• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1398-1406
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• 2004

To develop the new type of salt-fermented seafoods, the salt-fermented oysters in olive oil (product SO) were manufactured, and food components and quality characteristics of product SO were examined. The optimum processing condition for product SO is as follows. The raw oyster with no shell was washed off with 3% saline solution. Then dewatered, and dipped in the brine-salting solution made up with saturated saline solution and oyster sauce (2 : 1 v/v) mixture added 1% sodium erythorbic acid and 0.2% polyphosphate. After salt-fermentation it ripened by brine salting at 5$\pm$1$^{\circ}C$ for 15 days. Then dried at 15$^{\circ}C$ for 4 hours with cool-air, and packed in No. 3B hexahedron type can. Finally, poured with olive oil and seamed it by double-seamer. The moisture, crude protein, crude ash and volatile basic nitrogen contents of the product SO were 61.6%, 12.0%, 16.3% and 34.3 mg/100 g, respectively. In taste-active components of the product SO, total amount of free amino acids is 2,335.4 mg/100 g and it has increased by 50% overall during salt-fermentation 15 day. Taurine, glutamic acid, proline, glycine, alanine, $\beta$-alanine and lysine were detected as principal free amino acids. The contents of inorganic ions were rich in Na and K ion, while the amounts of nucleotide and its related compounds and other bases except betaine were small. From the results of this research, the product SO had a superior organoleptic qualities compared with conventional oyster product, and could be reserved in good conditions for storage 90 days at room temperature.

• Journal of Advanced Marine Engineering and Technology
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• v.23 no.1
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• pp.40-46
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• 1999

A self-tuning FPID(Fuzzy Proportional Intergral Derivative) controller fo load frequency control of 2-area power systemis proposed in this paper. The paramters of the proposed self-tuning FPID controller are self-tuned by the proposed fuzzy inference technique. Therefore in this paper the fuzzy inference technique of PID gains using PSGM(Product Sum Gravity Method) is presented and is applied to the load frequency control of 2-area power system. The computer simulation results show that the proposed controller give better more control characteristics than convention-al PID, FLC under load changes.

• Preventive Nutrition and Food Science
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• v.11 no.2
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• pp.120-126
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• 2006

Fish backbone, a major by-product in the fish processing industry, accounts for about 15% of whole fish weight. In this study, recovery of bioavailable calcium from Alaska pollack (Theragra chalcogramma) backbone by-products using enzymatic hydrolysis was investigated. Finely ground fish backbones were hydrolyzed with two proteolytic enzymes (pepsin and protease) to obtain soluble calcium from the by-products. The pepsin digest had a higher degradation efficiency (88%) than protease. Four different concentrations of the fish backbone calcium (100, 250, 500 and 1000 mg/L) prepared by the pepsin digest were treated with $Na_2HPO_4$ at a concentration gradient (0, 1, 2, 4, 8, 10, 15 and 20 mM) to evaluate their solubility, revealing that solubilities of the fish backbone calcium were superior to those of $CaCl_2$ at all the calcium and $Na_2HPO_4$ concentrations. Among the tested concentrations the highest solubility was found in the pepsin digest containing a calcium concentration of 1000 mg/L. Thus, hydrolyzing with pepsin is an effective mode of recovering bioavailable calcium from Alaska pollack fish backbones.

• Journal of Applied Biological Chemistry
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• v.64 no.1
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• pp.49-55
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• 2021

The diet plays a fundamental role in the formation of the gut microbiota, determining the interrelationship between the gut microbiota and the host. The current study investigated the effect of Chlorella vulgaris on the gut microbiota by using simulated in vitro digestion and colonic fermentation. Bioaccessibility was measured after in vitro digestion, and SCFAs and microbial profiling were analyzed after colonic fermentation. The bioaccessibility of C. vulgaris was 0.24 g/g. The three major SCFAs (acetate, propionate, and butyrate) increased significantly when compared to the control group. In microbial profiling analysis, microorganisms such as Faecalibacterium, Dialister, Megasphaera, Dorea, Odoribacter, Roseburia, Bifidobacterium, Butyricmonas, and Veillonella were high in C. vulgaris group. Among them, Faecalibacterium, Dialister, Megasphaera, Roseburia, and Veillonella were thought to be closely associated with the increased level of SCFAs. Finally, it can be expected to help improve gut microbiota and health through ingestion of C. vulgaris. However, further studies are vital to confirm the changes in the gut microbiota in in vivo, when C. vulgaris is ingested.

