• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.4
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• pp.10-16
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• 1986

To evaluate the nutritive value, 13 Wild vegetables which commonly used for side dish were analyzed. Their Moisture are lower than that of other vegetables. Crude Protein content of thess Wild vegetables is more than 2% , which is higher than that of other vegetables and these tendencies were also shown in the content of Crude Ash. The content of Crude Fat and of Crude Fiber are similar in the Wild vegetables, but Crude Fiber of C. lanceolata TRAUTV is three times higher than that of other Wild vegetables. In all Wild vegetables, the K content of Mineral is similar, but that of C. lanceolata TRAUTV is very low. The content of Ca and P are quite different among Wild vegetables. The content of Mg is also similar each other, about 16mg%, but that of P. agwilinum var. latiusculum UNDERW, A. elata SEEM, A. altissima SWINGLE, root of A. triphylla (Thunb.)A.DC., H.Thunbergii BAK. is 8.99, 7.69, 4.30, 4.13 and 1.92mg% respectively. Total Amino acids were contained in order of A. elata; 3072.4mg%>C. lanceolata TRAUTV; 2709.4mg%>P. agwilinum var. latiusculum UNDERW, A. altissimB SWTNGLE, A. Japonica KOIDZ, S.palmata MAX. : about 2350mg%>L.Jaluensis KOM., P.Caponicus MAX., leaf of A. triphylla(Thunb.)A.DC., C.Japonicum var. ussuriense, H.plantaginea ASCHERS; about 1400mg%>H.Thunbergii BAK., A.scaber THUNB, root of A. triphylla(Thunb.) A.DC. ; about 600mg%, Asp.A.A. and Glu.A.A. content, 46% of Total A.A. is higher than other Amino acids and the content of Arg. A.A. in C.lanceolata TRAUTV which is higher than that of other Amino acids is 6 times highly than that of other Wild vegetables. A. altissima SWINGLE, H.plantaginea ASCHERS, A.Japonica KOIDZ contain Vitamin C a little avobe, 45.9mg%, 36.8mg%, 30.2mg% respectively. Glucoslde content of L.Jaluensis KOM., C.lanceolata TRAUTV which are 4.1%, 3.5%, were highest of all ana that of P.Caponicus MAX., P.agwilinum var. latiusculum UNDERW, 2.2%, 2.0% is in the second, which seems to be the cause of bitter taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.1
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• pp.1-6
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• 1982

Fermented anchovy pickle isone of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. Lipid oxidation and proteolysis in the salted anchovy were rapidly occured at the early stage of ripening and the rate of proteolysis seemed to be sligtly delayed with the ripening. The major fatty acids in the raw anchovy were saturated of acids $C_{16:0}$, $C_{18:0}$ and $C_{14:0}$ while most of unsaturated acids were $C_{22:6}$, $C_{18:1}$and $C_{16:1}$ and they marked 30.8% ana 48.7% to the total fatty acids, respectiyely. When the pickle was ripened for 91 days, $C_{14:0}$$C_{16:0}$ acids were greatly increased, whereas $C_{22:6}$, $C_{20:5}$ and $C_{20:1}$acids were decreased. The main fatty acids of lipids of the anchovy pickle were $C_{16:1}$ and $C_{18:1}$ (30%). Amino acid composition of the HCl hydrolysates of raw anchovy showed big·her contents of glutamic acid, Iysine, aspartic acid, leucine and alanine while the contents of tryptophan, methionine, tyrosine, serine and phenylalanine were the lower. In free amino acid composition, the raw anchovy contained much of histidine, alanine, leucine, Iysine and arginine, and the anchovy pickle ripened for 91 days showed higher levels in the contents of lysine, leucine, glutamic acid, alanine and aspartic acid. In the ripened anchovf pickle aspartic acid, glycine, glutamic acid, isoleucine and valine incressed whereas thistidine decreased.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.417-423
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• 1985

