• 한국수산과학회지
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• 제57권2호
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• pp.116-121
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• 2024

The meats of tuna Thunnus albacares and swordfish Xiphias gladius are ideal for fish patty production, offering high nutrition and other health benefits. Although red fish meat, including tuna, is added for cost-effectiveness, swordfish white meat is also used, as its aroma resembles that of market-sold beef patties. Here, we assessed the different blending ratios of tuna red meat and swordfish white meat (60:40, 40:60, 20:80, and 0:100) to find the optimal combination for fish patty production. Regarding color, the heated fish patties exhibited increased redness (a*) and yellowness (b*) compared with those of non-heated ones, with similar brightness (L*). The heated patties also scored higher concerning hardness, springiness, gumminess, and chewiness. A higher proportion of swordfish white meat resulted in a softer texture, particularly in patties with a ratio of 40% red meat to 60% white meat. Considering the results of the texture comparison analysis, it is recommended that the texture be improved by increasing the physical property "softness." Sensory evaluations revealed that the addition of white meat led to increased scores in terms of smell, beef taste, texture, and elasticity. These results suggest that swordfish white meat, with improved overall quality, is a suitable raw material for fish patties. Accordingly, the recommended ratio of 20% tuna red meat to 80% swordfish white meat is optimal for fish patty production.

• 한국식품위생안전성학회지
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• 제6권1호
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• pp.67-72
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• 1991

어묵에 grapefruit 종자 추출물의 농도별로, 침지 처리한 후 저장기간에 따른 물리, 화학적 변화를 검토하여 다음과 같은 결과를 얻었다. 1. 저장 기간 중 어묵의 조단백함량 변화는 대조구에 비하여 GFSE 의 처리 농도가 높을수록 더 작았다. 2. Texture 는 저장기간이 경과함에 따라 감소하는 경향을 나타내었으나 GFSE 용액 처리구에서는 감소율이 낮았다. 3 어묵 단백질의 SDS-PAGE pattern 변화는 저장기간이 경과함에 따라 분자량, 30,000-32,000의 protein은 점차 가수분해되어 소멸되는 현상을 보였으며 특히 대조군의 경우 2일 경과 후부터 급격한 분해라 이루어져 단백질 major band의 손실율이 크게 증가한 것으로 나타난 반면, GFSE처리 시험구의 경우 4일 경과시에야 비로소 뚜렷한 손실반응을 보여 GFSE처리에 의하여 어묵단백질의 변패 발생 시기를 상당 기간 연장함을 확인할 수 있다.

• 한국식품영양과학회지
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• 제7권1호
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• pp.41-42
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• 1978

시판연제품(市販練製品) 중의 전분함량(澱粉含量)을 분석(分析)한 결과(結果) 포장어묵이 9.6%로서 가장 적고 질(質)이 나쁜 튀김어묵류는 $17{\sim}19%$로서 전분함량(澱粉含量)이 많은 편이었다.

• 한국수산과학회지
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• 제47권4호
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• pp.341-346
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• 2014

Transmissible spongiform encephalopathies (TSEs), also termed prion diseases, are a threat to food safety and to human and animal health. Variant Creutzfeldt-Jakob disease (vCJD) in humans is caused by the consumption of meat contaminated with bovine spongiform encephalopathy (BSE, mad cow disease). The BSE epidemic in the United Kingdom was shown to be related with the extensive use of BSE-contaminated meat-and-bone meal (MBM) and bovine offal. Many countries worldwide use MBM, as well as meat from cows, for aquaculture feed. This raises concerns about the safety of farmed fish, a major protein source for humans. The present work reviews recent studies on fish prion protein and the transmissibility of mammalian prion agents to fish, providing insights into the future direction of fish prion research.

• 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.

