• Title/Summary/Keyword: raw fish

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Study on the promotion of inflammation and whitening of natural materials using bioconversion technology

  • Lee, Se-Won;Lim, Jeong-Muk;Lee, Seong-Hyeon;Lee, Jeong-Ho;Oh, Byung-Teak
    • Proceedings of the Plant Resources Society of Korea Conference
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    • 2018.10a
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    • pp.116-116
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    • 2018
  • Bioconversion, the enzymatic process by microorganism on organic precursor to desired products. The natural extract is converted into a form that can be easily absorbed into the skin, while scaling up of to higher quantity is possible. Selection of naturally processed raw material rather than chemically processed is preferred. Therefore, fermentation was carried out by mixing Rubus coreanus Miquel, soybean, Zanthoxylum schinifolium as bioconverting materials, the possibility of inflammation, whitening material were checked. In this study, useful microorganisms were isolated from various salted fish, and 16S rDNA sequence was analyzed to confirm their genetic characteristics. Combining the three natural materials using bioconversion technology to study their activity before and after fermentation. To evaluate the antioxidant activity and the active ingredient content the DPPH radical scavenging activity and the total polyphenol content were examined. Raw 264.7 cells were used to evaluate MTT assay, NO and $TNF-{\alpha}$ production inhibitory activity. Also, to evaluate the whitening activity, tyrosinase inhibitory activity and melanin formation inhibitory activity were measured using B16F10 cells. In total 34 strains were obtained from various salted fish. The effective strains useful for the bioconversion process, showed that DPPH radical scavenging ability and polyphenol content were increased in the two kinds of microbial treatment groups compared to the untreated group. 16S rDNA sequencing analysis of the strains showed excellent in Pediococcus pentosaceus B1 in comparison. An increase of up-to 156% in anti-oxidative activity and 141% in polyphenol content was observed after bioconversion. In addition, after mixed fermentation the toxidty of Raw 264.7 and B16F10 cells tended to decrease and a significant increase was observed in anti-inflammatory activity as well. Also, tyrosinase activity and melanin significantly. synthesis decreased significantly.

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A Study on the Difference in Preference and Property of Native Local Foods - Focusing on University Students in Busan Area - (향토음식의 기호도 및 속성에 대한 차이 연구 - 부산지역 대학생을 중심으로 -)

  • Park, Kyong-Tae;Baek, Jong-On
    • Culinary science and hospitality research
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    • v.14 no.2
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    • pp.61-72
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    • 2008
  • The purpose of this study was to analyze the difference in preference and property of native local foods among students living in Busan. It concentrated on the students who were majored in food service in five universities in Busan. From September 1st to 30th, 2007, 300 copies of questionnaire were distributed and 260 returned were included in the statistics. The statistics was conducted by frequency analysis, T-test(average deviation verification), technical analysis and one way ANOVA for an accurate result of the study. As a result, it was found that Gayamilmyeon(M=4.42) showed the most preference for 25 native local foods of Busan(sansungmakgeoli, dongraepajeon, steamed carp, catfish soup, corbicula soup, roasted eel, gijang raw hairtail, dongrae mugwort cake, sansung roasted goat, gijangkkomjangeo, steamed frogfish, duck dish, guponoodles, gayamilmyeon, sliced raw fish, molsim hot-pepper fish stew, hairtail stew, anchovy stew, miyeoksulchi, gompi salted dish, salted raw anchovy dish, roasted kkomjaneo, salted sliced persimmon dish, salted bean leave dish, kkasiri soup). On the other hand, it was found that Miyeoksulchi(M=2.66) showed the least preference among them. As a result of the analysis of the difference in demographic characteristics and property of native local foods, it was presented that there was no difference in the statistical analysis by sex but significant difference in taste, quantity, service, price, freshness, sanitation, packing condition and originality, etc by age, department, academic year, type of residence, family member, living period in Busan and monthly spending. It was considered to conduct a more in-depth study to promote native local foods and interest in the food of Busan in university students.

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Traditional Food Use of Frequency of Gwangju City and Chollanamdo Area - In food everyday - (광주와 전라남도의 음식문화 연구 (I) - 일상식 -)

  • 김경애;정난희;전은례
    • Korean Journal of Human Ecology
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    • v.5 no.2
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    • pp.9-21
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    • 2002
  • This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

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Comparison of the Physiochemical Compositions and Biogenic Amine Contents of Salt-fermented Fishery Products fromy Different Raw Materials (원료에 따른 젓갈류의 이화학적 성분 및 Biogenic Amine류의 함량 비교)

