• Preventive Nutrition and Food Science
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• v.21 no.3
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• pp.281-288
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• 2016

This study was designed to investigate the effects of dietary astaxanthin levels on growth performance, feed utilization, muscle pigmentation, and antioxidant capacity in juvenile rainbow trout. Four experimental diets were formulated to contain 0, 50, 75, and 100 mg/kg astaxanthin (designed as AX0, AX50, AX75, and AX100). Each diet was fed to triplicate groups of fish (18.5 g/fish) for 10 weeks. Growth performance and muscle composition of fish were not affected by dietary astaxanthin levels. Total carotenoid concentration in the muscle of fish fed the AX50 diet was higher than that of fish fed the AX0 diet, but no significant differences were observed between these fish and those fed the AX75 and AX100 diets. Muscle astaxanthin content increased with increased astaxanthin in the diet. Deposition of astaxanthin in the flesh resulted in a decrease in lightness and an increase in redness and yellowness. The fillets from trout fed the AX75 diet had significantly lower lightness than trout fed the AX50 and AX100 diets. Fish fed the AX50 and AX75 diets showed significantly lower catalase activity than those fed the control diet. Total antioxidant status increased significantly in all astaxanthin supplemented groups when compared to the control group. Superoxide dismutase activity was significantly decreased in fish fed the AX50 diet compared to fish fed the AX0 diet. These findings suggest that while fillet pigmentation increased with increasing dietary astaxanthin concentration, indices of fish antioxidant capacity may not be affected in a dose dependent manner.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.562-570
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• 2003

The awareness of ritual foods in general rituals were surveyed and compared in the Gyeonggi and Gyungsangbuk-do areas in order to identify the characteristics of Korean rituals and establish desirable ritual foods. As materials for "Jeon" (fried pan cakes) in rituals, fish fillets, meat and vegetables were largely used in the Gyeonggi region. In the Gyeongbuk region, all three of these ingredients were the most highly used for "Jeon" also. In the case of rice cakes, "Songpyun" steamed on a layer of pine needles, "Jeolpyun" and "Sirudduk", with a red beans, were mostly used in Gyeonggi-do, while "Songpyun", "Jeolpyun" and "Ingelmi" were largely used in Gyeongsangbuk-do. As seasoned vegetables and herbs, fernbrakes, root of bell flowers, green bean sprouts and bean sprouts were largely used in Gyeonggi-do region, whereas, fernbrakes, bean sprouts, root of bell flowers and spinaches were mainly used in Gyeongbuk region. The use of fernbrakes was highest in both regions. With regard to the number of side dishes, 2∼3 kinds of seasoned herbs and 3∼4 kinds of fruits were mostly used, but with slightly higher numbers in the Gyeongsangbuk-do than the Gyeonggi-do region. With regard to liquor used for rituals, clear strained rice wine was used most in the Gyeonggi-do area, while more unrefined rice wine was used in the Gyeongbuk region. Meat was the most used ingredient in broth slices of dried meat and cod were highly used in the Gyeonggi region, but slices of dried squid were most widely used in the Gyeongbuk region. Most households in both regions tended not to use raw fish in the rituals, and as for the ingredients of Korean Kabobs, meat was the most widely used, then fish and finally vegetables were the most used ingredients. Beef soup was the most used, but more green vegetable soup was used in the Gyeongbuk than the Gyeonggi region. Sweet drink made from fermented rice (sikhe) was generally used in the rituals. It was the most widely used in the Chusok-Hangawi Ritual in the Gyeonggi region, while it was used in the New Year's Ritual in the Gyeongbuk region.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.1
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• pp.1-6
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• 1978

Muscle fillets of flounder, Limanda herzensteini, were sliced into small pieces and dehydrated by the methods of sun drying, hot air drying and vacuum freeze drying, and evaluated for the protein quality by the method of shortened pepsin pancreatin digest residue (SPPDR) index which is the modified method of shortened pepsin digest residue index. In the analysis of the muscle protein hydrolysates, glutamic acid, aspartic acid and lysine comprised about 39% of the total amino acids of the protein. The content of pure protein in flounder muscle was 18.8%. The result of nutritional evaluation of the dried muscle protein by the computation of the SPPDR index showed that the freeze dried flounder muscle protein was superior in the nutritional efficiency to the others, sun dried. The freeze dried flounder muscle protein marked 89 of the SPPDR index number which is quite similar to the muscle protein of terrestrial animal in nutritional quality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.1
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• pp.49-58
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• 2019

