• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.2
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• pp.271-276
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• 1997

The study was attempted to detemine the ratio of stomach and intestine to viscera gathered on catching vessels, the critical level of VBN content as a freshness quality of viscera of Alaska pollack for raw materials of Changran-jeotgal. It also examined the changes of VBN values, pH and viable tell counts during the fermentation. Then sensory evaluation of the fermented products, Changran-jeotgal, was done according to the freshness of raw materials used. The ratio of stomach and intestine to the gathered viscera on the vessel was about $72\%$, while that of round state of Alaska pollack was about $18\%$. There was no significant relationship in VBN content between fish muscle and viscera. It suggests that VBN content is not a reasonable freshness criteria in viscera but in fish muscle. However, if we use the VBN content as a freshness criteria of viscera for raw materials of Changran-jeotgal, less than $70mg\%$ of VBN value could be recommended. According to the experimental results, the product yields and sensory evaluation scores were no good not only for economical evaluation but also for consumption.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.3 no.4
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• pp.207-212
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• 1970

The fellowing results are obtained by experiment on the variation of enzyme activity during pickling anchovy (Engraulis japenicus) in vinegar. 1) Protease activity increased during brine-salting. It decreased for a short time by tile addition of acetic acid and gradually changed at an invariable ratio during pickling. 2) Lipase activity decreased during brine salting but increased temporarily by the addition of vinegar, after this no fixed tendency could he observed during pickling whereas acid value abviously increased. 3) VBN (Volatile basic nitrogen) and NaCl content quickly increased during brine salting. During pickling VBN increased slowly while NaCl content scarcely varied. 4) The bacterial plate count decreased suddenly when the anchovy were placed in brine but it increased during brine salting and decreased again when anchovy were pickled and the number of count remained the same thereafter. 5) To maintain preservation effects, the acidity of the vinegar must be maintained more than $2\%$ in the muscle. 6) Based on this experimental condition, it transpires that 8 days of immersion In brine produces sufficient salt concentration in the muscles. From the results of VBN, acidity, amino nitrogen, lipase activity, and organoleptic tests, the quality of pickle was still preserved after 47 days and taste of the pickle seemed best on the thirty second day of the storage.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.8
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• pp.1278-1284
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• 2007

Changes in the concentrations of biogenic amines (BAs) in fresh beef, pork, and chicken breast and leg were investigated during storage, and the relationship between the content of volatile basic nitrogen (VBN) and BAs was evaluated. As the storage period increased, the levels of putrescine (PUT), cadaverine (CAD) and tyramine (TYM) increased in all the meat samples, except for TYM in beef (p<0.001). The level of BAs in beef, pork and chicken changed but the extent of these changes was different among the kinds of BAs and meats. Measurement of the VBN content was confirmed as a good index for interpreting the specific BAs content in general, such as PUT, CAD, and TYM, as well as evaluating a meat's freshness during storage. However, the kinds of BAs which can be predicted from the VBN content varied in different meats (p<0.05).

• Journal of Life Science
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• v.17 no.1 s.81
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• pp.91-96
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• 2007

This study was carried out to investigate the effect of addition of red wine on the water holding capacity, surface color, pH, TBARS value, VBN content and total bacterial counts of pork patties during cold storage. Pork patties were prepared by four type such as pork patty without red wine (control), pork paoy containing red wine 1% (RW-1), pork patty containing red wine 3% (RW-3) and pork patty containing red wine 5% (RW-5). The water holding capacity was increased significantly during cold storage, but was not influenced by addition of red wine (p<0.05). The $L^*$ (lightness), $a^*$ (redness) and $b^*$ (yellowness) value was low by addition of red wine, was decreased during cold storage (p<0.05). The pH of pork patties were tend to increased with increase in cold storage period, the pH of RW-3 and RW-5 were significantly lower compared to control and RW-1 (p<0.05). The TBARS value of pork patties were tend to increased with increase in cold storage period, by increasing the amount of addition of red wine, the TBARS value were tend to decreased (p<0.05). The VBN content and total bacterial counts of pork patties were tend to increased with increase in cold storage period, and by increasing the amount of addition of red wine, the VBN content and total bacterial counts were tend to decreased during cold storage.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.125-130
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• 1994

This study was intended to observe the effect of the addition of soused shrimp(5%, 10%) and/or cooked glutinous rice flour(2.5%) on the changes of low molecular nitrogen compounds content of Kimchi during fermentation at $10^{\circ}C$ for 14 days. The pH, total acidity, free sugar, nitrite, dimethylamine(DMA) and volatile basic nitrogen(VBN) contents were measured. The nitrite contents were approximately 0.16 to 1.31 mg/Kg at the inital stage of fermentation. It was found that the nitrite contents of Kimchi samples with 10% soused shrimp$(S_2,\;GS_2)$ were relatively high among the Kimchi samples. However, nitrite was not detected after the stage of optimum maturity in all Kimchi samples. The dimethylamine(DMA) content of Kimchi samples were increased during the fermentation with increasing the soused shrimp concentration. Cooked glutinous rice flour enhanced the DMA production of Kimchi with soused shrimp. DMA content were 0.93-1.2 mg/kg at initial stage end 1.6-2.26 mg/kg at final stage of fermentation of the Kimchi with soused shrimp. As the fermentation period increased, the VBN contents of Kimchi samples with soused shrimp$(S_1,\;S_2,\;GS_1,\;GS_2)$ were apparently higher than those of Kimchi samples without it(C, G). Though the soused shrimp enhanced the volatile basic nitrogen production but cooked glutinous rice did not affected VBN production during Kimchi fermentation.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.456-463
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• 2001

