• 한국수산과학회지
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• 제3권1호
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• pp.33-37
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• 1970

토사질을 제거한 개량조개를 EDTA 및 항산화제 처리를 하여 열풍 건조 및 천일 건조했을 때 건조 방법이나 EDTA 및 항산화제 처리가 변색 및 흡수성에 미치는 영향을 검토한 결과를 요약하면 다음과 같다. 1) 천일 건조한 것이 열풍 건조한 것보다 월등하게 색소 소실이 심하였다. 2) BHA 처리하여 열풍 건조한 것은 생시료와 비교할 때 거의 색소 소실이 없었다. 색소 소실이 많은 것부터 열거하면, 대조구 및 EDTA 자숙 처리구>EDTA 침지 처리구>BHA 처리구의 순이었다. 3) 흡수성은 열풍 건조한 것이 천일 건조 한 것보다 빨랐다. 그리고 BHA 처리구 및 EDTA 처리구 사이에 흡수율의 뚜렷한 차이는 없었다. 4) 개량조개는 BHA 처리를 하여 열풍 건조하면 색소 소실도 적고 복원성도 좋아진다.

• Fisheries and Aquatic Sciences
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• 제13권1호
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• pp.1-11
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• 2010

The study was performed to optimize the processing conditions (alkali concentration, extraction time, and temperature) for rockfish skin gelatin based on yield using response surface methodology and comparison of the physicochemical properties with those of rockfish skin gelatin pretreated and extracted under ordinary conditions (alkali treatment concentration: 1.0 M; extraction time: 2 hr; extraction temperature: $60^{\circ}C$). Predicted maximum gelatin yield of 19.1% and gelatin content of 87.8% were obtained by extraction at $106.6^{\circ}C$ for 69.0 min after pretreatment with 1.1 M calcium hydroxide. Yield of gelatin extracted under high temperature/high pressure (G-HT/HP) was 54% higher than that extracted under ordinary temperature/time (G-OT/T). However, G-HT/HP was inferior in gel strength and gelling point to (G-OT/T), but comparable in transmission. Based on the physicochemical properties, G-HT/HP was unsuitable for use in products requiring higher physical properties, but could be useful for health-functional foods.

• 수산해양교육연구
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• 제28권5호
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• pp.1198-1208
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• 2016

The social responsibility of companies helps to produce profits through the brand asset provoking consumers' purchase intention. This study examines the perspective of the social responsibility of fishery companies and empirically analyzes the relationship between the social responsibility and customer loyalty. The study shows the four main results. Firstly, the social responsibility of fishery companies significantly affects the brand asset. Secondly, the brand asset and bland image partially affects the customer loyalty. However, the brand awareness and perceived quality of products do not significantly affect the repurchase intention. thirdly, the social responsibility of fishery companies significantly affects the customer loyalty. Finally, the social responsibility of fishery companies and the customer loyalty have a moderating effects by general firms and fishery firms(fishery distribution, fishery processing and production company).

• 한국식품과학회지
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• 제21권4호
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• pp.498-504
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• 1989

멸치를 보다 효율적으로 이용하기 위한 일련의 연구로 각종 조리재료나 식품가공용 중간소재로 이용할 수 있는 냉동멸치조미육의 가공조건을 구명하고 본 시제품의 화학성분을 분석하였다. 냉동멸치조미육제품을 가공하기 위하여 채육, 세절한 멸치육에 대해 분리대두 단백 : 물 : 대두유(1 : 5 : 2)로 만든 유화커어드 12.8%, 식염 0.5%, 설탕 2.0%, sodium bicarbonate 0.4%, 중합인산염 0.2%, MSG 0.2%, 분리대두단백 3.0%, 양파가루 0.3%, 생강가루 0.1%, 후추가루 0.1% 항산화제로서 sodium erythrobate를 0.2% 첨가하여 멸치육 알맹이가 붕괴되지 않도록 혼합한 후$-35^{\circ}C$에서 급속동결시켜 carton box로 포장하여 $-25{\pm}2^{\circ}C$에 동결 저장하는 것이 가장 좋았다. 냉동멸치조미육제품의 수분함량은 73.0%. 조단백질 19.1%, 조지방은 5.0%였으며 생균수는 $1.5{\sim}1.6{\times}10^5/g$, histamine함량은 70.6mg/100g이었다. 유화커어드를 첨가함으로써 제품의 지방함량 조정 및 조직감을 개선 시킬 수 있었다. 제품의 주요구성 지방산은 linoleic, oleic, palmitic, docosahexaenoic, linolenic, palmitoleic, eicosapentaenoic acid 등으로 불포화지방산이 많이 함유되어 있었고, Glu, Asp, Leu, Lvs, Ala 등이 주요 구성아미노산이었다. 멸치조미육제품의 정미성분은 IMP(160.9mg/100g)와 같은 핵산관련물질 및 Glu(179.4mg/100g), His(84.7mg/100g), Ala(54.4mg/100g), Leu(37.9mg/100g) 둥 유리아미노산이 정미성 및 양적으로 보아 주체를 이루고 있었고, 이 외에 total creatinine(158.3mg/100g), 미량의 TMAO, betaine 등으로 이루어져 있었다.

