• Asian-Australasian Journal of Animal Sciences
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• v.27 no.1
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• pp.115-122
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• 2014

This study investigated on the effects of adding mechanically deboned chicken meat (MDCM) hydrolysates on the quality properties of imitation fish paste (IFP) during storage. IFP was prepared from Alaska Pollack, spent laying hens surimi and protein hydrolysates which were enzymatically extracted from MDCM. The study was designed as a $3{\times}4$ factorial design with three MDCM hydrolysate content groups (0%, 0.4%, and 0.8%) and four storage times (0, 2, 4, and 6 weeks). Addition of MDCM hydrolysates increased crude fat content but lowered water content (p<0.05). The breaking force of IFP, an indicator of gel formation, increased in treated groups compared to control (p<0.05). Angiotensin I-converting enzyme (ACE) activity was inhibited and free radical scavenging activity increased with increasing MDCM hydrolysate content (p<0.05). In conclusion, the addition of MDCM to IFP improves gel characteristics. Additionally, protein hydrolysates from MDCM serve as a potential source of ACE inhibiting peptides.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.2
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• pp.155-165
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• 1994

To evaluate the antioxidant effect of flavonoids and a-tocopherol on purified fish oil(up to $40\%$ of n-3 polyunsaturated fatty acids), lipid peroxidation, and fatty acids content during storage and upon heating were determined. The potential of these compounds for inhibiting and delaying both oxidation and lipoxygenase processes was also evaluated. The oxidation of fish oil was effectively inhibited by flavonoids and a-tocopherol. The antioxidizing effect of these compounds increased in proportion to their concentration. The addition of a-tocopherol and catechin-a-tocopherol mixture were prolonged induction period of lipid oxidation by 3.5 to 4 times. All other flavonoids also shown more than twice the prolonging effect. Lipoxygenase activity was decreased by catechin and a-tocopherol effectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.2
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• pp.80-84
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• 1988

The change of cell counts of Vibrio vulnificus in meat homogenates of fish and shellfish by the storage time and temperature was examined to get basic information for precautionary steps against septicemia from slices of raw fish (sashimi). Therefore, we inoculated raw and cooked meat homogenates of fish and shellfish with Vibrio vulificus M-8 (isolated from shellfish ) and stored them at $-20^{\circ}C,\;4^{\circ}C\;and\;30^{\circ}C$ for 72 hours. Vibrio vulnificus M-8 was not detected in 32 hours when it was frozen and stored at $-20^{\circ}C$ after inoculating them into phosphate buffer solution at concentration of $10^5\;cell/ml$, while the existance of Vibrio vulnificus was identified after 72 hours of storage at the same temperature in case of inoculation into the meat homogenate of yellow tail. The cell count of Vibrio vulnificus was decreased as about $20\%$ of initial count after 2 hours storage at $4^{\circ}C$ in phosphate buffer solution with fish and shellfish homgenates. From the experimental results it was recognized that Vibrio vulnificus was labile to the cold stress. In comparison to the growth of growth of Vibrio M-8 at $30^{\circ}C$ in the raw and cooked meat of the yellow tail(Seriola guingueradita), snapper(Chrysophrys major), ark shell(Anadra brouhgtonii), and oyster(Crassostrea gigas), the raw meat homogenates were more excellent than the cooked ones though all fish and shellfish meat homogenates were proves to be good for the growth of the microbe.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.646-653
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• 2000

Using agar and waxy com starch as the wall material, we could encapsulate the purified fish oil. Firstly, we have developed a simple and sensitive method for the quantitative analysis of the microencapsulation yield using 5% cupric acetate pyridine solution. Then, the optimum conditions such as the ratio of [core material] to [wall material]$(X_1)$, the temperature of dispersion fluid$(X_2)$, and the emulsifier concentration$(X_3)$ for the microencapsulation process were determined by using response surface methodology(RSM). The regression model equation for the yield of microencapsulation(Y, %) of purified fish oil upon three kinds of independent variables could be predicted as follows; Y = 100.138621-0.735000$(X_1)$+0.840000$(X_1)(X_2)$+0.817500$(X_1)(X_3)$-0.852500$(X_2)(X_3)$. And the optimum conditions for the microencapsulation of the purified fish oil were the ratio of [core material] to [wall material] of 4.9 : 5.1(w/w), the emulsifier concentration of 0.48%, and dispersion fluid temperature of $19.4^{\circ}C$. The microcapsules containing the purified fish oil showed the highest storage stability at pH 7.0 and $20{\sim}25^{\circ}C$.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.309-314
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• 1992

The purpose of this study was to investigate me effects of garlic or lemon juice on quality characteristics of fish muscle. The samples treated with garlic or lemon juice by me amount of 5% or 10% (w/w) of fish muscIe were stored at $4{\pm}1^{\circ}C$ and $-18{\pm}2^{\circ}C$ for 10 and 40 days, respectively. The results are summarized as follows; 1. In me taste of samples, me samples treated with 5% garlic juice showed me most favorite tendency all me storage time at $4{\pm}1^{\circ}C$ and $-18{\pm}2^{\circ}C$. 2. There were significant in fishy odor after 5 days of storage at $4{\pm}1^{\circ}C$ and 40 days of storage at $-18{\pm}2^{\circ}C$ . The fishy odor of samples treated with garlic juice were weaker man those of samples untreated or treated with lemon juice. 3. The appearance was evaluated the worst in 10% lemon juice treated sample among all me samples. 4. The hardness of the samples treated with lemon juice were lower man those of samples untreated or treated with garlic juice during all the storage time at $4{\pm}1^{\circ}C$ and $-18{\pm}2^{\circ}C$. 5. The score of overall quality was the highest in sample treated with 5% garlic juice during all the storage time at $-18{\pm}2^{\circ}C$.

