• Culinary science and hospitality research
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• v.14 no.2
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• pp.61-72
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• 2008

The purpose of this study was to analyze the difference in preference and property of native local foods among students living in Busan. It concentrated on the students who were majored in food service in five universities in Busan. From September 1st to 30th, 2007, 300 copies of questionnaire were distributed and 260 returned were included in the statistics. The statistics was conducted by frequency analysis, T-test(average deviation verification), technical analysis and one way ANOVA for an accurate result of the study. As a result, it was found that Gayamilmyeon(M=4.42) showed the most preference for 25 native local foods of Busan(sansungmakgeoli, dongraepajeon, steamed carp, catfish soup, corbicula soup, roasted eel, gijang raw hairtail, dongrae mugwort cake, sansung roasted goat, gijangkkomjangeo, steamed frogfish, duck dish, guponoodles, gayamilmyeon, sliced raw fish, molsim hot-pepper fish stew, hairtail stew, anchovy stew, miyeoksulchi, gompi salted dish, salted raw anchovy dish, roasted kkomjaneo, salted sliced persimmon dish, salted bean leave dish, kkasiri soup). On the other hand, it was found that Miyeoksulchi(M=2.66) showed the least preference among them. As a result of the analysis of the difference in demographic characteristics and property of native local foods, it was presented that there was no difference in the statistical analysis by sex but significant difference in taste, quantity, service, price, freshness, sanitation, packing condition and originality, etc by age, department, academic year, type of residence, family member, living period in Busan and monthly spending. It was considered to conduct a more in-depth study to promote native local foods and interest in the food of Busan in university students.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.315-319
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• 2001

In odor to improve preference to small red muscle fish such as saury, sardine, herring, etc., a new seasoning and conditioning process was experimented using kimchi seasoning ingredients and organic acids. The sensory profiles during 60 days of conditioning at $5^{\circ}C$ showed better results in dry salting than in wet salting. The additions of rice bran in dry salting gave advantageous effect on the sensory evaluation of conditioned saury with kimchi seasoning. The counts of remained fine bones and hardness of backbones after 60 days of conditioning were about $50\%\;and\;23\%$ in wet salted product, and $38\sim41\%$ and $11\sim14\%$ in dry salted product respectively, as compared to raw saury, The decomposition of protein to amino acids was more severe in wet salted product than in dry salted product. Histidine, leucine, glutamic acid, alanine, and valine in order were abundant in wet salted product, but histidine, glutamic acid, arginine, leucine, and alanine in order were contained plentifully in dry salted product.

• Food Engineering Progress
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• v.15 no.2
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• pp.122-129
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• 2011

In this study, discrimination of salted cuttle fish and salted mitra squid was carried out using electronic nose based on mass spectrometer. Intensities of each fragment from salted cuttlefish by electronic nose were completely different from those of salted mitra squid. Each sample was analyzed, and discriminant function analysis (DFA) was used for the discrimination of similar products. DFA plot indicated a significant separation of each salted cuttlefish and mitra squid ($r^2$= 0.8789, F= 162.13). Electronic nose based on mass spectrometer could be used as an efficient method for discrimination of Economically Motivated Authentication (EMA) foods.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.1 no.2
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• pp.63-71
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• 1968

Salted and dried yellow corvenia(Pseudosciaena manchurica), so called 'Gul-bi', is one of nation-widely consuming fish foo::ls. It is suitable for a long term preservation and its pro-duce is also a great deal on sea food processing in this country. The texture of 'Gul-bi', however, have often appeared to be a delicate factor for the quality of the product. The loss or dislocation of fat in the tissue of the fish resulted by salting and drying is believed to profoundly relate to the texture of product. In this paper, the tissue of yellow corvenia and movement of fat were microscopically observed before salting, immediately after salting, and after drying and the results observed in the tissues dry salted, brine salted, and brine salted with the addition of BHA were compared. The cross section of yellow corvenia muscle showed that a distinctive border by connective tissue between white and red muscle could not be seen in general, and red muscle was surrounded by hypodermic fatty tissues. In the tissue of fresh yellow corvenia, the fat was mainly distributed in hypodermic fat layer which located under the corium while rarely distributed in white muscle. It was found that some parts of the fat in the tissue were permeated into intermuscular tissue passing through the connective tissues during salting. The result Was the same in both dry-salting and brine-salting tissue. However, the fat translocated into intermuscular tissues disappeared during drying process in the salted without BHA tissues whereas in BHA added tissue. This result suggested that BHA may take a role of multiple effect in translocation of fat in tissues as well as in retarding oxidation. In an advanced stage of salted and dehydration, the muscle fibers were ajoined together and then limits between muscle fibers already became indistinguishable. And the migrated fat into intermuscular tissue aggregated around the connective tissue and are apt to gradually to flow out from the muscular system through these tissues.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.6
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• pp.864-875
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• 2015

