• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.6
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• pp.501-510
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• 1992

Lipid prooxidants in sardine skin was characterized. Prooxidants in the sardine skin extract with 0.05M phosphate buffer was purified by successive chromatography on Sephadex G-200, DEAE-Sephadex A-50 and CM-Sephadex A-50. Prooxidants of sardine skin exist mainly in the intermediate molecular weight fractions. Observations of the thermounstability and optimum pH(pH 7.0) suggest that the major prooxidants are enzymes and hemoproteins. They can oxidize well both free and esterified linoleic acid and form conjugated hydroperoxides. From these results, the major prooxidants in sardine skin are assumed to be lipoxygenase-like enzymes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.233-241
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• 1988

In order to develop a new type of food source for the effective utilization of fish protein, plastein reaction was applied to improve the functional properties of sardine protein. Conditions necessary for optimal plastein productivity from sardine protein using pepsin, ${\alpha}-chymotrypsin$, protease(from Aspergillus saitoi) and papain were established. Sardine protein concentrate was hydrolyzed with pepsin yielding an approximate degree of hydrolysis of 78.4%. Enzyme induced plastein was optimized at : pH 4 for pepsin, pH 7 for ${\alpha}-chymotrypsin$, pH 5 for pretense and pH 6 for papain : Substrate concentrate 40% for pepsin and ${\alpha}-chymotrypsin$, 50% for pretense and papain : the time of incubation, 24hr : enzyme/substrate ratio, 1 : 100(w/v) incubation temperature, $50^{\circ}C$.

• Journal of Nutrition and Health
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• v.20 no.5
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• pp.330-340
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• 1987

Young mae rats were fed fro 4 weeks on different experimental diets containing 8%(w/w) fat ; sardine oil, soybean oil and lard. In the sarine oil group, total cholesterol and triglyceride concentrations inplasma were significantly lower than in the soybean oil and lard group. The proportion of $\omega$-3 polyunsaturated fatty acids in erythrocyte membrane phospholipids were significantly higher in the sarine oil-fed animals. by sardine oil ingestion, lipid peroxide levels inthe plasma and liver were elevated while $\alpha$tocopherol concentrations were lowered, compared to the other groups. However, erythrocyte osmotic fragility was unaffected by the different fat diets.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.117-124
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• 1984

Sarine scrap usually comprises about $40\%$ of the raw fish in processing. The purpose of this study is to establish the desirable methods for proteinaceous materials from the sardine scrap through autolysis or enzymatic digestion and to convert them into useful by-products such as sardine sauce. Sardine scrap was chopped and mixed with equal weight of water, and be hydrolyzed them by autolysis and/or by addition of commercial proteolytic enzyme and various concentrations of sodium chloride. The optimal conditions for hydrolysis of sardine scrap were revealed in temperature at $55^{\circ}C$ and 4 hours digestion with bromelain($0.4\%$) and commercial complex enzyme ($6.0\%$), and those conditions were also applicated in autolysis. The maximum hydrolyzing rate of protein and released amino nitrogen were $82.5\%,\;5.2\%$ through autolysis, $84.3\%,\;5.8\%$ by bromelain digestion and $92.5\%,\;5.9\%$ by complex enzyme, respectively. In the products prepared from sardine scrap through autolysis or bromelain digestion, hypoxanthine was dominant, as $17.4 {\mu}mole/g$, dry matter for autolysis and $16.0 {\mu}mole/g$, dry matter, for bromelain digestion among the nucleotidcs and their related compounds, respectively. The abundant free amino acids were leucine, glutamic acid, lysnie, valine and alanine. The contents of those amino acids were $51.3\%,\;48.3\%$ of the total free amino acids, respectively. And the contents of 5'-IMP and TMAO were negligible but total creatinine was developed in value from $9.2\%\;to\;10\%$ of total extracted nitrogen. The flavor of sardine sauce prepared from sardine scrap by autolysis or enzyme digestion were not inferior to that of traditional Korean soy sauce by sensory evaluation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.3
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• pp.177-183
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• 1988

The Present study has been carried out to investigate the effect of refrigerated seawater (RSW) at $-1^{\circ}C$ in order to delay spoilage and extend the shelf-life in Sardine(Sardinops melanosticta). The result obtained are summarized as follows : In case of freshness, K-value was shown above $30\%$ at 1 day of storage by icing, but in RSW system was shown $20\%$ until 2 days by storage. VBN and TMA were also shown the similar tendency when compared to K-value. The lipids extracted from sardine muscle held in ice was oxidized much more than those in RSW system by way of chemical test such as TBA and POV. The myofibrillar protein extracted from sardine stored in RSW system was denaturized more slowly compared with those by ice. $Ca^{2+}-ATPase$ activity indicated that myofibrillar protein held in RSW system was more stable than those held in ice. Total viable counts for sardine in RSW system showed an overall lower values. By TPA(Textural Porfile Analysis) , sardine meat pastes held in RSW system have a higher value than those held in ice.

