• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.766-772
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• 2007

The enzymatic hydrolysate of skipjack tuna cooking drip with good functionality was prepared by incubation with Alcalase for 30 min. For the preparation of functional seasoning sauce with enzymatic hydrolysate (SSE), the additives, such as concentrated enzymatic hydrolysate (100 mL), yeast extract powder (0.7 g), lactose (0.4 mL), liquid smoke (0.3 g) and sea tangle powder (1.4 g), were added to the enzymatic hydrolysate and boiled before filtration. The proximate composition of SSE was 11.8% for crude protein, 5.77 for pH and 11.9% for salinity. The SSE was higher in the crude protein, while lower in the salinity than commercial seasoning sauce. ACE inhibitory activity ($IC_{50}$) and antioxidative activity (PF) of SSE were 6.2 mg/mL and 1.14, respectively, which were superior to those (9.9 mg/mL in IC50 and 0.91 in PF) of commercial seasoning sauce. The free amino acid content (1,905.2 mg/100 mL) and taste value (58.65) of SSE were higher than in those (712.7 mg/100 mL and 34.30, respectively) of commercial sauce. Total amino acid content of SSE (10,965 mg/100 mL) was higher than that (4,818 mg/100 mL) of commercial sauce. The major amino acids of SSE were glutamic acid (12.2%), proline (11.0%), histidine (10.7%) and glycine (9.9%). The results suggested that SSE could be commercially sold.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.85-86
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• 2003

As seafood processing by-products, enormous seafood processing waste waters (SPWWs) are produced at most seafood processing plants, but management of these waste waters are becoming great burden at small capacity processing plant. Hence, almost of them have been discarded without suitable application methods. And these SPWWS might causes of marine environmental pollution and waste in potential food resources. (omitted)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.87-88
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• 2003

As seafood processing by-products, various seafood processing waste wasters (SPWWs) are produced at seafood processing plants in Korea. However almost of them have been discarded without suitable application methods, although those have high contents of available compounds, such as protein, amino acids (Hang et at, 1980; Shiau and Chai, 1990). (omitted)

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.4
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• pp.417-424
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• 2022

To develop a value-added anchovy Engraulis japonicus sauce, the processing conditions and quality characteristics of a rapidly fermented and high-purity anchovy sauce (RRAS) were examined by adding 5-10% (w/w) radish Raphanus sativus L. RRAS exhibited higher yield, total nitrogen content, and amino nitrogen and calcium contents as well as lower salinity than those of conventional anchovy sauce (control). The salinity, yield, and total amino acid contents of RRAS and control were 17.2-17.7% and 19.6%, 81.2-88.7% and 61.0%, and 13,117.8-14,174.9 mg/100 g and 10,041.1 mg/100 g, respectively. The major amino acids recorded were aspartic acid, glutamic acid, alanine, valine, isoleucine, leucine, phenylalanine, ornithine, lysine, and histidine. The histamine contents of RRAS and control were 8.3-8.6 mg/100 g and 19.2 mg/100 g, respectively, while the protease activity levels were 0.901-0.958 unit/mg and 0.695 unit/mg, respectively. Overall, this study establishes that RRAS can not only significantly shorten the salt fermentation period, but can also serve as an anchovy sauce with superior nutritional quality and higher levels of amino acid and calcium.

• Fisheries and Aquatic Sciences
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• v.4 no.3
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• pp.144-149
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• 2001

In other to establish the exact determination method of amino nitrogen (AN) in salt-fermented fish sauces, we determined the AN in fish sauces according to the measuring methods and also investigated the main factors influencing on determination method of AN. AN in salt-fermented anchovy sauce increased linearly as fermentation progressed, and was shown the highest amount measuring by the Formol method, followed by the trinitrobenzene sulfonic acid (TNBS) method and the Copper-salt method. AN concentration in anchovy sauces fermented for 12 months was $88.2\%$ and $77.6\%$ for the TNBS method and the Copper-salt method, respectively, on the basis of Formol method. The ratio of AN/total nitrogen (TN) in anchovy sauce fermented for 12 months was higher than that in commercial anchovy sauces. The determination of AN in anchovy sauce by the TNBS method was not affected by salt concentration, and slightly affected by heating. The effect of MSG on AN contents by Copper-salt method was shown higher than those by the Formol method and the TNBS method. The TNBS method was adaptable to measure the content of AN in fish sauce by this study.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.2
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• pp.102-110
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• 2022

