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원료에 따른 젓갈류의 이화학적 성분 및 Biogenic Amine류의 함량 비교
심길보 ( Kil Bo Shim ),한형구 ( Hyeong Gu Han ),안병규 ( Byoung Kyu An ),이우진 ( Woo Jin Lee ),인정진 ( Jung Jin In ),송호수 ( Ho-su Song ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.6
This study was conducted to understand the quality characteristics of 89 types of commercial salt-fermented fishery products by measuring their physiochemical compositions and biogenic amine contents. All samples had the following measurements; 41.59-89.20 g/100 g of moisture, 1.71-25.70 g/100 g of salinity, 3.21-7.05 of pH, 0.80-2.93 g/100 g of total nitrogen, 87.02-1,296.78 mg/100 g of amino nitrogen, and 7.30-926.34 mg/100 g of volatile basic nitrogen. The physicochemical components differed extensively between samples from different raw materials, including, fish, shellfish, and others. Histamine (0 to 1,072.2 mg/kg), putrescine (0 to 2,536.4 mg/kg), cadaverine (0 to 545.2 mg/kg of cadaverine), tryptamine (0 to 1,287.9 mg/kg), and tyramine (11.3 to 563.3 mg/kg) were the major biogenic amines detected in the samples. These findings suggest that salt-fermented fishery products meet the domestic criteria but have different ingredient compositions and most had high biogenic amine contents. The results suggest that it is necessary to establish criteria for evaluating the quality characteristics using the ingredient composition and biogenic amine contents of commercial salt-fermented fishery products.
변성전분이 동결 어묵의 미세구조와 관능적 특성에 미치는 영향
박진석 ( Jin Seok Park ),안병규 ( Byoung Kyu An ),이우진 ( Woo Jin Lee ),한형구 ( Hyeong Gu Han ),인정진 ( Jung Jin In ),심길보 ( Kil Bo Shim ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.6
To confirm the influence of modified starch on frozen storage stability, the microstructure and sensory characteristics of fish cakes, called Eomuk in Korea, by using seven varieties of starch, including native starch (NS), physically treated corn starch (MS) and modified starch [treatment with acetate (SA-1, SA-2 and SA-3), hydroxypropyl (HS), and acetylated distarch adipate (ADA)] were evaluated. Scanning electron microscopy (SEM) photographs showed fish cakes with NS had a finer and denser network structure than those made with modified starches. During frozen storage, fish cakes with HS and ADA exhibited a stable structure, as evaluated by porosity and rough surface. The results of the sensory evaluation showed that modified starch, including HS, SA-2 and ADA, increased the taste and firmness of the fish cakes, while NS, MS and the modified starch SA-3 resulted a decrease in the sensory properties during storage. Therefore, HS, SA-2 and ADA are suitable additives to improve the sensory quality of frozen fish cakes.
대왕범바리(Epinephelus fuscoguttatus×E. lanceolatus)와 대왕자바리(E. moara×E. lanceolatus)의 식품학적 품질비교
이우진 ( Woo Jin Lee ),안병규 ( Byoung Kyu An ),인정진 ( Jung Jin In ),한형구 ( Hyeong Gu Han ),박종연 ( Jong-yeon Park ),방인철 ( In-chul Bang ),심길보 ( Kil Bo Shim ) 한국수산과학회 2022 한국수산과학회지 Vol.55 No.2
The nutrient composition of the muscle of the hybrid grouper (Epinephelus fuscoguttatus×E. lanceolatus, HG) and the hybrid longtooth grouper (E. moara×E. lanceolatus, HLG) was measured as a function of body weight in this study. The crude protein and lipid levels in HG were 21.0-21.2 g/100 g and 1.9-3.4 g/100 g, respectively. HLG contained 20.6-20.7 g/100 g protein, and 3.9-5.5 g/100 g crude lipid. The total amino acid contents of HG were 18,829.7-18,980.2 mg/100 g and that of HLG was 17,793.7-19,293.7 mg/100 g. The mean saturated fatty acid content was 0.61-1.09 g/100 g for HG and 1.27-1.77 g/100 g for HLG. Monounsaturated and polyunsaturated fatty acid levels were 0.59-1.02 g/100 g (Monoene), 0.67-1.11 g/100 g (Polyene) in HG, which were lower than the 1.21-1.78 (Monoene), 1.22-1.69 g/100 g (Polyene) found in HLG. The highest mineral content (K and P) of HG was 510.13-517.05 mg/100g and 231.59-247.67 mg/100 g, while that of HLG was 518.81-523.59 mg/100 g and 257.51-248.84 mg/100 g, respectively. In conclusion, there is potential for expanding the commercial utilization of HG and HLG as food resources as they are both nutrient-rich.
심길보 ( Kil Bo Shim ),박큰바위 ( Kunbawui Park ),윤나영 ( Na-young Yoon ),안병규 ( Byoung Kyu An ),인정진 ( Jung Jin In ),한형구 ( Hyeong Gu Han ),이우진 ( Woo Jin Lee ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.6
Eighty-nine different types of commercially salt-fermented fishery products comprising various raw materials were analyzed for total aerobic bacteria, number of coliform bacteria, fecal coliform, and Escherichia coli. The food-poisoning bacterial content of the samples was investigated using next-generation sequencing. The mean mass of total aerobic bacteria in Jeotgal was 6-1.8×10<sup>9</sup> CFU/g, and that in Aekjeot and Sikhae was 4-2.2×10<sup>5</sup> CFU/mL and 1.9×105-8.4×10<sup>8</sup> CFU/g, respectively. Coliform bacteria were detected in 9 (28.1%) of 32 Jeotgal samples; 15 (46.8%) of 32 seasonal Jeotgal samples; and in 5 (55.5%) of 9 Sikhae samples. Fecal coliform and E. coli were not detected in 86 of the 89 samples. Yersinia enterocolitica was detected only in Galchi jeot (salt-fermented hairtail) (1 type) and not in other Jeotgal samples. These results contribute to our knowledge regarding the bacterial stability of salt-fermented fishery products.