• The Korean Journal of Food And Nutrition
• /
• v.14 no.4
• /
• pp.300-304
• /
• 2001

The oxidative stability of salmon mince to which milk protein concentrate(MPC) added was investigated. Salmon mince was stored at 4$\^{C}$ for 21 days, at -18$\^{C}$ for 20 days and at -18$\^{C}$ for 20 days after cooking in an electric omen. At each storage point, peroxide values(POV) were determined. Salmon mince with 4% MPC increased greater oxidative stability than control (without MPC). Sensory evaluation for measuring the oxidative stability of salmon mince was accomplished. Sensory scares of salmon mince with 4% MPC were higher than those of control. The results indicate that MPC could be useful for oxidative stability, as stabilizing protein ingredient of salmon mince.

• Korean Journal of Food Science and Technology
• /
• v.29 no.2
• /
• pp.390-393
• /
• 1997

${\kappa}-Carrageenan-based$ film prepared by mixing 2% ${\kappa}-carrageenan$, 0.1% KCl, 0.75% polyethylene glycol, and 0.75% glycerol was examined to be used as a potential packaging material for mackerel mince for preventing moisture loss and lipid oxidation. Mackerel mince patties were vacuum-packaged with the film and stored at $20^{\circ}C,\;10^{\circ}C,\;0^{\circ}C,\;and\;-15^{\circ}C$; nonpackaged patties were also stored at $0^{\circ}C$. Weight reduction, peroxide value (PV), and thiobarbituric acid (TBA) value were measured during storage. The packaged or nonpackaged samples stored at $20^{\circ}C,\;10^{\circ}C,\;and\;0^{\circ}C$ showed a 60% weight reduction between 2 and 15 days of storage, while the weight reduction of the samples stored at $-15^{\circ}C$ was about 3% after 25 days. The nonpackaged samples stored at $0^{\circ}C$ showed a steady increase in lipid oxidation with the PV reaching 23 mequivalent peroxide (PO)/㎏ on day 20 and with the TBA value at 0.4 mole malonaldehyde (MA)/g on day 5. The PV and TBA values of the samples vacuum-packaged with the carrageenan-based film were below 2 mequivalent PO/㎏ and below 0.1 mole MA/g, respectively, regardless of storage temperature throughout the storage of 28 days.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.35 no.1
• /
• pp.97-104
• /
• 2002

Protein hydrolysate was prepared as a natural flavor stock from the sharp toothed eel (Muraenesox cinereus) mince using com-mercially available proteolytic enzymes, Alcalase, Neutrase, Protamex, and Flavourzyme. A 6 hr hydrolysis of mince, to which water of the equal weight of the mince was added, with $2\%$ (w/w, protein weight) Elavourzyme at $50^{\circ}$ yielded a hydrolysate of the highest acceptability. Removing the access lipid in liquified hydrolysate (not dehydrated) after enzyme hydrolysis, five times repetitive extraction using n-hexane (liquified hydrolysate : n-hexane=4 : 1, v/v) was effective, resulting in less than $1\%$ lipid content of the dehydrated-hydrolysate. The amino acid composition of the hydrolysate (prepared with Flavourzyme) was similar to that of the starting material. Hydrolysis led to an increase in concentration of not only total free amino acid but also free amino acid such as serine, glutamic acid, alanine, and methionine responsible for umami taste, especially up to about 40 times for methionine. Major free amino acids in amount were leucine, phenylalanine, valine, alanine, and isoleucine and they comprised about half of the total free amino acids, Moisture adsorption, fat adsorption, emulsifying capacity, and foaming capacity of the hydrolysate were 870.1 $\pm$ $7.9\%$, 352.0$\pm$ $5.3\%$, 50.3 $\pm$ $1.2\%$, and $87.5\pm$ $2.5\%$, respectively, and solubility was 83$\~$$84\%$ at acid pH range of 2$\~$4.

• Proceedings of the KSR Conference
• /
• 2010.06a
• /
• pp.1371-1375
• /
• 2010

Recently, the Seoul Metro has replaced the old series of Line No.2 and 3 to the new ones. In spite of the replacement, the new ones are more likely to be slippery compared to the old ones. Because the subway system has such short intervals, delayed subways influence the whole line systems, especially during the rush hours. And the slip causes the delay. Therefore we are willing to find out the reason why the new ones are more defective and we will try to mince it from the view of mechanical aspects and handling aspects of driving.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.4
• /
• pp.569-575
• /
• 2008

The principal objective of this study was to determine the appropriate water content for optimal texture in high omega-3 fatty acid saury nuggets. The approach adopted in this study essentially involved variations in water levels(0{\sim}25%$). The main ingredients of the nuggets included saury mince, mild pizza cheese and hydrated textured soy protein concentrate. The formulated products were molded(dia. 4.5, thickness 1.5 cm, 20 g), battered lightly, flash-fried far 4 min at $160^{\circ}C$ and frozen until they were tested. The frozen nuggets were cooked to $65^{\circ}C$, then subjected to sensory evaluation, texture analysis at 80% deformation, and expressible fluid tests. The moisture contents in the nugget batter and the cooked nuggets were determined. In our sensory evaluation, nugget texture was adjudged the best in the nuggets prepared with a 20% water level(S5). The hardness and chewiness in the nuggets were reduced with increases in the water level. However, when the nuggets contain more than 15% water(S4, S5, S6), we noted no significant differences in the hardness values. The difference in moisture content between the uncooked nugget bat or and the cooked nugget was most profound in the nugget prepared with a water level 25%(S6). The nugget prepared with a water level 25% was also the highest in expressible fluids, and was also highest in internal moisture content. The texture preference of nuggets was correlated positively with moistness(r=0.881) and moisture content(r=0.827), and correlated negatively with firmness(r=-0.870) and cohesiveness(r=-0.839), and these correlations were significant.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.27 no.6
• /
• pp.839-846
• /
• 1994

