• 한국수산과학회지
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• 제51권5호
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• pp.590-594
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• 2018

We developed a time-temperature indicator (TTI) that rapidly determines whether frozen mackerel Scomber japonicus has thawed during its distribution. Our TTI was made from filter paper capable of absorbing mackerel exudate that was soaked in a 20% citric acid solution at pH 4.0 and then dried. The dried absorbent paper was cut and attached to blue litmus paper with a 2 mm overhang. The fixed litmus paper was covered with a polypropylene film and sealed. The indicator was placed inside a polyvinyl vacuum package containing the mackerel sample. The vacuum-sealed packaged was frozen at $-20^{\circ}C$ for 24 h. After freezing, the color change and time dependence of the indicator were observed at room temperature ($25^{\circ}C$) and demonstrated the utility of this TTI for rapidly determining whether frozen mackerel underwent thawing during distribution.

• Reproductive and Developmental Biology
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• 제31권2호
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• pp.121-126
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• 2007

The objective of this study was to establish the optimal conditions for hypoosmotic swelling (HOS) test to assess the functional integrity of the membranes of boar fresh or frozen/thawed spermatozoa. When pooled semen sample was incubated for 30 min at $37^{\circ}C$ with different test solution of varied osmolarity, the highest percentage of HOS positive spermatozoa was observed in a 150 mOsmol fructose/Na-citrate solution (33.6%). Incubation time did not affect significantly the score of HOS positive spermatozoa observed in a 150 mOsmol fructose/Na-citrate solution at $37^{\circ}C$, but the osmolarity affected the score of HOS positive spermatozoa under the same condition above. Fresh semen was significantly better than frozen/thawed semen in semen parameters evaluated such as motility, viability, membrane integrity and lipid peroxidation (p<005). In the relationships of sperm parameters, motility vs viability, motility vs membrane integrity and viability vs membrane integrity were positively correlated ($0.82{\sim}0.94$) but lipid peroxidation vs other estimated factors was negatively correlated ($- 0.90{\sim}- 0.98$). Among the evaluation methods, motility vs Viability, motility vs membrane integrity and lipid peroxidation vs other estimated factors were significantly correlated (p<0.05). These results of this. study indicate that the optimal condition of HOST in boar spermatozoa is a 150 mOsmol fructose/Na-citrate solution for 30 min incubation at $37^{\circ}C$ and HOST can substitute the examination of motility, viability and lipid peroxidation.

• 한국식품조리과학회지
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• 제27권5호
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• pp.507-522
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• 2011

In this study, samples of wheat flour and dough were prepared by adding of 1, 3, or 5% branched dextrin, which is produced from the amylopectin of waxy corn starch using a cyclization reaction with a branching enzyme. The samples were then evaluated qualitatively in terms of farinogram, viscogram, and extensogram characteristics. The fermentation power of dough expansion, extensogram characteristics, specific volume, baking loss, external/internal surface appearance, and sensory qualities were also examined after 4 weeks of storage at -20$^{\circ}C$ to determine the effect on freeze-thaw stability and quality improvement of branched dextrins in the soft roll bread formulation. Furthermore, the samples along with a control were compared regarding their quality characteristics, including changes in moisture content, water activity, color, and textural characteristics during a storage period of 4 days at 20$^{\circ}C$ to determine the effect on preventing retrogradation of the branched dextrin. As the branched dextrin content increased, area and extensibility increased, whereas water absorption, fermentation power of dough expansion, resistance/extensibility ratio, baking loss, and brownness of the crust decreased. However, the control group presented significantly higher peak viscosity, resistance, specific volume, taste, overall acceptability, moisture content, water activity, springiness, cohesiveness, and resilience values than those of the branched dextrin samples, whereas lightness, hardness, and chewiness showed the reverse effect. As the storage period increased, lightness, hardness, and chewiness increased, whereas cohesiveness decreased. In conclusion, the results indicate that adding 1~3% branched dextrin into a soft roll bread formulation from frozen dough had no positive effect on freeze-thaw stability or preventing retrogradation but may provide good nutritional properties.

