• Journal of the East Asian Society of Dietary Life
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• v.15 no.5
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• pp.566-573
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• 2005

본 연구는 작은 생선은 뼈째로 먹을 수 있지만 큰 생선은 생선뼈를 거의 이용하지 못하여 생선의 맥에 포함되어 있는 무기질을 유효하게 이용할 목적으로 유기산을 첨가해서 생선뼈 스프를 만들었을 때, 유기산의 종류와 가열시간이 뼈로부터 용출되는 칼슘, 인 함량의 변화에 대하여 조사하였다. 생선뼈에 함유되어 있는 수분과 무기질 함량은 생선뼈의 종류에 따라 달랐고, 큰 생선의 맥일수록 수분 함량은 감소하는 경향이었다. 유기산을 첨가하여 12시간 가열했을 때 스프에 용출된 칼슘은 잿방어뼈에 구연산, 사과산을 첨가하였을 때가 $61.34\%$와 $60.50\%$로 가장 많았고, 인의 용출도 칼슘과 같은 경향이었다. 칼슘과 인의 용출량은 참치뼈에 $4\%$의 사과산을 첨가하여 12시간 가열했을 때에 573mg, 78mg으로 가장 높았다. 참치뼈 스프의 칼슘과 인의 비율은 대조군에서는 칼슘보다 인의 용출$(0.21\~0.35)$이 많았으나, 유기산을 첨가하였을 때는 칼슘의 용출$(0.98\~10.86)$이 많았다. 단백질과 총 유리아미노산의 용출은 대조군보다 유기산을 첨가하였을 때가 증가하였다.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.1
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• pp.25-38
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• 2003

This study was conducted to establish the microbiological quality standards applying the HACCP system on sushi items of Japanese restaurant in Korea. The study evaluated hygienic conditions of kitchen and workers, pH time-temperature relationship, and microbial assessments during whole process of sushi making in 2001. Overall hygienic conditions were normal for both kitchen and for workers by 3 point scale, but hygienic controls against the cross-contamination were still needed. Each process of sushi making was performed under the risk of microbial contamination, since pH value of most of ingredients was over pH 4.6 and also production time(3.5~6 hrs) were long enough to cause problems. Microorganisms were high enough to cause foodborne illness ranged 8.0$\times$10$^2$~3.3$\times$10$^{6}$ CFU/g of TPC and 1.0$\times$10$^1$~1.6$\times$10$^3$CFU/g of coliforms, although TPC, coliforms and Staphylcoccus aureus were within the standard limits (TPC 10$^2$~10$^{6}$ CFU/g, coliforms 10$^3$CFU/g). However, Salmonella and Vibrio parahaemolyticus were not detected. High populations TPC and coliforms were also found in the cooks' hands and cooking utensils(TPC 10$^2$~10$^{6}$ CFU/100cm$^2$and Coliforms 10$^1$~10$^3$CFU/100cm$^2$). Based on the CCP decision tree analysis, the CCPs were the holding steps far six sushi production line except the tuna and the thawing step for tuna sushi. In conclusion, overall state of sushi production was fairly good but much improvement was still needed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.1
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• pp.75-82
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• 1999

The hydrolysate of desalinated tuna boiled extract (TBE) were prepared by continuous hydrolysis of TBE using a membrane reactor. TBE and tuna boiled extract hydrolysate (TBEH) were isolated depending on molecular weights. The major molecular weight distributions of TBEH-l0K, TBEH-5K and TBEH-lK were 9,800Da, 3,000Da and 990Da, respectively. The amounts of nucleotides and their related compounds of TBE were 3.47 $\mu$mole/g AMP, 23.75 $\mu$mole/g IMP, 9.07 $\mu$mole/g inosine and 1.89 $\mu$mole/g hypoxanthine. Total content of amino acids having desirable taste (glycine, glutamic acid, alanine, proline, aspartic acid, serine) was about $63\%$ of total amino acid from TBE and about $62\%$ from TBEH. The natural seasoninings were prepared with TBE and TBEH. From the results of sensory evaluations, complex seasoning containing TBEH-1K was almost equal to the shellfish complex seasoning obtained from the market. The mixed sauce which was made by mixing of $50\%$ TBEH sauce and $50\%$ fermented soy sauce was similar to the tradition soybean sauce in product quality and it showed the possibility to be used for the substitute product for acid hydrolyzed soysauce.

• Journal of Life Science
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• v.8 no.3
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• pp.312-317
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• 1998

This study was designed to investigate the angiotensin convertin enzyme (ACE) inhibitory activity of skipjack/yellowpin tuna cooking broth. The cooking broth was pretreated with membrane filter (MW cut-off 5,000) to obtain the peptide fraction with ACE inhibition. the crude peptides fractionated with Amberlite IR-120 ($H^{+}$ form and followed by Bio-gel P-2, were separated into nine fractions (T-1 to T-9). The maximum inhibitory activity was observed in the fraction T-4 ($IC_{50}$ value, 0.619mg/ml). The abundant amino acids obtained from active fraction T-4 were phenylaanine, leucine and glutamic acid.

