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Effect of Oleoresin Rosemary and Sage on the Retardation of Oxidative Rancidity in Mechanically Deboned Chicken Meat(MDCM) (Oleoresin Rosemary와 Sage에 의한 기계발골계육의 산패억제 효과)

  • 이성기;조규석;박구부;하정기;이상진;정선부
    • Korean Journal of Poultry Science
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    • v.20 no.3
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    • pp.115-123
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    • 1993
  • Mechanically deboned chicken meat(MDCM ) from necks and backs was blended with 0.1% oleoresin rosemary, 0.1% oleoresin sage and 0.05% rosemary combined with 0.05% sage to evaluate retardation of oxidative rancidity during storage at$3^{\circ}C$ and $-25^{\circ}C$, respectively. 1. Moisture content of MDCM was 66.3%. protein 17.6%, fat 15.0% and ash 1.10%. Several types of bone particles such as angular and needle like shape in MDCM were observed by light microscope. 2. Lipid oxidation of MDCM started to increase after 2 day and increase rapidly after 6 day of storage at $3^{\circ}C$. Oleoresin sage and rosemary apparently retarded oxidative rancidity of MDCM during refrigerated and frozen storage, TBA and total carbonyl values demonstrated that sage was more effective antioxidant than rosemary, and sage /rosemary combination was the most effective antioxidant among them. 3. The oxidative rancidity of MDCM apparently accelerated after 50 days of storage at $-25^{\circ}C$. The addition of oleoresin sage and rosemary inhibited oxidizing changes stored for 100 days at -$25^{\circ}C$.

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Calcium current on cryopreservation in mouse oocytes (동결 생쥐 난자에서의 calcium 전류)

  • Kang, Da-Won;Kim, Eun-Sim;Choe, Chang-Yong;Park, Jae-Yong;Han, Jae-Hee;Hong, Seong-Geun
    • Korean Journal of Veterinary Research
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    • v.42 no.1
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    • pp.35-43
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    • 2002
  • Cryopreservation is commonly used for an efficient utilization of semen, oocytes and embryos but has disadvantage in the survival, development of the post-thawed eggs. The high risk in the survival, development of eggs after thawing is thought to be caused by inappropriate internal regulation of $Ca^{2+}$ and/or formation of intracellular ice crystals. In this experiment, we tested whether the $Ca^{2+}$ current (iCa), a decisive factor to $Ca^{2+}$ entry, was altered in post-thawed oocytes by using whole cell voltage clamp technique. The quality and survival rates of the oocytes derived from both fresh and frozen groups were examined by morphology and FDA-test. Vitrified oocytes (VOs) were incubated for 4 hr after thawing and then donated to this experiment. Ethyleneglycol-ficoll-galactose (EFG) was used as a cryoprotectant for vitrification. The membrane potential was held at -80 mV and step depolarizations of 250 ms were applied from -50 mV to 50 mV in 10 mV increments. The survival rates showed a higher in VOs vitrified with EFG containing $Ca^{2+}$ than in VOs vitrified with EFG under the $Ca^{2+}$-free condition (82.0% vs 14%). In group with/without $Ca^{2+}$, the survival rates were significantly (P<0.01) difference. In the fresh metaphase II oocytes (FOs), current-voltage (I-V) relationship showed that iCa began to activate at -40 mV and reached its maximum at -10 mV. With same voltage pulses, inward currents were elicited in VOs. I-V relationships observed in VOs were similar to those in FOs. Time constants of activation and inactivation of the inward current shown in VOs were not different to those in FOs. This accordance in I-V relations and time constants in FOs with those in VOs indicates that the inward currents in FOs are unaltered by vitrification and thawing. Therefore, vitrification with EFG does not play as a factor to deteriorate $Ca^{2+}$ entry across the membrane of the oocytes.

Factors affecting pregnancy rates following transfer of bovine embryos derived from in vitro fertilization of oocytes matured in vitro (체외수정란 이식시 수태율에 미치는 요인에 관한 연구)

