• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.6
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• pp.623-631
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• 2018

The present study investigated the food component characteristics of a bone-softened mackerel Scomber japonicus product (FC-M). The proximate composition of the FC-M was 57.4% moisture, 25.2% crude protein, 14.1% crude lipid, and 2.7% ash. The energy in the FC-M was 241.5 kcal/100 g, which corresponds to 8.9-16.1% of the daily energy intake recommended for Koreans ${\geq}6$ years of age. Regardless of type of taste, there were no significant differences in taste intensity when the FC-M was compared to a control (canned mackerel) but the odor intensity was significantly higher. Although there were no significant differences in hardness, the Hunter color values of redness and yellowness were significantly lower than those of the control. The sensory score for the FC-M was significantly superior to that of the control. The total amino acid content in the FC-M was 24.12 g/100 g and the major amino acids were aspartic acid, glutamic acid, leucine, and histidine. The major fatty acids in the FC-M were 16:0, 18:1n-9, 20:5n-3, and 22:6n-3 and the FC-M was a good source of minerals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.595-602
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• 2007

This study was conducted to investigate on food component characteristics of seafood cooking drips (skipjack tuna cooking drip, octopus cooking drip and oyster cooking drip) as a source of functional seasoning. Heavy metal contents of seafood cooking drips were below food safety level. Among seafood cooking drips concentrated to 5 folds, the crude protein content was the highest (18.1%) in skipjack tuna cooking drip (SCD). The free amino acid content and taste value were higher in SCD than in other seafood cooking drips, and the major free amino acids were glutamic acid and aspartic acid. Total amino acid content of SCD was 16.2 g/100 mL and the major amino acids were glutamic acid (11.9%), proline (9.2%), glycine (9.1%) and histidine (11.5%). SCD in comparison with other seafood cooking drips showed the highest angiotensin I converting enzyme (ACE) inhibitory activity at $IC_{50}$ of 14.1 mg/mL. These results suggested that SCD could be used as a source of functional seasoning.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.1
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• pp.1-12
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• 2019

We investigated the nutritional components of the major commercial frozen seafood products (MCFSP) [sliced frozen-skipjack tuna (ST), -bigeye tuna (BET), -bluefin tuna (BFT), -yellowfin tuna (YT), fish steaks (FST), fish pancakes (FP), fish cutlets (FC), seafood cake balls (SCB), fried shrimp (FS), shrimp patties (SP), shrimp cutlets (SC)] in Korea. All species of sliced frozen tuna and FST were classified as low-calorie foods; the other frozen seafood products were classified as medium-calorie foods. The MCFSP were significant sources of nutritional and functional minerals: the SCB and SC provided calcium; the FST, FC, and SCB provided phosphorus; the BET, YT, and FST provided potassium; the FST, FC, and BFT provided magnesium; the FST, FP and SC provided iron; the SCB, FS, SP, and SC provided zinc; the YT and SCB provided copper; and the FC provided manganese. The total amino acid contents of the MCFSP were in the range of 6.85-26.34 g/100 g. Glutamic acid was the major amino acid in the SCB, FS, SP, and SC. Fatty acid contents were in the range of 386-2,925 mg/100 g; the major fatty acids in the ST, BFT and YT were 16:0, 18:1n-9, 22:6n-3. The MCFSP were not a significant source of vitamin A or riboflavin.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.2
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• pp.165-173
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• 2020

