• Title/Summary/Keyword: Deep Sea Water

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Fermentative Characteristics of Low-Sodium $Kimchi$ Prepared with Salt Replacement (대체염을 이용한 저 나트륨 김치의 발효 특성)

  • Yu, Kwang-Won;Hwang, Jong-Hyun
    • The Korean Journal of Food And Nutrition
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    • v.24 no.4
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    • pp.753-760
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    • 2011
  • This study was carried out to investigate the effects of various kinds of commercial salts, including Hanju salt, Deep sea water salt, $Salicornia$ $herbacea$ salt, Guwoon salt, Bamboo salt and salt replacement for the reduction of Na concentration in $kimchi$. The fermentative characteristics of these salts were determined during the fermentation at $10^{\circ}C$. $kimchi$ using a salt replacement and with $Salicornia$ $herbacea$ salt showed slow changes in their pH values. The use of salt replacement showed the lowest level(0.97%) of the retardation of $kimchi$ fermentation. For the preparation of $kimchi$ that used a low Na, chemical and microbial changes were investigated during the fermentation of process, examining preparations with both table salt and a salt replacement(CS-17). The salinity level of $kimchi$ prepared with table salt(control) and the salt replacement (CS-17) were 2.17~2.5% and 1.72~1.99% during fermentation, respectively. The Na contents of $kimchi$ with CS-17(562.5 mg%) showed a lower level than that with table salt(879.0 mg%). The growth of Leuconostoc sp. was highest ($1.5{\times}10^8$ cfu/g) in $kimchi$ with CS-17 at 6 day-fermentation, but the highest level($2.3{\times}10^7$ cfu/g) in $kimchi$ with table salt was at 7dayfermentation. The cells of $Lactobacillus$ sp. in the $kimchi$ prepared with CS-17 and table salt increased to $3.0{\times}10^8$ cfu/g and $6.0{\times}10^7$ cfu/g at 8day-fermentation, respectively. It was concluded that the use of CS-17 could reduce Na levels in $kimchi$ and mitigate over-maturation.

Effect of High Pressure Processing on Freshness of Meat Products (육류가공품의 고압처리가 신선도에 미치는 영향 평가)

  • Hwang, Seong-Hee
    • Journal of Food Hygiene and Safety
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    • v.33 no.4
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    • pp.272-279
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    • 2018
  • The high pressure processing (HPP) is a technology which can preserve the quality of foods, such as the fresh taste, incense, texture, vitamin content, and so on, by minimizing the heating process. It does so by applying an instantaneous and uniform pressure that is the same as the water pressure that is 60 km deep in the sea. HPP is a technology that can inhibit food poisoning and spoilage caused by microorganisms and is currently an actively studied area. In this study, we investigated the effects of a high pressure treatment (0, 4, 6 min) on sliced ham, which is a typical meat product, at 600 MP a were tested for their effect on freshness. Moisture contents varied from 48 to 69%, salinity varied from 1.07 to 1.11%, and the pH decreased from 6.4~6.5 to 6.1~5.15. However, there was no difference between the control and treatment groups. General bacteria stored at $20^{\circ}C$ after hyper-pressure treatment were found to have no significant microorganisms in all groups until 4 weeks. but exceeded $10^5$ in control group and HPP 6 min treatment group from 5 weeks, At week 7, it was found to exceed $10^6$. The results indicate it was not possible to ingest food in the 4-and 6 minute treatment groups. Coliform was not observed in all groups despite observing for a total of 7 weeks at $20^{\circ}C$ weight test. VBN, a method used to determine the protein freshness of meat, showed a VBN value of less than 1 mg% until the fourth week and a value of 1 to 2 mg% after 5 weeks. The TBA was used as an index of the degree of fat acidosis in the meat tissues. The results showed it was below 0.18 mgMA / kg until the end of 7 weeks; this value was within the range for fresh meat, and there was no difference in treatment group. In this experiment, deformation of the packaging material did not occur and no swelling occurred due to the generation of gas. It is believed that the basic preservation effect was achieved only by blocking with the air due to the close contact of the packaging material.

2-D/3-D Seismic Data Acquisition and Quality Control for Gas Hydrate Exploration in the Ulleung Basin (울릉분지 가스하이드레이트 2/3차원 탄성파 탐사자료 취득 및 품질관리)

  • Koo, Nam-Hyung;Kim, Won-Sik;Kim, Byoung-Yeop;Cheong, Snons;Kim, Young-Jun;Yoo, Dong-Geun;Lee, Ho-Young;Park, Keun-Pil
    • Geophysics and Geophysical Exploration
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    • v.11 no.2
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    • pp.127-136
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    • 2008
  • To identify the potential area of gas hydrate in the Ulleung Basin, 2-D and 3-D seismic surveys using R/V Tamhae II were conducted in 2005 and 2006. Seismic survey equipment consisted of navigation system, recording system, streamer cable and air-gun source. For reliable velocity analysis in a deep sea area where water depths are mostly greater than 1,000 m and the target depth is up to about 500 msec interval below the seafloor, 3-km-long streamer and 1,035 $in^3$ tuned air-gun array were used. During the survey, a suite of quality control operations including source signature analysis, 2-D brute stack, RMS noise analysis and FK analysis were performed. The source signature was calculated to verify its conformity to quality specification and the gun dropout test was carried out to examine signature changes due to a single air gun's failure. From the online quality analysis, we could conclude that the overall data quality was very good even though some seismic data were affected by swell noise, parity error, spike noise and current rip noise. Especially, by checking the result of data quality enhancement using FK filtering and missing trace restoration technique for the 3-D seismic data inevitably contaminated with current rip noises, the acquired data were accepted and the field survey could be conducted continuously. Even in survey areas where the acquired data would be unsuitable for quality specification, the marine seismic survey efficiency could be improved by showing the possibility of noise suppression through onboard data processing.