• Korean Journal of Animal Reproduction
• /
• v.21 no.4
• /
• pp.355-362
• /
• 1997

This study was undertaken in an effort to product embryos through in vitro maturation(IVM), in vitro fertilization(IVF) and in vitro culture(IVC) after cryopreservation of immature and mature porcine oocytes. The experiments were conducted to investigate IVM rate of oocytes frozen with 3 different cryoprotectants and to examine IVF and IVC of frozen-thawed oocytes. The CEI(cumulus cells expansion index) after IVM of frozen-thawed immature oocytes was higher in oocytes frozen with PG＋PEG(propylene glycol plus polyethylene glycol) than those frozen with single cryoprotectant and this index was almost 90% of unfrozen oocyte's index(2.39 vs. 2.66). The IVF rate of all frozen oocytes was very low(68% of unfrozen oocytes) and the IVF rate of frozen immature oocytes was slightly higher than that of frozen mature oocytes(39.0% vs. 34.4%), but polyspermic penetration was higher in frozen immature oocytes(21.9% vs. 19.1%). The cleavage rate after IVF of frozen-thawed oocytes was 9.3% for frozen mature oocytes and 11.3% for frozen immature oocytes and this rate was significantly lower(P<0.05) than that of control(60.7%). The development to 8-cell stage was greatly lower in frozen mature oocytes than in frozen immature oocytes. The results indicate that the use of PG plus PEG as cryoprotectant may be very effective for vitrification of porcine oocytes and the frozen-thawed immature porcine oocytes can be used fro in vitro embryo production based on IVM, IVF and IVC system.

• The Journal of Fisheries Business Administration
• /
• v.37 no.1 s.70
• /
• pp.95-110
• /
• 2006

Japan's frozen shrimp future market is the only fisheries future commodity market in the world. This empirical study examines the lead and lag relationship between Japan frozen shrimp spot and future markets using the daily prices from August 1, 2002 to December 31, 2005. Frozen shrimp future contract is listed on Japan Kansai Commodities Exchange. Japan imports approximately 250,000 tons of frozen shrimp annually, of which just under 70,000 tons, nearly 30%, are black tiger shrimp. Approximately 90% of black tiger shrimp are caught in Indonesia, India, Thailand and Vietnam, and the two largest consumers of these shrimp are Japan and the U.S.A. Kansai Commodities Exchange adopts the India black tiger shrimp as standard future commodity. We use unit root test, Johansen cointegration test, Granger causality test, Vector autoregressive analysis and Impulse response analysis. However, considering the long - term relationships between the level variables of frozen shrimp spot and futures, we introduced Vector Error Correction Model. We find that the price change of frozen shrimp futures with next 1, 2, 3, 4, 5 month maturity have a strong predictive power to the change of frozen shrimp spot and the change of frozen shrimp spot also have a predictive power to the change of frozen shrimp with next 1, 2, 3 month maturity. But, the explanatory power of the frozen shrimp futures is relatively greater than that of frozen shrimp spot.

• Korean Journal of Animal Reproduction
• /
• v.7 no.2
• /
• pp.27-40
• /
• 1983

Frozen boar semen should be utilized in swine production in order to get its advantages. Much studies were carried out for the practical use of frozen semen. Some of frozen boar semen are used in swine production and some companies are exporting frozen boar semen in U.S.A.. For the practical utilization of frozen semen in swine production in Korea, we have to get deep knowledge and understanding about frozen boar semen and studies on processing and conception of frozen semen.

• The Korean Journal of Food And Nutrition
• /
• v.10 no.3
• /
• pp.287-294
• /
• 1997

