• Food Science and Preservation
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• v.13 no.1
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• pp.18-23
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• 2006

This study was carried out to analyze the quality change of mackerel treated extracts of Diospyros kaki, Teuceriun veronicoides and Zanthoxylum schinifoliun during storage to develope the preparation methods for high quality of salted mackerel. The mackerel treated with Z schinifoliun extract was lowest pH change among group. Titration acidity of mackerel was increased during storage at $4^{\circ}C\;and\;25^{\circ}C$. The changes of acid value (AV) of mackerel were lower treated herbal extracts at early storage than those in control group (5.79 meq/kg) at $4^{\circ}C$. Acid values were increased in all group at $25^{\circ}C$ during storage. Peroxide value (POV) was 10 meq/kg in the salted Mackerel. Increasing of peroxide values was lower in the salted mackerel during storage. Contents of volatile basic nitrogen (VBN) were increased during storage, and were lower in group treated herb extracts than in control group. Total viable cells of mackerel were more in groups treated hem extracts at early storage than in control group, but less in groups treated herb extracts during storage than in control group.

• Journal of the Korean Chemical Society
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• v.37 no.6
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• pp.562-569
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• 1993

The pseudophase separation model is used to describe the effects of pH and n-propanol on the mixed micellar formation of protonated and unprotonated dimethyldodecylamine oxides. Dimethyl-dodecylamine oxide surfactant molecules may exist in aqueous solution in either nonionic (unprotonated) or cationic (protonated) form, and they can be modeled thermodynamically as a binary mixture of cationic and nonionic surfactants. The composition of the binary mixture is varied by adjusting the solution pH. And activities, micellar compositions, and monomeric compositions of two surfactant species can be calculated directly from the experimental titration data by applying pseudophase separation model to the micellar system of DDAO in water/n-propanol. The critical micellar concentrations and the p$K_a$ values of the binary mixture systems are dependent on the micellar composition of the protonated cationic surfactant (X); especially they show the minimum phenomena when they are plotted against the micellar composition of the protonated cationic surfactant (X). The critical micellar concentration of the binary mixed DDAO system is generally decreased when n-propanol is added to the binary mixture system, and the degree of decrease is dependent on the concentration of n-propanol.

• Membrane Journal
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• v.29 no.5
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• pp.252-262
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• 2019

A sulfonated star branched poly(styrene-b-butadiene-b-styrene) triblock copolymer (SSBS) was synthesized with varying degrees of sulfonation. The effective sulfonation on the butadiene block was confirmed by FT-IR spectroscopy. Ion exchange capacity by titration was used to determine the degree of sulfonation. The synthesized polymer observed enhanced water uptake and proton conductivity. At room temperature, the SSBS with 25 mol% degree of sulfonation showed an outstanding proton conductivity of 0.114 S/cm, similar to that of commercial membrane, Nafion. The effect of temperature at constant relative humidity on conductivity resulted to a remarkable increase in proton conductivity. Methanol permeability studies showed a value lower than Nafion for all the sulfonated membranes. Structural nature observed using AFM showed that the membranes observed microphase separated nanostructures and the connectivity of the interionic channels.

• Analytical Science and Technology
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• v.11 no.5
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• pp.366-373
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• 1998

Polydentate Schiff base ligands, BSDT(1,9-bis(2-hydroxyphenyl)-2,5,8-triaza-1,8-nonadiene) having $N_3O_2$ atoms, BSTT(1,12-bis(2-hydroxyphenyl)-2,5,8,11-tetraaza-1,11-dodecadiene) having $N_4O_2$ atoms, BSTP(1,15-bis(2-hydroxyphenyl)-2,5,8,11,14-pentaaza-1,14-pentadodecadiene) having $N_5O_2$ atoms were synthesized. Protonation constants of these polydentate ligands were measured by potentiometry. Stability constants of the complexes between these ligands and the metal ions such as Cu(II), Ni(II) and Zn(II) were measured in DMSO by a polarographic method. It was observed that all metal(II) ions employed in this study formed 1:1 complexes with Schiff base ligands. Stability constants for the complex formation were in the order of Cu(II)>Ni(II)>Zn(II), and for the ligands were in the order of BSTP>BSTT>BSDT. There are due to the increase in the number of donor atoms. Both enthalpy and entropy changes were obtained in negative values. Exothermicity for the complex formation indicated tight binding between the ligands and metal ions. The negative entropy change would be related to the fact that solvent molecules are strongly interacting with the metal complexes.

