• Title, Summary, Keyword: seafood by-products

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Distribution and Serotyping of Listeria monocytogenes in Seafood Processing Plants

  • Kang Sun-Mo;Lee Myung-Suk
    • Fisheries and aquatic sciences
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    • v.5 no.2
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    • pp.79-86
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    • 2002
  • Listeria spp. were isolated from the samples submitted from various seafood plants such as raw materials, products, swab samples of plants floor and conveyor belts through the whole processing procedures. All the samples were collected from 3 kinds of seafood plants such as a imitation crab meat plant, jeotgal plant and frozen seafood plant. And also serotypes of the identified L. monocytogenes were determined. Among the 301 strains of isolated Llsteria spp., 96 strains, 179 strains and 26 strains were identified as L. monocytogenes, L. innocua and L. welshimeri, respectively. While among the 145 strains of Listeria spp. isolated from the imitation crab meat plant, $74\;(51.0\%)$ strains, $64\;(44.1\%)$ strains and $7\;(4.8\%)$ strains were identified as L. monocytogenes, L. innocua and L. welshimeri, respectively. In the case of the 126 strains of Listeria spp. isolated from the frozen seafood plant, $22\;(17.5\%)$ strains of L. monocytogenes,$93\;(73.8\%)$ strains of L. innocua, and $11\;(8.5\%)$ strains of L. wdshimeri were detected. Among the 30 strains isolated from a jeotgal plant, $22\;(73.3\%)$ strains of L. innocua and $8\;(26.7\%)$ strains of L. welshimeri were detected. The detection rates of L. monocytogenes, one of the very important food poisoning bacteria especially in frozen and/or refrigerated seafoods, were relatively high as $77.1\%$ (74/96 strains) in a imitation crab meat plant and $22.9\%$ (22/96 strains) in a frozen seafood plant, but not detected from jeotgal plant. Distribution of L. monocytogenes serotypes and characterization were examined. The serotypes of 96 L. monocytogenes isolated from pork skin, pork fat, the floor and conveyor belts were 1/2a $(59.4\%)$, l/2b $(6.2\%)$, 1/2c $(12.5\%)$ and unknown serotypes $(21.9\%)$. Unknown serotypes were divided into three specific groups by the O antigen they have.

Improvement of the Antioxidative and ACE-inhibiting Activities of Commercial Soy Sauce using Gelatin Hydrolysates from the By-products of Alaska Pollock (명태 수리미 부산물 유래 젤라틴 가수분해물을 이용한 시판 간장의 항산화성 및 ACE 저해활성의 개선)

  • Heu, Min-Soo;Park, Chan-Ho;Kim, Jeong-Gyun;Kim, Hyung-Jun;Yoon, Min-Seok;Park, Kwon-Hyun;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.43 no.3
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    • pp.179-187
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    • 2010
  • This study examined ways to improve the functional properties of commercial soy sauce using gelatin hydrolysates from the refiner discharge of Alaska pollock, Theragra chalcogramma. The total nitrogen content and pH of gelatin sauce prepared by dissolving the second-step gelatin hydrolysates (15 g), salt (20 g), sugar (5 g), glucose (2.5 g), inosine monophosphate (IMP) (0.5 g), black pepper (0.1 g), caramel powder (0.1 g), ginger powder (0.05 g), garlic powder (0.05 g), vinegar (3 mL), and fructose (3 mL) in water(100 mL) were 1.71% and 5.35, respectively. The results of a sensory evaluation indicated that when preparing blended soy sauce, the optimal blending ratio of gelatin sauce to commercial soy sauce was 20:80 (v/v). Because the total nitrogen content and pH of the blended soy sauce were 1.52% and 5.31, respectively, the blended soy sauce could be sold as a soy sauce. The oxidative property of the blended soy sauce was similar to that of 20 mM ascorbic acid, and its angiotensin-converting enzyme (ACE) -inhibiting activity was 1.5 mg/mL. The results suggest that the antioxidative and ACE-inhibiting activities of commercial soy sauce can be improved by blending gelatin sauce (20) with commercial soy sauce (80). The total amino acid content of the blended soy sauce was 9,107.3 mg/mL, which was higher than that (8,992.4 mg/100 mL) of commercial soy sauce. However, the taste value of the blended soy sauce was 415.8, which was lower than that (431.2) of commercial soy sauce.

Upgrading in Global Value Chains: the Cases of High, Mid and Low Technology Sectors in Thailand

  • Intarakumnerd, Patarapong
    • Asian Journal of Innovation and Policy
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    • v.6 no.3
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    • pp.332-353
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    • 2017
  • This paper highlights how Thailand upgrades its positions in global value chains in high-tech, mid-tech and low-tech industries represented by electronics, automotive and frozen seafood, respectively. In the electronics industry, there are not many capable firms in the upstream segment like semiconductors. Nevertheless, transnational corporations in segment like hard disk drive began to invest in process R&D and collaborate more with local suppliers, universities and public research institutes in human resource and technological development. In the automotive industry, several Japanese car manufacturers such as Toyota, Honda, Nissan, and Isuzu set up R&D/Technical centres in Thailand since 2000s. This prompted Japanese and local part suppliers to also invest more in engineering, design and development activities. Some local universities offer as well engineering programmes specifically targeting the automotive industry. In the frozen seafood industry, several Thai firms have developed new ready-to-eat products, own brands and international distribution networks. They started to become transnational corporations investing in both developing and developed countries.

