• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.6
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• pp.524-528
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• 2000

Effect of food additives on the heat sensitivity of listeria monocytogenes H-12 inoculated into Pollack surimi was investigated and also confirmed the effectiveness of various decontamination method such as tap water washing, chlorination, ultraviolet irradiation and heat treatment haying been applied on cooking utensils. Food additives such as polyphosphate, chitosan, and potassium sorbate increased heat sensitivity of t monocytogenes H-12 and polyphosphate showed the strongest synergistic effect. The tested strain was not detected from stainless steel and plastic cutting board contaminated with $10^4{\~}10^5/cm^2$ of L monocytogenes H-12 after tap water washing for 10 seconds or 1 minute, but washing effect was not found in wooden cutting board. The chlorination of stainless steel and plastic cutting board for 10 seconds with $5{\~}50 ppm$ solution eliminated all cells of the contaminated strain, however any change of the viable cell count was not observed in the chlorination of wooden cutting board, W irradiation on stainless steel and plastic cutting board for 5 minutes with 15 W above 30 cm eliminated the contaminated strain, but the tested strain was still found after 60 seconds of irradiation on wooden cutting board. The treatment of hot water on all used cutting boards for 10 seconds at $70^{\circ}C$ resulted in complete loss of viability of the contaminated strain.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.424-432
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• 1985

The effect of additional amounts of subsidiary materials on texture of fish meat paste were examined using Instron Universal Testing Machine to obtain fundamental data for steamed Alaska pollack meat paste showing good qualify. The hardness revealed the good correlation with jelly strength among the six kinds of parameters of Instron texturometer. Products with higher hardness showed a better quality, but those with hardness higher than 16 kg showed decreasing quality with increasing hardness. Predicting the quality of steamed Alaska pollack meat paste with various additional amounts of subsidiary materials as a function of hardness, H, the equation could be deduced as follows: H=11.56+0.54 Xcs, H=12.22-0.23 Xsp and H=11.65-7.13 Xpp. The reasonable equations for predicting the duality of steamed Alaska pollack meat paste with various additional amounts of mixed subsidiary materials could be summarized as follows : H=11.57+0.53Xcs+0.44Xsp, H=11.97-1.83Xpp-0.17Xcs, and H=11.58十0.08Xpp-0.23 Xsp. (Xcs; added amount of corn starch, Xsp: added amount of soy protein isolate, Xpp; added amount of polyphosphate)

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.545-552
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• 2012

This study developed a natural seasoning (NS) and characterized its food components. Hydrolysate from Alaska Pollock Theragra chalcogramma heads and sea tangle Laminaria japonica byproduct were obtained by incubating them with Neutrase for 4 h. NS was prepared by mixing sorbitol 2%, salt 2%, ginger powder 0.04%, garlic powder 0.2%, onion powder 0.2% and inosine monophosphate (IMP) 0.1% based on concentrated hydrolysates from Alaska pollock head and sea tangle byproduct before vaccum filtering. The proximate composition of NS was 82.7% moisture, 9.0% crude protein, and 5.1% ash. It had a higher crude protein content than commercial anchovy sauce (CS), it was lower in moisture and ash. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and angiotensin-I converting enzyme (ACE) inhibiting activity of NS were 90.1% and 88.9%, respectively, which were superior to those of CS. The free amino acid content and total taste value of NS were 1,626.0 mg/100 mL and 165.86, respectively, which were higher than those of CS. According to the results of taste value, the major free amino acids were glutamic acid and aspartic acid. In the sensory evaluation, the color and taste of NS were superior to those of CS. No difference in fish odor between NS and CS was found.

• Korean Journal of Microbiology
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• v.52 no.3
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• pp.352-364
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• 2016

