• Food Science and Biotechnology
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• 제16권1호
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• pp.67-70
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• 2007

Mackerel (Scomber japonicus) often causes severe allergic reactions in sensitive people. Food containing undeclared mackerel may pose a risk to such people. The major allergenic protein in fish such as mackerel, codfish, and Alaska pollack has been found to be parvalbumin. In this study, we developed a polymerase chain reaction (PCR) method to detect mackerel DNA using primers corresponding to the parvalbumin gene. We cloned and sequenced 1.5 kb of parvalbumin gene by PCR using mackerel genomic DNA as a template. Nucleotide sequence analysis of genomic parvalbumin gene, composed of 4 exons and 3 introns, allowed the selection of two pairs of oligonucleotide primers specific for mackerel. These primers successfully enabled PCR amplification of specific regions of genomic parvalbumin DNA from mackerel, but no amplification from 8 other fish samples, surimi, and 6 boiled fish pastes. The sensitivity of this method was sufficient to detect 5 ng of purified mackerel DNA mixed with 50 ng of surimi DNA. This rapid and specific method for the detection of allergenic mackerel would be beneficial in reducing food allergy caused by the ingestion of hidden allergen in processed food.

• Fisheries and Aquatic Sciences
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• 제12권4호
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• pp.249-257
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• 2009

This study is conducted to partially purify an antioxidative peptide in a two-step gelatin hydrolysate from Alaska pollock surimi refiner discharge, which was obtained by sequential treatment with Pronase E and Flavourzyme. The two-step gelatin hydrolysate was fractionated using chromatographic methods. Based on the same protein concentration of each fraction, the antioxidative activities (85.1-95.4%) of positive fractions fractionated by ion-exchange chromatography were higher than those (27.2-87.8%) from gel filtration. Then, further purification of the positive fractions was performed. Among them, the partially purified A1C1L2G1 and A1C1L2G2 fractions showed 96.2% and 85.1% inhibition, respectively, of linoleic acid peroxidation. The A1C1L2G1 fraction was composed of 15 kinds of amino acids and the predominant amino acids were proline, glycine and alanine. The results obtained in this study suggested that the fraction partially purified through chromatographic methods from the two-step gelatin hydrolysate of Alaska pollock surimi refiner discharge could be useful as a supplementary source for improving health functionality.

• 한국수산과학회지
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• 제52권6호
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• pp.555-561
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• 2019

We examined the quality characteristics of four kinds of Alaska pollack Theragra chalcogramma surimi (APS), five kinds of golden threadfin bream Nemipterus virgatus surimi (GTS), and two kinds of giant squid Ommastrephes bartrami surimi (GSS) used in Korea. The volatile basic nitrogen contents of APS, GTS, and GSS increased with decreasing grade to 6.8-9.8, 5.5-8.3, and 143.5-177.7 mg/100 g, respectively. The Ca²⁺-ATPase activities of APS and GTS decreased with decreasing grade to 0.63-0.83 and 0.60-0.80 pi μmole/min/mg, respectively. The Ca²⁺-ATPase activity of RA-grade GSS was 0.82-0.91 pi μmole/min/mg. The whiteness values of APS, GTS, and GSS heat-induced gels were 54.0-71.4, 53.9-71.0, and 52.2-70.3, respectively, and that of both APS and GTS decreased with decreasing grade. The gel strengths of APS and GTS heat-induced gels were 412.3-769.4 and 280.2-456.5 g·cm, respectively, and decreased with decreasing grade. The total amino acid contents of SA-grade APS, SSA-grade GTS, and RA-grade GSS were 17,328.1, 17,965.0, and 14,846.8 mg/100 g, respectively, and the major amino acids were glutamic acid, aspartic acid, arginine, leucine, lysine, proline, alanine, and phenylalanine. The primary minerals were sodium (136.6-164.9 mg/100 g), potassium (45.7-160.4 mg/100 g), phosphorus (35.0-73.5 mg/100 g), sulfur (22.8-56.4 mg/100 g), and calcium (18.0-203.4 mg/100 g).

