• 한국수산과학회지
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• 제56권6호
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• pp.818-825
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• 2023

The surge in online seafood consumption has increased parcel delivery, leading to a need to implement effective preservation methods. As the cold chain system is not fully established in Korea, styrofoam boxes and cold packs are commonly used for low-temperature seafood distribution. The impact of cold packs on product preservation depends on the number utilized. Herein, the freshness of vacuum-packed frozen fish fillets (Paralichthys olivaceus and Scomber japonicus) stored at 25±0.5℃ for up to 84 h was measured. Chemical (pH and volatile base nitrogen), microbiological (viable cell count), and physical (odor intensity) properties were assessed using 2 or 4 cold packs in a styrofoam box. Four cold packs yielded lower values, indicating superior freshness, and extended fish freshness by approximately 12 h compared with two cold packs. Therefore, it is recommended to use a minimum of 4 cold packs (-350 g/cold pack) in a styrofoam box for distributing approximately 300 g of frozen fish fillets at room temperature during the summer, considering an average delivery period of 2 days in Korea.

• 한국어병학회지
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• 제34권2호
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• pp.249-253
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• 2021

Anisakiasis is a well-known zoonosis caused by ingestion of raw or thermally undercooked seafood product contaminated with live Anisakis nematode third stage larvae (L3). Several traditional processing techniques have been used to kill or remove the Anisakis larvae worldwide, but thermal processing or deep freezing are the most effective treatments to kill the Anisakis larvae. In this study, we investigated the survival of Anisakis larvae in several condiments (soy bean sauce, wasabi, vinegar, red pepper paste) commonly consumed when eating raw fish in Korea. We also examined several different media (NaCl solution, absolute alcohol, soju) to investigate their larvicidal effect. When directly exposed to various condiments, the most effective larvicidal effect was observed in the mixture of wasabi and soy bean sauce. When exposed to different NaCl solutions, the larvicidal ability became more effective as the concentration increased, but did not show 100% killing effect. In soju, the L3 were killed under less than 4 hr. We observed the larvicidal effects of several condiments in this study, but these results are thought to be carefully interpreted for actual use because all the condiments in this study showed the effect in hours and in general, the L3 are exposed to these condiments only for seconds before ingested in real situation.

• 수산해양교육연구
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• 제20권1호
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• pp.135-145
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• 2008

Biogenic amines are naturally occurring anti-nutrition factors. They are causative agents in food poising episodes and act as catalysts to allergic reactions. The most commonly occurring biogenic amines in foods are: Histamine, tyramine, putrescine, cadaverine, tryptamine, ${\beta}$-phenylethylamine, spermine, spermidine and agmatine. The objective of this study was to identify changes and content levels of specific biogenic amines at selected storage temperatures $20{^{\circ}C}$, $4{^{\circ}C}$, and $-25{^{\circ}C}$, respectively. This study will focus on histamine, cadaverine, and putrescine concentrations in the following dark-fleshed fishes: Mackerel (Scomber japonicus), Horse Mackerel (Trachurus japonicus), Mackerel Pike (Cololabis saira), and Spanish Mackerel (Scomberomorus niphonius). Biogenic amines were determined using a method based on an extraction procedure described in the derivatisation and HPLC(High Performance Liquid Chromatography). The the recovery rate of individual amines was higher than those found in ion exchange chromatography. The results from the dark fleshed fish stability trial showed that high content of histamine (cadaverine and putrescine) were produced within a short period of time at $20{^{\circ}C}$. Fish stored at lower temperatures $4{^{\circ}C}$, showed lower content of biogenic amines. At $-25{^{\circ}C}$ the production of histamine, cadaverine and putrescine did not initiate until after day 100. All fish recorded the content of histamine below 1 mg/kg with the exception of the Horse Mackerel.

• 한국축산식품학회지
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• 제34권1호
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• pp.122-126
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• 2014

This study was performed to evaluate the effects of chicken breast meat on the quality of mackerel sausages. The mackerel sausages were manufactured by additions of 5%, 7%, and 10% of chicken breast meat. The lightness of mackerel sausages showed no significant differences between the control and addition groups. The redness increased in a dose-dependent manner, but the yellowness decreased significantly with the addition of 7% chicken breast meat (p<0.05). The whiteness value of mackerel sausage added with 7% chicken breast meat was significantly higher than those of the other groups (p<0.05). In texture analysis, the hardness and adhesiveness of the mackerel sausage added with 5% of chicken breast meat showed no significant differences as compared to the control. However, the mackerel sausages added with 7% and 10% of chicken breast meat showed a dose-dependent decrease. The gel strength of the mackerel sausage added with 5% chicken breast meat was not significantly different from the control, but the addition of 7% and 10% chicken breast meat reduced the gel strength of the mackerel sausage. In sensory evaluation, the mackerel sausages prepared with chicken breast meat have higher scores in smell, taste, texture, hardness, chewiness, and overall preference as compared to the no addition group. Therefore, these results suggest that the optimal condition for improving the properties within mackerel sausages was 5% addition of chicken breast meat.

