Jang Woo Cha’s research while affiliated with Gyeongsang National University and other places

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Publications (7)


Taste, Flavor and Nutritional Characteristics of Fish Cake Made from Salmon ncorhynchus keta Frame Muscle
  • Article

June 2020

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33 Reads

Jang Woo Cha

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In Seong Yoon

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Sang In Kang

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[...]

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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.


Fig 1. Photo of a device for molding and fish (salmon Oncorhynchus keta) cake prepared by the molding device.
Table 6 .
Ingredients for inner and outer parts of fish (salmon On- corhynchus keta) cake
Experimental range and level of independent variables (salmon Oncorhynchus keta mince and threadfin bream Nemip- terus virgatus surimi) (paprika colorant and tomato colorant) in the central composite design for processing optimization of inner fish (salmon) cake
Each and multiple response optimizations for processing of fish cake (inner part) resulted by MINITAB statistical program

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Development of Fish Cake Using Salmon Oncorhynchus keta Frame Muscle
  • Article
  • Full-text available

April 2020

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307 Reads

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4 Citations

This study aimed amount optimization of salmon Oncorhynchus keta mince (SM), threadfin bream Nemipterus virgatus surimi (TBS), natural tomato (NTC) and paprika colorants (PC) for preparation of fish cake using molding device and response surface methodology (RSM). The results of the RSM program for processing of fish cake indicated that the amount optimization of independent variables based on the dependent variables (Y1, gel strength; Y2, overall acceptance) for high-quality FC were 263.8 g for SM, 88.5 g for TBS, 0.11 g for NTC and 0.20 g for PC. Hunter redness and overall acceptance of fish (salmon) cake, which was prepared under the optimum amounts, were 13.82 and 8.33 score, respectively. The fish (salmon) cake was superior in sensory overall acceptance to commercial fish cake.

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SDS‐PAGE patterns of protein isolates isolated from skipjack tuna roe (RPIs) using isoelectric solubilization and precipitation. M, protein maker; STR, skipjack tuna roe; RPI‐1, RPI‐2, RPI‐3, and RPI‐4, roe protein isolates adjusted to pH 4.5 and 5.5 after alkaline solubilization at pH 11 and 12
Buffer capacity (a), water‐holding capacity (b), and solubility (c) of protein isolates recovered from skipjack tuna roe (RPIs) using isoelectric solubilization and precipitation without (control) and with pH‐shift treatment. Values are expressed as the mean ± SD of triplicate determinations. Means with different letters within the sample and pH are significantly different at p < .05 by Duncan's multiple range test. Hb, hemoglobin
Food functionalities and bioactivities of protein isolates recovered from skipjack tuna roe by isoelectric solubilization and precipitation

February 2020

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160 Reads

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23 Citations

Four roe protein isolates (RPIs) from skipjack tuna were prepared using isoelectric solubilization (pH 11 and 12) and precipitation (pH 4.5 and 5.5) (ISP) at different pH points to evaluate their physicochemical and functional properties and in vitro bioactivities. Moisture (<6.3%) and protein (71%–77%) content were maintained. Sulfur, sodium, phosphorus, and potassium were the major elements, and glutamic acid and leucine were the prevalent amino acids (12.2–12.8 and 9.6–9.8 g/100 g protein, respectively) in RPIs. RPI-1 showed the highest buffering capacity at pH 7–12. RPIs and casein showed similar water-holding capacities. At pH 12, RPI-1(pH 11/4.5) showed the highest solubility, followed by RPI-3(pH 12/4.5), RPI-2(pH 11/5.5), and RPI-4(pH 12/5.5) (p < .05). Oil-in-water emulsifying activity indices of RPI-1 and RPI-3 significantly differed. At pH 2 and 7–12, pH-shift treatment improved the food functionality of RPIs, which was superior to positive controls (casein and hemoglobin). RPI-1 showed ABTS+ radical scavenging (102.7 μg/ml) and angiotensin-converting enzyme inhibitory activities (44.0%).


