• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.1
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• pp.19-26
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• 2019

The objective of this study was to analyze bacteriological and chemical hazards in minimally processed commercial fish products, including Hwangtae (freeze-dried pollock), dried anchovy, fermented anchovy sauce, and salted and dried yellow croaker. Escherichia coli counts from all samples were below the regulation limits of the Korean Ministry of Food and Drug Safety Standards on Quality of Seafood and Seafood Products (Food Code). However, the food poisoning bacterium Staphylococcus aureus was detected at levels above $1.0{\times}10^2$ colony forming units (CFU)/g in Hwangtae, dried anchovy, and salted and dried yellow croaker, which are commonly ingested without heating and pose bacteriological hazards. The detection of S. aureus, an organism indicative of poor personal hygiene, which can be introduced by employees and multiply during distribution, indicates the necessity of improving the sanitary control of minimally processed commercial fish products. Histamine was not detected from dried anchovy or salted and dried yellow croaker, but was detected at some of the highest levels in fermented anchovy sauces. This result suggests that efforts to reduce the amount of histamine in fermented anchovy sauces are required.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.2
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• pp.170-174
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• 1999

Proessing conditions for fermented and dried sauces with the underutilized fishes were investigated. Hair tail, gizzard shad, and kangdale were hydrolyzed at $60^{\circ}C$ for 6 hours using $4\%$ Alcalase, and their hydrolysates were separted by molecularporous membrane. The hydrolytic ratios of hair tail, gizzard shad, and kangdale were estimated to be $84.2\%$, $83.6\%$ and $85.1\%$, respectively. Amino nitrogen recoveries were determind to be $73.1\~73.9\%$ by a membrane with molecular weight cutoff 100 dalton and $91.7\~92.5\%$ by a membrane with 500 dalton. Ultrafiltration was very efficient means for removing bitter taste. With the additions of $2\%$ glucose, $4\%$ lactose and $4\%$ skim milk, product yields of hair tail, gizzard shad, and kangdale were determind to be $16.4\%,\;17.2\%$ and $17.0\%$, respectively. Water adsorption rates of hair tail and kangdale showed $5.0\~9.2\%$ and $5.5\~9.6\%$, respectively, under Aw 0.52$\~$0.94. Contents of total nitrogen in the fermented and dried sauces prepared with hair tail, gizzard shad and kangdale were $3.9\%,\;4.1\%$ and $3.7\%$, respectively, and those of amino nitrogen were $3.2\%,\;3.4\%$ and $3.1\%$, respectively. In the fermented and dried sauces prapared with hair tail, gizzard shad and kangdale, the hygroscopities at Aw 0.88 were $6.9\%,\;7.5\%$ and $6.8\%$, respectively, and solubilities under dissolved in water for 30 minutes were $84.6\%,\;83.6\%$ and $93.8\%$, respectively.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.757-762
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• 2013

This study was conducted to develop a processing method for dry-curing beef ham with Korean traditional sauces and to investigate the quality properties of the dry-cured beef hams. Semitendinosus muscle from Hanwoo was spread with sundried salt (C), sun-dried salt mixed with red pepper paste (T1), and sun-dried salt mixed with soybean paste (T2), and inserted into washed Hanwoo large intestine. It was then dried and fermented for 75 d. Moisture contents of the hams were 46-48%, without any significant differences. T1 showed the lowest pH among the three dry-cured hams, while water holding capacity (WHC) of T2 was found the lowest (p<0.05). In mechanical color determination, C showed higher CIE $a^*$ and CIE $b^*$ than T1 and T2 (p<0.05), however CIE $L^*$ did not show any significant difference. In texture, T1 demonstrated significantly lower springiness than C (p<0.05). The sensory properties of all dry-cured hams did not show any significant difference, but T1 indicated a higher taste, saltiness and overall acceptability than others, whereas C gathered the highest score in color and flavor. In conclusion, the dry-curing by combination of sun-dried salt mixed with red pepper sauce (T1) showed higher quality properties of the Hanwoo dry-cured ham.

