• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.152-156
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• 1996

Taste components of traditional kochujang from 55 households were investigated. The major free sugars in traditional kochujang (fermented hot pepper-soybean paste) were glucose $(8.21{\pm}5.62%)$ and maltose $(6.95{\pm}7.27%)$ and the minors were fructose $(1.88{\pm}1.27%)$ and sucrose $(1.05{\pm}1.21%)$. Succinic $(901.83{\pm}826.23\;mg%)$, citric $(484.16{\pm}242.89\;mg%)$ and lactic $(381.63{\pm}367.88\;mg%)$ acids in traditional kochujang were found in large amounts and acetic, oxalic, and formic acids in smaller amounts. The traditional kochujang contained large amounts of proline $(10.66{\pm}6.27\;mg%)$, glutamic acid $(9.27{\pm}10.97\;mg%)$, aspartic acid $(9.14{\pm}5.84\;mg%)$, lysine $(6.19{\pm}6.66\;mg%)$, and serine $(5.72{\pm}3.79\;mg%)$, and the total free amino acid content was 64.35mg%. Among the nucleotides and their related compounds in traditional kochujang, CMP $(42.90{\pm}28.16\;mg%)$ were the most abundant major compounds and hypoxanthine $(6.86{\pm}3.45\;mg%)$, IMP $(5.59{\pm}5.84\;mg%)$, inosine $(4.58{\pm}6.91\;mg%)$ and GMP$(3.36{\pm}3.93\;mg%)$ were found in smaller amounts, and AMP and UMP were also found in minor.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1058-1067
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• 2000

In this study, eel, puffer and snake head fish, which are widely taken and highly valued for processing into baked fish, soup or fish juice were studied by classifying them into wild fish and cultured fish, and evaluated in terms of taste. The samples were gathered in the area including Kimhae, Samchonpo and Haman in Kyungsangnam-do, Kangsu-Gu in Pusan and Bukcheju-Gun in Cheju-do. Proximate compositions, the content of nucleotides and their related compounds, total and free amino acids, organic acids and fatty acids of the fishes were analysed. Generally, as for the compositions, wild fish had a higher crude fat content and a lower moisture content as compared with cultured fish, while there was no great difference between them in terms of crude protein and ash contents. Nucleotides and their related compounds including ATP, ADP, AMP, IMP, HxR, Hx were detected, and the amounts of which were nearly the same with respect to the growth conditions. IMP content was high in all of the samples, while ATP content was extremely low. Total 17 amino acids were detected from the samples, and most of the samples had high contents of glutamic acid, aspartic acid, lysine, leucine, glycine, alanine and arginine, and low contents of cystein, isoleucine and methionine. As for the other amino acids, generally same level of contents were detected for each samples. In cases of eel and snake head fish, the wild fish had higher total amino acid contents in comparison with cultured fish. And the result to the contrary was obtained for the case of puffer. Sample fishes had nearly the same compose distribution of free amino acid though the contents of which were a little different according to the samples. Each sample had high contents of taurine, hydroxyproline, glutamic acid, glycine, cystathionine, ${\beta}-aminoisobutyric$ acid and lysine. Total organic acid contents of cultured fish was higher than that of wild fish. All fishes commonly had high contents of lactic acid, iso-valeric acid, oxalic acid and fumaric acid. High levels of $C_{16:0},\;C_{16:1},\;C_{18:1(cis)},\;C_{18:3},\;and\;C_{22:6}$ were shown in all of the samples and ${\omega}-3$ polyunsaturated fatty acid content of cultured fish was higher than that of wild fish, and as for the essential fatty acid, wild fish has higher content in comparison with cultured fish.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.4
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• pp.463-470
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• 1998

To improve muscle quality and prolong freshness of sashimi, the effects of freezing-thawing condition on physicochemical and rheological properties of plaice muscle were investigated. Muscle tested were frozen with quick freezing (liquid nitrogen gas) or slow freezing ($-15^{\circ}C$ air). Transition time of zone of ice crystal formation was within 10 minute for quick freezing and 110 minute for slow freezing. Time required for thawing to $0^{\circ}C$ in muscle temperature by various thawing methods was shortest with $25^{\circ}C$ tap water, followed by $15^{\circ}C$ tap water, $10^{\circ}C$ tap water, $25^{\circ}C$ air, $5^{\circ}C$ tap water and $0^{\circ}C$ cold water. Breaking strength of muscle was higher in quickly frozen sample than in slowly frozen sample. According to sashimi term, changes in breaking strength of muscle did not show any difference in quickly frozen sample, while showed significant difference in slowly frozen sample. The remaining content of ATP was not effected by freezing speed, and ATP content was apt to higher in quickly thawed sample than in slowly thawed sample. IMP was the majority of ATP and it's related compounds of sample after freezing and thawing. Collagen matrix was weakened markedly in slowly frozen sample than in quickly frozen sample.

