• Title/Summary/Keyword: Pacific saury

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The Change in Content of Constitutive Lipid and Fatty Acid of Pacific Saury during Natural Freezing Dry(Kwa Mae Kee) (꽁치 자연동결건조(과메기)중 지방함량과 지방산 조성 변화)

  • 오승희;김덕진
    • The Korean Journal of Food And Nutrition
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    • v.8 no.3
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    • pp.239-252
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    • 1995
  • The results which were examined changes In contents of constitutive lipid and fatty acid during the natural drying of Pacific Saury were as follows. During the natural drying of Pacific Saury, offal lipid and moisture contents gradually decreased. In the survey of rancidity degree extracted lipid of Pacific Saury, peroxide value was gradually Increased, TBA and acid value were radically increased thereafter 9 days of drying. Neutral lipid, phospholipid and glycolipid contents of total lipid were 95%, 4% and 2%, respectively, and in the neutral lipid, content of TG was more than 90%, and in the phospholipid, contents of PC and PE were 45∼85%, 27∼34%, respectively. Fatty acid composition of total lipid was substantially higher in C18:0 and C20:1, C22:1, C22:6 contents and fatty acid composition of neutral lipid was higher In C22:1, C22:1, contents and fatty acid composition of phospholipid was the highest in C22:6 content. In the fatty acid composition of glycolipid, monounsaturated fatty acid content has substantially higher, C16:0 content was gradually Increased In saturated fatty acid and C22:1 content was gradually decreased in monounsaturated fatty acid. It showed that fatty acid composition of triglyceride has higher in monounsaturated fatty acid content and contents of C20:1, C22:1 was gradually decreased.

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Processing Conditions for Seasoned-Dried Pacific Saury Treated with Liquid Smoke

  • Cha, Yong-Jun;Park, Sung-Young;Jeong, Eun-Jeong;Jung, Yeon-Jung;Kim, So-Jung
    • Proceedings of the Korean Society of Fisheries Technology Conference
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    • pp.143-144
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    • 2001
  • Among dark fleshed fishes, especially, Pacific saury has not well been used for processing because of its properties of weak tissue and high lipid content. If a simple and modified technique such as liquid smoking method for Pacific saury processing is applied successfully, it could give a lot of advantages on the field of fishery processing. In the aspects of effective utilization of dark fleshed fishes, therefore, we have attempted to process seasoned-dried Pacific saury with commercial liquid smoke. (omitted)

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Changes in Taste Compounds of Seasoned-Dried Pacific Saury Treated with Liquid Smoke During Storage

  • Park, Sung-Young;Cho, Woo-Jin;Kim, Hun;Kim, So-Jung;Cha, Yong-Jun
    • Proceedings of the Korean Society of Fisheries Technology Conference
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    • pp.139-140
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    • 2001
  • Among dark fleshed fishes, especially, Pacific saury has not well been used for processing because of its properties of we tissue and high lipid contents. As an aspect of utilization of dark fleshed fishes effectively, therefore, application of simple and modified technique such as liquid smoking method to Pacific saury could be beneficial to fishery processing field. The objective of this study is to examine taste compounds of seasoned-dried Pacific saury treated with liquid smoke during storage (omitted)

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Storage Stability of Seasoned-Dried Pacific Saury (Imported Product) Treated with Liquid Smoke

  • Cha, Yong-Jun;Park, Sung-Young;Cho, Woo-Jin;Lee, Young-Mi;Kim, Hyounjin;Kim, Jin-Soo
    • Preventive Nutrition and Food Science
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    • v.6 no.4
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    • pp.235-239
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    • 2001
  • In order to enhance suitable processing methods of imported Pacific saury, Cololabis saira, storage stability of seasoned-dried Pacific saury (imported product) treated with liquid smoke (T2 product) was compared with a control (C, seasoning only) and T1 (treatment of 0.05% BHT instead of liquid smoke). The histamine contents of 3 seasoned-dried products were within a stable range (9.08 ~ 12.08 mg/100 g) during storage. The water activities of all products were in the 0.698 ~ 0.755 range. The viable cell count of T2 was lower than those of C and T1 during storage. The change in color values of C, T1 and T2 were not significant with increasing storage period. The results of the sensory evaluation during storage showed that the shelf-life of T2 was extended to 60 days, while those of C and T1 were limited to up to 45 days.

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Lipid Content of Different Section and Fatty Acid Composition of Mackerel, Pacific Saury and Sardine (적색육 어류의 부위별 지질 조성 및 지방산 함량)

  • 이성갑;천성숙;김동수
    • Journal of the Korean Professional Engineers Association
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    • v.34 no.5
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    • pp.82-88
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    • 2001
  • Mackerel(Scomber japonicus), pacific saury (Cololabis saira) and sardine(Sardinops melanosticta) is widely distributed in coastal seawater of Korea, these fishes are not effective utilization as processing material cause by rapid lipid oxidation and off flavour. This study was attempted to lipid distribution in body section, whole body, meat, viscera, skin and head, and fatty acid composition of the oils obtained from these body section. The content of total lipid of mackerel, pacific saury and sardine were 12.48%, 12.79% and 13.81% respectively, and lipid contents in different body section of mackerel was muscle 2.31%, viscera 3.54%, skin 1.43% and head 5.20%, while in cause of sardine was muscle 4.17%, viscera 3.15%, skin 1.72%, and head4.77%. The major saturated fatty acids of mackerel, pacific saury and sardine oil were C$\_$16:0/(palmitic acid), C$\_$18:0/(stearic acid), C$\_$14:0/(myristic acid), and monoenoic acids was C$\_$18:0/(oleic acid), C$\_$16:1/ (palmitolic acid), C$\_$22:0/(erucic acid) and C$\_$20:1/(gadoleic acid), in cause of polyenoic acid was C$\_$22:6/(DHA, docosahexaenoic acid), C$\_$20:0/(EPA, eicosapentaenoic acid), C$\_$22:4/(behenic acid), C$\_$18:2/(linoleic acid) high quantity in order. When fresh oil extracted from mackerel, pacific saury and sardine was stored for 20 days at 5$\^{C}$, carbonyl and acid value of oil increased with storage day, but peroxide value decreased after 15 days.

