• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.175-176
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• 2001

최근 HACCP 라는 새로운 개념이 식품 제조 및 유통에 도입되어 위생관리의 중요성이 확인되고 있다. 이런 시점에서 인체에 무해하면서 항진균, 항효모 효과가 있는 천연 항균제의 개발은 매우 의미가 있다. 그런데, 전통적으로 수분이 많은 가공식품류(젓갈, 명란젓 등)의 유통기한 연장을 위해 이러한 천연항균제를 사용하려고 해도 마땅한 물질이 없는 실정이다. (중략)

• The monthly packaging world
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• s.198
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• pp.93-97
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• 2009

식품의약품안전청은 식품등의 표시기준을 일부 개정함에 있어 국민에게 미리 알려 의견을 수렴하고자 그 취지, 개정 이유 및 주요 내용을 "행정절차법"제46조에 따라 식품등의 표시기준 일부 개정 행정예고를 공고했다. 이번 개정은 껌베이스에 사용된 산화방지제 등 식품첨가물을 표시하고 해동하여 유통되는 냉동 빵류 및 젓갈류에 해동일로부터 유통기한 등을 표시하는 등 현행 표시기준을 개선하여 소비자 알권리를 강화하고 동시에 식품 산업 활성화에 이바지 하는데 목적이 있다. 본 고에서는 주요 내용 및 개정안을 살펴보도록 한다.

• Proceedings of the EASDL Conference
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• 2003.04a
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• pp.88-88
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• 2003

김치의 조직감 및 품질 개선을 위하여 천연 해저 암반수를 사용한 김치를 제조하였으며 2$0^{\circ}C$에서 발효, 숙성시키면서 시료로 사용하였다. 젖산균과 총균수는 일반수로 담근 김치와 유의적인 차이를 나타내지 않았으며 vitamin C 역시 유의적인 차이가 없었다. 천연 해저 암반수의 쓴맛을 낮추기 위해 여러 종류의 젓갈을 첨가하였고 관능평가 결과 까나리액젓을 첨가한 김치에서 우수하게 나타났다. 또한 김치 발효 중 texture 변화 측정을 위해 김치 내 무기질 함량을 조사하였고 texture analyser를 사용하여 hardness를 측정하였는데, 천연 해저 암반수로 담근 김치가 일반수로 담근 김치보다 hardness가 더 높게 측정되었다.(중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.162-163
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• 2001

경남지방에서 “띠푸리”라 불리우는 소형 밴댕이, Harengula zunasi는 청어목, 청어과에 속하며, 우리나라 연안의 내만 모래바닥에 주로 서식하는 연근해산 어류로 (NFRDI, 1999), 엑스분질소, 유리아미노산 및 oligopeptide와 같은 정미성분의 함량이 높지만 (Park, 1999), 육 조직이 연약하고 자가소화효소의 활성이 강력하여 선도저하가 빠르며 (Haard, 1992) EPA, DHA와 같은 고도불포화지방산의 함량이 높아 (Hideo, 1984) 가공ㆍ저장 중 지질산화로 인한 품질저하 때문에 (Terao et al., 1987; Yamanaka et al., 1986) 적절한 가공방법이 개발되지 않아 어획량의 대부분이 다시 (茶時)용 자건품, 젓갈 및 액젓 등의 원료로 이용되고 있다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.138-139
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• 2001

우리나라의 남해안에 산재되어 있는 멸치젓갈 가공공장의 멸치액젓의 가공공정을 보면 숙성된 멸치젓에서 액젓을 착즙한 후에 남는 발효잔사는 25％내외의 염수를 혼합하여 다시 2차 발효시킨 후에 2차액으로 분리하여 제품으로 재이용되고 있다. 그러나 그후 발생하는 멸치액젓 발효잔사는 13％이상의 높은 단백질을 함유하고 있으나 높은 식염함량으로 인해 식품소재로의 적절한 전환없이 폐기되거나 일부는 사료로 이용되고 있는 실정이다. (중략)

• Journal of the Korean Home Economics Association
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• v.47 no.6
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• pp.11-20
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• 2009

