• 수산해양교육연구
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• 제27권4호
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• pp.1194-1201
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• 2015

This study conducted to investigate the impact of raw material freshness on the quality and hygienic safety of anchovy fish sauce and suggest the importance of raw material freshness to make high-quality and hygienic anchovy fish sauce by measuring the chemical compositions and histamine. To devide the raw material's freshness levels, raw anchovy was left for 24 hours and was sampled every 4 hour(Group I-VII). As a result, the levels of VBN(volatile basic nitrogen) and histamine increased as time passed each contents were 16.29-87.65 mg/100 g and 6.14-1499.63 mg/100 g respectively. As fish sauce fermented for 18 months, the contents of VBN were 205.31-270.51 mg/100 g and histamine were 120.54-1707.22 mg/100 g, respectively. These results means the levels of VBN and histamine of raw materials are significantly associated with the hygiene of anchovy fish sauce. To investigate the reason of different contents of histamine at each fish sauce, bacteria from each groups were isolated and identified. At group V-VII those the lowest three groups, Leconostoc mesenteroides ssp. cremoris was identified and that produced the highest content of histamine 22.88-101.69 mg/kg and the others produced histamine 3.79-20.2 mg/kg. This means that fish sauce made by low freshness materials contain bacteria have strong ability to make histamine from histidine. Therefore, the freshness of raw material influences the hygiene and safety of fish sauce, and it is most important to manage the freshness of raw material to make the high quality and hygienically safe fish sauce.

• 한국식품저장유통학회지
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• 제23권5호
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• pp.704-710
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• 2016

본 연구는 여름철 식중독의 주원인균으로 알려져 있는 Vibrio parahaemolyticus와 Vibrio vulnificus를 대상으로 마늘식초와 차 추출물을 이용해 제조한 생선회용 소스의 항균활성을 평가하고, 실제 생선회에 적용 시켰을 때의 관능특성을 평가하기 위해 수행되었다. 제작한 생선회용 소스는 시판 간장, 고추장과 비교했을 때 V. parahaemolyticus와 V. vulnificus에 대해 생육저해환을 생성하며 항균활성을 지니고 있음을 보여주었으며, 두 균주의 생육을 저해하였다. 또한 생선회에서도 생선회용 소스가 살균효과를 나타내는지 확인하기 위해 고추장-생선회용 소스, 간장-생선회용 소스로 제작하여 광어회에 적용시켰을 때에도 두 균주의 생육을 뚜렷하게 저해하였음을 보여주었다. 생선회용 소스를 실생활에서 회를 섭취할 때 쉽게 수용할 수 있을지 알아보기 위해 관능평가를 실시한 결과, 고추장-생선회용 소스 및 간장-생선회용 소스가 시판 고추장 및 간장에 비해 전체적으로 높은 점수를 얻음으로써 선호도가 높은 경향을 보였다. 이 중 고추장-생선회용 소스는 조직감 측면에서 유의적으로 우수하다는 평가를 받았으며, 간장-생선회용 소스는 외관, 조직감, 향미, 맛, 종합 기호도 등 모든 측면에서 유의적으로 우수한 것으로 나타났다. 이상의 결과로부터 마늘식초와 차추출물로 제작한 생선회용 소스는 V. parahaemolyticus와 V. vulnificus에 대해 효과적인 살균력을 갖는 것으로 확인되었으며, 간장과 고추장에 활용할 경우 그 항균활성으로 인해 생선회 섭취로 인한 식중독을 예방할 뿐만 아니라 소비자의 만족도를 향상시켜 여름철 생선회 소비를 촉진시킬 수 있을 것이라 판단된다. 더 나아가 여러 가지 소스에 적용할 수 있도록 기능성평가 및 관능평가를 실시하는 등 보완된 연구를 계속한다면 다양한 소스에의 활용이 가능할 것으로 판단된다.

• 한국어병학회지
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• 제34권2호
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• pp.249-253
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• 2021

Anisakiasis is a well-known zoonosis caused by ingestion of raw or thermally undercooked seafood product contaminated with live Anisakis nematode third stage larvae (L3). Several traditional processing techniques have been used to kill or remove the Anisakis larvae worldwide, but thermal processing or deep freezing are the most effective treatments to kill the Anisakis larvae. In this study, we investigated the survival of Anisakis larvae in several condiments (soy bean sauce, wasabi, vinegar, red pepper paste) commonly consumed when eating raw fish in Korea. We also examined several different media (NaCl solution, absolute alcohol, soju) to investigate their larvicidal effect. When directly exposed to various condiments, the most effective larvicidal effect was observed in the mixture of wasabi and soy bean sauce. When exposed to different NaCl solutions, the larvicidal ability became more effective as the concentration increased, but did not show 100% killing effect. In soju, the L3 were killed under less than 4 hr. We observed the larvicidal effects of several condiments in this study, but these results are thought to be carefully interpreted for actual use because all the condiments in this study showed the effect in hours and in general, the L3 are exposed to these condiments only for seconds before ingested in real situation.

