• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1182-1187
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• 2007

Changes in composition of fatty acids and free amino acids in three differently dried Alaska pollack (sun dried, naturally cyclic freeze-thaw dried, and 1-year-aged cyclic freeze-thaw dried Alaska pollack (Hwangtae)) were investigated to correlate them with browning reactions in drying and aging Alaska pollack. Major fatty acids of the sun dried Alaska pollack were palmitic acid, oleic acid, and eicosapentaenoic acid (EPA), and those in the Hwangtae were palmitic acid, oleic acid, and gondoic acid. Hwangtae showed the lowest amount of polyunsaturated fatty acids among the three types of dried Alaska pollack. Free amino acids content of sun dried Alaska pollack was higher than that of the cyclic freeze-thaw dried Alaska pollack and Hwangtae. Lesser amount of histidine in Hwangtae (0.02%) than that in the cyclic freeze-thaw dried Alaska pollack (0.087%) may indicate the degradation of histidine due to the browning reaction in aging the cyclic freeze-thaw dried Alaska pollack. Significant changes in compositions of fatty acids and free amino acids among the dried products revealed the browning reaction resulted from carbonyl compounds produced by decomposition of lipid hydroperoxides and free amino acids. Aging the cyclic freeze-thaw dried Alaska pollack for a year contributed to the development of browning.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.520-525
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• 2007

The physicochemical properties of sun-dried and cyclic freeze-thaw dried Alaska pollack were analyzed to compare the 2 drying processes. The moisture content and water activity of sun-dried Alaska pollack were higher than cyclic freeze-thaw dried and 1 year-aged cyclic freeze-thaw dried Alaska pollack (hwangtae). The relatively low temperatures used in cyclic freeze-thaw drying retards lipid oxidation compared to sun drying based on the acid and peroxide values, and the levels of thiobarbituric acid-reactive substances (TBARS) in the dried fish. The water holding capacity of cyclic freeze-thaw dried Alaska pollack aged for 1 year (hwangtae) under ambient conditions at the drying location was higher than that of sun-dried Alaska pollack. The swelling of myofibrilar filaments during cyclic freeze-thaw drying may be responsible for the softening of the dried muscle protein. Aging the cyclic freeze-thaw dried Alaska pollack for 1 year contributed to an increased yellowish color of the hwangtae.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.5
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• pp.437-441
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• 2003

This research investigated the effects of processing conditions and natural antimicrobial materials on quality of freeze-dried, seasoned and roasted Alaska pollack (Theragra chalcogramma). The optimum dipping time and moisture contents of freeze-dried Alaska pollack were 1 sec in $1\%$ salt solution, $48.6\%$ respectively. The freeze-dried, seasoned and roasted Alaska pollack product showed high sensory value. As sterilization time increased over 30 mins in water bath at $100^{\circ}C$ the browning degree of the freeze-dried, seasoned and roasted Alaska pollack product increased. Among various antibrowning agents, $3\%$ corn starch was better in preventing browning than sporix treatment. The freeze-dried, seasoned and roasted Alaska pollack product added with lactate Ca and catechin had the antimicrobial, and the VBN contents of the product showed low level.

• Journal of the Korean Home Economics Association
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• v.23 no.1
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• pp.25-31
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• 1985

This study designed not only to elucidate free amino acid, fatty acid composition and mineral content in dried alaska pollack but also to examine calcium, magnesium, poassium and sodium contents in its cooking broth according to each boiling time such as 2.5, 5, 10, 20, and 30 minutes. RESULTS : 1. Glutamic acid in dried alaska pollack was the most abundant free amino acid and was followed in order of aspartic acid, lysin, leucine and histidine. They composed of 50.95% of the total amino acid contents. 2. In dried alaska pollack the most abundant fatty acid was palmitic acid. Essential fatty acid content was 26.57% of the total fatty acid. 3. The calcium, magnesium, potassium and sodium contents in dried alaska pollack showed 10.721 mg%, 9.235mg%, 4072.5mg% and 2299.8% respectively. The amount of magnesium and potassium in cooking broth arrived at the highest level when 20 minute boiling was undertaken and the quantities of magnesium and sodium were the highest when 30 minute boiling was made.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.6
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• pp.997-1004
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• 1997

The effect of the oceanic condition on variations of the catches of Alaska pollack (Theragra chalcogramma) in the East Sea (the Japan Sea) is examined using monthly catches data of this fish and temperature data during 1972 to 1991. Since 1973 the catches of Alaska pollack have gradually increased, showing a peak in 1981, and then rapidly decreased after 1986. A significant negative correlation was found between variations of the catches and the temperature at 50 m depth offshore Mukho. In 1981, the year of the highest catches in the study period, the water mass in the Eastern Korean Coastal Sea of the East Sea was extremely cold, while the year of poor catch, 1979, was much warmer than the annual mean temperature. The results show that the temperature variations around the Eastern Korean Coastal Sea play an important role in the variations of the catches of Alaska pollack, implying that the effect of the Tsushima Warm Current is also very important.