  • Kim, Sung-ki;Roh, Sang-ho;Lee, Eun-song;Lee, Byeong-chun;Hwang, Woo-suk
    • Korean Journal of Veterinary Research
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    • v.36 no.4
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    • pp.919-927
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    • 1996
  • In the last few years, methods for in vitro culture of early embryo stages from oocytes matured and fertilized in vitro using suitable cell culture systems have been established. But the factors affecting pregnancy rates following transfer of bovine embryos produced in vitro were not evaluated enough. So this study was performed to investigate the effects of quality and stage of embryos, parity and Corpus Luteum quality of recipients on pregnancy rates following non-surgical transfer of bovine embryos produced in vitro. Oocytes aspirated from small antral follicles of ovaries obtained at a local slaughter house were matured, fertilized with frozen-thawed semen and co-cultured for 6-7 days by utilizing co-culture system with bovine oviduct epithelial cell in vitro. After co-culture, embryos were transfered to recipients on day 7 (estrus=day 0). Recipients were monitored by ultrasonic scanning method or observation for estrus and rectal palpation after 50 days from transfer. The results of this study are follows. 1. Of the 70 recipients, 70%(49 of 70) had not showed estrus sign between day 0 and day 50, but 22.9%(16 of 70) was diagnosed not pregnant. Therefore the overall pregnancy rate of this study was 47.1%(33 of 70). 2. The pregnancy rate of recipients transfered with excellent(66.7%) and good(54.5%) embryos were higher than that of recipients transfered with fair embryos(15.8%) (p<0.05). 3. The pregnancy rate of recipients transfered with morula, compacted morula, blastocyst and expanded blastocysts were 46.2, 55.0, 62.5 and 50.0%, respectively. 4. The pregnancy rates of recipients transfered to heifer and cow were 54.5 and 55.2%, respectively. 5. The pregnancy rates of recipients with CL score I, II(66.7, 63.6%) were higher than those of recipients with CL score III (10%), (p<0.05). Success of transfer of embryos produced in vitro depends on many variables. The important factors identified in this study were the quality of embryos and the CL score of recipient animals after non-surgical transfer of embryos matured, fertilized and cultured in vitro.

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Hado and Russell's Paradox (하도(河圖)와 러셀 역설)

  • Kim, Byoung-Soo
    • Journal of Physiology & Pathology in Korean Medicine
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    • v.21 no.3
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    • pp.583-590
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    • 2007
  • The significance of Han medicine (韓醫學), the Korean traditional medicine, that has lasted throughout the past couple millenniums relies upon Han Philosophy distinguished by its uniqueness. In brief, the specificity of Han medicine is characterized by unity of spirit and body, part and whole. According to this theory, when curing a frozen shoulder, it is usually cured by acupuncturing the area around the part that aches, but also doing so on the area that is totally different from the aching part such as the opposite part of the body. In fact, this can be pursued only through aspects that enable one to realize the unity of part and whole, and a ground for this possibility bases upon the crux of Eastern Philosophy, I-ching(역), such as theory of Five Elements (음양오행) and Three Pillars(삼재). In Western set theory, the issues of Class(부류) and elements(요원), whole and part were independently discussed in the area of mereology, and the question of part and whole was encountered with aporia and paradox since Greek ancient philosophy. At the turn of this century, many philosophers endeavored to pursue academic inquiry to resolve this paradox, especially by Russell and Whitehead through ${\ll}$Principia Mathematica${\gg}$ at the beginning of this century. in the process, there came out a phrase 'Russell's Paradox'. Russell himself proposed a typological resolution as an answer to the inquiry. However, 'Russell's Paradox' still remains as an aporia even till present days. During medieval period, this inquiry was even considered as 'insolubia'. Throughout this paper, 1 attempt to provide an analytic aspect on 'Russell's Paradox' from an unique thinking method and perspective of Han medicine that embodies the concept of 'unity of part and whole'. To do so, 1 suggest a physiological model in the first place depicted by diagrams of Circle 원, Quadrangle 방, Triangle 각(CQT) that portray the logic of Hado or Hotu 하도 which is 'the pattern from the river Ho'. That is to suggest that CQT원방각 of Hado can De a logical foundation that explains the notions of spirit (정신,뇌), internal organs(장부), and meridian system which functions as a solution to the question of 'Russell's Paradox'. There are precedent academic works examining the issue from philosophical aspect such as Sangil Kim's ${\ulcorner}$Han medicine과 러셀역설 해의${\lrcorner}$ Han Medicine and Resolution of Russell's Paradox(2005), and this analysis will further attempt to critically examine such works from a perspective of Han medicine.

Effect of storage conditions of olive flounder Paralichthys olivaceus serum on enzyme-linked immunosorbent assay (넙치 혈청의 보존 조건이 ELISA 결과에 미치는 영향)

  • Kim, Wi-Sik;Jang, Min-Seok;Kim, Jong-Oh;Kim, Du-Woon;Jung, Sung-Ju;Kim, Seok-Ryel;Park, Myoung-Ae;Oh, Myung-Joo
    • Journal of fish pathology
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    • v.22 no.2
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    • pp.167-172
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    • 2009
  • Antibody-detection enzyme-linked immunosorbent assay (ELISA) was performed to determine whether the absorbance value of ELISA is influenced by the different serum storage conditions of olive flounder Paralichthys olivaceus. Flounder antiserum to bovine serum albumin was stored at -80, -20, 4 and 20${^{\circ}C}$ for 1, 30, 69 and 124 days, respectively. In addition, the flounder antisera were frozen at -80 and -20${^{\circ}C}$, respectively and then repeated 1, 5 and 10 thaw-freeze cycles. No significant difference was shown in ELISA optical density (O.D.) values of sera, which were stored at the above mentioned storage conditions during 124 days. ELISA O.D. values of unfrozen serum samples, which were previously stored at 4${^{\circ}C}$, were almost similar to those of sera undergoing 1, 5, and 10 freeze-thaw cycles after stored at -80 or -20${^{\circ}C}$. In conclusion, the ELISA O.D. values of flounder sera were not affected by various storage conditions: different temperatures (-80, -20, 4 and 20${^{\circ}C}$), durations of storage (1, 30, 69 and 124 days), and repeated thaw-freeze cycles (1, 5, and 10 times).

