• 한국조리학회지
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• 제14권3호
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• pp.143-155
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• 2008

The objective of this study is collecting the basic information about the consumption of fish paste for developing Busan Fish-Paste products. Also, we tried to validate the effects of Busan Fish-Paste's Brand factors for its consumers. A survey was conducted to analyze the consumers who purchased fish paste products. The result showed that 60 percent of the respondents preferred Busan Fish-Paste. And 41 percent of the respondents considered the taste of fish paste products when purchasing them. As for brand, the perceived quality of Busan Fish-Paste had extremely positive influence on consumers' satisfaction. And consumers' satisfaction had significantly positive influence on brand preference and brand loyalty.

• 수산경영론집
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• 제43권2호
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• pp.15-26
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• 2012

This study aimed to examine the establishment of the fish-paste processing industrial cluster in Busan. In order to successfully promote the fish-paste processing industrial cluster in Busan, first of all, it is required to implement various fish-paste processing related infra-structures and foundations. In addition to this, the agreements among fish-paste processing related organizations and businesses are inevitable to secure plans of inter-working with fisheries policies, to make efficient conditions for the stable supply of raw materials, and to pursue various supports from central and local governments for a viable development of fish-paste processing business companies in Busan.

• 동아시아식생활학회지
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• 제17권1호
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• pp.89-93
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• 2007

This study determine the influence of the quality and brand factor of fish paste on the customer preferences with the aim of promoting marine products in the Busan region and especially of expandong the base of the fish paste market. A sample survey was conducted to analyze the customers among Busan citizens who purchase fish paste. The result showed that the quality and brand factor of fish paste have a significantly positive (+) influence on the customers' preferences.

• 한국식품영양과학회지
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• 제7권1호
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• pp.41-42
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• 1978

시판연제품(市販練製品) 중의 전분함량(澱粉含量)을 분석(分析)한 결과(結果) 포장어묵이 9.6%로서 가장 적고 질(質)이 나쁜 튀김어묵류는 $17{\sim}19%$로서 전분함량(澱粉含量)이 많은 편이었다.

• 한국식품영양과학회지
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• 제7권1호
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• pp.43-52
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• 1978

It is well known that water holding capacity plays an important role in processing such meat products as frankfurter-type sausage and fish meat paste products as kamaboko and fish sausage. Consumer qualities of meat products, such as appearance, flavor, as well as drip and shrinkage on cooking, depend greatly on the degree of water binding. In this paper, the water holding capacities of fish paste and salt added paste of white corvenia, Argyrosomus argentatus and file fish, Novodon modestus were measured by centrifuging and press method before and after cooking. And the effects of the addition of phosphates and starch to enhance water binding and stabilize gel formation were also discussed. In addition, the experimental conditions which are suitable to determine the water binding of fish meat paste product were suggested. The results were expressed in percent of water absorbed by the filter paper when pressed or released by pressor or centrifuge to the weight of sample. From the results. a proper condition to measure the water holding capacity of fish meat paste was that 3.0 g of sample which was previously added with 10 percent water was centrifuged at 13,400 G or 12,000 rpm for 15 minutes for the centriguging method and for press method, 0.3 g sample with 10 percent of water added was extracted by an oil pressor at $30\;kg/cm^2$ for 1 minute. Water holding capacity of fresh paste of white corvenia was relatively higher than that of file fish and the difference between species of fish was greater than the difference between measurments by two methods. Sodium chloride had a great effect on enhancing the water holding capacity of fish meat paste giving better effect when 3.0 percent of salt was added. Phosphates used except calcium phosphate revealed a certain enhancement in water binding, yielding best effect at 0.3 percent addition, and metaphosphate seemed to be more effective in order. The addition of corn starch, however, appeared to be not so effective for enhancement of water binding in fresh-salt-added fish meat paste but in cooked fish paste which might be attributed to absorption of water by starch grain and swelling during the heating and consequently enforced gel strength of cooked fish paste. And the water holding capacity of cooked fish paste was proportionally related to its gel strength.

