• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.171-177
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• 2016

The objectives of this study were to nutritionally evaluate Korean traditional fermentation food, Doenjang, and compare the nutrients in fish/meat-Doenjang and herb/fish/meat-Doenjang. In Doenjang, sugar, protein, fat, dietary fiber, and minerals, such as sodium and calcium, were analyzed using HPLC and the ICP analysis method authorized by the Korean Food Standards Codex. Doenjang is known to prevent arteriosclerosis, cancer and hypertension, and to aid liver function, as well as serving as a protein source. Doenjang, fish/meat Doenjang, and wild-herb/fish/meat Doenjang were made according to the original recipes in antique cookbooks. The highest levels of calories, carbohydrates, and sugar were contained in wild-herb/fish/meat Doenjang. Carbohydrate in the fish/meat Doenjang was higher than in ordinary Doenjang, and ordinary Doenjang had the lowest amount of sugar. Fat was shown to be the most abundant in fish/meat Doenjang, and the least abundant in ordinary Doenjang. Fish/meat Doenjang contained the most Na content, while wild-herb/fish/meat Doenjang had the lowest Na content. In terms of dietary fiber, ordinary Doenjang contained the most, while a wild-herb/fish/meat Doenjang contained the least. Ca content was shown to be most abundant in Doenjang, and the least abundant in fish/meat Doenjang.

• The Journal of Fisheries Business Administration
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• v.15 no.1
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• pp.114-130
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• 1984

The structure of food demand is being changed according to the improvement of living standard. Moreover, the intake of animal protein is stepping up. This paper considers how much fresh-fish is consumed as source of animal protein and what extent fresh-fish have substitutive relation for meat with special reference to the change of income and price of fresh-fish and meat. And it is thought to be important work to estimate demand of fresh-fish in attemps to the prediction of food consume pattern and fishing industries in the future. For this estimation, the substitutive relation of fresh-fish and meat is essentially studied. The main conclusions of this study can be drawn as follows: 1. Fresh-fish and meat have substitutive relation on price axis. By the way, increase in demand of A (fresh-fish which have comparatively low price) can be expected according to the low of it's price against meat, but B (fresh-fish wihich have comparatively middle-high price) have peculiar demand without substitutive relation for meat. 2. Demand of A and B rise according to the income increases. 3. It is not sufficient to explain substutive relation of fresh-fish and meat without income variable. 4. Income increases bring about the more increase in demand of B than A. By the way, price increases bring about the decrease of it's consume expenditure, but A have fundamental demand as the source of animal protein. 5. In future, the intake of animal protein will step up. By the way, meat will occupy the more portion of the source of animal protein than fresh-fish.

• Journal of Aquaculture
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• v.18 no.2
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• pp.92-97
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• 2005

This study examined the partial replacement of the fish meal with meat meal in practical diets for juvenile rock-fish. Five isonitrogenous (48% CP) diets were prepared to contain meat meal at 0% (control), 10%, 20%, 30% and 40% with substituting the mackerel meal in the control diet. Three replicate groups of fish (initial average weight, 4.1g) were hand-fed to visual satiety two times daily for 8 weeks. Survival (>93%) and daily feed intake were not significantly different (P>0.05) among treatments. The best weight gain, feed efficiency and protein efficiency ratio were obtained from fish fed the diets containing 0% and 10% meat meal, and were not significantly different (P>0.05) to those of fish 134 diet containing 20% meat meal. Condition factor, visceralsomatic index and hepatosomatic index were not influenced by dietary meat meal levels. The contents of crude protein and ash of whole body were not significantly affected (P>0.05) by dietary meat meal levels, whereas crude lipid content of fish fed the diets containing 30% and 40% was lower than that of fish fed the control diet. Proximate composition of liver was not influenced by dietary meat meal level (P>0.05). The data obtained in this study indicate that a diet containing $10{\sim}20%$ meat meal could be used for least-cost formulation in juvenile rockfish diet.

• The Journal of Fisheries Business Administration
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• v.36 no.2 s.68
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• pp.97-120
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• 2005

This study focused on manufactures of meat and fish products among food manufactures, made a time series data for the period from 1983 to 2002, and applied the data to Hecksher-Ohlin model to analyze the elements of pattern of export in food processing industries of Korea. The results are as follows; First, the average annual growth rate of constant exports has increased for meat product and fish product industries in Korea. But, for fish product industries, it has decreased at large since the mid-1990s. Second, the average annual growth rate of physical capital index has increased for meat product and fish product industry, The rate has been more higher for fish product industry than for meat product industry. Third, the average annual growth rate of labor index has decreased for both meat and fish products industries. Fourth, physical capital index has had no significant impact on constant exports for meat product industry, while labor index has had a significant impact on it. Fifth, physical capital index has had a significant impact on constant exports for fish product industry, while labor index has had no significant impact on it.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.6
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• pp.652-655
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• 2001

In order to establish quality indices of commercial fish paste products, the contents of starch in fried fish meat pastes, crab meat analogs and steamed kamaboko were investigated, and significant correlation between starch and texture was also evaluated. from the results, the starch contents in fried fish meat pastes, crab meat analogs and steamed kamaboko were $16.5\sim20.6\%,\;12.4\sim17.3\%\;and\;8.1\sim8.7\%$, respectively. Two texture profiles such as hardness and elasticity had significantly correlation (p<0.01) with starch contents. Namely, the hardness had significantly positive correlation in fried fish meat pastes (r=0.78) and in crab meat analogs (r=0.71), respectively. Elasticity also had significantly negative correlation in fried fish meat pastes (r=-0.99).

• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.738-745
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• 2005

This study was conducted in order to promote the utilization of fish meat paste added mulberry leaf powder(EPM) as food. The tested concentrations of mulberry leaf powder were 0, 0.1, 3, 0.5 and Ito The weight of the fish meat paste with FPM was heavier than the control(p<0.001). Oil absorption was the highest in the one with $0.3\%$ mulberry leaf powder, The It a and b values of the fish meat paste were decreased as increasing the concentration of mulberry leaf powder in Hunter color value(p<0.001). Good flexibility was shown not only in the control but also in the one with FPM in folding test. In texturometer test, the hardness was increasing, but the cohesiveness, springiness, gumminess, and brittleness were decreasing in according to increasing the concentration of mulberry leaf powder. In sensory evaluation, color and oily taste were getting higher as increasing the concentration of mulberry leaf powder. The fish meat paste added with $0.5\%$ mulberry leaf powder showed the highest acceptance scores in flavor, texture and overall quality. The result suggest that mulberry leaf powder can be applied to fish meat paste for both quality and functionality.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.2
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• pp.231-235
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• 2006

The objectives of this study were to investigate the effects of dietary fish oil inclusion on the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents and organoleptic characteristics of breast meat in mule ducks. Three hundred mule ducks at four weeks of age were randomly assigned to three dietary treatments with five replicate pens in each. One replicate pen had ten males and females each with a total of 100 ducks in each treatment. The diet in the three treatments contained 0, 1.5, and 3.0% fish oil, respectively. Body weights at 4, 6, 8, and 10 weeks of age, and feed efficiency at 4 to 6, 6 to 8, and 8 to 10 weeks of age were recorded. At 10 weeks of age, one male and one female from each replicate were sacrificed for oxidative stability of breast meat and the sacrificed males were employed for the analysis of fatty acids in breast meat and skin. Sensory evaluation of breast meat was also performed. A level of 3.0% fish oil in the diet significantly deteriorated feed efficiency and body weight gain. Dietary fish oil inclusion had a trend of increasing abdominal fat deposition and decreasing the flavor of breast meat. The EPA and DHA contents in the breast meat were higher than those in the breast skin irrespective of oil sources. The EPA and DHA contents in breast meat and breast skin was significantly increased in the 3.0% fish oil group. Although EPA and DHA were not efficiently deposited in the duck meat through dietary fish oil inclusion, this method can still provide a partial supplementation of EPA and DHA.

• Journal of Aquaculture
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• v.12 no.3
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• pp.205-212
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• 1999

A feeding trial was conducted to evaluate dietary protein sources replacing fish meal for parrot fish, Oplegnathus fasciatus. A control diet with white fish meal as a protein source was included. White fish meal in the isonitrogenous diet was replaced with each of 22% meat meal, 17% blood meal, or 31% soybean meal. Triplicate groups of 25 fish initially averaging 26 g were fed four experimental diets for 7 weeks in a flow-through tank system. Weight agin and feed efficiency in fish fed diet containing 17% blood meal (this diet also contained 45% white fish meal) were not significantly different from those in fish fed the control diet (P>0.05). Fish fed diet containing 22% meat meal had lower weight gain and feel efficiency than those of fish fed the control diet (P<0.05). weight gain of fish fed diet containing 31% soybean meal was not different from that of fish fed the control diet, but feed efficiency of fish fed the diet was lower than that of fish fed the control diet.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.639-644
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• 1999

The objective of this study was to compare the quality characteristics of cultured and red sea bream. The color of dorsal muscle was different between wild and cultured red sea bream. Lipid content of the dorsal muscle was higher in cultured fish than in wild one. The contents of moisture and crude protein in cultured fish muscle were almost same as those of wild one. Sensory evaluation of raw fish meat showed that cultured fish had lower preference in appearance, taste and texture than wild one. Especially the texture of cultured raw fish meat had lower preference than wild meat. For cooked fish meat, cultured fish were harder and less juicy than wild fish. These textural differences between wild and cultured meats were confirmed by objective evaluation including the measurements of hardness, springiness, and cohesiveness. Light microscopic observation showed that cultured red sea bream had more lipid in the surface layer near epidermis than wild one. Also more lipid droplet between muscle fibers were observed in cultured red sea bream by SEM.

• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.141-148
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• 1992

To analyze cookery of meal in reception dishes of Choson dynasty, studied historic book 'Youngjeob Dogam Euigwae' described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. Kinds of dishes served a meal generally were noodles(麵), bun stuffed with seasoned meat and vegetables(饅頭), steamed bread(床花), soup(湯), fried fish and meat(煎魚肉), dried fish and meat(切肉), minced raw meat(肉膾), slices of boiled meat(片肉), stew(蒸, 乾南), rice cake(餠), patterned savory cake(茶食), various fruits preserved in honey(正果), fried cake made of wheat flour, honey and oil(造果), fried glutinous rice cake(强精), rice gruel(粥), salted fish shrimp and etc, jerked meat(佐飯), meat fish and others broiled with seasoning(炙), cooked potherbs and potherbs(菜), pickled vegetables(沈菜), fruits(實果), soysauce mixed with vinegar and pinenut meal(醋醬), mustard(茶子), soybean sauce(民醬), honey(追淸), honey water(水正果, 正味子水) and etc.