• 한국식품과학회지
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• 제36권1호
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• pp.123-128
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• 2004

본 연구에서는 젓갈무첨가시료를 표준시료로하고 5종의 젓갈을 각각 첨가하여 김치를 제조한 후, $15^{\circ}C$에서 숙성하면서 젓산균의 산생성과 생육, 숙성된 시료의 관능적 특성 및 몇가지 휘발성냄새성분을 분석하였다. pH와 산도의 결과를 보면 표준시료, 멸치액젓, 까나리액젓, 액체육젓시료의 경우는 pH와 산도의 변화 pattern이 유사하였으나, 새우젓시료의 경우는 0. 2, 4일의 pH와 산도의 변화 pattern이 다소 달랐으며, 조개젓의 경우는 전 실험기간을 통하여 pH와 산도의 변화 pattern이 다른 시료와 뚜렷하게 차이를 보였다. 젖산균수의 변화를 보면, 모든 시료의 담근 직후의 젖산균수는 $1.8-2.6{\times}10^{5}\;CFU/mL$로 큰 차이가 없었으며, 4일 후의 젖산균수도 $1.0-2.5{\times}10^{9}\;CFU/mL$로 표준시료와 젓갈시료 사이에 큰 차이가 없었다. 관능검사의 결과를 보면 숙성 정도에 따라 다순 차이는 있지만 전반적인기호도와 맛은 조개젓시료를 제외한 젓갈시료, 특히 새우젓시료가 표준시료보다 우수하였다. $15^{\circ}C$에서 6일간 숙성된 시료의 휘발성냄새성분을 분석한 결과를 보면, 8개의 냄새성분이 확인되었으며 대조시료와 젓갈시료사이에는 근 차이가 없었으나, 새우젓시료의 휘발성냄새성분함량이 다른 시료보다 다소 높았다. 비숙성시료(0 day)와 비교하면 diallyl sulfide와 methyl propyl disulfide가 새로이 생성되었고, ethanol, methyl sulfide, sulfide, dimethyl disulfide는 증가하였으며, allyl mercaptan은 감소하였다.

• 한국식품과학회지
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• 제49권1호
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• pp.85-89
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• 2017

고온에서 가열 살균한 냉동 해산물의 텍스처 경화 개선 효과를 당알코올을 이용한 얼음결정 억제 측면에서 연구, 고찰하여 상업적으로 적용 가능한 전처리 방법을 확립하였다. 레토르트 낙지, 오징어 및 소라의 텍스처 경화 현상 개선 실험 결과 2, 4%(w/w) 솔비톨 용액을 혼합 후 급속냉동, 해동 후 고온 가열한 경우 무처리구 대비 텍스처의 기계적 측정 지표인 경도값이 9-36% 내외 감소하여 텍스처 연화 효과가 발생하는 것으로 나타났다. 냉동 해산물의 냉동 과정에서 발생하는 얼음결정 형성에 따른 단백 조직의 수축에 의한 질긴 식감과 세포 조직 손상이 솔비톨 첨가에 따른 미세 얼음결정 형성과 보수력 향상으로 최소화되어 고온 가열 후에도 무처리구 대비 수분 용출이 감소하여 텍스처 연화가 발생함을 알 수 있었다(1,3,13-15). 또한 솔비톨 처리 시 단백 조직의 보수력 향상으로 중량 변화에 근거한 수율도 2-5% 내외 상승하였다. 오징어살과 소라살에서 5점 척도법 분석형 관능검사 결과 전처리 실험구의 탄력성 및 식감 기호도가 무처리구 대비 통계적 유의성 있게 0.2-0.4점 우수한 것으로 나타나 텍스처 기기 측정치와 동일하게 관능 분석에서도 텍스처 연화에 따른 식감 향상 효과가 검증 되었다. 이상과 같이 레토르트 냉동 해산물 원료의 냉동변성 현상을 억제하기 위하여 솔비톨과 염을 이용하여 급속 냉동시키는 얼음결정 억제 전처리 공정을 적용한 결과 오징어살과 소라살에서서 냉동변성 방지 효과가 확인되었으며, 오징어살의 최적 처리조건은 2% (w/w) 솔비톨 용액, 소라살의 최적 처리조건은 4% (w/w) 솔비톨 용액이었다.

