• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.336-339
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• 1985

Preservation effects of the addition of ethanol (0-2% w/w) in low salt (4, 8% w/w) Doenzangs were investigated. Salt and ethanol suppressed remarkably the content of titrable acidity and ammoniacal nitrogen during the fermentation for 30 days at $30^{\circ}C$. In storage test after aging, 1% ethanol and 4% salt showed almost similar antiseptic effect and in the sensory evaluation, 4% salt-1% ethanol added sample had the most overall acceptability.

• The Journal of the Acoustical Society of Korea
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• v.32 no.1
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• pp.1-13
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• 2013

Salinity does not generally affect sound speed because it shows very small variations in the ocean. However, low salinity water appears in the Western Sea of Jeju Island every summer so that sound speed and sound propagation can change near sea surface. We calculated Sound Speed Profile (SSP) using vertical profiles of temperature and salinity, which were averaged over years of normal salinity and low salinity (<28 psu) from 30 years (1980~2009) at 3 sites of Korea Oceanographic Data Center (KODC). As a result, sound speed variation by low salinity alone was -5.36 m/s at sea surface and -1.35 m/s at 10m depth for low salinity environments. Gradient of SSP was positive down to 5 m depth due to decrease of sound speed near surface, leading formation of haline channel. Simulation of acoustic propagation using a ray model (Bellhop) confirmed the haline channel. Haline channel has formed 4 times while hydrostatic channel controlled by only pressure has formed 9 times for 30 years. The haline channel showed larger critical angles of rays than hydrostatic channel. Haline channel was also formed at some sites among 20 measurement sites in low salinity water mass which appeared on August $1^{st}$ 2010.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.3
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• pp.194-198
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• 2004

This study was conducted to identify the appropriate nitrogen fertilizer application rate for improving rice quality in tidal reclaimed area, at the Gyehwado substation of the Honam Agricultural Research Institute during 2002-2(103. The experimental fields contained 0.1% (low salinity) and 0.3-0.4% (medium salinity) Nacl in soil solution. Plant height at panicle formation stage was tall ay heavy nitrogen level and the effect of heavy nitrogen was higher in low than in high soil salinity condition. Heading date was not affected by applied nitrogen levels from 8 to 16 kg/10a in low soil salinity condition but it was one day later in 24 kg/10a nitrogen level when compared with the standard nitrogen level,20 kg/10a. In middle soil salinity condition, the heading date was one day earlier in 8 to 16 kg/10a and similar in 24 kg/10a, when compared with 20 kg/10a nitrogen level. And also it was four days later in middle than in low soil salinity condition. In low soil salinity condition, grain number $\textrm{m}^2$ increased but ripened grain ratio decreased as the nitrogen application increased and finally, milled rice yield was not different among heavy nitrogen application levels compared with 12 kg/10a. Head rice ratio was high and protein content was low in 12 kg/10a or lower nitrogen level. In middle soil salinity condition, grain number $\textrm{m}^2$ increased and ripened grain ratio was not affected as the nitrogen application increased. And finally, milled rice yield increased with increasing nitrogen application levels, Head rice ratio was high and protein content was not affected by nitrogen application levels. Therefore, on the basis of milled rice yield and rice grain quality inreclaimed land, the appropriate nitrogen application level would be 12 kg/10a in low soil salinity condition and 20 kg/10a in middle soil salinity condition.

• Journal of the Korean Society for Marine Environment & Energy
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• v.9 no.4
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• pp.225-234
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• 2006

Using the data from the sea water monitoring system installed at the Ieodo Ocean Research Station, we have analyzed the water properties around the station as well as the characteristics of the fresh water from the Changjiang River and the influence of typhoons on the sea water. In general, the accuracy and stability of the temperature data are high, but those of the salinity data are worse than the specification of the instruments. The daily variation of temperature and salinity is mainly controlled by the vertical motion of a water column due to semi-diurnal tide and diurnal change in the solar insolation. Seasonal change is prominent in temperature data. The freshwater from the Changjiang River is the main cause of large salinity variation. In August 2003 and August 2004, about 10 days before fresh water was observed near the Jeju Island, low salinity water was observed at the Ieodo Station. On the other hand, in July 2005 fresh water was observed at the station but not at around the Jeju Island. In other words, the fresh water observed at the Ieodo Station does not always expand to the Jeju Island. Two strong typhoons passed by the station in September 2003 and August 2004. The effects of the typhoons were lasted for 3 to 4 days.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.374-381
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• 2009

