• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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• pp.119-120
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• 2000

젓갈은 어패류의 육, 내장, 생식소 등에 식염을 가하여 부패를 억제하면서 자가 소화 및 미생물의 작용에 의하여 원료를 적당히 분해시켜 숙성시킨 제품으로 발효과정 중에서 생성된 유리 아미노산이나 저분자 펩타이드와 각종 방향성 성분에 의해 특유의 감칠맛과 풍미를 지니고 있다. 그러나 젓갈로 사용되고 있는 어류 중에서 특히 적색육 어류는 선도 저하와 더불어 증가된 Proteus morganii와 같은 세균에 의해서 생성된 decarboxylase의 탈탄산 반응에 의해 아미노산이 분해되어 유독 amine물질을 생성한다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.102-103
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• 2000

액젓은 어류, 패류, 어류의 내장 등에 소금을 가하여 부패균의 번식을 억제하고, 어패류 자체의 효소와 외부 미생물의 효소작용으로 육질을 분해시킨 후 걸러서 만든 독특한 맛과 풍미의 발효식품이다. 액젓은 숙성과정을 통하여 단백질이 폴리펩타이드 형태를 거쳐 다시 펩타이드에서 정미성분인 아미노산으로 분해되게 된다. 액젓의 주된 역할은 천연 조미의 역할이고 그 맛의 결정 요인은 저분자 질소화합물이라 할 수 있으나 핵산 관련 물질 중 맛의 주성분인 IMP는 숙성기간이 지남에 따라 분해되기 때문에 많은 영향은 미치지 않을 것으로 보여진다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.91-92
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• 2001

젓갈은 전통적인 저장발효식품으로 어패류의 육질, 내장 및 생식소 등을 원료로 하여 염장하였을 때 육자체에 함유된 자가소화효소와 젓갈 중의 미생물이 분비하는 효소작용에 의하여 원료 물질이 분해되면서 독특한 풍미를 갖게 된다(Park et al., 1996). 창란젓갈은 명태의 위와 창자를 원료로 하여 만든 젓갈로, 식염 함량이 8％이하의 저염양념젓갈의 형태로 제조되고 있으며 거의 전 과정이 정치 상태에서 진행되기 때문에 염장 및 숙성 시간이 오래 걸릴 뿐만 아니라 용기 상하간에 품질 편차가 커서 제품이 균일하지 못하다. (중략)

• Food Science and Preservation
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• v.18 no.6
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• pp.859-868
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• 2011

This study was conducted to determine the appropriate mixing ratio of Koji and rice Doenjang. Brown rice Doenjang (BR) was prepared with three different ratios of cooked soybean to brown rice Koji [1.5:1 (BR-1); 2:1 (BR-2); and 3:1 (BR-3)], and polished-rice Doenjang (PR) was prepared with cooked soybean and polished-rice Koji (2:1). The components related to the quality of Doenjang were analyzed during 60-day aging. No significant differences were found in the moisture and salt contents between the brown rice Doenjang and the polished-rice Doenjang. The pH, titratable acidity, and bacteria cells increased at 20-30 days aging time, and decreased thereafter. The reducing-sugar and ethyl alcohol contents, on the other hand, increased at 10-20 days previously. These analytical values of the physicochemical and microbiological characteristics increased with the increase in the percentage of koji in each Doenjang. The amino-nitrogen and free-amino-acid contents showed the highest levels in BR-1: 887.6 and $4047.0{\pm}1.5$ mg%, respectively. The ${\gamma}$-aminobutyric-acid (GABA) contents slightly increased with increasing aging time. In the color of Doenjang, the lightness and yellowness increased along with the aging time, but the redness decreased as the aging time increased. These results showed that BR-1 processed the fermentation the fastest compared with the others. Moreover, the reducing-sugar, ethanol, and free-amino-acid contents as palatable components increased rapidly until 30 days aging time.

• Korean Journal of Poultry Science
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• v.41 no.3
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• pp.151-157
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• 2014

Korean native chicken (KNC) is classified as five lines (grey, black, red, white, brown) based on the plumage colors. The KNC has superior meat quality and flavor compared with those of the commercial broilers, which can be explained by the high arachidonic acid contents. The current study was conducted to investigate arachidonic acid contents in five lines of KNC and used for the development of commercial KNC. Breast and thigh muscles from 597 F1 KNC birds were used in this study and linoleic (precursor of the arachidonic acid) and arachidonic acid contents were measured by the standard protocol. In addition, heritabilities and genetic correlations were estimated. As the results, arachidonic acid contents were significantly different among the KNC lines. Also, relatively high heritabilities (0.414~0.570) for arachidonic acid contents were estimated in both breast and thigh muscles. The estimated genetic correlation was negative between linoleic and arachidonic acids. This study indicated that selection of KNC is possible for improving meat flavor in relation to the arachidonic acid. Also, this study can be used for making breeding plans for commercial KNC in the future.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2001.11a
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• pp.80-82
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• 2001

