• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.49 no.3
• /
• pp.263-269
• /
• 2016

Large quantities of by-products—such as fish frame, head, skin and viscera—are generated during seafood processing, and these by-products are not utilized extensively. Therefore, sea rainbow trout Oncorhynchus mykiss (SRT) frame muscle (FM) jerky was prepared by grinding SRT-FM, followed by mixing with seasoning, forming and drying. The nutritional and microbiological characteristics of the SRT-FM jerky were then investigated. The proximate composition of the SRT-FM jerky was 19.1% moisture, 38.7% crude protein, 7.9% crude lipid and 4.4% ash. The viable bacterium count of the SRT-FM jerky was 3.9 log CFU/g, and Escherichia coli and Staphylococcus aureus were not detected. The total amino acid content of SRT-FM jerky was 37.3 g/100 g, and the major amino acids were aspartic acid, glutamic acid, leucine and lysine. Based on the recommended daily intake of fish jerky (100 g), the most abundant mineral was potassium. The fatty acid composition of the SRT-FM jerky was 26.2% saturated acid, 34.5% monoenoic acid and 39.3% polyenoic acid, and the major fatty acids were 16:0, 18:1n-9, 18:2n-6, 20:5n-3 and 22:6n-3. These results suggest that SRT-FM jerky has high nutritional value.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.7 no.1
• /
• pp.43-52
• /
• 1978

It is well known that water holding capacity plays an important role in processing such meat products as frankfurter-type sausage and fish meat paste products as kamaboko and fish sausage. Consumer qualities of meat products, such as appearance, flavor, as well as drip and shrinkage on cooking, depend greatly on the degree of water binding. In this paper, the water holding capacities of fish paste and salt added paste of white corvenia, Argyrosomus argentatus and file fish, Novodon modestus were measured by centrifuging and press method before and after cooking. And the effects of the addition of phosphates and starch to enhance water binding and stabilize gel formation were also discussed. In addition, the experimental conditions which are suitable to determine the water binding of fish meat paste product were suggested. The results were expressed in percent of water absorbed by the filter paper when pressed or released by pressor or centrifuge to the weight of sample. From the results. a proper condition to measure the water holding capacity of fish meat paste was that 3.0 g of sample which was previously added with 10 percent water was centrifuged at 13,400 G or 12,000 rpm for 15 minutes for the centriguging method and for press method, 0.3 g sample with 10 percent of water added was extracted by an oil pressor at $30\;kg/cm^2$ for 1 minute. Water holding capacity of fresh paste of white corvenia was relatively higher than that of file fish and the difference between species of fish was greater than the difference between measurments by two methods. Sodium chloride had a great effect on enhancing the water holding capacity of fish meat paste giving better effect when 3.0 percent of salt was added. Phosphates used except calcium phosphate revealed a certain enhancement in water binding, yielding best effect at 0.3 percent addition, and metaphosphate seemed to be more effective in order. The addition of corn starch, however, appeared to be not so effective for enhancement of water binding in fresh-salt-added fish meat paste but in cooked fish paste which might be attributed to absorption of water by starch grain and swelling during the heating and consequently enforced gel strength of cooked fish paste. And the water holding capacity of cooked fish paste was proportionally related to its gel strength.

• The Journal of Fisheries Business Administration
• /
• v.26 no.1
• /
• pp.9-27
• /
• 1995

From now on, the direction of fishery products circulation measure should be improved the system to give just the right of free choice of sale route like retail, direct sale, direct dealings and direct shipping only for fishermen to produce them diversifing the function and the role of current fish market in the production to prepare the fishery internationalization, to improve the competitiveness of coastal and off-shore fishery. Practically wholesale market in land and fish market in the production have the different function and role, the organization of wholesale market in land can't substitute the essential function and role which fish market in the production should perform. So far, fisheries cooperatives as a managing subject of fish market in the production have depended on the consignment sales and purchases of fishery products but, from now on, it should be explore the widespread supply way of fishery products by producing value - added fishery products that should bring higher demand from the consumers, producer - consumer direct marketing system through not only consignment sales but also direct sales that common processing and manufacturing system of fishery products under the management of FC has been established. The direction of the idealest structural improvement of fishery production circulation organization is to establish the the position of the fishery retail price leader based on the standard of market in the fisheries production due to existing characteristics of fisheries, accordingly, to harmony the market organization of direct transportation, direct sales and direct dealings form by producer and group of producers with market organization in the fisheries production, and to make the condition to do the appropriate distributive function.