• 한국수산과학회지
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• 제12권2호
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• pp.103-111
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• 1979

우리나라 연안수산자원의 효율적인 이용방법을 개발할 목적으로 축육과 유사한 가공적성을 가지는 새로운 형태의 어육단백질농축물을 가공하기 위한 기초자료를 얻고자 백색육어인 명태와 적색육어인 고등어를 원료로 하여 최적가공조건 및 제품의 품질에 관하여 실험하였다. 명태 및 고등어로써 어육단백질농축물을 제조할 때의 최적가공조건은 다음과 같았다. 원료어육의 pH는 7.5, 고기풀제조시의 식염첨가량은 원료어육 중량에 대하여 $1.0\%$, 압출기로 압출한 고기풀의 에틸알코올중 침지시간은 40분, 침지시의 에틸알코올 량은 어육량에 4배, 그때의 에틸알코올 온도는 낮은 온도가 적당하였으며, 에틸알코올중의 침지회수는 4회가 적당하였고, 에틸알코올을 제거하는데는 냉풍건조가 효과적이었다. 원료어육에 대한 제품의 수율은 명태와 고등어가 각각 $19.9\%$ 및 $29.8\%$ 였다. 제품의 단백질함량은 명태가 $84.3\%$, 고등어가 $78.1\%$였으며, 지방함량은 각각 $0.5\%$ 및 $3.6\%$였다. 명태 및 고등어 조직단백질농축물의 필순 아미노 산조성은 우육, 대두조직단백질 및 FAO 표준치와 비교하였을 때 손색이 없었으며, 두 제품 모드 우육과 1:1의 중량비로 혼합하여 맛, 색, 촉감에 손색없이 식품소재로 이용할 수 있다는 결론을 얻었다.

• 한국식품과학회지
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• 제11권4호
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• pp.232-241
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• 1979

연안 수산 자원의 효율적인 이용 방법을 개발할 목적으로 축육과 유사한 가공 적성을 가지는 새로운 형태의 어육 조직 단백질 농축물을 가공하기 위하여 백색 육어인 말쥐치와 적색 육어인 정어리를 원료로 하여 최적 가공 조건 및 제품의 품질에 관하여 실험하였다. 말쥐치 및 정어리로써 축육과 유사한 어육 조직 단백질 농축물을 가공하기 위한 최적 조건은 다음과 같다. 원료 어육의 pH는 7.5, 고기풀 제조시 소금의 첨가량은 어육 중량에 대하여 1.0%, 압출기로 압출한 고기풀의 냉 에틸알코올중의 침지 시간은 30분, 침지시의 에틸알코올량은 어육량에 대해 3배, 그때의 에틸알코올 온도는 5내지 $20^{\circ}C$가 적당하였다. 그리고 에틸알코올 중의 침지 회수는 말쥐치의 경우 2회 정어리는 4회가 적당하였고, 에틸알코올을 제거 하는데는 냉풍 건조가 효과적이었다. 원료 어육에 대한 제품의 수율은 말쥐치는 21.1 및 정어리는 24.3 %이었다. 제품의 단백질 함량은 말쥐치가 77.6, 정어리는 75.8 %였으며, 지방은 각각 0.2 및 3.6 %였다. 말쥐치 및 정어리 조직 단백질 농축물의 필수아미노산 함량은 쇠고기 및 대두 조직 단백질과 비교하였을 때 손색이 없었으며, 두 가지 제품으로써 미트볼 및 햄버거를 만들었을 때 모두 쇠고기와 값은 량의 중량비로 혼합하여 맛, 색 및 촉감에 손색없이 식품 소재로 이용할 수 있다는 결론을 얻었다.

• 한국식품과학회지
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• 제38권6호
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• pp.730-737
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• 2006

국내 유통발효식품 중 BAs 함량을 분석하고자 HPLC를 이용한 최적 분석방법을 확립하고, 유통 발효식품 중 BAs 함량을 조사하였다. BAs의 분석에는 0.1N 염산으로 추출한 후 dansyl 유도체를 사용하는 방법이 최적 분석방법으로 선택이 되었고, 검출한계가 0.10 ${\mu}g/mL$ 이하로 나타났다. 식품별 BAs의 함유량은 장류의 경우 한식된장에서 HIS 및 TYR의 함량이 높게 나타났고, 청국장의 경우도 유사하였다. 특히 전통적으로 생산한 된장과 청국장에서 BAs함량이 높게 나타나 종국 및 제조공정의 개선이 필요한 것으로 사료되었다. 간장의 경우 양조간장과 전통간장의 차이가 크지 않았으나, 젓갈류 중에서는 멸치액젓과 까나리 액젓에서 PUT, CAD, TRY, HIS, 및 TYR의 함량이 높게 나타났다. 과실주와 맥주에서는 보통 발효에 관여하는 효모가 BAs 생성능이 없기 때문에 낮은 HIS 수치를 보여주었고, 치즈에서는 TYR의 농도가 약간 높게 나왔을 뿐 전체적인 BAs의 함량은 낮은 수준이었다. 배추김치의 경우 PUT, HIS 및 TYR의 함량이 높게 나타났으나, 김치 제조에 부재료로 들어가는 멸치액젓과 까나리 액젓이 BAs의 함량을 높이는 것으로 추정되었다. 각 식품의 BAs의 함량 결과를 국민건강${\cdot}$영양조사의 일일섭취량에 대입하여 일일섭취량을 조사한 결과 매우 적은 수준으로 나타났으나 TYR의 MAOIs를 복용하는 환자의 경우 BAs가 많이 함유한 식품의 섭취는 가급적 피하는 것이 좋을 것으로 사료된다.

