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한국수산과학회(구 한국수산학회)> 한국수산과학회지> 개체동결 한쪽껍질 진주담치(Mytilus edulis)의 제조 및 품질특성

KCI등재

개체동결 한쪽껍질 진주담치(Mytilus edulis)의 제조 및 품질특성

Processing and Quality of Individually Quick Frozen Half-shelled Roasted Sea Mussel Mytilus edulis

이현진 ( Hyun-jin Lee ) , 황영숙 ( Young-sook Hwang ) , 박노현 ( No-hyun Park ) , 김병균 ( Byeong-gyun Kim ) , 이인석 ( In-seok Lee ) , 오광수 ( Kwang-soo Oh )
  • : 한국수산과학회(구 한국수산학회)
  • : 한국수산과학회지 53권3호
  • : 연속간행물
  • : 2020년 06월
  • : 326-333(8pages)

DOI


목차

서론
재료 및 방법
결과 및 고찰
References

키워드 보기


초록 보기


						
To develop a value-added individually quick frozen (IQF) intermediate product from cultured sea mussel Mytilus edulis, we prepared IQF half-shelled roasted sea mussels (HRM) and IQF half-shelled boiled sea mussels (HBM). The processing conditions and quality metrics of the mussels were examined. The HRM and HBM were produced by washing and removing the byssus of raw sea mussels, followed by electric roasting or boiling. The roasted or boiled sea mussels were half-shelled, lightly washed with 3% saline water, rapidly frozen for 2 hours at -35°C, glazed, and packaged with a plastic film bag. The HRM and HBM had volatile basic nitrogen contents of 11.5 and 12.6 mg/100 g, and amino nitrogen contents of 607.9 and 534.2 mg/100 g, respectively. The HRM and HBM had hardness values of 4.31 and 2.99 kg/cm2, shearing force values of 992.2 and 507.7 g, free drip values of 8.9% and 10.2%, and expressible drip values of 7.0% and 8.1%, respectively. The free amino acid contents of the HRM and HBM were 763.1 and 560.7 mg/100 g, respectively. These results demonstrate that HRM have superior qualities compared to HBM and can serve as high-end shellfish when cooked.

UCI(KEPA)

간행물정보

  • : 수해양분야  > 수산생물학
  • : KCI등재
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  • : 격월
  • : 0374-8111
  • : 2287-8815
  • : 학술지
  • : 연속간행물
  • : 1968-2020
  • : 4130


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발행기관 최신논문
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1전통 수산발효식품의 향기성분에 관한 연구

저자 : 차용준 ( Yong-jun Cha ) , 김진현 ( Jin Hyeon Kim ) , 심진하 ( Jin Ha Sim ) , 유대웅 ( Daeung Yu )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 53권 3호 발행 연도 : 2020 페이지 : pp. 259-272 (14 pages)

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Nowadays, two types, Yumhae and Sikhae methods, remained as traditional seafood fermentation methods in Korea. In this study, flavor compounds in two types of salt-fermented fishes made by Yumhae method such as anchovy Engraulidae sp., shrimp Caridea sp., squid Decapodiformes sp., big eyed herring Clupea sp., gizzard shad Dorosoma sp. and hairtail Trichiurus sp., and made by Sikhae method such as Alaska pollack Gadus Chalcogrammus and squid. Volatile compounds detected in all salt-fermented fishes were composed mainly of aldehydes (45), ketones (39), alcohols (45), acids (12), esters (47), N-containing compounds (43), aromatic hydrocarbons (37), S-containing compounds (26), furans (10), and miscellaneous compounds (40) in salt-fermented fishes made by Yumhae method. Meanwhile, alcohols (47), terpenes (38), S-containing compounds (22), carbonyl compounds (19 aldehydes, 18 ketones), esters (13), and acids (14). Aroma-active compounds were identified by Gas chromatography/mass spectrometry/olfactometry and aroma extract dilution analysis in salt-fermented anchovy, shrimp and tuna (Thunnini sp.) sauce. Ethyl 2-methylbutanoate (candy/sweet) and 2-ethyl-3,5-dimethylpyrazine (nutty/baked potato-like) were predominant odorants in salt-fermented anchovy, whereas dimethyl trisulfide (cooked cabbage/soy sauce-like), 2-ethyl-3,5-dimethylpyrazine, and (E,E)-2,4-heptadienal (fatty/grainy) in salt-fermented shrimp, and dimethyl trisulfide, 3-methylbutanal (dark chocolate-like), and 3-methylthiopropanal (baked potato-like) in tuna sauce.

