Kyung-Hun Kang

Changes of Physicochemical Properties of Salted-Fermented Anchovy Meat Engraulis japonica with Different Salt Content During Fermentation at 15℃

Abstract This study was undertaken to investigate the quality changes of salted-fermented anchovy meat made by varying the amount of salt during fermentation at 15℃. Anchovy (11.0-14.0 cm of length, 10.7-17.5 g of weight) added with 15-25% of salt was filled in a round form plastic container (i.d. 10.5x11 cm), and then fermented at 15℃ for 110 days. The factors such as proximate composition, pH, color value (L, a, b), TBA value, amino-N content, salinity, hardness value, free amino acid content and sensory evaluation of salted-fermented anchovy meat were measured. Ash content, color value (redness), TBA value, amino-N content. salinity and hardness value of salted-fermented anchovy meat were increased, but color value (lightness), and moisture content were decreased during fermentation at 15℃. A salted-fermented anchovy meat added with 15% of salt was shown higher content of moisture, amino-N content and free amino acid, TBA value than those of 20 or 25% of salt. Ash content, salinity and hardness value were highest in a product added with 25% of salt. From the result of sensory evaluation, Addition amount of 15% salt and fermentation periods of 110 days were determined to be the most desirable palatability of salted-fermented anchovy meat. Key words : Anchovy, Salt concentration, Fermenting temperature, Salted-fermented anchovy meatCorresponding author : 055-772-9141, kimjg@gnu.ac.kr

Processing and Characteristics of Canned Salt-fermented Anchovy Engraulis japonica Fillet using Red Pepper Paste with Vinegar

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...

Characteristics of the Dependent Variables due to the Conditions of the Independent Variables of Coating Process During the Producing of Snack Using Rice Collet Added with Dried Shrimp

Abstract This study was carried out to optimize coating process of the rice snack added with dried shrimp powder by using single extruder. A total of 8 independent variables were used for 4 independent variables of edible oil coating and 4 independent variables of seasoning coating. 4 independent variables for edible oil coating were set up as 10, 15, 20, 25 and 30% for the content of edible oil; 40, 50, 60, 70 and 80℃ for the tumbler temperature; 60, 70, 80, 90 and 100 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time. 4 independent variables for seasoning coating were set up as 2, 3, 4, 5 and 6% for the content of seasoning; 40, 50, 60, 70 and 80℃ for the tumbler temperature; 50, 60, 70, 80 and 90 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time. The characteristics of the dependent variables as coating yield and Breaking ratio of collet due to the condition changes of the independent variable was studied during process of edible oil coating and seasoning coating, respectively. As a results of this study, 20% of edible oil content, 70℃ of tumbler temperature, 80 rpm of tumbler speed, 4 min of coating time for process of edible oil coating, 3% of seasoning content, 60℃ of tumbler temperature, 70 rpm of tumbler speed, 3 min of coating time for process of seasoning coating were found to be the most preferable over other independent variables for the production of snack. In conclusion, it is necessary to set the independent variable in order to produce the high quality snack added with the rice as the main raw material and dried shrimp, edible oil and seasoning as the sub-materials.Key words : Collet type extrudate, Oil coating, Seasoning coating, Rice, Dried shrimp, Snack, TumblerCorresponding author : 055-772-9141, kimjeonggyun@nate.com

Processing and Property of Olive Flounder Paralichthys olivaceus Terrine

Abstract Aquaculture of olive flounder started in the middle of 1980s and now farming has been taken place in many places along the coastal line in Korea. The taste of olive flounder has a good chewy texture because of high collagen content, low fat content, so it is popular for sliced raw fish. Olive flounder is popular among Koreans but the consumption pattern is uniformly so as to be used as sliced raw fish but not other ways. So, now there needs to develop high valued-processed food using olive flounder.This study was set to investigate the processing of terrine by using olive flounder, in which terrine is French style meat loaf that is well favored around the world. In this study, terrine was prepared by chopping olive flounder meat with 39 g egg white and 10 mL fresh cream (per 50 g fillet) and then seasoned with 5 mL lemon juice, 5 mL brandy, 0.05 g salt and 0.05 g pepper. The 25 g of dough was placed on a vinyl wrap, put with 2 g cheese, and layered an another 25 g dough, and then rolled up and wrapped by aluminium foil. Two different cooking methods were used for terrine processing in this study. Terrine-1 was cooked by vacuum sealed in polyethylene film (20×30×0.05 mm) after boiling for 5 min and stored at -20℃ for 7 days. Terrine-2 was prepared by vacuum sealed in polyethylene film (20×30×0.05 mm) and stored at -20℃ for 7 days. After 7 days, Terrine-1 was thawed and then heated up in microwave for 2 min (Sample-1), while Terrine-2 was thawed and then boiled in water for 5 min (Sample-2). Viable bacterial count, chemical composition, pH, salinity, hardness, TBA, free amino acid content, and sensory evaluation were measured for both Sample-1 and Sample-2. Especially, the scores of sensory evaluation of Sample-2 is slightly higher than that of Sample-1. On the other hand, there were no significant differences on color, odor, taste, texture, and overall acceptance between Sample-1 and Sample-2.Key words : Terrine, Olive flounder, Sensory evaluation, BoilingCorresponding author : 055-772-9141, kimjeonggyun@nate.com

