• Journal of the Korea Organic Resources Recycling Association
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• v.9 no.3
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• pp.93-103
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• 2001

Once of recent issue in the leather industry is disposal of shaving scrap containing chromium. Shaving scrap is indispensible generated by control of the final thickness in the leather making process. It is the flesh layer of the skin consisting mainly of collagen. More recently, we have tried to improve the quality of the isolated gelatin. The purpose of this research was to extract gelatin for agricultural usage. As a result, it does not contain Cr and could obtained to a good gelatin that have more than 130,000Da. average molecular weight, more than 30 mps viscosity and more than 100g jelly strength. Gelatin that is extracted by alkaline condition expected to be available to high performance gelatin such as material of organic fertilizer(ex, Nitrogen-release fertilizer).

• Food Science of Animal Resources
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• v.39 no.3
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• pp.503-509
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• 2019

The aim of this study was to compare the effects of number of washes and salt addition on the meat quality in protein recovered from Alaska Pollock compared with pork leg. Various properties of protein recovered from Alaska Pollock (C, washed twice, no salt) and pork leg (T1, washed twice, no salt; T2, two washes, salt added; T3, washed four times, no salt; and T4, washed four times, salt added) were assessed in this study. Pork leg samples exhibited better color (more whiteness, less yellowness) than Alaska Pollock samples. In pork leg samples, four washes (T3, T4) during processing yielded whiter, less yellow protein than two washes (T1, T2). Overall, the textural property measures were higher in pork leg samples (T2, T3, and T4) than in other samples. Breaking force, jelly strength, and folding resistance were significantly higher in salt-treated pork leg samples (T2, T4) than in the other samples. Our findings demonstrate that protein recovered from pork leg has better color parameters, and physical strength compared with Alaska Pollock-derived protein. A higher number of wash steps and treatment with salt during processing were furthermore found to yield better color, and physical strength in the protein samples.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.1
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• pp.37-43
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• 1985

The present investigations were carried out for the purpose of making clear the fundamental features of the compositional difference of agarose and agaropectin in agar prepared from Gellidium amansii collected in different places and seasons, and its effect on properties of agar. The samples, Gellidium amansii, was collected every month from the same locality on the coast of the Ilgwang-myon, Yangsan-gun, Kyongnam, from March 1982 to February 1983. In addition, agarose and agaropectin in agar were isolated by dimethyl sulfoxide. The results obtained were summarized as follows : 1. In seasonal variation, the maximum yield of agar noted from spring through summer, and the minimum in February. 2. The experiment showed that the agarose and agaropectin composition in agar was changed, even if the seaweed collected from the same season was used as raw material. Seasonal variation of agarose and agaropectin contents in agar, the highest content occurred in August, $76.2\%$, and the lowest in January, $50.1%$. 3. Jelly strength, gelation ability of agar tended to increase as the agarose content was risen, but sulfate content was decreased.

• Korean Journal of Food Science and Technology
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• v.7 no.3
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• pp.109-114
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• 1975

Domestic seaweeds Gracilaria verrucosa collected from coastal areas of Namhae, Wando and Yeosoo, Korea were subjected to the examination of yield and quality of agar prepared according to various pretreatment conditions. In alkali treatment at high temperature, higher alkali concentration for one-hour period at $90^{\circ}C$ gave rise to higher yield of agar. In acid treatment, higher yield was obtained by higher acid concentration and longer treating period. Alkali treatment at room temperature gave rise to a slightly decreased yield at higher alkali concentration and longer treating time. Total nitrogen and crude ash of agar samples were greatly decreased by pretreatments. Jelly strength, gelation ability, gelation point and viscosity of agar samples tended to increase as the alkali-treating condition of seaweed became stronger. It was shown that sulfur content of agar had a high negative correlation with jelly strength of its gel. Various alkali treatments of seaweed at room temperature showed no marked difference in agar quality and did not exhibit any good effect comparable to alkali treatment at high temperature.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.2
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• pp.93-102
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• 1992

In order to reduce long preparating time for alkali pretreated B-type gelatin, enzyme pretreatment was tried on flounder(Limanda aspera) skin for I-type gelatin. The optimal extraction conditions of the B-type gelatin were 9 folds of added water with material(w/w), 3 hrs of extraction time, $60^{\circ}C$ of extraction temperature and pH 5. The maximum amount of I-type gelatin was extracted at $60^{\circ}C$ for 3 hrs using water controlled to pH 6.0(material : water= 1:9, w/w). The yields of the B- and E-type gelatin were $64.2\%\;and\;59.2\%,$ respectively. The B-type was superior to the B-type in physical properties such as jelly strength, viscosity and electric conductivity. Molecular weight of B-type was so far larger than that of the E-type due to different pretreatment method. Hydrolysis ratio of the E-type was higher than that of the B-type because of its molecular weight. Results suggest that B-type product would be better than I-type as fish skin gelatin but E-type was desirable in hydrolyzate preparation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.6
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• pp.627-632
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• 2002

