• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.217-225
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• 2009

The study was conducted to evaluate the effect of drying, curing and freezing on the quality of beef. Three types of dried (without salt = $T_1$, with salt = $T_2$ and salt + spices = $T_3$); three types of cured (salt curing = $T_4$, sugar curing = $T_5$ and brine curing = $T_6$) and three types of frozen beef ($0^{\circ}C=T_7^{\circ}C$, $-10^{\circ}C=T_8$ and $-20^{\circ}C=T_9$) were analyzed at different time intervals up to the period of 180 d. Parameters studied were protein, fat, ash, color and cooking loss of beef. All the chemical constituents (protein, fat and ash) were decreased gradually up to 120 d. The decreasing trend was observed rapid after 120 d up to 180 d of preservation. Highest protein loss was found in $T_7$ (11.1 %) and the lowest protein loss was found in $T_6$ (3.85%) in 180 d preservation and significant (p < 0.01) differences were observed among the different preservation methods. Highest fat loss was observed in $T_6$ (7.62%) and the lowest fat loss was observed in $T_2$ (3.18%) and the differences were also significant (p < 0.05) among different methods during the experimental period. Spices dried beef showed a brighter color than others and cured beef showed brown color and the intensity of color was reduced gradually with the increasing of storage period. $T_9$ showed the lowest cooking loss among 3 treatments of frozen beef and the differences also significant (p < 0.01) up to 180 d. It might be stated that sugar curing ($T_5$) and spices drying ($T_3$) would be the useful technique of meat preservation in rural areas and freezing ($T_9$) would be used in large scale preservation at urban areas.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.95-102
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• 2016

This study investigated the effects of the oxygen permeability of vacuum packaging film and the storage temperature on the quality and shelf life of Hamburg steaks during storage for 14 days. Control samples (C) were packaged in a polyamide/polyethylene (PA/PE) film and stored at $5^{\circ}C$. Treatment samples were either packaged in an ethylene vinyl alcohol/polyethylene (EVOH/PE) copolymer film and stored at $5^{\circ}C$ (T1), and in a PA/PE film and stored at $-18^{\circ}C$ (T2). The initial total plate count (TPC) was 3.6 log cfu/g. In T1 samples, TPC and Brochothrix thermosphacta counts were increased, similar to those in C samples, whereas Pseudomonas spp. counts were significantly lower than those in C samples during storage. Over the storage period, the volatile basic nitrogen values increased most rapidly in C samples, followed by T1 and then T2 samples. The values of thiobarbituric acid reactive substances steadily increased in all samples during storage. The colour parameters were not significantly different among the samples during storage. T1 samples maintained sensory qualities in flavour and off-odour parameters for two days longer than C samples did. At day 12, T2 samples were evaluated as being below the marketability score of 5.0 for texture. In conclusion, using high oxygen barrier films like EVOH/PE copolymer for packaging Hamburg steaks could extend the sensory qualities in view of flavour and off-odour during chilled storage. However, frozen storage at $-18^{\circ}C$ is recommended when the storage period is extended beyond 14 days at $5^{\circ}C$.

• Korean Security Journal
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• no.13
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• pp.471-485
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• 2007

This study is performed to find out what type instructions are produced to players by coaches and what effects are resulted in cooperative spirit of the concerned group. Furthermore the study has its aims at advancing instructors' skills by using finding of it. The study used 'SPSS 11.0 FOR WINDOW - Statistical Package' to analyze the collected samples and dealt with data of 174 individuals. Statistical analysis of the research for hypothesis verification was about frequency, trust level, mutual relationship, variables, and T-verification. The meaningful level for any result was ranged within 95%(p< .05), 99%(p<.01). The finding are as follows. Effects on pleasure, one of elements of team spirits taken by instructor's training style are analyzed as follows. It was proved to be meaningful in relation with a series of activities like training, democratic, social, compensatory aspects and showed also considerable relation with power based behaviors. That says, players are found to enjoy high pleasure when social and bureaucratic behaviors of instructors are very energetic. In addition to that, training, democratic, and compensatory activities didn't show any meaningful effect. Team spirit was found to play a main role between instructor's behaviors and training, democratic, social rewarding activities. Democratic and social acts influence on team spirit. Looking into the detailed aspects, team spirit was resulted very high in the individuals with low democratic mind and was shown high group spirit by groups with high sociable activities. Teamworks was found to be affected by relation between instructor's acts and training, democratic, social and compensatory aspects and it showed meaningful relations with training, social, bureaucratic behaviors. Low degree of training and bureaucratic activities are found to prefer for power team spirit, and high social activities led a strong teamworks. Group binding spirit was influenced by training, democratic, social compensatory, bureaucratic behaviors and it showed to give effects on democratic, social, and bureaucratic activities of instructors. Low degree of democratic and bureaucratic behaviors are found to produce strong team spirit. In contrast with that, strong social activities was found to be motive of powerful team spirit. Value of team spirit was found to play a main role between instructor's behaviors and training, democratic, social, rewarding activities. It didn't show any meaningful effect on behavior of instructors.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1673-1681
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• 2013

