• Asian-Australasian Journal of Animal Sciences
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• v.30 no.2
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• pp.246-253
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• 2017

Objective: Present study explores the effect of hot summer period on the glycolytic rate of early post-mortem meat quality of Ghungroo and Large White Yorkshire (LWY) pig and comparative adaptability to high temperature between above breeds by shifting the expression of stress related genes like mono-carboxylate transporters (MCTs) and heat shock proteins (HSPs). Methods: Healthy pigs of two different breeds, viz., LYW and Ghungroo (20 from each) were maintained during hot summer period (May to June) with a mean temperature of about $38^{\circ}C$. The pigs were slaughtered and meat samples from the longissimus dorsi (LD) muscles were analyzed for pH, glycogen and lactate content and mRNA expression. Following 24 h of chilling, LD muscle was also taken from the carcasses to evaluate protein solubility and different meat quality measurements. Results: LWY exhibited significantly (p<0.01) higher plasma cortisol and lactate dehydrogenase concentration than Ghungroo indicating their higher sensitivity to high temperature. LD muscle from LWY pigs revealed lower initial and ultimate pH values and higher drip loss compared to Ghungroo, indicating a faster rate of pH fall. LD muscle of Ghungroo had significantly lower lactate content at 45 min postmortem indicating normal postmortem glycolysis and much slower glycolytic rate at early postmortem. LD muscle of LWY showed rapid postmortem glycolysis, higher drip loss and higher degrees of protein denaturation. Ghungroo exhibited slightly better water holding capacity, lower cooking loss and higher protein solubility. All HSPs (HSP27, HSP70, and HSP90) and MCTs (MCT1, MCT2, and MCT4) in the LD muscle of pigs inclined to increase more in Ghungroo than LWY when exposed to high temperature. Conclusion: Effect of high temperature on the variation of HSPs and MCTs may play a crucial role in thermal tolerance and adaptation to different climatic conditions, pH regulation, muscle acidification, drip loss, protein denaturation and also in postmortem meat quality development.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.36 no.3
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• pp.166-174
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• 2000

Anchovy, EngrauEis japonica scoop nets are used in the coastal of Southern and Cheju of Korea. Especially in the Cheju, the fishing gear of scoop nets consists of upper boom, lower boom, pressing stick and bag net. They are operated by fishing boats of 6 to 10 ton class and 8 persons on board. The booms are controlled by side drum, and the net and pressing stick are hauled by only human power in operating. Therefore this fishery needs to large labor and heavy human power and has much risk. Three kinds of hydraulic winding device which controls two booms was designed and manufactured to reduce heavy labor force of scoop nets, and trial in the sea was carried out to test their performances using the commercial fishing boats of 6 ton class. The proper capacity of hydraulic pump and motor were determined by model test of boom 1/5 scale. The results obtained are as follows, 1. Tension of boom which is being drawn was the strongest and 187.5kgf when the boom's end is in the depth of 4m under the water. 2. The hydraulic motor of the fittest kind of winder has the least leakage per time than the other kinds. 3. In the best type of several winder devices, when the pressure difference was fixed $130kg/^2$ for the safe fishery, the winding velocity of boom line was 2m/sec, is faster 0.48/sec than traditional fishing method and this winder can catch the anchovy of 1.6 tonnage. 4. As a result, the crew were decreased from 8 to 6 and the problem of heavy human power and risk on fishing operation were solved by using the this winder.

• The Korean Journal of Mycology
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• v.47 no.4
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• pp.385-392
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• 2019

Currently, plastic bags are being used for sawdust cultivation of shiitake mushroom. However, due to serious environmental problems caused by the use of plastic bags, we studied the efficacy of bottle cultivation method to replace the sawdust bag method. Small detachable plastic bottles (400 g capacity) filled with Quercus spp. sawdust and wheat bran (4:1 w/w) media were incubated for 80 and 120 days. The weight loss (%) of the media was higher for the NIFoS 2464 strain at an approximate light intensity of 300 Lux than light intensity of 500 Lux; the light intensity was associated with the loss of sawdust medium-weight during the cultivation period. The highest yield was observed when the strain was cultivated for 80 days under dark conditions, 40 days under 500 Lux light, and air circulation fan speed of 30 rpm. When incubated for 120 days, mushroom yield in the bottle media was higher at 40 days of light exposure than 20 days of light exposure. In the bottle media incubated for 80 days under dark conditions, the mushrooms fruited due to repetitive water spraying on the top of the media and light stimulation during the fruiting period. The media could be separated from the bottles because the media shrank after the first harvest. These separated plastic bottles could be re-used for mushroom cultivation, thereby reducing the amount of plastic waste.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.299-305
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• 1984

