• 한국수산과학회지
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• 제47권5호
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• pp.459-473
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• 2014

The recent mass appearances of jellyfish in Korea have caused economic and social damage, as they plague swimmers and fishermen. However, jellyfish have high economic and nutritional value, and contain low levels of calories and hydrolysates. Thus, jellyfish are a natural, healthy food that can improve high blood pressure, bronchitis, and a multitude of other diseases. Here, we present research on the ecology, classification, bloom, damage caused, food component characterization, and tissues of jellyfish, with the aim of facilitating further study. Research on use of jellyfish as salted products, and for collagen and qniumucin would also be valuable. A jellyfish body is classified into three parts: the body, termed the umbrella; the oral arm; and the tentacle. Jellyfish are planktonic marine members of a group of invertebrate animals comprising the classes Schypozoa (phylum Cnidaria) and Cuboza. In Korea in 2012, jellyfish damage resulted in decreases of annual catch and commercial value estimated at 177 and 141 billion won, respectively. Because concentrations of heavy metals are below the safety limits for seafood, dried jellyfish appear to be safe raw materials for food. The proximate compositions of Nemopilema nomurai and Aurelia aurita were 97.1% and 96.5% moisture, 0.9% and 1.2% crude proteins, undetected and 0.1% crude lipids, and 1.7% and 1.8% ash, respectively. According to their total contents of essential, total, and non-essential amino acids, jellyfish gonads were deemed good-quality protein. Because the major functional components of jellyfish are collagen and qniumucin, jellyfish can be used salted, or these components of healthy diets can be extracted from them. For more effective use of jellyfish, unit costs should be decreased and safety guaranteed. Additionally, dehydrators attached to conveyor belts should be developed. Since jellyfish can be used throughout the year, they should be listed in the Korean Food Standards Codex as a food source.

• 한국양식학회지
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• 제5권1호
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• pp.9-17
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• 1992

참돔 치어에 있어서의 식물성단백질원의 이용성의 검토와 유효이용을 꾀하기 위하여, 대두박 및 콘글루텐 밀을 배합한 여러 종류의 실험사료를 제작하여 성장, 사료효율 및 어체성분에 미치는 영향을 조사하였다. 그 결과 사료중의 조단백질 및 조지폐함량이 각각 $47{\%}\;,20{\%}$ 구에서 뛰어난 성장 및 사료효율을 나타내었으며, 어분의 $20{\%}$를 대두박으로 대체하여도 성장 및 사료효율에는 아무튼 간제가 없는 것으로 판단되었다. 그리고, 원료대두박의 Ex 처리유무 및 사료의 제조법의 차이에 의한 영양가개선을 인정할 수 없었다.

• 한국수산과학회지
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• 제45권3호
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• pp.224-231
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• 2012

We investigated the effects of various washing methods on the quality of semi-dried Pacific saury Cololabis saira, known in Korea as Guamegi. We immersed samples for 5 min in seawater, tap water, chlorinated water (100 mg/kg), ammonia water (100 mg/kg), citric acid (0.1 M), butylated hydroxyanisole (BHA, 0.2 g/kg), or sesame oil (5 g/100 g), and then dried them in the sun for 3 days. The moisture and crude lipid contents after drying were 26.62-32.49 g/100 g and 26.40-33.01 g/100 g, respectively. The moisture content significantly decreased while the crude lipid content increased during drying. The different washing methods did not have a significant effect on the acidity, peroxide values, or levels of thiobarbituric acid or biogenic amine in Guamegi. The lightness of Guamegi during drying significantly decreased, but this decrease was not significantly different among washing methods. The degree of acceptance in a sensory evaluation was higher for Guamegi treated with sesame oil. Our results suggest that these washing methods should not be used to inhibit lipid oxidation, biogenic amine formation, or color changes in semi-dried Pacific saury, because effective components are extracted by the lipids during drying.