• 한국식품과학회지
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• 제21권5호
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• pp.639-648
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• 1989

최종 제품의 고유 풍미와 영양가에 영향을 미치지 않는 속양(速釀) 어장유(魚醬油) 제조를 위하여 Aspergillus oryzae 가 접종된 장유(醬油)코오지와 시판 단백분해 효소의 이용 가능성을 검토하였다. 전갱이(아지)를 원료로 하여 장유(醬油)코오지 또는 시판 단백분해 효소를 첨가하는 등의 조건을 달리한 16종류의 어장유(魚醬油)를 제조하였고 각각 그들의 화학성분을 조사하였다. 원료 전갱이에 장유(醬油)코오지를 첨가하고 초기에 10%식염을 가하여 48시간 유지한 후 다시 그 혼합물에 10% 식염을 더 가하여 제조한 어장유(魚醬油)가 아미노태 질소함량, 총질소에 대한 아미노태 질소 함량 비율 및 제품의 단백질 전환율 등에 있어서 기타 조건에서 제조된 모든 어장유(魚醬油)에 비하여 가장 우수하였다.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2000년도 추계수산관련학회 공동학술대회발표요지집
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• pp.103-104
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• 2000

Salted anchovy, generally favored in Europe, is one of the traditional fermented fish products in southern European countries and raw anchovy are aged in 20∼30％ NaCl solution for 6 months (Ishida et al., 1994). They are then steeped in oil in glass jar or can, and marketed. The salt-fermented fish sauce, such as anchovy sauce and shrimp sauce are tropical fermented seafood from fish in Korea. (omitted)

• 한국수산과학회지
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• 제23권2호
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• pp.125-136
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• 1990

To develope a rapid processing method for fish sauce, processing conditions of fish sauce from sardine waste was investigated. The chopped waste was homogenized and hydrolyzed by commercial proteolytic enzymes such as Complex enzyme-2000($2.18\cdot10^4$ U/g solid) and Alcalase($1.94\cdot10^4$ U/g solid) in a cylindrical vessel with 4 baffles and 6-bladed turbine impeller. Optimal temperature for the case of hydrolysis with Complex enzyme-2000 was 50 and that with Alcalase was $55^{\circ}C$. In both cases, the reasonable pH, amount of water for homo-genization, enzyme concentration and hydrolyzing time were 8.0, $40\%$ (W/W), $3\%$ and 100 min, respectively. Heating of the filtrated hydrolysate for 2 hours at $90^{\circ}C$ with $6\%$ of invert sugar was suitable for pasteurization of the hydrolysate and inactivation of enzymes. Flavor, taste and color of the hydrolysate was improved during the thermal treatment in which the browning reaction products might participate and result in antioxidative and bactericidal effects. Combined use of $0.005\%$ of Caryophylli flos with invert sugar was also effective for the improvement of taste. Yield of the fish sauce based on the total nitrogen in the raw sardine waste was $91.2\~92.3\%$ and $87.2\~87.8\%$ of the total nitrogen in the fish sauce was in the form of amino nitrogen. The pH, salinity and histamine content of the fish sauce prepared with $15\%$ of table salt were $6.1\~6.2$, $14.2\~14.4\%$ and less than $10mg\%$, respectively. The fish sauce was stable during the storage of 60 days at $26\pm3^{\circ}C$ on bacterial growth and its quality was also maintained.

• 수산해양교육연구
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• 제25권6호
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• pp.1408-1418
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• 2013

전통적인 방법을 이용한 기능성 멸치액젓 제조를 위하여 다시마를 농도별로 첨가하고 숙성기간에 따른 멸치액젓 내의 일반성분의 변화는 초기 60일까지 수분함량은 감소하였으며, 이후에는 큰 유의적인 변화가 나타나지 않았으며, 회분, 조지방 함량은 숙성 초기에 다소 변화하지만 일정숙성기간이 지나면 유의적인 변화를 나타내지 않았으며, 조단백질함량은 숙성기간동안 지속적으로 증가하였다. 또한 다시마의 기능성 성분인 알긴산과 식이섬유 함량은 다시마 내에 존재하는 알긴산의 70%, 식이섬유는 50%가 멸치액젓으로 이행되는 것을 확인하였다. 푸코이단과 요오드 함량은 숙성기간동안 지속적으로 증가하고 있으며, 180일 이후에는 유의적인 차이가 없었다. 또한 숙성기간이 450일 이후에는 멸치액젓의 일반성반을 비롯한 기능성 성분의 변화는 유의적인 차이를 나타내지 않고 있다. 따라서 전통적인 방법의 다시마 첨가한 멸치액젓의 의 최적 제조조건은 2% 이상의 생 다시마 첨가와 $20^{\circ}C$에서 450일 이상 숙성기간으로 판단된다. 이와 같이 최적조건으로 제조된 다시마 멸치액젓은 맛과 기능성이 기존 전통 멸치액젓에 비하여 우수하며, 경쟁력을 갖춘 수산발효식품으로 개발될 수 있을 것으로 판단된다.

