• 한국수산과학회지
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• 제36권5호
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• pp.437-441
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• 2003

This research investigated the effects of processing conditions and natural antimicrobial materials on quality of freeze-dried, seasoned and roasted Alaska pollack (Theragra chalcogramma). The optimum dipping time and moisture contents of freeze-dried Alaska pollack were 1 sec in $1\%$ salt solution, $48.6\%$ respectively. The freeze-dried, seasoned and roasted Alaska pollack product showed high sensory value. As sterilization time increased over 30 mins in water bath at $100^{\circ}C$ the browning degree of the freeze-dried, seasoned and roasted Alaska pollack product increased. Among various antibrowning agents, $3\%$ corn starch was better in preventing browning than sporix treatment. The freeze-dried, seasoned and roasted Alaska pollack product added with lactate Ca and catechin had the antimicrobial, and the VBN contents of the product showed low level.

• Preventive Nutrition and Food Science
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• 제6권4호
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• pp.235-239
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• 2001

In order to enhance suitable processing methods of imported Pacific saury, Cololabis saira, storage stability of seasoned-dried Pacific saury (imported product) treated with liquid smoke (T2 product) was compared with a control (C, seasoning only) and T1 (treatment of 0.05% BHT instead of liquid smoke). The histamine contents of 3 seasoned-dried products were within a stable range (9.08 ~ 12.08 mg/100 g) during storage. The water activities of all products were in the 0.698 ~ 0.755 range. The viable cell count of T2 was lower than those of C and T1 during storage. The change in color values of C, T1 and T2 were not significant with increasing storage period. The results of the sensory evaluation during storage showed that the shelf-life of T2 was extended to 60 days, while those of C and T1 were limited to up to 45 days.

• Fisheries and Aquatic Sciences
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• 제5권4호
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• pp.287-294
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• 2002

As a series of studies on improving quality of seasoned-dried Pacific saury, storage stability of seasoned-dried saury treated with liquid smoke (T2 product) was examined during storage at ambient temperature $(19\pm5^{\circ}C)$, comparing with control (C, seasoning only) and T1 (treatment of $0.05\%$ Rosemary as a antioxidant). The histamine contents (15.33-32.21mg/100g) of 3 seasoned-dried products were much lower than tolerance limit of intake during 80 days of storage. The water activity of 3 seasoned-dried products was in range of 0.692­0.735. The pH of T2 showed relatively lower than the others during storage. The POV of T2 was slightly higher until 30 days, but was lower after 45 days compared with Tl. The TBA value and viable cell count of T2 were the lowest among the samples during storage. The color values of 3 seasoned-dried products were not significantly different during storage. The sensory scores of T2 was the highest than those of T1 and C during storage. Therefore, liquid smoking method was a useful technique to extend shelf-life and retain good sensory quality of seasoned-dried Pacific saury.

• 한국가금학회지
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• 제15권1호
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• pp.45-51
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• 1988

조미제품용으로 난황 이용가능성을 구명하기 위해 난황 첨가수준별 제품의 품질 및 건조특성 실험을 실시하였다. 난황 0 ,10 ,20 ,40%를 고기풀 (연육)과 향신료에 각각 섞어 갈은 다음 $90^{\circ}C$에서 1시간동안 가열하여 gel 화시키고 이어서 $55^{\circ}C$에서 5시간 동안 열풍 건조시켰다. 건조전 조미제품의 조직은 난황 10% 처리구에서 전단력 898g, 경도 415g으로 타처리구에 비해 월등히 높았다. 난황첨가량이 많은 조미제품일수록 건조가 지연되었고 수분 활성도도 서서히 감소되었다. 건조 완료된 조미제품(에그저키)의 수분, 지방, 콜레스테롤 함량은 난황 첨가에 따라 증가했으나 단백질함량은 감소하였다. Phenylalanine, leucine, isoleucine을 제외한 대부분의 아미노산은 난황 첨가량에 따라 감소하였다. 각 아미노산중 glutamic acid. aspartic acid, lysine 순으로 다량 함유되었고 proline은 거의 발견되지 않았다. 이화학 및 관능시험에 의하면 조미제품에 이용될 수 있는 최적 난황 첨가량은 20% 수준이었다.

