• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1063-1067
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• 1997

This study was performed to assess the levels of the trace elements(Fe, Cu, Zn, Cr, Co, Mn, Pb, and Cd) in salt-fermented fish products from some areas of the west coast in Korea. Seven samples were Shrimp(Seawoo-jeot), Clam(Jogai-jeot), Oyster(Orikul-jeot), big eyed horring(Bendeng-ie jeot), Mysis(Gonjeng-ie jeot), Hwangandali(Hwangsegi-jeot), and Squid, Han Chi(Han chi-jeot). They were ashed with ternary solution. After ashing the samples, the amount of trace elements in the samples were measured by ICP. The moisture content of the 7 samples before freezing dry were 68.36, 71.52, 81.19, 62.27, 71.30, 64.27, and 66.74%, respectively. Jogai-jeot and Gonjeng-ie jeot contained the most amount of moisture among the samples. Fe contents were 66.46, 309.10, 27.03, 23.01, 132.45, 35.75, and 9.72ppm, respectively. Jogai-jeot contained the most amount of Fe among the samples. Cu contents were 4.60, 4.36, 3.75, 2.21, 10.36, 2.71, and 58.15ppm, respectively. Hanchi-jeot contained the most amount of Cu among the samples. Zn contents were 16.02, 75.06, 37.43, 28.43, 132.45, 35.75, and 9.72ppm, respectively. Gonjeng-ie jeot contained the most amount of Zn among the samples. Cr contents were 0.80, 1.61, 0.84, 0.96, 1.12, 0.96, and 0.59ppm, respectively. Jogai-jeot contained the most amount of Cr among the samples. Co contents were 0.13, 0.54, 0.31, 0.46, 0.50, 0.63, and 0.35ppm, respectively. Hwangsegi-jeot contained the most amount of Co among the samples. Mn contents were 7.30, 10.69, 14.87, 4.12, 8.03, 2.94 and 1.54ppm, respectively. Origkul-jeot contained the most amount of Mn among the samples. Pb contents were 1.80, 4.30, 2.53, 4.61, 3.08, 5.04, and 2.74ppm, respectively. Hwangsegi-jeot contained the most amount of Pb among the samples. Cd contents were 0.005, 0.03, 0.06, 0.005, 0.01, 0.00, and 0.10ppm, respectively. Hanchi-jeot contained the most amount of Cd among the samples. This study is limited within 7 samples caught and producted from the some areas of the west coast in Korea. Therefore, I hope there will be broader experiments concerned with this study to make clear not only nutritional aspect(the contents of Fe, Cu, Zn, Cr, Co, and Mn) but also toxicological aspect(the contents of Pb and Cd).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.1
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• pp.1-7
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• 1997

In order to utilize fish by-products from the skipjack tuna (Katsuwonus pelamis) canning manufactures Lactobacillus buigaricus KCTC 3188 and L. piantarum KCTC 1048 were used as a starter culture for the preparation of fermented fish silage with skipjark tuna viscera. The optimum temperature and pH on barterial growth and lactic acid production of L. bulgaricus and L. plantarum in MRS broth were $35^{\circ}C$ and around pH 6.0, respectively. And the optimum concentrations of the carbohydrate sources added to the broths were $7\%$ for dextrose and $10\%$ for molasses on the basis of total weights of skipjack tuna viscera. The pH of acid treated skipjack tuna viscera silage (ASS) slightly increased from 4.0 to 4.5, while that of fermented skipjack tuna viscera silages by the use of lactic acid bacterias (FSS) was significantly declined from 5.9 to about 40 after 42 days of storage at $35^{\circ}C$. Though the content of volatile basie nitrogen (VBN) in ASS was lower than those of FSS after 42 days of storage at $35^{\circ}C$, VBN content in silages slightly increased from an initial value of $62\~65{\cdot}mg/100g$ to final value of $113\~155\;mg/100g$ over 42 days. The fermented silage by L. piantarum reached a maximum concentration of amino nitrogen and showed $81\%$ of hydrolysis degree after 4 days of storage at $35^{\circ}C$.

