• 한국식품과학회지
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• 제21권4호
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• pp.498-504
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• 1989

멸치를 보다 효율적으로 이용하기 위한 일련의 연구로 각종 조리재료나 식품가공용 중간소재로 이용할 수 있는 냉동멸치조미육의 가공조건을 구명하고 본 시제품의 화학성분을 분석하였다. 냉동멸치조미육제품을 가공하기 위하여 채육, 세절한 멸치육에 대해 분리대두 단백 : 물 : 대두유(1 : 5 : 2)로 만든 유화커어드 12.8%, 식염 0.5%, 설탕 2.0%, sodium bicarbonate 0.4%, 중합인산염 0.2%, MSG 0.2%, 분리대두단백 3.0%, 양파가루 0.3%, 생강가루 0.1%, 후추가루 0.1% 항산화제로서 sodium erythrobate를 0.2% 첨가하여 멸치육 알맹이가 붕괴되지 않도록 혼합한 후$-35^{\circ}C$에서 급속동결시켜 carton box로 포장하여 $-25{\pm}2^{\circ}C$에 동결 저장하는 것이 가장 좋았다. 냉동멸치조미육제품의 수분함량은 73.0%. 조단백질 19.1%, 조지방은 5.0%였으며 생균수는 $1.5{\sim}1.6{\times}10^5/g$, histamine함량은 70.6mg/100g이었다. 유화커어드를 첨가함으로써 제품의 지방함량 조정 및 조직감을 개선 시킬 수 있었다. 제품의 주요구성 지방산은 linoleic, oleic, palmitic, docosahexaenoic, linolenic, palmitoleic, eicosapentaenoic acid 등으로 불포화지방산이 많이 함유되어 있었고, Glu, Asp, Leu, Lvs, Ala 등이 주요 구성아미노산이었다. 멸치조미육제품의 정미성분은 IMP(160.9mg/100g)와 같은 핵산관련물질 및 Glu(179.4mg/100g), His(84.7mg/100g), Ala(54.4mg/100g), Leu(37.9mg/100g) 둥 유리아미노산이 정미성 및 양적으로 보아 주체를 이루고 있었고, 이 외에 total creatinine(158.3mg/100g), 미량의 TMAO, betaine 등으로 이루어져 있었다.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1109-1115
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• 1997

Hydrocarbons were analyzed in irradiated beef, pork, dried and seasoned beef, dried anchovy, dried squid, dried shrimp, and fish paste to determine whether the hydrocarbons can be used as markers for detecting post-irradiation of the imported meat and fish products. The samples were irradiated at 0.5, 1, 3, and 6 kGy. Fat was extracted with hexane, and hydrocarbons were separated from the fat through Florisil column. The hydrocarbons were analyzed with GC. Hydrocarbons 15:0, 16:1, 17:1, 16:2, 17:2, and 16:3 in beef and pork, 17:1, 16:2, and 17:2 in dried and seasoned beef, 16:2 in dried anchovy, 16:1 and 17:1 in dried squid, 16:1, 17:1, and 16:2 in dried shrimp, and 16:1, 16:2, and 16:3 in fish paste were detected in the irradiated samples, but not in the unirradiated, so that the hydrocarbons may be used as makers for detecting post-irradiation of each item.

• 한국식품과학회지
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• 제21권4호
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• pp.536-541
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• 1989

냉동멸치조미육제품의 저장안정성을 살피보기 위해 본 시제품을 동결저장하면서 저장 중 품질안정성에 대하여 실험하였다. 동결저장 중 멸치조미육제품의 pH 및 휘발성염기질소량은 점차 약간씩 증가하는 반면, 생균수는 $0.8{\sim}2.6{\times}10^5/g$ 범위로 저장 중 감소하는 경향이었다. Histamine 함량은 $70.6{\sim}76.7mg/100g$ 범위로 식품위생학적 면에서 안전하였다. 동결저장 중 고도 불포화지방산의 조성비는 점차 감소하는 반면 포화산, 모노엔산은 상대적으로 약간씩 증가하였다. 고도불포화 지방산의 산화분해 정도, 유지특가, 색조의 변화 및 단백질의 법동변성 정도를 측정한 결과 유화커어드 및 sodium erythorbate를 첨가함으로써 제품의 지방산패, 단백질변성을 다소 억제시킬 수 있었다. 이상의 결과에서 본 시제품(A)는 동결저장 150일 동안 품질이 안정하게 유지되었으며 식품가공용 중간소계로서 충분히 이용가능하다는 결론을 얻었다.

