• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.1
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• pp.19-26
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• 2019

The objective of this study was to analyze bacteriological and chemical hazards in minimally processed commercial fish products, including Hwangtae (freeze-dried pollock), dried anchovy, fermented anchovy sauce, and salted and dried yellow croaker. Escherichia coli counts from all samples were below the regulation limits of the Korean Ministry of Food and Drug Safety Standards on Quality of Seafood and Seafood Products (Food Code). However, the food poisoning bacterium Staphylococcus aureus was detected at levels above $1.0{\times}10^2$ colony forming units (CFU)/g in Hwangtae, dried anchovy, and salted and dried yellow croaker, which are commonly ingested without heating and pose bacteriological hazards. The detection of S. aureus, an organism indicative of poor personal hygiene, which can be introduced by employees and multiply during distribution, indicates the necessity of improving the sanitary control of minimally processed commercial fish products. Histamine was not detected from dried anchovy or salted and dried yellow croaker, but was detected at some of the highest levels in fermented anchovy sauces. This result suggests that efforts to reduce the amount of histamine in fermented anchovy sauces are required.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.5
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• pp.634-643
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• 2023

The effects of dietary supplementation with fermented blood meal (FBM) in two forms were evaluated on the growth performance, hematological parameters, innate immune response, antioxidant capacity, digestive enzyme activity and intestinal histology of Japanese eel Anguilla japonica. A commercial powder feed was used as a basal diet (Con). Six other diets were prepared by supplementing 2, 4 and 6% FBM either in powder or liquid form to the Con diet (designated as P2, P4, P6, L2, L4 and L6, respectively). In total 420 eels (initial mean body weight: 55.1±1.71 g) were distributed into 21 tanks (450L) at a density of 20 eels per tank. Three replicate groups of fish were fed one of the seven diets twice daily for 12 weeks. No significant differences were observed in the growth performance and survival among all groups. Fish fed FBM-containing diets showed significantly improved hematological parameters, innate immunity and antioxidant capacity than those in the Con group. Fish fed FBM-containing diets showed significantly enhanced digestive enzyme activity, villus length and goblet cells than those in fish fed Con diet. These results indicate that both powder and liquid FBM could be a good functional feed additive to improve innate immunity and digestion in Japanese eel.

• Korean Journal of Microbiology
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• v.39 no.1
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• pp.56-61
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• 2003

The purpose of the present study was to screen the effective of lactic acid bacteria (LAB), as probiotics which are able to protect bacterial fish diseases and investigate their characteristics. Twenty strains of lactic acid bacteria were isolated from fish intestine. fermented fish foods and kimchis. These bacteria were screened for antagonistic activity against fish pathogenic bacteria. Seven tested LAB strains were able to inhibit the fish pathogenic bacteria, including Vibrio anguillarum, Edwardsiella tarda and Streptococcus sp. Of the probiotic candidates, BK19 strain which from fermented pollack viscera indicated the largest inhibition activity. This particular probiotic bacteria was identified and named as Lactobacillus sakei BK19. In the scanning electron microscope observation, L. sakei BK19 supernatant treated V.anguillarum cell wall had been destroyed incubate after 3 hr.

• Microbiology and Biotechnology Letters
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• v.31 no.2
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• pp.129-134
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• 2003

The purpose of the present study was to screen the effective of lactic acid bacteria (LAB) as probiotics, which are able to protect aquacultural fish pathogenic bacteria, and investigate their characterization. Twenty strains of lactic acid bacteria were isolated from fish intestine, fermented fish foods and kimchis. These bacteria were screened for antagonistic activity against fish pathogenic bacteria. Seven tested LAB strains were able to inhibit the fish pathogenic bacteria, including Vibrio anguillarum, Edwardsiella tarda, and Streptococcus sp.. Of the probiotic candidates, BK19 strain isolated from fermented pollack viscera indicated the largest inhibition activity. Moreover, this strain showed a resistance over low pH and antibiotic agents. Therefore this probiotic candidate BK19 was finally selected and identified as a probiotic strain. This particular probiotic bacteria was identified as Lactobacillus sakei BK19 by biochemical characteristics and 165 rRNA PCR amplification.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.2
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• pp.101-108
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• 2016