Sanitary Characterization of Alaska Pollock Theragra chalcogramma Roe by Raw Material Grade

August 2019

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240 Reads

We investigated the sanitary characteristics of Alaska pollock Theragra chalcogramma roe as a raw material based on the standards of several countries. The standards for raw materials of Alaska pollock roe for lead, total mercury, 134Cs+137Cs, and 131I were those of the South Korean Ministry of Food and Drug Safety; Staphylococcus aureus, Salmonella spp., Clostridium botulinum, methyl mercury, 134Cs+137Cs, 131I, 239Pu, and 90Sr were those of the United States Food and Drug Administration; lead, methyl mercury, inorganic arsenic, chrome, 134Cs+137Cs, and 131I were those of the Ministry of Agriculture of China; nitrite ion, 134Cs+137Cs, 239Pu, and 235U were those of the Ministry of Health, Labor and Welfare of Japan; 134Cs+137Cs, 131I, 239Pu, and 90Sr were those of Codex; and 134Cs+137Cs, 131I, 239Pu, 241Am, and 90Sr were those of the European Food Safety Authority. The results for the global standard items other than C. botulinum (lead, total mercury, methyl mercury, inorganic arsenic, chrome, 134Cs+137Cs, and 131I, S. aureus, and Salmonella spp.) suggest that Alaska pollock roe is safe for use as a raw material.


Comparisons of the Sensory and Physicochemical Characterizations of Alaska Pollock Theragra chalcogramma Roe by Grade

June 2019

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322 Reads

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1 Citation

The present study compared the sensory and physicochemical characterizations of Alaska pollock Theragra chalco-gramma roe according to the L, M, S, 2S, KA, KB, KC, and G grades. The mean weights of the Alaska pollock roe were 81.2 g (74.1-85.7 g) in the L grade, 48.4 g (41.1-54.8 g) in the M grade, 38.6 g (33.5-45.6 g) in the S grade, 29.3 g (25.7-34.2 g) in the 2S grade, 45.7 g (41.4-50.0 g) in the KA grade, 41.4 g (37.7-46.1 g) in the KB grade, 38.3 g (36.0-42.6 g) in the KC grade, and 15.0 g (14.2-15.6 g) in the G grade. The results of the sensory (transparency, physical damage, texture, and odor) and physicochemical (moisture, amino nitrogen and volatile basic nitrogen contents, Hunter redness, and texture) evaluations revealed that, in the normal group, the quality of Alaska pollock roe was highest in the L grade followed by the M, S, and 2S grades whereas, in the cut-group order, the quality was highest in the KA grade followed by the KB, KC, and G grades. The present results suggest that the L, M, S, 2S, KA, and KB grades could be used for high-quality Alaska pollock roe products.


Fig. 1. SDS-PAGE patterns of alkaline insoluble fractions (AIFs) recovered from bastard halibut Paralichthys olivaceus and skipjack tuna Katsuwonus pelamis roe by alkaline solubilization. M, protein marker; Lane 1-2, BHAIF-11 and 12 respectively; Lane 3-4, STAIF-11 and 12 respectively. 
BHAIFs STAIFs
Physicochemical Properties of Alkaline-insoluble Fractions Recovered from Bastard Halibut Paralichthys olivaceus and Skipjack Tuna Katsuwonus pelamis roes by Alkaline Solubilization

