• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.2
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• pp.111-116
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• 1982

For the effective utilization of the fish resources in coastal regions, investigations on processing conditions of frozen-dried product, quality stability of the Product during storage, and utilization as a food material were carried out with the filefish, Navoden modestus. The processing condition was determined with the moisture content and texture of the product. The duality of the product was evaluated on chemical composition, rehydration capacity, TBA value, browning, omission test and sensory score. The conditions for the processing of frozen-dried filefish under the conditions of freezing temperature at $-10^{\circ}C$ and forced air thawing at $56{\pm}2^{\circ}C$ with a velocity of 1 m/sec were as follows : freezing temperature, $-10^{\circ}C$ : freezing time, 10 hours; thawing time, 2 hours ; and repeated number of freezing and thawing, 5 times. The yield, the condition of moisture and protein were $10.2\%,\;23.6\%\;and\;70.6\%$, respectively. The frozen-dried product packed with air and stored at room temperature showed no remarkable changes in TBA value, rehydration capacity, browning during the storage period of 90days. The frozen-dried filefish showed no remarkable differences in the taste, odor and texture, comparing with frozen-dried Alaska pollack on the market.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.2
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• pp.109-113
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• 2001

Changran-Jeotgal (salt fermented viscera of Alaska Pollack) produced by conventional process has been exposed to several problems, such as quality variation, salty taste and relatively short shelf-life. Therefore, Improved manufacturing process of Changran-Jeotgal was designed to resolve these problems. In this paper, we investigated the optimization of salting process. The result showed that salting stage must be maintained $11\%$ to acquire $8\%$ NaCl concentration of final products, when $12\%$ NaCl was added at $20^{\circ}C$, salting process was maintained $11\%$. Also, agitation with 10 rpm shortened salting time from 6 hours to 2 hours. To resolve the problem of water contents due to released extract from salting process, the released extract was removed at 2 hours after agitating-salting process, and it caused the water activity of products to be reduced from 0.94 to 0.88.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.549-560
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• 1997

The purpose of this study was to understand the arrangement of the religious food and religious diet in Kang-Rung region which was recogniged as cultural region. Investtigation was done by interview person to person, and the results are as follows. 1. The arrangement of religious food and regious diet in Kang-neung region were differed from home to home. 2. In Kang-neung region, Chu-suk religious ceremonies and religious diet were setted much religious diet than memorial service which was held on an anniversary of their's death. 3. At first line, they have arranged Hynbab and Kuk, or Papbaab and Miyegkuk or Paogikuk. On the other hand, Songpyen was placed in traditional standard setting. At second line, they have arranged Songpyen, Kijung, Aegeok, Yukgeok, Nurumgeok, DonBaegigeok, Memilgeok, and cooked octopus(muneo) on the Aegeok. They have also arranged fishes which were the cooked Alaska pollack(rnyongtai), codfish(daeku), flatfish (kajami), yellowtail(bangeo), salmon(yeoneo), trout(songeo) and Saegsunjeon, Dubujeon, Wanjajeon, Kokumajeon. At third line, they have arranged Yuktang, Sotang, Eotang, Altang which is boiled eggs. Altang was arranged instead of steamed chicken. At fourth line, they have arranged Bukeopo, Cuttlefish(dried Ojingeo), Gajamisikhe, Myungtaeposikhe. On the other hand, Sikhe was necessarily placed on the setting of traditional standard service for the ancestor. They have arranged also Chinese bellflower(Doragi), Fernbrake(Kosali), Spinach, Osmund (Kobi), Greenbean Sprouts, Leopard plant(Komchwi), Gourd(Pak), and Lentinus edodes (Pyokjo), but Kimchi was omitted. At fifth line, they have arranged Date, Chestnut, Persimmon, the fruit of Actinidia arguta(Dare), Heron, Banana, Kwajeul and Kangiung were considered as dishes. Dasik and biscut were also used for setting dishes.

• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.99-108
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• 2001

A survey was conducted to assess the food-purchase behavior of 197 Taejon full time housewives 30 to 49 years of age. Food purchase was assessed using a questionnaire and the resulting data were analyzed using SPSS programs. Demographic data revealed that most of the households have three to five family members and that the Engel Indices of the participating households were mostly between 10 and 30%. Noticeable results of the food purchase assessment are as follows. In the grain and grain products items, the low-education group purchased more rice and barley than the high-education group, whereas the high-education group purchased more glutinous rice, brown rice, bread, macaronis and spaghetti than the low-education group. In the vegetable items, the low-education group purchased more Chinese cabbage and radish than the high-education group, while the high-education group purchased more head lettuce, broccoli and sweet pepper than the low-education group. In the meat items, the beef purchase was higher in the high-education than in the low-education group, while the pork purchase was higher in the low-education than in the high-education group . In the processed meat items, ham was the most favorite purchase item regardless of the education level. In the fish and shellfish items, Pacific cod and Alaska pollack were purchased more in the low-education than in the high-education group, and salmon and dried icefish strip were purchased more in the high-education than in the low-education group. No items in fruit group showed significant differences in the purchase amount between the low-education and the high-education group although the latter purchased more imported-fruits such as melons, kiwis, grapefruits, and oranges. Dairy products such as milk, cheese and butter were purchased more in the high-education than in the low-education group. It was also found that both the number of food items and the consumption of foods coming from animals were higher in the high-education than in the low-education group.

• Journal of Food Hygiene and Safety
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• v.14 no.4
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• pp.380-385
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• 1999

This study was performed to investigate the contents of sulfites in 2, 770 dried marine products in Seoul Chung-Bu market from March to October in 1999. Sulfites of the samples were determined by Zn powder reduction method and Monnier-Williams's modified method. Eight samples of 2, 770 (0.29%) were detected over 30ppm in SO2 contents by Monnier-Williams's modified method. In samples detected over 30ppm, six dried filefishes(130.2~573.4ppm) were imported from Vietnam, same kind of other one(114.2ppm) was from China and the other one Alaska pollack(196.3ppm) was domestic. By Zn powder reduction method, 259 dried marine products (259/2, 770=9.35%) were positive reaction (1-30ppm). These were 93 dried shrimps, 53 filefish meats, 34 dried squids, 33 slices of dried pollacks and 17 sea mussel meats. So sulfites must be use commonly to prevent black spot and preserve for many dried shrimps, filefishes meats, dried squids etc. According to results, the quality test for the imported dried marine products must be reinforced to supply safety food for the citizens.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.294-299
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• 2007

Eighty seven strains were isolated from 164 dried marine products(dried squid and dried alaska pollack etc) in Seoul Garak wholesale market. Among 87 isolates, twenty four E. faecalis and 4 E. faecium were identified by API strep kit. Twenty eight strains of E. faecalis, and E. faecium were resistant in streptomycin (95.6%), kanamycin (84.5%), gentamycin (66.7%), cephaloxin (97.8%), ampicillin/sulbactam (88.9%), ticarcillin(66.7%), amikacin (97.8%), sulfonamides (97.8%), ceftriaxone (75.6%), nalidixic acid (100.0%), and cefoxitin (100.0%), and were susceptible in amoxicillin/clavulanic acid(97.8%), chloramphenicol(95.6%), sulfamethoxazole/trimethoprim (97.8%), and tetracycline (71.1%). Also, ten strains of E. faecalis was resistant in $S-K-GM-CF-SAM-TIC-An-S_3-CRO-NA-FOX$ drugs simultaneously. Conclusively, E. faecalis strains from dried marine products were resistant on antibiotic drugs residue.

• Analytical Science and Technology
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• v.33 no.5
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• pp.215-223
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• 2020

The objectives of the present study were to assess the oxidative stability of South Korean n-3 (omega-3 fatty acid) supplements carried out from 2018 to 2019 and evaluate the influence of product characteristics on oxidative safety. A total of 76 n-3 supplements were analysed for oxidation safety by four markers, including acid value (AV), primary oxidation (peroxide value, PV), secondary oxidation (p-anisidine value, pAV) and total oxidation value (TOTOX). Among the supplements tested, 5.3 %, 55.3 %, 28.9 % and 46.1 % exceeded the international voluntary recommended levels for AV, PV, pAV and TOTOX, respectively. Purity (%) of products, remainder of expiration date (suggested shelf life), package in press through package (PTP) and products with additives had statistically significant differences oxidation assessment levels (p < 0.05). In addition, n-3 group found in Algae oil had significantly lower AV levels than the group that did not, and product with Alaska pollack oil, had significantly higher pAV levels than without group (p < 0.05). The high oxidation status of South Korean n-3 products in the present study could not be considered a public health problem right now. However, the levels of oxidation may affect a lot the efficacy and safety of using n-3 supplements. Thus, current oxidation safety limits should be reestablished by regulatory bodies to ensure the safety and efficacy of n-3 supplements, so that the standards could be applied to the products available to consumers.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.2
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• pp.97-104
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• 1988

