• 한국수산과학회지
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• 제18권2호
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• pp.139-148
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• 1985

잉어와 붕장어의 어체 전처리 방법에 따른 동결저장중의 어묵형성능에 관하여 실험한 결과는 다음과 같다. 어체 전처리방법으로써 전어체, 채육기로 채육한것, 채육하여 수세탈수한 것 및 고기풀의 4종 상태로 처리하여 $-30^{\circ}C$에서 3개월 동안 동결저장했을때 원료 및 제품의 품질은 모두 전체적으로 양호한 편이었다. 어체 전처리방법에 따라 처리하여 동결저장한 원료로써 만든 어묵제품 품질은 잉어의 경우, 전어체 그대로 동결저장하는 것이 제품 품질이 가장 양호하였고 그 다음이 채육기로 채육한 것, 채육하여 수세탈수한 것 및 고기풀의 순이었으며, 붕장어에서는 고기풀 상태로 저장한 것이 가장 좋았으며 다음이 전어체, 채육하여 수세탈수한 것, 채육기로 채육한 것의 순이었다.

• 한국수산과학회지
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• 제33권3호
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• pp.176-178
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• 2000

국매리복은 근육의 독성이 약독이라고 알려져 왔다. 하지만 국내에서 국매리복의 섭식이 많은데도 불구하고 아직 식중독 사고가 발생하지 않았는데, 이는 근육의 독성이 이제까지 알려진 것과 다를 가능성을 시사한다. 따라서, 본 연구에서는 선어와 냉동어에서 근육의 독성 (유독개체출현율, 최고독성 및 평균독성)을 조사하였으며, 그 결과 선어의 근육은 무독이었지만 냉동어의 근육은 약독이라는 것을 확인할 수 있었다 냉동한 국매리복의 근육이 약독인 것은 냉동과 해동과 같은 물리적인 처리로 인해 생긴 것임을 강하게 보여주며, 아울러 앞으로 복어류의 독성을 조사할 경우에는 냉동어뿐 아니라 선어도 조사해야 할 것이다.

• 동력기계공학회지
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• 제10권2호
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• pp.62-67
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• 2006

The maintenance of continuity on food processing has created a need for the rapid reinstatement of many types of frozen fish to an ambient temperature and good condition. A number of thawing methods are in current use have also several disadvantages in thawing time. discoloration mass loss caused by drying, capital and running cost. These damages are, it is claimed, either eliminated or improves by the vacuum system. An experimental study on the thawing for hair tail and Yellow croaker by the vacuum system were carried out. The Yellow croaker thawing time with this vacuum system took out 170 minutes to reach from $-10.3^{\circ}C\;to\;-0.8^{\circ}C$ at 20mmHg abs. and hair tail thawing time 220 minutes to reach from $-12.2^{\circ}C\;to\;0^{\circ}C$ at 20mmHg abs.

• 한국수산과학회지
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• 제54권6호
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• pp.861-868
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• 2021

To confirm the influence of modified starch on frozen storage stability, the microstructure and sensory characteristics of fish cakes, called Eomuk in Korea, by using seven varieties of starch, including native starch (NS), physically treated corn starch (MS) and modified starch [treatment with acetate (SA-1, SA-2 and SA-3), hydroxypropyl (HS), and acetylated distarch adipate (ADA)] were evaluated. Scanning electron microscopy (SEM) photographs showed fish cakes with NS had a finer and denser network structure than those made with modified starches. During frozen storage, fish cakes with HS and ADA exhibited a stable structure, as evaluated by porosity and rough surface. The results of the sensory evaluation showed that modified starch, including HS, SA-2 and ADA, increased the taste and firmness of the fish cakes, while NS, MS and the modified starch SA-3 resulted a decrease in the sensory properties during storage. Therefore, HS, SA-2 and ADA are suitable additives to improve the sensory quality of frozen fish cakes.

