• Applied Biological Chemistry
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• v.41 no.1
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• pp.73-77
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• 1998

The effects of soymilk residues solubilization by cellulase, protease, koji and yeast were investigated on dry matter and protein yields, amino acid and organic acid contents. Co-treatment of soymilk residues by cellulase and protease gave high dry matter yield and protein yield. Koji treatment followed by yeast fermentation was effective for increasing organic acid content and producing soy sauce-like taste and odor. Organic acid content of fermented hydrolysates was improved by cellulase treatment. Protease treatment rather than koji treatment gave high amino acid content, and cellulase treatment seemed to have little effect on increasing free amino acid content. In sensory evaluation, koji-treated hydrolysate showed higher overall acceptance than other hydrolysates, however it showed lower overall acceptance than commercial fermented soy sauce.

• Preventive Nutrition and Food Science
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• v.10 no.3
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• pp.262-266
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• 2005

Soybean has been favored by many Thai people and it has been prepared by numerous different methods. Collected samples are as follows: Thua-nao paste from Chiangrai province, dried Thua-nao for Jatujak Market, Bangkok, 3 types of commercial soybean paste, soybean sauce and 2 types of fermented soybean curd cakes with other ingredients. Moisture contents of fresh and dried Thua-nao were 68.5 and $7.6\%$, respectively; therefore the shelf-life of dried Thua-nao can be extended to 1 year with proper packaging. The remainder of the soy foods had moisture contents of 55.4 to $64.4\%$. Fat contents of fresh and dried Thua-nao were 7.4 and $19.7\%$, respectively, whereas other samples contained less than $3\%$. Dried Thua-nao had the highest CHO (carbohydrates) content $(37.4\%);$ in contrast, soybean sauce contained only $4.5\%$. Calcium content was highest in dried Thua-nao followed by fresh Thua-nao; the other fermented soy foods had less than 44.7 mg/l00 g. Salt was added to samples other than Thua-nao resulting in high Na contents. Free and total daidzein contents of dried Thua-nao were 355 and 676 ug/g; similarly free and total genistein contents were 293 and $616.5\;\mug/g$, respectively.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.4
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• pp.662-672
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• 2011

This study was investigated to obtain basic data which can be applied to processing of canned seasoned kwamaegi. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3) and added with 60 g water before precooking for 10 min. at $100^{\circ}C$. The precooked Kwamaegi was packed into the can, and added with 60 g seasoning sauces, which was prepared by mixing soy sauce 23%, monosodium glutamate (MSG) 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 17%, sake 5%, water 48%. The cans were sealed using a vacuum seamer and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned seasoned Kwamaegi produced with various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is most economical.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.249-256
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• 2022

This study was conducted to investigate the sensory and nutritional properties of oyster Crassostrea gigas gratin with cream sauce (OG-CS) and to compare with commercial seafood gratin with cheese (control). The proximate composition (%, w/w) of OG-CS was 61.8 of moisture, 8.5 of protein, 16.1 of lipid, 1.2 of ash, 12.4 of carbohydrate, of which the moisture was lower and protein, lipid, ash, and carbohydrate values were higher than those of the control. Based on the results of sensory evaluation by panel members, OG-CS was superior to the control for all parameters, including taste, flavor, texture, nutrition, and overall acceptance. The total amino acid content of OG-CS (7.33 g/100 g) was higher than that of the control (5.20 g/100 g). The major amino acids of OG-CS were glutamic acid (18.8%), proline (9.8%), and leucine (8.2%). The mineral levels of OG-CS were 134.5 mg/100 g for calcium, 164.9 mg/100 g for potassium, 0.8 mg/100 g for iron, and 4.5 mg/100 g for zinc, which were all higher than those of the control. The major fatty acids of OG-CS were 12:0 (28.2%), 16:0 (24.9%), and 14:0 (13.6%), which were the same as those in the control.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.117-124
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• 1984

Sarine scrap usually comprises about $40\%$ of the raw fish in processing. The purpose of this study is to establish the desirable methods for proteinaceous materials from the sardine scrap through autolysis or enzymatic digestion and to convert them into useful by-products such as sardine sauce. Sardine scrap was chopped and mixed with equal weight of water, and be hydrolyzed them by autolysis and/or by addition of commercial proteolytic enzyme and various concentrations of sodium chloride. The optimal conditions for hydrolysis of sardine scrap were revealed in temperature at $55^{\circ}C$ and 4 hours digestion with bromelain($0.4\%$) and commercial complex enzyme ($6.0\%$), and those conditions were also applicated in autolysis. The maximum hydrolyzing rate of protein and released amino nitrogen were $82.5\%,\;5.2\%$ through autolysis, $84.3\%,\;5.8\%$ by bromelain digestion and $92.5\%,\;5.9\%$ by complex enzyme, respectively. In the products prepared from sardine scrap through autolysis or bromelain digestion, hypoxanthine was dominant, as $17.4 {\mu}mole/g$, dry matter for autolysis and $16.0 {\mu}mole/g$, dry matter, for bromelain digestion among the nucleotidcs and their related compounds, respectively. The abundant free amino acids were leucine, glutamic acid, lysnie, valine and alanine. The contents of those amino acids were $51.3\%,\;48.3\%$ of the total free amino acids, respectively. And the contents of 5'-IMP and TMAO were negligible but total creatinine was developed in value from $9.2\%\;to\;10\%$ of total extracted nitrogen. The flavor of sardine sauce prepared from sardine scrap by autolysis or enzyme digestion were not inferior to that of traditional Korean soy sauce by sensory evaluation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.1
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• pp.19-26
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• 2019

