• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.2
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• pp.123-129
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• 1991

The skipjack and Alaska pollack meat were packed in square No. 3B can, and thermally processed at $121.1^{\cir}C$ so far as to reach Fo values of 5, 10 and 20, respectively. Also the another samples which were heated at $98^{\cir}C$ for 30 minutes were prepared. We have examined the changes of nitrogenous extractives and texture by thermal processing at high temperature in both fish meats. Moisture contents of both fish meats decreased slightly with the increasing of Fo values. When the samples were heated at $98^{\cir}C$ and $121.1^{\cir}C$, pH and VBN contents increased markedly in both fish meats; increasing ratio of pH and VBN contents in skipjack meat was larger than those of Alaska pollack meat. Histamine were detected in concentration of 6.1mg/100g, 0.1mg/100g in raw skipjack and Alaska pollack meat, 8.2mg/100g, 0.1mg/100g in Fo 20 samples of these fish meats, respectively. The contents of total free amino acids in skipjack and Alaska polack meat were 984.8mg/100g, 282.3mg/100g, and these total contents decreased slightly with increasing of Fo values. Little changes were observed in free amino acid composition, but only His, Tau, Ala in skipjack meat and Tau in Alaska pollack meat decreased significantly by heat treatment. Also the degredation of IMP were Proceeded during Preparation and heat treatment of samples, and TMAO changed into TMA almost equivalently. In changes of textures, as compared with heating of 98t for 30 minutes; Fo 5 heat treatment became more softened these fish meats.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.1
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• pp.51-63
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• 1996

In order to investigate the food quality of Korean chum salmon (Oncorhynchus keta) the composition of extractive nitrogenous components including the free amino acids, oligopeptides, nucleotides and related compounds, guanidino compounds, and quaternary ammonium bases were analyzed. The extractive nitrogen from the muscle ranged from 478 to 649 mg/100 g with little discrepancies by sex, sampling seasons and areas. The large amount of anserine was noted with fairly low level of taurine, alanine, glycine, glutamic acid and lysine in each extract. After Hydrolysis of the entracts remarkable increases were found in $\pi-methylhistidine,\;\beta-alanine$ from anserine and carnosine. The sum of nucleotides and related compounds of the muscle was $3.32\~9.22\;{\mu}mol/g$, and predominant compound was the inosine 5'-monophosphate. The lower glycinebetaine, $\beta-alaninebetaine$ and homarine were also found in some samples. The trimethylamine oxide content of the muscle was ranged from 107 to 148 mg, and the trimethylamine content was no move than 11 mg in all the collections. The concentrations of creatine in the muscle extracts ranged from 477 to 642 mg, and $8\~11mg$ for creatinine, respectively. The total nitrogens of the compounds analyzed for each samples accounted for more than $90\%$ of the extractive nitrogen in this study.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.3
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• pp.187-194
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• 1986

For the purpose of obtaining basic data which can be applied to evaluate the quality of the retortable pouch and tin-plated canned product, the canned sardine and the retort pouched sardine were prepared and compared in terms of thermal sterilization times required and product duality during storage. Retort pouched sardine required $20\%$ less thermal sterilization time than the canned sardine. Volatile basic nitrogen (VBN) and amino nitrogen ($NH_2-N$) contents in both canned and retort pouched sardine showed little difference during processing and storage. During storage, peroxide value (POV) and thiobarbituric acid (TBA) value of the canned sardine had a slightly higher value compared to the retort pouched sardine, but acid value (AV) revealed little difference between both canned and retort pouched sardine. Trimethylamine (TMA) content of the both canned and retort pouched sardine showed little difference during processing and storage. The inosinic acid (IMP) content in canned and retort pouched sardine was $8.39{\sim}9.80{\mu}mole/g$ range, and had no significant change during processing and storage. The retort ponched sardine revealed a smaller reduction in polyenoic acid than the canned sardine during processing and storage. Among the TPA (texture profile analysis) parameters, hardness maintained a slightly higher value in the retort pouched sardine than in the canned sardine. Color values showed that the retort pouched sardine was generally lighter than the canned sardine. In sensory evaluation, the retort pouched sardine was scored slightly higher, in most cases, for color, flavor, texture, taste and overall acceptance than the canned sardine. It was concluded from the results that the retort pouched sardine was at least equal to the canned sardine in product quality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.6
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• pp.511-518
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• 1985

