• Fisheries and Aquatic Sciences
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• 제11권3호
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• pp.140-148
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• 2008

We compared the quality and quantity of volatile components in salt-dried croakers prepared by different methods and obtained from different locations. In total, 110 compounds were found among regular- and delay-type salt-dried croakers purchased from two locations in Hong Kong. The major chemical classes included miscellaneous compounds(17), pyrazines(16), alcohols(15), and sulfur-containing compounds(13). Fish obtained in different locations but prepared by the same method differed only slightly in the number of identified compounds. In general, fish prepared by the delay method had a larger number of compounds compared to fish prepared by the regular method. Further, a greater number and higher levels of compounds were found in the fish obtained from one of the two locations. Overall, the delay preparation method resulted in a greater number of compounds with stronger intensity compared to the regular method.

• 수산해양교육연구
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• 제29권1호
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• pp.325-331
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• 2017

This study was conducted the change of physico-chemical characteristics according to salt types; sun-dried salt, refined salt, Chinese sun-dried salt, salicornia herbacea salt and bamboo salt. As a results, volatile basic nitrogen(VBN) contents were 143.24-148.32 mg/100g, amino nitrogen(AN) contents were 1050.37-1096.91 mg/100g, total nitrogen(TN) contents were 1.62-1.78 %, moisture contents were 64.19-66.00 % and pH were 5.23-5.98. There are various type of salts that have difference in content of salinity, moisture, various mineral content, size and shape of salt crystal, granularity and chromaticity. In this study, Than the difference in the salt, difference in the fish sauce is determined to be insignificant, that is, there are no significant effect on the quality of the fish sauce according to the kind of salt.

• 한국식품위생안전성학회지
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• 제3권4호
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• pp.217-223
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• 1988

For the Effective utilization of the fish resources in coastal regions, investigations on preparation of powdered dried arkshell instant soup., quality stability of the products during storage and utilization as a food material were carried out with arkshell, Anadara broughtonii. Three kinds of powdered instant soup were prespared as 0% table salt(A), 5% table salt (B), 15% table salt(C) and packed with vacuum in laminated film bag. (polyester/nylon: 85${mu}ell$/15${mu}ell$, 18$\times$27cm) Their processing conditions and quality stability during storage at room temperature for 90 days were examined. Powdered instant soup was made by washing raw arkshell to remove visceral, clay, sand and blood, hot air drying(60$\pm$1$^{\circ}C$, 20 hrs) after draining and pulverizing dried arkshell to 35 mesh. Powdered instant soup was made by adding 2% sugar 0% table salt (5% and 15% table salt), 10.5% monosodium glutamate, 0.3% black pepper and 0.3% garlic powder to the pulverized dried arkshell. The condition of moisture and water activity of the products were 5.9-6.9% and 0.42-0.43, respectively. The moisture content s , water activity and pH of the products were showed little change and volatile basic nitrogen of them increased slightly during storage. Thiobarbituric acid value increased up to 60 days of storage and then decreased slightly. In solubility, powdered instant soup were showed no remarkable difference comparing with goods on the market. The color value of th products were showed little change during storage, In sensory evaluation, product B were scored slightly higher, in most cased, in flaver, color. taste and overall acceptability comparing with product A or product C during storage. Judiging form the sensory evaluation, powdered instant soup of 5% table salt (B) were the most desirable, and the quality of the products was stable for 90 days at 20$\pm$3$^{\circ}C$.

• 한국식생활문화학회지
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• 제19권3호
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• pp.273-284
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• 2004

