• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.386-392
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• 1998

Experiments were carried out to establish an effective artificial drying method of Pacific saury (Cololabis seira) to kwamaegi. Raw fish containing 67% moisture were dried up to containing less than 40% moisture by drying for 15 days. The fish lost moisture more rapidly during first 3 days of natural drying than artificial drying. Total lipid content increased from 16.1% to 30.3 and 29.8% by 15 days of natural and artificial drying, respectively. Neutral lipid occupying 91.63% of total lipid increased to 92~94% during 15 days of drying, while content of phospholipid and glycolipid decreased slightly. The values of peroxide and thiobarbituric acid increased up to 6 days of drying and then did not change. Peroxide levels were lower in artifically dried fish than in naturally dried ones.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.5
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• pp.387-394
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• 1990

The effect of lysine or methionine addition on the lipid oxidation and protein properties in casein-fish oil model system during the storage of 21 days at 37$^{\circ}C$ was studied. The peroxide and TBA values were increased markedly and the amino acids addition to the system caused to reduce the extent of lipid oxidation in comparison with that of casein-fish oil system which was a control group. Significant changes in fatty acid composition of each group were observed. Polyenoic acid contents were drastically decreased during the storage in the groups with and without the amino acids additions, . And also significant losses of several amino acids were occurred with the reduction of solubility and digestibility of casein during the storage. However no different effects were observed in both additionsof lysine and methionine to the system.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.47-58
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• 2007

The purpose of this study was to develop and succeed local foods such as Yangte miyuck-gook, Getjango-tang, Boongjango-gook, Sook doenjang-gook, Mulmegi-gook and Mukjang-gook in the Namhae region. To derive standardized recipes; first, a test recipe was prepared based on the information obtained from literature material, personal interviews of Namhae natives, and surveys of restaurant recipes through restaurant owners and chefs in the Namhae area. After that, standardized recipes were made in accordance with the collected data. Then, CAN Program 2.0 was used for the nutritional evaluation. Most of these fish soups contained high percentages of protein, minerals and vitamins. Getjango-tang and boongjango-gook were higher than the other foods in most of nutrition contents, which were particularly good sources of calcium and iron.

• Preventive Nutrition and Food Science
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• v.4 no.2
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• pp.125-129
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• 1999

The influence of dietary cholesterol on phospolipid metabolism in rat liver microsmes was studied in rats fed a diet containing fish oil(FO) or beef tallow (BT). The hepatic phospholipid content decreased wherease gepatic triglyceride and cholesterol increased significantly in both groups after cholestered supplementation. Plasma concentrations of phospholipid and traiglyceride increased with cholesterol supplement in both groups while cholesterol decreased only moderately in the FO group. Dietary cholesterol affected microsomal phosphiolpids in liver ; the proportation of phosphatidylcholine decreased in the FO group, an d it also slightly decreased in the BT group at the expense of phosphatidylethanolamine. The activity of CTP : phospocholine cytidylytransferase , the rate-limiting enzyme of phosphatidylcholine synthesis, increased inhepatic mocrosomes whreas it decreased in hepatic cytosol of both groups by cholesterol supplementation. In conclusion, these indicated that the dietary cholesterol profoundly influences phospholipid metabolism in the rat liver.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.181-186
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• 1994

The present study was undertaken to clarify the effect of Puffer fish skin extract (PF) on the hepatic alcohol metabolism in rats. It was observed that alcohol concentration in blood had been markedly decreased by the pretreatment of PF for two weeks. Activities of alcohol dehydrogenase (ADH) and microsomal ethanol-oxidizing system (MEOS) were significantly incrased (more than 20% of control) by pretreatment of PF for two weeks and acute alcohol intoxication (5 g/kg) on final day. When rats were fed with subacute toxic state by alcohol (25v/v % , once a day for six weeks), activities of ADH and MEOS were significantly increased by additional treatments of PF for final two weeks. But the catalase activity was not affected by any of both case. And also activities of ADH and MEOS in vitro were not changed . These results suggest that PF treatemnt prompted the recovery from alcohol intoxication.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.187-191
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• 1994

