• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.380-384
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• 1988

The coefficients of the hot-air and freeze dried garlic isotherms and the critical water activities of these were estimated to be 0.85-0.94 by the linear regression and 0.58-0.60 by the sensory evaluation and ${\Delta}E$ value. Water adsorption rate(K) of hot-air dried garlic packaged with $48{\mu}m$ low density polyethylene(LDPE) decreased from $0.12g\;H_2O/100g/day\;to\;0.093g\;H_2O$/100g/day with decreasing the package dimension from $0.051m^2\;to\;0.029m^2\;at\;40^{\circ}C$ and 75% RH, and that of freeze dried one decreased from $0.17g\;H_2O/100g/day\;to\;0.12g\;H_2O$/100g/day as the filling weight increased from 50g to 10g in the package of $0.051m^2$. Shelf-life of hot-air dried garlic packaged with $80{\mu}m$ LDPE were 99days at $40^{\circ}C,\;283day\;at\;30^{\circ}C\;and\;455\;days\;at\;15^{\circ}C$ in the 75% RH. The differences of water contents between predicted data with water vapor permeability of the conventional method and experimental data were 0-1.5% in the water content range of around 13-18%, but about 2 in the water content range of around 8-11%.

• Journal of Food Hygiene and Safety
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• v.11 no.1
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• pp.57-70
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• 1996

This paper intends to investigate commercial fish and shellfish 25 species (fish 8 species, shellfish 7 species, crustacean 3 species, moluse 4 species and echinodermata) for the distribution of sanitary indicator organisms (total viable counts, coliforms, staphylococci, vibrios, and enterococci) and distributional change of indicator organisms accordion to storage temperature and period. The logarithmic mean of total viable counts for total commercial fish and shellfish 25 species was 5.41$\pm$.026 CFU/g, and in accordance with fish and shellfishes, crustacean 6.76$\pm$0.67 CFU/g, shellfish 5.67$\pm$0.56 CFU/g, echinodermata 5.47$\pm$1.50 CFU/g, fish 5.02$\pm$0.38 CFU/g, and mollusc 5.03$\pm$0.65 CFU/g. The logarithmic mean of enterococci was 2.36$\pm$0.37 CFU/g, and in accordane with fish and shellfish, crustacean 3.44$\pm$2.12 CFU/g, shellfish 3.87$\pm$0.45 CFU/g, echinodermata 3.38$\pm$0.0 CFU/g, fish 2.16$\pm$0.41 CFU/g and mollusc 0.01$\pm$0.0 CFU/g. The logarithmic mean of vibrios was 1.60$\pm$1.59 CFU/g, and in accordance with fish and shellfish, crustacean 4.23$\pm$1.11 CFU/g, shellfish 3.58$\pm$0.90 CFU/g, echinodermata 1.64$\pm$0.34 CFU/g, fish 1.79$\pm$0.67 CFU/g and mollusc 1.07$\pm$0.61 CFU/g. The logarithmic mean of staphylococci was 1.60$\pm$1.59 CFU/g, and in accordance with fish and shellfish, shellfish 0.01$\pm$0.00 CFU/g, echinodermata 3.51$\pm$0.60 CFU/g, fish 1.68$\pm$0.64 CFU/g, crustacean 0.34$\pm$0.33 and mollusc 3.90$\pm$0.11 CFU/g. The logarithmic mean of coliformas was 2.52$\pm$0.32 CFU/g, and in accordance with fish and shellfish, echinodermata 3.58$\pm$1.89 CFU/g was highest, shellfish 3.25$\pm$0.30 CFU/g, crustacean 3.23$\pm$0.49 CFU/g, fish 2.18$\pm$0.63 CFU/g, peeled shellfish 1.80$\pm$0.51 CFU/g and mollusc 1.55$\pm$0.95 CFU/g. As the results of research of the change of the contaminate indicator microflora in working with storage period at 1$0^{\circ}C$, 2$0^{\circ}C$ and 3$0^{\circ}C$, total viable counts was increased without storage temperature and enterococci were decreased slowly at 1$0^{\circ}C$, but increased at 20 and 3$0^{\circ}C$. Vibrios were decreased slowly at 1$0^{\circ}C$, decreased at 2$0^{\circ}C$ and 3$0^{\circ}C$in 2 days after increased rapidly. Staphylococci were increased promptly without storage temperature in 2 days, then the total viable counts were maintained. Coliforms were increased at 1$0^{\circ}C$ by 7 days, then decreased or maintained after 14 days, changed at 2$0^{\circ}C$ in accordance with fish species in 2 days, then returned to the initial total viable count, and decreased rapidly at 3$0^{\circ}C$ on 2 days. By the way, there were no difference among the species.

