• 한국식품조리과학회지
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• 제20권2호
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• pp.164-169
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• 2004

The purpose of this study was to evaluate sensory characteristics, and to investigate nutrients and taste compounds in sauce made with shrimp or crab. Shrimp sauce fumed out to have better appearance, color, flavor and texture, and the taste of crab sauce was more excellent. In three kinds of shrimp sauces made with different thickeners, sauces used with rice and roux were evaluated to have a good taste and flavor. The major amino acids were -aminobutyric acid, alanine, ${\alpha}$-aminoadipic acid and citruline in shrimp sauce, and taurine, alanine, ${\alpha}$-aminoadipic acid and citruline in crab sauce. The major fatty acids of both samples were palmitic acid and oleic acid, and also palmitoleic acid and linoleic acid were much detected in shrimp and crab sauce. The content of crude protein was 1.62∼2.44%, and that of crude lipid was 0.92∼1.52% in the two sauces. The major minerals were potassium and sodium in shrimp and crab sauce.

• Fisheries and Aquatic Sciences
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• 제8권4호
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• pp.195-200
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• 2005

This study optimized the mixing ratios of seafood sauce with blue crab for maximal sensory attributes using a response surface methodology with central composite design. It evaluated sensory appeal, nutritional value, and some rheological properties. The optimal formulation appeared to be 252 g of tomato paste, 78 g of chopped garlic, and 519 g of blue crab block; this ratio resulted in a predicted sensory score of 5.7 (on a 7-point scale) for overall acceptability. Addition of blue crab block increased moisture, ash, and protein contents in various sauces, but fat contents were similar in every sauce. Major free amino acids such as glutamic acid, phospho serine, asparagine, and arginine composed about $60\%$ of the total amino acid content. Standard and optimized sauces were red and light yellow, and those color values were significantly higher than in American-style sauces. Optimal viscosity was half the value of American-style sauces; more blue crab block added to the sauce resulted in lower viscosity. Adding this sauce to seafood dishes will likely aid development of flavoring substances.

• 한국식생활문화학회지
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• 제23권6호
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• pp.667-680
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• 2008

The moisture contained in conventionally extracted red crab shell samples was lower than than in samples extracted using high pressure. In contrast, ash content increased as the extraction time increased and displayed no significant variation in high pressure extraction. Extraction time was influential, with lower lightness (L-value) being obtained in samples extracted at high pressure as compared to traditional extraction. However, large variation in a- and b-values resulted from traditional extraction. For both traditional and high pressure extraction increases in pH, salinity and saccharide content were noted with increasing extraction time, but these parameters did not vary substantially in red crab shell extracted at high pressure. The mineral content in samples extracted by high pressure was higher than in traditionally extracted samples. The mineral content increased with time, with marginally higher contents of essential amino acids and flavor enhancing amino acids noted following high pressure extraction. The contents of the flavor enhancing amino acids increased from 30?60 min, thereafter decreasing. Assessment of consumer acceptance revealed that, while traditionally manufactured red crab sauce was popular, sauce manufactured using a 60 min high pressure extraction was preferred. Extending the high pressure extraction time to 75 min produced a less sensory acceptable product, due to higher mineral and protein levels.

• 한국식품과학회지
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• 제33권6호
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• pp.714-719
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• 2001

생꽃게의 영양학적 조성에 대한 조사와 간장에 침지한 후 꽃게장의 영양학적 및 화학적 조성 변화에 대하여 알아보았다. 수분함량은 생꽃게보다 꽃게장에서 감소하는 추세를 나타냈고 회분함량은 꽃게장이 생꽃게보다 다소 높은 수치를 나타내었다. 생꽃게의 식염함량이 1.50%인데 반해 꽃게장은 7.89%로 염장 후 그 함량이 증가하였으며, pH도 염장 후 증가하였다. 유리당의 함량은 생꽃게에서는 소량으로 검출되었지만 염장후에는 그 함량이 모두 증가하였고 특히 fructose가 현저히 증가하였는데 그 이유에 대해서는 진일보의 연구가 필요하다. 생꽃게와 꽃게장의 아미노산의 함량은 전반적으로 염장후 그 함량이 감소하였고 유리아미노산은 염장후 증가하였다. 생꽃게와 꽃게장의 주요 아미노산은 glutamic acid. arginine 및 aspartic acid이었고 유리아미노산은 arginine, proline 및 alanine이었다. 지방산함량은 염장 후 그 함량이 감소하였고 주요지방산은 palmitic acid, oleic acid, EPA 및 DHA이었다.