This study is on the changing pattern of fish-and-shellfish uses during the last two thirds of Chosun period on the premise that they are influenced by development of fishing technology. With a literary approach, this paper researches how fish-and-shellfish production and consumption pattern changed, especially in relation to technological development of fisheries. First, we examine into the changes of fishery production. And next, we analyze the kind and cooking method of fish-and-shellfish in [Eum-sik-di-mi-bang](1670) and [Gyu-hap-chong-seo](1815). The analysis of two books revealed that there were significant differences in fish-and-shellfish uses. Because the two books were written with a gap of 145 years and the development of fishing technology and remarkable changes of fishery production affected on the fish-and-shellfish uses. Due to primitive fishing tools and skills, fresh-water and reverse-river-fish and shellfish had been caught in substantial amount until the middle ages of Chosun period. As a result, the availability of seafood were limited extremely even in the upper classes. These situations are evidenced by the analysis of [Eum-sik-di-mi-bang]. Only 12 kinds of fish-and-shellfish are described in [Eum-sik-di-mi-bang]. Most of the sesfoods is mollusc which is easy to catch. As for the salt-water fish, dried cod and dried herring were mentioned. Mullet, the reverse-water-fish, is used most frequently. Only one kind of 'Hoe', which needs extreme freshness, is described. This means that the use of fresh fish-and-shellfish was very limited to some kinds which could be caught near the village. As the netting fishery began to be developed in the 18th century, the production of some salt-water fishes, such as anchovy, shrimp, yellow corvina, pollack, and herring, had increased remarkably to make marine resources more available. Small fish, such as anchovy and shrimp were preserved as 'Jeot-gal' and sold nationwide. Therefore, 'Jeot-gal' and seafood could be used in Kimchi around this time and had a deep influence on the change of Kimchi in taste and nutrition. In [Gyu-hap-chong-seo], 33 kinds of fish-and-shellfish are described. Including cod and herring, 17 kinds of sea water fish and mollusc are mentioned. Some of these are consumed in fresh state, neither as dried nor as salted. Because the merchants promoted the transport of seafoods to other regions according to the growth of commercial economy. As a result the diet of the people could be enriched by the various seafoods.

• 한국식품조리과학회지
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• 제15권5호
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• pp.512-523
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• 1999

한국인의 전통적, 특징적인 생선섭취 형태는 생선을 건조하여 조리하고 섭취하는 방법이다. 이에 본 연구는 실험재료로는 남해안 지방의 대표적인 건조생선인 양태로 하였으며, 염건양태를 각각 찌기, 삶기, 굽기의 세가지 형태로 가열조리를 한 후 시료로 사용하였다. 염건양태를 알맞은 염도로 먹을 수 있다고 판단되는 2, 4, 6(%)의 염용액에 2시간 담근 후 건조하여 그 각각의 양태를 찌기, 삶기, 굽기의 3가지 종류의 가열조리를 하되 조리시간을 5, 10, 15(분)으로 나누어 실시하여 검사시료로 사용하였으며, 사용한 관능검사 방법은 항목척도식 묘사분석과 반응표면 분석법이며, 관능검사 결과는 SAS program을 이용하여 분석하였다. 1, 찌기조리의 기호도에 있어서는 조리조건이 6% 염농도에 절여 말리고 5분간 찐 염건양태에 대한 선호도가 가장 높았으며, 그 다음으로는 염농도 6%와 10분 조리, 2% 5분 조리, 2% 10분 조리, 4% 10분 조리의 순으로 선호도가 높았다. 2. 삶기조리의 기호도에 있어서는 조리조건이 염농도 6% 조리시간 10분간 삶은 염건양태에 대한 선호도가 가장 높았으며 그 다음이 6% 15분, 2% 5분, 2% 10분 조리의 순으로 나타났다. 3. 굽기조리의 기호도에 있어서는 염농도 6% 조리시간 10분간 구운 염건양태에 대한 선호도가 가장 높았으며, 그 다음으로는 2% 5분 조리, 2% 15분 조리, 2% 10분 조리의 순으로 선호도가 높았다 4. 외관의 항목중 갈색정도와 익은정도는 굽기군이 선호도가 유의적으로 높았으며, 냄새의 항목에 있어서 구수한 냄새가 굽기군이 가장 선호도가 높은 반면, 비린내에서는 점수가 가장 낮아 바람직한 조리군으로 나타났다. 풍미의 항목에서 굽기군은 구수한 맛에 있어서는 선호도가 높고, 비린맛에서는 점수가 낮았으며, 조직감에 있어서도 굽기군이 쫄깃함의 선호도가 가장 높았다. 그러므로 3가지 조리방법중 염건양태의 표준조리법은 찌기조리에는 염분 6%에서 5분간, 삶기조리에는 염분 6%에서 10분간, 굽기조리에는 염분 6%에서 10분간 조리하는 것이 바람직한 것으로 나타났다.

