• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.143-144
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• 2001

Among dark fleshed fishes, especially, Pacific saury has not well been used for processing because of its properties of weak tissue and high lipid content. If a simple and modified technique such as liquid smoking method for Pacific saury processing is applied successfully, it could give a lot of advantages on the field of fishery processing. In the aspects of effective utilization of dark fleshed fishes, therefore, we have attempted to process seasoned-dried Pacific saury with commercial liquid smoke. (omitted)

• Fisheries and Aquatic Sciences
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• v.25 no.3
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• pp.140-150
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• 2022

A method of ultrahigh performance liquid chromatography coupled to high resolution mass spectrometry (UPLC-HRMS) was established for characterization of the lipid profile of Skipjack tuna. Over 300 lipid molecular species were identified through cross-acquisition in both positive and negative ion mode. Phospholipids (PLs) were dominant in Skipjack tuna. Lysophosphatidylethanolamine (LPE), phosphatidylethanolamine (PE), lysophosphatidylcholine (LPC) and phosphatidylcholine (PC) were the main lipid molecular species in PLs, accounting for 89.24% of the total PLs. The ratio of sphingolipids (SLs) and glycerolipids (GLs) were considerable, accounting for 12.30% and 13.60% of the total lipids respectively. Ceramide (Cer) was the main lipid molecular species of SLs, accounting for 64.96% of total SLs, followed by sphingomyelin (SM), accounting for 25.45% of total SLs. Ether diglycerides (ether DG) were the main lipid molecular species of GLs (97.83%). The main fatty acids (FAs) are unsaturated fatty acids (UFAs) in Skipjack tuna. Besides, a new FAs class branched fatty acid esters of hydroxy fatty acids (FAHFA) was detected, together with the FA. The active lipids identified in this study can be used to evaluate the nutritional value of Skipjack tuna.

• Food Science and Industry
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• v.53 no.4
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• pp.435-443
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• 2020

Korea has entered into an aged-society in 2018. If this trend continues to increase, it is expected that a super-aging society will take place by 2026. Therefore, Korea is placed in the situation of becoming the world's fastest aging nation as it becomes a super-aging society from an aged-society in twenty-six years. In order to provide an effective supply of nutrition for the socially weak, Japan developed a variety of foods with food texture improvements. Germany improved accessibility for meal service development. Senior-friendly food is a softened food or a highly concentrated drink, which is considered a texture-modified food, for the elderly with eating disorders to digest food more easily by making food particles smaller. Varying food processing techniques such as freeze-thawing enzyme impregnation, high-pressure processing, super-heated steam processing, 3D food print, and others used to produce texture-modified foods.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2007.11a
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• pp.196.2-196.2
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• 2007

• Journal of Microbiology and Biotechnology
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• v.30 no.7
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• pp.955-961
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• 2020

Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing industry, resulting in severe economic loss. Meanwhile, traditional culturing method for detecting LAB are time-consuming for brewers. The present review introduces LAB as spoilage microbes in daily life, with focus on LAB in the brewing industry, targeting at the spoilage mechanism of LAB in brewing industry including the special metabolisms, the exist of the viable but nonculturable (VBNC) state and the hop resistance. At the same time, this review compares the traditional and novel rapid detection methods for these microorganisms which may provide innovative control and detection strategies for preventing alcoholic beverage spoilage, such as improvement of microbiological quality control using advanced culture media or different isothermal amplification methods.

• Food Science and Industry
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• v.48 no.1
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• pp.32-37
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• 2015

• Bulletin of Food Technology
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• v.25 no.2
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• pp.134-141
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• 2012

• Bulletin of Food Technology
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• v.24 no.4
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• pp.613-621
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• 2011

• Bulletin of Food Technology
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• v.25 no.1
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• pp.58-64
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• 2012

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.198-201
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• 2004

To investigate hydrostatic pressure (HP) effect on myofibrillar protein (Mf) extracted from bovine Semitendinosus muscle, Ca- and Mg-ATPase activities to evaluate denaturation of myosin and actin, and soluble protein contents were observed. In Mf treated with 100 MPa for 5 min was not observed denaturation of myosin and actin. In Mf treated with 200 MPa for 5 min, denaturation of myosin and actin were observed but inactivation rate was low (0.0136 $min^{-1}$). Inactivation rate of myosin and actin was dramatically increased above 300 MPa treatment. However denaturation of myosin and actin was not that critical with duration time. By increasing pressure size, the amount of myosin and actin in soluble protein eluted in 20 mM potassium phosphate buffer (pH 7.0) containing 0.6 M NaCl were decreased. SDS-PAGE of soluble protein released from Mf suspension in 0.1 M NaCl buffer (pH 7.0) showed that low molecular weight proteins (15${\sim}$36 KDa) were released by HP treatment above 200 MPa. From the results, denaturation of myosin and actin, and release of light molecule proteins of Mf were observed by HP treatment over 200 MPa.