• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.149-157
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• 1988

This study was carried out to prepare the flavoring substance using sardine for instant soup, and to examine the taste compounds and storage stability of the product. In preparation of product, raw sardine are gutted, boiled for 10 minutes and smoked 3 times to $9{\sim}10%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked-dried sardine meat were followed to be 50 mesh of particle size. The powdered-dried sardine were mixed 4.0% sugar, 20.0% table salt, 3.0% monosodium glutamate, 0.2% black pepper, 0.2% garlic powder and 0.2% onion powder, Finally the powdered instant soup product were vacuum packed in a laminated film(PET/A1 foil/CPP) bag, and then stored at room temperature for 120 days. The effect of smoking on enhancing flavor and on preventing lipid oxidation of product during storage were observed. From the chemical analysis and omission test, the principal taste compounds of product were IMP, 478.2mg/l00g; free amino acids such as glutamic acid, histidine, arginine, phenylalaine 3292.5mg/l00g; non-volatile organic acids such as lactic acid, ${\alpha}-ketoglutaric$ acid, 712.2mg/l00g; total creatinine 409.0mg/100g, and small amount of betaine, TMAO. Fatty acid composition of product were mainly consisted of polyenoic acids such as 20:5, 22:6, followed by saturated acids, monoenoic acid. The major fatty acid were 16:0, 16:1, 18:1, 20:5 and 22:6. From the results of sensory evaluation and chemical experiments during storage, the vacuum packed product were good condition for preserving the quality during storage for 120 days. We may conclude that the quality of present product was not inferior to that of seasoning powder of anchovy on the market, and it can be commercialized as a flavoring substance in preparing soup and broth.

• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.61-67
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• 1998

Effects of various jelly prepared with different concentrations of agar and sugars on overall acceptability of the peach jelly were investigated. The preparations of peach for experimental jelly were carried by the mixture of peach pulp and juice(MPJ), and the extract form peach(EP). The results were summarized as follows ; 1. The pH for MPJ and EP were 3.95 to 4/31, respectively, and the brix degree were 13.0% and 11.5%, respectively. 2. The jelly prepared with MPJ added 3% agar and 30% sugar were most effective in appearance, hardness, springiness and overall acceptability. The relation of samples(P<0.001) was found to be significant. On the other hand, the jelly prepared with EP was higher scored than that with MPJ in overall acceptability, but there was no significant differences between samples. 3. The Hunter values of L*, a* and b* were the highest in both the jelly prepared with MPJ and that with EP, added 2% agar and 10% sugar. However, the L*, a* and b* values of the jelly added MPJ were higher than those of the sample added EP. 4. Texture and color scores of both the jelly added EP became higher as the concentrations of agar and sugars increased and there was significant differences between samples. 5. The relation between springiness and overall acceptability, and L* value of the jelly added MPJ showed negative at P<0.05 and that between springiness and overall acceptability of the jelly added EP also showed negative.

• Journal of the Korean Arthroscopy Society
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• v.5 no.1
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• pp.1-6
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• 2001

Purpose : The purpose of this study was to compare the postoperative success and stability of arthroscopically assisted anterior cruciate ligament(ACL) reconstructions using central one third bone-patellar-tendon bone(BPB) autograft versus quadrupled semitendinos-us(ST) autograft as the medium term review. Materials and Methods : Eighty patients(40 BPBs,40 STs) with isolated ACL injury were available for a mean follow up of 49.4 months(BPB) and 48.8 months(ST). There was no significant difference between the two groups with respect to age and sex. We compare the final results between two groups with respect to subjective Lysholm score, objective laxity including anterior drawer test, Lachman test, pivot shift test, KT-2000 measurements and International Knee Documentation Committee(IKDC) evaluation system. Results : Postoperatively, positive anterior drawer test was found in $22.5\%\;and\;27.5\%$, positive Lachman test was found in $30.0\%$ and $25.0\%$ and positive pivot shift test was found in $15\%\;and\;20\%$ of the ST and BPB group, respectively(p>0.05). Mean side to side difference of KT-2000 at 20 lbs was 2.2 mm for the ST group and 2.1 mm for the BPB group. There was no significant difference between the two groups about Lysholm score(>0.05). Anterior knee pain was knee common in the BPB group. Eighty-three percent of the patients were nearly normal according to the IKDC grade in both groups. Conclusion : We consider that autogenous semitendinosus tendon is a good alternative subsititute in ACL reconstruction together with the bone-patellar tendon-bone autograft.