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Relative efficiency and mesh selectivity of monofilament and twisted multifilament nylon gill net for Pacific saury, Cololabis saira, in the Northwest Pacific Ocean (북서태평양 꽁치 자망의 망지 재료에 따른 어획성능 및 망목선택성)

  • Jo, Hyun-Su;An, Doo-Hae;Koh, Jeong-Rack;Kim, Yeong-Seung;Park, Chang-Doo
    • Journal of the Korean Society of Fisheries and Ocean Technology
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    • v.42 no.4
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    • pp.195-202
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    • 2006
  • To determine the relative efficiency and mesh selectivity of gill net for the Pacific saury, Cololabis saira, a series of fishing experiments was carried out in the Northwest Pacific Ocean from August 13 to October 13 in 2002, using gill nets of different mesh size(30, 33, 35, 37, 39 and 42mm) constructed from two kinds of twine material(monofilament, twisted multifilament nylon web). The relative efficiency of two material gears was expressed as the ratio obtained by dividing monofilament catch by multifilament catch in number. The master selection curve of each material gear was estimated by applying the extended Kitahara's method. The catch of experimental gears is mostly Pacific saury(98.6%), Cololabis saira. The kinds of bycatch are common squid(0.7%), Pacific mackerel(0.6%), etc. Catch comparisons in the two gears showed that monofilament nylon nets are 1.7 times more efficient. The optimum values in monofilament and multifilament gill net for Pacific saury are 8.28 and 8.23, respectively.

Quality Properties of Seasoned-Dried Pacific Saury Treated with Liquid Smoke -4. Quality Stability of Seasoned-Dried Pacific Saury Treated with Liquid Smoke During Storage-

  • Park Sung-Young;Chung Yeon-Jung;Lee Young-Mi;Yoon Seong-Suk;Lee Jung-Suck;Cha Yong-Jin
    • Fisheries and Aquatic Sciences
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    • v.5 no.4
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    • pp.287-294
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    • 2002
  • As a series of studies on improving quality of seasoned-dried Pacific saury, storage stability of seasoned-dried saury treated with liquid smoke (T2 product) was examined during storage at ambient temperature $(19\pm5^{\circ}C)$, comparing with control (C, seasoning only) and T1 (treatment of $0.05\%$ Rosemary as a antioxidant). The histamine contents (15.33-32.21mg/100g) of 3 seasoned-dried products were much lower than tolerance limit of intake during 80 days of storage. The water activity of 3 seasoned-dried products was in range of 0.692­0.735. The pH of T2 showed relatively lower than the others during storage. The POV of T2 was slightly higher until 30 days, but was lower after 45 days compared with Tl. The TBA value and viable cell count of T2 were the lowest among the samples during storage. The color values of 3 seasoned-dried products were not significantly different during storage. The sensory scores of T2 was the highest than those of T1 and C during storage. Therefore, liquid smoking method was a useful technique to extend shelf-life and retain good sensory quality of seasoned-dried Pacific saury.

Changes in Amino Acid Composition of Some Fish Meat By Heating Conditions (수종 어육의 가열조건에 따른 아미노산 조성의 변화)

  • 심기환;이종호;하영래;서권일;문주석;주옥수
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.23 no.6
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    • pp.933-938
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    • 1994
  • A study was amino acid contents by heating conditions of mackerel, pacific saury , yellow croaker, and brown sole investigated. In fresh fishes, total amino acid contents showed higher amount in brown sole and yellow croaker, than those of pacific saury and mackerel. The amino acid contents among the tested samples were higher Glx , leucine, lysine and arginine in order. During heating of samples the amino acid contents decreased. There appeared to be a proportional relationship of the heating temperature to decrease of amino acid. The amino acid contents of steamed samples significantly decreased than those of others. During warming and rewarming samples after storage at 4$^{\circ}C$ for 24 hours , amino acid contents slightly decreased.

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Quality Stability of Seasoned-Dried Pacific Saury Treated with Liquid Smoke During Storage

  • Park, Sung-Young;Chung, Yeon-Jung;Yoon, Seong-Suk;Cha, Yong-Jun
    • Proceedings of the Korean Society of Fisheries Technology Conference
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    • pp.137-138
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    • 2001
  • Among dark fleshed fishes, especially, Pacific saury has not well been used for processing because of its properties of weak tissue and high lipid contents. As an aspect of utilization of dark fleshed fishes effectively, therefore, application of simple and modified technique such as liquid smoking method to Pacific saury could be beneficial to fishery processing field. (omitted)

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Changes in Cholesterol Contents of Kwamaegi Flesh by Drying Methods of Pacific saury, Cololabis saira (건조조건에 따른 꽁치과메기의 콜레스테롤 함량 변화)

  • O, Seung-Hui;Ha, Tae-Ik;Jang, Myeong-Ho
    • The Korean Journal of Food And Nutrition
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    • v.9 no.3
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    • pp.271-274
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    • 1996
  • New drying method was tested for the Quality control for Kwamegl, dry Pacific saucy(Cololahis saira) In east coast area of Kyungbuk province, Korea. Cholesterol content of raw fish was 56% on dry basis, and decreased to 50.82 mg% rapidly the first 3 day and then, it was almost unchanged. However, the cholesterol content decreased slowly to 52.3 mg% during 15 days in new artificial drying.

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