• 한국식품조리과학회지
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• 제20권3호
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• pp.310-316
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• 2004

본 연구는 소비자들이 잘 알고 있고 널리 섭취하고 있는 산채류 중 취나물의 일종인 참취의 이용가치를 높이기 위해 실시하였다. 품질특성을 알아보기 위하여 섬유소, 탄닌, 무기질, 색도, texture를 측정하였다 참취에는 섬유소가 0.68g/100g 함유되어 있었고, 수렴작용을 갖는 탄닌은 35.6ppm/g 함유 되어있는 것으로 나타났다. 무기질 함량을 측정한 결과 Fe가 많이 함유되어 있어 참취에서 290.98mg/kg으로 나타났다. 또한 고부가 식품이용화 가치를 판단하기 위해서 참취를 생잎, 나물과 샐러드로 제조해서 관능검사를 시행한 결과 참취 나물에 대한 전반적인 선호도가 다른 군에 비해 높게 나타났으며, 20대보다는 30대, 40대 이상에서 전체적인 선호도가 높게 나타났다. 참취 곰취 추출물을 이용하여 현대인의 건강증진에 이바지할 수 있는 음료를 개발하였다. 참취ㆍ곰취 음료의 제조조건 확립을 위하여 관능검사를 통해 recipe를 결정하였다. 결정된 recipe로 음료를 제조한 후 유통기한 설정을 위해 가용성 고형물, optical density, pH, 적정산도 및 미생물 등의 품질분석을 실시하여 유통기한을 18개월로 정하였다.

• 한국수산과학회지
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• 제44권3호
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• pp.237-242
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• 2011

To evaluate the proximate composition and main nutritive ingredients (vitamin A, $V_A$; vitamin E, $V_E$; cholesterol; the composition of fatty acids) between eels cultured in different domestic eel farms, we analyzed edible parts of eels that were cultured in three "Water Recirculation System (WRS)" farms and three "Still-Water System (SWS)" farms. We found differences in crude protein, crude lipids and the ash content of eel meat between the farms, but water content showed no significant difference. $V_A$ and $V_E$ contents did not show meaningful differences between the two culture methods, but there was a noticeable distinction between the eel farms. In particular, $V_E$ content showed significant differences between the eels of each farm (highest farm, about 25 mg/100 g dry wt; lowest farm, about 1 mg/100 g dry wt). The fatty acids of cultured eels were composed of monoenes (MUFA, 55-60%), saturates (SFA, 30-33%), $\omega$-6 highly unsaturates (HUFA, 1.6-2%) and $\omega$-3 HUFA (8-9.2%). The MUFA content of WRS eels ($59.9{\pm}1.97%$) was higher than that of SWS eels ($55.8{\pm}0.48%$). The contents of other fatty acids were higher in SWS eels (SFA, $33.0{\pm}0.52%$; $\omega$-6FUFA, $1.98{\pm}0.2%$; $\omega$-3 HUFA, $9.2{\pm}0.67%$) than in WRS eels (SFA, $30.5{\pm}1.34%$; $\omega$-6 HUFA, $1.62{\pm}0.19%$; $\omega$-3 HUFA, $8.0{\pm}0.5%$).

• 한국수산과학회지
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• 제48권1호
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• pp.44-50
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• 2015

The basic and main nutritive ingredients of two temperature (Anguilla japonica and A. rostrata) and two tropical (A. bicolor pacifica and A. marmorata) fresh water eel species that are farmed domestically were evaluated. With exception of A. rostrata, eels cultured at the same farm were used for analysis. The contents of crude protein were in the order A. marmorata (17.7%)>A. rostrata (17.5%)>A. bicolor pacifica (17.4%)>A. japonica (15.8%) and the contents of crude lipids were A. japonica (21.5%)>A. rostrata (15.4%)>A. bicolor pacifica (10.5%)>A. marmorata (8.9%). These values differed significantly even among the three species of eel farmed under identical culture conditions. In comparison, all four species of eel showed similar pattern in overall amino acid composition, although slight differences in the compositions of some amino acids were observed. The fatty acid compositions of muscle tissues were notably different among four species of eel, especially between the tropical and temperature eels. In a taste-test of the meat of the four eel species, which considered taste, flavor and texture, the overall preference was in the order A. japonica, A. marmorata, A. bicolor pacifica and A. rostrata.

