• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.5
• /
• pp.1051-1057
• /
• 1999

The effects of gamma irradiation on taste compounds of low salted and fermented squid were investig ated. Salted and fermented squid products were prepared with salt concentrations of 5%, 10%, and 20% and was fermented at 15oC and 25oC after gamma irradiation with a dosage of 2.5~10 kGy. Amino nitrogen (AN), volatile basic nitrogen(VBN), trimethylamine(TMA), and hypoxanthine(Hx) contents were examined during the fermentation periods. Results showed that gamma irradiation had no effect on the initial con tents of AN, VBN, TMA, and Hx compared with non irradiated salted and fermented squid. During the fermentation periods, these contents rapidly increased in accordance with the decrease in NaCl concen tration and irradiation dose, and the increase in fermentation temperature. Specifically, the taste compounds of salted and fermented squid prepared with a NaCl concentration of 10% and an irradiation dose of 10 kGy maintained the appropriate level for the fermentation period at 15oC.

• The Korean Journal of Food And Nutrition
• /
• v.13 no.2
• /
• pp.181-186
• /
• 2000

This study was designed to investigate the preparation of canned pufferfish and its quality during storage at 4$^{\circ}C$${\pm}$0.5 and 25$^{\circ}C$${\pm}$0.5. The proximate compositions of the raw pufferfish were moisture 77.8%, protein 18.4% and lipid 3.3%. After the preparation of canned pufferfish there were no significant changes. During storage at 4$^{\circ}C$${\pm}$0.5 and 25${\pm}$0.5, the amino nitrogen(NH2-N) contents and acid value(AV) in both the raw and canned pufferfish revealed little difference. The volatile basic nitrogen(VBN) contents in the raw and canned pufferfish were in the range of 10.7mg/100g∼19.2mg/100g, and had no change during storage. Viable cell counts of the canned pufferfish had no change during storage at 4$^{\circ}C$${\pm}$0.5 and 25$^{\circ}C$${\pm}$0.5. The toxicity was below 2MU/g in the raw pufferfish, and it was also nontoxic in the canned pufferfish during storage.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.48 no.3
• /
• pp.293-300
• /
• 2015

We sought to extend the shelf-life of Alaska pollack Theragra chalcogramma sikhae while maintaining quality. We compared the chemical, microbiological, and organoleptic characteristics of sikhae prepared under four different conditions. Control fish were fermented at ambient temperature ($21{\pm}2^{\circ}C$); other samples were stored at $5^{\circ}C$ after fermentation at ambient temperature for 36 h (A1), 60 h (A2), and 84 h (A3). Volatile basic nitrogen and amino-nitrogen levels, and total acidity increased with fermentation time in all samples, but the pH fell, attaining a relatively lower level in the control than in other samples. Over 90% of all viable cells were lactic acid-producing bacteria; this proportion did not change significantly during fermentation. In terms of texture, only hardness was affected by fermentation. The hardness of the control fell more rapidly than did that of the other samples. In terms of sensory evaluation (the acceptance test and quantitative descriptive analysis [QDA]), A2 was superior to other samples after fermentation for different times; A2 maintained limited salability (6 points on the relevant index) for up to 17 days of storage.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.23 no.2
• /
• pp.348-352
• /
• 1994

The adding effect of Koji, made by Aspergillus oryzae, in low salt-fermented anchovy paste was studied to reduced fermentation time and to enhance flavor quality as a commercial feasibility in seafood industry. The content of volatile basic nitrogen increased slowly during fermentation , whereas that of amino nitrogen was the highest in 30 days of low salt-fermented anchovy made with Koji. Protease and lipase activity in anchovy paste, which made with or without Koji, were high amount in 30 and 20 days of fermentation, respectively. A number of proteolytic bacteria was high level in 13 days and then slowly decreased afterward.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.57 no.2
• /
• pp.122-128
• /
• 2024

We investigated the quality of 10 commercial eorigul-jeot, salt-fermented oysters with seasoning, by measuring their chemical composition and bacterial concentrations. The Eorigul-jeot had 5.07-6.06 pH (mean, 5.63), of 1.92-4.74% salinity (mean, 3.36%), 7.01-14.70 mg/100 g volatile basic nitrogen (mean, 11.91 mg/100 g), 139.22-267.11 mg/100 g amino acid nitrogen (mean, 212.69 mg/100 g), and 1.02-1.65 g/100 g total acidity (mean, 1.24 g/100 g). The total viable and lactic acid bacterial counts were 5.7×10⁴-8.7×10⁵ and 2.7×10³-2.0×10⁵ CFU/g, respectively, and fecal coliform was detected in only one Eorigul-jeot sample. Bacillus cereus and Clostridium perfringens were detected in two samples, and all Eorigul-jeot samples were negative for Staphylococcus aureus and Vibrio parahaemolyticus. These results strongly suggest the need to monitor food-poisoning bacteria in commercial Eorigul-jeot to ensure consumer health.