The objective of this study was to analyze bacteriological and chemical hazards in minimally processed commercial fish products, including Hwangtae (freeze-dried pollock), dried anchovy, fermented anchovy sauce, and salted and dried yellow croaker. Escherichia coli counts from all samples were below the regulation limits of the Korean Ministry of Food and Drug Safety Standards on Quality of Seafood and Seafood Products (Food Code). However, the food poisoning bacterium Staphylococcus aureus was detected at levels above $1.0{\times}10^2$ colony forming units (CFU)/g in Hwangtae, dried anchovy, and salted and dried yellow croaker, which are commonly ingested without heating and pose bacteriological hazards. The detection of S. aureus, an organism indicative of poor personal hygiene, which can be introduced by employees and multiply during distribution, indicates the necessity of improving the sanitary control of minimally processed commercial fish products. Histamine was not detected from dried anchovy or salted and dried yellow croaker, but was detected at some of the highest levels in fermented anchovy sauces. This result suggests that efforts to reduce the amount of histamine in fermented anchovy sauces are required.

• Journal of Life Science
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• v.23 no.4
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• pp.569-577
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• 2013

Soy sauce is a traditional fermented seasoning in several oriental countries, such as Korea and Japan, and recently it has been reported to have biological activities. In Korean soy sauce, soybeans and wheat are the two main raw materials. Polysaccharides that originate from the cell wall of soybeans are resistant to enzymatic hydrolysis. These polysaccharides remain in the soy sauce even after fermentation and are termed Kanjang polysaccharides (KPS). In this study, polysaccharides were obtained from dialysate of different soy sauces labeled as A~T and manufactured by fermentation or the acid-hydrolyzate method. We investigated anti-inflammatory activities by examining the effects of these KPS on proinflammatory cytokine release and mRNA expression in mast cells. Histamine and ${\beta}$-hexosaminidase release were strongly decreased by the KPS treatment in RBL-2H3 cells. Treatment with KPS clearly reduced mRNA expression and the release of the proinflammatory cytokines interleukin (IL)-6, IL-8, and tumor necrosis factor-alpha (TNF-${\alpha}$) in PMACI-stimulated HMC-1 cells. In particular, KPS derived from fermented Kanjang products showed a significant anti-inflammation effect on mast cells compared to the acid-hydrolyzed Kanjang products. This study suggests that KPS appear to be effective in suppressing allergic inflammatory reactions.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.291-296
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• 2003

Effects of Bacillus subtilis and Rhizopus oryzae on chitooligosaccharides (COS) content of doenjang (soybean paste) and kanjang (soy sauce) were investigated using kojis made with the two strains. Competitive direct enzyme-linked immunosorbent assay (cdELISA) system using anti-COS mixture (COSM) antibody was applied for COS detection ranging from 0.001 to $1{\mu}g/mL$, and the recoveries of COSM spiked to doenjang and kanjang were 102 and 115%, respectively. Doenjang and kanjang products made with a mixture of B. subtilis and R. oryzae kojis showed COS contents of 171 and $29{\mu}g/mL$, respectively, during two-month aging period, much higher than those of Japanese and Korean commercial ones.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.1
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• pp.13-18
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• 2019

We determined the contents of 11 biogenic amines in 20 types of cabbage kimchi, 10 types of fish sauce, and 40 types of salted fish purchased from small- and medium-sized grocery stores in Gyeonggi-Do, Republic of Korea, from June to October 2017. The content of each of the biogenic amines in the various types of cabbage kimchi was slightly lower than that in detection amounts of each of the 10 types of biogenic amines and the values reported by Joe et al. The histamine content of all five types of anchovy sauce was lower than the limit set by the European Union (400 mg/kg), but that of three of the five types of sand lance sauce was higher. Analyzing the ratios of the contents of five highly toxic biogenic amines to those of the 11 biogenic amines yielded no quantitative correlation. The estimated daily intake of the five highly toxic biogenic amines in cabbage-kimchi and fermented fish was ${\leq}6mg$.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.6
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• pp.1348-1359
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• 2013

Kwamaegi is made from the flesh of Pacific saury, Cololabis Saira, which is traditional Korean seafood. It is well-recognized as a valuable health food containing EPA(eicosapentaenoic acid) and DHA(docosahexaenoic acid) to be known ${\omega}$-3 fatty acid. This study was conducted to obtain basic data which can be applied to process of canned Kwamaegi using tomato paste sauce. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3), added with 60 g water and then precooked for 10 min. at $100^{\circ}C$. After precooking, water was drained. The precooked Kwamaegi was packed into the can, and added with 60 g of tomato paste sauce(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned Kwamaegi using tomato paste sauce produced at various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.