As one trials to utilize sea mussel and anchovy effectively, powdered instant soups were prepared and then their quality stability were examined during storage. Powdered instant soup was made by adding $3\%$ sugar, $20\%$ table salt, $5\%$ monosodium glutamate, $0.2\%$ black pepper and garlic powder to the pulverized dried sea mussel or anchovy. Powdered instant soup products, powderd products, and dried round state sea mussel or anchovy were packed with air in laminated film bag (cellophane/polyester/aluminium foil/polyester: $20{\mu}m/15{\mu}m/7{\mu}m/20{\mu}m,\;13{\times}14cm$). The contents of amino-nitrogen and volatile basic nitrogen of these products were showed little significant variations and also water activity and color value (L, a, b) of these products were little changed during storage. Thiobarbituric acid value increased up to 30 days of storage and then decreased slightly. Comparing the quality of powdered-seasoned products with that of dried round state products, there were no significant differences in stability during storage. Judging from the experimental results, the quality of powdered instant soup of sea mussel and anchovy were stable for 100 days at room temperature($25{\pm}3^{\circ}C$).

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.379-385
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• 2006

The purpose of this study was to investigate the effects of immersion period after tumbling on the physicochemical properties of boiled pork loin with soy sauce. After the samples were tumbled for 30 min with soy sauce (1.5% salt concentration), they were immersed for 1, 5 or 10 days. Boiled pork loin was cooked at an internal temperature to $75^{\circ}C$. Cooking yields of boiled pork loin were significantly increased with increasing immersion period. The reduction in diameter and thickness for pork loin were significantly decreased with increasing immersion period, but moisture content and water holding capacity were increased. Shear force in the immersed samples after tumbling was significantly lower than in the control. In sensory evaluation color, flavor, texture, and juiciness of boiled pork loin immersed after tumbling should higher ratings than those of control.

• Journal of Food Hygiene and Safety
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• v.15 no.2
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• pp.114-121
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• 2000

A study was carried out to establish a detection method for irradiated black and white pepper. Samples were packed in polyethylene bags and irradiated with 2.5, 5, 7.5, 10 and 15 kGy using a Co-60 irradiator. The samples were suspended in water, and alkalized with sodium hydroxide solution. Apparent viscosity was determined after heat gelatinization using a Brookfield DV-III rotation viscometer at 30。C with 30, 60, 90, 120, 150, 180, and 210 rpm. Means and standard deviations of the viscosities of all samples decreased by increasing the stirring speeds. The viscosities increased in all samples by increasing the concentration. Regression expressions and coefficients of viscosity which decreased with increasing irradiation dose of 10% and 13% black pepper, and 7% and 10% white pepper were 0.9531 (y=-131.29x+1,769.0), 0.9725 (y=-351.33x+4,036.0), 0.9731 (y=2,208.0e${^-0.3546X}$), and 0.9959 (y=5,116.0e${^-0.2887X}$), respectively, at 120 rpm. This trend was similar fur all stirring speeds. These results suggest that the detection of irradiated black and white pepper at various doses is possible by the viscometric method.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.2
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• pp.137-143
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• 1991

This study was carried out with sardine to develope a new type of fish protein concentrate. Chopped sardine meat was thermally treated in two different ways, autoclaved at $121^{\circ}C$ for 1 min and boiled at $95^{\circ}C$ for 5 min. The heat treated meat was pressed, controlled to PH 7.8 with $3\%$ (w/v) of $NaHCO_3$ and hot-air dried(at $40^{\circ}C$). The dried meat was powdered (50mesh), air and vacuum packed in laminated film bag(PET/AL. foil/CCP) and stored at room temperature for 60 days. The results of product quality analysis are as follows : 1. Proximate contents of moisture, crude lipid and protein of the autoclaved and boiled product were in the range of $10.0{\~}10.2\%,\;9.0{\~}9.1\%$ and $73.8{\~}74.4\%$, respectively. Yields of the both products were $40\%$ and $32.5\%$. 2. Values of emulsion activity, emulsion stability and foam expansion of the autoclaved product were $48.7\%$, $44.1\%\;and\;44.0\%$, respectively. These values were higher than those of boiled product. 3. Water holding capacity and digestibility of the both products were in the range of $5.0{\~}5.3\%$ and $78.0{\~}78.2\%$, respectively.

