• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.345-349
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• 2015

The objective of this study was to determine the effect of soaking in dairy products on the reduction of fishy odor in steamed crab meat using a mass spectrometer-based electronic nose. The steamed crab meat was soaked in three different dairy products (whole milk, soymilk, and yogurt) and the changes in the pattern of volatile components were analyzed by discriminant function analysis. The discriminant function first score (DF1) moved significantly from a negative position to a positive direction with an increase in soaking time. This suggested that the intensity of the fishy odor became weaker as soaking time increased. The effect of whole milk on the reduction of fishy odor was better than that of yogurt. The results of this study demonstrate that off-flavors can be reduced using dairy products.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.724-733
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• 2016

Purpose: This study was to evaluate the microbiological quality of salads in lunchbox's based on the holding time and temperature at convenience and franchise stores. Methods: Cabbage salad and crab meat salad were targeted for microbiological quality assessment. They were tested for aerobic plate counts, coliforms, Escherichia coli, Staphylococcus aureus and Enterobacteriaceae and assessment were performed by Korean Food Standards Codex. Results: In cabbage salad at convenience franchise store's at $5^{\circ}C$, the aerobic plate counts did not exceed the Korean Food Standards Codex. For cabbage salad stored at $25^{\circ}C$, the aerobic plate counts was 5.08 log CFU/g we hours after purchase, which exceeded the Korean Food Standards Codex. In case of cabbage salad in franchise store, the E. coli and S. aureus count exceeded Korean Food Standards Codex 3 hours after purchase. Microbiological analysis did not exceed the Korean Food Standards Codex at $5^{\circ}C$ in crab meat salad in convenience store. At $25^{\circ}C$, the aerobic plate count was detected at 4.45 log CFU/g after 32 hours, coliforms, E. coli, and S. aureus did not detect, but Enterobacteriaceae was found to be 2.34 log CFU/g after 9 hours in franchise store's crab salad. Coliforms was detected at 1.18 log CFU/g after 3 hours, and S. aureus was detected at 2.04 log CFU/g after 6 hours at $25^{\circ}C$ in the franchise store. The lunchbox' salad under cold storage ($5^{\circ}C$) generally meet the Korean Food Standards Codex. Conclusion: The results indicate an urgent need to implement proper management guidelines for the production of lunchbox foods to ensure microbiological safety, and to improve the shelf life from production to consumption.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.3
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• pp.285-292
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• 2016

In this study, we investigated the quality characteristics of noodles supplemented with lyophilized leg-meat powder from the red snow crab, Chionoecetes japonicus (CP). The noodles were prepared by adding 0, 2, 4, 6, 8, 10% of CP on a wheat-flour basis. The ash, crude protein and crude lipid contents of noodles increased with increasing CP content. The cooked weight, volume and water absorption values of noodles decreased, whereas the turbidity increased, with increasing CP content. The L values of the noodles decreased with increasing CP content, whereas the a and b color values increased. The hardness, gumminess and chewiness values increased with increasing CP content increased, while springiness and cohesiveness showed no significant differences among the groups. In the sensory evaluation, cooked noodles with 4-6% CP had greater overall acceptability than the noodles with other CP levels.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.3
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• pp.277-284
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• 2016

In this study, we investigated the quality characteristics of madeleine combined with lyophilized red snow crab Chionoecetes japonicus leg-meat powder (CM). The madeleine was prepared by the addition of wheat flour containing 0, 1, 5, 10, 15 and 20% concentrations of CM. Moisture content, pH, and baking loss rate did not differ significantly among groups. Light coloration significantly decreased in a dose-dependent manner, while red and yellow coloration significantly increased. Hardness, chewiness and gumminess significantly increased in a dose-dependent manner, while cohesiveness, springiness and adhesiveness did not differ from CON (madeleine containing 0% CM). In terms of sensory characteristics, appearance and color did not differ compared to CON, while taste, flavor and overall preference increased in a dose-dependent manner, with CM10 having the highest score among the groups. The present study assesses the potential of this improved formula as a convenience food.

