• Journal of Fisheries and Marine Sciences Education
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• v.27 no.5
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• pp.1352-1363
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• 2015

This study was carried out to investigate the characteristics of the dependent variables depending on the condition changes of independent variable of the operation and the material during the production of collets added with rice and dried shrimp by using single extruder to utilize as basic data for the manufacture of extrusion collets. A total of 7 independent variables were set up as a raw, 20, 40 and 60 mesh for the powder particle size of rice; 12, 14, 16 and 18% for the moisture content of rice; 2, 4, 6 and 8% for the addition amount of dried shrimp; 90, 95, 100 and $110^{\circ}C$ for the barrel temperature; 210, 280 and 340 rpm for the screw speed; 4, 6, 8 and 10 mm for the discharge port diameter; 30, 40, 50 and 60 kg/h for the input amount of the mixed material. The characteristics of the dependent variables including puffing ratio, moisture content, lightness, uniformity, productivity of collets was to be studied by changing the conditions of the independent variables. As a results of this study, 20 mesh of powder particle size of rice, 14% of moisture content of rice, 4% of addition amount of dried shrimp, $100^{\circ}C$ of barrel temperature, 280 rpm of screw speed, 6 mm of discharge port diameter and 50 kg/h of input amount of mixed material were found to be the most preferable over other independent variables for the production of extrusion collets. In conclusion, it is necessary to set the independent variable in order to produce the high quality collets added with the rice as the main raw material and dried shrimp as the sub-materials.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.5
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• pp.1447-1456
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• 2015

Olive flounder (Paralichthys olivaceus) including red seabream (Pagrus major) and jacopever (Sebastes schlegeli) were known to be suitable characteristics for preparing a processed food because of white meat fish containing low fat in muscle. In this study, the physicochemical properties of olive flounder (46-50 cm of length, 950-1,050 g of weight), red seabream (30-33 cm of length, 1,250-1,350 g of weight) and jacopever (20-23 cm of length, 550-650 g of weight) were studied to obtain a basic data for the development of a new processed food. Head, scale, bone and viscera of each samples were removed, and then grinding with homogenizer before experiment. Moisture content of red seabream is lower than that of olive flounder and jacopever, therefore, crude protein and crude lipid are higher content. Red seabream showed higher redness, yellowess and color difference value than those of olive flounder and jacopever except lightness. The major total amino acid in olive flounder, seabream and jacopever were glutamic acid, lysine and aspartic acid in order. Especially, the highest content of free amino acid was lysine for olive flounder and jacopever and alanine for red seabream. The highest content of mineral in olive flounder, seabream and jacopever was potassium (K) and then phosphorous (P) and sodium (Na) in order. The highest amount of fatty acid in olive flounder, red seabream and jacopever was polyenoic acid in which especially contained 6.8, 7.1 and 6.7% for EPA, and 15.2, 15.2 and 17.1% for DHA, respectively. From the result of sensory evaluation, there was no significant difference in color and odor, but not in taste and texture.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.6
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• pp.1822-1831
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• 2015

This study was carried out to optimize coating process of the rice snack added with dried shrimp powder by using single extruder. A total of 8 independent variables were used for 4 independent variables of edible oil coating and 4 independent variables of seasoning coating. 4 independent variables for edible oil coating were set up as 10, 15, 20, 25 and 30% for the content of edible oil; 40, 50, 60, 70 and $80^{\circ}C$ for the tumbler temperature; 60, 70, 80, 90 and 100 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time. 4 independent variables for seasoning coating were set up as 2, 3, 4, 5 and 6% for the content of seasoning; 40, 50, 60, 70 and $80^{\circ}C$ for the tumbler temperature; 50, 60, 70, 80 and 90 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time. The characteristics of the dependent variables as coating yield and Breaking ratio of collet due to the condition changes of the independent variable was studied during process of edible oil coating and seasoning coating, respectively. As a results of this study, 20% of edible oil content, $70^{\circ}C$ of tumbler temperature, 80 rpm of tumbler speed, 4 min of coating time for process of edible oil coating, 3% of seasoning content, $60^{\circ}C$ of tumbler temperature, 70 rpm of tumbler speed, 3 min of coating time for process of seasoning coating were found to be the most preferable over other independent variables for the production of snack. In conclusion, it is necessary to set the independent variable in order to produce the high quality snack added with the rice as the main raw material and dried shrimp, edible oil and seasoning as the sub-materials.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.1
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• pp.98-107
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• 2015

