• 한국식품영양과학회지
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• 제36권9호
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• pp.1182-1187
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• 2007

건조된 명태들은 전반적으로 다가불포화지방산이 감소하고 단일불포화지방산은 증가하는 경향을 보였다. 특히 주기적인 자연냉동과 해동을 반복하면서 건조된 명태(미숙성황태)를 장기간 숙성하여 완성한 황태의 지방산 조성은 북어나 미숙성황태와 비교해 볼 때, 원료시료(명태)간의 차이를 감안하더라도 특징적인 차이를 보였다. 총 유리아미노산 함량도 황태가 북어나 미숙성황태보다 낮게 나타나 불포화지방산과 유리아미노산의 반응에 의한 점진적인 갈변화 현상을 설명해 주는 것으로 판단된다. 황태의 수용성 갈변물질은 주로 숙성단계에서 많이 형성되는 것으로 추정되었다.

• Food Science and Biotechnology
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• 제16권4호
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• pp.520-525
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• 2007

The physicochemical properties of sun-dried and cyclic freeze-thaw dried Alaska pollack were analyzed to compare the 2 drying processes. The moisture content and water activity of sun-dried Alaska pollack were higher than cyclic freeze-thaw dried and 1 year-aged cyclic freeze-thaw dried Alaska pollack (hwangtae). The relatively low temperatures used in cyclic freeze-thaw drying retards lipid oxidation compared to sun drying based on the acid and peroxide values, and the levels of thiobarbituric acid-reactive substances (TBARS) in the dried fish. The water holding capacity of cyclic freeze-thaw dried Alaska pollack aged for 1 year (hwangtae) under ambient conditions at the drying location was higher than that of sun-dried Alaska pollack. The swelling of myofibrilar filaments during cyclic freeze-thaw drying may be responsible for the softening of the dried muscle protein. Aging the cyclic freeze-thaw dried Alaska pollack for 1 year contributed to an increased yellowish color of the hwangtae.

• 한국수산과학회지
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• 제36권5호
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• pp.437-441
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• 2003

This research investigated the effects of processing conditions and natural antimicrobial materials on quality of freeze-dried, seasoned and roasted Alaska pollack (Theragra chalcogramma). The optimum dipping time and moisture contents of freeze-dried Alaska pollack were 1 sec in $1\%$ salt solution, $48.6\%$ respectively. The freeze-dried, seasoned and roasted Alaska pollack product showed high sensory value. As sterilization time increased over 30 mins in water bath at $100^{\circ}C$ the browning degree of the freeze-dried, seasoned and roasted Alaska pollack product increased. Among various antibrowning agents, $3\%$ corn starch was better in preventing browning than sporix treatment. The freeze-dried, seasoned and roasted Alaska pollack product added with lactate Ca and catechin had the antimicrobial, and the VBN contents of the product showed low level.

• 대한가정학회지
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• 제23권1호
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• pp.25-31
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• 1985

This study designed not only to elucidate free amino acid, fatty acid composition and mineral content in dried alaska pollack but also to examine calcium, magnesium, poassium and sodium contents in its cooking broth according to each boiling time such as 2.5, 5, 10, 20, and 30 minutes. RESULTS : 1. Glutamic acid in dried alaska pollack was the most abundant free amino acid and was followed in order of aspartic acid, lysin, leucine and histidine. They composed of 50.95% of the total amino acid contents. 2. In dried alaska pollack the most abundant fatty acid was palmitic acid. Essential fatty acid content was 26.57% of the total fatty acid. 3. The calcium, magnesium, potassium and sodium contents in dried alaska pollack showed 10.721 mg%, 9.235mg%, 4072.5mg% and 2299.8% respectively. The amount of magnesium and potassium in cooking broth arrived at the highest level when 20 minute boiling was undertaken and the quantities of magnesium and sodium were the highest when 30 minute boiling was made.

• 한국수산과학회지
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• 제30권6호
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• pp.997-1004
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• 1997

The effect of the oceanic condition on variations of the catches of Alaska pollack (Theragra chalcogramma) in the East Sea (the Japan Sea) is examined using monthly catches data of this fish and temperature data during 1972 to 1991. Since 1973 the catches of Alaska pollack have gradually increased, showing a peak in 1981, and then rapidly decreased after 1986. A significant negative correlation was found between variations of the catches and the temperature at 50 m depth offshore Mukho. In 1981, the year of the highest catches in the study period, the water mass in the Eastern Korean Coastal Sea of the East Sea was extremely cold, while the year of poor catch, 1979, was much warmer than the annual mean temperature. The results show that the temperature variations around the Eastern Korean Coastal Sea play an important role in the variations of the catches of Alaska pollack, implying that the effect of the Tsushima Warm Current is also very important.

• 한국식품저장유통학회지
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• 제16권5호
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• pp.772-781
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• 2009