• Journal of Korean Orthopaedic Sports Medicine
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• v.9 no.1
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• pp.48-57
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• 2010

Purpose: To compare the incidence and risk factors for osteoarthritis after anterior cruciate ligament (ACL) reconstruction between two groups using bone-patellar tendon-bone (BPTB) and hamstring tendon (HT) autograft. Materials and Methods: 53 cases of ACL reconstruction using patellar tendon and 40 cases using hamstring tendon were followed up at least 8 years. Radiographic evaluation was done according to the Kellgren and Lawrence's classification. Clinical functional testing (Lysholm Knee Scores, the Tegner activity scores) and laxity testing (Lachman, pivot shift tests), and the instrumented laxity testing with $Telos^{(R)}$ were all examined in relation to the development of osteoarthritis. Results: Radiographic osteoarthritic changes were detected in 24 patients (45.3%) in BPTB group and 14 patients (35.0%) in HT group. Accompanying meniscal injury (BPTB p<0.001; HT p=0.091), intervals from the injury to reconstruction of > 12 months (BPTB p=0.037; HT p=0.021), and patient's age at reconstruction of > 25 years (BPTB p=0.003; HT p=0.048) were found to be significant independent predictors of osteoarthritis. However, no statistically significant correlations were found between the development of osteoarthritis and the clinical outcome or the radiographic stability in both groups. Conclusion: Although ACL reconstruction using BPTB or HT autograft had good clinical results at an average follow-up of 10 years, considerable incidence of radiographic osteoarthritic changes were noted. Various factors such as accompanying meniscal injury, protracted time from injury to reconstruction, more than 25 years old at the time of reconstruction were related to radiographic osteoarthritic changes.

• Microbiology and Biotechnology Letters
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• v.37 no.3
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• pp.280-286
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• 2009

To investigate anti-phytopathogenic fungal activity of Coptis chinensis, the methanol extract and its organic solvent fractions were prepared. Using the extract and the fractions, in-vitro spore-germination inhibition and mycelial-growth inhibition activities were evaluated against Colletotrichum gloeosporioides, Phytohpthora capsici, Pyricularia grisea, Rhizoctonia solani, Botryosphaeri dothidea, Glomerella cingulata, respectively. Treatment of the methanol extract (500 mg/mL) into the spore of phytopathogenic fungi completely inhibited germinations for 5 days, except B. dothidea, and showed strong antifungal activities against P. grisea and B. cinerea, and antioomycetes activity against P. capsici. The minimal growth inhibition concentrations of the methanol extract against P. grisea, B. cinerea and P. capsici were 300, 300, and 500 mg/mL, respectively. For practical application of C. chinensis in red-pepper field, the hot-water extract (1,000 mg/mL) was prepared in commercial facility, after evaluation of heat stability and solvent-extraction yields of antifungal substances. The 3-times leaf-spray of the extract from June to August, 2008 did not show any deleterious effect to red-pepper. In fact, the leaf-spray promoted plant growth including leaf, root and fruit. The average weight and rind of each fruit were increased to 119% and 117% comparison to those of without treatments. Our results suggest that C. chinensis is a useful source for control of red-pepper diseases and plant growth.

