• 공업화학
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• 제33권4호
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• pp.352-366
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• 2022

Nuclear power plant operations for electricity generation, rare-earth mining, nuclear medical research, and nuclear weapons reprocessing considerably increase radioactive waste, necessitating massive efforts to eradicate radioactive waste from aquatic environments. Cobalt (⁵⁸Co) and strontium (⁹⁰Sr) radioactive elements have been extensively employed in energy generation, nuclear weapon testing, and the manufacture of healthcare products. The erroneous discharge of these elements as pollutants into the aquatic system, radiation emissions, and long-term disposal is extremely detrimental to humans and aquatic biota. Numerous methods for treating radioactive waste-contaminated water have emerged, among which the adsorption process has been promoted for its efficacy in eliminating radioactive waste from aquatic habitats. The current review discusses the adsorptive removal of radioactive waste from aqueous solutions using low-cost adsorbents, such as graphene oxide, metal-organic frameworks, and inorganic metal oxides, as well as their composites. The chemical modification of adsorbents to increase their removal efficiency is also discussed. Finally, the current state of ⁵⁸Co and ⁹⁰Sr removal performances is summarized and the efficiencies of various adsorbents are compared.

• 생태와환경
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• 제55권3호
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• pp.185-200
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• 2022

수환경 내 다양한 유해물질의 위해성에 대한 관심은 환경 매체 내 물질의 농도뿐만 아니라 복잡한 먹이단계를 통한 어류 체내의 축적과 어류를 통한 인체 위해성으로 이어진다. 국내의 경우 2016년 이후 생활에서 사용되고 있는 화학제품(생활화학제품) 기인 위해 우려물질의 관리를 위한 등록과 평가 등에 관한 법률 개정과 함께 이들 물질의 환경 배출이 주목받게 됨에 따라 수생태계 내 잔류여부에 대한 조사도 수행되기 시작했다. 최근에는 이러한 물질의 관리를 위한 생태계 내 분포 조사 및 배출 계수 산정을 위한 연구사업이 수행되고 있는데 해당 연구 사업에서는 세정제, 접착제, 염색제, 방향제 등을 비롯한 화장품이나 세제 등에 포함되는 성분과 살균·소독제를 대상으로 영양단계 내 축적과 전달을 이해하기 위한 물질의 축적과 확대를 포함한다. 본 논문은 최근 발표된 생활화학제품기인 유해물질의 수환경 유입 및 분포에 대한 연구 결과를 정리하고 그 과학적 의미를 제시하며 또한 국내외 수행되고 있는 수환경 모니터링 기법에 대한 연구의 예를 바탕으로 현재 유해화학물질의 수환경 내 잔류 농도 및 분포, 생태계 모니터링을 위한 연구의 방향을 제안하고자 한다. 특히 어류를 대상으로 하는 조사에서 국내 수역에 서식하는 주요 어류조사 및 이를 바탕으로 한 대상 어류 선정의 필요성과 인체 위해성 연구의 필요성 등 시기적으로 요구되는 연구를 위한 영양단계 해석과 생물확대계수 연구의 방향을 소개하며 향후 국내에서 수행되고 있는 생물상 모니터링과 화학물질 연구에 대한 제언을 포함한다.

• 한국해양생명과학회지
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• 제7권1호
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• pp.10-14
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• 2022

본 연구에서는 2021년 전남, 전북을 대상으로 23개소에서 어류 4종(향어, 비단잉어, 참붕어, 금붕어) 총 1,115마리에 대하여 병원체 감염 여부를 조사하였다. 법정전염병 3종(SVC, Spring viraemia of carp, EUS, Epizootic ulcerative syndrome, and KHVD, Koi herpesvirus disease)을 분석한 결과, 조사한 모든 시료에서 법정전염병이 검출되지 않아 전라권에서 조사한 잉어과어류는 청정국 또는 청정지역 선언에 중요한 정보를 제공할 것이다.

