• Journal of the Korean Society of Food Science and Nutrition
• /
• v.22 no.1
• /
• pp.62-67
• /
• 1993

The effect of frozen storage on some physicochemical and sensory quality of salted Chinese cabbage and Kimchi were investigated. The texture of the fresh Chinese cabbage was preserved better by emersion quirk freezing or predrying than by air slow freezing or no predrying while no effect was measured on the salted Chinese cabbage. The salted cabbage had less frozen damages than the fresh one and had the similar texture characteristics of the fermented Kimchi. The frozen Kimchi had the similar overall quality to the unfrozen fermented Kimchi in spite of a little higher chewness values. The color of the salted Chinese cabbage was a little changed to pinkish after 3 months frozen storage but Kimchi was maintained the good quality after 6 months.

• Clinical and Experimental Reproductive Medicine
• /
• v.38 no.4
• /
• pp.203-209
• /
• 2011

Objective: This study was performed to compare the efficiency of slow freezing and vitrification based on survival, development to blastocysts, and cell numbers of blastocysts. Changes in embryonic gene expression in fresh and frozen-thawed embryos were also examined. Methods: Eight-cell stage embryos were collected from superovulated female BDF1 mice. The collected embryos were randomly divided into three groups. One group was maintained as fresh controls (n=42), one was frozen by slow freezing (n=43), and one was cooled by vitrification (n=43). After thawing or cooling, survival rates, development to blastocyst, and cell numbers and inner cell mass (ICM) cell numbers of blastocysts were compared with those of the control group. The expressions of eight genes ($Rbm3$, $Birc5$, $Sod1$, $Sod2$, $Cirbp$, $Caspase3$, $Trp53$, $Hsp70.1$) were examined by real time-quantitative polymerase chain reaction in the fresh and frozen-thawed embryos. Results: There were no significant differences in the slow freezing and vitrification groups' survival rate after thawing (88.4% vs. 88.4%), development to blastocyst (100% vs. 97.4%), cell numbers ($107.0{\pm}21.0$ vs. $115.0{\pm}19.7$), or ICM cell numbers of blastocysts ($11.3{\pm}5.2$ vs. $11.1{\pm}3.7$). Cell numbers of blastocysts were significantly ($p$ <0.05) lower in the frozen-thawed embryos than the fresh embryos. There were no significant differences in the slow freezing and the vitrification groups' expressions of the eight genes. The expressions of $CirbP$ and $Hsp70.1$ were higher in the frozen-thawed embryos than in the fresh embryos but there were no significant differences. Conclusion: These results suggest that there were no significant differences between embryos that underwent slow freezing and vitrification.

• Journal of Embryo Transfer
• /
• v.10 no.1
• /
• pp.65-72
• /
• 1995

The purposes of this study were to produce cloned rabbit embryos and offsprings by nuclear transplantation(NT) using in vitro matured oocytes as nuclear recipient cytoplasm and to determine the effect of frozen nuclei donor embryos on the production efficiency of cloned embryos. The 8cell embryos were collected from the mated does by flushing oviducts with Dulbecco's phosphate buffered saline containing 10% fetal calf serum(FCS) at 40 hours after hGG injection. A portion of collected embryos were preserved at 4$^{\circ}C$ for 24 hours and a portion of them were frozen by vitrification method. The embryos used for donor nuclei were synchronized in the phase of Gi /S transition. The in vitro matured oocytes were used as recipient cytoplasm following removing the nucleus and the first polar body. The synchronized blastomeres from fresh, cooled or frozen embryos were injected into the enucleated oocytes by micromanipulation and were electrofused by electrical stimulation of three pulses for 60 $\mu$sec at 1.0 W /cm in 0.28 M mannitol solution. The fused oocytes were co-cultured with a monolayer of rabbit oviductal epithelial cells in M-199 solution containing 10% FCS for 120 hours at 39$^{\circ}C$ in a 5% $CO_2$incubator. Following in vitro culture of the NT embryos to blastocyst stage, they were stained with Hoechst 33342 dye for counting the number of blastomeres by fluorescence microscopy. The nuclear transplant embryos developed in vitro to 2- to 4-cell stage were transferred into the oviducts of synchronized recipient does. The results obtained were summarized as follows: 1. The fusion rates of the blastomeres from fresh, cooled and frozen embryos with the in vitro matured and enucleated oocytes were 100, 95.8 and 64, 3%, respectively. 2. Development in vitro to blastocyst was significantly(p<0.05) different between the cloned embryos with the blastomeres from fresh, cooled or frozen embryos as 39.0, 20. 9 and 15.7%, respectively. 3. The mean numbers of cell cycle per day during in vitro culture of cloned embryos blastomeres from fresh, cooled or frozen embryos was 1.31, 1.29 and 1.16, respectively. 4. A total of 77 nuclear transplant embryos were transferred into 6 recipient does, of which two offsprings were produced from a foster mother 31 days after embryo transfer.