• Journal of fish pathology
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• v.36 no.2
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• pp.323-336
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• 2023

This study was conducted to find out the effect of yeast by-products discarded after beer production as feed additives for carp (Cyprinus carpio). After producing feed by adding high-temperature dried beer yeast by-products (HD), freeze-dried beer yeast by-products (FD), and freeze-dried fermented beer yeast by-products (FF) after lactobacilli fermentation, innate immunity indicators, survival rates, and challenge experiments were evaluated. Both ACH50 and lysozyme activity were significantly increased (p<0.05) in the experimental group of FF 0.2% and 0.5% compared to the control group from day 7 to day 21. In addition, phagocyte activity was significantly increased (p<0.05) in the group of FF 0.5% compared to the control group at all time points. Both IL-1β and TNF-α expression levels increased significantly in the FD and FF groups on day 21 compared to the control group (p<0.05). In addition, the FF 0.5% group showed significantly higher expression levels (p<0.05) at all time points. Similarly, IL-10 expression increased significantly (p<0.05) in FF 0.2% and 0.5% groups at all time points. SOD gene expression was significantly increased in FD 0.5% and all FF groups on day 14 and 21 (p<0.05). The results of a 10-day challenge experiment using Edwardsiella piscicida (E. piscicida) showed a higher relative survival rate than the control group at all concentrations that fed FD and FF. In summary, it is estimated that 0.5% FF can effectively improve the innate immunity, growth rate, and antibacterial properties of carp rather than using discarded beer yeast supernatant alone as a functional feed additive.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.2
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• pp.116-122
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• 2009

This study was conducted to compare the food quality of commercial salt-fermented silver-stripe round herring (SFS) to that of commercial salt-fermented anchovy (SFA). The contents of moisture and crude protein of SFS were higher than those of SFA. However, the crude lipid and crude ash contents of SFS were lower than those of SFA. The salinity of SFS was 13.2%, which was lower than that of SFA. The taste value of SFS was 148.1, which was higher than that of SFA. The total amino acid content of SFS was 18.1 g/100 g and its major amino acids were glutamic acid (9.5%) and aspartic acid (8.1%). The contents of calcium, phosphorus and iron in SFS were 647 mg/100 g, 363 mg/100 g and 4.1 mg/100 g, respectively. Twenty six types of fatty acids were detected in SFS and the major components were 16:0, 18:0, 18:1n-9 and 22:6n-3. The angiotensin I converting enzyme (ACE) inhibiting and the antioxidative abilities of SFS were 50.0% and 1.15, respectively, which were similar to those of SFA. Sensory evaluation revealed that SFS had a superior taste and color to SFS, while to the flavor of two products was similar.

• Journal of the Korea Organic Resources Recycling Association
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• v.31 no.3
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• pp.83-91
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• 2023

This study investigate growth responses of Chinese cabbage and nitrogen use efficiency (NUE) to application of fermented organic fertilizer produced from domestic organic resources for developing alternative materials instead of imported castor oil meal. Two types of fermented fertilizers (Fermented Organic Fertilizer A (OFA) and Fermented Organic Fertilizer B (OFB)) were produced by mixing distillers dried grains 30%, sesame cake 30%, rice bran 20% and fish meal 20% under different fermentation conditions. Treatment consisted of OFA is fermented for 21 days on plastic greenhouse, OFB is fermented for 5 days on 40℃, and MOF (Mixed Organic Fertilizer) is a fertilizer made with castor bean as the main ingredient. OFA, OFB and MOF were applied at the rate of 320 kg N/ha. Chinese cabbages were cultivated from Aug. to Nov. in 2022. Growth and yield of Chinese cabbage were no significant differences among all treatments except control (non-fertilized, NF). However, NUE of Chinese cabbage was higher the fermented fertilizer treatment (OFB: 81.4%, OFA: 79.1%) than the MOF (65.3%). It was observed that urease activity in the fermented fertilizer treatment was significantly higher than the MOF. This result confirmed that fermented fertilizers have similar effect on growth and yield with the MOF and could improve the NUE of crop.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.1
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• pp.13-20
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• 1993

Traditional fermented fish products 'Jeodtgal' have been prepared with addition of about $25\%$ salt to prevent spoilage, but domestic seasoned and fermented products have only about $8\%$ salt, so they have been required careful treatment during distribution and could have a different fermentation pattern from traditional 'Jeodtgal' This study was conducted to establish shelf-life of seasoned and fermented squid at different distribution conditions. To establish shelf-life of seasoned and fermented squid stored at $10^{\circ}C,\;20^{\circ}C$ and $30^{\circ}C$, chemical components and sensory evaluation were investigated. Chemical components such as volatile basic nitrogen(VBN), ammonia nitrogen ($NH_3-N$) and total nitrogen(T. N) rapidly increased during storage at $20^{\circ}C$ and $30^{\circ}C$, but pH value and Hunter color value(${\Delta}E$) slowly decreased during storage without respect of storage temperature. Judging from chemical components analysis and senseory evaluation, seasoned and fermented squid could be storage for 3days at $30^{\circ}C$, 7days at $20^{\circ}C$ and 25days at $10^{\circ}C$, respectively. The ratio of quality deterioration per hour were 0.00166 at $10^{\circ}C$, 0.00595 at $20^{\circ}C$ and 0.01385 at $30^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.4
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• pp.363-367
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• 1983

