• Journal of Fisheries and Marine Sciences Education
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• v.27 no.3
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• pp.625-633
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• 2015

Olive flounder (Parlichthys olivaceus) is a large carnivorous fish that live at coastal area and shallow seas in Korea. It was good texture and clean taste because of a high collagen content and low lipid content. More than 70% of olive flounder annual production was traded alive, consequently processing food product from olive flounder is rare to be towed. This study was conducted to investigate the best method of olive flounder cutlet processing. Clean fillet (headless, skinless and contain no viscera part) of olive flounder were divided into 5 portion. Every 100 g of olive flounder meat was wrapped with vinyl then flatten with meat hammer. Flatten fillet then was coated with wheat flour, and seasoned with salt and pepper. These were then coated with egg wash and bread crumbs. Two different method of processing was to make this olive flounder cutlet. Cutlet-1 was fried for 1 min in olive oil, then kept in polyethylene film vacuum packaging ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days the cutlet was thawed and heat up in microwave for 2 min (Sample-1). The other proup is cutlet-2, which is directly stored in polyethylene film vacuum packaging at $-20^{\circ}C$ for 7 days then thawed and fried for 1 min in olive oil (Sample-2). The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder cutlet (Sample-1, Sample-2) were measured. From the result of sensory evaluation, Sample-2 showed a little high scores than Sample-1. But there was no significant differences in color, odor, taste, texture and overall acceptance between Sample-1 and Sample-2 products.

• Journal of Life Science
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• v.23 no.10
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• pp.1230-1238
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• 2013

The regulatory effect of the tumor-suppressor protein p53 on the apoptogenic activity of $17{\alpha}$-estradiol ($17{\alpha}-E_2$) was compared between HCT116 ($p53^{+/+}$) and HCT116 ($p53^{-/-}$) cells. When the HCT116 ($p53^{+/+}$) and HCT116 ($p53^{-/-}$) cells were treated with $2.5{\sim}10{\mu}M$ $17{\alpha}-E_2$ for 48 h or with $10{\mu}M$for various time periods, cytotoxicity and an apoptotic sub-$G_1$ peak were induced in the HCT116 ($p53^{+/+}$) cells in a dose- and time-dependent manner. However, the HCT116 ($p53^{-/-}$) cells were much less sensitive to the apoptotic effect of $17{\alpha}-E_2$. Although $17{\alpha}-E_2$ induced aberrant mitotic spindle organization and incomplete chromosome congregation at the equatorial plate, $G_2/M$ arrest was induced to a similar extent in both cell types. In addition, $17{\alpha}-E_2$-induced activation of Bak and Bax, ${\Delta}{\Psi}m$ loss, and PARP degradation were more dominant in the HCT116 ($p53^{+/+}$) than in the HCT116 ($p53^{-/-}$) cells. In accordance with enhancement of p53 phosphorylation (Ser-15) and p53 levels, p21 and Bax levels were elevated in the HCT116 ($p53^{+/+}$) cells treated with $17{\alpha}-E_2$. The HCT116 ($p53^{-/-}$) cells exhibited barely or undetectable levels of p21 and Bax, regardless of $17{\alpha}-E_2$ treatment. On the other hand, although the level of Bcl-2 was slightly lower in the HCT116 ($p53^{+/+}$) than in the HCT116 ($p53^{-/-}$) cells, it remained relatively constant after the $17{\alpha}-E_2$ treatment. Together, these results show that among the components of the $17{\alpha}-E_2$-induced apoptotic-signaling pathway, which proceeds through mitotic spindle defects causing mitotic arrest, subsequent activation of Bak and Bax and the mitochondria-dependent caspase cascade, leading to PARP degradation, $17{\alpha}-E_2$-induced activation of Bak and Bax is the upstream target of proapoptotic action of p53.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.5
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• pp.1447-1456
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• 2015

