• 한국수산과학회지
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• 제54권6호
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• pp.825-834
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• 2021

This study was conducted to identify the food components and nutrition value of major fish roes on the market in Korea. The proximate compositions of the roes were 60.02-82.85% moisture, 14.61-29.21% protein, 1.24-14.59% lipid and 0.88-1.78% ash. The major total amino acids in the roes were glutamic acid, leucine, aspartic acid, lysine, and alanine. The major fatty acids were 22:6n-3 (docosahexenoic acid, 9.37-32.68%), 16:0 (5.96-21.39%), 18:1n-9 (12.64-25.30%), and 20:5n-3 (eicosapentaenoic acid, 3.79-16.99%). The mean major-mineral levels were phosphorus (291.63 mg/100 g edible portion), potassium (271.00 mg), sodium (175.86 mg), calcium (24.02 mg), and magnesium (22.15 mg). The mean trace-mineral levels were zinc (7.75 mg), iron (3.68 mg), and copper (0.81 mg). The results suggest that these fish roes are good sources of proteins, amino acids, n-3 fatty acids and minerals.

• 농업생명과학연구
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• 제45권6호
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• pp.95-108
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• 2011

날치 알과 이의 대체 어란인 열빙어 알 및 청어 알의 안전성과 식품성분 특성에 대하여 살펴보았다. 날치 알의 크기는 열빙어 알 및 청어 알에 비하여 컸다. 날치 알의 수분 함량과 염도는 페루산이 중국산에 비하여 수분의 경우 높으나 염도의 경우 낮았고, 인도네시아산에 비하여는 수분의 경우 낮았으나, 염도의 경우 높았다. 한편, 기타 어란의 수분 함량과 염도는 열빙어 알의 경우 각각 80.4% 및 3.2%, 청어알의 경우 각각 65.4% 및 20.0%를 나타내었다. pH, 휘발성염기질소, 중금속, 생균수 및 대장균군의 결과에 의하면 이들 5종의 어란의 경우 여러 가지 가공소재로 이용하여도 위생적인 문제는 없으리라 판단되었다. 어란의 주요 지방산은 날치 알의 경우 16:0(27.8-30.5%), 18:1n-9(7.2-8.0%), 20:5n-3(5.6-8.2%) 및 22:6n-3(22.0-25.6%)이었고, 열빙어 알 및 청어 알의 경우 이외에도 16:1n-7(6.7-9.3%)이었다. 어란의 총아미노산 함량은 9.44-10.39 g/100g 범위이었고, 주요 아미노산은 asparticacid, glutamic acid, leucine 및 lysine이었다. 날치 알의 무기질 함량은 인도네시아산의 아연을 제외한다면 열빙어 알 및 청어 알의 무기질 함량보다 높았다. 관능 검사 결과에 의하면 열빙어 알과 청어 알에 비하여 날치 알이 색과 조직감에서는 우수하였으나, 향은 차이가 없었다.

• Fisheries and Aquatic Sciences
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• 제19권5호
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• pp.25.1-25.8
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• 2016

The fractionation of serine protease inhibitor (SPI) from fish roe extracts was carried out using polyethylene glycol-4000 (PEG4000) precipitation. The protease inhibitory activity of extracts and PEG fractions from Alaska pollock (AP), bastard halibut (BH), skipjack tuna (ST), and yellowfin tuna (YT) roes were determined against target proteases. All of the roe extracts showed inhibitory activity toward bromelain (BR), chymotrypsin (CH), trypsin (TR), papain-EDTA (PED), and alcalase (AL) as target proteases. PEG fractions, which have positive inhibitory activity and high recovery (%), were the PEG1 fraction (0-5 %, w/v) against cysteine proteases (BR and PA) and the PEG4 fraction (20-40 %, w/v) against serine proteases (CH and TR). The strongest specific inhibitory activity toward CH and TR of PEG4 fractions was AP (9278 and 1170 U/mg) followed by ST (6687 and 2064 U/mg), YT (3951 and 1536 U/mg), and BH (538 and 98 U/mg). The inhibitory activity of serine protease in extracts and PEG fractions from fish roe was stronger than that of cysteine protease toward common casein substrate. Therefore, SPI is mainly distributed in fish roe and PEG fractionation effectively isolated the SPI from fish roes.

