• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.637-642
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• 1996

This study was carried out to investigate the change of palatability improvement of cooked meat by the physico-chemical properties and sensory characteristics as aging at $3^{\circ}C$ after thawing of frozen Holstein tenderloin. Shear force value(SFV), myofibrillar fragmentation ratio(MFR), appearance of 30ki1o dalton (30KD) component, raw meat aroma, tenderness, palatability of cooked meat, content of free amino acid and ATP related compound were measured. Raw meat aroma (p< 0.01), tenderness(p<0.05), SFV(p<0.05), MFR(p<0.01) and 30KD(p<0.001) of unfrozen beef tenderloin aged at $3^{\circ}C$ were superior than frozen beef tenderloin. As aging at $3^{\circ}C$ after thawing of frozen beef tenderloin SFV(p<0.05) decreased, MFR(P<0.001) and 30KD(p<0.001) increased, and raw meat aroma and tenderness improved(p<0.05). Also, cooked meat aroma, texture and palatability improved(p<0.05), without changing the taste. The content of aspartic acid and leucine of tenderloin aged thawing of frozen beef abounded were more than frozen beef(p<0.05), concentration of IMP(P<0.05) decreased, the hypoxanthine(p<0.05) and inosine increased.

• The Journal of Internal Korean Medicine
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• v.28 no.4
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• pp.671-680
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• 2007

Objectives : The purpose of this study was to examine the effect of Haeyeol-tang on infectious disease of respiratory system. Methods : Haeyeol-tang was used by cold storage after dilution with 1, 10 and $100{\mu}g/ml$ of PBS, from dried material as extracted material with extraction with 50% ethanol. Statistical significance was examined through measuring TNF-$\alpha$, RT-PCR, DPPH, nitric oxide(NO), and MTT of Raw264.7 cells activated with LPS. Results : For the toxicity experiment of Haeyeol-tang, almost no toxicity was shown on cells in the concentration ranges of 1, 10 and $100{\mu}g/ml$. For the effect of NO production, Haeyeol-tang showed significant (p<0.001) decrease of NO production, according to its concentration. For the effect on the eliminating activity of DPPH radical, Haeyeol-tang showed increasing tendency of eliminating activity of DPPH radical, according to its concentration. For the effect on revelation of NOS2 enzyme, Haeyeol-tang showed inhibiting tendency against the revelation of NOS2, according to its concentration. For the effect on the TNF-$\alpha$ production, Haeyeol-tang showed significant (p<0.001) decrease of TNF-$\alpha$ production. Conclusions : This result means that Haeyeol-tang is effective for anti-inflammation, as well as excellent effect for anti-oxidation and anti-aging.

• Microbiology and Biotechnology Letters
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• v.33 no.4
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• pp.248-254
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• 2005

One hundred thirty nine bacteria were isolated from rotten onions collected from main producing districts, Chang-Nyung, Eui-Ryung, and Ham-Yang in Korea. The $18\%$ (25 strains) of bacterial isolates have carboxymethylcellulase (CMCase) activity and the $53\%$ (74 strains) have polygalacturonase (PGase) activity. Thirty one among randomly selected 45 strains of PGase producing bacteria have pathogenicity to onions. The isolates were classified into Pseudomonas sp. (18 strains), Bacillus sp. (11 strains), Yers-inia sp. (7 strains), and others (9 strains) on the basis of FAMEs patterns. Eighteen strains of Pseudomonas sp. were mainly divided into three cluster in the dendrogram and only the two clusters of them showed pathogenicity to onions. CMCase and PGase activities of Pseudomonas sp. weaker than those of Bacillus sp.. However, the pathogenicity of pseudomonas sp. to soften onions was stronger than that of Bacillus sp. Inoculation of $10^{2}$ cfu of Pseudomonas sp. gives rise to softening of onions. Pseudomonas sp. was identified as Pseudomonas gladioli by biochemical and physiological characteristics. P. gladioli is the first reported bacterium as a pathogen of onion in Korea. In low temperature, P. gladioli showed better growth and higher PGase activity than those of Bacillus sp. identified as Bacillus subtilis. And pH 9.0 is optimal pH for PGase activity of B. subtilis while that of P. gladioli is pH $5.0\∼6.0$ which is the acidity of onions. Taken together, P. gladioli may be a main pathogene of onion rot during the cold storage condition.

