• Journal of Advanced Marine Engineering and Technology
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• v.25 no.6
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• pp.1324-1329
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• 2001

The depression of the external situation like the departure of WTO system and the plan of EEZ proclaim is forcing fishery into improving their fishing condition. By this international and domestic circumstance, development of the sea water cooling apparatus for fish hold storage is demanded sincerely. This study represents the thermal characteristics of the fish hold storage during transportation. The numerical analysis in this study is the finite volume method with the SIMPLE computational algorithm to study the seawater flow behavior in the fish hold storage. The computation were carried out with the variations of the circulating flow velocity and depth of fish hold storage. As the result of the three dimensional simulations, the mean temperature doesn't almost change by the circulating flow rate. find the mean temperature is suddenly changed by the ratio of depth of fish hold storage.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.681-688
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• 2017

This study was conducted to investigate the effect of gelatin concentration and storage on color and texture of puffer fish stock jelly. Puffer fish stock jelly was prepared by adding various amounts (2.5~10 percent) of gelatin to puffer fish stock. Color changes of puffer fish sstock jelly were also investigated during storage at $4^{\circ}C$ and $25^{\circ}C$ with varying amount of gelatin (2.5~10.0 percent). Regardless of storage temperature, the L values of puffer fish stock jelly were slightly increased, while a values of the stock jelly were negatively decreased during storage. However, L and negative b values were decreased with increasing gelatin concentration, whereas a values were increased negatively with increasing gelatin concentration. The texture profiles of puffer fish stock jelly such as hardness, springiness, cohesiveness adhesiveness, chewiness and brittleness were determined during storage at $25^{\circ}C$ and $4^{\circ}C$ at various intervals. The hardness, chewiness and brittleness were increased during storage at $25^{\circ}C$ for four days, while those of springiness and cohesiveness were decreased during storage. However, the values of all textural parameters were increased with increasing gelatin concentration in puffer fish stock jelly. Patterns of textural parameters of puffer fish stock jelly stored at $4^{\circ}C$ were practically identical to those stored at $25^{\circ}C$.

• Fisheries and Aquatic Sciences
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• v.13 no.3
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• pp.231-235
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• 2010

The effects of various natural antioxidant sources on oxidation of olive flounder (Paralichthys olivaceus) and fish diet during storage was determined. Juvenile fish were distributed among 18 flow-through tanks (40 fish per tank). Six experimental diets were prepared in triplicate: control (CT), antitox (AT), green tea extract (GE), fig extract (FE), Haeroc product (HP) and by-product of green tea (BG). The experimental diets were stored at two temperatures: room temperature ($26.8^{\circ}C$) for 14 days and frozen ($-30^{\circ}C$) for 16 weeks. Thirty fish were sampled from each tank at the end of the 8-week feeding trial. Whole bodies of fish were homogenized and stored in a home freezer ($-9.6^{\circ}C$) for 24 weeks. Acid values (AVs) and peroxide values (POVs) of the diets and frozen fish during storage were monitored. AVs of the experimental diets tended to increase with the storage period except for that of the HP diet at room temperature. POVs from FE, CT, and BG diets peaked at day 7 and then decreased through the remainder of the experiment. AVs of the experimental diets and fish increased with time at $-30^{\circ}C$ and $-9.6^{\circ}C$. Results of this study show that by-products of green tea and Haeroc product seem to have potential as antioxidants in fish feed to inhibit oxidation of both the feed and fish during storage.

• Journal of Food Hygiene and Safety
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• v.12 no.1
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• pp.20-25
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• 1997

In order to investigate bacterial sanitary condition of fish and shellfish, we examined the normal flora in the 25 species of commercial fish and shellfish, and also proportional change of normal flora by storage period and temperature. Isolated 334 wereisolated in the normal fish and shellfish and predominant genera were Pseudomonas (25.2%), Staphylococcus(10%), Acinetobacter (7.2%), Vibrio (6.9%), Micrococcus (5.4%), Aeromonas (5.2%), and Enterobacter (5.2%). In accordance with storage period and temperature, Pseudomonas grew on high ratio at 1$0^{\circ}C$ steadily, but Proteus had increased proportionally at 2$0^{\circ}C$ and 3$0^{\circ}C$. Additionally, Yeast, and Micrococcus had decreased by period.