• Clinical and Experimental Reproductive Medicine
• /
• v.20 no.2
• /
• pp.165-176
• /
• 1993

These studies were carried out to investigate the optimal freezing protocol for 2 cell mouse embryos and to find the probability of quality control with 2-cell embryos frozen. The embryos showed the best survival by the protocol composed of a freezing solution with the cryoprotectants(1.5M propanediol + 0.1M sucrose), and a 2-steop thawing method(room temperature, 20 sec-37$^{\circ}C$, 20 sec). The developmental ability of frozen-thaw 2-cell embryos did not differ from that of fresh 2-cell embryos in m-KRB medium with 0.4% bovine serum albumin. But development of frozen-thaw embryos was depended on the supplements of the medium. In the albumin-free medium, the developmental rate(rate of blastocysts) was significantly reduced, compared with that in the medium with 0.4% BSA. Also, when frozen-thaw embryos were cultured in the meduim with human fetal cord serum(HCS), the developmental rate of frozen-thaw embryos was sligtly reduced, compared with that of fresh 2-cell embryos. Finally, frozen-thaw 2-cell mouse embryos were more sensitive to the toxic agent of disposable-plastic syringe. Therefore, toxicity of medium could be effectively detected by frozen-thaw 2-cell mouse embryos.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.12 no.3
• /
• pp.191-200
• /
• 1979

For the use of antarctic krill as a fond protein source its compositional characteristics were investigated as the first part of the work includes other subjects such as processing of drill paste, concentrates, and fermented or seasoned product. In general composition of fresh frozen and preboiled frozen krill on board, the contents of crude fat and free amino nitrogen were higher in the former than in the latter which contained a high amount of ash. VBN was rather high as much as 37.6 and $26.4\;mg\%$ in both fresh frozen and preboiled krill. The pH of drill homogenates was 7.1 to 7.2 in both cases. Such a low pH might be attributed to a long term storage and temperature fluctuations during frequent transshipping. The amino acid competition of fresh frozen krill meat showed relatively high amount of glutamic acid, aspartic acid, lysine, proline, and leucine while methionine, histidine, serine, tyrosine, and phenylalanine were lower. Among the essential amino acids lysine and leucine were higher and methionine was lower. In tile composition of free amino acid proline, lysing, arginine, and alanine were higher comparatively to the contents of histidine, aspartic acid, serine, and threonine. It is noteworthy for nutritional qualification that tile essential amino acids particularly as lysine were abundant similarly to that of fishes. Heavy metal contents of krill meat 0.039 to 0.048 ppm as Hg, 0.06 to 0.11 ppm as Pb, less than 0.32 ppm as Zn, 0.008 to 0.012 ppm as Cd, 0.61 to 0.68 ppm as Fe, 0.87 to 1.37 ppm as Cu, and nondetective as Cr. A high Cu content seems to be resulted by tile blood pigment of crustacea. The ratio,1 of edible portion to non-edible portion were 37:63 in fresh frozen and 42:58 in preboiled frozen krill respectively. Release of drip after thawing was more in fresh frozen than in preboiled frozen drill marking $36\%$ and $24\%$ of both respectively.

• Asian-Australasian Journal of Animal Sciences
• /
• v.3 no.2
• /
• pp.91-96
• /
• 1990

This experiment was designed to determine whether ${\alpha}$-aminoisobutyric acid (AIB) can be used to predict membrane function of spermatozoa by measuring the uptake of AIB by fresh, stored and frozen-thawed rooster spermatozoa. When spermatozoa were stored at low temperature ($0{\sim}3^{\circ}C$) for 24 h. no difference was found in AIB uptake compared with fresh spermatozoa, whereas storage for 48 h resulted in a slight increase in AIB uptake by spermatozoa. On the one hand, the uptake of AIB by frozen-thawed spermatozoa was less than that by fresh spermatozoa. This suggests possibility of a different membrane transport system between spermatozoa preserved at low temperature ($0{\sim}3^{\circ}C$) and those frozen-thawed. Glycerol used as cryoprotectant may modify rooster sperm membrane in a different manner from cold preservation. Ouabaine ($10^{-4}M$) caused a slight decrease in AIB uptake, but caffeine ($10^{-2}M$) did not influence spermatozoal AIB uptake. These results indicate a successful application of AIB to rooster spermatozoa as a mean for measuring sperm membrane function and suggest a possible alteration of membrane transport system in rooster spermatozoa between cold ($0{\sim}3^{\circ}C$) and cryopreservation ($-196^{\circ}C$).

