• 수산해양교육연구
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• 제27권2호
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• pp.566-575
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• 2015

The study aims to identify the generation and treatment of fishery by-products in Korea and suggests future directions and strategies for their eco-friendly utilization and industrialization. First, the study focuses on the identification of the generation and their treatment in Korea since merely few study were conducted and they did not provide enough information regarding the overall generation and treatment at the national level. According to the estimation, Korea generates 800 thousand to 1,200 thousand tones of fishery by-product every year. The fishery by-products generated at large seafood markets and processing facilities are used or processed as fish meal and feed, but those generated from households and small seafood restaurants are currently treated as food waste. In addition, inadequately treated fishery by-products cause various problems such as spoiling urban landscape, creating odor and incubating pest. After identifying the generation and treatment of fishery by-products, the study suggests directions for the formulation of infrastructure for transition into resource circulation society, minimization of dumped waste and their eco-friendly recycling as resources, diversification of recycled goods and development into a high-value added industry. Finally, the study suggests detailed strategies for the directions such as establishment of legal and institutional foundation, separation of fishery by-products from wastes, development of technology tailored for commercialization, introduction of pilot projects for industrialization and cultivation of social enterprises.

• 동아시아식생활학회지
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• 제19권4호
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• pp.618-626
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• 2009

Dombaeki Pipyun is a well-known Korean ethnic food in Kyungpook providence. We produced a Dombaeki Pipyun mixed with shark skin, cartilage, and herbs. The herbal mixtures (HM: 0, 0.075, 0.15, and 0.225%) were made of equal amounts of clove, fennel, and bay leaf. The purpose of this study was to examine how HM influences the sensory and textural characteristics of the Dombaeki Pipyun. The results showed that as the concentration of HM increased, its strength, cutting energy, hardness, brittleness, and chewiness decreased and its elasticity and cohesiveness increased. The $L^*$ and $b^*$ values generally decreased the $a^*$ value tended to increase as the concentration of HM increased. Ammonia and the fish-like odor decreased when the HM concentration was increased to 0.15%. However, there were no statistical significant differences in astringent, bitter, salty, sour, and sweet tastes. However, the savory taste significantly increased at an HE concentration of 0.15%. In terms of the mouth feel, there was not significant changes in airy.

• Preventive Nutrition and Food Science
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• 제15권4호
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• pp.309-315
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• 2010

A grilled-type shrimp flavor was developed through the Maillard reaction to reduce or mask fish odor or off-flavor in seafood. Model systems were created by using enzymatic hydrolysate of shrimp and adding precursors to increase flavor quality and stability. Amino acid precursors such as cysteine and methionine, sugar precursors such as glucose, xylose, ribose, and sucrose, and one particular compound of glucosamine were tried and their flavor qualities were tested by sensory evaluation. Also, the optimum reaction condition was investigated using the pH values of pH 5, 6, 7, and 8 with reaction times of 1 hr, 2 hr and 3 hr after the best precursors were determined. The best condition of the precursors for grilled-type shrimp flavor was the mixtures of methionine, threonine, xylose, and glucosamine. The optimum reaction condition was at pH 8.0 and 2 hr reaction time.

• Preventive Nutrition and Food Science
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• 제15권4호
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• pp.304-308
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• 2010

Boiled-type shrimp flavor was developed using Maillard reaction to reduce or mask fish odor or off-flavor in seafood. Model systems were created using enzymatic hydrolysate of shrimp and adding precursor compounds to increase flavor quality and stability. Amino acid precursors of cysteine and methionine and sugar precursors such as glucose, xylose, ribose and sucrose were tried and their flavor qualities were tested by sensory evaluation. After the optimal precursors were determined, the optimum reaction condition was investigated using pHs of 5, 6, 7, and 8 and reaction times of 1, 2 and 3 hours. The best precursors for boiled-type shrimp flavor were methionine and sucrose. The optimum reaction condition was pH 8.0 and a one hour reaction time.

• 한국수산과학회지
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• 제30권1호
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• pp.8-15
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• 1997

가다랭이 통조림 제조시 부산물로 대량 생산되는 내장을 유효하게 이용할 목적으로 유산균을 이용한 방법과 산첨가 방법에 따라 silage를 제조하고, 저장기간 중 성분변화를 검토한 결과, 산첨가 silage는 수분, 조지방, 조단백질 및 무기질의 함량이 유산균 발효 silage보다 높은 반면에, 탄수화물 및 다가불포화지방산 함량은 낮았다. 특히 저장기간의 경과에 따라 유산균 발효 silage의 n-3 지방산 함량의 증가가 두드러졌다. 산첨가 및 유산균 발효 silage의 주요 아미노산은 Glu, Asp, Leu, Gly 및 Ala 이었다. 산첨가 silage는 필수아미노산인 트립토판의 함량이 원료 내장에 비하여 $30\%$ 감소하였으나, 유산균 발효 silage는 $5\%$ 감소하였다. 또한 저장 기간의 경과에 따라 유산균 발효 silage의 비타민 $B_1$ 및 $B_2$ 의 함량은 증가하였으나, 산첨가 silage는 $B_1$ 함량만 미미하게 증가하였고, $B_2$는 감소하는 경향을 나타내었다. 산첨가 silage는 회갈색을 띄고 비린내 및 젓갈냄새가 났으나, 유산균 발효 silage는 다갈색을 띄고 생성된 유기산에 의하여 산미를 나타내었다.

