• Title/Summary/Keyword: fish meat

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An Analytical Study on the Youngjeob Dogam Zabmulsek Euigwae of Choson Dynasty-(1609, 1643 year)- (조선왕조(朝鮮王朝)의 영접도감(迎接都監) 잡물색의궤(雜物色儀軌)에 관한 분석적(分析的) 연구(硏究) 상차림과 그 찬품(饌品)구성에 관하여-(1609년(年), 1643년(年)의 의궤(儀軌)를 중심(中心)으로)-)

  • Kim, Sang-Bo;Lee, Sung-Woo
    • Journal of the Korean Society of Food Culture
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    • v.7 no.1
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    • pp.55-64
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    • 1992
  • To analyze daily reception dishes of Choson Dynasty, studied historic book 'Youngjeob Dogam Zabmulsek Euigwae'(1609, 1643 year) described the daily reception dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. The daily meal consisted of a table for rice gruel(早飯), daily meal(3時飯) and fruit table(茶啖). 2. A table for rice gruel, taken before breakfast was arranged rice gruel(粥) noodles(麵), soup(湯), fish and meat(肝南), cake(餠) and etc. 3. Daily meal was arranged cooked rice(飯), soup(湯), salted fish shrimp and etc(?), jerked meat(佐飯). pickled vegetables(醬?), meat fish and others broiled with seasoning(炙), and etc. 4. Fruit table was arranged noodles(麵), soup(湯), fried cake made of wheat flour, honey and oil(造果), fruits(實果), various fruits preserved in honey(正果), dried fish and meat(切肉), honey water(水正果) and etc.

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Studios on the Food from Fresh Water Fish(II)-The Taste Compounds in Meat of Crucian Carp, Skate$\cdot$Fish, Snake Head and Loaches- (담수어(淡水魚)의 식품학적(食品學的) 연구(硏究)(II)-붕어, 메기, 가물치 및 미꾸리의 맛성분(成分)-)

  • Sung, Nak-Ju;Shim, Ki-Hwan
    • Journal of Nutrition and Health
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    • v.14 no.2
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    • pp.80-86
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    • 1981
  • Crucian carp Carassius carassius L., Skate-fish Parasilurus asolus, snake head Ophicephalus argus and loaches Misgrunus anguillicaudatus have been esteemed as the tasty fresh water fish in Korea. However, a little has been studied on their taste compounds. Amino acids, nucleotides and their related compounds as the taste giving substance in the dorsal muscle of crucian carp, skate-fish, snake head and loaches were analyzed. Hypoxanthine (4.6-30.3 ${\mu}mole/g$, on dry base) was dominant among the nucleotide materials in the dorsal muscle of crucian carp, skate-fish, and snake head while IMP (12.8 ${\mu}mole/g$) was detected with the highest amount in loaches meat. IMP was also high in the muscle of skate-fish (13.5 ${\mu}mole/g$) and snake head (5.6 ${\mu}mole/g$). The other nucleotide materials, CMP, UMP, GMP, AMP, and inosine were present less than 2.0 ${\mu}mole/g$ in all the fish meat. The amino acid composition showed that glutamic acid and aspartic acid were the most abundant in the dorsal muscle of crucian carp, skate-fish, snake head and loaches. The analysis of free amino acids showed that histidine, lysine, glycine, and serine were the leading amino acids in the dorsal muscle of crucian carp, alanine, serine, and lysine were of skatefish, glycine, lysine, alanine, and serine were of snake head, while alanine, serine, and glycine were of loaches. Isoleucine and leucine were detected in trace amount in the muscle of skate-fish, snake head, and loaches. It is believed that alanine, Iysine, serine, glycine and histidine along with IMP and hypoxanthine may play an important role as the taste compounds in fresh water fish.

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A Convergence Study on Desired Frequency of Meat Side Dishes and Preference of Fish Side Dishes in School Meals of High School Girls in Coastal Cities (해안도시 여고생의 학교 급식 육찬의 희망횟수 및 어찬 기호도에 관한 융합연구)

  • Park, Pil-Sook;Jeon, Jin-Kyung;Kim, Gum-Ran;Park, Mi-Yeon
    • Journal of the Korea Convergence Society
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    • v.11 no.1
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    • pp.65-75
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    • 2020
  • This study is a convergence study of 596 high school girls in order to confirm the relationship between the desired number of meat side dishes and preference of fish side dishes in school meals. Data were analyzed by χ2-test, ANOVA-test, and Duncan's test using SPSS 22.0 program. The results of the study were as follows. The scores of the subjects for promoting palatability were highest in the items 'Easy to eat' and 'Without fishy'. The scores of 'Nutrition Education', 'Combined with Preferred Food', 'Without Fishy' and 'Add Preferred Flavor' tended to increase significantly as the desired frequency of meat side dishes increased from 'less than three times a month' to 'more than five times a week'. The findings of the study confirmed the relationship between the desired frequency of meat side dishes and preference of fish side dishes. Therefore, this study is expected to provide high school girls with a way to increase fish preference.