• 한국식품영양과학회지
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• 제39권11호
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• pp.1710-1714
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• 2010

CLA가 함유된 사료를 섭취하고 성장한 고등어에 함유된 EPA, DHA 등의 고도불포화지방산을 포함한 여러 종류의 지방산이 여러 가지 방법으로 요리하였을 때의 어떠한 변화를 나타내는가를 조사함으로써 소비자에게 양식 고등어의 적절한 조리방법을 제공하고자 하였다. 조리 후 포화산 및 모노엔산은 생육의 Control 27.5%, CA25 28.8%와 차이가 없었다. 폴리엔산 역시 RO-8GM, RO-8CM이 31.2%, 30.7%, BO-8GM, BO-8CM은 27.1%, 31.5%, CA-8GM, CA-8CM은 25.4%, 28.4%를 나타내어 생육의 Control 29.4%, CA25의 31.9%와 비교하였을 때 된장조림 및 통조림의 경우 CLA 무첨가구에서 함량이 감소하였지만, CLA 첨가구에서는 통조림구에서만 감소하는 경향을 보였다. 조리된 고등어 중 n-6/n-3의 비는 구이의 경우 Control 및 CA25구 각각에서 0.29, 0.24, 된장조림의 경우 각각 0.28, 0.27 그리고 통조림의 경우 각각 0.28, 0.31로 나타났다.

• Fisheries and Aquatic Sciences
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• 제17권1호
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• pp.59-65
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• 2014

We measured the reductions in size and solubility of mackerel muscle that was freeze-dried, deoiled by supercritical carbon dioxide (SC-$CO_2$), or roasted. The percent size reduction and solubility were high in SC-$CO_2$-treated muscle compared with freeze-dried and roasted muscle. We used oil-free residues to test for heavy metals and determine microbial safety. The SC-$CO_2$, hexane, and ethanol were used to separate oil from muscle. The concentrations of cadmium (Cd) in all treated muscles were less than the values reported in the literature, as were the concentrations of lead in SC-$CO_2$- and hexane- treated muscle. In contrast, concentrations of arsenic and mercury in muscles were greater than the reported values regardless of treatment. Zinc and iron, which are beneficial for health, were found in high levels after all treatments of muscle tissue. After 6 months of storage at different temperatures, SC-$CO_2$-and ethanol-treated muscle showed few bacterial colonies, and none were found after 4 months of storage at $-20^{\circ}C$. These results will be useful to food-processing industries for maintaining high-quality, safe mackerel muscle.

• 수산해양기술연구
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• 제37권3호
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• pp.223-231
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• 2001

제주도 연안 정치망의 어획성능을 향상시키기 위한 어구구조개량과 조업방식의 생력화에 대한 기초자료를 제공할 목적으로 현재 제주도 연안 정치망 어장에 부설하여 조업을 행하고 있는 각망어구와 낙망어구의 어획성능을 비교하기 위해서 이들 실물어구를 1/30로 축소하고 제작한 모형어구를 이용하여 수조실험을 실시하고 고등어어군, 전갱이 어군, 독가시치 어군의 입·출망 행동을 관찰하고 해석하였는데, 그 결과는 다음과 같다. 1. 어군의 입망율은 경과시간 60초일 때 각망어구에서는 고등어 50%, 전갱이 18%, 독가시치 28%였고, 낙망 어구에서는 고등어 70%, 전갱이 60%, 독가시치 30%였다. 2. 어군의 출망율은 경과시간 60초일 때 각망어구에서는 고등어 70%, 전갱이 40%, 독가시치 24%였고, 낙망어구에서는 고등어, 전갱이가 각각 0%, 독가시치가 3%였다. 3. 어군의 잔존율은 경과시간 60초일 때 각망어구 에서는 고등어 30%, 전갱이 60%, 독가시치 76%였고, 낙망어구에서는 고등어, 전갱이가 각각 100%, 독가시치가 97%였다.