• 한국수산과학회지
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• 제33권2호
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• pp.158-163
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• 2000

참치 통조림 부산물인 자숙 가다랑어뼈를 칼슘제로 이용하기 위하여 칼슘추출조건 (추출방법 및 시간) 및 그 특성에 대하여 살펴보았다. 다량의 지질이 혼재한 자숙 가다랑어뼈로부터 칼슘제로 제조하기 위한 추출방법으로는 회화처리가 고온가압처리 및 진탕 처리보다 어취가 없으면서 백색을 나타내어 적절하였고, 백색도 및 칼슘 가용화율로 미루어 회화처리 최적조건은 $900{\circ}C, 15분$이었다. 최적조건에서 회화처리한 칼슘제의 응집은 진탕시간이 경과할수록 증가하여 16시간에 $86.1{\%}$로 최고에 달하였고, 용액 pH가 산성조건 (pH 2-5)에서는 거의 일어나지 않았으나, 중성조건 (pH 6-8)에서 급격히 증가하여 최대에 이르렀고, 알칼리조건 (pH 9-11)에서는 중성조건과 거의 차이가 없었다. 이상의 결과로 보아 최적조건에서 처리한 칼슘제의 경우도 중성부근에서는 가용화율이 낮아 기능성 개선제 또는 고차 수산가공품의 탄력 증강 등과 같은 품질개선제로 이용되기 위하여는 용해도 개선을 위한 적절한 처리가 시도되어야 할 것으로 판단되었다.

• 한국수산과학회지
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• 제48권5호
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• pp.644-654
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• 2015

This study investigated changes in the quality of fermented red snow crab Chionoecetes japonicus sauce with or without Aspergillus kawachii koji and added salt. Samples were divided into four groups depending on whether koji was added and the amount of salt: RC15, 15% added salt, no koji; RC20, 20% added salt, no koji; RK15, 15% salt plus 10% koji; and RK20, 20% salt plus 10% koji. The samples were fermented at 20±2℃ for 4 months. During the fermentation period, the moisture contents of the four types of sauce decreased while the crude ash and protein contents increased. The pH of the RK groups decreased and was lower than in the RC groups. The acidity of the RK groups increased and was higher than in the RC groups. Both the total nitrogen (TN) and amino nitrogen (AN) levels increased continuously and were higher in the RK groups than in the RC groups. The volatile basic nitrogen (VBN) content increased rapidly and was higher in the RC groups than in the RK groups. The color did not differ significantly among the four groups. The viable cell counts in the four groups increased and no coliforms were detected. The total free amino acid and glutamic acid contents were highest in the RK15 group and the main amino acids in RK15 were aspartic acid, glutamic acid, alanine, leucine, phenylalanine, and lysine. Overall acceptance was significantly higher for the RK groups than the RC groups and RK15 ranked highest among the four sauces. These results suggest that Aspergillus kawachii koji is beneficial for processing fish sauce made using red snow crab.

• 한국수산과학회지
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• 제34권4호
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• pp.315-319
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• 2001

소형 적색육어 중 꽁치, Cololabis saira를 김치와 같은 산성의 조미양념에 담금$\cdot$숙성하여 어육 및 등뼈의 연화와 잔뼈의 감소를 통해 whole 상태로 어린이도 뼈에 대해 아무런 걱정 없이 식용할 수 있도록 기호성이 있는 새로운 가공품을 제조하였다. 마른간 제품에 비해 물간 제품은 숙성 중 신맛, 부패취 및 조직의 과도한 연화로 인해 관능적 품질변화가 나빠졌으며, 이러한 요인들은 조리 후에도 여전히 남아있어 조미숙성제품 제조시 염 첨가방법은 마른간이 적합하였고, 구운 제품이 자숙한 제품에 비해 육즙의 유출량이 적은 관계로 모든 항목에서 관능적 기호도가 높아 조리법은 구이법이 적합하였다. 숙성 60일 후 물간 제품의 주요 유리아미노산은 histidine, leucine, glutamic acid, alanine, valine 등으로 나타났으며, 미강 첨가유무에 관계없이 마른간 제품에서는 histidine, glutamic acid, arginine, leucine, alanine 등으로 나타나 염첨가방법에 따른 유리아미노산 조성의 차이를 보였다. 마른간을 하고 미강을 첨가한 제품은 첨가하지 않은 제품에 비해 색택, 맛, 조직감이 향상되어 관능적 기호도가 가장 높았다. 유리아미노산 총량, 정미성 아미노산 함량, 잔뼈의 감소 및 등뼈 강도의 연화 개선 능도 첨가하지 않은 제품보다 높아 조미숙성제품 제조시 마른 간을 하고 미강을 첨가하는 것이 저이용 자원의 활용 측면에서 상업적 제품화가 기대된다.

