• The monthly packaging world
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• s.298
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• pp.48-62
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• 2018

(사)한국패키지디자인협회(회장 이숙자)는 지난해 12월 19일부터 28일까지 두성종이(주) 인더페이퍼갤러리에서 '2017 대한민국패키지디자인대전'의 수상작품을 전시했다. 대학생공모전(학생부문)과 팩스타어워드(일반부문) 등 2개 부문으로 진행된 이번 공모전에서 대학생공모전 대상인 산업통상자원부장관상은 세종대학교 김덕령 학생의 '익토미'가 수상했고, 일반부문 대상은 CJ제일제당의 '고메일품요리'가 수상을 했다. 이어서 일반부문 금상은 임실치즈농협의 '벨라유 포션치즈 시리즈', 은상은 GS리테일의 '편의점 Fast Food 패키지디자인', 동상은 (주)농심기획의 '농심 참치마요 비빔면' 등이 수상했다. 다음에 일반부문 팩스타 수상작들을 통해 패키지디자인의 최신 동향을 살펴보도록 한다.

• Journal of Life Science
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• v.10 no.6
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• pp.605-609
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• 2000

In order to evaluate the safety of hydroxyapatite sinter produced from tuna bone in Syrian hamsters, oral mucous membrane irritation test was carried out. Oral mucous membrane irritation test was infected in Syrian hamsters as dose of 5 g/kg BW with hydroxyapatite sinder under pentobarbital sodium anesthesia. Each animal`s left cheek pouch was everted, and the samples were loosely placed at the bottom of the pouch with a double-suture technique for 14 days. Hamsters of control group were treated without inserting the hydroxylapatite sinter. Any abnormal clinical signs in both cheek pouches of control and treatment group were not observed for 14 days. There were no significant differences in body weight changes between hamsters of control and treatment group. Therefore, it suggest that hydroxyapatite sinter produced from tuna bone has no particular changes of oral mucous membrane irritation in Syrian hamsters.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.29 no.7
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• pp.28-35
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• 2000

LNG 냉열 이용은 일본초저온(주)의 냉장보관 사업의 에너지절감 (65%)형 초저온 (-55$^{\circ}C$) 대형냉장고로 일본 뿐만 아니라 세계적으로 최초의 냉장업체이다. 회사 건설시는 입지선정, 경제성검토, 기술성, 공해상의 검토 등을 거쳐 완성된 업체로써 시설규모는 냉장 20,000 M/T, 1일 LNG 공급량 90M/T으로 현재 가동중이며 대부분의 동결 및 냉장 품목은 참치(마구로)가 83%를 차지하고 기타가 17% 였다. 냉장고의 가동율은 75%로 매우 높은 편이였다, LNG식 냉동장치의 가장 큰 장점은 일반적인 냉동방식 전력비의 1/3 밖에 소요되지 않는다는 것이다. L$N_2$의 내열이용 업체는 근기냉열(주)은 오사카의 천북에 있으며, L$N_2$를 자가 생산하여 면류 생산공장으로 직송하고 동결제조 하여 품질의 고급화 및 위생식품을 제조 판매하고 있다. 규모는 년간 2,000만식을 생산하고 주 생산제품은 조리면 및 냉동우동 등이다. L$N_2$의 소비가격은 전기식 냉동기에 비하여 5~9배의 고액이 소요되는 것이 결점이라고 할 수 있다.

• Proceedings of KOSOMES biannual meeting
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• 2017.04a
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• pp.126-126
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• 2017

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.349-354
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• 2011

Our objective in this study is to assess the safety of docosahexaenoic acid (DHA) fortified milk of dairy cows fed feeds containing protected fish oil treated with formaldehyde by analyzing formaldehyde concentration in commercial milk and DHA fortified milk of dairy cows fed formaldehyde treated feed. There are 3 milk samples in this study: Commercial milk (CM), DHA fortified milk for Kid (DHA-K) and DHA fortified milk for Baby (DHA-B). We confirm the fresh quality of these three samples by physicochemical tests. In fat content result, three groups are significantly different at the p < 0.05 by Duncan's multiple range test, but fat content of group DHA-K is about half the level of the other two groups. Protein content of group DHA-K is 1 % higher than other two groups. According to the analysis result of DHA content of DHA fortified milk, DHA content of DHA-B is two-fold higher than DHA-K. Similar pattern was seen in the intake based on age. According to HPLC analysis result of formaldehyde concentration in milk, commercial milk and DHA fortified milk are between 0.013 ppm and 0.057 ppm which is formaldehyde standard level in fresh milk settled in WHO (World Health Organization). Three groups have no significantly differences at the p < 0.05 by Duncan's multiple range test. For this reason, it can be concluded that there is no transition of formaldehyde from dairy cows fed formaldehyde treated feeds to its produced milk. Safety about formaldehyde of DHA fortified milk of dairy cows fed formaldehyde treated feeds is considered similar to commercial milk.