• Food Science and Preservation
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• v.16 no.5
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• pp.772-781
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• 2009

We investigated the effects of Alaska pollack addition on the quality of Kimchi during 20 days of fermentation at 10C. Alaska pollack was added to salted cabbage at concentrations of 0%, 6%, 12%, or 18% (all w/w). The quality characteristics determined were pH, acidity, salinity, reducing sugar content, color, free amino acid level, and lactic acid bacterial counts, at 4 d intervals over 20 d, during progressive fermentation at constant temperature (10C). Changes in pH, acidity, and reducing sugar content during fermentation were increased when Alaska pollack was added, whereas salinity decreased. Total lactic acid bacterial counts achieved maximum levels on day 8 for Kimchi with 18% (w/w) Alaska pollack, and the other Kimchi samples attained their highest values on day 12. In terms of color, the L, a, and b values of Kimchi rose with addition of Alaska pollack. The free amino acid content of Kimchi increased as the level of added Alaska pollack rose but gradually fell as fermentation progressed. Upon sensory evaluation, Kimchi with 6% (w/w) Alaska pollack scored highest in terms of appearance, texture, taste, and overall acceptance. In conclusion, our results indicate that Alaska pollack has a positive effect on the quality of Kimchi, increasing the content of free amino acids.

• The Korean Journal of Food And Nutrition
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• v.8 no.4
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• pp.335-343
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• 1995

In order to enhance the utility of alaska-pollack, the optimum conditions for the preparation of pronase hydrolysate. The optimum temperature and pH for the hydrolysis of alaska-pollack by pronase were 4$0^{\circ}C$ and pH 7.0. The reaction time and enzyme concentration were 4 hr and 1,000 units per g of substrate. Under the above optimum conditions alaska-pollack was hydrolysed by pronase yielding a hydrolytic degree of about 89eye. The bitterness and hyrophobicity of pronase hydrolysate were decreased with increasing reaction time. Hydrophobic amino acids(Tyr, Met, Ala, flu, Leu, and Phe) were increased for 2 hr, but fur thor hydrolysis was showed decrease of hydrophobic amino acids content. Palatable amino acids (Asp, Glu, Pro, Ser, Thr and Gly) were increased with hydrolysis time.

• Preventive Nutrition and Food Science
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• v.4 no.2
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• pp.103-106
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• 1999

Fish sauce is a liquid form of salt-fermented fish and has played an important role in Korean dietary life. Fish sauce was manufactured by utilizing Alaska pollack scrap from Himedara(seasoned and dried Alaska pollack tail) processing . In addition, the effects of squid viscera as a fermentation enhancer were also evaluate.Ph of Alaska plllack scrap sauce with squid viscera was lower than that of control over the entire fermentation process. Squid viscera acceleraged the production of amino-nitrogen, VBN , TBA and free amino acids, and the degradation of IMP and Inosine. The addition of squid viscera and koji at 5% concentration, respectively , also accelerated the digestion of Alaska pollack scrap and was similar to the results of squid viscera at 10% concentration.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.215-223
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• 2011

Surimi-like samples were divided into four groups (C, surimi-like material made from Alaska Pollack with all cryoprotectant ingredients; T1, surimi-like material made from chicken breast with sugar and a sorbitol-free cryoprotectant; T2, surimi-like material made from chicken breast with a sugar-free cryoprotectant; T3, surimi-like material made from chicken breast with all cryoprotectant ingredients). Water and protein content were lower in Alaska Pollack surimi-like material (C) than those in chicken breast surimi-like material. Centrifuge loss and cooking loss were higher in C than those in chicken breast surimi-like material. Lipid oxidation (thiobarbituric acid reactive substances) was lower in T3 than others during storage. In a sensory evaluation, overall acceptability was significantly higher in C than those in other samples during storage. As a result, we found that the raw material composition (Alaska Pollack or chicken breast) had a large influence on the physico-chemical characteristics and quality of surimi-like materials, whereas cryoprotectant composition may have less influence on the physico-chemical characteristics and quality of surimi-like materials.

• Journal of Fisheries and Marine Sciences Education
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• v.4 no.1
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• pp.62-74
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• 1992

The effect of additional amounts of subsidiary materials on texture of fish meat paste were examined using Instron Universal Testing Machine to obtain fundamental data for steamed Alaska pollack meat paste showing good quality. The hardness revealed the good correlation with jelly strength among the six kinds of parameters of Instron texturometer. Products with higher hardness showed a better quality, but those with hardness higher than 16kg showed decreasing quality with increasing hardness. Predicting the quality of steamed Alaska pollack meat paste with various additional amounts of subsidiary materials as a function of hardness, H, the equation could be deduced as follows: H=11.56+0.54Xcs, H=12.22-0.23Xsp and H=11.65-7.13Xpp. The reasonable equations for predicting the quality of steamed Alaska pollack meat paste with various additional amounts of mixed subsidiary materials could be summarized as follows: H=11.57+0.53Xcs+0.44Xsp, H=11.97-1.83Xpp-0.17Xcs, and H=11.58+0.08Xpp-0.23Xsp.