• Title, Summary, Keyword: salmon frame

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Improvement in the Fish Odor of Extracts Obtained from Salmon Frame using the Maillard Reaction Treated at High Temperature and Pressure (Maillard 반응에 의한 고온가압처리 연어 frame 추출물의 비린내 개선)

  • JI, Seong-Gil;Koo, Jae-Geun;Kwon, Jae-Seok;Han, Byung-Wook;Kim, Hyung-Jun;Heu, Min-Soo;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.42 no.4
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    • pp.316-321
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    • 2009
  • This study was conducted to improve the fish odor of extracts obtained from salmon frame. Salmon frame extracts were prepared using four kinds of pretreated salmon frame (salmon frame soaked in soybean milk and fried salmon frame) or containing additives (cystine and xylose-added salmon frame, and methionine and xylose-added salmon frame). Among the extracts prepared in this study, extracts containing cystine and xylose had the highest volatile component intensity and odor sensory score. These suggested that the fish odor of salmon frame extracts can be reduced by adding cystine and xylose before extraction.

Food Component Characterization of Muscle From Salmon Frame (연어 Frame 육의 식품성분 특성)

  • Heu, Min-Soo;Kim, Hyung-Jun;Yoon, Min-Seok;Park, Do-Yeong;Park, Kwon-Hyun;Kim, Jin-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.11
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    • pp.1452-1456
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    • 2008
  • For the effective use of salmon processing by-products, the food components of salmon frame muscle were investigated and compared with those of fillet muscle. The proximate composition of salmon frame muscle was 73.2 g/100 g muscle for the moisture, 76.9 g/100 g dry material for the protein, 15.7 g/100 g dry material for the lipid and 4.1 g/100 g dry material for the ash. pH and volatile basic nitrogen (VBN) content of salmon frame muscle were 6.63 and 16 mg/100 g, respectively. The proximate composition, pH and VBN of salmon frame muscles were similar to those of salmon fillet muscle. The Hunter values of salmon frame muscle were 55.34 for L value, 16.60 for a value, 19.99 for b value and 48.83 for ${\Delta}E$ value, which were different compared to the salmon fillet muscle. The trichloroacetic acid (TCA) soluble-N content of salmon frame muscle was 542 mg/100 g, which was lower than that of salmon fillet muscle. No difference was found in fatty acid composition, total amino acid, calcium, phosphorus contents and sensory evaluation between salmon frame muscle and salmon fillet muscle. These results suggested that muscle from salmon frame could be used as resources for seafood processing.

Changes in the Quality Characteristics of Autoclaving on Salmon Frame with Citric Acid Pretreatment (구연산 처리 연어 frame의 연화 후 저장 중 품질 변화)

  • LIM, Hyun-Jung;PARK, Seul-Ki;KIM, Bo-Kyoung;LEE, Won-Kyung;MIN, Jin-Ki;CHO, Young-Je
    • Journal of Fisheries and Marine Sciences Education
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    • v.27 no.4
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    • pp.973-980
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    • 2015
  • This study was done to investigate the quality characteristics of salmon frame with citric acid pretreatment. Sliced salmon frame samples were cured in soy sauce, sugar, pepper, and sodium nitrate for 12 h and then dried at 3 h and then dried at $60^{\circ}C$ for 3 h. As the autoclaving at $130^{\circ}C$ for 15 min, the pH, moisture content, crude ash, crude fat, crude protein, acid value (AV), peroxide value (POV), volatile basic nitrogen (VBN), trimethylamine (TMA), total plate count and E. coli were measured at $4^{\circ}C$, $25^{\circ}C$ and $35^{\circ}C$ of storage days. The AV, POV, VBN, TMA and total plate count for all samples significantly increased as during storage days (p<0.05). All samples of storage, for autoclaving on salmon frame, there were no growth on E.coli. In the making of autoclaving on salmon frame, technologies for more safety from microbial growth should accompany pretreatment with citric acid.

Preparation Conditions of Extracts from Salmon Frame using an Autoclave (고온가압에 의한 연어 frame 추출물의 제조조건)

  • JI, Seong-Gil;Koo, Jae-Geun;Kwon, Jae-Seok;Han, Byung-Wook;Kim, Hyung-Jun;Heu, Min-Soo;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.42 no.4
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    • pp.307-315
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    • 2009
  • This study was conducted to investigate optimal conditions for preparation of extracts from salmon frame using an autoclave. According to the results of various extraction conditions (extraction method, extraction time, volume and pH of extraction solution, and necessity of re-extracting), higher quality extracts could be prepared by adding salmon frame into 3 times (vol/wt) of water to raw material, and then autoclaving for 4 hrs before filtering extracts with cheese cloth. For efficient use as basic materials of liquid or powder Gomtang, however, fish odor of the extracts prepared under optimal condition should be improved.