The purpose of this study was to investigate the perception and utilization of salted seafood in Korean women. We also asked them about their opinions on how to increase the production range of popular salted seafood. Data were collected from 1,137 women and were analyzed with SAS 9.1 program. Women aged between 40 and 59 had higher positive perception of salted seafood than women aged between 20 and 39. The older age group (i.e. 40 to 59) believed that the production of salted seafood, such as like as Kimchi and soy sauce, should be globalized because of their taste and nutritional value. However, the younger age group (i.e. 20 to 39) had negative perceptions of salted seafood because of their unhygienic production and excess amount of salt. Women aged 50 and over used salted seafood frequently as a side dish or seasoning to make Kimchi, stew, or soup. The younger age group preferred to purchase a small package (200g or less) of salted seafoods from the grocery store instead of preparing it themselves. When purchasing salted seafood, they considered the taste, manufacturer, and expiration date. Finally, all interviewees agreed on the importance of salted seafood as part of traditional Korean cuisine, and wanted to see further local development. However, manufacturing and packaging processes need to be standardized, and hygiene and nutritional contents should be improved in order to achieve good quality local production. To succeed and develop high quality salted seafood, younger consumers need to be enticed with better nutritional value, taste, and hygienic production. Furthermore, the production range of popular salted seafood needs to be expanded beyond Kimchi and Soy Sauce. Hence new recipes are needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.465-469
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• 1993

This study was designed to investigate fatty acid composition of salt-fermented seafoods in Chonnam area. The seven samples were analyzed for fatty acid composition. The contents of lipid was highest in salt-fer-mented anchovies and followed by salt-fermented small mullets, salt-fermented oysters, salt-fermented sea-arrows and salt-fermented small shrimps. The ratio of fatty acid composition depended on the samples but the major fatty acids were $C_{l6:0}$, $C_{20:5}$, $C_{l6:1}$, $C_{22:6}$, and $C_{l8:1}$ among all samples. The composition of n-3 polyunsaturated fatty acids was highest in salt-fermented sea-arrows (39.11%) and followed by salt-fermented small shrimps, salt-fermented oysters, salt-fermented anchovies and salt-fermented small mullets. In n-3 polyunsaturated fatty acids, $C_{20:5}$ was relatively abundant in salt-fermented oysters (17.71%) and salt-fermented sea-arrows (16.38%), and $C_{22:6}$ in salt-fermented sea-arrows (22.22%) and salt-fermented small shrimps (15.13~21.50%). However, $C_{22:6}$ was very little in salt-fermented small mullets.l mullets.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.1
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• pp.1-6
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• 1990

The degradation of non-volatile-amines by microorganisms were investigated. The degra-ding activity could be noted in four strains isolated from fermented sardine sauce, and those were Pseudomonas aeruginosa, Pseudomonas fluorescens P-2, Pseudomonas fluorescens P-3 and Enterobacter aerogenes. The strongest degrading activity of non-volatile-amines was showed in Pseudomonas fluorescens P-3 among the four strains isolated. The optimum temperature for degradation by Pseudomonas fluorescens P-3 was $35^{\circ}C$, corresponding to the optimum temperature for growth of this strain, pH between 7.0 and 7.5 could gave effective degradation and the optimum concentration of NaCl was 0 and/or $1\%$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.2
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• pp.109-113
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• 2001

Changran-Jeotgal (salt fermented viscera of Alaska Pollack) produced by conventional process has been exposed to several problems, such as quality variation, salty taste and relatively short shelf-life. Therefore, Improved manufacturing process of Changran-Jeotgal was designed to resolve these problems. In this paper, we investigated the optimization of salting process. The result showed that salting stage must be maintained $11\%$ to acquire $8\%$ NaCl concentration of final products, when $12\%$ NaCl was added at $20^{\circ}C$, salting process was maintained $11\%$. Also, agitation with 10 rpm shortened salting time from 6 hours to 2 hours. To resolve the problem of water contents due to released extract from salting process, the released extract was removed at 2 hours after agitating-salting process, and it caused the water activity of products to be reduced from 0.94 to 0.88.

• The Journal of the Korea Contents Association
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• v.13 no.3
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• pp.414-427
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• 2013

The purpose of this study was to examine the effects of cultural tourism festival's experiential elements on brand value and festival image. The object of this study was the participants of Ganggyeong Fermented Seafood Festival. 260 questionnaires were distributed and analyzed 251 collected questionnaires with SPSS18.0. The results of this study are summarized as followings. First, cultural tourism festival's experiential elements influences brand value, and playfulness, placeness and deviation among the variables of experiential elements positively influence. Second, uniqueness, contents, and functionality of variables of brand value positively influence festival image. It showed that when the organizer offered exciting experiential program which the participants didn't experienced, it influenced brand value and festival image more positively.