• 생명과학회지
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• 제11권1호
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• pp.48-53
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• 2001

This study was performed to observe the cytotoxic effect of the various salted fish extracts against cancer cell line, human hepatocellular carcinoma (HepG2) using MTT (3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyl tetrazolium bromide) method. Urechis unicinctus was the strongest cytotoxic effects among any other traditional salted fish products. The growth inhibition ratio of Urechis unicinctus hot-water extracts was 94.5% at the concentration of 1000$\mu\textrm{g}$/$m\ell$. On the other hand, in case of salted fish methanol extracts, salt-fermented shad gizzard was showed the strongest cytotoxic effects. The growth inhibition ratio of salt-fermented shad gizzard methanol extracts was investigated 90% at the concentration of 1000$\mu\textrm{g}$/.$m\ell$.

• Mycobiology
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• 제31권3호
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• pp.166-172
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• 2003

Chemical analysis of salted fish was analyzed in 60 samples collected from various moloha markets in Sohag, Qena and Aswan Governorates, Upper Egypt. Moloha contained 52.9% water content, while organic matter content represented 71.79% of dry weight and 33.81%($338.12{\pm}8.64mg\;g^{-1}$) of fresh weight. Total salts and soluble salts represented 13.29% and 10.19%($132.88{\pm}7.65\;and\;101.93{\pm}5.76mg\;g^{-1}$ of fresh weight), respectively. pH values were more or less neutral. Mycological investigation of examined samples revealed that fifty-five fungal species and one variety belonging to 11 genera were identified. The fungal genera of highest occurrence and their respective number of species were Aspergillus(A. flavus, A. niger, A. fumigatus, A. montevidensis, A. ficuum, A. parasiticus and A. mangini) and Penicillium(P. citrinum, P. puberulum, P. aurantiogriseum and P. roquefortii). On the other hand, yeast represented 18.2% and 3.0% of total counts of fungi on Czapeks-dextrose agar and 15%NaCl-Czapeks-dextrose agar media, respectively. Samples were assayed for potential presence of mycotoxins. Ten out of 60 samples(16.7%) were proved to be toxic. It is the first record of mycotoxins contamination of salted fish in Egypt. The ability of 340 isolates of recovered fungi was screened for production of mycotoxins and extracellular enzymes.

• 유통과학연구
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• 제19권6호
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• pp.29-39
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• 2021

Purpose: This study aims to measure whether market orientation, entrepreneurial orientation, and marketing capabilities affected the business performance of salted fish distribution in Kapuk warehouse, West Jakarta at the beginning of the COVID-19 pandemic. This prolonged and difficult pandemic has had an impact on the business of selling salted fish, challenging organisations' ability to maintain business performance. Research design, data and methodology: This study uses a PLS-SEM model approach using Smart PLS 3.0 and a questionnaire as the instruments. The conditions during the observation include 77 distributors who chose to keep doing business, and the research sample were measured by the number of distributors (business actors or people in charge). In this study, the variables of marketing capabilities, market orientation, and entrepreneurial orientation were used to analyse business performance. Results: Interestingly, the results of the study succeeded in explaining that during a pandemic market, both entrepreneurial orientation and marketing ability affected current business performance, although marketing ability remains an inconsistent mediator. Conclusions: This result serves as a reminder that surviving is the priority which must be focused on now, rather than crafting strategies to excel in competition that consume valuable effort and resources.

• Asian Journal of Atmospheric Environment
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• 제2권2호
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• pp.109-115
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• 2008

In this study, the emissions of carbonyl compounds as offensive odorants were measured using three food types (Kimchi, fresh fish, and salted fish) as a function of time. Odor samples for each food type, collected at 0, 1, 3, 7, and 14 days, were analyzed by high performance liquid chromatography (HPLC). Only three kinds of carbonyl compounds were quantified above their respective detection limits: formaldehyde, acetaldehyde, and acetone. The emission patterns of these compounds were distinguishable from each other. Formaldehyde tends to peak at the beginning and decrease through time with unique patterns. Conversely, acetaldehyde and acetone seem to increase gradually through time. The results showed that relative patterns of carbonyl emissions were more distinguishable by compound type rather than food type.