• Journal of Aquaculture
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• v.10 no.4
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• pp.381-386
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• 1997

A series of experiments were conducted to compare the effects of various diluents in cold storage on the marbled sole, Limanda yokohamae sperm. Various diluents of glucose, L. yokohamae serum, marine fish Ringer's solution, sodium citrate and Ca2+ free artificial seawater (ASM) (tris-HCI, pH 7.4) containing 3 mM ethylene glycol-bis (2-aminoethyl ether) tetraacetic acid (EGTA) were used to store the sperm at 4℃. The storage effect was evaluated using motility index and survival rate of sperm. Glucose and sodium citrate were found to be better diluents which maintained high motility and survival rate of sperm for a storage period of 10 days. Some morphological changes of spermatozoa were observed during the cold storage with diluents. In particular, a detachment of the nuclear enveloped and of the plasma membrane from the nucleus in spermatozoa was observed. Morphological normality of the stored spermatozoa diluted with 0.3 M glucose was better than that of the stored spermatozoa undiluted or diluted with Ca2+ free ASW containing 3 mM EGTA.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.69-76
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• 2012

Intense pulsed light(IPL) has been highlighted as an innovative nonthermal sterilization technology that can kill spoilage or pathogenic microorganisms by using short-duration pulses of intense broad-spectrum electromagnetic radiation. This paper examines the inactivation effects of IPL on Listeria monocytogenes, Escherichia coli O157:H7, and Pseudomonas aeruginosa inoculated on seafood products such as salmon, flatfish, and shrimps and evaluates the possibility of extending the shelf-life of seafood products. The results indicate that the inactivation of microorganisms increased with an increase in IPL energy density($J/cm^2$) and a decrease in the distance between the sample surface and the lamp. In addition, temperature increases on the fish fillets during the treatments were well controlled within the range of 5.7~$9.8^{\circ}C$. The IPL treatment had a significant positive effect on the storage stability of seafood products at the storage temperature of $4^{\circ}C$ for 12 days. These results suggest that the storage period for fish fillets can be extended from 4 days to 6~8 days through the IPL treatment.

• Journal of the Korean Applied Science and Technology
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• v.12 no.1
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• pp.43-46
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• 1995

The antioxidative effect of ethanol extract of ginger on mackerel pike(Colorabis saira) flesh was investigated by periodically measuring TBA value and perioxide value(POV) during storage. The ethanol extract of ginger was added to minced mackerel pike flesh and the fish oil by concentration(2%, 4%, 6%, 8%). Then the minced flesh was storaged at $-5^{\circ}C$ and the fish oil was incubated at $40^{\circ}C$. The TBA values of minced flesh were approximately increased in inverse proportion to concentration of ginger extract. Peroxide values were attended with the same effect as TBA value in the aggregate. In addition, The relationship between $TBA_{37^{\circ}C-2hrs}$ of the minced flesh and their lipid oxidation during storage at -$5^{\circ}C$ for 4 weeks was observed(r=O.98). $TBA_{37^{\circ}C-2hrs}$ can be expressed as the susceptibility to lipid oxidation of minced mackerel pike flesh during storage. In the results, the antioxidative effect of alcohol extract of ginger on mackerel pike flesh was observed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.143-148
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• 1984

Frozen sardine meat paste for fish sausage was prepared to obtain the basic data on improving the quality of sardine sausage, and its gel formation ability was compared with meat paste from raw sardine. In addition, its quality stability was studied during frozen storage. For the preparation of frozen sardine meat paste, the addition of 4% of sorbitol and 0.3f of polyphosphate to the fish meat appeared effective to keep the processing suitability and storage stability. Also, the gel formation ability of the frozen sardine meat paste was not inferior to that of raw sardine paste.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.1
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• pp.8-15
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• 1997

For an effective use of fish by-products from the skipjack tuna (Katsuwonus pelamis) canning manufactures, the changes of chemical properties of skipjark tuna viscera silage by the processing method during storage were investigated. The acid treated skipjack tuna viscera silage (ASS) were higher in the contents of moisture, lipid, protein and mineral but lower in the contents of carbohydrate and polyunsaturated fatty acids than those of fermented skipjack tuna viscera silage (FSS) by L. bulgaricus, KCTC 3188 and L. plantarum, KCTC 1048. Especially, the contents of total n-3 fatty acids in FSS increased remarkably during storage. The dominant amino acids in ASS and FSS were glutamic acid (Glu), aspartic acid (Asp), leucine (Leu), glycine (Gly) and alanine (Ala). And the contents of tryptophan (Trp) decreased by $30\%$ in ASS and $5\%$ in FSS in comparision with that of raw skipjack tuna viscera after 42 days of storage. The concentration of vitamin $B_1\;and\;B_2$ in FSS increased gradually during storage but the concentration of vitamin $B_2$ in ASS decreased. In the organoleptic evaluation, ASS gave a grayish brown color and a fishy odor. On the other hand, FSS had reddish brown color and sour taste by the production of lactic arid during storage.