• Preventive Nutrition and Food Science
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• 제13권1호
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• pp.7-11
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• 2008

To improve the utilization of fish processing by-products, fish oils were extracted from hoki, yellowfin sole, mackerel, and horse mackerel, and their compositions were examined. The proximate compositions obtained for these 4 species of by-product revealed they were composed of 68.1$\sim$78.1% moisture, 1.2$\sim$1.6% ash, and 13.8$\sim$18.8% protein. Fish oils extracted from the hoki, yellowfin sole, mackerel, and horse mackerel were 5.5, 9.4, 13.4, and 10.3%, respectively. The total lipids extracted from the by-products of the 4 species were 6.21, 10.43, 12.81 and 10.06%, of which neutral lipids accounted for 77.38, 77.46, 87.21 and 86.79%, respectively. Neutral lipid analysis by TLC showed that triacylglycerol was the major component, while 1,3- and 1,2-diacylglycerols, free fatty acids, free sterols, and sterol esters were present as minor components. The major fatty acids were palmitic acid, stearic acid, and oleic acid. DHA and EPA were contained at levels of 0.2$\sim$4.7% and 3.7$\sim$9.5%, respectively, in the 4 types of fish oil. The fish oils extracted from the dark muscle fish, mackerel and horse mackerel, had greater polyunsaturated fatty acid (PUFA) contents than those of the white muscle fish species, hoki and yellowfin sole.

• 한국수산과학회지
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• 제27권6호
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• pp.839-846
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• 1994

Changing concepts in fishery science increasingly are recognizing depletion of traditional stocks, utilization of alternate(non-traditional) species, demand for high quality products, and a total resource utilization approach. Innovative practices are occurring in fisheries processing wherein solid and liquid discharges are no longer treated as 'waste,' but rather as valuable feedstocks for recovery of a variety of value-added ('value enhanced') by-products. Among these are protein hydrolysates, soluble proteins and amino acids, proteolytic enzymes, flavor and flavor extracts, pigments, and biopolymers such as chitosan. Properties and applications of this deacetylated derivative of chitin are noted. Crustacean processing by-products are discussed in terms of their serving as materials for generation of natural flavors and flavor extracts, and products such as fish sauces using contemporary enzymatic techniques. Various food and feed applications of fisheries processing by-products are illustrated with increased usage seen in formulated diets for an expanding aquaculture market. Examples are given of aquaculture becoming increasingly significant in global fisheries resource projections. Critical issues in the international seafood industry Include those of seafood quality, processing quality assurance (HACCP), and recognition of the nutritional and health-related properties of fisheries products. A variety of current seafood processing research is discussed, including that of alternate fish species for surimi manufacture and formulation of value-added seafood products from crawfish and blue crab processing operations. Increasing emphasis is being placed on international aspects of global fisheries and the role of aquaculture in such considerations. Coupled with the need for the aquatic food industry to develop innovative seafood products for the 21st century is that of total resource utilization. Contemporary approaches in seafood processing recognize the need to discard the traditional concept of processing 'waste' and adapt a more realistic, and economically sound, approach of usable by-products for food and feed application. For example, in a period of declining natural fishery resources it is no longer feasible to discard fish frames following fillet removal when a significant amount of residual valuable flesh is present that can be readily recovered and properly utilized in a variety of mince-based formulated seafood products.

• Fisheries and Aquatic Sciences
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• 제22권5호
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• pp.10.1-10.14
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• 2019

Fish skin waste accounts for part of the solid waste generated from seafood processing. Utilization of fish skin by bioconversion into high-grade products would potentially reduce pollution and economic cost associated with treating fish processing waste. Fish skin is an abundant supply of gelatin and collagen which can be hydrolyzed to produce bioactive peptides of 2-20 amino acid sequences. Bioactivity of peptides purified from fish skin includes a range of activities such as antihypertensive, anti-oxidative, antimicrobial, neuroprotection, antihyperglycemic, and anti-aging. Fish skin acts as a physical barrier and chemical barrier through antimicrobial peptide innate immune action and other functional peptides. Small peptides have been demonstrated to possess biological activities which are based on their amino acid composition and sequence. Fish skin-derived peptides contain a high content of hydrophobic amino acids which contribute to the antioxidant and angiotensin-converting enzyme inhibitory activity. The peptide-specific composition and sequence discussed in this review can be potentially utilized in the development of pharmaceutical and nutraceutical products.

