• Journal of Food Hygiene and Safety
• /
• v.34 no.2
• /
• pp.178-182
• /
• 2019

This study investigated the antibacterial effects of BioZone atmospheric plasma (AP) against Bacillus cereus (F4810/72) and Staphylococcus aureus (ATCC 6538) as the major foodborne bacteria on the surface of dried filefish (Stephanolepis cirrhifer) fillets. The fillets were experimentally contaminated with 7-8 log CFU/mL of B. cereus or S. aureus using a spot inoculation method. Bacterial counts were measured by standard plate method on tryptic soy agar, and were significantly reduced with the increase in the treatment time (1, 3, 5 or 20 min) of AP on the fillets (p < 0.05). The reductions of the pathogens by AP treatment ranged from 0.9 to 2.93 logCFU/g for B. cereus and from 1.04 to 2.55 logCFU/g for S. aureus. A reduction of >1-logCFU/g for B. cereus and S. aureus was observed on the fillets treated with AP for >3 min. The differences in color on the Hunter scale (L=light vs. dark, a=red vs. green, b=yellow vs. blue) of the fillets were not significantly different between the nontreated (control) and AP-treated fillets (p>0.05). This study suggested that 3 min of AP could be effective in reducing >90% of the bacteria without causing any concomitant changes in the color of the fillets.

• Journal of the Korean Crystal Growth and Crystal Technology
• /
• v.32 no.6
• /
• pp.251-261
• /
• 2022

This paper describes the finite element analysis and die design change of spring retainer forging process to reduce the cold forging load and plastic forming stress concentration. Plastic deformation analysis was carried out in order to understand the forming process of workpieces and elastic stress analysis of the die set was performed in order to get basic data for the die fatigue life estimation. Cold forging die design was set up to each process with different four types analysis progressing, the upper and lower dies shapes with combination of fillets and chamfers shapes of cold forging dies. This study suggested optimal cold forging die geometry to reduce cold forging load. The design parameters of fillets and chamfers are selected geometry were selected to apply optimization with the DoE (design of experiment) and Taguchi method. DoE and Taguchi method was performed to optimize the workpiece preform shape for spring retainer forging process, it was possible to expect an increase in cold forging die life due to the 20 percentage forging load reduction.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.29 no.3
• /
• pp.145-151
• /
• 2023

In order to extend shelf life for rockfish fillets by modified atmosphere packaging (MAP), different package atmospheres were compared in the product quality preservation. Firstly, CO₂ solubility was measured at 0, 5, 10, and 15℃ to be incorporated into the mathematical model to predict the volume and CO₂ concentration of the package at expected storage temperature. The CO₂ solubility given in Henry's constant decreased with temperature to be fitted with a linear equation. Then air packaging as control and four MAP conditions of 100 g fillets were prepared and stored for duration of 5 days at 10℃ to compare them in the quality preservation effect. Four MAP conditions employed were CO₂(60):O₂(30):N₂(10), CO₂(60):O₂(0):N₂(40), CO₂(30):O₂(30):N₂(40) andCO₂(30):O₂(0):N₂(70). MAP conditions with high CO₂ concentration inhibited total aerobic bacteria, and the conditions containing O₂ led to low TVB-N. MAP of CO₂(60):O₂(30):N₂(10) was found to be the best condition for rockfish fillet preservation considering total aerobic bacteria growth and nitrogenous volatiles production.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.11 no.4
• /
• pp.189-195
• /
• 1978

Using the skins of conger eel, Astroconger myriaster, and hagfish, Eptatretus burzeri, from fillet manufactory, the optimum conditions of skin glue processing were investigated and physical ana chemical properties of the product were also determined. The yields of conger eel and hagfish skin to the total body weight were $10.6\%$ and $11.4\%$, respectively. The optimum processing conditions for conger eel skin glue were the extraction of skins which were previously tinted with $0.3\%$ calcium hydroxide solution for one hour, in water at pH 5.5 and $60^{\circ}C$ for four hours. The additional water was six times sample weight. In case of the hagfish skin glue, the liming time with $0.3\%$ calcium hydroxide solution was suitable for three hours, and the skins were extracted with water as much as nine times sample weight at pH 5.0 and $60^{\circ}C$ for three hours. The contents of crude protein of conger eel and hagfish skin glue were $91.5\%$ and $90.2\%$, respectively. The content of crude lipid was slightly higher than that of chemical grade gelatin. Relative viscosity, melting point, gelation temperature and jelly strength of conger eel skin glue were 13.6, $15.2^{\circ}C$, $6.2^{\circ}C$ and 13.0g respectively and those of hagfish skin glue were 12.9, $14.8^{\circ}C$, $4.3^{\circ}C$ and 23.3g respectively. The turbidity of conger eel skin glue and hagfish skin glue were slightly superior to those of dry glue.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.10
• /
• pp.1555-1564
• /
• 2014

