• Journal of Food Hygiene and Safety
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• v.3 no.4
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• pp.217-223
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• 1988

For the Effective utilization of the fish resources in coastal regions, investigations on preparation of powdered dried arkshell instant soup., quality stability of the products during storage and utilization as a food material were carried out with arkshell, Anadara broughtonii. Three kinds of powdered instant soup were prespared as 0% table salt(A), 5% table salt (B), 15% table salt(C) and packed with vacuum in laminated film bag. (polyester/nylon: 85${mu}ell$/15${mu}ell$, 18$\times$27cm) Their processing conditions and quality stability during storage at room temperature for 90 days were examined. Powdered instant soup was made by washing raw arkshell to remove visceral, clay, sand and blood, hot air drying(60$\pm$1$^{\circ}C$, 20 hrs) after draining and pulverizing dried arkshell to 35 mesh. Powdered instant soup was made by adding 2% sugar 0% table salt (5% and 15% table salt), 10.5% monosodium glutamate, 0.3% black pepper and 0.3% garlic powder to the pulverized dried arkshell. The condition of moisture and water activity of the products were 5.9-6.9% and 0.42-0.43, respectively. The moisture content s , water activity and pH of the products were showed little change and volatile basic nitrogen of them increased slightly during storage. Thiobarbituric acid value increased up to 60 days of storage and then decreased slightly. In solubility, powdered instant soup were showed no remarkable difference comparing with goods on the market. The color value of th products were showed little change during storage, In sensory evaluation, product B were scored slightly higher, in most cased, in flaver, color. taste and overall acceptability comparing with product A or product C during storage. Judiging form the sensory evaluation, powdered instant soup of 5% table salt (B) were the most desirable, and the quality of the products was stable for 90 days at 20$\pm$3$^{\circ}C$.

• Animal Bioscience
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• v.36 no.9
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• pp.1414-1425
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• 2023

Objective: Long chain n-3 polyunsaturated fatty acids (PUFA) exert positive effects on human health. The long chain n-3 PUFA of pork can be increased by adding fish oil to the diet. Due to the cost and availability of fish oil an alternative source must be found. Methods: This study evaluated the effect of five dietary oils on meat quality, fatty acid composition and lipid stability. The five diets contained 1% palm oil (Control), 1% soya oil, 1% linseed oil, 1% fish oil, and 1% Echium oil, respectively. The trial consisted of 60 gilts, randomly allocated to five groups. Results: All color parameters, extractable fat content, fat free dry matter, and moisture content of the m. longissimus muscle were unaffected by dietary treatment. Consumers and a trained sensory panel could not detect a difference between the control samples and the Echium oil sample during sensory analysis. Samples containing higher levels of PUFA (soya, linseed, fish, and Echium oil) had higher levels of primary and secondary lipid oxidation products after refrigerated and frozen storage. However, these values were still well below the threshold value where off flavors can be detected. The Echium oil treatment had significantly higher levels of long chain PUFA than the linseed oil treatment, but it was still significantly lower than that of the fish oil treatment. Conclusion: Echium oil supplementation did not increase the levels of n-3 to the same extent as fish oil did. The result did however suggest that Echium oil can be used in pig diets to improve muscle long chain n-3 fatty acid content without any adverse effects on meat quality when compared to linseed, soya, and palm oil.

• Journal of Environmental Science International
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• v.22 no.4
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• pp.507-514
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• 2013

The Nakdong River being used as drinking water sources for the Busan metropolitan city has the vulnerability of water management due to the fact that industrial areas are located in the upper Nakdong River. This study used emergy analysis method to evaluate ecological-economics of water treatment systems of D water treatment plant (WTP) where located in the downstream of the Nakdong River. The emergy methodology is a system evaluation tool that uses energy as the common currency to compare different resources on a common basis. Emergy yield ratio (EYR) and emergy sustainability index (EmSI) of D WTP were 1.16 and 0.18, respectively. It means not resources and sustainable system but consumer goods and not sustainable system. Ratio of emergy benefit to the purchaser (EBP) shows 2.7 times higher than economic costs. To change the weak water source and situations we need to diversity water intake.

• Journal of Biosystems Engineering
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• v.38 no.4
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• pp.318-326
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• 2013

Purpose: We developed a viability evaluation method for cucumber (Cucumis sativus) seed using hyperspectral reflectance imaging. Methods: Reflectance spectra of cucumber seeds in the 400 to 1000 nm range were collected from hyperspectral reflectance images obtained using blue, green, and red LED illumination. A partial least squares-discriminant analysis (PLS-DA) was developed to predict viable and non-viable seeds. Various ranges of spectra induced by four types of LEDs (Blue, Green, Red, and RGB) were investigated to develop the classification models. Results: PLS-DA models for spectra in the 600 to 700 nm range showed 98.5% discrimination accuracy for both viable and non-viable seeds. Using images based on the PLS-DA model, the discrimination accuracy for viable and non-viable seeds was 100% and 99%, respectively Conclusions: Hyperspectral reflectance images made using LED light can be used to select high quality cucumber seeds.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.863-876
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• 2019

