• 한국식품과학회지
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• 제26권2호
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• pp.103-109
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• 1994

응력완화 현상을 측정하여 생선단백질 겔의 선형적 점탄성과 열처리 공정에 따른 물성의 변화를 수식적 모델로 분석하였다. 생선단백질 겔은 정변형도 $0.105{\sim}0.693$, 압축속도 $50{\sim}250\;mm/min$의 범위에서 선형적 점탄성을 나타내었으며, generalized Maxwell 모형에 의해 분석한 결과, 압축변형도과 압축속도가 증가함에 따라 가열에 의해 형성된 내부조직 중 탄성 성분의 증가와 점성성분의 감소현상을 보였다. $4^{\circ}C$와 $40^{\circ}C$에서 전처리하여 $90^{\circ}C$에서 제조한 겔은 전처리 없이 $90^{\circ}C$에서 직접 열처리한 겔보다 탄성율(E) 및 평형탄성율$(E_e)$이 높았으나, 점성성분$({\eta})$은 적용된 모델에 따라서 그 값의 차이가 나타났다. 따라서 식품의 물성을 측정하는데 있어서 두 수학적 모델의 접근방법 및 정확도에 대하여 설명하였다.

• Applied Biological Chemistry
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• 제39권5호
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• pp.361-367
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• 1996

어류껍질 및 적색육어류의 효율적 이용을 위한 일련의 연구로서 succinylation 처리한 붕장어껍질 젤라틴으로부터 유화성 및 유화안정성이 있는 유화물의 제조조건을 살펴보았고, 아울러 유화물의 첨가에 의한 적색육어류 연제품의 품질개선을 시도하였다. 유화물의 안정성은 20% 수식 젤라틴용액을 예비교반(5,000 rpm, 1분)하고 이어서 교반(15,000 rpm, 5분)하는 동안 젤라틴에 대하여 15배의 대두유를 서서히 첨가하는 것이 가장 좋았고, 이때 정치, 진동 및 저온저장에 의한 안정성은 각각 95%, 90% 및 95%이었다. 수식 붕장어껍질 젤라틴을 유화제로 한 유화물의 수분, 단백질, 지방 및 회분함량은 각각 18%, 5%, 76% 및 0.5%이었고 관능적 색조는 백색을 나타내었으며, 과산화물값 및 지방산조성은 대두유와 유사하였다. 고등어 고기풀에 대하여 6%에 해당하는 유화물의 첨가에 의해 제조된 적색육어류 연제품은 유화물 무첨가 제품에 비하여 과산화물값, 갈변도 등과 같은 유지특가는 차이가 없었으며, 색조, 젤리강도 및 관능적 조직감은 개선되었으며, 휘발성염기질소, 생균수 및 히스타민함량 등은 상당히 낮았다.

• 한국식품영양과학회지
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• 제7권1호
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• pp.43-52
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• 1978

It is well known that water holding capacity plays an important role in processing such meat products as frankfurter-type sausage and fish meat paste products as kamaboko and fish sausage. Consumer qualities of meat products, such as appearance, flavor, as well as drip and shrinkage on cooking, depend greatly on the degree of water binding. In this paper, the water holding capacities of fish paste and salt added paste of white corvenia, Argyrosomus argentatus and file fish, Novodon modestus were measured by centrifuging and press method before and after cooking. And the effects of the addition of phosphates and starch to enhance water binding and stabilize gel formation were also discussed. In addition, the experimental conditions which are suitable to determine the water binding of fish meat paste product were suggested. The results were expressed in percent of water absorbed by the filter paper when pressed or released by pressor or centrifuge to the weight of sample. From the results. a proper condition to measure the water holding capacity of fish meat paste was that 3.0 g of sample which was previously added with 10 percent water was centrifuged at 13,400 G or 12,000 rpm for 15 minutes for the centriguging method and for press method, 0.3 g sample with 10 percent of water added was extracted by an oil pressor at $30\;kg/cm^2$ for 1 minute. Water holding capacity of fresh paste of white corvenia was relatively higher than that of file fish and the difference between species of fish was greater than the difference between measurments by two methods. Sodium chloride had a great effect on enhancing the water holding capacity of fish meat paste giving better effect when 3.0 percent of salt was added. Phosphates used except calcium phosphate revealed a certain enhancement in water binding, yielding best effect at 0.3 percent addition, and metaphosphate seemed to be more effective in order. The addition of corn starch, however, appeared to be not so effective for enhancement of water binding in fresh-salt-added fish meat paste but in cooked fish paste which might be attributed to absorption of water by starch grain and swelling during the heating and consequently enforced gel strength of cooked fish paste. And the water holding capacity of cooked fish paste was proportionally related to its gel strength.

