• 한국식품영양과학회지
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• 제26권6호
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• pp.1109-1115
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• 1997

Hydrocarbons were analyzed in irradiated beef, pork, dried and seasoned beef, dried anchovy, dried squid, dried shrimp, and fish paste to determine whether the hydrocarbons can be used as markers for detecting post-irradiation of the imported meat and fish products. The samples were irradiated at 0.5, 1, 3, and 6 kGy. Fat was extracted with hexane, and hydrocarbons were separated from the fat through Florisil column. The hydrocarbons were analyzed with GC. Hydrocarbons 15:0, 16:1, 17:1, 16:2, 17:2, and 16:3 in beef and pork, 17:1, 16:2, and 17:2 in dried and seasoned beef, 16:2 in dried anchovy, 16:1 and 17:1 in dried squid, 16:1, 17:1, and 16:2 in dried shrimp, and 16:1, 16:2, and 16:3 in fish paste were detected in the irradiated samples, but not in the unirradiated, so that the hydrocarbons may be used as makers for detecting post-irradiation of each item.

• 수산해양교육연구
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• 제4권1호
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• pp.62-74
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• 1992

The effect of additional amounts of subsidiary materials on texture of fish meat paste were examined using Instron Universal Testing Machine to obtain fundamental data for steamed Alaska pollack meat paste showing good quality. The hardness revealed the good correlation with jelly strength among the six kinds of parameters of Instron texturometer. Products with higher hardness showed a better quality, but those with hardness higher than 16kg showed decreasing quality with increasing hardness. Predicting the quality of steamed Alaska pollack meat paste with various additional amounts of subsidiary materials as a function of hardness, H, the equation could be deduced as follows: H=11.56+0.54Xcs, H=12.22-0.23Xsp and H=11.65-7.13Xpp. The reasonable equations for predicting the quality of steamed Alaska pollack meat paste with various additional amounts of mixed subsidiary materials could be summarized as follows: H=11.57+0.53Xcs+0.44Xsp, H=11.97-1.83Xpp-0.17Xcs, and H=11.58+0.08Xpp-0.23Xsp.

• 한국수산과학회지
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• 제15권4호
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• pp.283-290
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• 1982

Sardine and mackerel so called dark muscled fish have been underutilized due to the disadvantages in bloody meat color, high content of fat, and postmortem instability of protein. Recent efforts were made to overcome these defects and develope new types of product such as texturized protein concentrates and dark muscle eliminated minced fish. Approach of this study is based on the rapid dehydration of foamed fish-starch paste by dielectric heating. In process comminuted sardine meat was washed more than three times by soaking and decanting in chilled water and finally centrifuged. The meat was ground in a stone mortar added Ivith adequate amounts of salt, foaming agent, and other ingredients for aid to elasticity and foam stability. The ground meat paste was extruded in finger shape and heated in a microwave oven to give foamed, expanded, and porous solid structure by dehydration. Dielectric onstant $(\varepsilon')$ and dielect.ic loss $(\varepsilon")$ values of sardine meat paste were influenced by wavelength and moisture level. Those values at 100 KHz and 15 MHz were ranged 2.25-9.86; 2.22-4,18 for E' and 0.24-19.24; 0.16-1.20 for E", respectively, at the moisture levels of $4.2-13.8\%$. For a formula for fish-starch paste preparation, addition of $20-30\%$ starch (potato starch) to the weight of fish meat, $2-4\%$ salt, and $5-10\%$ soybean protein was adequate to yield 4-5 folds of expansion in volume when heated. Addition of e99 yolk was of benefit to micronize foam size and better crispness. In order to provide better foaming and dehydration, addition of $0.2-0.5\%$sodium bicarbonate, foaming agent, was proper to result in foam size of 0.5-0.7 mm and foam density of $200-400\;/cm^2$ which gave a good crispness. Heating time was depended upon the moisture level of fish-starch paste. For a finger shaped paste (1.0cm. $D\times10cm.L$) heating for 150-200 sec. in a microwave oven (700W. 2.45GHz) was sufficient to generate foams, expand, and solidify the porous structure of fish-starch paste. When the moisture content was above $55\%$ browning and scorching was deepened due to over-expansion and over-heating whereas the crispness was hardened by insufficient expansion at lower moisture content. In quality evaluation of the product, chemical composition of $30\%$ starch and $3\%$ salt added product was moisture $8.8\%$, lipid $2.4\%$, carbohydrate $46.7\%$, protein $36.1\%$, and ash $6.0\%$. Eleven membered panel test evaluated that fish-starch paste was acceptable in color, crisp-ness, taste, except a trace of fishy odour which could be masked by the addition of spice extracts.

• 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.

• 한국환경과학회지
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• 제21권2호
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• pp.233-240
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• 2012

In this study, the alkiline water washing condition of mackerel(Scomber japonicus) dark meat was investigated to improve processing conditions of red muscle fish meat paste heating gel. Chemical alkaline water(CWM) and electrolytic alkiline water(EWM, pH 12) were used for washing the mackerel raw meat. Washed meats were minced with 2.5% salt and heated at $90^{\circ}C$/15 min to testing texture profile analysis. Moisture of CWM and EWM was increased with both washing times(p<0.05). Crude lipids and protiens were decreased with washing times. Lightness of chemical alkaline water washed mackerel heated paste gel(CWHPG) was higher than electrolytic alkaline water washed mackerel heated paste gel(EWHPG). Redness and yellowness were more decreased than control meats. Jelly strength of CWHPG and EWHPG was not increased more than 2 times wased meat and was increased with protein decrease. Texture profile analysis, max force1 of CWHPG and EWHPG was higher hardeness than the control meat except gel strains. From these results, it could be suggested that electric alkialine water washing is also effective in advance the red meat paste heating gel process of kamaboko industry.

