국립 부경대학교

Launched snack with 54 % pollack content
Professor Cho Sueng-mok

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 research team of Professor Cho Sueng-mok's (Dept. of Food Science and Technology) at Pukyong National University as part of the research project of 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 earnest in February, reviews have been continued on social media and are getting word of mouth. Launched in three types of tastes, seaweed, cheese, and consomme, this product is attracting attention as a nutritious snack with high nutrition and flavory taste. This snack attracts attention because it is a high-protein product with fully 54 % of pollack, the raw material. In the case of a shrimp snack currently on sale, considering that the shrimp content is 8.5 %, this is a very high proportion. Even though it has a high content of pollack, it does not have a strong fish taste, and the texture is the same as that of a well-known crunchy snack that does not feel like a 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 health functional foods, research on the development and commercialization of processed aquatic foods, and research into functional materials of useful ingredients derived from seafood. He said, "So far, marine products have a low proportion in the snack market compared to agricultural products. Following this study, which suggested the possibility of developing applied premium products using fish, we plan to continue research on the use of various marine products."

연구진 

조승목 교수 scho@pknu.ac.kr

수산과학대학 식품화학실험실