  • Shim, Kil Bo;Han, Hyeong Gu;An, Byoung Kyu;Lee, Woo Jin;In, Jung Jin;Song, Ho-Su
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.54 no.6
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    • pp.835-840
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    • 2021
  • This study was conducted to understand the quality characteristics of 89 types of commercial salt-fermented fishery products by measuring their physiochemical compositions and biogenic amine contents. All samples had the following measurements; 41.59-89.20 g/100 g of moisture, 1.71-25.70 g/100 g of salinity, 3.21-7.05 of pH, 0.80-2.93 g/100 g of total nitrogen, 87.02-1,296.78 mg/100 g of amino nitrogen, and 7.30-926.34 mg/100 g of volatile basic nitrogen. The physicochemical components differed extensively between samples from different raw materials, including, fish, shellfish, and others. Histamine (0 to 1,072.2 mg/kg), putrescine (0 to 2,536.4 mg/kg), cadaverine (0 to 545.2 mg/kg of cadaverine), tryptamine (0 to 1,287.9 mg/kg), and tyramine (11.3 to 563.3 mg/kg) were the major biogenic amines detected in the samples. These findings suggest that salt-fermented fishery products meet the domestic criteria but have different ingredient compositions and most had high biogenic amine contents. The results suggest that it is necessary to establish criteria for evaluating the quality characteristics using the ingredient composition and biogenic amine contents of commercial salt-fermented fishery products.

Anisakiasis Involving the Oral Mucosa

  • Choi, Sang Kyu;Kim, Cheol Keun;Kim, Soon Heum;Jo, Dong In
    • Archives of Craniofacial Surgery
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    • v.18 no.4
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    • pp.261-263
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    • 2017
  • Anisakis is a parasite with life cycles involving fish and marine mammals. Human infection, anisakiasis, occurs with the ingestion of raw infected seafood and usually presents with acute or chronic gastrointestinal symptoms from esophageal or gastric invasion. We report a rare caseinvolving the oral cavity. A 39-year-old male presented with oral and sub-sternal pain of one day duration after eating raw cuttlefish. Physical examination revealed areas of erythema and edema with a central white foreign particle on the labial and buccal mucosa. With microscopic field we could remove the foreign material from the lesions. The foreign material was confirmed to be Anisakis. Anisakis was also removed from the esophagus by esophagogastroduodenoscopy. The patient was discharged the following day without complication. Anisakiasis is frequently reported in Korea and Japan, countries where raw seafood ingestion is popular. The symptoms of acute anisakiasis include pain, nausea, and vomiting and usually begin 2-12 hours after ingestion. The differential diagnosis includes food poisoning, acute gastritis, and acute pancreatitis. A history of raw seafood ingestion is important to the diagnosis of anisakiasis. Treatment is complete removal of the Anisakis to relieve acute symptoms and prevent chronic granulomatous inflammation.

Food Component Characteristics of Fish Frames as Basic Ingredients of Fish Gomtang (생선 곰탕의 추출소재로서 Fish Frame의 식품학적 특성)

  • Han, Byung-Wook;Ji, Seong-Gil;Kwon, Jae-Seok;Goo, Jae-Geun;Kang, Kyung-Tae;Jee, Seong-Joon;Park, Shin-Ho;Heu, Min-Soo;Kim, Jin-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.11
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    • pp.1417-1424
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    • 2007
  • The food components of fish (skipjack tuna, yellowfin tuna, bluefin tuna, conger eel, salmon, Spanish mackerel, armored weasel-fish) frames and their hot-water extracts were investigated to explore their possibilities as resources for fish Gomatang. According to the results of volatile basic nitrogen and heavy metal, bluefin tuna and salmon frames were below the safety limits suggested by Codex Code. Thus, bluefin tuna and salmon frames appeared to be safe as basic ingredients for fish Gomtang. The major components of all hot-water extracts from fish frames were nitrogenous component. According to the results of extractive nitrogen and sensory evaluations of hot-water extracts from fish frames, the salmon frame was a good raw material as a basic ingredient of fish Gomtang. The calcium and phosphorus contents of hot-water extracts from salmon frame were 18.0 mg/100mL and 33.1 mg/100mL, respectively.

Distribution and Abundance of Opisthorchis viverrini Metacercariae in Cyprinid Fish in Northeastern Thailand

  • Pinlaor, Somchai;Onsurathum, Sudarat;Boonmars, Thidarut;Pinlaor, Porntip;Hongsrichan, Nuttanan;Chaidee, Apisit;Haonon, Ornuma;Limviroj, Wutipong;Tesana, Smarn;Kaekews, Sasithorn;Sithithaworn, Paiboon
    • Parasites, Hosts and Diseases
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    • v.51 no.6
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    • pp.703-710
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    • 2013
  • To increase public health awareness for prevention of opisthorchiasis caused by eating raw freshwater fish, the distribution and abundance of Opisthorchis viverrini metacercariae (OV MC) was investigated in freshwater fish obtained from 20 provinces in northeastern Thailand between April 2011 and February 2012. A cross-sectional survey was conducted on 12,890 fish consisting of 13 species randomly caught from 26 rivers, 10 dams, and 38 ponds/lakes. Fish, were collected in each of the rainy and winter seasons from each province. Fish were identified, counted, weighed, and digested using pepsin-HCl. Samples were examined for OV MC by a sedimentation method, and metacercariae were identified under a stereomicroscope. OV MC were found in 6 species of fish; i.e., Cyclocheilichthys armatus, Puntius orphoides, Hampala dispar, Henicorhynchus siamensis, Osteochilus hasselti, and Puntioplites proctozysron from localities in 13 provinces. Among the sites where OV MC-infected fish were found, 70.0% were dams, 23.7% were ponds/lakes, and 7.7% were rivers. The mean intensity of OV MC ranged from 0.01 to 6.5 cysts per fish (or 1.3-287.5 cysts per kg of fish). A high mean intensity of OV MC per fish (>3 cysts) was found in 5 provinces: Amnat Charoen (6.5 cysts), Nakhon Phanom (4.3), Mukdahan (4.1), Khon Kaen, (3.5) and Si Sa Ket (3.4). In conclusion, OV MC are prevalent in natural cyprinid fish, with the infection rate varying according to fish species and habitats.