• 한국수산과학회지
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• 제47권3호
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• pp.247-254
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• 2014

To investigate the acquisition of quinolone resistance, we examined mutations in the quinolone resistance-determining region (QRDR) of type II topoisomerase genes in ciprofloxacin (CIP)-resistant clinical isolates and in vitro mutants of Streptococcus parauberis. The CIP-resistant clinical isolates had one base change responsible for a Ser-79${\rightarrow}$Thr in the QRDR of parC. However, the CIP-resistant in vitro mutants had an altered QRDR of parC (Ser-79${\rightarrow}$Ile) that differed from that of the isolates. None of the CIP-resistant S. parauberis clinical isolates or in vitro mutants exhibited amino acid changes in gyrA or gyrB. However, even though involvement in the increased resistance was not clear, an Arg-449${\rightarrow}$Ser mutation outside of the QRDR of parE was detected in CIP-resistant mutant 2P1. These results suggest that the topoisomerase IV gene, parC (and possibly parE, as well), is the primary ciprofloxacin target in S. parauberis. Additionally we established a high-resolution melting (HRM) assay capable of detecting the dominant mutation in four type II topoisomerase genes conferring ciprofloxacin resistance. These rapid and reliable assays may provide a convenient method of surveillance for genetic mutations conferring antibiotic resistance.

• Fisheries and Aquatic Sciences
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• 제4권4호
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• pp.238-245
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• 2001

Optimal conditions for processing. of seasoned-dried Pacific saury treated with liquid smoke (T2) were evaluated by physicochemical and microbial experiments and sensory evaluation, comparing with control (seasoning only, C) and treatment I $(0.05\%\;Rosemary\;instead\;of\;liquid\;smoke,\;Tl)$. Two hrs of seasoning time was set, and 23 hrs of drying time was determined in all samples. Finally, T2 product was made by soaking treatments (three times of 1 sec, 8 sec and 1 sec) in $5\%$ (v/v) liquid smoke (Scansmoke PB 2110) after 30 min, 4 hrs and 22 hrs of hot-air drying, respectively. The histamine contents in 3 seasoned-dried products were in a 15.33-26.99 mg/l00g range. The water activities of 3 seasoned-dried products were 0.719-0.735 range, and the pH of T2 was lower than the others. In the comparison of POV and TBA values among products, the TBA values and POV of Tl and T2 were significantly low compared to C, and also the viable cell counts of T2 was relatively lower than those of the others. In the color values, significant changes were not found among products, and in the sensory evaluation for odor, taste and overall acceptance, T2 had relatively higher preference on the whole items.

• 한국수산과학회지
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• 제42권1호
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• pp.15-19
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• 2009

A simple and sensitive method for erythromycin quantification by liquid chromatography electrospray mass spectrometry (LC-MS/MS) in fishery products was developed. Samples were extracted by liquid-liquid extraction using 70% acetonitrile. Lipids were removed by acetonitrile saturated hexane. LC separation was performed on a Shiseido UG C-18 column ($150\;mm{\times}2.0\;mm$ internal diameter.) with a gradient system of 0.2% acetic acid-acetonitrile containing 0.2% acetic acid as a mobile phase at flow rate of 0.2 mL/min. The mass spectrometer was operated in selected reaction monitoring with positive electro-spray interface. Transitions were monitored a m/z $734{\to}577$ and $734{\to}158$, with m/z $734{\to}577$ chosen for quantification. Recovery of erythromycin from fish and shrimp fortified at the 10 ng/mL, 50 ng/mL and 100 ng/mL were 91.6-109.4%, 84.4-111.2% and 98.8-109.6% with high precision, respectively. Limits of quantification and limits of detection of erythromycin in both fish and shrimp were 10.0 ng/mL and 1.0 ng/mL, respectively. This analysis method for erythromycin has been proposed for registration in the Korean Official Methods of Food Analysis and has been utilized for fishery products analysis by the Korea Food and Drug Adminstration and the National Fisheries Products Quality Inspection Service.