Low salt fermented products of anchovy, Engraulis japonica, caught in the coasts of East Sea of Korea, were prepared tentatively and also discussed the retarding effect of rancidity of the product by the addition of BHA or red pepper. Fresh anchovies were purchased from Kichang fish market. The raw samples were mixed with $8\%$ table salt, $0.5\%$ lactic acid, $6\%$ sorbitol, $4\%$ ethyl alcohol and $0.02\%$ BHA or $0.5\%$ red pepper and filled in the glass bottles and sealed with the cap. Conventional fermented product of anchovy as a control was prepared from fresh anchovy and $20\%$ salt only. After preparation, the products were fermented for 90 days at room temperature. Amino-nitrogen, TBA value, peroxide value and viable counts of bacteria of these products were determined and also evaluation of their qualify was compared with control product by sensory evaluation during fermentation. Amino-nitrogen contents of the low salt products reached a peak in 55 days of fermentation, and the volatile basic nitrogen contents ranged $100\;mg\%$ even after 90 days of fermentation. Thiobarbituric acid value of the product with $0.02\%$ BHA showed a little increase up to 65 days of fermentation regardless of salt contents, while that of the control product increased sharply up to 65 days and then decreased gradually. BHA was effective on retarding rancidity of fermented products of anchovy and red pepper was also slightly effective. All the products showed the highest cell population in about 55 days of fermentation. Judging from the results of analysis and sensory evaluation, the low salt fermented product of anchovy could be prepared with $8\%$ salt, $0.5\%$ lactic acid, $6\%$ sorbitol, $4\%$ ethyl alcohol and $0.02\%$ BHA or $0.5\%$ red pepper to the fresh round anchovy.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.1
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• pp.9-15
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• 2006

As a part of the investigation for utilizing pearl oyster by-products, a rapid salt-fermented pearl oyster using commercial enzyme was prepared and also examined on the characteristics. The salt-fermented pearl oyster prepared by optimal condition, which was prepared by mixing of minced pearl oyster, 15% salt, and 1% $Protamex^\circledR$ and fermented for 4 weeks, was superior in hydrolysis degree (28.7%) and ACE inhibitory activity (92.6%) to salt-fermented pearl oyster prepared by other conditions, such as the use of whole tissue, different enzymes $(Alcalase^\circledR,\;Neutrase^\circledR\;and\;Flavourzyme^\circledR)$, different salt concentrations (20 and 25%), and different fermentation periods (2, 6 and 8 weeks). There were, however, some shortcomings with this product. It showed a dark green color and an unfavorable bitter taste. These shortcomings were improved by the addition of seasoning paste. The calcium and phosphorus contents of the seasoned salt-fermented pearl oyster were 64.2 mg/100 g and 71.6 mg/100 g, respectively, and the calcium content based on phosphorus was a good ratio for absorbing calcium. The total amino acid content of the seasoned and salt-fermented pearl oyster was 7,054 mg/100 g and the major amino acids ware aspartic acid (555.1 mg/100 g), glutamic acid (1,131.2 mg/100 g), alanine (658.2 mg/100 g), and lysine (695.5 mg/100 g). The seasoned salt-fermented pearl oyster, along with angiotensin I converting enzyme (ACE) inhibitory activity (98.3%), also showed a recognizable level (87.5%) of anti-oxidative activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1006-1012
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• 1997

To observe the food quality of Baik-kimchi which is known as a watery Chinese cabbage pickles without fish sauce and red pepper paste, the changes of dietary fibers and pectic substances during fermentation at 5$^{\circ}C$ and $25^{\circ}C$ were studied. Baik-kimchi fermented at $25^{\circ}C$ showed a greater changes in pH and acidity than those of 5$^{\circ}C$ during storage. Ripened Baik-kimchi products fermented at 5$^{\circ}C$ could be prepared on 9~12 days of fermentation, and those had a pH range from 4.25 to 4.40 and acidity of 0.34~0.53. But in the case of $25^{\circ}C$ fermentation, Baik-kimchi ripened for 3 days showed a pH of 4.02 and acidity of 0.54. The pH and acidity of the Baik-kimchi juice changed more rapidly than those of the Baik-kimchi solid regardless of fermentation temperatures. The content of soluble dietary fiber(SDF) was ranged from 3.06 to 4.87% at 5$^{\circ}C$ and a wide variation in SDF was observed in the sample fermented at $25^{\circ}C$(4.15~11.22%). Insoluble dietary fiber(IDF) were increased from 21.66% to 28.42% in solid of Baik-kimchi during fermentation at 5$^{\circ}C$ and ranged from 21.37% to 24.65% for sample fermented at $25^{\circ}C$. A notable amount of pectin had been dissolved in juice of Baik-kimchi till the best ripening time and showed the level of 223.2mg/100ml at 5$^{\circ}C$ on the day of 9 and 207.3mg/100ml at $25^{\circ}C$ on the day of 2. In contrast, the contents of pectin in solid Baik-kimchi decreased, whereas contents of sodium hexametaphosphate soluble pectin(HXSP) and HCl soluble pectin(HClSP) increased with fermentation period.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.9 no.2
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• pp.79-110
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• 1976