This study was conducted to optimize the processing process for the oyster Crassostrea gigas gratin with cream sauce (OG-CS). The optimum concentration of added milk for oyster extract with milk (OE-M) was 35.0% based on the frozen-boiled oyster (F-BO), as suggested by the results of sensory evaluation. Response surface methodology was performed with whipping cream (WC)/[OE-M+mixed powder (garlic powder:onion powder=1:1) (MP)] (X₁) and OE-M/MP (X₂) as independent variables and viscosity (Y₁), amino acid nitrogen (Y₂), and overall acceptance for sensory evaluation (Y₃) as dependent variables. The optimal proportions were 74.55% of WC, 20.25% of OE-M, and 5.2% of MP, and the predicted multiple response optimal values for the dependent variables were 3,735.6 cP of Y₁, 197.0 mg/100 g of Y₂, and 6.2 score of Y₃. Under optimal conditions, the experimental values for Y₁, Y₂, and Y₃ were 3,711.9±30.0 cP, 198.1±1.9 mg/100 g, and 6.3±0.5 score, respectively, which were not significantly different from the predicted values (P>0.05). Further, the results of sensory evaluation suggested that the optimum concentration of macaroni:cheese (1:2) to be 46.2% based on the F-BO. The OG-CS prepared under these optimal conditions was superior to the commercial seafood gratin in overall acceptance.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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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)

• Journal of the Korean Society of Food Culture
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• v.18 no.3
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• pp.261-269
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• 2003

This was preliminary study that was to find out the developing point in military meal service to focus on seafood dishes that recently increased plate waste. This study was conducted to analyze menu patterns in military meal service. The result of this study was using to develop new seafood dishes in military meal service. On the basis of some findings, several developing points how to plan meals include many kinds of seafood dishes and to modify taste and cooking method that was more highly prefered by young military persons were suggested. This preliminary study findings were as follows: 1. Each meal was served cooked rice and 4 kinds of dishes(soup or stew, main dish, side dish and kimchi) 2. The seafood dishes was served as 28.6% in soup or stew, 35.0% in main dish and 36.4% in side dish of total serving of seafood dishes. 3. All of raw materials of seafood were supplied by frozen, several items were supplied dried material. Supplying seafood items were limited. Numbers of using seafood items were using 2.7 times per day. Laver and squid was most frequently used. 4. Seafood dishes were frequently serving in breakfast, especially seasoned & toasted laver was served 28.8% of seafood menu in breakfast because of convenience. 5. The nutrients contents of each dishes were as follows, the soup was $86.5{\pm}3.2kcal$ and $10.9{\pm}8.9g$ of animal protein, stew was $165.3{\pm}70.2kcal$ and $13.3{\pm}7.9g$ of animal protein. Nutrients content of other main dish and side dishes was different from 108.1kcal (in steaming dish) to 412.4kcal (in deep-fat frying dish) according to different cooking method. The highest animal protein dish that contented $18.9{\pm}5.1g$ of protein was pan-frying dish or grilling dish. Lowest one was $8.4{\pm}4.9g$ in braising dish. 6. Major cooking method of seafood was stew and the next was deep fat frying, stirfrying and braising. Pan-frying or grilling was seldomly used in military menu because of limitation of kitchen facilities and cooking utensils. On the basis of these findings, newely developing military seafood menus were focused on combination dish(such as seafood cooked rice or seafood fried rice) and many kinds of sauce that was applied to deep-fat frying dishes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.5
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• pp.596-605
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• 2023

Sik-hae is a traditional Korean salt-fermented seafood having a low salt content and a high concentration of Lactobacillus, unlike most salt-fermented fish and fish sauce, which have a high salt content and low concentration of Lactobacillus. This study aimed to investigate the health-promoting functional properties of 10 types of commercial sik-haes. The results showed that for the commercial sik-haes studied, angiotensin-I-converting enzyme inhibitory activity, DPPH radical scavenging activity, α-glucosidase inhibitory activity, xanthine oxidase inhibitory activity, and sodium nitrite scavenging activity ranged from 29.0% to 46.3%, 35.5% to 65.4%, 0% to 20.0%, 20.1% to 78.8% , and 17.9% to 82.6%, respectively. Antimicrobial activity against Escherichia coli, Vibrio parahaemolyticus and Staphylococcus aureus was rarely detected. The results on healthy functional properties suggest that the commercial sik-haes are expected on the antioxidative activity in F-1-F-5, AP-1, BES, and S, xanthine oxidase inhibitory activity in the other 9 types expected for A, and sodium nitrite scavenging activity in the other 9 types expected for AP-2.

• Journal of the Korean Society of Food Culture
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• v.31 no.5
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• pp.465-472
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• 2016

The purpose of this study was to provide basic data for development of vinegar-based sauce and menu for foodservice institution and restaurant. To accomplish this, importance-performance analysis (IPA) was adopted as the major research method by analyzing the overall perception and characteristics of purchasing of vinegar-based sauce. A significant difference was detected in all items except package design for importance and satisfaction (p<0.01). Highest importance and satisfaction were determined for taste and convenience, respectively. Price and additive belonged to quadrant 2, where level of importance is low but satisfaction is high. Preference and satisfaction showed significant differences in all items (p<0.05). Meat and seafood belonged to quadrant 2 where level of importance is low but satisfaction is high. Developing a variety of vinegar-based sauces that meet consumers' well-being needs is needed.