• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.1
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• pp.41-51
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• 1987

This study was carried out to prepare powdered smoked-dried mackerel which can be used as a soup base, and to examine storage stability and the taste compounds of Products. Raw mackerel are filleted, toiled for 10 minutes and pressed to remove lipids, and then soaked in extract solution of skipjack meat. This soaked mackerel are smoked 3 times to $10-12\%$ moisture content at $80^{\circ}C$ for 8 hours. And the smoked-dried mackerel were pulverized to 50 mesh. Finally, the powdered smoked-dried mackerel were packed in a laminated film $bag(PET/Al\;foil/CPP:\;5{\mu}m/15{\mu}m/70{\mu}m,\;15\times17cm)$ with air(product C), nitrogen(product N) and oxygen absorber(product O), and then stored at room temperature for 100 days. The moisture and crude lipid content of powdered smoked-dried mackerel was $11.3-12.3\%,\;12\%$, respectively, and water activity is 0.52-0.56. And these values showed little changes during storage. The pH, VBN and amino nitrogen content increased slowly during storage. Hydrophilic and lipophilic brown pigment formation showed a tendency of increase in product(C) and showed little change in product(N) and (O). The TBA value, peroxide value and carbonyl value of product(N) and (O) were lower than those of product (C). The major fatty acids of products were 16:0, 18:1, 22:6, 18:0 and 20:5, and polyenoic acids decreased, while saturated and monoenoic acids increased during processing and storage of products. The IMP content in products were 420.2-454.2 mg/100 g and decreased slightly with storage period. And major non-volatile organic acids in products were lactic acid, succinic acid and $\alpha-ketoglutaric$ acid. In free amino acids and related compounds, major ones are histidine, alanine, hydroxyproline, lysine, glutamic acid and anserine, which occupied $80.8\%$ of total free amino acids. The taste compounds of powdered smoked-dried mackerel were free amino acids and related compounds (1,279.4 mg/100 g), non-volatile organic acids(948.1 mg/100 g), nucleotides and their related compounds (672.8 mg/100 g), total creatinine(430.4 ntg/100 g), tetaine(86.6 mg/100 g) and small amount of TMAO. The extraction condition of powdered smoked-dried mackerel in preparing soup stock is appropriate at $100^{\circ}C$ for 1 minute. Judging from the results of taste and sensory evaluation, it is concluded that the powdered smoked-dried mackerel can be used as natural flavoring substance in preparing soups and broth.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.17-22
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• 2011

In this study, formaldehyde in various fisheries products was previously derivatized with acetylacetone and subsequently analyzed by using HPLC-PDA. The formaldehyde contents ranged from 0.07 to 73.74 mg/kg. The compound was significantly higher in both mollusks (0.34-12.38 mg/kg) and crustaceans (0.09-73.74 mg/kg) than in fish (0.07-3.35 mg/kg) and shellfish (0.50-3.90 mg/kg). This difference was due to storage time and temperature. In general, fish and shellfish are sold live or in refrigerated form with shorter a shelf-life, but mollusks and crustaceans are distributed in cold or frozen systems with a longer shelf-life. Using food intake data from a report of the National Health and Nutrition Survey, the daily human exposure level to formaldehyde was 0.58% of the ADI. The results from this study might provide fundamental information to confirm naturally-originating or fraudulent formaldehyde treatment in fisheries products.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.873-877
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• 1988

Nitrogenous extractives and amino acids were analyzed with the dorsal muscle from wild and cultured bastard(Paralichthys olivaceus), and flounder (Pleuronichthys cornutus). Cultured bastard was higher in moisture content, and lower in crude lipid and protein content than those of wild one. Contents of free amino acids from wild and cultured bastard, flounder were 305.03mg/100g, 253.42mg/100g, and 340.10mg/100g, respectively. The profile of free amino acids in these samples was very similar, although there were a relatively difference in glycine, threonine, proline contents. Content of IMP in wild bastard (408.31mg/100g) and cultured one (356.26mg/100g) were higher than that of flounder (178.61mg/100g). Wild bastard contained higher trimeth-ylamine oxide and total creatinine than cultured one. Total amino acid contents of dorsal muscle from wild and cultured bastard, and flounder were 21.94g/100g, 20.12g/100g, and 17.63g/100g, respectively. The major amino acids of these samples were glutamic acid, aspartic acid, leucine and isoleucine.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.1
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• pp.51-57
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• 1992