In Korea fermented fish and shellfish have traditionally been favored and consumed as seasonings or further processed for fish sauce. Three major items in production quantity among more than thirty kinds which are presently available in the market are fermented anchovy, oyster and small shrimp. They are usually used as a seasoning mixture of Kimchi in order to provide a distinctive flavor. Fermented small shrimp, Acetes chinensis is most widely and largely used ana occupies an important position in food industry of this country. But no study on its taste compounds has been reported. This study was attempted to establish the basic data for evaluating taste compounds of fermented small shrimp. The changes of such compounds during fermentation as free amino acids, nucleotides and their related compounds, TMAO, TMA, and betaine were analysed. In addition, change in microflora during the fermentation under the halophilic circumstance was also investigated. The samples were prepared with three different salt contents of 20, 30 and $40\%$ to obtain the proper degree of fermentation at a controlled tempeature of $20{\pm}2^{\circ}C$. The results are summarized as follows: Volatile basic nitrogen increased rapidly until 108 days of fermentation and afterwards it tended to increase slowly. Amino nitrogen also increased rapidly until 43 days of fermentation and then increased slowly. Extract nitrogen increased and marked the maximum value at 72 day fermentation and then decreased slowly. ADP, AMP and IMP tended to degrade rapidly while hypoxanthine increased remarkably at 27 day fermentation but slightly decreased at 72 day fermentation. It is presumed that the characteristic flavor of fermented small shrimp might be attributed to the relatively higher content of hypoxanthine. In the free amino acid composition of fresh small shrimp abundant amino acids were proline, arginine, alanine, glycine, lysine, glutamic acid, leucine, valine and threonine in order. Such amino acids like serine, methionine, isoleucine, phenylalanine, aspartic acid, tyrosine and histidine were poor. In small shrimp extract, proline, arginine, alanine, glycine, lysine and glutamic acid were dominant holding $18.5\%,\;14.6\%,\;10.8\%,\;8.7\%,\;8.1\%\;and\;7.7\%$ of total free amino acids respectively. The total free amino acid nitrogen in fresh small shrimp was $63.9\%$ of its extract nitrogen. The change of free amino acid composition in the extract of small shrimp during fermentation was not observed. Lysine, alanine glutamic acid, proline, glycine and leucine were abundant in both fresh sample and fermented products. The increase of total free amino acids during 72 day fermentation reached approximately more than 2 times as compared with that of fresh sample and then decreased slowly. Fermented small shrimp with $40\%$ of salt was too salty to be commercial quality as the results of organoleptic test showed. It is found that 72 day fermentation with $20\%\;and\;30\%$ of salt gave the most favorable flavor. It is convinced that the characteristic flavor of fermented small shrimp was also attributed to such amino acids as lysine, proline, alanine, glycine and serine known as sweet compounds, as glutamic acid with meaty taste, and as leucine known as bitter taste. The amount of betaine increased during fermentation and reached the maximum at 72 day fermentation and then decreased slowly TMA increased while TMAO decreased during fermentation. The amount of TMAO nitrogen in fermented small shrimp was $200mg\%$ on moisture and salt free base. Betaine and TMAO known as sweet compounds were abundant in fermented small shrimp. It is supposed that these compounds could also play a role as important taste compounds of fermented small shrimp. At the initial stage of fermentation, Achromobacter, Pseudomonas, Micrococcus denitrificans which belong to marine bacteria were isolated. After 40 day fermentation, they disappeared rapidly while Halabacterium, Pediococcus, Sarcian, Micrococcus morrhuae and the yeasts such as Saccharomyces sp. and Torulopsis sp. dominated. It is concluded that the most important taste compounds of fermented small shrimp were amino acids such as lysine, proline, alanine, glycine, serine, glutamic acid, and leucine, betaine, TMAO and hypoxanthine.