• Journal of Animal Science and Technology
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• v.53 no.4
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• pp.289-296
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• 2011

Swine industry in Korea plays an important role in providing the meat for domestic consumption, and the number of pigs in Korea was about 9.72 million heads as of June, 2010. Meat quality is used to describe any traits which impact the consumer acceptability of fresh meat products. Meat color, firmness, water holding capacity, ultimate muscle $pH_{24h}$ (measured 24 hours post-mortem), shear force, and intramuscular fat percentage (IMF) are generally accepted as important indicators of meat quality and ultimately, consumer acceptance of fresh pork. The objective of this study was to estimate genetic parameters for meat quality traits in Berkshire pigs. The heritability estimates for muscle $pH_{24h}$, lightness (CIE $L^*$), NPPC marbling were 0.61, 0.56 and 0.57, respectively, The heritability estimates for drip loss, cooking loss, shear force were 0.51, 0.66 and 0.56, respectively. The phenotypic correlations between $pH_{24h}$ and lightness (CIE $L^*$), drip loss, cooking loss were negative, ranging from -.45 ~ -.13. The genetic correlations between muscle $pH_{24h}$ and lightness (CIE $L^*$), drip loss were negative, ranging from -.35 ~ -.32. Genetic parameters obtained herein indicate that genetic improvement of muscle $pH_{24h}$ is not related to the NPPC marbling of meat, but rather to improved lightness(CIE $L^*$) and drip loss. Genetic trends of meat quality traits showed increased muscle $pH_{24h}$ and decreased cooking loss and drip loss.

• Journal of Environmental Impact Assessment
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• v.23 no.4
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• pp.296-314
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• 2014

In recent years, Ministry of Environment (MOE) has been implementing a phased strengthening of the effluent standards for sewage treatment plants. In this regard, a comprehensive system should be developed to help check the appropriateness of such standards by specifying the grounds for standard-setting and investigating the current operation of sewage treatment plants clearly. It is necessary to establish a new standard-setting system for the effluent that is in a closer connection with the environmental criteria and rating systems. In the United States, the federal government provides guidelines on the least provisions and requirements for the Publicly Owned Treatment Works (POTWs). Local governments set the same or stricter guidelines that reflect the characteristics of each state. In Japan, the sewage treatment plants are subject to both the effluent standards and the discharge acceptable limits to pubic waters under the sewerage law. Specific requirements and limits are set in accordance with local government regulations. The European Union imposes sewage treatment plants with different provisions for effluent standards, depending on the sensitivity of public waters to eutrophication. The effluent standards for sewage treatment plants are classified by pollutant loads discharged to receiving waters. MOE also needs to introduce systems for setting new parameter standards on a POTW effluent by applying statistical means and treatment efficiencies or optimal treatment techniques, as seen in the cases of the US National Pollutant Discharge Elimination System (NPDES) or the EU Integrated Pollution Prevention and Control (IPPC).

• Food Science of Animal Resources
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• v.23 no.2
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• pp.122-127
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• 2003

A surimi like material was made from fresh pig hearts and used to manufacture emulsion-type sausages for the improvement of quality characteristics. The heart muscles were diced and frozen at -60$^{\circ}C$ until processed. Then, the frozen diced heart muscles were thawed, chopped, filtered, and washed to extract myofibrillar proteins. The residue was centrifuged to take a surimi-like material. Emulsion-type sausages were made different levels of surimi-like material(5∼15%) and compared to the control. Cooking loss(CL, %) and water-holding capacity (WHC, %) were measured on raw meat batter, whereas shear force, hardness, color and panel test were measured after cooking. The addition of the surimi-like material up to 15% level in the sausage formulation reduced CL and increased WHC, as compared to the control. Shear force and hardness values of the control had the highest value, however sausages containing 15% surimi-like material had the lowest value(p<0.05). Increased surimi-like material became darker in color. Although no differences in panel scores of flavor and off-flavor were observed, panellists prefer to select sausages having 15% surimi-like material(p<0.05). These results indicated that a surimi-like material, which was a myofibrillar protein extracted from pig hearts, could be used to manufacture emulsion-type sausage up to 15% to improve cooking yield and textural characteristics without color and flavor defects.

