• Journal of Practical Agriculture & Fisheries Research
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• v.25 no.4
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• pp.148-157
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• 2024

The market size of Korea's seafood industry is estimated to be about 62 trillion won ('19), of which the seafood processing industry is about 10 trillion won ('19), accounting for approximately 16% of the total market size. However, the current level of processing technology required for the development of seafood products is mainly simple primary processing, such as freezing and drying raw materials (in Jeollanam-do, which ranks first in the country in terms of seafood production, primary processors account for 86% of all seafood processors).In the future, trends in the development of processing technology for seafood will become more advanced in response to changes in domestic and international food consumption patterns. Blue food tech linked to ESG, convergence and digitalization linked to the 4th industry revolution will be further advanced in line with the national seafood industry policy direction. Through this, it is expected to establish itself as an axis of future technology management in the fisheries sector based on the large and small success stories of accumulated seafood R&D commercialization.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.769-778
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• 2016

In this study, we improved the eggshell-membrane separation process by separating the shell and membrane with EDTA solution, evaluating effects of three different extraction solutions (acetic acid, EDTA, and phosphate solution), and co-purifying multiple eggshell proteins with two successive ion-exchange chromatography procedures (CM Sepharose Fast Flow and DEAE Sepharose Fast Flow). The recovery and residual rates of eggshell and membrane separated by the modified method with added EDTA solution were 93.88%, 91.15% and 1.01%, 2.87%, respectively. Ovocleidin-116 (OC-116) and ovocalyxin-36 (OCX-36) were obtained by loading 50 mM Na-Hepes, pH 7.5, 2 mM DTT and 350 mM NaCl buffer onto the DEAE-FF column at a flow rate of 1 mL/min, ovocleidin-17 (OC-17) was obtained by loading 100 mM NaCl, 50 mM Tris, pH 8.0 on the CM-FF column at a flow rate of 0.5 mL/min. The purities of OCX-36, OC-17 and OC-116 were 96.82%, 80.15% and 73.22%, and the recovery rates were 55.27%, 53.38% and 36.34%, respectively. Antibacterial activity test suggested that phosphate solution extract exhibited significantly higher activity against the tested bacterial strains than the acetic acid or EDTA extract, probably due to more types of proteins in the extract. These results demonstrate that this separation method is feasible and efficient.

• Food Science and Industry
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• v.49 no.2
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• pp.51-55
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• 2016

The needs to develop high value-added foods are expanding due to the trends of food market, such as importance of food security by enlarged international free trades and expanded market size for processed foods. However, our home country exhibits limit transport to development of new products and high-value added area compared to other advanced countries. For this reason Ministry of Agriculture, Food and Rural Affairs and Institute of Planning and Evaluation for Technology have launched "High Value-Added Food Technology Development Program" for improvement of value of food resources for practical use since 2013. The program contains research to increase the values of agricultural and animal resources and the construction of database. Main research topics are studies in pretreatment techniques to improve the values of agricultural and animal resources, improvement of acceptability, and processing qualities that would be engrafted on materializaton and commercialization technologies. In addition the construction of a consolidated database regarding the research achievements is included in the program. Currently, studies in processing qualities for about 30 food materials re under progress, being suitable for materialization, for examples drying, fermentation, grinding, heat-treatment, and so on. The research results are provided in public through the consolidated database website after reconstruction in the form of united database format. To date the database containing the about 300 of research contents for process qualities has been constructed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.518-523
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• 2018

This study analyzed the food safety in processing process of simple-processed fishery products. A total of 88 samples analyzed for the presence of pathogenic bacteria and physicochemical hazards. No major foodborne pathogenic bacteria, such as Salmonella sp., Listeria monocytogenes and Escherichia coli O157:H7, were detected in any of the samples. However, Bacillus cereus (12 samples, 13.6%) and Staphylococcus aureus (15 samples, 17.0%) were frequently detected in both the intermediate processing stages and the final products, although cell populations were not high. Very small amounts of heavy metals and histamine were detected in some samples, in quantities that did not exceed the safe guidelines according to Korean Government regulations. Similarly, no other physical hazards such as foreign material were observed in any of the samples. We concluded that there are no significant pathogenic bacteria or physicochemical food hazards in simply processed fish products from Korea. The present study strongly suggests that increased food sanitation measures should be implemented to decrease the prevalence of S. aureus in simple-processed fishery products.

• Journal of Animal Science and Technology
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• v.65 no.2
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• pp.275-292
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• 2023

Nanotechnology in the food industry can increase the effectiveness of food ingredients. Nanotechnology can increase the bioavailability and absorption of bioactive compounds, enhance their stability, and improve the sensory quality of the product. Processed meat products are easily damaged due to bacterial activity. Advanced nanoemulsions as a meat preservative are nanoemulsions that can be used as preservative agents in meat products, particularly essential oil nanoemulsions, due to their antimicrobial and antioxidant properties. Its application is still limited to foods made from meat products. Therefore, this literature review examines nanoemulsion and its application in meat products and functionality improvement. Also, in the future, nanoemulsions in meat products must be made safe, and the government and businesses must work together to build consumer trust. It can be concluded that essential oil-based nanoemulsion has the potential to be used as an additive in meat products because it can kill bacteria, fight free radicals, improve flavor, and keep food fresh. Nanoemulsion is challenging in the meat industry because it can be toxic due to its tiny droplets (under 200 nm).