This experiment was conducted to investigate the effects of Bamboo Vinegar Liquid(BVL) on performance and meat quality of broiler ducks for 5 weeks. One hundred broiler ducks were divided into 4 groups with S replicates per treatment. Dietary levels of food waste 0%, 1%, 2% and 4% were included in experimental diets. The growth performance and carcass weight of broiler duck fed BVL supplement diets were not significantly different(P>0.05) from the control birds. The lipid content was decreased(P<0.n) by addition of BVL 2% and 4%, whereas the protein was increased(P<0.05). The cholesterol content and TBA in breast meat were significantly(P<0.05) decreased by addition of BVL. palmitic acid of fatty acid composition were decreased by addition BVL 2% and 4% whereas linoleic acid was increased by addition of BVI. 2% and 4%. The odor, appearance and taste of sensory evaluation were improved by addition BVL 1% and 2%. The results of this study indicate that dietary supplemental BVL 1% and 2% may improve the meat quality of broiler ducks.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.524-528
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• 2020

The aim of this study was to enhance the use of wheat bran in lactic acid bacteria (LAB) fermentation. LAB fermentation of wheat bran and the flavor components and amino acids of fermentation products were analyzed using gas chromatography-mass spectrometry (GC/MS) and high-performance liquid chromatography (HPLC). The results showed that total flavor components increased by 93% and 73% in the animal-based LAB mixture (T2) and plant-based LAB mixture (T3), respectively, after fermentation. Among these components, 2,3-butanedione (diacetyl), known for its buttery flavor, was detected at concentrations of 18.44 ng/g (T2) and 16.95 ng/g (T3). Levels of hexanal and nonanal, which causes off-flavor components in wheat bran, dramatically decreased after T2 fermentation; similarly, levels of total free amino acids decreased by 37.6% (T2) and 36.7% (T3) after fermentation. This may explain why some components were bound to volatile compounds during LAB fermentation. These results suggest that LAB-fermented wheat bran is a potential value-added food material.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.21-29
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• 1988

This study was carried out to develop the powdered Katsuobushi (a kind of boiled, smoked, and dried fish product which is used for seasoning soup as it is.) using skipjack as a natural flavoring substance. The processing conditions of the powdered Katsuobushi and the changes of taste compounds during processing of the products were examined. In preparation of the powdered Katsuobushl, frozen skipjack was thawed, beheaded, gutted, filleted and then sliced to 1cm of thickness. The silted meats were boiled in skipjack extract for 20 minutes, and then it was smoked for, 3 times to $10\~12\%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked - dried meats were followed to be 50 mesh of particle size. The effect of slicing and boiling in skipjack meat extract on enhancing flavor and on preventing lipid oxidation of product during processing were observed. The moisture content and crude lipid content of the powdered Katsuobushi was in the range of 11 to $12\%$ and 4.3 to $4.8\%$, respectively. The taste compounds of the product were nucleotides and their related compounds, 1135.8mg/100g ; free amino acid and related compounds, 2210.2mg/100g ; non-volatile organic acids, 1148.0mg/100g ; and total creatinine. 592.1mg/100g on dry basis, and small amount of betaine and TMAO. The major elements of mineral in the product were found to be K, Mg, Na, and Ca. The content of IMP was 542.0mg/100g, and major free amino acids were found to be histidine, anserine, taurine, carnosine and alanine of which occupied to $83.6\%$ of total free amino acids. In non -volatile organic acids, major ones were lactic acid, succinic acid, pyroglutamic acid and $\alpha-ketoglutaric$ acid. From the results of the chemical experiments and sensory evaluation, we may conclude that the flavor of the product from present experiment is more desirable than that of conventional products although the processing time used were much shortened than that of conventional method, and it can be commercialized as a seasoning powder.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.221-226
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• 1990

Fish flesh of Alaska pollack containing 5% of corn starch were fermented with 8 strains of mold and monitoring of their flavor characteristics, acceptability, nucleotides and their related compounds, amino acid compositions were conducted. All strains were grown vigorously on fish flesh media and formed their characteristic spores with unique flavor by strains. Amino type nitrogen $(NH_2-N)$ content of fermented fish flesh (FFF) were 25-26 times higher than that of raw flesh and 6-15 times higher in extractable nitrogen (Ex-N) content . The strains which produce more ADP (Adenosine 5'-diphosphate) in FFF also showed much higher level of IMP (Inosine 5'-monophosphate) and GMP (Guanosine 5'-monophosphate) content than that of raw flesh. Amino acid composition were differ by strain but lysine was generally highest and arginine, glutamic acid, leucine and alanine in order In review of sensory evaluation , total content of nucleotides, $NH_2-N$, Ex-N and amino acid compositions, suitable strains for fish flesh fermentation were Aspergillus oryzae KFCC 11371, Asp. oryzae KFCC 32343, Penicillium roqueforti KFCC 11269 and Asp. quercinus.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 1997.06b
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• pp.11-12
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• 1997