Olive flounder (Paralichthys olivaceus) including red seabream (Pagrus major) and jacopever (Sebastes schlegeli) were known to be suitable characteristics for preparing a processed food because of white meat fish containing low fat in muscle. In this study, the physicochemical properties of olive flounder (46-50 cm of length, 950-1,050 g of weight), red seabream (30-33 cm of length, 1,250-1,350 g of weight) and jacopever (20-23 cm of length, 550-650 g of weight) were studied to obtain a basic data for the development of a new processed food. Head, scale, bone and viscera of each samples were removed, and then grinding with homogenizer before experiment. Moisture content of red seabream is lower than that of olive flounder and jacopever, therefore, crude protein and crude lipid are higher content. Red seabream showed higher redness, yellowess and color difference value than those of olive flounder and jacopever except lightness. The major total amino acid in olive flounder, seabream and jacopever were glutamic acid, lysine and aspartic acid in order. Especially, the highest content of free amino acid was lysine for olive flounder and jacopever and alanine for red seabream. The highest content of mineral in olive flounder, seabream and jacopever was potassium (K) and then phosphorous (P) and sodium (Na) in order. The highest amount of fatty acid in olive flounder, red seabream and jacopever was polyenoic acid in which especially contained 6.8, 7.1 and 6.7% for EPA, and 15.2, 15.2 and 17.1% for DHA, respectively. From the result of sensory evaluation, there was no significant difference in color and odor, but not in taste and texture.

• Economic and Environmental Geology
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• v.38 no.6 s.175
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• pp.633-642
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• 2005

We present the sedimentary sequence and distribution pattern of the late Holocene muddy deposits in the northern East China Sea shelf using the high-resolution 'Chirp' profiles. The seismic sedimentary sequence overlying acoustic basement (basal reflector-B) can be divided into two depositional units (Unit 1 and 2) bounded by erosional bounding surface (mid reflector-M). The lower Unit 1 above basal reflector-H is characterized by the acoustically parallel to subparallel reflections and channel-fill facies. The upper Unit 2, up to 7 m in thickness, shows seismically semi-transparent seismic facies and lenticular body form. On the base of sequence stratigraphic concept, these two sediment units have developed during transgression and highstand period, respectively, since the last sea-level lowstand. The transgressive systems tract (Unit 1) lie directly on the sequence boundary (reflector B) that have farmed during the last glacial maximum. The transgressive systems tract in this study consists mostly of complex of delta, fluvial, and tidal deposits within the incised valley estuary system. The maximum flooding surface (reflector M) corresponding to the top surface of transgressive systems tract is obviously characterized by erosional depression. The highstand systems tract (Unit 2) above maximum flooding surface is made up of the mud patch filled with the erosional depression. The high-stand mud deposits showing a circle shape just like a typhoon symbol locates about 140 km off the south of Cheju Island with water depth of $60\~90m$. Coverage area and total sediment volume of the mud deposits are about $3,200km^2$ and $10.7\times10^9\;m^3$, respectively. The origin of the mud patch is interpreted as a result of accumulating suspended sediments derived from the paleo-Yellow and/or Yangtze Rivers. The circular distribution pattern of the mud patch appears to be largely controlled by the presence of cyclonic eddy in the northern East China Sea.

• Journal of radiological science and technology
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• v.35 no.3
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• pp.255-263
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• 2012

The aim of this study was to evaluate the patient specific quality assurance (QA) results of intensity modulated radiation therapy (IMRT) and volumetric modulated arc therapy (VMAT) through the AAPM Task Group Report 119. Using the treatment planning system, both IMRT and VMAT treatment plans were established. The absolute dose and relative dose for the target and OAR were measured by using an ion chamber and the bi-planar diode array, respectively. The plan evaluation was used by the Dose volume histogram (DVH) and the dose verification was implemented by compare the measured value with the calculated value. For the evaluation of plan, in case of prostate, both IMRT and VMAT were closed the goal of target and OARs. In case of H&N and Multi-target, IMRT was not reached the goal of target, but VMAT was reached the goal of target and OARs. In case of C-shape(easy), both were reached the goal of target and OARs. In case of C-shape(hard), both were reached the goal of target but not reached the goal of OARs. For the evaluation of absolute dose, in case of IMRT, the mean of relative error (%) between measured and calculated value was $1.24{\pm}2.06%$ and $1.4{\pm}2.9%$ for target and OAR, respectively. The confidence limits were 3.65% and 4.39% for target and OAR, respectively. In case of VMAT the mean of relative error was $2.06{\pm}0.64%$ and $2.21{\pm}0.74%$ for target and OAR, respectively. The confidence limits were 4.09% and 3.04% for target and OAR, respectively. For the evaluation of relative dose, in case of IMRT, the average percentage of passing gamma criteria (3mm/3%) were $98.3{\pm}1.5%$ and the confidence limits were 3.78%. In case of VMAT, the average percentage were $98.2{\pm}1.1%$ and the confidence limits were 3.95%. We performed IMRT and VMAT patient specific QA using TG-119 based procedure, all analyzed results were satisfied with acceptance criteria based on TG-119. So, the IMRT and VMAT of our institution was confirmed the accuracy.

• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.173-185
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• 2018

Effects of three different types of dispersions and flow improving additives composed with fatty acid esters, fatty acid metal salts and amide compound on the vulcanization and the mechanical properties properties of rubber compounds of EPDM and carbon black as fillers. were investigated using Mooney viscometer, moving die rheometer, hardness tester, and universal test machine. The aging characteristics of vulcanized EPDM compounds were also investigated. The Mooney viscosity measured at $125^{\circ}C$ showed a tendency to decrease in the order of amide type> metal salt type > ester type additive. Scorch time showed little or no difference with the addition of ester or metal salt type additives, but the amide type additive shortened a scorch time more than one minute. Rheological measurement data obtained at $160^{\circ}C$ showed that the vulcanization time was faster for metal salt type and amide type additive systems. Delta torque values of EPDM compound increased with metal salt type and amide type additives, but slightly decreased with ester type additive. The tensile strength of the EPDM compound was greatly improved when an ester type additive was added, but the amide type or metal salt type additive had no significant effect. The elongation was significantly improved for metal salt type additive, while the rest were not significantly affected. The tear strength of the EPDM compounds increased with the addition of all kinds of additives, and it increased remarkably in the case of metal salt type additive. Hardness of the EPDM compounds was nearly same value regardless of additive types. The thermal aging of the EPDM blend at $100^{\circ}C$ for 24 h showed little change in the case of metal salt type or amide type additive, but the elongation tends to decrease by 10-20% for all EPDM compounds containing additives.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.1
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• pp.98-107
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• 2015

Olive flounder contains rich amount of lysine which is required for children's growth. Moreover, it is good foodstuffs for elderly, convalescent and diabetics because of low lipid content and high digestibility. This study was investigated for the purpose of obtaining basic data which can be applied to the processing of olive flounder steak. Olive flounder 100 g were chopped, mixed with vegetable (onion 20%, celery 10%, carrot 15%, garlic 1% of chopped olive flounder meat) and ingredient (bread crumbs 20 g, onion 15 g, celery 10 g, egg 1 ea, tarragon 1/2 t, blanc sauce 20 g, fresh cream 20 mL, salt and pepper pinch). Mixed dough was molded into steak shape ($12{\times}7cm$) and was processed by two types of products, Steak-1 {Roasting for 2 minutes in a frying pan wrapped with olive oil and then vacuum packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, next thawed and warmed by microwave for 2 minutes} and Steak-2 {vacuum-packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, after thawed, roasted during 2 minutes in a frying pan wrapped with olive oil}. The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder steak (Steak-1, Steak-2) were measured. From the result of sensory evaluation, Steak-2 showed a bit more high scores than Steak-1 but it was difficult to distinguish significant difference (color, odor, taste, texture and acceptance) between Steak-1 and Steak-2 products.

