• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.53 no.3
• /
• pp.417-422
• /
• 2020

We developed a seasoning sauce using hot water extracts from anchovy Engraulis japonica fish sauce processing by-products. A temperature of 121℃ was maintained for 120 min and the resulting amino acid content, salinity, and pH were 183.6 mg/100 g, 6.86, and 17.4 g/100 g, respectively. Radish juice, sea tangle Saccharina japonica extract, and mushroom Lentinula edodes were added to improve the flavor. The glutamic acid content of the extract mixed with 10% sea tangle extract was 88.87 mg/100 g and the 5'-GMP (guanine 5'-monophosphate) content of the extract mixed with 10% mushroom extract was 9.67 mg/ g. This study was conducted to determine optimal processing conditions for seasoned products using response surface methodology (RSM). The optimal conditions for X₁ (sea tangle extract concentration) and X₂ (mushroom extract concentration) were 15.0% and 5.0%, respectively, and the predicted values of the multiple response optimal conditions were Y₁ (5'-GMP: 17.36 mg/100 g) and Y₂ (glutamic acid: 157.35 mg/100 g). Under the optimal conditions, the experimental values of Y₁ and Y₂ were 17.32 mg/g and 155.36 mg/100 g, respectively, which are similar to the predicted values. We confirmed the feasibility of developing a seasoning sauce using hot water extract from anchovy fish sauce processing by-products and additives.

• Journal of the Korean Applied Science and Technology
• /
• v.4 no.1
• /
• pp.83-89
• /
• 1987

The crude lipid contents of dried sea food products varied remarkably from 1.2 to 29.9% for dried fish products, from 2.8 to 12.3％ for dried mollusk ones, and from 0.1 to 2.3％ for dried seaweed ones. In fatty acid composition of dried fish products, the saturated acid was the most predominant component for dried anchovies, hair tail, Kstsuobushi, the monoenoic acid was the most predominant one for dried yellow corvenia, flat head, common carp, sea eel and conger eel. And the polyenoic acid was the most abundant one for dried cod. Allaska pollack, flounder, sole fish, ray, smelt and sardine. The major fatty acids of these dried fish products were 16:0, 16:1, 18:0, 18:1, 20:5 and 22:6. Fatty acid composition of dried mollusk products were mainly consisted of polyenoic acid, and followed by saturated acid, monoenoic aced. The major fatty acids of these products were similiar to those of dried fish products. And in case of dried seaweed products, saturated acid such as 14:0, 16:0 was the most predominant component, while polyenoic acid was abundant one in dried laver and sea mustard. The main fatty acids of dried seaweed products were 14:0, 16:0, 18:1, 20:1, 20:4, and 20:5. Judging from the results, dried sea food products were abundant of the highly unsaturated fatty acids in spite of the drying processing and storage.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.50 no.5
• /
• pp.494-499
• /
• 2017

This study evaluated the abundance of fecal coliforms in oysters Crassostrea gigas, sea squirts Halocynthia roretzi and sea cucumbers Apostichopus japonicus in fisheries along the coast of Korea in 2014, and investigated the prevalence of antimicrobial resistance in Escherichia coli isolated from these fishery products. The ranges of fecal coliforms found in oysters, sea squirts and sea cucumbers were <18-20, <18-330 and <18-3,300 MPN (most probable number)/100 g, respectively. Sea squirts contained the greatest range of E. coli (<20-140 MPN/100 g), followed by sea cucumbers (<20-130 MPN/100 g) and oysters (<20-20 MPN/100 g). A total of 26 strains of E. coli were isolated from 34 sea squirt, 25 sea cucumber and 13 oyster samples. Strains thus isolated were tested for their susceptibility to 22 antimicrobial agents used in Korea for medical or veterinary therapy. E. coli isolates showed the greatest resistance to ampicillin (84.6%), followed by trimethoprim (34.6%), nalidixic acid (34.6%), tetracycline (30.8%), pipemidic acid (26.9%), streptomycin (23.1%), chloramphenicol (23.1%), trimethoprim/sulfamethoxazole (23.1%), and gentamicin (15.4%). Resistance to at least one antimicrobial agent was present in 88.5% of E. coli isolates. Of the 26 isolated, six strains (23.1%) were resistant to multiple antimicrobial agents.

• The Journal of Fisheries Business Administration
• /
• v.50 no.4
• /
• pp.1-9
• /
• 2019

Seaweed by-products have been dumped into the sea and induced marine pollution. However, they can be recycled as a valuable natural resources. Approximately 240,000 tons of sea mustard and kelp by-products were estimated to be producted during the last three years. The estimate corresponds 6.7% of the total production of marine aquaculture and 14.9% of the total production of seaweeds. When adding up the by-products from fish and mollusks, approximately 1,000,000 tons of fisheries by-products were thrown out into the sea every year. A three-step strategy is required for the industralization of fisheries by-products. The first step is the construction of the processing foundation of by-products, the second is its food industralization, and the third is its recycling as raw biomaterials. The stable supply of raw materials is the prerequisite for the industralization. Thus, it is necessary to construct the refuse logistics around chief production districts and to build the processing facility and frozen storage of by-products. Cooperation among private enterprises and government investment for research and development is required the second and third steps.