• 한국수산과학회지
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• 제19권1호
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• pp.10-19
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• 1986

A study on the rapid fermentation of fish sauce has been carried out for effective utilization of sardine. The frozen sardine was thawed at room temperature, chopped, homogenized with equal amount of water and then hydrolyzed by addition of commercial proteolytic enzymes such as bromelain, papaya protease, ficin and a enzyme mixture under different conditions of hydrolysis. The effect of wheat gluten for masking fishy odor and color development during thermal treatment were also tested. The reaction mixture was heated for 30 minutes at $100^{\circ}C$ for enzyme inactivation, pasteurization and color development and then centrifuged for 20 minutes at 4,000 rpm. Finally, table salt and benzoic acid were added for bacteriostatic effect. The results were summarized as follows ; 1. The hydrolyzing temperature, time, pH and the concentration of enzymes based on the weight of whole sardine for optimal hydrolysis were as follows: autolysis, $52.5^{\circ}C$, 4 hours, pH 8.0: with $0.25\%$ bromelain, $52.5^{\circ}C$, 4 hours, pH 6.6 :with $0.25\%$ ficin, $52.5^{\circ}C$, 4 hours, pH 6.8: with $0.3\%$ papaya protease, $52.5^{\circ}C$, 4 hours, pH 6.6: with $6\%$ enzyme mixture, $52.5^{\circ}C$, 4 hours, pH 6.9, respectively. But pH control was not much beneficial in increasing yield. 2. The hydrolytic reaction of chopped sardine with proteolytic enzymes could be interpreted as a first order reaction that devided into 2 periods with different reaction rate constsnts. $Q_{10}$ values of the first period prior to 4 hours were 1.23 to 1.31, and those of post 4 hours were 1.25 to 1.55. The corresponding activation energies were $1.81{\times}10^4\;to\;2.34{\times}10^4\;kJ/kmol$ and $1.92{\times}10^4\;to\;3.77{\times}10^4\;kJ/kmol$, respectively. 3. The reasonable amount of $75\%$ vital wheat gluten for addition was $9\%$ of chopped sardine. 4. The dark brown color was mainly developed during the thermal treatment for 30 minutes at $100^{\circ}C$ and not changed during storage.

• 한국식품영양과학회지
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• 제15권1호
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• pp.56-62
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• 1986

정어리, 갈전갱이, 전갱이 및 말쥐치의 4종(種)의 시료어(試料魚)를 $-3.5^{\circ}C$에서 50일간(日間) 저장(貯藏)하면서 저장기간(貯藏其間)에 따른 Microflora 변화(變化)를 조사하였다. 세균수(細菌數)의 측정(測定) 및 세균(細菌)의 분리(分離)에는 50% 인공해수한천평판배지(人工海水寒天平板培地)로서 도말법(塗抹法)으로 하였으며 분리(分離)한 세균(細菌)의 동정(同定)은 오적(奧積)등의 방법에 따라 행하였다. 저장전(貯藏前)의 신선한 생선에는 피부 $1cm^3$당 $10^4{\sim}10^5$마리의 세균(細菌)이 존재하였으나 저장(貯藏) 22일(日) 이후(以後)부터 $10^6{\sim}10^8$에 달하여 전형적인 생선의 부패취를 발생하였다. 저장기간(貯藏其間)을 통하여 300주(株)의 세균(細菌)을 분리(分離)하였으며 선어(鮮魚)에서는 Pseudomonas I/II, Pseudomonas III/IV-H, Vibrio, Moraxella가 대부분으로 전체(全體)의 87%를 차지하였다. 부패후(腐敗後)에도 이들 균주(菌株)가 주종(主種)을 이루었으나 Pseudomonas III/IV-H, Vibrio, Moraxella가 감소하는 반면에 Pseudomonas I/II가 최우위를 점하였으며 Pseudomonas가 소수 분리(分離)되었으나 저장초기(貯藏初期)에 소멸(消滅)하였다. 비동정균(非同定菌)이 분체(全體) 분리균주(分離菌株)의 9%를 차지하였는데 이중 약 절반이 저장(貯藏) 22일(日)에 분리(分離)되었다.