• Journal of agriculture & life science
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• v.43 no.6
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• pp.95-103
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• 2009

To develop natural intermediate flavoring substances, optimal hydrolysis conditions and taste compounds for two step enzyme hydrolysate(TSEH) using Grass puffer(Takifugu niphobles) were investigated. The optimal conditions for TSEH method were revealed in temperature at $55^{\circ}C$ 3 hour digestion with Alcalase (pH 7.5) at the 1st step and 2 hour at $45^{\circ}C$ digestion with Flavourzyme(pH 6.0~6.5) at the 2nd step. TSEH method was superior to hot-water extraction on the aspect of yield, nitrogen contents and organoleptic taste quality such as umami and control of bitter taste formation. In taste active-components in Glass puffer TSEH, total free amino acid content was 4,502 mg%, major free amino acids were Pro, Leu, Lys, Hypro, Tau, Arg, Phe, Ala, Glu and Val in ordor. As for nucleotides, IMP(372 mg%) was the principal component and also contents of TMAO, total creatinine, and betaine were 43, 278 and 41 mg% in Glass puffer TSEH, respectively. The major inorganic ions in TSEH were Na(949 mg%), K(222 mg%), Cl(1,180 mg%) and $PO_4$(1,081 mg%).

• Food Engineering Progress
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• v.15 no.3
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• pp.243-249
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• 2011

Optimum conditions to prepare a yeast extract with rice protein hydrolysates(rh) were investigated. The yeast extract was obtained at the level of 2.3 g/L from the yeast culture medium($30^{\circ}C$, 48 hr) composed of 5% rh and glucose( 3%, w/w). Within the extract, RNA was contained at the level of 188.1 mg/g and the levels of GMP and IMP as nucleotides were $650.33{\pm}48{\mu}g/g$, $69{\pm}21{\mu}g/g$, respectively. When Rrh(Residual rice protein hydrolysate by $Delvolase^{(R)}$) was supplemented into a yeast extract, the savory taste like umami of the mixture was found to increase noticeably based on the measurements by taste sensing system as well as sensory test. It is assumed that soluble peptides in Rrh could play an important role in improving the overall taste of yeast extract by enhancing its umami taste. Therefore, the yeast extract supplemented with Rrh could be used for manufacturing a high value-added natural seasoning ingredient.

• Animal Bioscience
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• v.34 no.7
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• pp.1193-1201
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• 2021

Objective: According to market demand, meat duck breeding mainly includes 2 breeding directions: lean Pekin duck (LPD) and fat Pekin duck (FPD). The aim of the present study was to compare carcass and meat quality traits between 2 strains, and to provide basic data for guidelines of processing and meat quality improvement. Methods: A total of 62 female Pekin ducks (32 LPDs and 30 FPDs) were slaughtered at the age of 42 days. The live body weight and carcass traits were measured and calculated. Physical properties of breast muscle were determined by texture analyzer and muscle fibers were measured by paraffin sections. The content of inosine monophosphate (IMP), intramuscular fat (IMF) and fatty acids composition were measured by high-performance liquid chromatography, Soxhlet extraction method and automated gas chromatography respectively. Results: The results showed that the bodyweight of LPDs was higher than that of FPDs. FPDs were significantly higher than LPDs in subcutaneous fat thickness, subcutaneous fat weight, subcutaneous fat percentage, abdominal fat percentage and abdominal fat shear force (p<0.01). LPDs were significantly higher than FPDs in breast muscle thickness, breast muscle weight, breast muscle rate and breast muscle shear force (p<0.01). The muscle fiber average area and fiber diameter of LPDs were significantly higher than those of FPDs (p<0.01). The muscle fiber density of LPDs was significantly lower than that of FPDs (p<0.01). The IMF of LPDs in the breast muscle was significantly higher than that in the FPDs (p<0.01). There was no significant difference between the 2 strains in IMP content (p>0.05). The polyunsaturated fatty acid content of LPDs was significantly higher than that of FPDs (p<0.01), and FPDs had higher saturated fatty acid and monounsaturated fatty acid levels (p<0.05). Conclusion: Long-term breeding work resulted in vast differences between the two strains Pekin ducks. This study provides a reference for differences between LPD and FPD that manifest as a result of long-term selection.

• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.103-108
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• 2022

This study investigated the strains and fermentation characteristics of used to ferment a mixture of rice and soybeans to manufacture low-salt doenjang for flavoring. The soybean and rice mixture was fermented using three selected strains of Aapergillus oryzae and Bacillus sp. The changes in quality of the fermented products were found to be dependent on the aging period. Therefore, the strain and a suitable aging period were seleted based on the increases in AN, total sugar, and reducing sugar. The fermented products were prepared and mixed, using the selected or commercially available strains (the sample and control, respectively), to create low-salt doenjang. Following this, their characteristics were compared. The sample had a higher content of taste-related ingredients(free amino acid, nucleic acid-related substances) than the control. Using the selected strain to ferment a rice and soybean mixture will thus be expected to enhance the flavor of industrially produced seasoned doenjang.

• Journal of Korean Society of Transportation
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• v.9 no.2
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• pp.135-144
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• 1991

In recent years parking problems have been rapidly highlighted. Particularly on-street parking has become a very serious problem so an immediate action needs to be taken to resolve this problem. On-steet parking is attributable not only to insufficient capacity of parking lots but also to the facts that must of the parking lots are far away from the destinations to which drivers intend to go and that their locations are unclear. The effect of on-street parking is so great as to cause road traffic problems such as traffic jam and danger to road safety as well as to lead to obstructing business activities resulting in a decline of commercial areas. Therefore on-street parking is an important problem for a city as a whole. In this paper I have investigated a parking lot information and guiding system as one of the techniques to resolve the on-street parking problem and have clarified the effect of introducing this system and necessary conditions for implementing an optimum information and guiding system. Moreover I have pointed out the problems to be encountered in imp-lementing such system in areas not equipped with infrastructures taking into account the road conditions in these areas and have stated that it would be necessary to develop a new idea of information and guiding system in order to overcome these problems. I have suggested a Shot Gun Method as a proposal and have discussed extensibility of this method in the future.

• KSBB Journal
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• v.13 no.3
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• pp.295-302
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• 1998

Human Erythropoietin (EPO) gene is cloned in quail fibrosarcoma cell, QT35. Because molecular weight of EPO is similar to that of serum albumin, cell culture with serum containing medium makes purification of EPO very difficult. Using fractional factorial study, we have developed serum free medium for the recombinant QT35 cell lines, QT N4D4 and QT SY-IMP, which have cloned EPO with glutamine synthetase (GS) gene amplification system and with puromycin selective marker, respectively. Among the seven frequently used medium components, fibronectin, BSA, and EGF were the most important for EPO production. However, sufficient fibronectin supplement to the medium did not make any good attachment of QT35 to culture plate over 3 days. Therefore, to maximize EPO production, we attempted a medium-shift at confluence from serum containing medium to serum free medium(QT SFM6). Using the medium-shift protocol with QT SFM6, nearly the same productivity of EPO was achieved comparing with that without medium-shift. This result was true in both QT35 cell lines in three types of culture, i.e. T flask, microcarrier and roller bottle cultures.

• Korean Journal of Veterinary Service
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• v.19 no.3
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• pp.213-219
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• 1996

Seventy-nine strains of Enterobacteriaceae isolated from 117 slaughtered pigs (bile, urine, small intestine, cecum and rectum) in 1995 were examined for biotypes and susceptibility to 19 antibiotics with MicroScan WalkAway 40/96. The obtained results were as follows : 1. Among the twenty-two species isolated from the samples, Proteus mirabilis, E. coli and Enterobacter cloacae were commonly encountered. 2. The distribution frequency of isolates from cecum, small intestine, rectum, bile, and urine was 31(38.8%), 25(31.3%), 18(22.8%), 3(3.7% ), and 2(2.5% ), respectively. 3. A majority of isolates were sensitive to 16 antibiotics, singly or in combination. And these isolates were commonly susceptible to various antibiotics such as Cp, Ts, Azt, Caz, To, Gm, Cfz, Crm, Am and Cfx, in order. Whereas the Salmonella spp was susceptible to Cf, Ti and Pi, and Proteus mirabilis to Imp, Tim, Cft and Cz. Meanwhile, no effect was found to Cf, Ak and Cax. 4. Among the antibiotic resistant strains, a total of 17 reistant patterns was noted End of these Ak Tim 45(57.0%), Ak Am Cf Cfx Cfz Tim 8(10.1%) and Ak Ti Tim 6(7.6% ) were frequently encountered.