• 수산해양교육연구
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• 제25권2호
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• pp.433-447
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• 2013

In around of Guryongpo Pohang Port, a Guamegi production special zone is being established as modernized processing plants, cold storages, Guamegi research centers, or publicity centers are being built in a row with forming the tourism and culture streets as a start. Regarding the special Guamegi production zone, the local autonomous entities are promoting various projects as investing approximately 40 billion won as its budget; however, it is still very rare to elevate the level of Guamegi, the special product, and make investment plans to create a brand for it. To make a special product brand cannot be realized just by building the Guamegi industrialization processing complex, and mere publicity also does not guarantee sustainable development. It can be realized only when the product's taste or hygiene satisfies the people's needs. Therefore, this study examines the changes of Guamegi-related business and the strategies to develop Guamegi industry in order to find ways to manufacture Guamegi and cultivate specialized manpower for processing to make a special brand with Guamegi. Regarding the Guamegi business and the cultivation of specialized manpower for Guamegi, this study conducted a survey to 377 persons including the business owners, employees, or civil servants related with Guamegi. It is needed to install educational institutions to cultivate specialized manpower for Guamegi and also operate various programs so as to conduct education to cultivate specialized manpower for Guamegi. And it is necessary to elevate the quality and sanitation of Guamegi and create a brand by inducing a specialized license system that can help those involved in Guamegi business have pride.

• 한국수산과학회지
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• 제42권3호
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• pp.197-203
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• 2009

This study was conducted to investigate the food components of cooking drips from shell oysters steamed under various retort pressures. Among the drips from shell oyster steamed under different retort pressures (1.0, 2.0, 2.5, 3.0, 3.5, 4.0 and 4.5 kg/$cm^2$) the oyster drip obtained at the 4.5 kg/$cm^2$ of retort pressure had the highest degree of brix, yield, crude protein, glycogen and trichloroacetic acid soluble-N contents, while its salinity was the lowest. In the results of food safety test, the presence of E. coli (18 MPN/100 g>) and viable cell (30 CFU/g>) in the oyster drip was in acceptable level as a food-stuff. However, the sensory evaluation such as color, flavor and taste, total amino acid and free amino acid contents of cooking drip from shell oyster steamed at 4.5 kg/$cm^2$ were inferior to those of oyster wash water. Differences in the major amino acids of total amino acid and free amino acid between oyster cooking drip and oyster wash water were also found. The results suggested that the effective use methods of oyster cooking drip should be investigated.

• 한국수산과학회지
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• 제48권5호
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• pp.655-660
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• 2015

This study investigated the effects of freezing storage temperature and thawing time on the separation of leg meat of the red snow crab Chionoecetes japonicus. Crabs were stored at -20, -30, -40, or -50°C for 2 days and thawed for either 5, 10, 20, 30, or 40 seconds. While thawing, there were no significant differences in pH or acidity among the experimental groups, while the volatile basic nitrogen content increased continuously. The redness of samples stored at -20°C was higher than that of the other groups. The overall acceptance of samples stored at -20°C was also the best. These results demonstrate that no-heating methods may be useful for separating red snow crab leg meat.

• 한국수산과학회지
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• 제51권3호
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• pp.221-229
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• 2018

Various types of dried laver Pyropia yezoensis have been produced in response to increasing demand and other laver goods manufactured using different processing methods are continuously being developed. The dried laver used in this experiment was initially heated at $165^{\circ}C$ for 3 seconds, followed by second heating at a high temperature ($340-350^{\circ}C$) to increase the storage period and enhance taste and flavor. Nutrient analysis of each sample heated under three conditions revealed that the protein and lipid contents were highest in samples from D company, while the carbohydrate contents remained relatively stable. After storage for 10 weeks at room temperature, changes in the composition were evaluated. The results showed decrease in protein (30%-49%) and essential amino acid contents. During storage, the major unsaturated fatty acids contained in dried laver slightly changed to 53.4%-56.0% in the form of EPA, while saturated fatty acids slightly increased to 18.4%-22.6% in the form of palmitic acid. The variables derived from fatty acid composition, such as atherogenic and thrombogenic, and hypocholesterolemic/hypercholesterolemic dietary indices, and polyunsaturated fatty acids/saturated fatty acids ratio, also indicated reasonable levels of stability. However, the laver should be consumed within 2 months.

• 한국수산과학회지
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• 제48권1호
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• pp.26-35
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• 2015

This study compared the meat quality of sea rainbow trout Oncorhynchus mykiss frame muscle (S-FR-TY) and fillet (S-FI-TY) with the frame muscle of freshwater rainbow trout (F-FR). There was a difference of < 1% in the proximate composition of S-FR-TY vs. S-FI-TY, and of S-FR-TY vs. F-FR. The Hunter a value of F-FR-TY was lower compared with that of F-FR cultured in Jecheon (F-FR-JC), but higher than that of F-FR cultured in Pyeongtaek (F-FR-PT). However, no difference in the Hunter a value of S-FR-TY compared with any other F-FR was observed. The odor intensity of S-FR-TY was lower compared with that of F-FR, while the taste of S-FR-TY was milder than that of S-FI-TY, but stronger than that of F-FR. Although its total amino acid content was lower, the essential amino acid content of S-FR-TY was higher compared with S-FI-TY; the potassium content of S-FR-TY was also significantly greater. S-FR-TY contained high levels of nutritional and functional components, such as anserine, lysine, threonine, and eicosapentaenoic and docosahexaenoic acid. These results suggest that S-FR-TY could be used as a resource of canned food or fish jerky for children.