• Food Science of Animal Resources
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• v.22 no.1
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• pp.8-12
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• 2002

This study was conducted to investigate the influence of dietary sardine oil on storage and processing characteristics in meat sample of chicken meat. Broilers were randomly assigned to one of four dietary treatments: 1) Control(commercial feed) 2) T1(commercial feed supplemented with 1% sardine oil) 3) T2(commercial feed with 2% sardine oil) and 4) T3(commercial feed with 4% sardine oil). They were fed one of the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at 4$\pm$1$\^{C}$. The storage and processing characteristics were analyzed for meat samples stored over a period of 0, 1, 3, 7 and 10 days. The pH of all treatments significantly increased during the storage periods (p<0.05). The TBARS(thiobarbituric acid reactive substances) af all treatments were significantly increased as storage period extended (p<0.05). After 1 days, the TBARS of treatment groups were significantly higher than that of the control (p<0.05). The T3 showed the highest TBARS among all treatments (p<0.05). The VBN(volatile basic nitrogen) of all treatments significantly increased during storage period (p<0.05). However, the VBN was not significantly different between control and treatment groups. The WHC(water holding capacity) and heating loss were significantly increased in both control and treatment groups during storage (p<0.05) and however, WHC was not significantly different among 3 treatment. The heating loss tended to increase in treatment groups compared to the control.

• Food Science of Animal Resources
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• v.22 no.1
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• pp.37-43
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• 2002

This study was conducted to investigate the influence of dietary activated carbon(0.9%) and sardine oil (0, 1, 2, 4%) on volatile basic nitrogen(VBN), thiobarbituric acid reactive substance(TBARS), and fatty acid in meat sample of chicken. Broilers were randomly assigned to one of the file dietary treatments: 1) Control(commercial feed) 2) T1(commercial feed supplemented with 0.9% activated carbon) 3) T2(commercial feed with 0.9% activated carbon and 1% sardine oil) 4) T3(commercial feed with 0.9% activated carbon and 2% sardine oil) 4) T4(commercial feed with 0.9% activated carbon and 4% sardine oil). They were fed one of the experimental diets for five weeks and slaughtered. After that, the meat samples were stored over a period of 0, 1, 3, 7 and 10 days at 4${\pm}$1$^{\circ}C$. The VBN of all treatments significantly increased during the storage periods(p<0.05). Also, the VBN was not significantly between control and treatment group. In VBN of breast was higher compared with that of thigh. The TBARS of all treatments were significantly increased as storage period extended (p<0.05). The TBARS of control and thigh tended to be higher than that of treatments and breast. Oleic acid, palmitic acid, linoleic acid, stearic acid were major fatty acid in chicken meat. Saturated fatty acid decreased and unsaturated fatty acid increased of all treatments during storage. Oleic acid, EPA, DHA contents was higher in treatment group than the control.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.133-138
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• 1984

For the purpose of improving the precooked frozen food, the processing conditions of sardine steaks and the effect of soybean protein and corn starch on quality of the products during frozen storage were investigated. Fresh sardines were purchased from Busan Central Whole Sale Market and filleted. And then sardine meats were separated from fillets by fish meat separator. The meats were mixed with 0.5% sodium bicarbonate, 1.5% of table salt and 0.2% of polyphosphate, monosodium glutamate, white pepper, garlic powder and nutmeg, respectively. The mixture was minced with the stone grinder and filled in polyvinylidene chloride film tube and then stored at $-3^{\circ}C$ for 36 hours prior to frozen storage. Sardine steaks containing 3% of soybean protein were superior to those of containing 3% of corn starch or without soybean protein and corn starch on texture and eating quality of them during the period of frozen storage. It is convinced that addition of 3% of soybean protein to the sardine steak was benefically effective for the control of free drip, oxidative rancidity and the improvement of texture. The quality of frozen sardine steaks, by sensory evaluation, were preserved in good eating quality for 90 days during frozen storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.6
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• pp.692-701
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• 1993

This study was designed to examine effects of the various levels of sardine and safflower oil mix on lipid contents of serveral tissues in dietary hyperlipidemic rats. Experimental oils were 16% butter(control group), 8% butter+8% olive oil(group 2), 8% butter+8% sardine oil(group 3), 8% butter+6% sardine oil+2% safflower oil(group 4), 8% butter+4% sardine oil+4% safflower oil(group 5), 8% butter+2% sardine oil+6% safflower oil(group 6) and 8% butter+8% safflower oil(group 7). The diet administered to the male rats of Sprague-Dawley were fed for 4 weeks. In the fatty aicd composition of brain phospholipid, n-3 EPA and DHA contents were increased, and DHA content was remarkably high in the phosphatidylethanolamine(PE) component. Arachidonic acid content were high in the cardiolipin component. In the fatty acid composition of heart phospholipid, PUFA contents were highest in the group 5 and DHA content was higher in the groups 4 and 5, particularly. Fatty acid composition of spleen lipid showed that n-3 EPA and DHA contents were higher in the group 3 than in the other groups.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.26-27
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• 2001

Two sea survey instruments were introduced: continuous underway fish egg sampler (CUFES) and an airborne light detecting and ranging (LIDAR) for survey of epiplegic fish. We have used CUFES in ichthyoplankton surveys primarily for Pacific sardine (Sardinop sagax) eggs off California since 1996 and it is also being used in many parts of world for sardine and anchovy egg surveys. (omitted)