• 한국수산과학회지
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• 제51권5호
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• pp.524-534
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• 2018

This study assessed the biological and physicochemical hazards involved in establishing a hazard analysis critical control point (HACCP) for canned seasoned Broughton's ribbed ark Scapharca broughtonii and examined the critical control points (CCPs) in the field. Following the basic principles of the HACCP system, the hazard-evaluation procedures were enacted during the production of canned seasoned Broughton's ribbed ark after field investigation of a seafood product company in Korea. CCPs were determined using canned seasoned Broughton's ribbed ark with the corresponding control measures. The HACCP system was applied to each step in processing the product. The results indicated that inspection of raw materials, filling, sterilization, and alien substance detection were the most important CCPs. These results can be used to prevent and control food safety problems in the production of canned seasoned Broughton's ribbed ark.

• 한국수산과학회지
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• 제53권3호
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• pp.342-350
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• 2020

The objective of this study was to investigate the sensory and nutritional characteristics of seasoned broughton's ribbed ark Scapharca broughtonii product (S-BRA). Based on 100 g, the proximate composition of S-BRA was 68.9 g moisture, 16.1 g crude protein, 4.0 g crude lipid and 4.0 g ash. The salinity was 2.2 g. Based on the results of a taste-intensity test using an electronic tongue, S-BRA had a stronger umami taste and less sourness than the control (BRA prepared with commercial seasoning sauce) (P<0.05). In a sensory evaluation, S-BRA scored higher for appearance, taste, flavor, and texture compared to the control. The total amino acid content based on 100 g of S-BRA was 16.04 g, and the major amino acids were aspartic acid, glutamic acid, leucine, and arginine. The S-BRA was higher in calcium, phosphorus, potassium, iron, and zinc than the control. The fatty acid content based on 100 g of S-BRA was 3,242 mg, and the major fatty acids were 16:0, 20:5n-3 and 22:6n-3. These results indicated that S-BRA had greater nutritional value than the control.

• 한국수산과학회지
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• 제54권6호
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• pp.869-879
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• 2021

Methods for the development of home meal replacement seafood tailored to consumer needs for the advanced use of Broughton's ribbed ark Scapharca broughtonii (BRA) in Korea are required. In this study, we developed a cheese-topped, semi-dried, and seasoned Broughton's ribbed ark (S-BRA) tailored for the younger generation with an improved texture and fish odor. The optimization of conditions to improve the texture and fish odor was performed using RSM. The design of the model was appropriate because there was no significant difference (P>0.05) between the predicted and actual values of moisture content, hardness, and overall acceptance, and the optimal preparation conditions were a vinegar content of 2.68%, a soaking time of 62 min, a drying temperature of 60℃, and a time of 162 min. The S-BRA manufactured under these optimal conditions exhibited a lower odor intensity compared to the unsoaked and undried control, suggesting that the fish odor of S-BRA has been improved. The moisture content related to the texture of the S-BRA was lower than that of the control, and the hardness was higher. Therefore, the S-BRA developed in this study will appeal to people of all ages, especially the younger generation; their consumption is expected to increase.

• 한국식품과학회지
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• 제34권6호
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• pp.954-961
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• 2002