• 한국수산과학회지
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• 제53권3호
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• pp.417-422
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• 2020

We developed a seasoning sauce using hot water extracts from anchovy Engraulis japonica fish sauce processing by-products. A temperature of 121℃ was maintained for 120 min and the resulting amino acid content, salinity, and pH were 183.6 mg/100 g, 6.86, and 17.4 g/100 g, respectively. Radish juice, sea tangle Saccharina japonica extract, and mushroom Lentinula edodes were added to improve the flavor. The glutamic acid content of the extract mixed with 10% sea tangle extract was 88.87 mg/100 g and the 5'-GMP (guanine 5'-monophosphate) content of the extract mixed with 10% mushroom extract was 9.67 mg/ g. This study was conducted to determine optimal processing conditions for seasoned products using response surface methodology (RSM). The optimal conditions for X₁ (sea tangle extract concentration) and X₂ (mushroom extract concentration) were 15.0% and 5.0%, respectively, and the predicted values of the multiple response optimal conditions were Y₁ (5'-GMP: 17.36 mg/100 g) and Y₂ (glutamic acid: 157.35 mg/100 g). Under the optimal conditions, the experimental values of Y₁ and Y₂ were 17.32 mg/g and 155.36 mg/100 g, respectively, which are similar to the predicted values. We confirmed the feasibility of developing a seasoning sauce using hot water extract from anchovy fish sauce processing by-products and additives.

• 한국해양바이오학회지
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• 제3권1호
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• pp.31-37
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• 2008

Off the 1,572 km long coastline of Namibia lies known as the Benguela upwelling system, a very rich source of marine life supporting traditional and modern forms of fishery. Commercial fishing and fish processing is one of the fastest-growing sectors of the Namibian economy in terms of employment, export earnings, and contribution to GDP. The fishing industry has grown to the extent that it is currently Namibia's second biggest export earner of foreign currency after mining (90% of national output is marketed for export). In 2005, Namibia harvested about 552,164 tonnes of fish. The final value of processed products (export value) that year was around US$ 376.0 million. Besides the marine captured fisheries, Namibia also has a small but vibrant aquaculture sector. Inland captured fisheries exist in the north-east and north-west of Namibia where as commercial freshwater aquaculture of tilapia and catfish is also undertaken. The inland fisheries are mainly subsistence based and typically labour intensive, with low catch per unit effort. However the subsistence fisheries from these regions play a significant role in the lives of rural community. The domestic market for marine fish products is extremely limited due to the small size of the population (2 million). The fishing industry is a source of considerable employment for many Namibians. Huge potential to increase production exists in Namibia, unpolluted high quality marine waters, high natural primary productivity of the seawater, availability of inexpensive fish by-products from established fish processing sector for inclusion in wet aqua-feeds and well-established processing, packaging and marketing systems due to the marine capture fisheries that can be adopted for aquaculture purpose.

• Preventive Nutrition and Food Science
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• 제11권2호
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• pp.120-126
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• 2006

Fish backbone, a major by-product in the fish processing industry, accounts for about 15% of whole fish weight. In this study, recovery of bioavailable calcium from Alaska pollack (Theragra chalcogramma) backbone by-products using enzymatic hydrolysis was investigated. Finely ground fish backbones were hydrolyzed with two proteolytic enzymes (pepsin and protease) to obtain soluble calcium from the by-products. The pepsin digest had a higher degradation efficiency (88%) than protease. Four different concentrations of the fish backbone calcium (100, 250, 500 and 1000 mg/L) prepared by the pepsin digest were treated with $Na_2HPO_4$ at a concentration gradient (0, 1, 2, 4, 8, 10, 15 and 20 mM) to evaluate their solubility, revealing that solubilities of the fish backbone calcium were superior to those of $CaCl_2$ at all the calcium and $Na_2HPO_4$ concentrations. Among the tested concentrations the highest solubility was found in the pepsin digest containing a calcium concentration of 1000 mg/L. Thus, hydrolyzing with pepsin is an effective mode of recovering bioavailable calcium from Alaska pollack fish backbones.

• 한국수산과학회지
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• 제52권6호
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• pp.631-636
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• 2019

Fish bone-based calcium products are currently receiving much attention among high value-added industries involving calcium. Industrial processing of fish products yields unused fish parts including bones, which could be used as marine health foods to enhance the economic and environmental benefits of fish production. The ultimate goal of this study is to develop the high value-added fisheries products fortified with fish bones supplementing calcium. We here explored the physical and chemical softening methods of the fish bones to enhance texture of the fish products with a high degree of calcium absorption rates. The eluted calcium from the fish bone was quantified with the inductively coupled plasma optical emission spectrometry (ICP-OES). The characteristics of the softened fish bones were determined by the laser diffraction particle size analysis, texture profile analysis, and volatile organic compounds (VOCs) analysis. As the result, the optimized softening method of fish bone was established when Theragra chalcogramma bone was treated twice with the pressurized high temperature (110-120℃ and 1.0-1.5 kg/cm²). The produced softened fish bone turned out to be suitable for the food additives with low particle sizes, low hardness values, and negligible VOCs responsible for the unpleasant flavors.

