• Food Science of Animal Resources
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• v.27 no.3
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• pp.320-328
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• 2007

This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the quality characteristics of chicken breast surimi. We prepared surimi from Alaska pollack, as a the control, by two time washing times and the addition of cryoprotectants. Different preparations of surimi were manufactured by adjusting to pH 11.0 and the addition of different addition cryoprotectants during frozen storage (T1 : 5% sorbitol and 0.3% polyphosphate, T2: 4% sugar, 5% sorbitol and 0.3% polyphosphate, and T3: 2% salt, 4% sugar, 5% sorbitol and 0.3% polyphosphate). The moisture content was significantly lower in the control and T3 samples. The crude protein content was increased with storage times. The crude protein was higher in the control. The water-holding capacity, myofibrillar protein and shear force were significantly higher in T3 than other surimi samples. All gel characteristics were significantly higher in the control and T3 than other surimi samples. pH 11.0 adjusted chicken breast surimi had greater lightness than the control, and T3 samples had the highest lightness and whiteness. Sensory evaluations were significantly higher in the control and T3 than the other samples. The gel, and physical characteristics and sensory evaluation of T3 were similar to the control. T3 samples had superior color and pH than the control Alaska pollack surimi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1373-1385
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• 2017

The purpose of this study was to optimize the formulation for fish-meat noodles added with farmed olive flounder (Paralichthys olivaceus) using response surface methodology. Fish-meat (surimi) from P. olivaceus was prepared by a traditional washing process. Independent variables were Alaska pollack, fish-meat from P. olivaceus, and starch, whereas dependent variables were whiteness and texture. The results for whiteness and texture produced very significant values for whiteness (P<0.001), strength (P<0.001), hardness (P<0.05), breaking force (P<0.001), chewiness (P<0.001), brittleness (P<0.001), extensibility force (P<0.001), and extensibility distance (P<0.05). The optimal formula for fish-meat noodle was addition of 72.00 g Alaska pollack, 11.59 g P. olivaceus, and 15.86 g starch. Experimental values of whiteness, strength, hardness, breaking force, chewiness, brittleness, extensibility force, and extensibility distance under optimal conditions were $59.01{\pm}0.53$, $708.22{\pm}54.12g/cm^2$, $1,390.07{\pm}67.70g/cm^2$, $3,622.77{\pm}92.52g$, $2,686.94{\pm}103.22g$, $278,578.31{\pm}10,150.22g$, $52.22{\pm}2.97g$, $24.14{\pm}3.55mm$, respectively.

• Journal of Korean Home Economics Education Association
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• v.12 no.2
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• pp.47-64
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• 2000

The purpose of this study was to search the calcium and iron rich foods in Korean people. The food sources presented in the current home economics textbooks of middle and high school were investigated. And 40 kinds of calcium and iron rich foods were selected by the quantity in 100g edible portion. one serving size and according to 1997 food supply data. Also 3 major food groups of calcium and iron supply in Korean were identified, and 10 rich foods for each food groups were selected. The results were summarized as follows. 1. The food sources of calcium 1) The food sources of calcium presented in the home economics textbooks of middle and high school are milk and dairy products. small fishes such as anchovy icefish and dried strip and green vegetables etc. 2) The calcium rich foods by 100g edible portion were in order of skim milk powder river snail sesame sea mustard. whole milk powder. snapping turtle loach sea tangle(dried) opossum shrimp and sea lettuce(dried). And the calcium rich foods by the calcium content in one serving were in order of river snail snapping turtle opossum shrimp loach spiny lobster skate skim milk powder small alaska pollack freshwater crab condensed milk whole milk powder skate ray and milk. 3) The 3 major calcium supply food groups in Korean were vegetables fish and shellfishes and milk and dairy products. 4) The calcium supply foods according to the quantity of food supply in 1997 was in order of sea mustard, milk anchovy chinese cabbage soybean skin milk powder laver shrimp welsh onion and maize. The vegetables were the important sources of calcium in Korean. 2. The food sources of iron 1) The food sources of iron which are commonly presented in the textbooks of middle and high school were meat liver egg(egg yolk) and green vegetables etc 2) The iron rich foods on the basis of the iron content in 100g edible portion were in order of surf clam marsh clam laver(dried)( sea lettuce(dried), crayfish pelilla seed little neck clam orient hard clam, venus clam, and freshwater carab. And the iron rich foods by the iron content in one serving were in order of surf clam marsh clam crayfish little neck clam orient hard clam freshwater crab venus clam hen cockle green confertii(fresh) pen shell and spiny lobster. 3) The 3 major iron supply food groups in Korean were cereals an cereal products fishes and shellfishes and vegetables. 4) The iron supply food according to the quantity of food supply in 1997 was in order of soybean sea mustard maize rice meat edible viscera laver wheat flour, pook, red pepper, egg and bovine meat.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.4
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• pp.512-518
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• 1997

