• Food Science of Animal Resources
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• v.26 no.3
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• pp.276-283
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• 2006

This study was conducted to investigate the influence of dietary mugwort and fish oil on meat quality of chicken. Broilers were randomly assigned to one of four dietary treatment: 1) Control (commercial feed) 2) T1 (commercial feed supplemented with 3% mugwort powder) 3) T2 (commercial feed with 4% fish oil) and 4) T3 (commercial feed with 3% mugwort powder and 4% fish oil). They were fed the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at $4{\pm}1^{\circ}C$. The meat quality were analyzed for meat samples stored over a period of 0, 5, 10 and 15 days. The major fatty acids found in chicken meat were oleic acid, palmitic acid, linoleic acid, stearic acid. However, the fatty acid was not significantly different between control and treatment groups (p>0.05). Palmitoleic acid, EPA, DHA contents were higher in T3 treatment group than the control. The TBARS (thiobarbituric acid reactive substances) of all treatments significantly increased during the storage periods (p<0.05). The TBARS of the thigh was rather higher than that of the breast. The WHC (water holding capacity) of breast and thigh were significantly increased in both control and treatment groups during storage (p<0.05). WHC of the breast was rather higher than that of the thigh. The drip loss was tended to increase during the storage periods (p<0.05).

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.232-241
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• 1979

For the effective utilization of the fish resource in coastal regions, an investigation on optimum processing conditions and meat quality textured fish protein concentrate (FPC) was carried out with the fish meat of filefish and sardine. Optimum pH and sodium chloride content of fish meat were 7.5 and 1.0 %, respectively. The most effective soaking conditions were as follows ; soaking time, 30 min ; temperature of ethanol, 5 to $20^{\circ}C$ ; amount of added ethanol, 3 times the weight of the fishmeat paste ; repeated number of soaking in ethanol for filefish and sardine, 2 and 4, respectively. The ethanol remaining is meaty textured FPC could be removed effectively by forced-air drying. Yields of the product to the minced meat weight and the contents of protein lipid in meaty textured from filefish were 21.1, 77.6 and 0.2 % and those from sardine were 24.3, 75.8 and 3.6 %, respectively. Contents of essential amino acids in meaty textured FPC of filefish and sardine were not inferior to those of beef, textured soybean protein and FAO pattern. Beef meat could be substituted with the meaty textured FPC up to 50 % in the processing of typical meat balls and hamburger without any significant loss in its taste, odor and texture.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.6
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• pp.361-365
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• 1988

Thermal diffusivities of white muscled fish meat paste products were measured and an experimental equation for prediction of the thermal diffusivity was suggested. The thermal diffusivities of products with water contents of 43.03 to $82.49\%$ and lipid contents of 0.50 to $14.88\%$ could be deduced as following equations ; $$\alpha_{80.39^{\circ}C}=0.0832{\cdot}10^{-6}{\cdot}X_w+0.0797{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ $$\alpha_{100.63^{\circ}C}=0.0873{\cdot}10^{-6}{\cdot}X_w+0.0830{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ $$\alpha_{120.09^{\circ}C}=0.0842{\cdot}10^{-6}{\cdot}X_w+0.0901{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ From these equations, an experimental equation was derived for the prediction of thermal diffusivities of white muscled fish meat paste products ; $$\alpha=(1.308+0.1324{\cdot}X_w){\cdot}\alpha_w-0.0626{\cdot}10^{-6}{\cdot}X_w-0.1355{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ The errors of the thermal diffusivities predicted with this equation were less than ${\pm}\;0.30\%$ compared with those measured.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.4
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• pp.349-354
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• 1983

A study on the color changes of fish meat during drying was conducted using fishes with different lipid contents, such as Alaska pollack as lean fish, conger eel as white fleshed fatty fish, and sardine as dark fleshed fatty fish. The fish meat was dried in a forced air dryer for 20 hours at 40, 55 and $70^{\circ}C$, The air velocity was 0.4 m/sec and the relative humidity of air was controlled to a constant value in the range of 10 to $50\%$. The color changes were evaluated with the brown color densities developed by lipid oxidation and Maillard reaction. The predominant reaction for the brown color developed during drying was lipid oxidation, The more the lipid content of fish and the higher the drying temperature were, the more violent the oxidative reaction of Lipid was. The rate of lipid oxidation during drying at 40 and $55^{\circ}C$ was affected by the relative humidity of air and was the slowest around $30\%$. But no remarkable influence of relative humidity on the rate of lipid oxidation could be confirmed during drying at $70^{\circ}C$. It seemed that the rate of lipid oxidation at higher temperature was more sensitive to the temperature than the relative humidity of air. Maillard reaction showed not so significant influence on the color changes of fish meat during drying. The rate of reaction was increased with increasing relative humidity of air in the range of 10 to $50\%$.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.317-337
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• 1995

