• Food Science and Biotechnology
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• v.14 no.5
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• pp.645-650
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• 2005

To reduce ammonia-like odor in chondroitin sulfate, longnose skate (Rasa rhina) cartilage was processed by washing, autoclaving, and alkali pretreatments. Content of total volatile basic nitrogen (TVB-N), index of ammonia-like odor, of raw skate cartilage without pretreatment was 254 mg/100 g, whereas those of skate cartilage pretreated with washing and autoclaving increased to 630 and 636 mg/100 g, respectively. TVB-N of skate cartilage pretreated with sodium hydroxide sharply decreased to 15 mg/l00 g at optimal condition of 0.12 M and 3.6 volume of NaOH, as determined by surface response methodology of central composite design for optimization. Alkali pretreatment resulted in 97.6% deodorizing. Washing and autoclaving pretreatments had almost no effect on the yield of chondroitin sulfate (approximately 30%), whereas decreased to 16.0% after alkali pretreatment, showing chondroitin sulfate of skate cartilage as chondroitin sulfate C.

• Journal of Marine Bioscience and Biotechnology
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• v.14 no.2
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• pp.124-132
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• 2022

By-products from fisheries produced in Korea are of the same industrial material as imported raw materials and are valuable resources for marine bioindustries. Securing raw materials for the mass production of functional materials is one of the main objectives for marine bioindustrial development. The use of fishery by-products as raw materials is anticipated to increase rapidly as the biomarket is growing into a promising industry. In this study, data were acquired from an open-source environment to perform exploratory data analysis, and various visualization methods were used to compare fishery production to the production of marine processed products in the year 2020. This study suggested that the amount of seafood processing, types of processing items, and areas where fishery processing residue is generated, should be able to secure hygienic raw material supply in large quantities. Thus far, it has been found that the Gyeonggi-do and Busan province, where HACCP-certified processing facilities are concentrated, and the local government Seafood Cluster and the Smart Aquaculture Cluster are at the forefront of stable, mass production of raw materials.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.1
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• pp.19-26
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• 2019

The objective of this study was to analyze bacteriological and chemical hazards in minimally processed commercial fish products, including Hwangtae (freeze-dried pollock), dried anchovy, fermented anchovy sauce, and salted and dried yellow croaker. Escherichia coli counts from all samples were below the regulation limits of the Korean Ministry of Food and Drug Safety Standards on Quality of Seafood and Seafood Products (Food Code). However, the food poisoning bacterium Staphylococcus aureus was detected at levels above $1.0{\times}10^2$ colony forming units (CFU)/g in Hwangtae, dried anchovy, and salted and dried yellow croaker, which are commonly ingested without heating and pose bacteriological hazards. The detection of S. aureus, an organism indicative of poor personal hygiene, which can be introduced by employees and multiply during distribution, indicates the necessity of improving the sanitary control of minimally processed commercial fish products. Histamine was not detected from dried anchovy or salted and dried yellow croaker, but was detected at some of the highest levels in fermented anchovy sauces. This result suggests that efforts to reduce the amount of histamine in fermented anchovy sauces are required.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.2
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• pp.139-145
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• 2017

We evaluated the quality characteristics of Kimbugak prepared using a microwave oven or the oil-frying puffing method with different contents (0%, 15% and 30%) of Capsosiphon fulvescens in dried laver. Microwave-processed Kimbugak had lower crude fat content but higher levels of crude ash, crude protein, and minerals than that prepared by oil-frying; it also had higher hardness values. The redness of Kimbugak containing 30% C. fulvescens processed using either method was lower than the control group. In sensory evaluations, participants preferred Kimbugak containing 30% C. fulvescens puffed by oil-frying. These results indicate that Kimbugak puffed using the oil-frying method has the best quality characteristics.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.6
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• pp.849-856
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• 2015

This study was performed to obtain basic data regarding the development of fish steak products using olive flounder and pork leg. Olive flounder and pork leg were ground separately in a chopper. The methods used for processing were as follows. Chopped olive flounder (100 g) and other ingredients (bread crumbs, 13 g; onion, 12 g; garlic, 4 g; egg wash, 18 g; salt, 0.05 g; pepper, 0.05 g) were mixed in a chopper. The mixture was molded into a steak shape ($12{\times}7cm$) and roasted in an oven at $180^{\circ}C$ for 12 min (OF). FP consisting of a mixture of olive flounder (70 g) and pork leg meat (30 g) and OP consisting of pork leg meat alone (100 g) were processed according to the same procedure as described for OF. Various factors (viable bacterial count, chemical composition, pH, salinity, hardness value, color value, total amino acid content, free amino acid content, fatty acid composition, mineral content) were measured, and sensory evaluation was conducted. Based on the results of the sensory evaluation and hardness value, OP was deemed to be the most desirable, followed in order by FP and OF. There was a slight but significant difference between OP and FP.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.4
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• pp.362-368
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• 2018

There is increased consumer demand for roasted seasoned laver Pyropia yezoensis, processed in various ways. The antioxidative activity of roasted seasoned laver was evaluated at different storage times and the quality of the roasted seasoned laver was improved. The laver was also heated at different temperatures for 3 seconds: $340^{\circ}C$ (SH340), $345^{\circ}C$ (SH345), $350^{\circ}C$ (SH350) and commercial roasted seasoned laver (D) was used as standard. The samples were stored in a transparent acrylic case ($39{\times}27{\times}18cm$) at room temperature for 10 weeks. The total phenolic content began to decrease after 7 weeks of storage and was 395.2, 386.4, 395.8 and $416.4{\mu}g/100g$ for SH340, SH345, SH350 and D, respectively. The respective DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging activity after 7 weeks of storage were 48.6%, 49.5%, 47.7% and 46.1%. The ferric reducing antioxidant power (FRAP) decreased rapidly after 7 weeks of storage due to the influence of sulfate groups. Therefore, the appropriate storage period and packaging method should be established based on these results.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.4
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• pp.427-435
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• 2016

