• Korean Journal of Fisheries and Aquatic Sciences
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• v.57 no.1
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• pp.15-22
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• 2024

This study assessed microbial contamination in seven fried fish pastes sold in Southeast Asian traditional markets during summer. It measured viable cell count, coliforms, Escherichia coli, fungi, and Staphylococcus spp. It also qualitatively analyzed Vibrio parahaemolyticus, Salmonella spp., Bacillus cereus, Listeria monocytogenes, and Clostridium perfringens. The average viable cell count, coliforms and fungi were detected as 6.34 (3.84-8.13), 2.16 (1.00-3.55), and 3.92 (1.85-7.74) log₁₀ CFU/g, respectively. Staphylococcus spp. was detected at 4.59 (2.10-7.63) log₁₀ CFU/g. Some samples had high contamination levels: viable cell count (8.13 log₁₀ CFU/g), fungi (7.74 log₁₀ CFU/g) and S. aureus (7.63 log₁₀ CFU/g). However, E. coli was not detected in any samples (ND, <1 log₁₀ CFU/g). V. parahaemolyticus, Salmonella spp., B. cereus, L. monocytogenes, and Cl. perfringens were also not detected in the samples. The microbial contamination data provide insight into managing microbial contamination and ensuring the safety of fried fish pastes in traditional summer markets.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.485-489
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• 2008

In this study, the fried fish paste was prepared from Alaska pollack meat paste added with propolis. The quality characteristics were analyzed by peroxide value, gel strength, color, viable cell count and sensory evaluation. The fried fish paste product had lower peroxide value and viable cell count after frying compared to the one without propolis. The antioxidant and antispoiling ability of propolis in fried fish paste increased with content of propolis. Gel strength increased with increasing addition of propolis. L-value decreased but a-value and b-value increased with the addition of propolis. In sensory evaluation, 0.17% propolis had the best score in overall acceptability. These results indicate that the fish paste could be prepared by adding the propolis for high quality and functionality. Consequently, propolis can be applied as a food preservative or additive.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.533-539
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• 2009

Frying is the most popular cooking style used in food service institutions in Korea because fried dishes are well accepted by students. However, trans fat contents reduction have recently been required in many foods for health reasons Therefore, alternatives to frying such as oven baking or roasting are being used in many institutions. Steam convection ovens provide dry heat as well as steam so that they can be used to make a wide variety of Korean dishes. In this study, a menu acceptance test was conducted over 2 weeks. Pork, chicken, fish and potato dishes cooked by conventional cooking methods were served for 4 successive days, after which the same dishes were prepared using the oven. Overall, 322 junior high school students evaluated the traditionally cooked foods, while 316 evaluated the oven cooked foods. Comparison of the foods prepared using both methods only revealed a significant difference in the acceptability of foods on the fish menu (p<0.05). Specifically, the acceptance of fried fish was higher than that of the oven baked fish. Additionally, overall acceptance of the menu by males was higher than the acceptance by girls. Furthermore, students who had the preference for special ingredients showed a higher menu acceptance for the menu cooked with those ingredients. On average, approximately 25% of the meal was not consumed and left as plate waste. The portion of the fried fish not consumed was smaller than that of the oven cooked fish, but the portion not consumed did not vary based on cooking method for any other foods evaluated. Overall, it is expected that the oven cooking method will be a good substitute for frying or other cooking method for traditional Korean dishes.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.51-74
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• 1991

It has been many changes in traditional Korean food habits according to the improvement of household income levels and the rise of standard of living. Therefore, the pattern of consumption in animal origin processed/convenient foods would have changed. This research aims to find the tendency of consumption in some animal origin processed/convenient foods compared with typical Korean traditional foods according to household income levels. Therefore, this survey was made on 698 children from 10 elementary schools located in Seoul. They were divided into 6 groups according to their household income levels. The data were analysed using Chi-square test and F-test in SPSS package program. From this research, the following results were obtained: 1. Their average monthly household income levels were between 500, 000~1, 500, 000 won(64.2%) and their family were of mostly 4~5 members. There were no significant differences in children's physical status among various income groups. As the household. income level increases, the food expenditure per month increases and Engel's coefficient decreases. 2. The animal origin processed/convenient foods that have no significant differences are ham, sausage, milk, yogurt, canned fish, and fish meal. The high-income groups preferred bacon, cheese, pork cutlet, and fried chicken, compared to those of low-income groups. The low-income groups preferred crab-flavored meal, compared to those of high-income groups. 3. In some Korean traditional foods, there were significant differences according to income levels. Those were Bulgogi, baked fish, fried meat, cooked fish and meat with soy-bean sauce. Fried fish and anchovy have no significant differences in food intake frequency according to household income levels. Chicken and egg saute are liked by children in every income groups. 4. Between the animal origin processed/convenient foods and the typical Korean nonprocessed traditional foods, children preferred the former regardless of income levels. In conclusion, animal origin processed/convenient food consumption patterns were not affected by household income levels.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.99-107
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• 1996