This study was performed to determine the amount of aluminum, which is one of the factors of Alzheimer's disease, In some fishes caught from some areas of the west coast in Korea. The 46 aquatic products were composed of fishes, molluscs, and salt-fermented products (jeot-gal). The 24 fishes were Hickory shad, Gobies, Pomfref, Atkafish, Flounder, Jambeng-ie Monk fish, Yellow hair tail, Mackerel, Bartailed flathead, Alaska pollack, Brown croaker, Eel, Fine-spotted flounder, Black spotted grouper, Sea-eel, Pacific saury, Areliscus honaleus, Small boil-dried anchovy, Croaker, Hair tail, Sea bream genuine, Motleystrip rainbowfish, and Bastard halibut. The 15 Molluscs were Whip-arm octopus, Sea arrow, Common squid, Han chi, Cuttle fish, Turban shell, Pond snail, Orient calm, Surf calm, Butter calm, Crib shell, Oyster, Egg cockle, Little neck calm, and Arkshell. The 7 salt-fermented products were salt-fermented Shrimp, Little neck, Oyster, Shad, Gonjeng-ie, Hqangsegi, and Squid. All of them were ashed with 5$m\ell$ HNO$_3$ and then with 10$m\ell$ ternary solution (HNO$_3$ : H$_2$SO$_4$ : HClO$_4$= 10 : 1 : 4). After ashing of the samples, the aluminum amount were measured by ICP. The aluminum amount of molluscs was significantly higher than that of fishes and salt-fermented products(p＜0.01). The aluminum amount of Orient calm and Healak in molluscs were 827.70, 812.55ppm, respectively, which were the most amounts compared nth that of the other samples. But the aluminum amounts of Bartailed flathead and Sea bream, genuine In fishes were 0.98, 0.97ppm, respectively, which were the least amounts compared with that of other samples. This study was limited within 46 aquatic samples, therefore I hope there will be wider efforts to determine about auminum amount in broade range of aquatic foods for the prevention of Alzheimer's disease.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.555-561
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• 2003

This study was attempted to investigate preference characteristics affecting for winter kimchi. Questionnaire were collected by 646 nationwide households during 3 months from December 2000 in Korea, and the data were analyzed by SPSS program. The results were as follows: (1) Seven minor ingredients including red pepper, garlic, ginger, green onion, paste (e.g. glutinous rice, rice and/or wheat flour paste), sugar and sesame were user in high preference for making winter kimchi in that odor. Seafoods (oyster, shrimp, Alaska pollack, yellow corvenia, squid and hairtail) were also utilized for making winter kimchi related with regional characteristics. (2) Two jeotkals, anchovy and anchovy juice, were popular ingredients for winter kimchi in southern region, while shrimp jeotkal in middle region including Seoul, Chungnam, Chungbuk, Daejeon, Daegu, Gwangju and Jeju northern sand lance juice jeotkal in western region, respectively. (3) Two kimchi, green onion and leek kimchi were high favored by people in spring regardless of region, and baby radish kimchi and cucumber kimchi in summer, pony-tail kimchi and gutjuli (fresh kimchi) in autumn, respectively. Except for winter cabbage kimchi, however, dongchimi and godulbaegi (Korean lettuce kimchi) were high favorite kimchi in winter. It was estimated that Koreans consume about 80 g of kimchi per person per day.

• Korean Journal of Poultry Science
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• v.38 no.3
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• pp.197-204
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• 2011

To investigate the effects of Cordyceps ochraceostromat, silkworm cocoon and conjugated linoleic acid (CLA) addition on the quality of cremi during storage, this study was conducted. Cremis were prepared using a 20% spent layer breast recovered protein to replace Alaska pollack with the addition of 0.1% silkworm cocoon powder (T1), 0.05% silkworm cocoon powder + 0.05% Cordyceps ochraceostromat powder (T2), and 0.05% silkworm cocoon powder + 0.05% CLA. All manufactured cremis were vacuum-packaged, stored at $10{\pm}1^{\circ}C$ and finally evaluated for their quality on 0, 2, 4 and 6 weeks of storage. The pH, whiteness, gel strength and breaking force of cremis from T2 were higher than those of samples derived from either T1 or T3. However, cremis from T2 showed low shear force values when compared to other cremis (p<0.05). Therefore, the results indicate that cremis contained 0.05% silkworm cocoon powder and 0.05% Cordyceps ochraceostromat combination (T2) may be recommendable to induce customers to buy, thereby, it may be beneficial to both manufacturers and consumers in market.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.2
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• pp.93-99
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• 1986