• 한국식품영양과학회지
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• 제15권3호
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• pp.201-206
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• 1986

어류가공부산물로서 생산되는 미이용자원을 효율적으로 이용하기 위한 일련의 연구로서 고등어를 가공할 때 생기는 잔사를 원료로 하여 자가소화법으로 고등어간장의 제조를 시도하였다. 마쇄한 고등어잔사에 동량의 물을 첨가하여 $55^{\circ}C$에서 4시간 가수분해시키는 것이 가장 좋았으며, 이때의 가수분해율은 65%였다. 고등어간장의 조단백질함량은 6.5%로 재래식 콩간장과 비슷하였고 염도는 12.3%로 약간 낮았다. 또한 색조는 재래식콩간장이나 멸간장과 비숫하였다. 무기질은 칼슘함량(35.1ppm)이 재래식 콩간장(19.9ppm)보다 높았고, 중금속증 아연함량은 콩간장과 비슷하였으나 다른 것은 모두 콩간장보다 함량이 낮았다. 양적으로 많은 아미노산은 필수아미노산인 leucine(22.8%), isoleucine(15.0%), phenylalanine(12.6%) 및 valine(12.5%)이었다. 관능검사 결과 자가소화법에 의하여 고등어잔사로 만든 고등어간장은 재래식 콩간장에 비해 품질면에서 손색이 없었다.

• 한국수산과학회지
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• 제23권2호
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• pp.109-124
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• 1990

A rapid processing method for fish sauce of high quality stability and favorable flavor was investigated using mackerel waste as starting material. The chopped waste was homogenized with water and hydrolyzed by commercial proteolytic enzymes such as Complex enzyme-2000($2.18\cdot10^4$ U/g solid, Pacific Chem. Co.) and Alcalase ($1.94\cdot10^4$ U/g solid, Novo) in a cylindrical vessel with 4 baffles and 6-bladed turbine impeller. Optimal pH and temperature for the hydrolysis with Complex enzyme-2000 were 8.0 and $50^{\circ}C$, and those with Alcalase were 9.0 and $55^{\circ}C$. In both cases, the reasonabe amount of added water and enzyme concentration based on the waste weight were $40\%,\;3\%$ and hydrolyzing time was 100 min. Thermal treatment of the hydrolysate with $6\%$ of invert sugar for 2 hours at $90^{\circ}C$ was adequated to inactivation of the enzymes and pasteurization of the hydrolysate. Flavor, taste and color of the hydrolysate were improved during the thermal treatment in which the browning reaction products might participate and result in antioxidative and bactericidal effects. Combined use of $0.005\%$ of Caryophylli flos with $6\%$ of invert sugar was also effective for the improvement of taste. Yield of the fish sauce based on the total nitrogen of the raw waste was $93.7\~94.9\%$, and $87.6\~87.9\%$ of the total nitrogen in the fish sauce was in the from of amino nitrogen. The pH, salinity and histamine content of the fish sauce prepared with $15\%$ of table salt were $6.1\~6.2$, $14.0\~14.5\%$ and less than $10mg\%$, respectively. The fish sauce was stable on bacterial growth during the storage of 60 days at $26\pm3^{\circ}C$ and the quality was also maintained.

• 한국수산과학회지
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• 제23권5호
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• pp.361-372
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• 1990

Processing conditions of whole sardine into modified fish sauce were investigated. Thawed and chopped sardine was homogenized and hydrolyzed using commercial proteolytic enzymes such as complex enzyme-2000($2.18{\cdot}10^4U/g solid$) and alcalase($1.94{\cdot}10^4\;U/g solid$) in a cylindrical vessel with 4 baffles and 6-bladed impeller. Optimal pH, enzyme concentration and temperature for the hydrolysis with complex enzyme-2000 were 7.0, $7\%$ (W/W) and $52^{\circ}C$, and-those with alcalase were 8.0, $6\%$ (W/W) and $60^{\circ}C$. In both cases, the reasonable amount of water for homogenization, agitation speed and hydrolyzing time were $100\%$ (W/W), 100 rpm and 210 minutes. Thermal treatment of the filtered hydrolysate at $90^{\circ}C$ for 2 hours with $6\%$ of invert sugar was adequated to inactivation of the enzymes and pasteurization of the hydrolysate. Flavor, taste and color of the hydrolysate were improved during the heating process in which the browning products might participate. The content of free amino nitrogen in the fish sauce seasoned with $15\%$ of table salt was ca. $1,640 mg\%$. Yield of the fish sauce based on the contents of proteinous and free amino nitrogen in the raw whole sardine was ca. $86\%$, and ca. $96\%$ of these compounds of the fish sauce was in the form of free amino nitrogen. The pH, salinity and histamine content of the fish sauce were $6.1\~6.3,\;14.2\~14.3\%$ and less than $10\;mg\%$.