As one of the sensory factors for characterizing food quality, volatile compounds have been particularly contributed to sensory evaluation of fermented sea foods in Korea. But no chemical investigation of the volatile compounds of fermented anchovy as one of the most favored fermented sea food products has been reported. Accordinglry, for a series study of processing of low salt fermented sea foods, changes in volatile compounds and fatty acid composition of fermented anchovy with low salt contents ($4\%$ of salt contents) were experimented fermentation comparing with conventional fermented anchovy ($20\%$ of salt contents). Total lipid of raw anchovy was composed of $77.6\%$ of neutral lipid, $22.1\%$ of phospholipid and $0.3\%$ of glycolipid. And polyenoic acid was held $39.8\%$ of fatty acid composition of total lipid and the major fatty acids in those were $C_{22:6},\;C_{20:5}$. During the fermentation of anchovy saturated fatty acid ($C_{16:0},\;C_{18:0},\;C_{l4:0}$) and monoenoic acid ($C_{16:1},\;C_{18:1}$) increased while polyenoic acid ($C_{22:6},\;C_{20:5}$) decreased greatly. Thirty-eight kinds of volatile component from the whole volatile compounds obtained from fermented anchovy after 90 days fermentation were identified, and composed of some alcohols (8 kinds), carbonyl compounds (9 kinds), hydrocarbons (8 kinds) and fatty acids (8 kinds). During fermentation 8 kinds of volatile acids, 5 kinds of amines, 9 kinds of carbonyl compounds were also detected. Those volatile acids such as acetic acid, isovaleric acid, propionic acid, n-butyric acid were the major portion of total volatile fatty acids of 60 days fermented anchovy prepared with low salt contents. On the other hand, carbonyl compounds such as ethanal, 3-methyl butanal, hexanal, 2-methyl propanal were the major ones, while TMA held the most part of volatile amines in fermented anchovy with low salt contents after 60 days. Conclusively, there was little difference in composition of volatile components, but merely a little difference in content of those between low salt fermented anchovy and conventional fermented ones.

• Tuberculosis and Respiratory Diseases
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• v.58 no.1
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• pp.54-58
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• 2005

Background : To evaluate the role of estrogen and progesterone in the carcinogenesis of NSCLC, IHC studies for the expression of the receptors of estrogen and progesterone have been performed with inconsistent results. Recently the TMA method has been developed and has become recognized as a useful and rapid method for extensively analysing molecular markers at the gene and protein level. We have investigated their expressions in the tissue from NSCLC using the microarray method. Methods : The TMA construction was made with 70 formalinfixed, paraffin-embedded tissues of NSCLC. After heat-induced epitope retrieval, IHC staining on primary tissues of NSCLC was performed with the monoclonal antibodies, ER1D5 and PR1A6. Results : Our sample of 70 consisted of 74% men and 26% women. Of the patients, 49% were current smokers, 27% were non-smokers and 24% were former smokers. By histologic classification, 34 patients had squamous cell carcinoma, 24 had adenocarcinoma, 9 had adenosquamous cell carcinoma, and 3 had other carcinomas. No cancer cells were immunostained with these monoclonal antibodies in any primary tissues of NSCLC. Conclusions : No expression of neither of the two receptors was found in any of the lung cancer tissues. This suggests that adequate genetic variants for IHC staining need to be developed for NSCLC.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1038-1044
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• 1996