An Analysis on the Changes of Seafood Consumption Patterns by Demographic Characteristics (인구통계적 특징에 따른 수산물 소비패턴 변화 분석)

  • Park, Jeong-A;Jang, Young-Soo;Kim, Do-Hoon
    • The Journal of Fisheries Business Administration
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    • v.45 no.3
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    • pp.1-17
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    • 2014
  • The objective of this study is to investigate consumer preferences, perception and consumption patterns for fish products. To investigate the difference in consumer responses according to the characteristics of the population parameters, data were collected from the survey of 404 Koreans and analyzed. The results are as follows: First, the differences of age; for the question of the reason why do you eat fish products, the younger generation (20~30s)'s most answer was 'The Taste' while the older age groups(40~50s and over 60s)' most respond was 'For Health'. Second, the differences of sex; women relatively considered 'The Quality' of fish products more important than men when selecting the products. Whereas, men thought 'The Taste' of fish products more important than women when they choose fish products. In addition, when the bad news or hygiene accidents about fish products are reported on media, women reacted more negatively for fish products purchase than men. Third, the differences of family members; the respondents who lived with 3 or more family members showed higher preference rates about purchasing trimmed fresh fish at the store than respondents who lived with 2 or less family members. On the other hand, single households relatively bought processed fish products and RTE(Ready To Eat) fish products more than other family member groups. In addition, single households preference rates about eating fish products as a main dish were very high compared to other groups.

Effects of a Gelatin Coating on the Shelf Life of Salmon

  • Heu, Min-Soo;Park, Chan-Ho;Kim, Hyung-Jun;Lee, Dong-Ho;Kim, Jin-Soo
    • Fisheries and aquatic sciences
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    • v.13 no.2
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    • pp.89-95
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    • 2010
  • This study was conducted to investigate the efficacy of using a coating of gelatin extracted from refiner discharge to extend the shelf life of salmon during cold storage ($5^{\circ}C$). Relative percentage of moisture loss in gelatin-coated salmon during cold storage was less than that of uncoated salmon. The treatment of salmon with gelatin reduced volatile basic nitrogen (VBN) formation throughout the entire storage period. Measurements of the peroxide value (POV), fatty acid composition, and (20:5n-3+22:6n-3)/16:0 ratio during cold storage indicated that the coating of salmon with gelatin from refiner discharge effectively suppressed lipid oxidation over the entire storage period. The extent of sensory color change during cold storage was less in the gelatin-coated than in the uncoated salmon. From the results of chemical measurements, such as relative moisture content, VBN, POV, fatty acid composition, (20:5n-3+22:6n-3)/16:0 ratio, and sensory color change, the conclusion was made that the coating treatment of salmon with refiner discharge gelatin effectively suppressed moisture loss, lipid oxidation, and color deterioration over the entire storage period.

Study on the Physiological Activities of Gamma-irradiated Seafood Cooking Drips (감마선 조사에 의한 수산 자숙액의 생리활성에 대한 연구)

  • Jo, Eu-Ri;Kim, Yeon-Joo;Choi, Jong-il;Sung, Nak-Yun;Jung, Pil-Moon;Kim, Jae-Hun;Song, Beom-Seok;Yoon, Yohan;Lee, Ju-Yeoun;Lee, Ju-Woon
    • Journal of Radiation Industry
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    • v.4 no.1
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    • pp.25-31
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    • 2010
  • Cooking drips which were obtained as by-product after seafood processing in the food industries, still contain lots of proteins, carbohydrates, and other functional materials. This study was conducted to investigate the effect of gamma irradiation on the biological activities of seafood cooking drips. When the cooking drips of Hizikia fusiformis, Enteroctopus dofleini and Thunnus thynnus were irradiated, the antioxidant activities, whitening effect, and angiotensin I converting enzyme inhibition activity of the ethanol extract from seafood cooking drips were all increased by gamma irradiation. This was because of the increased extraction efficiency of available compounds by irradiation. These results suggested that the seafood cooking drips, wasted as by-products, can be used as functional compounds with gamma irradiation treatment.

