• Journal of Marine Bioscience and Biotechnology
• /
• v.14 no.2
• /
• pp.124-132
• /
• 2022

By-products from fisheries produced in Korea are of the same industrial material as imported raw materials and are valuable resources for marine bioindustries. Securing raw materials for the mass production of functional materials is one of the main objectives for marine bioindustrial development. The use of fishery by-products as raw materials is anticipated to increase rapidly as the biomarket is growing into a promising industry. In this study, data were acquired from an open-source environment to perform exploratory data analysis, and various visualization methods were used to compare fishery production to the production of marine processed products in the year 2020. This study suggested that the amount of seafood processing, types of processing items, and areas where fishery processing residue is generated, should be able to secure hygienic raw material supply in large quantities. Thus far, it has been found that the Gyeonggi-do and Busan province, where HACCP-certified processing facilities are concentrated, and the local government Seafood Cluster and the Smart Aquaculture Cluster are at the forefront of stable, mass production of raw materials.

• Food Science of Animal Resources
• /
• v.38 no.1
• /
• pp.189-202
• /
• 2018

This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillus plantarum for production of fermented sausages as starter cultures, and its applicable efficiency was also compared with those inoculated with commercial starter culture or non-inoculated control. The L. plantarum isolated from a naturally-fermented meat, identified by 16S rDNA sequencing and again identified by de novo Assembly Analysis method was used as a starter culture. Six treatments: 3 with L. plantarum at different fermenting temperatures (20, 25 and $30^{\circ}C$), and other 3 treatments (1 with commercial starter culture, 1 with its mixture with L. plantarum and 1 non-inoculated control) fermented under the same conditions ($25^{\circ}C$) were prepared. Results revealed that the fermenting temperature considerably affected the pH change in samples added with L. plantarum; the highest pH drop rate (1.57 unit) was obtained on the samples fermented at $30^{\circ}C$, followed by those at $25^{\circ}C$ (1.3 unit) and $20^{\circ}C$ (0.99 unit) after 4 days fermentation. Increasing the temperature up to $30^{\circ}C$ resulted in significantly lower spoilage bacteria count (5.15 log CFU/g) and lipid oxidation level in the products inoculated with L. plantarum. The sensory analysis also showed that the samples added with L. plantarum at $30^{\circ}C$ had significantly higher odor, taste and acceptability scores than those fermented at lower temperatures. Under the same processing condition, although the L. plantarum showed slightly lower acidification than the commercial starter culture, however, it significantly improved the eating quality of the product.

• Animal Bioscience
• /
• v.36 no.8
• /
• pp.1190-1198
• /
• 2023

Objective: To our knowledge, there are few studies on the correlation between internal structure of fermented products and nutrient delivery from by-products from coffee processing in the ruminant system. The objective of this project was to use advanced mid-infrared vibrational spectroscopic technique (ATR-FT/IR) to reveal interactive correlation between protein internal structure and ruminant-relevant protein and energy metabolic profiles of by-products from coffee processing affected by added-microorganism fermentation duration. Methods: The by-products from coffee processing were fermented using commercial fermentation product, called Saus Burger Pakan, consisting of various microorganisms: cellulolytic, lactic acid, amylolytic, proteolytic, and xylanolytic microbes, for 0, 7, 14, 21, and 28 days. Protein chemical profiles, Cornell Net Carbohydrate and Protein System crude protein and CHO subfractions, and ruminal degradation and intestinal digestion of protein were evaluated. The attenuated total reflectance-Ft/IR (ATR-FTIR) spectroscopy was used to study protein structural features of spectra that were affected by added microorganism fermentation duration. The molecular spectral analyses were carried using OMNIC software. Molecular spectral analysis parameters in fermented and non-fermented by-products from coffee processing included: Amide I area (AIA), Amide II (AIIA) area, Amide I heigh (AIH), Amide II height (AIIH), α-helix height (αH), β-sheet height (βH), AIA to AIIA ratio, AIH to AIIH ratio, and αH to βH ratio. The relationship between protein structure spectral profiles of by-products from coffee processing and protein related metabolic features in ruminant were also investigated. Results: Fermentation decreased rumen degradable protein and increased rumen undegradable protein of by-products from coffee processing (p<0.05), indicating more protein entering from rumen to the small intestine for animal use. The fermentation duration significantly impacted (p<0.05) protein structure spectral features. Fermentation tended to increase (p<0.10) AIA and AIH as well as β-sheet height which all are significantly related to the protein level. Conclusion: Protein structure spectral profiles of by-product form coffee processing could be utilized as potential evaluators to estimate protein related chemical profile and protein metabolic characteristics in ruminant system.

