• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.6
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• pp.781-789
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• 2023

We investigated the sensory and quality characteristics of gambas al ajillo retort foods with nondigestible maltodextrin (trial gambas) compared with commercially available frozen gambas al ajillo (control). Trial gambas demonstrated approximate compositions of 75.8% moisture, 11.3% protein, 5.8% lipid, 1.7% ash, and 5.4% carbohydrates, indicating lower lipid and carbohydrate contents but higher moisture, protein, and ash levels than that of the control. Sensory assessments conclusively established the superior overall acceptability of trial gambas over the control. Trial gambas exhibited a total amino acid content of 9.62 g/ 100 g, surpassing the 5.39 g of the control. The major amino acids, such as lysine, leucine, arginine, aspartic acid, and glutamic acid, contributed significantly to its enhanced nutritional profile. Mineral analysis revealed higher calcium, phosphorus, magnesium, and iron levels in trial gambas and lower potassium levels than that in the control. Fatty acid profiling identified 18:1n-9 (67.8%) and 16:0 (11.9%) as the predominant fatty acids, in concordance with the control. This study substantiates trial gambas with the health-oriented preferences of the MZ generation while presenting superior sensory and quality attributes compared with the control.

• Journal of Food Hygiene and Safety
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• v.38 no.5
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• pp.356-360
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• 2023

We analyzed the heat resistance of non-pathogenic Bacillus atrophaeus, Bacillus subtilis, and Geobacillus stearothermophilus spores which exhibit strong heat resistance and evaluated the possibility of using them to determine direct sterilization when manufacturing retort foods. The D₁₂₁-values of B. subtilis, G. stearothermophilus, and B. atrophaeus spores were 2.9±0.1 min, 4.3±0.1 min, and 3.7±0.1 min, respectively. The Z-values of B. subtilis, G. stearothermophilus, and B. atrophaeus spores were 43.0±1.4℃, 25.0±1.6℃, and 35.8±1.4℃, respectively. The D₁₂₁-values of B. subtilis, G. stearothermophilus, and B. atrophaeus spores were all higher than that of Clostridium botulinum spores used to confirm retort food sterilization. Considering these results, B. subtilis, G. stearothermophilus, and B. atrophaeus spores can be used instead of the pathogenic spore-forming bacteria C. botulinum when sterilizing retort food. In addition, sterilization can be confirmed in 2 to 3 days, a shorter time than the 13 days required for existing bacterial growth experiments based on the Korean food code.

• 한국약용작물학회:학술대회논문집
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• 2011.04a
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• pp.440-441
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• 2011

• 한국약용작물학회:학술대회논문집
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• 2010.10a
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• pp.481-482
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• 2010

• Journal of Acupuncture Research
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• v.21 no.1
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• pp.189-201
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• 2004

Objective: In oriental medicine, development of new formulations has been demanded. But, there are few reports about the improvement of formulations of herbal medicine in Korea. Nowadays soft Ex has been exploited and used comparing with retort pouch. This study was designed to study on preference on TongBiEum(通痺飮)/GunYoEum(健腰飮) and to investigate which OMD(oriental medical doctor) and non-OMD prefer soft Ex or retort pouch. Methods: As pilot study we administerd TongBiEum(通痺飮) once to 30 persons who serviced Gumi Oriental Medical hospital, Daegu Haany University from April 1, 2003 to April 10, 2003. And then we administerd GunYoEum(健腰飮) once to final test group(73 persons) who serviced Daegu, Gumi, Pohang Oriental Medical hospital, Daegu Haany University from April 20, 2003 to May 10, 2003. We made up questionaires about feeling during and after taking medicine, convenience and preference ect. Results: Convenience and preference of soft Ex is significantly different between OMD and non-OMD and in age bracket, but there is no significance between men and women group. Portable state of soft Ex is very convenient, dose of soft Ex is a little amount, color of soft Ex is regular in OMD & non-OMD, men & Women and an age bracket. Conclusions: From above study it was revealed that preference of herbal medicine formulations was significantly different between OMD and non-OMD. So development of new herbal medicine formulations is needed for consumers such as non-OMD.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.576-581
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• 1993

Polygalacturonase(PG) was extracted from Chinese cabbage and partially purified by ammonium sulfate fractionation and ion-exchange chromatography. Three fractions, D-PG, C-1 PG, and C-2 PG, were separated by CM-Sephadex C-25 column chromatography and FPLC Mono Q HR 5/5 or Mono S HR 5/5 column and their physicochemical characteristics were investigated. All three fractions had optimum pH and temperature of 4.5 and $65^{\circ}C$, and were stable in the range of pH $4.5{\sim}8.0$. These fractions were inhibited by 0.8mM $CaCl_2$ or 0.6M NaCl. In the thermal inactivation of PC isozymes at $65{\sim}80^{\circ}C$, z-values were $8.4{\sim}9.3^{\circ}C$ and D-values at $80^{\circ}C$ were In the range of $120{\sim}126s$. Thermodynamic constants were calculated from thermal inactivation data of the isozymes and were applicable to estimation of thermal process time of retort pouched Kimchi.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.373-382
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• 1984