• 생명과학회지
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• 제8권6호
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• pp.648-653
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• 1998

1. 포장 또는 비포장의 부패된 어육연제품에서 분리된 미생물의 대부분(약 98%)은 Bacillus속을 비롯한 세균류였다. 특히 비포장어묵제품에서는 곰팡이도 약 0.1%검출되었다. 이들 부패미생물에 대한 계피추출물의 최저증식억제농도는 세균과 곰팡이에 대하여 각각 160~640$\mu\textrm{g}$/$m\ell$과 40~80$\mu\textrm{g}$/$m\ell$으로 나타났다. 2. 흰살어묵의 원료 배합시 계피추출물을 0.5% 첨가하면 첨가하지 않은 것에 비하여 $25^{\circ}C$에서 보존기간이 2일 연장되었다. 또한, 계피추출물과 ethanol을 1 : 3으로 혼합한 액을 튀김어묵표면에 분무한 것은 ethanol만 분무한 대조구에 비하여 곰팡이 발육이 2일간 지연되었다. 3. 샌드위치와 찹쌀떡의 표면에 계피추출물과 ethanol을 1 : 1 비율로 혼합한 액을 분무하여 $25^{\circ}C$에서 저장하면 곰팡이 발육이 대조구에 비하여 보존기간이 각각 5일과 7일정도 연장되었다.

• 한국식품과학회지
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• 제17권4호
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• pp.253-257
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• 1985

인산염의 첨가가 조기 및 갈치연육의 보수력 및 단백질의 용출성에 미치는 영향과 가열처리 후에 조기육을 원료로 가공한 어묵의 texture에 미치는 영향을 조사하기 위하여 인산염을 첨가하지 않은 대조구와 4종의 시판 복합 인산염을 첨가수준별로 사용 했을때의 기능적 성질을 분석 검토 하였다. 연육의 보수력 및 염용성 단백질량은 조기연육에는 인산염B(sodium poly-phosphate 50%. sodium Poly-Phosphate20%, sodium tetra meta-Phosphate 20%, sodium acid pyro-phosphates%, sodium ultra meta-phosphate 5%)를 갈치연육에는 인산염C(sodium poly-phosphate40%, sodium pyro-phosphate 30%, potassium pyro-phosphate 15%, sodium tetra meta-phosphate10%, sodium hexa meta-phosphates%)를 각각 0.4% 첨가한 경우가 가장효과적 이였고 그때의 염용성 단백질의 용출량은 조기연육이 954mg%, 갈치연육이 686mg%였다. 조기육을 원료로 하여 가공한 어묵의 적정가열 조건은 $85^{\circ}C$에서 45분간 가열한 것이 조직감이 양호 하였다. 한편 $121^{\circ}C$에서 10분간 가열한 경우는 C인산염이 다른 인산염에 비하여 어육 단백질의 열 안정성이 높은 것으로 나타났다.

• 한국식생활문화학회지
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• 제24권4호
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• pp.366-375
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• 2009

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

• 기술사
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• 제32권4호
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• pp.104-118
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• 1999

Alaska Pollack (Theragramma), Mackerel (Socomber japonicus), yellow corvenia (Pseudosc iance manchurica) were dressed, and then meat was separated from the other parts through a fish meat separator. After dehydration, the meat was ground with a silent cutter, packaged in polyethylene bags, and stored at -15。C for days. Samples were taken at regular intervals throughout the storage period and investigated for changes in puality characteristics such as the amounts of nitrogenous compounds, degree of lipid oxidation, fatty acid composition, and organoleptic factors. The resrlts obtained in this study were as follows; 1. The volatile basic nitrogen[VBN] contents of Alaska pollack, and yellow corvenia meat pastes increased from 14.4, 11.2 and 10.8mg% to 41.6, 38.3 and 40.6mg%, respectively during a 120 day storage period, whereas the trimethylamine oxide nitrogen [TMAO-N] contents decreased from 117.2, 12.8 and 17.2mg% to 40.3, 2.6 and 7.1mg% during the same period. 2. The TBA value of the mackerel meat paste showed a maximum peak after 60 days, and then decreased gradually, whereas the TBAvalues of the alaska pollack and yellow corvenia meat pastes increased steadily during the same period. The acid values of the meat pastes increased during the storage period, while the iodine values decreased. 3. The fatty acid composition of the total lipid of the meat pastes changed considerably during ghe 120 days storage period : saturated fatty acids in the total lipid such as myristic, palmitic, and stearic acid increased, while unsaturated fatty acids such as linoleic, gadoleic, eicosapentaenoic, erucic and docosahexaenoic acid decreased steadily. The initial percentage contents of the unsaturated fatty acids in the total lipid of the Alaska pollack, mackerel, and yellow corvenia meat pastes were 87.2%, 63.9%, and 75.9% respectively. However, the contents decreased to 46.0%, 42.5% and 51.3% after the 120day storage period. 4. The color of the meat pastes changde gradually into dark brown. L values of the meat paste measured with a thistimulus colorimeter decreased steadily during the storage period, while a and b values increased during same period. 5. Judging from the results of organoleptic evaluation on the fish odor, color and overall acceptability, significant difference were found between the odor and color of the mackerel and those of the yellow corvenia meat pastes. Overall acceptability score of yellow corvenia was higher than that of Alaska pollack or mackerel meat pastes.

• 한국수산과학회지
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• 제22권3호
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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.