• 대한가정학회지
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• 제19권2호
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• pp.189-198
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• 1981

The Gwugonsiuebang is a book of Korean woman's life in the Yi dynasty which published I 1653 by Mme. Jang. I have studied the food habits of the Yi dynasty that wrote in Gwugonsiueband as following. The staple foods are Guksu (wheat vemicell as like western noodles) 5, Mandu (bun stuffed with seasoned meat and vegetables) 6 kinds in this book. the side dishes are Guk (soup) 8, J'm (steamed meat or fish) 6, chae6, Nooruemi 5, Hyae (sliced raw fish) 3, Jockpyun (jellied beef soup) 3, Jockgall (salted sea food) 2, Jock (skewer or broach) 2, jihee 2, Sun (Steaming of stuffed vegetable) 1, Bockuem (saute) 1, Jon (pan fried fish) 1, Gui (meat or fish grilled with seasoning) 1, and the other 13 kinds. The desserts are D,ock (Korean rice cake) 11, jabgwa 8, Beverages 5 kinds and Jungwa 1 kind. The alcohol and fruits wine are 51 kinds. The alcohol and fruits wine are 51 kinds. The seasonings are Soybean sauce, oil, Sesamol oil, pepper, Ginger, Garlic, Vinegar, Wine, Salt, Bean paste etc. Raw materials of Guksu, Mandu, D'ock, Jabgwa, Beverage, Wine, vinegar are all carbohydrates. It shows that a tendency of Korean people too much take a carbohydrates. Now and then, there are no special difference of winter over pass for vegetables, fruits, dried beef, dried fish and salt fishes. In yi dynasty, there are 62 kinds of table ware and cooking kitchen utensils, but many of them come to uselessness. 19 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. There are many food making terms which are 198 kinds of prepared cooking term, 11 kinds of cutting term and 20 kinds of boiling term. And 10 kinds of expression of taste can see this book.

• 한국수산과학회지
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• 제52권3호
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• pp.209-223
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• 2019

This study was conducted to investigate nutrition characteristics of the following major commercially available dried fish (MCDF) in South Korea: plain-dried fish [nogari (PD-N), Alaska pollock (PD-AP), red tongue sole (PD-RTS), and young tidepool gunnel (PD-YTG)], salt-dried fish [(yellow corvina (SD-YC) and red tilefish (SD-RT)], four types of boiled-dried anchovy of different sizes (BD-As), and freeze-dried fish [Pacific saury (FD-PS), Alaska pollock (FD-AP), and Katsuobushi]. The energy content of the MCDF ranged from 103.0 to 420.5 kcal per 100 g. The MCDF in nutritional and functional properties of minerals were SD-RT and Katsuobushi in calcium; none in phosphorus, sodium, or zinc; Katsuobushi in potassium and magnesium; PD-AP, SD-YC, and SD-RT in iron, PD-AP, PD-RTS, SD-YC, and SD-RT in copper; and PD-N, PD-AP, PD-RTS, SD-YC, SD-RT, FD-PS, FD-AP and Katsuobushi in manganese. The total amino acid content of the MCDF ranged from 15.85 to 71.96 g per 100 g; the major amino acids were glutamic acid, aspartic acid, lysine, and leucine. The fatty acid content of the MCDF ranged from 0.81 to 2.93 g per 100 g. The MCFSP expected in nutritional and functional properties of vitamins were PD-N, PD-RTS, FD-PS, FD-AP, and Katsuobushi in riboflavin; PD-N, PD-AP, PD-YTG, BD-As, FD-PS, FD-AP, and Katsuobushi in niacin; PD-N, PD-RTS, SD-YC, and BD-As in vitamin A; and PD-AP, PD-YTG, SD-YC, and FD-AP in vitamin E.

• Preventive Nutrition and Food Science
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• 제4권2호
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• pp.103-106
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• 1999

Fish sauce is a liquid form of salt-fermented fish and has played an important role in Korean dietary life. Fish sauce was manufactured by utilizing Alaska pollack scrap from Himedara(seasoned and dried Alaska pollack tail) processing . In addition, the effects of squid viscera as a fermentation enhancer were also evaluate.Ph of Alaska plllack scrap sauce with squid viscera was lower than that of control over the entire fermentation process. Squid viscera acceleraged the production of amino-nitrogen, VBN , TBA and free amino acids, and the degradation of IMP and Inosine. The addition of squid viscera and koji at 5% concentration, respectively , also accelerated the digestion of Alaska pollack scrap and was similar to the results of squid viscera at 10% concentration.

