• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.5
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• pp.753-758
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• 1997

Dried alaska pollack is one of the representatives among dried marine fish and shellfish products in our country. This study was performed to obtain the basic data about the effect of drying method on the formation of N-nitrosamine and its precursor to ensure the safety of dried alaska pollack. The contents of nitrate and nitrite were detected 1.5 and <1.0 mg/kg in raw samples, and $3.0\~4.2,\;1.4\~2.7mg/kg$ in dried products, respectively. There was no significant change of betaine contents during drying while TMAO decreased, TMA and DMA increased in alaska pollack during d교ing. N-nitrosodimethylamine (NDMA) was only detected in alaska pollack and its dried products, and recovery from above samples spiked with $10{\mu}/kg$ for N-nitrosodipropylamine was $87.2\~107.4\%$. The levels of NDMA were found to be $2.8{\mu}/kg$ on an average in raw samples, but the levels of NDMA increased remarkably during drying of alaska pollack and its content in dried products was $8.7\~51.4{\mu}g/kg$. Regardless of drying methods, NDMA tend to increased in dried products, and its contents were 15.5 times higher in hot-air dried than raw samples, 9.0 times in sun dried and 4.4 times in freeze dried products. less NDMA was produced in the freeze dried products, so it is believed that freeze drying method is effective to decrease the NDMA levels in the dried products of alaska pollack.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.706-715
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• 2014

The purpose of this study was to determine the optimal mixing ratio of Alaska Pollack (Theragra chalcogramma) and olive oil in the preparation of sausage. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points including 2 replicates for Alaska Pollack and olive oil. The physical, mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the physical and mechanical properties showed a significant increase or decrease in the following properties: dough sweetness (p<0.05); sausage L (p<0.05), a (p<0.001), and b (p<0.01); hardness (p<0.01), chewiness (p<0.05), and gumminess (p<0.01). Also, the sensory measurements showed a significant improvement in color (p<0.05), flavor (p<0.01), taste (p<0.001), tenderness (p<0.05), chewiness (p<0.01), mositness (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as Alaska Pollack 35.74 g and olive oil 7 g.

• Food Engineering Progress
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• v.15 no.2
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• pp.162-168
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• 2011

In this study, discrimination of shred of frozen and dried Alaska pollack, shred of dried pollack and shred of cod using electronic nose based on mass spectrometer was carried out. Intensities of each fragment from shred of frozen and dried Alaska pollack by e-nose were completely different from those of dried pollack and cod. Each sample was analyzed, and discriminant function analysis was used for the discrimination of similar products. DFA plot indicated a significant separation of each shred of frozen and dried Alaska pollack, shred of dried pollack and shred of cod ($r^2$= 0.7787, F = 185.2). E-nose based on MS system could be used as an efficient method for discriminant of EMA foods.

• Applied Biological Chemistry
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• v.35 no.5
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• pp.339-345
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• 1992

In order to enhance the processing quality and utility of alaska-pollack meat, the optimum conditions for the preparation of pronase hydrolysate and the synthesis of plastein were investigated. The optimum temperature and pH for the hydrolysis of alaska-pollack by pronase were $40^{\circ}C$ and pH 7.0. The reaction time and enzyme concentration were 4 hr and 1,000 units per g of substrate. Under the above optimum conditions alaska-pollack was hydrolyzed by pronase yielding a hydrolytic degree of about 89%. Pronase hydrolysate was employed as substrate for plastein synthesis. The 30% pronase hydrolysates were adjusted to pH 7 for fruit-bromelain and pH 5 for stem-bromelain, and then plastein were synthesized by 1% bromelain at $40^{\circ}C$ for 24 hr. The plasteins synthesized by fruit- and stem-bromelain were consisted of peptides having average peptide length of 22.6 and 20.8 under the optimum synthetic conditions. The plastein synthesis reaction reduced considerably the bitterness of pronase hydrolysate.

• Journal of the Korean Home Economics Association
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• v.19 no.1
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• pp.39-45
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• 1981

The fishes that are mostly used in our homes such as Pacific Mackeral, hair Tail and Alaska Pollack were devided into Freezing group, Refrigerating group and Room temperature group according to storage temperature. TVB-N, TMA-N, TMA-O and pp.H. were measured in natural state, after water washing and 3% NaCl-water washing. The results are as follows: 1. Regardless of the kinds of fishes, TVB-N in room temperature showed that rottenness first appeared after 5~8 hours in raw state, 6~12 hours in water washing, and 8~12 hours in 3% NaCl-water washing. 2. Regardless of freezing and refrigeration, Pacific Mackeral became rotten after 14 days in raw state, 14~17 days in water washing and 17 days in 3% NaCl water washing. Alaska Pollack and Hair Tail showed rottenness after 8 days in raw state, 11 days in water and 3% NaCl water washing. 3. Even in hot summer days, freshness could be preserved for 10 days if fishes were freezed ($-20^{\circ}C$) or refrigerated (4~$8^{\circ}C$) after bowel excluded, washed in NaCl water and enveloped in poly-ethylene bag.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.10 no.1
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• pp.1-9
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• 1977