This study was investigated the changes of gel properties about pH, color and water holding capacity at various hydration time and temperature of food-grade additives (BPP: bovine plasma protein, DEW: dried egg white, SPI: soy protein isolate). The changes of rheological properties were checked about hydration time and temperature. Hydration time and temperature affected pH value, hydration decreased pH of SPI and DEW. The BPP was not influenced at hydration time and temperature. Some Hydration condition increased jelly strength of food-grade additive, but SPI did not form a gel at all hydration condition. Hydration increased lightness of food-protein.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.5
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• pp.716-721
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• 1996

To bring out the functional properties of Agar-agar extracted with 0.01N $H_2SO_4$ from Gellidium amansii produced in Che-ju Udo and its fluid properties were investigated. The yield of agar from Gellidium amansii produced was $32.7\%$, the content ratio of agarose and agaropectin was 79 to 21, gelation ability was $0.19\%$ and jelly strength was $413.8\;dyne/cm^2$. Agar-agar solution showed the movement of non-Newtonian fluid and pseudoplastic property was emerged as its concentration go higher. The yield stresses in the range of $0.5\~5\%$ agar-agar solution were $0.09\~1.21\;dyne/cm^2\;at\;80^{\circ}C,\;0.12\~5.29\;dyne/cm^2\;at\;60^{\circ}C\;and\;4.84\~58.37\;dyne/cm^2\;at\;50^{\circ}C$.

• Applied Biological Chemistry
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• v.40 no.4
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• pp.318-322
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• 1997

As an investigation for utilization of squid viscera oil as a food source, we attempted to improve a quality of fish burger by addition of emulsion curd formed from gelatin, water and refined squid viscera oil. Judging from the results of peroxide value, brown pigment formation, color value of Hunter, jelly strength and sensory evaluation, the reasonable amount of emulsion curd for the improvement of a fish burger functionality was determined as 6% on the weight basis of the chopped mackerel meat. Total plate counts, volatile basic nitrogen and histamine contents in fish burger prepared by addition of 6% of emulsion curd were $6.2{\times}10^4\;CFU/g$, 19.0 mg/100 g, and 50.7 mg/100 g, respectively. It may be concluded, from the above results that the emulsion curd-added fish burger is a safe as a food commodity. The ratio of polyenes to saturates of emulsion curd-added mackerel burger was 1.13. By adding emulsion curd formed from gelatin, water and refined squid viscera oil, color in cross section, texture and lipid functionality of mackerel burger could be improved in part.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.290-296
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• 2020

We investigated the effect of the modified starch [physical treatment, acetate (SA-1, SA-2, and SA-3), hydroxypropyl (HS), and acetylated distarch adipate] content on the physicochemical properties of fish cakes, called Eomuk in Korea, during storage at -20℃. When wheat flour (native starch, NS) was used, the moisture content decreased during frozen storage, resulting in a lower water-holding capacity and higher expressible drip. Compared with NS, adding modified starch had a lower effect on the moisture content during frozen storage. The water-holding capacity and expressible drip differed with the type of modified starch added. The expressible drip was lowest with HS; the SA-3 and HS modified starch were whiter than NS. Therefore, HS and SA-1 are suitable additives to improve the quality of frozen fish cakes.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.192-199
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• 2014

The effects of adding mechanically deboned chicken (MDC) hydrolysates on the quality characteristics of imitation crab stick (ICS) during storage were investigated. ICS was prepared from Alaska Pollack, chicken breast surimi, and protein hydrolysates enzymatically extracted from MDC. ICS samples were divided into 4 groups: without protein hydrolysate (control), added with 0.5% protein hydrolysate (T1), added with 1.0% protein hydrolysate (T2), and added with 1.5% protein hydrolysate (T3). Results showed that crude protein content did not differ significantly among the ICS samples (p>0.05). ICS sample added with MDC hydrolysates had higher crude fat and ash content but lower moisture content than the control (p<0.05). Lightness was significantly lower in T2 and T3 than in the other groups at 0 and 4 wk of storage. Also, whiteness decreased in the groups contained MDC hydrolysates. Breaking force and jelly strength were higher in samples containing MDC hydrolysates compared to control samples (p<0.05). Additionally, saturated fatty acid contents were lower in the groups containing MDC hydrolysates than in control sample groups (p<0.05). Polyunsaturated fatty acid (PUFA) and essential fatty acids (EFA) were significantly higher in T2 and T3 than the control samples. In particular, all samples containing MDC hydrolysates had reduced thiobarbituric acid-reactive substances (TBARS) values at 4 wk. Free radical scavenging activity also was increased with addition of MDC hydrolysates.