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A Quality Assurance Study for the Application of Cook/chill System in School Foodservice Operation (I) - Broiled Spanish Mackerel - (학교급식에 Cook/chill system 적용을 위한 품질보증연구(I) - 삼치구이 -)

  • Kwak, Tong-Kyung;Moon, Hye-Kyung;Park, Hye-Won;Hong, Wan-Soo;Ryu, Kyung;Chang, Hye-Ja;Kim, Sung-Hee;Choi, Eun-Jung
    • Journal of Food Hygiene and Safety
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    • v.13 no.3
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    • pp.278-293
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    • 1998
  • The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled Broiled Spanish Mackerel in school foodservice operations and to establish reasonable shelf-life limits by assessing food quality during chilled storage period of 5 days. HACCP for the production of menu items was identified in simulation study. At each critical control point, time-temperature profile was recorded and microbiological analysis was done. Also chemical analyses and sensory evaluation were conducted for 5 days of chilled storage. The results of time-temperature measurement of Broiled Spanish Mackerel by each production phase showed satisfactory condition that met the standards. Broiled Spanish Mackerel showed excellent microbiological quality from raw ingredient phase ($TPC:2.58{\pm}0.12\;Log\;CFU/g$) to holding phase ($TPC:2.70{\pm}0.42\;Log\;CFU/g$). Coliform (0.84 Log MPN/g) and fecal coliform (0.84 Log MPN/g) were detected from marinating phase ($TPC:3.82{\pm}0.52\;Log\;CFU/g$). After heating, only few mesophiles were detected ($TPC:1.83{\pm}0.49\;Log\;CFU/g$). No psychrophiles, coliforms and fecal coliforms were detected. In the phases after rapid chilling, during chilled storage and after reheating and distribution, almost none of the above microbes were detected. Salmonella and Listeria monocytogenes were not detected in all production phases. The pH immediately after cooking was 6.65 and then increased significantly to 6.81 on the third day of chilled storage (p<0.001). Acid value did not show significant changes while total volatile based nitrogen (TVBN) dramatitically increased during storage periods (p<0.01). In the result of sensory evaluation, general acceptability points had been rated high in the first day of storage, and then, the points were decreased significantly on the third day (p<0.05). General acceptability points ranged from 8.86 to 10.68. Accordingly, Broiled Spanish Mackerel is highly recommendable cook/chill system. Considering the DHSS standards for storage, the ideal shelf-life recommended for Broiled Spanish Mackerel is within 4 days excluding cooking day. For Broiled Spanish Mackerel, critical control points were purchasing and receiving of frozen Spanish Mackerel, heating, chilling, chilled storage, reheating and distribution.

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Miscibility and Specific Intermolecular Interaction Strength of PBI/PI Blends Depending on Polyimide Structure(II) - Blend Systems with PIs Synthesized by DSDA - (폴리이미드 구조변화에 의한 방향족 PBI/PI 블렌드의 상용성 및 상호작용의 세기(II) - DSDA로 합성한 PI들과의 블랜드들 -)