The purpose of this study is to complish a method of fish glue malting with residual products such as fish head and skin discarded from sea food processing. Using the skins of Alaska pollack and file fish from fillet packers, the optimum conditions of skin glue processing were investigated and physical and chemical properties of the product were also determined. The yields of Alaska pollack, Thelagra calcogramma, skin and file fish, Novodon modestus, skin to the total body weight were $4.6\%\;and\;5.0\%$ respectively. The optimum conditions for a $49.3\%$n yield Alaska pollack skin glue processing were considered the extraction of previously tinted in $0.1\%$ calcium hydroxide solution for 3 hours with the additional water as much as 3 times of sample weight at $70^{\circ}C$ for 3 hours under the controlled pH 5.0. The conditions for file fish skin glue were similar to those of Alaska pollack except the addition of five times of water to the weight of sample skin needed for extraction. The content of crude protein of Alaska pollack and file fish skin glue were $98.0\%\;and\;96.0\%$ respectively. The contents of crude ash and crude lipid were not different from that of chemical grade gelatin. Relative viscosity, melting point, gelation temperature and jelly strength of Alaska pollack skin glue marked 5.84, $21.8^{\circ}C,\;7.1^{\circ}C\;and\;10.0g$ respectively and those of file fish skin glue showed $5.79,\;25.0^{\circ}C,\;7.4^{\circ}C\;and\;11.6g$ respectively.The color and turbidity of Alaska pollack skin glue are slightly superior to those of file fish skin glue. It is supposed that the extract residue of skin glue is valuable for use the animal feeds by the results of amino acid composition. And the ratio of each amino acid content to the total amino acid of Alaska pollack and file fish skin glue is similar to that of chemical grade gelatin.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.3
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• pp.247-252
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• 2002

To prepare the edible film based on fish protein, the optimal conditions for extracting soluble protein from Alaska pollack ( Theragra chalcogramma) and mackerel (Scomber japonious) muscle were defined. The effects of protein concentration, pH and temperature of protein solution on the physical properties of films were also investigated, Contents of moisture, crude protein, crude lipid and ash in Alaska pollack muscle were 79.6, 18.2, 0.6 and $1.2\%$, respectively. Contents of moisture, crude protein, crude lipid and ash in mackerel muscle were 69,1, 20.1, 9,5 and $1.3\%$, respectively. Both soluble protein contents extracted from Alaska pollack and mackerel were the highest at pH 12.0, and then un 2.0, 11.0. But they were extracted a little at neutral range. forward the recovery yield of protein by controlling isoelectric point was the highest at pH 4.8 ($79.8\%$) for Alaska pollack and at pH 5.0 ($64.1\%$) for mackerel, For the preparation of protein films from both Alaska pollack and mackerel, the most effective conditions of film forming solution were achieved, after supplied fish protein 4 g (glycerol 1,6 g) in 100 mL of distilled water, by adjusted to pH 10.0 and then heated at $90^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.4
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• pp.321-326
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• 2002

Near infrared spectroscopy (NIR), is recently applied to analysis of food, and it gives non-destructive and highly reproducible results. The objectives of this study were to assay protein, lipid and starch content in Alaska pollack surimi and to investigate application in seafood. NIR spectra showed the absorbance signal at 1,510 nm, 2,050 nm, 2,170 nm and 2,180 nm for protein, and signal were increased with protein content. Standard error of equation (SEE) was 0,296 and standard error of prediction (SEP) was 0.327. In analysis of lipid in Alaska pollack surimi by NIR, near infrared spectra of lyophilized Alaska pollack surimi were scanned and the signals of absorbance from C-H functional groups in lipid were identified at 1,730 nm, 1,740 nm and 2,300 nm and these signals were risen as Increasing lipid contents of Alaska pollack surimi as samely protein. SEE and SEP were 0.319, 0,353, respectively. In starch analysis using NIR the signals of starch distinctly changed at wavelength of 1,450 nm and 1,950 nm. Collected values of SEE and SEP were 0.304 and 0.318, respectively and the range of errors was $0.0186\~0.6470$ in starch contents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.822-826
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• 1997

This study attempted to establish the basic data for ensuring the safety of dried Alaska pollack. The changes of such compounds in the curse of drying as cholesterol, malonaldehyde, 7-ketocho-lesterol, 7$\alpha$-, 7$\beta$-hydroxycholesterol and 25-hydroxycholesterol were analyzed. The contensts of cholesterol decreased rapidly in the samples durint sun, hot-air and frozen drying and the decreased levels of cholesterol in dried products were about 134.0~191.3mg/100gas compared with 307.1mg/100g in raw samples. 4.8~6.1$\mu\textrm{g}$/100g in dried samples. In the raw samples, oxidized cholesterols were not detected hydroxycholesterol(34.1~41.7$\mu\textrm{g}$), 7$\beta$-hydroxycholesterol(26.8~40.2$\mu\textrm{g}$/g) and 25-hydroxycholesterol(0.3~1.3$\mu\textrm{g}$/g) were detected. Frozen drying was formed to be the most effective to minimize the formation of oxidized cholesterol in Alaska pollacks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.3
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• pp.219-223
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• 1990

Myofibrillar protein from Alaska pollack was modified with acetic anhydride at pH 7.5 and $25^{\circ}C$ and changes in functional properties as affected by the degree of modification were determined. Acetylation of myofibrillar protein resulted in protein with unique functional properties dependent upon the degree of acetylation. By selecting appropriate degree of modification it was possible to control protein solubility heat coagulability calcium precipitability foaming and emulsion capa-city.