간행물

한국수산과학회지 update

Korean Journal of Fisheries and Aquatic Sciences

  • : 한국수산과학회(구 한국수산학회)
  • : 수해양분야  >  수산생물학
  • : KCI등재
  • :
  • : 연속간행물
  • : 격월
  • : 0374-8111
  • : 2287-8815
  • : 한국수산학회지(~2009)→한국수산과학회지(2009~)

수록정보
수록범위 : 1권1호(1968)~51권5호(2018) |수록논문 수 : 3,951
한국수산과학회지
51권5호(2018년) 수록논문
최근 권호 논문
| | | |

KCI등재

1조미 자숙굴(Crassostrea gigas) 통조림 및 조미 구운굴(Crassostrea gigas) 통조림의 제조 및 품질특성

저자 : 박준석 ( Jun-seok Park ) , 박두현 ( Du-hyun Park ) , 공청식 ( Cheong-sik Kong ) , 이영만 ( Yeong-man Lee ) , 이재동 ( Jae-dong Lee ) , 박진효 ( Jin-hyo Park ) , 김정균 ( Jeong-gyun Kim )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 51권 5호 발행 연도 : 2018 페이지 : pp. 469-476 (8 pages)

다운로드

(기관인증 필요)

초록보기

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℃ and then washing and dewatering. The roasted oyster was prepared by baking steamed oyster at 140℃ 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℃ 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℃ for 20 min influenced the sensory evaluation.

KCI등재

2유산균 발효 다시마(Saccharina japonica) 분말이 첨가된 된장의 품질 변화

저자 : 서영란 ( Young-ran Seo ) , 김성훈 ( Sung-hun Kim ) , 송호수 ( Ho-su Song )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 51권 5호 발행 연도 : 2018 페이지 : pp. 477-490 (14 pages)

다운로드

(기관인증 필요)

초록보기

This study investigated the changes in the quality of doenjang (a fermented bean paste) with the addition of Sea tangle Saccharina japonica powder fermented by lactic acid bacteria (FSP). Doenjang was prepared without or with FSP and with various amounts of doenjang (0, 0.25, 0.5, 1 and 3% by volume), and fermented at 25℃ for 12 weeks. After 12 weeks, the antioxidant activity, microbiological characteristics, and physicochemical parameters were examined. We detected no significant differences in the color profiles. However, following the addition of FSP to doenjang, the amino nitrogen content and antioxidant properties were enhanced. Furthermore, the FSP-doenjang contained higher levels of γ-aminobutyric acid (297.55-300.03 mg/100 g), a biofunctional ingredient. These results suggest the potential for developing a traditional Korean fermented food with enhanced antioxidant activity and γ-aminobutyric acid content using FSP.

KCI등재

3화이트소스를 첨가한 굴(Crassostrea gigas) 통조림의 제조 및 특성

저자 : 차장우 ( Jang Woo Cha ) , 이수광 ( Su Gwang Lee ) , 박선영 ( Sun Young Park ) , 강상인 ( Sang In Kang ) , 강영미 ( Young Mi Kang ) , 김진수 ( Jin-soo Kim )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 51권 5호 발행 연도 : 2018 페이지 : pp. 491-498 (8 pages)

다운로드

(기관인증 필요)

초록보기

The objective of this study was to investigate the composition of canned oyster Crassotrea gigas in white sauce (CO-WS). The proximate composition of CO-WS was 74.1% water, 10.4% crude protein, 4.9% crude lipid, and 3.1% ash. The energy converted based on these percentages was 112.2 kcal/100 g, while the salinity was 1.1 g/100 g. In a taste-intensity test using an electronic tongue, the CO-WS showed higher umami taste intensity than the control (canned oyster in commercial white sauce), whereas the intensities of the other tastes (salty, sour, bitter, and sweet) were lower. Because the odor intensity was low, CO-WS was considered to have a relatively weak odor and showed no difference in hardness compared to the control. Sensory evaluation of CO-WS by a panel yielded higher scores for appearance, taste, and texture, and a lower score for flavor compared to the control. The total amino acid content of CO-WS was 8.91 g/100 g, and its major amino acids were aspartic acid, glutamic acid, and leucine. With respect to mineral content, CO-WS had higher calcium and lower zinc contents than the control. These results suggest that CO-WS has excellent nutritional value.

