• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.955-962
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• 1997

The food components of three kinds of edible ascidians being cultivated and caught in Tongyeong and Jisepo districts, Kyongnam of Korea were investigated. Wild Halocynthia roretzi (WM) and Pyura michaelseni (DM) were higher in contents of moisture and crude protein than cultured Halocynthia roretzi (CM). Total combined amino acid contents of CM, WM and DM muscles were 11,425.4 mg%, 11,595.4 mg% and 12,152.7 mg%, respectively, and major amino acids were Asp, Glu and Lys. The major fatty acids were 14:0, 16:0, 16:1n7, 18:1n7, 18:4n3, 20:5n3 and 22:6n3, and composition ratio of n3 polyunsaturated fatty acids of CM, WM and DM were 39.1%, 47.0% and 46.5%, respectively. In extracts components, total free amino acid contents of CM, WM and DM were 1,071.3 mg%, 1,278.7 mg% and 1,133.2 mg%, respectively, and the major amino acids were Tau, Glu, Pro, Asn, Gly, and Ala, while Arg was contained little quantities. As for nucleotides and related compounds, AMP was the principal component and IMP was detected though very small amounts in ascidian samples. Also contents of TMAO, total creatinine, betaine and peptide-N were $12.2{\sim}18.1\;mg%,\;15.5{\sim}19.6\;mg%,\;270.5{\sim}329.9\;mg%\;and\;62.0{\sim}111.0\;mg%,$ respectively. In inorganic ions of ascidian samples, the major components were $Na^+,\;K^+,\;Cl^-\;and\;PO^{3-}_4$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.6
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• pp.600-604
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• 2001

For the effective utilization of cuttle bone as a calcium powder, we examined calcination condition ($700^{\circ}C: 0\sim10\;hrs,\;800^{\circ}C:\;0\sim3\;hrs,\;900^{\circ}C:\;0\sim1\;hr\;and\;1,000^{\circ}C:\;0\sim30\;mins$) for recovery of calcium from raw cuttle bone powder (RCB) and characteristics of calcined cuttle bone powder (CCB) treated by optimal condition. During calcination of RCB, the yields was decreased, while total and soluble calcium contents and white index were increased up to constant calcination time ($8\;hrs\;at\;700^{\circ}C,\;2\;hrs\;at\;800^{\circ}C,\;45\;min\;at\;900^{\circ}C\;and\;20\;min\;at\;1,000^{\circ}C$). But, these after that almost unchanged. From these results, the optimal calcination conditions for recovery of calcium from RCB were revealed $8\;hrs\;at\;700^{\circ}C,\;2\;hrs\;at\;800^{\circ}C,\;45\;min\;at\;900^{\circ}C\;and\;20\;min\;at\;1,000^{\circ}C$. In the case of CCB treated for 2 hrs at $800^{\circ}C$, total calcium was about $70\%$, the major component was calcium oxide, and the structure consisted of porosity. The calcium solubility of CCB increased by 22 times compared to RCB. But, the pH of RCB was about 12.9. Therefore, for the effective utilization of RCB as a calcium powder, it requires a suitable modification operation for adjustment of pH ($pH\;2.0\~9.0$).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.3
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• pp.285-290
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• 2001

To utilize canned oyster processing waste water effectively, this study was carried out to prepare instant powdered soup using the waste water (IPSW), Instant powdered souu from oyster hot-water extracts (IPSE) was prepared by mixing hot-water extracts powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE, The IPSW consists mainly of carbohydrates (about $72\%$). It was not different from the IPSE. The volatile basic nitrogen, viable cell counts, coliform group of the IPSW contains 33.4 mg/100g, $2.2\times10^4CFU/g$, <180 MPN/100g, respectively, and its water activity has 0.257. So it was a hygienically safe and conservable instant food. The main fatty acids of IPSW were 16: 0 and 18: 1n-9. Its chemical score of protein was $61.4\%$ and its main inorganic matter was iron. According to a sensual evaluation, in contrast to the IPSE, the IPSW had a bit lower aroma but better taste, It was concluded from the above chemical and sensory evaluation that even the boiling liquid waste which had been mostly abandoned because of its high table salt content can be used as a good material for instant powdered soup if it's powdered and mixed adequately with powder from wash water, and its table salt content is properly adjusted.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.2
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• pp.166-172
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• 2002

