• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.772-778
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• 2016

To develop a value-added product from individually quick-frozen oysters Crassostrea gigas (IQFO), we prepared a retort pouched oyster soup (RPOS) from IQFOs and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPOS consisted of half-thawing and washing raw IQF oysters, blanching, adding them to the retort pouch along with other ingredients (base soup stock, IQF oyster extract, radish, bean sprouts, garlic, and red pepper), sealing, retort sterilization ($120^{\circ}$, F0-value 10 min.), cooling, and packaging inspection. The moisture, crude protein, pH and salinity of the RPOS were 91.0%, 2.8%, 6.20 and 0.9%, respectively. The total amino acid content of the RPOS was 2,163.8 mg/100 g, and the main amino acids were glutamic acid, aspartic acid, leucine, proline, lysine and arginine. The primary inorganic ions were Na, K, S and Zn. In taste compounds, total free amino acid content was 313.4 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, hydroxyproline, aspartic acid, glycine, alanine, valine, lysine and arginine. This RPOS has good storage stability and organoleptic qualities compared with commercial retort pouched shellfish soup, and is suitable for commercialization as a value-added instant seafood soup.

• Journal of Pharmaceutical Investigation
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• v.32 no.1
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• pp.13-19
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• 2002

Water-lipid soluble multivitamin formulations were widely used to reduce the disease and stress of animals as husbandry has made a remarkable progress in recent. But the efficiency of these formulations is far from satisfactory. So, this study was attempted to develop the physically and chemically stable and useful multivitamin o/w emulsion. Multivitamin o/w emulsion composed of water, soybean oil (10%, v/v), vitamin A, D, E, K, $B_2,\;B_6,\;B_{12}$ and panthenol. To make a stable o/w emulsion, the egg lecithin (2%, w/v) and glycerin (2.5%, w/v) were used for emulsifier and thickening agent, respectively. The oil in water emulsion system was manufactured by microfluidizer and the physicochemical stability of this emulsion was evaluated. The average particle size and interfacial tension were measured. From the result of interfacial tension tested, critical micelle concentration of the egg lecithin was 0.5% (w/v) and optimal concentration for the preparation of emulsion was 2% (w/v). The mean particle size was about $0.6\;{\mu}m$ which was suitable for injections. Short-term accelerated stability as physical stability study was tested by centrifuging and freeze-thawing the emulsion samples. The additions of vitamins resulted in the increment of particle size and reduction of physical stability of emulsion. But it is not an enormous problem for the stability of emulsion. Also, we have performed the long-period preservation stability test for the vitamins. All vitamins were analysed by HPLC. The result of storage under $4^{\circ}C$ and dark conditions demonstrated that all vitamins were maintained stable at least 16 weeks, except for vitamin $B_{12}$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.6
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• pp.632-639
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• 2018

To develop the high-value added seafood products from a regional speciality seafood, the seasoned dried pen shell Atrina pectinata adductor (SDPA) and seasoned smoke-dried pen shell adductor (SSPA) samples were prepared, and their optimal processing conditions, quality metrics, and shelf-life characteristics were examined. SDPA and SSPA samples were produced by thawing of frozen pen shell adductor, and cutting it into 6-7 mm slices, hot-air drying ($60^{\circ}C$, 20 min) or smoking ($110^{\circ}C$, 20 min), seasoning ($4^{\circ}C$, 12 h) with seasoning powder (60% sorbitol, 15% sucrose, 16% salt and 9.0% monosodium glutamate), hot-air drying ($60^{\circ}C$, 3 h), torching, vacuum-packaging in a laminated plastic film bag, heat treating with hot-water ($85^{\circ}C$, 15 min), and cooling. The moisture content of SDPA and SSPA samples was 44.5 and 43.0%, respectively, and the water activity was 0.845 and 0.842. The total amino acids in SDPA and SSPA samples were 20,986.8 and 21,312.4 mg/100 g, respectively, and the major amino acids in both products were aspartic acid, serine, glutamic acid, proline, glycine, alanine, valine, leucine, phenylalanine, lysine and arginine. The primary minerals were Na, S, K and P. Incubating tests indicated that the quality of SDPA and SSPA samples was maintained for 30 days of storage.

