• Proceedings of the Korean Aquaculture Society Conference
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• 2004.05a
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• pp.97-98
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• 2004

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.3
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• pp.223-231
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• 1994

In order to develop the squid(Todarodes pacificus) sik-hae, the changes of TBA, fatty acids, free amino acids, and the number of microflora fermented at different fermentation temperatures and periods were determined. In addition, pretense from squid sik-hae was partially purified. The number of TBA was the highest after 5-day storage and decreased after that, and lipid oxidation was the highest at $10^{\circ}C$. The amounts of linoleic aid(18:2) and oleic acid (18:1) were about $60\%$ of fatty acid composition of squid sik-hae, and linolenic acid(18:3) and EPA(20:5) significantly decomposed with increasing fermentation periods and temperatures. Pro, His, Aeg, Leu, and Glu were composed mainly of amino acid and the composition ratios of Ser, His, and Arg decreased with increasing fermentation periods whereas, those of Glu, Ala, Val, and Tyr increased. The composition ratios of Glu, Val, and Met increased with increasing fermentation temperatures whereas, those of Ala, Cys, Thr, and Gly decreased. The number of microflora generally increased up to 15-days of storage and decreased after that. The rates of increass and decreass of the microbial number increased in proportion to fermentation temperatures. In addition, the bacteria producing proteases were identified as Bacillus spp. Proteases from $60{\sim}80\%$ ammonium sulfate concentration showed the highest activity and had about 15 binds with molecular weights between 20,000 and 40,000 Dalton by the SDS-PAGE.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.3
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• pp.215-222
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• 1994

Kang-Nung sik-hae is a traditional Korean fermented fish product which has remained in existence in Kang-Nung district. In order to preserve the traditional culture of Kang-Nung sik-hae and develop it as a commercial product, the property changes of sik-hae were investigated at different fermentation temperatures and periods. The chemical changes during the fermentation of squid(Todarodes pacificus) sik-hae were studied at different fermentation temperatures and periods. The amounts of proximate compositions and salinity did not change significantly at all fermentation temperatures and periods. The value of pH decreased with increasing storage period at all fermentation temperatures except at $5^{\circ}C$, whereas that of lactic acid at all fermentation temperatures increased. The amount of total arginine increased slightly up to 10-day of storage and decreased after that. The amount of $NH_2-N$ increased rapidly up to 15-day of storage at all temperatures and increased slightly after that. The amount of TMAO decreased significantly at $15^{\circ}C\;and\;20^{\circ}C$ and slightly at $5^{\circ}C\;and\;10^{\circ}C$, whereas that of TMA increased significantly at $20^{\circ}C$ up to 5-day of storage and decreased slightly after that. At all experimental temperatures except $5^{\circ}C$, the amount of TMA increased or fluctuated in proportion to the increase in fermentation periods. Inosine and hypoxanthine were the main components of nucleotides and their related compounds during the fermentation of sik-hae. Summarizing the above results, the optimum fermentation period of sik-hae was concluded to be 15-days at all experimental temperatures except $5^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.566-571
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• 2002

Volatile flavor compounds in Alaska pollack sik-hae during fermentation at 5$^{\circ}C$ were analyzed by liquid-liquid continuous extraction (LLCE) and gas chromatography/mass spectrometry (GC/MS) methods. Sixty five volatile compounds were detected in Alaska pollack sik-hae during fermentation. These compounds were composed mainly of 11 S-containing compounds, 13 alcohols, 13 acids, 4 aldehydes, 4 ketones, 6 terpenes,4 aromatic compounds and 10 miscellaneous compounds. Among these, 9 S-containing compounds (3-(methylthio)-1-propene, dimethyl disulfide, diallyl sulfide, methylallyl disulfide, methyl-(E) -propenyl disulfide, dimethyl trisulfide, 2 diallyl disulfide isomers and diallyl trisulfide), 2 acids (acetic acid and butanoic acid), 2 ketones (2, 3-butanedione and 6-methyl-5-hepten-2-one) and 2 esters (ethyl formate and ethyl acetate) were significantly increased during fermentation (p<0.05), and these compounds were suspected to affect on the odor of Alaska pollack sik-hae.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.689-693
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• 2014

Flounder sikhe is one of the traditional Korean fermented foods. Because honey, fucoidan, propolis, aronia berry, and horseradish are well known to have natural antimicrobial properties, we investigated their antimicrobial effects on improving the quality of flounder sikhe. Ethanol extracts of propolis inhibited the growth of Bacillus cereus, Staphylococcus aureus, and Listeria monocytogenes. The extracts of aronia berry showed similar effects against Salmonella Typhimurium. We also assessed the total polyphenol and total flavonoid content and 2,2-diphenyl-2-picrythydrazyl (DPPH) radical scavenging activity in the extracts obtained from these natural materials. The contents of polyphenols and flavonoids were the highest in propolis, which also showed a high DPPH radical scavenging activity. Therefore, addition of propolis 0.5% to flounder sikhe showed optimal improvement, with a storage stability of 15 days at pH 5.39, volatile basic nitrogen (VBN) content at 24.73 mg/100 g, and total bacterial count at $1.81{\times}10$ colony forming unit (CFU)/g.