  • Ahn, Tae-Kwang
    • Applied Chemistry for Engineering
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    • v.9 no.2
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    • pp.207-213
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    • 1998
  • On the basis of the previous study[1], miscibility were investigated and intermolecular interaction strength for the miscibility were relatively compared for the blends poly{2,2-(m-phenylene)-5,5'-bibenzimidazole}(PBI) with two aromatic polyimides (PIs) synthesized by another dianhydride. Aromatic PAAs were prepared by the reaction of condensation of two diamines, 4,4'-methylene dianiline(4,4'-MDA) and 4,4'-oxydianiline(4,4'-ODA) with 3,3',4,4'-diphenylsulfone tetracarboxylic dianhydride(DSDA) using DMAc, and then converted into PIs after curing. PBI/PAA blends were prepared by solution blending. Cast films or precipitated powders of the PBI/PAA blends were cared at a high temperature to transform into PBI/PIs blends. Miscibility and specific intermolecular interaction for miscibility in the blends were investigated, and compared with previous polyimide structures of PBI/PIs blends [1]. Two blends, PBI/DSDA+4,4'-MDA(Blend-V) and PBI/DSDA+4,4'-ODA(Blend-VI), were found miscible : the evidences were optically clear films, synergistic single composition dependent $T_g{\prime}s$, and frequency shifts of N-H stretching band as much as $39{\sim}40cm^{-1}$, and of C=O stretching band near 1730 and $1780cm^{-1}$, 5~6 and $3{\sim}4cm^{-1}$, respectively. The specific intermolecular interactions existing between PBI and PIs were relatively analyzed with the area(A) formed between the $T_g{\prime}s$ of the measured and that of the calculated by the Fox equation at all compositions, the ${\kappa}$ values in Gordon-Taylor equation obtained from the measured $T_g{\prime}s$, and differences of the frequency shifts in the functional N-H and carbonyl stretching band. From the results, the area(A) and the ${\kappa}$ values for Blend-V and VI were smaller than those for Blend-III and IV used in previous study[1]. Differences of the frequency shifts in the functional groups(N-H and C=O) also showed similar tendency. Thus, specific intermolecular interaction strength in terms of hydrogen bonding of PBI/PI blends is dependent upon chemical structures of PIs, that is, PIs it seems that $SO_2$ group in dianhydride(DSDA) has weaker hydrogen bond strength than those of C=O in BTDA. In other words, it implies that the former occupied bulk space than the latter due to the sterric effect.

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Comparative Studies on the Enzymatic Properties of Trypsins from Cat-shark and Mackerel -2. Enzymatic Properties of the Trypsins- (복상어와 고등어의 Trypsin에 관한 비교효소학적 연구 -2. 정제 Trypsin의 효소적 성질-)

  • PYEUN Jae-Hyeung;CHO Deuk-Moon;HEU Min-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.25 no.5
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    • pp.383-391
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    • 1992
  • A comparative study of enzymatic properties between the trypsin from the cat-shark Cephaloscyllium umbratile ( C-T) and the two trypsins from the mackerel Scomber japonicus $(M-T_A\;and\;M-T_B)$ was carried out following after the previous paper(Pyeun et al., 1991). Trypsin from cat-shark(C-T) showed the higher heat stability compared to the others $(M-T_A\;and\;M-T_B)$ and its denaturation constant$(K_D)$ was $10.68\times10^{-4}\;sec^{-1}\;at\;55^{\circ}C$ with BA-p-NA substrate. The activation energies(Ea) of the trypsins measured at a temperature range from $30^{\circ}C\;to\;50^{\circ}C$ were estimated to be 4.07 kcal/mole for C-T, 11.61 kcal/mole for $M-T_A$, and 8.43kcal/mole for $M-T_B$, respectively. The Km values were $24.9\times10^{-5}\;M\;for\;C-T,\;5.37\times10^{-5}\;M\;for\;M-T_A,\;and\;9.65\times10^{-5}\;M\;for\;M-T_B$. On the other hand, the Ki values for TLCK and DFP determined by Dixon plot were $1.50\times10^{-6}\;M\;and\;9.28\times10^{-6}\;M\;for\;C-T\;2.86\times10^{-6}\;M\;and\;2.11\times10^{-4}\;M\;for\;M-T_A\;and\;3.90\times10^{-6}\;M\;and\;1.60\times10^{-4}\;M\;for\;M-T_B$ Similar amino acid profiles were showed between three trypsins each other, with few exceptions of $M-T_B$ containing higher amount of arginine, and the smaller amount of tryptophan in C-T than the others.

