• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.2
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• pp.166-172
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• 2002

The top shell, Omphalius pfeifferi capenteri meat vacuum-packed in can (diameter$\times$height, 74.1mm$\times$50.7mm) were heated at 115$^{\circ}C$ up to $F_0$ values of 5 min, 10 min, 15 min and 20 min, and the changes in food components were studied. After 14 days storage at 37$^{\circ}C$ and 55$^{\circ}C$, no growth of microorganism and panelling were recognized from the canned meats which were sterlized at 115$^{\circ}C$ with $F_0$ value of S min and over. In the case of proximate composition of the canned meats, the moisture content decreased with the increase of $F_0$ value, while crude protein increased. The increase of volatile basic nitrogen content, pH and degree of browning and the decrease of mineral, total amino acid, free amino acid, trimethylamine oxide, total creatinine contents and yields were observed during thermal processing, In sensory evaluation on color, texture and taste in the canned meats, no significant difference was observed among a boiled sample and the canned meats heated at re value of 10 min and below. But, in the canned meats heated at $F_0$ value of over 15 min, its sensory scores decreased with the increase of $F_0$ value. From these results, the reasonable $F_0$ value for preparation of the heat-treated top shell meats was in the range of 5$\~$10 min.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.373-382
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• 1984

Processing conditions of retort pouched fried mackerel fish meat paste and quality stability during storage were investigated. The reasonable amounts of added ingredients to the frozen mackerel meat paste were $10\%$ of corn starch, $1\%$ of soybean protein, $1.5\%$ of sodium chloride, $0.6\%$ of monosodium glutamate, $0.3\%$ of alcoholic extract of red pepper, and $0.1\%$ of sodium erythorbate as an antioxidant and also added water corresponding to $10\%$ of the frozen mackerel meat paste. After grinding the defrosted mackerel fish meat paste with ingredients, the meat paste was molded in bar type and fried in soybean oil at $170-180^{\circ}C$ for 3 minutes. The fried mackerel meat paste was cooled, vacuum-packed in laminated plastic film bag (polyester/polyvinylidene chloride/unoriented polypropylene : $12{\mu}m/15{\mu}/50{\mu}m,\;14{\times}19cm$) and finally sterilized at $120^{\circ}C$ for 20 minutes in a hot water circulating retort. The pH, volatile basic nitrogen, moisture content, water activity, color, thiobarbituric acid value, peroxide value, texture and viable bacterial count of products were examined during 100 days of storage at $25{\pm}3^{\circ}C\;and\;5^{\circ}C$. The results showed that products could be preserved in good condition for 100 days at $25{\pm}3^{\circ}C$. Judging from sensory evaluation, the quality of products was not inferior to that of market products.

• Korean Journal of Food Science and Technology
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• v.4 no.3
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• pp.187-193
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• 1972

In this study, the physical and chemical properties of 7 kinds of Korean domestic margarines and 4 kinds of bakery margarines were analyzed and compared with each other samples. The results are summarized as follows: 1) The average moisture content of domestic margarines was 16.15% and that of bakery margarines was 16.89%. The average oil content of domestic margarines was 80.92% and bakery margarines had average 79.73% of oil content. 2) The acid value of fat and oils seperated from samples were below 1.0. The average melting point of domestic and bakery margarines were $34.9^{\circ}C$ and $36.4^{\circ}C$, respectively. The average saponification value of the domestic margarines was 160.8 and that of bakery was 177.3. The average iodine value were 76.4 and 67.5 each of the domestic and bakery margarines. 3) All the samples contained greater percentage of oleic and palmitic acid than the other fatty acids. Contents of the fatty acids below $C_{12}$ and the unsaturated fatty acids were significantly found in domestic margarines whereas those of more than $C_{20}$ were evident in bakery margarines. 4) At $20^{\circ}C$, domestic margarines showed 150-300 hardness index, while bakery margarines showed less than 200. 5) At $10^{\circ}C$, majority of the domestic margarines showed about $32{\sim}40$ of solid fat index and generally, bakery margarines had higher solid fat index than domestic margarines. 6) At $20^{\circ}C$, $3{\sim}4% of oil-off value was most commonly found (43% of all samples). 7) Creaming value of all the samples showed rapid increase in 10 minutes. After 20 minutes, it showed steady increase in both of the domestic and bakery margarines. After 40 minutes, the steady decrease continued in the case of bakery margarines while this was not evident in the case of domestic margarines.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1186-1192
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• 2003

