• Korean Journal of Fisheries and Aquatic Sciences
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• 제33권2호
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• pp.98-102
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• 2000

To investigate quality characteristics of southeast asian salt-fermented fish sauces, various chemical properties were examined against 13 kinds of southeast asian salt-fermented fish sauces. The range of chemical compositions were $60.6{\~}72.8{\%}$ moisture, $18.2{\~}25.8{\%}ash,\;0.9{\~}13.7{\%}$ crude protein and $14.1{\~}338.6\;mg/100 ml$ VBN. The pH and salinity were $4.66{\~}5.91,\;24.1{\~}30.6{\%}$, respectively. Total nitrogen, amino nitrogen, total free amino acid, and total ATP related compounds (sum of $ATP{\~}IMP$, HxR, Hx and uric acid) were in the ranges of $0.140{\~}2.199g,\;115.4{\~}1,643.0 mg,\;46.4{\~}9,056.3\;mg\;in\;100 ml,\;and\;0.829{\~}9.564 {\mu}mol\;in\;1\;ml$, respectively. Southeast asian salt-fermented lish sauces were rich in tree amino acids, such as glutamic acid, Iysine, leucine, alanine, aspartic acid, valine and isoleucine in the order.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제30권2호
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• pp.271-276
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• 1997

The study was attempted to detemine the ratio of stomach and intestine to viscera gathered on catching vessels, the critical level of VBN content as a freshness quality of viscera of Alaska pollack for raw materials of Changran-jeotgal. It also examined the changes of VBN values, pH and viable tell counts during the fermentation. Then sensory evaluation of the fermented products, Changran-jeotgal, was done according to the freshness of raw materials used. The ratio of stomach and intestine to the gathered viscera on the vessel was about $72\%$, while that of round state of Alaska pollack was about $18\%$. There was no significant relationship in VBN content between fish muscle and viscera. It suggests that VBN content is not a reasonable freshness criteria in viscera but in fish muscle. However, if we use the VBN content as a freshness criteria of viscera for raw materials of Changran-jeotgal, less than $70mg\%$ of VBN value could be recommended. According to the experimental results, the product yields and sensory evaluation scores were no good not only for economical evaluation but also for consumption.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제10권4호
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• pp.199-204
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• 1977

The patterns of fatty acid composition of lipid extracted from eight species of edible marine benthic algae; i. e. two species of green, five of brown and one of red algae, were investigated quantitatively by using gas liquid chromatography. The total lipid contents in average of the algae were $1.51\%$ in the green algae, $2.81\%$ in brown algae and $1.02\%$ in red algae respectively. Upon analyzing fatty acid composition, green algae contained the highest proportion of $C_{16:0}$ acid and comparatively higher content of $C_{18:1},\;C_{18:2}\;and\;C_{18:3}$ acids than the other algae. In brown angae, $C_{16:0}$ acid content was highest, but not more than that of green algae, and $C_{14:0},\;C_{18:1}$ acids were higher than other $C_{16:1},\;C_{18:2}\;and\;C_{18:3}$ acids while the content of $C_{18:0}$ acid was very low. Red algae showed low content of $C_{14:0},\;C_{18:1},\;C_{18:2}\;and\;C_{18:3}$ acids, but the content of $C_{16:0}$ acid was high as a major component. In regard to the composing patterns of carbon number of fatty acid of algae; i. e. $C_{14},\;C_{15},\;C_{16},\;C_{18}\;and\;C_{22}$ and $C_{22}$ acids, the green algae contained $C_{16}$ and $C_{18}$ acids, the brown algae $C_{16},\;C_{18},\;and\;C_{22}$ and $C_{22}$ acids, and the red algae $C_{15},\;C_{16}$, and $C_{18}$ acids as the major component.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제31권3호
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• pp.386-392
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• 1998

An objective index for quality estimation of anchovy sauce, our traditional seafood, has been required because inadequate standard causes dispute about quality estimation. Qualities of anchovy sauce made by traditional method and commercial anchor sauce products were compared by investigating their proximate compositions, total nitrogen contents, amino acid contents, development and level of a specific peptide on SDS-polyacrylamde gel electrophoresis (SDS-PAGE) and isoelectric point (pI) of the specific peptide. Also, pIs of IEF were attemped to identify fish species of salt-fermented sauces. The 55,600 and 46,900 dalton of peptide band were identified in all experimental samples. Especially, the area of 55,600 dalton was closely correlated with total nitrogen contents. Also, specific pIs in accordance with fish species were identified. The results suggest that correlation between area of 55,600 dalton and total nitrogen contents are used of index for quality estimation, and specific pIs are used of fish species identification.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제41권6호
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• pp.427-434
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• 2008