• Journal of Food Hygiene and Safety
• /
• v.11 no.3
• /
• pp.189-196
• /
• 1996

Based on microbiological-chemical test results under simulated time-temperature conditions, total plate count, coliform, and volatile basic nitrogen were selected as effective quality indicators for estimating probable shelf-life on Kim Pab dosirak marketed in convenience stores, and shelf-life at each storage temperature was calculated from regression equation between effective quality indicator standard limit and storage time. Estimated shelf lives of Kim Pab Dosirak were 17, 3 and 2 hours respectively under 1$0^{\circ}C$, 2$0^{\circ}C$ and 3$0^{\circ}C$. Because shelf-life was especially affected by intial values, regression analysis between initial effective quality indicator values and storage hours was performed for the estimation of probable shelf-life on Kim Pab during storage at 10, 20, or 3$0^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.19 no.2
• /
• pp.107-114
• /
• 1990

The keeping quality of seasoned mackerel meat products during frozen storage were investi-gated for the effective utilization of mackerel as a food source. The pH and volatile basic nitrogen (VBN) contents of products revealed a tendency to increase slightly during frozen storage,. Viable cell counts(1.5$\times$104-2.0$\times$104/g) and histamine contents(2.45-2.89mg/100g) were decreased during frozen storage. In fatty acid composition of the products polye-nes such as 22:6, 18:3, 20:4 and 20:5 were the maincomponents. From the results of chemical experiments and sensory evaluation the products could preserved with good quality during frozen storage(-$25^{\circ}C$) of 120 days.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.45 no.4
• /
• pp.328-336
• /
• 2012

Sik-hae is traditional Korean fermented seafood manufactured by mixing ingredients such as fish, radish, garlic, pepper, etc. To facilitate utilization of the black-edged sculpin Gymnocanthus herzensteini, which is an abundant unusable fish caught in the East Sea, sculpin sik-hae was developed for commercialization as a low-salt fermented food. There was no significant change in the proximate composition of the sculpin sik-hae during storage. The pH of the sculpin sik-hae decreased, whereas the acidity, amino-N, and volatile basic nitrogen contents increased as fermentation progressed. The number of microflora increased gradually up to 14 days of fermentation and then decreased. Based on a sensory evaluation, sculpin sik-hae stored at $-1^{\circ}C$ was superior to that stored at $5^{\circ}C$. Therefore, sculpin sik-hae can be commercialized as a new fermented seafood.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.45 no.6
• /
• pp.627-634
• /
• 2012

Squid Sikhae is traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. Among several squid Sikhae preparation processes, the optimal fermentation temperature sun-dried sea salt concentration, and fermentation period for squid Sikhae of acceptable quality were $10^{\circ}C$, 4%, and 6 days, respectively. Amino-N and volatile basic nitrogen (VBN) contents of the acceptable quality squid Sikhae were 162.51 mg/100 g and 15.25 mg/100 g, respectively.

• The Korean Journal of Food And Nutrition
• /
• v.2 no.1
• /
• pp.12-17
• /
• 1989

This experiment was carried out to investigate the changes in quality of pork organs such as the meat of large intestine, small intestine and liver during frozen storage at -18$\pm$1$^{\circ}C$. The result obtained were as follows ; 1 The moisture contents in the meat of large intestine, small intestine and liver was 61.1%, 65.1% and 71.3% and the content of crude fat was 27.1%, 21.5% and 5.0% respectively, 2. Weight loss increased In the course of storage period, and liver showed the least weight loss in them. 3. Total lipid in the meat of large intestine, small intestine and liver was 24.4%, 19.2% and 4.3% respectively, and which decreased gradually in the course of storage period. 4. The content of volatile basic nitrogen in raw meat was 20 mg% within and without before storage treatment, and that of the value was 24.2 mg% within after 3 weeks storage.