• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.299-306
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• 2001

As a part of basic investigation for utilization of canned food processing by-products, a food components of the canned oyster processing waste water such as boiled and released water(BRW), wash water(WW) were investigated and compared with hot-water extracts from oyster. From the results of measuring heavy metal conte수, viable cells and coliform group, the canned oyster processing waste waters might not invoke health risk in using food resource. The contents of taste compounds (free amino acids, ATP related compounds, TMA (O) and total creatinine) of BRW and WW accounted for about 254% and 95%, respectively, in comparison with those of control (hot-water extract from oyster). The BRW showed a very high content of salt in comparing to the WW and control. In descending order, the values of whiteness index was WW, control and BRW. Sensory scores for color, oyster flavor intensity and saline taste were not significantly different between WW and control. But, BRW had the highest score in oyster flavor intensity, while had the lowest score in color and saline taste. But, the color and saline taste of BRW might be able to control by some pretreatment (concentration and drying in mild condition, desalination and recipe control etc). These results indicated that BRW and WW generated from various step during canned oyster processing could be a potential food resource by controlling of saline taste and color intensity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.4
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• pp.589-594
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• 1997

This study was performed to clarify the effect of anesthesia killing and non-bleeding on the physicochemical and rheological properties of plaice, Paralichthys olivaceus muscle at early period after death. Live plaice was killed by the two different methods: spiking at the brain instantly with bleeding and dipping In seawater containing anesthetic (2,000 ppm ethyl-aminobenzoate) for 10 min without bleeding. These samples were stored at $0^{\circ}C$ and used in checking rigor-mortis, ATP breakdown, the content of ATP and its related compounds, breaking strength, and lactate accumulation through storage. The rigor-mortis, ATP breakdown, and lactate accumulation was faster in samples killed by spiking than in samples killed by anesthesia. ATP in samples killed by anesthetic showed little breakdown until 22.5 hrs, but it was decomposed completely after 30 hrs storage. Breaking strength of samples killed by spiking at the brain instantly with bleeding decreased steadily and showed the maximum value over 10 hrs $(2207.3{\pm}60.2g)$. However, in case of the dipping fresh flesh without bleeding in seawater containing anesthetic, the value and time reached around the maximum breaking strength were $2147.8{\pm}29.0g$ and 13 hrs respectively, but it maintained constantly until 20 hrs passed. From these results, it could be suggested that anesthesia killing and non-bleeding is more effective in maintaining firmness of fresh plaice muscle than spiking killing with bleeding at the early period after death.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.4
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• pp.523-528
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• 1998

To clarify the effect of life or death condition before cooling on the physicochemical properties of plaice, Paralichthys olivaceus muscle at the early period after death, the plaices were dipped in the refrigerated sea water ($0^{\circ}C$) either as alive or after anesthesia killing. These samples were stored at $0^{\circ}C$ sea water and the changes in rigor-mortis, ATP breakdown, content of ATP and its related compounds, breaking strength and lactate accumulation through storage were investigated. Acceleration of rigor-mortis, ATP breakdown and lactate accumulation were taster in the samples refrigerated as alive than in samples killed by anesthesia before cooling. ATP in samples refrigerated as alive showed little breakdown until 7.5 hrs but it was decomposed completely after 17.5 hrs storage. The breaking strength in muscle of plaice was 1736.2 $\pm$ 65.4 g immediately after killing. The breaking strength in samples dipped in refrigerated sea water as alive increased more rapidly and showed the maximum value over 7.5 hrs (2183.3$\pm$32.2 g), However, in case of samples killed by anesthesia before cooling, the value and time reached around the maximum breaking strength were 2126.3 $\pm$ 32.2 g and 12.5 hrs, respectively and then decreased until 30 hrs. From these results, it could be suggested that dipping in refrigerated sea water after anesthesia killing before cooling is more effective in maintaining freshness of fresh plaice muscle than refrigerating as alive.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.4
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• pp.463-470
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• 1998