니트로소디메틸아민이 발암성 물질이라는 것이 1954년 Barnes와 Magee에 의해 발견된 이래 이것이 지금까지 학자들에게 관심의 대상이 되고 있는 이유는 발암력이 강하여 극미량으로도 생체내에 암을 유발시킬 수 있을 뿐만 아니라, 대부분의 발암성 물질이 신체의 특정기관에 발암작용을 나타내는데 비해 이 물질은 신체의 여러 부위에 암을 유발시킬 수 있다는 점 그리고 이 물질이 햄, 소시지, 베이컨, 알코올음료, 김치 및 어류 가공품 등 어려 가지 식품에 널리 분포되어 있다는 사실 등을 들 수 있다. 니트로소 화합물은 구조로 보아 티트로소아민과 니트로소아미드로 구분되는데 전자는 제 2급 아연이 산화질소 유도체와 반응하여 생성된 니트로소 유도체이과 후자는 오소, 아미드 등이 치환된 니트로소 유도체로서 화학적인 성질이나 생물학적인 작용이 상이하다. 즉 니트로소아민은 식품에서 안정한 화합물인 반면에 대부분의 니트로소아미드는 불안정하다. 지금까지 연구된 바에 의하면 3백 여종의 니트로소 화합물에 대하여 동물실험을 행한 결과 발암성이 90% 이상 인정되었다. 식품 중 니트로소 화합물의 전구물질 중 질산염과 아질산염은 식품의 가공 저장 및 조리과정 중 니트로화의 된 전구물질인데 이는 육가공품의 색소고정, Cl. Botulinum에 의한 식중독 방지 및 풍미의 향상을 위하여 수 세기 동안 식품첨가제를 사용되어 왔으며, 유럽이나 미국 등지에서는 아직도 육가공품에 아질산염의 첨가가 논란의 대상이 되고 있다. 식품 중 니트로소 화합물에 대한 북유럽 식품 3천여 점을 분석한 결과 검출된 니트로소 화함물은 니트로소디메틸아민이 대부분이며 맥주에서 66%로 검출률이 가장 높았고 다음으로 염지육 및 치즈의 순 이었다. 조리한 일본산 해산 식품 중에 니트로소디메틸아민이 최고 313$\mu$g/kg, 캐나다산 해산 건조 식품에서는 67$\mu$g/kg, 홍콩산 염건어에는 1,400 $\mu$g/kg , 훈연어류에는 N-nitrosothiazolidine이 13,700 $\mu$g/kg , 우리 나라 해산 식품 중 니트로소디메틸아민은 건조가오리, 동결건조명태, 건조오징어, 굴비 및 소건새우 등에서 2.8~86.0 $\mu$g/kg 으로서 비교적 높은 양이 검출되었을 뿐 아니라 이들 식품을 조리할 경우 3.6~13배 증가하였다. 또한 김치와 젓갈류 중에서도 니트로소디메틸아민이 검출된다는 연구가 있다. 식품 중 니트로소 화합물의 생성율 억제시키기 위하여 최근 20여년간 연구된 바를 요약하면 아스코르브산과 같은 억제제의 첨가, 가공방법 및 조리방법의 개선이 비교적 바람직한 방법으로 인정되고 있다. 위의 방법을 적용하여 베이컨을 조리한 결과 낮은 온도에서 오랜 시간 가열하는 것이 높은 온도에서 짧은 시간 가열한 것보다 니트로화 반응이 훨씬 낮았고 또 마이크로웨이브로 조리하는 것이 니트로소아민을 최소화 시키는 방법이었다. 염지육은 아스코르브산이나 토코페롤 등의 니트로화 억제제를 첨가할 경우 니트로소 화합물이 현저히 감소 하였는데 이는 산화질소의 소거 능력이 우수하기 때문인 것으로 밝혀졌다. 가공방법의 개선으로서는 가공시 식품을 공기에 노출시킬 경우 특히 직화로 가열된 공기에 노출되면 니트로소아민의 생성이 매우 높은 것으로 보고되어 있는데 그 대표적인 예로 맥아를 직화로 건조할 경우 맥주 중에 니트로소 화합물이 훨씬 높은 양이 검출된다고 보고되어 있다. 대체로 식품의 가공 조리 및 저장 중 니트로소화합물에 대한 메커니즘은 상세히 밝혀져 있으나 생체내에서의 생성이나 억제 등에 대한 연구는 아직도 미흡한 실정이라이 분야에 대한 연구가 절실히 요구된다.