• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.355-362
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• 1989

For the effective utilization of mackerel as a food sauce, the processing conditions of the frozen seasoned mackerel meat and the changes in taste compounds during its frozen storage were investigated. To prepare the frozen seasoned mackerel meat, the mackerel was headed, gutted manually, washed with tap water and deboned with the meat seperator. Then it was mixed with additives such as emulsion curd(32.1%, w/w), table salt(0.5%, w/w), sugar(2.0%, w/w), sodium bicarbonate(0.4%, w/w), polyphosphate(0.2%, w/w), monosodium glutamate(0.2%, w/w), onion powder(0.3%, w/w), garlic powder(0.1%, w/w), ginger powder(0.1%, w/w), soybean protein(3.0%, w/w) and sodium erythorbate(0.1%, w/w). This seasoned fish meat was frozen with contact freezer, packed In a carton box, and then stored at $-25^{\circ}C$. The moisture and lipid contents in the products were 70.8-71.7% and 10.9-11.3%, respectively. The taste compounds of the frozen seasoned mackerel meat were free amino acids(1625.0-1692.0mg/100g), nucleotides and their related compounds(316.6-366.8 mg/100g) as well as total creatinine(270.2-311.8 mg/100g), and small amount of betaine and TMAO. In free amino acids, the predominant ones were histidine, lysine, glutamic acid and arginine. It was supposed from the results that principal taste compounds of frozen seasoned mackerel meat were free amino acids, and that total creatinine, TMAO, TMA and betaine as well as nucleotides and their related compounds also played an assistant role.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.4
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• pp.312-320
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• 1986

The taste compounds in low salted and fermented damsel fish, Chromis notatus, substitute lactic acid, sorbitol and ethyl alcohol for sodium chloride and fatty acid composition were analysed during fermentation. The best organoleptic result was obtained after 60 days fermentation. Volatile basic nitrogen (VBN) was increased significantly until 10 days fermentation period but low salted and fermented products ($8\%\;and\;10\%$ salted) gave lower VBN value than that of $20\%$ salted after 85 days fermentation. Amino nitrogen also increased rapidly after 10 days fermentation and slowed down up to 60 days but it was decreased after 85 days. The abundant amino acids in raw damsel fish were lysine, taurine, aspartic acid, glutamic acid, proline and alanine and those were consisted of $58.8\%$ of the total free amino acids but arginine and tyrosine were trace in content. After 60 days fermentation, lysine, glutamic acid, alanine, leucine, aspartic acid and valine were dominant which marked $58{\sim}71\%$ of the total free amino acids but taurine was not detected. In raw ingredients, IMP was abundant which marked $18.6{\mu}mole/g$ while in fermented sample, hypoxanthine was predominant but ATP and ADP were not detected. During fermentation TMA was increased but TMAO was decreased which marked only trace after 60 days. Total creatinine was rapidly increased after 10 days but notable change was not showed after 60 days fermentation. The major fatty acids of total lipid in raw and fermented damsel fish were 16:0, 18:1, 16:1, 22:6 and 20:5 in order.

• Journal of the Korean Society of Food Science and Nutrition
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• v.9 no.1
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• pp.23-32
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• 1980

This study was attempted to establish the basic data for evaluating taste compounds in fermented entrails of Clupanodon Osdeckii. The changes of such compounds as amino acids, nucleotides and their related compounds, betaine, TMAO and TMA during fermentation were analyzed. IMP, AMP, ADP and ATP were decreased, while hypoxanthine was increased during the fermentation. The content of hypoxanthine in fermented entrails of Clupanodon Osdeckii after 50 days was increased to about 2 times of that in raw entrails. In the free amino acid composition of raw entrails, abundant amino acids were lysine, glutamic acid, valine, alanine, threonine, serine, leucine and glycine in order. Such amino acids as arginine, tyrosine and phenylalanine were lower than 2.0% of total free amino acid, and proline and cysteine were detected in trace amount. The changes in free amino acid composition of the extract in entrails of Clupanodon Osdeckii during fermentation were not observed. Such amino acids as lysine, glutamic acid, valine, serine and leucine were especially abundant in both raw and fermented products. The content of total free amino acids in fermented entrails of Clupanodon Osdeckii after 50 days were increased to about 12 times of that in raw. The content of betaine nitrogen were about 14.5 (moisture and salt free base) after 50 days of fermentation. TMAO nitrogen was decreased during the fermentation. It is believed that lysine, glutamic acid, valine, serine, leucine and hypoxanthine play an important role as taste compounds in fermented entrails of Clupanodon Oseckii.