Changing concepts in fishery science increasingly are recognizing depletion of traditional stocks, utilization of alternate(non-traditional) species, demand for high quality products, and a total resource utilization approach. Innovative practices are occurring in fisheries processing wherein solid and liquid discharges are no longer treated as 'waste,' but rather as valuable feedstocks for recovery of a variety of value-added ('value enhanced') by-products. Among these are protein hydrolysates, soluble proteins and amino acids, proteolytic enzymes, flavor and flavor extracts, pigments, and biopolymers such as chitosan. Properties and applications of this deacetylated derivative of chitin are noted. Crustacean processing by-products are discussed in terms of their serving as materials for generation of natural flavors and flavor extracts, and products such as fish sauces using contemporary enzymatic techniques. Various food and feed applications of fisheries processing by-products are illustrated with increased usage seen in formulated diets for an expanding aquaculture market. Examples are given of aquaculture becoming increasingly significant in global fisheries resource projections. Critical issues in the international seafood industry Include those of seafood quality, processing quality assurance (HACCP), and recognition of the nutritional and health-related properties of fisheries products. A variety of current seafood processing research is discussed, including that of alternate fish species for surimi manufacture and formulation of value-added seafood products from crawfish and blue crab processing operations. Increasing emphasis is being placed on international aspects of global fisheries and the role of aquaculture in such considerations. Coupled with the need for the aquatic food industry to develop innovative seafood products for the 21st century is that of total resource utilization. Contemporary approaches in seafood processing recognize the need to discard the traditional concept of processing 'waste' and adapt a more realistic, and economically sound, approach of usable by-products for food and feed application. For example, in a period of declining natural fishery resources it is no longer feasible to discard fish frames following fillet removal when a significant amount of residual valuable flesh is present that can be readily recovered and properly utilized in a variety of mince-based formulated seafood products.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.53 no.2
• /
• pp.147-155
• /
• 2020

This study aimed amount optimization of salmon Oncorhynchus keta mince (SM), threadfin bream Nemipterus virgatus surimi (TBS), natural tomato (NTC) and paprika colorants (PC) for preparation of fish cake using molding device and response surface methodology (RSM). The results of the RSM program for processing of fish cake indicated that the amount optimization of independent variables based on the dependent variables (Y₁, gel strength; Y₂, overall acceptance) for high-quality FC were 263.8 g for SM, 88.5 g for TBS, 0.11 g for NTC and 0.20 g for PC. Hunter redness and overall acceptance of fish (salmon) cake, which was prepared under the optimum amounts, were 13.82 and 8.33 score, respectively. The fish (salmon) cake was superior in sensory overall acceptance to commercial fish cake.

• Journal of the Korean Society of Food Culture
• /
• v.24 no.6
• /
• pp.770-777
• /
• 2009

The purpose of this study was to test the overall preference of Saury fishmeat nuggets. In order to remove off-flavor of Saury and to improve the sensory properties of Saury fishmeat nuggets, different concentrations of vegetables (onion, 0-20%), different types of spices (ginger powder, white pepper powder, garlic powder) and different types of vegetables (onion & hot pepper, onion & pimento, mushroom & hot pepper, and mushroom & pimento) were added and the sensory properties were evaluated. Different types of herbs (Anthemis nobillis, Rosemarinus offcinalis L) and oriental herb (Angelica gigas Nakai, Acanthopanax sessiliflorus Seed) extracts were included as well to preserve the antioxidants in the nuggets after reheating. The main ingredients included saury mince, mild pizza cheese, hydrated textured soy protein, and egg white powder. The samples were molded (dia. 4.5 cm, thickness 1.5 cm, 20 g), lightly battered and fried for 2 min (2 time) at $160^{\circ}C$. The samples were then frozen, reheated ($150^{\circ}C$, 20 min) and subjected to a sensory evaluation. In the sensory evaluation, Saury nuggets made with a vegetable concentration of 15% had the highest flavor, taste, and overall preference (V5). In addition, Saury nuggets made with 1 g of ginger powder and garlic powder scored the highest in the preference test (S2). Saury nuggets made with onion and pepper had the highest score in the preference test relative to all the other tested vegetables (SV1). Finally, in terms of the herb and oriental herb extracts, the nuggets made with the condensed extracts at a 1/20 ratio of Acanthopanax sessiliflorus Seed (AS) scored the highest in the preference test, since AS had the lowest off-flavor taste.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.5
• /
• pp.625-632
• /
• 2010

The purpose of this study was to investigate the appropriate water content in high omega-3 fatty acid Saury nuggets for the desirable texture. The approach was made with adding water and onion at various levels (0~20%). The main ingredients of the nuggets included saury mince, mild pizza cheese, and hydrated textured soy protein concentrate. The formulated products were molded (dia. 4.5, thickness 1.5 cm, 20 g), lightly battered, and flash fried for 4 min. at $160^{\circ}C$, and then frozen until tested. The frozen nuggets were cooked at $165^{\circ}C$ and subjected to sensory evaluations, texture analysis, and water content analysis during warming (0~60 min), as well as assessments of acid, peroxide, and TBA values (during 10 days of storage at $24^{\circ}C$). In the sensory evaluation, preference for texture was highest in the nuggets made with a 15% onion level. The hardness of the nuggets increased with increasing onion level. Moisture content was highest in the nuggets made with a 20% water level. Changes in hardness during warming (0~60 min) of Saury nuggets containing various water and onion levels increased in nuggets made with the 20% water level. The acid, peroxide, and TBA values of the Saury nuggets made with herbs and oriental herbal extracts decreased up to 10 days of storage.