• 대한수의학회지
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• 제15권2호
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• pp.207-213
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• 1975

Skimmed goat milk heated at $92^{\circ}C$ for 10 minutes was used as a basal extender for bull semen. The extenders for liquid semen were prepared by adding simultaneously at various ratio of 5% dextrose solution and egg yolk to skimmed goat milk. After bull seven was diluted with the extenders at the rate of 20 million spermatozoa per ml of the extenders. The extenders were stored at $5^{\circ}C$ and the survival rates of spermatozoa were examined at 4 and 24 hours, and 3, 5 and 7 days after dilution. The extenders for frozen semen were prepared by adding various ratlo of glycerol to skimmed goat milk containing 20 parts of 5% dextrose solution and 3 parts of egg folk to 77 parts of skimmed goat milk. After bull semen was diluted with the extenders at the rate of 40 million spermatozoa per ml of the extenders, the extenders were frozen in liquid nitrogen tank. The frozen extenders were thawed at $40^{\circ}C$ for 2 minutes, and the revival rates of the spermatozoa in the extenders were examined. These thawed extenders were stored at $5^{\circ}C$ and the survival rates of the spermatozoa were examined at 10 minutes and 24 hours and 3 and 5 days after thawing. The results obtained were as follows: 1. Among the extenders stored at $5^{\circ}C$, the survival rate of the sperm was the highest in the extender including 20 parts of 5% dextrose solution and 3 parts of egg yolk to 77 parts of skimmed goat milk, and the survival rate was significantly higher that of the spermatozoa in egg folk-2.9% sodium citrate (1 : 4) extender. (P<0.05) 2.Among the extenders frozen in liquid nitrogen tank, the revival rate of the spermatozoa was the highest in the extender containing 7ml of glycerol per 100ml of the extender with consisted of 77 parts of skimmed goat milk, 20hparts of 5% dextrose solution and 3 parts of egg yolk, and the revival rate was significantly higher than that of the spermatozoa in egg yolk-2.9% sodium citrate (1 : 4) extender containing 8ml of glycerol per 100ml of the extender (p<0.01). 3. Among the extenders stored at $5^{\circ}C$ after thawing, the survival rate of the spermatozoa was the highest in the extender containing 7ml of glycerol per 100ml of extender which consisted of 77 parts of skimmed goat milk, 20 parts of 5% dextrose solution and 3 parts of egg yolk, and the survival rate was significantly higher than that of the spermatozoa in egg yolk -2.9% sodium citrate (1 : 4) extender containing 8ml of glycerol per 100ml of the extender (p<0.01).

• 한국수정란이식학회지
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• 제10권1호
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• pp.65-72
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• 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.

• Journal of Multimedia Information System
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• 제5권4호
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• pp.229-234
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• 2018

This paper focuses on the frozen storage warehouse located in Busan area, and it is because Busan is the most dense area in Korea. Busan is a port city, and almost all of the frozen refrigerated cargo imported from abroad is concentrated. By taking advantage of its strength as a fishery industry as well as importing, Busan is building the largest international fishery logistics base in Northeast Asia and plays an important role in the export of refrigerated cargo is. Therefore, although the freezing and chilling facilities seem to be developed with the latest technology, the reality is not so. Most of them are functioning as a warehouse, that is, a storage function, and a considerable number of refrigerated warehouses are in a state of aging. Therefore, in this paper, the facility and function restructuring of the freezing storage warehouse have been set as a solution task, and the introduction of the cold chain system containing the latest smart technology has been proposed as a solution.

• Asian-Australasian Journal of Animal Sciences
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• 제21권6호
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• pp.903-911
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• 2008

The effects of salt and bicarbonate solution on overall meat quality in beef biceps femoris muscle were investigated with the application of chilling and freezing conditions. Muscles were injected to a target of 120% of original meat weight with a solution containing 1.2 M sodium chloride, 0.25 M sodium bicarbonate and 0.1% ascorbic acid (pH 7.2). Half of the meat samples, considered as chill treatment and chill control, were stored at $4^{\circ}C$ up to five days; while the other half, frozen treatment and frozen control, were kept in a freezer at $-20^{\circ}C$ for seven days. Compared with untreated control, treated meats had higher water holding capacity (p<0.05), lower drip loss (p<0.05) and lower shear force (p<0.07) with higher overall acceptability (p<0.05) in sensory evaluation. Morphological observations demonstrated smooth and gummy meat surface due to the solubilization of myofibrillar proteins and the distortion of connective tissue in treated raw meats; and in the case of cooked meat, treatment caused the fragmentation of myofibrils, which might be responsible for a lower shear value in salt-bicarbonate treated beef biceps femoris muscle.