• Food Science of Animal Resources
• /
• v.35 no.4
• /
• pp.515-523
• /
• 2015

The effects of reducing fat levels from 30% to 20% and salt concentrations from 1.5% to 1.0% by partially substituting incorporated phosphate and sea mustard were investigated based on physicochemical properties of reduced-fat / low-NaCl meat emulsion systems. Cooking loss and emulsion stability, hardness, springiness, and cohesiveness for reduced-fat / low-NaCl meat emulsion systems with 20% pork back fat and 1.2% sodium chloride samples with incorporation of phosphate and sea mustard were similar to the control with 30% pork back fat and 1.5% sodium chloride. Results showed that reduced-fat / low-NaCl meat emulsion system samples containing phosphate and sea mustard had higher apparent viscosity. The results of this study show that the incorporation of phosphate and sea mustard in the formulation will successfully reduce fat and salt in the final meat products.

• Fisheries and Aquatic Sciences
• /
• v.4 no.4
• /
• pp.238-245
• /
• 2001

Optimal conditions for processing. of seasoned-dried Pacific saury treated with liquid smoke (T2) were evaluated by physicochemical and microbial experiments and sensory evaluation, comparing with control (seasoning only, C) and treatment I $(0.05\%\;Rosemary\;instead\;of\;liquid\;smoke,\;Tl)$. Two hrs of seasoning time was set, and 23 hrs of drying time was determined in all samples. Finally, T2 product was made by soaking treatments (three times of 1 sec, 8 sec and 1 sec) in $5\%$ (v/v) liquid smoke (Scansmoke PB 2110) after 30 min, 4 hrs and 22 hrs of hot-air drying, respectively. The histamine contents in 3 seasoned-dried products were in a 15.33-26.99 mg/l00g range. The water activities of 3 seasoned-dried products were 0.719-0.735 range, and the pH of T2 was lower than the others. In the comparison of POV and TBA values among products, the TBA values and POV of Tl and T2 were significantly low compared to C, and also the viable cell counts of T2 was relatively lower than those of the others. In the color values, significant changes were not found among products, and in the sensory evaluation for odor, taste and overall acceptance, T2 had relatively higher preference on the whole items.

• Journal of Advanced Marine Engineering and Technology
• /
• v.34 no.4
• /
• pp.460-469
• /
• 2010

In spite of the global-class aquaculture and fishing technology of our country, the processing technologies are lags behind the other nations relatively. The processed marine products are mainly frozen foods, canned goods, salty food (fermented fish products), fish paste products (boiled fish paste), and we can see that the high-value dehydrated foods by drying are very few. These problems are considered to be caused directly by the lack of drying technologies. This paper is concerned to the experimental results of drying heat transfer characteristics for the green energy type vacuum dryer for the high quality sea foods production.

• Fisheries and Aquatic Sciences
• /
• v.5 no.1
• /
• pp.43-47
• /
• 2002

Jeotgal, salt- fermented sea food, is a kind of Korean traditional foods. We carried out hazard analysis on Changran (stomach and intestine of Alaska pollack) Jeotgal and squid Jeotgal through the whole processing procedures at H Co. located at Guryongpo from April 2000 to September 2001. During this studying period, we educated employee regularly and analyzed hazards on the whole process and then could conclude that pathogenic bacteria and metal particles were most important hazards in Jeotgal. Metal particles in end-product will be eliminated by laser detector before packaging. But bacteria must thoroughly manage through the whole process. Bacteriological qualities of the end products were much improved after education for the employees and by effort for HACCP (Hazard Analysis and Critical Control Point) program introduction. Pathogenic bacteria such as pathogenic Escherichia coli, Salmonella spp., coagulase positive Staphylococcus aureus and Vibrio parahaemolyticus were not detected from not only raw materials but also end products. The falling bacteria in the places such as thawing area, packaging area, seasoning area, fermenting room, subsidiary materials room and storage room were less than 30 CFU per plate for 30 minutes during working time. But those were increased more than 10 times during the resting time. It means that special measures are needed during the break time such as lunch time or exchanging working teams.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.56 no.2
• /
• pp.188-195
• /
• 2023

Antimicrobial resistance patterns of Escherichia coli strains isolated from 30 seawater samples and 30 Korean rockfish Sebastes schlegelii collected from fish farms off the South Coast of Korea in 2018-2019, were investigated. The isolated E. coli (154 strains) showed the highest antimicrobial resistance to tetracycline (44.8%) followed by chloramphenicol (38.3%), streptomycin (37.6%), and trimethoprim/sulfamethoxazole (35.7%). The antimicrobial resistance rate was higher in E. coli strains isolated from Korean rockfish than those from seawater. Multiple antibiotic resistance (MAR) against at least three antimicrobials (MAR index: ≥0.2) was observed in 35.6% and 79.2% of the seawater and Korean rockfish isolates, respectively. In conclusion, continuous monitoring is required to identify changes in antimicrobial resistance and their correlations in the aquatic environment and products.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.17 no.4
• /
• pp.327-332
• /
• 1984

This experiment was carried out to investigate the changes of cholesterol contents during the processing of various marine products. For the above purpose, squid, eel, mackerel, baby clam and sea mustard were sun-dried, roasted, salted-dried, boiled-dried and salted, respectively. In raw samples, the highest content of cholesterol was 761 mg/100g in squid, following by eel, baby clam, mackerel and sea mustard in order, and there was no significant relationship between cholesterol and lipid contents. The cholesterol contents of the used samples were decreased during the processing except baby clam. The decreasing ratios of the cholesterol contents during the processing were $66.4\%$ in squid, $43.6\%$ in eel, $41\%$ in mackerel and $58\%$ in sea mustard. While the cholesterol content of baby clam was increased by 1.6 times compared with that of raw sample. Considered from the results, it seems that the changes of cholesterol content during processing depended upon the changes of lipid content in the sample.