• Journal of Korea Society of Digital Industry and Information Management
• /
• v.10 no.3
• /
• pp.273-283
• /
• 2014

Imported and exported agricultural products are facing a very difficult time due to the rising distribution costs spurred by the increasing labor and oil prices. High empty transfer rates, which take place on a return route after the regular transportation of imported and exported agricultural products, are especially a major cause of the rising distribution costs. In an effort to overcome those limitations, this study set out to examine the transportation stages connecting harbor warehouses, processing plants, and central distribution centers on the circulation route of such imported grains as wheat, barley, corn, and soybean and the transportation route from the warehouses devoted to exported agricultural products to harbors for such exported agricultural products as apple, pear, and persimmon in order to develop a model on the creation of a compound logistics complex for processing plants and transshipment of imported and exported agricultural products. The study also promoted the logistic rationalization of imported and exported agricultural products by creating a compound logistics complex that would combine processing plants for imported agricultural products and transshipment functions for exported agricultural products.

• Korean journal of food and cookery science
• /
• v.20 no.5
• /
• pp.537-544
• /
• 2004

This study investigated the current processing degree and ingredients of sauce on the packaging of the commercial eel products made in Northeast Asia (Korea, Japan, China and Taiwan) and surveyedthe perception of nutritional functionality and purchasing pattern of Japanese consumers for the processed eels. The results are considered as a useful aid for preparation of processed eel products. The commercial eel products, purchased at a department store, supermarket and discount market, were divided by processing method, package quantity, storage method and sauce ingredients. The processing method was indicated in many different ways in each country, such as sauce ingredients and intake method. A questionnaire survey was conducted on 105 Japanese consumers (male 43, female 62) visiting Korea. Of the respondents, 44% answered and the major reasons for purchasing processed eel products were as a side dish for meals. The results for this factor were significantly different in relation to age (p <0.05). The degree of perceptions of functional excellence about processed eel products was well known (37%), some (49%), and seldom (14%). The results for this factor were significantly different in relation to age (p <0.001). Seventy-five percent of the respondents had experienced processed eel products. The type of purchase of the respondents was highest for vinegared rice and fish (47%), followed by freezing (33%), canning (5%), and dried food (4%), in that order.

• The Journal of Fisheries Business Administration
• /
• v.21 no.2
• /
• pp.55-84
• /
• 1990

The objective of this study is to develop an inventory model for the inventory management of a stocking point which sells processed fisheries products. The study, first of all, sets up fisheries processing companies, food companies, apparel companies, pharmaceutical companies and electronic and electrical companies as a population. Then, a comparative study is empirically applied to obtain the inventory characteristics of final products by industry through a survey of a sample selected by a random sampling procedure. The major inventory characteristics of processed fisheries products obtained from the above analysis can be summarized as follows : 1) The major demand characteristics of processed fisheries products is to have wide seasonal fluctuations because the supply of raw materials (i.e., fisheries products) heavily depends on the productive capacity of nature. 2) It has found that fisheries processing companies are the worst in inventory management among the various industries selected in the sample. However, the self-rating of inventory management system by inventory managers of companies shows that the fisheries processing companies are relatively higher than the other companies. 3) The portion of inventory holding cost out of inventory relevant cost is very high for processed fisheries products compared with final products of the other industries. 4) Processed fisheries products are distributed to final consumers through roughly two distribution echelons and take a parallel type inventory system for their distribution structure. In order to develop an inventory model which reflects the inventory characteristics of processed fisheries products mentioned in the above, an inventory model with partial backorders is developed under the situation of stochastic lead time under the consideration of the inventory characteristics of processed fisheries products and then an iterative solution method is provided for the model. Then this study analyzes sensitivity for the standard deviation of lead time in the model by numerical examples.

