• 한국식품위생안전성학회지
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• 제23권2호
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• pp.137-141
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• 2008

2006년 $6{\sim}8$월 국내 유통 중인 홍어회의 미생물학적 이화학적 품질을 조사한 결과 홍어회는 다른 어패류와 달리 신선 상태가 아닌 숙성 후 섭취하는 제품으로 pH가 9 내외의 수준이고, 암모니움을 함유하고 있으며, 다른 신선식품 보다 VBN 값이 $15{\sim}30$배 정도 높았다. 숙성 홍어회의 미생물 오염 지표인 총균수 수준이 대다수 제품에서 식품 공전 상 잠정규격인 5 log CFU/g보다 높게 검출되었으며, 대장균군이 검출된 사례도 18건 중 1건이 있었고, 병원성 미생물인 S. aureus가 검출된 사례도 18건 중 2건이 있었다. 또한 약 5 log CFU/g 수준의 S. aureus를 숙성된 홍어회의 가식부위에 접종했을 때 저장 10일 째 일정 수준 (2 log CFU/g) 감소하긴 했지만, 3 log CFU/g 수준의 S. aureus가 10일 이상의 저장 기간에 걸쳐 유지되는 것을 확인할 수 있었다.

• 한국수산과학회지
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• 제8권2호
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• pp.107-117
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• 1975

Alaska pollack caught in the Northern Pacific Ocean and frozen aboard vessel are skipped to the plant and processed into frozen fillets. In the present paper quality changes during thwaing, refreezing and storage at $-20^{\circ}C$ are discussed. Natural, running-water, vacuum and steam thawing were employed as thawing methods. And contact plate, air blast, immersion in dry ice-alcohol solution freezing and storage at $-5^{\circ}C$ were applied to refreeze the thawed fillets. As quality factors content of drip released, salt-extractable protein, VBN, DNA in the drip and pH were determined. In addition, bacteriological tests were also carried out along with the whole process. In thawing of round material, the vacuum thawing was more effective than any other method, resulting in drip, salt-extractable protein $(N\%)$, VBN and DNA as $4.4\%,\;1.82\%,\;16.21mg\%$ and $13.70\;{\mu}g/ml$, respectively. Storage at $-5^{\circ}C$ as refreezing method yielded lower in drip and DNA content but similar to or slightly higher in both salt-extractable protein and VBN, which might postulate that the quality of the frozen fillet depends not largely on the secondary freezing but on the conditions of thawing and primary freezing. It seemed that most of the bacterial flora in thawed fillet came from skin and viscera of fish, worker's hands, utensils and other processing facilities, since sanitary indicative bacteria were not detected in the frozen flesh of round Alaska pollack. Bacterial quality of fillet varied with thawing methods, vacuum thawing appeared more sanitative compared with other methods as natural, running-water, and steam thawing. Bacterial colonies isolated from the thawed fillet were composed of $73.8\%$ Gram negative rod shape, $4.9\%$ Gram positive rod shape, $18.0\%$ cocci, and $3.3\%$ yeast. Decreasing rate of coliform group of the fillet during the storage at $-20^{\circ}C$ for 30 days was more than $70\%$ and that of plate count was less than of coliform group.

• 수산해양기술연구
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• 제37권2호
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• pp.117-123
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• 2001

멸치초망어업에서는 반사갓에 AC 100V, 1kW 백열등 1개를 끼워서 집어등으로 사용하고 있다. 집어등은 저층에 있는 어군을 표층까지 부상시키고, 또한 표층에 유집된 어군을 자루그물로 유도하는 역할을 수행하고 있다. 본 연구에서는 멸치군을 유효하게 집어, 유도할 수 있는 집어 등을 구명하기 위한 기초연구로서 현재 초망어업에서 사용되고 있는 반사갓의 방사효율과 1kW 백열등의 파장별 방사특성을 계측하였으며, 그 결과를 요약하면 다음과 같다. 1. 반사갓은 백열등의 방사효율을 1.8배 정도 증가시켰으며, 전구를 중심으로 원형에 가깝게 빛을 수중으로 방사시켰고, 이는 수중광도계로 측정한 방사조도와도 잘 일치하였다. 2. 공기중에서 백열등의 방사조도는 994nm의 파장에서 최대치를 보인 반면 심도 0.5m, 1.0m 층에서 최대치를 보인 반면 심도 0.5m, 1.0m층에서는 모두 690nm의 파장에서 최대치를 보였다. 3. 집어등의 연직 하방에 있어서 심도(x)과 수중조도(y)와의 관계식은 다음과 같다. y=146.03e 상(-0.37x) 4. 1kW 백열등의 빛은 정횡방향보다 연직방향쪽으로 많이 투과되었으며, 집어등 직하에서의 빛은 심도 20m이심에는 도달하지 않는다고 추정된다.