• 대한의생명과학회지
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• 제13권4호
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• pp.361-368
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• 2007

Biological samples can be fixed either by chemical method by using chemical solution or physical methods by using heat treatment. The problem in traditional heat fixation is unsatisfactory quality due to uneven heat conduction in specimen and loss of inner cell contents. Chemical fixation method also bears several intrinsic problems like the limit in specimen size, time consumption in fixative impregnation, and loss of low molecular weight cell components. These factors deteriorate the quality of fixed specimen, thus limit the magnification and contrast of tissue pictures. Microwave heat has been reported to be a good alternative to current chemical methods to overcome these problem. In this study, we tried to introduce the microwave energy method to routine fixation work in hospital. We replaced chemical fixative with saline to provide moderate reaction condition, and used frozen section to reduce time for sample preparation. Temperature was measured at each experiment. The fixation of rat kidney tissue with 2.45 GHz electromagnetic wave and saline showed similar result to the control group fixed with traditional chemical method. Human tumor tissue fixed with 2.45 GHz electromagnetic in frozen section was improved in terms of histochemistry of PAS and immunohistochemistry of tumor marker like cytokeratin. Total turnaround time was reduced from $24\sim38$ h to to $2\sim4$ h. In conclusion, the quality of samples prepared by microwave heating method was at least as good as that of traditional method. If the condition for the fixation of different specimens is standardized, this new method could be applied to routine work in hospital, and could save working time as well.

• 한국축산식품학회지
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• 제38권5호
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• pp.959-969
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• 2018

This study investigated the effects of deep freezing and storage temperature ($-50^{\circ}C$, $-60^{\circ}C$, and $-80^{\circ}C$) on the quality and freshness of lamb. To compare the qualities of deep frozen and stored lamb, fresh control and normal freezing conditions ($-18^{\circ}C$) were adopted. As quality and freshness parameters, drip loss (thawing loss and cooking loss), water-holding capacity (WHC), texture profile analysis (TPA), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) were evaluated during 5 months of storage. Temperature influenced the drip loss and WHC, and deep freezing minimized the moisture loss during frozen storage compared to the normal freezing condition. Lamb frozen and stored at deep freezing temperature showed better tenderness than that stored in normal freezing conditions. In particular, lamb frozen at lower than $-60^{\circ}C$ exhibited fresh lamb-like tenderness. Regardless of temperature, evidence of lipid oxidation was not found in any frozen lamb after 5 months, while TVBN was dependent on the applied temperature. Therefore, this study demonstrated that deep freezing could potentially be used to maintain freshness of lamb for 5 months. From the quality and economic aspects, the freezing and storage condition of $-60^{\circ}C$ is estimated as the optimum condition for frozen lamb.

• 한국수산과학회지
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• 제51권1호
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• pp.91-94
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• 2018

We develop a time-temperature indicator (TTI) that can determine whether thawing of fish and other fishery products has occurred during frozen storage. A polypropylene tube with an internal diameter of 3 mm was prepared and cut to a length of 14 to 20 mm. One end of the tube was thermally sealed and 0.1% acetic acid was injected into the other end; the tube was then frozen at $20^{\circ}C$. Then the open side of the frozen tube was blocked by sinking the tube into a 10% gelatin solution. The tube was attached to a polyvinyl packaging bag along blue litmus paper and the bag was put into a freezer at $-20^{\circ}C$. After freezing, the bag was removed to an ambient temperature of $20^{\circ}C$, and the time dependence of the color change of the litmus paper was observed. The color changed from blue to red, with the length of the red region increasing with time. Our TTI can be used as a part of a visible detection system and the detection program can conduct the elapsed time analysis on the length of the red region of the litmus paper indicating the degree of thawing. Thus, the TTI is a useful tool in the temperature management of frozen fish and fishery products.