Effect of Feeding Fish Oil and Mugwort Pelleted Addition on Meat Quality of Pork (어유과 쑥 펠렛의 급여가 돼지고기의 품질에 미치는 영향)

  • Kim Young-Jik
    • Food Science of Animal Resources
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    • v.26 no.1
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    • pp.78-84
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    • 2006
  • Effect of fish oil and mugwort pelleted on meat quality in 40 pigs was investigated. The pigs were randomly assigned to one of the four dietary treatments : 1) Control (commercial feed 2) T1 (commercial feed supplemented with 1% fish oil and 1% mugwort pelleted 3) T2 (commercial feed supplemented with 1% fish oil and 3% mugwort pelleted) 4) T3 (commercial feed supplemented with 1% fish oil and 5% mugwort pelleted). The weight gain was not significantly difference between control and treatment groups(p<0.05). In proximate composition, crude fat of pork from treatment groups were decreased by addition level increased than that of control (p<0.05) but moisture crude protein and crude ash was no significantly difference. The total cholesterol, HDL-C and triglyceride of treatment groups was higher than that of control. LDL-C of control was higher than that of treatment groups. The pH, WHC (water holding capacity) and shear force of treatment groups were higher than control group. Especially pH, WHC and shear force was higher in T3 than other treatment groups (p<0.05). The meat color of treatment groups showed whiter than that of control group owing to higher $L^*$ value. The hardness and flavor of sensory evaluation were improved by treatments, especially in T2 and T3 (p<0.05).

Effect of Activated Carbon and Fish Oil Addition on the Physico-Chemical Characteristics in Chicken Meat (활성탄과 어유의 첨가가 계육의 이화학적 특성에 미치는 영향)

  • 박창일;김영직;김덕진;안종호;김영길
    • Food Science of Animal Resources
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    • v.22 no.3
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    • pp.206-211
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    • 2002
  • This study was conducted to investigate the influence of dietary activated carbon(0.9%) and fish oil(0, 1, 2, 4%) addition on the feed efficiency, blood-cholesterol, proximate composition, pH and minerals in breast and thigh of chicken meat. Broilers were randomly assigned to one of the five dietary treatment: 1) Control (commercial feed) 2) T1(commercial feed supplemented with 0.9% activated carbon) 3) T2 (commercial feed with 0.9% activated carbon and 1% fish oil) 4) T3 (commercial feed with 0.9% activated carbon and 2% fish oil) 5) T4 (commercial feed with 0.9% activated carbon and 4% fish oil). They were fed with one of the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored over a period of 10 days at 4$\pm$1$\^{C}$. When broilers were fed with dietary activated carbon and fish oil, the feed efficiency of birds were higher compared with that of control diet. The blood cholesterol was tended to decrease in dietary activated carbon and fish oil(p<0.05). However, effects of diets containing graded levels of activated carbon and fish oil on proximate composition were not found(p>0.05). The pH of all treatments significantly increased during the storage periods. The activated carbon and fish oil diet increased the calcium, potassium and sodium content of chicken meat, and tended to increase total mineral contents.

Effect of the Fish Meat Hydrolysate on the Growth of Lactic Acid Bacteria (유산균(乳酸菌) 성장(成長)에 미치는 어육단백질분해물(魚肉蛋白質分解物)의 영향(影響))