Preparation and Characterization of Canned Salmon Frame (연어 frame 통조림의 제조 및 특성)

  • Park, Kwon-Hyun;Yoon, Min-Seok;Kim, Jeong-Gyun;Kim, Hyung-Jun;Shin, Joon-Ho;Lee, Ji-Sun;No, Yoon-I;Heu, Min-Soo;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.43 no.2
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    • pp.93-99
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    • 2010
  • This study was conducted to prepare canned salmon frame and to characterize its food components. In the preparation of high-quality canned foods, the boiling water generated in the pre-heating process should be removed, and then the pre-treated canned salmon frame should be sterilized for an $F_0$ value of 12 min. The proximate composition of the canned salmon frame prepared under optimal conditions (CSFP) was 58.4% moisture, 15.7% protein, 21.4% lipid, and 3.5% ash. Based on the results of volatile basic nitrogen and microbiological tests, the CSFP was acceptable. The sensory score for the color of CSFP was 4.1 points, which was higher than that of commercial canned salmon frame (CCSF). However, there were no significant differences in the sensory scores for flavor and taste between CSFP and CCSF. The total amino acid content of CSFP was 14.58 g/100 g, which was 4.9% lower than that of CCSF. The major amino acids in CSFP were aspartic acid (11.0%), glutamic acid (14.8%), and lysine (10.6%), which accounted for 36.4% of the total amino acid content. The CSFP was high in calcium and phosphorus, while it was low in magnesium and zinc. The major fatty acids in CSFP were 16:0 (15.2%), 18:1n-9 (17.0%), 18:2n-6 (16.7%), 20:5n-3 (9.3%), and 22:6n-3 (8.8%). Based on the results, CSFP is a high-quality canned food in terms of hygiene and nutrition.

Preparation and Characterization of Salmon Patty using Muscle from Salmon Frame (연어 frame 유래 근육을 이용한 연어 패티의 제조 및 특성)

  • Heu, Min-Soo;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.42 no.3
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    • pp.183-189
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    • 2009
  • This study was conducted to prepare salmon patty using muscle separated from salmon frame (SPFM) and to investigate the food component characterization. When compared to salmon patty with fillet muscle (SPM), SPFM was lower in the moisture content, while it was higher in crude lipid content. However, no differences in the ash and protein contents between SPFM and SPM were found. Compared to SPM, the Hunter color value in cross section of cooked SPFM was higher in a and $\Delta$E values, while the color was lower in Land b values. Trichloroacetic acid soluble-N content of SPFM was 279 mg/100 g, which was insignificantly different (P>0.05) compared to those of SPM and commercial patty. The hardness of SPFM was 0.44 kg/$cm^2$, which was insignificantly different (P>0.05) compared to that of SPM, while was higher than that of commercial patty. The major fatty acids of SPFM were 16:0 (16.5%), 18:1n-9 (29.2%) and 18:2n-6 (26.1%). The 20:5n-3 and 22:6n-3 were also detected in high composition. The total amino acid content of SPFM was 16.6 g/100 g, which was similar to that of SPM. However, the total amino acid of SPFM was 14% higher than that of commercial patty. From the results of the mineral content, SPFM was higher than that of SPM in Fe and Ca, while the K in SPFM was lower. According to the result of sensory evaluation on the color, flavor and taste, no significant differences in all sensory items between SPFM and SPM were found.

Food Component Characteristics of Fish Frames as Basic Ingredients of Fish Gomtang (생선 곰탕의 추출소재로서 Fish Frame의 식품학적 특성)

  • Han, Byung-Wook;Ji, Seong-Gil;Kwon, Jae-Seok;Goo, Jae-Geun;Kang, Kyung-Tae;Jee, Seong-Joon;Park, Shin-Ho;Heu, Min-Soo;Kim, Jin-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.11
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    • pp.1417-1424
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    • 2007
  • The food components of fish (skipjack tuna, yellowfin tuna, bluefin tuna, conger eel, salmon, Spanish mackerel, armored weasel-fish) frames and their hot-water extracts were investigated to explore their possibilities as resources for fish Gomatang. According to the results of volatile basic nitrogen and heavy metal, bluefin tuna and salmon frames were below the safety limits suggested by Codex Code. Thus, bluefin tuna and salmon frames appeared to be safe as basic ingredients for fish Gomtang. The major components of all hot-water extracts from fish frames were nitrogenous component. According to the results of extractive nitrogen and sensory evaluations of hot-water extracts from fish frames, the salmon frame was a good raw material as a basic ingredient of fish Gomtang. The calcium and phosphorus contents of hot-water extracts from salmon frame were 18.0 mg/100mL and 33.1 mg/100mL, respectively.