Processing of collagen from yellowfin tuna (Thunnus albacares) abdominal skins was optimized by response surface methodology and central composite design. The values of independent variables at optimal conditions were NaOH concentration: 0.5 N, NaOH treatment time: 36.2 hr, pepsin concentration: 1:4.9 ratio (0.245%, w/v), and digestion time: 48.1 hr, respectively. The collagen content estimated under optimal conditions was 33.1%, and the actual experimental collagen content was 32.3%. Physicochemical properties of collagen from yellowfin tuna abdominal skin were investigated by amino acids analysis, SDS-PAGE, FT-IR, viscosity and denaturation temperature. Amino acids content of the collagen was 21.0%. SDS-PAGE pattern of the collagen showed two different $\alpha$-chain (${\alpha}_1$- and ${\alpha}_2$- chain), $\beta$-component and $\gamma$-component. The spectrum of FT-IR of the collagen showed wavenumber at 3,434, 1,650, 1,542 and $1,235\;cm^{-1}$ representing the regions of amide A, I, II and III, respectively. Relative viscosity of the collagen decreased continuously on heating up to $32^{\circ}C$, and the rate of decrease was retarded in the temperature range of $35-50^{\circ}C$. Denaturation temperature (Td) of the collagen solution (0.06%, w/v) was $31^{\circ}C$ and was lower than calf skin collagen ($35^{\circ}C$).

• Korean Journal of Fisheries and Aquatic Sciences
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• 제53권3호
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• pp.368-381
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• 2020

This study was conducted to optimize the processing conditions of seasoned laver Pyropia yezoensis with conger eel Conger myriaster seasoning sauce (CES) using response surface methodology (RSM). The RSM program results for bonesoftness showed that the optimum independent variables based on the dependent variables (Y₁, lipid removal rate; Y₂, texture; and Y₃, sensory fish odor score) were 431.0% for X₁ (water amount), 115.6℃ for X₂ (retort-operated temperature), and 50.1 min for X₃ (retort-operated time). The RSM program results for the CES blend showed that the optimum independent variables (X₁, amount of bone-softened conger eel by-products; X₂, mixed sauce amount; and X₃, starch amount) based on the dependent variables (Y₁, amino-N; Y₂, Hunter redness; and Y₃, drying time) were 44.8% for A (pre-treated conger eel by-product), 36.0% for B (mixed sauce), and 19.2% for C (starch). The RSM program results for seasoned laver with CES showed that the optimum independent variables based on the dependent variables (Y₁, water activity; Y₂, Hunter yellowness; and Y₃, overall acceptance) were 5.0% for X₁, (CES amount), 313.8℃ for X₂ (roasting temperature), and 6.0 s for X₃ (roasting time). The seasoned laver with CES prepared under the optimum conditions was superior to commercial seasoned laver in terms of overall acceptance.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제21권1호
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• pp.42-49
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• 1988

In order to utilize sea mustard, Undaria pinnatifida, effectively. sea mustard jam was prepared by use of physical properties of polysaccharides, mainly alginic acid and then its chemical composition, nutritive qualifies and the stability of pigments were examined. Suitable processing condition for sea mustard jam was as fellows : as the first stage, fresh sea mustard was scalded for 20 sec at $85^{\circ}C$ and dried sea mustard was dipped for 20 min in cold water for rehydration, then both sea mustards were treated by draining and chopping. Next, after adding 4 fold of $0.5\%\;K_2HPO_4$ solution to weight of chopped sea mustards, the mixed solutions were agitated for 15 min at $95^{\circ}C$, and gelated sea mustards were filterated by pressing. Flow characteristics of those sea mustard jam were regarded mixed type having pseudoplastic type and yield stress. Judging from sensory evaluation, adding $0.375\%$ of saccharin, $2\%$ of sorbitol, $0.25\%$ of citric acid and $0.5\%$ of powder of roasted soybean to sea mustard jam were suitable for enhancing taste and flavor of product. Chemical composition of products were scarcely changed throughtout processing. Jam processed by fresh sea mustard was better than dried one in contents of chlorophyll and total carotenoid pigments. In fatty acid composition, polyenoic acids of $C_{18:3},\;C_{20:4},\;C_{20:5},\;C_{22:6}$ were held high contents as known to have lowering function of cholesterol contents. It was presumed that dominant contents in free amino acids such as lysine, alanine, glutamic acid and organic acids such as citric acid, oxalic acid, $\alpha-ketoglutaric$ acid, lactic acid and succinic acid held important role for the flavor of sea mustard jam.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제44권1호
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• pp.8-17
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• 2011

