• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1196-1201
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• 2008

This study was carried out to investigate the effects of Salicornia herbacea L. powder (SHP) on white bread quality. Crude fiber, crude ash, Fe and Ca contents of bread with SHP were higher than those of control and increased with increasing SHP concentration. The pH of bread with SHP was higher than that of without SHP. Salinity of bread prepared with SHP (0.6, 1.2, 1.8, and 2.4%) did not show any significant difference compared with control. L and b value of the bread were decreased by the addition of SHP. The inside color of SHP (1.8%) added bread did not show significant difference compared with control. The texture (hardness, chewiness, cohesivness, and springiness) of bread prepared with SHP was higher than that of without SHP. DPPH-radical scavenging activity of SHP added bread (0, 0.6, 1.2, 1.8, 2.4, and 6.0%) was 27.95, 30.42, 33.91, 39.51, 41.17 and 63.82%, respectively. DPPH-radical scavenging activity was increased significantly by the addition of SHP. Inhibition of lipid rancidity and total polyphenol contents of the breads were increased by the addition of SHP.

• Journal of Bio-Environment Control
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• v.19 no.4
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• pp.317-323
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• 2010

This study aimed to examine a suppression effect of salinity on extension rate of stem elongation of cucumber seedlings (Cucumis sativus L.) grafted with roots of figleaf gourd plant. The effects of application methods, timings, and concentrations of two salt types, sodium chloride (NaCl) and calcium chloride ($CaCl_2$), were compared to untreated control plants. In result, an obvious suppression effect on the excessive elongation of stem was obtained by both sub-irrigated and medium-mixed NaCl salt. An improvement in quality of transplants was also obtained by the sub-irrigated NaCl salt. Foliar-applied NaCl caused visible leaf injury when the concentration was higher than 40 mM; but, with no effect on suppressing the stem elongation. When the NaCl was applied at 7 days after grafting, a higher concentration of NaCl was demanded for suppressing the stem elongation compared to an application at the day of grafting. No effect of the NaCl salt on the fresh weights of 36-day grown plants was observed; but, there was a negative effect on the number of female flowers at a high temperature season. Overall, the NaCl salt was more effective on slowing down the stem elongation and had the lower incidence of leaf injury than the $CaCl_2$ salt.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.16 no.3
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• pp.125-138
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• 2011

This study was conducted to investigate the benthic condition around Busan Port by analysing spatio-temporal distribution pattern of polychaete community and some benthic environmental factors. Field survey was seasonally carried out at 15 stations covering in and outside of Busan Port from February to December, 2007. Water temperature, salinity and the type of surface sediment showed little changes among the stations, but factors related to organic enrichment such as TOC, AVS, coprostanol showed an obvious contrast, especially between in and outside of Busan Port. A total of96 species occurred and mean density was 1,814 ind./$m^2$. Species richness was higher at outer port than inner port, but density was higher at inner port. Dominant species were Aphelochaeta monilaris, Magelona japonica, Pseudopolydora paucibranchiata, etc. and many of them were typical species of organically enriched area. From the multivariate analyses, the whole study area was composed of two distinct polychaete communities located at the inside and outside of the port, and seasonal changes didn't have any influential effects on the structure. Coprostanol and AVS, indicators of organically enriched condition, well explained the community structures of polychaete worms in the vicinity of Busan Port. In this context, the innermost area of North Harbor was in a highly enriched state.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.2
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• pp.109-124
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• 1990

A rapid processing method for fish sauce of high quality stability and favorable flavor was investigated using mackerel waste as starting material. The chopped waste was homogenized with water and hydrolyzed by commercial proteolytic enzymes such as Complex enzyme-2000($2.18\cdot10^4$ U/g solid, Pacific Chem. Co.) and Alcalase ($1.94\cdot10^4$ U/g solid, Novo) in a cylindrical vessel with 4 baffles and 6-bladed turbine impeller. Optimal pH and temperature for the hydrolysis with Complex enzyme-2000 were 8.0 and $50^{\circ}C$, and those with Alcalase were 9.0 and $55^{\circ}C$. In both cases, the reasonabe amount of added water and enzyme concentration based on the waste weight were $40\%,\;3\%$ and hydrolyzing time was 100 min. Thermal treatment of the hydrolysate with $6\%$ of invert sugar for 2 hours at $90^{\circ}C$ was adequated to inactivation of the enzymes and pasteurization of the hydrolysate. Flavor, taste and color of the hydrolysate were improved during the thermal treatment in which the browning reaction products might participate and result in antioxidative and bactericidal effects. Combined use of $0.005\%$ of Caryophylli flos with $6\%$ of invert sugar was also effective for the improvement of taste. Yield of the fish sauce based on the total nitrogen of the raw waste was $93.7\~94.9\%$, and $87.6\~87.9\%$ of the total nitrogen in the fish sauce was in the from of amino nitrogen. The pH, salinity and histamine content of the fish sauce prepared with $15\%$ of table salt were $6.1\~6.2$, $14.0\~14.5\%$ and less than $10mg\%$, respectively. The fish sauce was stable on bacterial growth during the storage of 60 days at $26\pm3^{\circ}C$ and the quality was also maintained.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.2
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• pp.125-136
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• 1990