• Korean Journal of Ecology and Environment
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• v.43 no.2
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• pp.212-220
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• 2010

Effects of sediment and toxic cyanobacterium Microcystis aeruginosa on feeding behaviors of an omnivorous fish, gold fish (Carassius auratus) were examined in laboratory and in situ mesocosm. Laboratory feeding experiments were performed in small aquaria (7 L) with cyanobacterial blooms (mainly M. aeruginosa) under the condition of sediments and no-sediments, and toxic (NIES-298) and non-toxic M. aeruginosa (NIES-101). In situ feeding experiments were conducted at the shore of eutrophic lake (Lake Ilgam, Seoul) in the mid-July, 2005. Results showed that fish introduction decreased the concentration of Chlorophyll-a (Chl-a) at higher rate in no sediment-containing aquaria. In contrast, there was a drastic increase of Chl-a in the sedimentcontaining aquaria. Fish effectively removed the M. aeruginosa cells without algal toxin (microcystin). Fish also selectively removed the large size Chl-a (>$50{\mu}m$), although all kinds of nutrients were increased after fish introduction, especially ammonia. Our results indicate that the strategic introduction of domestic omnivores Carassius auratus, to control cyanobacterial bloom in eutrophic lake will negatively play in the water quality improvement via a sediment disturbance and a density-dependent digestion.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.5
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• pp.361-372
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• 1990

Processing conditions of whole sardine into modified fish sauce were investigated. Thawed and chopped sardine was homogenized and hydrolyzed using commercial proteolytic enzymes such as complex enzyme-2000($2.18{\cdot}10^4U/g solid$) and alcalase($1.94{\cdot}10^4\;U/g solid$) in a cylindrical vessel with 4 baffles and 6-bladed impeller. Optimal pH, enzyme concentration and temperature for the hydrolysis with complex enzyme-2000 were 7.0, $7\%$ (W/W) and $52^{\circ}C$, and-those with alcalase were 8.0, $6\%$ (W/W) and $60^{\circ}C$. In both cases, the reasonable amount of water for homogenization, agitation speed and hydrolyzing time were $100\%$ (W/W), 100 rpm and 210 minutes. Thermal treatment of the filtered hydrolysate at $90^{\circ}C$ for 2 hours with $6\%$ of invert sugar was adequated to inactivation of the enzymes and pasteurization of the hydrolysate. Flavor, taste and color of the hydrolysate were improved during the heating process in which the browning products might participate. The content of free amino nitrogen in the fish sauce seasoned with $15\%$ of table salt was ca. $1,640 mg\%$. Yield of the fish sauce based on the contents of proteinous and free amino nitrogen in the raw whole sardine was ca. $86\%$, and ca. $96\%$ of these compounds of the fish sauce was in the form of free amino nitrogen. The pH, salinity and histamine content of the fish sauce were $6.1\~6.3,\;14.2\~14.3\%$ and less than $10\;mg\%$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.733-739
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• 2014

To develop an effective use for poor-quality individually quick-frozen (IQF) oysters Crassostrea gigas stored for a long period, the extract conditions, quality characteristics, and optimum reaction flavoring (RF) conditions of a complex extract from these IQF oysters were investigated. The moisture, pH, and volatile basic nitrogen contents of IQF oysters stored for 18 months (18M-IQFO) were 77.9%, 6.32, and 17.9 mg/100 g, respectively. Three different kinds of extract were prepared from 18M-IQFO: a hot-water extract (HE), scrap enzymatic hydrolysate (EH), and complex extract (CE). The respective extracts contained 5.5, 8.6, and 6.6% crude protein and 281.7, 366.0, and 343.0 mg/100 g amino nitrogen, and had 811, 359, and 1,170 mL/kg extraction yields. The CE was superior to the traditional HE in terms of the extraction yield, amino-nitrogen content, and organoleptic qualities, except for the odor. To improve flavor via the Maillard reaction, the reaction system used to produce a desirable flavor comprised CE (Brix $30^{\circ}$), 0.4 M glucose, 0.4 M glycine, and 0.4 M cysteine solution (4:2:1:1, v/v). The reaction time and pH were the independent variables, and the sensory scores for baked potato odor, masking shellfish odor, and boiled meat odor were the dependent variables. The surface response methodology (RSM) analysis of the multiple responses optimization gave a reaction time of 120.6 minutes and pH 7.33 at $120^{\circ}C$. The reaction improved the flavor of CE considerably, as compared to that of the unreacted extract.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.3
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• pp.179-187
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• 2010