• 한국식품위생안전성학회지
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• 제20권3호
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• pp.175-178
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• 2005

Clean Watural은 주성분이 참나무로부터 추출정제한 목초액과 프로폴리스로 구성된 새로운 천연 살균소독제이다. Salmonella typhimurium TA98, TA100, TA102, TA1535 및 TA1537 등의 5종의 균주를 이용한 복귀돌연변이성 시험을 수행한 결과, 모든 균주에서 대조군과 비교하여 시험용량군 사이에 돌연변이 유발성이 관찰되지 않았다. 그러나, 앙성대조물질에서는 대조군과 비교하여 통계학적으로 유의한 균주의 증가가 관찰되었다. 따라서, 시험물질인 천연 살균소독제, Clean Natulat은 돌연변이 유발 가능성이 없는 것으로 평가되었다.

• 한국식품조리과학회지
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• 제25권2호
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• pp.189-198
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• 2009

This study was conducted to analyse middle school students' perceptions of seafood as well as their eating experiences and favorite cooking methods for seafood. It also examined the frequency and use of seafood on school lunch menus. Questionnaires were distributed to 739 students in 5 middle schools in the Busan area. On a scale of 5.00, the average scores for perceptions toward seafood were as follows: 3.67 for health & nutrition, 3.53 for taste, 2.53 for smell, 2.77 for convenience. The male students had significantly_(p<0.05) higher perception scores for health & nutrition, taste, and smell than the female students. Among 38 types of seafoods, the highest percentages for eating experiences included seaweed_(99.2%), anchovies_(99.1%), fried fish paste_(98.6%), shrimp_(98.4%), crab_(98.2%), squid_(97.9%), sea mustard_(97.8%), mackerel_(97.7%), dried squid_(97.3%), and hair tail_(96.9%). However, the majority of students had eaten a limited amount of seafood. The degree of seafood intake at home was significantly_(p<0.01) higher than at school. The students' favorite cooking methods for seafood were in the order of grilling, stir-frying, steaming, deep-fat frying, and soup. However, the middle school lunch programs primarily served as soup, seasoning, stir-fried, braised, deep-fat fried, and grilled, respectively. The main reasons for leaving seafood on a plate were inconvenience due to the fishbones_(62.7%), tasteless_(45.4%), and disliking the smell_(35.7%). Improvements that students wanted for seafood on school lunch menus included removal of fishbone for convenience_(67.0%), taste_(52.0), and increased variety of seafood types_(38.2%).

• 환경위생공학
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• 제1권1호
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• pp.59-67
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• 1986

This sanitary survey was carried out to investigate the bacteriological contamination of cooking utensils and foods of moving tavern in eight sample sites of Seoul area. The results of survey were as follows: 1. The counts by means of total bacteria in cooking utensils and food samples by standard plate count method were as follow: $5.6\times10^5$ per gm in dishcloth, $3.1\times10^6$ per ml in dishwater. In food samples, $5.4\times10^5$ per gm in meat was higher than other samples. 2. The average counts total coliform and fecal coliform in samples by MPN method were as follow: $3.4\times10^4$ MPN per 100ml, and $1.3\times10^2$ MPN per 100ml in chopping board, $6.1\times10^4$MPN per gm and $1.0\times10^2$ MPN per gm in dishcloth, $1.8\times10^5$ MPN per 100ml and $6.1\times10^2$ MPN per 100ml in dishwater. In food samples, $3.1\times10^4$MPN per gm and $2.0\times10^2$ MPN per gm in meat was higher than other samples. 3. The counts by means of Pseudomonas in samples by MPN method were as follow: $2.8\times10^3$ MPN per 100ml in chopping board, $4.7\times10^3$ MPN per gm in dishcloth $5.6\times10^3$ MPN per 100ml in dishwater. In food samples, $2.4\times10^3$ MPN per gm in shellfish was higher than other samples. 4. Isolation cases of Food poisoning organisms from samples were as follow: Staphylococci was detected 9 cases $(17.6\%)$ in chopping board, 7 cases $(13.6\%)$ in dishcloth. In food samples, 9 cases $(25.7\%)$ in meat, 1 case $(4\%)$ in fish samples. Salmonella was detected 2 cases $(3.9\%)$ in dishwater, 1 case in meat samples.