• 한국수산과학회지
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• 제39권1호
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• pp.1-8
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• 2006

For the effective utilization of tuna processing byproducts such as roes of skipjack tuna (Katsuwonus pelamis) and yellowfin tuna (Thunnus albacores) as a food resource, the roes of skipjack and yellowfin tuna were examined on food component characteristics and also compared to those of Alaska pollack (Theragra chalcogramma). The concentrations of heavy metal in both roe of the skipjack and yellowfin tuna were below the reported safety limits, therefore, these roes appeared to be safe as a raw material for food resource. The contents of crude protein were 21.4% in the skipjack tuna roe and 21.5% in the yellow fin tuna roe, which showed to be the major component in tuna roes. The prominent amino acids of total amino acids were aspartic acid, glutamic acid, leucine and lysine, and these amino acids were comprise to be 38.4-41.2% of total amino acid in both tuna roes. The total lipid content were 2.1 % in the skipjack tuna roe and 2.0% in the yellofin tuna roe. The major component of total lipid was found to be triglyceride in both tuna roes (skipjack tuna roe, 93.3%; yellow fin tuna roe, 92.0%), which was high in the compositions of 16:0, l8:1n-9, and 22:6n-3. The content of DHA in total lipid of the tuna roes (skipjack tuna roe, 29.9%; yellowfin tuna roe, 36.3%) were higher than that of Alaska pollack roe (18.1%). Based on the results of the proximate composition, mineral, amino acid and lipid characteristic, roes of skipjack tuna and yellowfin tuna showed potential as a raw material for food.

• 수산경영론집
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• 제38권3호
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• pp.1-24
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• 2007

This study examines the relative competitive position of korean fisheries products market over period of 2001 to 2005 and selects strategic exported goods from its position provide against concluding FTA agreement with China and Japan. The portfolio approach is used to develope competitiveness-market share matrix. The position of each export countries on the competitiveness market share matrix will be in one of nine cells, with differing implications for their role in korean fisheries products market. Based the competitiveness market share matrix, each export countries are divided into first cell type, third cell type and ninth cell type and the items of ninth cell type are chosen as strategic exportable goods. The results of this study are summarized as follows: First, in the case of each country change aspect, China is trending to decrease quantity but shows number of item that increase gradually with high share still, and look trend that increase third cell type item too gradually, and in case of first cell type item is that competitive position is high more relatively than the Korea. In the case of Japan, ninth cell type item is falling gradually, and share does not show big change generally in case of first cell type item. Second, in the case of strategic exportable goods that analyze using domestic competitive position cell type and MCA with competitive position in domestic fisheries products market and export market, was appear by codfish(frozen), cuttle fish(frozen) etc. in case with China, and by mackerel(frozen), other sea bream(frozen), laver(dry), bathing(dry) etc. in case with Japan. And analyzed goods that have all export competitive advantages in both countries are roes of alaska pollack(frozen), other roes of fish(except frozen roes of alaska pollack), squid(frozen) etc.

• 한국수산과학회지
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• 제51권3호
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• pp.230-237
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• 2018

This study investigated the food and nutritional characteristics of alkaline-insoluble fractions (AIFs) recovered from bastard halibut Paralichthys olivaceus (BH) and skipjack tuna Katsuwonus pelamis (ST) roes using the alkaline solubilization. The moisture content of AIFs ranged from 4.8% to 12.8%, and ST provided significantly better yields (9.5 for STAIF-11 and 7.1 g/100 g roe for STAIF-12) than did BH (P<0.05). The protein content of AIFs ranged from 71.7% to 79.2%, with the highest level yielded by STAIF-11 (6.8 g/100 g roe). The crude fat content of AIFs was 10.9-14.3% and the mineral content was 0.7-3.4%. The major mineral components of AIFs were sulfur, sodium, potassium, and phosphorus. Color values showed that BHAIFs were significantly brighter than STAIFs. Total contents of essential amino acids were significantly higher in STAIFs (47.5-49.5%) than in BHAIFs. The major essential amino acids found in AIFs from both sources were Val, Leu, Lys, and Arg. Therefore, AIFs were significantly superior to whole BH roe in terms of physicochemical and nutritional status, and we identified species-specific differences between BH and ST. Protein is a major component of AIFs recovered from fish roes, which suggests that they have potential for use as a protein source.

• 한국수산과학회지
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• 제51권4호
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• pp.351-361
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• 2018

This study investigated the potential of collagenous protein fractions (CPFs) as functional foods. The specific CPFs studied were recovered from the roe of bastard halibut (BH), Paralichthys olivaceus; skipjack tuna (ST), Katsuwonus pelamis; and yellowfin tuna (YT), Thunnus albacares through the alkaline solubilization process at pH 11 and 12. The buffer capacity, water-holding capacity and solubility of CPFs with pH-shift treatment were significantly better at alkaline pH (10-12) than at acidic pH (2.0). At pH-shift treatment (pH 2 and 12), the foaming capacities of CPFs from ST and YT were improved compared to those of controls, but they were unstable compared to BH CPFs. The emulsifying activity index (EAI, $m^2/g$ protein) of CPFs (controls) was 16.0-21.1 for BH, 20.1-23.9 for ST and 9.3-13.7 for YT (P<0.05). CPFs adjusted to pH 12 showed improved EAI and YT CPFs showed significantly greater emulsifying ability than those from BH and ST. CPFs recovered from fish roe are not only protein sources but also have a wide range of food functionalities, confirming the high availability of fish sausage and surimi-based products as protein or reinforcing materials for functional foods and alternative raw materials.

