• 한국수산과학회지
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• 제42권2호
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• pp.116-122
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• 2009

This study was conducted to compare the food quality of commercial salt-fermented silver-stripe round herring (SFS) to that of commercial salt-fermented anchovy (SFA). The contents of moisture and crude protein of SFS were higher than those of SFA. However, the crude lipid and crude ash contents of SFS were lower than those of SFA. The salinity of SFS was 13.2%, which was lower than that of SFA. The taste value of SFS was 148.1, which was higher than that of SFA. The total amino acid content of SFS was 18.1 g/100 g and its major amino acids were glutamic acid (9.5%) and aspartic acid (8.1%). The contents of calcium, phosphorus and iron in SFS were 647 mg/100 g, 363 mg/100 g and 4.1 mg/100 g, respectively. Twenty six types of fatty acids were detected in SFS and the major components were 16:0, 18:0, 18:1n-9 and 22:6n-3. The angiotensin I converting enzyme (ACE) inhibiting and the antioxidative abilities of SFS were 50.0% and 1.15, respectively, which were similar to those of SFA. Sensory evaluation revealed that SFS had a superior taste and color to SFS, while to the flavor of two products was similar.

• 한국수산과학회지
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• 제42권6호
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• pp.537-544
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• 2009

This study was conducted to improve yield and functional properties of autoclave-treated salmon frame extracts (SFETA) using commercial enzymes (Alcalase 2.4 L FG, Flavourzyme 500 MG, Neutrase 0.8 L and Protamex 1.5 MG). Yield and angiotensin I converting enzyme (ACE) inhibitory activity of all enzymatic hydrolysates improved compared to those of control (undigested extracts), which were the highest in hydrolysates incubated with Protamex 1.5 MG for 4 hrs (P4-treated hydrolysates) and 2 hrs (P2-treated hydrolysates), respectively. However, antioxidant activities of all enzymatic hydrolysates showed less than 29%. According to the trichloroacetic acid soluble-N, volatile component intensity and sensory evaluation, when compared to control, taste of P4-treated hydrolysates improved, while its fish odor strongly smelt. Therefore, for efficient use of P4-hydrolysates, the fish odor should be improved by Maillard reaction of extracts or pre-treatment of salmon frame.

• 한국식품위생안전성학회지
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• 제35권1호
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• pp.45-50
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• 2020

본 연구는 원주시 내 대형 초밥 뷔페에서 제공되는 초밥, 회 등 26개 수산물 가공품을 대상으로 DNA 바코드를 분석하여 원재료의 종을 동정하였다. DNA 바코드 증폭을 위하여 미토콘드리아의 16S ribosomal RNA 및 cytochrome c oxidase subunit I 유전자 부위를 증폭하는 프라이머 세트를 이용하여 증폭된 PCR 산물의 염기서열을 분석하였다. 확보한 염기서열은 BLAST Search를 이용하여 미국국립보건원 GenBank에 등록되어있는 생물 종의 염기서열과 비교하여 염기서열 유사도와 매칭 점수를 고려하여 최종 종을 동정하였다. 모니터링 결과 분석 제품의 58%는 제품명과 사용된 원재료가 일치하였지만, 27%에서는 불일치가 관찰되었다. 초메기초밥에는 가이양(Pangasianodon hypophthalmus)이 꽃돔회에는 붉평치(Lampris guttatus)가 사용되었으며, 날치알군함 및 청어알무침에는 열빙어(Mallotus villosus) 알이 사용되었음을 확인하였다. 타코와사비군함 및 오징어간장소스에 사용된 원재료는 주꾸미(Amphioctopus fangsiao) 및 남방주꾸미(Amphioctopus membranaceus)로 각각 동정되었다.

• 한국수산과학회지
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• 제53권4호
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• pp.530-537
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• 2020

This study compared the survival rates, growth, and fatty acid content of larval Pacific cod Gadus macrocephalus fed with rotifers raised on different enrichment diets. We used four commercial rotifer enrichment products (one domestic, ER1, and three imported, ER2, ER3 and ER4). Twelve 200-L tanks were used, with three replicates per treatment. Larvae were fed rotifers 3 times daily at a rate of 5 rotifers/ml/feeding from 7 to 21 days post-hatch. At the end of the feeding trial, the survival rate and total length of larvae fed ER3 were greater than those of larvae fed ER1, ER2, or ER4. ER3 had the highest proportions of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and polyunsaturated acid (PUFA). Partially reflecting this composition, larvae fed ER3 had the highest proportions of DHA and PUFA. These results show a positive effect of rotifer DHA and PUFA proportions on the survival and growth rates of Pacific cod larvae.