A longline is made of many snoods with baited hooks which are connected to mainline at constant intervals. Hauling the mainline, removing the unused baits and the hooked fish, and the arrangement of hooks are dependent on mainly manual labour as compared with mechanized other fishing gear in fishing operation. The mechanization for longline operation is needed in order to eliminate the manual handling and to shorten the labour time. The magnetic hook splitting apparatus which consists of the hook separator and the guide leading to storage magazine rail was devised for the mechanization of hauling operation. The experiments were carried out in order to measure the splitting rate of hooks in accordance with the hauling speed of mainline and magnetic flux density of splitting apparatus from February to November, 1985. The splitting rate was $94\%$ for the Alaska pollack (Theragra chalcogramma) hook and $96\%$ for the halibut (Paralichthys olivaceus) hook at the hauling speed 24 m/min and magnetic flux density 482 gauss. The unsplitting of hooks was caused by entangling snood in the mainline and low magnetic flux density. The rate is greater the faster hauling speed and the lower magnetic flux density, with an average of about $6\%$, The magnetic flux density needed to hook splitting becomes increased with the increasing hauling speed. When the practical hauling speed is from 20 to 35m/min, the magnetic flux density is needed from 400 to 850 gauss.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.920-927
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• 2000

Angiotensin converting enzyme(ACE) inhibitory activity of Kimchi added with salted-fermented fish products(SFFP), such as salted-fermented anchovy(SFA), salted-fermented anchovy sauce(SFAS), low salt-fermented anchovy sauce(LSFAS), salted-fermented small shrimp(SFS), low salt-fermented sandlance sauce(LSFSS) and their alternatives, such as oyster hydrolysate(OH), Alaska pollack hydrolysate(APH) and sea-staghorn extract(SSE) were studied during fermentation at $20^{\circ}C,\;10^{\circ}C\;and\;4^{\circ}C$. ACE inhibitory activities of Kimchi samples added with SFFP were increased until some fermentation period and then kept similarly constant levels at every fermentation temperature. Similar tendencies were occurred in amino nitrogen (AN) content. ACE inhibitory activities of Kimchi samples added with SFFP alternatives rapidly increased in 1st or 2nd day fermentation and then very slowly increased but AN contents showed roughly constant levels $(400{\sim}600\;mg/100\;g)$ in every fermentation temperature. Kimchi added with LSFAS had higher ACE inhibitory activity (>80%) with elevated level of AN (>600 mg/100 g) among the tested Kimchi samples. Kimchi samples added with SFFP alternatives also showed comparable activity to Kimchi added with SFFP This study shows that Kimchi added with SFFP and their alternatives is a good source as a functional food.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.942-948
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• 2000

Nitrite scavenging activity of Kimchi added with salted-fermented fish products(SFFP), such as low salt-fermented anchovy sauce(LSFAS), salted-fermented anchovy sauce(SFAS), salted-fermented anchovy(SFA), salted-fermented small shrimp(SFS), low salt-fermented sandlance sauce(LSFSS) and their alternatives, such as oyster hydrolysate(OH), Alaska pollack hydrolysate(APH) and Sea-staghorn extract(SSE) were studied during fermentation at $20^{\circ}C,\;10^{\circ}C\;and\;4^{\circ}C$. Nitrite contents of Kimchi samples added with SFFP were roughly decreased except Kimchi added with SFS and SFAS, which increased at the 2nd day of fermentation. Fermentation of Kimchi at $4^{\circ}C\;and\;10^{\circ}C$ resulted a decrease in nitrite(<5 ppm). Nitrite contents of Kimchi samples added with SFFP alternatives rapidly decreased in the initial fermentation and then kept a low level (<2 ppm). Nitrite scavenging effects of Kimchi samples added with SFFP and their alternatives were steady during fermentation, showing a little variation in samples added with SFFP. Samples added with LSFAS and OH showed higher nitrite scavenging effects(90%) than others$(70{\sim}80%)$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.4
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• pp.349-354
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• 1983

A study on the color changes of fish meat during drying was conducted using fishes with different lipid contents, such as Alaska pollack as lean fish, conger eel as white fleshed fatty fish, and sardine as dark fleshed fatty fish. The fish meat was dried in a forced air dryer for 20 hours at 40, 55 and $70^{\circ}C$, The air velocity was 0.4 m/sec and the relative humidity of air was controlled to a constant value in the range of 10 to $50\%$. The color changes were evaluated with the brown color densities developed by lipid oxidation and Maillard reaction. The predominant reaction for the brown color developed during drying was lipid oxidation, The more the lipid content of fish and the higher the drying temperature were, the more violent the oxidative reaction of Lipid was. The rate of lipid oxidation during drying at 40 and $55^{\circ}C$ was affected by the relative humidity of air and was the slowest around $30\%$. But no remarkable influence of relative humidity on the rate of lipid oxidation could be confirmed during drying at $70^{\circ}C$. It seemed that the rate of lipid oxidation at higher temperature was more sensitive to the temperature than the relative humidity of air. Maillard reaction showed not so significant influence on the color changes of fish meat during drying. The rate of reaction was increased with increasing relative humidity of air in the range of 10 to $50\%$.