• 동아시아식생활학회지
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• 제1권3호
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• pp.259-276
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• 1991

The review of side dishes, oereal dishes and seasonings of the banquet on the 24th year of King Kojong in Chosun Dynasty were summarized as follows: 1. Ten kinds of soups(=Tang), that is Yyolguja Tang$.$Guja Tang$.$Keumjung Tang$.$Whanja Tang$.$Jap Tang$.$Gol Tang$.$Seunggiwa Tang$.$Jeopo Tang$.$Haesam Tang$.$Yang Tang were served. The most frequently served soup among them was Yyolguja Tang. 2. Various kinds of dried meat/fish were piled up most highly among dishes. Sliced beef and minced beef among dried meats, white cud$.$yellow cud$.$flatfish$.$skate$.$shark$.$octopus$.$dried abalone$.$cuttle fish$.$dried scallop were piled up together. 3. Sliced of boiled beef/pork and gelatined knuckles were assorted. Boiled meat which was made of beef, pork, lamb, liver, stomach, brisket and plat flank of caw was chiefly used for boiled beef, hams for boiled pork, mediumsized lamb for boiled lamb. And the legs and stomach of caw, old chicken, mullet were used for gelatined knuckle. 4. Three kinds of pan-frying dishes that was stomach and liver of caw, and mullet were usually piled up, If one kind in one dish, sea cucumber and mullet were used respectively. 5. Boiled abalone was dried abalone with soaked, sliced and boiled down in soysauce. 6. Roasted dish was usually made of assorted food stuffs. Sometimes chicken an pheasant was used for roasted dish. 7. Steamed dish was like this : assorted beef, fresh abalone, sea cucumber, mullet, young pork, chicken, dried abalone. 8. Raw dish was made of intestine of caw, fresh abalone and mullet. 9. Poached egg was serving decorated with red pepper, pine-nut and green onion. 10. Seasoned green-been-jelly was served only one time. 11. Radish kimchi was served only one time. 12. Chief foods were nuddle and stuffed bun. 13. Served seasings were honey, mustard, soysauce with vinegar, salt. Review from banquet menu, 34 kinds of side dishes were served : 10 kinds of soup, dried fish/meat, boiled beef, boiled pork, gelatined knuckle, 5 kinds of panfrying, boiled-down-abalone in soysauce, 3 kinds of roast, 5 kinds of steamed, 3 kinds of raw dishes, pouched egg, green-bean-jelly, kimchi. 4 kinds of chief foods were served : nuddle, dry nuddle, 2 kinds of dumping.

• 대한지역사회영양학회지
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• 제18권5호
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• pp.478-490
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• 2013

Dietary habit of excess sodium consumption is formed mainly by excessive salt intake from the younger age and this may lead to hypertension, stroke, and stomach cancer. This study was performed to estimate the salt content in kindergarten meals and provide basic data on meal providers' dietary attitude to sodium intake for nutrition education. We collected data on161 food items from 16 institutions in Gyeonggi-do and salt content was calculated from salinity and weight of individual food items. The average salt content from lunch meals was 2.2 g, which was about daily adequate intake of sodium for children aged 3 to 5 years old. Greatest contributor to the salt content in a meal was soup and stew (47.8%). The most salty dishes were sauces and kimchi followed by stir-fried food, deep-fried food, braised food, and grilled food. The salt content was higher in soup and stew despite of low salinity, due to the large quantity per serving. The salt contents of soups and kimchi were 40.6% and 14.3%, respectively of the total salt content in dish groups. Staff members and caregivers at home who prepared food for the child showed preference for one-dish rice meal, dried fish and salted mackerel, and broth when eating soup, stew, and noodles. Caregivers showed higher sodium index score and had higher preference for processed food such as Ramen, canned food, and ham compared with staff members (p < 0.05). These results suggested that monitoring salt content of kindergarten meals and nutrition education for those prepare meals for children are needed to lower sodium intake in childhood.