• 식품과학과 산업
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• 제43권2호
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• pp.67-78
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• 2010

• 식품과학과 산업
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• 제43권3호
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• pp.14-21
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• 2010

• 식품과학과 산업
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• 제43권1호
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• pp.64-69
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• 2010

• 축산식품과학과 산업
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• 제10권1호
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• pp.54-60
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• 2021

• 한국생명과학회:학술대회논문집
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• 한국생명과학회 2005년도 제45회 학술심포지움 및 추계학술대회
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• pp.91-91
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• 2005

• 한국수산과학회지
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• 제53권6호
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• pp.842-850
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• 2020

The objective of this study was to evaluate the effect of the depuration process (artificial seawater sterilization using UV light) for extending the shelf life of raw oyster Crassostrea gigas and maintaining food quality. To confirm the effects of depuration, microbiological (viable cell count) and several physiochemical analyses (pH and glycogen levels in shucked oyster and pH, soluble protein, and turbidity in filling water) were carried out during the storage of raw oysters. The results showed that depuration could effectively extend the shelf life (2-3 days) of raw oysters with minimal change in food quality, including pH and glycogen content. Thus, the depuration process proposed in this study could successfully be applied to processing practices for other shellfish to extend their shelf life and contribute to the management of seafood safety issues.

• 식품과학과 산업
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• 제41권2호
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• pp.39-52
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• 2008

• 한국수산과학회지
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• 제44권6호
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• pp.791-795
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• 2011

This study examined the inhibitory activity of Ecklonia cava (EC) against ${\alpha}$-amylase to evaluate the availability of EC extract as a functional food agent. To verify the inhibitory activity of EC against porcine pancreatic ${\alpha}$-amylase, potato starch was used as a substrate. This analysis revealed that EC ethanol extract exhibited high ${\alpha}$-amylase inhibitory activity. For potential application within the food industry, the stability of the activity of EC ethanol extract under various heat and pH conditions was examined. The ${\alpha}$-amylase inhibitory activity of EC ethanol extract was not affected by the heat and pH treatment conditions used in this study. These results suggest that EC has the potential for development as a functional food agent.

• 한국영양학회:학술대회논문집
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• 한국영양학회 2001년도 춘계연합학술대회 초록
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• pp.303.1-303
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• 2001

• Fisheries and Aquatic Sciences
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• 제25권4호
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• pp.231-242
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• 2022

Effect of different concentrations of hypotaurine (HTU) on melanosis and quality of shrimps during 10 d storage in ice were studied. During refrigeration, the total plate count and total volatile basic nitrogen of shrimps treated with 20 g/L HTU were the lowest, and the hardness and microstructure were the best. Moreover, the score of melanoses, pH and total bile acid of shrimps treated with 20 g/L HTU were also low. Sensory evaluation showed that HTU treatment could make the shelf life of shrimps 3-4 days longer compared with the control. Based on the above physical and chemical indexes, 20 g/L HTU showed great potential as a safe inhibitor in the treatment of shrimps' melanosis.