Low-fat pork sausages (LFPS) were prepared with 1% transglutaminase (TG) and 0.5% sodium caseinate (SC), and with or without different type of hydrocolloids (0.3%; acorn, AC or mungbean, MB) to evaluate the effects of these ingredients on the physicochemical and textural properties of LFPS with reduced salt. pH, moisture content (%) and lightness of low-fat/salt pork sausages (LFSPS) were affected by the addition of TG combined with SC (TG-SC) and acorn or mungbean powders affected the lightness and yellowness of LFSPS. However, cooking yield of LFSPS decreased, while textural properties were increased with the addition of TG-SC combination, which did not affect expressible moisture contents (%) of LFSPS. Both AC and MB tended to improve the cooking yield and water holding capacity of LFSPS, especially, MB rather than AC. However, these had no effect on the textural properties of LFSPS, except for textural chewiness. These results indicated that AC and MB powders could be used as a water binding agent in TG-SC combination of LFSPS.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.94-95
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• 2000

Chitosan은 식품산업, 의료·의약, 환경, 농업 등 거의 분야에서 광범위하게 응용되고 있는 새로운 천연 기능성 물질이다. 최근에는 항균작용 등 생리활성 기능을 나타내는 chitosan 및 oligochitosan을 활용하여 식품의 유통기간 연장을 위한 연구가 보고되고 있다. Chitosan은 축육소세지 (Park et al., 1999) 및 김치 (Yoo et al., 1998; No et al., 1995)에 대하여 보존효과를 나타내었으나 저염 명란젓 (Kim, 1996)에는 보존 효과가 거의 없다고 보고되고 있다. 본 실험에서는 저염 창란젓의 유통기간 연장 및 기능성 강화를 할 목적으로 chitosan 및 oilgochitosan을 첨가한 창란젓의 숙성기간에 따른 보존성을 연구하였다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.93-94
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• 2001

저염양념젓갈은 재래식 고식염 젓갈과는 달리 저염, 저온으로 숙성한다는 것이 가장 큰 특징 이며 숙성기간 중 자가소화 및 미생물이 생산하는 효소 작용에 의하여 특유의 감칠맛을 가지게 된다(Park et al., 1996). 기존의 창란젓갈 숙성공정은 0$\pm$2$^{\circ}C$에서 50~60일 동안 정치상태로 숙성하게 되는데(Han, 1996; Park, 1998), 이때 숙성용기 아랫부분에 기체가 발생하는 등 (Kim et al., 1993) 상하간의 품질편차가 크고 숙성기간이 장기화되는 단점이 있다. (중략)

• Journal of the Korean Applied Science and Technology
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• v.33 no.2
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• pp.304-310
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• 2016

This study shows the changes of the nucleotides and their related compounds of squid during fermentation for 8 weeks at $10^{\circ}C$ in 5% salt solution. Among nucleic acid related matters, ATP and ADP were vanished not to be detected, AMP existed only at the early stage and then rapidly decreased until the mid-stage of the ripening. Inosine and hypoxanthine were the main components of nucleotides and their related compounds. As the salt concentration was decreased and fermentation temperature raised, pH was significantly increased to the latter stage of the ripening and hence fermentations was enhanced. The titrable acidity was continuously decreased until the latter stage of the ripening. Considering the above result, it is possible to make an estimate that the suitable fermentation conditions of squids are $10^{\circ}C$ of fermentation temperature, 10% of salt concentration and 5 weeks of ripening period.