• 한국수산과학회지
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• 제45권2호
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• pp.122-131
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• 2012

This study was performed to examine the effects of Curcuma aromatica (CA) and orange rind on the quality and sensory score of flying fish $Cypselurus$ $agoo$ $agoo$ roe treated with electrolyzed water during frozen storage ($-18^{\circ}C$). The pH was decreased with increasing amounts of CA extract added to flying fish roe and during frozen storage. The flying fish roe treated with CA extract showed increased yellowness, as compared to flying fish roe with no CA extract added and untreated with electrolyzed water (untreated). The flying fish roe containing CA extract maintained greater hardness than did untreated flying fish roe. The volatile basic nitrogen and trimethylamine contents of treated flying fish roe were lower than those of untreated flying fish roe during frozen storage. The results of volatile organic compound tests showed that the contents of alcohol, acid and ketone compounds in flying fish roe treated with CA extract and orange rind were relatively decreased, but the limonene content of treated flying fish roe was increased compared to that of untreated flying fish roe. In sensory evaluation, flying fish roe containing 0.05 and 0.1% of CA were preferred over others. In conclusion, CA and orange rind increased the quality and sensory scores of flying fish roe treated with electrolyzed water.

• 한국수산과학회지
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• 제51권1호
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• pp.91-94
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• 2018

We develop a time-temperature indicator (TTI) that can determine whether thawing of fish and other fishery products has occurred during frozen storage. A polypropylene tube with an internal diameter of 3 mm was prepared and cut to a length of 14 to 20 mm. One end of the tube was thermally sealed and 0.1% acetic acid was injected into the other end; the tube was then frozen at $20^{\circ}C$. Then the open side of the frozen tube was blocked by sinking the tube into a 10% gelatin solution. The tube was attached to a polyvinyl packaging bag along blue litmus paper and the bag was put into a freezer at $-20^{\circ}C$. After freezing, the bag was removed to an ambient temperature of $20^{\circ}C$, and the time dependence of the color change of the litmus paper was observed. The color changed from blue to red, with the length of the red region increasing with time. Our TTI can be used as a part of a visible detection system and the detection program can conduct the elapsed time analysis on the length of the red region of the litmus paper indicating the degree of thawing. Thus, the TTI is a useful tool in the temperature management of frozen fish and fishery products.

• 수산경영론집
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• 제43권1호
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• pp.19-34
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• 2012

The purpose of the paper is to find out the trade patten and characteristics of Korea's fisheries products by figuring out the factors of affecting the volume of the export of Korean frozen fisheries products based on the data of frozen fisheries (HS0303), which make up of the large volume of Korea's fisheries export using gravity model. The paper has performed regression analysis through using 624 panel data and the statistical program, STATA 12.0. In this study, we can get two results as follows: First, the total import volume of fisheries and transportation distance of trade partners have an influence on the Korea's trade of frozen fisheries products. The time and fare of transportation have also an influence on the Korea's trade of frozen fisheries products. Second, Korea's trade of frozen fisheries products is also affected by the exchange rate of currencies and settlement of FTA which could be shown as important factors in the estimation of export function of general products.

• 한국양식학회지
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• 제5권2호
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• pp.127-142
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• 1992