• Journal of Microbiology and Biotechnology
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• v.19 no.10
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• pp.1085-1091
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• 2009

A phytase with high activity at low temperatures has great potential for feed applications, especially in aquaculture. Therefore, this study used a degenerate PCR and TAIL PCR to clone a phytase gene from Erwinia carotovora var. carotovota, the cause of soft rot of vegetables in the ground or during cold storage. The full-length 2.5-kb fragment included an open reading frame of 1,302 bp and encoded a putative phytase of 45.3 kDa with a 50% amino acid identity to the Klebsiella pneumoniae phytase. The phytase contained the active site RHGXRXP and HD sequence motifs that are typical of histidine acid phosphatases. The enzyme was expressed in Escherichia coli, purified, and displayed the following characteristics: a high catalytic activity at low temperatures (retaining over 24% activity at $5^{\circ}C$) and remarkably thermal lability (losing >96% activity after incubation at $60^{\circ}C$ for 2 min). The optimal phytase activity occurred at pH 5.5 and ${\sim}49^{\circ}C$, and the enzyme activity rapidly decreased above $40^{\circ}C$. When compared with mesophilic counterparts, the phytase not only exhibited a high activity at a low temperature, but also had a low $K_m$ and high $k_{cat}$. These temperature characteristics and kinetic parameters are consistent with low-temperature-active enzymes. To our knowledge, this would appear to be the first report of a low-temperature-active phytase and its heterogeneous expression.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.8
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• pp.78-85
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• 2018

In this study, we investigated the cases where there were many opinions in the judgment of the cause of ignition in the case of 20 cases of frozen warehouse fire that occurred in 2017.The research methodology is the scientific fire survey method prescribed by the NFPA 921 CODE. Scientific fire investigation method is fire investigation method by logical reasoning through hypothesis setting, minimizing errors in judgment of ignition source. On the other hand, unscientific fire investigation methods cause many errors by the intervention of irrational factors such as subjective estimation, reasoning judgment, etc. This eventually leads to the problem of human and material responsibility and academic deterioration. In particular, fire not seen as compared to sighted fire makes more errors in ignition sources in the cause investigation. In this study, we set the hypothesis A and hypothesis B based on the review of the fire investigation report and the field survey on the fire case of the cold storage warehouse front line that occurred at ** city ** Mart in 2017.The set hypothesis was tested by the NFPA 921 code. This analytical method will be constructed by NEW Paradigm as a source of fire that is not seen in the future and a source of ignorant fire.In addition, the experimental data of this study will be used to inform the manufacturer and operator of the refrigeration warehouse and serve as basic data for fire prevention.

• Journal of Nutrition and Health
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• v.49 no.1
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• pp.43-50
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• 2016

Purpose: This study was conducted to examine prerequisite-program performance of the hospital foodservice operation and develop measures for improvement of prerequisite-program performance. Methods: Data were collected through surveys administered to 168 hospital dieticians in the Seoul, Incheon, Gyeonggi-do, Daegu, and North Gyeongsang areas. Out of total questionnaires, 65 questionnaires were usable and the response rate was 38.7%. Statistical analyses were performed using the SPSS program (ver 20.0) for ${\chi}^2-test$ and one-way ANOVA. Results: According to the result of the prerequisite-program evaluation, the percentage of 'appropriate', 'needs to be improved', and 'inappropriate' was 44.6%, 47.7%, and 7.7%, respectively. The score for the 'inappropriate' group was significantly lower than that of the 'appropriate' group or 'needs to be improved' group on the food safety management (p < 0.001), preparation facility management (p < 0.001), water management (p < 0.001), and storage transportation management (p < 0.05) parts. Holding rate of foodservice facility and equipments in the 'appropriate' group were significantly higher than in the others on convection oven (p < 0.01), air conditioner (p < 0.01), three-compartment sink (p < 0.01), hot-holding equipment (p < 0.01), cold-holding equipment (p < 0.05), exclusive thawing refrigerator (p < 0.05), and sterilizer for sanitary shoes (p < 0.05) items. Conclusion: To improve the quality of hospital foodservice, foodservice managers and HACCP specialists should develop and implement a prerequisite-program and a HACCP plan considering the characteristics of the hospital foodservice operation.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.24-29
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• 2002

The study was performed to investigate the degrees of gelatinization at various processing steps during the preparation of Dangmyuns using sweet potato, potato, corn and tapioca starches, and also determined the rehydration of the freeze dried sweet potato Dangmyun. The degrees of gelatinization after extrusion cooking showed higher value than other processing steps. The degrees of gelatinization after extrusion cooking were 63.5% in sweet potato, 80.0% in potato, 82.3% in corn, and 86.5% in tapioca Dangmyuns. The degree of gelatinization in Dangmyuns after extrusion cooking step decreased as the processing steps, such as cold storage, freezing, thawing, and sun drying, progressed. L values of color in Dangmyuns decreased in the order of corn>tapioca>potato>sweet potato Dangmyuns. The cooking loss decreased in the order of tapioca>corn>potato>sweet potato Dangmyuns. The percentage of weight gain was the highest in sweet potato Dangmyun followed by corn, potato, and tapioca Dangmyuns. The water absorption rate constant was the highest in sweet potato Dangmyun followed by corn, potato, and tapioca Dangmyuns. In the rehydration of freeze dried Dangmyuns, freeze dried sweet potato Dangmyun showed better than the others. An increase from 60% to 70% of the added amount of water in the mixing step resulted in an increase of the degrees of gelatinization after extrusion cooking from $63.4{\sim}70.7%$ to $73.8{\sim}75.0%$. An increase of the added water in the mixing step and a decrease of diameter in the extrusion cooking step slightly improved the rehydration in the boiled water of freeze dried sweet potato Dangmyun.