Olive flounder contains rich amount of lysine which is required for children's growth. Moreover, it is good foodstuffs for elderly, convalescent and diabetics because of low lipid content and high digestibility. This study was investigated for the purpose of obtaining basic data which can be applied to the processing of olive flounder steak. Olive flounder 100 g were chopped, mixed with vegetable (onion 20%, celery 10%, carrot 15%, garlic 1% of chopped olive flounder meat) and ingredient (bread crumbs 20 g, onion 15 g, celery 10 g, egg 1 ea, tarragon 1/2 t, blanc sauce 20 g, fresh cream 20 mL, salt and pepper pinch). Mixed dough was molded into steak shape ($12{\times}7cm$) and was processed by two types of products, Steak-1 {Roasting for 2 minutes in a frying pan wrapped with olive oil and then vacuum packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, next thawed and warmed by microwave for 2 minutes} and Steak-2 {vacuum-packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, after thawed, roasted during 2 minutes in a frying pan wrapped with olive oil}. The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder steak (Steak-1, Steak-2) were measured. From the result of sensory evaluation, Steak-2 showed a bit more high scores than Steak-1 but it was difficult to distinguish significant difference (color, odor, taste, texture and acceptance) between Steak-1 and Steak-2 products.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.5
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• pp.1175-1184
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• 2014

Fermented anchovy of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. The study was undertaken to investigate the effects of different retorting conditions on the quality of canned salt-fermented anchovy fillet. The salt fermented anchovy fillet was prepared by fermenting anchovy(Engraulis japonica) with salt(15%) at $5^{\circ}C$ for 15 days and then cold air drying the fermented fillet for 1 hour. The dried fermented anchovy fillet(85g) was filled with olive oil(60g) into can(301-1) and seamed using a vacuum seamer, and then sterilized at Fo 9 and 11 mins in a steam system retort at 12 $1^{\circ}C$, respectively. After sterilization with different heating conditions, the pH, VBN, amino-N, color value (L, a, b), texture profile, TBA value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical and sensory quality between sterilization conditions. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.5
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• pp.935-940
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• 2014

To investigate effect of on sexual maturation in spotted seabass, Lateolabrax maculatus the sexual maturation, photoperiods were established to natural photoperiod, 9L:15D, 11L:13D, 13L:11D and 15L:9D. After rearing for 90 days from August 11 to November 10, gonadosomatic index (GSI) and hormones were analyzed. In the female, GSI was $1.07{\pm}0.09%$ in the natural photoperiod, $1.93{\pm}0.06%$ in 9L:15D, while the GSI of male was $0.75{\pm}0.05%$ in the natural photoperiod, $1.89{\pm}0.12%$ in 9L:15D and $0.22{\pm}0.05%$ in 15L:9D and the lowest in 15L:9D, respectively. The blood estradiol (E2) of female was $226.0{\pm}13.6pg/ml$ in the natural photoperiod, and the highest value of $296.3{\pm}15.0pg/ml$ in 9L:15D. The male $17{\alpha}20{\beta}OHP$ was similar to the female with $196.3{\pm}17.0pg/ml$ in the natural photo period and $133.0{\pm}15.5pg/ml$ in 9L:15D. The testosterone (T) of male was $259.3{\pm}33.1pg/ml$ in the natural photoperiod, but the hightest value of $370.5{\pm}27.5pg/ml$ in 9L:15D. These results provide basic information from sexual maturation of spotted seabass.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.6
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• pp.1408-1418
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• 2013