• Applied Biological Chemistry
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• v.40 no.3
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• pp.215-219
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• 1997

As a part of basic investigation for utilizing by-products derived from marine food processing more effectively as a food source, lipid contents, fatty acid compositions and lipid compositions in viscera and head of conger eel and hair tail, viscera of mackerel pike, and squids caught off Newzealand and off Falkland island were determined. The lipid contents in marine by-products showed $40.5{\sim}48.0%$ on a dry weight basis and it consisted of $92.1{\sim}99.0%$ neutral lipid and $1.0{\sim}7.9%$ polar lipid such as phospholipid and glycolipid. The neutral lipids mainly consisted of triglyceride$(50.0{\sim}69.9%)$ and had free fatty acid, free sterol, esterified sterol and hydrocarbon, diglyceride, and monoglyceride in less quantity. Squid viscera oil showed higher content in polyenes such as 20:5 and 22:6 than by-product oil derived from fish processing. Viscera oil of squid caught off Newzealand(21.1%) was the highest on DHA composition, followed by that of squid caught off Falkland island(16.3%), hair tail by-product oil(13.9%), conger eel by-product oil(11.7%) and mackerel pike by-product oil(10.7%), in the order named. The major fatty acids in total lipid and neutral lipid of byproducts were generally 16:0, 18: 1n-9, 20:5n-3 and 22:6n-3.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.2
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• pp.85-93
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• 2006

This study was conducted to evaluate the optimal processing conditions of smoke-dried powdered oysters and to determine their shelf-life during storage for development of a natural oyster flavoring substance. The optimal conditions for processing of smoke-dried oyster powder with freshy oyster were as follows. Raw shelled oysters were rinsed with 3% saline solution, drained, boiled for 10 minutes at $98^{\circ}C$, and then smoked for 1 hour at $50^{\circ}C$, followed by drying for 4 hours at $80^{\circ}C$ Smoke-dried oyster powder with oyster scraps were prepared as flavoring material. The smoked oyster scraps were submerged in oyster sauce far 10 minutes at room temperature and then dried with hot air for 5 hours at $50^{\circ}C$. The smoke-dried oysters and smoke-dried oyster scraps were then pulverized to 50 mesh and packed in tea bags or vacuum-packed in laminated plastic film bags (PE/PVDC/CPP, $12{\mu}m/15{\mu}m/50{\mu}m$). Compared to non smoke-dried powdered oysters, the smoking and dipping in oyster sauce enhanced the flavor and prevented lipid oxidation of the smoke-dried powdered oyster product. Shelf-life tests indicated that the vacuum-packaging method preserved the quality of smoke-dried powdered oysters stored for 150 days at room temperature.

• Natural Product Sciences
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• v.21 no.4
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• pp.227-230
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• 2015

Chemical investigation of the fermentation broth of a Soft Coral-Derived fungus Pestalotiopsis sp., led to the isolation of a new phthalide derivative, pestalotiolide A (1), three known analogues (2, 3 and 4), along with 5'-O-acetyl uridine (5) first isolated as a natural product. The structure of the new compound (1) was established by comprehensive spectroscopic analysis and chemical methods. Compounds 1 - 4 possessed varying degrees of antiviral activities, which was reported for the first time. Compared to the positive control ribavirin ($IC_{50}=418.0{\mu}M$), pestalotiolide A (1) exhibited significant anti-EV71 activity in vitro, with an $IC_{50}$ value of $27.7{\mu}M$. Furthermore, the preliminary structure-activity relationship of antiviral activities was also discussed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.4
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• pp.399-406
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• 2013