• Food Science of Animal Resources
• /
• v.38 no.3
• /
• pp.636-652
• /
• 2018

The study aims to determine the optimum sterilization rate and water activity of Chinese traditional smoke-cured bacon product (Larou) in the preservation with natural coating solution. With the response surface methodology (RSM), we analyzed 3 factors of processing conditions (the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan) and 2 response factors (sterilization rate and water activity). Sterilization rate and water activity of Larou were largely affected by the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan. The final optimum concentrations of lysozyme, sodium alginate, and chitosan were 0.09, 1.40, and 1.60% and realized the high sterilization rate. Water activity of sliced Larou was significantly correlated with the sterilization rate. Low-field nuclear magnetic resonance analysis verified the optimum processing conditions. The coating resulted in 99.69% rate of reducing bacteria after 30-day storage. The data of the total number of colony, peroxidation value, moisture content, pH, and sensory evaluation provided the theoretical basis for extending the shelf life of Chinese traditional smoke-cured bacon product (Larou) with natural coating solution.

• Asian-Australasian Journal of Animal Sciences
• /
• v.30 no.1
• /
• pp.94-99
• /
• 2017

Objective: The aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship with quality traits of meat. Methods: The breast muscles from one hundred broiler chickens were analyzed for drip loss and other quality parameters, and the levels of heat shock protein (HSP) 90, 70, and 60 were determined by immunoblots. Results: Based on the data, chicken breast muscles were segregated into low (drip loss${\leq}5%$), intermediate (5%${\geq}9.5$) drip loss groups. The expression of HSP90 and HSP60 were significantly lower in the high drip loss group compared to that in the low and intermediate drip loss group (p<0.05), while HSP70 was equivalent in abundance in all groups (p>0.05). Conclusion: Results of this study suggests that higher levels of HSP90 and HSP60 may be advantageous for maintenance of cell function and reduction of water loss, and they could act as potential indicator for better water holding capacity of meat.

• Applied Biological Chemistry
• /
• v.27
• /
• pp.18-28
• /
• 1984

In order to improve feed values of Korean agricultural by-products, various treatments including physical, chemical, physicochemical and fermentation were suggested in th is review article. Physical treatments such as chopping, grinding and pelleting reduce partiole size of agricultural by-products, and increase passage rate from the rumen, thus may increase voluntary feed intake and weight gain. Digestibility and voluntary feed intake of straw, rice hull and sawdust, also, may be increased by chemical treatment using sodium hydroxide or ammonia. Especially, because nitrogen content of by-products increase and toxic problem is not posed by ammonia treatment, it's practical usage is recommended in Korea. Silage or fermentation treatment using principles of microbial fermentation may improve palatability of low quality by-products. As mentioned above, it is concluded that various treatments suggested are desirable and improve feed value but may raise several problems. Unfortunately, because cost for installation and products is great and processing work is complicate, farmers are not using well these processing methods until now. Therefore, in order to increase the practical usage at farm level, it is thought that many research works be achieved for efficient process which have simple operation and low installation cost.

• Food Science of Animal Resources
• /
• v.44 no.2
• /
• pp.284-298
• /
• 2024

Restructured meat (RM) products are gaining importance as an essential component of the meat industry due to consumers' interest in health benefits. RM products imply the binding or holding of meat, meat by-products, and vegetable proteins together to form a meat product with meat's sensory and textural properties. RM products provide consumers with diversified preferences like the intake of low salt, low fat, antioxidants, and high dietary fiber in meat products. From the point of environmental sustainability, RM may aid in combining underutilized products and low-valued meat by adequately utilizing them instead of dumping them as waste material. RM processing technique might also help develop diversified and new hybrid meat products. It is crucial to have more knowledge on the quality issues, selection of binding agents, their optimum proportion, and finally, the ideal processing techniques. It is observed in this study that the most crucial feature of RM could be its healthy products with reduced fat content, which aligns with the preferences of health-conscious consumers who seek low-fat, low-salt, high-fiber options with minimal synthetic additives. This review briefly overviews RM and the factors affecting the quality and shelf life. Moreover, it discusses the recent studies on binding agents in processing RM products. Nonetheless, the recent advancements in processing and market scenarios have been summarized to better understand future research needs. The purpose of this review was to bring light to the ways of sustainable and economical food production.