• 한국수산과학회지
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• 제43권2호
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• pp.93-99
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• 2010

This study was conducted to prepare canned salmon frame and to characterize its food components. In the preparation of high-quality canned foods, the boiling water generated in the pre-heating process should be removed, and then the pre-treated canned salmon frame should be sterilized for an $F_0$ value of 12 min. The proximate composition of the canned salmon frame prepared under optimal conditions (CSFP) was 58.4% moisture, 15.7% protein, 21.4% lipid, and 3.5% ash. Based on the results of volatile basic nitrogen and microbiological tests, the CSFP was acceptable. The sensory score for the color of CSFP was 4.1 points, which was higher than that of commercial canned salmon frame (CCSF). However, there were no significant differences in the sensory scores for flavor and taste between CSFP and CCSF. The total amino acid content of CSFP was 14.58 g/100 g, which was 4.9% lower than that of CCSF. The major amino acids in CSFP were aspartic acid (11.0%), glutamic acid (14.8%), and lysine (10.6%), which accounted for 36.4% of the total amino acid content. The CSFP was high in calcium and phosphorus, while it was low in magnesium and zinc. The major fatty acids in CSFP were 16:0 (15.2%), 18:1n-9 (17.0%), 18:2n-6 (16.7%), 20:5n-3 (9.3%), and 22:6n-3 (8.8%). Based on the results, CSFP is a high-quality canned food in terms of hygiene and nutrition.

• Fisheries and Aquatic Sciences
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• 제17권2호
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• pp.167-173
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• 2014

Surimi (or fish paste) products are one of the most representative processed seafoods in Korea. In a previous study, we evaluated the potential use of rice flour as an agent to replace wheat flour in surimi products. In this study, we optimized the content of rice flour and water in surimi products using response surface methodology. Rice flour content ($X_1$, w/w) and water content ($X_2$, v/w) were chosen as independent variables and gel strength ($Y_1$) and overall acceptance ($Y_2$) as dependent variables. Optimal conditions of $X_1$ and $X_2$ were 14% and 9.1%, respectively, and the predicted values of the multiple response optimal conditions were $Y_1=656.4(g{\cdot}cm)$ and $Y_2=6.34$. Under optimal conditions, the experimental values of $Y_1$ and $Y_2$ were $647.8(g{\cdot}cm)$ and 6.21, respectively, which were similar to the predicted values. Surimi products that are prepared under optimum conditions were similar in gel strength to those of commercial products. However, its sensory evaluation score was higher than that of the commercial products. In conclusion, rice flour can not only be used as an alternative to wheat flour, but it also can be used to improve the quality of surimi products.

• 한국수산과학회지
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• 제47권1호
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• pp.1-11
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• 2014

This study was carried out to investigate nutritional and physiologically active characterizations of sikhae and the seasoned products from the sea squirt Halocynthia roretzi. The total taste values of sikhae fermented for 4 and 5 days were 10.9 and 15.4, respectively, which was lower than for commercially seasoned sea squirts. The sikhaes contained mostly glutamic and aspartic acids. The total amino acid contents of sikhaes fermented for 4 and 5 days were 5.5 and 6.0 g/100 g, respectively, which were lower than those of commercial seasoned-sea squirts or similar. An amount of 100 g of sikhae and its seasoned products contained P, K, Mg and Fe, and these minerals, which are deemed good for our health, were at 10% above the recommended daily requirements. The functional properties of sikhae fermented for 4 and 5 days were as follows: for ACE inhibiting activity, 69 and 69.5%, respectively; for antioxidative activity, 28.9 and 29.3%, respectively; for xanthine oxidase inhibitory activity, 52.8 and 53.1%, respectively; and for ${\alpha}$-glucosidase inhibitory activity, 2.4 and 1.4%, respectively. Antimicrobial activity of the 5 day fermented sikhae against Vibrio parahaemolyticus and Staphyloccus aureus was detected in 8 mm and in 7 mm against Escherichia coli.