• Fisheries and Aquatic Sciences
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• v.5 no.2
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• pp.79-86
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• 2002

Listeria spp. were isolated from the samples submitted from various seafood plants such as raw materials, products, swab samples of plants floor and conveyor belts through the whole processing procedures. All the samples were collected from 3 kinds of seafood plants such as a imitation crab meat plant, jeotgal plant and frozen seafood plant. And also serotypes of the identified L. monocytogenes were determined. Among the 301 strains of isolated Llsteria spp., 96 strains, 179 strains and 26 strains were identified as L. monocytogenes, L. innocua and L. welshimeri, respectively. While among the 145 strains of Listeria spp. isolated from the imitation crab meat plant, $74\;(51.0\%)$ strains, $64\;(44.1\%)$ strains and $7\;(4.8\%)$ strains were identified as L. monocytogenes, L. innocua and L. welshimeri, respectively. In the case of the 126 strains of Listeria spp. isolated from the frozen seafood plant, $22\;(17.5\%)$ strains of L. monocytogenes,$93\;(73.8\%)$ strains of L. innocua, and $11\;(8.5\%)$ strains of L. wdshimeri were detected. Among the 30 strains isolated from a jeotgal plant, $22\;(73.3\%)$ strains of L. innocua and $8\;(26.7\%)$ strains of L. welshimeri were detected. The detection rates of L. monocytogenes, one of the very important food poisoning bacteria especially in frozen and/or refrigerated seafoods, were relatively high as $77.1\%$ (74/96 strains) in a imitation crab meat plant and $22.9\%$ (22/96 strains) in a frozen seafood plant, but not detected from jeotgal plant. Distribution of L. monocytogenes serotypes and characterization were examined. The serotypes of 96 L. monocytogenes isolated from pork skin, pork fat, the floor and conveyor belts were 1/2a $(59.4\%)$, l/2b $(6.2\%)$, 1/2c $(12.5\%)$ and unknown serotypes $(21.9\%)$. Unknown serotypes were divided into three specific groups by the O antigen they have.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.469-480
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• 1996

Nitrogenous constituents in the extract of 3 species of raw and boiled crabs, tenner crab (Chionoeretes opilio elongatus), horsehair crab (Erimacrus isenbecki), and blue crab (Portunus trituberculatus) caught in the Korean adjacent sea, were analyzed and compared their compositions with the sex and the tissues, body meat, leg meat, and viscera. The crabs contained about 3％ of the extractive nitrogenous constituents in the tissues, meat and viscera. The free amino acid compositions were commonly featured a high content of arginine, taurine, proline, and glycine regardless of the differences in species and tissues. Free amino acids and quarternary bases were greatly increased in hot water extraction while nucleotides were slightly diminished. Glycine betaine and trimethylaminoxide were accounted for above 30% of the total extractive nitrogenous constituents. Arginine, taurine, proline, glycine, glycine betaine, and trimethylaminoxide which abundant in the meats and viscera of the crabs were estimated to greatly contribute directly or indirectly toward appearing the characteristic crabs taste.

• Microbiology and Biotechnology Letters
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• v.13 no.4
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• pp.409-415
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• 1985

This study has been carried out in order to investigate the bacterial quality of fish meat paste products and the characteristics of isolated thermodurics from the products. Twenty samples of crab-flavored fish stick (Kematsal), 23 samples of plate fish meat paste (Panomuk, Kamaboko), 5 samples of fried fish meat paste (Tigimomuk), 2 samples of roasted fish meat paste (Puduromuk, Chikuwa), 20 samples of fish sausage were collected from processing plants and supermarkets in Pusan, Korea during the period from May to October in 1984. The results obtained are as follows. Amont the samples collected from supermarkets, roasted fish meat paste and fried fish meat paste marked hish counts in coliforms and fungi while very low in the samples of crab-flavored fish stick and plate fish meat paste. Salmonella was not detected in all the samples examined and Staphylococcus aureus was detected only in fried fish meat paste, Thermoduric bacteria were detected less than 10$^2$/g in the samples of crab-flavored fish stick and plate fish meat paste, which might come from subsidiary materials such as starch and seasonings. Among the isolated bacteria, distribution of the proteolytics were more than 87％ and the lipolytics were less than 20％. Gram positive bacteria was more than 70％ in crab-flavored fish stick and plate fish meat paste, 47.3％ in fried fish meat paste. And rod in shape was almost more than 90％ in all the samples. The most heat resistant bacterium isolated from the samples was identified as a Bacillus licheniformis(named B. licheniformis CR-11). The strain showed strong proteolytic activity and also grew well at above 2$0^{\circ}C$. The growth rate and generation time of CR-11 strain were 0.31 hr$^{-1}$ , 2.24 hr at 2$0^{\circ}C$, 0.64 hr$^{-1}$ , 1.09 hr at 3$0^{\circ}C$ and 0.78 hr$^{-1}$ , 0.89 hr at 35$^{\circ}C$. Heat resistance value of the spores of CR-11 strain suspended in phosphate buffer solution was D$_{85}$ $^{\circ}C$=41.9 min, D$_{90}$ $^{\circ}C$=27.9 min, D$_{95}$ $^{\circ}C$=10.2 min, D$_{100}$ $^{\circ}C$=4.3 min (Z=13.8$^{\circ}C$)