When bread making, the condition of thawing-fermentation for frozen dough were tested in variable temperature, and measured thawing-fermentation time and volume of frozen dough. L-Ascorbic acid (L-Aa) was added in frozen dough for the comparison test of develop volume in bread staling degree of baking bread were measured additive frozen dough which was stoppages in freezing, staling degrees were tested hardness with Rheometer. The test for comparison of thawing-fermentation time in variable temperature was shown the condition of dough conditioner at 3$0^{\circ}C$ was most effective for bread making, Because That condition was required very short time(74 min) But, in this comparison of volume in final products was shown the products in the condition of thawing-fermentation at 3$0^{\circ}C$ was smaller than the products at 5$^{\circ}C$(418 ml). The baking volume of L-Aa additive frozen dough which has under gone thawing-fermentation at 3$0^{\circ}C$, were shown baking volume of 420 ml in 2 weeks storage terms to 100 mg/kg L-Aa additive dough and shown baking volume of 454 ml in 4 weeks storage terms to dough of 200 mg/kg additive weight. Staling degrees of L-Aa additive frozen bread were measured with Rheometer. The hardness of 100 mg/kg L-Aa additive frozen bread was sown low level hardness in 1~2 weeks freezing term, 150 mg/kg L-Aa additive frozen bread was shown low level hardness in 3 weeks freezing term. In 4 weeks freezing term, 200 mg/kg L-Aa additive frozen bread was shown low level hardness compared with non-additive L-Aa frozen bread. In comparison of frozen bread quality, non-additive L-Aa products was better than additive L-Aa products in equality of baking shape and external apparence. But in total quality in external and internal apparence, additive L-Aa products was better than non-additive L-Aa products.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.19 no.2
• /
• pp.107-114
• /
• 1990

The keeping quality of seasoned mackerel meat products during frozen storage were investi-gated for the effective utilization of mackerel as a food source. The pH and volatile basic nitrogen (VBN) contents of products revealed a tendency to increase slightly during frozen storage,. Viable cell counts(1.5$\times$104-2.0$\times$104/g) and histamine contents(2.45-2.89mg/100g) were decreased during frozen storage. In fatty acid composition of the products polye-nes such as 22:6, 18:3, 20:4 and 20:5 were the maincomponents. From the results of chemical experiments and sensory evaluation the products could preserved with good quality during frozen storage(-$25^{\circ}C$) of 120 days.

• Journal of the Korean Dietetic Association
• /
• v.10 no.2
• /
• pp.246-257
• /
• 2004

To provide basic information for the proper usage of frozen convenience foods in elementary school foodservice operations, 51 dietitian employeed in school foodservices in Inchon were surveyed. Among the frozen convenience foods, dumpling-type foods(60.8%) and processed meats(40.4%)were used widely in school foodservice. Generally, the frequency of using frozen food items was fewer than 1 time per month. More than 15% of respondents were using pork cutlet, chicken, chickenball, dumpling stuffed with meat about 2-3 times per month. Sweet and sour pork(Tangsuyuk), kebap(Sanjuk), fish/shrimp cutlet, fried potato items were used only fewer than 1 time per month. Dietitian's age, carrier, employed status influenced the utilization rate. The grand mean of satisfaction score was 3.36 out of 5. The factors affecting satisfaction in using frozen foods were sanitation, taste, price, nutrition, food additives in order. The major reasons of utilizaing frozen convenience foods were 'improved labor productivity(4.47)' and 'meet customer preference(4.25)'. The limiting factors in using frozen foods were taste(35.3%), price(23.5%), nutrition(17.6%). The management practices of frozen convenience foods through food processing flow were assessed. Average performance rate was 64.7%. To enlarge the usage of frozen convenience foods in foodservice operations, dietitians should observe sanitary practices.

• The Korean Journal of Pain
• /
• v.11 no.2
• /
• pp.226-229
• /
• 1998

Background: Treatment for frozen shoulder is various and difficult. It is important for pain clinicians to plan more effective and simpler treatment modalities. Pain clinicians have done suprascapular nerve block(SSNB) for treatment of frozen shoulder, but the effectiveness of treatment has been unsatisfactory. Shoulder joint injection(SJI) using local anesthetics and steroid mixture is a relatively simple procedure. This study was performed to compare therapeutic effects of SSNB and SJI in frozen shoulder. Methods: Eighty patients suffering from frozen shoulder were randomly divided into two groups. Group 1 had been treated with SSNB and physiotherapy for 3 weeks. Group 2 had been treated with SJI and physiotherapy for the same duration. Pain scores and treatment results were compared and analyzed at the time of 2 months after treatment started. Results: The VAS scores after SJI were lower than those of SSNB. Therapeutic results according to Haggart's classifications were significantly effective in group 2. Conclusion: These results show that SJI is more effective than SSNB for treatment of frozen shoulder.

