• Applied Biological Chemistry
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• v.36 no.5
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• pp.346-351
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• 1993

In present paper, we examined the quality stability of vinegar pickled sardine during storage. The moisture content of all samples showed a little change, while pH and volatile basic nitrogen content of pickled sardine processed with vinegar seasoning solution mixed antioxidants increased during storage at ambient temperature. The viable cell counts and histamine content of vinegar pickled sardine increased very standingly during storage at ambient temperature, while increased vely slowly during cold storage. The thiobarbituric acid value and peroxide value of vinegar pickled sardine prepared without antioxidants increased up to 60 days and then decreased during cold storage. In case of changes in fatty acid composition of vinegar pickled sardine prepared without antioxidants during cold, percentage of polyenes such as 20 : 5 and 22 : 6 decreased. In case of the results for texture profile analysis of vinegar pickled sardine treated with antioxidants during storage at ambient temperature, the hardness and toughness decreased, while the cohesiveness and elasticity showed a little changes. Judging from the results of chemical and sensory evaluation, the product B, sardine pickled in vinegar seasoning solution mixed with antioxidants could be keeped on freshness and retarded on lipid oxidation until 90 days during storage at $5^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.368-381
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• 2020

This study was conducted to optimize the processing conditions of seasoned laver Pyropia yezoensis with conger eel Conger myriaster seasoning sauce (CES) using response surface methodology (RSM). The RSM program results for bonesoftness showed that the optimum independent variables based on the dependent variables (Y₁, lipid removal rate; Y₂, texture; and Y₃, sensory fish odor score) were 431.0% for X₁ (water amount), 115.6℃ for X₂ (retort-operated temperature), and 50.1 min for X₃ (retort-operated time). The RSM program results for the CES blend showed that the optimum independent variables (X₁, amount of bone-softened conger eel by-products; X₂, mixed sauce amount; and X₃, starch amount) based on the dependent variables (Y₁, amino-N; Y₂, Hunter redness; and Y₃, drying time) were 44.8% for A (pre-treated conger eel by-product), 36.0% for B (mixed sauce), and 19.2% for C (starch). The RSM program results for seasoned laver with CES showed that the optimum independent variables based on the dependent variables (Y₁, water activity; Y₂, Hunter yellowness; and Y₃, overall acceptance) were 5.0% for X₁, (CES amount), 313.8℃ for X₂ (roasting temperature), and 6.0 s for X₃ (roasting time). The seasoned laver with CES prepared under the optimum conditions was superior to commercial seasoned laver in terms of overall acceptance.

• Food Science and Preservation
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• v.14 no.3
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• pp.233-238
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• 2007

To develop a new quality control method for evaluation of Korean instant noodle soups, the chemical characteristics of roasted red pepper powder(RRP), mixed with red pepper seasoning oil, were investigated during storage at $65^{\circ}C$ for 6 weeks. The chemical composition was not significantly changed after 6 weeks of storage(P>0.05). The pH value decreased gradually while the acid value increased during storage. Both the American Spice Trade Association(ASTA) value that indicates redness of red pepper, and the CIE $L^*,\;a^*,\;and\;b^*$ values decreased remarkably during storage. The fatty acids of the RRP oil were mainly linoleic acid(55.1%), oleic acid(24.3%), and palmitic acid(13.9%). The composition of fatty acids was not significantly changed after 6 weeks of storage(P>0.05). In the free fatty acid(FFA) composition of the RRP oil, linoleic acid(32.4%) was the principal component. The total amount of FFA and the amount of each individual FFA increased remarkably during storage. The ratio of free unsaturated fatty acids to free saturated fatty acids increased during storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.1
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• pp.75-82
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• 1999

The hydrolysate of desalinated tuna boiled extract (TBE) were prepared by continuous hydrolysis of TBE using a membrane reactor. TBE and tuna boiled extract hydrolysate (TBEH) were isolated depending on molecular weights. The major molecular weight distributions of TBEH-l0K, TBEH-5K and TBEH-lK were 9,800Da, 3,000Da and 990Da, respectively. The amounts of nucleotides and their related compounds of TBE were 3.47 $\mu$mole/g AMP, 23.75 $\mu$mole/g IMP, 9.07 $\mu$mole/g inosine and 1.89 $\mu$mole/g hypoxanthine. Total content of amino acids having desirable taste (glycine, glutamic acid, alanine, proline, aspartic acid, serine) was about $63\%$ of total amino acid from TBE and about $62\%$ from TBEH. The natural seasoninings were prepared with TBE and TBEH. From the results of sensory evaluations, complex seasoning containing TBEH-1K was almost equal to the shellfish complex seasoning obtained from the market. The mixed sauce which was made by mixing of $50\%$ TBEH sauce and $50\%$ fermented soy sauce was similar to the tradition soybean sauce in product quality and it showed the possibility to be used for the substitute product for acid hydrolyzed soysauce.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.6
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• pp.499-505
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• 1984

For the purpose of obtaining basic data which can be applied to processing of retort pouched shell-fishes, retort pouched seasoned baby clam was prepared. After sand and mud were removed, and then steamed baby clams were shucked. Baby clam meats were seasoned with the mixed seasoning powder containing $3\%$ of sugar, $2.5\%$ of salt, $12\%$ of sorbitol, $0.5\%$ of monosodium glutamate and $10\%$ of smoke flavor, and then dried at $35-40^{\circ}C$ for 3 hours. After dried, the meats were vacuum packed in plastic film bag (polyester/nylon/unoriented polyproylene; $12{\mu}m/15{\mu}m/50{\mu}m,\;15{\times}17cm$), and sterilized for 12 minutes in a hot water circulating sterilzer at $120^{\circ}C$, The factors such as pH, VBN, moisture content water activity, color value (L, a, b), texture, TBA value and viable bacterial count of products were determined during storage at room temperture ($20{\pm}3^{\circ}C$). The results showed that the product could be preserved in a good condition for 120 days at $20{\pm}3^{\circ}C$. Judging from the scores of sensory evaluation on flavor, the product added smoke flavor as seasoning was the most desirable.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.3
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• pp.293-300
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• 2016