• Journal of the Korean Society of Groundwater Environment
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• v.1 no.2
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• pp.73-79
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• 1994

1957년 인류중 처음 외계로부터 지구를 바라본 소련의 우주비행사 가가린은"지구는 푸르다"라고 말했다. 이 우주에는 무수한 행성이 있지만 그중에서 단 하나 지구만이 그 표면에 가득히 물을 저장하고 있다. 따라서 지구를 물의 행성이라고도 한다. 그런데 어째서 지구에만 물이 존재하며, 그 물의 기원은 무엇인가. Table 1에 지구 수권에 있어서의 물의 분포가 표시되어 있다. 이를 보면 지구상의 물의 중요도는 해양, 만년빙 또는 빙하 그리고 지하수의 순임을 알 수 있다. 따라서 우리들은 육지에 있어서 지하수의 중요성을 다시 인식해야 할 것이다.식해야 할 것이다.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2004.07a
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• pp.3-9
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• 2004

조선시대의 젓갈 제조기술은 식염만을 침장원으로 하는 지염해를 주종으로 하였으나 동시에 일부 식해류도 있었으며 또한 젓갈의 액체만을 분리한 액젓을 조미 소재로 이용했다는 기록이 쇄미록, 증보산림경제(1766)에 기록되어 있다. 조선조 말기에 이르러서는 오주연문장전산고(1850년경), 규합총서(1815), 임원십육지(1827년) 등을 토대로 보다 구체적인 종류와 특히 조선조 중기까지 식해류의 대상으로 떠오르지 않았던 연체동물의 식해류가 소개되고 있다. (중략)

• Horticultural Science & Technology
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• v.17 no.4
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• pp.485-488
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• 1999

This study was conducted to obtain a basic information on the structural and histological characteristics of Gerbera hybrida Hort. leaf injured by american serpentine leafminer (ASL), Liriomyza trifolii, by using light and scanning electron microscope (SEM). Based on the anatomical observation of leaf blade injured by L. trifolii, the injury process could be divided into three stages. In the initial stage, the punctured tiny holes where ASL layed eggs after suction in the upperside of leaf were observed in the palisade parenchyma. In the middle stage, the hatched larvae made mines in the palisade parenchyma only. In the final stage, the mature larvae grew up making the mines bigger, and just before going out from the epidermis, it injured the inside of leaf containing one layer palisade parenchyma and two layers of spongy parenchyma.

• Korean journal of applied entomology
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• v.36 no.2
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• pp.156-165
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• 1997

Host plants and host preference of brown chafer, Adoretus tenuimaculatus Waterhouse (Coleoptera: Scarabaeidae) were investigated in fields and laboratory. 66 kinds of plants in 25 fanlilies were recorded as host during the field survey and 14 kinds in 5 families were verified to be eaten by artificial plant supply. Thus, host plants of A. tertuimaculatus were 186 kinds in 42 families in total including 136 kinds of plants in 32 families from literatures. 50 plants in 19 families were newly recorded as host of A. tenuimaculatus in this study. A. tenuimaculatus was the most frequently visited to J14glans sinensis and Caztanea crenata was the highest damaged plant. C. crenata, Robinia pseudoacasia, Malus sieboldii, J. sinensis, Quercus mongolica, and Q. aliena were considerably highly preferered host plant. However, A. tenuimaculatus never visited to Diospyros lotus, J. nigra, Fraxinus mandshurica, F. rhynchophylla, Pyracantha angustqolia, Paulownia coreana, and Celtis sinensis. Even the same host plant of A. tenuimaculatus. preference was different according to observed place and damage level was also different depending on observed place and time.

• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.118-127
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• 2001

The method of the squid safe made in Kyungsando was examined, and fermentation precess was established. The chemical composition and functional effects of the squid sikhe were examined. In the sensory evaluation, the squid sikhe made from Gampo accepted to be best for traditional Kyungsangdo squid sikhe and it is called standard sikhe. The Gampo sguid sikhe showed higher values in total sugar, free reducing sugar and nitrogen compound analysis compared to the orthers. The sugar of standard sikhe consisted of four kinds including glucose. The contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of amino acid in water or salt soluble protein of squid sikhe contained 17 kinds, and the contents was increased in order of glut amine acid, aspartic acid, and proline.