Pukyong National University

'Hot Topic', Dried pollack snacks developed by a university professor

- Prof. Cho Sueng-mok of PKNU transferred technology to SMEs ... Launched snack with 54% pollack content

△ The research team of Prof. Cho Sueng-mok (3rd from the left)'s commemorative photo ⓒPhoto Lee Sung-jae (PR Team)

How about making snacks from pollack, a 'national fish' that has as many ways to eat it as it has names, such as frozen pollack (Dong-tae), fresh pollack (Saeng-tae), dried Pollack (Hwang-tae).

It is a hot topic that the technology for manufacturing pollack snacks developed by a university professor has been released as an actual product after SMEs received the technology transfer.

This is the 'Badasori Fish Pop' released by Sunhae F&S (CEO Sim Ui-heon, Gwangju, Gyeonggi-do), a small and medium-sized business in the marine product sector.

This snack was developed by the team led by Professor Cho Sueng-mok's (Dept. of Food Science and Technology) at Pukyong National University as part of the research project for the Ministry of Oceans and Fisheries (development and commercialization of processed traditional fishery foods considering the characteristics of each sea). Since the snack was released in February, reviews have continued on social media and are word of mouth is getting around.

Launched in three flavors, seaweed, cheese, and consomm？, this product is attracting attention as a nutritious snack with high nutritional value and tasty flavor.

This snack has attracted attention because it is a high-protein product comprised of 54% pollack, the raw material. Compared to shrimp snacks currently on sale, whose shrimp content is 8.5%, this is a very high proportion.

Even though it has a high percentage of pollack, it does not have a strong fish taste, and the texture is the same as that of well-known crunchy snacks that do not feel like grilled fish jerky or dry fish.

Professor Cho said, "unlike other snacks, we applied a technology that uses rice flour, not flour or starch, to create a two-layer structure to create a crunchy texture."

Professor Cho is an expert in the field of aquatic processing and food chemistry, and is conducting research on customized functional health foods, the development and commercialization of processed seafood, and functional materials and useful ingredients derived from seafood.

He said, "so far, seafood products have a low percentage in the snack market compared to agricultural products. Following this study, which suggested the possibility of developing premium products using fish, we plan to continue research on the use of various marine products." <Pukyong Today>