Five different chopped frozen garlic products samples, three from Chinese and two from Korean origins being commercially available products in Korean market, were used to confirm their pre-pasteurization or pre-irradiation status by screening (direct epifluorescent filter technique/aerobic plate counts, DEFT/APC; electronic nose, E-nose; photostimulated luminescence, PSL) and identification (thermoluminescence, TL; electron spin resonance, ESR) techniques. Some parts of samples were gamma-irradiated at 1 kGy to be used as control samples in irradiation history identification. DEFT/APC and e-nose successfully showed distinct results between the domestic and imported samples. The PSL photon counts of all the unknown samples were less than 700 (negative), while most of 1 kGy-irradiated samples gave PSL photon counts more than 5,000 (positive). The domestic unknown samples produced the TL glow peaks after $300^{\circ}C$ or more, whereas the imported samples showed TL peaks at the range of $240{\sim}250^{\circ}C$. A clear TL glow peak was obtained from all irradiated samples at $150{\sim}250^{\circ}C$. The unknown samples of Chinese origin gave radiation-specific cellulose ESR signal that was not shown by domestic samples. A multiple step of applying the physical analytical methods is recommended for the effective identification of irradiation status on chopped frozen garlic products.

• Journal of Aquaculture
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• v.9 no.4
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• pp.377-384
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• 1996

A 15-week of growth trial was conducted to evaluate practical diets for growing Korean rockfish (Sebastes schlegeli). Two replicate groups of the fish average weighing 125 g were fed one of four experimental diets containing $41\~45\%$ protein and $6\~8\%$ lipid. A control diet with $58\%$ fish meal as protein source was included and practical form diets with $40\%$ fish meal and various practical ingredients such as meat meal, blood meal, soybean meal, and corn gluten meal were included. These experimental dry pellet diets were compared with commercial diets containing $51\~53\%$ protein and $5\~13\%$ lipid for marine fish or raw fish-based moist pellet (RMP) diet containing $58\%$ protein and $9\%$ lipid consisted of $50\%$ frozen horse mackerel and $50\%$ commercial binder meal. Weight gain, feed efficiency, daily feed intake and protein efficiency ratio in the fish fed the experimental diets and commercial diets were not significantly different to those in the fish fed the control diet. However weight gain, feed efficiency and protein efficiency ratio in the fish fed the RMP diet were significantly higher than those in the fish fed the experimental diets and commercial diets. These differences of growth performance between experimental diets and RMP diet may be reason for different dietary protein and energy levels. The experimental diet can save up to $20\%$ cost of fish production compare with control diet, whereas RMP diet is more expensive than other diets in the fish production.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.602-608
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• 1997

The antibacterial activity of low concentrations of clove (Eugenia caryophyllata Thumb) in culture broth against Listeria monocytogenes and Salmonella typhimurium was tested at 35, 5, and -20$^{\circ}C$. Tryptic soy broth (TSB) containing 0∼0.5% (w/v) of clove was inoculated with 10$\^$5/∼10$\^$7/ cell/ml of L. monocytogenes and S. typhimurium and incubated at each temperature. The growth of L. monocytogenes occured only after a prolonged lag period at 0.1% clove at 35$^{\circ}C$, while viabilities of the cells decreased by 1.4 and 3.3 log cycles at 0.3 and 0.5% clove, respectively. Growth of S. typhimurium occured at the presence of 0∼0.5% clove after a longer lag period with increasing concentration of clove at 35$^{\circ}C$. During refrigerated storage at 5$^{\circ}C$, the growth of L. monocytogenes occured after 6 days of lag period at 0.1% clove while viability of the cells were decreased during 24 days of storage. During frozen storage at -20$^{\circ}C$, the viability of L. monocytogenes and S. typhimurium decreased about 4 log cycles during 3 days of early period of storage at 0.1% clove. There were no major changes in the population of L. monocytogenes and S. typhimurium in TSB with different concentrations of clove during frozen storage.