  • Lee, Eun Bo;Kim, Jong Woo
    • Korean Journal of Agricultural Science
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    • v.11 no.1
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    • pp.120-132
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    • 1984
  • In order to clarify the effect of the fish meat hydrolysate on the growth of lactic acid bacteria(Str. lactis, Str. thermophibus, L. bulgaricus, L. acidophilus, and L. helveticus), the optimum conditions for hydrolyzing the fish meat were examined, and changes of the acid production, viable cell count of lactic acid bacteria and the charge of pH of the culture medium by addition of the fish meat hydrolysate were tested. The results were as follows: 1. When the hydrolysis of back muscle of mackerel was proceeded at $50^{\circ}C$ and at pH 8, for 48 hours adding 6% pancreatin of the protein content in the substrate, the best result was obtained. 2. The composition of the fish meat hydrolysate were 53.6% moisture, 32.4% protein, 1.0% fat, 10.7% carbohydrate, and 3.2% ash. 3. Above 0.1% of the fish meat hydrolysate in the culture medium, the acidity of the culture medium by Sir. lactis and Str. thermophilus were increased remarkably. The acidity of the culture medium by L. acidophilus and L. helveticus were increased in above 0.2% fish meat hydrolysate in the culture medium. but L. bulgaricus was not effected by the fish meat hydrolysate. 4. The pH of the culture medium during incubating Str. laclis and Sir. thermophilus failed obviously by adding the fish meat hydrolysate. But in the cases of L. bulgaricus, L. acidophilus, and L. helveticus, the pH were not changed clearly. 5. The viable cell count in all bacterial strains tested here were elevated by increasing the concentration of the fish meat hydrolysate.

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Quality Poultry Meat Production (양질의 닭고기 생산 방안)

  • 남기홍
    • Korean Journal of Poultry Science
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    • v.26 no.1
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    • pp.1-25
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    • 1999
  • Concerns about meat quality, including chicken meat, for the human diet has led to many attempts to manipulate the carcass fat and increase the eating quality. For actual eating quality, the birds must be grown and finished in a manner that results in meat that are tender, succulent and of good flavor, as well as being free from any foreign taint, flavor or safety hazard. Tenderization treatment with high voltage(820V) electrical stimulation and prechill muscle tensioning would improve the tenderness of chicken meat. Proper programs for the withdrawal of feed and water require a team approach for maximizing yield of meat and minimizing carcass contamination. Also effding of supplemental levels of-tocopherol to poultry with vegetable or fish oils increases of desirable polyunsaturated fatty acid(PUFA) content and stablizes the meat against rancidity and fish off-flavors. The nutritional effects of varying dietary ingredients on broiler carcass fat content are also important. Increasing the levels of energy in the ration increases the carcass fat content, while increasing the proteing levels decreases carcass fat content. Supplement-tation of poultry diets with amino acids such as methionine, lysine, glycine and tryptophan as well as amino acid such as well as amino acid mixtures can reduce body fat deposition. Normal stress leads to chicken muscular damage resulting in reduced meat quality, but this can be controlled by preslaughter management practices. Feed manufactures can utilize ntilize nutrient modulation to control pale soft exudative(PSE)syndrome. Finally, the success in poultry meat production depends on the consistent achievement of carefully selected levels of quality. Quality assurance should be the wider function of incorporating quality into the production system and the combination of motivating quality into actions and operations.

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Dietary Culture for Sacrificial Rituals and Foods in Andong Area (I) -Bul-Chun-Wi Sacrificial Rituals and Foods- (안동지역의 제례에 따른 음식문화(I) -불천위제례(不遷位祭禮)와 제수(祭羞)-)

  • Yoon, Suk-Kyung
    • Journal of the Korean Society of Food Culture
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    • v.11 no.4
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    • pp.439-454
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    • 1996
  • The present study investigated Bul-Chun-Wi Sacrificial Ritual (sacrificial service which has been handed down from generation to generation to worship the family ancestors in the period of $1400{\sim}1800$) and foods for the sacrificial service among fourteen head families in Andong area. The findings are as follows; 1. In Bul-Chun-Wi Sacrificial Rituals, family shrine has been maintained in good shape, and the table, dishes, and foods used in the rituals have not been changed so much until these days. 2. While vegetable soup is widely used as soup, one family uses the seaweed soup, the other soup mixed with meat, fish, and vegetable. Specially soybean-powdered soup, which is the distinguishable food in Andong area, has been used. 3. As a basic Ddock, mainly Si-Ru-Ddock(a steamed rice cake), piled up to 13-15 stacks, is used. Additional 7-9 kinds of Ddock are placed on top of the basic Ddock. 4. For grilled-meat food(Geuck), eight families use the raw meat, and one family uses the half-cooked meat. Recently, five families have used the cooked meat. Mostly used ones are meat-Geuck, fish-Geuck, chicken-Geuck, and the Geuck are not served one by one. Instead the Geuck are stacked in one dish designed for Geuck in order of meats from poultry, animal, fish, and shell. As the sub-dishes for rice, raw and cooked Geuck are used. 5. The number of stew (Tang) are 3 to 6 and 5 stews is the most popular. Commonly used stews are meat stew, fish stew, chicken stew, vegetable stew, blood stew, and organs stew. For the vegetable stew, buckwheat gel can be used. 6. As the fruit, chinese date, pear, nut and dried persimmons are the basic ones. The even number of 6 or 8 colorful fruits are used, while the odd number of 7 or 9 colorful fruits are used in three head families. 7. As Sik-Hae which is a drink and made from fermented rice, rice Sik-Hae or fish Sik-Hae has been necessarily used. 8. As raw meat dish, the liver of cow or meat is used. As a wrapping materials, the reticulum of a ruminant, green seaweed or thinly fried egg can be used.