• Polymer(Korea)
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• v.24 no.1
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• pp.97-104
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• 2000

PAN-based activated carbon fibers/phenolic resin matrix composites (ACFCs) were manufactured via molding process with oxidized carbon fabrics (plain-type) and phenolic resin (resole-type) compounded by 70 : 30 wt%. The green body (as molded) was submitted to carbonization (at 100$0^{\circ}C$) in an inert environment and activation (at 700, 800, 900 and 100$0^{\circ}C$) in a $CO_2$ environment. In this work, the influence of activation temperatures was investigated in surface properties, such as pH, acid- and base-values by titration method, and in adsorption properties, i.e., specific surface area and pore structures by BET-method of the composites. Also, the pressure drops of the specimens were calibrated by ASTM. As a result, the activation temperature influenced the surface property of ACFCs. When the activation temperature was higher than 90$0^{\circ}C$, the surface was gradually developed in basic nature. And, the evolutions of specific surface area, total pore volume and pore size distribution of ACFCs could be easily confirmed the dependence on the activation temperature. Among them, well-developed pore structure from adsorption characteristics was changed of the ACFCs activated at 90$0^{\circ}C$. Also, the pressure drop was slightly decreased with increasing the temperature due to increasing the burn-off with heat treatment temperature of ACFCs.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.792-798
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• 2002

Investigations on the microbiological, physicochemical, and sensory characteristics of seasoned Galbi using various packaging methods during storage at $-1^{\circ}C$ revealed no significant differences in pH values and acidities of seasoned Galbi depending on packaging methods and storage periods. Increments of thiobarbituric acid values of seasoned Galbi with non-evacuated packaging and modified atmosphere packaging were superior to those of vacuum packaging and double-film vacuum packaging during storage. Seasoned Galbi with non-evacuated packaging showed the highest volatile basic nitrogen value, and total plate count significantly increased compared to other packaging methods after 15 days storage. Coliform bacteria showed an average count of 2.35 log CFU/g at the beginning of storage, which increased slightly from 7 to 15 days, and was maintained under 4.0 log CFU/g after 15 days storage. The sensory evaluation revealed that non-evacuated packaging scored relatively lower than other methods in color, flavor, off-odor, and overall acceptability after storage.

• Applied Biological Chemistry
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• v.41 no.2
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• pp.175-180
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• 1998

As a part of investigation for quality improvement of surimi gel from fish with a red muscle by addition of calcium-based powder from fish bone, we investigated the processing condition of calcium-fortified mackerel surumi gel and its quality stability during storage at $5^{\circ}C$. Judging from the results of the soluble calcium content and jelly strength, the reasonable addition concentration of calcium-based powder from Alaska pollack bone for improvement of functional properties in surimi gel was revealed 0.9% on the weight basis of the chopped mackerel meat. The soluble calcium content of the calcium-fortified surimi gel (105.0 mg/100 g) was more than that of the ordinary surumi gel (2.9 mg/100 g). During cold storage of calcium-fortified surumi gel, the moisture contents, amino acid compositions, soluble calcium and phosphorus contents were little changed, the pH, volatile basic nitrogen contents, histamine contents, peroxide values and brown pigment formation were slightly increased and viable cell counts and coliform groups were not detected. The calcium-fortified surimi gel was superior in the lysine and calcium contents, EPA and DHA compositions to the ordinary surumi gel. Judging from the results, it was suggested that calcium-fortified surumi gel was nutritive, functional and safety foods.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.4
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• pp.282-290
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• 1992