Preparing and Maintaining the Quality of Snacks Made from Rice Oryza sativa and Dried Anchovy Engraulis japonicus

멸치는 전 세계 해역에 널리 분포되어 있으며, 13-23°C의 적 정수온에서 서식하는 것으로 알려져 있다. 우리나라 연안에서 어획되는 주요 어류 자원 중 하나인 멸치는 동, 서, 남해 전 연안 에서 어획되고 있으며, 특히 부산, 경남 등의 해안에서 많이 어 획된다(Lee et al., 2015). 우리나라 멸치의 생산량 및 생산금액 은 2010년 249,636 M/T 및 3천 900억원, 2011년 292,730 M/T 및 4천 200억원, 2012년 221,980 M/T 및 2천 800억원, 2013 년 209,102 M/T 및 3천 200억원, 2014년 221,171 M/T 및 3 천 500억원, 2015년 211,574 M/T 및 2천 600억원이며(FIPS, 2016), 어획량의 60-70% 정도는 마른멸치로, 30-40%는 염장 발효시켜 만든 젓갈류의 형태로 소비되고, 어획량이 많을 시에 는 동결 저장하거나 사료로 이용되기도 한다(Choi et al., 2009; Oh et al., 1989). 멸치는 칼슘함량이 높고, 고도불포화지방산인 eicosapentaenoic acid (EPA) 및 docosahexaenoic acid (DHA) 는 다른 등푸른 생선에 못지 않게 다량으로 함유되어 있으며, 비 타민 A, 비타민 B1, 비타민 B2, niacin 등 비타민 A 및 B 복합체 뿐만아니라 무기질 및 유리아미노산과 핵산관련물질, 베타인 등 좋은 맛을 내는 정미 성분들도 다량 함유되어 있어 영양 및 마른멸치(Engraulis japonicus) 첨가 쌀(Oryza sativa) Collet을 이용한 Snack의 제조 및 저장안정성 강경훈·박시영·제해수·강영미·성태종·윤문주·김정균*

Processing and Characteristics of Snacks Make from Extrusion Rice Oryza sativa and Dried Shrimp Acetes chinensis

In the present study, we investigated the quality, sensory characteristics and commercialization potential of a rice collet snack made with the addition of dried shrimp. “Mild” and “spicy” snack products were produced with an edible oil coating and mixed seasoning powder coating, respectively. The approximate composition of the mild and spicy snacks, respectively, were 2.44% and 2.24% for moisture, 8.52% and 8.64% for crude protein, 18.36% and 26.54% for crude lipids, 1.28% and 1.38% for ash, 1.1% and 1.2% for salt, and 0.61 and 0.62 for pH. The L (lightness), a (redness), b (yellowness), and ⊿E (color difference) values were higher for the mild snack than the spicy snack. The mild and spicy snack had values of 7,776.4 and 7,655.8 mg/100 g for total amino acids, and 221.6 and 253.5 mg/100 g for total free amino acids, respectively. The TBA (thiobarbituric acid) value did not differ significantly between the two types of snack. The hardness value of the spicy snack was higher than that of the mild snack, but there were no significant differences in flavor between the two products. The sensory evaluation score of the spicy snack was slightly higher than that of the mild snack. Organoleptic inspection indicated that both snacks had a favorable, unique taste.