• 한국조리학회지
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• 제23권2호
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• pp.56-63
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• 2017

본 연구는 홍게의 부산물인 껍질을 이용하여 제조한 데리야끼 소스의 이화학적 특성, 관능적 특성을 평가하였다. 수분은 튀김 처리한 FRC 시료가 가장 높았으며, 수침 처리한 SOC 시료가 가장 낮았고, 점도는 이와 반대되는 경향이었다. pH는 건조 처리한 DRC 시료가 가장 높았고, 전처리하지 않은 RAC 시료가 가장 낮았다. 색도에서는 L, a, b값 모두에서 튀김처리한 FRC 시료가 가장 높았으며, 기름에 튀기는 전처리 과정을 거치면서 지용성 색소 단백질인 아스타잔틴이 더 용출되어 L, a, b 값 모두에 영향을 준 것으로 사료된다. 염도는 튀김 처리한 FRC 시료가 가장 높았고, 수침 처리한 SOC 시료가 가장 낮았다. 가용성 고형분 함량은 이와 반대되는 경향이었다. 총 유리 아미노산의 함량은 수침 처리한 SOC 시료가 장 높았으며, 전처리하지 않은 RAC 시료가 가장 낮았다. 유리 아미노산 중 필수 아미노산과 맛난 맛 아미노산도 SOC 시료가 가장 높게 측정되어 전처리 방법을 달리한 시료 중 가장 감칠맛이 높은 것을 알 수 있었다. 기호도 검사 결과, 유리 아미노산 함량이 가장 높았던 SOC 시료가 외관, 향, 맛, 텍스쳐, 전체적인 기호도 항목에서 가장 높은 기호도를 보였다. 이것으로 보아 전처리 방법 중 홍게 껍질의 침지 처리 과정은 가용성 고형분 및 맛난 맛 성분의 용출이 높아지면서 데리야끼 소스의 전체적인 맛의 기호도에 긍정적인 영향을 주는 것을 알 수 있었다. 이상의 실험결과를 종합해 볼 때, 홍게 껍질을 이용하여 데리야끼 소스를 제조하는데 있어 침지 처리하는 전처리 공정을 거치는 것이 영양적, 관능적으로 우수한 데리야끼 소스의 제조가 가능한 것으로 사료된다.

• 동아시아식생활학회지
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• 제16권3호
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• pp.227-241
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• 2006

This study performed recognition and preference tests on hometown foods given to University students in NaePo province, which is in the northwest area of Chungnam, Korea. The results indicated that female students and people who majored in food science were less interested in hometown foods than male students or who are not majors in food science. Moreover, they preferred Korean-style foods to food from other countries. Mass media has aroused interest in hometown foods. However, hometown foods require standard recipes certain levers of autonomy for the population. Hometown foods are valuable and should be handed down the next generation through publicity. For example, Kkotgetang(blue crab soup) was the best known hometown foods followed by kkotgegang(fermented blue crab with sauce), saeujeot(salted and fermented shrimp), eorigul jeot(salted and fermented oyster with red pepper) in that orders. The most preferred food was kkokgetang(blue crab soup) followed by kkotgegang(fermented blue crab with sauce).

• 한국수산과학회지
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• 제48권3호
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• pp.284-292
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• 2015

We explored preprocessing-mediated quality changes in red snow crab fish sauce. A control (C) group and groups treated with autolysis (A), boiling (B), enzymatic hydrolysis (E), and addition of Aspergillus oryzae (K) were formed. The titratable acidity of the K group increased with storage time, whereas that of groups C, A, B, and E decreased. The total and amino nitrogen contents initially increased on storage of all samples, but decreased in later periods. The total plate count (TPC) of the K group was initially 5.26 log CFU/mL and increased to 7.28 log CFU/mL at 3 months of storage. The TPCs of the C, A, B, and E groups were initially <5.00 log CFU/mL and decreased with storage. The lactic acid bacteria count of the K group was initially 4.80 log CFU/mL and increased until month 5 to approximately 6.06 log CFU/mL. The K group scored higher in terms of sensory attributes than the other groups and maintained marketable scores for all relevant properties (color, flavor, off-odor, and overall acceptance). Furthermore, the free amino acid content of the K group was the highest among all groups at approximately 3,000 mg per 100 g. These results suggest that K treatment may be beneficial in the preparation of fermented fish sauce.