• 한국식품과학회지
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• 제12권4호
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• pp.324-327
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• 1980

비자유(榧子油)의 물리화학적 특성을 조사한 결과는 다음과 같이 요약될 수 있다. 1) 일반분석치는 수분 12.33%, 조단백질 9.46%, 조지방질 54.29%, 섬유소 5.28%, 회분 2.13%로서 조지방 함량이 대단히 높음을 알 수 있다. 2) 비자유(榧子油)의 비중은 0.92, 굴절율은 1.47, 요드값은 127, 비누화값은 182.2, 산값은 9.5, 에스테르값은 172.7이었다. 3) 지방산의 조성은 미리스트산, 팔미트산, 스테아르산, 아라키드산 등의 포화지방산이 10%이하이며, 불포화지방산 인 올레산 31.68%, 리놀레산 46.77%, 리놀렌산 0.38%로서 리놀레산의 함량이 높고 리놀렌산은 대단히 적었다.

• 한국수산과학회지
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• 제49권6호
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• pp.750-757
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• 2016

This study investigated the quality, sensory characteristics and commercial potential of a rice snack prepared with dried oyster. Mild and spicy versions of the snack were produced using an oil coating and a mixed seasoning powder coating, respectively. The approximate compositions of the mild snack and spicy snack were 5.13% and 4.78% moisture, 8.92% and 8.94% crude proteins, 17.58% and 20.35% crude lipids, 1.88% and 1.87% ash, and 2% and 1.8% salt, with water activity values of 0.20 and 0.18 and a pH of 6.11 and 6.10, respectively. The color of the mild snack was lighter with more yellow and less red compared with the spicy snack. Thiobarbituric acid levels increased slightly, and hardness decreased slightly during storage at $27{\pm}2^{\circ}C$. The sensory score of the spicy snack was slightly higher than that of the mild snack. These results suggest that the spicy snack might have more commercial potential than that of the mild snack according to its higher sensory test score.

• 한국수산과학회지
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• 제49권6호
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• pp.779-784
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• 2016

We evaluated seasonal variations in the proximate, fatty acid and total amino acid compositions and mineral content of the muscles of wild and cultured Korean bullhead Pseudobagrus fulvidraco. The wild and cultured samples showed a significantly higher proportion of crude lipids than other components. Crude lipid content was highest in May in wild fish but lowest in May in cultured fish. We found no significant difference between wild and cultured samples in terms of fatty acid and total amino acid compositions and mineral content. The levels of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) as well as n-6/n-3, were higher in the muscles of wild fish compared with those of cultured fish. However, monounsaturated fatty acids (MUFA) levels were higher in cultured fish. Both wild and cultured fish were good sources of eicosapentaenoic acid (EPA) and docosa hexaenoic acid (DHA). In wild fish, the Mg and Zn contents were highest in August, while the Ca, P, Na, K, Fe, and Cu contents were highest in May. However, the mineral content of the cultured fish did not exhibit significant seasonal variation.

• International Journal of Industrial Entomology and Biomaterials
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• 제45권2호
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• pp.84-92
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• 2022

White-Jade silkworm (previously also known as Baegokjam) variety is the most popular silkworm variety that produces white cocoons. In 2021, the market share of White-Jade variety in Korea is very high, accounting for 88% of the silkworm production. Daebaekjam, Dodamsilkworm, Kumkangjam, and Kumokjam varieties, which have recently been established, make white cocoons like White-Jade. In this study, we found that 5 types of HongJams produced from 5 varieties of silkworms producing white cocoons did not show any severe difference in proximate analysis. The amounts of crude proteins, the most abundant nutrient, were between 71.05 ~ 73.38%, and those of crude lipids were 13.89 ~ 14.69% in 5 types of HongJams. In addition, there was no difference between White-Jade HongJam (WJ) and Daebaekjam HongJam in amino acid compositions. The amount of unsaturated fatty acid was significantly higher in WJ than in the other four types of HongJams, but the omega-6 fatty acids/omega-3 fatty acids ratio was higher in the four types of HongJams. Most of the minerals were higher in four types of HongJams than in WJ, and three heavy metal were not detected in all 5 types of HongJams. Phytochemicals were also most abundant in WJ, but the difference in the amounts were not severe. And pepsin digestibility was the highest for Kumokjam HongJam and the lowest for Dodam-silkworm HongJam, but the difference was not severe. The nutritional component analysis results of this study suggested that four new varieties can be used for producing HongJams, and Daebaekjam can replace White-Jade the most as the protein source.