The salt-fermented anchovy sauce (AS) was packed in round No. 307-1 can, and thermally processed at $121.1^{\circ}C$ to obtain Fo values of 3, 5 and 10. The changes of food components and qualifies by thermal processing of sterilized AS (RAS) were examined. The compositions of AS were as followed; pH 6.81, VBN 394.7 mg/100g, total nitrogen 2,195.5 mg%, amino-nitrogen 1,010.5 mg%, and acidity 10.5 ml. Viable cell counts of AS on 0%, 5%, 20% NaCl-medium were $2.9{\times}10^3,\;9.1{\times}10^3$ and not detected, respectively. And viable cell counts of RAS were not detected. Acidity, total nitrogen and amino nitrogen contents of AS decreased slightly with the severeness of heat treatments, whereas pH and VBN content were increased. Total free amino acid contents of raw AS and RAS were 12,802.5 mg% and $11,212.6{\sim}12,105.4\;mg%$, and major amino acids were alanine, glutamic acid, leucine, isoleucine, valine and lysine. Also contents of IMP, hypoxanthine, TMAO and TMA in AS and RAS were 42.1 mg% and $35.5{\sim}40.9\;mg%$, 103.7 mg% and $103.1{\sim}105.5\;mg%$, 78.8 mg% and $58.2{\sim}71.6\;mg%$, 55.8 mg% and $58.9{\sim}68.5\;mg%$ respectively. And a little changes were observed in whole volatile components of AS with severeness of heat treatments by GC chromatogram patterns. Judging from the chemical and sensory evaluations, the Fo 3 heat treatment sample was not inferior to raw AS, and maintained good quality for 1 year storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.6
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• pp.529-536
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• 1986

By modified method yellow corvenia(called $Y_3$) was prepared with $4\%$ salt, $4\%$ KCl, $6\%$ sorbitol, $0.5\%$ lactic acid and $4\%$ alcohol extract of red pepper to improve the quality of fermented sea food. In this study, changes of volatile compounds and fatty acid composition obtained from modified fermented yellow corvenia($Y_3$) were experimented during fermentation, comparing with conventional fermented yellow corvenia(called $Y_1,\;20\%$ of salt contents). Total lipid of yellow corvenia was composed of $78.1\%$ of neutral lipid, $21.2\%$ of phospholipid and $0.7\%$ of glycolipid. And monoeonoic acid was held $37.4\%$ of fatty acid composition of total lipid and saturated fatty acid ($34.8\%$), polyenoic acid ($27.7\%$) were followed. Saturated fatty acid($C_{14:0},\;C_{16:0},\;C_{18:0}$) in $Y_1,\;Y_3$ increased, polyenoic acid ($C_{22:6}\;C_{22:5}\;C_{20:5}$) decreased while monoenoic acid($C_{16:1}\;C_{18:1}$) in those was little fluctuated during fermentation. Thirty-three kinds of volatile component in whole volatile compounds obtained from $Y_1,\;Y_3$ at 90 days fermentation were identified, and composed of some hydrocarbons (8 kinds), alcohols (7 kinds), acids (6 kinds), aldehydes(4 kinds), sulfides(2 kinds), ketones (2 kinds), one of phenol and 3 kinds of the other components. Among the whole volatile compounds 2-ethoxy ethanol and was held $79.35\%$ in $Y_3$, whereas nonadecane was held $75.85\%$ in $Y_1$. During fermentation 8 kinds of volatile acids, 5 kinds of amines and 9 kinds of carbonyl compounds were also detected. Those volatile acid such as acetic acid, isovaleric acid, n-caproic acid, n-butyric acid were the major portion of total volatile acids in $Y_3$ at 90 days fermentation. Meanwhile, carbonyl compounds such as ethanal, 2-butanone and butanal were the major ones, while TMA held the most part of volatile amines in $Y_3$ during fermentation. From the result of sniff test, the components which are believed to contribute to the characteristic flavor of fermented product $Y_1,\;Y_3$ are deduced to be volatile acid, carbonyl compounds and amines in order. Conclusively, there was little difference in composition of volatile components, but merely a little difference in content of those between $Y_3$ and $Y_1$.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.487-494
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• 1995