넙치 모이스트펠렛용 생사료 대체원으로서 어류가공부산물의 효과를 구명하기 위하여 전갱이 (대조구), 참치자숙부산물, 참치내장, 가자미중골, 먹장어살 및 전갱이($30{\%}$) + 참치내장($20{\%}$)을 분말사료와 1 : 1 비율로 혼합한 모이스트팰렛 6종을 제조한 후, 평균체중 13.4 g의 넘치를 실내 수조에서 51 일(제I기 28 일, 제II기 23 일)간 사육하여 성장, 사료효율, 어체성분 등을 검토하였다. 사육실험 결과, 평균증중량은 전갱이+참치내장구, 먹장어살구 및 가자미중골구가 각각 75.6 g, 74.7 g 및 68.9 g으로 전갱이구의 73.2 g과 유의적인 차이가 없었으며, 참치내장구 및 참치자숙 부산물구는 대조구보다 낮았다. 일간성장률도 평균증중량과 같은 경향으로 참치내장구 및 참치 자숙부산물구를 제외한 각 실험구 간에는 유의적인 차이가 없었다. 사료효율은 전갱이+참치내장구, 가자미중골구 및 먹장어살구가 각각 $138.7{\%},\;136.4{\%}$ 및 $134.9{\%}$로 전갱이구의 $138.8{\%}$와 유의적인 차이가 없었으며, 참치내장구 및 참치자숙부산물구는 대조구보다 낮았다. 단백질과 에너지 효율도 사료효율과 같은 경향으로 참치내장구 및 참치자숙부산물구를 제외한 각 실험구 간에 유의적인 차이가 없었다. 성장 및 사료효율에 있어서 사육초기인 제I기에는 전갱이구가 부산물구보다 다소 높았으나, 사육기간이 경과한 제II기에는 부산물구가 전갱이구와 비슷하거나 다소 높은 경향을 나타내었다. 사육실험 후 실험어 전어체의 일반성분은 각 실험구 간에 유의적인 차이가 없었으나, 간의 조지방 함량은 참치자숙부산물구가 $13.9{\%}$로서 타실험구($19.8\~22.8{\%}$)보다 낮았다. 이상의 결과로부터 먹장어살, 가자미중골 및 전갱이+참치내장을 넙치 모이스트펠렛용 생사료원으로 대체한 경우, 성장, 사료효율 및 영양성분 이용률이 전갱이와 비슷한 성적을 얻을 수 있었기 때문에, 사료원의 확보와 자원의 효율적인 이용면에서 유용하였다.

• Fisheries and Aquatic Sciences
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• 제13권3호
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• pp.231-235
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• 2010

The effects of various natural antioxidant sources on oxidation of olive flounder (Paralichthys olivaceus) and fish diet during storage was determined. Juvenile fish were distributed among 18 flow-through tanks (40 fish per tank). Six experimental diets were prepared in triplicate: control (CT), antitox (AT), green tea extract (GE), fig extract (FE), Haeroc product (HP) and by-product of green tea (BG). The experimental diets were stored at two temperatures: room temperature ($26.8^{\circ}C$) for 14 days and frozen ($-30^{\circ}C$) for 16 weeks. Thirty fish were sampled from each tank at the end of the 8-week feeding trial. Whole bodies of fish were homogenized and stored in a home freezer ($-9.6^{\circ}C$) for 24 weeks. Acid values (AVs) and peroxide values (POVs) of the diets and frozen fish during storage were monitored. AVs of the experimental diets tended to increase with the storage period except for that of the HP diet at room temperature. POVs from FE, CT, and BG diets peaked at day 7 and then decreased through the remainder of the experiment. AVs of the experimental diets and fish increased with time at $-30^{\circ}C$ and $-9.6^{\circ}C$. Results of this study show that by-products of green tea and Haeroc product seem to have potential as antioxidants in fish feed to inhibit oxidation of both the feed and fish during storage.

• 한국수산과학회지
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• 제37권3호
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• pp.175-178
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• 2004

We here report that the muscle of 'gukmeri-bok' puffer fish (Takifugu vermicularis radiatus) is intoxicated after freezing and thawing processes even though it is not toxic when it is fresh. This study was carried out to investigate the effect of different freezing and thawing conditions as well as the effect of the presence of skin or viscera on the intoxication of muscle of 'gukmeri-bok' puffer during freezing and thawing process. As a result of this investigation, thawing condition, but not freezing conditions or periods played an important role in muscle intoxication. Tetrodotoxin secretory grands exist in the skin of toxic puffer fish, the skin was more responsible for the muscles intoxication than the viscera during the freezing-thawing process. In other words, no toxicity was measured in the muscle of skinned-frozen specimens even when thawed. According to this result, it is recommended that the skin and viscera must be removed before being frozen for edible purpose. Otherwise, when a whole fish should be frozen, alternative half-thawing and removal of skin from frozen specimens is recommended.