The top shell, Omphalius pfeifferi capenteri meat vacuum-packed in can (diameter$\times$height, 74.1mm$\times$50.7mm) were heated at 115$^{\circ}C$ up to $F_0$ values of 5 min, 10 min, 15 min and 20 min, and the changes in food components were studied. After 14 days storage at 37$^{\circ}C$ and 55$^{\circ}C$, no growth of microorganism and panelling were recognized from the canned meats which were sterlized at 115$^{\circ}C$ with $F_0$ value of S min and over. In the case of proximate composition of the canned meats, the moisture content decreased with the increase of $F_0$ value, while crude protein increased. The increase of volatile basic nitrogen content, pH and degree of browning and the decrease of mineral, total amino acid, free amino acid, trimethylamine oxide, total creatinine contents and yields were observed during thermal processing, In sensory evaluation on color, texture and taste in the canned meats, no significant difference was observed among a boiled sample and the canned meats heated at re value of 10 min and below. But, in the canned meats heated at $F_0$ value of over 15 min, its sensory scores decreased with the increase of $F_0$ value. From these results, the reasonable $F_0$ value for preparation of the heat-treated top shell meats was in the range of 5$\~$10 min.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1265-1273
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• 2005

The purpose of this study was to prepare accelerated salt-fermented anchovy sauce using a shrimp processing byproducts (head, shell and tail) as a fermenting accelerator, and to investigate its physicochemical and enzymatic properties. Four types of sauces were prepared with 0, 10, 20, and 30$\%$ (w/w) addition of shrimp byproduct and fermented at 24$\pm$2$^{\circ}C$ for 360 days. During fermentation, all four type sauces decreased moisture content (67.5$\%$68.0$\%$ to 64.0$\∼$64.8$\%$) and pH (5.52$\∼$7.10 to 5.03$\∼$6.58), but showed increase in their crude protein (7.0$\∼$8.2 to 10.8$\%$) and volatile basic nitrogen contents (40$\∼$75 to 180$\∼$200 mg/100 g of sauce). The ratio of amino nitrogen to total nitrogen contents of control (0$\%$) and sauce with 10$\%$ shrimp byproducts (10$\%$ sauce) were maximized at 270 days, whereas 20$ \% $ and 30$\%$ added sauces were at 180 days. Endoprotease and exoprotease activities of anchovy sauces added with 20$\%$ and 30$\%$ of shrimp byproducts tend to be higher than those of control (0$\%$) and 10$\%$ addition. Proteolytic activities of sauces at pH 9 were about 2 times higher than those at pH 6. Amidolytic activities for LeuPNA decreased remarkably during fermentation, and control (0$\%$) almost lost their activity at 180 days, while additional sauces were relatively stable. These suggest that alkaline pretense of anchovy and shrimp byproducts as a endoprotease mainly contributed to the fermentation of salt-fermented sauces. The protein molecular weight distribution of sauces indicated 2 groups of peaks (peak 1,>70,000 da and peak 2, 3,000$\∼$29,000 da). As the fermentation proceeded, peak 1 tended to decrease in all of sauces, but peak 2 increased rapidly from 30 to 270 days. Optimum fermentation periods of control and 10$\%$ sauces were 270 days and those of 20$\%$ and 30$\%$ sauce were 180 days. The results suggest that shrimp byproduct can be used as accelerator of salt-fermented sauce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.380-388
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• 2005

Lipid characteristics of 6 species of fish frame (armored weasel-fish, AW; chum salmon, CS; spanish mackerel, SM; common mackerel, CM; conger eel, CE and skipjack tuna, ST) were studied by determining total lipid (TL) contents, lipid classes, and fatty acid composition. The highest yield of bone was obtained from ST frame (64.2%), followed by CS frame (57.9%), CE frame (54.6%), A W frame (41.6%), SM frame (41.7%), and CM frame (32.6%). The highest neutral lipid content was also found in total lipid (TL) from SM bone (23.3 g/100 g), followed by TL from CE bone (21.5 g/100 g), CS bone (16.0 g/100 g), and CM bone (15.5 g/100 g), while those from ST and A W bones were 7.2 g/100 g and 0.4 g/100 g, respectively. The prominent lipid classes of neutral lipids (NL) from all fish bones and muscles were triglyceride (TG), however, which was much lower in AW than in other fishes. The percentages of EPA and DHA in NL from fish bone were in the descending order of CS (29.3%), ST (27.1%), AW (27.0%), CM (25.7%), SM (21.6%), and CE (14.9%). Based on the lipid characteristics, the CS frame was the best resource for extraction of a functional lipid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1326-1333
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• 2007