To develope a rapid processing method for fish sauce, processing conditions of fish sauce from sardine waste was investigated. The chopped waste was homogenized and hydrolyzed by commercial proteolytic enzymes such as Complex enzyme-2000($2.18\cdot10^4$ U/g solid) and Alcalase($1.94\cdot10^4$ U/g solid) in a cylindrical vessel with 4 baffles and 6-bladed turbine impeller. Optimal temperature for the case of hydrolysis with Complex enzyme-2000 was 50 and that with Alcalase was $55^{\circ}C$. In both cases, the reasonable pH, amount of water for homo-genization, enzyme concentration and hydrolyzing time were 8.0, $40\%$ (W/W), $3\%$ and 100 min, respectively. Heating of the filtrated hydrolysate for 2 hours at $90^{\circ}C$ with $6\%$ of invert sugar was suitable for pasteurization of the hydrolysate and inactivation of enzymes. Flavor, taste and color of the hydrolysate was improved during the thermal treatment in which the browning reaction products might participate and result in antioxidative and bactericidal effects. Combined use of $0.005\%$ of Caryophylli flos with invert sugar was also effective for the improvement of taste. Yield of the fish sauce based on the total nitrogen in the raw sardine waste was $91.2\~92.3\%$ and $87.2\~87.8\%$ of the total nitrogen in the fish sauce was in the form of amino nitrogen. The pH, salinity and histamine content of the fish sauce prepared with $15\%$ of table salt were $6.1\~6.2$, $14.2\~14.4\%$ and less than $10mg\%$, respectively. The fish sauce was stable during the storage of 60 days at $26\pm3^{\circ}C$ on bacterial growth and its quality was also maintained.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.4
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• pp.427-435
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• 2016

The effects of salt solution and chlorella on the quality of canned oyster, Crassostrea gigas, were evaluated to obtain basic data regarding the processing of two canned oyster products. In canned oyster processing, the shucked oyster meat was steamed for 20 min and then drained. Then, each can (301-3) was filled with 90 g boiled oyster in 60 mL 1.5% salt solution for the control samples or 30 mL 1.5% salt solution and 30 mL chlorella culture medium for the experimental samples. All canned products were sealed using a vacuum seamer and then sterilized to Fo values of 6-12 min in a steam retort system at 118℃. The viable bacteria count, proximate composition, pH, salinity, yield, volatile basic nitrogen (VBN), amino-nitrogen, thiobarbituric acid (TBA), mineral, color value, free amino acid levels, hardness, and sensory evaluation of the two canned products were measured under various sterilization conditions. There were no significant differences in the physical or chemical factors and little difference in the overall acceptance of the control and experimental samples.

• Ocean and Polar Research
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• v.25 no.3
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• pp.315-329
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• 2003

During the 1st Korea-Russia Arctic Expedition from 3 to 26 August, 2000 phytoplankton biomass and nutrient concentration were measured in the Barents and Kara Seas. Total of 57 surface samples were collected f3r the phytoplankton related measurements. Chlorophyll a (chi a) concentraitons were measured to investigate the relations between physico-chemical factors and phytoplankton biomass distribution. Chl a values ranged from 0.14 to $2.34mg\;m^{-3}$ (mean of $0.65{\pm}0.42mg\;m^{-3}$) over the surface stations. The elevated values of the chi a concentrations $(1.49{\sim}2.34mg\;m^{-3})$ were found in the southeastern Barents Sea near the Pechora River. Nanoplanktonic $(<20{\mu}m)$ phytoflagellates were the important contributors for the increase of the chi a. The nano-sized phytoflagellates accounted for more than 80% of the total chi a biomass in the study area. Mean chi a concentration in the Barents Sea $(0.72{\pm}0.57 mg\;m^{-3})$ was higher than in the Kan Sea $(0.52{\pm}0.45mg\;m^{-3})$, but there was no big difference between two areas. Surface temperatures and salinities ranged from 4.1 to $11.7^{\circ}C$ (mean of $8.8{\pm}1.9^{\circ}C$) and from 23.8 to 32.5psu (mean of $30.3{\pm}1.9^{\circ}C$ psu), respectively. The physical factors were not highly correlated with phytoplankton distribution. It is speculated that the insignificant correlation between phytoplankton biomass and physical factor was due to the same current which introduced similar water mass with higher water temperature and lower salinity into the study area. The mean values of major nutrients such as ammonia, nitrite, nitrate, phosphate, and silicate were $0.42{\pm}0.31{\mu}M,\;0.10{\pm}0.03{\mu}M,\;1.44{\pm}1.03{\mu}M,\;0.35{\pm}0.12{\mu}M,\;10.99{\pm}3.45{\pm}M$, respectively. The relations between phytoplankton biomass and nutrient concentration were not close, indicating that the surface nutrient concentrations during the study seem to be controlled by other physical factors such as input of fresh water (i.e. dilution effects).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.4
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• pp.431-437
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• 1996