• Fisheries and Aquatic Sciences
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• v.8 no.2
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• pp.43-50
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• 2005

We evaluated the nutritional composition of the siphon of the surf clam Tresus keenae in regard to the presence of nitrogenous [amino acids, nucleotides and their related compounds, total creatinine, betaine, trimethylamine oxide (TMAO), and trimethylamine (TMA)] and non­nitrogenous compounds (sugars and organic acids), lipid fatty-acid composition, and occurrence of minerals. The content of total free amino acids was 660.27 $\pm$ 7.94 mg/100 g, and the predominant amino acids were arginine, alanine, sarcosine, glycine, and glutamic acid. These amino acids accounted for $71\;\%$ of the total free amino acids. Among the nucleotides and their related compounds, inosine was the major component and comprised 40.38 $\pm$ 0.02 mg/100 g. Free amino acids were the largest contributor to total extracted nitrogen, comprising $49.94\%$, followed by total creatinine, betaine, nucleotides, and ammonia; the contribution of TMAO and TMA was small. For the non-nitrogenous compounds, malic acid, propionic acid, and succinic acid comprised the major portion of the ten kinds of organic acids detected, and the sugars found were glucose, maltose, and arabinose, which were estimated to be $147.0\pm7.15,\;34.45\pm1.09,\;and\;1.21\pm0.02\;mg/100\;g,$ respectively. The predominant minerals were Na and K, which comprised $11.43\pm1.06\;and\;9.46\pm1.02\;mg/100\;g,$ respectively. The major fatty acids were C22:6, C20:5, C23:0, C18:3, and C16:0 in the lipid fractions. The 23:0 level of glycolipid (GL) was the highest of any other lipid fraction. The amount of total polyunsaturated fatty acids (PUFA) in the lipid fractions was higher, ranging from $58.22\%\;in\;GL\;to\;77.1\%$ in phospholipid (PL), compared to the saturated and monounsaturated fatty acids. Of the n-3 fatty acids, C20:5 and C22:6 contributed $35.30-64.44\%$ of PUFA in the lipid fractions. The ratios of n-3 to n-6 PUFA in total lipid (TL), neutral lipid (NL), PL, and GL were 4.35, 4.26, 6.69, and 2.04, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.1
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• pp.25-31
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• 2000

In order to investigate the composition, seasonal and regional variation of extractive nitrogenous components in the raw anchovy (Engraulis japonica) harvested from June 1991 to June 1992 at Nam-hae and Ki-jang in the southern coast of Korea, the contents of extractive nitrogen (EN), free amino acids (FAA), oligopeptides (OP), ATP and its related compounds (ARC), quaternary ammonium bases, and guanidino compounds were measured. The EN contents of raw anchovy were $444{\~}773\;mg/100\;g$. Thirty-four kinds of FAA were found and their total amount were $1,049{\~}2,079\;mg/100\;g$. Histidine, taurine, alanine, leucine and glutamic acid were the major free amino acids in the anchovy extracts. The amount of ARC was average $5.02\;{\mu}mol/g$, and IMP was the major compound among them, who and creatine contents in the extracts or raw anchovy were average 164 and 229 mg/100 g, respectively. The contents of glycinebetaine,${\brta}-alaninebetaine,\;{\gamma}-burobetaine$, homarine, TMA, and creatinine were extremely small. As for the regional and seasonal disparities, the Nam-hae samples contained more EN, FAA, OP, betaines and creatine than the Ki-jang samples. On the other hand the Ki-jang samples contained more ARC and TMAO. The spring samples contained more EN, FAA, OP, ARC and betaines than the autumn samples. On the other side the autumn samples contained more TAMO and creatine.

• Analytical Science and Technology
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• v.26 no.6
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• pp.364-374
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• 2013

The major ten odorous compounds have been analyzed from four swine facilities in Jeju Island, in order to investigate the emission characteristics and odor contribution by different ventilation systems and manure treating types. From the study, the concentrations of $NH_3$ and TMA were high at the enclosed ventilation and scraper type facilities in winter season, and the sulfur compounds ($H_2S$, $CH_3SH$, DMS, DMDS) as well as volatile fatty acids (PA, n-BA, n-VA, iso-VA) showed high concentrations at the enclosed ventilation type facilities during winter season. The concentrations of nitrogen and sulfur compounds were high at slurry manure treat facilities. However, the volatile fatty acids (VFA) were relatively high in the scraper type swine facilities. The odor quotients of n-BA were high at four swine facilities, therefore the volatile fatty might be considered as the major odor causing compounds. Moreover the sum of odor quotient (SOQ) was high at the enclosed ventilation and scraper type facilities, and the odor contributions by volatile fatty acids were high in all swine facilities.