• Fisheries and Aquatic Sciences
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• 제4권4호
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• pp.238-245
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• 2001

Optimal conditions for processing. of seasoned-dried Pacific saury treated with liquid smoke (T2) were evaluated by physicochemical and microbial experiments and sensory evaluation, comparing with control (seasoning only, C) and treatment I $(0.05\%\;Rosemary\;instead\;of\;liquid\;smoke,\;Tl)$. Two hrs of seasoning time was set, and 23 hrs of drying time was determined in all samples. Finally, T2 product was made by soaking treatments (three times of 1 sec, 8 sec and 1 sec) in $5\%$ (v/v) liquid smoke (Scansmoke PB 2110) after 30 min, 4 hrs and 22 hrs of hot-air drying, respectively. The histamine contents in 3 seasoned-dried products were in a 15.33-26.99 mg/l00g range. The water activities of 3 seasoned-dried products were 0.719-0.735 range, and the pH of T2 was lower than the others. In the comparison of POV and TBA values among products, the TBA values and POV of Tl and T2 were significantly low compared to C, and also the viable cell counts of T2 was relatively lower than those of the others. In the color values, significant changes were not found among products, and in the sensory evaluation for odor, taste and overall acceptance, T2 had relatively higher preference on the whole items.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1109-1115
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• 1997

Hydrocarbons were analyzed in irradiated beef, pork, dried and seasoned beef, dried anchovy, dried squid, dried shrimp, and fish paste to determine whether the hydrocarbons can be used as markers for detecting post-irradiation of the imported meat and fish products. The samples were irradiated at 0.5, 1, 3, and 6 kGy. Fat was extracted with hexane, and hydrocarbons were separated from the fat through Florisil column. The hydrocarbons were analyzed with GC. Hydrocarbons 15:0, 16:1, 17:1, 16:2, 17:2, and 16:3 in beef and pork, 17:1, 16:2, and 17:2 in dried and seasoned beef, 16:2 in dried anchovy, 16:1 and 17:1 in dried squid, 16:1, 17:1, and 16:2 in dried shrimp, and 16:1, 16:2, and 16:3 in fish paste were detected in the irradiated samples, but not in the unirradiated, so that the hydrocarbons may be used as makers for detecting post-irradiation of each item.

• 한국식품위생안전성학회지
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• 제25권1호
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• pp.10-15
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• 2010

2009년 4-7월 대형 수산물 도매 시장에서 구입한 조미 건어포류 210건 (오징어포류 157건, 쥐치포 23건, 명태포류 20건 등) 을 조사한 결과, 균종별로는, 대장균군 13.3%(28/210), 바실러스균 15.2%(32/210), 포도상구균 33.8%(71/210), 리스테리아균 5.2%(11/210), 그리고 장구균 4.7%(10/210) 등으로 각각 분리되었다. 대장균군의 경우 Escherichia coli 등 총 28주가 분리 되었고, 건오징어에서 22주로 가장 많았으며, 포도상구균의 경우 Staphylococcus xlosus 등 총 71주가 분리되었고, 건오징어에서 51주가 분리되어 가장 많았으며, 바실러스균의 경우, Bacillus cereus 19주 등 총 32주였고, 건오징어에서 21주로 가장 많았다. 한편, 리스테리아균은 Listeria grayi가 8주, 장구균의 경우는 Aerococcus viridons가 9주로 각각 분리되었다. 16종류의 항생제들에 대해 디스크 확산 법에 의한 항생제 감수성 검사를 실시한 결과, 9주의 E. coli에 대한 다제 내성 양상들은 NOR+LVX+CIP+SAM+VA+S+TE+CF, SAM+C+VA, VA+S+TE, 그리고 VA+S 등으로 나타났고, 21주의 Bacillus cereus에 대한 다제 내성 양상들은 AMC+SAM+CF, SAM+CF, 그리고 VA+CF 등으로 각각 나타났으며 이 가운데 AMC+SAM+CF가 9주로 가장 많았다. 본 연구를 통해 시판 조미 건어포류에서 다제 내성 균주들이 꾸준히 증가하고 그 양상이 복잡해짐을 알 수 있었고, 이와 같은 항생제 다제 내성 균주들의 증가는 최근 수산 가두리양식장에서의 항생제 남용에 대한 가이드라인 설정과 이에 대한 국가적인 관리가 요구됨을 알 수 있다.