• Korean Journal of Microbiology
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• v.49 no.3
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• pp.286-291
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• 2013

Soybean pastes with 8% (w/w) salinity were prepared instead of soybean paste with 14% (w/w) salinity to meet the growing demands of Korean's low sodium diet. After aging, white films had appeared on the surface of all low-salted soybean pastes [8% (w/w) salinity] unlike high-salted soybean pastes [14% (w/w) salinity]. All of eight microbes isolated from the surface film were identified as Pichia kudriavzevii. Eleven Bacillus strains with good characteristics of fermentation were isolated from traditionally fermented soybean pastes in order to preserve their unique flavors and aromas after aging, and as a result of analyzing the biochemical characteristics and 16S rRNA sequences, those were identified as B. subtilis, B. licheniformis, and B. methylotrophicus. All of the Bacillus isolates had antagonistic activities against 8 isolates of the film-forming yeasts and harbored the genes for synthesis of antimicrobial surfactants including lichenysin and/or surfactin.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2007.05a
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• pp.331-335
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• 2007

본 연구에서는 장기간의 현장관측 수온, 염분자료를 분석하여 동중국해 북부해역에서 계절별 수온, 염분의 변동 특성을 조사하였다. 표층의 경우 춘계 수온상승에는 공간적인 차이가 있다. 또한 서부해역($125^{\circ}E$ 이서)에서는 32 psu 이하의 저염 분포가 나타나고 제주 남서해역에서 33psu 이하의 저염수가 춘계부터 제주 주변해역으로 확장한다. 하계 표층염분은 $28.0{\sim}32.4$ psu로 연중 최저값은 보이며, 전해역 표층 염분이 33psu 이하로 저염의 양자강 희석수가 하계에 동중국해 북부해역 표층 전체에 영향을 미치고 있다. 추계의 표층수온과 염분은 동고서저형의 수평분포를 나타낸다. 수온 하강은 서부해역인 대륙 연안수역이 동부의 대마난류수역에 비해 크고, 서부해역에서 33psu 이하의 설상형 저염분포가 이시기에 남동쪽으로 관입되는 형태로 나타나 동계의 남북방향의 염분전선과 이어지게 된다. 연직해황의 경우 동계 수온과 염분은 활발한 대륙작용에 의해 전수층에서 균일한 분포를 나타내며, 대륙연안수역에서는 저온, 저염($12^{\circ}C$, 33psu 이하)의 분포를, 대마난류수역에서는 고온, 고염($16^{\circ}C$, 34.4psu 이상)분포의 지역적인 특성으로 구별된다. 춘계에는 수온약층이 형성되며, 저층에는 동계에 형성되어 대륙연안수와 외양수 사이에 고립된 $13^{\circ}C$ 이하의 냉수괴가 분포한다. 염분은 표층 저염화가 시작된다. 하계에는 양자강 유출수의 영향으로 전해역 표층에서는 30psu 이하로 전해역에서 저염화 양상이 나타나며, 표층에서 30m 층까지 매우 강한 염분약층이 형성된다. 추계 수온 엽문은 균일한 연직수온분포가 나타나며, 동부해역에서는 수심 $75{\sim}100m$사이에서 수온, 염분약층이 형성된다. 동중국해의 수괴는 뚜렷한 계절 변동을 보이며, 대마난류수역인 동부해역에서는 수괴 계절변동의 요인으로 계절 수온변동이 지배적이고, 수온변동은 춘계와 하계 사이에 가장 크다. 중앙부와 대륙연안역인 서부해역에서는 수괴 계절변동에 수온외에 염분 변화가 주요한 요인으로 작용하며, 염분은 하계와 추계 사이에 가장 변동이 크게 나타난다. 즉, 동중국해의 수괴변동에는 변동요인에 따른 공간적인 차이가 있으며, 수괴변화 특성으로 동중국해는 수온변화가 수괴변동에 직접요인이 되는 동부 대마난류수역과 염분변화가 수괴변동의 직접요인인 서부의 대륙연안수역으로 구분된다.