• Journal of Fisheries and Marine Sciences Education
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• v.26 no.4
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• pp.823-830
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• 2014

This study conducted to investigate the quality of commercial fish sauce and determine the grade of them by measuring the chemical compositions and biogenic amines. The commercial salt-fermented anchovy sauce contained 65.84-70.94% (mean : 68.39%) of moisture, 22.19-25.43% (24.22%) of salinity, 5.4-6.1 (5.8) of pH, 0.76-1.61%(1.18%) of total nitrogen, 478.52-924.66 mg/100 g (702.05 mg/100 g) of amino nitrogen and 584.59-1593.52 mg/kg of histamine. Whereas commercial salted-fermented sand lance sauces contained 66.63-71.99% (68.73%) of moisture, 23.9-25.5% (24.57%) of salinity, 5.5-6.4(6.16) of pH, 0.64-1.46% (1.07%) of total nitrogen, 433.51-1006.67 mg/100 g (665.36 mg/100 g) of amino nitrogen and 194.01-1839.68 mg/kg of histamine. Correlation of TN, AN and VBN containing nitrogen was high, but there was no significant correlation between these results and histamine. In total nitrogen content, 6 of the 20 fish sauces were less than Korea Food Standard. The eight samples were less than the amino nitrogen regulation of Korean Industrial Standard (KS). And 14 fish sauce were exceeded by 68% for moisture content standard of Korean Industrial Standard.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.420-426
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• 2005

In this study, anchovy were prepared with two different salt concentration of 20% and 10% which added 2, 5, 8 and 10% of grind garlic (LAS 1, 2, 3, 4) and garlic juice (LSB 1, 2, 3, 4), respectively. The experimental samples were fermented during 30, 60, 90, 110 days, which were analyzed pH, peroxide value, TBARS (thiobarbituric acid reactive substances) and fatty acid. pH increased as fermentation-period goes by. 110th day of fermentation, pH was neutralized at pH 6.2-6.7. Peroxide value in the 10% salt added groups reach the highest point at 60 days fermentation, and then decreased during its fermentation. TBARS increased until 90 days fermentation and then decreased remarkably in all groups. At 90 days fermentation, TBARS contents were 13.0 and 14.4 MA (㎎/㎏) in 10% grind garlic added group (LSA4) and 10% garlic juice added group (LSB4), respectively. The major composition of fatty acids were 16:0, 18:1, 16:1,20:5, 20:6 and 14:0, in order. These fatty acids were 80% of total fatty acids. The fatty acid composition ratio was little increased and decreased during fermentation period, and polyunsaturated fatty acid decreased a little at 110 days.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1196-1201
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• 1997

As a basic study to develop low-salted fermented anchovy, rates of salt penetration into anchovy muscle, patterns of protein degradation and changes in water activity and transfer was analyzed after brining at various salt (NaCl) concentration. The salt penetration curves followed first order. kinetics. The rate constant (k) increased from 0.018 (10% NaCl solution) to 0.051 (saturated). Water activity was reduced from 0.93 (10% NaCl solution) to 0.77 (saturated). Protein degradation during brining was Somewhat occurred in 10% NaCl solution but not in satutrated solution. Water content of anchovy muscle were 74% (w/w), 65% and 58% when 10%, 20% and saturated NaCl solution were used, respectively. This result indicated that as NaCl content of brining solution was increased, the amount of water transfer also occurred. Weight of anchovy increased at 10% NaCl solution and decreased at 20% and saturated NaCl solution. The loss of anchovy solid mash during brining was calculated as 30% after 36 hr brining.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.796-801
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• 2000

Kimchi is the Korean traditional food which is fermented properly from salted Korean cabbage of raddish with other various supplements. Kimchi therefore can be the major sources for various kinds of nutrients and other biological substances. The fermentation process accompanies with complicated reaction mechanism which bacteria, fungi and yeast are involved and they produced aroma, taste and bioactive components. To identify nucleoside, this study was conducted with freeze-dried mustard leaf, mustard leaf kimchi and fermented mustard leaf kimchi. Hexane, CH$_2$Cl$_2$, EtOAc and BuOH was used in order to extract their components. The isolated compounds I and II from mustard leaf and mustard leaf kimchi were identified as adenosine and uracil using UV, $^{1}H$-NMR, $^{13}C$-NMR and LC-MS, respectively. Compound I, II and nucleosides are the first report of its occurrence from mustard leaf and their kimchi, the standardized ratios of ingredients for kimchi were 10 of anchovy juice, 8 of red pepper powder, 3 of garlic, 1.5 of ginger, 6 of paste of glutinous rice. The nucleoside of mustard leaf and their kimchi was determined and compared. The order of nucleosides contents of mustard leaf was uridine>cytosine>uracil>adenine>guanosine>guanin, that of fresh mustard leaf kimchi was uridine>uracil>cytosine>guanine>adenosine>adenin>guanosine and that of fermented mustard leaf kimchi (5days at 15$^{\circ}C$) was guanine>adenine>adenosine>guanosine. The differences of nucleoside contents from those were due to various supplements and fermentation process.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.6
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• pp.1408-1418
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• 2013