• Journal of Chest Surgery
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• v.32 no.10
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• pp.874-882
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• 1999

배경: 체외순환 후의 부종현상 및 이에 따른 여러 장치의 기능 저하를 방지하기 위하여, 최근에 체외 순환 이탈 후 환자의 혈액을 짧은 시간에 관류하여 여과해 주는 변형 초여과법의 사용이 늘고 있다. 이에 대한 긍정적인 임상결과들의 보고도 있으나, 다른 한편 체외 순환 후 염증반응을 포함한 폐손상의 기전에 혈구 성분의 영향이 보고되고 있는 바, 변형 초여과법의 효과, 특히 폐 조직에 대한 영향을 밝혀 보고자 하였다. 대상 및 방법: 몸무게 15에서 22 Kg(평균 16.5$\pm$0.5)의 16 쌍의 잡견을 이용한 정소성 심장이식, 실험에서, 통상적인 인공심폐기 작동군과 인공심폐기 작동 후 변형 초여과 관류를 시행한 군으로 무작위 구분하였다. 변형초여과법은 체외순환 정지 후에 대동맥관에서 나온 혈류를 Roller pump를 거쳐 Amicon Diafilter 초여과 관에 150 mL/m 정도의 속도로 10~15 분 정도 관류시켜 정맥관을 통하여 우심방에 직접 주입하였다. 혈액 채취 및 폐생검은 심폐기 시작 전과 정지 직후, 그리고 변형초여과 시행 군은 초여과 완료 직후에, 대조군은 심폐기 정지 10~15분 후에 각각 시행하였다. 혈류역학 측정요소는 동맥압, 우심방압, 좌심방압 등이었으며, 혈액 검사 항목은 동맥혈 가스분석, 혈색소 농도, 헤마토크릿, 백혈구 수, 혈소판 수, 혈중 단백 성분, 알부민 성분 등이었다. 폐 생검 조직으로는 냉동 건조법을 이용한 수분 함유량을 측정하였고, 광학 및 전자현미경으로 관찰을 하였다. 결과: 변형 초여과 군에서 혈중 혈색소 농도는 수술전 10.3$\pm$1.7 mg/dL, 심폐기 정지 직후 6.3$\pm$1.7 mg/dL, 초여과 직후는 8.3$\pm$2.8 mg/dL의 변화를(p=0.0078, 0.0117), 혈중 총 단백질의 농도 변화는 4.3$\pm$0.9, 3.1$\pm$1.5, 4.1$\pm$1.6 mg/dL, 혈중 알부민의 농도는 1.9$\pm$0.5, 1.4$\pm$0.7, 1.8$\pm$0.8 mg/dL로서, 각각 초여과법의 시행 전후에 유의한 증가를 가져왔고(p=0.0280, 0.0277), 폐조직의 수분 함유량의 변화는 수술전 75.1$\pm$8.6%, 심폐기 정지 직후 82.8$\pm$6.0%, 초여과 직후 77.88%를 보인 반면, 대조군에서는 각각 74.7$\pm$4.9, 82.1$\pm$5.9, 82.3$\pm$5.1%의 변화를 보였다. 미세 구조의 관찰에서, 폐포의 내포세피의 융합 기저막층과 미토콘드리아에서의 부종은 변형 초여과 후에 급격히 감소하였으나, 미토콘드리아내 크리스티의 파괴성 변화와 막성 파괴 성향이 초여과 후에 심화되게 관찰되었고, 세포질 내 소체의 팽창과 공포화 현상도 심폐기 가동 후 발생하여 초여과 후에 더 심화되게 관찰되었다. 세포질 내 소체의 팽창과 공포화 현상도 심폐기 가동 후 발생하여 초여과 후에 더 심화되게 관찰되었다. 폐조직 내의 백혈구는 심폐기 작동 후에 그 수에 있어서 증가하였으며 백혈구의 괴변, 탈과립 정도도 심폐기 작동 후 및 초여과 후에 증가한 소견을 보였다. 결론: 변형 초여과법은 인공 심폐기 후의 혈색소 농도 및 혈중 단백질 농도의 복원에 효과가 있었으며 변형 초여과 관류후 폐의 미세 조직내에서 부종의 급격한 감소 등을 관찰할 수 있었다.