• 한국식품조리과학회지
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• 제16권4호
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• pp.352-357
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• 2000

This study was conducted to investigate the effect of the lipid and collagen content and drip volume on the hardness of fish meat. Red sea bream (cultured and wild) and flounder (cultured, cultured with obosan and wild) were used for this study. Textural differences between cultured and wild meats were determined by the measurements of hardness, lipid and collagen content, and drip volume. Lipid content of the dorsal muscle was higher especially in cultured red sea bream (3.32%) than in wild one. Cultured and wild flounder contained lower content of lipid than red sea bream. The content of collagen was higher in cultured flounder fed with obosan (8.37 mg/g muscle) and wild flounder (8.02 mg/g muscle) than others. Drip volume was the highest in cultured flounder fed with obosan (8.67%). The hardness of raw meat was correlated with the contents of lipid (r= -0.7063) and collagen (r= 0.8307), significantly. Cultured fish contained more lipid and less collagen than wild one. So, the hardness of these fish meats was lower than wild one. However, cultured flounder fed with obosan showed no difference in hardness compared with wild one. In the cooked meat, there was no relationship between the hardness of fish meat and the contents of lipid and collagen. But, the drip volume was significantly related with the hardness (r= 0.6870). From these results, the factors contributing the textural difference between wild and cultured fish meat would be the lipid and collagen contents, and two ways to improve the texture of cultured fish meat could be suggested. One is to lower the lipid content by feed control, and the other is to raise the collagen content by inducing more fish movement.

• 한국미생물·생명공학회지
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• 제13권4호
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• pp.409-415
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• 1985

시판 어육연제품의 보장성과 식품위생학적인 기초자료를 얻고자 1984년 5월부터 10월사이에 연제품 가공공장과 수퍼마켓등에서 구입한 게맛살, 판어묵, 부들어묵, 튀김어묵 및 어육소시지등 5종총 70점의 시료를 대상으로 세균학적 품질, 세균특징별 분포, 내열성세균의 배양적 세균학적 특성에 관하여 조사한 결과는 다음과 같다. 1. 가열후에 포장하는 부들어묵과 튀김어묵은 위생지표세균 및 효모와 곰팡이의 오염이 대체로 높았으며, 가열전에 포장하는 게맛살과 판어묵은 세균학적으로 매우 깨끗하였다. 포도상구균은 튀김어묵에서만이 검출되었으며, Salmonella균은 모든 제품에서 검출되지 않았다. 가공공장 시료에서 연제품 가공공정중 열처리전의 게맛살과 판어묵 시료중에 호기성 및 염기성균이 $10^{6}$-$10^{7}$ g으로 함량이 높았으나, 열처리직후의 제품은 호기성균이 ＜$10^2$/g 이었으며 염기성균은 검출되지 않았다. 그리고 어육소시지에서는 전혀 세균이 검출되지 않았다. 2. 분리된 세균중 단백질분해능이 있는 세균의 분포는 대부분의 시료에서 87% 이상으로 높았고, 지방분해능이 있는 세균의 분포는 20%미만이었다. 3. 분리된 세균에 대한 Gram 염색결과는 게맛살과 판어묵에서는 Gram양성균이 70%이상이었고 튀김어묵에서는 47.3%이었으며, 형태별로는 간균이 분리균주의 90%이상을 차지하였다. 4. 분리균중 내열성이 제일 강한 균주는 Bacillus licheniformis CR-11이었는데, 단백질분해능이 있을 뿐 아니라 2$0^{\circ}C$이상에서는 발육이 양호하였으며 또한 염기적 조건에서도 발육이 좋았다. 5. CR-11 균주의 배양온도별 비증식속도와 평균세대시간은 2$0^{\circ}C$에서 각각 0.31$hr^{-1}$, 2.24hr, 3$0^{\circ}C$에서 0.64$hr^{-1}$, 1.09hr, 그리고 35$^{\circ}C$에서는 0.78$hr^{-1}$, 0.89hr이었고, 포자의 내열성은 D$_{85}$ $^{\circ}C$=41.9min, D$_{90}$ $^{\circ}C$=27.9min, D$_{95}$ $^{\circ}C$=10.2min, D$_{100}$ $^{\circ}C$=4.3min이었으며, Z-value는 13.8$^{\circ}C$이었다.