To investigate the quality properties of functional anchovy fish sauce added with raw sea tangle, 2%, 5%, and 10% (w/w) of sea tangle was added to 25% (w/w) salted anchovy and then fermented at $20^{\circ}C$. During fermentation period, the amino nitrogen contents were increased at all groups and the highest contents were at 450 days of fermentation with $11.99{\pm}0.08$, $12.51{\pm}0.08$, and $11.95{\pm}0.08mg/mL$ at 2%, 5%, and 10% addition of raw sea tangle, respectively. After later, the contents were keeping at a similar level. VBN contents were continuously increased until 270 days of fermentation with $208.10{\pm}3.50$, $210.00{\pm}4.10$, $215.15{\pm}1.50mg/100ml$ at 2%, 5%, 10% addition of raw sea tangle, respectively. Alginic acid recovery was gradually increased in fermentation duration, showed the highest concentration at 540 days of fermentation with 67.00, 67.25, 67.90% at 2%, 5% and 10% addition of raw sea tangle, respectively. Dietary fiber recovery was rapidly increased at the beginning of fermentation and then decreased slowly as the fermentation is progressed. The highest recovery was at 30 days with 18.7, 18.6, and 17.9%, and the lowest was at 360 days with 8.7 and 11.1% at 2 and 10% addition of raw sea tangle, respectively, and 450 days with 11.4% at 5% sea tangle. The lowest fucoidan contents were exhibited at 30 days of fermentation with 0.07% at both of 2% and 5% addition, and 90 days with 0.10% at 10% addtion of sea tangle. The highest fucoidan contents were 270 days showing 0.24, 0.25, and 0.23% at 2, 5, and 10% addition, respectively. All groups adding different sea tangle concentration were not significantly different at all properties. However, the newly developed products were sufficient to the standard guideline of Korea Food Drug Adminstration. The best processing process of functional anchovy fish sauce in addition with raw sea tangle is 2% addition of raw sea tangle and fermented more than 450 days. The results obtained in this study indicated that the fish sauce added with sea tangle is superior in taste, functions to traditional fish sauce and could be competitive fishery fermented food.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.6
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• pp.1348-1359
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• 2013

Kwamaegi is made from the flesh of Pacific saury, Cololabis Saira, which is traditional Korean seafood. It is well-recognized as a valuable health food containing EPA(eicosapentaenoic acid) and DHA(docosahexaenoic acid) to be known ${\omega}$-3 fatty acid. This study was conducted to obtain basic data which can be applied to process of canned Kwamaegi using tomato paste sauce. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3), added with 60 g water and then precooked for 10 min. at $100^{\circ}C$. After precooking, water was drained. The precooked Kwamaegi was packed into the can, and added with 60 g of tomato paste sauce(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned Kwamaegi using tomato paste sauce produced at various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.3
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• pp.410-424
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• 2011

This study was investigated for the purpose of obtaining basic data which can be applied to processing of canned sea mussel using tomato paste. Shell were washed, and then steamed and shucked. Sea mussel meat was prepared with ratio of sea mussel 90g, tomato paste sauce 65g(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The sea mussel meats were packed with vacuum seamer in 301-3 can, and then sterilized for various F0 value(F0 8-12 min.) in a steam system retort at $118^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, chemical composition, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned sea mussel produced with various sterilization condition(F0 8-12 min.) were measured. The same element was also measured during preservation. The results showed that the product sterilized at F0 8 min. and preserved for 90 days were the most desirable.

• Journal of Fisheries and Marine Sciences Education
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• v.19 no.2
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• pp.197-205
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• 2007

This study was to investigate the chemical content and antioxidant activity by the part of Salicornia herbacea as part of using Salicornia herbacea as materials of functional foods. On a basis of the materials, this study was to clarify the nutritional excellence, chemical composition, and antioxidant activity of Salicornia herbacea. From the result of this research above, it may be summed up as follows.The Salicornia herbacea used in the experiment contained the moisture and crude fiber in the stalks a lot, and the protein, fat, and ash in the branches more. As to the content of free amino acid, the content of arginine took in the branches and stems most. Then, it contained threonine, glycine, tryptophan, valine, isoleucine, and lysine, etc. in the branches a lot. Also, it contained threonine, glutamic acid, tyrosine tryptophan alanine, and isoleucine in the stalks a lot. It was shown to be contained of essential amino acids like isoleucine, leucine, threonine, valine, methionine, lysine, phenylalanine, and tryptophan in the branches and steams more. As to the content of fatty acid in Salicornia herbacea, it found out that it contained the unsaturated fatty acid more than the saturated fatty acid. It took the content of eicosenoic acid(20:1) in the branches and stalks most. And then, it contained linoleic acid(18:2), pehtadecenoic acid(15:1), palmitic acid(16:0), and oleic acid(18:1), etc. a lot. As to the antioxidant activity in Salicornia herbacea using the DPPH radical, it was shown to be existed in the largest antioxidant activity when the concentration of methanolextract from Salicornia herbacea was 1 mM. There was higher antioxidant activity than 100 ppm BHT used as control plot when the concentration of methanol extract from the stalks was $100{\mu}M$. From the result of experiment above, Salicornia herbacea contained the essential amino acid a lot. It will be possible to be used as natural antioxidants because it has excellent antioxidant effect. Therefore, this researcher concludes that it will be available in using it as materials of functional foods.