This study examined ways to improve the functional properties of commercial soy sauce using gelatin hydrolysates from the refiner discharge of Alaska pollock, Theragra chalcogramma. The total nitrogen content and pH of gelatin sauce prepared by dissolving the second-step gelatin hydrolysates (15 g), salt (20 g), sugar (5 g), glucose (2.5 g), inosine monophosphate (IMP) (0.5 g), black pepper (0.1 g), caramel powder (0.1 g), ginger powder (0.05 g), garlic powder (0.05 g), vinegar (3 mL), and fructose (3 mL) in water(100 mL) were 1.71% and 5.35, respectively. The results of a sensory evaluation indicated that when preparing blended soy sauce, the optimal blending ratio of gelatin sauce to commercial soy sauce was 20:80 (v/v). Because the total nitrogen content and pH of the blended soy sauce were 1.52% and 5.31, respectively, the blended soy sauce could be sold as a soy sauce. The oxidative property of the blended soy sauce was similar to that of 20 mM ascorbic acid, and its angiotensin-converting enzyme (ACE) -inhibiting activity was 1.5 mg/mL. The results suggest that the antioxidative and ACE-inhibiting activities of commercial soy sauce can be improved by blending gelatin sauce (20) with commercial soy sauce (80). The total amino acid content of the blended soy sauce was 9,107.3 mg/mL, which was higher than that (8,992.4 mg/100 mL) of commercial soy sauce. However, the taste value of the blended soy sauce was 415.8, which was lower than that (431.2) of commercial soy sauce.

• Journal of the Korean Society of Marine Environment & Safety
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• v.10 no.1 s.20
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• pp.69-73
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• 2004

Control if Sediment is very important in prawn farm due to the eruption of toxic materials such as unionized $H_{2}S,\;NH_{3}\;and\;NO_3$. In this study, column test was conducted with filter media such as activated carbon, zeolite, oyster shell and iron chloride to evaluate the reduction of toxicity from sediment. ammonia-N($NH_3$) was effectively removed by Zeolite and oyster shell. It was indicated that ammonium ion($NH_4^+$) was removed by ion exchange of zeolite. And the ammonia in the column of oyster shell was existed as the form of $NH_4^+$, which is not toxic for prawn because oyster shell was stably kept at $8{\sim}9g$ of pH. Therefore, some of ammonia($NH_4^+$) was removed by oyster shell. Hydrogen sulfide and COD were effectively removed by adsorption of activated carbon and a partial removal of hydrogen sulfide was accomplished by Oyster shell. Phosphorous was removed by activated carbon, oyster shell and iron chloride. In prawn farm, the concentration of ammonia was increased with increase of pH by algae photosynthesis in the column of activated carbon, zeolite and iron chloride, but it was revealed that pH was stably kept in the column of oyster shell.

• Polymer(Korea)
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• v.30 no.5
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• pp.445-452
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• 2006

In this study, we investigated interaction of Schwann cells (SCs) with various cell-adhesive coated polymer surface. We used cell-adhesives that like a fibronectin (FN), fibrinogen(FG), laminin(LM), vitronectin (VN), poly-D-Iysine (PDL), and poly-L-Iysine (PLL) to coat PLGA film surface and evaluated the surface property of coated or not PLGA films by measurement of water contact angle and ESCA. SCs were cultured on coated or non-coated PLGA film surface, and then examined the cell adhesion and proliferation by cell count and SEM observation. Cell count results revealed initial cell adhesion related to protein adsorption on PLGA surface. In addition, serum content in media related to cell proliferation rate. In this result, we recognized that adhesion and proliferation of SCs were affected by specific cell-adhesives. In these results, we recognized that is important to provide the suitable surface environment according to cell types and culture condition for improvement of cell adhesion and proliferation.

• Food Science and Preservation
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• v.15 no.4
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• pp.606-611
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• 2008

Myungran Jeotkal, Korean fermented seafood, and its ingredients(hot red pepper powder, ginger, garlic, and seasoning mix) were irradiated with 0, 0.5, 1.0, 2.0, and 5.0 kGy of gamma rays and stored at 4C for 4 weeks to determine changes in microbiological and sensory characteristics. Water activities of Myungran Jeotkal, hot red pepper powder, ginger, garlic, and seasoning mix were 0.89 0.56, 0.98, 0.99, and 0.07, respectively. Myungran Jeotkal was observed to be initially contaminated. Total aerobic bacteria, yeast and mold, and coliform levels were 6.7, 4.3, and 3.6 log CFU/g, respectively. Irradiation at 2 kGy afforded approximately a 4 log reduction in total aerobic bacteria, and a 3 log drop in both yeast and mold levels and coliform bacteria(P<0.05). No viable microbial cells were detected in Myungran Jeotkal after 5 kGy of irradiation(at a detection limit of 101 CFU/g). The total aerobic bacterial level in red pepper powder was 6.3 log CFU/g and this component, of the tested ingredients, contributed most to the microbial contamination of Myungran Jeotkal. The initial count of total aerobic bacteria, 6.3 log CFU/g, was significantly reduced to 4.5 log CFU/g after irradiation(P<0.05). Sensory evaluation showed that gamma irradiation of up to 5.0 kGy did not adversely affect overall acceptability of Myungran Jeotkal or its ingredients during cold storage. Therefore, gamma irradiationwas effective to extend the shelf-life of Myungran Jeotkal.