• Journal of Food Hygiene and Safety
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• v.33 no.3
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• pp.185-192
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• 2018

The purpose of this study was to develop an indirect enzyme-linked immunosorbent assay (indirect ELISA) based on a monoclonal antibody (MAb) that is specific to mackerel thermal stable-soluble protein (TSSP), that can be used for the rapid detection of mackerel in processed marine foods. Among the four MAbs (3A5-1, 2, 9, and 12) developed in previous studies, the 3A5-2 MAb that showed high specificity and sensitivity were selected and used to develop the indirect ELISA method. The detection range of the indirect ELISA was 0.02%-0.001% and the detection limit of 0.001% was shown. No cross-reaction to other marine products and food ingredients was observed by the indirect ELISA. Processed marine foods containing mackerel with ${\geq}0.3$ O.D. value at 405 nm were estimated as positive samples by the indirect ELISA. Therefore, the indirect ELISA can be used as a rapid and sensitive method to identify mackerel authenticity and adulteration in processed marine foods.

• KIPS Transactions on Software and Data Engineering
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• v.7 no.6
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• pp.221-228
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• 2018

With an increase in demand for the high added value of shipbuilding and marine industry based on the information and communications technology (ICT), software technology has become more important than ever in the industry. In this paper, we present the result of our preliminary investigation on the current software development environment in the shipbuilding and marine industry in order to develop reusable software component, which can enhance the competitiveness of software development. The investigation is performed based on the survey answers from 34 developers who are working in different shipbuilding and marine companies. The questionnaire is composed of items to gather the information of each company such as the number of employees and product domain, and actual software development environment such as operating system, programming languages, deployment format, obstacles for developing components, and the adoption of software development methods and tools. According to the results of the survey, the most important consideration to select their development platform was the number of available utilities and the technical supports, followed by performance, price and security problems. In addition, the requirements of various platforms supporting and the higher reliability, and the limitations of low development cost and manpower made it difficult for them to develop reusable software components. Finally, throughout the survey, we find out that only 15% of developers used software development processes and managed the quality to systematically develop their software products, therefore, shipbuilding and marine companies need more technical and institutional support to improve their ability to develop high qualified software.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1475-1483
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• 2006

This study was carried out to examine the optimum processing conditions of seasoned semi-dried oyster, and to investigate its food component characteristics. Three types of semi-dried oyster were prepared: semi-dried oyster prepared without seasoning and coating (C), seasoned semi-dried oyster without coating (S) and seasoned semi-dried oyster coated with alginate (SA). SA was high in moisture (48.6%), while low in lipid (2.8%), and crude protein (25.9%) compared to those of C and S. Hardness and sensory scores of SA were $209.8g/cm^2$ and $3.9\sim4.5$ points, respectively. Total amino acid content (24,299 mg/100 g) of SA was lower than that (27,181 mg/100 g) of C, and the major amino acids were aspartic acid, glutamic acid, leucine and Lysine. The major fatty acids of SA were 16:0 (25.5%) as saturates and EPA (23.5%) and DHA (9.3%) as polyenes. Calcium and phosphorus contents of SA were 42.6 mg/100 g and 245.5 mg/100 g, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1394-1398
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• 2006

Functionalities of drum-dried fish muscle protein from pH shifting process have been investigated by determining solubility, emulsion activity, rehydration, fat-adsorption capacity, viscosity, and color. Solubility was higher in recovered protein at pH 7.0 than that at pH 5.5, and not dependent on ionic strength. Solubility of the dried protein recovered at pH 7.0 depended on pH of solvent, and lowest in the range of pH 3 to pH 6. The dried protein showed relatively low emulsion capacity in all the samples. Emulsion stability, foam capacity and foam stability were not observed in the samples. Viscosity was in the range of $50,200\sim39,000cP$. Rehydration and fat-binding capacities were $2.63\sim2.89g$-water/g and $2.13\sim2.17g$-oil/g, respectively, and not dependent on particle size and pH. Drum-dried fish muscle protein has a potential application as an ingredient of meat patty products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.93-99
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• 2007

The study was carried out to prepare spaghetti sauce with oyster (SSO) and the food components characteristics of the SSO were also compared to those of commercial spaghetti sauces (CSS). The optimal addition ratio of oyster for preparing SSO was 11% based on 100 g of SSO according to the results of organic acid content, Hunter color value, viscosity, and sensory evaluation. The reasonable $F_0$ value for the keeping storage of SSO was about 4 min. The proximate composition of SSO prepared under the optimal processing condition was 71.2% moisture, 2.8% protein, 6.9% crude lipid, and 3.2% crude ash. The results of sensory evaluation suggested that the quality of SSO was superior to that of CSS. However, there was no significant difference (p<0.05) in sensory evaluation on color between CSS and SSO. The total amino acid content (2,532.2 mg/100 g) of SSO was higher than that of CCS (2,305.7 mg/100 g). The contents of calcium and phosphorus of SSO were 25.7 mg/100 g and 48.7 mg/100 g, respectively. The calcium content/phosphorus content showed a suitable ratio for absorbing calcium. The total free amino content and the taste value were 1,040.2 mg/100 g and 151.26, respectively. The major taste-active amino acids were glutamic acid and aspartic acid.