• Microbiology and Biotechnology Letters
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• v.43 no.1
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• pp.45-55
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• 2015

This study was carried out to demonstrate the anti-inflammatory effect of tuna oil (TO) using LPS-induced inflammation responses and mouse models. First, nitric oxide (NO) and pro-inflammatory cytokines levels were suppressed up to 50% with increasing concentrations of TO without causing any cytotoxicity. Also, the expression of a variety of proteins, such as inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2) and nuclear factor kappa B (NF-κB), was suppressed in a dosedependent manner by treatment with TO. Furthermore, TO also inhibited the phosphorylation of mitogen-activated protein kinases (MAPKs), including c-Jun N-terminal kinase (JNK), extracellular signal-regulated kinase (ERK), and p38 protein kinase (p38). Moreover, in in vivo testing the formation of ear edema was reduced at the highest dose tested compared to that in the control, and a reduction of ear thickness and the number of mast cells was observed in histological analysis. In acute toxicity test, no mortalities occurred in mice administrated 5,000 mg/kg body weight of TO over a two-week observation period. Our results suggest that TO has a considerable anti-inflammatory property through the suppression of inflammatory mediator productions and that it could prove to be useful as a potential anti-inflammatory therapeutic material.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.882-888
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• 2005

Procedure for analysis of methylmercury in fish was developed, involving addition of HCl, extraction with toluene, and clean-up using L-cystein solution. Obtained extract is analyzed by gas chromatography with electron capture detector using Ulbon HR-Thermon-Hg column. Detection limit and recovery of the method were 0.005mg/kg (expressed as Hg), 98-107 (103%), respectively. Total mercury and methylmercury concentrations in 175 commercial fish samples ranged from [mean-max (mean), unit: mg/kg]: 0.014-1.200 (0.270) and 0.006-0.901 (0.168) in tuna-fish, 0.020-0.934 (0.323) and 0.012-0.553 (0.149) in martin-fish, 0.082-0.782 (0.391) and 0.040-0.436(0.201) in shark, 0,023-0.031 (0.026) and 0,013-0.018 (0.015) in salmon, 0.098-0.193 (0.133) and 0.031-0.015(0.090) in tilefish, and 0,031-0.214 (0.089) and 0.016-0.093 (0.042) in canned tuna respectively. No sample of analyzed fish exceeded 1.0mg/kg wet wt., limit for methylmercury established by Codex. In all species examined, estimated weekly intake was lower than Provisional Tolerable Weekly Intake recommended by the JECFA (the Joint FAO/WHO Expert Committee on Food Additives).

• Food Engineering Progress
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• v.13 no.3
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• pp.195-202
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• 2009

This study was accomplished that analysis of seven polycyclic aromatic hydrocarbons (PAHs) in smoked or nonsmoked processing foods by high performance liquid chromatography (HPLC) with fluorescence detection. The calibration line was constructed with injected different levels of standard concentration. Limit of detection (LOD) and limit of quantification(LOQ) showed higher linearity ($r^{2}$=0.998) reasonably, and recovery exhibited 0.033-0.666 $\mu$g/kg, 0.108-2.217 $\mu$g/kg and 69.31-90.14%, respectively. As a result, the samples using smoked tuna as smoked materials contained seven PAHs with different range from 0.256 to 0.486 $\mu$g/kg. The benzo[a]pyrene, indicator of PAHs, was detected to below the LOQ in two samples. Concentrations of benzo[a]pyrene in three samples were below the 2 $\mu$g/kg which is the limit of regulation. Smoked tuna sauces were detected from 0.321 to 0.552 $\mu$g/kg and not detected in drying powders. PAHs of smoked meat products were ranged from 0.720 to 2.027 $\mu$g/kg and are higher than concentration of tuna smoked samples. PAHs were very low in non-smoked foods including mustard, herb, and roasted meats.

• Fire Science and Engineering
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• v.33 no.6
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• pp.126-131
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• 2019

Real-scale fire tests were performed on animal-origin foods using a gas stove with no overheating prevention device. When the animal-origin foods were ignited, a large quantity of white smoke and steam was generated from them; however, when they became dry and began to carbonize, a dark smoke was generated. Even after the gas stove was overheated for more than 5400 s, mackerel, pollack, chicken, etc., did not ignite. However, pork, beef, and tuna caught fire after 2643 s, 2819 s, and 6492 s of heating, respectively. The flame patterns of animal-origin foods were in the forms of a mixed laminar flow and a turbulent flow, and a halo pattern was produced. A sand glass form of the flame pattern was generated when a kitchen hood was operated, but a triangular flame pattern was produced when the kitchen hood was not operated. When the tuna in the pot was overheated, it spontaneously ignited after 6492 s, with the surface temperature of the kitchen hood rapidly rising to 464.5 ℃. Moreover, the temperature at the back of the pot, which was 6 cm away from the outer surface of the upper part of the pot, was 869 ℃ after 6660 s because of the radiant heat. The flame formed a sand glass pattern on the kitchen wall. When the kitchen hood was not operated, or when the flame grew lower than the height of the ceiling, a triangular pattern was formed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.211-215
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• 1989

The fatty acid composition of lipids separated from 14 kinds of canned fish and shellfish products from the market were examined. The crude lipid contents of canned fish and shellfish products showed wide difference (1.3-15.2%) depending on raw materials and kinds of products. Fatty acid composition of products were mainly consisted of polyenoic acid(34.5-61.4%), and followed by saturated acid(24.5-47.8%), monoenoic acid(12.4-32.0%). The major fatty acids were palmitic acid, palmitoleic acid oleic acid, eicosapentaenoic acid and docosahexaenoic acid. In case of canned tuna in oil and canned smoked oyster in oil, linoleic acid was the most predominant component(48.2%, 34.6%). Judging from the results, canned fish and shellfish products were abundant of the polyunsaturated fatty acids in spite of the high temperature sterilization and lone storage periods.