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Inhibitory Action of Natural Food Components on the Formation of Carcinogenic Nitrosamine (천연식품성분에 의한 발암성 니트로사민의 생성억제작용)

  • AHN Bang-Weon;LEE Dong-Ho;YEO Saeng-Gyu;KANG Jin-Hoon;DO Jeong-Ryong;KIM Seon-Bong;PARK Yeung-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.26 no.4
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    • pp.289-295
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    • 1993
  • The present paper was investigated in the inhibitory action of vegetable and seaweed water-soluble extracts on the formation of carcinogenic N-nitrosodimethylamine(NDMA). The vegetable and seaweed extracts obtained from garlic(Allium sativum), onion(Allium cepa), green onion(Allium fistuiosum), chinese pepper(Fagara mandshurica), green pepper(Capsicum annuum), red pepper(Capsicum annuum), ginger(Zingiber officinale), carrot(Daucus carota), laver(Porphyra tenera), sea lettuce(Entero compresa), sea mustard(Undaria pinnatifida) and sea staghorn(Codium fragile) were incubated with sodium nitrite-dimethylamine mixtures at $37^{\circ}C$ under different pH conditions The formation of NDMA was reduced to $10{\sim}40\%\;and\;25{\sim}50\%$ by the addition of vegetable and seaweed extracts 30mg at pH 1.2, respectively. The inhibition degree by the extracts at pH 1.2 was similiar to that at pH 4.2 and to that by ascorbic acid at pH 1.2. The inhibitory action of the extracts against NDMA formation was not decreased by heat treatment at $80^{\circ}C$ for 10min, but decreased by the treatment of sodium borohydride. It is assumed that reducing powers of the extracts participated in their inhibitory actions.

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Flavor Compounds of Dried Shellfishes 2. Changes of Reducing Sugars, Organic Acids and Fatty Acids Composition in Shellfishes during Drying Process (패류 건제품의 향기성분에 관한 연구 2. 건조가공에 따른 패류의 환원당, 유기산 및 지방산 조성의 변화)

  • JE Yoi-Kwon;YU Young-Beob;KIM Gyeong-Eup;LEE Jong-Ho;JUNG Byung-Chun
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.30 no.1
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    • pp.72-78
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    • 1997
  • The levels of reducing sugars, organic acids and fatty acids, known as precursors of major flavors induced from dried sellfish, were analyzed to investigate their behaviors during drying process. Free reducing sugar contents were markedly decreased in all samples by boiling, Its content in Blue mussel and Short-necked calm samples significantly decreased after drying process. Among the eight different organic acids from blue mussel, Short-necked calm and Pacific oyster samples, succinic acid in blue mussel and short-necked calm samples was measured with $74.9\%\;and\;67.4\%$, respectively. In the sample of Pacific oyster, succinic acid content was found to be $38.4\%$, but pyroglutamic acid content was the highest level with $41.6\%$. Contents of organic acids with exception succinic acid were significantly reduced in all three samples of sun-dried or hot-air dried. The content of succinic acid in the samples of sun-dried and hot-air dried pacific oyster reduced to $53.0\%\;and\;44.2\%$, respectively, but relatively small decrease $(29.0\%\;and\;10.0\%)$ was observed in sun-dried and hot-air dried short-necked calm samples, respectively. Content of polar lipid with the major fatty acids profile of C16:0, C16:1, C20:5 and C22:6 was consisted of $59.1\%,\;66.7\%\;and\;42.4\%$, respectively, in blue mussel, short-necked calm and pacific oyster samples and the content of polyene fatty acids was appeared to be $40.5\%,\;48.6\%\;and\;48.9\%$, respectively. Relatively high peroxide value in all boiled-dried products samples was found to be $41.64\~86.80\;meq/kg$ sample. Carbonyl value in boiled-dried products samples was found to be $15.55\~27.99\;meq/kg$, but its value in broiled products samples was significantly high level of $127.6\~136.5\;meq/kg$.

