• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.726-732
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• 2014

A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, salt-fermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at $5^{\circ}C$ for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at $121^{\circ}C$. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.71-79
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• 2015

This study was performed to determine the effect of multilayered fish oil (FO) emulsion without or with trans-cinnamal-dehyde on pork patties. Multilayered FO (-primary, -secondary, -tertiary) emulsions were prepared using a layer-by-layer deposition technique with Tween 20, chitosan, and low methoxyl pectin, and were added to pork patties at the same concentration. Pork patties were then stored for 20 d in a refrigerator ($5^{\circ}C$) to study changes in quality. The results showed that the pH value of all samples significantly decreased but cooking loss increased during storage (p<0.05). However, water-holding capacity and moisture content showed no remarkable difference between treatments and storage periods (p>0.05). All pork patties containing multilayered FO (treated samples) showed higher values for lightness and significantly lower values for yellowness compared to control pork patties (untreated sample). Lipid oxidation was higher in treated pork patties than in control pork patties during storage. In addition, lipid oxidation and total viable bacterial count in pork patties decreased as the number of coating layers increased. However, hardness, cohesiveness, and springiness of all samples showed no significant change during storage (p>0.05) as compared to fresh pork patties. Furthermore, these did not remarkable change with addition of trans-cinnamaldehyde in all pork patties. From our results, we suggest that FO emulsion did not affect the texture characteristics of fresh pork patties, indicating that it could be used to improve the quality of pork patties by contributing high-quality fat such as unsaturated fatty acids.

• Journal of Photoscience
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• v.3 no.1
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• pp.15-21
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• 1996

To investigate the chilling sensitivity related injuries in the photosynthetic apparatus of cucumber leaves, the light-chilling induced alterations of chlorophyll fluorescence transients in cucumber leaves were compared with those in pea leaves. As an early effect of light-chilling, an increase in Fp/Fm$^*$ was observed in both pea and cucumber leaves, which was saturated by about 6 h chilling. However, the saturated value of Fp/Fm was almost 1.0 in cucumber, in contrast to about 0.8 in pea. During the recovery period after 24 h chilling, the light-chilling induced changes in pea seemed to be reversed, but those in cucumber leaves were thought to be irreversible, because Fo was increased significantly. Light-chilling caused significant decreases in qQ and qE in cucumber leaves, but qR was increased until 6 h, and decreased thereafter. In both pea and cucumber leaves, Fm was increased by 2 h dark treatment. The Fm from the predarkened pea leaf discs was higher than the value from the preilluminated ones during the whole period of light-chilling (500 $\mu$mol m$^{-2}$s$^{-1}$ PAR). However, the predarkened cucumber leaf discs showed a reduction in Fm and an increase in Fo during the 2 h chilling in the light. These results indicate that the causes of chilling sensitivities in photosynthetic apparatus of cucumber leaves are possibly related with the damage in PSI reaction center and the ability of acidification of lumen by PSII.

• Journal of Industrial Technology
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• v.3
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• pp.87-94
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• 1983

Heating characteristics of red pepper paste packed in report pouches of various thicknesses and their storage stability were investigated to determine the adequate processing conditions that good bacteriological safty and minimal quality changes could be obtained, when sterilized by using a steam-air system retort. A heat penetration into pouch-packed red pepper paste was carried out through by a conductive heat transfer, indicating a simple logarithmic heating curve, and the smaller thickness revealed the higher heat penetration rate, suggesting the possibility of high temperature-short time sterilization of red pepper paste. The processing conditions with Fo-value of 4.5 or higher were sufficient for keeping up bacterial safty, but based on C-value, better quality retention was obtained at pouch thickness of 15mm under the processing temperature of $120^{\circ}C$. Subsequent storage study revealed that the red pepper paste packed in 15mm and processed at $120^{\circ}C$ with Fo=4.5 could be held without any spoilage and overall acceptance change, when stored for 6 months at room temperature under the relative humidity of 70%. After 3 months storage in $38^{\circ}C$ under saturation humidity, overall acceptance of red pepper paste were judged not to be maintainable on the acceptable level, but it may be suggested that above the results could be kept up a desirable quality without any remarkable deterioration.

• Nuclear Engineering and Technology
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• v.55 no.9
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• pp.3359-3366
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• 2023

In this study, a spiking cortical model (SCM) based n-g discrimination method is proposed. The SCM-based algorithm is compared with three other methods, namely: (i) the pulse-coupled neural network (PCNN), (ii) the charge comparison, and (iii) the zero-crossing. The objective evaluation criteria used for the comparison are the FoM-value and the time consumption of discrimination. Experimental results demonstrated that our proposed method outperforms the other methods significantly with the highest FoM-value. Specifically, the proposed method exhibits a 34.81% improvement compared with the PCNN, a 50.29% improvement compared with the charge comparison, and a 110.02% improvement compared with the zero-crossing. Additionally, the proposed method features the second-fastest discrimination time, where it is 75.67% faster than the PCNN, 70.65% faster than the charge comparison and 38.4% slower than the zero-crossing. Our study also discusses the role and change pattern of each parameter of the SCM to guide the selection process. It concludes that the SCM's outstanding ability to recognize the dynamic information in the pulse signal, improved accuracy when compared to the PCNN, and better computational complexity enables the SCM to exhibit excellent n-γ discrimination performance while consuming less time.