• 한국수산과학회지
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• 제45권1호
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• pp.1-10
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• 2012

The objective of this study was to investigate the sanitary and nutritional requirements for the industrialization of commercial kwamegi from Pacific herring Clupea pallasii (CK-PH). The proximate composition of CK-PH was 46.4-47.2% moisture, 24.7-25.6% crude protein, 23.6-25.2% crude lipid, and 2.5-2.9% ash, which differed significantly from that of commercial kwamegi from the Pacific saury Cololabis saira. According to the volatile basic nitrogen content, heavy metal content, and viable cell and coliform group counts, products K and F (prepared by a general process) maintained their freshness, whereas product T (treated with green tea extract) did not. Products K and F contained five types of biogenic amine: agmatine sulfate (2,596 and 2,067 mg/kg, respectively), putrescine dihydrochloride (8.5 and 8.0 mg/kg, respectively), cadaverine (3.7 and 3.9 mg/kg, respectively), histamine (17.0 and 12.4 mg/kg, respectively), and spermidine (8.7 and 8.0 mg/kg, respectively). Product T contained six amine types: tyramine (12.5 mg/kg), agmatine sulfate (2,723 mg/kg), putrescine dihydrochloride (29.4 mg/kg), cadaverine (321.6 mg/kg), histamine (45.3 mg/kg), and spermidine (13.6 mg/kg). The total amino acid content of product K (22.16/100g) was 5.8% lower than that of product F. The major amino acids of products K and F were aspartic acid, glutamic acid, leucine, and lysine. No difference was found in the fatty acid composition of products K and F. The major fatty acids in products K and F were 18:1n-9, 20:5n-3, and 22:6n-3. Based on the recommended daily dietary allowances for Koreans, the significant minerals in products K and F were calcium, phosphorus, and magnesium.

• 한국수산과학회지
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• 제47권1호
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• pp.1-11
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• 2014

This study was carried out to investigate nutritional and physiologically active characterizations of sikhae and the seasoned products from the sea squirt Halocynthia roretzi. The total taste values of sikhae fermented for 4 and 5 days were 10.9 and 15.4, respectively, which was lower than for commercially seasoned sea squirts. The sikhaes contained mostly glutamic and aspartic acids. The total amino acid contents of sikhaes fermented for 4 and 5 days were 5.5 and 6.0 g/100 g, respectively, which were lower than those of commercial seasoned-sea squirts or similar. An amount of 100 g of sikhae and its seasoned products contained P, K, Mg and Fe, and these minerals, which are deemed good for our health, were at 10% above the recommended daily requirements. The functional properties of sikhae fermented for 4 and 5 days were as follows: for ACE inhibiting activity, 69 and 69.5%, respectively; for antioxidative activity, 28.9 and 29.3%, respectively; for xanthine oxidase inhibitory activity, 52.8 and 53.1%, respectively; and for ${\alpha}$-glucosidase inhibitory activity, 2.4 and 1.4%, respectively. Antimicrobial activity of the 5 day fermented sikhae against Vibrio parahaemolyticus and Staphyloccus aureus was detected in 8 mm and in 7 mm against Escherichia coli.

• 한국식품조리과학회지
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• 제11권3호
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• pp.261-266
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• 1995

3 종류의 생선(광어, 새우, 굴) homogenate와 tryptic soy broth(TSB)에 Staphylococcus aureus와 Listeria monocytogenes를 접종하여 35$^{\circ}C$에서의 증식과 냉장(5$^{\circ}C$) 및 동결저장(-2$0^{\circ}C$) 하였을 때 각 세균의 거동을 조사하였다. S. aureus는 생선 homogenate와 액체배지 모두 35$^{\circ}C$에서 큰 차이없이 빠르게 증식하였다. 5$^{\circ}C$에 3주간 저장하였을 때 S. aureus는 1-1.6 log cycle 감소하였으나 -2$0^{\circ}C$에서는 6주간의 저장기간 동안 0.3-1.2 log cycle의 세균수 감소를 나타내었다. L. monocytogenes는 35$^{\circ}C$에서 광어 homogenate, 새우 homogenate와 TSB에서 증식이 빨랐으나 굴 homogenate에서는 유도기를 거친 후에 증식이 진행되었다. 5$^{\circ}C$에서 L. monocytogenes는 광어 homogenate, 새우 homogenate와 TSB에서 3주간 증식이 진행되어 세균수가 3.8-5 log cycle 증가하였으나 굴 homogenate에서는 2.2 log cycle의 증가에 불과하였다. -2$0^{\circ}C$에 6주간 저장하였을 때 L. monocytogenes의 세균수는 광어 homogenate, 새우 homogenate 및 TSB에서 1.5-1.8 log cycle 감소하였으나 굴 homogenate에서는 2.8 log cycle 감소하였다