In succession to the previous paper, the present study was directed to investigate the nonvolatile organic acids composition in raw and belied-dried products of oyster, sea-mussel, baby clam and hen clam by gas liquid chromatography. The results obtained are summarized as follows : In four kinds of the samples examined, eight kinds of organic acids were identified and determined in oyster, sea-mussel and baby clam, and nine kinds in hen clam. The major organic acids in oyster were pyroglutamic, succinic and malic acid which was $94.2\%$ of total quantity of organic acid, and those in sea-mussel, baby clam and hen clam were succinic and malic acid which were $90.8\%,\;89.7\%\;and\;86.4\%$ of total acids, respectively. The most abundant organic acid in sea-mussel, baby clam and hen clam was succinic acid that was $80.6\%,\;84.9\%\;and\;73.2\%$ in total acids, repectively. And that of oyster was pyroglutamic acid which marked $38.8\%$ in total acids, and the next one was succinc acid marked $34.4\%$. In the total quantity of organic acid, the highest was 913.0 mg/100g in oyster which showed 4.5 times as much as in hen clam, followed by 478.4 mg/100g in sea-mussel, 246.3mg/100g in baby clam, and the least was 201.2 mg/100g in hen clam. The decreasing rate of total quently of organic acids by boiled-dried procersing was the highest in oyster, $54.7\%$, followed by $46.5\%$ in sea-mussel, $37.1\%$ in hen clam and $29.4\%$ in baby clam. The decreasing rate of each organic acid shelved much difference according to the samples examined, in general, great in malic, fumaric and proglutamic acid ana less in succinic, lactic and oxalic acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.3
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• pp.187-194
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• 1986

For the purpose of obtaining basic data which can be applied to evaluate the quality of the retortable pouch and tin-plated canned product, the canned sardine and the retort pouched sardine were prepared and compared in terms of thermal sterilization times required and product duality during storage. Retort pouched sardine required $20\%$ less thermal sterilization time than the canned sardine. Volatile basic nitrogen (VBN) and amino nitrogen ($NH_2-N$) contents in both canned and retort pouched sardine showed little difference during processing and storage. During storage, peroxide value (POV) and thiobarbituric acid (TBA) value of the canned sardine had a slightly higher value compared to the retort pouched sardine, but acid value (AV) revealed little difference between both canned and retort pouched sardine. Trimethylamine (TMA) content of the both canned and retort pouched sardine showed little difference during processing and storage. The inosinic acid (IMP) content in canned and retort pouched sardine was $8.39{\sim}9.80{\mu}mole/g$ range, and had no significant change during processing and storage. The retort ponched sardine revealed a smaller reduction in polyenoic acid than the canned sardine during processing and storage. Among the TPA (texture profile analysis) parameters, hardness maintained a slightly higher value in the retort pouched sardine than in the canned sardine. Color values showed that the retort pouched sardine was generally lighter than the canned sardine. In sensory evaluation, the retort pouched sardine was scored slightly higher, in most cases, for color, flavor, texture, taste and overall acceptance than the canned sardine. It was concluded from the results that the retort pouched sardine was at least equal to the canned sardine in product quality.

• The Korean Journal of Nuclear Medicine
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• v.32 no.4
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• pp.365-373
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• 1998

Purpose: The conventional gamma camera is not ideal for scintimammography because of its large detector size (${\sim}500mm$ in width) causing high cost and low image quality. We are developing a small gamma camera dedicated for breast imaging. Materials and Methods: The small gamma camera system consists of a NaI (T1) crystal ($60 mm{\times}60 mm{\times}6 mm$) coupled with a Hamamatsu R3941 Position Sensitive Photomultiplier Tube (PSPMT), a resister chain circuit, preamplifiers, nuclear instrument modules, an analog to digital converter and a personal computer for control and display. The PSPMT was read out using a standard resistive charge division which multiplexes the 34 cross wire anode channels into 4 signals ($X^+,\;X^-,\;Y^+,\;Y^-$). Those signals were individually amplified by four preamplifiers and then, shaped and amplified by amplifiers. The signals were discriminated ana digitized via triggering signal and used to localize the position of an event by applying the Anger logic. Results: The intrinsic sensitivity of the system was approximately 8,000 counts/sec/${\mu}Ci$. High quality flood and hole mask images were obtained. Breast phantom containing $2{\sim}7 mm$ diameter spheres was successfully imaged with a parallel hole collimator The image displayed accurate size and activity distribution over the imaging field of view Conclusion: We have succesfully developed a small gamma camera using NaI(T1)-PSPMT and nuclear Instrument modules. The small gamma camera developed in this study might improve the diagnostic accuracy of scintimammography by optimally imaging the breast.