• Journal of Food Hygiene and Safety
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• v.17 no.4
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• pp.193-200
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• 2002

Three species of fish such as yellow tail (Seriola quinqueradiata), bastard halibut (Paralichthys olivaceus) and black rockfish (Sebastes schlegeli) were exposed to the dinoflagellate, Cochlodinium polykrikoides, and quality changes of fish after death were investigated during the extended storage. The volatile basic nitrogen (VBN) and aerobic plate counts (APC) were determined in the muscles of fish, arid organoleptic change was evaluated in the kills, skins and muscles. APC in all the fish species did not change in 6 hours of storage, but increased gradually thereafter. VBN contents in the muscles continuously increased throughout the storage of fish. Slightly higher levels of APC and VBN were observed in the tested fish than control fish, which had been exposed to air until died and stored in seawater without treating C. polykrikoides. After 12 hours of storage, APC and VBN contents in the muscles did not exceed the initial spoilage limit, 10$^{5}$ CFU/g fur APC and 30 mg/100 g for VBN, in all of the fish including control fish. Organoleptic change in fish treated with C. polykrikoides did not greatly differ from the control fish. After 8 hours of storage, distinctive deterioration of muscle was detected organoleptically in the treated fish and the control fish. The compiled result indicated that moribund fish exposed to C. polykrikoides bloom should be handled properly in 6 hours of storage after death of fish.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.2
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• pp.101-108
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• 2016

We investigated changes in the physiochemical quality of sailfin sandfish sauces fermented with two kojis during long-term storage at room temperature. Four fish sauces, including a control, were prepared by salt-fermentation with soybean koji (S-koji) or rice koji (R-koji) after autolysis. During storage, for 12 months, the color and levels of amino acids, total volatile base nitrogen (T-VBN) and organic acids but not moisture, salt or total nitrogen levels or pH differed markedly according to fish sauce type. The total nitrogen level was highest in S-koji, but there was no difference in the rate of increase in amino acid levels among the four fish sauces during storage. The T-VBN, of autolysis and S-koji were significantly higher than those of the control and R-koji during the entire storage period (P<0.05). The initial organic acid level did not differ among the four fish sauces, whereas it was notably higher in R-koji than in the other sauces at the end of storage. Hunter L, a and b values decreased in all fish sauces with increasing storage time. In conclusion, soybean koji may enhance the levels of nitrogen compounds as well as T-VBN in fish sauce, while rice koji reduced the formation of excess T-VBN and increased organic acid levels during storage at room temperature.

• Journal of Advanced Marine Engineering and Technology
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• v.25 no.6
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• pp.1317-1323
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• 2001

The circumstance is giving the blow against fishermen with the incoming-decreasing and the difficulty of crew's supply & demand and management. In addition, the depression of the external situation like the departure of WTO system and the plan of EEZ proclaim is forcing fishery into improving their fishing condition. By this international and domestic circumstance, development of the sea water cooling apparatus for fish hold storage is demanded sincerely. First of all, we Investigated load characteristics which based on development of sea water cooling system and optimum fish hold storage. The experimental results is as follows. In creasing the speed of compressor and mass blew rate of refrigerant, the temperature of NaCl solution is low. And the load characteristics experiment on fish hold storage outlet is as fellows. As time goes by, increasing the mass flow rate of NaCl solution, temperature difference between inlet and outlet is small in a model of fish hold storage. These results provide many useful informations applicable to an actual design of sea water cooling system and optimum fish hold storage.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.355-370
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• 2019