• Journal of Life Science
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• v.20 no.6
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• pp.861-869
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• 2010

Imitation crab stick samples were made from Alaska pollack with protein recovered from spent laying hens breast meat (C), Alaska pollack with spent laying hens breast recovered protein and cordyceps powder (T1), Alaska pollack with spent laying hens breast recovered protein and silkworm cocoon powder (T2), and Alaska pollack with spent laying hens breast recovered protein and conjugated linoleic acid (CLA) (T3). There were no significant differences in moisture, crude protein and crude fat among the imitation crab samples. pH was significantly higher in T2 and T3 compared with C and T1 after 4 weeks of storage. The values of $L^*$, $a^*$, $b^*$, and W (whiteness) in T3 were found to be more stable during storage and W in T3 was significantly higher than other samples. T3 was significantly lower in hardness, brittleness, gumminess and adhesiveness after 4 weeks of storage. Thiobarbituric acid reactive substance (TBA) values decreased with storage, whereas volatile basic nitron (VBN) values increased with storage periods in all samples. In sensory evaluation, there were no significant differences in color, odor, taste, tenderness, juiciness and overall acceptability among the samples. T3 was significantly lowest in quality among the treated samples.

• Food Science and Preservation
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• v.22 no.1
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• pp.36-43
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• 2015

The edible crab is among the rich resources that can be used as materials for food products, but living crabs and crabs marinated in soy sauce are the only widely utilized materials for food products. For seafood development, research is needed to promote the use of crabs in various products. In this study, the quality changes of fried rice prepared with crab meat, crab emulsion sauce and crab cooker effluent were investigated. The pH and acidity values did not show any significant difference at $-20^{\circ}C$. The acidity of the fried rice continuously increased during storage at 4 and $25^{\circ}C$. The VBN and TBA values of the fried rice stored at 4 and $25^{\circ}C$ were significantly higher than those of the fried rice stored at $-20^{\circ}C$ during the storage period. The viable cell count of the fried rice stored at $-20^{\circ}C$ changed little during the storage period while that of the fried rice stored at 4 and $25^{\circ}C$ rapidly increased over 2 weeks. For the fried rice stored at $-20^{\circ}C$, the overall quality did not show significant differences during the storage period. In conclusion, the best storage temperature for both quality and safety was found to be $-20^{\circ}C$. At such storage temperature, the quality of the stored instant rice using crab meat did not change, and through research the expanding possibilities of using crab materials were confirmed.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.387-394
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• 2015

The red snow crab lives at a depth 200-2,000 m in the east coast. It has a smooth taste with a rich texture. However mostly red snow crab are only utilized materials. For seafood development, research is needed on using red snow crab in various products. In this study, quality changes in fried rice prepared with red snow crab meat, red snow crab emulsion sauce and red snow crab effluent were investigated. Physicochemical, microbiological and sensory characteristics were determined during storage at -20, 4 and $25^{\circ}C$ for 5 weeks to assess changes in the quality of the fried rice. The pH and acidity values did not show any significant differences at $-20^{\circ}C$. The VBN and TBA values of fried rice stored at 4 and $25^{\circ}C$ were significantly higher than those of fried rice stored at $-20^{\circ}C$ during the same storage period. The viable cell count of the fried rice stored at $-20^{\circ}C$ changed little during the storage period. During storage at $25^{\circ}C$, the overall quality was initially 8.0, but rapidly decreased to 1.0 after 5 weeks. In conclusion, the best storage temperature for both quality and safety was $-20^{\circ}C$. The storage condition for instant rice containing red snow crab affects the quality and we confirmed the applicability of using materials from red snow crab.