Fish roe is among the most valuable food resources produced by fisheries. Raw fish roe requires processing for conversion into hygienic, marketable, and consumer-acceptable forms. In this study, to investigate the food compositional characteristics of various types of fish roe, we applied vacuum freeze-drying to prepare fish roe concentrates (FRCs) from roe of Alaska pollack Theragra chlcogramma, bastard halibut Paralichythys olivaceus, and skipjack tuna Katsuwonus pelamis. The FRC yield ranged from 22.7 to 26.7 g/100 g roe. The major constituents of FRCs were protein (65.4-79.6%), moisture (2.8-6.2%), lipids (8.5-18.3%), and ash (4.8-7.2%). Potassium, sulfur, sodium, and phosphorus were the major mineral elements of FRCs, and the major amino acids were aspartic acid (9.0-10.4 g/100 g protein), glutamic acid (13.2-14.5 g/100 g protein), lysine (8.4-8.6 g/100 g protein), and leucine (8.3-9.7 g/100 g protein). Vacuum freeze-dried FRCs differed among fish species in terms of amino acid composition and electrophoresis protein band distribution. Therefore, FRCs are an excellent source of protein nutrition and an appropriate protein fortification material in human foods or animal feed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.586-593
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• 2012

To identify the food component characteristics of seven oysters(four cultured oysters and two wild oysters Crassostrea gigas and one dendely lamellated oyster Ostrea denselamellos Korean name beotgul) in Korea, the proximate, fatty/amino acid, mineral compositions, texture, color, chemical and taste compounds were investigated. The proximate compositions were not significantly different between cultured and wild oysters, whereas beotgul had lower levels of crude protein, ash and lipid content, and a higher carbohydrate content. The amino nitrogen contents of the three main types were 232.8-258.2, 160.5-213.9, and 218.5 mg/100 g, respectively, and the salinities were 1.5-1.7, 1.5-1.8, and 0.9%, respectively. Regarding the muscle texture, the shearing forces were 95-114, 105-132, and 170 g, respectively. Amounts of total amino acids of cultured, wild oysters and beotgul were 9,004-10,198, 8,165-8,942, and 7,767 mg/100 g, respectively. The major amino acids were aspartic acid (Asx), glutamic acid (Glx), proline, alanine, leucine, phenylalanine, lysine and arginine. Regarding inorganic ions, beotgul had much lower Fe and S contents than the cultured and wild oysters. The major fatty acids of cultured and wild oysters were 16:0, 18:0, 16:1n-9, 18:1n-9, 22:1n-9, 16:4n-3, 20:5n-3, and 22:6n-3, and there was little difference between the two. Beotgul had a higher polyenes ratio, i.e., 20:5n-3, and a lower monoenes ratio than the cultured and wild oysters. The free amino acid contents of cultured, wild oysters and beotgul extracts were 1,444-1,620, 1,017-1,277, and 1,144 mg/100 g, respectively, and the major free amino acids were taurine, glutamic acid, glycine, alanine, tryptophan, ornithine, and lysine. There was a little difference in the glycine, tryptophan, ornithine, and arginine contents.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.1
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• pp.37-45
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• 2013

This study was conducted to improve the yield of extracts from Alaska pollock Theragra chalcogramma head and sea tangle Laminaria japonica byproducts using various commercial enzymes, such as Alcalase, Flavourzyme, Neutrase (NH), and Protamex. Among the enzymatic hydrolysates, the yield was highest in hydrolysate incubated with NH for 4 h. NH-treated hydrolysates (NHH) also improved functional properties, such as angiotensin-I converting enzyme (ACE) inhibitory activity and 2,2-diphenyl-1-picryldrazyl (DPPH) radical scavenging activity, as compared to extracts from Alaska pollock head and sea tangle byproducts. Total free amino acid and taste values of NHH were 379.7 mg/100 mL and 24.03, respectively, after digestion for 4 h. These values are 2.2-fold and 1.9-fold higher compared with those of water soluble fractions extracted from Alaska pollock head and non-forming sea tangle, respectively. According to the taste value results, the major taste-active compounds among free amino acids of NHH were glutamic acid and aspartic acid. These results suggest that NHH can be used as an ingredient for natural seasoning preparation.

