• Journal of Aquaculture
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• v.10 no.2
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• pp.143-151
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• 1997

A six week feeding trial was conducted to determine the amount of fish meal analog (FMA) that can be replacing fish meal protein (FM) in Korean Rockfish. Seven experimental diets were formulated on isonitrogenous 52% crude protein and isocaloric basic 16.8KJ/g diet. Also, foreign commercial fish meal analog (CFMA) and attractants (ATT) were tested in this experiment. Percentage of the graded level of replacement of FM by FMA/CFMA on the basis of crude protein were as following : Diet 1, 100%FM ; Diet by 2, 60%FM : 40% CFMA ; Diet 3, 60%FM : 40$ CFMA+ATT ; Diet 4, 80%FM : 20%FMA ; Diet 5, 80%FM : 20% FMA+ATT ; Diet 6, 60%FM : 40%FMA+ATT ; Diet 7, 40%FM : 60% FMA+ATT. The FMA was made by mixing six animal protein source such as th blood meal, squid liver powder, meat and bond meal, leather meal, feather meal, poultry by-product and 3 essential amino acids (Met, Lys, Ile). Weight gain, feed efficiency, specific growth rate and protein efficiency ratio of fish fed diets 4, 5 and 6 were not significantly different (P>0.05) from those of fish fed the control (100% FM), while those of fish fed diets 2 and 3 were significantly lower (P<0.05) than those of fish fed the diet 6. There was no significant ATT effects in this study (P>0.05). Significant differences were found in hepatosomatic index, hemoglobin and condition factor. Therefore, these, results indicated that FMA can be used up to 40% as a substitute of fish meal protein in Korean Rockfish diets.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.2
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• pp.139-146
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• 2013

Surimi products are among the most prominent seafoods in Korea. Together with fish meat, wheat flour is a major ingredient in the preparation of surimi products. Rice flour, however, can be an effective ingredient in enhancing the rheological characteristics of surimi products. In this study, we evaluated the potential of rice flour as an agent to replace wheat flour in surimi products. The effects of rice flour milling types and addition methods on the rheological and sensory properties of surimi products were investigated. Among different addition methods, the surimi product containing non-treated rice flour showed better gel strength and sensory properties than products containing paste (1:1.3 rice flour/water, w/v) and steamed paste (steamed at $100^{\circ}C$ for 30 min). According to the gel strength results for surimi products with added roll-mill (40 mesh) and jet-mill (180 mesh) rice flours, the roll-mill rice flour shows good potential as a replacement for wheat flour. When considering gel strength and sensory properties, an effective amount of rice flour to add was 10-15% (w/w). In conclusion, the rheological and sensory properties of surimi products containing rice flour were comparable with those of a premium commercial surimi product. Therefore, rice flour might be an effective alternative to wheat flour for premium surimi products.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.987-1002
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• 2007

This study examined Tthe cooking methods foroftraditional foods called such as Mieum, Misu, and Goeum from the from investigation of old cook books and ancient literatureis as follows. There We found were 7 types of Mieum that were cooked by mixing rice and cereals, while 3 types of Mieum were cooked by mixing cereals and herbal medicines to with thenuts. The Mieums that were cooked by mixing meat, fish, and shellfish, etc. to the herbal medicine ingredients like such as medical plants, etc were consisted of 8 types. Therefore, a total of 18 types of Mieum, Misu, and Goeum, etc were have been classified. Among the cooking methods of for Mieum, rice and grains were boiled for an extended longtime and filtered with a sieve to be used as the juicebroth. The Job's tears and millet, etc were mixed into water, or boiled after being made into a powder, soaked into water, and dried. The herbal medicine ingredients such as ginseng were boiled for an extended long time, and once the ingredients are were flown out cooked down, it the broth was filtered with asieve to be used the as a liquid extract. The meat, bone, and shellfish, etc were also boiled for a longn extended time, filtered with a sieve, and made into a juice broth to be used as a drinks from on occasion time to time. These drinks, called Mieum, Misu, and Goeum above, were healthy foods our ancestors used to enjoy for enjoyment drinking, and were also food for remedyies and sources of nutritionon. As Since the meal replacement foods to that replace meals that can be eaten right away while working and studying are needed, due to is required within the our busy schedules of in modern peoplesociety, thise literary investigation and the cooking methods for of Mieum, Misu, and Goeum, which that used to be are our traditional foods, can be are used as a basic research material for the development of convenient breakfast to meal replacements breakfast.