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Studies on the Processing of Low Salt Fermented Sea Foods 9. Processing Conditions of Low Salt Fermented Small Shrimp and Its Flavor Components (저식염 수산발효식품의 가공에 관한 연구 9. 저식염 새우젓의 제조 및 풍미성분)

  • LEE Eung-Ho;AHN Chang-Bum;OH Kwang-Soo;LEE Tae-Hun;CHA Yong-Jun;LEE Keun-Woo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.19 no.5
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    • pp.459-468
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    • 1986
  • This study was attempted to process low-sodium salt fermented small shrimp as substitutes for traditional high-sodium salt fermented one which has widely been favored and consumed in Korea. Low-salt fermented small shrimp was prepared with $4\%$ sodium chloride and $4\%$ potassium chloride, and various additives such as $0.5\%$ lactic acid, $6\%$ sorbitol and $4\%$ ethylalcohol extract of red pepper as preservatives and flavor enhancers. And the changes of taste compounds, volatile compounds and fatty acid composition in low-salt fermented small shrimp were analyzed and compared with those of conventional $20\%$ sodium salt fermented one during the fermentation of 120 days at $25{\pm}3^{\circ}C$. The most favorable taste for fermented small shrimp were reached at 60 days of fermentation. Judging from sensory evaluation, little difference of taste was detected between the low-salt fermented small shrimp and high-sodium salt fermented one. The principal taste compounds in fermented small shrimp were free amino acids, and betaine and nucleotides and their related compounds played an assistant role. The major amino acids in fermented small shrimp were glutamic acid, leucine, proline, glycine, lysine and aspartic acid. The major fatty acids in fermented small shrimp samples were 16:0, 20:5, 22:6, 16:1 and 18:1, and unsaturated fatty acids decreased slightly while saturated fatty acids increased during fermentation. At 60 days of fermentation 8 kinds of volatile fatty acids (acetic acid, propionic acid, isobutyric acid, butyric acid, isovaleric acid, valeric acid, isocarproic acid, carproic acid), 6 kinds of carbonyl compounds (ethanal, propanal, 2-methylpropanal, 3-methylbutanal, pentanal, 2-methylpentanal), and 3 kinds of volatile amines (methylamine, trimethylamine, isopropylamine) were identified.

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The Behaviour of Fishes to the Traps and Their Catch Ability (통발에 대한 어류의 행동과 어획성능에 관한 연구)

  • KO Kwan-Soh;KIM Dae-An
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.17 no.1
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    • pp.15-23
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    • 1984
  • Difference of the entering and the escaping behaviour of shrimp(Palaemon pacificus) to the model traps were observed in accordance with netting materials, baits, type of traps and slope of flapper, and gathering responses were also investigated on the odour of bait extracts in the aquarium as the preliminary test. In order to investigate the difference in catch according to type and structure of traps those designated from A to E were made of iron frames and nettings. The type A was a conical shape with two entrances at its both sides and the others were square piller shape with one entrance at their upper surface(type B) or two entrance at their both ends(type C, D and E). However th type D and E were connected with flapper and the thye E was made by attaching iron frames of same height under the type D. The traps were prepared 10 each and so a total of 50 traps were used in the experiment at sea. The main species caught was Charybdis japonica, but Astroconger myriaster was also caught fairly. The catches of these species were significant in difference between the types of traps. That is, Charybdis japonica was caught more in type A, C and D than others and less in type B and E, and Astroconger myriaster was caught more in type A and D and less in type B and E. However the catch of Astroconger myriaster in type C, even if less than that in type A showed no significant difference with the other traps. The total catch of Charybdis japonica and Astroconger myriaster was almost same in order with the catch of Charybdis japonica. The type B and E seemed to be difficult in entering of fishes into them. However, the type A and C seemed to be easy not only in entering, but also in escaping. Especially, the type C showed more escaping. On the other hand, the type D seemed to be not so easy in entering of fishes as type A and C, but very difficult in escaping. Consequently, the escaping of fishes from the traps seemed to be more difficult in conical traps than any other traps. The catches might be influenced by the bait with bag compare to without bag and also the immersed time of traps into water for fishing.

