• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.123-126
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• 1994

Changes in lipid components of pollack meat during sun-drying and effects of NaCl on lipid oxidation were examined. TBA values and peroxide values of sun dried pollack(SD), salted and sun dried pollack (SS) were 0.142 and 14.8 meq/kg, 0.226 and 20.0 meq/kg after sun-drying, respectively. Raw pollack contained 6.12% total lipid consisted of 2.42% neutral lipid(NL) and 3.70% phospholipid(PL) as dry basis, and there were $47{\sim}65%$ decrease in PL content during sun-drying. The NL class of raw pollack mainly consisted of triglyceride(TG), sterol(ST)+diglyceride(DG), hydrocarbon(HC)+sterol ester(SE), and main components in PL class were phosphatidylcholine(PC), phosphatidylethanolamlne(PE) and phosphatidylserine(PS). The contents of TG, ST+DG, PC and PE decreased, while those of free fatty acid, HC+SE, sphingomyelin and lysophosphatidylcholine increased markedly during sun-drying. The major fatty acids of TL in raw pollack, PD and SD samples were generally 22:6, 16:0, 20:5, 18:1 and 18:3; 20:5 decreased markedly during sun-drying, while saturates and monoenes such as 16:0, 18:0 and 18:1 increased slightly. And remaining ratios of polyunsaturated fatty acids of TL, NL and PL in SD and SS samples were 81.1%, 92.5%. 73.3%, and 74.6%, 74.1%, 45.4%, respectively. The results of changes in lipid components during sun-drying showed that sodium chloride catalyzed the lipid oxidation of pollack meat during drying processing.

• Journal of the Korean Electrochemical Society
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• v.17 no.3
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• pp.164-171
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• 2014

A highly sensitive and selective non-enzymatic glucose sensor has gained great attention because of simple signal transformation, low-cost, easily handling, and confirming the blood glucose as the representative technology. Until now, glucose sensor has been developed by the immobilization of glucose oxidase (GOx) on the surface of electrodes. However although GOx is quite stable compared with other enzymes, the enzyme-based biosensors are still impacted by various environment factors such as temperature, pH value, humidity, and toxic chemicals. Non-enzymatic sensor for direct detecting glucose is an attractive alternative device to overcome the above drawbacks of enzymatic sensor. Many efforts have been tried for the development of non-enzymatic sensors using various transition metals (Pt, Au, Cu, Ni, etc.), metal alloys (Pt-Pb, Pt-Au, Ni-Pd, etc.), metal oxides, carbon nanotubes and graphene. In this paper, we show that Ni-based nano-particles (NiNPs) exhibit remarkably catalyzing capability for glucose originating from the redox couple of $Ni(OH)_2/NiOOH$ on the surface of ITO electrode in alkaline medium. But, these non-enzymatic sensors are nonselective toward oxidizable species such as ascorbic acid the physiological fluid. So, the anionic polymer was coated on NiNPs electrode preventing the interferences. The oxidation of glucose was highly catalyzed by NiNPs. The catalytically anodic currents were linearly increased in proportion to the glucose concentration over the 0~6.15 mM range at 650 mV versus Ag/AgCl.