• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.2
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• pp.218-223
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• 2022

Cholesterol is an essential component for maintaining health; however, excessive consumption can lead to diseases. Thus, continuous monitoring of cholesterol content is important in food research. The cholesterol analysis method used in Korea follows the Korean Food Standards Codex. As this method uses gas chromatography, derivatization of the sample is required, and analysis time is more than 30 min. Kim developed a new method using liquid chromatography; however saponification by the non-heat saponification method is insufficient. To address these limitations, a new cholesterol analysis method was developed and verified. The correlation coefficients for the cholesterol standard (STD) were maintained above 0.99. The limit of detection and limit of quantitation of cholesterol STD were 2.41 ㎍/mL and 7.31 ㎍/mL, respectively. The accuracies for cholesterol were 92.21-99.02%. The developed analytical method was also verified using three standard reference materials, and their accuracies were 93.71-97.09%. In addition, the cholesterol content of fishes was analyzed, and the values were compared with those recorded by the United States Department of Agriculture. Our results suggest that this method could be used as a new analytical method for cholesterol in seafood.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.5
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• pp.459-473
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• 2014

The recent mass appearances of jellyfish in Korea have caused economic and social damage, as they plague swimmers and fishermen. However, jellyfish have high economic and nutritional value, and contain low levels of calories and hydrolysates. Thus, jellyfish are a natural, healthy food that can improve high blood pressure, bronchitis, and a multitude of other diseases. Here, we present research on the ecology, classification, bloom, damage caused, food component characterization, and tissues of jellyfish, with the aim of facilitating further study. Research on use of jellyfish as salted products, and for collagen and qniumucin would also be valuable. A jellyfish body is classified into three parts: the body, termed the umbrella; the oral arm; and the tentacle. Jellyfish are planktonic marine members of a group of invertebrate animals comprising the classes Schypozoa (phylum Cnidaria) and Cuboza. In Korea in 2012, jellyfish damage resulted in decreases of annual catch and commercial value estimated at 177 and 141 billion won, respectively. Because concentrations of heavy metals are below the safety limits for seafood, dried jellyfish appear to be safe raw materials for food. The proximate compositions of Nemopilema nomurai and Aurelia aurita were 97.1% and 96.5% moisture, 0.9% and 1.2% crude proteins, undetected and 0.1% crude lipids, and 1.7% and 1.8% ash, respectively. According to their total contents of essential, total, and non-essential amino acids, jellyfish gonads were deemed good-quality protein. Because the major functional components of jellyfish are collagen and qniumucin, jellyfish can be used salted, or these components of healthy diets can be extracted from them. For more effective use of jellyfish, unit costs should be decreased and safety guaranteed. Additionally, dehydrators attached to conveyor belts should be developed. Since jellyfish can be used throughout the year, they should be listed in the Korean Food Standards Codex as a food source.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.4
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• pp.316-321
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• 2009

This study was conducted to improve the fish odor of extracts obtained from salmon frame. Salmon frame extracts were prepared using four kinds of pretreated salmon frame (salmon frame soaked in soybean milk and fried salmon frame) or containing additives (cystine and xylose-added salmon frame, and methionine and xylose-added salmon frame). Among the extracts prepared in this study, extracts containing cystine and xylose had the highest volatile component intensity and odor sensory score. These suggested that the fish odor of salmon frame extracts can be reduced by adding cystine and xylose before extraction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.651-656
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• 2007

Fish-frames which are left after obtaining fillets or muscle during fish processing, consist of useful food components such as muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This study was carried out to prepare snack using flatfish frame and also to elucidate food component characterization of the snack. The results of heavy metal and volatile basic nitrogen (VBN) content suggested that flatfish frame was a suitable material for preparing snack. The optimal addition ratio of flatfish frame to mix was 3% for preparing snack according to the results of VBN content, water activity and sensory evaluation. The major fatty acids of the snack with 3% flatfish frame (SFF) were 16:0 and 18:0 as saturates, 18:1n-9+7 as monoenes, and 18:2n-6 and 18:3n-3 as polyenes, while EPA and DHA were contained in small amount SFF. Total amino acid content (9,281.9 mg/100 g) of the SFF was higher than that of the snack without flatfish frame (7,791.3 mg/100 g) and the major amino acids were aspartic acid, glutamic acid, proline and leucine. The calcium and phosphorus contents of SFF were 492.3 mg/100 g and 270.3 mg/100 g, respectively. The Ca/P of SFA was 1.82 which is a good ratio for the absorption of calcium. The SFF was superior in total amino acid, calcium and phosphorus contents compared to the snack without flatfish frame.

• Journal of Environmental Science International
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• v.21 no.8
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• pp.1023-1030
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• 2012

Contents of ginsenosides 7 subordinations of two-year ginseng (fresh ginseng) is 1.27% and three-year ginseng is 2.09%, so the three-year ginseng root increased 64.9% compared to the two-year root. Compared with the comparison group, ginsenosides component content of KEM+SAF-applied group increased 24% in case of the two-year root and 20% in case of the three-year root. In vitamin C content, two-year root showed 59.4% higher and three-year root showed 37.7% higher in KEM+SAF applied group compared with the comparison group. In case of vitamin E, the two-year root indicated 5.6% higher and three-year root indicated 1.5% higher in KEM+SAF applied group compared with the comparison group, but there is no significant difference. In phytosterol three components (campesterol, stigmasterol, sitosterol), two-year root showed 25.3, 3.6, 14.1% higher for each, and three-year root showed 23.6, 6.8, 12.9% higher in KEM+SAF applied group and 14.4% was higher on average. In DPPH, two-year root indicated 34.4% higher and three-year root indicated 42.4% higher in KEM+SAF applied group compared to the comparison group. To sum up the results, KEM+SAF applied group showed (1)22% ginsenosides components content, (2)48.6% vitamin C content, (3)3.6% vitamin E content, (4)14.4% phytosterol content, (5)38.4% DPPH higher averagely compared to the comparison group.