In the present study, we investigated the quality, sensory characteristics and commercialization potential of a rice collet snack made with the addition of dried shrimp. “Mild” and “spicy” snack products were produced with an edible oil coating and mixed seasoning powder coating, respectively. The approximate composition of the mild and spicy snacks, respectively, were 2.44% and 2.24% for moisture, 8.52% and 8.64% for crude protein, 18.36% and 26.54% for crude lipids, 1.28% and 1.38% for ash, 1.1% and 1.2% for salt, and 0.61 and 0.62 for pH. The L (lightness), a (redness), b (yellowness), and ⊿E (color difference) values were higher for the mild snack than the spicy snack. The mild and spicy snack had values of 7,776.4 and 7,655.8 mg/100 g for total amino acids, and 221.6 and 253.5 mg/100 g for total free amino acids, respectively. The TBA (thiobarbituric acid) value did not differ significantly between the two types of snack. The hardness value of the spicy snack was higher than that of the mild snack, but there were no significant differences in flavor between the two products. The sensory evaluation score of the spicy snack was slightly higher than that of the mild snack. Organoleptic inspection indicated that both snacks had a favorable, unique taste.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.71-77
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• 1987

This study was to investigate the synergistic taste effect between monosodium glutamate(MSG) and 5'-ribonucleotides consisted of disodium 5'-inosinate (IMP) and 5'-guanylate (GMP) as 1:1 ratio. Solvent was distilled water. Sensory evaluation with 10 panelists was performed by using ratio scaling method (magnitude estimation). The results were as follows: 1) Taste intensities were increased, as nucleotides content to MSG increased. 2) Multiple regression analyses were carried out with the taste intensity data as a function of nucleotides content at three concentrations of seasonings, 0.025%, 0.05% and 0.1%. 3) Predicted taste intensities ($Y_P$) were calculated from the regression equation. Also taste intensity ratios ($Y_{TR}$)-$Y_{TR}$=$Y_P$/taste intensity of MSG only-were calculated. 4) The taste intensity ratios ($Y_{TR}$) at three concentrations of seasonings in the same nucleotides contents showed about the same. Therefore, instead of above regression equations, only one multiple regression equation expressing $Y_P$ of nucleotides seasonings could be determined, as functions of nucleotides content and seasoning concentration.

• Applied Biological Chemistry
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• v.36 no.5
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• pp.339-345
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• 1993

To utilize effectively sardine as a material of pickled products, we investigated on processing of vinegar pickled sardine. The moisture, the crude ash and histamine contents showed a little change during vinegar pickling of salted sardine. The pH and viable cell counts decreased during vinegar pickling of salted sardine. The pickled sardine processed with vinegar seasoning solution mixed antioxidants was retarded in lipid oxidation during processing. The principal taste compounds of vinegar pickled sardine were organic acid (acetic acid), IMP and free amino acids such as histidine, lysine, glutamic acid and arginine. The vinegar pickled sardine was higher in the contents of limiting amino acids of cereal such as lysine, and 20 : 4 and polyunsaturated fatty acid such as 20 : 5 and 22 : 6 than those of other processed foods.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.487-497
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• 2005

War against Japanese(1592-1599) and war against Manchurian(1636-1637), which had been occurred in Korean Peninsula throughout the history, and frequent trade with foreign countries since $18^{th}$ century have led to a distribution of foreign food into Korea. Several examples for this include tomato, apple, watermelon, maize, pea, cowpea, peanut, potato from China and red pepper, pumpkin, and sweet potato from Japan. Since these foods had been brought into Korea, they have been cultivated suitable for Korea's climate and land. Foreign foods with a few exceptions tend to have high calories. For instance, along with potato and sweet potato, pumpkin is considered a high-calorie food containing lots of starches as it becomes ripening. This helped a wide spread of the foreign foods across the nation where intake of high-calorie foods was critical for Korean people's nutrition at that time. Among those foods introduced from foreign countries, red pepper had a greatest impact on the dietary life-style of Chosun Dynasty. The use of red pepper has been greatly expanded from main ingredient to seasoning and garnishing in various forms of red pepper such as red pepper paste, red pepper powder, and thick soy paste mixed with red pepper. Red pepper was made eating habits is hot besides dye red colored to traditional food, because steaming and boiling is frequently cook method, fermentation food also food color is achromatic therefore food color is and mixture with red pepper, picked fish and chinese cabbage new kimchi culture came into being.

• Journal of the Korean Applied Science and Technology
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• v.16 no.2
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• pp.155-161
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• 1999

Red pepper powder (Capsicum annum L.) is an important seasoning as a kimchi ingredient in korea and most korean consumer tend to eat the korean red pepper powder as the better than other oriental country such as China. Near infrared reflectance spectroscopy (NIRS) was applied for discrimination according to geographical origin (Korea, China) of red pepper powder. The objective of this study is to determine if NIR technique could be used to discriminate between the korean red pepper powder and non-korean red pepper powder according to seed content and maxing ratio in red pepper powder by using the new method. Rapid, precise and nondestructive analysis method for determination of the geographical origin of red pepper powder by near infrared spectroscopy and chemometrics were performed. It has been observed discriminant analysis with PLS is adequate to determinate the geographical origin of red pepper powder. It tend to difficult the discrimination of geographical origin according to increase the seed content of red pepper powder. The accuracy of discrimination in mixed red pepper powder was range from 95.2% to 100%.