This study was conducted to investigate the effects of different dietary lipid sources on the growth, feed utilization, body composition and tissue fatty acid profile of olive flounder Paralichthys olivaceus. Five isonitrogenous and isocaloric diets were formulated by adding various lipid sources including soybean oil (SO), eicosapentaenoic acid triglyceride (EPATG) and ethyl ester (EPAEE) forms, docosahexaenoic acid triglycerides (DHATG) and a 1:1 blend of soybean oil and DHATG. Triplicate groups of fish ($6.8{\pm}0.01g$) were fed one of the experimental diets to apparent satiation twice daily for 8 weeks. Fish fed the DHATG diet had the highest growth, protein efficiency ratio and feed efficiency values which were significantly higher than those fed the SO and EPAEE diets. Whole body proximate composition and somatic parameters were not influenced by the dietary treatments. Muscle of fish fed with SO diets were rich in 18:1n-9, 18:2n-6 and 18:3n-3, whereas those of fish fed with EPATG, EPAEE and DHATG diets were rich in n-3 highly unsaturated fatty acids (HUFA). These findings indicated that the inclusion of n-3HUFA oils in olive flounder feed could be beneficial for the fish while simultaneously increasing the concentration of beneficial n-3HUFA in fish fillets destined for the human consumer.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8
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• pp.1186-1194
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• 2019

Objective: The influence of broiler carcass scalding conditions on chicken breast meat quality parameters was investigated. Methods: Two hundred and seventy Cobb broiler chickens from 42 to 48 days old were slaughtered according to the standard industry practice and scalded in five temperature/time combinations-$T_1$, $54^{\circ}C/210s$; $T_2$, $55^{\circ}C/180s$; $T_3$, $56^{\circ}C/150s$; $T_4$, $57^{\circ}C/120s$; $T_5$, $58^{\circ}C/90s$. Results: Scalding temperature increase resulted in higher values of external and ventral lightness and in protein functionality reduction-determined by emulsification capacity and protein denaturation-in chicken breast fillets 24 h post-mortem. Protein secondary structures had conformational changes, with a decrease of the ${\alpha}$-helix and an increase of the ${\beta}$-sheet and ${\beta}$-turn proportions, mainly in $T_1$ and $T_5$ samples, determined by Fourier-transform infrared spectroscopy in an attenuated reflectance mode analysis. The chemical composition, pH, water holding capacity and Warner-Bratzler shear force did not differ among the treatments. In the fatty acid profile, the 18:1n-9 was lower in $T_5$, which suggested that the high scalding-temperature could have caused the lipid oxidation. The values of the polyunsaturated fatty acids (PUFA), such as 22:2, 20:4n-6, and 22:6n-3, were highest in the $T_5$, thus being related to the phospholipid cellular membrane collapse in this experimental condition and subsequent release of these PUFA. Conclusion: Intermediate scalding-parameters avoided the negative changes in the chicken meat quality.

• Composites Research
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• v.20 no.6
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• pp.8-14
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• 2007

Debonding failure characteristics of the composite skin-stiffener specimens were experimentally investigated. The influences of bonding methods, types of stiffener shape and various secondary bonding parameters were evaluated. Present test results combined with the previous test results[1] showed that the failure displacement of the skin-stiffener specimens well evaluates the skin-stiffener debonding failure strength of the composite stiffened panels. The specimens with an open type stiffener had lower bending stiffness and larger failure displacement than those with a closed type stiffener. Secondary bonding and co-curing with adhesive had better failure strength than co-curing without adhesive film. Secondary bonded specimens failed by adhesive failure and co-cured specimens failed by delamination failure. As the bondline thickness was thinner, the skin-stiffener specimens had higher failure strength. The fillets had no influence on failure strength of the specimens. The influence of the surface roughness was shown according to types of stiffener shape.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.52-59
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• 1986

As one of trials to process instant sardine foods which can be preserved at room temperature, three kinds of products were prepared as seasoned-dried product (control, C), liquid smoked seasoned-dried product(S) and antioxidant treated seasoned-dried product(E), and their processing conditions and quality stability during storage were examined. Raw sardines were dressed, steamed and then filleted. The sardine fillets were seasoned with the mixed seasoning solution containing $28.0\%$ of sorbitol, $14.0%$ of sugar, $5.6\%$ of table salt, $1.8\%$ of monosodium glutamate, $0.6\%$ of garlic powder and $50.0\%$ of water at $5^{\circ}C$ for 15 hours, and dipped for 45 seconds in $10\%$ Smoke-EZ solution. After liquid smoking, the seasoned and liquid smoked sardine fillets were dried at $45^{\circ}C$ for 4 hours, vacuum packed in laminated plastic film bag(polyester/casted polypropylene= $12{\mu}m/70{\mu}m,\;15{\times}16cm$), and finally pasteurized in water at $95^{\circ}C$ for 30 minutes. The results obtained from chemical and microbial experiments during storage are as follows : the moisture contents, water activity and pH of the products showed little change, and VBN of them slightly increased during storage. The TBA value and POV of the products (E, S) were lower than those of control product(C) considerably. In color values, L value (linghtness) decreased while a and b value (red and yellow) revealed a tendency to increase during storage. The fatty acid composition of the products were similar to those of raw sardine, the predominant fatty acids were 16:0, 20:5, 18:1 and 22:6. The products (E, S) have a good preservative effect on highly unsturated fatty acids during storage. Viable cell counts of those products were negative and histamine contents were less than 2.0 mg/100 g. Among the texture profiles, hardness, elasticity and cohesiveness of the products slightly decreased during storage. Judging from the sensory evaluations, liquid smoked seasoned-dried product(S) was the most desirable, and the products could be preserved in good condition for 40 days at $25{\pm}3^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.574-579
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• 2004