• Journal of Food Hygiene and Safety
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• v.32 no.5
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• pp.363-370
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• 2017

In this study, we stored frozen shrimp (Litopenaeus vannamei) at $4^{\circ}C$ during 12 days and investigated the effect of chitosan coating with natural preservatives (0.05% carvacrol, 0.05% thymol) on the growth of microorganism (mesophilic bacteria, psychrophilic bacteria, Pseudomonas spp., $H_2S$ producing bacteria) and physiological characteristics (total volatile basic nitrogen and pH) and sensory evaluation (appearance, odor and general acceptance). Chitosan coating with natural antimicrobial compounds (0.05% carvacrol and 0.05% thymol) had inhibited the growth of all the target microorganism and showed the significant antimicrobial activity (p < 0.05) to mesophilic bacteria, psychrophilic bacteria and $H_2S$ producing bacteria until 12 day (the last day of this study). These treated groups had showed the significant difference (p < 0.05) in total volatile basic nitrogen and all the sensory characteristics but not in pH. Therefore, chitosan coating combined with natural antimicrobial compounds (0.05% carvacrol and 0.05% thymol) showed the effective antimicrobial activity on major spoilage microorganism on shrimp and could be used to elongate the shelf life of refrigerated shrimp.

• Food Science of Animal Resources
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• v.23 no.3
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• pp.209-214
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• 2003

This study was carried out to investigate the influence of dietary xanthophylls(lutein and apocarotenoic acid ethyl ester) supplementation on the antioxidation of broiler meat. The broilers fed with 10 ppm or 20 ppm xanthophylls were raised for 6 weeks and then slaughtered. The broiler meats were stored at 3$^{\circ}C$ for 9 days and frozen at -18$^{\circ}C$ for 4 months until analysis, respectively. The pH of all treatments significantly(p<0.05) increased during the storage periods. The pH of the thigh was higher than that of the breast. TBARS (thiobarbituric acid reactive substance) and POV(peroxide value) were higher in thigh than breast. All meats from broiler fed with lutein and apocarotenoic acid ethyl ester(apo-ester) had greater antioxidant properties during the storage period than control meat(p<0.05). Antioxidant activity of dietary xanthophylls supplementation was more effective in thigh than breast, and in broiler meats during frozen storage than chilled storage. The higher concentration of xanthophylls in feed, the more inhibition of lipid oxidation in meat during storage. The meat from broiler fed with 20 ppm of lutein showed the highest antioxidant property during both refrigerated and frozen storage although there was no significant difference between lutein and apo-ester(p>0.05). Consequently, this results indicated that the antioxidant activity of dietary xanthophylls(lutein and apocarotenoic acid ethyl ester) supplementation was more effective.

• Journal of the Korean Society of Marine Environment & Safety
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• v.20 no.6
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• pp.788-793
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• 2014

In this study, the electrical power consumption saving effect is studied through installing an inverter which is able to control the R.P.M. of marine sea water pump by effective flow control. The study looks at how sea water pump's flow control influences on the system without the Marine Growths Protection System(MGPS). Auxiliary sea water pump and refrigerator sea water pump in training ships, which are always operated not only in harbor but also in navigation, was used in the experiment and the experiment was conducted by dividing into harbor and navigation. As a result of research, in the case the sea water temperature is under $18^{\circ}C$, the operation was possible with a 58.3 % decrease in pump R.P.M. and electric power consumption was saved by 50 %. In spite of the sea water temperature increasing upto $34^{\circ}C$, pump R.P.M. at 91.6 % was sufficient to operate with a 20 % electric power consumption saving effect. In the pipelines without MGPS, lowering R.P.M. along with lowering pressure results in the attachment of various marine growths.