KCI등재

4표면반응분석법을 활용한 뼈 연화 및 비린내 저감화 고등어(Scomber japonicus) 가공품의 가공공정 최적화

저자 : 박선영 ( Sun Young Park ) , 김용중 ( Yong Jung Kim ) , 강상인 ( Sang In Kang ) , 이정석 ( Jung Suck Lee ) , 김진수 ( Jin-soo Kim )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 51권 5호 발행 연도 : 2018 페이지 : pp. 499-509 (11 pages)

다운로드

(기관인증 필요)

초록보기

This study optimized the bone-softening and fishy odor-reducing process for mackerel Scomber japonicus products using response surface methodology (RSM). The RSM showed that the optimum concentrations of doenjang and citric acid for reducing the fishy odor in bone-softened mackerel were 11.8% and 0.04%, respectively, and the optimum immersion time was 52.2 min. The estimated overall acceptance, salinity, and acidity of the products under these optimum conditions were 7.7 points, 1.1%, and 202.6 mg/100 g, respectively, which were similar to the actual measured values of 7.6±1.2 points, 1.0±0.1% and 203.2±3.8 mg/100 g. Moreover, the heating temperature and time for bone-softening based on RSM were 107.3°C and 4.4 h, respectively. The estimated hardness and proportion of skin removed from the product under the optimal conditions were 161.5 g/ ㎠ and 0.09%, respectively, which were also similar to the actual measured values of 171.1±12.6 g/ ㎠ and 0.10±0.02%. The optimum bone-softening and fishy odor-reducing process for mackerel consisted of the following steps: thawing (≤ 10℃, 8 h), filleting, washing/ dewatering, immersing in an 11.8% doenjang -0.04% citric acid solution for 52 min, washing/dewatering, heating (107.3℃, 4.4 h), freezing, depanning, internal and external packaging, and X-ray detection treatment.

KCI등재

5물김(Pyropia sp.)의 생산 시기별 및 지역별 주요 식품 성분 변화 분석

저자 : 강민균 ( Min-gyun Kang ) , 정민철 ( Min-chul Jeong ) , 박슬기 ( Seul-ki Park ) , 이장원 ( Jang-won Lee ) , 조정형 ( Jeung-hyung Cho ) , 엄성환 ( Sung-hwan Eom ) , 허만규 ( Man-kyu Huh ) , 김영목 ( Young-mog Kim )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 51권 5호 발행 연도 : 2018 페이지 : pp. 510-517 (8 pages)

다운로드

(기관인증 필요)

초록보기

The study investigated the seasonal and regional changes in the food components of raw laver Pyropia sp.. Samples were obtained monthly from December 2017 to March 2018 at auction markets located in Gangseo-gu, Busan (Nakdong-raw laver), Seocheon-gun, Chungnam, Wando-gun, Jeonnam and Goheung-gun, Jeonnam. The general components, heavy metals and minerals, free amino acids, total phenolic compounds (TPC), and antioxidant activities of the samples were analyzed. No significant physicochemical changes in the moisture, crude lipid, and ash contents were observed in the raw lavers tested. However, the crude protein content of Nakdong-raw laver was the highest in December 2017 at 7.20±0.28% and the content was higher seasonally and regionally than those of the other raw lavers. In addition, the taurine, zinc, manganese and TPC contents of Nakdong-raw laver was higher seasonally and regionally than those of the other raw lavers. The ethanolic extract of Nakdong-raw laver also had higher antioxidant activity, including as DPPH (2,2'-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis [3-ethylbenzothiazoline- 6-sulphonic acid]) radical scavenging activity, although there was no significant correlation between TPC and the antioxidant activity. This study is the first analysis of seasonal and regional changes in the major food components of raw laver cultivated in Korea.

