• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.2
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• pp.100-108
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• 2010

This study was conducted to characterize the nutrion of commercial Kwamegi, a Korean traditional food made from semi-dried Pacific saury, Cololabis saira. The ratios of saturated and monoenoic fatty acids to polyenoic fatty acids in commercial Kwamegi ranged from 0.52-0.75 and 1.01-1.53, respectively. The major fatty acids in commercial Kwamegi were 16:0 (9.1-14.2%), 20:1n-9 (8.6-16.1%), 22:1n-9 (15.7-22.1%), and 22:6n-3 (11.0-18.0%). The total amino acid content of commercial Kwamegi ranged from 27.10-33.19 g/100 g. The major amino acids in commercial Kwamegi were aspartic acid (11.8-13.0%), glutamic acid (14.3-16.0%), leucine (7.8-8.5%), and lysine (7.5-9.0%), which accounted for more than 41% of the total amino acid content. The mineral content of commercial Kwamegi ranged from 0.7-4.3 mg/100 g for zinc, 279.6-466.3 mg/100 g for potassium, 41.7-128.3 mg/100 g for calcium, 38.8-77.8 mg/100 g for magnesium, and 224.3-348.4 mg/100 g for phosphorus. These results suggest that commercial Kwamegi is a superior food in terms of nutrition and health.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.5
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• pp.403-410
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• 2009

This study was conducted to investigate the hygienic quality of commercial Kwamegi, a Korean traditional food, made from semi-dried Pacific saury. The hygienic qualities of 10 Kwamegi samples were examined from the 15 commercially available types. Samples with code 3, 4, 6, 11 and 12 were acceptable based on criteria suggested by Ministry for Food, Agriculture, Forestry and Fisheries (i.e. moisture below 50%, total mercury below 0.5 ppm, lead below 2.0 ppm, viable cells below $1.0{\times}10^5$ CFU/g and coliform count below $1.0{\times}10^3$ MPN/100g. Peroxide value of commercial Kwamegi ranged from 15.3-104.1 meq/kg. Agmatine sulfate, cadaverine, histamine, tyramine, spermidine, dopamine and spermine were found in all of the 15 commercially available Kwamegi, while tryptamine and 2-phenylethylamine were not detected. Putrescine dihydrochloride was only detected in 7 samples. The histamine content of commercial Kwamegi ranged from 33-124mg/kg, which is believed to be an acceptable limit according to guidelines from other countries. Cadaverine can be used as a potential index for freshness of commercial Kwamegi as there is a good correlation between volatile basic nitrogen and biogenic amine contents.

• Food Science and Preservation
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• v.17 no.4
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• pp.519-525
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• 2010

Kwamegi, a traditional Korean food, is made from the flesh of Pacific saury (the fish Cololabis saira semi-dried in a cold wind off the sea, and is well known in Korea as a valuable health food. Recently, several functional materials have been developed for supplementation of Kwamegi. Here, we compared and analyzed the nutrient composition, including overall composition and mineral, vitamin, fatty acid, and amino acid levels, of several commercial Kwamegi samples prepared with addition of functional components (unsupplemented Kwamegi, Kwamegi with chitosan, and Kwamegi overlaid with gold leaf). The levels of moisture (26.4-30.8%), crude protein (29.1-32.7%), and crude ash (1.6-1.9%) did not differ greatly among samples. However, the crude lipid content of Kwamegi overlaid with gold leaf (KOGL, 32.2%) was greater than that of untreated Kwamegi (CK, 24.5%) or of Kwamegi with added chitosan (KAC, 22.9%). The levels of vitamin $B_2$ (1.8-2.0 mg/100 g) and vitamin C (6.6-6.7 mg/100 g) did not differ greatly among Kwamegi samples. However, CK had a higher vitamin A content and a greater vitamin A potency than did KAC or KOGL. The various Kwamegi samples tested contained similar levels of fatty acids and amino acids. In conclusion, no particular differences in nutrient composition were evident when commercial Kwamegi samples supplemented with functional ingredients were tested

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1102-1106
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• 2000

This study was carried out to investigate the effects of gamma irradiation for the improvement of hygienic quality and the extension of shelf-life of Kwamegi(semi-dried colobabis seira). Kwamegi was stored at $5^{\circ}C$ and $15^{\circ}C$ after gamma irradiation with doses of 0, 3, 5, 7 and 10 kGy. In microbiological aspects, non-irradiated Kwamegi was rapidly deteriorated during storage, and some harmful bacteria were detected in a microbial analysis using a selective medium. However, the total viable cells and presumptive pathogens were reduced with the increase of irradiation dose, and dose level of 7 to 10 kGy was considered to be optimum and effective dose for the preservation of Kwamegi.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1128-1134
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• 2000

This study was carried out to evaluate quality properties of gamma-irradiated Kwamegi prepared from Cololabis seira semi-dried by cold sea wind. Edible portion of Kwamegi was prepared from whole body, vacuum-packaged, gamma-irradiated in the doses of 3 or 5 kGy, and stored at $5^{\circ}C$ for 60 days. Volatile basic nitrogen and trimethylamine contents were not different by gamma irradiation. During storage increase of those two compounds were inhibited depending upon the dose. Thiobarbituric acid values did not differ in all samples, regardless of irradiation and storage. The amount of total volatile compounds of Kwamegi decreased by irradiation. Rheological properties were not affected by irradiation and were maintained up to 60 day when the Kwamegi was irradiated at 5 kGy dose, but those of control was softened. Sensory evaluation had no differences in all samples immediately after irradiation. Sensory quality of Kwamegi irradiated were organoleptically adequate, however that of control was deteriorated. In conclusion, these results indicate that gamma irradiation technique can be used to maintain the quality of Kwamegi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1753-1759
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• 2009