• 한국수산과학회지
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• 제57권2호
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• pp.109-115
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• 2024

This study investigated the effects of various naked barley starch contents (0, 0.67, 1.34, 2.0, and 2.67 wt%) in surimi mixtures for 3D printing. Adding starch to surimi altered its texture, potentially reducing production costs. Unheated surimi became less firm with higher starch content. After heating, there was an increase in hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience, peaking at 1.34 wt% starch. Compared to the negative control, starch-added heated surimi had a tougher texture. The color values (L^*, a^*, and b^*) decreased after heating, with no significant change in shearing force with increasing starch content. Sensory evaluation indicated improved smell, texture, hardness, elasticity, and preference over the negative control. Higher starch content increased hardness for 3D printing suitability with no significant difference above 1.34 wt% starch indicating this is the most appropriate content. Naked barley starch enhanced surimi strength without affecting smell and preference, suggesting it as a potential surimi additive.

• Applied Biological Chemistry
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• 제51권4호
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• pp.329-333
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• 2008

This study was designed to estimate the shelf-life of the popular chilled foods kimbab (rice rolled in dried laver), samgak kimbab (triangular rice rolled in dried laver), eomook (fish surimi, boiled fish paste) mook (acorn-starch jelly), and tofu (soybean curd) in large discount markets and convenience stores. Different types of chilled foods were stored at 5, 7, and 10 for 7 and 28 days, and changes in the total numbers of the aerobic bacteria were monitored. Values of 6 and 7 log cfu/g were used as the standard. Ready-to-eat foods stored at 5 showed a much longer shelf-life compared to storage at 10. The respective percentage increases in the shelf-life observed at both 7 and 5 were kimbab (70%, 171%), samgak kimbab (87%, 143%), soybean curd (46%, 95%), fish surimi (46%, 99%), and mook (45%, 87%). To reduce the microbiological contamination, storages at 7 and 5 are recommended for the increases of 45-88 and 87-171% in the shelf-life of these chilled foods.

• Applied Biological Chemistry
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• 제39권4호
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• pp.282-286
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• 1996

어류껍질 젤라틴의 수식에 의한 유화성 및 유화안정성과 같은 기능성을 개선하여 적색육어류 연제품의 품질개선제로 이용할 목적으로 붕장어껍질 젤라틴의 succinylation을 시도하였다. Succinylation의 정도는 젤라틴에 대하여 첨가하는 succinic anhydride의 비율 0.3까지는 첨가량에 따라 증가하였으나, 그 이상의 농도에서는 거의 변화가 없었다. 유지흡수성, 유화성 및 유화안정성은 무수식 젤라틴이 각각 1.8ml/g, 55% 및 49%이었고, 수식에 의해 개선되어 succinylation 정도가 89.9%일 때 이들의 값이 각각 5.8ml/g, 84% 및 78%이었고, 그 이상의 농도에서는 거의 변화가 없거나 서서히 감소하였다. 또한 용해도의 경우 40%, 보수력의 경우 50%, 거품성 및 거품안정성의 경우 0.4 및 0.3정도 개선되었다. 수식 젤라틴은 무수식 젤라틴에 비하여 아미노산조성의 경우 거의 차이가 없었고, 중금속함량은 오히려 낮았다.

• 한국수산과학회지
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• 제52권6호
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• pp.631-636
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• 2019

Fish bone-based calcium products are currently receiving much attention among high value-added industries involving calcium. Industrial processing of fish products yields unused fish parts including bones, which could be used as marine health foods to enhance the economic and environmental benefits of fish production. The ultimate goal of this study is to develop the high value-added fisheries products fortified with fish bones supplementing calcium. We here explored the physical and chemical softening methods of the fish bones to enhance texture of the fish products with a high degree of calcium absorption rates. The eluted calcium from the fish bone was quantified with the inductively coupled plasma optical emission spectrometry (ICP-OES). The characteristics of the softened fish bones were determined by the laser diffraction particle size analysis, texture profile analysis, and volatile organic compounds (VOCs) analysis. As the result, the optimized softening method of fish bone was established when Theragra chalcogramma bone was treated twice with the pressurized high temperature (110-120℃ and 1.0-1.5 kg/cm²). The produced softened fish bone turned out to be suitable for the food additives with low particle sizes, low hardness values, and negligible VOCs responsible for the unpleasant flavors.