We investigated changes in the physiochemical quality of sailfin sandfish sauces fermented with two kojis during long-term storage at room temperature. Four fish sauces, including a control, were prepared by salt-fermentation with soybean koji (S-koji) or rice koji (R-koji) after autolysis. During storage, for 12 months, the color and levels of amino acids, total volatile base nitrogen (T-VBN) and organic acids but not moisture, salt or total nitrogen levels or pH differed markedly according to fish sauce type. The total nitrogen level was highest in S-koji, but there was no difference in the rate of increase in amino acid levels among the four fish sauces during storage. The T-VBN, of autolysis and S-koji were significantly higher than those of the control and R-koji during the entire storage period (P<0.05). The initial organic acid level did not differ among the four fish sauces, whereas it was notably higher in R-koji than in the other sauces at the end of storage. Hunter L, a and b values decreased in all fish sauces with increasing storage time. In conclusion, soybean koji may enhance the levels of nitrogen compounds as well as T-VBN in fish sauce, while rice koji reduced the formation of excess T-VBN and increased organic acid levels during storage at room temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.666-673
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• 2012

The effects of bamboo salt on quality of traditional Jeju fermented fish, $Jari-Jeot$ were investigated. Bamboo salt suppressed the activity of microorganism more effectively than salt. pH of $Jari-Jeot$ prepared with both of salt and bamboo salt increased gradually during storage. During fermentation there were little changes in color between salt and bamboo salt fermented $Jari-Jeot$. Salinity did not show obvious differences between samples. Water content increased in salt and bamboo salt fermented $Jari-Jeot$ due to the decrease of salinity. Hypoxanthine was the major component of ATP-related compounds in both salt and bamboo salt fermented $Jari-Jeot$. In $Jari-Jeot$ fermented with salt or bamboo salt, lysine, glutamic acid, proline, alanine, leucine, isoleucine, arginine and histidine were dominant amino acids which marked 69%~74% of total free amino acids, while trace amounts of taurine were detected.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.2
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• pp.98-102
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• 2000

To investigate quality characteristics of southeast asian salt-fermented fish sauces, various chemical properties were examined against 13 kinds of southeast asian salt-fermented fish sauces. The range of chemical compositions were $60.6{\~}72.8{\%}$ moisture, $18.2{\~}25.8{\%}ash,\;0.9{\~}13.7{\%}$ crude protein and $14.1{\~}338.6\;mg/100 ml$ VBN. The pH and salinity were $4.66{\~}5.91,\;24.1{\~}30.6{\%}$, respectively. Total nitrogen, amino nitrogen, total free amino acid, and total ATP related compounds (sum of $ATP{\~}IMP$, HxR, Hx and uric acid) were in the ranges of $0.140{\~}2.199g,\;115.4{\~}1,643.0 mg,\;46.4{\~}9,056.3\;mg\;in\;100 ml,\;and\;0.829{\~}9.564 {\mu}mol\;in\;1\;ml$, respectively. Southeast asian salt-fermented lish sauces were rich in tree amino acids, such as glutamic acid, Iysine, leucine, alanine, aspartic acid, valine and isoleucine in the order.

• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.402-408
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• 1998

A rapid processing method for fermented sauce of favorable flavor was investigated with low-usefulness marine resources. Hydrolyzed at optimal conditions for 6 hours usuing alcalase, and separated by molecularporous membrane. It's very effective for remove bitter taste at below M.W. 100 dalton, and effective at below M.W.500 dalton. Added 2% invert sugar in fermented sauce at below M.W.500 dalton, and thermal treatment at 100$^{\circ}C$ for 30 minutes were improved flavor. Chemical composition of fermented sauce using hair tail were 80.7% of moisture, 2.2% of carbohydrate, 1.8% of total nitrogen, 1.6% of amino nitrogen and pH was 6.5. The ratio of amino nitrogen in total nitrogen was 77.8%. And chemical composition of fermented sauce used gizzard shad, kangdale, pen shell and oyster were similar to fermented sauce used hair tail. Total nitrogen were above 1.8% and the ratio of amino nitrogen in total nitrogen was 77.7∼84.2% in all fermented sauce. Amino acid contents in fermented sauce used hair tail, gizzard shad, kangdale, pen shell and oyster were 4,318.1mg%, 4,681.3mg%, 3,156.2mg% and 4,175.0mg%, respectively. And the predominant free amino acid were glutamic acid, lysine and glycine in all fermented sauce.

• Journal of Aquaculture
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• v.20 no.1
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• pp.1-6
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• 2007

Two feeding experiments were conducted to investigate the effects of fermented cactus fruit (Opuntia ficusindica) fluid (FCFF) as a feed additive to a commercial diet on the growth of red sea bream, Pagrus major, and to determine an effective dose. FCFF was prepared by mixing crushed cactus fruit with a starch solution and commercially available microorganisms for 2 weeks at room temperature. Three triplicate groups of red sea bream had initial mean weights of 84.1 g (Exp-1) and 5.1 g (Exp-2) and were fed experimental diets containing 0%, 1%, and 5% FCFF for 2 months (Exp-1) and 0%, 0.2%, 0.5%, and 1% FCFF for 3 months (Exp-2), respectively. In experiment 1, the mean body weight of fish fed the diet containing 1% FCFF was significantly higher (P<0.05) than that of fish fed the diet without FCFF. The survival rate was highest in fish fed the diet containing 1% FCFF, although the difference was not statistically significant. The feed gain ratio (FGR), specific growth rate (SGR), and condition factor (CF) values of fish fed the diet containing 1% FCFF were higher than those of fish in the other dietary groups that received lower levels of FCFF. The daily feeding rate (DFR) of fish fed the diet containing 1% FCFF was slightly lower but not statistically different than the DFR values of fish in the other dietary groups. In experiment 2, the final mean body weight of fish fed the diet containing 1% FCFF was significantly (P<0.05) higher than the mean weight of fish in the control group. The FGR, SGR, and CF values of fish fed the diet containing 1% FCFF were better than the values from fish in the other dietary groups that received lower levels of FCFF, although the differences were not statistically significant. However, the DFR of fish fed the diet containing 1% FCFF was lower than those of fish in the other groups. These results suggest that FCFF could be used as a feed additive in commercial fish food and a preferable level of supplementation is at least 1.0% in fingerling and young red sea bream.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.835-840
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• 2021

This study was conducted to understand the quality characteristics of 89 types of commercial salt-fermented fishery products by measuring their physiochemical compositions and biogenic amine contents. All samples had the following measurements; 41.59-89.20 g/100 g of moisture, 1.71-25.70 g/100 g of salinity, 3.21-7.05 of pH, 0.80-2.93 g/100 g of total nitrogen, 87.02-1,296.78 mg/100 g of amino nitrogen, and 7.30-926.34 mg/100 g of volatile basic nitrogen. The physicochemical components differed extensively between samples from different raw materials, including, fish, shellfish, and others. Histamine (0 to 1,072.2 mg/kg), putrescine (0 to 2,536.4 mg/kg), cadaverine (0 to 545.2 mg/kg of cadaverine), tryptamine (0 to 1,287.9 mg/kg), and tyramine (11.3 to 563.3 mg/kg) were the major biogenic amines detected in the samples. These findings suggest that salt-fermented fishery products meet the domestic criteria but have different ingredient compositions and most had high biogenic amine contents. The results suggest that it is necessary to establish criteria for evaluating the quality characteristics using the ingredient composition and biogenic amine contents of commercial salt-fermented fishery products.