• 미생물학회지
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• 제40권4호
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• pp.263-268
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• 2004

다섯 종류의 젓갈로부터 다섯 종의 호염성 세균을 분리하였다. 이들의 165-rDNA 염기서열을 분석한 결과 한 종은 Halomonas subglaciescola, 다른 종들은 H. marina에 속하는 것으로 판명되었다. H. subglaciescola, H. marina IN, and H. marina SH-2는 염도가 $3\%$에서 $20\%$에 이르는 넓은 범위의 배양 조건에서, H. marina SQ and H. marina SH-1는 염도가 $8\%$ $19\%$에 이르는 비교적 좁은 범위의 배양 조건에서 성장하는 것으로 나타났다. $15\%$ NaCl을 포함하는 LB 배지에서 배양한 H. subglaciescola, H. marina IN, H. marina SQ, H. marina SH-1, H. marina SH-2의 최대 균체량은 흡광도로서 각각 3.2, 4.5, 4.5, 5.7, 4.2 이었으나 $5\%$의 NaCl을 포함하는 동일 배지에서 최대 균체량은 각각 2.2, 1.1, 0.7, 0.2, 2.4 이었다. 균체의 주사전자현미경 사진에서 균체의 표면에 부정형의 이물질이 부착되 어 있는 것으로 확인되었다. 각 균체의 배양액에서 점성을 갖는 물질을 분리하여 대장균의 배양액에 첨가하였을 때 대장균은 $15\%$ NaCl을 갖는 배지에서 성장하였다. 이것은 호염균의 세포 표면에 부착한 물질이 NaCl의 차단효과를 갖기 때문으로 생각된다.

• 한국식생활문화학회지
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• 제18권2호
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• pp.139-150
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• 2003

The objective of this study consists in promoting seafood consumption by increasing its intake opportunities for children through analysis of seafood using frequency in the elementary school lunch program. For that purpose, randomly sampled out from elementary schools through the county were 155 dietitians and 5th grade 3581 children, on whom a mail survey was conducted to analyse their seafood using frequency, and preference, and lunch menu by seasons. Results of this study are as follows : The seafood using frequency of the respondents represented the highest value in one or two times a week, while obstacles in seafood use presented high values in the safety of food by 71.6% and children preference by 68.4%. The seafood intake frequency of the respondents showed the highest value in three or four times a week by 34.5% and the places of seafood intake indicated the highest response in the home by 43.5% and then school lunch and dining out. The dietitians responded that children for the most part had not a preference for seafood, whereas the children pointed out average by 46.2%. As for reasons for avoidance of seafood, the dietitians expressed the highest response in it depends cooking methods by 45.8%, while the children because of its peculiar taste and smell by 42.1%. Their required improvement showed the highest response in the taste improvement by 51.8%. The children most preference for seafood that dietitians thought included fried Alaska pollack and shrimp cutlet, while dislikes braised mackerels and seasoned cold jelly fish. Cooking methods frequently used were represented in order of soup, hot soup, and stew, and the children's preferred cooking method was from fried food. Above results suggested that the intention to increase seafood using frequency is needed to at the time of planning the menus so that more seafood-providing opportunities can be given. The development of cooking methods is urgently needed that can change the taste or the smell of seafood, and concurrently with this conveniences be taken into account in eating such as elimination of bones, etc. as early as the states of purchase or checking of seafood. The reflection of the preferred cooking methods is thought to contribute to the enhancement of satisfaction with the seafood as well as to the reduction of food remnants. The recommendation of intake of low preference but nutritionally good seafood is required to be expanded in nutrition education.

