• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.113-119
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• 2005

This study was performed to evaluate the effects of the addition of medicinal herb extracts on shelf-life and quality of seasoning beef. The pH of seasoning beef treated with medicinal herbs was more stable than those without medicinal herbs. The moisture content of non-treated group decreased than that of group treated with medicinal herbs. The shear forces of seasoning beef revealed that non-treated group and other group treated with medicinal herbs were higher than those with medicinal herb extracts less than 0.5% adding medicinal herb extracts. As the storage time increased, the redness of group treated with 2.0% medicinal herbs was most stable among the seasoning beef color. The increase of TBA value was observed as the storage period increased. The total bacterial count of non-treated group was detected to 10$^{8}$ CFU/g, but that of group with medicinal herbs was counted from 10$^4$ CFU/g to 10$^{5}$ CFU/g at 6 days of storage time. The sensory evaluation indicated that the changes of group treated with various concentration of medicinal herbs were scored relatively higher than that of non-treated groups.

• Journal of Mushroom
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• v.13 no.1
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• pp.74-78
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• 2015

The 'Heuktari', a new mid-high temperature adaptable variety of oyster mushroom for the bottle culture, was bred by mating with monokaryons isolated from 'P11056' and 'MT07156'. The optimum temperature for the mycelial growth was $23{\sim}26^{\circ}C$ on PDA medium and that for the primordia formation and the growth of fruiting body of 'Heuktari' was $18{\sim}19^{\circ}C$ on sawdust substrate. In case of bottle cultivation, the period of mycelial growth was required about 30 days. In addition, the period of primordia formation and growth of fruiting body was 4 days and 5 days, respectively. In the characteristics of fruiting body, shape and color of pilei were round type and dark grayish brown, stipe color was white color and stipe shape was short and thick. The yield of fruiting bodies was 180 g/900 ml bottle which was 15% higher than that of Suhan-1ho. The gumminess and brittleness of stipe tissue were 110% and 140% stronger than those of Suhan-1ho, respectively.

• Ocean and Polar Research
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• v.35 no.2
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• pp.157-170
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• 2013

We investigated the seasonal succession of phytoplankton assemblages in the eastern part of the South Sea of Korea in relation to surface water masses. The study areas are under the direct influence of the Tsushima Warm Current (TCW) throughout the whole year, with its strength known to be seasonally variable. The region is also influenced by coastal waters (CW) driven from the South Sea of Korea and East China Sea, particularly in summer, as indicated by low salinity in the surface water. Nutrient property of the TCW can reveals whether the origin of the TCW is the nutrient-rich Kuroshio Current or the oligotropic Taiwan Warm Current. Surface chlorophyll-a (Chl-a) concentrations displayed a large seasonal variation for all stations, with high values found in spring and autumn and low values in summer and winter. At station M (offshore) and P (intermediate location between M and R), Chl-a concentrations in October were higher than those in March, when spring bloom normally occurs. This may be related to deeper mixed layer depths in October. Diatoms dominated under conditions of high nutrient supply in which Chaetoceros spp. and Skeletonema costatum-like spp. were abundant. S. costatum-like spp. dominated at stations R (onshore station) and P in December when there was greater nutrient supply, especially of phosphate. Flagellates and dinoflagellates dominated at all three stations after diatoms blooms. Dominant species were Scrippsiella trochoid in April and Ceratium furca in October at station R, and Gyrodinium spp. and Gymnodinium spp. at station M during summer, when the effect of the oligotropic Taiwan Warm Current and the oligotropic coastal water from East China Sea were strong. Redundancy analysis showed clear seasonal successions in the phytoplankton community and environmental conditions, in which both principal components 1 and 2 accounted for 69.6% of total variance. Our results suggested that environmental conditions seemed to be determined by the origin of the TCW and the relative seasonal strength of the water masses of the TCW and CW, which may affect phytoplankton growth and compositions in the study area.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.316-325
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• 2011