• Korean journal of food and cookery science
• /
• v.20 no.5
• /
• pp.537-544
• /
• 2004

This study investigated the current processing degree and ingredients of sauce on the packaging of the commercial eel products made in Northeast Asia (Korea, Japan, China and Taiwan) and surveyedthe perception of nutritional functionality and purchasing pattern of Japanese consumers for the processed eels. The results are considered as a useful aid for preparation of processed eel products. The commercial eel products, purchased at a department store, supermarket and discount market, were divided by processing method, package quantity, storage method and sauce ingredients. The processing method was indicated in many different ways in each country, such as sauce ingredients and intake method. A questionnaire survey was conducted on 105 Japanese consumers (male 43, female 62) visiting Korea. Of the respondents, 44% answered and the major reasons for purchasing processed eel products were as a side dish for meals. The results for this factor were significantly different in relation to age (p <0.05). The degree of perceptions of functional excellence about processed eel products was well known (37%), some (49%), and seldom (14%). The results for this factor were significantly different in relation to age (p <0.001). Seventy-five percent of the respondents had experienced processed eel products. The type of purchase of the respondents was highest for vinegared rice and fish (47%), followed by freezing (33%), canning (5%), and dried food (4%), in that order.

• Fisheries and Aquatic Sciences
• /
• v.19 no.7
• /
• pp.30.1-30.7
• /
• 2016

Due to decreased supplies of marine resources and byproducts, new processing technologies for the development of analogs for natural fishery products are becoming increasingly important in the fishing industry. In the present study, we investigated the optimal processing conditions for flying fish roe analogs based on alginate hydrogels. Optimized processing of these analogs was performed by response surface methodology. The optimal processing conditions for the flying fish roe analogs (based on sphericity) were at a sodium alginate concentration of 2.41 %, calcium chloride solution curing time of 40.65 min, calcium chloride concentration of 1.51 %, and a reactor stir speed of $254{\times}g$. When the experiment was performed under these optimized conditions, the size (mm), sphericity (%), and rupture strength (kPa) of the analogs were $2.2{\pm}0.12$, $98.2{\pm}0.2$, and $762{\pm}24.68$, respectively, indicating physical properties similar to their natural counterparts.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.18 no.2
• /
• pp.211-215
• /
• 1989

The fatty acid composition of lipids separated from 14 kinds of canned fish and shellfish products from the market were examined. The crude lipid contents of canned fish and shellfish products showed wide difference (1.3-15.2%) depending on raw materials and kinds of products. Fatty acid composition of products were mainly consisted of polyenoic acid(34.5-61.4%), and followed by saturated acid(24.5-47.8%), monoenoic acid(12.4-32.0%). The major fatty acids were palmitic acid, palmitoleic acid oleic acid, eicosapentaenoic acid and docosahexaenoic acid. In case of canned tuna in oil and canned smoked oyster in oil, linoleic acid was the most predominant component(48.2%, 34.6%). Judging from the results, canned fish and shellfish products were abundant of the polyunsaturated fatty acids in spite of the high temperature sterilization and lone storage periods.