• 한국수산과학회지
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• 제51권4호
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• pp.362-368
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• 2018

There is increased consumer demand for roasted seasoned laver Pyropia yezoensis, processed in various ways. The antioxidative activity of roasted seasoned laver was evaluated at different storage times and the quality of the roasted seasoned laver was improved. The laver was also heated at different temperatures for 3 seconds: $340^{\circ}C$ (SH340), $345^{\circ}C$ (SH345), $350^{\circ}C$ (SH350) and commercial roasted seasoned laver (D) was used as standard. The samples were stored in a transparent acrylic case ($39{\times}27{\times}18cm$) at room temperature for 10 weeks. The total phenolic content began to decrease after 7 weeks of storage and was 395.2, 386.4, 395.8 and $416.4{\mu}g/100g$ for SH340, SH345, SH350 and D, respectively. The respective DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging activity after 7 weeks of storage were 48.6%, 49.5%, 47.7% and 46.1%. The ferric reducing antioxidant power (FRAP) decreased rapidly after 7 weeks of storage due to the influence of sulfate groups. Therefore, the appropriate storage period and packaging method should be established based on these results.

• 한국수산과학회지
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• 제55권6호
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• pp.791-801
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• 2022

Boil-dried concentrates (BDC) and steam-dried concentrates (SDC) were prepared from highly nutritious olive flounder Paralichthys olivaceus roes (OFR) as seafood processing by-products and their nutritional characteristics were investigated. Although SDS-PAGE profiles of the BDC and SDC proteins were similar to each other, it was observed that three of the five OFR protein bands in the 50-100 kDa range had disappeared. We also detected significant differences in the Hunter's color of the two concentrates in terms of color difference (𝚫E) and whiteness. The recovery amounts of BDC and SDC prepared from 100 g of OFR were 18.6 and 21.4 g, respectively, with respective protein contents of 67.7% and 68.9%. The main amino acids of OFR and concentrate proteins were valine, leucine, lysine, arginine, aspartic acid, glutamic acid and alanine, whereas major minerals were sulfur, potassium, sodium and phosphorus, the amounts of which in concentrates had been significantly reduced. We established that by sterilizing, inactivating endogenous enzymes, and inhibiting microbial growth, the cook-dried process contributes to enhancing the concentration and storage stability of nutrients by reducing water activity, volume, and weight. Accordingly, we suggest that concentrates (BDC and SDC) prepared from OFR have considerable potential as nutritionally fortified materials.

• 한국수산과학회지
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• 제44권1호
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• pp.37-44
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• 2011

We investigated the optimum formulation to improve the gelling ability of squid, Dosidicus gigas, surimi. The solubility of minced squid muscle was highest at pH 10.7, and lowest at pH 5.0. The yields of conventional surimi and protein recovery after alkaline pH-shift processing were $68.1{\pm}2.4%$ and $65.3{\pm}2.6%$, respectively, whereas the protein recovery with acidic pH-shift processing was only $21.2{\pm}1.6%$. The addition of 5% starch decreased the breaking force regardless of the kind of starch, while the mixture of corn, potato, and wheat starch (total 15%) increased the breaking force by up to 1.9 fold. The addition of 5% egg white, 5% porcine plasma protein, 0.3% $CaCl_2$, and 0.3% Polymix GA significantly increased the breakingforce (P<0.05). None of the ingredients examined in this study significantly affected the deformation value (P<0.05). The optimum concentrations of egg white and $CaCl_2$ to obtain a breaking force of 55 g and a whiteness of 70 were 2.69% and 0.22%, respectively.

• 한국수산과학회지
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• 제55권3호
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• pp.278-283
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• 2022

To develop a value-added anchovy Engraulis japonicus sauce, we examined processing conditions and quality characteristics of rapidly fermented, high purity anchovy sauce (RPAS) by adding 30% (w/w) intermediate salt-fermented anchovy material. RPAS had higher total nitrogen and amino nitrogen contents, and lower salinity than traditional anchovy sauce (TAS). The total amino acid contents of RPAS and TAS were 17,626.8 and 12,808.2 mg/100 g, respectively, and the major amino acids were alanine, glutamic acid, lysine, cystine, valine, and leucine. The histamine contents of RPAS and TAS were 12.6 and 25.2 mg/100 g, respectively, and the protease activity levels were 0.851 and 0.595 unit/mg, respectively. These results demonstrate that RPAS was more flavorful, and could shorten the salt-fermentation period by more than half compared to TAS, and can serve as a high-end fish sauce.

• 한국수산과학회지
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• 제55권4호
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• pp.417-424
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• 2022

To develop a value-added anchovy Engraulis japonicus sauce, the processing conditions and quality characteristics of a rapidly fermented and high-purity anchovy sauce (RRAS) were examined by adding 5-10% (w/w) radish Raphanus sativus L. RRAS exhibited higher yield, total nitrogen content, and amino nitrogen and calcium contents as well as lower salinity than those of conventional anchovy sauce (control). The salinity, yield, and total amino acid contents of RRAS and control were 17.2-17.7% and 19.6%, 81.2-88.7% and 61.0%, and 13,117.8-14,174.9 mg/100 g and 10,041.1 mg/100 g, respectively. The major amino acids recorded were aspartic acid, glutamic acid, alanine, valine, isoleucine, leucine, phenylalanine, ornithine, lysine, and histidine. The histamine contents of RRAS and control were 8.3-8.6 mg/100 g and 19.2 mg/100 g, respectively, while the protease activity levels were 0.901-0.958 unit/mg and 0.695 unit/mg, respectively. Overall, this study establishes that RRAS can not only significantly shorten the salt fermentation period, but can also serve as an anchovy sauce with superior nutritional quality and higher levels of amino acid and calcium.