• Food Science and Preservation
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• v.10 no.2
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• pp.236-240
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• 2003

This study was carried out to obtain fundamental data when developing new colostrum component fortified milk products. Residual immunoglobulin G (IgG) activities of both IgG fortified milk products under different pasteurization conditions and colostrum fortified milk powder products under different dissolving temperatures were measured. In the study, residual IgG activities of raw milk and IgG (50 mg and 250 mg) fortified milk products were sharply reduced upon increasing the temperature of heat treatment. After the low temperature long time (LTLT) treatment residual IgG activities of raw milk, IgG 50 mg and 250 mg fortified milk products decreased to 79%, 30％ and 21.6%, as compared to those before heat treatment respectively. However, almost no residual IgG activities were detected when IgG fortified milk was heated at 95$^{\circ}C$ for 15 sec. There was no significant change in the residual IgG activities of IgG fortified milk powder products upon different dissolving temperatures (30$^{\circ}C$, 40$^{\circ}C$, 50$^{\circ}C$ and 60$^{\circ}C$).

• The Korean Journal of Rheology
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• v.5 no.2
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• pp.161-169
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• 1993

Glucomannan(G.M.)은 Amorphophallus Konjac C. Koch의 tuber로부터 분리되었고. 이 G.M.은 다시 침전제로 메탄올을 사용하여 4단계로 분별되었다.(F.1, F.2, F.3, F.4,). 각분 별물에 비하여 직선으로부터 벗어남을 보였다. Low shear viscometer로 G.M. 용액의 viscosity를 측정하였고 농도와 zero shear specific viscosity의 logarithm을 도시한 결과 inflection point를 나타내었다. 이것은 G.M. 분자들의 coil overlap의 시작에서 기인한 것이 고 묽은 용액에서 진한 용액으로의 전이행동은 임계농도. C＊=4/[η]에서 일어났고 이때의 zero shear specific viscosity는 10을 나타내었다. 또한 specific viscosity는 묽은 용액에대해 서는 C14로써 변화하였고 진한 요액에서는 C3.0으로변화하였다. G.M.의 고체상태에 대한 유 전성($\varepsilon$＇,$\varepsilon$＂)과 점탄성(C＇,C＂)계수들을 액체질소 온도에서부터 15$0^{\circ}C$ 온도범위에 걸쳐 4단계로 film을 건조시키면서 10Hz에서 측정하였다. G.M. film의 유전성과 점탄성의 허수부 분은 ($\varepsilon$＂, C＂), -10$0^{\circ}C$에서 peak를 나타내었고 이 peak는 hydroxy methyl 기들의 회전 운동에서 생겨난 것이다. 건조시키지 않은 상태의 G.M. film의 유전성과 점탄성의 허수부분 의 값들은 -5$0^{\circ}C$에서 물 분자의 운동에 의하여 생긴 peak를 보였다.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.spc
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• pp.58-64
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• 2008

A complete diallel cross was performed to determine the inheritance of 1,000 grain weight of brown rice and cyanidin-3-glucoside (C3G) content and combining ability of five pigmented rice that showed different level of C3G content. Parents and F1 of 20 crosses were evaluated for 1,000 grain weight of brown rice and C3G content which extracted from pigmented rice grain with 0.1% trifluoroacteic acid (TFA) in 95% EtOH. For 1,000 grain weight of brown rice and C3G content, both additive and dominant gene effects were detected and the dominance was partial and there were more dominant alleles than recessive ones. Genetic parameters pointed out that there are significant additive and dominant effects and the additive effect is bigger than the dominant one for both grain weight and C3G content. The frequency of negative alleles were higher than positive alleles. Narrow sense heritability estimates were 0.66 for grain weight of 1,000 brown rice and 0.70 for C3G contents. General combining ability (GCA) effects and specific combining ability (SCA) effects were highly significant and GCA effects were drastically higher than SCA ones. It indicates that the inheritance of the C3G contents is controlled mainly by additive genetic factor.

