• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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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.

• Journal of the Korean Applied Science and Technology
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• v.4 no.1
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• pp.83-89
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• 1987

The crude lipid contents of dried sea food products varied remarkably from 1.2 to 29.9% for dried fish products, from 2.8 to 12.3％ for dried mollusk ones, and from 0.1 to 2.3％ for dried seaweed ones. In fatty acid composition of dried fish products, the saturated acid was the most predominant component for dried anchovies, hair tail, Kstsuobushi, the monoenoic acid was the most predominant one for dried yellow corvenia, flat head, common carp, sea eel and conger eel. And the polyenoic acid was the most abundant one for dried cod. Allaska pollack, flounder, sole fish, ray, smelt and sardine. The major fatty acids of these dried fish products were 16:0, 16:1, 18:0, 18:1, 20:5 and 22:6. Fatty acid composition of dried mollusk products were mainly consisted of polyenoic acid, and followed by saturated acid, monoenoic aced. The major fatty acids of these products were similiar to those of dried fish products. And in case of dried seaweed products, saturated acid such as 14:0, 16:0 was the most predominant component, while polyenoic acid was abundant one in dried laver and sea mustard. The main fatty acids of dried seaweed products were 14:0, 16:0, 18:1, 20:1, 20:4, and 20:5. Judging from the results, dried sea food products were abundant of the highly unsaturated fatty acids in spite of the drying processing and storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.477-484
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• 1986

The interaction of myofibrillar protein with lipid or oxidized lipid was considered to be mostly contributing to the drop of digestibility of fish meat products. The digestibility of myofibrillar protein was $92.11\%$ for flounder and $88.04\%$ for hairtail fish, repectively, and as a rule it decreased as both the amount of lipid and reaction time increased. It also decreased with increase in the amount of added linoleate and oxidized linoleate. However, when the reaction continued for 6 hours or more the digestibility rather increased, which was provably due to the unfolding of protein structure. The hot air dried hairtail fish showed the lowest C-PER values among all dried fish products. The protein quality of flounder, hairtail fish and their dried ones except hot air dried ones measured by C-PER procedure were superior to that of ANRC casein. DC-PER values of all samples were greater than those of C-PER values and the greater discrepancies were noted in hairtail fish (fatty fish) products which possessed the lower in vitro protein digestibilities. Predicted diegstibilities, which were calculated using amino acid profiles, of all samples except raw ones were overestimated in comparison with in vitro protein digestibilities. From the observations so far, formation of complex of lipids and protein was thought to be the most important factor in lowering protein digestibility of the dried fish meat products.

• Fisheries and Aquatic Sciences
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• v.11 no.3
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• pp.140-148
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• 2008

We compared the quality and quantity of volatile components in salt-dried croakers prepared by different methods and obtained from different locations. In total, 110 compounds were found among regular- and delay-type salt-dried croakers purchased from two locations in Hong Kong. The major chemical classes included miscellaneous compounds(17), pyrazines(16), alcohols(15), and sulfur-containing compounds(13). Fish obtained in different locations but prepared by the same method differed only slightly in the number of identified compounds. In general, fish prepared by the delay method had a larger number of compounds compared to fish prepared by the regular method. Further, a greater number and higher levels of compounds were found in the fish obtained from one of the two locations. Overall, the delay preparation method resulted in a greater number of compounds with stronger intensity compared to the regular method.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1072-1078
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• 2003

Radiation-induced hydrocarbons and 2-alkylcycolbutanones are formed from the fatty acids of irradiated fat. These radiation-induced compunds were detected by fat extraction with a Soxtec apparatus from dried cuttle fish (Sepia officinalis), isolation of hydrocarbons and 2-alkylcyclobutanones with florisil column chromatography, and identification of GC/MS. Concentration of hydrocarbons produced by -λ-irradiation depended on the composition of fatty acid in dried cuttle fish. The major hydrocarbons in the irradiated dried cuttle fish samples were pentadecane and 1-tetradecene from palmitic acid, heptadecane and 1-hexadecene from stearic acid, and 8-heptadecen and 1,7-hexadecadiene from oleic acid. Of 2-alkylcyclobutanones, 2-dodecylcyclobutanone from palmitic acid was present at the highest level in irradiated dried cuttle fish. The radiation-induced hydrocarbons and 2-alkylcyclobutanones from the irradiated dried cuttle fish were detected at 0.5 kGy and over, but not detected in the non-irradiated fish.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.555-561
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• 2003