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.85-86
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• 2003

As seafood processing by-products, enormous seafood processing waste waters (SPWWs) are produced at most seafood processing plants, but management of these waste waters are becoming great burden at small capacity processing plant. Hence, almost of them have been discarded without suitable application methods. And these SPWWS might causes of marine environmental pollution and waste in potential food resources. (omitted)

• Journal of Animal Science and Technology
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• v.65 no.1
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• pp.225-243
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• 2023

Large amounts of additives are used during meat product processing to maintain product quality and shelf life. With the growing interest in healthy foods, natural plant-based additives are being used as alternatives to synthetic additives. In this study, six types of natural extracts with excellent antibacterial activity were selected, and their antibacterial and antioxidant activities against four types of pathogens were evaluated in various combinations. In addition, the pH, color, amount of thiobarbituric acid reactive substances (TBARS), and growth of pathogenic microorganisms were analyzed during the storage of sausages treated with various combinations of these extracts. The natural extract mixtures exhibited different antibacterial activities, depending on the combination. Compared to grapefruit seed extract, a mixture of natural extracts extracted with ethanol (M4) reduced the Escherichia coli content by more than 99.9% after 8 days of storage and slowed the growth of Listeria monocytogenes and Salmonella spp. by more than 80% after 14 days. Compared to untreated (NC) and grapefruit extract (PC)-treated sausages, sausages treated with the natural extract mixtures showed a significant decrease in CIE L^* and an increase in CIE a^* and CIE b^* (p < 0.05). The pH value was significantly lower in sausages containing natural extract mixtures than in the NC and PC sausages (p < 0.05). The natural plant extract mixtures significantly prevented lipid oxidation (p < 0.05). In summary, different types of natural extract mixtures have a synergistic effect when used together, suggesting that natural preservatives can generally inhibit the growth of microorganisms and oxidation of processed meat.

• Food Science of Animal Resources
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• v.41 no.2
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• pp.173-184
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• 2021

Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the meat processing industry and is related to the development of cured color and flavor, inhibition of oxidation, and control of microbial growth in processed meat products. As an alternative to synthetic nitrite, preconverted nitrite from natural microorganisms has been investigated, and the applications of pre-converted nitrite have been reported. Natural nitrate sources mainly include fruits and vegetables with high nitrate content. Celery juice or powder form have been used widely in various studies. Many types of commercial starter cultures have been developed. S. carnosus is used as a critical nitrate reducing microorganism and lactic acid bacteria or other Staphylococcus species also were used. Pre-converted nitrite has also been compared with synthetic nitrite and studies have been aimed at improving utilization by exploiting the strengths (positive consumer attitude and decreased residual nitrite content) and limiting the weaknesses (remained carcinogenic risk) of pre-converted nitrite. Moreover, as concerns regarding the use of synthetic nitrites increased, research was conducted to meet consumer demands for the use of natural nitrite from raw materials. In this report, we review and discuss various studies in which synthetic nitrite was replaced with natural materials and evaluate pre-converted nitrite technology as a natural curing approach from a clean label perspective in the manufacturing of processed meat products.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.871-878
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• 2004

Pulsed electric fields(PEF) technology is one of the latest nonthermal methods of food processing for obtaining safe and minimally processed foods. This technology can be effectively explored for obtaining safe food with minimum effect on nutritional, flavor, rheological and sensory qualities of food products. The process involves the application of high voltage(typically 20 ${\sim}$ 80 kv/cm) to foods placed between two electrodes. The mode of inactivation of microorganism; by PEP processing has been postulated in term; of electric breakdown and electroporation. The extent of destruction of microorganisms in PEF processing depends mainly on the electric field strength of the pulses and treatment time. For each cell types, a specific critical electric field strength and specific critical treatment time are required depending on the cell characteristics and the type and strength of the medium where they have been present. The effect also depends on the types of microorganisms and their phase of growth. A careful combination of processing parameters has to be selected for effective processing. The potential applications of PEF technology are numerous ranging from biotechnology to food preservation. With respect to food processing, it has already been established that, the technology is non-thermal in nature, economical and energy efficient, besides providing minimally processed foods. This article gives a brief overview of this technology for food processing applications.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.543-548
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• 2007

Low-energy processing technology, which enhances the utility of defatted soybean flour (DSF), was developed using extrusion processing. DSF was extruded at different conditions using a twin screw extruder and then, dried at $40^{\circ}C$ for 20 hr. The nitrogen solubility index (NSI), viscosity, water solubility index (WSI), and water absorption index (WAI) of DSF increased after extrusion processing. The density of DSF extrudates decreased with the decrease in water content from 53 to 33% and the increase in extrusion temperature from 110 to $160^{\circ}C$. The addition of NaOH from 1.2 to 1.8% and citric acid from 1 to 5% increased the total solubility (TS) of DSF due to the decrease of protein coiling and hydrophobic bonds formation during extrusion processing. When viscozyme was reacted first, TS, NSI, and soluble carbohydrate content of DSF hydrolysates increased about 12, 6, and 7%, respectively, compared to them reacted with protease first. The TS and NSI of DSF hydrolysates were increased about 15 and 10%, respectively, by extrusion processing at alkaline and acidic pH. Extrusion processing at alkaline and acidic pH contributed the increase of efficiency to hydrolyze DSF samples using enzyme.