• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.53-59
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• 2008

Salt is a major component in salt-fermented shrimp with 25% content. There are various types of salts that have different compositions, which may affect the quality of salt-fermented shrimp. We have investigated effects of various salts such as Korean solar salt (KSS), purified salt (PS), sea-concentrated salt (SCS), glasswort (Salicornia herbacea L.) spray solar salt (GSS), glasswort-sea-concentrated salt (GSCS) and spray-dried salt (SDS) on the physicochemical and sensory properties of fermented shrimps. Ammonia nitrogen content of the salted shrimp prepared with SDS was lower than others until 60 day fermentation. At 90 day fermentation, amino nitrogen contents of salted shrimps prepared with GSCS and GSS (980 mg%) were higher than those of the others while sample prepared with SDS showed the lowest amino nitrogen content (680 mg%). Volatile basic nitrogen content of salted shrimp prepared with SDS was also lower than those of the others between 14 and 60 day fermentation and there were differences among samples in the contents of trimethylamine at 180 day fermentation. Sensory evaluation results indicated significant differences in salty, overall taste and overall acceptance among samples. Overall acceptance was significantly higher in salt-fermented shrimp prepared with KSS, SCS, GSS, GSCS and SDS than in fermented shrimp with PS.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.125-132
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• 1988

Gulbis were made of raw Pseudosciaena manchurica by different salting methods and drying conditions. During the Gulbi processing, the contents of trimethylamine(TMA), dimethylamine(DMA) and formaldehyde(FA) were chemically analyzed and the distribution of fat was microscopically observed. The contents of TMA, DMA and FA in raw sample were 0.9mg, 3.19mg and 0.19mg per 100g, respectively. The TMA contents in Gulbi were rapidly increased to 24.82-76.32mg during drying, while the DMA contents in Gulbi were slowly increased and FA contents in Gulbi remained nearly unchanged. These changes were not influenced by the kinds of salt and salting methods. The formation rates of TMA and DMA were twice faster dried by the controlled condition than the natural condition. The fat in muscle moved to the skin layer through connective tissue with the laps of drying time. The extent of fat shifting was smaller salted by purified salt than by bay salt. The muscle tissue of Gulbi dried by the controlled condition had clearer spaces between white muscles than that of the natural condition. The muscle tissue of Gulbi salted with purified salt exsisted orderly, while the sample salted with bay salt was clumped.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.378-383
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• 2002

The aim of the study was to analyze N-nitrosamine (NA) and its precursors in serveral fermented foods which were treated with nitrite, thiocyanate and ascorbic acid under simulated gastric digestion. Every analyzed sample contained nitrate, with levels ranging from 0.3 to 1.3 mg/kg, but nitrite was present at very low levels of less than 0.3 mg/kg. And other precursors of amines such as dimethylamine and trimethylamine were detected less than 0.5 mg/kg in every samples. N-nitrosodimethylamine (NDMA) was detected in the levels of <0.5 ∼ 2.7 ug/kg in soy sauce,1.5∼3.1 ug/kg in soybean paste and <0.5∼1.8 ug/kg in beer, while NDMA levels increased by 1.1∼4.5 times in the fermented foods which were digested under simulated gastric conditions.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1128-1134
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• 2000

This study was carried out to evaluate quality properties of gamma-irradiated Kwamegi prepared from Cololabis seira semi-dried by cold sea wind. Edible portion of Kwamegi was prepared from whole body, vacuum-packaged, gamma-irradiated in the doses of 3 or 5 kGy, and stored at $5^{\circ}C$ for 60 days. Volatile basic nitrogen and trimethylamine contents were not different by gamma irradiation. During storage increase of those two compounds were inhibited depending upon the dose. Thiobarbituric acid values did not differ in all samples, regardless of irradiation and storage. The amount of total volatile compounds of Kwamegi decreased by irradiation. Rheological properties were not affected by irradiation and were maintained up to 60 day when the Kwamegi was irradiated at 5 kGy dose, but those of control was softened. Sensory evaluation had no differences in all samples immediately after irradiation. Sensory quality of Kwamegi irradiated were organoleptically adequate, however that of control was deteriorated. In conclusion, these results indicate that gamma irradiation technique can be used to maintain the quality of Kwamegi.