• Korean Journal of Ichthyology
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• v.28 no.1
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• pp.41-46
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• 2016

The feeding habits of juvenile (14.0~29.0 mm SL) of Gymnogobius heptacanthus were examined based on 229 individuals, that collected from June to August 2011 in the coastal water of Geoje, Korea. G. heptacanthus fed mainly on copepods which constituted 96.74% in IRI. Barnacle larvae were the second largest dietary component. Its diet also included small quantities of tintinnids, cladocerans and decapods. Graphical analysis of the diet composition showed that G. heptacanthus is a specialized predator characterized by strong individual feeding specialization. Especially copepods were heavily selected by of juvenile G. heptacanthus regardless of prey availability.

• Applied Biological Chemistry
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• v.50 no.2
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• pp.116-120
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• 2007

Seasoned and dried squid slice (SDSS) was prepared with surimi and squid, and investigated on the food component characteristics. The moisture and water activity of the SDSS slightly increased with increasing addition ratio of squid. According to the increase of addition ratio of squid, sensory scores of SDSS decreased in the color, whereas increased in the taste. There was, however, no difference in sensory flavor and texture between SDSS prepared with various ratios of squid. The results of physical properties and sensory evaluation suggested that the desirable addition ratio of squid was more than 70% based on the mix for preparing SDSS. There was no difference in total amino acid content between seasoned and dried slices with, which was prepared by a ratio of squid(70): surimi (30), and without squid. The major amino acids of SDSS were glutamic acid, leucine, lysine and threonine. The calcium and phosphorus contents of SDSS were 85.9 mg/100g and 458.3 mg/100g, respectively. The total free amino acid content and taste value of SDSS were 3,1991mg/100g and 402.00, respectively. The taste values of SDSS suggested that the major taste-active compounds were glutamic acid and aspartic acid.

• Fisheries and Aquatic Sciences
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• v.25 no.3
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• pp.175-186
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• 2022

Sea mustard (Undaria pinnatifida), an important edible seaweed belonging to the brown algal family of Alariaceae, contains copious physiologically active substances. It has long been popular in Korea as a food and is frequently consumed in the form of soup. It is also commercially available as a home meal replacement. In this study, we developed a seasoning key base with a high degree of sensory preference from sea mustard using the extrusion cooking process. Extrusion cooking conditions were optimized through response surface methodology. Barrel temperature (X₁, 140℃-160℃) and screw speed (X₂, 158-315 rpm) were set as independent variables, and overall preference was determined as the dependent variable (Y, points). An optimal condition was obtained at X₁ = 148.5℃ and X₂ = 315 rpm, and the dependent variable (Y, overall acceptance) was 7.95 points, similar to the experimental value of 7.81. Umami taste had a relationship with the overall acceptance of sea mustard seasoning. In the electronic nose and tongue, increased sourness and umami intensities were associated with the highest sensory score. The samples were separated well by each characteristic via principal component analysis. Collectively, our study provides imperative preliminary data for the development of various seasonings using sea mustard.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1640-1646
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• 2010

The optimum condition was investigated for the extraction of glycosaminoglycan (GAG) from sea hare, Aplysia kurodai. The most effective enzyme was Flavourzyme for extraction of glycosaminoglycan. The optimum incubation temperature and time for hydrolysis were $60^{\circ}C$ and 15 hr, respectively. The yield of precipitated polysaccharide depended on Brix and ethanol volume. The most effective concentration of Brix and ethanol were sixty and 5 volume of ethanol, respectively. Most GAG was eluted between 0.5 M and 0.75 M NaCl gradient on DEAE-Sepharose column, and identified by electroconductivity. The contents of hexuronic acid from polysaccharide extract and GAG were 1.0 g/100 g and 6.0 g/100 g, respectively. Hexosamine of polysaccharide and GAG as indicator of GAG component was 5.6 g/100 g and 25.7 g/100 g, respectively. GAG was identified as heparan sulfate compared with bands of other GAG on agarose gel electrophoresis, and its molecular weight was 29.6 kDa on Superdex 200 HR column.

• Applied Biological Chemistry
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• v.41 no.1
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• pp.67-72
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• 1998

As a part of basic investigation for utilizing by-products derived from seafood processing as a food source, a chemical characteristics of fish bones (cod bone, Alaska pollack bone, yellowfin sole bone, hoki bone, conger eel bone and mackerel bone) were investigated. The crude protein (40.7% on the dry basis) and collagen contents (5.86%, on the dry basis), imino acid composition (189 residues/1,000 residues) of hoki bone were higher than those of the other fish bones, but were lower than those of the animal bone. The crude lipid contents and EPA and DHA compositions of yellowfin sole, conger eel and mackerel bones were $22.8{\sim}43.9%$ on the dry basis and $15.6{\sim}23.8%$, respectively and were lower than those of squid viscera. The major ash components of the fish bones were found to be calcium and phosphorus and the contents in 100 g crude ash were $37.1{\sim}38.6%$ and $18.0{\sim}18.5%$ respectively. The calcium and phosphorus contents in 100 g crude ash of cod and Alaska pollack bones were more than those of the animal bones, as well as the others. It may be concluded, front these results, hoki bone can be effectively utilized as a processing materal of collagen or gelatin and cod and Alaska pollack bones as a calcium source.