Our aim was to determine the effects of a citrus by-product (CBP) and CBP fermented by Lactobacillus plantarum (LP-CBP), provided as dietary supplements, on the growth performance, feed utilization, innate immunity and temperature tolerance of red seabream. A diet without inclusion of CBP or LP-CBP was used as a control and four other experimental diets were formulated to replace wheat flour by 4% and 8% of either CBP or LP-CBP (designated as Con, LP-CBP4%, LP-CBP8%, CBP4% and CBP8%, respectively). Experimental diets were fed to triplicate groups of 25 fish (initial body weight, 55.0 g) for 9 weeks. Growth performance and feed utilization were not significantly different among all the groups. Bone collagen content was significantly increased by supplementation with CBP and LP-CBP. Vitamin C concentration tended to be higher in livers of fish fed the supplements than in the control group. Myeloperoxidase, lysozyme and superoxide dismutase activities were higher in fish fed CBP or LP-CBP than in fish fed the control diet. When fish were exposed to low water temperature, cumulative mortalities of those fed CBP or LP-CBP supplemented diets were lower (29%, 33%, 34% and 33% mortalities for LP-CBP4%, LP-CBP8%, CBP4% and CBP8%, respectively) than in the control group (58%). Therefore, inclusion of either CBP or LP-CBP at up to 8% in red seabream diet brings benefits through enhanced innate immunity and better tolerance of low water temperature.

• Special Issue of the Society of Naval Architects of Korea
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• 2013.12a
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• pp.1-7
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• 2013

In past decades, a maximum standard vessel size for chemical tankers is not normally larger than 55,000 TDW due to the characteristic of chemical product shipment which is so variable but small quantity unlike single product carries such as crude oil tankers. These days, as demand of very large chemical tanker is rising due to the change of market trend of chemical product shipment, 75,000 TDW class chemical tanker has been developed. The newly developed vessel's structure has been designed based on CSR (Common Structural Rule) for double hull oil tankers (hereafter CSR) published by IACS (International Association of Classification Societies). However, due to the large difference from typical oil tankers, many items should be specially considered such as on deck transverse and corrugated bulkheads. In addition, two longitudinal bulkheads without upper stool have been constructed in order to maximise the number of cargo tanks and the volume of each cargo tanks. In this study, key word of the vessel has been briefly reviewed and the structural reliability of the proposed vessel has been investigated.

• Journal of Plant Biotechnology
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• v.2 no.3
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• pp.157-163
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• 2000

Optimization of chemicals in the large scale sea water medium and inoculum for biomass and natural colourants production in the marine cyanobacteria, Phomidium tenue BDU 46241 (phycoerythrin producer) and P.valderianum BDU 30501 (phycocyanin producer) was carried out by experiments in L8 orthogonal array. Mathematical analysis revealed the significance of these factors. The factor(s) that critically control the yield varied with the organism and the end-product further, the desirable level of these factors between the normal and a higher level tested was identified and improved media were evolved. In both cyanobacteria, higher level of $K_2$$HPO_4$, $NaNO_3$ and inoculum with normal level of ferric ammonium citrate was found to be desirable for biomass production and additionally, higher level of $MgSO_4$ for pigment production. The level of other factors varied with the organism and the end-product. Confirmation experiments showed that the clues obtained based on mathematical experimentation are valid. In P.tenue, the medium optimized for biomass production increased the yield of biomass by 495% and the medium optimized for phycoerythrin production increased the yield of biomass by 408% with 30% increase in phycoerythrin content of the biomass. Similarly in P.valderianum, the medium optimized for biomass production increased the yield of biomass by 224% and the medium optimized for phycocyanin production increased the yield of biomass by 143% with 44% increase in phycocyanin content of the biomass.