For preparing the basic ingredients of Gomtang-like products from the extracts of salmon frame, the extraction conditions of salmon frame were examined, and the characteristics of the extracts were compared with commercial Gomtang. Based on the crude protein, Ex-N and sensory attributes, the extractions were optimized by extracting pretreated-salmon frame in 12 times (v/w) of water for 12 hrs, before filtering with cheese cloth to yield 3 times the volume of the raw material. The concentrations of heavy metals in extracts from salmon frame were below the safety limits suggested by KFDA. The mai or amino acids were glutamic acid and aspartic acid as the free amino acids, and glycine, proline, and glutamic acid as the total amino acids. The calcium and phosphorus contents were 18.0 mg/100 mL and 33.1 mg/100 mL, respectively, and they accounted for 20% and 18% of the recommended daily allowance for mineral intake. The angiotensin I converting enzyme (ACE) inhibitory activity was improved by incubation with Flavourzyme for 4 hrs and its $IC_{50}$ was 2 mg/mL. The results above suggested that the enzymatic hydrolysates from extracts of salmon frame could be used as a basic ingredient for preparing Gomtang-like products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1015-1021
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• 2007

To expand the use of rainbow trout, the preparation of canned rainbow trout was conducted and the characteristics were also examined. Canned boiled rainbow trout was low in moisture, while high in lipid and ash compared to commercial canned salmon. There was no difference in the protein content between two kinds of canned fish. The contents of free amino acid and total amino acid of canned boiled rainbow trout were 330.9 mg/100 g and 18.2 g/100 g, respectively, and the major amino acids were glutamic acid (68.6 mg/100 g) and anserine (124.1 mg/100 g) in free amino acid and glutamic acid (18.0%), aspartic acid (8.6%), lysine (8.4%) and leucine (8.9%) in total amino acid. The mineral contents of canned boiled rainbow trout were 123.3 mg/100 g for potassium, 271.3 mg/100 g for calcium, 40.3 mg/100 g for magnesium, 2.4 mg/100 g for ferrous and 244.3 mg/100 g for phosphorus. The fatty acid composition of canned boiled rainbow trout was the highest (43.7%) in polyenoic acid, followed by monoenoic acid (28.8%) and saturated acid (27.5%) and their main fatty acids were 16:0 (18.4%), l8:1n-9 (20.6%), l8:2n-6 (17.3%) and 22:6n-3 (12.7%), respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1077-1081
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• 2005

The objective of this study was to investigate the components and nutritional quality of red-tanner crab (Chionoecetes japonicus) paste in order to explore possibility for food processing source such as surimi gel containing crab paste. Yield of crab paste was $30\%$ from whole body after crushing and dehydrating. Crude protein contents $(9.5\%)$ of crab paste was lower than that $(13.1\%)$ of crab muscle, but fat $(0.5\%)$ and ash contents $(8.0\%)$ of paste were higher than $0.2\%\;and\;1.3\%$ of crab muscle, respectively. Volatile basic nitrogen (VBN) content of the crab paste was lower than those of the edible parts. Total amino acid content (9,497mg/l00g) of paste was lower than that (12,980mg/100g) of muscle. Aspartic acid, glutamic acid, lysine and leucine were the predominant amino acids in the protein fraction. The calcium content (6,539mg/l00g) was higher than those of phosphorus (579mg/100g), and potassium (793mg/100g) while manganese and iron were present in trace amounts. Major fatty acids of total lipid were 16:0, 18:1n-9, 20:5n-3 and 22:6n-3, and no difference of composition between paste and muscle. Sensory evaluation showed that scores of color and flavor of $15\%$ substituted surimi gel increased significantly when compared to surimi gel without crab paste (p<0.05). From the above results, the addition of crab paste enhanced nutrition and functionality of surimi gel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1103-1108
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• 2005

A new type of surimi gel was prepared by adding the crab paste to the original Alaska pollock surimi, and its characteristics were determined. With increased addition of crab paste to the surimi, moisture $(81.3\;to\;79.1\%)$ and protein content $(12.2\;to\;11.6\%)$ of surimi gels slightly decreased while ash content increased compared to commercial surimi gel. Color values of surimi gels were decreased in lightness (L value, 67.3 to 63.5) but increased in redness (a value, -3.5 to 7.14). Thus, crab paste-added surimi gel was a little darked reddish product. Maximum values of breaking force and deformation of $10\%$ added surimi gel were 568g and 13.1mm, respectively. Sensory scores on color and flavor increased according to the increasing of additional ratios, whereas texture scores was maximum at $10\%$ added surimi gel. From the results of physical properties and sensory evaluation, desirable additional ratio was $10\%$. Total amino acid content (11,435 mg/100g) of $10\%$ added surimi gel was approximately $5\%$ less than non-added surimi gel, and major amino acids were aspartic acids, glutamic acid, leucine and lysine. Exceptionally, cysteine content of $10\%$ added surimi gel was 2 times higher than control (surimi gel without crab paste). Calcium and phosphorus contents of $10\%$ crab paste-added surimi gel were 172:4mg/l00g and 234.6 mg/100g, respectively, and their ratio (1:1.4) was in the optimal range in the body absorbtion efficiency.