• 한국환경성돌연변이발암원학회지
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• 제15권2호
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• pp.106-114
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• 1995

A method was developed to detect total mutagenicity of fried fish for S. typhimurium TA98, using Ames assay. Method described herein circumvented problems associated with the sample preparation for Ames assay, i.e., a multi-purification step of sample and interference with solvent residuals. Experiment A, the best method developed in the present study, consisted of two important steps: pH adjustment of the aqueous sample solution from fried fish samples to remove impurities, and simultaneous distillation extraction (SDE) for partially purified samples to remove volatile compounds from solvents. The procedure and results were described as below. Fillet of gizzard shad (Konosirus punctatus) fish sample fried for 10 min each side on the temperature-controlled fry-pan (210$\circ$C) was homogenized in an aqueous acidic solution (pH 2) with a homogenizer, followed by filtration through Celite. The tiltrate (pH 2), removed some impurities by extraction with chloroform:methanol (2:1, v/v) mixture, was adjusted pH to 10 and then centrifuged to remove precipitate. The ethylacetate extract from the tiltrate of pH 10 was rotoevaporated and purified by SDE apparatus for 2 hours. Experiment A revealed significantly higher revertants (1928 per 25 g fried sample) than other Experiment (B, C, or D) tested. Experiment A gave good results in the mutagenicity test of fried fish sample with few purification steps using only 25 g fried sample and 650 ml of solvents; and thus this method could be a useful tool for the screening the mutagenicity or antimutagenicity of other foods as well.

• 한국수산과학회지
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• 제52권6호
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• pp.580-586
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• 2019

Fried-fish snacks containing surimi are a popular seafood product in Asia. To prepare fried-fish snacks, various ingredients are added to surimi. Among them, starch is important for producing snacks of desirable texture and taste. We investigated the physicochemical properties of fried-fish snacks containing arrowroot, potato, sweet potato, corn, and tapioca starches. The fried-fish snack with arrowroot starch showed the highest drying rate; after drying for 3 hours, the water content was unchanged. None of the starches affected the total volatile basic nitrogen values of the fried-fish snacks, which were approximately 1.5 mg/100 g, indicating freshness. The fried-fish snacks with corn and arrowroot starches had the highest brightness (L) values and the fried-fish snack with tapioca starch, the lowest L value. The hardness value of the fried-fish snack with tapioca starch was significantly higher than that of the other fried-fish snacks. In the sensory evaluation, the fried-fish snacks with arrowroot starch showed the best overall acceptance.

• 식품보건융합연구
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• 제5권2호
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• pp.35-43
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• 2019

The effect of pan frying method was evaluated for proximate composition of selected fish species Pampus argenteus, Lethrinus nebulosus and Acanthopagarus arabicus which were determined by standard procedures. Proximate compositions found in the frying fillets were different to the raw fish samples. The moisture content seems to decrease in all fried samples. The reason of moisture loss at the time of frying produced is excessive protein amount in fried fish as compare to raw fish. Protein content seemed to increase in Pampus argentus > Lethrinus nebulosus and >Acanthopagrus arabicus in their particular fried form. The outcomes shown that protein content was in the ranges of 14.83-25.07 g/100g in fried samples, while the fat content was between 3.76-9.77 g/100 g. The energy content was the highest in the fried fish Lethrinus nebulosus (236 kcal/100 g), Pampus argentus (161 kcal/100 g) and Acanthopagrus arabicus (135 kcal/100 g). The information achieved in this study would be very important to fish consumers, processors and nutritionists to academically increase their awareness regarding the nutrients contents in selected fish species.

• 한국식품위생안전성학회지
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• 제12권1호
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• pp.47-54
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• 1997

Fried vegetable mix, fried fish mix and fried chicken which prepared as convenient style at traditional market in Chonju were collected and evaluated their chemical composition, lipid and microbial changes during storage at different temperaturefor confirming those fried food stability. The POV and AV of oil in samples and total bacterial count during storage at 5, 15, 20 and 3$0^{\circ}C$ were monitered. The POV, AV and total bacterial count tested of each sample, shelf-life can be suggested as within 1 day at 3$0^{\circ}C$, 2~3 days at 15~2$0^{\circ}C$ and over 5 days at 5$^{\circ}C$.

• 한국수산과학회지
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• 제34권6호
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• pp.652-655
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• 2001

본 연구에서 시판 연제품류의 전분함량을 분석한 결과 현재 시판되고 있는 대부분의 연제품류의 전분함량은 튀김어묵, 맛살류 그리고 진어묵 순으로 적었으며 그 함량은 각각 $16.5\sim20.6\%,\;12.4\sim17.3\%,\;8.1\sim8.7\%$ 범위였다. 특히 일부 제조회사의 튀김어묵류에서는 전분함량이 고형물의 절반이상 ($51.8\%$와 $67.2\%$)을 차지하였다. 품질 기준이 되는 전분함량과 각 조직감 특성의 상관성을 분석한 결과 경도와 탄력성이 전분함량과 유의적 상관성 (p<0.01)을 나타내었다. 경도는 전분함량의 증가와 함께 양의 상관성 (p<0.01) 이 있었고 탄력성은 음의 상관성 (p<0.01)을 나타내었다. 따라서 식품공전상에서 연제품류의 분류는 어육함량만으로 하기보다는 전분함량을 규정에 첨가하거나 부수적으로 전분함량에 대한 상관성이 높은 조직감 특성의 규제사항으로 제시한다면 더 나은 제품의 품질관리에 기여할 것으로 생각되었다.

