• Title/Summary/Keyword: Fresh Fish

검색결과 302건 처리시간 0.027초

싱싱회류 생산업체의 HACCP 시스템 구축 전 후의 미생물학적 평가 (Microbiological Evaluation of Chilled Freshes Raw-fish Manufacturers before and after HACCP System Establishment)

  • 박완희;이성학;정덕화
    • 한국식품위생안전성학회지
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    • 제19권2호
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    • pp.74-83
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    • 2004
  • Raw-fish food contains a lot of moisture and is a high-protein food. It is a first-stage processed food taking a lot of manual work. Therefore, it is classified as a PHF food, very liable to cause a bacterial food-poisoning. But its manufacturers are usually small-sized and a systematic sanitation management is difficult to expect. But the manufacturer participating in this study produces chilled fresh raw-fish food. Fish are sliced into two fillets, which are packaged under vacuum, kept and distributed in refrigerators, and sold within a day. It is a newly-developed kind of raw-fish food, and a more improved kind of raw-fish food making possible a systematic sanitation management. The HACCP (Hazard Analysis and Critical Control Point) is a systematic and continuous process-control method which is very efficient for controling food sanitation and reducing the expenses. A new HACCP model has been developed to be applied to a large-sized chilled fresh raw-fish food manufacturer. To ascertain its efficiency, the baterial examination was done to its workplace and products. The significance test was done on its data by "SPSS 12.0 for Window" and "Mann-Whitney U Test". The numbers of bacteria on its final products were significantly different in flatfish and porgy. The number of bacteria tended to decrease in each time-differential sampling (P<.00l). The final food products showed no food-poisoning bacteria in all the time-differential tests and in all the samplings, which proves that the CCP of the HACCP system is under control. After the SSOP program was applied, no pathogenic bacteria were found in the work-place, and the kinds and numbers of bacteria decreased. The numbers of general bacteria and colon bacilli also showed a significant difference from those before the SSOP program in the filleting board (P<.05), in the skinning board (P<.0l), in the neck-removing knife (P<.05), and in the filleting knife (P<.01). The working equipments, periodically disinfected, also showed a significant difference in sanitary conditions (in the dehydrator, P<.05). The number of bacteria found on the food-touching surface was within the standard (below 500/l00 cm$^2$) After the SSOP program was applied, the general bacteria and colon bacilli were not found. The quality of water used in the food processing was also within the standard. The numbers of bacteria falling from the air in the work-place were negligible in all the samplings (<30CFU/l000ι). The staphylococci and fungi were not found.

경남 태화강에서 채집된 담수어에 있어서 흡충류 피낭유충 기생상의 변화 (Changing patterns of infection with digenetic larval trematodes from Iresh-water fish in River Taewha, Kyongnam Province)

  • 주종윤
    • Parasites, Hosts and Diseases
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    • 제26권4호
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    • pp.263-274
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    • 1988
  • 1988년 3월부터 동년 10월까지 경남 청주군의 서북부와 남서부 사이에 위치하고, 태백산맥의 남쪽 끝에 형성된 가지산, 신불산 등에서 기원하여, 청주군과 청주시를 외류한 후 충주호에 하구를 형성하고 있는 태화강에서 투망, 낚시 등으로 담수어와 반함수어를 채집하여 어체 부위별로 각종 흡충류 피낭유충의 기생상을 조사하였다. 한편 얻은 결과를 주(1980)의 조사성적과 비교하였다. 태화강에서 채집된 어류는 붕어, 꼬치동자개, 꺽지, 잉어, 몰개, 긴몰개, 파랑볼우럭, 버들치, 납지리, 모래 무지, 참붕어, 돌고기, 흰줄납줄개, 피래미, 갈겨니 및 은어의 16종이었다. 채집된 16종 어류에서 7종의 피낭유충(Clonorchis sinensis, Cyathocotyle orientalis, Echinochasmus species, Metacercaria hasegawai, Metagonimus yohogawai, Exorchis oviformis 및 Metorchis orientalis)과 4종의 소속미정 피낭유충을 검출할 수 있었다. 인체에 기생하는 간흡충의 피낭유충은 7종의 담수어에서 검출할 수 있었고, 그 기생률은 1980년 주의 조사성적에 비하여 높았으나, 기생정도에 있어서는 3종의 어류(꼬치동자개, 몰개, 돌고기)에서는 1980연에 비해 낮았으며, 납지리에서는 높았다. 요꼬가와흡충 피낭유충의 기생률은 5종의 담수어(붕어, 몰개, 납지리, 봉치동자개, 파랑볼우럭)에서는 낮았으나, 돌고기, 피래미, 갈겨니에서는 그 율이 높았고, 은어에서는 변동이 없었다. 요꼬가와흡충 피낭유충의 기생 정도는 1980연의 조사성적에 비하여 일반적으로 증가되었으나, 은어에서는 감소된 것으로 나타났다. Cythocotyle orientalis, Echinochtl'smus sp., Exorchis owiformis, 및 _Metacercaria hasegawai 피낭유충의 기생율은 어종에 따라 심한 차이를 나타내었으며, 1980연의 조사 성적에 비해 높았다. 비늘, 지느러미 및 꼬리에서의 피낭유충 기생율은 변동이 심하여, 비교할 수 없었으나, 요꼬가와흡충 피낭유충 기생율은 일반적으로 1980연의 조사 성적에 비하여 높았다. 이상의 성적으로 미루어 태화강에서 채집된 어류에 있어서 간흡충을 비롯한 흡충류 피낭유충 기생률은 아직도 높으나, 그 기생 정도는 1980연에 비해 어종별로 심한 변동을 나타내고 있음을 알 수 있었다.