• The Korean Journal of Pesticide Science
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• v.17 no.2
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• pp.94-106
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• 2013

The proficiency testing for the residue laboratories of pesticide registration was conducted in order to improve the reliability and the ability for pesticide residue analysis. On October 2011 the testing was carried out using the soil collected and kept as the moistened state for five years, which is expected to very low residue levels of pesticides. The soil was fortified with chlorpyrifos, metolachlor and procymidone in a manner similar to prepare soil sample for indoor soil degradation test, and then sub-samples were prepared for the distribution to participants. Some of them were randomly selected for confirm of homogeneity and to ensure the stability of samples at room temperature. Samples were consisted of two soil treated as different levels, one of which was used to the assesment and another used to confirm. In addition, provide three standard solutions, respectively concentration of 10 mg/L, and untreated soil. Forty seven institutions submitted results. The medians of results were used as the assigned values for pesticide residues. Fitness for purpose standard deviation of proficiency test was calculated by applying 20% RSD as the coefficient of variation allowed in the soil residue test. Z-score was applied for evaluation of individual pesticides, and the average of the absolute value of the Z-score for the overall assessment of pesticides. Laboratories evaluated the absolute value of the Z-score less than 2 to fit the case of chlorpyrifos and procymidone were 44, metolachlor 40.

• Food Science and Preservation
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• v.22 no.4
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• pp.465-474
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• 2015

This study was conducted to investigate the physicochemical characteristics and storage stabilities of soy sauce and soybean paste sauce added with extracts of pear and sugar. The commercial possibility of these sauces was investigated by sensory and preference evaluations. First, the sensory evaluation of two different particle sizes of soybean paste sauce (Type I, chopped; Type II, ground) was performed. The result of sensory and preference evaluations of soybean paste sauce Type I was higher than those of soybean paste sauce Type II, which the former was used for further analysis. The total polyphenol contents and the 2,2'-azino-bis (3-ethylb enzothiazoline-6-sulfonic acid) (ABTS${\cdot}$+) radical scavenging activities of two sauces were not significantly different (p<0.05). The 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of soy sauce was higher than that of soybean paste sauce I(p<0.05). The pH, total bacterial count, saltiness, and hunter's color values of both sauces were not changed during the whole storage period (60 days). Viscosity of the soybean paste sauce I was increased while the viscosity of soy sauce was significantly decreased during the storage periods (p<0.05). From these results, it was suggested that the soy sauce and soybean paste sauce I added with pear extract of pear and sugar would be a suitable sauce for smoked duck and meat foods.

• Food Science and Preservation
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• v.15 no.2
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• pp.174-184
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• 2008

The quality and storage characteristics of low salted onion and five cereals-doenjang (DFO) were investigated. At the DFO, soybean koji ($57{\sim}62%$), onion (3%) and salt (8%) were mixed with equal amount of rice, barley, glutinous millet and glutinous indian millet ($10{\sim}30%$), and water ($7{\sim}12%$). The storage of DFO was done by vacuum packing in polypropylene tube, and sterilized at $121^{\circ}C$. The fermentation and storage was conducted for 60 days at $25^{\circ}C$ at each condition. Control doenjang (GD) was the salinity of 16% soybean doenjang that was not sterilized and packed in plastic containers for storage. During the fermentation, pH of DFO was lower than GD. The pH maintained stability during the storage, and revealed to be lowered, as the proportion of mixed cereals was higher. During the fermentation of DFO, the brix degree revealed to be higher than GD and maintained s1ability during the storage. During the fermentation and storage, the amino nitrogen content of DFO was ranged $400{\sim}470mg%$ by showing higher content than GD and maintained stable content during the storage. During the fermentation, the activities of protease and ${\beta}$-amylase were maintained to be high at DFO, but the activities during the storage were high at GD. The color $L^*$ value of DFO during fermentation and storage maintained higher values than GD, but $a^*$ value revealed lower pattern. Total free amino acids of DFO was ranged $1,918{\sim}2,290mg%$ which was higher than GD that recorded 1,291 mg%. When the sensory evaluation was conducted for DFO that was fermented and stored for 60 days, the DFO mixed with $20{\sim}30%$ of cereals resulted to have more savory taste, flavor, and sweeter than GD, and overall acceptability for color and overall taste was high.