To investigate the quality properties of functional anchovy fish sauce added with raw sea tangle, 2%, 5%, and 10% (w/w) of sea tangle was added to 25% (w/w) salted anchovy and then fermented at $20^{\circ}C$. During fermentation period, the amino nitrogen contents were increased at all groups and the highest contents were at 450 days of fermentation with $11.99{\pm}0.08$, $12.51{\pm}0.08$, and $11.95{\pm}0.08mg/mL$ at 2%, 5%, and 10% addition of raw sea tangle, respectively. After later, the contents were keeping at a similar level. VBN contents were continuously increased until 270 days of fermentation with $208.10{\pm}3.50$, $210.00{\pm}4.10$, $215.15{\pm}1.50mg/100ml$ at 2%, 5%, 10% addition of raw sea tangle, respectively. Alginic acid recovery was gradually increased in fermentation duration, showed the highest concentration at 540 days of fermentation with 67.00, 67.25, 67.90% at 2%, 5% and 10% addition of raw sea tangle, respectively. Dietary fiber recovery was rapidly increased at the beginning of fermentation and then decreased slowly as the fermentation is progressed. The highest recovery was at 30 days with 18.7, 18.6, and 17.9%, and the lowest was at 360 days with 8.7 and 11.1% at 2 and 10% addition of raw sea tangle, respectively, and 450 days with 11.4% at 5% sea tangle. The lowest fucoidan contents were exhibited at 30 days of fermentation with 0.07% at both of 2% and 5% addition, and 90 days with 0.10% at 10% addtion of sea tangle. The highest fucoidan contents were 270 days showing 0.24, 0.25, and 0.23% at 2, 5, and 10% addition, respectively. All groups adding different sea tangle concentration were not significantly different at all properties. However, the newly developed products were sufficient to the standard guideline of Korea Food Drug Adminstration. The best processing process of functional anchovy fish sauce in addition with raw sea tangle is 2% addition of raw sea tangle and fermented more than 450 days. The results obtained in this study indicated that the fish sauce added with sea tangle is superior in taste, functions to traditional fish sauce and could be competitive fishery fermented food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.1
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• pp.1-6
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• 1982

Fermented anchovy pickle isone of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. Lipid oxidation and proteolysis in the salted anchovy were rapidly occured at the early stage of ripening and the rate of proteolysis seemed to be sligtly delayed with the ripening. The major fatty acids in the raw anchovy were saturated of acids $C_{16:0}$, $C_{18:0}$ and $C_{14:0}$ while most of unsaturated acids were $C_{22:6}$, $C_{18:1}$and $C_{16:1}$ and they marked 30.8% ana 48.7% to the total fatty acids, respectiyely. When the pickle was ripened for 91 days, $C_{14:0}$$C_{16:0}$ acids were greatly increased, whereas $C_{22:6}$, $C_{20:5}$ and $C_{20:1}$acids were decreased. The main fatty acids of lipids of the anchovy pickle were $C_{16:1}$ and $C_{18:1}$ (30%). Amino acid composition of the HCl hydrolysates of raw anchovy showed big·her contents of glutamic acid, Iysine, aspartic acid, leucine and alanine while the contents of tryptophan, methionine, tyrosine, serine and phenylalanine were the lower. In free amino acid composition, the raw anchovy contained much of histidine, alanine, leucine, Iysine and arginine, and the anchovy pickle ripened for 91 days showed higher levels in the contents of lysine, leucine, glutamic acid, alanine and aspartic acid. In the ripened anchovf pickle aspartic acid, glycine, glutamic acid, isoleucine and valine incressed whereas thistidine decreased.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.1
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• pp.13-18
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• 2019

We determined the contents of 11 biogenic amines in 20 types of cabbage kimchi, 10 types of fish sauce, and 40 types of salted fish purchased from small- and medium-sized grocery stores in Gyeonggi-Do, Republic of Korea, from June to October 2017. The content of each of the biogenic amines in the various types of cabbage kimchi was slightly lower than that in detection amounts of each of the 10 types of biogenic amines and the values reported by Joe et al. The histamine content of all five types of anchovy sauce was lower than the limit set by the European Union (400 mg/kg), but that of three of the five types of sand lance sauce was higher. Analyzing the ratios of the contents of five highly toxic biogenic amines to those of the 11 biogenic amines yielded no quantitative correlation. The estimated daily intake of the five highly toxic biogenic amines in cabbage-kimchi and fermented fish was ${\leq}6mg$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.9 no.4
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• pp.223-231
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• 1976