• 한국식품조리과학회지
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• 제25권2호
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• pp.189-198
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• 2009

This study was conducted to analyse middle school students' perceptions of seafood as well as their eating experiences and favorite cooking methods for seafood. It also examined the frequency and use of seafood on school lunch menus. Questionnaires were distributed to 739 students in 5 middle schools in the Busan area. On a scale of 5.00, the average scores for perceptions toward seafood were as follows: 3.67 for health & nutrition, 3.53 for taste, 2.53 for smell, 2.77 for convenience. The male students had significantly_(p<0.05) higher perception scores for health & nutrition, taste, and smell than the female students. Among 38 types of seafoods, the highest percentages for eating experiences included seaweed_(99.2%), anchovies_(99.1%), fried fish paste_(98.6%), shrimp_(98.4%), crab_(98.2%), squid_(97.9%), sea mustard_(97.8%), mackerel_(97.7%), dried squid_(97.3%), and hair tail_(96.9%). However, the majority of students had eaten a limited amount of seafood. The degree of seafood intake at home was significantly_(p<0.01) higher than at school. The students' favorite cooking methods for seafood were in the order of grilling, stir-frying, steaming, deep-fat frying, and soup. However, the middle school lunch programs primarily served as soup, seasoning, stir-fried, braised, deep-fat fried, and grilled, respectively. The main reasons for leaving seafood on a plate were inconvenience due to the fishbones_(62.7%), tasteless_(45.4%), and disliking the smell_(35.7%). Improvements that students wanted for seafood on school lunch menus included removal of fishbone for convenience_(67.0%), taste_(52.0), and increased variety of seafood types_(38.2%).

• Nutrition Research and Practice
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• 제10권5호
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• pp.546-554
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• 2016

BACKGROUND/OBJECTIVES: The aim of this study was to investigate the perception of sugar reduction, nutrition education, and frequency of snacking in children according to the self-perceived dietary preferences for sweet taste by mothers in Busan. SUBJECTS/METHODS: A total of 277 mothers were surveyed, and their perceptions of sugar reduction and the frequency of snacking in children were assessed using a questionnaire. The subjects were classified into either a sweet (n = 91) or an unsweet (n = 186) group according to their self-perceived preferences for a sweet taste. RESULTS: In the sweet group, the results for sweet products were sweetened ice (86.8%), confectionery (74.7%), processed milk (73.6%), carbonated beverages (71.4%), and fermented milk (53.9%). In the unsweet group, the results were sweetened ice (88.7%), carbonated beverages (78.5%), processed milk (75.8%), confectionery (69.4%), and fermented milk (50.5%). The necessity of sugar intake reduction was high in both groups (sweet = 89.0%, unsweet = 82.8%). Beverage purchases after identifying the nutrition labeling was significantly lower in the sweet group than in the unsweet group (P < 0.05). The reasons for the beverage purchases instead of water were "habitually" (50.5%) and "like sweet taste" (25.3%) in the sweet group (P < 0.01). Snacking in children was significantly higher in the sweet group based on the increased frequencies of carbonated drinks (P < 0.01), fast food (P < 0.001), candy and chocolate (P < 0.05), crackers (P < 0.01), ramen (P < 0.01), and fish paste/hotdogs (P < 0.01). The frequency of purchase education after identifying the nutrition labeling was significantly lower in the sweet group than in the unsweet group (P < 0.01). CONCLUSIONS: These findings suggest that a perception of sugar reduction and practical nutrition education aimed at reducing the sugar intake are necessary to improve dietary habits.