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Nutritional and Microbiological Characterization of Fish Jerky Produced Using Frame Muscle of the Sea Rainbow Trout Oncorhynchus mykiss (해수산 무지개송어(Oncorhynchus mykiss) 프레임 육포의 위생적 및 영양적 특성)

  • Kim, Min Woo;Kim, Yong Jung;Kim, Min Joo;Lee, Su Gwang;Park, Sun Young;Choi, Byeong Dae;Heu, Min Soo;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.49 no.3
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    • pp.263-269
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    • 2016
  • Large quantities of by-products—such as fish frame, head, skin and viscera—are generated during seafood processing, and these by-products are not utilized extensively. Therefore, sea rainbow trout Oncorhynchus mykiss (SRT) frame muscle (FM) jerky was prepared by grinding SRT-FM, followed by mixing with seasoning, forming and drying. The nutritional and microbiological characteristics of the SRT-FM jerky were then investigated. The proximate composition of the SRT-FM jerky was 19.1% moisture, 38.7% crude protein, 7.9% crude lipid and 4.4% ash. The viable bacterium count of the SRT-FM jerky was 3.9 log CFU/g, and Escherichia coli and Staphylococcus aureus were not detected. The total amino acid content of SRT-FM jerky was 37.3 g/100 g, and the major amino acids were aspartic acid, glutamic acid, leucine and lysine. Based on the recommended daily intake of fish jerky (100 g), the most abundant mineral was potassium. The fatty acid composition of the SRT-FM jerky was 26.2% saturated acid, 34.5% monoenoic acid and 39.3% polyenoic acid, and the major fatty acids were 16:0, 18:1n-9, 18:2n-6, 20:5n-3 and 22:6n-3. These results suggest that SRT-FM jerky has high nutritional value.

Chemical and Biological Properties on Sanitary of Cultured Oyster Crassostrea gigas Intended for Raw Consumption or Use in Seafood Products (양식산 굴(Crassostrea gigas)의 생굴 및 가공소재용으로서 화학적 및 생물학적 위생 특성)

  • Park, Sun Young;Lee, Kyung Don;Lee, Jung Suck;Heu, Min Soo;Lee, Tae-Gee;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.50 no.4
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    • pp.335-342
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    • 2017
  • Oysters Crassostrea gigas are a globally popular shellfish for human consumption. As filter-feeding bivalve mollusks, oysters may harbor many microorganisms and chemicals that could pose potential human health risks. The objective of this study was to investigate the suitability of cultured oysters for raw consumption or use in seafood products by measuring concentrations of harmful microorganisms and chemicals in their flesh. Microbial concentrations in cultured oysters were found to be: $1.0{\times}10^2-6.0{\times}10^4CFU/g$ (viable cell counts), not detected $(ND)-5.4{\times}10^3CFU/g$ (coliform bacteria), $ND-1.3{\times}10^2CFU/g$ (E. coli), and $ND-4.6{\times}10^3CFU/g$ (Vibrio parahaemolyticus). Other pathogenic bacteria, including Enterohemorrhagic E. coli (EHEC), Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp., were not detected in any samples. Heavy metal concentrations of cultured oysters were ND-0.239 mg/kg (total mercury), ND-1.091 mg/kg (lead), ND-0.968 mg/kg (cadmium). The concentrations of benzo(a)pyrene ranged from $0.280-0.880{\mu}g/kg$. Paralytic shellfish poison ranged from ND-0.58 mg/kg, while diarrhetic shellfish poison was not detected. No radioactivity was detected. These results suggest that oysters intended for raw consumption or use in seafood products should be subjected to chemical and biological controls.

Partial Purification of Antioxidative Peptides from Gelatin Hydrolysates of Alaska Pollock Surimi Refiner Discharge

  • Heu, Min-Soo;Park, Chan-Ho;Kim, Hyung-Jun;Park, Jae-W.;Kim, Jin-Soo
    • Fisheries and aquatic sciences
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    • v.12 no.4
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    • pp.249-257
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    • 2009
  • This study is conducted to partially purify an antioxidative peptide in a two-step gelatin hydrolysate from Alaska pollock surimi refiner discharge, which was obtained by sequential treatment with Pronase E and Flavourzyme. The two-step gelatin hydrolysate was fractionated using chromatographic methods. Based on the same protein concentration of each fraction, the antioxidative activities (85.1-95.4%) of positive fractions fractionated by ion-exchange chromatography were higher than those (27.2-87.8%) from gel filtration. Then, further purification of the positive fractions was performed. Among them, the partially purified A1C1L2G1 and A1C1L2G2 fractions showed 96.2% and 85.1% inhibition, respectively, of linoleic acid peroxidation. The A1C1L2G1 fraction was composed of 15 kinds of amino acids and the predominant amino acids were proline, glycine and alanine. The results obtained in this study suggested that the fraction partially purified through chromatographic methods from the two-step gelatin hydrolysate of Alaska pollock surimi refiner discharge could be useful as a supplementary source for improving health functionality.