Quality characteristics of citron-treated mackerel oil and fillet during refrigerated storage were evaluated. Citron-treated and non-treated mackerel oil and fillet were estimated by periodical measurements of acid, peroxide, carbonyl, volatile basic nitrogen, trimethylamine-N, and thiobarbituric acid values. Volatile basic nitrogen and trimethylarnine-N values in mackerel fillet treated with citron for 25 days during refrigerated storage were significantly lower than those of citron non-treated mackerel fillet, with those of boiled citron water-treat group significantly decreasing compared to 1 and 2% citron extract groups. Acid, peroxide, carbonyl, and thiobarbituric acid values of citron-treated mackerel oil were significantly lower than those of citron non-treated mackerel oil throughout storage period. Overall acceptability of salted mackerel fillets treated with boiled citron water and 1% citron extract was significantly than those of control and 2% citron extract. Results indicate application of citron juice on mackerel surface may be useful to lower rancidity degree and fish odor during refrigerated storage.

• Journal of Food Hygiene and Safety
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• v.31 no.6
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• pp.432-438
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• 2016

Ethoxyquin (EQ, 1,2-dihydro-6-ethoxy-2,2,4-trimethyl-quinoline) is quinoline-based antioxidant used in the animal feed and food industry to protect the raw materials and final products against oxidation. In recent years the use of synthetic antioxidants in fishmeal ingredients carry-over to farmed fish fillets has received increasing attention in food safety. This study was conducted to develop an analytical method to determine EQ in aquatic products. The analytes were confirmed and quantified via liquid chromatography-tandem mass spectrometry (LC-MS/MS) in the positive ion mode using multiple reaction monitoring (MRM). The sample was extracted with 1 N HCl (in case of flatfish extracted with 1 N HCl containing 10% acetonitrile). Then, solid phase extraction (SPE) was used for the cleanup. Standard calibration curves presented linearity with the correlation coefficient ($r^2$) > 0.99, analyzed at 0.005-0.2 mg/kg concentration. The developed method was validated according to the Codex Alimentarius Commission (CAC) guideline. The limits of quantitation for EQ were 0.01 mg/kg. Average recoveries ranged from 81.3% to 107%. The repeatability of measurements, expressed as the coefficient of variation (CV, %), was below 10%. The analytical method was characterized with high accuracy and acceptable sensitivity to meet CODEX guideline requirements and would be applicable to analyze the EQ residue in aquatic products.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.74-83
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• 2004

Raw-fish food contains a lot of moisture and is a high-protein food. It is a first-stage processed food taking a lot of manual work. Therefore, it is classified as a PHF food, very liable to cause a bacterial food-poisoning. But its manufacturers are usually small-sized and a systematic sanitation management is difficult to expect. But the manufacturer participating in this study produces chilled fresh raw-fish food. Fish are sliced into two fillets, which are packaged under vacuum, kept and distributed in refrigerators, and sold within a day. It is a newly-developed kind of raw-fish food, and a more improved kind of raw-fish food making possible a systematic sanitation management. The HACCP (Hazard Analysis and Critical Control Point) is a systematic and continuous process-control method which is very efficient for controling food sanitation and reducing the expenses. A new HACCP model has been developed to be applied to a large-sized chilled fresh raw-fish food manufacturer. To ascertain its efficiency, the baterial examination was done to its workplace and products. The significance test was done on its data by "SPSS 12.0 for Window" and "Mann-Whitney U Test". The numbers of bacteria on its final products were significantly different in flatfish and porgy. The number of bacteria tended to decrease in each time-differential sampling (P＜.00l). The final food products showed no food-poisoning bacteria in all the time-differential tests and in all the samplings, which proves that the CCP of the HACCP system is under control. After the SSOP program was applied, no pathogenic bacteria were found in the work-place, and the kinds and numbers of bacteria decreased. The numbers of general bacteria and colon bacilli also showed a significant difference from those before the SSOP program in the filleting board (P＜.05), in the skinning board (P＜.0l), in the neck-removing knife (P＜.05), and in the filleting knife (P＜.01). The working equipments, periodically disinfected, also showed a significant difference in sanitary conditions (in the dehydrator, P＜.05). The number of bacteria found on the food-touching surface was within the standard (below 500/l00 cm$^2$) After the SSOP program was applied, the general bacteria and colon bacilli were not found. The quality of water used in the food processing was also within the standard. The numbers of bacteria falling from the air in the work-place were negligible in all the samplings (＜30CFU/l000ι). The staphylococci and fungi were not found.