• 한국식품영양학회지
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• 제3권1호
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• pp.39-56
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• 1990

The effects of six kinds of phosphate complex on the water holding capacity (W.H.C) and protein solubility of hair tail, yellow tail runner and dried pollack meat paste were investigated and animal meat(pork, chicken and hare meat complex) The formulation of six kind of phosphate complex employed to this experiment were made by mixing several phosphate such as sodium polyphosphate, sodium pyrophosphate, sodium acid pyrophosphate, potassim pyrophosphate, sodium ultra-meta-phosphate, sodium-tetra-phosphate and monoglyceride at different mixture ratio Among the six kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium polyphosphate 40%, sodium pyrophosphate 30%, sodium tetra mata phosphate 10%, sodium ultra meta phosphate 10% was most effective on enchanging the W H. C, and protein solubility of hair tail, yellow tail runner dried pollack meat past and in case of pork, chicken and hare meat paste. Phosphate C complex which was formulated by mixing sodium polyphosphate 50%. sodium pyrophosphate 30%, sodium tetra meta phosphate 10%, potassium pyrophosphate 10%, was more effective them other phosphate complex, and thief optimum addition level was 0.5% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness and springiness value of Kamaboko(fish meat and pork, chicken, hare meat complex past meat product) were evaluted as best when 0.5% of Phosphate B complex was added The optimum cooking condition of Kamaboko to get good texture was heating for 20 minutes at 12$0^{\circ}C$.

• 생명과학회지
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• 제26권8호
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• pp.955-962
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• 2016

본 연구에서는 연제품용 어육 원료의 안정적인 수급과 고품질 연제품 개발을 위한 방안으로 우리나라에서 주로 양식되고 있는 도미를 이용하여 제조한 연육의 어육 겔 특성을 측정하여 도미의 연제품 소재로서의 가능성을 검토하였다. 현재 우리나라에서는 연제품 제조에 이용되는 어육원료는 주로 수입에 의존하고 있으며 국내에서는 저가의 연육이 일부 생산되고 있다. 수입 연육의 경우 대부분 동남아 및 북아메리카로부터 수입한 냉동 연육이 사용되고 있다. 연육의 품질과 등급은 수분함량, 백색도, 겔 특성 등에 의해 결정되어진다. 따라서 본 연구에서는 양식어종인 도미(Pagrus major)를 원료로 하여 전통 수세법으로 연육을 제조하였으며, 도미 유래 연육을 이용하여 어육겔 형성능 및 품질 특성을 겔 강도, 텍스쳐 실험, 백색도, 수분유출정도 및 SDS-page pattern 측정을 통해 검토하였다. 이들 결과는 FA급과 RA급의 시판용냉동명태연육을 이용하여 제조한 어육 겔 특성과 비교하였다. 겔 특성을 검토하기 위해 연육에 2% NaCl를 첨가하여 전체 수분함량이 80%가 되도록 하여 90℃에서 20분간 가열한 소시지 형태의 어육 겔을 제조하였다. 도미 유래 연육의 어육 겔 특성은 stress-strain curve로부터의 겔강도, cutting strength, breaking force 등의 결과 및 텍스쳐 실험을 통한 springiness, cohesiveness, chewiness, brittleness 등의 결과로부터 확인할 수 있었다. 도미 유래 연육의 어육 겔 특성은 시판용 명태연육(FA급과 RA급)의 어육 겔 특성과 비교하였다. 도미연육의 사용은 RA급의 명태연육에 비해 높은 겔 형성능을 나타내었으며, FA급의 명태연육과는 비슷한 정도의 겔 특성을 나타내었다. 이상의 결과로부터 도미를 이용한 고품질 연제품의 개발 가능성을 확인할 수 있었다.

• Asian-Australasian Journal of Animal Sciences
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• 제10권2호
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• pp.210-214
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• 1997

Ruminal degradation characteristics and intestinal availability of crude protein (CP) in four animal-origin feeds (fish meal, meat meal, viscera meal, feather meal) were estimated by mobile nylon bag technique. Three ruminally and duodenally cannulated Holstein dairy cows (average body wt. 550kg) fed a diet containing 40% concentrate and 60% orchard grass hay on a dry matter (DM) basis. Assuming that the outflow rate of diet in rumen is 5% per hour (k =0.05), contents of quickly degradable CP (QDP), slowly degradable CP (SDP), and undegradable CP (UDP) in the rumen were 27.6%, 9.4%, 63.0% for fish meal, 34.3% 28.1%, 37,6% for meat meal, 43.9%, 12.5%, 43.6% for viscera meal, and 14.4%, 15.8%, 69.8% for feather meal, respectively. Intestinal CP degradability was 51.0% for fish meal, 27.2% for meat meal, 37.9% for viscera meal and 56.2% for feather meal. Available UDP in the intestinal tract was contained 288 g, 217 g, 246 g and 423 g per kilogram DM of diet in fish meal, meat meal, viscera meal and feather meal, respectively.