• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.4
• /
• pp.477-484
• /
• 2008

For the effective use of the conger eel by-products, such as head and frame, Tang, which is the Korean-type soup, from conger eel by-products (TCEB) was developed and its food component characterization was compared with that of commercial Chueotang, loach Tang. According to the results of viable cells and coliform group of TCEB heated at $115^{\circ}C$ for various times, the reasonable $F_0$ value was 8 min. The proximate composition of TCEB was 90.7% for the moisture, 4.8% for the protein, 2.6% for the lipid, and 1.5% for the ash. The extractive-nitrogen content of TCEB was 243.1 mg/100 g, which was higher than that of commercial Chueotang, 208.0 mg/100 g. The total amino acid content of TCEB was 4,310 mg/100 g and its major amino acids were glutamic acid (637.3 mg/100 g, 14.8%), glycine (409.1 mg/100 g, 9.5%) and alanine (404.4 mg/100 g, 9.3%). TCEB was not felt in the sensual fish odor and its sensual taste was good. The health functional properties for health of TCEB were 1.29 as a PF (protection factor) for antioxidative activity and 39.4% for angiotensin Ⅰ converting enzyme (ACE) inhibiting activity.

• Korean Journal of Food Science and Technology
• /
• v.42 no.4
• /
• pp.508-513
• /
• 2010

Ninety three strains (4.2%) of Vibrio parahaemolyticus were isolated from 2,239 samples of commercial marine products during 2006-2008 in Seoul, Korea. We examined 16 antimicrobial susceptibilities of 93 V. parahaemolyticus isolates. Antibiotic resistance of V. parahaemolyticus was most frequently observed to ampicillin (93.5%), followed by cephalothin (90.3%), streptomycin (87.1%), ticarcillin (55.9%), and amikacin (40.9%). Antibiotic susceptibility was most frequently observed to nalidixic acid, chloramphenicol and ampicillin/sulbactam (100%), followed by trimethoprim/sulfamethoxazole (98.9%), gentamicin and tetracycline (82.8%), and ceftriaxone (63.4%). In addition, the isolates also displayed intermediate resistance to kanamycin (79.6%), ciprofloxacin (64.5%), amikacin (47.3%) and cefoxitin (43.0%). All isolates were resistant to more than two drugs. The most prominent multiple drug resistance was 3 drug resistance (37.6%), followed by 4 drug (24.7%), 5 drug (17.2%), and 6 drug resistance (11.8%). The most prominent multiple drug resistance pattern was the cephalothin-streptomycin-ampicillin resistance pattern (22.6%), followed by cephalothinticarcillin-streptomycin-ampicillin (18.3%) and cephalothin-ticarcillin-streptomycin-ampicillin-amikacin (9.7%). Multiple drug resistance patterns of V. parahaemolyticus from marine products require continuous monitoring.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.48 no.4
• /
• pp.417-425
• /
• 2015

Semi-dried conger eel Conger myriaster is considered as a health food in Korea due to its richness in vitamins, minerals, proteins and omega-3 fatty acids. This study characterize the sanitary quality of commercial semi-dried conger eel for developing high quality semi-dried products and suggested the guideline for controlling the quality. Moisture content ranged from 41.2% to 73.4% (mean: 61.5%), volatile basic nitrogen ranged from 16.1 to 93.6 mg/100 g (mean: 55.1 mg/100 g), and peroxide value ranged from 15.2 to 69.8 meq/kg. Viable cell counts ranged between 6.51 and 8.53 log CFU/g, while the Escherichia coli count ranged from undetectable to 4.6 log CFU/g. Based on these chemical and microbial findings, we suggest that provisions be established for development of high quality semi-dried conger eel as follows: 50-68% for moisture content, < 50 mg/100 g for volatile basic nitrogen content, < 60 meq/kg for peroxide value, and negative for E. coli. Among the 16 commercial semi-dried conger eel products used in this study, the standard-passed product was only GS-L.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.48 no.5
• /
• pp.604-613
• /
• 2015