• Fisheries and Aquatic Sciences
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• 제26권6호
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• pp.367-379
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• 2023

The rapid expansion of shrimp production requires a huge amount of protein sources from soybeans and wild-caught fishmeal; both are becoming a shortage. Meanwhile, catfish production and processing is a giant industry in Vietnam, which produce hundred thousand tonnes of protein- and lipid-rich by-products, annually. Using catfish by-products to gradually replace the traditional protein sources in shrimp aquaculture may bring triple benefits: 1) reducing pressure on wild fish exploitation for fishmeal, 2) reducing the environmental impacts of catfish by-products, and 3) increasing the value and sustainability of aquaculture production. In this study, we used catfish by-products to produce fish protein hydrolysate (FPH) and nano-hydroxyapatite (HA) as additives in feed for Pacific white shrimp (Litopenaeus vannamei). The supplement mixture of FPH and HA was added into the commercial diet (Charoen Pokphand Group [CP], 38% protein, and 6.5% lipid) to reach 38%, 38.5%, 40%, 43%, and 44% of the crude protein content. The survival and growth of shrimps were weekly assessed to day 55. The results showed that the shrimp growth was highest at 43% crude protein content in the feed as indicated by an increase of 124% and 112% in shrimp weight and length, respectively, compared to the commercial reference diet. No negative effects of adding the mixture of FPH and HA on the water quality were observed. Vibrio density was lower than 6.5 × 10³ CFU/mL, which is the lowest Vibrio density negatively affecting the shrimp growth and development. These findings indicate that the mixture of FPH and HA are promising additive components in feed for post-larval shrimp L. vannamei diets.

• 수산해양교육연구
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• 제23권4호
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• pp.607-614
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• 2011

This study was conducted to understand the quality characteristics of 20 kinds of commercial salt-fermented anchovy & sand lance sauces by measuring their the chemical compositions and 9 biogenic amines (tryptamine, 2-phenylethylamine, putrescin, cadaverine, histamine, tyramine, serotonin, noradrenaline, spermine) contents. The commercial salt-fermented anchovy sauces contained $65.84{\pm}0.11{\sim}70.60{\pm}0.21%$ of moisture, $20.50{\pm}0.41{\sim}25.60{\pm}0.42%$ of salinity, $0.98{\pm}0.01{\sim}2.05{\pm}0.05%$ total nitrogen, and $1,011.77{\pm}0.00{\sim}1,724.56{\pm}9.72mg/100mL$ of amino nitrogen. Histamine was the major amine detected in salt-fermented fish sauces and it was varied from 421.27 to 1,507.18 mg/kg in salt-fermented anchovy sauces, whereas commercial salt-fermented sand lance sauces contained $67.87{\pm}0.28{\sim}69.63{\pm}0.17%$ moisture, $22.46{\pm}0.28{\sim}26.11{\pm}0.00%$ salinity, $0.92{\pm}0.01{\sim}1.71{\pm}0.05%$ total nitrogen, $878.20{\pm}0.00{\sim}1430.09{\pm}9.77mg/100mL$ amino nitrogen and 419.10~1,025.50 mg/kg histamine, respectively. These findings suggest that the products of salt-fermented fish sauces have pretty much the same in ingredient composition and meet domestic criteria but most those had high biogenic amine contents. Therefore, ingredient composition and biogenic amine content of commercial salt-fermented fish sauce products were practicable evaluation of the quality characteristics.

• 한국수산과학회지
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• 제53권3호
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• pp.368-381
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• 2020

This study was conducted to optimize the processing conditions of seasoned laver Pyropia yezoensis with conger eel Conger myriaster seasoning sauce (CES) using response surface methodology (RSM). The RSM program results for bonesoftness showed that the optimum independent variables based on the dependent variables (Y₁, lipid removal rate; Y₂, texture; and Y₃, sensory fish odor score) were 431.0% for X₁ (water amount), 115.6℃ for X₂ (retort-operated temperature), and 50.1 min for X₃ (retort-operated time). The RSM program results for the CES blend showed that the optimum independent variables (X₁, amount of bone-softened conger eel by-products; X₂, mixed sauce amount; and X₃, starch amount) based on the dependent variables (Y₁, amino-N; Y₂, Hunter redness; and Y₃, drying time) were 44.8% for A (pre-treated conger eel by-product), 36.0% for B (mixed sauce), and 19.2% for C (starch). The RSM program results for seasoned laver with CES showed that the optimum independent variables based on the dependent variables (Y₁, water activity; Y₂, Hunter yellowness; and Y₃, overall acceptance) were 5.0% for X₁, (CES amount), 313.8℃ for X₂ (roasting temperature), and 6.0 s for X₃ (roasting time). The seasoned laver with CES prepared under the optimum conditions was superior to commercial seasoned laver in terms of overall acceptance.