• Food Science of Animal Resources
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• v.26 no.3
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• pp.322-330
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• 2006

Sixteen semimembranous muscles were removed from sixteen left pig carcasses. They were cut into $7{\times}10{\times}2cm$ pieces and mixed randomly. Samples were assigned to four treatments: (T1) soy-based sauce; (T2) Kimchi-based sauce; (T3) pickled shrimp-based sauce; and (T4) onion-based sauce. Each sample was aged in a plastic box at $1^{\circ}C$ for 10 days, then vacuum packed and held at $1^{\circ}C$ for 28 days. The lightness and redness values of the aged pork were, in most cases, significantly increased on the surface and in the interior (p<0.05) by day 28 for all treatments, relative to day 1. The thiobarbituric acid reactive substances (TBARS) value significantly (p<0.05) increased for T1 and T4 from day 1 until day 14, but decreased after 14 days of storage (p<0.05). The TBARS value for T3 decreased with storage time (p<0.05), although there was no difference between 14 and 28 days. The total volatile basic nitrogen (VBN) content increased significantly with storage time (p<0.05) for all treatments, with the exception of T2. Total plate counts (TPC) increased significantly (p<0.05) with increasing storage time for all treatments. On day 1, T2 had the highest TPC value (p<0.05), while T4 was lowest (p<0.05). On 28 day, T2 had the lowest TPC value (p<0.05), while T3 was highest (p<0.05). E. coli levels showed a significant (p<0.05) decrease with increased storage for T1, T2 and T4. These results indicate that T2 was move effective at inhibiting the growth of E. coli than the other pork samples. The levels of Lactobacillus spp. increased with storage time for all samples. These results suggest that traditional Korean ingredients could be utilized to extend the shelf-life of aged pork during storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.2
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• pp.122-129
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• 2002

In order to elucidate a responsible mechanism for the development of the odor characteristics of cooked desirable flavoring materials such as crab and shrimp, shore swimming crab flesh were extracted with various solvents and resulting extracts were evaluated organoleptically after cooking. As a result, $80\%$ aqueous methanol extract (AME) was found to produce a cooked desirable flavoring odor. After dialysis of AME, outer dialyzate was fractionated by ionexchange column chromatography, and each of the fraction obtained was subjected to cooking, fellowed by organoleptic evaluation. The outer dialyzate fraction, acidic and amphoteric fraction produced a cooked crab-like odor, On the basis of the composition of $80\%$ AME, an artificial crab extract was prepared with pure chemicals. The artificial crab extract thus obtained closely resembled $80\%$ AME in respect of the cooked odor. To elucidate the role of individual components, the artificial extracts from which certain component alone or as group was omitted were subjected to organoleptic evaluation after cooking. All of neutral, acidic, basic, and sulfur containing amino acids and quarternary base compounds were involved in the development of the cooked crab-like odor. The cooked odor of artificial extract without addition of ribose was lacking in the characteristics of cooked crab odor, and phosphorus compound accelerated the development of the cooked crab-like odor.

• Fisheries and Aquatic Sciences
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• v.8 no.3
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• pp.151-160
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• 2005