• Clinical and Experimental Reproductive Medicine
• /
• v.21 no.1
• /
• pp.69-76
• /
• 1994

The survival and pregnancy rates were compared between non-frozen embryos and cryopreserved embryos at either pronucleate or 2-4 cell stages using the freezing and thawing techniques being identical in both groups were compared with fresh embryos. 496 embryos were frozen with 1, 2-propanediol and sucrose and 117 2-4 cell stages embryos had been thawed and 79.6 and 66.0% of them respectively were survival. Clinical pregnancy rate was 19.2% for embryos frozen at the pronucleate stage and 19.0% for embryos frozen at the 2-4 cell stages while the pregnancy rate of non-frozen embryos was 21.3%. There were no significant difference in the survival and pregnancy rates of embryos frozen at pronucleate and 2-4 cell stages. The current cumulative pregnancy rate per retrieval in all cycles with frozen zygotes is 35.4 %, consid~ erably higher than observed in single transfers of embryos without cryopreservation(21.3%); predicted pregnancy rate after transfer of all frozen embryos is 43.3 %. It is concluded that firstly, the survival and pregnancy rate of cryopreserved embryos at pronucleate or 2-4 cell stages are very similar to those from their fresh embryos and non-frozen embryos and secondly, cryopreservation substantially enhances pregnancy attainment from in vitro fertilization.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.15 no.2
• /
• pp.57-72
• /
• 2004

This study is carried out to investigate the effect of any periods in the freezer and the product of value, moisture content, baking loss, specific volume loaf in manufncturing process thereof. The moisture content of the croissant slightly decreased as the periods passed in the freezer. And as passed periods frozen croissant dough dried naturally by the freezer fan. 1. As frozen periods passed croissant dough decreased moisture content and loaf volume. The volume is relation to the molsture content and croissant dough' gluten. Yeast is active but croissant dough is dried so pastry margarine's moisture vaporized little by little. 2. 1 day frozen bench time provided maximum specific loaf volume while croissant shape was unsettled, moisture content was highest. At the same dough croissant hardness had very sofi crust. 3. 1week and 2weets frozen dough had specific loaf volume and hardness with proper crust color. As the proper bench time provided best shape of croissant, color. 4. 4weeks and 8weeks frozen dough had over-al] value of croissant accelerating older product. As the same result, over Sweets frozen periods product were not available for sale and serving to customers. 5. By the sensory evaluation tests, over-all croissant as 1 week, 2weeks were significantly higher quality those than 6. 1day, 4weeks and 8weeks. Textural properties of croissant over 4weeks frozen periods so hard for every panel. According to the study, not croissant dough but also any other frozen dough(ex.Danish, brioche etc.)have to need proper bench time and 1week or 2weeks circulation making method have to given encouragement to practical pastry industry. Add to this study using only for frozen dough yeast instead of using fresh and instant

• Journal of Pharmacopuncture
• /
• v.2 no.1 s.2
• /
• pp.27-38
• /
• 1999

It was the Study for more deep understanding about the Frozen shoulder by literature investigation. The following result were obtained. : 1. The reason of Frozen shoulder is inflamatory reaction, degeneration, continual fixing, injury, etc. 2. The symptom of Frozen shoulder is shoulder pain, night pain, limit of joint movement. 3. Frozen shoulder is classified primary and secondary types and in the oriental medicine, is classified six types by the three Yin&Yang channels of the hand 4. Jackin's exercise or codman's exercise is used for kinesiatrics. 5. $Ky\check{o}njong$(SI9), nosu(SI10), $ch'\check{o}njong$(SI11) are in commonly used acupuncture point. 6. It is used to the Tongbihanseungbang, Small-intestine jeong kyuck in SA-AM Acupuncture. 7. It is used to the TrPs of subscapularis in MPS. 8. It is used to Frozen shoulder the Sin-kwan, Sahwajung, etc. in Dong-si Acupuncture. 9. It is used the I, HO or HN to Frozen shoulder treatment in Herbal Acupuncture. 10. Using the Electro-acupuncture, we select the point according to the channels. 11. Cupping or Moxibustion is commonly used with Acupuncture. 12. Commonly used recipes are Seokyungtang, Oyacksungisan, Banhakumchultang, etc.