2향미 개선 저식염 우렁쉥이(Halocynthia roretzi) 젓갈의 휘발성 향기성분

저자 : 차용준 ( Yong-jun Cha ) , 정은정 ( Eun-jeong Jeong ) , 유대웅 ( Daeung Yu )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 53권 3호 발행 연도 : 2020 페이지 : pp. 273-280 (8 pages)

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Volatile compounds in fermented ascidians Halocynthia roretzi were analyzed to identify key flavor compounds using SPME/GC/MSD (solid phase microextraction/gas chromatography/mass selective detector) after 60 days of fermentation at 5°C. The control was chopped ascidians subject to anti-browning and 4% salt treatment. product A was made from product C by adding an alcohol extract of red peppers and onion peel, 0.1% of glucose, and 0.55% of mixed amino acids (MAA; 0.05% Glu, 0.1% Pro, 0.3% Ala, and 0.1% Gly). After blanching and anti-browning treatment of chopped ascidians, Product B1 was made by adding 3% anchovy sauce and 6% sorbitol. Product B2 was made by adding 0.1% glucose and 0.55% MAA to Product B1. In total, 78 compounds were identified, including 31 alcohols, 15 aldehydes, and 10 ketones. The alcohols included 12 compounds from the C8-C10 series with floral and fruit odors, including octanol, 3-methyloctanol, 2,6-dimethyl-1-heptanol, (E)-5-octen-1-ol, 6-methyloctanol, (E)-3- octen-1-ol, (E)-3-decen-1-ol, (Z)-1,5-octadien-3-ol, and nonanol. These were detected in high amounts in ascidians and all fermented products. Aldehydes (octanal, (E)-2-octenal, 2,4-heptadienal, and nonanal) and ketones (1-oten-3- one and 2-heptanone) with fatty and mushroom odors were detected as major compounds, whereas nine ethyl esters were detected only in product A.

3연어(Oncorhynchus keta) 프레임육을 활용한 어묵의 맛, 냄새 및 영양특성

저자 : 차장우 ( Jang Woo Cha ) , 윤인성 ( In Seong Yoon ) , 박선영 ( Sun Young Park ) , 강상인 ( Sang In Kang ) , 이정석 ( Jung Seok Lee ) , 허민수 ( Min Soo Heu ) , 김진수 ( Jin-soo Kim )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 53권 3호 발행 연도 : 2020 페이지 : pp. 281-289 (9 pages)

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This study was conducted to evaluate fish cake made from salmon Oncorhynchus keta frame muscle (FC-SFM) in terms of taste, flavor, and nutritional characteristics. FC-SFM was significantly higher in moisture and lower in ash and carbohydrate than commercial fish cake (CFC). There were no significant differences in protein and lipid contents between FC-SFM and CFC (P<0.05). The total amino acid content of FC-SFM was higher than that of CFC. The major amino acids found in FC-SFM were aspartic acid and glutamic acid. The mineral content based on 100 g of FC-SFM was 76.7 mg calcium, 126.3 mg phosphorus, 19.1 mg magnesium, and 88.7 mg potassium. The total fatty acid content of FC-SFM was 1,833 mg/100 g, which was lower than that of CFC. The major fatty acids found in FC-SFM were 16:0, 18:1n-9, and 18:2n-6. The eicosapentaenoic acid and docosahexaenoic acid content of FC-SFM was higher than that of CFC. The results suggest that FC-SFM has different nutritional characteristics to CFC, and FC-SFM could be commercialized.