This study investigated the sanitary characteristics of commercial salted semi-dried convict grouper Epinephelus septemfasciatus (SSD-CG) and longneck croaker Pseudotolithus typus (SSD-LC) and suggested standards for salted semi-dried fish (SSD-F), based on the domestic standards for salted mackerel (Scomber japonicus or kwamegi) and salted dried yellow corvenia (Pseudosciaena manchurica), and sanitary characteristics of commercial SSD-F. For the commercial SSD-CG and SSD-LC, respectively, the moisture content ranged from 64.6-76.1 and 65.7-77.5%, salinity from 2.7-8.2 and 1.5-4.9%, volatile basic nitrogen (VBN) from 22.1-88.2 and 13.5-87.4 mg/100 g, peroxide value (POV) from 17.2-195.0 and 28.5-190.2 mEq/kg, and viable cell counts from 6.1-8.4 and 5.4-7.2 log (CFU/g). No Escherichia coli was detected in six kinds of SSD-CG or three kinds of SSD-LC. The standard for controlling the quality of SSD-F is the moisture content (>68%), salinity (>3%), VBN content (>50 mg/100 g), POV (>60 mEq/kg), viable cell counts (>$10^6$ CFU/g), E. coli (>MPN/100 g), and others. Using the established standards, no commercial SSD-F passed. The chemical, microbial, and other results for commercial SSD-F suggest that provisions for controlling the quality of high-quality SSD-F should be established.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.2
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• pp.123-130
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• 2009

This study was conducted to obtain basic data for developing a special salted mackerel. For this purpose, food quality characterization data on 11 kinds of salted commercial mackerels were gathered. Korean Industrial Standards (KSH 6029) stipulate that a salted mackerel should be less than $1.0{\times}10^6\;CFU/g$ in viable cells, negative for Escherichia coli, less than 50 mg% for volatile basic nitrogen (VBN) and less than 3% for salinity. Only one sample (code 10) among the 11 kinds of commercial salted mackerels is believed to posses acceptable limits according to KSH 6029. The others except code 2 and 4 showed less than 50 mg/kg in histamine content, a safe range for allergies. The peroxide values of 4, 5, 7, 10 and 11 in sample code were lower than 22 meq/kg, which were low compared to the other salted mackerels. The major fatty acids of all salted mackerels were 16:0 (13.2-22.1%), 18:1n-9 (11.7-23.1%), and 22:6n-3 (13.5-20.4%). The Hunter color values ranged from 31.1 to 51.0 (average 37.9) for lightness, from 0.6 to 8.1 (average 3.3) for redness, from -2.9 to 9.3 (average 5.8) for yellowness, and from 46.8 to 65.8 (average 59.5) for color difference. From these results, it was concluded that the code 10 is superior than the other salted mackerels. Thus, a new salted mackerel product should be superior or similar to the food quality characteristics of this sample.

• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.141-148
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• 1992

To analyze cookery of meal in reception dishes of Choson dynasty, studied historic book 'Youngjeob Dogam Euigwae' described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. Kinds of dishes served a meal generally were noodles(麵), bun stuffed with seasoned meat and vegetables(饅頭), steamed bread(床花), soup(湯), fried fish and meat(煎魚肉), dried fish and meat(切肉), minced raw meat(肉膾), slices of boiled meat(片肉), stew(蒸, 乾南), rice cake(餠), patterned savory cake(茶食), various fruits preserved in honey(正果), fried cake made of wheat flour, honey and oil(造果), fried glutinous rice cake(强精), rice gruel(粥), salted fish shrimp and etc, jerked meat(佐飯), meat fish and others broiled with seasoning(炙), cooked potherbs and potherbs(菜), pickled vegetables(沈菜), fruits(實果), soysauce mixed with vinegar and pinenut meal(醋醬), mustard(茶子), soybean sauce(民醬), honey(追淸), honey water(水正果, 正味子水) and etc.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.325-335
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• 2001

The pharmaceutical effects of Korean traditional foods made in ${\ulcorner$Eumsikdimibang${\lrcorner}$ were studied. Eumsikdimibangis a representative ancient book of cooking, which was published in 1653 by Mme. Jang. The type of food in Eumsikdimibang were Guksu(wheat vermicelli as like western noodles) Mandu(bun stuffed with seasoned meat and vegetables), Guk(soup), J'IM(steam meat or fish). Chae, Noorumi, Hyae(sliced raw fish), Jockpyun(jellied beef soup), Jockgall(salted seafood), Kimchi, Juk(skewer or broach) Jhee. Sun(steaming of stuffed vegetable), Bockuem, Jeon(pan fried fish), Gui(meat or fish grilled with seasoning), Dock(Korean rice cake), Jabgwa, Beverage and Junggwa. Each Korean foods has a phamarceutical action; enhancement of physical activity, thirst elimination, detoxication and treatment disease.

• 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.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.940-946
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• 1996

One of the biggest Problems in making jeotkal is the reduction of its shelf-life when lowering the salt content from 20-30% to below 10%. Therefore, in order to extend the shelf-life of the low-salted jeotkal, prior to setting the minimum allowance value of sulfiting agents as food additives for fermented fish products, the preservative effects of sulfite salts on the low-salted myungranjeot (soused roe of Alaska pollack) were studied through various chemical and microbial analyses. The pHs of the low-salted Myungranjeot treated with bisulfite and metasulfite salts rapidly decreased in the biginning of fermentation, while the lactic acid contents increased constantly. Sodium bisulfite and metasulfite enhanced the production of $NH_2-N$ after 10 day-fermentation, whereas they inhibited the production of VBN, TMA and TBA, and the growth of microorganisms including fungi during fermentation. The estimated shelf-lives of low-salted myungranjeot treated with control, sodium sulfate, sodium bisulfite, and sodium metasulfite on the basis of VBN 50 mg% were about 16, 14, 20 and 24 days, respectively.