• Membrane Journal
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• v.26 no.4
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• pp.281-290
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• 2016

Thin film composite (TFC) polyamide membranes were prepared on polysulfone (PSF) supports for forward osmosis (FO) applications. To understand the influence of polarity and porosity of support layer on the formation of polyamide structure and the final FO performance, clathochelate metal complex (MC) contained PSF supports were prepared via the phase inversion process from various PSF casting solutions containing 0.1-0.5 wt% of MC in dimethyl formamide (DMF) solvent (18 wt%). A crosslinked aromatic polyamide layer was then fabricated on top of each support to form a TFC membrane. For the porous PSF supports prepared with relatively low concentration casting solutions (12 wt%), the PET film was removed after phase inversion and crosslinked aromatic polyamide layer was then fabricated. The tested sample from PSF (18 wt%)/MC (0.5 wt%) casting solution presented outstanding FO performance, almost similar water flux (9.99 LMH) with lower reverse salt flux (RSF, 0.77 GMH) compared to commercial HTI FO membrane(10.97 LMH of flux and 2.2 GMH of RSF). By addition of MC in casting solution, the thickness of the active layer in FO membranes was reduced, however, the increased RSF value was obtained.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.2
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• pp.130-136
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• 1991

In present paper, we investigated the changes in lipid components of skipjack and Alaska pollack meat by thermal processing at high temperature. TBA values and peroxide values of both fish meats decreased markedly by heat treatment; decreasing range of TBA and peroxide values in skipjack meat was larger than those of Alaska pollack meat. Also carbonyl value of skipjack meat was decreased by thermal processing, contrary, that of Alaska pollack meat was increased. Total lipid(TL) of skipjack and Alaska pollack meat consisted of $61.9\%,\;49.6\%$ non-polar lipid(NL), $38.1\%,\;50.4\%$ polar lipid(PL), respectively. When the samples were heated at the Fo values of 5 or higher, contents of NL were increased, while that of PL were decreased. In fatty acid composition of NL and PL in both fishes, NL revealed higher contents in saturates and monoenes such as 16:0, 18:1, while PL showed higher contents in polyenes such as 20:5, 22:6; percentages of polyenes such as 22:6 especially in both fishes decreased with increasing of Fo values. The remaining ratio of PUFA(20:5+22:6/16:0) of Fo 20 samples in skipjack and Alaska pollack meat were $73\%$ and $65\%$, respectively. However, when the samples were heated at $98^{\circ}C$ for 30 minutes, no appreciable changes occured in fatty acid composition of TL, NL and PL in both fish meats examined.

• Journal of Practical Agriculture & Fisheries Research
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• v.18 no.1
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• pp.71-78
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• 2016

The present study was performed to examine the high temperature adaptability with CO₂ treatment for tomato under the condition of greenhouse cultivation during summer season. The plants with the CO₂ concentration of 1000 ppm recorded higher scores in Fm/Fo and Fv/Fm but lower score in Fo than others through the measurement of chlorophyll fluorescence, which implicated that the plants with the CO₂ concentration of 1000 ppm had more adaptability to high temperature than the others. At the condition of the same air temperature as 30℃ and 40℃, the photosynthetic rate was increased with the increase of CO₂ concentration. When in the high air temperature state of 40℃, although the photosynthic rate was low in comparison with 30℃, its value was about 18.5umolm^-2s^-1 in case of 1000ppm. The higher concentration of CO₂ made the more activated anti-oxidation enzyme (superoxide dismutase and peroxidase) for the both cultivars as 'momotaro' and 'minichal'. The cultivar of 'minichal' performed the high temperature limit as 41℃ at the CO₂ condition of 500 ppm and 43℃ at the CO₂ condition of 1000 ppm through the estimation on the variation of chlorophyll fluorescence Fo by CO₂ concentrations.

• Journal of Environmental Science International
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• v.11 no.10
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• pp.1023-1030
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• 2002

The effects on photosynthesis of NaCl(0, 0.2, 0.4, 0.6, 0.8 or 1.0 M) were examined in etiolated barley seedlings. Chlorophyll(Chl) a, Chl b and carotenoid contents, Chl a fluorescence and quenching coefficients of Chl fluorescence have been determined in the primary leaves of etiolated barley seedlings cultivated under low light(60 $\mu$㏖ $m^{-2}\;s^{-1}$). Chl a, b, and carotenoid contents were decreased remarkably in comparison with the control at 0.4 M NaCl. However, the value of Fo and Fv were decreased at 0.6 M NaCl and the ratio of Fv/Fm were deceased at 1.0 M NaCl. Chlorophyll synthesis was seriously inhibited from 0.4 M NaCl, and the photosynthetic electron transport system was inhibited from 0.6 M NaCl. Quantum of photosystem II reaction center was inhibited at 1.0 M NaCl. The effects of NaCl on the Chl content were raised in a 6 hrs, but the effects of NaCl on the value of Fo, Fv and Fv/Fm were raised in 30 hrs. The value of qP was decreased in comparison with the control at all concentrations, but there was a small change in the value qE. These results provide evidence that NaCl inhibited effects of various concentration of NaCl were inhibited quinone redox, however, proton gradient between thylakoid membranes was little damaged.

• Journal of the Korean Home Economics Association
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• v.39 no.2
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• pp.73-84
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• 2001

The purposes of this study were 1) to identify the effect of clothing benefit sought on fashion image sought and 2) to determine the effects of fashion image and benefit sought on purchase intention of Gal-ot. The data were collected via a self-administered questionnaire from 172 female tourist(20 to 50 ages) in Cheju and analyzed by factor analysis, stepwise multiple regression analysis and logistic regression analysis. Four factors of benefit sought were identified : Practicality/economic-value, aesthetics, reputation, and souvenir-value. Six factors of fashion image were found and labeled as: Sexy/feminine, wild/mannish, easy/simple, Cheju image, ecology and natural image. The effects of benefits sought(Practicality/economic-value, aesthetics, reputation and souvenir-value) on fashion image(Sexy/feminine, easy/simple, Cheju and natural image) were found. There were also significant effects of benefit sought(souvenir-value) and fashion image(Cheju image) on purchase intention of Gal-ot.