• Food Science of Animal Resources
• /
• v.40 no.5
• /
• pp.785-794
• /
• 2020

Food Codex regulations have set freshness limits for oils used to fry food, such as potato and fish products, and fried food itself; however, no such freshness limits have been set for meat products, such as sweet and sour pork. The freshness standard suggest that acid values (AVs) and peroxide values (POVs) for frying oil should be less than 2.5 and 50, respectively, whereas AVs and POVs for common fried food should be less than 5.0 and 60, respectively. Therefore, in this study, we investigate the effect of the number of frying cycles on oxidation-promoted changes in the oils used to fry sweet and sour pork and fried food itself during repeated frying over 10 d by determining their AVs and POVs, which were found to be highly correlated. Soybean, canola, palm, and pork lard oils could be reused approximately 37, 32, 58, and 87 times, respectively, to fry sweet and sour pork based on oil freshness, and 78, 78, 81, and 286 times, respectively, based on the freshness of fried food. Our data may help establish food-quality regulations for oils used to fry animal-based foods.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.50 no.6
• /
• pp.837-840
• /
• 2017

We developed a method to rapidly evaluate the freshness of fish using a sensor gas chromatography (SGC) system. Mackerel Scomber japonicus was stored at $4^{\circ}C$ for 12 days to create an environment similar to the natural decomposition process. Trimethylamine (TMA) content in mackerel muscle was measured at 3-day intervals using a spectrophotometer. The gas-phase concentration of TMA in whole mackerel was also determined using an SGC system. The muscle TMA content increased over time during storage, as did the gas-phase concentration of TMA. Therefore, this study demonstrated that an SGC system can be used to rapidly measure the gas-phase concentration of TMA in fish during processing.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.49 no.6
• /
• pp.731-736
• /
• 2016

No freshness indicator for fish has yet been established. Thus, we investigated changes over time in mackerel quality in an effort to development useful indicators. Fresh whole mackerel Scomber japonicus were stored at $4^{\circ}C$ immediately after capture and quality changes were evaluated every 3 days for a total of 15 days. Whole fish were divided into ventral parts (VPs) and dorsal parts (DPs); we measured the trimethylamine (TMA) and volatile basic nitrogen (VBN) levels, pH values, and color values in/of these parts. The TMA and VBN levels tended to increase during storage and the TMA changes in VPs were higher than those in DPs. In particular, the VP TMA content attained a maximum of 3.68 mg/100 g at 6 days, and the VBN content attained a maximum of 20.88 mg/100 g at 9 days, suggestive of initial fish spoilage. The pH ranged from 5.99-6.17 over the first 3 days and from 6.17-6.38 from days 6-15. Surface color changes on VPs and DPs were explored. Significant decreases in both VP lightness and yellowness were evident after 3 days. The data suggest that both TMA level and lightness of the color are valuable indicators of freshness in the initial stage of mackerel retail.

• The Journal of Fisheries Business Administration
• /
• v.50 no.3
• /
• pp.17-29
• /
• 2019

This paper aims to find out the problems and improvement direction of quality control and hygiene management of fishery products in Korea. For this reason, we conducted a comparative analysis of quality control and hygiene management of fishing, landing and selling between Japan and Korea, taking mackerel as an example. Japan has established a systematic freshness management system from fishing to landing (production) areas and consumption areas. On the other hand, Korea is not fully lead-managed in the production area after fishing, and is distributed in a state where the quality of the product is deteriorated due to exposure to room temperature. Accordingly, a certain quality can not be secured at the final consumption stage, and sanitary problems occur. In order to improve the quality control and hygiene management of the fishery products, the following needs to be improved. First, we will improve the fishing level freshness management system. Second, we will improve the quality control and hygiene management of fish in the production area and wholesale stage. Third, we will promote the introduction of innovative sales and consignment sales systems at the production stage. Fourth, we will establish a consistent low temperature distribution system from the production area to the wholesale stage from a long-term perspective. Fifth, we will promote the development and education of manuals on fish quality and hygiene management.

• Journal of Fisheries and Marine Sciences Education
• /
• v.17 no.3
• /
• pp.413-426
• /
• 2005

The objective of this study consists of facilitating seafood consumption by increasing its intake opportunities for consumer through analysis of sliced raw fish. A study on sliced raw fish consumption was conducted on 630 citizens of Busan(252 men and 378 women), attending high school and university, and employedas housekeepers and salaried employees. The goal of the study was to assess the attitude and degree of satisfaction obtained from eating sliced raw fish and ultimately to promote greater seafood consumption. A self-administered questionnaire was used to record the results. The results were as follows : About sixty percent of the respondents appeared to like or not to be reluctant to eating sliced raw fish. The main reasons for favoring sliced raw fish were its taste and nutritious effects. All ages liked sliced raw fish, but teenaged women, on average, tend to dislike sliced raw fish. The most preferred sliced raw fish was flounder. Most of the panelists preferred korean rock fish, and red sea bream due to their ordinary muscle. Sliced raw fish of the 2nd and 3rd variety were the most popular. For most of the sliced raw fish, the own-price elasticity came out to be relatively low. This can be explained by the fact that sliced raw fish is characteristically purchased based more on quality and freshness, than on price. SINGSINGWHE(SSW)-fresh sliced raw fish should be stored at 0$^{\circ}C$ for no longer than 10hrs. Taste, nutritional value and low price have the potential to promote the consumption of seafood. Factors which can reduce the consumption of sliced raw fish were safety due to Vibrio septicemia, rainy day, indistinct origin, and high rices. To promote sliced raw fish consumption, the subjects recommended the quality improvement and low price.