• Journal of the Korean Geotechnical Society
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• v.25 no.8
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• pp.95-106
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• 2009

This study was intended to identify the effect of the wetting on a long-term compression settlement of the rock/soil mixture used as fill material, depending on compaction and grading conditions. The relatively large settlement happened under the fully-submerged condition, and a repeated settlement was monitored when moisture content increased over and over again like the rainfall infiltration. In case of the materials without fine fractions or compacted in wet condition, the settlement caused by wetting was relatively low. In conclusion, the long-term compression settlement of granular (rock/soil mixture) fill material is more affected by the increase of water content and temperature change (freezing and thawing) than creep.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2023.04a
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• pp.33-33
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• 2023

Potatoes are the world's 4th major food crop after maize, rice, and wheat and also are a staple food for 1.3 billion people. Due to their wide adaptability to various environmental conditions, their yeild capacity, and high commercial value, potatoes have contributed to global food security. Many potato germplasms are commonly preserved as whole plants in fields or in storage to maintain their particular genetic combinations. However, field maintenance is expensive and has the risk of potential losses from diseases, pests, plant ageing and climate change. Over the past four decades, meaningful efforts have been made toward the safe long-term conservation of potatoes through cryopreservation methods such as droplet-vitrification. In this study, we tested 4 Korean potato varieties('Golden Egg', 'Golden Ball', 'Ja-Young' and 'Ha-Ryeong') with the modified potato droplet -vitrification protocol. Potato shoot tips are precultured in a sucrose-enriched medium(0.3 and 0.7M for 7 and 17hrs, respectively) and submitted to a loading step with C4 solution for osmoprotection. The treated explants were dehydrated with Plant Vitrification Solution(PVS)2 which is 80% A3 solution in ice for 30 minutes. Thawing and unloading steps were performed with 0.8M sucrose solution for 30 sec(40℃) followed by 30min(25℃, room temperature). In a potato post-culture medium(MS+0.1 mg·L^-1 GA₃+0.1 mg·L^-1 kinetin), we obtained a survival rates of post-thawed explants ranging 16.1-82.2%. The results suggest that modified and optimized protocols are required dependinig on every cultivar, genetic and ecological types. To achieve higher survival and regeneration rates, each step within the cryoprocedure must be carefully optimized.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.1
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• pp.25-38
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• 2003

This study was conducted to establish the microbiological quality standards applying the HACCP system on sushi items of Japanese restaurant in Korea. The study evaluated hygienic conditions of kitchen and workers, pH time-temperature relationship, and microbial assessments during whole process of sushi making in 2001. Overall hygienic conditions were normal for both kitchen and for workers by 3 point scale, but hygienic controls against the cross-contamination were still needed. Each process of sushi making was performed under the risk of microbial contamination, since pH value of most of ingredients was over pH 4.6 and also production time(3.5~6 hrs) were long enough to cause problems. Microorganisms were high enough to cause foodborne illness ranged 8.0$\times$10$^2$~3.3$\times$10$^{6}$ CFU/g of TPC and 1.0$\times$10$^1$~1.6$\times$10$^3$CFU/g of coliforms, although TPC, coliforms and Staphylcoccus aureus were within the standard limits (TPC 10$^2$~10$^{6}$ CFU/g, coliforms 10$^3$CFU/g). However, Salmonella and Vibrio parahaemolyticus were not detected. High populations TPC and coliforms were also found in the cooks' hands and cooking utensils(TPC 10$^2$~10$^{6}$ CFU/100cm$^2$and Coliforms 10$^1$~10$^3$CFU/100cm$^2$). Based on the CCP decision tree analysis, the CCPs were the holding steps far six sushi production line except the tuna and the thawing step for tuna sushi. In conclusion, overall state of sushi production was fairly good but much improvement was still needed.

• Economic and Environmental Geology
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• v.56 no.6
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• pp.697-714
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• 2023