The food components and quality characteristics of two kinds of boiled-dried anchovies (Engraulis japonica) in the Korean market such as the Jukbang-Myoel (JM) and Kwonhyunmang-Myeol (KM) were investigated. KM was higher in moisture content, and lower in crude protein and lipid contents than JM. Volatile basic nitrogen was higher in KM than in JM, whereas TBA value showed higher levels in JM. Total combined amino acid contents of KM and JM were 41.9∼46.6 g/100 g and 42.0∼49.2 g/100 g, respectively, and large sized boiled-dried anchovies revealed higher contents than small sized ones in both samples. Their major amino acids were Glu, Asp, His, Leu, Ala and Arg. Total lipids of KM and JM were consisted of 55.4 ∼ 68.4%, 53.0 ∼ 68.0% neutral lipid and 31.6∼44.6%,32.0∼47.0% polar lipid, respectively, and their major fatty acids were 14:0, 16:0, 16:1n-7, 18:1n-9, 20:5n-3 and 22:6n-3. In taste compounds of boiled-dried anchovies, free amino acid contents of Km and JM were 953.7 ∼ 1,044.8 mg/100 g and 968.8 ∼ 1,306.4 mg/100 g, respectively, and main free amino acids were Tau, His, Ala, 1-methyl his, Lys, Glu and Gly. The contents of other taste-active components such as IMP, total creatinine, TMAO and inorganic ions were not significantly different between KM and JM. The results of sensory evaluations for organoleptic characteristics, small sized JM showed no difference in sensory qualities, whereas large sized JM showed good qualities for appearance, taste and odor compared with KM.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.2
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• pp.182-187
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• 1985

This study was attempted to evaluate the chemical components of Aldaegu, Gadus macrocephalus, which consumed as a salted and dried product popularly in Korea. The contents of such compounds as amino acids, nucleotides and their related compounds, fatty acids and minerals were analysed. The content of total free amino acids was 814.9 mg% on dry basis and the major amino acids were tyrosine, alanine, histidine, leucine, phenylalanine, lysine and valine in a decreasing order. These amino acids were resulted as 45% of total free amino acids in Aldaegu. In the nucleotides and their related compounds, inosine and hypoxanthine were the only compounds detected. The overall content of nucleotide and their related nitrogenous compounds, free amino acid-N., ammonia-N., creatine and creatinine-N., and betaine-N., was 78.6% of extractable nitrogen. Ammonia-N was the most abundant of other nitrogenous compounds, resulting 36.6% of extractable nitrogen from the sample. In the fatty acid composition of total lipid and phospholipid, polyenoic fatty acid was abundant holding about 48% respectively. However, higher amounts of saturated fatty acids(39.8%) were found in glycolipid, and the predominant fatty acids in quantity were palmitic $acid(C_{16:0})$, stearic acid $(C_{18:0})$, oleic $acid(C_{18:1})$, docosahexaenoic $acid(C_{22:6})$, eicosapentaenoic $acid(C_{20:5})$ and eicosatetraenoic $acid(C_{20:4})$. Aldaegu contained 27,430 ppm of sodium and the trace amount of lead and cadmium was detected, which gave a good safety in the food sanitation aspects. It was presumed that free amino acids, ammonia, hypoxanthine, betaine, creatine and creatinine, and minerals play an important role for the characteristics of taste and flavor of Aldaegu.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.840-845
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• 2007