Genomic DNA samples isolated from Fenneropenaeus chinensis (fleshy prawn; FP) and Palaemon gravieri (Chinese ditch prawn; CDP) collected in the West Sea, off the Korean Peninsula, at Buan, were PCR-amplified repeatedly. The sizes of the DNA fragments generated by seven different primers varied from 50 bp to 1,600 bp. We identified 358 fragments for the FP species and 301 fragments for the CDP species. There were 18 polymorphic fragments (5.03$\%$) for the FP species and 12 (3.99$\%$) for the CDP species. In total, 66 common fragments (average of 9.4 fragments per primer) were observed for the FP species and 44 fragments (average of 6.3 fragments per primer) were observed for the CDP species. The numbers of specific fragments seen for the FP species and CDP species were 38 and 47, respectively. The complexity of the banding patterns varied dramatically between the primers and the two species. In the FP species, a specific fragment of approximately 1,200 bp generated by primer OPB-04 exhibited inter-individual-specific characteristics that were indicative of DNA polymorphisms. Moreover, in the CDP species, a major fragment of approximately 550 bp generated by primer OPB-20 was found to be specific for the CDP. The average bandsharing value between the two prawn species was 0.421$\pm$0.006, and ranged from 0.230 to 0.611. The dendrogram obtained using the data from the seven primers indicated seven genetic clusters: cluster 1, FLESHY 01, 02, 03, and 04; cluster 2, FLESHY 05, 06, and 07; cluster 3, FLESHY 08, 09, 10, and 11; cluster 4, DITCH 13, 14, 16, and 18; cluster 5, DITCH 12, 15, and 17; cluster 6, DITCH 19, 20, and 21; and cluster 7, DITCH 22. The genetic distance between the two prawn species ranged from 0.071 to 0.642. Thus, RAPD-PCR analysis revealed a significant genetic distance between the two prawn species. Using various arbitrary primers, RAPD-PCR may be applied to identify specific/polymorphic markers that are particular to a species and geographic population, and to define genetic diversity, polymorphisms, and similarities among shrimp species.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.3 no.1
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• pp.71-76
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• 1970

The freshwater shrimp, Macrobrachium nipponensis is one of the largest species as well as one of the Important types of food. It can be found widely in rivers and swamps from Che-ju island in the south to Chung-ju in the north. The larval development of these shrimps was studied by Yu (1966) and CHUN and YU (1967), but they didn't provide any other features. Shrimps for the present study were collected from the Ntk-Dong River, near Pusan, once each month from March to December 1963. The following is a summary of the results. 1. The relationship between the carapace length (X) and the body length (Y) is: Y=2.68996X+1.14784 in female. Y=2.73121X+1.10827 in male. 2. The relationship between the carapace length(X)_ and tile basipodite length of the 2nd pereiopode (Y) is: Y=0.16910X-0.06422 in female Y=0.19410X-0.06075 in male. 3. The relationship between the carapace length (X) and the ischiorodite length of the 2nd pereiopode (Y) is: Y= 0.48524X-0.10812 in female. Y= 0.69052X-0.28616 in male. 4. The relationship between the carapace length(X) and the meropodite length of the End pereiopode (Y) is: Y=0.51217X-0.04088 in female. Y= 1.9792X-0.98258 in male. 5. The relationship between the carapace length (X) and the carpopodite length of the 2nd pereiopode (Y) is: Y=0.87701X-0.33919 in female. Y=2.00091X-1.64116 in male. 6. The relationship between the carapace length (X) and the propodite length of the 2nd pereiopode (Y) is: Y= 1.04672 X-0.50727 in female. Y=2.67663X-2.40488 in male. 7. The relationship between the carapace length (X) and the dactylopodite length of the 2nd pereiopode (Y) is: Y=0.26366 X+0.15743 in female. Y=1.04866 X-0.67781 in male.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.131-135
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• 1984

For the convenience of transportation and improvement of the utility of raw chinese cabbage during harvest season, the condition of pretreatment for the raw chinese cabbage with pickle has been examined by preserving for one to ten days. The changes in the content of riboflavin and ascorbic acid in kimchi (pickled-seasoned chinese cabbage), which was manufactured by using the pickled cabbage as a main raw material, along with ginger, garlic, red pepper powder, rad-dish and fermented shrimp as seasonings, during ripening were investigated with specially referred to palatability. The yield of the pickled cabbage compared to the raw cabbage after treating with pickle was 62 to 65% in volume and 15 to 42% in weight. After 10 days of pickling of the chinese cabbage, one-third of total ascorbic acid was diminished but no change in riboflavin content was observed. During ripening of kimchi, riboflavin content in kimchi processed with the pickled cabbage has not been changed compared to the content in convention- ally made kimchi, however, slight decrease in ascorbic acid content in the kimchi processed with the pickled cabbage was as certained. The result of organoleptic test showed that the kimchi processed with the pickled cabbage became inferior to the conventionally made kimchi with the days of ripening.