"Sinsulro(신선로)" is the famous soup of Cho-sun Dynasty Royal Cuisine, and the original food name is "Yulgujatang(열구자탕)". The first record is on [Sumunsasul] (1740) and the origin history related with Hirang-Jung is on [Headongjukji] and [Chosunyorihak]. From the analysis with Royal banquet menu and 16 kinds of old culinary literatures, "Sinsulro" are contained 54 and 70 material items and used variety cooking methods. Soup base of "Sinsulro" is well boiled meat, shank, brisket, stomach and intestine of beef with water, Some of beef is made meatball and seasoned raw meat. Beef marrow and tripes and liver are sauted with egg. Dried abalone and sea cucumber are soaked in water and then cutting slices after well boiled. Sliced white fish fillet are sauted with egg. Egg white and egg yolk made to thin sheet on pan with oil. Dropwort made to one sheet with flour and egg. Radish are boiled with meat soup and other vegetable are cooked with boiled or sauted. Seeds of pinenut, gingko, walnut are used of decorative seasonings. Filling mehtods of the Sinsulro casserole, the first layer is seasoning raw beef meat, 2nd layer is cooked slice of meat and radish, 3rd layer is rectangle pieces of egg sheet and sauted fish and intestines of beef. The top layer is decorated with meatball and naked nuts. After hot soup is poured until top of the materials, buning charcoal put into the center fire place and then served.o the center fire place and then served.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.544-548
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• 1997

Effects of four kinds of phosphate complex on the water holding capacity(W.H.C) and protein solubility of yellow-corvenia(Pseudosciance manchurica) and hair tail(Trichurus lepturns) meat paste were investigated. The formulations of four kinds of phosphate complex employed to this experiment were made by mixing several phosphates such as sodium polyphosphate, sodium pyro-phosphate, sodium acid pyro-phosphate, potassium pyro-phosphate, sodium tetra meta-phosphate, sodium ultra meta-phosphate and sodium hexa meta-phosphate, and monoglyceride at different mixture ratios. Among the four kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium poly-phosphate 50%, sodium pyro-phosphate 20%, sodium tetra meta-phosphate 20%, sodium acid pyrophosphate 5% and sodium ultra meta-phosphate 5% was most effective on enhancing the W.H.C and protein solubility of yellow corvenia meat paste, and in case of hair tail meat paste, phosphate C complex which was formulated by mixing sodium poly-phosphate 40%, sodium pyro-phosphate 30%, potassium pyro-phosphate 15%, sodium tetra meta-phosphate 10%, and sodium hexa meta-phosphate 5% was more effective than other phosphate complex, and their optimum addition level was 0.4% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness, and springiness value of Kamaboko(fish meat paste product) were evaluated as best when 0.3% of phosphate B complex was added. The optimum cooking condition of Kamaboko to get good texture was heating for 45 minutes at 85$^{\circ}C$.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.1
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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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.3
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• pp.115-120
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• 1989

Physicochemical changes were investigated during repeated freezing and thawing processes using fish meat paste of alaska pollack (Theragra chalcogramma). During repeated thawing process, the solubility of myofibrillar protein, $Ca^{++}-ATPase$ activity, water holding capacity (WHC), electrophoretic patterns and rheological properties were evaluated at various thawing temperatures. Solubility of myofibrillar protein and $Ca^{++}-ATPase$ activity were decreased with increasing thawing temperatures. Thawing temperatures and the frequency of freezing and thawing processes did not affect WHC significantly. Upon repeated freezing and thawing cycles, electrophoretic patterns showed that only the amount of myosin heavy chain was decreased, whereas the amount of actin remained constant. Young's modulus for viscoelasticity of fish meat pastes increased with increasing thawing temperatures and the value showed maximum at third cycle and decreased thereafter.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.619-628
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• 2002

The purpose of the study was to compare the satisfaction level on hospital meal size and actual intake rate of hospital foods between elderly and middle aged patients. Sixty one middle aged and one hundered thirty two elderly patients were surveyed on the foods served in the hospital-rice, soup, meat/fish, vegetable, kimchi and daily products. Compared to the middle aged patients, the more elderly thought the serving size of rice was too big(p<0.05), and those of soup, meat/fish and kimchi tended to be too big. There was no difference in the satisfaction level on the serving size of vegetable dish between two age groups. In actual intake rates of hospital meal there were no significant differences between the elderly and middle aged patients. However, the elderly male ate significantly(p<0.05) less amount of rice than the middle aged male and the elderly female ate significantly(p<0.01) less amount of meat/fish then the middle aged female. Satisfaction levels and actual intake rates were significantly correlated in all food items.

• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.125-143
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• 1989

To analyze daily meal of royal meal, studied Soora Sang were on record Wonheng Ulmyo Jungri Euigwae(1795). Historic book 'Jungri Euigwae' described the king's visit to his father's royal tomb 'Hyun Neung Won', during the domain of Cheung Jo, the 22nd King of Choson Dynasty. The results obtained from this study are as follows. A dining table was round table with feet as black lacquer. Vessels were brazen vessel, silverware and earthenware. Kinds of dishes indicated as the number of vessels (sets). Food was arranged in two kinds of table, the first one called the main table, the second the side table. The number of sets to be arranged on the table were different according to the royal status of the eater. 15 sets for king's mother, 7 sets for the king and his elder sister, the latter sets being arranged on a single table. Soy and bean paste were ruled out from kind of sets. Kinds of dishes served with a meal generally were cooked rice (飯), soup (羹), heavy soup (助致), jerked meat (佐飯), meat fish and others broiled with seasoning (灸伊), salted fish shrimp and etc, cooked potherbs and potherbs (菜), pickled vegetables (沈菜, 淡沈菜) soy and bean paste (醬). The meat and fish and vegetable in the composition of a menu were well arranged.