This study investigated the effects of combined treatment of immersion liquids (adjusted pH 4.5 with Citrus junos concentrate (CL), pH 5.5 with Prunus mume concentrate (PL), or no pH adjustment, pH 6.5, control) and high hydrostatic pressure (HHP, 450 MPa) on shelf-life and quality of mackerel. In this study, we measured changes in viable cell counts, pH level, volatile basic nitrogen, thiobarbituric acid reactive substances, color analysis, volatile organic compounds, and sensory evaluation of mackerel at $4^{\circ}C$ for 20 days. CL/HHP and PL/HHP treatments reduced viable cell counts by 3 log cycles during storage compared to the control. Mackerel treated with CL/HHP and PL/HHP showed significantly lower TBARS and VBN levels as compared to the control. After combined treatment, lightness and whiteness increased but redness decreased. VOCs tests showed that contents of alcohol, acid, and ketones in mackerel fillet treated with CL/HHP and PL/HHP were relatively reduced. Especially, CL/HHP and PL/HHP suppressed production of sulfur. In the sensory evaluation, aroma, taste, salinity, hardness, and springiness of mackerel treated with combined HHP showed higher scores than the control. These results suggest that immersion liquids and HHP treatments may increase shelf-life of mackerel and maintain quality during storage at $4^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.10 no.1
• /
• pp.1-9
• /
• 1977

The purpose of this study is to complish a method of fish glue malting with residual products such as fish head and skin discarded from sea food processing. Using the skins of Alaska pollack and file fish from fillet packers, the optimum conditions of skin glue processing were investigated and physical and chemical properties of the product were also determined. The yields of Alaska pollack, Thelagra calcogramma, skin and file fish, Novodon modestus, skin to the total body weight were $4.6\%\;and\;5.0\%$ respectively. The optimum conditions for a $49.3\%$n yield Alaska pollack skin glue processing were considered the extraction of previously tinted in $0.1\%$ calcium hydroxide solution for 3 hours with the additional water as much as 3 times of sample weight at $70^{\circ}C$ for 3 hours under the controlled pH 5.0. The conditions for file fish skin glue were similar to those of Alaska pollack except the addition of five times of water to the weight of sample skin needed for extraction. The content of crude protein of Alaska pollack and file fish skin glue were $98.0\%\;and\;96.0\%$ respectively. The contents of crude ash and crude lipid were not different from that of chemical grade gelatin. Relative viscosity, melting point, gelation temperature and jelly strength of Alaska pollack skin glue marked 5.84, $21.8^{\circ}C,\;7.1^{\circ}C\;and\;10.0g$ respectively and those of file fish skin glue showed $5.79,\;25.0^{\circ}C,\;7.4^{\circ}C\;and\;11.6g$ respectively.The color and turbidity of Alaska pollack skin glue are slightly superior to those of file fish skin glue. It is supposed that the extract residue of skin glue is valuable for use the animal feeds by the results of amino acid composition. And the ratio of each amino acid content to the total amino acid of Alaska pollack and file fish skin glue is similar to that of chemical grade gelatin.

• Journal of Dental Rehabilitation and Applied Science
• /
• v.26 no.2
• /
• pp.121-143
• /
• 2010

To investigate the effect of implant types and bone resorption on the fracture characteristics. 4 types of Osstem$^{(R)}$Implant were chosen and classified into external parallel, internal parallel, external taper, internal taper groups. Finite elements analysis was conducted with ANSYS Multi Physics software. Fatigue fracture test was performed by connecting the mold to the dynamic load fatigue testing machine with maximum load of 600N and minimum load of 60N. The entire fatigue test was performed with frequency of 14Hz and fractured specimens were observed with Hitachi S-3000 H scanning electron microscope. The results were as follows: 1. In the fatigue test of 2 mm exposed implants group, Tapered type and external connected type had higher fatigue life. 2. In the fatigue test of 4 mm exposed implants group, Parallel type and external connected types had higher fatigue life. 3. The fracture patterns of all 4 mm exposed implant system appeared transversely near the dead space of the fixture. With a exposing level of 2 mm, all internally connected implant systems were fractured transversely at the platform of fixture facing the abutment. but externally connected ones were fractured at the fillet of abutment body and hexa of fixture or near the dead space of the fixture. 4. Many fatigue striations were observed near the crack initiation and propagation sites. The cleavage with facet or dimple fractures appeared at the final fracture sites. 5. Effective stress of buccal site with compressive stress is higher than that of lingual site with tensile stress, and effective stress acting on the fixture is higher than that of the abutment screw. Also, maximum effective stress acting on the parallel type fixtures is higher. It is careful to use the internal type implant system in posterior area.