The effects of salt solution and chlorella on the quality of canned oyster, Crassostrea gigas, were evaluated to obtain basic data regarding the processing of two canned oyster products. In canned oyster processing, the shucked oyster meat was steamed for 20 min and then drained. Then, each can (301-3) was filled with 90 g boiled oyster in 60 mL 1.5% salt solution for the control samples or 30 mL 1.5% salt solution and 30 mL chlorella culture medium for the experimental samples. All canned products were sealed using a vacuum seamer and then sterilized to Fo values of 6-12 min in a steam retort system at 118℃. The viable bacteria count, proximate composition, pH, salinity, yield, volatile basic nitrogen (VBN), amino-nitrogen, thiobarbituric acid (TBA), mineral, color value, free amino acid levels, hardness, and sensory evaluation of the two canned products were measured under various sterilization conditions. There were no significant differences in the physical or chemical factors and little difference in the overall acceptance of the control and experimental samples.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.5
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• pp.506-519
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• 2017

This study evaluated the protein recovery and functional properties and biological activity of boiled and steamed process water (BPW and SPW, respectively) generated from the preparation of concentrated roe of bastard halibut (BH; Paralichthys olivaceus), skipjack tuna (ST; Katsuwonus pelamis), and yellowfin tuna (YT; Thunnus albacares) using the cook-dry process. The protein loss from the water extracts (EXT) of 100 g of roe protein was 15.05-19.71% and was significantly (P<0.05) higher than that of BPW (5.47-10.34%) and SPW (3.88-8.18%). The foam capacity of BPW (166-203%) and SPW (15-194%) was better than that of EXT. The emulsifying activity index of the original samples was lower than those ($15.40-107.86m^2/g$) of diluted protein samples. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the reducing power of BPW and SPW were stronger than those of EXT. The 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid ($ABTS^+$) radical scavenging activity of EXT (0.028-0.045mg/mL) was significantly higher those of BPW and SPW. The angiotensin I-converting enzyme (ACE) inhibitory activity of SPW was the highest for BH (1.04 mg/mL), followed by YT and ST. The predominant amino acids in SPW were Glu, Ala, Leu, and His. These results demonstrate that processing water containing diluted organic components, including protein, can be consumed directly by humans as a functional reinforcing material after appropriate concentration processes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.694-706
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• 2017

This study evaluated the protein recovery, functional properties and biological activity of isolate processed water (IPW) generated in the preparation of protein isolates from fish roes (BH, bastard halibut Paralichthys olivaceus; ST, skipjack tuna Katsuwonus pelamis; YT, yellowfin tuna Thunnus albacares) by an isoelectric solubilization and precipitation process. The IPWs contained 2.7-5.4 mg/mL of protein, and the protein losses were 8-21% (P<0.05). The form capacity of IPW-3 for BH and ST, and IPW-4 for YT was 155, 194, and 164%, respectively. The emulsifying activity index ($27-43m^2/g$) of the YT-IPWs was the strongest, followed by ST ($7-29m^2/g$) and BH ($10-19m^2/g$). The 2,2-diphenyl-1-picrylhydrazyl scavenging activities of IPW-1 and -3 were higher than those of IPW-2 and -4. The 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid scavenging activity ($IC_{50}$, mg/mL) of IPW-2 and -4 was 0.03 mg/mL for BH, 0.04-0.08 mg/mL for ST, and 0.04-0.07 mg/mL for YT. BH IPW-3 had the strongest reducing power (0.41 mg/mL) and superoxide dismutase-like activity (1.68 mg/mL). The angiotensin-I converting enzyme inhibitory activity of IPW-3 was the highest for ST (1.52 mg/mL), followed by BH and YT. The common predominant amino acids in the IPWs were the essential amino acids Val, Leu, Lys, and Arg and the non-essential amino acids Ser, Glu, and Ala.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.880-889
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• 2021

The home meal replacement (HMR) market has attracted significant attention due to COVID-19 pandemic and products that utilize the combination of different processed ingredients are now being developed. In this study, Broughton's ribbed ark Scapharca broughtonii was soaked in seasoned soy sauce with the incorporation of mustard leaf Brassica juncea (M-BRA), which is known to have a unique texture as well as excellent functional properties such as antioxidation, to develop a regional specialty product. The optimal conditions for manufacturing M-BRA from the seasoned soy sauce (the sauce to be added [X₁] and the soaking time [X₂]), were examined using response surface methodology (RSM) to analyze the significance of the salinity (Y₁), amino-N content (Y₂), and overall acceptance (Y₃). The coefficient of determination (R²) between X₁-X₂ and Y₁-Y₃ were close to 1, thereby confirming the suitability of the RSM model. The optimal conditions were seasoned soy sauce addition of 140% and soaking time of 156 min. The M-BRA manufactured under these conditions exhibited superior overall acceptance compared to seasoned commercial soy sauce, which was used as a control. We expect that the market for M-BRA manufactured by combining marine and agricultural materials will expand owing to superior overall acceptance compared with commercial products.