• Applied Biological Chemistry
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• v.28 no.2
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• pp.68-75
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• 1985

Laboratory experiments were conducted to investigate the effect of compost and humic acid treatment on adsorption of Cd, Zn, and Cu in soils. Three soils differing in physical and chemical properties used in this experiments were Bonyrang (Typic Udifluvents) SL, Gangseo (Aquatic Eutrochrepts) L, and Gyorae (Typic Distrandepts) SiL. Adsorption of Cd, Zn, ana Cu on the soils followed Langmuir isotherm up to 75 ppm of initial concentration. The adsorption maxima of Cd, Zn, and Cu for the Bonryang soil, the lowest in pH, organic matter content, and CEC, were the lowest of the three soils. Although the Gyorae soil derived from volcanic ash was the highest in organic matter content and CEC, the adsorption maxima of heavy metals for the Gyorae soil were lower than those for the Gangseo soil of which organic content and CEC were intermidiate. The adsorption maxima/CEC ratios for the Bonryang, the Gangseo, the Gyorae soils were found to be in the range of $23{\sim}27%,\;28{\sim}57%$, and $11{\sim}14%$ respectively The bonding energy constants of Cd, Zn, and Cu for the soils were in the order of Gangseo>Bonryang>Gyorae soils. The adsorption maxima of Cd, Zu, and Cu for the Bonryang soil increased with compost treatment by $100{\sim}210%,\;90{\sim}230%$, and $130{\sim}290%$ respectively, while little difference was observed when the soil was treated with humic acid Bonding energy constants of Cd, Zn, and Cu for the Bonryang soil increased significantly with compost treatment, and showed insignificant correlation with humic acid treatment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.9 no.3
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• pp.215-221
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• 1976

In this study, noise arresting effect of the noise control room from the transmission of surrounding noise was tested when the packing noise control rooms were set up in the test room in which the prerecorded noise from an engine room was reradiated at the same level as the original pressure. The inner space of control room A is $3.389m^3(1.19\times1.19\times2.14m)$ having walls furnished with plywood board 9mm in thickness and noise control room door$(60\times45cm) $ and illumination lamp are placed. In case of the control room B, noise absorption board(10mm fiber board which holds the corntype concavity with diameter of 5mm, depth 5mm, space 15mm) is adhered to the internal ceiling and styrol foam boards(20mm) to the walls. The other struction is same as the control room A. Type C is the same as B except wool board(Glass Fiber, 33mm) on the walls. Type D is same as type A except that the thickness of wall is 12mm and wood pyramid type cone$(5\times5\times13cm)$ is adhered to the ceiling ana walls(Fig. 1). When the recorded noise and vibrated noise were controlled in various levels. The noise pressure which passed through the control rooms was measured by sound level meter(Bruel & Kjar 2205, measuring range 37-140dB). In order to calculate the absorption rate in the control rooms the noise pressure was measured at different distances when the recorded noise pressure was radiated. The followings are the results obtained from the experiment. 1. When the noise pressure of the test room was 60dB, transmission rate of type A was $69.7\%$ and increased $3.3\%$ per 10dB. At the same condition, the rate was $53.9\%$ and increased $4.5\%$ per 10dB in type D. Type D was the most effective in noise arresting of the four and the effect was D,C,B and A in order(Fig.2). 2. When the oscillator sound and vessels noise were radiated in 1,000Hz, at one meter distance to the type A and D, the oscillator sound pressure were 77dB and 73dB, while the vessels noise pressure were 73.3dB and 66.2dB respectivley(Fig.3). 3. Refering to the influence of the frequency to the lower oscillator sound(1,000Hz) pressure, both type C and D were almost same at 140cm but type C was 0.3dB lower than type D at 20cm distance(Fig.4).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.9 no.3
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• pp.155-162
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• 1976