Comparison of Opened Rates and Quality Characteristics of Frozen Baby-clam In-shell Tapes philippinarum Prepared by Different Processing Method (제조방법을 달리하여 제조한 껍질붙은 냉동바지락(Tapes philippinarum)의 껍질 개패율 및 품질특성 비교)

  • Park, Si-Young;Kang, Kyung-Hun;Lee, Jae-Dong;Yoon, Moon-Joo;Kang, Young-Mi;Seoung, Tae-Jong;Kweon, Su-Hyun;Choo, Yi-Kwon;Kim, Jeong-Gyun
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.49 no.6
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    • pp.743-749
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    • 2016
  • We compared two different processing methods for preparing high quality frozen in-shell baby clam products. In the first method, sand and mud were removed from the clams, then they were vacuum packed in polyethylene film, boiled at $97^{\circ}C$ for 6 min, and snap frozen in a cold air blast freezer (sample 1). The second processing method was similar, except the boiling process was excluded (sample 2). Both frozen products were boiled for 4 min, and then shucked and minced. Various quality metrics, such as the opening rates of shells, chemical composition, pH, volatile basic nitrogen (VBN), salinity, thiobarbituric acid (TBA), amino-N, total amino acids and free amino acids were measured, and sensory evaluation was conducted. The opening rates of shells of sample 1 and sample 2 were 98.3% and 4.67%, respectively. The proximate composition of sample 1 and sample 2 was 75.2% and 78.7% moisture, 19.7% and 16.2% crude protein, 2.45 and 2.2% crude lipid, 2.8% and 2.1% ash, and 2.1% and 1.9% salinity, respectively. The L, a, b and ${\Delta}E$ values were similar: 48.6 and 49.2, 3.9 and 3.9, 15.7 and 15.5, and 50.7 and 50.1 for sample 1 and sample 2, respectively. The sensory evaluation score of sample 1 was higher than that of sample 2. Sample 1 was deemed to be superior to sample 2; therefore, we determined that the boiling process is needed for manufacturing high-quality frozen clam products.

Consumer's Preferences for Fish Farm HACCP Certification : An Application of Conjoint Analysis (컨조인트 분석을 활용한 양식장 HACCP 인증 선호도 분석)

  • Kim, Ji-Ung;Park, Ji-Hyeon
    • The Journal of Fisheries Business Administration
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    • v.51 no.2
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    • pp.1-13
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    • 2020
  • The purpose of this study is to analyze consumer preference for fish farm HACCP certification using conjoint analysis. This study used raw flatfish product to evaluate the fish farm HACCP. In this study, 500 consumers were surveyed using panel survey and stratified sampling. In the recognition analysis, the farm HACCP certification system was found to be highly recognized by consumers. It can be seen that the brand assets accumulated by existing food and agricultural HACCP certification were transfered to the fish farm HACCP and absorbed. Consumers perceived fish farm HACCP certification as similar one with existing food and agricultural HACCP. Conjoint analysis evaluated three levels factors. The attributes and levels evaluated were : price(25,800 won, 28,400 won, 31,000 won), certification(fish farm HACCP, seafood traceability, and non certified), and origin(domestic, JEJU, and WANDO). The important levels were in order of price(40.8%), certification(30.2%) and origin(29.0%). We found that consumers give higher utility to fish farm HACCP certification compared with non certified and seafood traceability certification. Market simulation results showed that the fish farm HACCP product has 12%p higher market share than non certified products. Seafood traceability certification showed 4.6%p higher market share than non certified products.

Evaluation of Antioxidant and Anti-Inflammatory Activities of Ascidian Tunic Carotenoids As a Source of Color Cosmetics (멍게껍질 카로테노이드의 색조 화장품 원료의 항산화, 항염증 기능성 평가)

  • Ticar, Bernadeth;Rohmah, Zuliyati;Bat-Erdene, Munkhjagal;Park, Si-Hyang;Choi, Byeong-Dae
    • KSBB Journal
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    • v.28 no.1
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    • pp.36-41
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    • 2013
  • Carotenoids are fat-soluble red-orange colored pigments found in plants and seafood-derived products, including algae, seaweeds, and fish muscle. In this study, we have demonstrated the molecular mechanism underlying the antioxidants and anti-inflammatory properties of ascidian tunic carotenoids using mouse macrophage cell line (RAW 264.7). Cell viability was not affected by treatment of carotenoids < 10 ${\mu}g/mL$. This treatment also showed negative inhibition on lipopolysaccharide (LPS)-stimulated nitric oxide (NO) and cyclooxygenase-2 (COX-2). The DPPH radical scavenging activity of carotenoids was 47.2% at 100 mg/mL. It also has a potential reducing power (1.025) comparable with ascorbic acid (1.584). The ascidian tunic carotenoids would make a candidate for the commercially interesting biologically active cosmetic pigments.