• Journal of Food Hygiene and Safety
• /
• v.36 no.4
• /
• pp.324-330
• /
• 2021

In this study, the microbial levels on mixed vegetable salads, fresh fruits, and frozen fruits distributed in Korea were comparatively analyzed by food group, region, and quarter. Samples were collected from big markets in large cities from 2018 to 2019 and used for microbiological analysis. The levels of aerobic bacteria for mixed vegetable salads, fresh fruits, and frozen fruits were 6.48, 5.07, and 3.78 log CFU/g, respectively. As a result of analyzing the quarterly contamination levels of aerobic bacteria, the first quarter contamination level was 5.12 log CFU/g while the second quarter showed 6.26 log CFU/g, the third quarter 5.73 log CFU/g, and the fourth quarter 4.42 log CFU/g. A higher number of aerobic bacteria was observed in the second and third quarters when the temperature was higher. There was no difference in the number of bacteria by region. The levels of the coliform group were 1.98 - 3.93 log CFU/g in all samples, and Escherichia coli was detected at 1.38 log CFU/g in 3 out of 27 mixed vegetable salads. Since the mixed vegetable salad and fresh fruit used in this study exceeded the standard (3 log CFU/g) for unheated foods and E. coli was detected in three fresh fruits, stricter hygiene management in the manufacturing stage of salads and fresh fruit is required.

• The Journal of Fisheries Business Administration
• /
• v.52 no.4
• /
• pp.13-28
• /
• 2021

The purpose of this study is to compare short-term price predictive power among ARMA ARMAX and VAR forecasting models based on the MDM test using monthly consumer price data of frozen mackerel. This study also aims to help policymakers and economic actors make reasonable choices in the market on monthly consumer price of frozen mackerel. To analyze this study, the frozen wholesale prices and new consumer prices were used as variables while the price time series data were used from December 2013 to July 2021. Through the unit root test, it was confirmed that the time series variables employed in the models were stable while the level variables were used for analysis. As a result of conducting information standards and Granger causality tests, it was found that the wholesale prices and fresh consumer prices from the previous month have affected the frozen consumer prices. Then, the model with the highest predictive power was selected by RMSE, RMSPE, MAE, MAPE, and Theil's inequality coefficient criteria where the predictive power was compared by the MDM test in order to examine which model is superior. As a result of the analysis, ARMAX(1,1) with the frozen wholesale, ARMAX(1,1) with the fresh consumer model and VAR model were selected. Through the five criteria and MDM tests, the VAR model was selected as the superior model in predicting the monthly consumer price of frozen mackerel.

• Journal of Embryo Transfer
• /
• v.19 no.3
• /
• pp.209-218
• /
• 2004

To investigate the feasibility of embryo transfer technology to promote productivity of cattle, 36 cows(18 Holstein, 18 Hanwoo) were superovulated. Fresh embryos were transferred to 25 recipients(14 Holstein, 11 Hanwoo), whereas frozen embryos were transferred to 17 recipients(10 Holstein, 7 Hanwoo). Two embryos were transferred at a time to 13 recipients(9 Holstein, 4 Hanwoo) to produce twin calves. 1. 75.0％ of donor cattle were reacted to hormonal treatment far superovulation. 2. The rate of embryo recovery by non-surgical method for Holstein and Hanwoo was 90.4 and 95.8％ in comparison with numbers of corpus luteum. 3. Of all the ova collected non-surgically, the rate of viable blastocyst was 66.4％ and the rate of transferrable blastocysts was 48.6％. 4. The rate of embryo collection by one-catheter method was 75.0％. 5. The rate of pregnancy/delivery following embryo transfer with fresh embryos was 60.0％. 6. The rate of pregnancy/delivery following embryo transfer with frozen embryos was 35.3％. 7. In embryo transfer to produce twin calves, the rate of pregnancy/delivery was 28.6％ with fresh embryos and 16.7％ with frozen embryos.

• Korean Journal of Agricultural Science
• /
• v.42 no.2
• /
• pp.131-139
• /
• 2015

This study investigated the quality properties of smoked breast meats produced by fresh and frozen-thawed duck meat. Each thirty breast meats from fresh and frozen-thawed duck carcass was used for this study. The yield of smoked breast meat was measured right after curing and smoking of raw duck breast meat. And, the number of total aerobic bacteria, color, texture, and sensory property of vacuum-packaged smoked breast meats were evaluated during storage at $4^{\circ}C$ for 28 days. No significant difference was found in yield between smoked breast meats produced by fresh and thawed duck meats (p>0.05). The number of total aerobic bacteria and color of smoked breast meat produced by thawed duck meat were not significantly different compared with those by fresh one throughout storage period (p>0.05). The all texture properties were not significantly different between smoked breast meats produced by fresh and thawed duck meats by 14 days of storage (p>0.05). However, on day 21 and 28, the hardness and gumminess of smoked breast meat produced by fresh duck meat were significantly higher than those by thawed one (p<0.05). In sensorial property, smoked breast meat produced by thawed duck meat received significantly high scores in color, juiciness, and tenderness on days 0, 14, and 28 and in flavor and overall acceptance on days 0 and 14 compared with those by fresh one (p<0.05). Therefore, we concluded that the use of thawed duck meat for producing smoked duck meat product may be not worse than the use of fresh duck meat in quality of smoked duck meat product. In addition, the use of thawed duck meat may be better in sensorial quality of smoked duck meat product than that of fresh one.