The objective of this study was to estimate the food quality of commercial boiled-dried Pacific herring Clupea pallasi as a substitute for boiled-dried anchovy. Standards for controlling quality of boiled-dried Pacific herring were suggested based on international (US FDA and CODEX) and domestic (Korean FDA, Standards on Quality of Seafood and Seafood Products, KS) standards for boiled-dried anchovy. The standards included requirements for moisture [less than 30% (less than 35 in very tiny sizes)], water activity (less than 0.85), salinity (less than 10%), water-phase salt (less than 20%), acid-insoluble ash (less than 1.5%), yeast and mold (fewer than 1.0×10³ CFU/g), and different size and breakage (less than 5%). Based on the standards suggested, commercial boiled-dried Pacific herring passed nine levels (all levels) in water activity, acid-insoluble ash, mold and yeast concentrations; seven levels (L-1, 2, 3, 4, M-1, 2, S) in water-phase salt, and three levels (L-1, 3, 4) in the ratio of different size and breakage categories. These results suggest that the quality of commercial boiled-dried Pacific herring is similar to that of commercial boiled-dried anchovy.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.56 no.4
• /
• pp.494-504
• /
• 2023

Sik-hae is a traditional and well-liked salt-fermented seafood with a low salt concentration in Korea. However, it is challenging to find data on market degradation. This study was conducted to investigate sensual characteristics, such as taste, odor and color, of 10 types of commercial Sik-haes [flounder (5 type), Alaska pollock (2 type), black edged sculpin, anchovy, and sandfish] as basic data for developing new products. The salinities of the commercial Sik-haes were significantly difference in the range of 3.0-6.7%. The pH and total acidity of 10 types of commercial Sik-haes were 4.45-5.24 and 0.84-1.46 g/100 g, respectively. The amino acid nitrogen and free amino acid contents, and total taste value were 72.0-333.0 mg/100 g, 425.6-1,726.4 mg/100 g and 17.0-115.9, respectively. According to the taste value, the major taste-related amino acids were aspartic acid and glutamic acid. Volatile basic nitrogen content and Hunter redness value of commercial Sik-haes were 24.5-80.9 mg/100 g and 10.9-28.5, respectively. However, food-grade additives, such as citric acid and monosodium, are occasionally used in commercial Sik-haes to achieve a lower pH or enhance flavor and aroma.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.45 no.1
• /
• pp.1-10
• /
• 2012

The objective of this study was to investigate the sanitary and nutritional requirements for the industrialization of commercial kwamegi from Pacific herring Clupea pallasii (CK-PH). The proximate composition of CK-PH was 46.4-47.2% moisture, 24.7-25.6% crude protein, 23.6-25.2% crude lipid, and 2.5-2.9% ash, which differed significantly from that of commercial kwamegi from the Pacific saury Cololabis saira. According to the volatile basic nitrogen content, heavy metal content, and viable cell and coliform group counts, products K and F (prepared by a general process) maintained their freshness, whereas product T (treated with green tea extract) did not. Products K and F contained five types of biogenic amine: agmatine sulfate (2,596 and 2,067 mg/kg, respectively), putrescine dihydrochloride (8.5 and 8.0 mg/kg, respectively), cadaverine (3.7 and 3.9 mg/kg, respectively), histamine (17.0 and 12.4 mg/kg, respectively), and spermidine (8.7 and 8.0 mg/kg, respectively). Product T contained six amine types: tyramine (12.5 mg/kg), agmatine sulfate (2,723 mg/kg), putrescine dihydrochloride (29.4 mg/kg), cadaverine (321.6 mg/kg), histamine (45.3 mg/kg), and spermidine (13.6 mg/kg). The total amino acid content of product K (22.16/100g) was 5.8% lower than that of product F. The major amino acids of products K and F were aspartic acid, glutamic acid, leucine, and lysine. No difference was found in the fatty acid composition of products K and F. The major fatty acids in products K and F were 18:1n-9, 20:5n-3, and 22:6n-3. Based on the recommended daily dietary allowances for Koreans, the significant minerals in products K and F were calcium, phosphorus, and magnesium.