• Animal cells and systems
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• 제12권1호
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• pp.23-33
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• 2008

The Zic family is a group of genes encoding zinc finger proteins that are highly expressed in the mammalian cerebellum. Zic genes are the vertebrate homologue of Drosophila pair-rule gene, odd-paired(opa), which plays important roles in the parasegmental subdivision as well as in the visceral mesoderm development of Drosophila embryos. Recent studies on human, mouse, frog, fish and ascidian Zic homologues support that Zic genes are involved in a variety of developmental processes, including neurogenesis, myogenesis, skeletal patterning, and left-right axis establishment. In an effort to explore possible functions of Zic proteins during vertebrate embryogenesis, we initially examined more detailed expression pattern of zebrafish homologue of zic3(zic3z). zic3z transcripts are detected in the neuroectoderm, neural plate, dorsal neural tube, and brain regions including eye field during early embryonic development. Marker DNA studies found that zic3z transcription is modulated by BMP, Wnt, and Nodal signals particularly in the dorsal and vegetal neuroectoderm at gastrula. Interfering with zic3z translation with zic3z-specific morpholino causes abnormal brain formation and expansion of the optic stalk cells. Retinal ganglion cells(RGCs) undergo abnormal neuronal differentiation. These findings suggest that zic3z defines the dorsal and vegetal neuroectoderm to specify brain formation and retinal neurogenesis during early embryonic development.

• Fisheries and Aquatic Sciences
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• 제20권8호
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• pp.16.1-16.8
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• 2017

The exportation of cultured olive flounder (Paralichthys olivaceus) in Korea has been recently decreasing due to the infections with a myxozoan parasite Kudoa septempunctata, and there is a strong demand for strict food safety management because the food poisoning associated with consumption of raw olive flounder harbouring K. septempunctata has been frequently reported in Japan. The life cycle and infection dynamics of K. septempunctata in aquatic environment are currently unknown, which hamper establishment of effective control methods. We investigated sea water and marine invertebrates collected from olive flounder farms for detecting K. septempunctata by DNA-based analysis, to elucidate infection dynamics of K. septempunctata in aquaculture farms. In addition, live marine polychaetes were collected and maintained in well plates to find any possible actinosporean state of K. septempunctata. The level of K. septempunctata DNA in rearing water fluctuated during the sampling period but the DNA was not detected in summer (June-July in farm A and August in farm B). K. septempunctata DNA was also detected in the polychaetes Naineris laevigata intestinal samples, showing decreased pattern of 40 to 0%. No actinosporean stage of K. septempunctata was observed in the polychaetes by microscopy. The absence of K. septempunctata DNA in rearing water of fish farm and the polychaetes N. laevigata intestinal samples during late spring and early summer indicate that the infection may not occur during this period. N. laevigata was suspected as the possible alternate invertebrate host of K. septempunctata, but the actinosporean stage was not found by well plate method and further studies will be necessary. This research provides important baseline information for understanding the infection dynamics of K. septempunctata in olive flounder farms and further establishment of control strategies.

• 한국식품조리과학회지
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• 제14권4호
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• pp.367-374
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• 1998

The purpose of this study was to evaluate the microbiological quality of, and to assure the hygienic safety of, the kimbap production in the university foodservice facilities in accordance with the HACCP (Hazard Analysis Critical Control Point) Program. The time-temperature relationship and the microbiological quality (specifically, total plate count and coliform bacteria count) were assessed to find the critical control point (CCP) during each of the production phases. The average of the daily longest duration time of the kimbap at the facilities was 23.4 hours in summer, while 29.6 hours in winter. In the purchasing phase of the raw materials, the microbiological quality of laver, fish paste, carrot and cucumber in summer was not at an acceptable level according to the standard set by the Natick research center, especially the number of TPC and the coliform level of laver was higher than the threshold level. In the refrigerator storage phase, the temperature of the carrot was 7.4$^{\circ}C$. This temperature is far exceeding the standard so that the microbiological counts was increased by the 2 log cycle during the average storage time of 17 hours or more. In the preparation phase, the temperature of the blanching is too low compared to the standard. In the holding phase before serving, its time-temperature relationship was out of the FDA food code standard both in winter and summer. In the sewing phase, the number of microbiological count was higher than the threshold level in summer while that in winter was up to standard. According to the Harrigan and McCance standard, the number of microbiological count of the utensils was higher than the threshold level in summer while that in winter was up to standard.

• 한국농공학회논문집
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• 제59권1호
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• pp.97-107
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• 2017

In this study, the validity and applicability of the multipurpose fishway which has been constructed for the upstream migration of fish at Chuksan river in Uljin is assessed and analyzed by a commercial software. The upper slab types of fishway in this investigation are reinforced concrete slab (S1 type) and reinforced concrete slab with steel plate (S2 type). The three different sizes of subway passage ($0.8m{\times}0.1m$, $0.8m{\times}0.2m$, $0.8 m{\times}0.3m$) and velocities (0.6 m/s, 1.2 m/s, 1.8 m/s) of Chuksan fishway was investigated and compared for the Chuksan in government design code. The analysis showed that the maximum stress and bending moment of S1 type decreased 1~21 % and 12~27 % compared to the Chuksan in government design code, respectively. Also, the maximum stress of and bending moment of S2 type decreased 11~32 % and 27~39 %. From the numerical analysis, it was found that the S2 type was greatly effective and the subway passage size of $0.8m{\times}0.2m$ was most safe. This result can be utilized to be the basic data for design of the Multipurpose fishway.