• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.4
• /
• pp.653-658
• /
• 1998

In order to provide orange sac for off-season processing of sac-suspended orange juice, orange was treatee into intermediate production of orange sac and segment, stored at 2$0^{\circ}C$ during 3 months for assessment of sac-quality providing various processing conditions. Lowering the pH of syrup and sterilization temperature reduced the deterioration of sac quality in terms of intensity and destruction of sac. Sugar content of syrup had little relation with intensity of orange sac at pH 6.5, whereas in the range of pH 3.0~3.8, the increase of sugar content increased intensity of sac. The storage of segment form maintained better quality than that of sac form. The absorbance of syrup was linearly inverse to sac intensity. The deterioration of sac quality may be related to effulence of some materails in sac. Sac product sterilized at below $65^{\circ}C$ had possibility to be contaminated by microbes.

• Korean Journal of Food Science and Technology
• /
• v.16 no.3
• /
• pp.341-347
• /
• 1984

In order to provide orange sac for off-season processing of sac-suspended orange juice, orange was processed into intermediate form of orange sac or segment, stored at $20^{\circ}C$ and after 5 months of storage the intermediate product was finally processed into sac-suspended orange juice. Adaptability of various process and packaging was assessed. Pasteurized orange sac and segment could be relatively stable in view of microbiological spoilage during 5 months of storage. Between pasteurization methods of hot fill process and each of in-pouch or in-can process, there is no difference in quality of preliminary processed product during storage and final sac-suspended orange juice. In packaging method, metal can gave the best result and the next was 3 ply (PE/AL/PET) pouch and the last 2 ply (PE/PET) pouch. Storage in segment form was superior to sac storage. Sensory evaluation revealed better scores in final product processed from stored orange sac or segment than in control (initially processed sac-suspended orange juice) except 2 ply packaged sac.

• Development and Reproduction
• /
• v.15 no.2
• /
• pp.121-131
• /
• 2011

The aim of this study was to investigate the egg development and the color change of Amphiprion melanopus, by the live food and thyroid hormone. After fertilizing, it took 168 h until hatching. The size of hatching larvae were $3.5{\pm}0.3$ mm, and some individuals had small yolk sac. As reaching the particular age, they underwent the color change (metamorphosis) - Days after hatching (DAH) 10: black, DAH 15~20: the 3 white stripes appear, DAH 30: the dorsal & the caudal white stripe begin to disappear. DAH 90: body color become red and orange, adult: cinnamon body color and a white stripe on head. - The group fed enriched Artemia with Tigriopus japonicus grew the faster than with only Artemia. The fin coloration of the one fed the only T. japonicus has a vivid red and orange color. $T_3$-treated group (4 ppm) grew the faster than the others (0, 2, 6 ppm). The size of the 6 ppm group was the smallest. The results suggest T. japonicus can be used as a supplement with rotifer and Artemia for the juvenile development and coloration. $T_3$ is considered to be involved in the metamorphosis and color formation of Amphipirion sp.