• Food Science and Biotechnology
• /
• v.18 no.4
• /
• pp.872-877
• /
• 2009

By-products of marine organisms including salmon, skate, flatfish, and yellow goosefish were investigated to search for new source of chondroitin sulfate (CS). Agarose gel electrophoresis with chondroitinase depolymerization showed that purified chondroitin sulfate did not contain any other glycosaminoglycans. 1H-nuclear magnetic resonance (NMR) spectra were acquired to confirm the structure and purity. The average molecular weight ranging from 22 to 64 kDa was determined by high performance size exclusion chromatography. Disaccharide compositions and purities were determined by strong anion exchange-high performance liquid chromatography (SAX-HPLC) after chondroitinase ABC depolymerization. SAX-HPLC data exhibited that the purity was from $81.7{\pm}1.3$ to $114.2{\pm}2.5%$ and the yield was from 1.3 to 12.5%. All analytical results indicate that salmon cartilage, skate cartilage, and yellow goosefish bone could be promising sources of CS to substitute shark cartilage CS in commercial neutraceuticals.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.48 no.6
• /
• pp.857-863
• /
• 2015

This study characterized the nutrition and taste of commercial salted semi-dried brown croaker Miichthys miiuy (SSD-BC). The mean crude protein content of the commercial SSD-BC was $19.8{\pm}1.7%$ (range, 17.7-23.2%), and the mean crude lipid content was $0.6{\pm}0.3%$ (range, 0.3-1.1%). The total amino acid content ranged from 17.08 to 18.56 g/100 g, except for sample code 5, which was 22.24 mg/100 g and differed significantly from the other samples. The major amino acids in the commercial SSD-BC were aspartic acid, glutamic acid, leucine, and lysine. In the commercial SSD-BC, the calcium ranged from 11.1-21.4 mg/100 g, phosphorus from 148.4-209.2 mg/100 g, and magnesium from 12.2-48.2 mg/100 g. Monoenoic acid (37.1-40.3%) was the most common fatty acid, followed by saturated acid (33.9-36.3%) and polyenoic acid (25.1-29.2%). The prominent fatty acids in the commercial SSD-BC were 16:0 (23.9-26.5%), 16:1n-7 (11.3-13.0%), 18:1n-9 (19.7-21.5%), and 22:6n-3 (6.9-10.7%). The mean trichloroacetic acidsoluble nitrogen content was 248.1 (range, 137.2-334.2) mg/100 g. The evaluation demonstrated that the commercial SSD-BC is rich in nutrition and taste.

• Journal of the Korean Geographical Society
• /
• v.38 no.1
• /
• pp.104-126
• /
• 2003

This study found that was done to find the commercial and physical distribution system of the agricultural physical distribution center of the agricultural co-operation and considers the receipt region of agricultural, livestock and marine products of the agricultural physical distribution center established for the efficiency and integration of physical distribution by season. And this study clarified the relationship between regional characteristics and regional types of distribution in accordance with the sales of each product. According to the research, the agricultural physical distribution center of Cheongju agricultural co-operation receives agricultural, livestock and marine products from all over the country as the core region in Chungcheongbuk-do and deliveries mainly to some regions in Chungcheongbuk-do, Chungcheongnam-do and Daejeon city. That's e agricultural, livestock and marine products that the agricultural physical distribution center of the agricultural co-operation deals with the required freshness. Therefore, the physical distribution center forms the regional physical distribution system to mainly receive products from the regions where are relatively near the center and to delivery to the nearby region. This delivery of agricultural, livestock and marine product significantly influences the sales strategy as well as the economic principles of demand and supply.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.36 no.3
• /
• pp.204-209
• /
• 2003

Utilization of soluble protein recovered from surimi wastewater using calcium powder of cuttle bone were examined. The crude ash content of the heat-induced surimi gel was increased linearly by increasing substitution ratio of recovered protein-ATC toward commercial surimi. Moisture (approximately $76\%$) and lipid $(0.2\%)$ contents were not change, but their protein contents were decreased 15.7 to $14.3\%$ depend on increasing of substitution ratio. The white index of the heat-induced surimi gel by color meter was increased up to $10\%$ of substitution ratio. There were no difference between $0\%\;and\;5\%$ substituted surimi gel in the gel strength. The sensory score on white index and texture of the heat-induced surimi gel did not change in 0 to $10\%$ as a substitution ratio of recovered protein-ATC toward commercial surimi, while decreased in more $15\%.$ The optimal substitution ratio of recovered protein-ATC as a bulking agent was $10\%.$ The heat-induced surimi gel prepared with $10\%$ substitution of recovered protein-ATC was similar to the content and composition of total amino. acids, and superior to calcium content and the ratio of calcium and phosphorus toward those of commercial surimi.