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Morphological Variations in Relation to Geographical Distribution of Pond Smelt, Hypomesus olidus Pallas (한국산 빙어의 지리적 형태변이에 대하여)

  • Ryu Bong Suk;LEE Kyung Ro
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.14 no.3
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    • pp.179-188
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    • 1981
  • The authors made an investigation concerning the geographical distribution and some major differentiations in morphological characteristics associated with the each habitat, of the pond smelt, Hypomesus olidus, which was introduced into Korea more than 50 years ago. Major characteristics utilized for the comparison study were upper jaw (maxillary), number of fin rays, scale structure, vertebral count, number of pyloric caeca, number of gill rakers, and the relative measurements of these and other internal characters. 1. The main areas of natural distribution are Paro Lake, Soyang Lake, Han River, Euirim Lake, and Ogjeong Lake (or Unam Lake) and the tributaries of these waters. 2. Morphological variations varied when the mean values of measurements from each area were compared with the standard measurement value by mosaic comparison, and in some instances a significant variation was found. 3. The most significant variations were found in the number of fin rays of pectoral and anal fins; the lengths from the tip of snout to the origin of pectoral fin, from snout to ventral fin, and from snout to anal fin, relative to standard body length; eye depth relative to head length; upper jaw: the number of pyloric caeca and the scale structure. Variations, on the other hand, by each habitat were not clear in the numbers of ventral and dorsal fin rays, gill rakers, vertebrae and lateral line scale : and the depth of caudal peduncle and distance from the tip of snout to the origin of dorsal fin relative to standard body length. 4. The scales of pond smelt showed some differences in the shape of scales, the shape and position of the focus and the number of ridges according to the scale positions on the body. No radii were present. The relations between longitudinal and transverse diameters of the scale suggest that the pond smelts of Soyang Lake and Un-am Lake are closely related, and those of Han River and Euirim Lake are also closely related. 5. The geographical variations in morphology of the pond smelt seem to have resulted from the variations in turbidity, water temperature, salinity (rather conductivity) and currents. 6. From the results obtained, it may be concluded that such factors as supramaxillary, relation between scale length and its breadth, number of caudal vertebrae and eye depth relative to head length may be used as the key characters for the classification of geographical varieties of Pond smelt.

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Crystal structures and magnetic properties of Mn-Al-M (M=Cu, Fe) alloys (Mn-Al-M(M=Cu, Fe) 합금계의 결정구조 및 자기적 성질)

  • Choe, Won-Gyu;Go, Gwan-Yeong;Yun, Seok-Gil
    • Korean Journal of Materials Research
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    • v.5 no.1
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    • pp.22-35
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    • 1995
  • In this study, crystal structures and magnetic properties of as-ast, annealed and rapidly solidified Mn-A1-M( M=Cu, Fe) alloys have been investigated. In $Mn_{0.56}Al_{0.44}$ alloys, the largest fraction of $\tau$ phase and values of magnetic properties was obtained in Mnl, i6Alo or alloy. And this alloy was used as the basic composition. In $Mn_{0.56-X}M_{X}Al_{0.44}$ alloys, when annealed, $\tau$- and $\beta$-Mn phase appeared at x< 0.08, $\tau$- and $\kappa$ phase at 0.10 $\leq x \leq$ 0.12 and $\kappa$- phase only at 0.15 $\leq x \leq$0.20 . When rapidly solidified, specimens showed similar phases as when annealed except that $\varepsilon$ phase appeared at x=0.04. In Mnu FexAlo 44 alloys, asyast specimens showed $\tau$-, $\beta$-Mn and $\gamma_2$- phase at x<0.08 and K and $\beta$-Mn phase at x>0.10. When rapidly solidified, Mn-Fe-Al specimens showed $\varepsilon$-, $\gamma_2$- and small amount of $\tau$- and $\kappa$ phase at x<0.08 and $\kappa$- phase only at 0.$\leq x \leq$0.20. All the alloys investigated were ferromagnetic. The Curie temperature of annealed specimens and rapidly solidified of Mno 5sAlu 44 alloy were -650K and -644K. Spontaneous magnetization( UII of annealed and rapidly solidified specimens were 40-45 (emu/g) and 50-52(emu/g), respectively. Remanent (M,) to saturation magnetization( Ms) ratio was -0.7. M, of rapidly solidified specimen was about 48(emu/g). Magnetic properties of $Mn_{0.56}Al_{0.44}$ alloys were found to be determined by the relative fraction of ferromagnetic r- and K- phase. When M= Cu and x=0.15, maximum as($\sigma_{0.0}$) was obtained by about 64.3 emu/g), and when M=Fe and x=0.15, 66.4( emu/g). The Curie temperature decreased as x increased.