Processing conditions of retort pouched fried mackerel fish meat paste and quality stability during storage were investigated. The reasonable amounts of added ingredients to the frozen mackerel meat paste were $10\%$ of corn starch, $1\%$ of soybean protein, $1.5\%$ of sodium chloride, $0.6\%$ of monosodium glutamate, $0.3\%$ of alcoholic extract of red pepper, and $0.1\%$ of sodium erythorbate as an antioxidant and also added water corresponding to $10\%$ of the frozen mackerel meat paste. After grinding the defrosted mackerel fish meat paste with ingredients, the meat paste was molded in bar type and fried in soybean oil at $170-180^{\circ}C$ for 3 minutes. The fried mackerel meat paste was cooled, vacuum-packed in laminated plastic film bag (polyester/polyvinylidene chloride/unoriented polypropylene : $12{\mu}m/15{\mu}/50{\mu}m,\;14{\times}19cm$) and finally sterilized at $120^{\circ}C$ for 20 minutes in a hot water circulating retort. The pH, volatile basic nitrogen, moisture content, water activity, color, thiobarbituric acid value, peroxide value, texture and viable bacterial count of products were examined during 100 days of storage at $25{\pm}3^{\circ}C\;and\;5^{\circ}C$. The results showed that products could be preserved in good condition for 100 days at $25{\pm}3^{\circ}C$. Judging from sensory evaluation, the quality of products was not inferior to that of market products.

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.75-84
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• 1998

The purpose of this study was to classify the type of the convenience food and examine the consumption behavior of convenience food of wives according to socio-economic and demographic variables and psychological variables. The survey was conducted using interview during October 1 and October 30, 1996. The data used in this study included 186 women with husband present living in Pusan. Statistical analyses were conducted using frequencies, percentiles, mean, oneway ANOVA, Duncan test and factor analysis. The major findings were as follows: 1. The convenience food was classified as 5 types : Korean style side dishes, soy-bean paste, delivery food and cleaned vegitables, noodles and side dishes for a lunch-box, canned and retort foods. 2. Wife's age, income, number of family members, education, tenure, level of employment status, attitude toward convenience food, family goal orientation and job goal orientation were sinificantly related to the convenience food consumption behavior of housewives.

• Proceedings of the IEEK Conference
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• 2001.10a
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• pp.375-380
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• 2001

MF is a half shaft blast furnace which has been developed at Mitsui Miike Smelter in the 1960’s to treat vertical retort residue. The MF has also been tested for treatment of various recycling materials and wastes. Now various secondaries and wastes (EAF dust, zinc leaching residue, Cu sludge, etc ) are mainly treated. Powder materials are briquetted with reductant before being fed to the furnace. Products are crude zinc oxide, matte, non-hazardous slag and steam. Zinc and lead are recovered in oxide dust, and copper and silver are recovered in matte. The MF can be widely applied to many kinds of materials which contain such non-ferrous metal-valuables. In addition, the improvement in operation and technology has effectively made the unit capacity much larger. The MF now has many advantages for these treatment processes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.96-101
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• 2003

This study was done to analyze the contents of minerals, to compare the measured values of calcium and the labeled values in food labeling and to analyze the ratio of calcium to other minerals in 43 calcium-fortified Food products sold in markets in Seoul, Korea. Content of minerals such as Ca, P, Mg, Na, K, Fe, Cu, Zn was measured by atomic absorption or colorimetric method after dry-ashing or wet-ashing. The measured values of calcium were ranged 65.5~343.9% of the labeled values in 43 calcium-fortified products. In 21 calcium-fortified food products, the measured calcium values were ranged 120～160% of the labeled values, and in three drinks those were less than 80% of the labeled, which is not acceptable to the food regulation. The ratios of Ca:P were 2.63$\pm$1.99 (mean$\pm$SD) in grain Products, 1.79$\pm$0.39 in Ramyuns, 2.80$\pm$0.53 in retort pouch food products and 8.35$\pm$12.87 in drinks. The Ca:Fe ratios were 126.33$\pm$44.36 in grain products, 130.65$\pm$34.67 in Ramyuns, 120.31$\pm$71.15 in retort pouch food products and 700.25$\pm$553.70 in drinks. The ratios of Ca:Mg were 11.86$\pm$5.40 in grain products, 9.29$\pm$1.34 in Ramyuns, 9.09$\pm$2.09 in retort pouch food products and 32.50$\pm$41.35 in drinks. The P:Mg ratios were 4.11$\pm$1.54 in grain products, 4.17$\pm$0.67 in Ramyuns, 2.58$\pm$0.45 in retort pouch food Products and 2.59$\pm$2.50 in drinks. These results suggest calcium contents and the ratio of calcium contents to other minerals in calcium-fortified food products should be strictly controlled.