Food Fraud Monitoring of Commercial Sciaenidae Seafood Product Using DNA Barcode Information (DNA barcode를 이용한 민어과 수산가공품 진위판별 모니터링)

  • Park, Eun-Ji;Jo, Ah-Hyeon;Kang, Ju-Yeong;Lee, Han-Cheol;Park, Min-Ji;Yang, Ji-Young;Shin, Ji-Young;Kim, Gun-Do;Kim, Jong-Oh;Seo, Yong-Bae;Kim, Jung-Beom
    • Journal of Food Hygiene and Safety
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    • v.35 no.6
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    • pp.574-580
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    • 2020
  • In this study we sought to determine the food fraud by discriminating species of commercial seafood product such as Larimichthys polyactis, Larimichthys crocea, Pennahia argentatus, and Miichthys miiuy, which are difficult to morphologically discriminate. After amplifying the mitochondrial cytochrome c oxidase subunit I gene of the reference fish, the DNA sequences of the amplified PCR products were analyzed. As a result, a 655 bp sequence for species identification was selected for use as DNA barcodes. To confirm the DNA data and primer set, the DNA barcode sequence of each fish was compared to that in that in the NCBI. All of the DNA barcode data were matched with the gene sequence of each fish in the NCBI. A total of 32 processed seafood products (8 L. polyactis, 12 L. crocea, 3 Pennahia argentatus, and 9 Miichthys miiuy) were investigated. Homology of 97% or more in DNA sequences was judged as the same species. As a result of the monitoring, there were no discovered cases of forgery or alteration. However, the use of a raw material name having no matching standard name in the Korea Food Code may cause consumer confusion. Therefore, it is suggested that the standard name or scientific name be co-labeled with the raw material name on seafood products to prevent consumer confusion.

Processing and Characteristics of Canned Roasted Oyster Crassostrea gigas Added with Tomato Sauce and Tomato Paste Sauce (토마토소스 및 토마토페이스트소스 첨가 구운굴(Crassostrea gigas)통조림의 제조 및 품질특성)

  • Park, Jun-Seok;Park, Du-Hyun;Kong, Cheong-Sik;Lee, Yeong-Man;Lee, Jae-Dong;Park, Jin-Hyo;Kim, Jeong-Gyun
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.51 no.6
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    • pp.647-655
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    • 2018
  • This study collected basic data on two types of canned roasted oyster Crassostrea gigas. Oysters Crassostrea gigas were immersed at $105^{\circ}C$ for 6 min and then washed and dehydrated before pre-drying. Roasted oysters were prepared by baking boiled oysters at $140^{\circ}C$ for 20 min. The canned roasted oyster added with tomato sauce was prepared as follows. An aluminum can was filled with 50 g of roasted oyster and 40 g of mixed seasoning sauce, degassed at $90^{\circ}C$ for 3 min and vacuum-sealed using a double seamer under a 20 cmHg vacuum. The canned roasted oyster added with tomato paste sauce was prepared similarly by adding the same amount of tomato paste sauce instead of tomato sauce. Microbial growth, appearance, proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, amino-N, salinity, color value, texture, free and total amino acids, and minerals were measured in the two products. A sensory evaluation indicated that the canned roasted oyster added with tomato paste sauce had preferable characteristics over the canned roasted oyster sauce added with tomato sauce.

Processing and Characteristics of Canned Salt-fermented Anchovy Engraulis japonica Fillet using Red Pepper Paste with Vinegar (초고추장첨가 멸치(Engraulis japonica)육젓필레통조림의 제조 및 특성)

  • Kwon, Soon-Jae;Yoon, Moon-Joo;Lee, Jae-Dong;Kang, Kyung-Hun;Kong, Cheung-Sik;Je, Hae-Soo;Jung, Jae-Hun;Kim, Jeong-Gyun
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.47 no.6
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    • pp.726-732
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    • 2014
  • A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, salt-fermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at $5^{\circ}C$ for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at $121^{\circ}C$. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.

Processing and Characteristics of Canned Salt-fermented Anchovy Engraulis japonica Fillet using Tomato Paste Sauce (토마토페이스트소스첨가 멸치(Engraulis japonica) 육젓필레통조림의 제조 및 특성)

  • Kwon, Soon-Jae;Lee, Jae-Dong;Yoon, Moon-Joo;Park, Jin-Hyo;Je, Hae-Soo;Kong, Cheung-Sik;Noh, Yuni;Kim, Jeong-Gyun
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.47 no.6
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    • pp.719-725
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    • 2014
  • This study was investigated for the purpose of obtaining basic data for application to the canning process of salt-fermented anchovy Engraulis japonica fillet using tomato paste. The salt fermented anchovy fillet was prepared by fermenting anchovy fillet with salt 15% at $5^{\circ}C$ for 15 days and then cold air drying the salt-fermented anchovy fillet for 1 h at $16{\pm}1^{\circ}C$. The dried salt-fermented anchovy fillet 85 g was filled with 60 g of tomato paste sauce (tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%) and seamed by vacuum seamer in 301-3 can, then sterilized at Fo 9 and 11 min in a steam system retort at $121^{\circ}C$, respectively. The factors such as chemical composition, pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. Texture value of the product sterilized at Fo 11 min was higher than at Fo 9 min condition. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical between sterilization conditions. As a result of sensory evaluation, most sensory evaluation inspector judged that it was difficult to distinguish the sensory difference of both products sterilized at Fo 9 min and at 11 min. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet using tomato paste sauce, because this condition is more economical.