Growth Characteristics of Bifidobacteria and Quality Characteristics of Soy Yogurt Prepared with Different Proteolytic Enzymes and Starter Culture (단백분해효소와 배양방법의 종류에 따른 비피더스균의 생육특성 및 soy yogurt의 품질특성)

  • Lee, Jung-Eun;Lee, Sook-Young
    • Korean Journal of Food Science and Technology
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    • v.33 no.5
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    • pp.603-610
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    • 2001
  • The quality characteristics of soy yogurt prepared with different proteolytic enzymes and starter culture were evaluated. In order to facilitate the growth of lactic acid bacteria and subsequent production of lactic acid, soy protein isolate(SPI) was hydrolyzed using three kinds of proteases; one extracted from Aspergillus oryzae, bromelain and ${\alpha}-chymotrypsin$. The cultural systems employed thereafter for lactic fermentations were: 1) Bifidobacterium bifidum, 2) B. bifidum and Lactobacillus acidophilus, 3) B. bifidum and Lactobacillus bulgaricus. In soy yogurt, pH was more decreased by mixed culture method than single culture method with the accumulation of lactic acid. Viable cells of lactic acid bacteria in soy yogurts were measured $10^8$ CFU/g by the single culture method while $10^9$ CFU/g by the mixed culture method except ${\alpha}-chymotrypsin$ treatment. The amount of free amino acids in soy yogurts were substaintially increased by enzyme treatment. Viscosity was decreased by enzyme treatment, resulting in higher viscosity by ${\alpha}-chymotrypsin$ treatment. Water holding capacity was found to be higher in the single culture method in case of enzyme treatment. Among the various volatile flavor components isolated and identified after enzyme hydrolysis, acetaldehyde, ethanol, diacetyl, butyl alcohol contents tended to increase by lactic fermentation.

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Lessons from Haitai Distribution Inc's experience in Korea

  • Cho, Young-Sang
    • Journal of Distribution Science
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    • v.9 no.3
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    • pp.25-36
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    • 2011
  • Owing to the rapid growth of hypermarket/discount store formats since 1996, Korean retailing has suddenly attracted the significant attention from researchers. Before the emergence of large scale retailers such as E-Mart, Lotte Mart and Tesco Korea, there were the two retail formats who led the Korean retailing in the modern retailing history: department store and supermarket formats. Nevertheless, there has been little literature concerned about the two retail formats as a case study, while some authors have paid their attention to hypermarket/discount store formats. In addition, when mentioning the development process of retailing history, it is less likely that authors have made an effort to illustrate supermarket retailing history. In order to regard supermarket retailing as part of the Korean retailing, it is interesting to look at a representative supermarket retailer, Haitai, who was one of the subsidiaries of Haitai chaebol. Based on supermarket retailing, the company which was established as a joint venture in 1974 led a supermarket retailing in the Korean modernised retailing history. Before analysing whether Haitai failed or not, the definition of failure should be illustrated. With regard to the term, failure, in the academic world, authors have interchangeably used the following terms: failure, divestment, closure, organisational restructuring, and exit. To collect research data as a case study, the author adopted an in-depth interview method. The research is based on research interviews with 13 ex-staff who left after Haitai went bankruptcy, from store management department to merchandise department. By investigating Haitai's experiences through field interviews, the research found that Haitai restructured organisational decision-making process at the early stage when companies started to modernise organisational charts, benchmarking sophisticated retailing knowledge through the strategic alliance with a Japanese retailer. In respect of buying system, the company established firmly buying functions by adopting central buying system, and further, outstandingly allocated considerable marketing resources to the development of retailer brands with the dedicated team of retailer brand development. In the grocery retailing, abandoning a 'no-frill' packaging concept, the introduction of retailer brand packaging equal to, or better than national brand packaging design, encouraged other retailers to change their retailer brand development strategies. In product sourcing ways, Haitai organised for the first time the overseas sourcing team with the aim of improving the profit margins of foreign products and providing exotic products for customers, followed by other retailers. Regarding distribution system, the company introduced the innovative idea which delivered products ordered by stores directly to each store withboth its own vehicles and its own warehouse in which could deal with dry foods, chilly foods, frozen food, and non-foods, and even, process produce. In addition, Haitai developed many promotional methods to attract more customers like 'the guarantee of the lowest price', and expanded its own business to US in 1996, although withdrew, because of bankruptcy in 1997. Together with POS introduction in 1994, Haitai made a significant contribution to the development of the Korean retailing, influencing other retailers in many aspects. As a case study, the study has provided a number of lessons from Haitai's experiences for academicians and practitioners, suggesting that its history should be involved in the Korean modernised retailing.