• 한국수산과학회지
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• 제50권6호
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• pp.694-706
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• 2017

This study evaluated the protein recovery, functional properties and biological activity of isolate processed water (IPW) generated in the preparation of protein isolates from fish roes (BH, bastard halibut Paralichthys olivaceus; ST, skipjack tuna Katsuwonus pelamis; YT, yellowfin tuna Thunnus albacares) by an isoelectric solubilization and precipitation process. The IPWs contained 2.7-5.4 mg/mL of protein, and the protein losses were 8-21% (P<0.05). The form capacity of IPW-3 for BH and ST, and IPW-4 for YT was 155, 194, and 164%, respectively. The emulsifying activity index ($27-43m^2/g$) of the YT-IPWs was the strongest, followed by ST ($7-29m^2/g$) and BH ($10-19m^2/g$). The 2,2-diphenyl-1-picrylhydrazyl scavenging activities of IPW-1 and -3 were higher than those of IPW-2 and -4. The 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid scavenging activity ($IC_{50}$, mg/mL) of IPW-2 and -4 was 0.03 mg/mL for BH, 0.04-0.08 mg/mL for ST, and 0.04-0.07 mg/mL for YT. BH IPW-3 had the strongest reducing power (0.41 mg/mL) and superoxide dismutase-like activity (1.68 mg/mL). The angiotensin-I converting enzyme inhibitory activity of IPW-3 was the highest for ST (1.52 mg/mL), followed by BH and YT. The common predominant amino acids in the IPWs were the essential amino acids Val, Leu, Lys, and Arg and the non-essential amino acids Ser, Glu, and Ala.

• 한국수산과학회지
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• 제53권4호
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• pp.583-587
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• 2020

Imitation fish roe (IFR) based on calcium alginate hydrogels (CAG) can be heat treated for sterilization and salted to prolong the shelf life. However, these processes change the physical properties of IFR, and it is necessary to minimize these changes. In this study, we investigated the effects of xanthan gum (XG) treatment on the quality and stability of IFR. Both non-XG and XG-treated IFRs were treated with boiling water (95℃), sodium chloride (0.5-2.0%, w/v), and autoclaving. The non-XG treated IFR shrunk slightly after the boiling water and autoclaving processes. By comparison, shrinkage of the XG-treated IFR after autoclaving was significantly reduced. The sphericity of the non-XG treated IFR was reduced by the boiling water, sodium chloride, and autoclaving treatment. However, the sphericity of the XG-treated IFR was maintained by 90% or more, preserving the IFR shape at a level visually recognized as spherical. In addition, unlike the non-XG treated IFR, the XG-treated IFR showed high rupture strength even after the salt and heat treatments. Our findings provide useful information for the industrialization of IFR based on CAG with heat and salt treatments.

• 한국식품영양과학회지
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• 제35권1호
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• pp.96-103
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• 2006

명태 절란을 원료로 한 명란훈연소시지의 품질특성은 다음과 같다. 대조구 및 셋 소시지에서 카라기난의 양이 많을 수록 hardness, cohesiveness, elasticity, brittleness 및 gumminess가 높게 측정되었고, 명란훈연소시지 제조시 setting은 텍스쳐 강도를 크게 증가시켰다. 셋 소시지에 있어서 원료성분의 최적 배합비율은 명태 절란, 전분 및 카라기난 함량이 각각 88.5, 5.0 및 $2.0\%$인 제품이 가장 좋게 나타났다. 모든 시료에서 pH는 저장 4개월째까지 증가하였다가 감소 하였으며, 진공 및 질소포장은 대조구보다 pH 변화가 낮았다. 휘발성염기질소량 및 TBA 값은 대조구는 저장기간이 증가할수록 증가하였으며, 진공 및 질소포장 제품은 저장 2개월째까지는 변화가 없었다가 저장 4개월째부터 저장기간이 증가할수록 다소 증가하였다. 총균수는 대조구가 진공 및 질소포장 제품에 비하여 저장기간 동안에 높은 수치를 나타내었으며, 대장균군은 모든 시료에서 저장기간 동안에 음성으로 나타나 대장균군에 의한 오염여부의 측면에서는 안전한 것으로 평가되었다.