energy analyzer. N-nitrosodimethylamine(NDMA) was confirmed by a gas chromatography-mass spectrometry. The contents of betaine nitrogen in samples were in the range of $5.2{\sim}373.8mg\%$ and were significantly higher than tertiary amines such as TMA and TMAO. DMA nitrogen in those samples was in the range of trace-31.2ppm and was high, in the dried shark(31.2ppm), alaska pollack($22.9{\sim}24.3ppm$) and octopus($17.9{\sim}18.4ppm$). In dried laver and sea mustard, however, amines were not detected at all. The levels of nitrate nitrogen in the dried marine samples ranged from zero to 16.8ppm and were high in the dried stingray(16.8ppm), alaska pollack(16.3ppm) and squid($2.2{\sim}12.4ppm$), but were less than 1.0 ppm in other samples. The levels of nitrite nitrogen were lower than those of nitrate nitrogen and it was not detected in dried sea cucumber, laver and sea mustard. Twenty eight of 31 samples contained NDMA($range=1.2{\sim}86.0ppb$), which was the only volatile N-nitroso compound found. The NDMA levels of dried stingray($2.8{\sim}86.0ppb$), alaska pollack($8.2{\sim}55.5ppb$), squid($3.3{\sim}53.2ppb$), yellow corvenia($45.9ppb$) and plain dried shrimp($15.4{\sim}17.9ppb$) were high. However, it was not detected in dried sea cucumber, laver and sea mustard. Samples, containing high levels of NDMA, also contained high nitrate and nitrite nitrogen. From above results, it can be concluded that nitrate and nitrite were major factors for the formation of NDMA in dried marine food products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.333-338
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• 1985

In this experiment, the contents of free amino acids, and nucleotides and their related compounds of dried cod products were analysed by amino acid autoanalyzer and HPLC. Proline, histidine, lysine and alanine were dominant amino acids in raw extracts, having $65.4\%$ of total free amino acid contents, but the contents of aspartic acid, serine, isoleucine and phenylalanine were low, and methionine, tyrosine and arginine were detected in trace amount. In free amino acid composition of dried products, abundant amino acids were glycine, histidine, lysine, proline and alanine. Such amino acid as aspartic acid, methionine, tyrosine and phenylalanine were poor. In extracts of storage sample, most free amino acids were increased in both sun dried products and hot air dried products, and glycine, histidine, lysine, proline and alanine were abundant amino acid, such amino acid as methionine, tyrosine and phenylalanine were poor. In raw cod, inosine and IMP were dominant contents which 18.5, $10.0{\mu}mole/g$ on dry base, respectively, but the contents of ATP, ADP, hypoxanthine and AMP were detected less than $3.2{\mu}mole/g$. ATP and ADP were decreased while IMP, inosine and hypoxanthine were increased during drying and storage of cod.