Forty one samples from thirty three species of algae (19 from 15 species of Rhodophyceae, 18 from 14 species of Phaeophyceae, 3 from 3 species of Chlorophyceae, and 1 of marine Phanerogams) collected from several locations on the east, west and south coast of Korea, were analyzed for their contents of crude protein, fat, cellulose, ash, nitrogen free extract, amino nitrogen, and total amino acids. For the examination of extractability of algal protein with water, 4 species of algae, Sargassum thunberggi, Grateloupia filicina, Phyllospadix japonica, and Sargassum confusum, were analyzed. And the effect of some precipitation treatments for isolation of algal protein was also tested. As a matter of fact, Rhodophyceae showed high content in crude protein and low in crude fat while the case was opposite for Phaeophyceae and Chlorophyceae. Refering to the content of crude protein and total amino acids, the recommendable algae for protein sources were Sargassum thunbergii, Acrosorium flabellata, Phacelocarpus japonicus, Laurencia okamurai, Laurencia intermedia, Grateloupia filicina, Chondrus ocellatus, Gloiopeltis furcata, Gigartina tenella, Dictyota dichotoma, and Scytosiphon lomentaria. Methanol treatment appeared most effective in precipitation isolation of protein from water extracts whereas pH control method did not so beneficial. The precipitation rate of protein was particularity higher in the extract of Sargassum confusum ana the lowest was makted from the extract of Sargassum thunbergii.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.383-390
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• 1984

The present paper was carried out to elucidate the effect of salt-treatment and the addition of some food additives on the histamine formation and histidine decarboxylase activity in mackerel muscle during storage under different conditions. The histamine formation was inhibited by salting and histamine was hardly formed regardless of the brine concentraction during storage at $5^{\circ}C$. While, during storage at $25^{\circ}C$, the inhibitory effect upon the histamine formation and histidine decarboxylase activity was in proportion to the increase of the brine concentration. The addition of accidulants such as citric acid, malic acid and succinic acid inhibited the histamine formation and histidine decarboxylase activity. Especially, the histamine contents in the muscle added $10\%$ of citric acid and malic acid was below the critical concentration of poisoning for histamine during storage at $25^{\circ}C$ for 10 days. The histamine formation and histidine decarboxylase activity were inhibited by the $10\%$ addition of D-sorbitol, while there was no significant effect in the case of $5\%$ addition. Generally, the histamine content was increased with histidine decarboxylase activity, but didn't reveal the quantitative correlation ship with the enzyme activity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.373-382
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• 1984

Processing conditions of retort pouched fried mackerel fish meat paste and quality stability during storage were investigated. The reasonable amounts of added ingredients to the frozen mackerel meat paste were $10\%$ of corn starch, $1\%$ of soybean protein, $1.5\%$ of sodium chloride, $0.6\%$ of monosodium glutamate, $0.3\%$ of alcoholic extract of red pepper, and $0.1\%$ of sodium erythorbate as an antioxidant and also added water corresponding to $10\%$ of the frozen mackerel meat paste. After grinding the defrosted mackerel fish meat paste with ingredients, the meat paste was molded in bar type and fried in soybean oil at $170-180^{\circ}C$ for 3 minutes. The fried mackerel meat paste was cooled, vacuum-packed in laminated plastic film bag (polyester/polyvinylidene chloride/unoriented polypropylene : $12{\mu}m/15{\mu}/50{\mu}m,\;14{\times}19cm$) and finally sterilized at $120^{\circ}C$ for 20 minutes in a hot water circulating retort. The pH, volatile basic nitrogen, moisture content, water activity, color, thiobarbituric acid value, peroxide value, texture and viable bacterial count of products were examined during 100 days of storage at $25{\pm}3^{\circ}C\;and\;5^{\circ}C$. The results showed that products could be preserved in good condition for 100 days at $25{\pm}3^{\circ}C$. Judging from sensory evaluation, the quality of products was not inferior to that of market products.