• 수산경영론집
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• 제24권2호
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• pp.17-53
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• 1993

Pusan is the largest fishing port in Korea, and deals with more than I million ton of fish catches annually, including catches of coastal and off-shore fisheries as well as those of deep-sea fishery. However, it hen had no fishing port facilities specialized fer deep-sea fishery since it started 30 years ago. Economic and physical losses resulting from this have teen enormous. Although fishing port facilities are a part of infra-structures built by Governments, the construction of them has been delayed due to financial difficulties of Central or local governments. To overcome this harsh situation to which deep-sea fishery cooperations faced, some cooperations have decided to construct fishing port facilities including fish-pier specialized for deep-sea fishery in Gamcheon port. The construction expenses of these facilities were financed by private funds to which they themselves jointly contributed. As a result, a fish-[pier, which has the capacity of serving one fishing vessel of 10, 000 ton or four of 5, 000 ton or four of 1, 000 ton at the same time, will be opened in here by 1994. The paper examines the master plan to revitalize the deep-sea fisheries industry in a deep depression with the opening of these physical facilities. The framwork of the plan is pursued in two different aspects, which are both hardware and software. In a hardware aspect, the plan in to develop Pusan into a city which is suitable for one of the best fishing ports in the world. That is, it is to develop the city into a place famous for sightseeing as well as the distribution and processing of fish-products centering around fish-piers. On the other hand, in a software aspet, it is regarding improvement of the distribution system of fish-products. One way to do that is to make up some deficiencies of the current system of a producers' joint sale. And the other is to establish an exchange of fish-products futures. Through these institutions, we could abrsorb speculative funds, which would otherwise be invested in speculation on fish-products, into productive investment opportunities, We believe that if the plan is realized, the deep-sea fishery in Korea will revive from a long-tasted depression and make progress to become one of the mai industries of Korea.

• 수산경영론집
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• 제31권1호
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• pp.33-54
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• 2000

This study intends to examine the distribution channel of the most popular ten species caught in Korean coastal and off-shore fisheries with the aid of interviewing fish brokers and cooperative staffs in fish landing markets. This paper finds and emphasizes the following three suggestions, in order to improve the present scheme of fish distribution system. Firstly, annual catch of 10 kinds of fishes is successively decreasing in quantity from 1994 to 1998. Moreover annual catch shows larger variations than fish price and cooperative sales quantity. Except sea eel and sole, cooperative sales accommodates more than 90% of the fish landed, accounting for the small variation in cooperative sales, which invalidates the effectiveness of the free distribution system adopted by the government. Secondly, diversified distribution channels are exposed according to the nature of the fish, the method to harvest, and the quantity caught. Large retailers such as discount stores, super chains and home shopping institutions are actively involving themselves in direct purchase in fish landing markets. Through the analysis of distribution routes, the general distribution channel of fresh fish has been found such as producers longrightarrow fish brokers in landing markets longrightarrow fish brokers in central wholesale markets longrightarrow wholesalers longrightarrow retailers longrightarrow consumers. In order to reduce distribution margin through the analysis of distribution function and distribution margin, this paper presents a new distribution channel such as producers longrightarrow fish brokers in landing markets longrightarrow wholesalers longrightarrow retailers longrightarrow consumers. Thirdly, to improve the fish landing markets, this paper suggests the M&A of uneconomical fish landing markets or renovating toward wholesalers, introduction of processing services and improvement of processing facilities, subsidizing fish brokers in landing markets, revitalization of marketing divisions in cooperatives and improvement in fish auction system.

• 한국응용과학기술학회지
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• 제4권1호
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• pp.83-89
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• 1987

The crude lipid contents of dried sea food products varied remarkably from 1.2 to 29.9% for dried fish products, from 2.8 to 12.3％ for dried mollusk ones, and from 0.1 to 2.3％ for dried seaweed ones. In fatty acid composition of dried fish products, the saturated acid was the most predominant component for dried anchovies, hair tail, Kstsuobushi, the monoenoic acid was the most predominant one for dried yellow corvenia, flat head, common carp, sea eel and conger eel. And the polyenoic acid was the most abundant one for dried cod. Allaska pollack, flounder, sole fish, ray, smelt and sardine. The major fatty acids of these dried fish products were 16:0, 16:1, 18:0, 18:1, 20:5 and 22:6. Fatty acid composition of dried mollusk products were mainly consisted of polyenoic acid, and followed by saturated acid, monoenoic aced. The major fatty acids of these products were similiar to those of dried fish products. And in case of dried seaweed products, saturated acid such as 14:0, 16:0 was the most predominant component, while polyenoic acid was abundant one in dried laver and sea mustard. The main fatty acids of dried seaweed products were 14:0, 16:0, 18:1, 20:1, 20:4, and 20:5. Judging from the results, dried sea food products were abundant of the highly unsaturated fatty acids in spite of the drying processing and storage.