• 생명과학회지
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• 제9권1호
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• pp.44-49
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• 1999

품질이 양호한 참가자미 조미 반건조제품을 제조하기 위한 기초자료를 얻기 위하여, 참가자미를 조미 반건조한 후 나일론＋폴리에틸렌+선형 저밀도폴리에틸렌 (0.0l5/0.045/0.040 mm)의 적층필름으로 진공포장하여 각각 빙결점 동결저장 (-3$\pm$$0.5^{\circ}C$) 및 냉장 (3$\pm$$0.5^{\circ}C$)하면서 저장중의 품질변화를 검토하였다. 참가자미 반건조제품의 제조를 위한 가장 적합한 냉풍 건조온도 및 시간은 상대습도 50$\pm$5$\%$ 및 풍속 2 m/sec의 조건하에서 각각$20^{\circ}C$ 및 4시간이었으며, 진공포장한 제품의 저장수명은 빙결점 동결저장 (-3$\pm$$0.5^{\circ}C$) 시 35일이었고 냉장 (3 $\pm$$0.5^{\circ}C$) 시 16일이었다.

• 한국식품과학회지
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• 제29권5호
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• pp.925-931
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• 1997

전갱이의 조미 반건품을 대량으로 생산하기 위한 기초자료를 얻기 위해, 전갱이를 조미 반건조한 후 나일론+폴리에틸렌+선형 저밀도폴리에틸렌$(0.015/0.045/0.04\;{\mu}m)$의 적층필름으로 진공포장하여 빙결점 동결$(-3{\pm}0.5^{\circ}C)$ 저장하면서 저장 중의 품질변화를 비교 검토하였다. 전갱이 조미 반건품을 제조하기 위한 가장 적합한 건조온도 및 시간은 상대습도 $50{\pm}5%$, 풍속 2m/sec 조건에서 각각 $20^{\circ}C$ 및 4시간이었으며 진공포장제품의 저장기한은 42일이었고 비포장제품의 경우는 28일이었다.

• Fisheries and Aquatic Sciences
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• 제4권4호
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• pp.246-251
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• 2001

As a series of studies on improving quality of seasoned-dried Pacific saury, fatty acid compositions and taste compounds of the seasoned-dried saury treated with liquid smoke (T2 product) were examined during storage, comparing with control (C, seasoning only). In the both samples, the major fatty acids were 22:6n-3, 16:0, 22: In-11I, 20: In-11, 18: In-9, 14:0, 20:5 n-3 and 16:1n-7. The contents of saturated fatty acids in C and T2 increased with increasing storage period, while those of polyunsaturated fatty acids decreased. After drying, the contents of 7 non-volatile organic acids contents detected in this study decreased, and the others of non-volatile organic acids, except for malic and citric acids, in both C and T2 decreased with storage period. The contents of nucleotides and their related compounds in both C and T2 decreased with increasing storage period. The content of total free amino acids in raw sample was 556.96 mg/100g and increased up to 895.77 mg/l00 g and 958.40 mg/100g in C and T2, respectively, after drying, and total contents of free amino acids in both C and T2 somewhat decreased after 60 days of storage.