The purpose of this study was to analyze the microbiological hazards of dried fish (Jwieochae, Ojingeochae and Bugeochae), and to apply pretreatment methods to increase the safety of cooked dried fish within foodservice establishments. Microbiological inspections were conducted on Total Plate Count, Coliforms, E. coli, E. coli O157:H7, Staphylococcus aureus, Salmonella spp. and Listeria monocytogenes. The study results are summarized as follows. According to the Hazard analysis, there are many problems showing high numbers in terms of Total Plate Count and Coliforms, which were both well over acceptable standard levels. E. coli and Staphylococcus aureus were detected at certain foodservice establishments, while E. coli O157:H7, Salmonella spp. and Listeria monocytogenes were not detected at all. By applying various pretreatment methods, such as washing, blanching, pan frying and microwave heating, the levels of microbiological hazards were able to be controlled and lowered. Blanching was the most effective method, followed by panfrying, microwave heating and washing. The Total Plate Counts gradually decreased with increasing number of times washed and seconds panfried. From these results, it is concluded that to guarantee food safety, cooked dried fish raw materials should be kept hygienically and appropriate pretreatment methods applied before cooking.

• Journal of the Korean Home Economics Association
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• v.18 no.3
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• pp.13-19
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• 1980

To study the rancidity of dried file fish oil by Oxidation during the storage period, general properties of the oil and composition of its fatty acids were analysed qumtitatively with gas-chromatography. The results indicated that; 1) The dried file fish oil was involved in drying oil of heigh degree of unsaturation with IV 158., and consisted of higher-fatty acid with SV 190. 2) The composition of the fatty acids were composed of 18 fatty acids involving 6 unknown fatty acids, and polyunsaturated fatty acid with docosapentaenoic acid(20 weight%). 3) Changes of malonaldehyde content during the storage of dried file fish were about 5.0 mg/kg after 10day, 3.4 mg/kg after 40 days.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.473-481
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• 2002

Pyebaek of Jeonju area based on the method prepared by late old madame Park, Bokja can be characterized as follows: First, vegetables which could be obtained locally constituted the main body of materials of Jeonju Pyebaek and animal foods used in Pyebaek were dried fishe for the most of times. In the pre-refrigerator era, the main reason behind the heavy uses of dried fish such as dried abalone or octopus instead of animal foods can be attributed to the easy availability of dried fish. In recent years, foods made of animal foods has been indispensible items. Second for the patterns and decorations of Pyebaek natural figures such as birds, flowers, butterflies, loaves and half moon were imitated in making of octopus cuttings, squid cuttings, Yakkwa, Hwajeon, Dried persimmons, Jeonbokssam, etc. Beef jerky, Yeotgangjeong were decorated beautifully with pine nuts, shredded dried dates and raisins. Many colors were used in various items of Jeonju Pyebaek such as Hwajeon, Songpyun, Saji. Finally, flavors of Jeonju Pyebaek are sweet and tasty of sesame oil.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.1
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• pp.19-26
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• 2019

The objective of this study was to analyze bacteriological and chemical hazards in minimally processed commercial fish products, including Hwangtae (freeze-dried pollock), dried anchovy, fermented anchovy sauce, and salted and dried yellow croaker. Escherichia coli counts from all samples were below the regulation limits of the Korean Ministry of Food and Drug Safety Standards on Quality of Seafood and Seafood Products (Food Code). However, the food poisoning bacterium Staphylococcus aureus was detected at levels above $1.0{\times}10^2$ colony forming units (CFU)/g in Hwangtae, dried anchovy, and salted and dried yellow croaker, which are commonly ingested without heating and pose bacteriological hazards. The detection of S. aureus, an organism indicative of poor personal hygiene, which can be introduced by employees and multiply during distribution, indicates the necessity of improving the sanitary control of minimally processed commercial fish products. Histamine was not detected from dried anchovy or salted and dried yellow croaker, but was detected at some of the highest levels in fermented anchovy sauces. This result suggests that efforts to reduce the amount of histamine in fermented anchovy sauces are required.

• Asian-Australasian Journal of Animal Sciences
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• v.4 no.3
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• pp.263-274
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• 1991

Digestibilities of nutrients and energy are among the most important parameters to be determined in feed evaluation research. The apparent digestibility coefficients (ADC) of protein, total carbohydrate (TCHO), fat, energy and amino acids were determined for 14 common feed ingredients using chromic oxide as external indicator with Israeli carp (Cyprinus carpio). The ingredients tested were; corn, corn starch, gelatinized starch, wheat middling, wheat grade inferior, corn gluten meal, rapeseed meal (solvent extracted), soybean meal (solvent extracted), blood meal (drum dried), feather meal(hydrolyzed), file fish meal (flame dried), sardine fish meal (steam dried), sardine fish meal (flame dried) and brewers yeast (dehydrated). The overall ADC values were high in Israeli carp showing high capacity to digest their feed ingredients irrespective of plant or animal sources. In addition the ADC of plant protein was high enough to support the successful supplementation of fish meal with other plant proteins.