To assay the quality of anchovy sauce, 10 kinds of commercial anchovy sauce(CAS) were purchased from markets and traditional anchovy sauce(TAS) were prepared. And their physicochemical-microbial characteristics were compared. The compositions of CAS were as followed; pH $5.5{\sim}5.7$, salinity $21.0{\sim}23.2%$, VBN $92.8{\sim}305.4\;mg/100g$, total nitrogen $928.0{\sim}1870.9\;mg%$, amino-nitrogen $338.6{\sim}680.3\;mg%$, and acidity $11.58{\sim}24.58\;ml$. The CAS was lower in pH, smaller in contents of VBN, total-N, amino-N and larger in contents of moisture, salinity than TAS. In Hunter values, CAS was generally lower in L, b values whereas higher in a and ${\Delta}E$ values than TAS. Viable cell counts on 0% NaCl-medium of CAS and TAS were $6.4{\times}10^1{\sim}3.0{\times}10^5\;and\;8.7{\times}10^4$, and those on 2.5% NaCl-medium were $0.8{\times}10^2{\sim}2.2{\times}10^5\;and\;1.6{\times}10^4{\sim}4.5{\times}10^5$, respectively. These viable cell counts in CAS and TAS were gradually decreased according to storage time. In composition of extractives, total free amino acid contents of CAS and TAS were $5498.5{\sim}12123.8\;mg%$, 12797.9 mg%, and these contents were gradually decreased during storage. The major amino acids were found glutamic acid, alanine and leucine in CAS, and alanine, glutamic acid, leucine and valine in TAS. Also contents of hypoxanthine, TMAO, TMA in CAS and TAS were shown $86.4{\sim}161.2\;mg%,\;51.6{\sim}99.2\;mg%,\;23.2{\sim}42.9\;mg%$ and 103.7 mg%, 128.8 mg%, 55.8 mg%, respectively. We may conclude from the results of present experiments that parts of tested CAS were somewhat putrefied and there was a great difference in the quality compared with TAS, whereas TAS maintained good conditions for preserving the quality until storage 2 years.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.174-179
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• 2000

The nitrogenous compounds in the muscle extracts of cultured and wild olive flounder, Paralichthys olivaceous, were analyzed. The analyzed coumpounds were extractive nitrogen, free amino acids, oligopeptides, ATP and its related ompounds, quaternary ammonium bases, and guanidino compounds. The distribution pattern of these compounds in cultured and wild fish was found to be very similar. Although the ATP and its related compounds and creatine in the muscle of cultured fish were slightly abundant than those in the muscle of wild one, the extractive nitrogen, total free amino acid, oligopeptides, and TMAO were found to be slightly rich in the muscle of wild fish than those in the muscle of cultrued one. The moisture content of cultured fish was relatively lower but the protein and fat contents of cultured one were higher than those of wild fish. However the differences in the proximate composition, extractive nitrogen and nitrogenous compounds between two fishes were not significantly different.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.370-379
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• 2002

The composition of extractive nitrogenous constituents in four species of commercial marine seasoned-dried products (SDP) and five species of seasoned-dried and roasted products (SDRP) were analyzed. The extractive nitrogen contents were $688{\sim}1,124$ and $756{\sim}1,099\;mg/100g$ in SDP and SDRP extracts. Contents of Free amino acids such as glutamic acid, taurine, arginine, proline, alanine, and histidine were high in all samples. The combined amino acid amounted to $662{\sim}2,248$ and $1,146{\sim}1,821\;mg/100g$ in SDP and SDRP, respectively, which corresponded to 34.5 and 42.5% of the total free amino acid level. ATP and related compounds were $3.69{\sim}7.37$ and $2.17{\sim}8.45\;{\mu}mol/g$ in SDP and SDRP, respectively. Five types of betaines were detected in both specimens although in small amounts. TMAO, TMA, creatine, and creatinine were detected in both samples, however they have same variation in each sample. There was no significant difference in the extractive nitrogenous constituents between SDP and SDRP except in moisture, salinity, and contents of glutamic acid and creatinin (p<0.01).