• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.11-15
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• 1988

Square slices of sea tangle was dried in constant condition of thickness (1.54mm), air temperature $(50^{\circ}C)$, relative humidity $(30\%)$ and air velocity (0.4m/s). The shrunk surface area and the shrinking rate were investigated. The results obtained are summarized as follows : 1) Comparing the shrinking of transverse section with that of vertical section, the transverse section was proceeded more double shrinkage than vertical section. 2) The shrunk surface area curve showed nearly a linear shrinkage up to 90min of drying time. 3) The shrinking rate was rapidly increased in first falling rate period, and was largest in the early period of second falling rate period.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.2
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• pp.130-138
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• 2017

This study examined chemical characterization in commercial dark-fleshed fish (mackerel Scomber japonicus, Japanese Spanish mackerel Scomberomorus niphonius, and Pacific herring Clupea pallasii) to determine their suitability for use as raw materials for seafood products. The volatile basic nitrogen (VBN), heavy metal, radioactivity, polychlorinated biphenyl (PCBs), benzo[a]pyrene, and histamine concentrations were measured. The VBN in all of the dark-fleshed fish was less than 20 mg/100 g, which is the limit for raw materials for seafood processing. Except for mackerel based on the lead (Pb) standards of the European Union (EU), Taiwan, and CODEX, and all fish based on the cadmium (Cd) standards for China and the EU, the commercial dark-fleshed fish were free from total mercury (Hg), Pb, and Cd based on domestic and foreign standards. The radioactivity, polychlorinated biphenyl (PCB), benzo[a]pyrene, and histamine concentrations of the commercial dark-fleshed fish all adhered to the domestic and foreign standards. The commercial dark-fleshed fish tested could all be used as raw materials for seafood products, except for some exported products.

• Korean Journal of Plant Resources
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• v.30 no.5
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• pp.549-555
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• 2017

The production of ginseng cultivation is decreasing due to shortage of cultivated land and climate change, so additional methods are needed. Therefore, the physiological and morphological characteristics of finebubble were analyzed by applying them to ginseng cultivation which is the representative crop of Korea. The application of fine bubble water to 2 year old ginseng showed that stem length and leaf were increased, and weight increased as main root increased in root. In particular, it is shown that the weight of roots increases with the increase of leaf size. This is because the total chlorophyll content is high and it is judged to be related to the increase of photosynthesis efficiency. When the results of this study were confirmed, it was confirmed that ginseng cultivation using fine bubbles showed no inhibition of growth of ginseng. According to the results of physiological characteristics and subdividing results, It was confirmed that the growth of about 10% to 15% of the growth was increased and that the growth of ginseng was increased by applying the fine bubble when growing ginseng.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.59-64
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• 1998

In order to find causes of the difference in taste between Korean and Japanese soybean paste, comparian was made on the free amino acids composition in soybean paste in those two countries. It was found that the free amino acid composition of commercial soybean paste made in Korea was analogous to homemade soybean paste, and the commercial soybean paste made in Japan, was analogous to homemade soybean paste. And there was a similarity on the point that the glutamic acid content was the highest of all free amino acids content in both Korean and Japanese soybean pastes. There was a difference in the mean total free amino acids content between Korean and Japanese soybean paste. The mean ratio of the glutamic acid content to total free amino acid content in Korean and Japanese soybean paste was on the range of $11.5%{\sim}22.6%$ and $10.4%{\sim}12.5%$, respectively. These results suggest that glutamic acid determines taste in Korean and Japanese soybean paste.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.3
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• pp.199-206
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• 1982

Histological changes occurred by freezing storage and subsequent thawing, and changes of muscle fiber after heating and drying of the eel (Anguilla japonica) were observed under microscope . The results are as follows : (1) After one month of freezing storage the muscular tissue produced considerable number of extracellular and intracellular ice crystals. The sample stored at the temperature of $-40^{\circ}C$ produced ice crystals inside the muscle cells while sample stored at $-20^{\circ}C$, outside. (2) No changes were observed in the hypodermic fat after thawing regardless of storage temperature, while insufficient recovering of muscle cells were detected in the muscular tissue. Muscular tissues which have been stored $-20^{\circ}C$ showed severe change in shape due to dehydration. (3) Microscopic observation on muscle homogenate showed loss of transparency due to free-zing, disfiguration and contraction by drying and water seperation, and elasticity by heating.