• Journal of Nutrition and Health
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• v.52 no.2
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• pp.185-193
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• 2019

Purpose: This study was conducted to develop standards for the salinity and sodium content in representative Korean foods high in sodium. Methods: A total of 600 foods from four seasonings (soy sauce, soybean paste, red pepper paste, and ssamjang) and 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in 10 cities nationwide and analyzed for their salinity and sodium content. Based on the findings, the standards with a 20% ~ 30% reduced sodium content and salinity from the current level were presented. Results: The suggested standards of salinity (and sodium content per 100 g) were less than 12% (4,500 mg) for soy sauce, 9% (3,500 mg) for soybean paste, 5% (2,000 mg) for red pepper paste, and 6% (2,500 mg) for ssamjang. The reduced standards of salinity for soups were suggested to less than 0.5% for clear soup and 0.7% for soybean paste soup, while for broths, it was 0.6% for clear broth and 0.7% for other broths. The standards of salinity for stews were suggested to less than 0.8% for soybean paste stew, 0.6% for other stews, 0.9% for steamed and stir-fried fish dishes, 1.0% for braised dishes, 4.0% for stir-fried dried fishes, 1.3% for other braised dishes including vegetables, and 1.5% for pickled vegetables and kimchi. Conclusion: Standards for the sodium content and salinity were suggested to reduce the sodium level in fermented soybean sauces and representative Korean high sodium dishes by 20% from the current levels. Nevertheless, it will be necessary to adjust the standards properly to reduce the sodium content and salinity further by considering the future status of sodium intake.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.390-396
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• 1997

Meju is a basis for manufacturing Kanjang, Meju was traditionally prepared at home by different types of process depending on the regional area. It is necessary to standardize and simplify the process of Meju-preparation for Kanjang of good quality. For these purposes, the process of Meju and Kangjang making as well as analysis of commercial Kanjang, were compared. Generally, traditional Meju was prepared by steeping and dehulling the whole soybean. After steeping for 24hr. soybean absorbed water up to 110~120% of its weight. The soaked soybeans were steamed for 2hr. and cooled to 5$0^{\circ}C$. Cooked soybeans were crushed down to the size of 10~15 mesh and molded. Molded soybeans were dried for 2 days in the air, hung up by rice straw and fermented for 20~30 days under natural environmental condition. On the other hand, commercial soybean koji was made of defatted soybean. Defatted soybeans were steeped in water and steamed for 15~30min at 0.7~1.2 kg/$\textrm{cm}^2$. Steamed and defatted soybean was cooled to 4$0^{\circ}C$. Separately, wheat power was roasted at 200~30$0^{\circ}C$ by wheat roaster. Mixture of steamed defatted soybean and roasted wheat powder (5/5 to 7/3) were inoculated with 0.1~0.2% Aspergillus sojae and incubated for 2 days at 3$0^{\circ}C$ with occasional stirring. Chemical analysis showed that traditional soy sauces contained the following composition: NaCl, 20.12~25.42%; total nitrogen, 0.64~0.91%; pure extract, 9.47~11.20%; color, 2.34~4.01; pH, 4.92~5.12. Commercial products contained: NaCl, 15.20~17.19%; total nitrogen, 1.25~1.40%; pure extract, 18.17~21.47%; color, 5.41~21.12; pH, 4.51~4.66 and ethalnol. 2.97~3.12%. Organoleptic test on taste, color and flavor of traditional and commercial soysauce indicated that most of the consumers prefer commercial products to traditional products. Preferrable formulation of Kanjang based on organoleptic test of soy sauces was assumed as containing; NaCl, 16.0%; total nitrogen, 1.40%; pure extract, 19.97%; color, 12.98; pH, 4.61 and ethanol, 2.96.