명태를 $0.5{\times}0.5\;cm^2$ 로 잘라 절인배추의 무게 비로 6, 12, 18% 첨가한 김치를 제조한 후 $10^{\circ}C$에서 20일간 발효숙성시키면서 4일 간격으로 pH, 산도, 염도, 환원당, 젖산균의 변화, 색도, 아미노산, 관능 등 품질 특성의 변화를 관찰하였다. pH와 환원당은 발효가 진행될수록 전 실험군에서 낮아지는 경향을 보였으며 명태 첨가량이 높아질수록 pH와 환원당의 값이 높았다. 산도는 발효가 진행되어 갈수록 전체적으로 높아지는 변화를 보였는데 명태 첨가군이 높은 값을 나타내었다. 염도는 저장기간별로 차이가 없었지만 첨가량에 따라서는 유의적으로 차이를 보여 명태첨가량이 많을수록 염도가 낮아졌다. 젖산균의 수는 발효가 진행될수록 점차 높아져 명태를 가장 많이 첨가한 18% 첨가군은 8일째에, 나머지군은 12일에 가장 높은 수준을 보인 후 다시 감소하는 양상을 보였다. 색도에서는 명태 첨가량이 많아질수록 명태 자체의 연한 황백색이 영향을 주어 L값, a값 및 b값 모두 증가하는 경향을 보였고 발효가 진행되면서 L값은 유의적인 차이가 나지 않았지만 a값은 감소되는 경향을 보였으며 b값은 서서히 증가하여 숙성 8~9일에 최고에 달하였다가 그 이후 감소하였다. 유리 아미노산은 명태첨가량에 따라 유리 아미노산의 총량이 증가하였고 발효가 진행 될수록 감소되는 경향을 보였다. 관능검사 결과로는 외관, 조직감, 맛, 전반적인 선호도는 6% 첨가군이 가장 높은 점수를 나타내었으며, 비린향미는 명태첨가량이 많아질수록 강도가 높았으나 숙성 적숙기에는 유의적인 차이를 보이지 않았으며, 짠맛, 신맛, 숙성된 맛도 유의적인 차이를 보이지 않았다. 이상의 결과로 김치를 제조할 때 6%의 명태를 첨가하는 것이 외관과 조직감, 맛이 좋으며, 비린향미가 다소 있기는 하지만 중간 이하 수준으로 기호도에 큰 영향을 미치지 않으며 풍부한 유리 아미노산의 용출로 인해 발효에 긍정적인 영향을 주어 우수한 품질의 김치를 얻을 수 있음을 보여주었다.

• 한국식품영양학회지
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• 제8권4호
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• pp.335-343
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• 1995

In order to enhance the utility of alaska-pollack, the optimum conditions for the preparation of pronase hydrolysate. The optimum temperature and pH for the hydrolysis of alaska-pollack by pronase were 4$0^{\circ}C$ and pH 7.0. The reaction time and enzyme concentration were 4 hr and 1,000 units per g of substrate. Under the above optimum conditions alaska-pollack was hydrolysed by pronase yielding a hydrolytic degree of about 89eye. The bitterness and hyrophobicity of pronase hydrolysate were decreased with increasing reaction time. Hydrophobic amino acids(Tyr, Met, Ala, flu, Leu, and Phe) were increased for 2 hr, but fur thor hydrolysis was showed decrease of hydrophobic amino acids content. Palatable amino acids (Asp, Glu, Pro, Ser, Thr and Gly) were increased with hydrolysis time.

• Preventive Nutrition and Food Science
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• 제4권2호
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• pp.103-106
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• 1999

Fish sauce is a liquid form of salt-fermented fish and has played an important role in Korean dietary life. Fish sauce was manufactured by utilizing Alaska pollack scrap from Himedara(seasoned and dried Alaska pollack tail) processing . In addition, the effects of squid viscera as a fermentation enhancer were also evaluate.Ph of Alaska plllack scrap sauce with squid viscera was lower than that of control over the entire fermentation process. Squid viscera acceleraged the production of amino-nitrogen, VBN , TBA and free amino acids, and the degradation of IMP and Inosine. The addition of squid viscera and koji at 5% concentration, respectively , also accelerated the digestion of Alaska pollack scrap and was similar to the results of squid viscera at 10% concentration.

• 한국축산식품학회지
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• 제31권2호
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• pp.215-223
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• 2011

Surimi-like samples were divided into four groups (C, surimi-like material made from Alaska Pollack with all cryoprotectant ingredients; T1, surimi-like material made from chicken breast with sugar and a sorbitol-free cryoprotectant; T2, surimi-like material made from chicken breast with a sugar-free cryoprotectant; T3, surimi-like material made from chicken breast with all cryoprotectant ingredients). Water and protein content were lower in Alaska Pollack surimi-like material (C) than those in chicken breast surimi-like material. Centrifuge loss and cooking loss were higher in C than those in chicken breast surimi-like material. Lipid oxidation (thiobarbituric acid reactive substances) was lower in T3 than others during storage. In a sensory evaluation, overall acceptability was significantly higher in C than those in other samples during storage. As a result, we found that the raw material composition (Alaska Pollack or chicken breast) had a large influence on the physico-chemical characteristics and quality of surimi-like materials, whereas cryoprotectant composition may have less influence on the physico-chemical characteristics and quality of surimi-like materials.

• 수산해양교육연구
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• 제4권1호
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• pp.62-74
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• 1992

The effect of additional amounts of subsidiary materials on texture of fish meat paste were examined using Instron Universal Testing Machine to obtain fundamental data for steamed Alaska pollack meat paste showing good quality. The hardness revealed the good correlation with jelly strength among the six kinds of parameters of Instron texturometer. Products with higher hardness showed a better quality, but those with hardness higher than 16kg showed decreasing quality with increasing hardness. Predicting the quality of steamed Alaska pollack meat paste with various additional amounts of subsidiary materials as a function of hardness, H, the equation could be deduced as follows: H=11.56+0.54Xcs, H=12.22-0.23Xsp and H=11.65-7.13Xpp. The reasonable equations for predicting the quality of steamed Alaska pollack meat paste with various additional amounts of mixed subsidiary materials could be summarized as follows: H=11.57+0.53Xcs+0.44Xsp, H=11.97-1.83Xpp-0.17Xcs, and H=11.58+0.08Xpp-0.23Xsp.