• Fisheries and Aquatic Sciences
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• 제11권3호
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• pp.133-139
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• 2008

Molecular techniques, including restriction fragment length polymorphism(RFLP) and polymerase chain reaction-single strand conformational polymorph isms(PCR-SSCP), were developed to identify salted, dried threadfin(Eleutheronema tetradactylum) and white herring(Ilisha elongata) fish. Using PCR with universal primers, conserved 367-bp fragments of the cytochrome b gene were amplified from fresh fish samples and sequenced. The sequences were then searched for specific restriction sites. The digestion of the PCR products with the endonucleases AvaI, FokI, MboII, and MspI generated RFLP, which was used to identify the commercial products. Similarly, the amplified PCR-SSCP products were developed and the products tested. Overall, similar patterns were found in the majority of the fresh and processed products. Based on the results, both RFLP and PCR-SSCP were useful in determining and validating the authenticity of the fish species used to prepare the commercial salted, dried products. A similar approach can be applied to other species.

• 한국식품과학회지
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• 제36권3호
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• pp.423-431
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• 2004

시판 액젓류에 대해 객관적이고 과학적인 품질평가방법 및 품질 표준화를 위한 기초자료를 제시하고자 현재 시중에 시판되고 있는 멸치액젓 19종과 까나리액젓 23종에 대하여 이화학적 및 관능적 특성을 분석하여 품질을 파악하고, 액젓류의 관능적 특성과 품질지표와의 상관성을 비교 검토하였다. 수분의 경우 멸치액젓은 규격에 적합한 것으로 나타났으나 까나리액젓은 1종이 수산전통식품 품목별 품질기준을 초과하였다. 식염 농도의 경우 일부 제품에서 높은 식염함량을 나타내 국내 품질규격에 적합하지 않는 고식염 제품들이 제조되고 있음을 알수 있었다. pH, 회분, 비중, 순추출물, 휘발성염기질소, 총질소 및 아미노산질소함량은 제조회사별로 다양하게 나타나 품질에 상당한 차이를 보였으며 이들 중 총질소 및 아미노산질소함량이 식품공전규격이나 수산전통식품 품목별 품질기준에 미달인 제품이 멸치액젓 2종, 까나리액젓 3종이었으며, 멸치액젓에 국한한 한국산업규격인 총질소 1.2% 이상에 미달인 제품은 모두 4종으로 나타나 품질에 상당한 차이가 있는 것으로 나타났다. 관능검사와의 상관관계에서 현재 규격기준인 총질소와 아미노산질소 및 비중, 순추출물, 고형분, 휘발성염기질소가 상관성이 큰 것으로 나타나 품질평가 기준의 지표로 활용 가능할 것으로 판단된다.

• Nutrition Research and Practice
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• 제6권3호
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• pp.238-245
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• 2012

This study investigated the preference and intake frequency of a list of 15 commonly available high sodium Malaysian foods/dishes, dis cretionary salt use, and their possible association with demographics, blood pressures and anthropometric measurements among 300 Malaysian university students (114 males, 186 females; 259 ethnic Chinese, 41 Indians; 220 lean, 80 overweight). French fries and instant soup noodle were found to be the most preferred and most frequently consumed salty food, respectively, while salted fish was least preferred and least frequently consumed. Males had a significantly higher intake frequency of at least 6 of the salty foods, but the preference of most salty foods was not significantly different between genders. Ethnic Chinese significantly preferred more and took more frequently traditional and conventional Malaysian foods like asam laksa (a Malaysian salty-sour-spicy noodle in fish stock), salted biscuits and salted vegetable, while Indians have more affinity and frequency towards eating salty Western foods. Body Mass Index was significantly negatively correlated with the intake frequency of canned/packet soup and salted fish while waist circumference was significantly positively correlated with the preference of instant noodle. Also, an increased preference of potato chips and intake frequency of salted biscuits seemed to lead to a decreased WHR. Other than these, all the other overweight/obesity indicators did not seem to fully correlate with the salty food preference and intake frequency. Nevertheless, the preference and intake frequency of asam laksa seemed to be significant negative predictors for blood pressures. Finally, increased preference and intake frequency of high sodium shrimp paste (belacan)-based foods like asam laksa and belacan fried rice seemed to discourage discretionary salt use. In conclusion, the preference and intake frequency of the high sodium belacan-based dish asam laksa seems to be a good predictor for ethnic difference, discretionary salt use and blood pressures.