• 한국수산과학회지
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• 제54권6호
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• pp.849-860
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• 2021

This study investigated the preparation of seasoned anchovy sauce (SAS) and its functional characteristics by using aminopeptidase active fractions (AAFs) derived from squid Todarodes pacificus hepatopancreas as a bitter taste improver. As the base of the SAS, a hydrolysate (AAAH) prepared by continuously treating raw anchovies with Alcalase-AAF was used. The high-performance liquid chromatography profile of the AAAH suggested that the action of AAFs decreased the hydrophobicity of the N-terminal peptide related to bitterness in the protein hydrolysates. SAS was prepared by blending with the AAAH and other ingredients. The crude protein (2.5%), carbohydrates (18.4%), amino acid-nitrogen (1,325.1 mg/100 mL), and total free and released amino acids (FRAAs, 700.2 mg/100 mL) of SAS were higher than those of commercial anchovy sauce (CAS). Sensory evaluation revealed that SAS was superior to CAS in flavor, color, and taste. The main FRAAs of SAS were glycine (16.8%), alanine (13.2%), glutamic acid (7.8%), and leucine (7.3%). The amino acids that had a major influence on the taste according to the SAS taste values were glutamic acid, aspartic acid, alanine, and histidine. The angiotensin-converting enzyme inhibitory (2.21 mg/mL) and antioxidant activities (3.58 mg/mL) of SAS were superior to those of CAS.

• 동아시아식생활학회지
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• 제23권6호
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• pp.827-832
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• 2013

An attempt is made to predict the shelf life of seasoned anchovies packaged with laminated film, composed of polyethylene terephthalate (PET) and ethylene vinyl alcohol (EVOH). First, a descriptive sensory analysis is carried out to determine the principal sensory quality index in seasoned anchovies. Then, the physicochemical quality index with high correlation to the principal sensory quality index is determined accordingly. Subsequently, with the physicochemical quality index, the shelf-life is estimated by using the Arrhenius equation. As for the sensory quality index, 'color' is determined as a principal sensory quality index. For all samples stored at 3 different temperatures (25, 35, $45^{\circ}C$), it is observed that the sensory score is shown to be over 2.5 until 60 days of storage period, which is the lowest acceptable level. In addition, the b-value, as a physicochemical quality index, is determined to have a high correlation to the sensory quality index. Further, the activation energy and the Q10 value for the b-value by the Arrhenius equation is found to be 11.24 kcal/mol, 1.385~2.011, respectively. Thus, it can be concluded that the shelf life of seasoned anchovies packaged with PET/EVOH film is estimated to be 279.44 days when stored at $20^{\circ}C$.

• 한국수산과학회지
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• 제53권3호
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• pp.417-422
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• 2020

We developed a seasoning sauce using hot water extracts from anchovy Engraulis japonica fish sauce processing by-products. A temperature of 121℃ was maintained for 120 min and the resulting amino acid content, salinity, and pH were 183.6 mg/100 g, 6.86, and 17.4 g/100 g, respectively. Radish juice, sea tangle Saccharina japonica extract, and mushroom Lentinula edodes were added to improve the flavor. The glutamic acid content of the extract mixed with 10% sea tangle extract was 88.87 mg/100 g and the 5'-GMP (guanine 5'-monophosphate) content of the extract mixed with 10% mushroom extract was 9.67 mg/ g. This study was conducted to determine optimal processing conditions for seasoned products using response surface methodology (RSM). The optimal conditions for X₁ (sea tangle extract concentration) and X₂ (mushroom extract concentration) were 15.0% and 5.0%, respectively, and the predicted values of the multiple response optimal conditions were Y₁ (5'-GMP: 17.36 mg/100 g) and Y₂ (glutamic acid: 157.35 mg/100 g). Under the optimal conditions, the experimental values of Y₁ and Y₂ were 17.32 mg/g and 155.36 mg/100 g, respectively, which are similar to the predicted values. We confirmed the feasibility of developing a seasoning sauce using hot water extract from anchovy fish sauce processing by-products and additives.

• 한국식생활문화학회지
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• 제11권5호
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• pp.593-600
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• 1996

This study was undertaken to investigate the knowledge and the use of Korean traditional basic side dishes, dried side dishes and Jabans, by housewives. Among the 59 kinds dried side dishes and Jabans, the most well-known food (above 90% of subjects) turned out to be squid Po (dried strip), kong Jaban (seasoned bean), pollack Po, dried yellow croacker, build -dried anchovy Jaban and laver Boogag in the order. In cooking experience of dried side dish and Jaban, over 40% of subjects for build-dried anchovy Jaban, squid Po, dried yellow croacker and kong Jaban have cooked frequently. The proportion of subjects who has bought the marketed dried side dishes and Jaban products was 61.5%. Major problem of that products was pointed out for a sanitary condition and high price. If marketed dried basic side dishes and Jabans were improved over the aspects, the proportion of subjects who would buy the products was 70.0%. Preparation ability of these basic side dishes was influenced by age and educational level. The working housewives had higher frequency in use than the non-job housewives. The interesting degree for basic side dishes was not significantly different from age, resident area and educational level.