• Journal of Intelligence and Information Systems
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• v.29 no.3
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• pp.383-400
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• 2023

Air pollution-related diseases are escalating worldwide, with the World Health Organization (WHO) estimating approximately 7 million annual deaths in 2022. The rapid expansion of industrial facilities, increased emissions from various sources, and uncontrolled release of odorous substances have brought air pollution to the forefront of societal concerns. In South Korea, odor is categorized as an independent environmental pollutant, alongside air and water pollution, directly impacting the health of local residents by causing discomfort and aversion. However, the current odor management system in Korea remains inadequate, necessitating improvements. This study aims to enhance the odor management system by analyzing 1,010,749 data points collected from odor sensors located in Osong, Chungcheongbuk-do, using an Ensemble-Based Multi-Region Integrated Odor Concentration Prediction Model. The research results demonstrate that the model based on the XGBoost algorithm exhibited superior performance, with an RMSE of 0.0096, significantly outperforming the single-region model (0.0146) with a 51.9% reduction in mean error size. This underscores the potential for increasing data volume, improving accuracy, and enabling odor prediction in diverse regions using a unified model through the standardization of odor concentration data collected from various regions.

• Korean journal of applied entomology
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• v.62 no.2
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• pp.95-102
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• 2023

The number of households with pets has increased in recent years. Consequently, interest in mites and their odors has increased. In this study, we investigated whether pyrethrum extract and water-soluble phytoncides are effective tick repellents, deodorizing agents, and antibacterial agents. In the tick-climbing test, the pyrethrum extract (23.33 points) and water-soluble phytoncide (22.00 points) showed a high repelling effect. To confirm the tick avoidance effect of the composite extract, a tick climbing test was conducted with a pest control extract, a composite extract (referred to as a sample) containing a water-soluble phytoncide, and a third-party product (control). The sample showed a high avoidance effect (13.00 points and Control 26.67 points. An indoor repellent efficacy test for ticks confirmed that the sample showed an excellent tick-repellent effect (88%) compared to the control (12%). As a result of a deodorization test, ammonia was shown to have a deodorizing effect of 98.3% and trimethylamine of 99.5%, whereas, in the antibacterial test, the E. coli, Staphylococcus aureus, and pneumonia groups showed an antibacterial effect of 99.9%. Combining the results of this study, it is judged that the complex extract including the above material has high utility value as a material that is effective in mite repellents, deodorization, and antibacterial activity.

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.141-149
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• 1983

The purpose of the present work is to find out the optimal conditions for the production of filefish protein preparations and to define the functional properties of the protein products. Fish protein concentrate (FPC) and fish protein isolate (FPI) were prepared by extraction of whole or headed and gutted filefish with various organic solvents. The results of the present study are as follows; 1. Among the solvents tested iso-propyl alcohol appeared to be the most effective for the extraction of lipid and also for that trimethylamine from the fish muscle. 2. The optimal extraction time showed to be 20 minutes with ethyl iso-propyl alcohol at $65-70^{\circ}C$under adequate mixing. 3. The most effective solvent ratio to the weight of fish material was proved to be 5:1 at the first extraction and to be 2:1 at the second stage. 4. The lipid content of the protein preparations reduced to below 0.5% by the third stage of extraction of headed or gutted filefish. The protein concentrate from whole fish, however, showed the lipid content of 0.27-0.31% only after the fifth stage of extration. 5. The protein contents of the protein concentrate and the protein isolate from whole filefish were 81.08% and 87.41% and the lipid contents of the two protein preparations were 0.43% and 0.45% respectively. 6. Higher calcium content was found in the protein concentrate rather than in the protein isolate. No sodium and potassium in the protein isolate were detected while the fish concentrate appeared to contain a considerable amounts of both elements. 7. The functional properties, such as suspended solids, wetability, emulsion stability and foam viscosity of the filefish protein isolates were proved to be higher than those of the protein concentrate.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.3
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• pp.154-160
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• 1989