The present stduy was undertaken to investigate the possible effect of Puffer fish skin extract (Pf) on the heptic acetaldehyde metabolism . It was obsrved that PF markedly decreased the acetaldehyde levels in blood and liver. The activity of mitochondrial aldehyde dehydrogenase (Ald DH) increased by induction of acute intoxicatiion of alcohol (5 g/kg) was further increased through pretreatment with PF for 2 weeks. When PF was given to rat fed with 25% alcohol solution instead of water for 6 weeks. the activity of Ald DH in mitochondrial fraction decreased to about 28% compared with sucrose-treated group. But after pretreatemnt of PF, the activity was restored to the normal level. By the treatment with disulfiram (300 mg/kg, once a day for 3days) was restored to the control after the pretreatment with PF. And also mitochondrial Ald DH activity in vitro was not changed. All these observations suggest that reduction of acetaldehyde levels are partly due to increase activity of mitochondrial Ald DH. Therefore, the recovery from intoxication of acetaldehyde may be enhanced by treatment with PF.

• Preventive Nutrition and Food Science
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• v.18 no.3
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• pp.222-225
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• 2013

To help reduce high intake of sodium in the Korean diet, sodium-reduced fried fish cakes (SRFFCs) were prepared and evaluated with regard to color, textural properties, and sensory attributes as indicators of quality. The quality characteristics of 30% SRFFCs were not notably different from those of full sodium FFCs; however, substitution of sodium with potassium altered the color and decreased consumer acceptance on sensory evaluation items. These results suggest that the SRFFCs that will be accepted by consumers can be prepared without compromising the quality.

• Preventive Nutrition and Food Science
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• v.1 no.1
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• pp.1-5
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• 1996

Rapid analytical method was investigated to determine precursors of N-nitrosamine such an nitrite and nitrate in squid(Illex illecebrosus and Sepiell maindroni), codfish(Gadus marcrocephalus)and flatfish(Paralichthys olivaceus) by ion chromatography(IC) and colorimetric methods. Recoveries of nitrite and nitrate in fish tissues were 89~98.7% and 94.1~99.8% for IC, and 98.4~103.7% and 67.7~102.2% for colori-metric method, respectively. Using IC, nitrite was not detected and nitrate was 0.89~1.23mg/kg, while using colorimetric method, nitrite and nitrate were NO~0.08mg/kg and 0.3~0.42mg/kg, respectively. Therefore, the IC method showed better recoveries, and was applicable to extract nitrite and nitrate simultaneously, and is simpler compared with colorimetric method in analyzing nitrite and nitrate from fish tissues.

• Fisheries and Aquatic Sciences
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• v.11 no.4
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• pp.183-189
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• 2008

