• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.731-737
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• 1992

The specific attributes of aroma quality of canned tuna meat were investigated before and during refrigerated storage. Fresh, cooked tuna, beefy and meaty flavor notes of canned tuna meat were changed to card-boardy(1 week storage), oxidized fat-like(2 weeks storage), fatty acid-like and heavy oxidized fat-like(3 weeks storage), and then moldy and painty(4 weeks storage) flavor notes during storage in refrigerator at $4^{\circ}C.$ More than 126 peaks of volatile compounds collected from canned tuna meat were separated on Carbowax 20M capillary column of gas chromatographic analysis. Of the peaks, 54 compounds were identified by mass spectral data, matching $I_E$ values, and sniffing the effluent of each peak from GC detector. The contents of many low molecular weight compounds eluted with early retention times were decreased, whereas some other new compounds eluted with longer retention time were formed during storage. The compounds increased up to 3 weeks of storage and then decreased at extended storage time(4 weeks) were 1-penten-3-ol, 3-penten-2-ol, heptanal, limonene, 1-pentanol, octanal, 1-hexanol, nonanal, 2-octanone, 2-nonanone, 1-heptanol, benzaldehytde and some methyl substituted benzenes. p-Thiocresol, 2-chlorophenol, and 2-heptylthiophene were formed after 4 weeks of storage, but not detected in fresh canned tuna. Therefore, these compounds could be used as indicators for the quality changes during refrigerated storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.608-616
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• 1996

To propose the use of skipjack processing by-product(SPB) as a food material, the optimal condition for the production of the SPB hydrolysate through enzyme treatment was obtained using RSM(Response Surface Methodology). Among eight pretenses test, Pretense $P^{TM}$ was screened primarily on the aspect of production cost and taste of the product. The extent of autolysis accompanied by endogenous enzyme in the SPB was almost negligible as compared with that of Protense $P^{TM}$ treatment. The derived model equation was within the satisfiable range as indicated by coefficient of $determination(R^2=0.9460)$ and lack of fit(p>0.1) values. From the results of RSM and ridge analysis, the conditions favoring the higllest degree of hydrolysis were: PH 7.2, $51^{\circ}C,$ reaction time of 3.94 hr, substrate concentration of 33.3%, and enzym $e_strate ratio of 0.48%.48%.8%.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.69-74
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• 1989

Trans fatty acids are formed during refining process of vegetable oils (deodorization), hydrogenation, the high temperature treatment of oils and rancidity. Trans fatty acids contents were measured in vegetable oils added to tuna, oyster and mussel Can by Glass Capillary Gas Chromatography. Also Acid Values, Peroxide Values, iodine Values and Saponification Values of vegetable oils added to Can were determined. The results were as follows; 1. Among vegetable oils added to Can, trans fatty acids isomer of cotton seed oil were mostly t,c-18:2 and t,c,c-18:3. 2. Total average contents of trans fatty acids of soybean oil added to tuna Can (Ab) were shown the highest values among tuna (Aa, Ab), oyster, mussel (Cb) Cans. 3. All of oils added to Can had been keeping safe quality during 1 year or more with low Acid and Peroxide Values.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.595-602
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• 2007

This study was conducted to investigate on food component characteristics of seafood cooking drips (skipjack tuna cooking drip, octopus cooking drip and oyster cooking drip) as a source of functional seasoning. Heavy metal contents of seafood cooking drips were below food safety level. Among seafood cooking drips concentrated to 5 folds, the crude protein content was the highest (18.1%) in skipjack tuna cooking drip (SCD). The free amino acid content and taste value were higher in SCD than in other seafood cooking drips, and the major free amino acids were glutamic acid and aspartic acid. Total amino acid content of SCD was 16.2 g/100 mL and the major amino acids were glutamic acid (11.9%), proline (9.2%), glycine (9.1%) and histidine (11.5%). SCD in comparison with other seafood cooking drips showed the highest angiotensin I converting enzyme (ACE) inhibitory activity at $IC_{50}$ of 14.1 mg/mL. These results suggested that SCD could be used as a source of functional seasoning.

• 베이커리
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• no.4 s.381
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• pp.92-93
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• 2000

• 베이커리
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• no.12 s.401
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• pp.124-125
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• 2001

• Proceedings of the Korean Nutrition Society Conference
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• 1994.07a
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• pp.655-662
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• 1994

• Journal of Korea Fishing Vessel Association
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• v.28
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• pp.25-31
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• 1986

• Journal of Korea Fishing Vessel Association
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• v.42
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• pp.52-58
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• 1990

• Journal of Korea Fishing Vessel Association
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• v.4
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• pp.27-34
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• 1980