• 한국수산과학회지
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• 제19권5호
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• pp.477-484
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• 1986

The interaction of myofibrillar protein with lipid or oxidized lipid was considered to be mostly contributing to the drop of digestibility of fish meat products. The digestibility of myofibrillar protein was $92.11\%$ for flounder and $88.04\%$ for hairtail fish, repectively, and as a rule it decreased as both the amount of lipid and reaction time increased. It also decreased with increase in the amount of added linoleate and oxidized linoleate. However, when the reaction continued for 6 hours or more the digestibility rather increased, which was provably due to the unfolding of protein structure. The hot air dried hairtail fish showed the lowest C-PER values among all dried fish products. The protein quality of flounder, hairtail fish and their dried ones except hot air dried ones measured by C-PER procedure were superior to that of ANRC casein. DC-PER values of all samples were greater than those of C-PER values and the greater discrepancies were noted in hairtail fish (fatty fish) products which possessed the lower in vitro protein digestibilities. Predicted diegstibilities, which were calculated using amino acid profiles, of all samples except raw ones were overestimated in comparison with in vitro protein digestibilities. From the observations so far, formation of complex of lipids and protein was thought to be the most important factor in lowering protein digestibility of the dried fish meat products.

• 한국수산과학회지
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• 제20권1호
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• pp.79-87
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• 1987

This study was carried out in order to investigate the browning reactions of fish oil-amino acid model system and the properties of browning products. The lysine was added to the hair tail fish and mackerel oil, and incubated at $40^{\circ}C$ for 178 hours. Browning was rapidly developed with the begining of decline in PoV and CoV and a remarkable decrease in such polyunsaturated fatty acids as $C_{20:5},\;C_{22:5},\;C_{22:6}$ compared with the other fatty acids, was resulted. And among the polyenoic acids the role of $C_{22:6}$ was considered to come first as appeared in the test with authentic samples. In the water soluble fraction of the browning products obtained from the fish meat or the lysine added fish oil, some antioxidation activity was detected. But in the liposoluble fraction which covers most of the browning reactions in the fish meat, little antioxidation activity was detected. And all of the browning products provided in this experiment shelved very low reducing activity.

• 한국수산과학회지
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• 제47권3호
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• pp.211-219
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• 2014

To confirm the food quality and storage stability of commercial Korean kamaboko, we experimented with the composition and textural properties using various surimis and kamaboko products. We also investigated changes in protein digestibility and lipid oxidation of vacuum packed products under chilled storage at $4{\pm}1^{\circ}C$. Among the fish meatbased surimi, vegetable mixed surimi had the lowest protein content (23.73 %), as compared to other surimi (51.9-73.6%). Siginificant (P<0.05) differences in protein, lipid content and degree of fat oxidation were noted between the fried kamaboko products of three companies. Adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience were similar in all samples, but there were notable differences in hardness and fractuability between samples. In vitro protein digestibility and trypsin indigestible substrate (TIS) were not inversely proportional in fried kamaboko products. The protein digestibility (80.30%) of steamed vegetable mixed fried kamaboko was lower than that of other fried samples (84.9-86.2%). Computed protein efficiency ratio (C-PER) of companies A and C's fried kamaboko was 2.6 but company B's was 1.9. There was no noticeable change in thiobarbituric acid reactive substances (TBARs) or protein digestibility for any of the vacuum packed fried kamaboko during 30 days of chilled storage.

• 한국수산과학회지
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• 제53권3호
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• pp.417-422
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• 2020

We developed a seasoning sauce using hot water extracts from anchovy Engraulis japonica fish sauce processing by-products. A temperature of 121℃ was maintained for 120 min and the resulting amino acid content, salinity, and pH were 183.6 mg/100 g, 6.86, and 17.4 g/100 g, respectively. Radish juice, sea tangle Saccharina japonica extract, and mushroom Lentinula edodes were added to improve the flavor. The glutamic acid content of the extract mixed with 10% sea tangle extract was 88.87 mg/100 g and the 5'-GMP (guanine 5'-monophosphate) content of the extract mixed with 10% mushroom extract was 9.67 mg/ g. This study was conducted to determine optimal processing conditions for seasoned products using response surface methodology (RSM). The optimal conditions for X₁ (sea tangle extract concentration) and X₂ (mushroom extract concentration) were 15.0% and 5.0%, respectively, and the predicted values of the multiple response optimal conditions were Y₁ (5'-GMP: 17.36 mg/100 g) and Y₂ (glutamic acid: 157.35 mg/100 g). Under the optimal conditions, the experimental values of Y₁ and Y₂ were 17.32 mg/g and 155.36 mg/100 g, respectively, which are similar to the predicted values. We confirmed the feasibility of developing a seasoning sauce using hot water extract from anchovy fish sauce processing by-products and additives.