• Title, Summary, Keyword: seafood by-products

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Occurrence of Vibrio parahaemolyticus in Fishery Products from the Southwestern Coast of Korea

  • Yoon, Chang-Yong;Kang, Kil-Jin
    • Food Science and Biotechnology
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    • v.15 no.4
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    • pp.578-581
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    • 2006
  • Fishery products were collected in seafood markets located on the southwestern coast of Korea between 2000 and 2004 and examined for the presence of Vibrio parahaemolyticus. This strain was detected in 138 of 843 samples (16.4%) that included dams, eels, crabs, octopuses, and cockles. The number of positive findings for V. parahaemolyticus among fishery products was the highest in dams at 23.6% followed by eels at 22.1%, crabs at 21.1%, octopuses at 18.0%, and cockles at 14.3%. V. parahaemolyticus was detected with overall frequencies of 15.3, 14.8, 13.8, 21.6, and 18.6% from 2000 to 2004, respectively. The monthly occurrence of the organism rapidly increased to over 20% between June and October. The monthly cases of food borne disease caused by V. parahaemolyticus in Korea over the last five years began to increase in August and reached its peak in September. However, the potential for outbreaks of food borne disease caused by V. parahaemolyticus was relatively minor between November and April. Consequently, this study shows that fishery products harvested from June to October must be handled sanitarily in Korea.

Endoprotease and Exopeptidase Activities in the Hepatopancreas of the Cuttlefish Sepia officinalis, the Squid Todarodes pacificus, and the Octopus Octopus vulgaris Cuvier

  • Kim, Min Ji;Kim, Hyeon Jeong;Kim, Ki Hyun;Heu, Min Soo;Kim, Jin-Soo
    • Fisheries and aquatic sciences
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    • v.15 no.3
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    • pp.197-202
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    • 2012
  • This study examined and compared the exopeptidase and endoprotease activities of the hepatopancreas (HP) of cuttlefish, squid, and octopus species. The protein concentration in crude extract (CE) from octopus HP was 3,940 mg/100 g, lower than those in CEs from squid HP (4,157 mg/100 g) and cuttlefish HP (5,940 mg/100 g). With azocasein of pH 6 as a substrate, the total activity in HP CE of octopus was 31,000 U, lower than the values for cuttlefish (57,000 U) and squid (69,000 U). Regardless of sample type, the total activities of the CEs with azocasein as the substrate were higher at pH 6 (31,000-69,000 U) than at pH 9 (19,000-34,000 U). With L-leucine-p-nitroanilide (LeuPNA) of pH 6 as the substrate, the total activity of the HP CE from octopus was 138,000 U, higher than values from both cuttlefish HP (72,000 U) and squid HP (63,000 U). Regardless of sample type, the total activities of the CEs with LeuPNA as the substrate were higher at pH 6 (63,000-138,000 U) than at pH 9 (41,000-122,000 U). With LeuPNA as the substrate, the total activities of the CEs from octopus HP and cuttlefish HP were higher at pH 6 than at pH 9. However, there was no difference in total activity between pH 6 and 9 for squid HP CE with LeuPNA as the substrate. These results suggest that the octopus HP is superior to the cuttlefish HP and squid HP as a potential resource for extracting exopeptidases. Exopeptidases from octopus HP have potential industrial applications and their use might aid in reducing pollution related to the octopus industry.

Processing and Quality Properties of Olive Flounder Paralichthys olivaceus Steak Added with Pork Leg (돼지후지육 첨가 넙치(Paralichthys olivaceus) 스테이크의 제조 및 품질 특성)

  • Yoon, Moon-Joo;Lee, Jae-Dong;Kang, Kyung-Hun;Park, Si-Young;Joo, Jong-Chan;Kim, Jeong-Gyun
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.48 no.6
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    • pp.849-856
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    • 2015
  • This study was performed to obtain basic data regarding the development of fish steak products using olive flounder and pork leg. Olive flounder and pork leg were ground separately in a chopper. The methods used for processing were as follows. Chopped olive flounder (100 g) and other ingredients (bread crumbs, 13 g; onion, 12 g; garlic, 4 g; egg wash, 18 g; salt, 0.05 g; pepper, 0.05 g) were mixed in a chopper. The mixture was molded into a steak shape ($12{\times}7cm$) and roasted in an oven at $180^{\circ}C$ for 12 min (OF). FP consisting of a mixture of olive flounder (70 g) and pork leg meat (30 g) and OP consisting of pork leg meat alone (100 g) were processed according to the same procedure as described for OF. Various factors (viable bacterial count, chemical composition, pH, salinity, hardness value, color value, total amino acid content, free amino acid content, fatty acid composition, mineral content) were measured, and sensory evaluation was conducted. Based on the results of the sensory evaluation and hardness value, OP was deemed to be the most desirable, followed in order by FP and OF. There was a slight but significant difference between OP and FP.

Sensory Characterization of Fish Jerky Produced from Frame Muscle of the Sea Rainbow Trout Oncorhynchus mykiss (해수산 무지개송어(Oncorhynchus mykiss) 프레임 육포의 관능 특성)

  • Kim, Yong Jung;Kim, Min Woo;Kim, Min Joo;Lee, Su Gwang;Park, Sun Young;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.49 no.3
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    • pp.270-276
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    • 2016
  • This study investigated the sensory characteristics (texture, odor, taste and color) of jerky produced from ground sea rainbow trout (SRT) Oncorhynchus mykiss frame muscle (FM). The hardness of the ground SRT-FM jerky was 453.9±91.0 g/cm2, which was lower than that of commercial animal jerky (893.5±404.6 g/cm2) and commercial fish jerky (1,394.4±363.5 g/cm2). The difference in the hardness values of the ground SRT-FM jerky and commercial animal jerky was not significant. The volatile basic nitrogen content of the ground SRT-FM jerky was 48.3±1.6 mg/100 g, which was higher than that of commercial fish jerky (21.6±6.2 mg/100 g) and commercial animal jerky (18.2±6.3 mg/100 g). However, the fish odor of the ground SRT-FM jerky was masked by the presence of various additives. The hydrophilic and lipophilic browning indices of the ground SRT-FM jerky were higher than those of the commercial jerky. The total taste value of the ground SRT-FM jerky was 169.0, and the major amino acids were glutamic acid and aspartic acid. These results suggest that ground SRT-FM jerky would be acceptable to consumers.