Physicochemical Quality Characteristics of Traditional Kamju Using Extruded Rice Collet Powder

This study was conducted to investigate the physicochemical quality properties and provide basic data for the activation of traditional Kamju of juice type product prepared by mixing malt and extruded rice collet powder. Malt extracts were prepared by extracting the mixture of malt and water at a weight ratio of 25:75 after soaking for 2 h at . Rice collet powder was prepared by adjusting the barrel temperature to , screw speed to , discharge port diameter to 7 mm and a raw material input to 50 kg/h, the powder was then ground to a particle size of 80 mesh. The physicochemical characteristics (pH, color, viscosity, reducing sugars, number of viable cells, free amino acids) and sensory evaluations were conducted at various time points during the saccharification and at different mixing ratios of the extruded rice collet powder to malt extract (5:95, 15:85, 25:75, 35:65, each at for 9 h). As a result, with an increase in the proportion of the extruded rice collet powder and saccharification time, the physicochemical properties of traditional Kamju significantly improved (p

Quality Characteristics of Canned Boiled Oyster Crassostrea gigas and Canned Boiled Oyster Crassostrea gigas Added with Chlorella Processed in Various Sterilization Conditions

우리나라의 굴(Crassostrea gigas) 양식은 1959년 경남 창원 에서 연승 수하식 양식이 최초로 시도된 후 경남지역을 중심 으로 널리 보급되었다. 또한 1972년 미 FDA와 “한미패류 위 생협정”을 체결하여 우리나라의 청정해역에서 생산되는 굴의 우수성이 인정되었고, 국내에서는 산업자원부가 2001년 냉동 굴을 수산물로서는 처음으로 세계 일류 상품으로 선정하였다 (Park, 2006). 굴은 콜레스테롤의 혈중 농도를 저하시키는 불검화물이 다량 함유되어 있고, 일반 어패류에 비해 glycogen 함량이 월등히 많 으며, 보통 11월경부터 이듬해 3월까지 맛이 가장 좋아지는 시 기에 glycogen 함량도 많아진다고 한다. 한편, 굴의 엑스분 함량 은 연중 다소 차이는 있으나 약 8-10%이며, 척추동물의 엑스분 에 주로 존재하는 dipeptide인 anserine도 함유되어 있는 것으로 알려져 있다(Ikeda, 1981; Kim, 1987; Lee, 1997). 굴의 가공에 관한 연구로는 굴의 가공적성(Lee et al., 1975), 굴 훈제기름담금 통조림의 품질개선(Lee et al., 1983), 조미굴 살균조건을 달리하여 제조한 굴(Crassostrea gigas) 보일드통조림 및 클로렐라첨가 굴(Crassostrea gigas) 보일드통조림의 품질 특성 공청식·이재동·윤문주·강경훈·박시영·강영미·성태종·김정균*

Preparation and Keeping Quality of Snacks Prepared from Rice Oryza sativa and Dried Oyster Crassostrea gigas

스낵은 과자의 한 종류로 곡류, 감자, 고구마, 콩, 전분, 견과 류 등을 원료로 하여 유탕(frying), 굽기(roasting), 압출(extruding), 팽화(puffing) 등과 같은 공정으로 제조한 것을 말한다 (aTIFS, 2014). 일반적으로 스낵 제품은 지방 및 설탕이 많이 함유되어 있으 며(Shaviklo et al., 2011), 성인여성의 스낵 소비량이 증가되면 서 다이어트와 건강관리에 민감한 여성 소비자들을 대상으로 한 A사의 스페셜 K 라이트칩, B사의 올가 오리지널 콘팝칩 등 의 스낵 제품이 개발되고 있다(aTIS, 2014). 우리나라 스낵의 국내 판매량 및 판매액은 2010년에 각각 165,005 M/T 및 8천2백억원, 2011년에 각각 169,698 M/T 및 9천7백억원, 2012년에 각각 258,827 M/T 및 1조원, 2013년 에 각각 160,993 M/T 및 1조5백억원, 2014년에 각각 171,936 M/T 및 9천8백억원이었으며, 전체 과자류에 대한 스낵의 점유 율은 2009년부터 2013년까지는 30%이상을 유지하다가 2014 년에 28%로 조금 낮아졌다(MFDS, 2014a). 스낵에 관한 연구로는 알카리 가열처리 현미를 이용한 팽화 스낵의 물리화학적 특성(Jeon et al., 2014), 동치미분말을 이용 한 스낵의 품질특성(Choi et al., 2014), 천안 신고배의 품질특 성 및 이를 이용한 배 스낵 제품 개발(Kang and Whang, 2012), 당첨지 검정콩 스낵 제품의 개발 및 기능성 성분의 변화(Song, 2011), 양파착즙박과 양파를 이용한 압출스낵의 제조 및 품질특 마른 굴(Crassostrea gigas) 첨가 쌀(Oryza sativa) Collet을 이용한 Snack의 제조 및 저장안정성 강경훈·제해수·박시영·강영미·이재동·성태종·박진효·김정균*

Comparison of Opened Rates and Quality Characteristics of Frozen Baby-clam In-shell Tapes philippinarum Prepared by Different Processing Method

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