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물고기 사료로서 동애등에의 영양학적 가치 (Nutritional value of black soldier fly, Hermetia illucens (Diptera: Stratiomyidae) as a feed supplement for fish)

  • 박관호;최영철;남성희;김성현;김신영;마영주;노시갑
    • 한국잠사곤충학회지
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    • 제51권2호
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    • pp.95-98
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    • 2013
  • 본 시험은 붕어에 대하여 동애동에의 살아있는 유충과 건조된 유충 및 번데기의 공급 사육시 성장에 미치는 영향을 조사하기 위하여 약 16주간 사육하면서 어체의 증체율 및 길이성장을 비교 조사하였다. 사료로 사용하기 위한 성분분석에서 건조 유충과 번데기의 조단백질 함량은 43% 이상 수준으로 나타났으며, 지방산 분석결과에서 불포화 지방산의 함량이 상대적으로 높게 나타났다. 이는 양어사료의 단백질 및 필수 지방산 공급원으로 좋은 원료로 사용 가능 할 것으로 사료된다. 약 16주간 동애등에를 붕어먹이로 공급하여 어체의 증체율과 길이에 미치는 영향을 조사한 결과는 살아있는 동애등에 유충을 공급한 실험구에서 증체율과 길이의 증가가 가장 크게 나타났다. 양어사료만을 공급한 실험구와 양어사료에 건조한 유충과 번데기를 50% 혼합하여 공급한 실험구의 증체율 및 길이의 증가를 비교해 보았을 때 건조한 유충과 번데기를 혼합하여 공급하는 것이 효과적인 것으로 나타났다.

72종 어류의 일반성분조성과 콜레스테롤 및 $\alpha$-토코페롤함량 (Proximate Composition, Cholesterol and $\alpha$-Tocopherol Content in 72 Species of Korean Fish)

  • 정보영;최병대;이종수
    • 한국수산과학회지
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    • 제31권2호
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    • pp.160-167
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    • 1998
  • 통영 연안해역 및 경남 내륙지방에서 어획된 72종 (해산어 59종, 담수어 13종)의 어류에 대한 식품영양학적 기초자료를 얻기 위하여, 그들의 일반성분조성과 CHOL 및 $\alpha$-Toc 함량의 분석결과를 요약하면 다음과 같다. 지질 함량은 표 중층 회유어 (평균 $6.09\%$) > 담수어(평균 $4.40\%$) > 연안 암초어 (평균 $3.41\%$) > 저서어(평균 $2.21\%$) 순으로 많았으며, 수분 함량과는 역상관관계 (p<0.001)를 나타냈다. 단백질은 전 어류에서 평균 약 $17\~18\%$를 함유하였으나, 수분 함량과의 상관성은 저서어를 제외한 다른 어류에서는 인정되지 않았고, 회분 함량은 전 어류에서 $1\~2\%$로 거의 일정하였다. CHOL 함량은 6.7(꼼치)$\~$249mg(뱀장어)/100g muscle의 범위로 어종에 따라 큰 차이를 보였으며, 지질함량과 정의 상관관계를 보였다. $\alpha-Toc$ 함량은 뱀장어 (4.1 mg/100 g muscle)를 제외한 나머지 어종에서는 흔적 또는 3mg/100g 이하였으며, 지질 함량과 대체로 비례하는 경향을 나타냈다.