The preservative effect of chitosan film packing on quality of lightly-salted and dried horse mackerel was studied. In preparation of chitosan film, blue crab shell chitosan was dissolved in dilute acetic acid$(1.0\%,\;v/v)$, filtered, and spreaded on plastic plate and dried at $50\pm2^{\circ}C$. The chitosan film thus obtained was neutralized with 1.0N NaOH for 2 hrs and dried at room temperature after washing several times with distilled water. The lightly-salted and dried horse mackerel product was prepared by drying for 4 hrs at $40\pm2^{\circ}C$ in hot air dryer after packing with the chitosan film. During storage at $5.0\pm0.5^{\circ}C$, moisture content of the product was higher than that of the reference, but contents of VBN(volatile basic nitrogen) , amino nitrogen, and TMA of the product on dry basis were lower than those of the reference. Viable cell count, TBA value, and peroxide value of the product were also lower than those of the reference. Judging from the result of sensory evaluation, the chitosan film packing in the storage of lightly-salted and dried horse mackerel was remarkably elongated shelf-life of the product. From the results of chemical and sensory evaluation, it was concluded that chitosan film packing was an effective method for retaining the quality of lightly-salted and dried horse mackerel.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.6
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• pp.549-556
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• 1993

To obtain a basic data of Korean geoduck(Panope japonica A. Adams) for fast food manufacturing, contents of proteinous compounds, nucleic acid and related compounds were analysed, and monthly changes of proximate compositions and freshness changes during frozen storage have been studied. The edible portions were $29.92\%$ in 3 years old samples and $38.04\%$ in 5 years old ones, respectively. The moisture and protein content showed the highest level from March to April and those of lipid and glycogen showed the highest level in July. Taurine, glycine, alanine and glutamic acid were the major free amino acid in 5 years old samples harvested in July and taurine content showed the highest level among free amino acids. Glutamic acid was the most abundant amino acid among the amino acids of protein hydrolyzate in 5 years old sample(96.6mg/16g-N). Leucine and lysine were revealed as relatively higher content(8.35 and $7.70\%$). From the analytical results on VBN, TMAO, TMA and $NH_2-N$, blanching at $95^{\circ}C$ for 2 mins was effective to maintain the quality of geoduck during frozen storage. Total creatine content was not changed in blanched geoduck.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.33-39
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• 1984

In order to elucidate the taste compounds of wild eel, Anguilla japonica, free amino acids, nucleotides and their related compounds, organic bases, sugars, organic acids and minerals were analyzed, and then followed by organoleptic test of synthetic extract prepared on the basis of the analytical data. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in profile were assessed. In free amino acid composition, lysine was dominant occupying $25\%$ of total free amino acid. The other abundant amino acids were glycine, arginine, alanine and histidine. From the results of analysis of nucleotides, IMP was dominant showing about $70\%$ of total nucleotides while ATP, ADP, AMP, inosine and hypoxanthine were low in content. Among organic bases total creatinine was abundant. The amount of betaine was 24 mg/100 g. The main organic acid were butyric acid, valeric acid and succinic acid. As for the sugars, glucose and inositol were 1-2 mg/ 100g in content. $K^+,\;Na^+,\;PO_{4}^{3-}\;and\;Cl^-$ were found to be the major ions. From the results of omission test the major components which contribute to produce the taste were glycine, serine, glutamic acid, IMP, $Na^+,\;K^+,\;Cl^-,\;PO_{4}^{3-}$, lysine, alanine, isoleucine, aspartic acid and creatinine.

• Journal of the Korean Professional Engineers Association
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• v.32 no.4
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• pp.104-118
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• 1999

Alaska Pollack (Theragramma), Mackerel (Socomber japonicus), yellow corvenia (Pseudosc iance manchurica) were dressed, and then meat was separated from the other parts through a fish meat separator. After dehydration, the meat was ground with a silent cutter, packaged in polyethylene bags, and stored at -15。C for days. Samples were taken at regular intervals throughout the storage period and investigated for changes in puality characteristics such as the amounts of nitrogenous compounds, degree of lipid oxidation, fatty acid composition, and organoleptic factors. The resrlts obtained in this study were as follows; 1. The volatile basic nitrogen[VBN] contents of Alaska pollack, and yellow corvenia meat pastes increased from 14.4, 11.2 and 10.8mg% to 41.6, 38.3 and 40.6mg%, respectively during a 120 day storage period, whereas the trimethylamine oxide nitrogen [TMAO-N] contents decreased from 117.2, 12.8 and 17.2mg% to 40.3, 2.6 and 7.1mg% during the same period. 2. The TBA value of the mackerel meat paste showed a maximum peak after 60 days, and then decreased gradually, whereas the TBAvalues of the alaska pollack and yellow corvenia meat pastes increased steadily during the same period. The acid values of the meat pastes increased during the storage period, while the iodine values decreased. 3. The fatty acid composition of the total lipid of the meat pastes changed considerably during ghe 120 days storage period : saturated fatty acids in the total lipid such as myristic, palmitic, and stearic acid increased, while unsaturated fatty acids such as linoleic, gadoleic, eicosapentaenoic, erucic and docosahexaenoic acid decreased steadily. The initial percentage contents of the unsaturated fatty acids in the total lipid of the Alaska pollack, mackerel, and yellow corvenia meat pastes were 87.2%, 63.9%, and 75.9% respectively. However, the contents decreased to 46.0%, 42.5% and 51.3% after the 120day storage period. 4. The color of the meat pastes changde gradually into dark brown. L values of the meat paste measured with a thistimulus colorimeter decreased steadily during the storage period, while a and b values increased during same period. 5. Judging from the results of organoleptic evaluation on the fish odor, color and overall acceptability, significant difference were found between the odor and color of the mackerel and those of the yellow corvenia meat pastes. Overall acceptability score of yellow corvenia was higher than that of Alaska pollack or mackerel meat pastes.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.254-259
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• 1992