• 농업과학연구
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• 제45권2호
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• pp.258-264
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• 2018

A study was performed to analyze the biochemical composition (moisture, protein, fat, ash, salt value, iron, calcium and phosphorus) of raw and salted hilsa. Pure (with less than 1% impurities) and clean dry salt was used (fish weight : salt weight = 3 : 1) for salting the hilsa. The nutrients values of the hilsa from two different regions were significantly (p < 0.05) varied. The biochemical compositions were also different before and after the processing of the hilsa. Riverine hilsa contains relatively more moisture ($57.79{\pm}0.51%$) and protein ($15.65{\pm}0.50%$) than marine hilsa. Fat ($16.39{\pm}0.51%$) and salt ($1.80{\pm}0.14%$) contents are higher in marine hilsa; whereas the ash ($7.88{\pm}0.35%$) content was higher in the riverine hilsa. Minerals like iron ($4.92{\pm}0.32mg/100g$) and calcium ($480.02{\pm}6.73mg/100g$) remain in large amounts in the marine hilsa, but the phosphorus ($112.36{\pm}4.40mg/100g$) content remains at a high level in the riverine hilsa. In addition, the protein (raw condition, $18.54{\pm}0.46%$, riverine; $17.12{\pm}0.42%$, marine and salted condition, $32.54{\pm}0.5%$, riverine; $27.31{\pm}0.48%$, marine) and fat (raw condition, $15.41{\pm}0.46%$, riverine; $19.07{\pm}0.51%$, marine and salted condition, $11.58{\pm}0.39%$, riverine; $13.6{\pm}0.55%$, marine) contents were higher in the abdominal region of the riverine and marine hilsa both in the raw and salted conditions than in the head and caudal region.

• Applied Biological Chemistry
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• 제34권3호
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• pp.242-248
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• 1991

김치에 사용되는 여러가지 부재료가 발효 숙성에 미치는 영향을 알기 위하여 주재료인 배추에 조미료 및 젓갈의 종류와 배합량을 달리하여 담근 김치의 숙성중 발효속도, pH, 적정산도 및 ascorbic acid 함량의 변화를 측정한 결과는 다음과 같다. 절인 배추의 염농도를 3%로 조절한 다음 고추가루, 마늘 및 청파는 2%, 생강은 1% 첨가하고 설탕, M.S.G., 멸치젓, 새우젓 및 굴을 각각 1, 2, 3%씩 첨가한 김치중에서 설탕 첨가구는 24시간 이후에 발효속도가 대체적으로 첨가량에 비례하여 높아졌다. M.S.G. 첨가구는 24시간경부터 발효속도와 적정산도가 다같이 높아졌다. 멸치젓 및 새우젓의 첨가시에도 발효속도 및 적정산도가 다같이 높게 나타났으나, 숙성중 ascorbic acid의 함량은 현저하게 감소하였다. 굴 첨가의 경우에도 발효속도 및 적정산도가 다같이 약간 높았다.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2000년도 추계수산관련학회 공동학술대회발표요지집
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• pp.103-104
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• 2000

Salted anchovy, generally favored in Europe, is one of the traditional fermented fish products in southern European countries and raw anchovy are aged in 20∼30％ NaCl solution for 6 months (Ishida et al., 1994). They are then steeped in oil in glass jar or can, and marketed. The salt-fermented fish sauce, such as anchovy sauce and shrimp sauce are tropical fermented seafood from fish in Korea. (omitted)