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수산물의 지질에 관한 연구(제5보) -쏘가리, 꺽지, 누치 및 메기의 근육지질 조성의 비교- (Studies on the Lipid of Aquatic Products(Part 5) -Comparison of flesh Lipid Composition of Some Fresh Water Fishes Mandarin Fish Korean Perch Cornet Fist and Cat Fish-)

  • 하봉석;강동수
    • 한국식품영양과학회지
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    • 제19권4호
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    • pp.291-300
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    • 1990
  • The lipid compositions including fatty acid sterol lipid class and the lipid component of the total lipid extracted from the flesh of some fresh water fishes I. e. mandarin cornet cat fish and Korean perch were compared. The levels of total lipid of flesh tissues from the fresh water fishes were high(7.4%) in cat fish but low(1.4-2.2%) in mandarin fish Korean perch and cornet fish. On the contrary the content of unsaponifiable matters found in total lipid was low(2.6%) in cat fish but high(6.0%-6.5%) in mandarin fish Korean perch and cornet fish. Total lipids were mainly composed of triglyceride(74.6-86.5%) as major component in each sample and the other lipid components of total lipid e. g. polar lipid free fatty acids and free sterol were the minor components, The major fatty acids in total lipid of each sample were{{{{ {C }_{16 { }:_{ }0 } }}}}(19.6-29.2%) {{{{ {C }_{16 { }:_{ }1 } }}}}(17.3-30.7%) and {{{{ {C }_{18 { }:_{ }1 } }}}}(16.8-29.2%) and additionally it chiefly consisted of {{{{ {C }_{14 { }:_{ }0 } }}}} and {{{{ {C }_{18 { }:_{ }2 } }}}} Particularly the contents of polyenoic acids in total lipid of cat fish were higher than those of the other fish samples. The level of cholesterol in total lipid was low (8.3mg/g) in cat fish but were high(36.9-59.9mg/g) in mandarin fish Korean perch and cornet fish. The contents of fractionated neutral lipid(NL) were higher than those of polar lipid(PL) in each sample. Particularly phospholipid content in PL was low(6.0%) in cat fish but were high(23.1-36.3%) in mandarin fish Korean perch and cornet fish. Neutral lipids were mainly consisted of triglyceride(84.5-93.4%) as amjor component in each sample and the other lipid components of neutral lipid e, g, free fatty acids and free wterol were exhibited as a minor components, The fatty acid compositon of neutral lipids was very resembled to total lipids. The phospholipid in mandarin cornet and cat-fish were mainly composed of phosphatidyl serine(23.1-49.8%) and phosphatidyl choline(20.8-45.3%) The relatively higher amounts of phosphatidyl serine were observed in mandarine cornet and cat-fist than in Korean perch, But phosphatidyl ethanolamine(42.3%) and phosphatidyl choline (49.9%) were the main phospholipid in Korean perch. The extraordinary high content of phos-phatidyl ethanolamine compared to other fishes was characteristics in phospholipid composition of Korean perch. The major fatty acids in phospholipid of each sample were {{{{ {C }_{16 { }:_{ }0 } }}}} (38.3-46.5%) {{{{ {C}_{18 { }:_{ }0 } }}}}(14.2-21.7) and C16:1(11.6-13.8%) and additionally it chiefly consisted of C18:2, C18:0 and C17:0 The major fatty acids in glycolipid of each sample were C16:0(28.8-40.1%) C18:1(5.4-29.9%) C18:0(5.1-28.9%) and C16:1(8.2-20.1%) and additio-nally it chiefly consisted of C14:0 and C20:1.

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수산물 저온유통의 속성별 지불의사금액 추정 - 고등어를 중심으로 - (Measuring the Willingness to Pay for Cold Chain System Attributes of Fresh Fish - Focusing on the mackerel -)

  • 이헌동;주문배
    • 수산경영론집
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    • 제40권2호
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    • pp.27-48
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    • 2009
  • The objective of this paper is to estimate consumer's marginal willingness to pay(MWTP) for cold chain system attributes of mackerel using choice experiment questionnaires. The survey data were analyzed by conjoint analysis method with multinominal logit model. The five cold chain system attributes with $2{\sim}4$ attribute levels were considered : low temperature safekeeping of fishing boats, a kind of transport truck and packing box, using degree of low temperature facility in distribution, mackerel price per fish(1kg). At least 827 people were asked to participate in the survey. The major findings and implications of this study can be summarized as follows : The estimated multinominal logit model is statistically significant and the total consumers willingness to pay for the improved cold chain system attributes is 6,476 won (per kg). Compared with the base price(2,500 won/kg), the estimated MWTP is 2.5 times higher than the base price. Therefore, the consumer has a willingness to pay for the fresh and safe fish products, even though more money is paid. To satisfy the consumer's needs, cold chain system is necessary in point of long-term. In this reason, The government's policy support is needed for promoting cold chain system in fishery, and a master plan should be prepared.