The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) purchased from Asian countries were used. After marination with the sauces, polyvinylchloride film bags containing the marinated pork samples were cooked using Sous-Vide method for $55^{\circ}C$ for 5 h and $60^{\circ}C$ for 30 min, and were then stored for 8 wk at $10^{\circ}C$. Results showed that the pork samples marinated with the sauces retarded the growth of total plate counts (TPC) during storage. At $8^{th}$ wk storage, TPC counts were significantly lower in all samples marinated with the sauces compared to control (p<0.05). Lipid oxidation level was significantly lower in the T2 (Meju soy sauce) and T6 (Anchovy fish sauce) compared to those of T3 (Brewed soy sauce) and T5 (Ishiru fish sauce) or control after 8 wk storage (p>0.05). Forty volatile flavor compounds were detected from the control and marinated samples at $4^{th}$ wk of storage. The pork marinated with Anchovy fish sauce presented significantly higher amounts of importantly pleasant flavor compounds such as; pyrazines and sulfurcontaining compounds than those marinated with other remaining sauces and control. It is concluded that the marination with Anchovy fish sauce partly improved the shelf-life and increased amounts of pleasant flavor compounds of Sous-Vide cooked pork products during storage in comparison to the other remaining sauces.

• Korean journal of food and cookery science
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• v.28 no.3
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• pp.249-255
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• 2012

The objectives of this study were to evaluate the physicochemical characteristics of puffer fish under storage conditions. Free amino acids were identified in the order of taurine > alanine > lysine > leucine > glutamic acid > valine. Glutamic acid, lysine, histidine, arginine, proline, and aspartic acid increased over time and with increased temperature, and valine and tyrosine were affected by temperature. ATP decreased dramatically during 36 h of storage at $4^{\circ}C$, 24 h of storage at $12^{\circ}C$, and 16 h of storage at $20^{\circ}C$. IMP reached its highest level when puffer fish was stored for 36 h at 4 and $12^{\circ}C$ and 24 h at $20^{\circ}C$, and hypoxanthine levels grew steeply at 60 h at $4^{\circ}C$, 24 h at $12^{\circ}C$ and 20 h at $20^{\circ}C$. In terms of K value, the puffer fish was available for sliced raw fish within 60 h at $4^{\circ}C$, 24 h at $12^{\circ}C$ and 12 h at $20^{\circ}C$, and the fish can be taken in after cooking within 72 h at $4^{\circ}C$ and $12^{\circ}C$ and 36 h at $20^{\circ}C$. The physicochemical quality characteristics showed that puffer fish is available for sliced raw fish within 36 h at $4^{\circ}C$, 16 h at $12^{\circ}C$ and 12 h at $20^{\circ}C$, and that the fish can be taken after cooking within 72 h at $4^{\circ}C$ and $12^{\circ}C$ and 36 h at $20^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.2
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• pp.122-131
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• 2012

This study was performed to examine the effects of Curcuma aromatica (CA) and orange rind on the quality and sensory score of flying fish $Cypselurus$ $agoo$ $agoo$ roe treated with electrolyzed water during frozen storage ($-18^{\circ}C$). The pH was decreased with increasing amounts of CA extract added to flying fish roe and during frozen storage. The flying fish roe treated with CA extract showed increased yellowness, as compared to flying fish roe with no CA extract added and untreated with electrolyzed water (untreated). The flying fish roe containing CA extract maintained greater hardness than did untreated flying fish roe. The volatile basic nitrogen and trimethylamine contents of treated flying fish roe were lower than those of untreated flying fish roe during frozen storage. The results of volatile organic compound tests showed that the contents of alcohol, acid and ketone compounds in flying fish roe treated with CA extract and orange rind were relatively decreased, but the limonene content of treated flying fish roe was increased compared to that of untreated flying fish roe. In sensory evaluation, flying fish roe containing 0.05 and 0.1% of CA were preferred over others. In conclusion, CA and orange rind increased the quality and sensory scores of flying fish roe treated with electrolyzed water.