• Food Science and Preservation
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• v.16 no.3
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• pp.342-347
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• 2009

We sought to improve the methods for washing fresh raw ginseng. The quality of ginseng surface-washed by different methods was evaluated during storage at 10C and $20^{\circ}C$. The raw ginseng surface-washing method was a full-cone spray-type procedure using water and air. The water for decontamination had an electrolysis value of 80 ppm, also known as electrolysis water $2^{\circ}C$ water and water containing 5 ppm chlorine dioxide, were also used for decontamination. The Hunter color (${\Delta}E$) of ginseng washed with water withan electrolysis value of 80 ppm, or water with 5 ppm chlorine dioxide, was greater than that seen after other washing methods were used. The weight loss after washing with 5 ppm chlorine dioxide water was similar to that seen after washing with $2^{\circ}C$ water or 80 ppm electrolysis water. Reductions in total microorganism levels, and counts of yeasts and molds, assayed 10 days after washing with 5 ppm chlorine dioxide water were greater than seen after use of other sterilization methods. Quality maintenance on storage, at both 10C and 20C, after washing with 80 ppm electrolysis water, was better than that noted after other sterilization methods. The moisture content of washed ginseng was similar under all storage conditions tested.

• Food Science and Preservation
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• v.16 no.5
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• pp.705-713
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• 2009

We prepared salmon patties and compared the quality characteristics thereof with those of commercial tuna and pork patties. The moisture and crude ash contents of salmon patty were lower, whereas the crude protein content was higher, than those of commercial patties. The crude lipid content of salmon patty was higher than that of tuna patty, but lower than that of pork patty. The pH value and the volatile basic nitrogen content of salmon patty were lower than those of the commercial patties. Hunter color values (L, a, b) in a cross-section of cooked salmon patty were higher, whereas the ${\Delta}E$ value was lower, than those of the two commercial patties. The lipophilic browning index (0.397) of salmon patty was higher, whereas the hydrophilic browning index (0.047) was lower, than those of commercial patties. Trichloroacetic acid-soluble N content (272 mg/100 g) of salmon patty was lower than of commercial patties. The major fatty acids of salmon patty were palmitic acid (11.9%), oleic acid (27.6%), and linoleic acid (30.1%), whereas small amounts of eicosapentaenoic acid (EPA, 3.7%) and docosahexaenoic acid (DHA, 8.4%) were also found. The predominant amino acids of all patties were arginine, glutamic acid, aspartic acid, leucine, threonine, and proline, and the contents of these amino acids in salmon patty were higher than in the two commercial patties. The Fe, Ca, K, P, and Mg contents of salmon patty were 2.4 mg/100g, 42.6 mg/100g, 207.5 mg/100g, 211.6 mg/100 g, and 29.9 mg/100 g, respectively. The sensory quality of salmon patty was higher than that of pork patty. These results indicate that salmon patty may have good quality characteristics, comparable to those of the two commercial patties.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1105-1112
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• 1997

By sequential degradation using partial acid hydrolysis of a weakly acidic polysaccharide (GL-4IIb2'), two acidic oligosaccharide fragments, PA-2' and PA-1-III were isolated and their structures were characterized. PA-2' consisted of almost equal proportion of a rhamnose (Rha) and an unusual sugar, 3-deoxy-D-manno-2-octurosonic acid (Kdo). When permethylated oligosaccharide-alditol derived from PA-2' was analyzed by GC-MS, the peak gave the fragment ions at m/z 189 $(bA_1,\;6-deoxyhexose)$ and at m/z 308 $(aJ_2,\;alditol\;from\;Kdo)$. The peak also gave the characteristic ion at m/z 162 but it did not give the fragment ion at m/z 177, suggesting that Kdo is substituted at C5 but not at C4. Methylation analysis also indicated that PA-2' was composed mainly of terminal Rhap and 5-substituted Kdo. When the reduced product from PA-2' was analyzed by $^1H-NMR$, it gave a signal at 5.09 ppm due to an anomeric proton of ${\alpha}-L-Rha$. These results indicated that PA-2' mainly contained ${\alpha}-L-Rhap-(1{\rightarrow}5)-Kdo$. On the other hand, PA-1-III mainly comprised Rha and Kdo in addition to small proportions of arabinose (Ara) and 3-deoxy-D-lyxo-2-heptulosaric acid (Dha). MS analysis of permethylated oligosaccharide-alditols from PA-1-III suggested that the major peak 1P was $Rhap-(1{\rightarrow}5)-Kdo$ whereas the minor peaks 2P and 3P possessed $Araf-(1{\rightarrow}5)-Dha$ unit and these peaks were produced as epimers during reduction of carbonyl groups in Dha.