The Precursors and Flavor Constituents of the Cooked Oyster Flavor (굴 자숙향의 발현성분)

  • Kang, Jin-Yeong;Roh, Tae-Hyun;Hwang, Seok-Min;Kim, Yeong-A;Choi, Jong-Duck;Oh, Kwang-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.43 no.6
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    • pp.606-613
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    • 2010
  • In order to elucidate a mechanism responsible for the development of the odor characteristics of cooked, desirable-flavored shellfish, oysters were extracted using various solvents and the resulting extracts were evaluated organoleptically after cooking. The 80% aqueous methanol extract was found to produce a desirable cooked flavor. This oyster extract was fractionated using ion-exchange column chromatography and dialysis, and each of the fractions was subjected to cooking, followed by organoleptic evaluation. The outer dialysate fraction such as acidic and amphoteric water-soluble fractions produced a cooked oyster flavor. The volatile flavor compounds identified from cooked oyster included 29 hydrocarbons, 20 alcohols, 16 acids, 12 aldehydes, nine nitrogen-containing aromatic compounds, eight ketones, five furans, three esters, three phenols, and one benzene.

Biomolecular Strategies for Preparation of High Quality Surimi-Based Products

  • Nakamura Soichiro;Ogawa Masahiro
    • Preventive Nutrition and Food Science
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    • v.10 no.2
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    • pp.191-197
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    • 2005
  • There exist two interesting phenomena in making seafood products from surimi. When salted surimi is kept at a constant low temperature $(4\~40^{\circ}C)$, its rheological properties change from sol to gel, which is called 'setting'. Seafood processors can exploit changes that occur during setting in preparation of surimibased products, because heating at high temperatures, after the pre-heating during the setting process, enhances the gel-strength of salted surimi. Contrarily, when salted surimi or low-temperature set gel is heated at moderate temperatures $(50\~70^{\circ}C)$, a deterioration of gel is observed. The phenomenon is termed 'modori'. In the modori temperature range, heat-stable cysteine proteinases such as cathepsin B, H, Land L-Iike hydrolyze the myosins responsible for gel-formation, resulting in gel weakening modori. This article reviews molecular events occurring during gel setting that improve the quality of surimi-based products, and inhibition of modori by applying proteinase inhibitors. Application of recombinant protein technology to surimi-based products is introduced and its prospects for practical use are discussed.

A Study on Seafood Purchasing Behavior of Consumers in Suhyup Shopping Mall - Focus on Demographic Factor - (수협 쇼핑몰에서 소비자의 수산물 구매 행태 연구 - 인구통계학적 요인을 중심으로 -)

  • Park, Joon-Mo
    • The Journal of Fisheries Business Administration
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    • v.48 no.4
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    • pp.67-81
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    • 2017
  • The aims of this study is to analyze the purchasing behavior of customers purchasing seafood using internet shopping mall based on the sales data of Suhyup Shopping Mall in 2016. The research shows three facts. First, 46.1% of those customers marine products in Suhyup Shopping Mall are purchasing less than 2 times a year and 62.7% of them are purchasing less than 5 times a year. Seconds, The amount of purchases of marine products using Suhyup Shopping Mall is very small. The proportion of purchasers with less than ₩100,000 per year is 48.5%, and the proportion of customers with annual purchases of less than ₩300,000 is 68.2%. Last, Relatively strong items were found by region and age. Abortion was a relatively strong item in the 20s, and In the 30s, the aquatic product set was a relatively strong item. In the 60s are seashells / scallops / shellfish and other fish, 70s are dried yellow croaker, abalone, tile fish and other fish. In the 60s and 70s, the other fishes showed strong relative strengths in terms of quantity and amount. But There were no relatively strong items due to regional differences according to the metropolitan area and nonmetropolitan area.

Optimization of the Processing of Seasoning Sauce for Seasoned Broughton's Ribbed Ark Scapharca broughtonii Products Using Response Surface Methodology (반응표면분석법을 활용한 피조개(Scapharca broughtonii) 조미가공품용 조미 소스의 공정 최적화)

  • Kang, Sang In;Sohn, Suk Kyung;Choi, Kwan Su;Kim, Kang-Ho;Kim, Youn Sik;Lee, Jung Suck;Heu, Min Soo;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.53 no.3
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    • pp.334-341
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    • 2020
  • This study was conducted to optimize the processing conditions of seasoned broughton's ribbed ark Scapharca broughtonii products (S-BRA-P) using response surface methodology (RSM). The concentrated oyster extract content (X1, w/w), amino-based seasoning powder content (X2, w/w), and enzyme-treated stevia content (X3, w/w) were selected as independent variables, and amino nitrogen (Y1) and overall acceptance in a sensory evaluation (Y2) were selected as dependent variables. The optimal conditions of X1, X2, and X3 were 97.5%, 20.0%, and 0.9%, respectively, and the predicted values of the multiple response optimal conditions were Y1 (1,030 mg/100 g) and Y2 (8.3). Under the optimum conditions, the experimental values of Y1 and Y2 were 1,034 ± 6.0 mg/100 g and 8.5 ± 0.4, respectively, which was no significant difference from the predicted values (P<0.05). In conclusion, the optimized models of X1, X2, and X3 for the preparation of soy sauce-based sauce were suitably fitted. The optimum amount of seasoning sauce was 13% for the preparation of S-BRA-P. The S-BRA-P, which was prepared by adding the seasoning sauce and the other subsidiary material [finely chopped spring onion (3.8%) and cheongyang hot pepper (4.6%)], had a superior taste, color, and odor.