• 웰빙융합연구
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• 제5권1호
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• pp.9-22
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• 2022

Purpose: The purpose of this study is to develop a kimchi recipe for immunity enhancement using snow crab, which has high food value in the era of COVID-19. Research design, data and methodology: The snow crab kimchi manufacturing method of this study includes the steps of preparing a kimchi seasoning containing snow crab seasoning and chitosan powder. Kimchi seasoning is made by adding 5 parts by weight of crab seasoning and 1 part by weight of chitosan powder to 100 parts by weight of the basic kimchi seasoning prepared by mixing radish, minced garlic, minced ginger, onion juice, anchovy sauce, red pepper powder and glutinous rice paste. Results: It was possible to develop new flavors, possibilities and characteristics of snow crab kimchi by extending the health and functional effects, taste, and preservation period without significantly changing the unique manufacturing method, taste and function of kimchi, including snow crab. Conclusions: Snow crab kimchi was excellent in taste and aroma while enhancing the health functions of the body, such as improving people's immunity. The developed snow crab kimchi manufacturing method can not only improve people's health, but also expand the choice of preference for kimchi taste and shelf life.

• 한국수산과학회지
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• 제48권5호
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• pp.644-654
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• 2015

This study investigated changes in the quality of fermented red snow crab Chionoecetes japonicus sauce with or without Aspergillus kawachii koji and added salt. Samples were divided into four groups depending on whether koji was added and the amount of salt: RC15, 15% added salt, no koji; RC20, 20% added salt, no koji; RK15, 15% salt plus 10% koji; and RK20, 20% salt plus 10% koji. The samples were fermented at 20±2℃ for 4 months. During the fermentation period, the moisture contents of the four types of sauce decreased while the crude ash and protein contents increased. The pH of the RK groups decreased and was lower than in the RC groups. The acidity of the RK groups increased and was higher than in the RC groups. Both the total nitrogen (TN) and amino nitrogen (AN) levels increased continuously and were higher in the RK groups than in the RC groups. The volatile basic nitrogen (VBN) content increased rapidly and was higher in the RC groups than in the RK groups. The color did not differ significantly among the four groups. The viable cell counts in the four groups increased and no coliforms were detected. The total free amino acid and glutamic acid contents were highest in the RK15 group and the main amino acids in RK15 were aspartic acid, glutamic acid, alanine, leucine, phenylalanine, and lysine. Overall acceptance was significantly higher for the RK groups than the RC groups and RK15 ranked highest among the four sauces. These results suggest that Aspergillus kawachii koji is beneficial for processing fish sauce made using red snow crab.

• 한국조리학회지
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• 제16권5호
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• pp.311-323
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• 2010

본 연구는 4가지 종류의 데리야끼 소스를 만들어 소스 종류의 다양화와 향후 소스 개발에 대한 기초 자료를 제공하고자 하며, 그 결과는 다음과 같다. 연령, 요리 경력 및 집단에 있어 데려야끼 소스의 만족도에서는 몇 가지 항목에서 유의적인 차이가 나타났다. 조리과 교수 및 조리교사 집단에 대한 데리야끼 소스의 재료 선호도 분석 결과는 건강영양 선호에서 유의적인 차이가 나타났으며, 조리학원생에 대한 데리야끼 소스의 재료 선호도분석 결과는 지명도 선호, 건강영양 선호에서 유의적인 차이가 나타났다. 또, 조리과전문대생 집단에 대한 데리야끼 소스의 재료 선호도 분석 결과는 맛 선호, 지명도 선후 가격 순서, 건강 영양 선호에서 유의적인 차이가 나타났다. 마지막으로 전체 집단에 대한 데리야끼 소스의 재료 선호도 분석 결과는 지명도 선호, 가격 순서, 건강 영양 선호에서 유의적인 차이가 나타났다. 이상 아직까지 데리야끼 소스의 주재료가 장어뼈를 가지고 한다는 고정관념이 강하나, 게껍질로 만든 소스의 선호도도 높은 것으로 보아 해산물의 부산물들을 응용한 소스들에 대한 개발도 가능한 것으로 사료된다. 차후 연구를 함에 있어 해산물의 부산물을 가지고 데리야끼 소스를 만들어 비가식 부위이나 영양적인 가치는 높으며, 제조 단가가 낮아 경제적인 면에서 활용도가 높은 소스를 제조하는 연구가 이루어져야 할 것이다.