In this study, we examined in vitro the potential probiotic properties of lactic acid bacteria (LAB) obtained from the fish intestine and their ability to degrade histamine through the production of diamine oxidase (DAO) enzymes and bacteriocin. Among 97 LAB strains isolated from the intestine of croaker, flatfish, pollack, and rockfish, CIL08, CIL16, FIL20, FIL31, PIL45, PIL49, PIL52, and RIL60 isolates exhibited excellent survival rates under simulated gastrointestinal tract conditions, high adhesion ability to HT-29 epithelial cells, and resistance to the antibiotics such as amoxicillin, ampicillin, erythromycin, penicillin G, streptomycin, tetracycline, or vancomycin. In addition, these strains did not produce histamine in decarboxylating broth containing histidine. In particular, 4 strains (CIL08, FIL20, PIL52, and RIL60) that may produce DAO were significantly able to degrade histamine. The bacteriocins produced by FIL20, FIL31, and PIL52 LAB inhibited the growth and histamine production of Enterococcus aerogenes CIH05, Serratia marcescens CIH09, Enterococcus faecalis FIH11, Pediococcus halophilus FIH15, Lactobacillus sakei PIH16, Enterococcus faecium PIH19, Leuconostoc mesenteroides RIH25, or Aeromonas hydrophilia RIH28. Histamine-producing strains isolated from fish intestine were found to reduce histamine accumulation during co-culture with CIL08, FIL20, PIL52, and RIL60 LAB showing histamine degradation or bacteriocin production ability. The probiotic strains preventing histamine formation were identified as Pediococcus pentosaceus CIL08, Lactobacillus plantarum FIL20, Lactobacillus paracasei FIL31, Lactobacillus sakei PIL52, and Leuconostoc mesenteroides RIL60 with high similarity based on 16S rRNA gene sequencing.

• Journal of Food Hygiene and Safety
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• v.25 no.1
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• pp.10-15
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• 2010

This study was practiced to survey food-borne bacterial aspects of Escherichia coli and Bacilhus cereus etc. from 210 processed seasoned marine products in Garak fishery wholesale market in Seoul, 2009. Distributions of these bacterial isolates were 28 coliforms, 32 Bacillus spp., 71 Staphylococcus spp., 11 Listeria spp, and 10 Enterococcus spp. in 157 dried squids, 23 dried file fishes, and 20 dried pollacks etc. respectively. Results in 16 kinds of antibiotics susceptibility test by disc diffusion method, special multiple drugs resistance patterns were NOR + LVX + CIP + SAM + VA + S + TE + CF, SAM + C + VA, VA + S + TE, and VA + S in 9 E. coli strains, also, AMC + SAM + CF, SAM + CF, and VA + CF in 21 Bacillus cereus strains respectively. On the basis of the results above, many seasoned dried fishes had multiple drugs resistances, conclusively, we suggest limited guideline and special management on use of antibiotics in floating net cages of fishery farms.

• Analytical Science and Technology
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• v.23 no.6
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• pp.595-606
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• 2010

A total 221 samples of the retailed foods collected from 2004 to 2007 was examined to estimate the level of dioxins(29 congeners) by the isotopic dilution method, and the exposure of population of Korean to dietary of dioxins was performed. Dioxins levels were calculated using TEF values established in 1998 and 2005, respectively. The average levels (pg TEQ/g) were less than 0.01 for polished rice, 0.04 (poultry)-0.13 (beef) for meats, 0.04 (milk)-0.05(cheese) for milk and dairy products, 0.13 for egg (york, only) and 0.11 (alaska pollack)-1.35 (pacific mackerel) for fishes. The estimated daily intake of Korean through foods was 0.47 pg TEQ/kg bw/day, and it was estimated as about 11% to tolerable daily intake (TDI; 4 pg TEQ/kg bw/day) of Korea and Japan. Consequently, it was concluded that there was no health risk.

• Journal of Dental Rehabilitation and Applied Science
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• v.28 no.1
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• pp.1-13
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• 2012

Short implants are used in parts which have anatomical structures like maxillary sinus, inferior alveolar nerve and limited alveolar height due to severe alveolar bone resorption. In these case, there are no need of additional bone augmentation so there are advantages like reduced entire treatment time, reduced patient's discomfort and protection of important anatomical structures. The aim of this study is, in implants whose length is less than 10mm, to analyze the impact of implant length, diameter, location of implant placement, presence of bone graft, presence of prosthesis splinting on survival rates and marginal bone resorption. The samples used in this study were 227 implants, less than 10mm, placed in 137 patients in Wonkwang university dental hospital implant center. From dental charts the information about implant length, diameter, location of implant placement, presence of bone graft, presence of prosthesis splinting were obtained. Emago advanced v5.6(Oral diagnostic systems, Amsterdam, The Netherlands)program was used to measure the amount of marginal bone resorption. Out of total 227 implants, resulting in 96.5 % of survival rate. There was a tendency toward higher failure rates for the maxilla and bone graft site. No significant difference in marginal bone resorption was found associated with length of implants(p>0.05) and neither with the diameter of implants. Among the risk factors examined, more failure rates of short implants can be attributed to poor bone quality in the maxilla and presence of bone graft. At implants under 10mm, length, diameter, location of implant placement, bone graft and splinting of prosthesis didn't affect marginal bone loss.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.3
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• pp.179-187
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• 2010