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담수어(淡氷魚)의 식품학적(食品學的) 연구(硏究) -3. 은어, 누치, 쏘가리 및 밀어 배육(背肉)의 핵산관련물질(核酸關聯物質) 및 아미노산(酸) 조성(組成)- (Studies on the Food from Fresh Water Fish -3. Composition in Amino Acids and Nucleotides of the Dorsal Muscle of Some Fresh Water Fishes, Sweet Fish, Cornet Fish, Mandarin Fish and Read Fish-)

  • 성낙주;이응호;하봉석
    • 한국식품영양과학회지
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    • 제13권2호
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    • pp.163-168
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    • 1984
  • 우리나라의 하천에 분포(分布)하고 있는 담수어(談水魚)의 식품학적(食品學的)인 기초자료(基礎資料)를 얻고져 비교적(比較的) 희귀종(稀貴種)에 속(屬)는 은어, 누치, 쏘가리 및 밀어 배육중(背肉中)의 핵산관련물질(核驗關聯物質), 유리(遊離)아미노산(酸) 및 구성(構成)아미노산(酸)을 분석(分析)하였다. 핵산관련물질(核酸關聯物質)은 IMP가 월등히 많아 은어, 누치, 쏘가리 및 밀어 배육중(背肉中)에 $10.7{\sim}19.5{\mu}mole/g$의 범위였다. UMP 및 hypoxanthine은 $2.0{\mu}mole/g$ 이하였고. GMP와 inosine은 흔적량에 불과하였다. 그리고 AMP는 은어 배육(背肉) 및 밀어 배육(背肉)에서 각각 2.0, $2.7{\mu}mole/g$으로 검출(檢出)되었으나 누치와 쏘가리 배육(背肉)에서는 흔적량으로 검출(檢出)되었다. 유리(遊離)아미노산(酸) 조성(組成)을 보면 은어 배육(背肉)의 엑스분중(分中)에는 taurine 및 histidine이 각각 전체(全體)의 36.6%, 15.4%, 누치 배육(背肉)에는 taurine, glycine 및 histidine이 각각(各各) 21.2${\sim}$29.0%, 쏘가리 배육(背肉)에는 taurine, histidine 및 alanine이 각각(各各) 14.5${\sim}$31.8%, 밀어 배육(背肉)에는 taurine, proline 및 threonine이 9.1${\sim}$31.2%로서 비교적(比較的) 많은 함량(含量)이 검출(檢出)되었다. 구성(構成)아미노산(酸) 은어 배육중(背肉中)에는 glutamic acid, glycine, aspartic acid 및 lysine이 총(總) 구성(構成)아미노산(酸)의 44.0%, 누치 배육중(背肉中)에는 43.5%, 그리고 쏘가리 및 밀어배육중(背肉中)에는 glutamic acid, aspartic acid, lysine 및 leucine이 각각(各各) 43.3%와 43.1%를 점유(占有)하고 있었다. glutamic acid는 어종(魚種)에 관계(關係)없이 그 함량(含量)이 가장 많았다.

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사료내 산패 지질 및 비타민 E 첨가가 넙치 치어의 성장 및 체조성에 미치는 영향 (Effect of Dietary Oxidized Squid Liver oil and DL-${\alpha}$-Tocopherol Level on Growth and Body Composition of Juvenile Flounder (Paralichthys olivaceus))

  • 김경덕;강용진;이해영;김강웅;이상민
    • 한국양식학회지
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    • 제19권2호
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    • pp.140-146
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    • 2006
  • This study was conducted to investigate the effect of dietary oxidized oil and ${\alpha}$-tocopherol level on growth and body composition of juvenile flounder. To prepare oxidized diets, squid liver oil was oxidized by aeration at $25^{\circ}C$ for 30 days. The six diets were prepared to contain 6% fresh or oxidized squid liver oil as the lipid sources in combination with three levels of ${\alpha}$-tocopheryl acetate at 0, 80 and 800 mg/kg diet. Triplicate groups of fish ($3.9{\pm}0.1$) were fed to apparent satiation twice a day for 8 weeks. Survival was not significantly different among treatments. Weight gain, feed efficiency, daily feed intake, protein efficiency ratio and condition factor of fish fed the fresh oil diets were significantly higher than those of fish fed the oxidized oil diets (P<0.05). The increase of the vitamin E level in diets did not result in any significant improvement on growth performance of fish fed both oil diets. The vitamin E content of the liver and dorsal muscle increased with increasing dietary vitamin E level at both oil diet groups. A decreasing trend in vitamin E content of the tissues was observed in fish fed the oxidized oil diets at the same dietary vitamin E level. Significantly higher moisture content and lower crude lipid content were observed in the whole body of fish fed the oxidized oil diets than fish fed the fresh oil diets (P<0.05). Dietary lipid source affected the fatty acid content of the whole body; higher contents of saturated and monoenoic fatty acids, and lower n-3 HUFA contents such as 20:5n-3 and 22:6n-3 were observed in fish fed the oxidized oil diets than those of fish fed fresh oil diets. The results of this study suggest that the dietary oxidized oil may impair the growth performance, and an increase in ${\alpha}$-tocopheryl acetate supplementation have no beneficial effect on growth and feed efficiency of juvenile flounder.