4어묵의 동결안정성에 변성전분이 미치는 영향

저자 : 정연겸 ( Yeon Gyeom Jeong ) , 박진석 ( Jin-seok Park ) , 정유린 ( Yu-rin Jeong ) , 전병수 ( Byung-soo Chun ) , 박대찬 ( Dae Chan Park ) , 이헌숙 ( Heon Suk Lee ) , 장미순 ( Mi Soon Jang ) , 심길보 ( Kil Bo Shim )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 53권 3호 발행 연도 : 2020 페이지 : pp. 290-296 (7 pages)

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We investigated the effect of the modified starch [physical treatment, acetate (SA-1, SA-2, and SA-3), hydroxypropyl (HS), and acetylated distarch adipate] content on the physicochemical properties of fish cakes, called Eomuk in Korea, during storage at -20°C. When wheat flour (native starch, NS) was used, the moisture content decreased during frozen storage, resulting in a lower water-holding capacity and higher expressible drip. Compared with NS, adding modified starch had a lower effect on the moisture content during frozen storage. The water-holding capacity and expressible drip differed with the type of modified starch added. The expressible drip was lowest with HS; the SA-3 and HS modified starch were whiter than NS. Therefore, HS and SA-1 are suitable additives to improve the quality of frozen fish cakes.

5연육 제조과정에서 발생하는 어피 부산물의 활용을 위한 Cosmeceutical 활성 평가

저자 : 오재영 ( Jae-young Oh ) , 이효근 ( Hyo-geun Lee ) , 제준건 ( Jun-geon Je ) , 왕뢰 ( Lei Wang ) , 김현수 ( Hyun-soo Kim ) , 전유진 ( You-jin Jeon )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 53권 3호 발행 연도 : 2020 페이지 : pp. 297-307 (11 pages)

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This study investigated the cosmetic effects of enzymatic hydrolytes of an aquatic by-product, fish skin. The skins of olive flounder Paralichthys olivaceus (PO) and Alaska pollock Gadus chalcogrammus (AP) were hydrolyzed using pepsin, Alcalase, and Protemax. Three enzymatic hydrolytes were obtained and the inhibitory effects of these hydrolytes on the aging-related enzymes tyrosinase, elastase, and collagenase were determined. The results indicated that the pepsin hydrolytes of PO and PA had stronger activities than the other hydrolytes. PO and PA also significantly reduced the intracellular reactive oxygen species levels in and improved the viability of H2O2-treated Vero cells; decreased nitric oxide production by and increased the cell viability of lipopolysaccharide-treated RAW 264.7 cells; and reduced intracellular reactive oxygen species levels and improved the viability of ultraviolet B irradiated HaCaT cells and human dermal fibroblasts. Furthermore, PO and PA remarkably reduced the intra- and extracellular melanin contents of alpha-melanocyte-stimulating hormone-stimulated B16F10 cells. These results demonstrate that PO and PA have potential for use in the cosmetic industry.

6흑밀복(Lagocephalus gloveri)을 이용한 레토르트파우치 복국의 제조 및 품질특성

저자 : 황석민 ( Seok-min Hwang ) , 김군철 ( Gun-cheol Kim ) , 황영숙 ( Young-sook Hwang ) , 전은비 ( Eun-bi Jeon ) , 이현진 ( Hyun-jin Lee ) , 오광수 ( Kwang-soo Oh )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 53권 3호 발행 연도 : 2020 페이지 : pp. 308-315 (8 pages)

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To obtain a value-added product from the non-toxic brown-backed toadfish Lagocephalus gloveri (pufferfish), we developed a retort pouched pufferfish soup (RPS) and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPS consisted of detoxifying and cold-water dipping the pufferfish flesh, blanching it, and adding it to the retort pouch along with other ingredients (hot-water extract of pufferfish head and carcass, radish, bean sprouts, and garlic), after which the pouch was sealed, sterilized (120°C, F0 value 7.5-10 min.), cooled, and inspected. The moisture, crude protein, and total volatile basic nitrogen contents of the RPS were 97.2%, 1.3% and 7.7 mg/100 g, respectively. The total free amino acid content was 903.2 mg/100 g, and the main free amino acids were glutamic acid, taurine, lysine, glycine, threonine, alanine, arginine, proline, and hydroxyproline. Sterilizing the RPS for up to F0 value 10 min. did not cause any major problems in terms of chemical or sensory qualities. This RPS has good storage stability and organoleptic qualities compared with similar commercial pufferfish soups and is suitable for commercialization as a value-added instant seafood soup.