• Journal of Mushroom
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• v.8 no.1
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• pp.16-21
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• 2010

Sparassis crispa(Cauliflower mushroom) was an edible mushroom that shows remarkably high contents of 1.3-${\beta}$-Dglucan compared to other edible mushroom. The mushroom was known to give high antitumor and immunology activated, and then this mushroom was recently cultivated in Japan and Korea. However, cultivation methods ware becoming kept in secret or patents by some companies with complicated procedures. And it was not established cultivation methods of Sparassis crispa up to now. This study was conducted to solve the problem by short-log cultivation method of Sparassis crispa. Some factors effecting on the mycelial growth and primordial formation of Sparassis crispa were investigated. We could produce the mushroom using short-woods of Larix leptolepis, Pinus densiflora, Pinus rigida and Quercus acutissima. We get to high yield fruit-body on short-log cultivaiton of Pinus rigida. And soaking for 8hours in water solution containing 5% uncooked yeast with short-wood of Pinus rigida. The optimal moisture content and temperature were 90~95% and $23{\sim}25^{\circ}C$, respectively.

• Korean Journal of Food Science and Technology
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• v.51 no.4
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• pp.356-360
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• 2019

To evaluate antioxidant capacities and total phenolic, flavonoid, and catechin contents of pure green tea packaged in tea bags, green tea bags of 10 commercial brands were purchased and analyzed. Considering commonly used infusion methods, green tea bags were extracted using 150 mL of spring water at $70^{\circ}C$ for 2 min. Ten brands of green tea showed a wide range of total phenolic content (46.3-93.9 mg gallic acid equivalents/g), total flavonoid content (10.3-21.7 mg catechin equivalents/g), and antioxidant capacities (88.8-175.6 mg and 87.9-183.5 mg vitamin C equivalents/g for DPPH and ABTS assays, respectively). Total catechin content of green tea ranged from 33.8-74.7 mg/g, which corresponded to 43.0-108.3 mg/150 mL of cup. Collectively, these results suggest that daily consumption of 3.8-12.5 cups of green tea packaged in tea bags meets the recommended daily intake of catechins in green tea extract as a health functional foods in Korea.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.10
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• pp.1528-1539
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• 2019

Objective: To evaluate the effects on microbial diversity and biochemical parameters of gradually increasing temperatures, from $5^{\circ}C$ to $25^{\circ}C$ on corn silage which was previously fermented at ambient or low temperature. Methods: Whole-plant corn silage was fermented in vacuum bag mini-silos at either $10^{\circ}C$ or $20^{\circ}C$ for two months and stored at $5^{\circ}C$ for two months. The mini-silos were then subjected to additional incubation from $5^{\circ}C$ to $25^{\circ}C$ in $5^{\circ}C$ increments. Bacterial and fungal diversity was assessed by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) profiling and biochemical analysis from mini-silos collected at each temperature. Results: A temperature of $10^{\circ}C$ during fermentation restricted silage fermentation compared to fermentation temperature of $20^{\circ}C$. As storage temperature increased from $5^{\circ}C$ to $25^{\circ}C$, little changes occurred in silages fermented at $20^{\circ}C$, in terms of most biochemical parameters as well as bacterial and fungal populations. However, a high number of enterobacteria and yeasts (4 to $5\;log_{10}$ colony forming unit/g fresh materials) were detected at $15^{\circ}C$ and above. PCR-DGGE profile showed that Candida humilis predominated the fungi flora. For silage fermented at $10^{\circ}C$, no significant changes were observed in most silage characteristics when temperature was increased from $5^{\circ}C$ to $20^{\circ}C$. However, above $20^{\circ}C$, silage fermentation resumed as observed from the significantly increased number of lactic acid bacteria colonies, acetic acid content, and the rapid decline in pH and water-soluble carbohydrates concentration. DGGE results showed that Lactobacillus buchneri started to dominate the bacterial flora as temperature increased from $20^{\circ}C$ to $25^{\circ}C$. Conclusion: Temperature during fermentation as well as temperature during storage modulates microorganism population development and fermentation patterns. Silage fermented at $20^{\circ}C$ indicated that these silages should have lower aerobic stability at opening because of better survival of yeasts and enterobacteria.