• 한국식품영양과학회지
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• 제35권8호
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• pp.1045-1050
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• 2006

Pilot 공정으로 회수한 어육 단백질의 회수율은 전어체와 마쇄육에 대하여 각각 33.2%와 61.8%였다. 균질화 속도와 시간은 3,000 rpm에서 5분이 가장 적당하였으며, 용해 단백질의 회수는 4,000 rpm 이상, 침전 단백질의 회수는 2,000 rpm 이상의 원심속도가 적당하였다. pH 조절제로서 citric acid, sodium phosphate(tribasic) 및 calcium oxide는 pH 조절 효과는 있으나, 회수단백질 가열 젤의 물성을 현저히 감소시켰다. 알칼리 pilot 공정으로 회수한 단백질 가열 젤의 파괴강도와 변형 값은 수세 공정으로 회수한 단백질의 가열 젤에 비하여 우수하였고, 소금, 전분 및 소혈청 단백질의 첨가는 파괴강도와 변형 값을 감소시켰다. 백색도는 수세 공정으로 회수한 단백질에 비하여 낮았다. 알칼리 처리에 의한 어육 단백질의 회수 공정은 수세공정에 비하여 폐수의 오염 부하량을 현저히 감소시켰다. 이 같은 결과는 어육 단백질 회수를 위해 산업적 규모로 알칼리 공정을 적용할 수 있으며, 특히 수산 가공품의 중간 소재로 활용하기 위한 적색육 및 냉동 어육 단백질의 회수에 적절할 것으로 판단하였다.

• 한국수산과학회지
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• 제47권3호
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• pp.211-219
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• 2014

To confirm the food quality and storage stability of commercial Korean kamaboko, we experimented with the composition and textural properties using various surimis and kamaboko products. We also investigated changes in protein digestibility and lipid oxidation of vacuum packed products under chilled storage at $4{\pm}1^{\circ}C$. Among the fish meatbased surimi, vegetable mixed surimi had the lowest protein content (23.73 %), as compared to other surimi (51.9-73.6%). Siginificant (P<0.05) differences in protein, lipid content and degree of fat oxidation were noted between the fried kamaboko products of three companies. Adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience were similar in all samples, but there were notable differences in hardness and fractuability between samples. In vitro protein digestibility and trypsin indigestible substrate (TIS) were not inversely proportional in fried kamaboko products. The protein digestibility (80.30%) of steamed vegetable mixed fried kamaboko was lower than that of other fried samples (84.9-86.2%). Computed protein efficiency ratio (C-PER) of companies A and C's fried kamaboko was 2.6 but company B's was 1.9. There was no noticeable change in thiobarbituric acid reactive substances (TBARs) or protein digestibility for any of the vacuum packed fried kamaboko during 30 days of chilled storage.

• 한국식품영양과학회지
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• 제32권3호
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• pp.400-405
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• 2003

산과 알칼리 수리미 제조공정을 확립하기 위하여 단백질 가용화와 회수를 위한 최적 pH, 이온강도의 영향, 균질화 조건, 마쇄육에 대한 수도수의 비 및 수율을 검토하고, 산 및 알칼리 수리미 공정에 따른 폐수의 오염 저감 효과를 수세수리미와 비교하였다. 어육 단백질을 추출하기 위한 최적 pH는 2.5와 10.5부근이었으며, 가용성 단백질의 침전 회수를 위한 최적 pH는 5.0 부근이었다. 추출 용액의 이온강도 증가는 어육 단백질의 추출량을 현저히 감소시키는 것으로 나타났고, 균질화를 위한 최적 조건은 9500 rpm 이하에서 30초였다. 원심분리 부하량과 파괴강도 및 변형값을 고려한 최적수량은 어육에 대하여 6배량이었다. 산 혹은 알칼리 공정의 수리미 수율은 수세 공정에 비하여 높았으며, 폐수의 오염 부하량은 현저히 낮은 것으로 나타났다.