• Annals of Laboratory Medicine
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• v.38 no.6
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• pp.530-537
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• 2018

Background: Measurement of insulin and C-peptide concentrations is important for deciding whether insulin treatment is required in diabetic patients. We aimed to investigate the analytical performance of insulin and C-peptide assays using the Lumipulse G1200 system (Fujirebio Inc., Tokyo, Japan). Methods: We examined the precision, linearity, and cross-reactivity of insulin and C-peptide using five insulin analogues and purified proinsulin. A method comparison was conducted between the Lumipulse G1200 and Roche E170 (Roche Diagnostics, Mannheim, Germany) systems in 200 diabetic patients on insulin treatment. Reference intervals for insulin and C-peptide concentrations were determined in 279 healthy individuals. Results: For insulin and C-peptide assays, within-laboratory precision (% CV) was 3.78-4.14 and 2.89-3.35%, respectively. The linearity of the insulin assay in the range of 0-2,778 pmol/L was $R^2=0.9997$, and that of the C-peptide assay in the range of 0-10 nmol/L was $R^2=0.9996$. The correlation coefficient (r) between the Roche E170 and Lumipulse G1200 results was 0.943 (P <0.001) for insulin and 0.996 (P <0.001) for C-peptide. The mean differences in insulin and C-peptide between Lumipulse G1200 and the Roche E170 were 19.4 pmol/L and 0.2 nmol/L, respectively. None of the insulin analogues or proinsulin showed significant cross-reactivity with the Lumipulse G1200. Reference intervals of insulin and C-peptide were 7.64-70.14 pmol/L and 0.17-0.85 nmol/L, respectively. Conclusions: Insulin and C-peptide tests on the Lumipulse G1200 show adequate analytical performance and are expected to be acceptable for use in clinical areas.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.707-714
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• 2005

Ingredient ratio for making nabak kimchi and the manufacturing method were standardized from the available literatures. Fermentation properties and $CO_2$ production of the nabak kimchi were investigated during the fermentation at $5^{\circ}C,\;10^{\circ}C,\;and\;20^{\circ}C$. Standardized ingredients ratio of nabak kimchi that added 100 mL of water was as follows: 45.0 g baechu cabbage, 26.9 g radish, 1.9 g green onion, 1.0 g red pepper, 1.2 g crushed garlic, 0.9 g crushed ginger, 0.7 g red pepper powder. The standardized manufacturing method of nabak kimchi was as follows: washing ingredients, cutting radish and baechu cabbage $(2.5\times2.5\times0.5\;cm)$, salting for 20 min, washing and draining, pretreatment of ingredients, dissolving red pepper powder in water, blending, mixing, and adding the water to the mixed ingredients. Fermentations at $5^{\circ}C$ for 8 days, at $10^{\circ}C$ for 3 days, and at $20^{\circ}C$ for 1 day led to the acidity levels of $0.21\%,\;0.20\%,\;and\;0.31\%$, respectively. From the relationships between optimally ripened pH and acidity, nabak kimchi showed lower acidity of $0.20\~0.25\%$ with pH $4.2\~4.5.$ Like other kinds of kimchi, the Levels of Leuconostoc sp. were high specially at later stage of fermentation at low temperature $(5^{\circ}C)$. However, the levels of Lactobacillus sp. were low at $5^{\circ}C$. Nabak kimchi produced high levels of $CO_2$ in the initial fermentation period and followed by rapid decrease of $CO_2$ production with the fermentation. From the relationships between pH and $CO_2$ content, the highest $CO_2$ contents were found pH $4.0\~4.4$, 3.8 and 3.4 at $5^{\circ}C,\;10^{\circ}C$, and $20^{\circ}C$, respectively. This fact indicated that fermentation at $5^{\circ}C$ has the highest $CO_2$ content at optimally ripened pH of 4.3 and the fermentation at lower temperature such as $5^{\circ}C$ could extend the eatable time of nabak kimchi.