This study examined ways to improve the functional properties of commercial soy sauce using gelatin hydrolysates from the refiner discharge of Alaska pollock, Theragra chalcogramma. The total nitrogen content and pH of gelatin sauce prepared by dissolving the second-step gelatin hydrolysates (15 g), salt (20 g), sugar (5 g), glucose (2.5 g), inosine monophosphate (IMP) (0.5 g), black pepper (0.1 g), caramel powder (0.1 g), ginger powder (0.05 g), garlic powder (0.05 g), vinegar (3 mL), and fructose (3 mL) in water(100 mL) were 1.71% and 5.35, respectively. The results of a sensory evaluation indicated that when preparing blended soy sauce, the optimal blending ratio of gelatin sauce to commercial soy sauce was 20:80 (v/v). Because the total nitrogen content and pH of the blended soy sauce were 1.52% and 5.31, respectively, the blended soy sauce could be sold as a soy sauce. The oxidative property of the blended soy sauce was similar to that of 20 mM ascorbic acid, and its angiotensin-converting enzyme (ACE) -inhibiting activity was 1.5 mg/mL. The results suggest that the antioxidative and ACE-inhibiting activities of commercial soy sauce can be improved by blending gelatin sauce (20) with commercial soy sauce (80). The total amino acid content of the blended soy sauce was 9,107.3 mg/mL, which was higher than that (8,992.4 mg/100 mL) of commercial soy sauce. However, the taste value of the blended soy sauce was 415.8, which was lower than that (431.2) of commercial soy sauce.

• The Journal of Fisheries Business Administration
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• v.40 no.2
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• pp.105-126
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• 2009

This study applies the cointegration theory to analyse the causality of the prices between imported fisheries and domestic fisheries in distribution channel. We've focused on the prices of import, wholesale and retail about the frozen Alaska pollack, hairtail and croaker which take up high portion and are popular among most of the consumers. In process of analysis, the unit root test was adopted to find the stability of time series data prior to the cointegration test. If the time series data was found as stable one in unit root test, we should analyse the VAR model. If unstable, the cointegratioin test was adopeted to find the long-run equilibrium relationship between the data. When the long-run equilibrium relationship was found among the price of the import, wholesale and retail price, the VECM model was adoped. If not, the differenced VAR model was adopted. The main findings of this study could be summarized as follows ; First, according to the result of the analysis on VAR model, time series data of frozen Alaska pollack was found as stable and has causality relationship and close effect was existing among the import, wholesale and retail price. Second, the data of frozen hairtail was found as an unstable one in unit root test and the result of cointegration test showed the long-run equilibrium relationship at lag 1. From the results of VECM model, we could find that the coefficient of error correction is effective, and the sign is negative(-). It means that the existence of adjustment tendency to long-run equilibrium after a short-run deviation. But the short-run causality of the prices were not found except the price of wholesale. Third, according to the results of differenced VAR model, data from frozen croaker did not have the stability and long-run equilibrium. Moreover, it was found that the import price has a weak causality on the retail price. Because of having difficulties in collecting data, the result of this paper could not explain the relationship among the prices of import, wholesale and retail perfectly. However, it more or less contributed to a long-lasted debate on the direction of causality of price-setting in academic research and provided a useful guide for the policy makers in charge of the price-setting of fisheries products as well.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.3
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• pp.230-234
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• 1993

In order to obtain the fundamental factors influencing on gelation of Alaska pollack meat paste during processing, the states of water in gel from meat paste were studied using differential scanning calorimetry(DSC) and thermogravimetry(TG). In the differential scanning calorimetry, the calorimetric curves of gels were characterized by single peak through the evaporation of water. Each curve was divided into two divisions below and above $105^{\circ}C(Q_1\;and\;Q_2)$, and a quotient, $R_{105}[={Q_2/(Q_1+Q_2)}+100]$ was adopted to represent the amount of immobilized water in the total water of gels. There was a good correlationships between gel strength values and those quotients($R_{105}$), the correlation coefficient was 0.93. Three types of water(A, B, C) differentiated by evaporating velocity were regarded as free water and it was abundant among the three types of water. The type C water was regarded as the water in so-called mono-molecular layer region. The ratio of the content C versus total water content showed good correlationships with the gel strength and its correlation coefficient was 0.99.