• 한국식생활문화학회지
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• 제7권2호
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• pp.141-148
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• 1992

To analyze cookery of meal in reception dishes of Choson dynasty, studied historic book 'Youngjeob Dogam Euigwae' described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. Kinds of dishes served a meal generally were noodles(麵), bun stuffed with seasoned meat and vegetables(饅頭), steamed bread(床花), soup(湯), fried fish and meat(煎魚肉), dried fish and meat(切肉), minced raw meat(肉膾), slices of boiled meat(片肉), stew(蒸, 乾南), rice cake(餠), patterned savory cake(茶食), various fruits preserved in honey(正果), fried cake made of wheat flour, honey and oil(造果), fried glutinous rice cake(强精), rice gruel(粥), salted fish shrimp and etc, jerked meat(佐飯), meat fish and others broiled with seasoning(炙), cooked potherbs and potherbs(菜), pickled vegetables(沈菜), fruits(實果), soysauce mixed with vinegar and pinenut meal(醋醬), mustard(茶子), soybean sauce(民醬), honey(追淸), honey water(水正果, 正味子水) and etc.

• 한국식품영양학회지
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• 제28권1호
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• pp.153-159
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• 2015

This study was conducted to develop food for the elderly, which are well-shaped and easy to chew and swallow. The amounts of water and gelatin were adjusted to facilitate breaking down of the food with the tongue. In the aging society, it is necessary to support the development of a variety of products that can ease the intake functions of swallowing and chewing, while complementing with the essential nutrients supplements; such products can be actively commercialized in the elderly industry. Various types of food, for elderly with difficulties in chewing and swallowing, were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in the appearance (p<0.01), saltiness (p<0.01) and overall quality (p<0.01). The optimum formulation of pan fried flat fish, calculated by numerical and graphical method, was 8.54 g of salt and 6.34 g of olive oil. Moisture content, hardness, and adhesiveness of pan fried flat fish were 84.77%, 250, and -1.20, respectively. The result showed that easily chewable and swallowable pan fried flat fish for the elderly will have sufficient competitiveness, considering its safety, taste, and preference. This study may provide the basic materials for the development of easily chewable and swallowable foods for elderly.

• 한국식품영양과학회지
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• 제33권6호
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• pp.1049-1055
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• 2004

항산화성분인 플라보놀 함량이 높은 양파 에탄올 추출물을 각각 1%, 3% 및 5% 첨가하여 튀김 어묵을 제조한 다음 수분함량, pH, 산가, TBA가, 휘발성염기질소 함량, 색도, 총 균수 및 관능검사를 수행하여 제품의 품질을 조사하였다. 어묵의 수분함량은 양파 에탄올 추출물 첨가에 의하여 영향을 받지 않았다. 어묵의 pH, 산가, TBA가는 대조구에 비하여 양파 에탄올 추출물 첨가량이 증가할수록 감소하였으나 휘발성염기질소 함량은 증가하였다. 어묵의 색도는 양파 에탄올 추출물 첨가량이 증가할수록 L값은 감소하였으며 a값과 b값은 증가하였다. 총 균수는 양파 에탄올 추출물 첨가량이 증가할수록 감소하여 대조구에 비하여 저장기간이 1∼2일 연장될 수 있는 것으로 나타났다. 관능검사 결과 양파 에탄올 추출물 첨가구가 색상, 향기 및 맛에 대한 선호도는 높았으나 조직감은 대조구와 차이가 없었다. 전체적인 선호도는 3% 양파 에탄올 추출물 첨가구에서 가장 높았다.

• Preventive Nutrition and Food Science
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• 제18권3호
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• pp.222-225
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• 2013

To help reduce high intake of sodium in the Korean diet, sodium-reduced fried fish cakes (SRFFCs) were prepared and evaluated with regard to color, textural properties, and sensory attributes as indicators of quality. The quality characteristics of 30% SRFFCs were not notably different from those of full sodium FFCs; however, substitution of sodium with potassium altered the color and decreased consumer acceptance on sensory evaluation items. These results suggest that the SRFFCs that will be accepted by consumers can be prepared without compromising the quality.

• 한국수산과학회지
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• 제41권3호
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• pp.170-175
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• 2008

We made sand-lance meat paste containing 0.1-0.5% propolis to improve the quality of the product. The quality characteristics were analyzed by the acid value, peroxide value, volatile basic nitrogen, pH, viable cell count, and sensory evaluation. The fried sand-lance meat paste made with added propolis had a lower acid value, peroxide value, and volatile basic nitrogen content after frying compared to the control prepared with potassium sorbate. The antioxidant and antispoiling effect of propolis on the fried fish meat paste increased with the amount of propolis added. The fried sand-lance meat paste made with 0.2% added propolis was very acceptable. In addition, the bitter taste of the sand-lance meat paste containing 0.2% propolis was blocked by adding 2% sweet amber powder to the paste.