• Journal of the Korean Society of Marine Environment & Safety
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• v.25 no.2
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• pp.237-243
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• 2019

Floating platforms made of PE (PolyEthylene) are often located in shallows of seas, rivers or lakes. They are widely used for marine pensions, marine pontoons, marine bridges, etc. These products are characterized by good flexibility, recyclability, chemical resistance and weatherability with corrosion resistance. Existing PE floating platforms have a simple structure in which one pipe is fastened to one bracket, but this has limited application, even if a user modifies the arrangement. Therefore, we developed a structure that allows buoyancy pipes of various sizes to be fastened to one bracket and verified the structural safety of the product using the finite element method. From the results of structural analysis for buoyancy pipes of different diameters, the maximum stress ratio was 0.78 compared with allowable criteria of 1.0, which represented sufficient safety for a model with 500 mm diameter pipes. Based on the results of this study, further research to evaluate the structural safety of various floating platforms can be carried out in the further; it will also be necessary to establish related evaluation criteria.

• Preventive Nutrition and Food Science
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• v.13 no.1
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• pp.7-11
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• 2008

To improve the utilization of fish processing by-products, fish oils were extracted from hoki, yellowfin sole, mackerel, and horse mackerel, and their compositions were examined. The proximate compositions obtained for these 4 species of by-product revealed they were composed of 68.1$\sim$78.1% moisture, 1.2$\sim$1.6% ash, and 13.8$\sim$18.8% protein. Fish oils extracted from the hoki, yellowfin sole, mackerel, and horse mackerel were 5.5, 9.4, 13.4, and 10.3%, respectively. The total lipids extracted from the by-products of the 4 species were 6.21, 10.43, 12.81 and 10.06%, of which neutral lipids accounted for 77.38, 77.46, 87.21 and 86.79%, respectively. Neutral lipid analysis by TLC showed that triacylglycerol was the major component, while 1,3- and 1,2-diacylglycerols, free fatty acids, free sterols, and sterol esters were present as minor components. The major fatty acids were palmitic acid, stearic acid, and oleic acid. DHA and EPA were contained at levels of 0.2$\sim$4.7% and 3.7$\sim$9.5%, respectively, in the 4 types of fish oil. The fish oils extracted from the dark muscle fish, mackerel and horse mackerel, had greater polyunsaturated fatty acid (PUFA) contents than those of the white muscle fish species, hoki and yellowfin sole.

• Proceedings of the Korean Society of Marine Engineers Conference
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• 2005.11a
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• pp.92-93
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• 2005

A contract for the shipbuilding is usually a complicated and involves statement of rights, obligations and responsibilities which each party agrees vis-a vis the other. The ultimate purpose of the contract is the sale and transfer of the finished ship by the builder to the buyer. Contracts for the construction and sale of ships are categorized as contracts for the sale of goods under English, United States, Germany and some countries law. On the other hand, The shipbuilding contract may be classified, not as a contract of sale but as a contract for work and materials under Korea, Japan and some countries law. Especially, most of countries are now well settled with regard to liability of a manufacturer in tort for physical injury and on the other for pure economic loss to remote owners of chattels. Where there is either a breach of contractual warranty or an implied warranty, there may be admiralty jurisdiction, depending once again on the situs of the event and its relationship to traditional maritime activity. Contract principles will be applied to the first type of warranty and tort principles will be applied to the second. First of all, this thesis is dealt with the contents of contract under English Law. Secondly, this thesis is analysed into the liability of shipbuilder in Products Liability under English, American and Korean Law comparisons. In conclusion, the author tries to give some suggestions as countermeasures of Products Liability to the shipbuilder in Korea.

• Journal of Distribution Science
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• v.16 no.2
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• pp.53-65
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• 2018

Purpose - The purpose of this study is to investigate the effect of gamma - irradiation on the effluent from food distribution in the large agricultural and marine products market. This study will contribute to the distribution process as well as the agricultural and fishery distribution facilities. Research design, data, and methodology - In order to reduce the odor, the smell was examined in the anaerobic digestion process by irradiating gamma rays to the wastewater of mixed food discharged from a large restaurant. An odor determination panel list was constructed to determine if the odor was present in the air dilution drainage and the odor concentration was analyzed by instrumental analysis. Results - It was confirmed that the sulfur content increased gradually from 3 months. Ammonia decreased from 33.57ppm at the initial measurement to 4.12 ppm at the end of the experiment. Methane production was highest at 100kGy when exposed to gamma rays of 0-200kGy at pH 12. In other words, it is considered that gamma irradiation doses are most effective at 100kGy and are suitable for large capacity wastewater treatment facilities in terms of economic feasibility. Conclusions - In pre-treatment of compound food wastewater, gamma irradiation is most cost effective when examined at 100kGy. The economic efficiency of the pre-treatment method by gamma irradiation is much higher than the wastewater treatment in the large-scale agricultural and marine products distribution market.

• Journal of Power System Engineering
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• v.16 no.5
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• pp.70-75
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• 2012

In mechanical industries, forging is one of the basic process. But comparing the other developed industries, forging industries can not reach at the level of that development. In forging industries, the quality of the products totally depends on the skills of workers and also the precision of the equipments. Particularly because the open die forging industry is unable to deviate from the past method of production and all works are manually progressed, the operator is always exposed to the danger. In the regard some additional device has been made especially. Thus, in this research, by using the forklift as the means for the manipulation of the development object system, it tries to be comprised the process automation. After than it is fitted with the forklift for safe and easy handling of jobs and products during open die forging process. First of all, development system mold has been assembled to the system, after than it is assembled with forklift. This development system has been applied for handling of large scale products more than 300kg, and the satisfactory result with uniform quality of the products have been achieved due to this mechanical setup.