To identify and examine the distribution of proteolytic inhibitory activity in crude extracts from fish eggs, and to determine the applicability of these protease inhibitors as anti-degradation agents in surimi-based products and fish meat, we compared the inhibitory activities of various extracts from fish eggs to those of commercial proteases, such as trypsin and papain. We used the optimal conditions for the screening of trypsin activity: 30 ug/uL of 0.1% trypsin and 0.6 mM Na-benzoyl-L-arginine-p-nitroanilide (BAPNA) with a pH of 8.0 at $40^{\circ}C$ for 60 min. The activities of papain and four commercial proteases were investigated after mixing with 100 ug/uL enzymes and 0.3% casein with a pH of 8.0 at $40^{\circ}C$ for 60 min. We performed a screening assay to detect the inhibitory activity (%) of crude extracts from eight species of fish eggs against the target proteases trypsin and papain. The assay revealed a wide distribution of trypsin and papain inhibitors in fish eggs. The specific inhibitory activities (11.6.28.6 U/mg) of crude extracts from fish eggs against trypsin and BAPNA substrate were higher than that (0.64 U/mg) of egg whites, used as a commercial inhibitor. The inhibitory activities of crude extracts from fish eggs against trypsin, and of egg whites against casein substrate (1.94.4.51 U/mg), were higher than those of papain (0.24.1.57 U/mg) and commercial protease (0.04.0.32 U/mg). The extracts from fish eggs were rich in protease inhibitors that exhibited strong inhibitory activity against trypsin, a serine protease, and papain, a cysteine protease.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제33권3호
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• pp.198-204
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• 2000

In order to utilize by-products which would normally be discarded in marine processing plants, cod teiset protein was hydrolyzed and antioxidative actiTity of the hydrolysate was investigated. AntioxidatiTe peptide was isolated using ultrafiltration membrane, ion-exchange chromatography on a SP-Sephadex C-25 column, gel filtration on a Sephadex G-15 column, high performance liquid chromatography on an ODS column, and capillary electrophoresis chromatography. Antioxidative activities of the cod teiset hydrolysate were compared with ${\alpha}-tocopherol$, one of the commercial antioxidant. The hydrolysate passed through a membrane with molecular weight cut-off (MWCO) 1 kDa was shown the strongest antioxidative activity, and the activity was higher $10{\%}$ as compared with ${\alpha}-tocopherol$. In addition, the peptide isolated by ion-exchange chromatography, gel filtration, and HPLC, respectively, was higher $53{\%}$ as compared with ${\alpha}-tocopherol$, and the amino acid sequence was Ser-Asn-Pro-Glu-Trp-Ser-Trp-Asn.

• Asian-Australasian Journal of Animal Sciences
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• 제30권11호
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• pp.1651-1659
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• 2017

Objective: Lao PDR's recent accession to the World Trade Organization necessitates a greater understanding of the patterns and risk of livestock production in order to better align national policy with the Agreement on the Application of Sanitary and Phytosanitary Measures. This eco-health study was conducted to improve understanding of the interrelations between market chains and zoonotic infection risks at two strategic cross border points between Lao PDR, Thailand and Viet Nam. Methods: Information gained from smallholder farmer/trader interviews was integrated with serological surveys for pig-associated zoonoses-including hepatitis E virus (HEV), Taenia solium (T. solium) and trichinella-to identify potential linkages between disease risk and pig production and slaughter in low input systems common across the country. Results: Trichinella and HEV exposure was high in both humans and pigs in both study areas, significantly associated with pig slaughter and the subsequent consumption and handling of raw pork products. T. solium demonstrated a strong geographical and ethnic association with the northern study area bordering Vietnam. With the right knowledge and accessible, affordable inputs, the majority of smallholder farmers indicated a willingness to invest more in pig production, which could simultaneously improve livelihoods and decrease exposure to HEV, Trichinella, and T. solium through increased access to formal markets and an improved slaughter processes. Conclusion: The linkages identified when assessing disease risk in the context of potential economic and cultural drivers of transmission highlight the importance of a systems-based approach for the detection and control of zoonotic disease, and contributes to an improved understanding of the Lao PDR livestock sector.