To improve muscle quality and prolong freshness of sashimi, the effects of freezing-thawing condition on physicochemical and rheological properties of plaice muscle were investigated. Muscle tested were frozen with quick freezing (liquid nitrogen gas) or slow freezing ($-15^{\circ}C$ air). Transition time of zone of ice crystal formation was within 10 minute for quick freezing and 110 minute for slow freezing. Time required for thawing to $0^{\circ}C$ in muscle temperature by various thawing methods was shortest with $25^{\circ}C$ tap water, followed by $15^{\circ}C$ tap water, $10^{\circ}C$ tap water, $25^{\circ}C$ air, $5^{\circ}C$ tap water and $0^{\circ}C$ cold water. Breaking strength of muscle was higher in quickly frozen sample than in slowly frozen sample. According to sashimi term, changes in breaking strength of muscle did not show any difference in quickly frozen sample, while showed significant difference in slowly frozen sample. The remaining content of ATP was not effected by freezing speed, and ATP content was apt to higher in quickly thawed sample than in slowly thawed sample. IMP was the majority of ATP and it's related compounds of sample after freezing and thawing. Collagen matrix was weakened markedly in slowly frozen sample than in quickly frozen sample.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.5
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• pp.501-508
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• 1994

This study was undertaken to get basic data for the cold-waterless transportation of live fish. The optimal cold temperature of plaice, Paralichthy olivaceus was determined by checking the changes of dissolved oxygen and ammonia in the sea water and the survival times during storage at various temperatures. After determination of optimal temperature for transportation, the changes of serum components and muscle components of live plaice were also carried out during storage at cold($5^{\circ}C$)-waterless conditions and the recovery conditions($10\%$ density at $15^{\circ}C$). At higher storage temperature, decreases in dissolved oxygen and the increases in ammonia in seawater were observed. In addition, the survival time was short at low temperature($0^{\circ}C\;and\;3^{\circ}C$). Almost all of the serum components(hemoglobin, glucose, LDH, GOT and GPT) of live plaice gradually increased during storage in cold-waterless conditions, and then those values decreased to the initial levels after $3{\sim}10hrs$ storage in conditions of recovery. The concentration of ATP in the muscle steadily decreased during storage in cold-waterless conditions. The contents of ADP and IMP seemed to be directly related to the extent of ATP breakdown. ADP and IMP thus showed a gradual increase during storage. The level of lactate in the muscles gradually increased during these storage times, also. On the other hand, the levels of those components in the muscle entirely recovered to their original levels within $3{\sim}6hrs$ storage after they were returned to conditions of recovery. The ratio of ATP to the ATP and its related compounds${ATP/(ATP+ADP+AMP+IMP){\times}100}$ in the muscle showed $45\%$ after 18hrs storage in cold-waterless conditions. Otherwise, ratios returned to their original levels within $3{\sim}6hrs$ of storage in recovery conditions.

• Journal of Photoscience
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• v.9 no.2
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• pp.427-429
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• 2002

We studied iron release from ferritin by irradiating the visible light, and then followed ferritin-mediated lipid peroxidation in the rod outer segment (ROS) fraction of the porcine retina. In the presence of several phosphorus compounds such as ADP and ATP, iron release from ferritin at pH 7.0 could be induced by irradiation of the visible light to the reaction mixtures. Furthermore, iron release from ferritin in the presence of ADP depended on the incubation time and the visible light irradiation. Moreover, we investigated lipid peroxidation level in the ROS fraction by two independent assay systems including the thiobarbituric acid (TBA) and ferrous oxidation/xylenol orange (FOX) methods. The visible light induced ferritin-mediated lipid peroxidation in the ROS fraction in time- and irradiance-dependent manners. In the dark condition, iron release and lipid peroxidation were not observed. Iron release from ferritin by irradiating the visible light may play an important role in the etiology of phototoxic injuries in vivo.

• Molecules and Cells
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• v.41 no.12
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• pp.1052-1060
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• 2018

Triclosan (TCS) is a phenolic antimicrobial chemical used in consumer products and medical devices. Evidence from in vitro and in vivo animal studies has linked TCS to numerous health problems, including allergic, cardiovascular, and neurodegenerative disease. Using Caenorhabditis elegans as a model system, we here show that short-term TCS treatment ($LC_{50}$: ~0.2 mM) significantly induced mortality in a dose-dependent manner. Notably, TCS-induced mortality was dramatically suppressed by co-treatment with non-ionic surfactants (NISs: e.g., Tween 20, Tween 80, NP-40, and Triton X-100), but not with anionic surfactants (e.g., sodium dodecyl sulfate). To identify the range of compounds susceptible to NIS inhibition, other structurally related chemical compounds were also examined. Of the compounds tested, only the toxicity of phenolic compounds (bisphenol A and benzyl 4-hydroxybenzoic acid) was significantly abrogated by NISs. Mechanistic analyses using TCS revealed that NISs appear to interfere with TCS-mediated mortality by micellar solubilization. Once internalized, the TCS-micelle complex is inefficiently exported in worms lacking PMP-3 (encoding an ATP-binding cassette (ABC) transporter) transmembrane protein, resulting in overt toxicity. Since many EDCs and surfactants are extensively used in commercial products, findings from this study provide valuable insights to devise safer pharmaceutical and nutritional preparations.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.6
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• pp.693-698
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• 1999