Improvement on Yield and Functional Properties of Autoclave-Treated Salmon Frame Extracts using Commercial Enzymes (효소 처리에 의한 고온가압 연어 frame 추출물의 수율 및 건강 기능성 개선)

  • Heu, Min-Soo;Ji, Seong-Gil;Koo, Jae-Geun;Kwon, Jae-Seok;Han, Byung-Wook;Kim, Jeong-Gyun;Kim, Hyung-Jun;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.42 no.6
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    • pp.537-544
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    • 2009
  • This study was conducted to improve yield and functional properties of autoclave-treated salmon frame extracts (SFETA) using commercial enzymes (Alcalase 2.4 L FG, Flavourzyme 500 MG, Neutrase 0.8 L and Protamex 1.5 MG). Yield and angiotensin I converting enzyme (ACE) inhibitory activity of all enzymatic hydrolysates improved compared to those of control (undigested extracts), which were the highest in hydrolysates incubated with Protamex 1.5 MG for 4 hrs (P4-treated hydrolysates) and 2 hrs (P2-treated hydrolysates), respectively. However, antioxidant activities of all enzymatic hydrolysates showed less than 29%. According to the trichloroacetic acid soluble-N, volatile component intensity and sensory evaluation, when compared to control, taste of P4-treated hydrolysates improved, while its fish odor strongly smelt. Therefore, for efficient use of P4-hydrolysates, the fish odor should be improved by Maillard reaction of extracts or pre-treatment of salmon frame.

Characteristics of Hot-Water Extracts from Salmon Frame as Basic Ingredients for Gomtang-like Products (열수추출 연어 Frame 엑스분의 곰탕 유사 제품 베이스로서의 특성)

  • Han, Byung-Wook;Kim, Hye-Suk;Jee, Seung-Joon;Lee, Jae-Hyoung;Kim, Hyung-Jun;Park, Shin-Ho;Ji, Seong-Gil;Heu, Min-Soo;Kim, Jin-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.10
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    • pp.1326-1333
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    • 2007
  • For preparing the basic ingredients of Gomtang-like products from the extracts of salmon frame, the extraction conditions of salmon frame were examined, and the characteristics of the extracts were compared with commercial Gomtang. Based on the crude protein, Ex-N and sensory attributes, the extractions were optimized by extracting pretreated-salmon frame in 12 times (v/w) of water for 12 hrs, before filtering with cheese cloth to yield 3 times the volume of the raw material. The concentrations of heavy metals in extracts from salmon frame were below the safety limits suggested by KFDA. The mai or amino acids were glutamic acid and aspartic acid as the free amino acids, and glycine, proline, and glutamic acid as the total amino acids. The calcium and phosphorus contents were 18.0 mg/100 mL and 33.1 mg/100 mL, respectively, and they accounted for 20% and 18% of the recommended daily allowance for mineral intake. The angiotensin I converting enzyme (ACE) inhibitory activity was improved by incubation with Flavourzyme for 4 hrs and its $IC_{50}$ was 2 mg/mL. The results above suggested that the enzymatic hydrolysates from extracts of salmon frame could be used as a basic ingredient for preparing Gomtang-like products.

Improvement on Fish Odor of Extracts from Salmon Frame Soaked in Soybean Milk (두유 전처리에 의한 열수추출 연어 Frame 엑스분의 비린내 개선)

  • Heu, Min-Soo;Park, Shin-Ho;Kim, Hye-Suk;Kim, Hyung-Jun;Han, Byung-Wook;Ji, Seong-Gil;Kim, Jeong-Gyun;Yoon, Min-Seok;Kim, Jin-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.2
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    • pp.223-230
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    • 2008
  • For the use of extracts from salmon frame as a basic material of Gomtang-like products, various methods (soaking into soybean milk, adding anchovy, and adding spices) for masking fish odor into extracts from salmon frame were examined and the food component characteristics were also compared with commercial Gomtang. According to the results of volatile basic nitrogen, transmission at 660 nm and sensory evaluation of extracts, soaking treatment, which is the soaking of salmon frame into soybean milk, was the most efficient method among the various methods for masking fish odor into extracts from salmon frame. There was no difference in the proximate composition between extracts from salmon frame soaked (FS) and unsoaked (C) into soybean milk. The FS was not detected in heavy metals, such as chromium, lead and cadmium. The taste value of FS (16.26) was higher than that of C and the major amino acids were glutamic acid and aspartic acid. Total amino acid content of FS (3.08 g/100 mL) was also higher than those of C (2.95 g/100 mL) and commercial Gomtang (1.70 g/100 mL), and the major amino acids were glycine, proline, glutamic acid and arginine. The calcium and phosphorus contents of FS/500 mL accounted for 21.7% and 18.5%, respectively, of the recommended daily allowance of mineral for adult.