Monitoring of Commercial Products Sold on Sushi Buffet Restaurants in South Korea using DNA Barcode Information (국내 대형 초밥 뷔페에서 사용되는 수산물의 원재료 모니터링 연구)

  • Kang, Tae Sun
    • Journal of Food Hygiene and Safety
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    • v.35 no.1
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    • pp.45-50
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    • 2020
  • In this study, seafood products (n=26) sold on sushi buffet restaurants in the city of Wonju were monitored by analyzing sequences of DNA barcode markers (cytochrome c oxidase subunit I and 16S ribosomal RNA genes). NCBI BLAST database was screened with the barcode sequences analyzed as a query for species identification. The BLAST search revealed that fifteen samples (58%) analyzed were consistent with their labeling information; however, the ingredients used in seven samples (27%) were not compliant with their label information. In the case of these mislabeled products, ingredients for sutchi catfish sushi and cherry bass sashimi were identified as Pangasianodon hypophthalmus and Lampris guttatus, respectively. For Japanese flying-fish roe sushi and Pacific herring roe sushi, roe of Mallotus villosus was used as an ingredient. Amphioctopus fangsiao and A. membranaceus were used in octopus sushi and soybean-marinated squid products, respectively. This monitoring result can contribute to the protection of consumer rights and the reduction of fraudulent practices in the food industry.

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.

Development and Quality Characteristics of Seasoned Dried Pen Shell Atrina pectinata Adductor (키조개(Atrina pectinata) 패주를 이용한 조미 중간수분제품의 제조 및 품질특성)

  • Hwang, Young-Sook;Hwang, Seok-Min;Oh, Kwang-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.51 no.6
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    • pp.632-639
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    • 2018
  • To develop the high-value added seafood products from a regional speciality seafood, the seasoned dried pen shell Atrina pectinata adductor (SDPA) and seasoned smoke-dried pen shell adductor (SSPA) samples were prepared, and their optimal processing conditions, quality metrics, and shelf-life characteristics were examined. SDPA and SSPA samples were produced by thawing of frozen pen shell adductor, and cutting it into 6-7 mm slices, hot-air drying ($60^{\circ}C$, 20 min) or smoking ($110^{\circ}C$, 20 min), seasoning ($4^{\circ}C$, 12 h) with seasoning powder (60% sorbitol, 15% sucrose, 16% salt and 9.0% monosodium glutamate), hot-air drying ($60^{\circ}C$, 3 h), torching, vacuum-packaging in a laminated plastic film bag, heat treating with hot-water ($85^{\circ}C$, 15 min), and cooling. The moisture content of SDPA and SSPA samples was 44.5 and 43.0%, respectively, and the water activity was 0.845 and 0.842. The total amino acids in SDPA and SSPA samples were 20,986.8 and 21,312.4 mg/100 g, respectively, and the major amino acids in both products were aspartic acid, serine, glutamic acid, proline, glycine, alanine, valine, leucine, phenylalanine, lysine and arginine. The primary minerals were Na, S, K and P. Incubating tests indicated that the quality of SDPA and SSPA samples was maintained for 30 days of storage.

Preparation and Keeping Quality of Proteolytic Enzymes from Seafood rocessing Wastes (어류가공 부산물로부터 단백질분해 효소제의 조제 및 보관안정성)

  • KIM Jin Soo;HEU Min Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.37 no.4
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    • pp.259-268
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    • 2004
  • Keeping qualities of crude proteases (CP) and fractionated proteases (FP) sedimenting with $30\~80{\%}$ ammonium sulfate from four kinds of fish viscera as a seafood processing waste were examined. Azocaseinolytic activlties (pH 6 and 8) of CP from anchovy (Engraulis japonica), mackerel (Scomber japonicus), bastard flatfish (Pararlichthys olivaceus) and red sea bream (Chysorphys major) were stable without activity loss at $4^{\circ}C$ for 7 months. Activities of NaCP (CP containing $30{\%}$ sodium chloride) on azocasein were approximately $30{\%}$ lower than those of CP. FP activities Increased 3.4-16.1 folds compared to those of CP and NaCP Powdered crude protease (PCP) and fractionated and powdered protease (FPP) containing various sugars (lactose, sucrose, glucose and dextrin) were prepared by freeze drying. Activities of PCP and FPP containing sucrose were higher and more stable than those of PCP and FPP containing other sugars at $30^{\circ}C$ for whole keeping periods. PCP and FPP from mackerel viscera showed the highest proteolytic activity among four kind of fish vlsceras. The Optimum conditions and stabilities of FPP from mackerel viscera were pH 9 and $50^{\circ}C$, and pH 5-10 and $20-45^{\circ}C$, respectively. The results of this study suggest that FPP from seafood processing waste may be used as processing aids.

Bacteriological and Chemical Hazard Analysis in Commercial Fish Products Minimally Processed (시판 어류 단순가공품의 세균학적 및 화학적 위해요소 분석)

  • Kim, Hyun-Jung;Lee, Dong-Soo;Kim, Il-Hoe;Kim, Young-Mog;Shin, Il-Shik
    • 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.