• Korean Journal of Microbiology
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• v.50 no.3
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• pp.261-263
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• 2014

Chronic inflammation is involved in cancers, rheumatoid arthritis, and Crohn's disease. Inerleukin-6 (IL-6) plays major roles in inflammation. Chungkookjang, fermented soybean contains diverse peptides produced by cleavage of soybean proteins. The peptides can be bioactive compounds. Peptide (Gly-Val-Tyr-Tyr-Met-Tyr was purified from Chungkookjang, and modified to be 6mer H, Glu-Val-Tyr-Tyr-Met-Tyr (EVYYMY). Peptide H's activity to suppress IL-6 expression in a human breast cancer cell, MDA-MB-231 was determined. IL-6 Expression was reduced in the cell treated with peptide H 25 times less than controls which were not treated with peptide H. Proliferation of MDA-MB-231 cells was inhibited by peptide H, which is concentration-dependent. Blocking of IL-6 signals is known to be effective in reducing inflammation in rheumatoid arthritis, Crohn's disease, and cancers. Since peptide H can reduce inflammatory IL-6 expression, application of this study will contribute to drug development for diseases which are caused by excessive IL-6.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.36 no.1B
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• pp.93-100
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• 2011

The people frequently drink coffee under stress at work, according to increase attractive of leisure activities, favourite food in modern society. The coffee taste which we are catching the taste of modern people is depending on various kinds processing methods such as a mixture of beans. However, the most coffee contains $C_8H_{10}O_2N_4$ which affected various parts of the body. These $C_8H_{10}O_2N_4$, is that the main component of coffee is caffeine. Therefore, in this paper, we are analyzed influence about articulator according to increase in $C_8H_{10}O_2N_4$ 250mg contains a cup of coffee. From this, we gradually increased the amount of $C_8H_{10}O_2N_4$ intake about thirty persons of men in his 20's in experiments. Then we performed a study about Jitter, Formant, Spectrum in voice analysis parameter by applying the results having an affect articulator.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.1
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• pp.26-35
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• 2015

This study compared the meat quality of sea rainbow trout Oncorhynchus mykiss frame muscle (S-FR-TY) and fillet (S-FI-TY) with the frame muscle of freshwater rainbow trout (F-FR). There was a difference of < 1% in the proximate composition of S-FR-TY vs. S-FI-TY, and of S-FR-TY vs. F-FR. The Hunter a value of F-FR-TY was lower compared with that of F-FR cultured in Jecheon (F-FR-JC), but higher than that of F-FR cultured in Pyeongtaek (F-FR-PT). However, no difference in the Hunter a value of S-FR-TY compared with any other F-FR was observed. The odor intensity of S-FR-TY was lower compared with that of F-FR, while the taste of S-FR-TY was milder than that of S-FI-TY, but stronger than that of F-FR. Although its total amino acid content was lower, the essential amino acid content of S-FR-TY was higher compared with S-FI-TY; the potassium content of S-FR-TY was also significantly greater. S-FR-TY contained high levels of nutritional and functional components, such as anserine, lysine, threonine, and eicosapentaenoic and docosahexaenoic acid. These results suggest that S-FR-TY could be used as a resource of canned food or fish jerky for children.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.260-264
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• 1992

In present paper, we investigated the quality stability of sardine burgers during storage at $-20{\pm}2^{\circ}C$. During frozen storage of sardine burger, the PH were decreased, while volatile basic nitrogen contents were increased. The results of changes in peroxide values, thiobarbituric acid values, fatty acid compositions and color values during frozen storage showed that lipid oxidation and discolorization of antioxidant treated sardine burger and vacuum packed sardine burger could be effectively retarded. The changes in the taste compounds such as free amino acid, nucleotide and their related compounds, total creatinine, betaine and trimethylamine oxide, total amino acids and texture profile analysis of vacuum packed sardine burger were negligible during frozen storage. From the results of sensory evaluation and chemical experiments, the vacuum packed sardine burger could be preserved in good quality during frozen storage of 90 days.

• Applied Biological Chemistry
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• v.40 no.2
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• pp.107-111
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• 1997

To recover protopectinase (PPase) secreted from Bacillus subtilis IFO 12113, culture filtrate of the microorganism was treated with acetone, methanol, and ethanol, respectively. In the case of treatment with acetone at a ratio of 1: 1 (culture filtrate: acetone, v/v), PPase was purified 1.7-fold with 59.2% recovery The recovery of PPase was increased by increasing the acetone concentration. PPase was purified 4-fold with 100% recovery when the culture filtrate was precipitated with methanol at a ratio of 1 : 2 (culture filtrate: methanol, v/v). However, recovery of PPase was decreased by increasing the methanol concentration. PPase was purified 13.5-fold resulting in 68% recovery by the addition of ethanol with the final ratio 1 : 1(culture filtrate: ethanol, v/v) to the supernatant, which was obtained after precipitation of the culture filtrate with ethanol at a ratio of 1 : 0.5. These results show that methanol treatment is better than other organic solvent treatments for the simple recovery of PPase, whereas fractionated treatment of ethanol can recover PPase with higher purification fold.