• 한국수산과학회지
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• 제52권3호
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• pp.209-223
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• 2019

This study was conducted to investigate nutrition characteristics of the following major commercially available dried fish (MCDF) in South Korea: plain-dried fish [nogari (PD-N), Alaska pollock (PD-AP), red tongue sole (PD-RTS), and young tidepool gunnel (PD-YTG)], salt-dried fish [(yellow corvina (SD-YC) and red tilefish (SD-RT)], four types of boiled-dried anchovy of different sizes (BD-As), and freeze-dried fish [Pacific saury (FD-PS), Alaska pollock (FD-AP), and Katsuobushi]. The energy content of the MCDF ranged from 103.0 to 420.5 kcal per 100 g. The MCDF in nutritional and functional properties of minerals were SD-RT and Katsuobushi in calcium; none in phosphorus, sodium, or zinc; Katsuobushi in potassium and magnesium; PD-AP, SD-YC, and SD-RT in iron, PD-AP, PD-RTS, SD-YC, and SD-RT in copper; and PD-N, PD-AP, PD-RTS, SD-YC, SD-RT, FD-PS, FD-AP and Katsuobushi in manganese. The total amino acid content of the MCDF ranged from 15.85 to 71.96 g per 100 g; the major amino acids were glutamic acid, aspartic acid, lysine, and leucine. The fatty acid content of the MCDF ranged from 0.81 to 2.93 g per 100 g. The MCFSP expected in nutritional and functional properties of vitamins were PD-N, PD-RTS, FD-PS, FD-AP, and Katsuobushi in riboflavin; PD-N, PD-AP, PD-YTG, BD-As, FD-PS, FD-AP, and Katsuobushi in niacin; PD-N, PD-RTS, SD-YC, and BD-As in vitamin A; and PD-AP, PD-YTG, SD-YC, and FD-AP in vitamin E.

• 한국수산과학회지
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• 제52권1호
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• pp.1-12
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• 2019

We investigated the nutritional components of the major commercial frozen seafood products (MCFSP) [sliced frozen-skipjack tuna (ST), -bigeye tuna (BET), -bluefin tuna (BFT), -yellowfin tuna (YT), fish steaks (FST), fish pancakes (FP), fish cutlets (FC), seafood cake balls (SCB), fried shrimp (FS), shrimp patties (SP), shrimp cutlets (SC)] in Korea. All species of sliced frozen tuna and FST were classified as low-calorie foods; the other frozen seafood products were classified as medium-calorie foods. The MCFSP were significant sources of nutritional and functional minerals: the SCB and SC provided calcium; the FST, FC, and SCB provided phosphorus; the BET, YT, and FST provided potassium; the FST, FC, and BFT provided magnesium; the FST, FP and SC provided iron; the SCB, FS, SP, and SC provided zinc; the YT and SCB provided copper; and the FC provided manganese. The total amino acid contents of the MCFSP were in the range of 6.85-26.34 g/100 g. Glutamic acid was the major amino acid in the SCB, FS, SP, and SC. Fatty acid contents were in the range of 386-2,925 mg/100 g; the major fatty acids in the ST, BFT and YT were 16:0, 18:1n-9, 22:6n-3. The MCFSP were not a significant source of vitamin A or riboflavin.

• 한국수산과학회지
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• 제55권5호
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• pp.645-654
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• 2022

This study was conducted to prepare superheated steam roasted (SSR) small yellow croaker Larimichthys polyactis sweet potato salad (SPS) and tomato mousse (TM), as senior-friendly seafoods (SFS) and to examine their quality characteristics. The hardness values of SSR, SPS and TM were 110.5×1.0³, 22.4×1.0³ and 14.5×1.0³ N/m², respectively. The nutritional properties of SSR, SPS and TM were 22.4, 6.7 and 10.2 g/100 g, respectively, for protein, 97.01, 3.40 and 17.00 ㎍/100 g, respectively, for vitamin A, 10.26, 2.79 ㎍/100 g and not detected (ND), respectively, for vitamin D, 60.68 mg/100 g, ND and 4.17 mg/100 g, respectively, for vitamin C, 0.18, 0.10 and 0.33 mg/100 g, respectively, for riboflavin 24.28, 10.91 and 13.77 mg/100 g, respectively, for niacin, 76.3, 53.0 and 48.5 mg/100 g, respectively, for calcium, 258.2, 231.3 and 145.2 mg/100 g, respectively, for potassium, and ND, 0.70 mg/100 g and ND, respectively, for dietary fiber. Escherichia coli was not detected in any of the products. These results suggested that the products should be classified as step 1 for SSR, step 2 for SPS and step 3 for TM based on the SFS standard of the Korean industrial standards. Moreover, the nutritional and physical properties of the foods were improved.