In this study, tests were conducted to investigate the effects of three dietary growth hormones, administered in various amounts, on the growth performance and lysozyme activity in juvenile olive flounder, Paralichthys olivaceus. Three dietary growth hormones, recombinant human growth hormone (rHGH), recombinant bovine somatotropin A (rBST A) and recombinant bovine somatotropin B (rBST B) were tested at three different supplemental levels (10, 20 or 40 mg/kg body weight per week) by a $3{\times}3$ factorial design and a complete randomized design in comparison to a control group. Fish were fed one of the ten experimental diets (control, $rHGH_{10}$, $rHGH_{20}$, $rHGH_{40}$, rBST $A_{10}$, rBST $A_{20}$, rBST $A_{40}$, rBST $B_{10}$, rBST $B_{20}$ and rBST $B_{40}$) for 6 weeks and afterward were analyzed for growth performance by measuring weight gain (WG), feed efficiency (FE), specific growth rate (SGR) and protein efficiency ratio (PER). Based on the factorial design analysis, fish fed rHGH diets demonstrated significantly higher growth performance than fish fed rBST A or rBST B diets. However there were no significant differences in WG, FE, SGR and PER between fish fed rBST A and rBST B diets. Neither hormone level nor the interaction between the different hormones and their various levels had a significant effect on WG, FE, SGR, PER, lysozyme activity or whole-body proximate composition. A complete randomized design analysis confirmed fish fed $rHGH_{10}$, $rHGH_{20}$, $rHGH_{40}$, rBST $A_{10}$, rBST $A_{20}$, rBST $A_{40}$, rBST $B_{20}$ and rBST $B_{40}$ diets for 6 weeks showed higher WG than fish fed the control diet (P<0.05). A higher FE was observed in fish fed $rHGH_{10}$, $rHGH_{20}$, $rHGH_{40}$, rBST $A_{20}$ and rBST $A_{40}$ diets in comparison to fish fed the control diet. Fish fed all graded rHGH, rBST A and rBST B supplemented diets showed a higher SGR than fish fed the control diet. Regarding PER, fish fed $rHGH_{10}$, $rHGH_{20}$, $rHGH_{40}$, rBST $A_{10}$, rBST $A_{20}$, rBST $A_{40}$ and rBST $B_{20}$ diets were higher than fish fed the control diet. Furthermore, the lysozyme activity of fish fed a diet of $rHGH_{20}$ was significantly higher than that of fish fed any other diet. The results measuring the growth and development of the fish clearly suggest the biopotency of dietary rHGH could be higher than those of both dietary rBST A and rBST B. Further implied is the probability that within the range of 10 to 40 mg/kg BW/week the dietary growth hormones could accelerate growth performance, and that 20 mg rHGH/kg BW/week could possibly enhance lysozyme activity in juvenile olive flounder, Paralichthys olivaceus.

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.273-284
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• 2004

This study is on the changing pattern of fish-and-shellfish uses during the last two thirds of Chosun period on the premise that they are influenced by development of fishing technology. With a literary approach, this paper researches how fish-and-shellfish production and consumption pattern changed, especially in relation to technological development of fisheries. First, we examine into the changes of fishery production. And next, we analyze the kind and cooking method of fish-and-shellfish in [Eum-sik-di-mi-bang](1670) and [Gyu-hap-chong-seo](1815). The analysis of two books revealed that there were significant differences in fish-and-shellfish uses. Because the two books were written with a gap of 145 years and the development of fishing technology and remarkable changes of fishery production affected on the fish-and-shellfish uses. Due to primitive fishing tools and skills, fresh-water and reverse-river-fish and shellfish had been caught in substantial amount until the middle ages of Chosun period. As a result, the availability of seafood were limited extremely even in the upper classes. These situations are evidenced by the analysis of [Eum-sik-di-mi-bang]. Only 12 kinds of fish-and-shellfish are described in [Eum-sik-di-mi-bang]. Most of the sesfoods is mollusc which is easy to catch. As for the salt-water fish, dried cod and dried herring were mentioned. Mullet, the reverse-water-fish, is used most frequently. Only one kind of 'Hoe', which needs extreme freshness, is described. This means that the use of fresh fish-and-shellfish was very limited to some kinds which could be caught near the village. As the netting fishery began to be developed in the 18th century, the production of some salt-water fishes, such as anchovy, shrimp, yellow corvina, pollack, and herring, had increased remarkably to make marine resources more available. Small fish, such as anchovy and shrimp were preserved as 'Jeot-gal' and sold nationwide. Therefore, 'Jeot-gal' and seafood could be used in Kimchi around this time and had a deep influence on the change of Kimchi in taste and nutrition. In [Gyu-hap-chong-seo], 33 kinds of fish-and-shellfish are described. Including cod and herring, 17 kinds of sea water fish and mollusc are mentioned. Some of these are consumed in fresh state, neither as dried nor as salted. Because the merchants promoted the transport of seafoods to other regions according to the growth of commercial economy. As a result the diet of the people could be enriched by the various seafoods.