• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.469-476
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• 2018

The purpose of this study was to collect basic data that could be used in the manufacture of two kinds of canned oyster Crassostrea gigas. The steamed oyster was prepared by shucking after boiling for 6 min at $105^{\circ}C$ and then washing and dewatering. The roasted oyster was prepared by baking steamed oyster at $140^{\circ}C$ for 20 min. The manufacturing methods of canned seasoned boiled oyster and canned seasoned roasted oyster were as follows. The boiled or roasted oyster (50 g) was added to a can (RR-90) along with a mixture of seasoning sauce 40 and then seamed using a vacuum seamer under 20 cm Hg after pre-exhausting at $90^{\circ}C$ for 20 min. The two kinds of canned oyster products produced under sterilization of Fo 12 min were tested for cultured bacteria, external appearance, proximate composition, pH, VBN (Volatile basic nitrogen), TBA (Thiobarbiuric aicd) value, amino-N, salinity, color value sensory evaluation, etc. Results showed that the canned seasoned roasted oyster had higher overall acceptability than the canned seasoned boiled oyster. The reason for this was judged to be that the process of roasting at $140^{\circ}C$ for 20 min influenced the sensory evaluation.

• 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.

• The Journal of Fisheries Business Administration
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• v.54 no.3
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• pp.29-43
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• 2023

The United States is Korea's important trading partner, ranking third (13.7%) in exports of fishery products in Korea. The impact on exports to the United States is expected to be significant if the seafood import provisions under the MMPA are implemented in 2024 accordingly. It is expected that documents proving production information will be required for all items when exporting to the U.S. Therefore, this study attempted to examine the current status of exports and exporters in order to understand the actual conditions of major fishery products exported to the United States. Besides, there are currently no official system and procedures in Korea to prove production information for all fishery items, so we tried to suggest implications by examining distribution channels for major export items to the U.S. In this study, five items including seaweed and halibut as domestic aquaculture items, tuna and squid as deep-sea fishing items, and fish cake using imported raw materials were selected as the target items for distribution channel investigation. In addition, this study is meaningful in that it investigated the routes from production to processing, distribution, and export of each item and identified detailed distribution channel for major items exported to the U.S.

• 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.

• 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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.2
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• pp.121-128
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• 2022

The aims of this study were to optimize the processing procedure of high-quality semi-alternating temperature dried Israeli carp Cyprinus carpio (SAD-IC) and to investigate the sensory properties of the product. Based on the differences in moisture content of the dorsal and ventral muscles, high quality SAD-IC was prepared by alternating the drying temperature between 4 h at 35℃, and 2 h at 5℃, three times before final drying for 2 h at 35℃. The surface in SAD-IC produced under the optimal alternating-temperature drying process had a markedly superior browning index value and softer texture compared to products produced using constant-temperature drying. SAD-IC produced from dorsal and ventral muscle had significantly superior taste values than the raw material. These results suggest that SAD-IC has the potential to be industrialized.

• 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.

• 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.

• 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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.880-889
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• 2021

The home meal replacement (HMR) market has attracted significant attention due to COVID-19 pandemic and products that utilize the combination of different processed ingredients are now being developed. In this study, Broughton's ribbed ark Scapharca broughtonii was soaked in seasoned soy sauce with the incorporation of mustard leaf Brassica juncea (M-BRA), which is known to have a unique texture as well as excellent functional properties such as antioxidation, to develop a regional specialty product. The optimal conditions for manufacturing M-BRA from the seasoned soy sauce (the sauce to be added [X₁] and the soaking time [X₂]), were examined using response surface methodology (RSM) to analyze the significance of the salinity (Y₁), amino-N content (Y₂), and overall acceptance (Y₃). The coefficient of determination (R²) between X₁-X₂ and Y₁-Y₃ were close to 1, thereby confirming the suitability of the RSM model. The optimal conditions were seasoned soy sauce addition of 140% and soaking time of 156 min. The M-BRA manufactured under these conditions exhibited superior overall acceptance compared to seasoned commercial soy sauce, which was used as a control. We expect that the market for M-BRA manufactured by combining marine and agricultural materials will expand owing to superior overall acceptance compared with commercial products.