Long-tenn Evaluation of Extruded Pellet Diets Compared to Raw Fish Moist Pellet Diet for Growing Flounder, Paralichthys olivaceus (넙치 미성어 건조 배합사료 및 습사료의 장기사육 평가)

  • Kim Kang-Woong;Kang Yong Jin;Kim Kyong-Min;Lee Hae Young;Kim Kyoung-Duck;Bai Sungchul C.
    • Journal of Aquaculture
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    • v.18 no.4
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    • pp.225-230
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    • 2005
  • This experiment was conducted to compare the effects of extruded pellets and raw fish-based pellet on olive flounder Paralichthys. olivaceus. Six diets were prepared for this study: two formulated extruded pellets (FEP1 & FEP2), three commercially available extruded pellets (CEP1, CEP2 & CEP3) and moist pellet (MP). Weight gain offish fed FEP1 and CEP3 were significantly higher (P<0.05) than those of fish fed FEP2, CEP1, CEP2 and MP, while that of fish fed MP was not significantly different (f<0.05) from those of fish fed the FEP2, CEP1 and CEP2. Feed efficiency of fish fed CEP2 was significantly lower (P<0.05) than those of fish fed FEP1, FEP2, CEP1, CEP3 and MP. There was no significant difference in protein efficiency ratio and hepatosomatic index between fish fed FEP1 and CEP3, and among fish fed FEP2, CEP1 and CEP2. There was no significant difference in condition factor among fish fed the FEP1 and CEP3, and between fish fed FEP2, CTP1 and MP. However, fish fed MP had a lower survival rate than fish fed the other five EP These results suggest that diet FEPl could be developed to replace MP for the owing stage of flounder without adverse effects on growth performance.

Effects of Soy Sauce Koji and Commercial Proteolytic Enzyme on the Acceleration of Fish Sauce Production (속양(速釀) 어장유(魚醬油) 제조(製造)에 있어서 장유(醬油)코오지와 시판(市販) 단백분해(蛋白分解) 효소(酵素)의 영향(影響))

  • Chae, Soo-Kyu;Itoh, Hiroshi;Nikkuni, Sayuki
    • Korean Journal of Food Science and Technology
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    • v.21 no.5
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    • pp.639-648
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    • 1989
  • The possibility of the use of soy sauce koji and commercial proteolytic enzyme for the acceleration of fish fermentation without affecting its characteristic flavor and nutritional quality inherent to the final products was investigated. Fish sauces were prepared experimentally from small horse mackerel under sixteen kinds of conditions and the chemical composition of those were examined, individually. The amino type nitrogen content, ration of amino type nitrogen to total nitrogen and protein conversion ratio were the highest in the fish sauce product treated with soy sauce koji, of which 10% salt was added to the minced raw fish at the start and additional 10% salt was added to the mixture after 48hrs, incubation.

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Screening for raw material of modified gelatin in marine animal skins caught in coastal offshore water in Korea (수식 어류껍질 젤라틴의 원료로서 연근해산 수산물껍질의 검색)

  • Cho, Soon-Yeong;Kim, Jin-Soo
    • Applied Biological Chemistry
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    • v.39 no.2
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    • pp.134-139
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    • 1996
  • In order to effectively utilize marine animal skin wastes in marine processing manufacture, conger eel skin, file fish skin and arrow squid skin as raw material of edible gelatin were screened. Conger eel skin was the highest in the collagen content, followed by Ole fish skin and arrow squid skin, in the order named. In the fish skins, the soluble and insoluble collagens occupied $67.4%{\sim}72.3%\;and\;27.7{\sim}32.6%$, respectively, and in the arrow squid skin, 30.4ft and 69.6ft, respectively. No difference in the amino acid composition between soluble and insoluble collagens was detected. Collagen from the marine animal skin catched in coasted and offshore water in Korea consisted ${\alpha}$ chain and ${\beta}$ chain, and ${\alpha}$ chain were hetero type. The sum of proline and hydroxyproline contents in conger eel skin collagen was higher than that in the other skin collagens, while was lower than that pork skin collagen. Conger eel skin collagen exhibited a higher denaturation temperature in solution and a higher degree of proline hydroxylation, compared with skin collagen of the respective species. The physical properties such as gel strength, melting point and gelling point of conger eel skin gelatin were superior to those of file fish skin and arrow squid skin gelatins.

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