• Journal of Fisheries and Marine Sciences Education
• /
• v.27 no.4
• /
• pp.1084-1091
• /
• 2015

Aquaculture of olive flounder started in the middle of 1980's and now farming has been taken place in many places along the coastal line in Korea. The taste of olive flounder has a good chewy texture because of high collagen content, low fat content, so it is popular for sliced raw fish. Olive flounder is popular among Koreans but the consumption pattern is uniformly so as to be used as sliced raw fish but not other ways. So, now there needs to develop high valued-processed food using olive flounder. This study was set to investigate the processing of terrine by using olive flounder, in which terrine is French style meat loaf that is well favored around the world. In this study, terrine was prepared by chopping olive flounder meat with 39 g egg white and 10 mL fresh cream (per 50 g fillet) and then seasoned with 5 mL lemon juice, 5 mL brandy, 0.05 g salt and 0.05 g pepper. The 25 g of dough was placed on a vinyl wrap, put with 2 g cheese, and layered an another 25 g dough, and then rolled up and wrapped by aluminium foil. Two different cooking methods were used for terrine processing in this study. Terrine-1 was cooked by vacuum sealed in polyethylene film ($20{\times}30{\times}0.05mm$) after boiling for 5 min and stored at $-20^{\circ}C$ for 7 days. Terrine-2 was prepared by vacuum sealed in polyethylene film ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days, Terrine-1 was thawed and then heated up in microwave for 2 min (Sample-1), while Terrine-2 was thawed and then boiled in water for 5 min (Sample-2). Viable bacterial count, chemical composition, pH, salinity, hardness, TBA, free amino acid content, and sensory evaluation were measured for both Sample-1 and Sample-2. Especially, the scores of sensory evaluation of Sample-2 is slightly higher than that of Sample-1. On the other hand, there were no significant differences on color, odor, taste, texture, and overall acceptance between Sample-1 and Sample-2.

• Journal of the korean academy of Pediatric Dentistry
• /
• v.31 no.4
• /
• pp.685-695
• /
• 2004

The aim of this study was to evaluate the resistance to degradation and to compare the wear resistance characteristics of four composite resins in an alkaline solution. The resistance to degradation was evaluated on the basis of mass loss(%), degradation depth(${\mu}m$), Si loss(ppm) and wear depth. The brands studied were Heliomolar flow, Filtek supreme, Point4, Tetric flow. The results were as follows: 1. The sequence of the mass loss was in descending order by Heliomolar flow, Filtek supreme, Point4, Tetric flow. There was significant differences among the materials except Heliomolar flow and Filtek supreme. 2. The sequence of the degree of degradation layer depth was in descending order by Filtek supreme, Heliomolar flow, Tetric flow, Point4. There were significant differences among the materials except Heliomolar flow and Tetric flow. 3. The sequence of Si loss was in descending order by Filtek supreme, Heliomolar flow, Point4, Tetric flow. There were significant differences among the materials except Point 4 and Tetric flow. 4. The sequence of maximum wear depth was in descending order by Heliomolar flow, Point4, Fillet supreme, Tetric flow and there was increasing wear depth on soaking in 0.1N NaOH solution. 5. When observed with SEM, destruction of bonding between matrix and filler was observed and when observed with CLSM, the depth of degradation layer of specimen surface was observed. There results indicate that wear and hydrolytic degradation could be considered to be evaluation factors of composite resins.

• Microbiology and Biotechnology Letters
• /
• v.42 no.1
• /
• pp.93-98
• /
• 2014

This study was conducted to investigate the inhibitory effect of Ecklonia cava (EC) and Eisenia bicyclis (EB) ethanol extract on histamine production in mackerel. Changes in viable cell counts, histamine contents, pH and VBN of mackerel fillet treated with ethanol extracts during 25 days at 4 were measured. Treatments of EC and EB ethanol extract had reduced growth of viable cells by 2 log cycles during storage. Production of histamine was decreased by EC and EB extracts (115 and 96 ppm) when compared to the control at 5 days (384 ppm). The pH of mackerels treated with EC and EB extracts were no different, while the pH of the control increased during storage. Furthermore, the VBN of mackerels treated with EC and EB extracts were significantly decreased when compared to the control. In conclusion, EC and EB extract may reduce scombroid fish poisoning by decreasing histamine production in mackerel during refrigerated storage.