• The Journal of the Convergence on Culture Technology
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• v.6 no.3
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• pp.401-412
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• 2020

This study analyzed the causes of warehouse fires using a creative problem-solving technique called TRIZ. It identified preventive measures by applying 4M. The results are as follows. First, this study examined the inconsistency among the causes of warehouse fires using TRIZ. Second, it analyzed human factors and fire prevention measures in warehouses such as safety standards for managers, and methods for the promotion of safety consciousness among workers, and for the reinforcement of construction technology for sandwich panel workers. Third, it identified the mechanical and facility factors and fire prevention measures in warehouses such as safety facilities, the expanded installation of safety devices, the adoption and development of fire suppression equipment, and the deployment of methods to improve the fire resistance of sandwich panels. Fourth, it presented working and environmental factors and fire prevention measures in warehouses such as the tightening of safety precautions and the supervision of working methods, and setting fire partitions both in loading places and based on performance-based design. Finally, it proposed managerial factors and fire prevention measures in warehouses such as specific targeting for firefighting with low fire hazards, reviewing the material quality regulations of non-combustible or higher for sandwich panels in the specific target of firefighting that cannot apply fire safety standards, installing sprinklers in cold storage, and mandating the installation of automated facilities with retroactive application regardless of the floor area in the warehouse with a sandwich panel structure.

• Horticultural Science & Technology
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• v.30 no.3
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• pp.334-337
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• 2012

A new promising kiwifruit, 'Halla Gold' variety with yellow flesh and being harvested in October, was developed at the Agricultural Research Center for Climate Change, National Institute of Horticultural and Herbal Science, Rural Development Administration, Korea in 2007. This variety was derived from the seedling population crossed between Actinidia chinensis cv. Golden Yellow and A. chinensis cv. Songongu in 1997. It was selected out of 2,971 seedlings. Characteristic trials were carried out from 2001 to 2003. After the selection, adaptability test was also conducted at kiwifruit orchards in Jeju Island from 2003 to 2007. Shoots of 'Halla Gold' sprout slightly stronger than those of 'Jecy Gold' but weaker than 'Hort16A' and the color of leaf is green. Fruit shape is oblong and fruit skin color is yellowish-dark green without hair. The average weight of fruit is 106.3 g. Fruit has a moderate size soft core, yellow pericarp, and fragile and juicy flesh. Soluble solids content is $14.7^{\circ}$ Brix and acidity is 1.4%. The harvesting time is about 10 days earlier than 'Jecy Gold' and about 20 days ahead of 'Hort16A'. The storage life is about 90 days at $2^{\circ}C$. This variety can be recommended for cultivating at low land area bellow 100 m sea level in Jeju Island or under shelter to prevent disease and cold injury.

• Korean Journal of Veterinary Research
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• v.45 no.4
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• pp.527-536
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• 2005

The effects of dietary Gleditschia on fatty acid composition, lipid oxidation, and pork quality were investigated. Pigs (n=40) were fed a diet containing 0, 0.1, 0.2, 0.4, and 1% Gleditschia for 14 weeks and slaughtered at 110 kg average. The longissimus throracis et lumborum muscle was collected at 24 hr postmortem. Pork loin chops (3 cm thick) were packaged aerobically and stored at $4^{\circ}C$ for 7 days. Samples were analyzed for fatty acid composition, ultimate pH, thiobarbituric acid-reactive substance (TBARS), color ($L^*$, $a^*$, $b^*$), drip loss and water-holding capacity. There was no significant difference of moisture and crude fat percent in between treatment and control group, and the color stability of pork loin better in all treat groups was more improved during cold storage. The change of pH was significantly increased (p<0.05) in 0.2, 0.4, 1% treatment groups compare to the control group. Water-holding capacity of pig loins was significantly higher (p<0.05) in all treat groups than in control group; 0.2% treat group was the highest in the water holding capacity followed by 0.4, 1, and 0.1% treat groups. Less drip loss of pig loin was observed with samples from Gleditschia-fed pigs except 1% treat group. Unsaturated fatty acid were tend to be decreased and saturated fatty acid were tend to be increased in Gleditschia-treated group. Thiobarbituric acid-reactive substance value of control was significantly higher than that of the Gleditschia-fed group (p<0.05).