The chromaticity, mechanical, and sensory properties of madeleine were investigated during its manufacturing process based on additions of black bean chungkukjang flour containing functional health ingredients and a high nutritient value. 1. The moisture content decreased with increasing content of the chungkukjang flour$(16.1{\sim}13.7%)$. 2. The brightness of the Madeleine decreased significantly from 75.24 to 53.61 by increasing the content of the black bean chungkukjang flour. The degree of red color increased significantly from -0.31 to 4.93 by increasing the content of the black bean chung kukjang flour. 3. For the mechanical properties, the hardness increased significantly with increasing amounts of the black bean chungkukjang flour (p<0.05). The degree of fracturability, adhesiveness, and gumminess also increased with the increasing the content, but the fracturability showed no difference by either addition. The springiness and cohesiveness decreased significantly by increasing the content of the black bean chungkukjang flour, showing an opposite result compared to the hardness. 4. The results of the sensory evaluation indicated significant differences in color among the samples(p<0.05). The color of the madeleine samples with added black bean chungkukjang flour was more preferred than that of the sample without any additive. The degree of preference increased in the order of the quantity of the additive. The moistness and softness became significantly drier and less soft, respectively, with an increasing quantity of the black bean chungkukjang flour (p<0.05). For the overall acceptance, the BC10 sample added with 10% of black bean chungkukjang flour added had the highest acceptance. This may be because it did not have a strong chungkukjang odor and had the fewest differences from the control Madeleine without the additive, in terms of its moistness and softness. Based upon these results, adding10 % of black bean chungkukjang flour in the manufacture of Madeleine is an appropriate quantity with regard to its structural and sensory characteristics.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.201-213
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• 2014

This study showed the quality characteristics of chicken breast meat(CB) and leg meat(CL) with various kinds of existing cooking methods and double layer pan filled with Phase Change Materials(PCM) heating. Steaming resulted the highest moisture contents of 63.9% and 62.1% each in CB and CL. Also, steaming showed the lowest with 1.3% and 8.6% of crude fat in CB and CL(p<0.05) respectively. Crude protein content of CB in charcoal heating and grilling of CL had the highest values of 37.9% and 30.5% each. In the test of crude ash, grilling showed the highest with 2.4% in CB(p<0.05) and oven heating and charcoal heating was the highest with 1.3% in CL(p<0.05). In the test of cooking loss, charcoal heating showed much higher with 33.52% and 41.16% in CB and CL each than the other cooking treatments. And in case of shear force test, $5.93kg/cm^2$ in CB and $6.80kg/cm^2$ in CL were the highest scores in grilling. In the test of color, L value of CB prepared by steaming showed the highest scores of 78.31(p<0.05) while CL by oven heating was the highest of 10.00 in a value. In the overall acceptability test of 9 point-scale sensory evaluation, CB prepared by charcoal heating showed the highest score of 7.25 points in boiling, but the lowest score of 6.00 points in steaming(p<0.05). CL by charcoal heating resulted the highest score of 7.71 points but had no significant difference.

• Journal of Korean Society of Forest Science
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• v.104 no.1
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• pp.50-59
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• 2015

We investigated seasonal variation in photosynthetic characteristics and chlorophyll content of the Loranthus tanakae, Viscum album var. coloratum and its hosts in Korea. The maximum photosynthesis and transpiration rate of L. tanakae were $9.36{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ at $941{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ PAR (photosynthetically active radiation) in June, $5.06{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ at $1,596{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ PAR in July, respectively. The maximum photosynthesis and transpiration rate of V. album var. coloratum were $6.51{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ at $418{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ PAR in Autumn, $3.91{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ at $1,735{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ PAR in Autumn, respectively. V. album var. coloratum was able to conduct photosynthesis in November whereas its host and L. tanakae were not able to conduct photosynthesis. Especially transpiration rate of L. tanakae were always higher than its host and V. album var. coloratum. The chlorophyll a+b contents of L. tanakae was $8.23mg{\cdot}g^{-1}$ in July, V. album var. coloratum was $10.27mg{\cdot}g^{-1}$ in June, and chlorophyll a/b ratio of L. tanakae was 1.7~3.7, V. album var. coloratum was 1.1~4.5, depend on season.