Dimethylamine(DMA) is known as an origin compound of dimethylnitrosamine which is responsible for carcinogenesis. It has been also reported that relatively large amount of DMA is distributed in fish muscle, particularly in salted and fermented fish. Tn this experiment, the degradation products of protein and trimethylaminoxide(TMAO) by the temperature conditions of $17^{\circ}C\;and\;27^{\circ}C$ in the course of anchovy fermentation with $22\%$ of salt were analysed, and the formation of DMA was discussed. Protein-N decreased through the whole fermentation period ill the conditions of $17^{\circ}C\;and\;27^{\circ}C$ whereas amino-N increased proportionally to the decrease of protein-N, and the increasing rate of amino-N was remarkably faster at $27^{\circ}C$ than at $17^{\circ}C$. Trimethylamine(TMA) gradually increased with the decrease of TMAO till 69th day of fermentation, hereafter tended to slightly decrease. It seemed that the difference in fermentation temperature affects on the formation of DMA and obviously on the variation of TMAO. Both DMA and TMA content were inversely varied with the TMAO content. Correlation coefficient of DMA to TMAO in quantitative variation was shown -0.811 at $17^{\circ}C$ and -0.865 at $27^{\circ}C$ of fermentation temperature respectively. The results suggested that the formation of DMA during fermentation of anchovy was attributed to the degradation of TMAO showing, contributorial ratio of 0.66 at $17^{\circ}C$ and 0.75 at $27^{\circ}C$ respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.267-276
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• 2005

This study was carried out to investigate the effects of Kimchi ingredients, garlic, ginger, green onion and fermented fish sauces, on the Kimchi characteristics during fermentation. The experiment design of this study was the central composite design and response surfaces methodology. Garlic (X$_1$) of 0∼2%, ginger (X$_2$) of 0∼1.4%, green onion (X$_3$) of 0∼4% and fermented fish sauces (shrimp, X$_4$ and anchovy, X$_{5}$) of 0∼2% per salted Chinese cabbage of 100 g put in independent variables, respectively. The result of response surface regression analysis, independent variables of various ingredients and dependent variables, correlation coefficient ($R^2$) showed very difference value according to added ingredients. In the Kimchi samples fixed independent variables of garlic (X$_1$)-ginger (X$_2$), generally, it showed high correlation value more than samples fixed other independent variables of garlic (X$_1$)-green onion (X$_3$) and ginger (X$_2$)-green onion (X$_3$) over the fermentation period. And the correlation coefficient ($R^2$) of fermented fish sauces (shrimp of X$_4$, anchovy of X$_{5}$) showed value over 0.8 in the its characteristics of Kimchi samples except for textural properties of sensory evaluation. In the graph pattern of fermented fish sauces using response surfaces methodology, it showed a little increasing value of titratable acidity, lactic acid bacteria and 'a' of redness, 'b' of yellowish according to increasing addition fermented fish sauces. In the total acceptability of sensory evaluation, it showed high value according to increasing fermented fish sauce at the initial fermentation period of Kimchi. But it showed high value Kimchi sample added content of 1.0% fermented fish sauce in the middle (appropriate fermentation) and last (excessive) fermentation period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.995-1002
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• 2000

In order to Develop a low Na functional kimchi using sea tangle, the Na-binding capacity of alginate in sea tangle along with other dietary fibers was evaluated in vitro. The adding type and amount of the sea tangle that contains alginate in kimhi and characteristics of the sea tangle added kimchi were also studied. Na-binding capacity of various dietary fibers such as cellulose, pectin, gun gum, carageenan, alginates (sodium alginate, alginate, alginate from sea tangle) was measured by equilibrium dialysis method in pH 2 and pH 7 in vitro. Gua gum, carageenan and a group of alginates effectively bound to Na+ Espacially sodium alginate showed high Na-binding capacity of 29.2% in pH of stomach (pH 2.0) and 33.8% in pH of small intestine (pH 7.0), however, the alginate extracted from sea tangle could not bind Na in PH of stomach (pH 2.0), but 27.4% in pH of small intestine (pH 7.0) condition. The content of alginate in sea tangles (dried sea tangle, salted sea tangle and washed salted sea tangle) was 19.8 ~ 22.2% on dry matter basis. The sea tangle added kimchi was prepared with the addition of the flake type (0.5$\times$3 cm) of sea tangle with a quantity of 30% in kimchi from the data of the sensory analysis. The addition of the sea tangle to the kimchi increased the content of soluble dietary fiber, suggesting the Na-binding capacity increased. The sea tangle added kimchi (SK) and sea tangle and fermented anchovy added kimchi (SAK) showed higher levels of reducing sugar and acidity than the control kimchi (CK). In quantitative descriptive analysis (QDA) SK and SAK showed higher score in overall acceptance, and lower score in acidic order than CK, however, SK showed less moldy taste and more fresh acidic taste than SAK.