The present study was conducted to investigate the effects of components obtained from Zanthoxylum schinifolium and Zanthoxylum piperitum on rancidity and quality of Kwamegi (semi-dried Pacific saury, Coloabis saira). Ethanol extract (ZS) of Zanthoxylum schinifolium leaves or the essential oil (ZP) obtained from pericarp of Zanthoxylum piperitum in 1 or 20% ethanol solution was sprayed to the Pacific saury before Kwamegi preparation at its final concentrations of 0.125~2 ppm in the Kwamegi. The prepared Kwamegi was vacuum packed with multi-layered film (polyethylene/polyamide/EVOH/polyethylene, thickness 80 μm) and kept at -20${^{\circ}C}$ until use. After opening the package Kwamegi was stored at 4${^{\circ}C}$ for 1, 3 and 7 days during which rancidity tests and sensory evaluation were carried out. Acid, peroxide, and thiobarbituric acid (TBA) values increased with storage time but reduced significantly by the addition of ZS at the concentrations of ≥G0.125 ppm and ZP≥F0.25 ppm. The effects of ZS and ZP were dose-dependent and more pronounced as storage time prolonged. The ZS and ZP also reduced dimethyamine and trimethyamine (TMA) contents which were increased with time, while they prevented the decrease of trimethyamine oxide. The ZS at the concentration of ≥G0.25 ppm and the ZP at >0.5 ppm were needed to maintain TMA less than 4.5 mg/100 g for 3 day storage at 4${^{\circ}C}$. Sensory evaluation of the Kwamegi exhibited a slightly higher preference with the ZS and ZP treated ones at the level of 0.25~0.5 ppm. It is concluded that very low amounts of ZS and ZP are effective in suppression of rancidity of Kwamegi and could be utilized for its quality management.

• Journal of Food Hygiene and Safety
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• v.30 no.1
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• pp.74-80
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• 2015

In this study, the microbial control effect after treatment of washing solutions (tap water, electrolyzed water, chlorine dioxide solution) and quality changes were investigated when Kwamegi is produced by means of the cold air drying. The initial moisture rate of the sample was 56.62% before drying. At the beginning of drying period, moisture rate sharply fell down but as the experiment progressed, moisture reducing rate was smoothly decreased. The color difference of Kwamegi before drying was 42.40, but it was reduced depending on the increment of drying temperature and time. TBA value of the initial sample was 0.219, rancidity were increased continuously when drying progressed. Total amino acid content was showed the highest value at $25^{\circ}C$ for 36h and the lowest at $40^{\circ}C$ for 12h. From the fatty acids analysis, major fatty acids were consisted of the 14:0, 16:0 and 18:1 (18.1520.96%, 28.0632.51% and 17.0619.81%, respectively). The microbial control effect was biggest when Kwamegi was washed with chlorine dioxide 100ppm for 60s. The microbe of the Kwamegi, Pseudomonas sp. and Pseudomonas putida were identified.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.182-192
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• 2004

Gamma irradiation at 5 and 10 kGy was applied to Kwamegi (semi-dried Colobabis seira) for their possible hygiene quality and carried out genotoxicological safety. In vitro genotoxicological safety of each 5 and 10 kGy-irradiated Kwamegi was evaluated by Salmonella typhimurium (TA98, TA100, TA1535 and TA1537) and E. coli WP2 uvrA reversion assay, SOS chromotest (Escherichia coli PQ37) and chromosome aberration test (Chinese hamster lung fibroblast cells) in the absence and presence of an exogenous metabolizing system (S9 mix). Gamma-irradiated samples were not different from nonirradiated-control to respective in vitro tests. And in vivo micronucleus test using ICR mice (male) micronucleus was not observed. Kwamegi exposed to 10 kGy-gamma ray revealed negative results in these three in vitro mutagenetic tests and in vivo micronucleus test up to 10,000 $\mu\textrm{g}$/plate, respectively. The results indicated that 5 and 10 kGy gamma-irradiated Kwamegi (semi-dried Colobabis seira) did not have mutagenicity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.1
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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.

• Journal of Life Science
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• v.16 no.1
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• pp.120-125
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• 2006

To isolate and identify histamine degrading bacteria from Kwamegi, bacteria were screened with restriction media containing histamine. Ten strains were selected through morphological and biochemical identification procedure followed by comparison with DNA sequence of 16 rRNA gene. And also, these strains were confirmed by the histamine degrading assay such as turbidity and enzymatic assay. The results of identification are as followings : Ewingella americana B791, Arthrobacter sp. R45S, Halomonas marisflava, Psychrobacter sp. 9B-7, Bacillus sp. LMC 21002, Psychrohacter cibarius BC-220, Bacillus megaterium KL-197 were identified showing homology of $99\%,\;95\%,\;98\%,\;99\%,\;99\%,\;99\%\;and\;98\%$, respectively. Three strains remain unidentified. Arthrobacter sp. R45S, H. marisflava, Bacillus sp. LMG 21002, B. megaterium KL-197 showed histamine degrading activity, whereas, Psychrobacter sp. 9B-7 only showed weak activity. Three unidentified strains also have histamine degrading activity. In contrast, E. american B791 and p. cibarius JG-220 did not show any significant activity of histamine degradation. The strains isolated from this study showed relatively fast growth rate and histamine degrading rate as compared to those from salted mackerel.