• 생명과학회지
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• 제26권9호
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• pp.1049-1055
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• 2016

본 연구에서는 고등어 부산물의 활용을 위해 가수분해된 고등어 부산물을 사용하였고, 분리된 유지를 시료로 하여 정제조건과 그 특성을 분석하였다. 탈검은 6% citric acid 수용액으로 시행하였을 때, 인의 함량이 45 mg/kg에서 5.8 mg/kg으로 감소하여 가장 효과적이었으며, 탈산은 8% sodium hydroxide수용액으로 처리하여 산가와 과산화물가가 각각 18.03 mgKOH/g에서 1.19 mg KOH/g과 30.25 meq/kg에서 3.18 meq/kg으로 감소하였다. 탈색은 activated charcoal을 5%로 사용하였을 때 산가와 과산화물가가 각각 0.17 mgKOH/g과 1.21 meq/kg으로 감소하였다. 색도의 변화는 탈산을 거쳤을 때 0.488 nm에서 0.057 nm로 감소하였는데 이후 탈색과정에서는 큰 변화를 보이지 않았다. 불포화 지방산의 조성 증가를 위해 냉침을 행하여 docosahexaenoic acid (DHA)와 eicosapentaenoic acid (EPA)의 함량의 합이 228.83 mg/g으로 측정되었으며, 오메가-3 지방산 함유 유지의 기준에 적합하게 정제하여 제품으로 활용이 가능함을 나타내었다.

• 수산해양기술연구
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• 제46권4호
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• pp.430-440
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• 2010

To investigate the catches of jack mackerel fishery, a series of fishing experiments was conducted in the high seas of the southeastern Pacific Ocean ($30^{\circ}S-38^{\circ}S,\;82^{\circ}W-95^{\circ}W$) during the period of 9 August to 18 December, 2003 by commercial fishing vessel and research vessel. The number of 205 tows fishing was carried out in the southeastern Pacific Ocean. The total catch was 1,988 ton and CPUE was 2.4 ton/hour. CPUE showed high values in the frontal zone during the survey. Main target species caught from the experimental fishing were the jack mackerel, Trachurus murphyi (98.1%) and chub mackerel, Scomber japonicus (1.9%) as bycatch. Body length of the jack mackerel was different between female and male. The high mean catch per unit effort of jack mackerel was showed when the fishing ground of jack mackerel fishery was over the $110^{\circ}W$ in the southeastern Pacific Ocean. But the fluctuation of the catch per unit effort in the western part of fishing ground was not matched with those year. Reliable physical and oceanographical information will be useful for the efficiency of fishing activity. According to the result of monthly movement of center of fishing ground, the fishing activity of jack mackerel fishery was performed northward in the southeastern Pacific Ocean as time passes.

• 수산해양기술연구
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• 제52권2호
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• pp.130-140
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• 2016

This study analyzed annual catch trend during 45 years and monthly catch of the least 10 years (2005~2014) for chub mackerel caught in the Korean coastal waters. To determine fishing status of chub mackerel, fork length measurements were conducted at least twice every week for 100 individuals randomly selected at the Busan Cooperative Fish Market from January of 2012 to December of 2014; and biological characteristics and proximate composition (moisture, protein, fat, ash) were analyzed by length class (I~IV) on a monthly basis from January to December of 2014. Monthly catch trend showed low level below 5,000 mt from February to July, whereas high level above 15,000 mt from October to December. For the period between 2012 and 2014, annual average catch proportion of juvenile were relatively high at 68.1%, 53.1% and 53.2% from January to April, before spawning season, while those were low at 21.5%, 20.7% and 29.12% from June to November. As for the change in the proximate composition per 100 g of muscle, protein and ash did not change much by seasons and length class, whereas fat and moisture contents showed large fluctuations and complementary relationship between the two factors. Regardless of length class, monthly average fat content, containing Omega-3, showed the lowest at 7.18 g in April and highest at 19.27 g in December, which exhibited 2.6 times difference from one another. Regardless of fishing seasons, fat content by length class were 19.06 g for the class I and 6.43 g for the class IV, which showed three times difference. Fat contents of the class I were high at 26.97 g and 27.19 g in November and December, while low at 8.37 g and 9.99 g in April and May. Especially, fat contents from January to May were 5.0 g, which was the lowest. Therefore, it is expected that consumer could indirectly contribute fisheries management through their understanding and wise consumption based on fishing status and fluctuation of proximate composition.