• Journal of the Korean Society of Food Science and Nutrition
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• v.8 no.1
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• pp.31-36
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• 1979

As a preliminary study to estimate the amount of daily calcium intake of Korean people, the present study was conducted investigating the kinds and amount of food among ordinary Korean food considered to be sources of calcium. The author sampled arbitrarily a total of 165 apartment households in Pusan City which were distributed in seven administration sections. Duration of this study was eight months, from June, 1975 to February, 1976. During summer vacation in this period twenty trained students visited these households where they measured the calcium source food at dinner, and three times this amount was regarded as the total daily intake. Also questionairs itemizing the various kinds of food which were considered to be sources of calcium were given to housewives and collected about two months later. The results are summarized as follows: The major sources of calcium food were milk and anchovy, and the total calcium content taken daily was an average 195.06 mg which was far smaller than the recommended standard. Cooking methods varied according to the kinds of food; for anchovy, the boiled water extract or the part remaining after removing bone and head was used, and for chopped cattle bone, the broth from boiling foe 5 to 6 hours was used. For boiled water extract, during extraction the amount of calcium was increased in the water but smaller than foe fresh anchovy. It is, therefore, desirable to cook and eat edible fish bone instead of discarding it after extraction. The amount of calcium of shrimp and whitebait consumed was considerably less than that of milk or anchovy. Most housewives, about 71%, discarded fish bones which contained a lot of calium before or after cooking them. So, it was considered necessary to find a good method of preparing fish so that it can be eaten palatably together with the bones.

• Journal of the Korean Dietetic Association
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• v.20 no.3
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• pp.174-182
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• 2014

This study compared total sodium amounts in 'Healthy Restaurant for Sodium Reduction' menu items located in Seoul, Chungcheong, and Gyeongsang in 2011 and 2012. In addition, this study explored reduced sodium cooking methods in 'Healthy Restaurant for Sodium Reduction'. This study monitored and collected menu samples from a total of 103 restaurants participating in 'Healthy Restaurant for Sodium Reduction' in 2011 and 2012. We also surveyed restaurant employees to identify reduced sodium cooking methods in 2012. The results showed significant reductions in total amounts of sodium in menu items of restaurants located in Seoul, Chungcheong, and Gyeongsang between 2011 ($310.8{\pm}156.8mg/100g$) and 2012 ($211.6{\pm}110.3mg/100g$). Amounts of sodium in all seven foodgroups showed significant reductions between 2011 and 2012: 'Gook/Tang' (from $226.6{\pm}127.7mg/100g$ to $168.5{\pm}74.3mg/100g$), 'Jjigae/Jeongol' (from $385.8{\pm}111.7mg/100g$ to $257.1{\pm}82.53mg/100g$), 'Noodle/Dumpling' (from $263.8{\pm}116.9mg/100g$ to $194.1{\pm}55.6mg/100g$), 'Gui' (from $390.3{\pm}120.6mg/100g$ to $258.8{\pm}92.7mg/100g$), 'Steamed dish' (from $305.3{\pm}124.3mg/100g$ to $175.6{\pm}76.6mg/100g$), 'Bob' (from $273.7{\pm}162.5mg/100g$ to $167.1{\pm}93.1mg/100g$), and 'Stir-fried dish' (from $368.6{\pm}116.6mg/100g$ to $219.0{\pm}72.4mg/100g$). The survey results showed that responses for 'Reducing salt amount' were 75.7%, responses for 'Using enchovy stock, shrimp, radish, or fruit soup' were 64.1%, and responses for 'Liking the taste because it is bland' were 50%. This study indicates that 'Healthy Restaurant for Sodium Reduction' nutrition policy was successful for reducing sodium contents of restaurant menu items, and also consumers were satisfied with the tastes.