• 환경생물
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• 제24권2호
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• pp.179-185
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• 2006

자연산 및 양식산 민어, Miichthys miiuy의 체성분 및 탄력의 계절적 변화를 조사하였다. 민어육에 대하여 수분, 조단백질, 지방, 회분 및 아미노산 조성을 자연산과 양식으로 구분하고 아울러 비교 분석하였다. 양식산 민어는 천연산에 비해 수분함량이 다소 많은 반면 조단백질, 조지방 함량은 약간 적었으나 대체로 성분조성이 비슷하였다. 아미노산 함유량의 경우 전체적으로 자연산이 양식산 민어육보다 함량이 높은 경향을 나타내었다. 이러한 결과는 필수아미노산과 아미노산의 비에서도 위와 유사한 경향을 보였으며, 필수아미노산과 전체 아미노산의 비는 자연산과 양식산 모두 같거나 비교적 큰 차이를 나타내지 않았다. 불포화지방산인 EPA (Eicosapentaenoic Acid)와 DHA (Docosahexaenoic Acid) 조성은 자연산보다 양식산에서 높게 나타났다. 민어육의 탄력을 나타낸 gel strength, max weight 및 hardness는 자연산이 양식산에 비해 높은 경향을 나타냈었다.

• 한국수산과학회지
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• 제46권4호
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• pp.351-358
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• 2013

A protease inhibitor from fish eggs was fractionated using chromatographic methods. The fractionation efficiency was evaluated in terms of specific inhibitory activity (SIA, U/mg), purity (fold), total inhibitory activity (TIA, U), and recovery (%). The protease inhibitor (PI) from egg extracts of skipjack tuna (ST Katsuwonus pelamis), yellowfin tuna (YT Thunnus albacares) and Alaska pollock (AP Theragra chalcogramma) was fractionated using Sephadex G-50 gel filtration and DEAE-Sepharose CL-6B anion exchange chromatography based on protein size exclusion and net charge, respectively. Fractions exhibiting strong inhibitory activity were contained in the 30-50 kDa fraction on gel filtration and in the range of 0.4-0.7 M NaCl gradient fraction on anion exchange chromatography. The respective TIA and percent recovery of the fraction obtained with gel filtration toward trypsin and $N{\alpha}$-benzoyl-L-arginine-p-nitroanilide (BAPNA) were 2,758.7 U and 29.6% for ST, 1,005.5 U and 25.6% for YT, and 1,267.5 U and 26.0% for AP. Gel filtration chromatography was more effective at fractionating PI than using ion exchange chromatography. These results suggest that fish eggs act as serine protease inhibitors and might be useful for protease inhibition in foodstuffs.

• Fisheries and Aquatic Sciences
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• 제26권2호
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• pp.145-157
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• 2023

Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.

• Asian-Australasian Journal of Animal Sciences
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• 제27권1호
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• pp.115-122
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• 2014

This study investigated on the effects of adding mechanically deboned chicken meat (MDCM) hydrolysates on the quality properties of imitation fish paste (IFP) during storage. IFP was prepared from Alaska Pollack, spent laying hens surimi and protein hydrolysates which were enzymatically extracted from MDCM. The study was designed as a $3{\times}4$ factorial design with three MDCM hydrolysate content groups (0%, 0.4%, and 0.8%) and four storage times (0, 2, 4, and 6 weeks). Addition of MDCM hydrolysates increased crude fat content but lowered water content (p<0.05). The breaking force of IFP, an indicator of gel formation, increased in treated groups compared to control (p<0.05). Angiotensin I-converting enzyme (ACE) activity was inhibited and free radical scavenging activity increased with increasing MDCM hydrolysate content (p<0.05). In conclusion, the addition of MDCM to IFP improves gel characteristics. Additionally, protein hydrolysates from MDCM serve as a potential source of ACE inhibiting peptides.