The property of deep frying oil is one of die important factors in fried food quality. The purpose of this study is to identify die quality of deep frying oil in continuous usages for 4 days by two types of fryers: traditional and modified fryers. After frying polk cutlets, die flying oil was kept not only for several physical analyses such as color, viscosity, and water content but also for quality analyses of flying oil such as free fatty acid, double bond changes and oxidative rancidity formation. The fried oil by a traditional flyer was significantly increased in die physical values of color and viscosity than that by a modified fryer. In die acid value, the fried oil by a traditional fryer was significantly increased in free fatty acid than that by a modified fryer while die iodine value was significantly decreased in die fried oil by a traditional fryer when compared to control oil and fried oil by a modified fryer. In die peroxide value as an indicator of primary oxidation products, die fried oil by both fryers was significantly increased till die second day but decreased in die value after die third day because of unstable hydroperoxides' decomposition. In die p-anicidine value as an indicator of secondary oxidation products, die fried oil in a traditional fryer was significantly increased in die value than that in a modified fry.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.14
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• pp.6073-6080
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• 2015

Background: Melanoma differentiation-associated gene-7 (MDA-7)/interleukin-24 (IL-24), a unique tumor suppressor gene, has killing activity in a broad spectrum of cancer cells. Herein, plasmids producing mda-7 proteins fused to different RGD peptides (full RGD4C and shortened RGD, tRGD) were evaluated for apoptosis induction with a hepatocellular carcinoma cell line, Hep-G2. The study aim was to improve the apoptosis potency of mda-7 by tethering to RGD peptides. Materials and Methods: Three plasmids including mda-7, mda-7-RGD and mda-7-tRGD genes beside a control vector were transfected into Hep-G2 cells. After 72 hours incubation, cell viability was evaluated by MTT assay. In addition, the rate of apoptosis was analyzed by flow cytometry using PI/annexin staining. To detect early events in apoptosis, 18 hours after transfection, expression of the BAX gene was quantified by real time PCR. Modeling of proteins was also performed to extrapolate possible consequences of RGD modification on their structures and subsequent attachment to receptors. Results and Conclusions: In MTT assays, while all mda-7 forms showed measurable inhibition of proliferation, unmodified mda-7 protein exhibited most significant effect compared to control plasmid (P<0.001). Again, flow cytometry analysis showed a significant apoptosis induction by simple mda-7 gene but not for those RGD-fused mda-7 proteins. These findings were also supported by expression analysis of BAX gene (P<0.001). Protein modelling analysis revealed that tethering RGD at the end of IL-24/Mda7 disrupt attachment to cognate receptor, IL-20R1/IL-20R2. In conclusion, fusion of RGD4C and shortened RGD peptides to carboxyl terminal of mda7, not only reduce apoptosis property in vitro but also disrupt receptor attachment as demonstrated by protein modelling.

• Applied Chemistry for Engineering
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• v.19 no.2
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• pp.228-235
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• 2008

Nickel plating thickness increased with the electric current density, and the augmentation was more thick in $6{\sim}10A/dm^2$ than low current. Hull-cell analysis was tested to evaluate the current density. Optimum thickness was obtained at a temperature of $60^{\circ}C$, and the pH fluctuation of 3.5~4.0. Over the Nickel ion concentration of 300 g/L, plating thickness increased with the current density. The rate of decrease in nickel ion concentration was increased with the current density. The quantity of plating electro-deposition was increased at the anode surface, which was correlated with the increase of plating thickness. The plating thickness was increased because of the quick plating speed. However, the condition of the plating surface becomes irregular and the minuteness of nickel plating layer was reduced with the plating rate. After the corrosion test of 25 h, it was resulted in that maintaining low electric current density is desirable for the excellent corrosion resistance in lustered nickel plating. According to the program simulation, the thickness of diffusion layer was increased and the concentration of anode surface was lowered for the higher current densities. The concentration profile showed the regular distribution at low electric current density. The field plating process was controlled by the electric current density and the plating thickness instead of plating time for the productivity. The surface physical property of plating structure or corrosion resistance was excellent in the case of low electric current density.