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Analysis of Nutritional Components and Sensory Attributes of Grilled and Fast-Chilled Mackerels (직화구이와 급랭가공법을 이용한 고등어 제품의 성분 분석 및 관능적 특성 검토)

  • Lim, Ho-Jeong;Kim, Mi So;Yoo, Hak Soo;Kim, Jae-Kyeom;Shin, Eui-Cheol
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.3
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    • pp.452-459
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    • 2016
  • Nutritional compositions, volatile compounds, and sensory attributes of grilled and fast-chilled mackerel (Scomber japonicus) were analyzed in order to examine its practical utilization as a food resource compared to commercial frozen mackerel. In the proximate analysis, lipid contents were $27.3{\pm}2.7%$ in grilled and fast-chilled mackerel. Palmitic acid was the most predominant fatty acid (20.68% and 18.88%), and the percentages of polyunsaturated fatty acid were higher than 40% in both. No benzopyrene was found in the grilled mackerel, and even grilling was employed at $260^{\circ}C$. For chemical stabilities, para-anisidine value (8.56 vs. 9.26) and acid value (2.96 vs. 3.35) in grilled mackerel were improved compared to those of commercial mackerel. Moreover, color index of grilled mackerel, a physiological property, showed greater lightness than commercial mackerel. Lastly, analysis of volatile compounds by gas chromatographic analysis and sensory tests by trained panels demonstrated higher potential for grilled mackerel as a highly marketable product compared to commercial mackerel. Taken altogether, the above results provide important preliminary results for utilization of grilled and fast-chilled mackerel as a quality food.

Prediction of Shelf-Life of Cold Buckwheat Noodles Mixed with Vitamin D2 Enriched Siitake Mushroom and Seaweed Derived Calcium (비타민 D2 강화 표고버섯과 해조칼슘 첨가 냉면의 저장성 예측 - 연구노트 -)

  • Chung, Sook-Hyun;Oh, Hae-Sook;Yoon, Kyo-Hie
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.9
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    • pp.1225-1229
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    • 2007
  • Cold buckwheat noodles with 3% vitamin D2 enriched Siitake mushroom and seaweed derived calcium (Aquacal) added as functional ingredients were developed. For the prediction of shelf-life of these cold buckwheat noodles, classified as unsterilized cooked noodles, bacterial counts and sensory evaluations were examined during 8 days under refrigerated conditions (5oC) and 8 weeks of storage under frozen conditions $(-18^{\circ}C)$. Results of bacterial count showed that cold buckwheat noodles were microbiologically safe within 6 days at the storage temperature of $5^{\circ}C$ and the shelf-life of these noodles could be extended to 8 whole weeks when stored at $-18^{\circ}C$. Apparent qualities (off-flavor and fungi development) of cold buckwheat noodles kept in $5^{\circ}C$ were not decreased within 8 days. Sensory characteristics (gloss, mushroom flavor, bitterness, chewiness and elasticity) of noodles were not changed during 8 weeks at $-18^{\circ}C$.

Constant Rate of Strain Consolidation Test with Rowe Cell on the Clay with Sand Seam (샌드심이 존재하는 점토에 Rowe Cell를 이용한 일정변형률 압밀시험)

  • Kim, Jae-Hong;Kim, Chan-Kee;Kim, Tae-Hyung
    • Journal of the Korean Geotechnical Society
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    • v.33 no.5
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    • pp.5-13
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    • 2017
  • The sand layer deposited in clay is called a sand seam, which is formed by inflow of sands due to river flooding or slope failure in the middle of sinking and sediment of clay. When the sand seam exists in clay layer, the drainage direction changes from one way to both ways, and the time of consolidation may be reduced. However, it is not clearly proved due to lack of studies of sand seam and currently is not reflected in the design of soft soil improvement. As a fundamental study about sand seam, the oedometer tests and constant rate of strain tests with Rowe cell were conducted on clay specimens with sand seam. For tests, a frozen method was specially designed for making the sand seam. It was concluded that the test results showed the sand seam affects the coefficient of consolidation of clay. If the thickness of sand seam exceeds 0.05 times of specimen height, the sand seam works as drainage layer of pore water horizontally as well as vertically, and consequently the consolidation is accelerated.