• The Journal of Fisheries Business Administration
• /
• v.27 no.2
• /
• pp.65-82
• /
• 1996

This study aims to investigate the development of the stow-net fishery operated in East China Sea and Yellow Sea and its role in the off-shore demersal fishery In Korea after 1980's. This paper also reorganization problems of this fishery under 200 mile exclusive economic zen system. Stow-net fishery which has an important role in offshore demersal fishery in terms of the fish production and supplies had attained an rapid growth since 1960's throughout advancement of the fishing technique, government support and enlargement of fish market. However, the production had come to a stagnant stage since 1980, and even reduced in 1990's by reason of competition from Chinese vessels which have been developing reapidly as well as other more productive demersal fishery such as trawl of Korea. Nevertheless, high fish price has maintained the business of this fishery. This fishery faces some difficulties such as limited resources, the plunge of fish price due to fish import freedom, and 200 mile EEZ settlement in those Seas among the related countries ratifying the United Nations Convention of the Law of the Sea in 1996. This paper discusses the reorganization problems of the stow-net fishery under the new situation. : (1)to lighten a damage to the fishery to keep the fishing ground and to restrict the entry of competitive fisheries, (2)to reduce the fishing effort by the governmental support, (3)to introduce new fishing methods, (4)to employ foreigner as a cheep labour, (5)to rise fish price throughout more freshness of fishes.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.35 no.1
• /
• pp.60-64
• /
• 1999

The objective of this study was to manufacture the sea water cooling apparatus for fish hold storage to extend the freshness of fish. Using the sea water cooling apparatus manufactured, it makes observations on the physicochemical and sensual properties of mackerel such as ATP and its related compounds, K-value, VBN, TMA, TBA, salt-concentration and skin color through storage. The results of this investigation showed that the values of physicochemical properties such as ATP and its related compounds, K-value, VBN, TMA, TBA increased gradually during storage in sea water cooling apparatus manufactured and the changes of skin color was inhibited also. From these results, it could be suggested that developed sea water cooling apparatus is effective in shelf-life extension of fishes.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.29 no.4
• /
• pp.272-278
• /
• 1993

The trimethylamine-sensing characteristics of ZnO based thin film semiconductors and the sensitivity enhancement by squttering conditions have been investigated to develop a new type sensor for detecting fish freshness. The sensor fabricated with a 300nm of ZnO thin film with 4 wt% Al sub(2) O sub(3) and 1 wt% TiO sub(2) exhibited the highest sensitivity of 155 at 30$0^{\circ}C$ of working temperature and to the 240 ppm TMA gas. Deposition of ZnO thin film using a RF magnetron sputter was carried out at a pressure of 10 super(-2) Torr in pure oxygen gas with an RF power of 100W. The sensor exhibited a large response to the actual gases produced by a mackerel at an early stage of decomposition.

• Journal of the Korean Society of Manufacturing Process Engineers
• /
• v.20 no.1
• /
• pp.88-94
• /
• 2021

Currently, the Busan cooperative fish market follows a traditional market style. This study first investigates the current conditions and environment of the market, and to modernize the market, it proposes a new automatic unloading system based on the benchmark of Namhae Suhyup. In this system, a Korean-type suction fish vacuum pump is employed to increase the loading time. An automatic grader with an adjusting device for inclined angles and a weighing machine with an automatic alignment device are proposed. In addition, a folding machine is employed to prepare boxes. The specifications for each subsystem are provided. By implementing this system, the freshness of fish can be maintained and the sellers can earn more. This system can also be applied to the cooling system of the fish reservoir of littoral sea fishing boats.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.30 no.2
• /
• pp.271-276
• /
• 1997

The study was attempted to detemine the ratio of stomach and intestine to viscera gathered on catching vessels, the critical level of VBN content as a freshness quality of viscera of Alaska pollack for raw materials of Changran-jeotgal. It also examined the changes of VBN values, pH and viable tell counts during the fermentation. Then sensory evaluation of the fermented products, Changran-jeotgal, was done according to the freshness of raw materials used. The ratio of stomach and intestine to the gathered viscera on the vessel was about $72\%$, while that of round state of Alaska pollack was about $18\%$. There was no significant relationship in VBN content between fish muscle and viscera. It suggests that VBN content is not a reasonable freshness criteria in viscera but in fish muscle. However, if we use the VBN content as a freshness criteria of viscera for raw materials of Changran-jeotgal, less than $70mg\%$ of VBN value could be recommended. According to the experimental results, the product yields and sensory evaluation scores were no good not only for economical evaluation but also for consumption.