• Advances in Traditional Medicine
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• v.3 no.3
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• pp.157-162
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• 2003

Various extracts of higher plants have been used in traditional medicine systems for centuries. While tropical and sub-tropical plants have received considerable attention from the researchers for evaluation of their bioactivity, temeperate plants have always been neglected somewhat. Similarly, seeds of the plants have not been considered seriously compared to other plant parts, e.g. leaves, stems, roots, flowers, etc. as a potential source for biologically active compounds. As part of our on-going evaluation of the extracts of the seeds of temperate plants, especially from Scotland, for biological activity, Achillea millefolium, Angelica sylvestris and Phleum pratense have been chosen for the present study. Both A. millefolium and A. sylvestris are well known for their traditional medicinal uses in Europe and also in the orient, but there is no report on any medicinal properties of P. pratense available to date. Extracts of the seeds of these plants have been assessed for their antioxidant and antibacterial potential and also for general toxicity. Both DCM and MeOH extracts of A. millefolium showed the most significant broad spectrum antibacterial activity among the three plants and inhibited the growth of almost all test strains of bacteria. The DCM extracts of all three species were active against methicillin resistant Staphylococcus aureus (MRSA) and Citrobacter freundii $(MIC=6.25{\times}10^{-1}\;mg/mL)$. While the MeOH extracts of A. millefolium and P. pratense were active against C. freundii, that of P. pratense was also active against MRSA. The MeOH extract of A. sylvestris did not show any antibacterial activity against any of the eight bacterial strains at test concentrations. The MeOH extract of P. pratense showed the most prominent antioxidant activity $(IC_{50}=145\;{\mu}g/ml)$ and there was no antioxidant activity observed with the DCM extract of A. millefolium. The DCM extract of P. pratense was the most toxic $(LC_{50}=20\;{\mu}g/ml)$ among the extracts.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.1-7
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• 2012

There have been few studies related to ELISA for mackerel. In this study we developed a sandwich ELISA for mackerel in processed foods using rabbit polyclonal antibodies against mackerel parvalbumin, the major allergen of mackerel and heat-stable protein. The parvalbumin was purified by ammonium sulfate precipitation and Sephadex G-50 column chromatography. From the standard ELISA curves, the detection limit of parvalbumin was 3 ng/mL and the detection range of mackerel was 5-5,000 ${mu}g/mL$. We further investigated the cross-reactivity of the antibodies toward mackerel, mackerel pike, salmon, flatfish, armorclad rockfish, cod fish, squid, shrimp, blue crab, and lobster. The antibodies were specific for mackerel only. The mean assay recoveries in cooked cream soup, baby food, sausage, and sauce spiked with 0.01 to 0.3% mackerel were 104, 101, 54, and 0%, respectively. In sample tests of 16 commercial items, the qualitative coincidence ratio of assay result and indication was 75%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.154-162
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• 1992

This study was designed to investigate the antitumor effect and immunological activities of chitosan extracted from Solenocera prominetis toward on mire bearing sarcoma-180. The growth inhibition ratio of the chitosan toward sarcoma-180 showed at the highest level of 63.84% when chitosan were administrated at the concentration of 40mg/kg. The direct cytotoxic effect of chitosan was not observed in the mice bearing sar-roma-180 in vitro. In the effect of immunological activities, dose-dependent responses indicated by the increase of leucocyte, peritoneal exudate cell than that of control group when chitosan administered to the mice in the concentation of 30mg/kg and 40mg/kg. Also dose-dependent responses showed also by the increase of immunoorgans weights such as body weight, liver, spleen or thymus in the same concentration of 30mg/kg and 40mg/kg. Food pad swelling having the relationship with arthus reaction of antibody-mediated hypersensitivity and delayed type hypersensitivity was recovered the almost normal level. In the efforts of macrophge on phagocytes, there were not substantial differences in phagorytic and corrected phagocytic index. In the number of plaque forming cell(PFC), PFC on the 10$^{7}$ spleen cells were increased the levels of 18.88% and 31.83% when chitosan were adminstersd at the concentration of 30mg/kg and 40mg/kg.