어업기술의 발전 측면에서 본 음식디미방과 규합총서 속의 어패류 이용 양상의 비교 연구 (A Comparative Study on the Changing Pattern of Fish and Shellfish Uses in ${\ulcorner}Eum-sik-di-mi-bang{\lrcorner}$ and ${\ulcorner}Gyu-hap-chong-seo{\lrcorner}$ in Sight of the Development of Fishing Technology)

  • 김희선
    • 한국식생활문화학회지
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    • 제19권3호
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    • pp.273-284
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    • 2004
  • This study is on the changing pattern of fish-and-shellfish uses during the last two thirds of Chosun period on the premise that they are influenced by development of fishing technology. With a literary approach, this paper researches how fish-and-shellfish production and consumption pattern changed, especially in relation to technological development of fisheries. First, we examine into the changes of fishery production. And next, we analyze the kind and cooking method of fish-and-shellfish in [Eum-sik-di-mi-bang](1670) and [Gyu-hap-chong-seo](1815). The analysis of two books revealed that there were significant differences in fish-and-shellfish uses. Because the two books were written with a gap of 145 years and the development of fishing technology and remarkable changes of fishery production affected on the fish-and-shellfish uses. Due to primitive fishing tools and skills, fresh-water and reverse-river-fish and shellfish had been caught in substantial amount until the middle ages of Chosun period. As a result, the availability of seafood were limited extremely even in the upper classes. These situations are evidenced by the analysis of [Eum-sik-di-mi-bang]. Only 12 kinds of fish-and-shellfish are described in [Eum-sik-di-mi-bang]. Most of the sesfoods is mollusc which is easy to catch. As for the salt-water fish, dried cod and dried herring were mentioned. Mullet, the reverse-water-fish, is used most frequently. Only one kind of 'Hoe', which needs extreme freshness, is described. This means that the use of fresh fish-and-shellfish was very limited to some kinds which could be caught near the village. As the netting fishery began to be developed in the 18th century, the production of some salt-water fishes, such as anchovy, shrimp, yellow corvina, pollack, and herring, had increased remarkably to make marine resources more available. Small fish, such as anchovy and shrimp were preserved as 'Jeot-gal' and sold nationwide. Therefore, 'Jeot-gal' and seafood could be used in Kimchi around this time and had a deep influence on the change of Kimchi in taste and nutrition. In [Gyu-hap-chong-seo], 33 kinds of fish-and-shellfish are described. Including cod and herring, 17 kinds of sea water fish and mollusc are mentioned. Some of these are consumed in fresh state, neither as dried nor as salted. Because the merchants promoted the transport of seafoods to other regions according to the growth of commercial economy. As a result the diet of the people could be enriched by the various seafoods.

어육 열처리 가공중의 dimethylamine(DMA)의 변화 (CHANGES OE DIMETHYLAMINE (DMA) CONTENT IN FISH MUSCLE DURING HEAT PROCESSING)

  • 류병호;이종철;이응호
    • 한국수산과학회지
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    • 제7권3호
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    • pp.115-120
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    • 1974
  • 열처리 가공중의 발암성이 있는 nitrosamine의 전구물질이 되는 dimethylamine(DMA)의 함량 변화를 실험하였다. 신선한 어육중의 DMA함량은 명태가 피등어꼴두기, 조기. 고등어 보다 월등하게 많았다. 열처리 가공중의 DMA량의 변화를 보면 생시료에 비하여 명태는 열풍건조중 1.8배, 천일건조중 16,6배 증가하였다. 고등어는 배건중에 6.3배, 통조림 가공중에는 9.5배 DMA함량이 증가하였다. 한편 명태, 피등어꼴뚜기, 조기, 고등어 육에서는 dimethylamine, diethylamine은 검출되지 않았다.

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