• Progress in Medical Physics
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• v.23 no.4
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• pp.269-278
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• 2012

Aquaplast Thermoplastic (AT) is a tissue-equivalent oral compensator that has been developed to improve dose uniformity at the common boundary and around the treated area during radiotherapy in patients with head and neck cancer. In order to assess the usefulness of AT, the degree of improvement in dose distribution and physical properties were compared to those of oral compensators made using paraffin, alginate, and putty, which are materials conventionally used in dental imprinting. To assess the physical properties, strength evaluations (compression and drop evaluations) and natural deformation evaluations (volume change over time) were performed; a Gafchromic EBT2 film and a glass dosimeter inserted into a developed phantom for dose verification were used to measure the common boundary dose and the beam profile to assess the dose delivery. When the natural deformation of the oral compensators was assessed over a two-month period, alginate exhibited a maximum of 80% change in volume from moisture evaporation, while the remaining tissue-equivalent properties, including those of AT, showed a change in volume that was less than 3%. In a free-fall test at a height of 1.5 m (repeated 5 times as a strength evaluation), paraffin was easily damaged by the impact, but AT exhibited no damage from the fall. In compressive strength testing, AT was not destroyed even at 8 times the force needed for paraffin. In dose verification using a glass dosimeter, the results showed that in a single test, the tissue-equivalent (about 80 Hounsfield Units [HU]) AT delivered about 4.9% lower surface dose in terms of delivery of an output coefficient (monitor unit), which was 4% lower than putty and exhibited a value of about 1,000 HU or higher during a dose delivery of the same formulation. In addition, when the incident direction of the beam was used as a reference, the uniformity of the dose, as assessed from the beam profile at the boundary after passing through the oral compensators, was 11.41, 3.98, and 4.30 for air, AT, and putty, respectively. The AT oral compensator had a higher strength and lower probability of material transformation than the oral compensators conventionally used as a tissue-equivalent material, and a uniform dose distribution was successfully formed at the boundary and surrounding area including the mouth. It was also possible to deliver a uniformly formulated dose and reduce the skin dose delivery.

• Food Science and Preservation
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• v.18 no.4
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• pp.535-545
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• 2011

The nutrient composition, including the proximate composition and the mineral, vitamin, amino acid, and free-amino-acid levels, of baechu kimchi (Chinese cabbage kimchi) to which 14 kinds of seafood (flatfish, yellow corvina, sea beam, pollack gizzard shad, ray, gray mullet, skate, hairtail, anchovy, sea squit, pen shell, scallop, small octopus)were added was analyzed. The seafoods were added to salted cabbage at concentration of 10% (w/w) and the prepared seafood baechu Kimchi (BK) was stored at $5^{\circ}C$ for seven days. The levels of moisture (82.09-88.56%), crude lipid (0.31-0.64%), and crude ash (2.70-3.50%) did not differ much among the samples, but the level of crude protein of the BK-with-seafood samples (2.42-5.15%) was greater than that of the control BK (2%), without seafood. The Fe and Ca contents of BK with flatfish showed the highest values (4.1 and 74 mg/100 g, respectively). The vitamin A contents of BK samples with 14 different kinds of seafood were higher than that of the control BK. Moreover, the BK with sea squit had higher vitamin $B_2$ (0.90 mg/100 g) and vitamin C (8.48 mg/100 g) contents among all the BK-with-different-kinds-of-seafood samples. Total amino acids were detected in all BK-with-seafood samples, most of which had high levels of glutamic acid, aspartic acid, proline and alanine. Glutamic acid was the most abundant of all the amino acids. The major free amino acids were hydroxyproline, glutamic acid, alanine, proline, leucine, and valine, of which hydroxyproline was the most abundant. In conclusion, BK with seafood is thought to be a very good source of protein, which is very important from dietary life of humans.