• 대한지역사회영양학회지
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• 제14권1호
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• pp.123-136
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• 2009

Sodium is a necessary element for the body. Excessive intake of sodium is known as one of the risk factors for chronic diseases. Recently, increasing numbers of people in Korea are suffering from chronic diseases. Major causes of deaths were chronic degenerative disease with the rising aging population. Especially, the population of rural areas is growing older fast. In rural areas, it is known that under nutrition and high sodium intake were major nutritional problems. For sodium intake, there were some studies about contributing food items. They were not enough to show diets relate to sodium intakes. Thus, this study analyzed dishes contributing to sodium intakes of elderly living in rural areas. Dietary intakes using "the 24hour recall method" were used. For the analysis for sodium intakes, "Can-pro3.0" was used. Ranking of dishes by contributions of sodium intakes were Korean cabbage, kimchi (19.6%), seasoned soybean paste (5.3%), soybean paste (4.6%), soybean paste soup dried radish leaves (3.5%), hot pork and kimchi stew (3.4%) in order. Ranking of dish groups by sodium intakes was kimchies (28.3%), soup and hot soups (22.8%), stews and casseroles (9.7%), seasonings (8.2%),and seasoned vegetables (6.0%) in order. One-dish meals among cooked rice, wheat noodles among noodle and mandu, soups using the soybean paste, stews using soybean paste and kimchi, salted fish among grilled foods, stir-fried anchovy among stir-fried foods, seasoned spinach, and Korean cabbage kimchi contributed to sodium intakes. As the nutrition deficiency of the elderly living in rural areas could be a problem, and excessive sodium intakes is threatening to their health, it is needed for the senior citizens to have adequate knowledge for diets containing less sodium. And recipes for healthy food and nutrition education based on their diets are needed.

• 한국수산과학회지
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• 제17권4호
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• pp.299-305
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• 1984

진주담치와 멸치를 보다 효율적으로 이용하기 위한 방안의 하나로서 진주담치와 시판 마른멸치를 건조하여 분말화한 후 조미료를 배합하여 건조분말 수우프를 만들었으며, 또한 이것을 적층필름용기(cellophane/polyester/aluminium foil/polyester: $20{\mu}m/15{\mu}m/7{\mu}m/20{\mu}m,\;13{\times}14cm$)에 함기포장하여 상온저장 중의 품질안정성을 검토하였다. 진주담치 및 마른 멸치를 건조분말화한 다음 이것에 설탕 $3\%$, 식염 $2\%$, 글루탐산나트륨 $5\%$, 마늘가루 및 후추가루 가가 $0.2\%$를 배합하는 것이 즉석 분말수우프로서 가장 좋은 배합비이었다. 분말수우프 제품의 수분활성은 진주담치의 경우 0.41, 마른멸치의 경우는 0.31 정도이었다. 진주담치제품의 총카로테노이드함량은 저장 중 약간 감소하였고, 휘발성염기질소와 아미노질소는 전제품이 저장 중 거의 변화가 없었으며, TBA 값은 저장 30일까지 약간 증가하다가 그 후 서서히 감소하는 경향을 나타내었다. 관능검사 결과 멸치분말수우프 및 진주담치분말수우프 제품은 모두 저장 100일동안 품질에 큰 변화가 없었으므로 즉석분말수우프로 이용가능하다는 결론을 얻었다.

• 한국식품과학회지
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• 제45권2호
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• pp.167-173
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• 2013

국내 다소비 건포류인 오징어채, 쥐포, 멸치를 대상으로 감마선 조사에 의한 이화학적 품질 특성 및 조사여부 확인 시험을 실시하였다. 모든 시료에서 조사선량의 증가에 따라 기계적 색도의 큰 변화는 관찰되지 않았지만 전반적 색차는 다소 증가하였다. 갈색도의 경우 오징어채와 쥐포는 수용성 갈색도가, 멸치는 지용성 갈색도가 높게 확인되었고, 쥐포의 갈색도는 조사선량에 따라 다소 증가하였다. TBA 값은 지방의 함량이 비교적 높은 오징어와 멸치의 경우 조사선량에 따라 증가하는 경향을 나타내었다. 광자극발광(PSL) 분석 결과, 멸치를 제외한 모든 조사시료에서 음성(-)과 중간값(M)을 나타냄에 따라 스크리닝 판정에 적합하지 않는 것으로 확인되었다. 그러나 열발광(TL) 분석에서는 모든 조사시료가 특유의 peak를 나타내었고, 강도 또한 선량에 비례적으로 증가하였으며, TL ratio 역시 기준 값에 만족하여 TL에 의한 조사여부 확인이 가능하였다. 관능평가 결과, 모든 시료에서 조사선량 간 유의적인 차이는 나타나지 않았다.