• Food Science and Preservation
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• v.17 no.2
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• pp.190-195
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• 2010

Pressure, used as a minimal processing technology in the food industry, is a valuable tool ensuring microbiologically safe, shelf-stable fruit and vegetable production. Pressure could be used to deliver a greater variety of minimally processed products, as demanded by today's consumers. Weevaluated the effect of <400 MPa pressure, applied during chilling, on fresh fruit purees (strawberry, kiwi, aloe, and pomegranate) and vegetable extracts (from carrot and spinach) during cold storage (<$10^{\circ}C$) for 15-20 days. Samples were prepared in a processing facility in which total plate counts of falling and floating bacteria were controlled at $1{\times}100-10^1$ CFU/plate and $1{\times}10^2-10^3$ $CFU/m^3$ under conditions of $21-25^{\circ}C$ and 55-60% relative humidity. The aerobic plate counts of raw materials were less than $1{\times}10^3$ CFU/g. Evaluation parameters included microbiological safety, vitamin content, and sensory qualities. Although the overall quality of non-treated samples deteriorated with storage time at $10^{\circ}C$, samples pressurized at 250-350 MPa at $5-7^{\circ}C$ for 10 min showed less change, with no significant difference in microbiological safety, vitamin content, or sensory quality. The use of pressure extended the shelf-life during storage at $10^{\circ}C$.

• Journal of the Korean Arthroscopy Society
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• v.12 no.1
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• pp.1-6
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• 2008

Purpose: The purpose of this study is to compare the results of the arthroscopic reconstruction of ACL using autologous hamstring tendon and autologous bone-patellar tendon-bone. Materials and Methods: From January, 2000 to December, 2004, 120 patients underwent arthroscopic ACL reconstruction using autologous hamstring tendon(60 cases) and autologous bone-patellar tendon-bone(BPTB)(60 cases). The mean followed up period of hamstring tendon group was 42 months(range $24{\sim}69$ months) and patellar tendon group was 52 months(range $24{\sim}84$ months). At the time of the final follow up, sixty patients in each group were evaluated the results of physical examination, activity level, patients' satisfaction, functional status, and objective anteriror stability using KT-2000 arthrometer. Results: At the time of the final follow up we compared the two groups who had ACL reconstruction using either autologous hamstring tendon or BPTB, and the final results of the Lachman test showed negative, or mildly positive in 85%(51 cases) of the hamstring tendon group and 90%(54 cases) of the BPTB group. Pivot shift test indicated positive in both groups, 8%(5 cases) and 5%(3 cases) respectively and showed no statistically significant difference. The evaluation of the anterior laxity using the KT-2000 arthrometer revealed no significant difference in the hamstring and BPTB groups: differences less than 3 mm compared to the healthy side were 85%(51 cases) and 90%(54 cases)(p>0.05). The Lysholm score improved from a preoperative score of 51 to a postoperative score of 79.1 in the hamstring groups and from 52 to 82.2 in the BPTB groups. According to the IKDC rating system, 87%(52 cases) were normal or near normal in the hamstring group. In the BPTB group, 83%(50 cases) were normal or near normal. The Tegner score for the hamstring groups was 4.8 preoperatively and 7.1 at the final follow up, and the Tegner score for the BPTB groups was 4.5 preoperatively and 7.3 after the last follow-up. The anterior knee pain was found in 7%(4 cases) in the hamstring tendon group and 10%(6 cases) in the patellar tendon group. Conclusion: Arthroscopic ACL reconstruction using both the autologous hamstring tendon and the patellar tendon during their mid term follow up period demonstrated excellent results. However, the final results during their last follow up showed no statistically significant difference between the two groups.