• Journal of Life Science
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• v.14 no.2
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• pp.239-244
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• 2004

This study was carried out to clarify the effect of addition of mugwort and carcass grade on the quality and sensory properties of loin hams. The volatile basic nitrogen, 2-thiobarbituric acid reactive substances, total bacterial count, water holding capacity and calorie of loin hams were not significantly different among hams, but the pH and residual nitrite of loin hams with mugwort were significantly lower than that of loin hams without mugwort. The fat content of grade B loin hams were higher than that of grade E loin hams, and the protein and total amino acid content of grade E loin hams were higher than that of grade B loin hams. The free amino acid, saturated fatty acid and unsaturated fatty acid were not significantly different among loin hams. The $L^{＊}$ value of grade B loin hams were higher than that of grade E loin hams, the a value of grade E loin hams were higher than that of grade B loin hams, and the $b^{＊}$ value was not significantly different among loin hams. The hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among loin hams. The aroma of loin hams without mugwort were superior than that of loin hams with mugwort, and the juiciness of grade B loin hams were superior than that of grade E loin hams. But the color, taste, texture and palatability were not significantly different among loin hams.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.220-224
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• 2002

Alaska pollock roe is mainly used for the production of salt-seasoned and fermented seafood (Myungran-jeot). Alaska pollock roes with broken egg membrane are usually discarded as a waste product. In this study, the broken roes of Alaska pollock were salt-seasoned and stuffed into cellulose casing for commercial production. The chemical and microbial changes of the broken roes of Alaska pollock stuffed into cellulose casing fermented at 5 and $25^{\circ}C$, respectively, were analyzed at different ripening periods. On 5 week fermentation, pH decreased down to 5.60 and 5.10 at 5 and $25^{\circ}C$, respectively, but the amounts of lactic acid, amino-nitrogen, and volatile basic nitrogen increased continously as ripening period increased, higher at 25 than $5^{\circ}C$. The amounts of amino-nitrogen, 620 and 780 mg/100 g, were the highest on 3 week fermentation at $5^{\circ}C$ and on 1 week at $25^{\circ}C$, respectively. The numbers of total viable cell and lactic acid bacteria, $3.1{\times}10^6$ and $3.1{\times}10^5\;CFU/g$ at $5^{\circ}C$, and $1.9{\times}10^7$ and $2.8{\times}10^6\;CFU/g$ at $25^{\circ}C$, respectively, were the highest on 2 week fermentation.

• Food Science and Preservation
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• v.24 no.2
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• pp.303-311
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• 2017

This study was performed to evaluate the quality characteristics and the antioxidant activities of yanggeng added with the aged black chestnut inner shells (ACI). The levels of ACI addition to Yanggeng were 0%, 1%, 3%, or 5%. The moisture content and the reducing sugar contents of Yanggeng increased with the amount of ACI. The pH of Yanggeng with ACI decreased with the amount of ACI, but the acidity increased. Depending on the amount of ACI added, the lightness (L) and yellowness (b) values of Yanggeng with ACI decreased in the Hunter color system, and the redness (a) value increased. Textural properties by TPA showed that hardness, springiness and chewiness decreased as increase in the amount of ACI added. Total phenol content in the Yanggeng added with ACI increased with the amount of ACI added. Increasing amount of ACI addition enhanced antioxidant activities of Yanggeng, as evidenced by DPPH radical scavenging activity and hydroxyl radical scavenging activity assays. In the preference test, Yanggeng added with 3% ACI showed the highest overall preference and texture. Based on these results, when 3% ACI was added to Yanggeng the quality characteristics, antioxidant property and sensory properties were excellent.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.628-634
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• 2015

The ground red pepper puree was treated with cellulase (C treatment), pectinase (P treatment), amylase (A treatment) and/or enzyme complex (CP, CA, PA and CPA treatment) for 2~8 hours to improve the yield and bioactivity of extracts. And physicochemical and sensory properties of red pepper extracts were evaluated. The extraction yield of the control was 38.84%, which was lower than those of the enzyme treatments. And extraction yields of enzyme complex treatments were higher than that of single enzyme treatments. Especially, extraction yield was increased to 74.37% by cellulase + pectinase + amylase complex treatment (CPA treatment). The soluble solid and reducing sugar contents were higher in the extracts treated with enzymes compared with the control. CA and CPA treatment showed the highest soluble solid and reducing sugar contents. No significant changes in lightness, redness and yellowness of the control and the samples by enzyme treatments were observed during 2~8 hours experiments. The sensory evaluation results revealed that panelists preferred the extracts with enzyme treatments to the control. Therefore, enzyme treatment for red pepper extracts is a good method to improve the yield and sensory properties.