The efforts of removing the specific fresh water fishy odor were studied by inducing tilapia, Oreochromis niloticus, to sea water in the use of the flavoring chemicals such as pyrrolidine and piperidine as experimental flavors. The amines added to the grinded muscle of tilapia were recovered by $88\%$ for pyrrolidine and $90\%$ for piperidine. When live tilapia were retained in a tank containing 100 ppm solution of the flavor for 30 min and then begun to start the acclimation into sea water with daily increase of $5\%_{\circ}$ salinity within 7days, no amines in the skin and the muscle of tilapia were detected after 4 days of acclimation to sea water. For the purge effects of amino in the skin and the muscle of tilapia, the concentration of pyrrolidine and piperidine lost $73.4\%,\;83.7\%$ in the muscle and $93.6\%,\;90.6\%$ in the skin of tilapia after purging in fresh water for 72 hrs, while $66.2\%,\;73.6\%$ of amines were removed in the muscle and $90.1\%,\;87.7\%$ in the skin of tilapia acclimated to sea water after purging in on sea water for 72hr. Loss rates of pyrrolidine and piperidine were found to be $0.0231h-^{1}\;and\;0.0333\;h^{-1}$ from the muscle and $0.0652h-^{1}\;0.0413\;h^{-1}$from the skin of tilapia in the fresh water, while $0.0131h-^{1}\;and\;0.0354\;h^{-1}$ from the muscle, $0.0674h-^{1}\;and\;0.0549\;h^{-1}$ from the skin of tilapia in the sea water after 24hrs of exposure, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.5
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• pp.882-895
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• 1997

Changes in the benthic communities have been studied to investigate the environmental effects before and after the construction of Shihwa Dike in the West coast of Korea. It is suggested that sequential changes in macrofaunal assemblages progressed in two sucressional directions. In the Shihwa lake under the influence of organic enrichment. First, the appearance of 'azoic tone' or 'grossly polluted zone' developed in the area of less than 6 m in depth resulted from the severe dissolved oxygen depletion due to the eutrophication from the increased organic loading. Second, the 'polluted zone' characterized by the proliferation of the opportunistic species in organically enriched area, was found in the vicinity of the industrial discharges and nearby fluvial inputs. This benthic community succession in the Shihwa lake seemed to be caused by the various ecological events such as an eutrophication in this organically enriched environment after construction of the dike and other physico-chemical parameters like salinity and dissolved oxygen in the bottom water, which may be influenced by the irregular surface water discharge and dilution by outer seawater inflow through the water gate of the dike. On the other hand, the benthic communities in the outside of the dike showed that the species richness was more than doubled and the abundance increased almost seven times more than that before the dike construction. This may be a typical characteristics of the initial phase in benthic eutrophication, suggesting that an increased organic input area may have been reponsible for this faunal change in the study area.

• Korean Journal of Ecology and Environment
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• v.41 no.2
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• pp.155-165
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• 2008

The purpose of this study was to evaluate the ecosystem of Yeongsan Lake using physical, chemical, and biological indicators. We evaluated the integrative ecosystem health using Lentie Ecosystem Health Assessment (LEHA) model, Qualitative Health Evaluation Index (QHEI) model, and chemical water quality. The models of LEHA and QHEI were modified as 10 and 7 metries attributes, respectively. Also, we analyzed bioaccumulation of total mercury on various fish tissues by method of U.S. EPA 7473 using Direct Mercury Analyzer (Model DMA-80). Model values of LEHA model averaged 19 (range: $14{\sim}26$, n=15), which indicated a "poor" condition, and had slightly spatial variations. Values of the QHEI in the all sites averaged 72, which were judged as a "fair" to "good" condition. The QHEI values varied from 48 (fair condition) to 99 (good condition) and showed large longitudinal gradients between the upper and lower reach. Conductivity and salinity were increased from the up-lake to downlake reach. Analysis of total mercury in fish tissues showed that levels of total Hg ranged between 0.002 and $0.087\;mg\;L^{-1}$ depending on the types of tissues. Overall, the ecosystem health in the Yeongsan Lake was judged as a "poor" and the effects of bioaccumulation on the fish tissues were minor. Therefore, it is necessary to keep an efficient management for the lake environment to maintain their ecological health.