To obtain basic data on food components of triploid fish, we undertook the analysis of free amino acid, nucleotide, total creatinine, betaine, trimethylamine oxide(TMAO) and their related compounds in diploid and triploid carps(Cyprinus carpio). The contents of total free amino acid and its related compounds in belly and dorsal muscles of triploid carp were 346.1mg/100g and 333.4mg/100g. Histidine occupied $45.1\%\;and\;46.9\%$ in belly and dorsal muscles, and followed by taurine, lysine and glycine in order. As for the compositions of nucleotide and its related compounds in those muscles of triploid carp, IMP were revealed $73.9\%\;and\;65.8\%$ of total nucleotide and its related compounds. The major component of the other organic base in those muscles of triploid carp was total creatinine, but betaine and TMAO were poor. The contents of taste compounds such as free amino acid, nucleotide, total creatinine, betaine, TMAO and their related compounds were less in triploid carp than in diploid carp of nonspawning season, while were more in triploid carp than in diploid carp of spawning season. Total amino acid contents were more in diploid carp of nonspawning season than in triploid carp, but mineral contents were more in triploid carp than in diploid carp of spawning season. Therefore, it is believed that triploid carp is very worthy for a tasty and nutritional food source.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.4
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• pp.370-374
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• 1985

To investigate the flavor components of sun-dried ray, Raja porasc, the contents of such as free amino acids, nucleotides and their related compounds, total creatinine, betaine, TMAO, fatty adds, and volatile compounds were analysed. The content of total free amino acids was 1773.3mg% on dry basis and the abundant amino acids were taurine, lysine, leucine, alanine, glycine, glutamic acid, proline, and valine in order and these amino acids accounted for 80% of total free amino acids in sun-dried ray. In the nucleotides and their related compounds, hypoxanthine was the most abundant. Ammonia-N was the most abundant, resulting 26.4% of extractive nitrogen which was 1965.6mg% and next free amino acid-N, total creatinine-N, and nucleotide-N in order. In the fatty acid composition of total lipid and neutral lipid, polyenoic acid was abundant holding 42.0%, 45.3% respectively. In phospholipid, the ratio of polyenoic acid and saturated fatty acid were similar to 39% respectively. The predominant fatty acids in total lipid, neutral lipid, and phospholipid were $C_{16:0},\;C_{22:6},\;C_{18:1},\;C_{18:0},\;and\;C_{20:4}$. In the volatile compounds, isocaproic acid, caproic acid, isobutyric acid, and butyric acid were the major portion of the 8 kinds of volatile fatty acids detected and 2-butanone, pentanal, and 2-methylpropanal were the major portion of the 8 kinds of volatile carbonyl compounds detected and also trimethylamine was the major portion of 2 kinds of volatile amines detected. It was presumed from the results that the reciprocal action of taste compounds such as free amino acids, nucleotides and their related compounds total creatinine, betaine, and TMAO and volatile compounds such as volatile carbonyl compounds, volatile fatty acids, volatile amines, and ammonia played an important role for the characteristics of flavor of sun-dried ray.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.3
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• pp.187-194
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• 1986

For the purpose of obtaining basic data which can be applied to evaluate the quality of the retortable pouch and tin-plated canned product, the canned sardine and the retort pouched sardine were prepared and compared in terms of thermal sterilization times required and product duality during storage. Retort pouched sardine required $20\%$ less thermal sterilization time than the canned sardine. Volatile basic nitrogen (VBN) and amino nitrogen ($NH_2-N$) contents in both canned and retort pouched sardine showed little difference during processing and storage. During storage, peroxide value (POV) and thiobarbituric acid (TBA) value of the canned sardine had a slightly higher value compared to the retort pouched sardine, but acid value (AV) revealed little difference between both canned and retort pouched sardine. Trimethylamine (TMA) content of the both canned and retort pouched sardine showed little difference during processing and storage. The inosinic acid (IMP) content in canned and retort pouched sardine was $8.39{\sim}9.80{\mu}mole/g$ range, and had no significant change during processing and storage. The retort ponched sardine revealed a smaller reduction in polyenoic acid than the canned sardine during processing and storage. Among the TPA (texture profile analysis) parameters, hardness maintained a slightly higher value in the retort pouched sardine than in the canned sardine. Color values showed that the retort pouched sardine was generally lighter than the canned sardine. In sensory evaluation, the retort pouched sardine was scored slightly higher, in most cases, for color, flavor, texture, taste and overall acceptance than the canned sardine. It was concluded from the results that the retort pouched sardine was at least equal to the canned sardine in product quality.