June 2018

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118 Reads

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4 Citations

This study investigated the food and nutritional characteristics of alkaline-insoluble fractions (AIFs) recovered from bastard halibut Paralichthys olivaceus (BH) and skipjack tuna Katsuwonus pelamis (ST) roes using the alkaline solubilization. The moisture content of AIFs ranged from 4.8% to 12.8%, and ST provided significantly better yields (9.5 for STAIF-11 and 7.1 g/100 g roe for STAIF-12) than did BH (P<0.05). The protein content of AIFs ranged from 71.7% to 79.2%, with the highest level yielded by STAIF-11 (6.8 g/100 g roe). The crude fat content of AIFs was 10.9-14.3% and the mineral content was 0.7-3.4%. The major mineral components of AIFs were sulfur, sodium, potassium, and phosphorus. Color values showed that BHAIFs were significantly brighter than STAIFs. Total contents of essential amino acids were significantly higher in STAIFs (47.5-49.5%) than in BHAIFs. The major essential amino acids found in AIFs from both sources were Val, Leu, Lys, and Arg. Therefore, AIFs were significantly superior to whole BH roe in terms of physicochemical and nutritional status, and we identified species-specific differences between BH and ST. Protein is a major component of AIFs recovered from fish roes, which suggests that they have potential for use as a protein source.


Comparison of Sensory and Nutritional Characterizations between Sea-Reared and Freshwater Sturgeons Acipenser oxyrinchus

April 2018

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5 Reads

Journal of the Korean Society of Food Science and Nutrition

This study was conducted to compare the sensory and nutritional characteristics between sea-reared and freshwater sturgeons Acipenser oxyrinchus. The proximate composition of sea-reared sturgeon was 78.0% moisture, 19.1% crude protein, 1.5% crude lipid, and 1.1% ash. Thus, moisture content was lower while crude protein, crude lipid, and ash contents were higher than those of freshwater sturgeon. Regardless of culture methods, energy content of sturgeon muscle was 88.5∼95.9 kcal/100 g. The Hunter color values of sea-reared sturgeon were 64.2 for lightness, 4.4 for redness, and 14.1 for yellowness. Thus, lightness and yellowness were lower while redness was higher than those of freshwater sturgeon. The hardness of sea-reared sturgeon was 4.1 kg/cm², which was not significantly different (P<0.05) than that of freshwater sturgeon. The odor intensity of sea-reared sturgeon was 436.0 level, which was higher than that of freshwater sturgeon. The total amino acid content of sea-reared sturgeon was 19.0 g/100 g, which was higher than that of freshwater sturgeon. The major amino acids of the sturgeons were aspartic acid, glutamic acid, leucine, and lysine. The mineral contents and fatty acid composition of sea-reared sturgeon were similar to those of freshwater sturgeon. The results suggest that there were slight differences in sensory and nutritional characteristics between sea-reared and freshwater sturgeons. © 2018, Korean Society of Food Science and Nutrition. All rights reserved.

Citations (3)


... , 180 mesh SDC . Tyrosinase 저해활성 tyrosinase Cha et al. (2020) . , 300 L 900 L mushroom tyrosinase (50 Unit/mL) 1.5 mL 50 mM phosphate buffer (pH 6.8) 30 min , 300 L of 10 mM 3,4-dihydroxy-L-phenylalanine (L-DOPA) ...

Reference:

Food Functionalities of Various Enzyme Hydrolysates Prepared from Olive Flounder Paralichthys olivaceus Steam-dried Roe Concentrate
Food functionalities and bioactivities of protein isolates recovered from skipjack tuna roe by isoelectric solubilization and precipitation

... Table 8 shows that the TBC increased during storage and is positively correlated with VBN values (r = 0.745 by Pearson's correlation). Jeong et al. [50] reported that the VBN values of various grades of raw APR ranged from 15.7 to 28.2 mg%, consistent with the VBN values of APR before processing in the current study. The VBN values tended to increase rapidly at higher storage temperatures. ...

Comparisons of the Sensory and Physicochemical Characterizations of Alaska Pollock Theragra chalcogramma Roe by Grade

... , 100 g pH 4.5 RPI-1 3 13.2 g pH 5.5 RPI-2 4 (12.6 12.9 g) , 8.1-9.2 g/100 g OFR 50.0-56.8% . Yoon et al. (2018a) OFR 3.5-3.7 g/100 g , 2.7 g/100 g , OFR 16.0-16.7% . ...

Physicochemical Properties of Alkaline-insoluble Fractions Recovered from Bastard Halibut Paralichthys olivaceus and Skipjack Tuna Katsuwonus pelamis roes by Alkaline Solubilization