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Perceived Weight and Health Promoting Behavior - Normal and Overweight Adults - (정상체중과 과다체중 성인의 체중, 건강상태, 건강개념 지각과 건강증진 행위에 관한 연구)

  • Jo Hyun-Sook
    • Journal of Korean Academy of Fundamentals of Nursing
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    • v.4 no.1
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    • pp.133-146
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    • 1997
  • The objective of this study was to clarify whether there are any differences between normal and over-weight adults in their perceived weight, health status, health conception and health promoting behavior. The sample consisted of 238 normal weight and 106 over-weight(11% above on the Body Index Scale) adults, more than 20 years-old, who live in Seoul metropolitan. One participant per household was selected for conveneience. The findings from this study are summarized below. 1) Among 106 overweight adults, 30 were above 20% on the Body Index Scale and 11 were above 30%. Twenty-one(19.8%) of the overweight group and 34(14.4%) of the normal weight group had one disease, and there were 30(28.3%) in the overweight group and 46(19.6%) in the normal weight group where one of the family members had a disease, but these differences were not statistically significant. The average monthly family income for the overweight group was \2,220,000 compared to \2,070,000 for the normal weight group, and this difference was statistically significant. The age range for the whole group was between 20 and 74(mean=35.6 for total, 39.4 for overweight and 34.0 for normal weight group). Again significant difference was found. Occupations were salaryman(57.6%), teacher(7.4%), student(5.4%) and others(27.3%). Fifty-six salaryman(70.0%) from the overweight group and 92(52.0%) from the normal group did not consitute a statistically significant different. For the educational status, 90(87.5%) of the overweight adults and 222(93.7%) of the normal weight group finished high school or more educational courses, and there was significant statistical difference. Ninety-two(86.8%) of the overweights and 156(65.5%) of the normal weight group were married, and again significant statistical difference was found. 2) A test for difference in health characteristics between the two weight groups indicated that two groups did not show statistical differences in their perceived health status, health conception or health promoting behavior. That is, the overweight group also perceive their health status as good as the normal group, and regard 'Health' as a state that enables them to carry out social roles and functions rather than as the traditional concept of health as no disease or no symptoms. Both group showed slightly high level of health promoting behavior. To determine if no statistical difference might be related to the overweight group's failure of perceive themselves as overweight, the perceived and objective overweight status were compared by the Pearson Correlation Analysis, and a strong corelationship was found(r=.76, p=.000). That is, if participants perceived themselves as overweighted, they thought and replied to be got more weight comparing to the other person who are in same age and sex. However, 43(18.1%) of the normal group perceived themselves as being overweight and 28(26.4%) of the overweight group thought they were of normal weight. Even though the overweight group employed in this study perceived themselves as being overweight, they regarded themselves as healthy as those in the normal weight group. It was shown that there was no statistical difference between the two groups in health conception, health status and health promoting behavior. 3) Perceived health conception was shown to be significantly related to health promoting behavior(r=.20, p=.004 for whole group ; r=.27, p=.009 for overweight group ; and r=.21, p=.001 for normal group). It means that in both group the higher perceived health conception level, the more frequent health promoting behavior. And, perceived health status was also shown to be significantly related to health promoting behavior(r=.16, p=.000) as a whole and especially for overweight group(r=.24, p=.018), but no significant relationship for normal group(r=.08, p=.620). 4) By means of multiple regression analysis, health conception, perceived health status, age, sex and marital status provided predicted 15.18% on health promoting behavior.

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