Condensed phosphates have been used in various meat products to enhance the water holding capacity, to improve texture and to prevent the development of off flavors and off odors. This study was intended to observe the effects of poly - and pyrophosphate on the growth of sanitary indicative bacteria and food poisoning bacteria. The bacteriostatic effect of poly - and pyrophosphates against Gram positive bacteria was much stronger than that of against Gram negative organisms. The effective inhibitory concentration of sodium polyphosphate on the growth of bacteria was varied by species such as $0.3\%$ to Staphylococcus aureus, $0.9\%$ to Salmonella, and more than $1.0\%$ to Escherichia coli in nutrient broth. When Staphylococcus aureus suspension was treated with $0.5\%$ sodium polyphosphate at $35^{\circ}C$ for 1 hour, the release of UV-absorbing substances from the organism was confirmed. However no significant effect was observed in Escherichia coli under the similar condition. When alaska pollack fillets were dipped in $ 3.5\%$ sodium polyphospahate at $2^{\circ}C$ for 1 min. prior to freezing, the viable cell count and coliform MPN's of the frozen product were decreased with the range of 30 to $50\%$ in comparison with those of control.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.621-630
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• 2015

This study investigated the concentration of total mercury in 17 species of commonly consumed fishes and assessed the risk to human health from provisional tolerable weekly intakes PTWI% as affected by migratory characterization, such as migration and vagility. The measured mean concentrations of total mercury in these 17 species of commonly consumed fishes suggest that mean concentrations of total mercury in 10 species of migratory fishes (largehead hairtail, chub mackerel, Pacific saury, skipjack tuna, Pacific cod, anchovy, Alaska pollack, brown croaker, Japanese Spanish mackerel, yellow croaker and Pacific herring) were low compared to those in 7 species of demersal fishes (red stingray, brown sole, bastard halibut, conger eel, blackmouth angler, rockfish and filefish). Based on the mean concentrations, the PTWI% of total mercury among commonly consumed migratory fishes was 3.393%, which was higher than that of commonly consumed demersal fishes (2.710%).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.259-272
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• 2020

Nowadays, two types, Yumhae and Sikhae methods, remained as traditional seafood fermentation methods in Korea. In this study, flavor compounds in two types of salt-fermented fishes made by Yumhae method such as anchovy Engraulidae sp., shrimp Caridea sp., squid Decapodiformes sp., big eyed herring Clupea sp., gizzard shad Dorosoma sp. and hairtail Trichiurus sp., and made by Sikhae method such as Alaska pollack Gadus Chalcogrammus and squid. Volatile compounds detected in all salt-fermented fishes were composed mainly of aldehydes (45), ketones (39), alcohols (45), acids (12), esters (47), N-containing compounds (43), aromatic hydrocarbons (37), S-containing compounds (26), furans (10), and miscellaneous compounds (40) in salt-fermented fishes made by Yumhae method. Meanwhile, alcohols (47), terpenes (38), S-containing compounds (22), carbonyl compounds (19 aldehydes, 18 ketones), esters (13), and acids (14). Aroma-active compounds were identified by Gas chromatography/mass spectrometry/olfactometry and aroma extract dilution analysis in salt-fermented anchovy, shrimp and tuna (Thunnini sp.) sauce. Ethyl 2-methylbutanoate (candy/sweet) and 2-ethyl-3,5-dimethylpyrazine (nutty/baked potato-like) were predominant odorants in salt-fermented anchovy, whereas dimethyl trisulfide (cooked cabbage/soy sauce-like), 2-ethyl-3,5-dimethylpyrazine, and (E,E)-2,4-heptadienal (fatty/grainy) in salt-fermented shrimp, and dimethyl trisulfide, 3-methylbutanal (dark chocolate-like), and 3-methylthiopropanal (baked potato-like) in tuna sauce.