The thermal-death times of Listeria monocytogenes were determined in inoculated restructured goat steak at 60℃, 65℃, and 70℃ of sous-vide temperatures. D-values of L. monocytogenes in inoculated restructured goat steak ranged from 7.27 min at 60℃ to 0.46 min at 70℃. Times need to yield at least a 6 log reduction of L. monocytogenes at their temperatures for this product were 47, 12, and 3 min, respectively. After sous-vide, all microbial counts in non-inoculated samples were not detectable, except the aerobic and anaerobic mesophilie and lactic acid bacteria counts were lower than 2 Log CFU/g. For sous-vided and grilled sous-vided samples, sous-vide loss and surface shrinkage were the lowest in samples sous-vided at 60℃ for 47 min (p<0.05). These samples demonstrated the lowest CIE L^*, shear force, hardness, gumminess and chewiness and the highest CIE a^* and hue angle (p<0.05). Therefore, sous-vide at 60℃ for 47 min provided convenient ready-to-cook restructured goat steak for microbiology safety and optimization of physicochemical quality.

• Korean Journal of Microbiology
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• v.15 no.3
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• pp.131-138
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• 1977

The effects of various nitrogen soruces on the expression of nif gene were investigated using nif-lac fusants of Klebsiella pneumoniae. K. pneumoniae UK 2979 was infected with Mudl lysate prepared by heat induction of K. pneumoniae UK 4482. About 80 nif-lac fusants were greatly repressed. Amino acids, such as serine, glutamine and asparagine, were found to support the growth of K. pneumoniae M5al quite well, and showed a repressive effect on .betha.-galactosidase activities of nif-lac fusants LX-9 and LX-22 in NFHM. Glutamic acid, histidine and arginine rendered poor growth but high activities of .betha.-galactosidase. Good cell growth and high enzyme activity were observed when complex nitrogen sources, such as casitone, proteose pepone, were employed. .betha.-Galactosidase activities of LX-9 and LX-22 in nitrogen free minimal medium increased sharply within first 4 hours.

• Korean Journal of Microbiology
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• v.5 no.2
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• pp.55-60
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• 1967

Studies on the changes of methanol content in the manufacturing process of apple wine and apple brandy. The results from the studies of transition and changes of methanol content in the fermentation of wine and brandy from Korean apple, Kugkwang and Iwai are as follows. 1) Pectin, the source of methanol, can be extracted as dregs more than 85% of its in the process of pressing to get juice. 2) In the process of fermenting wine, the occurence of methanol depends on the condition of the apple itself (i.e. species, freshness, change in quality, or corruption). It seems that the insoluble pectin in the fresh apples changes into the soluble pectin as time goes by. 3) The heating treatment of fresh apples produced more methanol compared with nonheating treatment. 4) The content of methanol in apple brandy can influence free methanol content in mash pulp.

• The Plant Pathology Journal
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• v.31 no.4
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• pp.323-333
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• 2015

As sessile organisms, plants are exposed to persistently changing stresses and have to be able to interpret and respond to them. The stresses, drought, salinity, chemicals, cold and hot temperatures, and various pathogen attacks have interconnected effects on plants, resulting in the disruption of protein homeostasis. Maintenance of proteins in their functional native conformations and preventing aggregation of non-native proteins are important for cell survival under stress. Heat shock proteins (HSPs) functioning as molecular chaperones are the key components responsible for protein folding, assembly, translocation, and degradation under stress conditions and in many normal cellular processes. Plants respond to pathogen invasion using two different innate immune responses mediated by pattern recognition receptors (PRRs) or resistance (R) proteins. HSPs play an indispensable role as molecular chaperones in the quality control of plasma membrane-resident PRRs and intracellular R proteins against potential invaders. Here, we specifically discuss the functional involvement of cytosolic and endoplasmic reticulum (ER) HSPs/chaperones in plant immunity to obtain an integrated understanding of the immune responses in plant cells.

• Journal of Microbiology
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• v.43 no.5
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• pp.437-442
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• 2005

Sera from rabbits were infected with Vibrio vulnificus containing an antibody against major outer membrane protein (MOMP). MOMP of V. vulnificus ATCC 27562 were isolated and purified by Sarkosyl and TritonX-100 dual treatment. Molecular size of MOMP was identified as 36-kDa on $13\%$ SDS-PAGE. The sequence of the first 26 amino acid residues from the N-terminal end of the protein is AELYNQDGTSLDMGGRAEARLSMKDG, which is a perfect match with OmpU of V. vulnificus CMCP6 and YJ016. MOMP specific IgM and IgG were investigated in groups of mice. The group of mice immunized with MOMP and Alum showed higher levels of IgG2b than the group immunized with only MOMP. Vaccination with MOMP resulted in protective antibodies in the mouse infection experiment.

• Korean Journal of Microbiology
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• v.10 no.2
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• pp.79-86
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• 1972

The possibility of substituting potato or sweet potato for the wheat, one of the raw materials for soy sauce, was studied by measuring the amylase and proteolytic activities of Koji. Also optimum conditions of Koji making were determined. It was found that substitution of up to 30% (starch content) of wheat content (15% of the total bean and wheat content) with potato yielded good qulity of soy sauce. Use of more than 30% potato yielded a Koji of low enzymatic activity. This was attributed to the high moisture content of potato. It ws also found that substitution of up to 50% (starch content) of wheat content(25% of the total bean and wheat content) with sweet potato yieldede a good quality of soy sauce. But the taste was inferior to the control (the soy sauce which was made with 50% of bean and 50% of wheat).