• Korean Journal of Microbiology
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• v.49 no.4
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• pp.343-352
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• 2013

In this study, we have evaluated the effect of efficient microorganisms on odor-removal efficiency and early stabilization of the burial sites. We have developed an efficient microorganism designated as 'KEM' which have the ability to degrade organic compounds and remove odor effectively. Other efficient microorganisms already used on site, such as EM and Bacillus sp., were also compared. We preceded these experiment using lab-scale reactors under three conditions (control, only media and only body) and comparing the effect of with or without the application of tree efficient microorganisms separately. Analysis was focused on eight components (ammonia, TMA, $H_2S$, methyl mercaptan, dimethyl sulfide, dimethyl disulfide, $CO_2$ and $CH_4$), and as a result, efficient microorganisms were shown efficiency in the removal of ammonia and methyl mercaptan. The applied KEM decayed up to 71.2% of the buried meat. We were unable to observe significant differences in microbial communities between efficient microorganisms-treated and non-treated reactors due to the large presence of microorganisms in both soil and carcasses. However, it was possible to observe the effect on odor control and decay rate through the application of efficient microorganisms.

• The korean journal of orthodontics
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• v.32 no.6 s.95
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• pp.425-434
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• 2002

The purpose of this investigation was to study the spatial changes of the maxillofacial complex following maxillary protraction transmitted to the center of resistance of a dry juvenile human skull by a modified maxillary protraction appliance. Four dry juvenile human skulls (without mandible) with well aligned upper deciduous dentition and early mixed dentition were used as experimental samples. A modified protraction headgear was fabricated from a Delare's facemask, and following an alginate impression, an orthodontic resin maxillary splint was made for each dry skull. Protraction force level was maintained at approximately 1000gm per side for 6 hours. Cephalometric radiographs were taken pre- and post- protraction, and nine reference markers with 1.5 mm length of $.017\times.025$ TMA wire were placed on the right side of the skull for an accurate superimposition of serial cephalometric radiographs. The present investigation demonstrated that vertical changes associated with an anterior displacement of the maxillary complex was observed, and the most prominent effect of protraction headgear was a counterclockwise rotation of the maxilla, that is, a forward and downward tipping around the palatomaxillary region.

• The korean journal of orthodontics
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• v.26 no.4
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• pp.341-348
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• 1996

The efficiency of maxillary canine retraction by means of sliding mechanics along an 0.016 continuous labial arch and an 0.009 inch in diameter with a lumen of 0.030 inch NiTi closed coil spring was compared with that using the same NiTi closed coil spring and Molar Anchoring Spring(MAS) which was designed by author. MAS was made of .017" X .025" TMA wire and was given 60 degree tip-back bend on the wire close to the molar tube. This study was designed to investigate molar and canine root control during retraction into an extraction site with continuous arch wire system. Two techniques were tested with a continuous arch model embedded in a photoelastic resin. A photoelastic model was employed to visualize the effects of forces applied to canine and molar by two retraction mechanics. With the aid of polarized light, stresses were viewed as colored fringes. The photoelastic overview of the upper right quadrant showed that stress concentrations were observed in its photoelastic model. The obtained results were as follows. 1. Higher concentration of compression can be seen clearly at the distal curvature of the canine and mesial curvature of the molar and premolar when NiTi closed coil spring was applied only, which means severe anchorage loss of the molar and uncontrolled tipping of the canine. 2. The least level compression was presented at the mesial root area of the molar and premolar, and mesial root area of the canine when NiTi closed coil spring and MAS were used simultaneously. Especially mesial alveolar crest region of the canine was shown moderate level of compression that means MAS can be used as a appliance for anchorage control and prevention of canine extrusion and uncontrolled tipping during canine retraction.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.6
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• pp.9-17
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• 2016

A purification method was established for high-purity chondroitin sulfate from skate cartilage. Hydrolytic extraction of skate backbone cartilage was investigated with the proteases alcalase and protamex, and the extraction contents of chondroitin sulfate were measured with several physicochemical processes. The yield of extract from skate cartilage with $40^{\circ}Brix$ concentration was 23.3% with 2% alcalase hydrolysis, which was decreased to 8.47% and 3.37% with the first and second additional ethanol purifications, respectively. The yield was 16.62% with one ethanol purification after hydrolysis with a mixture of 1% alcalase and 1% protamex. The content of chondroitin sulfate was measured as 39.88-45.08% with different ratios of ethanol solvent. The content was 42.92% at a solvent ratio of 1:1 with alcalase protease and 45.08% with a ratio of 1:2 using a protease mixture of alcalase and protamex. The molecular weight range of chondroitin sulfate was about 110-310 thousand Da, and the purity of chondroitin sulfate was 24.87-49.92% with a mixture of alcalase and protamex in GPC analysis. The maximum purity of chondroitin sulfate was 53.93% after ultrafiltration. The odor strength of chondroitin sulfate was decreased by 33% and 38% after ethanol purification and additional filtration with activated carbon, respectively. The odor concentration of ammonia and TMA from chondroitin sulfate was decreased by 52.1% and 37.89% with activated carbon filtration and two ethanol purifications, respectively, but it was necessary to eliminate the odor components efficiently using additional physicochemical processes.