KCI등재

6단순가공 어류 수산물 제조 공정 중의 식품학적 위해요소 분석

저자 : 정민철 ( Min-chul Jeong ) , 강민균 ( Min-gyun Kang ) , 장유미 ( Yu-mi Jang ) , 이도하 ( Do-ha Lee ) , 박슬기 ( Seul-ki Park ) , 신일식 ( Il-shik Shin ) , 김영목 ( Young- Mog Kim )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 51권 5호 발행 연도 : 2018 페이지 : pp. 518-523 (6 pages)

다운로드

(기관인증 필요)

초록보기

This study analyzed the food safety in processing process of simple-processed fishery products. A total of 88 samples analyzed for the presence of pathogenic bacteria and physicochemical hazards. No major foodborne pathogenic bacteria, such as Salmonella sp., Listeria monocytogenes and Escherichia coli O157:H7, were detected in any of the samples. However, Bacillus cereus (12 samples, 13.6%) and Staphylococcus aureus (15 samples, 17.0%) were frequently detected in both the intermediate processing stages and the final products, although cell populations were not high. Very small amounts of heavy metals and histamine were detected in some samples, in quantities that did not exceed the safe guidelines according to Korean Government regulations. Similarly, no other physical hazards such as foreign material were observed in any of the samples. We concluded that there are no significant pathogenic bacteria or physicochemical food hazards in simply processed fish products from Korea. The present study strongly suggests that increased food sanitation measures should be implemented to decrease the prevalence of S. aureus in simple-processed fishery products.

KCI등재

7피조개(Scapharca broughtonii) 조미 통조림의 HACCP 시스템 구축을 위한 위해평가 및 현장적용

저자 : 강영미 ( Young Mi Kang ) , 차장우 ( Jang Woo Cha ) , 이수광 ( Su Gwang Lee ) , 이재형 ( Jae Hyoung Lee ) , 김진수 ( Jin-soo Kim )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 51권 5호 발행 연도 : 2018 페이지 : pp. 524-534 (11 pages)

다운로드

(기관인증 필요)

초록보기

This study assessed the biological and physicochemical hazards involved in establishing a hazard analysis critical control point (HACCP) for canned seasoned Broughton's ribbed ark Scapharca broughtonii and examined the critical control points (CCPs) in the field. Following the basic principles of the HACCP system, the hazard-evaluation procedures were enacted during the production of canned seasoned Broughton's ribbed ark after field investigation of a seafood product company in Korea. CCPs were determined using canned seasoned Broughton's ribbed ark with the corresponding control measures. The HACCP system was applied to each step in processing the product. The results indicated that inspection of raw materials, filling, sterilization, and alien substance detection were the most important CCPs. These results can be used to prevent and control food safety problems in the production of canned seasoned Broughton's ribbed ark.

KCI등재

82014-2016년 경남 용남·광도해역 해수 및 굴(Crassostrea gigas)의 세균학적 위생평가

저자 : 윤현진 ( Hyun Jin Yoon ) , 권지영 ( Ji Young Kwon ) , 이가정 ( Ka Jeong Lee ) , 권순재 ( Soon Jae Kwon ) , 목종수 ( Jong Soo Mok ) , 김풍호 ( Poong Ho Kim ) , 정연중 ( Yeoun Joong Jung )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 51권 5호 발행 연도 : 2018 페이지 : pp. 535-541 (7 pages)

다운로드

(기관인증 필요)

초록보기

This study evaluated the sanitary state of seawater and shellfish in Yongnam-Gwangdo area from January 2014 to December 2016. The sampling stations for sanitary survey in Yongnam-Gwangdo area were composed of 41 seawater stations and 5 oyster Crassostrea gigas stations. The samples were collected monthly at each station. Shellfish-borne disease is associated with bacteria and viruses in the presence of fecal coliforms. Bacteriological pollution levels of shellfish increase with seawater quality. Therefore, fecal coliforms are very important criteria for evaluating the safety of fisheries in coastal areas. The geometric mean and the estimated 90th percentile ranges of total and fecal coliforms for seawater were 1.8-11.7, 2.8-233.6, <1.8-6.7 and 1.8-100.2 MPN/100 mL, respectively. The range of E. coli levels for oysters was <20-1,300 MPN/100 g. Based on various standards, the sanitary condition in Yongnam- Gwangdo area was evaluated as follows: clean area (Korean criteria), conditionally approved area (US criteria) and class B (EU criteria).