7아욱(Malva verticillata)첨가 다슬기(Senisulcospira livertina)국 레토르트 파우치의 최적 제조공정 설정

저자 : 박두현 ( Du-hyun Park ) , 추호진 ( Ho-jin Choo ) , 권령원 ( Ryeong-won Kwon ) , 박진효 ( Jin-hyo Park ) , 정희범 ( Hee-bum Jung ) , 이상호 ( Sang-ho Lee ) , 공청식 ( Cheong-sik Kong ) , 김정균 ( Jeong-gyun Kim )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 53권 3호 발행 연도 : 2020 페이지 : pp. 316-325 (10 pages)

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The purpose of this study was to optimum formulation conditions for the preparation of retort pouched marsh snail Senisulcospira livertina soup with curled mallow Malva verticillata and optimized the sterilization process. Samples were prepared according to the central composite rotatable design (CCRD) by encrypting the amounts of marsh snail broth, boiled marsh snail and blanched curled mallow, which are the main ingredients of retort pouched marsh snail soup with curled mallow. Raw marsh snail was sorted by size of 4-5 level, and then marsh snail was washed and removed sediment in a water tank for 3 min, then boiled at 100°C for 10 min, and then directly separated by hand to prepared a boiled marsh snail. The marsh snail cube is prepared by combining blanched at 100°C for 10 sec curled mallow (27 g) and green onion (20 g) with boiled marsh snail (27 g) and soybean paste (10 g). The marsh snail cube was placed with marsh snail broth (416 g) in a retort pouch film. Subsequently, sterilization (118.0°C, 25 min; F0 value, 12 min) and cooling were performed using a steam retort.

8개체동결 한쪽껍질 진주담치(Mytilus edulis)의 제조 및 품질특성

저자 : 이현진 ( Hyun-jin Lee ) , 황영숙 ( Young-sook Hwang ) , 박노현 ( No-hyun Park ) , 김병균 ( Byeong-gyun Kim ) , 이인석 ( In-seok Lee ) , 오광수 ( Kwang-soo Oh )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 53권 3호 발행 연도 : 2020 페이지 : pp. 326-333 (8 pages)

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To develop a value-added individually quick frozen (IQF) intermediate product from cultured sea mussel Mytilus edulis, we prepared IQF half-shelled roasted sea mussels (HRM) and IQF half-shelled boiled sea mussels (HBM). The processing conditions and quality metrics of the mussels were examined. The HRM and HBM were produced by washing and removing the byssus of raw sea mussels, followed by electric roasting or boiling. The roasted or boiled sea mussels were half-shelled, lightly washed with 3% saline water, rapidly frozen for 2 hours at -35°C, glazed, and packaged with a plastic film bag. The HRM and HBM had volatile basic nitrogen contents of 11.5 and 12.6 mg/100 g, and amino nitrogen contents of 607.9 and 534.2 mg/100 g, respectively. The HRM and HBM had hardness values of 4.31 and 2.99 kg/cm2, shearing force values of 992.2 and 507.7 g, free drip values of 8.9% and 10.2%, and expressible drip values of 7.0% and 8.1%, respectively. The free amino acid contents of the HRM and HBM were 763.1 and 560.7 mg/100 g, respectively. These results demonstrate that HRM have superior qualities compared to HBM and can serve as high-end shellfish when cooked.

9반응표면분석법을 활용한 피조개(Scapharca broughtonii) 조미가공품용 조미 소스의 공정 최적화

저자 : 강상인 ( Sang In Kang ) , 손숙경 ( Sohn Suk Kyung ) , 최관수 ( Kwan Su Choi ) , 김강호 ( Kang-ho Kim ) , 김윤식 ( Youn Sik Kim ) , 이정석 ( Jung Suck Lee ) , 허민수 ( Min Soo Heu ) , 김진수 ( Jin-soo Kim )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 53권 3호 발행 연도 : 2020 페이지 : pp. 334-341 (8 pages)