Based on surplus production models using fishery data for the last 20 years, a stock assessment was conducted for the small yellow croaker in Korean waters. The maximum sustainable yields (MSY) from the Schaefer and Fox models were estimated to be 37,000 metric tons (mt) and 33,450 mt. Zhang's model using time-series biomass with instantaneous coefficients of fishing mortality (F) and using time-series biomass and catch yielded MSY estimates of 45,328 mt and 40,160 mt, respectively. A yield-per-recruit analysis showed that the current yield per recruit of about 20g with F= 1.11 $yr^{-l}$, where the age at first capture $(t_c)$ is 0.604, was much lower than the maximum possible yield per recruit of 43g. Fixing $t_c$ at the current level and reducing fishing intensity (F) from 1.11 $yr^{-l}$ to 0.4 $yr^{-l}$ yielded only a small increase in predicted yield per recruit, from 20 to 25g. However, estimated yield per recruit increased to 43g by increasing $(t_c)$ from the current age (0.604) to age three with F fixed at the current level. This age at first capture corresponded to the optimal length which was obtained from the $F_{0.1}$ method. According to the analysis of stock recovery strategies employing the Zhang model, the optimum equilibrium biomass $(B^*_{MSY})$ which produces the maximum yield could be achieved after approximately five years at the lower fishing intensity (F=0.5).

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.387-394
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• 2015

The red snow crab lives at a depth 200-2,000 m in the east coast. It has a smooth taste with a rich texture. However mostly red snow crab are only utilized materials. For seafood development, research is needed on using red snow crab in various products. In this study, quality changes in fried rice prepared with red snow crab meat, red snow crab emulsion sauce and red snow crab effluent were investigated. Physicochemical, microbiological and sensory characteristics were determined during storage at -20, 4 and $25^{\circ}C$ for 5 weeks to assess changes in the quality of the fried rice. The pH and acidity values did not show any significant differences at $-20^{\circ}C$. The VBN and TBA values of fried rice stored at 4 and $25^{\circ}C$ were significantly higher than those of fried rice stored at $-20^{\circ}C$ during the same storage period. The viable cell count of the fried rice stored at $-20^{\circ}C$ changed little during the storage period. During storage at $25^{\circ}C$, the overall quality was initially 8.0, but rapidly decreased to 1.0 after 5 weeks. In conclusion, the best storage temperature for both quality and safety was $-20^{\circ}C$. The storage condition for instant rice containing red snow crab affects the quality and we confirmed the applicability of using materials from red snow crab.

• Journal of Aquaculture
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• v.5 no.1
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• pp.69-79
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• 1992

The muscle extracts of the ascidian, Halocynthia roretzi cultured for two and three years old on the southern coast near Chungmu and the eastern coast near Pohang of Korea, were analyzed for extractive nitrogen (EN), free amino acids (FAA), combined amino acids (CAA), nucleotides and related compounds (NRC), quaternary ammonium bases and guanidino compounds using specimens collected in February 1989 and in April 1989, and compared for those contents with each other. As for the amount of EN, no remarkable difference was found between two- and three-year-old samples collected at St. 1 in the spring and winter seasons, while at St. 2 in the spring season the two-year-old sample was distinctly lower than the three-year-old one. Taurine, proline, glutamic acid, glycine and alanine were the major FAA in every sample. The amount of taurine, the most prominent FAA, was higher in three-year-old sample than in two-year-old one regardless of sampling station and season. Most of the other major FAA showed a similar tendency to EN at both sampling stations in both seasons. Adenosine 5'-triphosphate (ATP), adenosine 5'-diphosphate (ADP), adenosine 5'-monophosphate (AMP), inosine 5'-monophosphate (IMP), inosine (Ino) and hypoxanthine (Hyp) were detected in all the samples and ATP, ADP and AMP were the major ingredients. The amounts of total NRC were in parallel with those of EN and total FAA. As for the contents of betaines, two- and three-year-old samples collected in the winter season exhibited a great discrepancy each other, the former being clearly lower than the latter, but no remarkable difference was observed between two samples of two groups in the spring season. In proximate composition of the muscles, the two-year-old sample was considerably higher in moisture content and lower in protein and glycogen contents than the three-year-old one at St. 2 in the spring season. The large discrepancies observed between two- and three-year-old samples from St. 2 seems to be attributable to the difference in size of samples rather than to the difference in age.