• Journal of agriculture & life science
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• v.43 no.6
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• pp.95-103
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• 2009

To develop natural intermediate flavoring substances, optimal hydrolysis conditions and taste compounds for two step enzyme hydrolysate(TSEH) using Grass puffer(Takifugu niphobles) were investigated. The optimal conditions for TSEH method were revealed in temperature at $55^{\circ}C$ 3 hour digestion with Alcalase (pH 7.5) at the 1st step and 2 hour at $45^{\circ}C$ digestion with Flavourzyme(pH 6.0~6.5) at the 2nd step. TSEH method was superior to hot-water extraction on the aspect of yield, nitrogen contents and organoleptic taste quality such as umami and control of bitter taste formation. In taste active-components in Glass puffer TSEH, total free amino acid content was 4,502 mg%, major free amino acids were Pro, Leu, Lys, Hypro, Tau, Arg, Phe, Ala, Glu and Val in ordor. As for nucleotides, IMP(372 mg%) was the principal component and also contents of TMAO, total creatinine, and betaine were 43, 278 and 41 mg% in Glass puffer TSEH, respectively. The major inorganic ions in TSEH were Na(949 mg%), K(222 mg%), Cl(1,180 mg%) and $PO_4$(1,081 mg%).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.717-724
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• 2013

To characterize the food components of two mussels (wild hard-shelled mussel (HM) Mytilus coruscus, and cultured sea mussel (SM) Mytilus edulis) in Korea, we examined the proximate composition, fatty composition, amino acid/mineral content, texture, collagen content and chemical and taste compounds. Regarding the proximate composition, HM had lower moisture levels and higher crude protein and carbohydrate contents than SM. The amino nitrogen, volatile basic nitrogen and total amino acid contents of HM and SM were 250.6 and 227.3 mg/100 g, 11.2 and 12.0 mg/100 g, and 17,451.1 and 15,334.8 mg/100 g, respectively. The major amino acids were glutamic acid, aspartic acid, glycine, alanine, lysine and arginine. The major fatty acids of HM and SM were 14:0, 16:0, 16:1n-7, 20:5n-3, and 22:6n-3, which did not differ significantly between the two mussels. HM had a higher n-3 polyene ratio, and a lower saturate and monoene ratio than SM. Regarding the taste-active compounds, the free amino acid contents of HM and SM were 1,116.5 and 961.8 mg/100 g, respectively, and the major free amino acids were taurine, glutamic acid, glutamine, glycine, citrulline, lysine and arginine. The primary minerals in both HM and SM were Na, Cl, K and P which did not differ significantly between the two mussels. The soluble and insolube collagen contents of HM and SM were 265.8 and 228.4 mg/100 g, and 119.5 and 121.8 mg/100 g, respectively.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.53 no.1
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• pp.107-113
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• 2017

The feeding habits of larval (5.0~27.0 mm SL) Clupea pallasii were examined and 1,523 individuals were collected from November 2010 to March 2011 in the coastal water of Eastern Jinhae Bay, Korea. Larval C. pallasii were fed mainly on copepods that constituted 55.2% in IRI. Monogeneans were the second largest prey component, another prey items tintinnids, cladocerans and ostracoda. The results of analysis in ontogenetic changes exhibit high during the daytime, two small size classes (${\leq}10mm$, 10~15 mm) mainly fed copepods. while the percentage of coperpods decreased, monogeneans ratio increased in 15~20 mm size class. Feeding rate in diel difference of larval C. pallasii were high during the daytime.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.52 no.2
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• pp.176-182
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• 2016

The feeding habits of juvenile Chaenogobius annularis were examined based on gut content analysis of 281 individuals, collected from May to June 2011 in the coastal water of Geoje, Korea. Copepods were the main source of food for C. annularis, which constituted 61.6% in IRI. Barnacle larvae was the second largest dietary component. Graphical analysis of the diet composition showed that C. annularis was a specialized predator characterized by strong individual feeding specialization. Both small and large size class of C. annularis mainly consumed harpacticoida and cirripedia cypris.