• KSBB Journal
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• v.27 no.4
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• pp.222-226
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• 2012

In this study, the effect of gamma irradiation on the microbial contamination and biological activities of tuna cooking juices was investigated. Tuna cooking juice was by-produced during the canning processing, and had various functional components. But, it was shown that the tuna cooking juice was seriously contaminated. Gamma irradiation effectively reduced the microbial population in tuna cooking juice. Also, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity, tyrosinse inhibitory activity, and ACE inhibitory activity of tuna cooking juices were all increased as a result of gamma irradiation. These results suggest that wasted tuna cooking juices can be used as a functional component in the food and cosmetic industries if the irradiation technology were applied.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.11 no.1
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• pp.21-25
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• 1975

Authors studied the propulsion efficiency of G. T. 280 to 300 class tuna longliners used in Korea. At first authors calculated the ratios and factors of the ship by use of principal dimensions. In cordance with this ratios and factors authors, examined the effective horse power, propulsion ficiency and brake horse power, and following results are obtained. (1) EHP is slightly increased according to the increasing of Froude number and speed. (2) Value of propulsion coefficient is obtained in the range of 51-54% at the cruising speed an its average is 52% in 6-13 knot of the speed. (3) EHP and BHP are increased according to the increasing of prismatic coefficient at the same speed.

• Journal of the Korean Ceramic Society
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• v.45 no.10
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• pp.594-599
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• 2008

Hydroxyapatite(HA) was prepared from waste tuna bone, and its sintering property and dissolution behavior were investigated. Tuna bone derived-HA powder consisted of mainly HA and small amount of MgO. Porous HA ceramics with sintered density of 79% was obtained by pressureless sintering at $1200^{\circ}C$. Meanwhile, HA ceramics prepared by hot pressing at $1000^{\circ}C$ showed dense microstructure with sintered density of 95%. Immersion test revealed that both porous and dense HA ceramics were stable in liquid environment without distinct evidence of surface dissolution. It may be assumed that the presence of Mg in tuna bone-derived HA may improve dissolution resistance of HA.

• Journal of Advanced Marine Engineering and Technology
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• v.16 no.4
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• pp.78-87
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• 1992

The experimental study and theoretical analysis are made in order to investigate a new refrigeration system, R-22 and R-502 or R-13 cascade compressor with panel type cooler, for tuna long liner. The experimental apparatus consists with the cascade unit, 1.5 HP R-502 compressor in the first stage and 1 HP R-22 compressor in the second stage, and 3 $m^2$ cold storage room with a direct expansion panel type cooler. The main result are as follows: 1. The energy saving and C.O.P. of the R-22 and R-502 or R-22 and R-13 cascade are improved much higher than two stage compressor. 2. For the point of simplicity of design, installation, and running cost, the panel type cooler is much better than traditional hair pin coil type cooler. 3. From the experimental data and analysis, the R-22 and R-502, or R-22 and R-13 cascade compressor with panel type cooler is recommended for a new refrigeration equipment of the tuna long liner.

• Journal of Life Science
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• v.11 no.2
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• pp.97-102
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• 2001

This study was performed to evaluate the actue sbucutaneous toxicity of hydroxyapatite sinter produced from tuna bone in Sprague-Dawley(SD) rats. Hydroxyapatite sinter was administrated at dose levels of 5000, 2500, 1250, 625, 312.5 and 0 mg/kg. After single subcutaneous adiminstration to both sexes to both sexes SD rats, we observed rats for 14 days. Hydroxyapatite sinter did not induce any toxic signs inmortalities, clinical findings, body weights and gross findings of the rats. In view of result, it was impossible to estimate LD/ sub 50/ values in SD rats. In conclusion, these results suggest that hydroxyapatite sinter produced from tuna bone has no effect on acute subcutaneous toxicity in SD rats.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.28 no.2
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• pp.228-239
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• 1992

The purpose of the present research is to develop an efficient numerical method for the calculation of potential flow and predict the wave-making resistance for the application to ship design of tuna purse seiner. The paper deals with the numerical calculation of potential flow around the series 60 with forward velocity by the new slender ship theory. This new slender ship theory is based on the asymptotic expression of the Kelvin-source, distributed over the small matrix at each transverse section so as to satisfy the approximate hull boundary condition due to the assumption of slender body. Some numerical results for series 60, C sub(b) =0.6, hull are presented in this paper. The wave pattern and wave resistance are computed at two Froude numbers, 0.267 and 0.304. These results are better than those of Michell's thin ship theory in comparison with measured results. However, it costs much time to compute not only wave resistance but also wave pattern over some range of Froude numbers. More improvements are strongly desired in the numerical procedure.