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This study was conducted to optimize the processing conditions of seasoned broughton's ribbed ark Scapharca broughtonii products (S-BRA-P) using response surface methodology (RSM). The concentrated oyster extract content (X1, w/w), amino-based seasoning powder content (X2, w/w), and enzyme-treated stevia content (X3, w/w) were selected as independent variables, and amino nitrogen (Y1) and overall acceptance in a sensory evaluation (Y2) were selected as dependent variables. The optimal conditions of X1, X2, and X3 were 97.5%, 20.0%, and 0.9%, respectively, and the predicted values of the multiple response optimal conditions were Y1 (1,030 mg/100 g) and Y2 (8.3). Under the optimum conditions, the experimental values of Y1 and Y2 were 1,034 ± 6.0 mg/100 g and 8.5 ± 0.4, respectively, which was no significant difference from the predicted values (P<0.05). In conclusion, the optimized models of X1, X2, and X3 for the preparation of soy sauce-based sauce were suitably fitted. The optimum amount of seasoning sauce was 13% for the preparation of S-BRA-P. The S-BRA-P, which was prepared by adding the seasoning sauce and the other subsidiary material [finely chopped spring onion (3.8%) and cheongyang hot pepper (4.6%)], had a superior taste, color, and odor.

10피조개(Scapharca broughtonii) 조미가공품의 관능 및 영양특성

저자 : 강상인 ( Sang In Kang ) , 윤인성 ( In Seong Yoong ) , 최관수 ( Kwan Su Choi ) , 김주성 ( Joo Sung Kim ) , 이정석 ( Jung Suck Lee ) , 허민수 ( Min Soo Heu ) , 김진수 ( Jin-soo Kim )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 53권 3호 발행 연도 : 2020 페이지 : pp. 342-350 (9 pages)

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The objective of this study was to investigate the sensory and nutritional characteristics of seasoned broughton's ribbed ark Scapharca broughtonii product (S-BRA). Based on 100 g, the proximate composition of S-BRA was 68.9 g moisture, 16.1 g crude protein, 4.0 g crude lipid and 4.0 g ash. The salinity was 2.2 g. Based on the results of a taste-intensity test using an electronic tongue, S-BRA had a stronger umami taste and less sourness than the control (BRA prepared with commercial seasoning sauce) (P<0.05). In a sensory evaluation, S-BRA scored higher for appearance, taste, flavor, and texture compared to the control. The total amino acid content based on 100 g of S-BRA was 16.04 g, and the major amino acids were aspartic acid, glutamic acid, leucine, and arginine. The S-BRA was higher in calcium, phosphorus, potassium, iron, and zinc than the control. The fatty acid content based on 100 g of S-BRA was 3,242 mg, and the major fatty acids were 16:0, 20:5n-3 and 22:6n-3. These results indicated that S-BRA had greater nutritional value than the control.

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한국수산과학회지
53권 4호 ~ 53권 4호

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한국어병학회지
33권 1호 ~ 33권 1호

KCI등재

한국어류학회지
32권 2호 ~ 32권 2호

KCI등재

한국수산과학회지
53권 3호 ~ 53권 3호

KCI등재

한국수산과학회지
53권 2호 ~ 53권 2호

KCI등재

한국어류학회지
32권 1호 ~ 32권 1호

KCI등재

한국수산과학회지
53권 1호 ~ 53권 1호

KCI후보

한국어병학회지
32권 2호 ~ 32권 2호

KCI등재

한국어류학회지
31권 4호 ~ 31권 4호

KCI등재

한국수산과학회지
52권 6호 ~ 52권 6호

KCI등재

한국수산과학회지
52권 5호 ~ 52권 5호

KCI후보

한국어병학회지
32권 1호 ~ 32권 1호

KCI등재

한국어류학회지
31권 3호 ~ 31권 3호

KCI등재

한국수산과학회지
52권 4호 ~ 52권 4호

KCI등재

한국어류학회지
31권 2호 ~ 31권 2호

KCI등재

한국수산과학회지
52권 3호 ~ 52권 3호

KCI후보

한국어병학회지
31권 2호 ~ 31권 2호

KCI등재

한국수산과학회지
52권 2호 ~ 52권 2호

KCI등재

한국어류학회지
31권 1호 ~ 31권 1호

KCI등재 SCOUPUS

Fisheries and Aquatic Sciences
22권 1호 ~ 22권 1호
발행기관 최신논문
자료제공: 네이버학술정보
발행기관 최신논문
자료제공: 네이버학술정보

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