• Korean Journal of Fisheries and Aquatic Sciences
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• v.40 no.3
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• pp.117-121
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• 2007

To optimize the mixing ratio of ingredients to obtain the best sensory qualities, a response surface methodology with a central composite design was performed on hot water extracts using crucian carp Carassius carassius treated with diluted vinegar (pH 5.24-5.30). The optimal solutions for four parameters (overall acceptability, odor, flavor, and taste) were obtained using the second-order response surface regression models. The optimal formulation appeared to be 124.15 g of ginger and 96.09 g of garlic with 1 kg of ground crucian carp meat based on the desirability function technique.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.277-284
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• 1999

To confirm the food quality of conventionally processed fish extracts, protein quality of boiled crucian carp(Carassius carassius) and bastard halibut(Paralichthys olivaceus) extracts and their residues were evaluated. For the both fish extracts, some of the essential amino acids were lowered significantly but two times more proline and glycine were detected in extracts than those in raw fish meats. Boiling(100oC, 5 hours) caused 1.8(crucian carp)~2.4(bastard halibut) times more total free amino acid contents in fish extracts as compared to those in original fish meats. Taurine, glutamic acid, proline, lysine, and ammonia were the predominant free amino acids released in fish extracts. In vitro digestibility of boiled fish extracts were lower at a level of 4~6% than those of raw fish meats. Fish extraction residue had a higher in vitro digestibility and had a 60% lower level of TI than that of original fish meats. 18(bastard halibut)~ 24%(crucian carp) of available lysine was reduced in boiled fish extracts but a remarkable variation was not noted between extracts and residues. PERs and NPRs of fish extracts were significantly lower than those of casein, while those values of extraction residue were slightly higher as compared to those of control(ANRC casein). In vivo apparent digestibility exhibited a similar trend to in vitro digestibility. Hematological properties in serum of rat fed with fish extracts and residue were not changed significantly but the serum cholesterol concentration were reduced in rats fed fish extraction residue comparing with those of control. These results suggest that body weight loss due to fish extracts may not affect physiological changes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.3
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• pp.170-176
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• 1984

This study was directed to define the taste compounds of crucian carp, Carassius caressius, free amino acids, nucleotides and their related compounds, organic bases, sugars, organic acids and minerals in the extracts of crucian carp were analyzed, and then followed by sensory evaluation of synthetic extracts prepared from 44 pure chemicals on the basis of the analytical data. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in taste profile were assessed. In free amino acid composition, histidine was dominant occupying $46\%$ of the total free amino acids. The other abundant free amino acids were glycine, lysine, alanine and taurine. As for the nucleotides, IMP was dominant showing about $80\%$ of the total of nucleotides. The most abundant organic base was total creatinine. The content of betaine was poor and TMAO were trace in content. The main organic acids were succinic, propionic, butyric and valeric acid. Small amount of glucose, fructose and inositol were detected and ribose and arabinose were trace in content $K^+,\;Na^+,\;PO_4^{3-}\;and\;Cl^-$ were found to be the major ions and small amount of $Ca^{++}\;and\;Mg^{2+}$ were deleted. Judging from the results of omission test, the major components which contribute to produce the taste were serine, glutamic acid, lysine, arginine, tyrosine, phenylalanine, IMP, $Na^+,\;K^+\;and\;PO_4^{3-}$.