• 한국수산과학회지
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• 제41권6호
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• pp.419-426
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• 2008

Physicochemical characteristics of gelatin extracted from abdominal skin of yellowfin tuna (Thunnus albacares), were investigated by comparing its proximate composition, pH, amino acid composition, viscoelastic properties, gel strength and SDS-PAGE patterns, with those of bovine and porcine gelatins. The effects of gelatin concentration, maturation time, heat and freeze treatments on the gel strength of yellowfin tuna abdominal skin gelatin were studied. Amounts of $\alpha$-chains, $\beta$- and $\gamma$-components of yellowfin tuna abdominal skin gelatin were higher than those of the two mammailan gelatins. Yellowfin tuna abdominal skin gelatin had the lowest imino acids (proline and hydroxyproline) content, which was consistent with that of other fishes. However, yellowfin tuna abdominal skin gelatin was highest in glycine, alanine, and lysine. The gel strengths of all gelatins were proportional to the concentration of gelatin, but yellowfin tuna abdominal skin gelatin exhibited the greatest gel strength at each concentration. Yellowfin tuna abdominal skin gelatin required a longer maturation time than the two mammalian gelatins to form a firm gel. Higher heating temperature decreased the gel strength of yellow fin tuna abdominal skin gelatin more than in the two mammalian gelatins. Freezing decreased the gel strength of bovine gelatin only slightly, but longer freezing times resulted in greater reductions in gel strength in the yellowfin tuna abdominal skin and porcine gelatins.

• 한국식품과학회지
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• 제26권6호
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• pp.683-689
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• 1994

With a view to utilizing effectively fish skin wastes from marine manufactory, a gelatin solution extracted from yellowfin sole skin was fractionated by precipitation with ethanol, and then the functional and physico-chemical properties for the fractionated gelatin were determined. Ethanol was added up to 50% of ethanol content to a gelatin solution extracted from yellowfin sole skin, then the mixture was left to stand at $0^{\circ}C$ for 12 hours. Finally, the precipitates were dried by hot-air ($40^{\circ}C$). The gel strength and melting point of a 10% gel of gelatin prepared from yellowfin sole skin by precipitation with ethanol has 322.4g and $23.3^{\circ}C$, respectively. The physico-chemical properties of the ethanol treated fish skin gelatin were superior to those of fish skin gelatin prepared without ethanol treatment. Besides, the functional properties of the ethanol treated gelatin were lower in solubility and higher in water holding capacity, oil binding capacity, emulsifying activity, emulsifying stability, foam expansion and foam stability than those of pork skin gelatin sold on market as well as gelatin prepared without ethanol treatment. It may be concluded, from these results, that the fish skin gelatin prepared by precipitation with ethanol can be effectively utilized as a human food by improving the functional properties.

• Environmental Analysis Health and Toxicology
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• 제12권3_4호
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• pp.15-22
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• 1997

This experiment was performed to examine the immuno-reactive characteristics of fish metal-binding protein, metallothionein (MT), and gain the practical understandings for the proposed use of fish MT as a biomarker. Liver MT induced by Cd in the silver carp was seperated and purified by gel filtration chromatography and ion exchange chromatography. The immuno-reactivity of fish MT was examined with 3 rabbit antisera. Fish MT showed little reactivity with rabbit anti-rat MT antiserum and a weak reactivity with anti-MT peptide antiserum while showed a strong reactivity with rabbit anti-fish MT antiserum. The time-course change of liver MT in the silver carp, after waterborne exposure to 1 ppm of Cd, was checked by Cd-hem method and established competitive ELISA. In both cases, the induction of liver MT showed a good increasing relationship with the exposure days. The results indicate that the fish MT can be developed as a useful biomonitoring means in the toxicological study and for the evaluation of water pollution.