The proximate composition of 3 kinds of Umbelliferaeceae Wild Plants (Angelica gigas NAKAI., Ostericum sieboldii NAKAI. and Coriandrum sativum LINNAEUS) were analyzed and used for making pork sausages as a functional ingredient. In the proximate composition, crude protein content was the highest in Ostericum sieboldii, 37.87%, and crude lipid and crude ash contents were the highest in Coriandrum sativum. Vitamin C was contained in Angelica gigas at 0.30mg%. but was not detected in Ostericum sieboldii and Coriandrum sativum. $\beta$-carotene content in Angelica gigas was the highest at 19.96%, but selenium was not detected in any of them. Total phenol content in Coriandrum sativum was the highest as 1107.43mg%. TBA and VBN values of all sausages with wild plants increased gradually during four-week-storage and were lower than those of control. Coriandrum sativum-added sausage had the lowest TBA as well as VBN valuew. During the four-week-storage at 4$\^{C}$, TBA value and VBN value were in the very safe range at all sample. Total phenol contents in sausages appeared to have more antioxidative activity than vitamin C, $\beta$-carotene and selenium, and consequently decreased the TBA values of sausages.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.4
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• pp.208-212
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• 1975

The study was conducted to determine the optimum conditions for keeping quality of shucked sea mussel, Mytilus edulis, during marketing under commercial handling. As quality factors, water holding capacity, pH, VBN and TMA content were measured. Water holding capacity was obviously affected by salt content of the sea mussel meat. Water was released at the salinity above $2.8\%$ and absorbed below the value. In case of distilled water added instead salt solution, $23.3\%$ weight was gained. Absorbing or releasing water of sea mussel meat was also influenced by temperature showing either water gain or loss was greater at, $3^{\circ}C\;than\;25^{\circ}C$. Osmotic quilibrium by salt between meat and liquor was held within 4 hours. The pH value of fresh sea mussle marked 6.0 which is somewhat lower when compared with that of other shellfishes, and it gradually decreased to 5.0 during storage. VBN contents of fresh muscle and shell liquor were $2.1mg\%$ and $1mg\%$ respectively. The sour odour began to be detectable with $5.0mg\%$ of VBN content. TMA in the sea mussel was not detected.

• Journal of the Korean Applied Science and Technology
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• v.37 no.4
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• pp.860-869
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• 2020

This study was conducted to see the effect of maintaining the freshness of mackerel caught offshore, through the chemical analysis method in seawater slurry ice(SS), sea water cube ice(SC), tap water slurry ice(TS) and tap water cube ice(TC). Among each ice mass, bacteria were below the drinking water standard and ammonia nitrogen was over the threshold of 11 mg/l in sea water. The turbidity of the seawater was severe compared to that of fresh water. Proximate compositions showed 72.7% moisture content, 20.5% protein, 5.25% lipid, and 1.3% ash content. Sea slurry ice was kept low in pH compared with fresh water ice. VBN increases were inhibited in all reservoirs at the beginning of the storage. Generally Sea ice was kept lower VBN value than the fresh water ice.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.353-358
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• 2003

Low salt-fermented product of alaska pollack roe were prepared tentatively and also discussed the retarding effect of fermentation period by vacuum. The results were as follows. The moisture content, pH and salinity decreased slightly, but the contents of VBN and total amino acids increased gradually during fermentation regardless of ripening types. pH and salinity showed little difference with ripening types, but moisture content was a little lower and the contents of VBN was some higher in non vacuum than those in vacuum, whereas total amino acid contents were greater in vacuum. In addition, total viable cell count were similar to trend of gentle decrement after increment to some degree but were higher in non vacuum than those in vacuum. Judging from the results of physicochemical analysis, it was showed that fermentation delayed in vacuum therefore it was considered that vacuum fermentation can be effective on shelf-life extension of jeot-gal.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.2
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• pp.84-90
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• 2001

This study was performed to know the effect of depolymerized alginate obtained by hydrolysis of alginate through a heating process at $121^{\circ}C$ on intestinal environment, Rats were fed with diets containing $1\%$, $5\%$, and $10\%$ of each depolymerized alginate (HAG-10, HAG-50, HAG-100 and alginate) for 35 days, The changes of weight, moisture content, pH and volatile basic nitrogen (VBN) of fecal, and a short chain fatty acids (SCFA) were checked in the rats. The fecal weight and moisture content were the highest in rats fed with alginate diets (p<0.01), followed by HAG-100, HAG-50 and HAG-10 in order. The $5\%$ of HAG-50 diets induced a significant increase in contents of protein and lipid of feces, resulting in the decrease of apparent digestibility of protein and lipid (p<0.01). The pH and VBN content in feces of the rats decreased in $5\%$ and $10\%$ of HAG-50 diets, but $10\%$ of HAG-100 diets; $5\%$ and $10\%$ of alginate diets brought about an increase of fecal pH and VBN (p<0.01), The amount of n-butyric acid in feces was increased while propionic and acetic acid contents decreased significantly (p<0.01) in diets containing $5\%$ and $10\%$ HAG-50. However, the feces of rat fed diet containing $5\%$ and $10\%$ alginate showed a tendency to being opposite in results than that of HAG-50.