• 한국정보통신학회:학술대회논문집
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• 한국해양정보통신학회 2004년도 춘계종합학술대회
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• pp.277-280
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• 2004

도서는 환해성, 협소성, 격리성, 기상조건에 대한 의존성 둥 지리적, 자연적 환경 면에서 육지보다 불리한 여건을 가지고 있다. 또한 이로 인한 교통불편, 취약한 산업기반을 비롯 교육, 의료, 문화시설, 정보통신시설 둥 경제적, 사회적, 기반이 낙후되어 있으며, 하루가 다르게 변모하는 육지와 그 격차가 더욱 심화되어 가고 있다. 이러한 발전격차는 도서지역 도서인구의 급격한 감소 및 구성인구의 고령화라는 결과를 낳고 있으므로 도서지역의 정보통신에 대하여 연구하고자 한다.

• 한국수산과학회지
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• 제44권1호
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• pp.37-44
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• 2011

We investigated the optimum formulation to improve the gelling ability of squid, Dosidicus gigas, surimi. The solubility of minced squid muscle was highest at pH 10.7, and lowest at pH 5.0. The yields of conventional surimi and protein recovery after alkaline pH-shift processing were $68.1{\pm}2.4%$ and $65.3{\pm}2.6%$, respectively, whereas the protein recovery with acidic pH-shift processing was only $21.2{\pm}1.6%$. The addition of 5% starch decreased the breaking force regardless of the kind of starch, while the mixture of corn, potato, and wheat starch (total 15%) increased the breaking force by up to 1.9 fold. The addition of 5% egg white, 5% porcine plasma protein, 0.3% $CaCl_2$, and 0.3% Polymix GA significantly increased the breakingforce (P<0.05). None of the ingredients examined in this study significantly affected the deformation value (P<0.05). The optimum concentrations of egg white and $CaCl_2$ to obtain a breaking force of 55 g and a whiteness of 70 were 2.69% and 0.22%, respectively.

• 한국수산과학회지
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• 제37권4호
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• pp.259-268
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• 2004

Keeping qualities of crude proteases (CP) and fractionated proteases (FP) sedimenting with $30\~80{\%}$ ammonium sulfate from four kinds of fish viscera as a seafood processing waste were examined. Azocaseinolytic activlties (pH 6 and 8) of CP from anchovy (Engraulis japonica), mackerel (Scomber japonicus), bastard flatfish (Pararlichthys olivaceus) and red sea bream (Chysorphys major) were stable without activity loss at $4^{\circ}C$ for 7 months. Activities of NaCP (CP containing $30{\%}$ sodium chloride) on azocasein were approximately $30{\%}$ lower than those of CP. FP activities Increased 3.4-16.1 folds compared to those of CP and NaCP Powdered crude protease (PCP) and fractionated and powdered protease (FPP) containing various sugars (lactose, sucrose, glucose and dextrin) were prepared by freeze drying. Activities of PCP and FPP containing sucrose were higher and more stable than those of PCP and FPP containing other sugars at $30^{\circ}C$ for whole keeping periods. PCP and FPP from mackerel viscera showed the highest proteolytic activity among four kind of fish vlsceras. The Optimum conditions and stabilities of FPP from mackerel viscera were pH 9 and $50^{\circ}C$, and pH 5-10 and $20-45^{\circ}C$, respectively. The results of this study suggest that FPP from seafood processing waste may be used as processing aids.