• The Journal of Fisheries Business Administration
• /
• v.40 no.3
• /
• pp.1-28
• /
• 2009

In recent, the Korean fisheries industry face an overall crisis. Annual fish catch is continuously decreasing for last two decades even though various programs to improve fish population. Moreover, domestic fish market is more and more occupied by imported cheap fish products from abroad due to the consequence of open economic policy, FTA and WTO/DDA entente. Under the circumstances, this study aims to examine the potential for building fisheries cluster as a policy tool to promote fisheries and fisheries-associated industries in Korea. To achieve this goal, the authors firstly reviewed the theoretical concept of Industrial Cluster in the evolutionary economics point of view, secondly, analyzed the main components of Porterian Cluster(or innovation cluster), thirdly, derived the key reasons to induce the improvement of productivity within the cluster network system and lastly evaluated fisheries capability and industrial infrastructures of each province as a basic condition to build a fisheries cluster. The result of the study demonstrates the voluntary accumulation of fish products and processing techniques in Korea, however, it is not enough to make up a Porterian innovation. Therefore, the present is most opportune for applying fisheries cluster as a strategic policy tool. Government supports to establish innovation cluster for fisheries may contribute both fisheries industry and local economy by developing the latent capacity of fisheries and helping concentrate innovation capabilities.

• The Journal of Fisheries Business Administration
• /
• v.50 no.4
• /
• pp.1-9
• /
• 2019

Seaweed by-products have been dumped into the sea and induced marine pollution. However, they can be recycled as a valuable natural resources. Approximately 240,000 tons of sea mustard and kelp by-products were estimated to be producted during the last three years. The estimate corresponds 6.7% of the total production of marine aquaculture and 14.9% of the total production of seaweeds. When adding up the by-products from fish and mollusks, approximately 1,000,000 tons of fisheries by-products were thrown out into the sea every year. A three-step strategy is required for the industralization of fisheries by-products. The first step is the construction of the processing foundation of by-products, the second is its food industralization, and the third is its recycling as raw biomaterials. The stable supply of raw materials is the prerequisite for the industralization. Thus, it is necessary to construct the refuse logistics around chief production districts and to build the processing facility and frozen storage of by-products. Cooperation among private enterprises and government investment for research and development is required the second and third steps.

• Fisheries and Aquatic Sciences
• /
• v.26 no.6
• /
• pp.367-379
• /
• 2023

The rapid expansion of shrimp production requires a huge amount of protein sources from soybeans and wild-caught fishmeal; both are becoming a shortage. Meanwhile, catfish production and processing is a giant industry in Vietnam, which produce hundred thousand tonnes of protein- and lipid-rich by-products, annually. Using catfish by-products to gradually replace the traditional protein sources in shrimp aquaculture may bring triple benefits: 1) reducing pressure on wild fish exploitation for fishmeal, 2) reducing the environmental impacts of catfish by-products, and 3) increasing the value and sustainability of aquaculture production. In this study, we used catfish by-products to produce fish protein hydrolysate (FPH) and nano-hydroxyapatite (HA) as additives in feed for Pacific white shrimp (Litopenaeus vannamei). The supplement mixture of FPH and HA was added into the commercial diet (Charoen Pokphand Group [CP], 38% protein, and 6.5% lipid) to reach 38%, 38.5%, 40%, 43%, and 44% of the crude protein content. The survival and growth of shrimps were weekly assessed to day 55. The results showed that the shrimp growth was highest at 43% crude protein content in the feed as indicated by an increase of 124% and 112% in shrimp weight and length, respectively, compared to the commercial reference diet. No negative effects of adding the mixture of FPH and HA on the water quality were observed. Vibrio density was lower than 6.5 × 10³ CFU/mL, which is the lowest Vibrio density negatively affecting the shrimp growth and development. These findings indicate that the mixture of FPH and HA are promising additive components in feed for post-larval shrimp L. vannamei diets.

• Journal of Advanced Marine Engineering and Technology
• /
• v.34 no.4
• /
• pp.460-469
• /
• 2010

In spite of the global-class aquaculture and fishing technology of our country, the processing technologies are lags behind the other nations relatively. The processed marine products are mainly frozen foods, canned goods, salty food (fermented fish products), fish paste products (boiled fish paste), and we can see that the high-value dehydrated foods by drying are very few. These problems are considered to be caused directly by the lack of drying technologies. This paper is concerned to the experimental results of drying heat transfer characteristics for the green energy type vacuum dryer for the high quality sea foods production.