KCI등재

9평균분자량, 농도, 칼슘 및 마그네슘 이온이 동해안 다시마(Saccharina japonicus) Na-alginates의 소수성에 미치는 영향

저자 : 임영선 ( Yeong Seon Lim ) , 유병진 ( Byung-jin Yoo )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 51권 5호 발행 연도 : 2018 페이지 : pp. 542-548 (7 pages)

다운로드

(기관인증 필요)

초록보기

We investigated the effects of Na-alginates's average molecular weight (AMW), their concentrations and divalent metal ions on hydrophobic interaction of solution of Na-alginates in sea tangle produced Saccharina japonicus in East Coast of Korea. As the AMWs of Na-alginates decreased, the formations rates of hydrophobic micro domains and pre-micelles between intermoleculars of Na-alginates were increased. The pre-micelles between Na-alginates chains fully were formed when their concentrations reached 0.2%. In the effects of Ca++ and Mg++ on the hydrophobicity of Na-alginates solution, when the AMWs of Na-alginates were increased, the formation rates of hydrophobic micro domains produced by Ca++ and Mg++ in alginates chains were increased. When Ca++ and Mg++ concentrations that were needed to form gels of alginates solutions were insufficient, the formations of pre-micelle in alginates having large AMW were more incomplete than those of small AMW. In the increasing range from 0.01 to 0.1 mM in divalent metal ion concentration, the formation rate of pre-micelle in alginates solution added Ca++ were more faster than that of Mg++.

KCI등재

10명태(Theragra chalcogramma) 자어의 지방산 조성에 따른 영양강화 로티퍼의 먹이효율

저자 : 박진철 ( Jin-chul Park ) , 홍우석 ( Woo-seok Hong ) , 서주영 ( Joo-young Seo ) , 남원식 ( Won Shik Nam ) , 권오남 ( O-nam Kwon )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 51권 5호 발행 연도 : 2018 페이지 : pp. 549-555 (7 pages)

다운로드

(기관인증 필요)

초록보기

The objectives of this study were to confirm the nutritional requirements and improve the survival of the walleye pollock Theragra chalcogramma, a cold seawater fish, by enrichment. We analyzed the fatty acids and amino acids of fertilized pollock eggs before hatching, just-hatched larvae, larvae that had absorbed only the yolk sac, and larvae starved for 2 days after yolk absorption. For the survival improvement experiment, we administered docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and DHA-EPA enrichment. Fatty acid decreased DHA and EPA content. On the 30th day, body growth was significantly greater in pollock given the EPA and DHA-EPA treatments (P<0.05). Larval survival at 20 and 30 days after hatching (DAH) was greatest under the DHA-EPA treatment (P<0.05). Survival was significantly lower under the EPA treatment at 10 DAH, but then increased to approach that seen under the EPA-DHA treatment (P<0.05). Therefore, we determined that reduced survival in hatchlings of high-mortality pollack could be improved by controlling EPA and DHA content during enrichment. We conclude that cold seawater fish must be given feed that meets their nutritional needs, which can be accomplished using newly manufactured enrichment products for the larvae of cold seawater fish, such as pollock.

12
권호별 보기
가장 많이 인용된 논문

(자료제공: 네이버학술정보)

가장 많이 인용된 논문
| | | |
1연안해역에서 석유오염물질의 세균학적 분해에 관한 연구

(2006)홍길동 외 1명심리학41회 피인용

다운로드

2미국의 비트코인 규제

(2006)홍길동심리학41회 피인용

다운로드

가장 많이 참고한 논문

(자료제공: 네이버학술정보)

가장 많이 참고한 논문

다운로드

2미국의 비트코인 규제

(2006)홍길동41회 피인용

다운로드

해당 간행물 관심 구독기관

선문대학교 군산대학교 경상대학교 전남대학교 강릉원주대학교
 78
 55
 51
 49
 36
  • 1 선문대학교 (78건)
  • 2 군산대학교 (55건)
  • 3 경상대학교 (51건)
  • 4 전남대학교 (49건)
  • 5 강릉원주대학교 (36건)
  • 6 제주대학교 (33건)
  • 7 목포대학교 (31건)
  • 8 국립수산과학원 (28건)
  • 9 부경대학교 (26건)
  • 10 연세대학교 (24건)

내가 찾은 최근 검색어

최근 열람 자료

맞춤 논문

보관함

내 보관함
공유한 보관함

1:1문의

닫기