• 수산경영론집
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• 제54권2호
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• pp.31-44
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• 2023

This study examines the demand system of shrimp imported from top four countries and domestically produced by using AIDS (Almost Ideal Demand System) model. Top four import countries are Vietnam, Ecuador, China, and Malaysia based on the value of imports in 2021. As results of the analysis, the demand system of shrimp turn out to be below. First, the relationship of domestic shrimp and imported shrimp (Ecuadorian and Vietnamese) is identified as complements or substitutes depending on whether the income effect is considered. This result implies that imported shrimp supplements domestic supply against excess demand while homogeneous shrimp products competes with domestic shrimp in fish market. Second, the relationship among imported shrimps turned out to be both substitutes and complements. Especially, the Vietnamese shrimp is complementary with Chinese and Malaysian shrimp, but substitutes of Ecuadorian. It is assumed that adjoining Asian countries shares similar shrimp species and processing system which differentiates from Ecuadorian. Finally, the study included quarter as dummy variable and GDP as instrumental variable of expenditure in the model. The result confirmed that domestic shrimp is highly on demand during the main production season while imported shrimp is mainly demanded during the rest of the season.

• 한국수산과학회지
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• 제50권5호
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• pp.473-480
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• 2017

We investigated the nutritional characteristics of the uncooked Skipjack tuna Katsuwonus pelamis frame (U-STF) as a basic resource for preparing flavor-enriching concentrates. The bone rate based on the fish frame (FF) was 53.2% in U-STF, thus lower than those of cooked skipjack tuna frame (C-STF), the uncooked salmon frame (U-SF), and beef leg bone (BLB). The composition of FF had 48.6-58.0% moisture, 18.4-21.3% crude protein, 7.0-15.0% crude lipid, and 12.8-22.1% ash. Compared to the proximate composition of BLB, that of FF was higher moisture and crude protein but lower solids, crude lipids, and ash. The total amino acid contents of FF was 17.6-20.8 g/100 g, which was higher than that of BLB. The levels of calcium and phosphorus of FF were 4.7-8.5 g/100 g and 2.4-4.2 g/100 g, respectively, thus lower than those of BLB. The brix concentration of FF extract was $5.0-8.2^{\circ}$, being highest in U-STF extracts, followed by extracts of U-SF and then extracts of C-STF. Our results indicate that U-STF is an optimal resource for preparing flavor-enriching concentrates.

• 한국수산과학회지
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• 제23권2호
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• pp.125-136
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• 1990

To develope a rapid processing method for fish sauce, processing conditions of fish sauce from sardine waste was investigated. The chopped waste was homogenized and hydrolyzed by commercial proteolytic enzymes such as Complex enzyme-2000($2.18\cdot10^4$ U/g solid) and Alcalase($1.94\cdot10^4$ U/g solid) in a cylindrical vessel with 4 baffles and 6-bladed turbine impeller. Optimal temperature for the case of hydrolysis with Complex enzyme-2000 was 50 and that with Alcalase was $55^{\circ}C$. In both cases, the reasonable pH, amount of water for homo-genization, enzyme concentration and hydrolyzing time were 8.0, $40\%$ (W/W), $3\%$ and 100 min, respectively. Heating of the filtrated hydrolysate for 2 hours at $90^{\circ}C$ with $6\%$ of invert sugar was suitable for pasteurization of the hydrolysate and inactivation of enzymes. Flavor, taste and color of the hydrolysate was improved during the thermal treatment in which the browning reaction products might participate and result in antioxidative and bactericidal effects. Combined use of $0.005\%$ of Caryophylli flos with invert sugar was also effective for the improvement of taste. Yield of the fish sauce based on the total nitrogen in the raw sardine waste was $91.2\~92.3\%$ and $87.2\~87.8\%$ of the total nitrogen in the fish sauce was in the form of amino nitrogen. The pH, salinity and histamine content of the fish sauce prepared with $15\%$ of table salt were $6.1\~6.2$, $14.2\~14.4\%$ and less than $10mg\%$, respectively. The fish sauce was stable during the storage of 60 days at $26\pm3^{\circ}C$ on bacterial growth and its quality was also maintained.