The Tracksite of Cretaceous Dinosaurs and Pterosaurs in Jeongchon, Jinju was discovered in late 2017 during the construction of the Ppuri industry complex. This site is a natural heritage site with a high paleontological value, as it preserves fossils of various types of dinosaurs, pterosaurs, and animal traces at a dense concentration. In this study, we surveyed that physical weathering such as joint, crack, scaling, exfoliation, and fragmentation occurred through field research in the fossil site, and conducted basic research on conservation science to reduce the damage. To this end, among the eight levels identified after excavation, the rocks of Level 3, which yielded a large number of theropod footprint fossils, and Level 4, which yielded pterosaur footprint fossils, were analyzed for material characteristics and evaluation of the effectiveness of consolidation and adhesion. This results showed that the rocks in the Level 3 stratum were dark gray siltstone and the rocks in the Level 4 stratum were dark gray shale, which contained a large amount of calcite and were composed of quartz, plagioclase, mica, alkali feldspar, and other clay minerals, which are likely to be damaged by rainfall under external conditions. As a result of conducting an artificial weathering experiment by dividing the probationary sample into four groups: untreated, consolidation treatment, anti-swelling treatment, and adhesive treatment, the consolidation and the swelling inhibitor showed an effect immediately after treatment, but did not show a blocking effect under a freezing-thawing environment. The adhesive showed that the adhesive effect was maintained even under freezing-thawing conditions. In order to preserve the fossil sites at Jeongchon in the future, in addition to temporary measures to block the inflow of moisture, practical measures such as the construction of protective facilities should be prepared.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.246-253
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• 2012

In this study, we determined the optimum blanching conditions for pretreatment of Aster scaber prior to freezing to ensure its long, safe preservation as a fine cooking ingredient. Frozen-thawed A. scaber did not significantly differ between blanching groups, but the blanched group showed significantly higher Hunter L, a, and b values than the un-blanched group (p<0.05). Higher temperatures and longer treatment times increased softness; hardness did not significantly differ between the blanched and un-blanched groups of frozen-thawed A. scaber (p<0.05). Total bacterial counts and the presence of coliforms seemed to decline with blanching treatments, but treatment temperature and time did not influence this reduction. Over 95% of peroxidase activity was inactivated by blanching treatment but increased slightly after thawing. The sensory evaluation of the frozen-thawed A. scaber by test group showed the A. scaber blanched at $90^{\circ}C$ for 3 min to be the most highly preferred (p<0.05).

• Journal of the Korean GEO-environmental Society
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• v.8 no.5
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• pp.57-65
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• 2007

Slope collapse occurs mostly at the rainy season or thawing season in Korea. From a engineer point of view, the design criterion in recent of soil slopes during the rainfall have a conservative tendency because a slope stability is evaluated in the condition that ground water level is located in the surface. However, for the rational design of soil slopes during rainfall, the raining conditions and the unsaturated soil characteristics of soil slopes have to be considered. For the unsaturated soil characteristics of soil slopes, the laboratory tests for unsaturated soils and the seepage analyses for the raining conditions have to be performed. Due to these difficulties, a conservative design of soil slopes in the current design criterion has been carried out. In this paper, therefore, a simple design method is proposed. The method is considered to the unsaturated soil characteristics and the results of seepage analysis without numerical analysis. To verify the suggested design method, it is compared with both analysis results by current design criterion and analysis results based on the seepage analysis. Through the comparative study, it was found that the current design criterion has been excessively conservative. Hence, simple design method in this study was evaluated as the rational design for the soil slopes during rainfall.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.499-509
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• 2018

This study optimized the bone-softening and fishy odor-reducing process for mackerel Scomber japonicus products using response surface methodology (RSM). The RSM showed that the optimum concentrations of doenjang and citric acid for reducing the fishy odor in bone-softened mackerel were 11.8% and 0.04%, respectively, and the optimum immersion time was 52.2 min. The estimated overall acceptance, salinity, and acidity of the products under these optimum conditions were 7.7 points, 1.1%, and 202.6 mg/100 g, respectively, which were similar to the actual measured values of $7.6{\pm}1.2$ points, $1.0{\pm}0.1%$ and $203.2{\pm}3.8mg/100g$. Moreover, the heating temperature and time for bone-softening based on RSM were $107.3^{\circ}C$ and 4.4 h, respectively. The estimated hardness and proportion of skin removed from the product under the optimal conditions were $161.5g/cm^2$ and 0.09%, respectively, which were also similar to the actual measured values of $171.1{\pm}12.6g/cm^2$ and $0.10{\pm}0.02%$. The optimum bone-softening and fishy odor-reducing process for mackerel consisted of the following steps: thawing (${\leq}10^{\circ}C$, 8 h), filleting, washing/dewatering, immersing in an 11.8% doenjang -0.04% citric acid solution for 52 min, washing/dewatering, heating ($107.3^{\circ}C$, 4.4 h), freezing, depanning, internal and external packaging, and X-ray detection treatment.