To investigate changes of components in salt-fermented northern sand lance, Ammodytes personatus sauce during fermentation, various chemical properties were examined at 1$\~$3 months intervals during 18 months fermentation. The moisture content decreased slightly, but the content of VBN and crude protein, total nitrogen, amino nitrogen, degree of hydrolysis, and absorbance at 453 nm increased gradually during fermentation. On the other hand, ash content, pH, and salinity showed almost no change. The contents of total nitrogen, amino nitrogen, and degree of hydrolysis increased sharply until 6$\~$8 months fermentation and showed the gentle increment after that, The Hx and uric acid were the most abundant in ATP related compounds, ranging from $83.1\%$ to $92.9\%$, After 18 month of fermentation, sauce was rich in free amino acids, such as glutamic acid, alanine, Iysine, leucine, isoleucine, valine, aspartic acid in that order.

• Journal of Aquaculture
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• v.20 no.3
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• pp.147-153
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• 2007

The present study was performed to evaluate sitological quality of the cultured and wild river puffer, Takifugu obscurus. Proximate composition, the content of extractive nitrogen, the content of nucleotides and their related compounds, total and free amino acid, and fatty acids were analysed and sensory evaluation in the muscle of the river puffer were compared. The cultured river puffer had a higher moisture content compared to the wild fish, while there was no significant difference in crude lipid, crude protein and ash contents. Nucleotides and their related compounds including ATP, ADP, AMP, IMP, HxR and Hx were detected. The result from analyzing ATP-related compound showed difference in total content by wild and cultured river puffer, and IMP content that had largest influence upon the savory taste of sliced raw fish, was higher in the cultured fishes than wild ones. Breaking strength level of the wild river puffer was higher than that of the cultured fish. High levels of C16:0 and C18:0 were shown in all samples and -3 polyunsaturated fatty acid content were not different between the cultured and wild river puffers (P>0.05). Total 17 amino acids were detected in the samples, and most of the samples had high contents of glutamic acid, aspartic acid, lysine and leucine and low contents of cystine, histidine, methionine and tyrosine. The result from surveying free amino acid content of wild and cultured river puffer showed difference in content, but generally taurine and lysine content for the whole free amino acid held the most part. There was no significant difference in texture, flavor and overall acceptance score between the cultured and wild fishes (P>0.05).

• Applied Biological Chemistry
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• v.32 no.3
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• pp.278-285
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• 1989

Effects of cooking and drying methods on the taste component and microstructure of shrimp, Metapenaeus joyneri, were investigated. The nucleotides and their related compounds of fresh shirmp such as ATP, ADP, AMP, IMP, inosine and hypoxanthine were detected. AMP was detected as a trace amount in fresh shrimp, however, it increased up to $23.5{\sim}45.7{\mu}$ moles with cooking and drying due to the decomposition of ATP and ADP to AMP during cooking and drying. The major component of the free amino acids of fresh shrimp was arginine followed by glycine, lysine, proline and alanine. These free amino acids contents were 70% of the total free amino acids. One hundred grams of fresh shrimp contained 1,198mg (dry basis) of the total free amino acids. However, for hot air and freeze dried cooked shrimps it was decreased down to 342mg (dry basis) and 503mg (dry basis), respectively. It might be due to the dissolution of soluble amino acids during cooking. Hot air-and freeze-dried fresh shrimps was higher in hardness and brittleness but lower in cohesiveness and gumminess than hot air-and freeze-dried ones with boiling and microwave heating. Freeze dried shrimp had softer myofibril texture than hot air dried one. At the same time, more dense and multiporous structure in the tissue could be obtained from the hot air and freeze drying, respectively, after microwave heating of shrimps.