• 한국균학회소식:학술대회논문집
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• 2014.10a
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• pp.32-32
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• 2014

Meju is a brick of dried fermented soybeans and is the core material for Jang such as Doenjang and Ganjang. Jang is produced by addition of salty water to Meju and is considered the essential sauces of authentic Korean cuisine. Meju is fermented by diverse microorganisms such as bacteria, fungi and yeasts. It is known that fungi play an important role in the Meju fermentation and they degrade macromolecules of the soybeans into small nutrient molecules. In previous study, 26 genera and 0 species were reported as Meju fungi. However, it is not comprehensively examined where the fungi present on the Meju are originated. In order to elucidate the origin of the fungi present on the Meju, the mycobiota of 500 samples soybean kernels, 296 rice straw pieces and air samples of Jang factories was determined in 0, 2 and 7 Jang factories respectively. Forty-one genera covering 86 species were isolated from the soybeans and 33 species were identical with the species from Meju. From sodium hypochlorite untreated soybeans, Eurotium herbariorum, Eurotium repens, Cladosporium tenuissimum, Fusarium fujikuroi, Aspergillus oryzae/flavus and Penicillium steckii were the predominant species. In case of sodium hypochlorite-treated soybeans, Eurotium herbariorum, E. repens and Cladosporium tenuissimum were the predominant species. Of the 4 genera and 86 species isolated from soybeans, 3 genera and 33 species were also found in Meju. Thirty-nine genera and 92 species were isolated from the rice straws and 40 species were identical with the species from Meju. Fusarium asiaticum, Cladosporium cladosporioides, Aspergillus tubingensis, A. oryzae, E. repens and Eurotium chevalieri were frequently isolated from the rice straw obtained from many factories. Twelve genera and 40 species of fungi that were isolated in the rice straw in this study, were also isolated from Meju. Especially, A. oryzae, C. cladosporioides, E. chevalieri, E. repens, F. asiaticum and Penicillium polonicum that are abundant species in Meju, were also isolated frequently from rice straw. C. cladosporioides, F. asiaticum and P. polonicum that are abundant in low temperature fermentation process of Meju fermentation, were frequently isolated from rice straw incubated at $5^{\circ}C$ and $25^{\circ}C$, while A. oryzae, E. repens and E. chevalieri that are abundant in high temperature fermentation process of Meju fermentation, were frequently isolated from rice straw incubated at $25^{\circ}C$ and $35^{\circ}C$. This suggests that the mycobiota of rice straw have a large influence in mycobiota of Meju. Thirty-nine genera and 92 species were isolated from the air of Jang factories and 34 species were identical with the species from Meju. In outside air of the fermentation room, Cladosporium sp. and Cladosporium cladosporioides were the dominant species, followed by Cladosporium tenuissimum, Eurotium sp., Phoma sp. Sistotrema brinkmannii, Alternaria sp., Aspergillus fumigatus, Schizophyllum commune, and Penicillium glabrum. In inside air of the fermentation room, Cladosporium sp., Aspergillus oryzae, Penicillium chrysogenum, A. nidulans, Aspergillus sp., C. cladosporioides, Eurotium sp., Penicillium sp., C. tenuissimum, A. niger, E. herbariorum, A. sydowii, and E. repens were collected with high frequency. The concentrations of the genus Aspergillus, Eurotium and Penicillium were significantly higher in inside air than outside air. From this results, the origin of fungi present on Meju was inferred. Of the dominant fungal species present on Meju, Lichtheimia ramosa, Mucor circinelloides, Mucor racemosus, and Scopulariopsis brevicaulis are thought to be originated from outside air, because these species are not or are rarely isolated from rice straw and soybean; however, they were detected outside air of fermentation room and are species commonly found in indoor environments. However, A. oryzae, P. polonicum, E. repens, P. solitum, and E. chevalieri, which are frequently found on Meju, are common in rice straw and could be transferred from rice straw to Meju. The fungi grow and produce abundant spores during Meju fermentation, and after the spores accumulate in the air of fermentation room, they could influence mycobiota of Meju fermentation in the following year. This could explain why concentrations of the genus Aspergillus, Eurotium, and Penicillium are much higher inside than outside of the fermentation rooms.