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The Growth of Vibrio vulnificus in Meat Homogenates of Fish and Shellfish (어패육에서의 Vibrio vulnificus의 증식에 관한 연구)

  • KIM Young-Man;HUR Sung-Ho;CHANG Bong-Suck
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.21 no.2
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    • pp.80-84
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    • 1988
  • The change of cell counts of Vibrio vulnificus in meat homogenates of fish and shellfish by the storage time and temperature was examined to get basic information for precautionary steps against septicemia from slices of raw fish (sashimi). Therefore, we inoculated raw and cooked meat homogenates of fish and shellfish with Vibrio vulificus M-8 (isolated from shellfish ) and stored them at $-20^{\circ}C,\;4^{\circ}C\;and\;30^{\circ}C$ for 72 hours. Vibrio vulnificus M-8 was not detected in 32 hours when it was frozen and stored at $-20^{\circ}C$ after inoculating them into phosphate buffer solution at concentration of $10^5\;cell/ml$, while the existance of Vibrio vulnificus was identified after 72 hours of storage at the same temperature in case of inoculation into the meat homogenate of yellow tail. The cell count of Vibrio vulnificus was decreased as about $20\%$ of initial count after 2 hours storage at $4^{\circ}C$ in phosphate buffer solution with fish and shellfish homgenates. From the experimental results it was recognized that Vibrio vulnificus was labile to the cold stress. In comparison to the growth of growth of Vibrio M-8 at $30^{\circ}C$ in the raw and cooked meat of the yellow tail(Seriola guingueradita), snapper(Chrysophrys major), ark shell(Anadra brouhgtonii), and oyster(Crassostrea gigas), the raw meat homogenates were more excellent than the cooked ones though all fish and shellfish meat homogenates were proves to be good for the growth of the microbe.

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Evaluation of Leather Meal and Meat and Bone Meal as the Fish Meal Replacer in Israeli Carp Diets (잉어사료에 있어서 피혁분과 육골분의 어분대체원으로서의 평가)

  • 배승철;장혜경;김경희
    • Journal of Aquaculture
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    • v.10 no.2
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    • pp.153-161
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    • 1997
  • This study was conducted to evaluate the possible utilization and the replacing range of leather meal (LM) or meat and bone meal (MBM) as a fish meal replacer for the dietary animal protein source of growing israeli carp, Cyprinus carpio. Five different diets were formulated on isonitrigenous and isocaloric basis of 38.5% curde protein and 15.3 KJ/g diet. Percentage of the graded levels of replacement of white fish meal (WFM) by LM/MBM on the basis of crude protein were at follows : diet 1, 100% WFM (control) ; diet 2, 75% WFM+25% LM ; diet 3, 50% LM ; diet 4, 75% WFM+25% MBM ; diet 5, 50 WFM+50% MBM and LM or MBM, and approximately 64.5% of plant protein. After one week of conditioning period, fish averaging 10g were divided into five groups and fed one of the experimental diets for 12 weeks. In the first and the second 4 weeks of feeding trials, there were no significant differences in weight gain between two groups of fish fed diet 1 (control) and 2 (P>0.05), while fish fed diet 3, 4 and 5 had a significantly lower body weight gain than fish fed diet 1 (P<0.05). In contrast to those two periods, all diet groups were not significantly different compared to diet 1 in body weight gain during the third 4 weeks of feeding trial (P<0.05). These results indicated that LM and MBM could be used as a fishmeal replacer up to 50% in growing israeli carp.

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