The cooking characteristics of Hicook with lecithin and GMS as emulsifier were examined for effect on the reduction of oil levels in fried foods. Hicook and soybean oil were used in stir-frying and pan-frying, and in case of Hicook the weight of oil absorbed and spattered during cooking were significantly lower than in case of soybean oil. Next this study attempt to standardize the recipe for preparation of selected Korean foods, especially in regards of the amount of oil used during cooking. The foods studied were all used frequently in Korea, they inculded stir-fried vegetables, stir-fried rice, and pan-fried fish and soybean curd. The results showed that Hicook, even in a half amount, made it possible cooking food with good properties, and calorie content of cooked foods could be lowered considerably. The trained panelists evaluated sensory characteristics of foods, flavor, appearance, and overall acceptability. Sensory qualities of food prepared with Hicook were highly acceptable, and rated better than controls in flavor and overall acceptability. But because stir-fried food was accepted greasy and oily in customarily, the appearance was rated lower than comtrol. In summary, application of hicook offers means of lowering fat levels while keeping sensory quality good. The emulsifier in Hicook is responsible for reduction of oil content and improvement of quality of fried foods.

• Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.145-157
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• 2023

Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1188-1192
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• 2007

To provide functional properties in fish paste, boiled-dried anchovy [small size (SS) and large size (LS)] powder containing high amount of calcium was added at 0, 1, 2, 5, and 10% (w/w) levels. The properties of fried fish paste were evaluated by determination of sensory properties and physicochemical characteristics such as color, texture, folding test, and calcium contents. Calcium content of the fish paste increased with increasing anchovy amount. Increasing the amount of SS and LS in fish paste tended to decrease lightness, redness in Hunter color value, while increasing yellowness. All samples with 3 mm thickness had good flexibility and did not break even after 4 times folds. The fish pastes containing 10% of anchovy showed the highest values in strength, hardness, adhesiveness. In overall acceptance of sensory evaluation, SS and LS fish paste containing 1% and 2% of anchovy powder did not show any difference in comparison with control. These results suggest that SS and LS anchovy powder can be applied to fried fish paste products to allow for high calcium contents.

• Journal of Korean Home Economics Education Association
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• v.6 no.1
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• pp.7-33
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• 1994

The purpose of this study is to revise the food composition table based on commonly consumed single serving size of cooked food so the people can easily use the table in each meal. With this revised food composition table, everybody can easily calculate how much they eat, and plan the menu according to how much they need, so hopely contribute to reduce the leftover foods. Eighty-nine kinds of prepared food dishes were selected based on 13 home economics text books of the junior and high schools. The results are summarized as follows: Cooked food dishes comprise various kinds of rice dishes, korean style soups and stewes, fried, roasted or steamed fishes, vegetables and meats, and desserts. Single serving size of cooked food dishes are presented below: 1) rise : 180∼250g, 1(1/3)∼1(2/3)cup 2)soup:320∼400g, 1(1/2)∼2cup 3)pan fried fish or vegetable : 40∼70g 4)deep fried vegetable, fish or meat; 60g 5)kimchi :50g Single serving size of all other dishes are presented based upon the most commonly consumed amount in each meal by adult male.

• Microbiology and Biotechnology Letters
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• v.13 no.4
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• pp.409-415
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• 1985

This study has been carried out in order to investigate the bacterial quality of fish meat paste products and the characteristics of isolated thermodurics from the products. Twenty samples of crab-flavored fish stick (Kematsal), 23 samples of plate fish meat paste (Panomuk, Kamaboko), 5 samples of fried fish meat paste (Tigimomuk), 2 samples of roasted fish meat paste (Puduromuk, Chikuwa), 20 samples of fish sausage were collected from processing plants and supermarkets in Pusan, Korea during the period from May to October in 1984. The results obtained are as follows. Amont the samples collected from supermarkets, roasted fish meat paste and fried fish meat paste marked hish counts in coliforms and fungi while very low in the samples of crab-flavored fish stick and plate fish meat paste. Salmonella was not detected in all the samples examined and Staphylococcus aureus was detected only in fried fish meat paste, Thermoduric bacteria were detected less than 10$^2$/g in the samples of crab-flavored fish stick and plate fish meat paste, which might come from subsidiary materials such as starch and seasonings. Among the isolated bacteria, distribution of the proteolytics were more than 87％ and the lipolytics were less than 20％. Gram positive bacteria was more than 70％ in crab-flavored fish stick and plate fish meat paste, 47.3％ in fried fish meat paste. And rod in shape was almost more than 90％ in all the samples. The most heat resistant bacterium isolated from the samples was identified as a Bacillus licheniformis(named B. licheniformis CR-11). The strain showed strong proteolytic activity and also grew well at above 2$0^{\circ}C$. The growth rate and generation time of CR-11 strain were 0.31 hr$^{-1}$ , 2.24 hr at 2$0^{\circ}C$, 0.64 hr$^{-1}$ , 1.09 hr at 3$0^{\circ}C$ and 0.78 hr$^{-1}$ , 0.89 hr at 35$^{\circ}C$. Heat resistance value of the spores of CR-11 strain suspended in phosphate buffer solution was D$_{85}$ $^{\circ}C$=41.9 min, D$_{90}$ $^{\circ}C$=27.9 min, D$_{95}$ $^{\circ}C$=10.2 min, D$_{100}$ $^{\circ}C$=4.3 min (Z=13.8$^{\circ}C$)