The processing conditions and food components of meaty textured sardine burgers were studied to develope a new form of burger, The separated sardine meat was chopped, mixed with 14.1% emulsion curd, 1.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.1% monosodium glutamate, 8.0% bread powder, 0.4% onion powder, 0.1% garlic powder, 0.1% ginger powder and 3.0% soybean protein by remodeled stone mortar. This seasoned sardine meat was fried in soybean oil $(165{\pm}2^{\circ}C,\;3min)$. The main fatty acids of sardine burger were palmitic acid, oletic, acid, linoleic acid, eicosapentaenoic acid and docosahexaenoic acid. Amino acid composition of sardine burger were mainly consisted of histidine, glutamic acid, leucine and lysine. The major taste compounds in the product were revealed nucleotides and their related compounds $(11.19{\sim}11.96\;{\mu}mole/g)$ such as IMP and free amino acids (1824.8 mg/100g) such as histidine, glutamic acid, leucine and lysine. Total creatinine, betaine and trimethylamine oxide were seemed to act an auxiliary role in taste of product.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.202-210
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• 1983

In order to elucidate the taste compounds of Korean catfish, Parasilurus asotus, free amino acids, nucleotides and their related compounds, organic bases, sugars, organic acids and minerals in the extracts of Korean catfish were analyzed, and then evaluated by sensory test of synthetic extract prepared on the basis of the analytical data. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in taste profile were assessed. In free amino acid composition, glycine was dominant occupying $25\%$ of total free amino acids. The other abundant free amino acids were lysine, taurine and alanine. Judging from the result of analysis of nucleotides, IMP was dominant showing about $70\%$ of total nucleotides while ATP, ADP, AMP, inosine and hypoxanthine were low in content. Among organic bases, total creatinine was abundant and its nitrogen content occupied more than $50\%$ of the total extractive nitrogen. The amount of betaine was 18mg/100g and trace amount of trimethylamine and trimethylamine oxide were detected. The main organic acids were succinic, butyric, propionic and valeric acid. On the other hand, oxalic, fumaric, maleic, tartaric and citric acids were analyzed in trace. As for the sugars, glucose was found to be the most abundant monosaccharide. Extremely small amounts of fructoae, inositol were also detected and ribose and arabinose were trace in content. $K^+,\;Na^+,\;PO_{4}^{3-}$ and $Cl^-$ were found to be the major ions and small amount of $Ca^{2+}$ were defected. The synthetic extract, prepared with about 40 pure chemicals based on the analytical data satisfactorily revealed the natural taste of the original extract except slight difference in meaty taste and mildness. From the results of omission test the major components which contribute to produce the taste were serine, IMP, succinic acid and $PO_{4}^{3-}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.579-588
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• 2001

In order to investigate the composition and monthly variation of extractive nitrogenous components in the laver Porphyra dentata cultured at the south coast of Korea, the fresh laver was analyzed separately for the amounts of free amino acids, combined amino acids, ATP and its related compounds, and quaternary ammonium basis in fresh laver were measured. The extractive nitrogen contents of fresh laver extracts were 760~870 mg/100g (dry basis). Twenty-seven to thirty-one kinds of free amino acids were detected in the laver extracts and their total amounts were 2,404~3,966 mg/100g (on dry basis). The laver extracts showed rich in free amino acids such as alanine, taurine, glutamic acid, glutamine and aspartic acid. Sixteen to twenty-three kinds of combined amino acids were detected in the extracts and their total amounts were 1,429~2,692 mg/100g (on dry basis). Proline, glutamic acid, glycine, phosphoserine, serine were the amin combined amino acids in the extracts. The amounts of ATP and related compounds were 73.3~94.4 mg/100 g (2.04~4.43 $\mu$mol/g, on dry basis). Homarine and trigonelline were detected in all specimens but $\beta$-alaninebetaine, ${\gamma}$-butyrobetaine were found in some. Small amounts of trimethylamine were detected in all samples. Free and combined amino acids were occupying almost 90% of extractive nitrogen. Most of free and combined amino acids showed a marked monthly variation with a maximum in January and March, and a minimum in February and April. The fresh laver P. dentata did not differ much from the fresh laver P. yezoensis in qualitative com-position of extractive components, but their contents were generally low level.