• Journal of Fisheries and Marine Sciences Education
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• v.3 no.2
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• pp.47-72
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• 1991

To obtain the principal data for useful treatment and processing of Korean geoduck (Panope japonica A. ADAMS) which inhabit mostly at Dong-Hae coastal area in Korea, changes of $NH_2$-N, TMAO, TMA, total creatinine, protein composition and fatty acid composition in raw and blanched geoduck muscle during storage at $-20^{\circ}C$ were investigated. In addition, its chemical composition variation in the whole year was elucidated. The moisture content in geoduck muscle meat was 78.1% to 82% in the whole year. Particularly, in July its moisture content was maximum as 82% and in September minimum as 78.1%. Crude protein was in the range of 12.3-16.4%, crude lipid the average was 1.5%, crude ash on the average was 1.4%. The abundant fatty acids in geoduck muscle oil were $C_{16}$ : 0, $C_{16}$ : 1, $C_{18}$ : 0, $C_{18}$ : 1, $C_{20}$ : 5, and $C_{22}$ : 6 acids. During storage at $-20^{\circ}C$, content of unsaturated fatty acid such as eicosapentaenoic acid (EPA, $C_{20}$ : 5) and docosahexaenoic acid (DHA, $C_{22}$ : 6)in raw geoduck muscle decreased somewhat and the raw geoduck was slightly oxidized. Trimethylamine (TMA), volatile basic nitrogen (VBN)and $NH_2$-N of raw muscle increased compared to blanched muscle. Trimethylamine oxide (TMAO) was slightly decreased during the storage period. The muscle protein was approximately composed of 37% sarcoplasmic, 29% myofibrillar, 22% alkali soluble, and 12% stroma protein. Among several proteins, myofibrillar protein content decreased mostly, while the alkali-soluble and stroma protein content increased slightly during storage at $-20^{\circ}C$.

• Journal of the Korean GEO-environmental Society
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• v.14 no.9
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• pp.31-37
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• 2013

In this study installation diameter, interval, area replacement ratio and ground hardness of applicable ground in C.G.S method should be mastered through surrounding ground by conducting modeling. Optimum artificial neural network was selected through the study of the parameter of artificial neural network and prediction model was developed by the relationship with numerical analysis and artificial neural network. As this result, C.G.S pile settlement and ground settlement were found to be equal in terms of diameter, interval, area replacement ratio and ground hardness, presented in a single curve, which means that the behavior pattern of applied ground in C.G.S method was presented as some form, and based on such a result, learning the artificial neural network for 3D behavior was found to be possible. As the study results of artificial neural network internal factor, when using the number of neural in hidden layer 10, momentum constant 0.2 and learning rate 0.2, relationship between input and output was expressed properly. As a result of evaluating the ground behavior of C.G.S method which was applied to using such optimum structure of artificial neural network model, is that determination coefficient in case of C.G.S pile settlement was 0.8737, in case of ground settlement was 0.7339 and in case of ground heaving was 0.7212, sufficient reliability was known.

• Journal of Animal Science and Technology
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• v.52 no.1
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• pp.9-16
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• 2010

A previous study has shown that the g.17924G>A polymorphism of fatty acid synthase (FASN) is associated with unsaturated fatty acid composition in the Hanwoo beef, hence this study was conducted to evaluate the effect of single nucleotide polymorphisms (SNPs) within FASN gene on the selection phenotypes of Hanwoo breeding stock. A total of 925 progeny test steers were used to genotype g.11280G>A, g.13125T>C, and g.17924G>A polymorphisms and significant associations were found among g.11280G>A, g.17924G>A, and carcass traits, such as carcass weight, backfat thickness, and beef quantity index. No significant association was found between g.13125T>C and carcass traits. Although the degree of linkage disequilibrium (LD) was not strong among g.11280G>A, g.13125T>C, and g.17924G>A in the LD analysis, four major haplotype classes were formed with the genotypic information within the FASN gene; the frequencies of the halpotypeswere -GCG-[0.378], -ATG-[0.301], -GTA-[0.191], and -ACG-[0.063], respectively. Phenotypic association was performed among these haploptypes, and the haplotype 2 (-ATG-)was significantly associated with higher carcass weight when compared to the other haplotypes, i.e. haplotype 1 (-GCG-) and haplotype 3 (-GTA-). A copy number of the FASN haplotype 3 (-GTA-) had also a significant association with carcass weight of subjects. In conclusion, it was observed that two polymorphisms (g.11280G>A and g.17924G>A) and their haplotypes within the FASN gene are consistently associated with carcass traits. Therefore, it is desirable to use the FASN polymorphisms for pre-selection program as genetic marker with improved carcass yield and beef quality of the Hanwoo sire at the Hanwoo Improvement Center as well as for commercial Hanwoo producers, the FASN genotypic information can be used for a part of selecting Hanwoo dam for superior calf production.