고막류의 함질소엑스성분 조성을 구명하기 위하여 남해안에서 생산되는 산업적으로 중요한 피조개, 새고막 및 고막의 3종에 대하여 맛과 밀접한 관계가 있는 엑스분질소, 유리아미노산, 결합아미노산, ATP관련화합물, 4급암모늄염기, guanidino 화합물 등을 분석하였다. 엑스분질소는 피조개, 새고막 및 고막에서 각각 479, 506 및 432 mg/100 g으로서 새고막에서 가장 높고, 고막에서 낮았으나 그 차이는 미약하였다. 유리아미노산은 고막류 3종 모두 $28{\sim}29$종의 유리아미노산이 검출되었으며, 총량은 피조개, 새고막 및 고막에서 1,966, 1,921 및 1,756 mg/100 g이었다. 고막류 3종 모두에서 공통적으로 함량이 풍부한 유리아미노산은 taurine, ${\beta}-alanine$, glutamic acid, alanine 등이었다. 고막류의 엑스분 가수분해물에서는 $23{\sim}25$종의 아미노산이 증가되었으며, 그 총량은 피조개, 새고막 및 고막에서 각각 705, 717 및 431 mg/100 g으로서 유리아미노산 총량의 35.9, 37.3 및 24.5%이었다. 고막류 3종 모두에서 ATP, ADP, AMP, IMP, inosine 및 Hypoxanthine이 검출되었으며 그 총량은 피조개, 새고막 및 고막에서 1.99, 3.03 및 $3.17\;{\mu}mol/g$이었다. Betaine류로서는 고막류 3종 모두에서 glycinebetaine, ${\gamma}-butyrobetaine$, homarine, trigonelline의 4종이 검출되었으며, 그 총량은 피조개, 새고막 및 고막에서 329, 341 및 353 mg/100 g이었다. Creatine 함량은 3종 모두 10 mg/100 g 미만으로서 미량이었다. 이상과 같이 한국 남해안에서 생산되는 고막류 3종에 대한 함질소 엑스성분 조성을 밝힐 수 있었으며, 이들 3종의 함질소 엑스성분 조성은 상호 유사한 점이 많았으나, 각 성분의 함량 면에서는 서로 차이가 있었다.

• 한국수산과학회지
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• 제53권3호
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• pp.334-341
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• 2020

This study was conducted to optimize the processing conditions of seasoned broughton's ribbed ark Scapharca broughtonii products (S-BRA-P) using response surface methodology (RSM). The concentrated oyster extract content (X₁, w/w), amino-based seasoning powder content (X₂, w/w), and enzyme-treated stevia content (X₃, w/w) were selected as independent variables, and amino nitrogen (Y₁) and overall acceptance in a sensory evaluation (Y₂) were selected as dependent variables. The optimal conditions of X₁, X₂, and X₃ were 97.5%, 20.0%, and 0.9%, respectively, and the predicted values of the multiple response optimal conditions were Y₁ (1,030 mg/100 g) and Y₂ (8.3). Under the optimum conditions, the experimental values of Y₁ and Y₂ were 1,034 ± 6.0 mg/100 g and 8.5 ± 0.4, respectively, which was no significant difference from the predicted values (P<0.05). In conclusion, the optimized models of X₁, X₂, and X₃ for the preparation of soy sauce-based sauce were suitably fitted. The optimum amount of seasoning sauce was 13% for the preparation of S-BRA-P. The S-BRA-P, which was prepared by adding the seasoning sauce and the other subsidiary material [finely chopped spring onion (3.8%) and cheongyang hot pepper (4.6%)], had a superior taste, color, and odor.

• 한국수산과학회지
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• 제54권6호
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• pp.880-889
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• 2021

The home meal replacement (HMR) market has attracted significant attention due to COVID-19 pandemic and products that utilize the combination of different processed ingredients are now being developed. In this study, Broughton's ribbed ark Scapharca broughtonii was soaked in seasoned soy sauce with the incorporation of mustard leaf Brassica juncea (M-BRA), which is known to have a unique texture as well as excellent functional properties such as antioxidation, to develop a regional specialty product. The optimal conditions for manufacturing M-BRA from the seasoned soy sauce (the sauce to be added [X₁] and the soaking time [X₂]), were examined using response surface methodology (RSM) to analyze the significance of the salinity (Y₁), amino-N content (Y₂), and overall acceptance (Y₃). The coefficient of determination (R²) between X₁-X₂ and Y₁-Y₃ were close to 1, thereby confirming the suitability of the RSM model. The optimal conditions were seasoned soy sauce addition of 140% and soaking time of 156 min. The M-BRA manufactured under these conditions exhibited superior overall acceptance compared to seasoned commercial soy sauce, which was used as a control. We expect that the market for M-BRA manufactured by combining marine and agricultural materials will expand owing to superior overall acceptance compared with commercial products.