• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.4
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• pp.326-335
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• 1988

In order to increase the availability of filefish scrap, the ordinary and low salt sauce were prepared, and identified their taste compounds in their products. To process the filefish scrap sauce, chopped filefish scrap was mixed with koji, 25% brine, slat and glucose (25.0 : 65.0 : 12.5 : 7.0, w/w) and fermented at $25{\pm}4^{\circ}C$ for 120 days. The same process was also carried out to process the low salt sauce adding sorbitol, lactic acid and ethyl alcohol (7.0 : 0.7 : 9.0. w/w) instead of salt. While amino nitrogen and volatile basic nitrogen(VBN) of products were decreased, pH and reducing sugar were increased all alone the fermentation period. The major free amino acids of products at final stage of fermentation were glutamic acid, alanine, leucine, lysine and aspartic acid. And the contents of total amino acid in the ordinary and low salt sauce were 4126.6(mg/100m1 sauce), 4519.5(mg/100m1 sauce) after fermentation. Hypoxanthine was revealed as the major constituent among nucleotides and their related compounds through fermentation. Free amino acid-N in the filefish scrap sauces were from 56.3%(ordinary) to 60.7%(low salted) of extractive nitrogen. From the sensory evaluation, the quality of products from filefish scrap sauce were almost equal to sold soy sauce on the market.

• Progress in Medical Physics
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• v.18 no.2
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• pp.98-106
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• 2007

In June 2005, Yonsei University Medical Center, Severance Hospital upgraded a full-PACS system by adding twenty (5 mega pixels) Totoku ME511L flat panel LCD display devices for diagnostic interpretation purposes. Here we report upon the quantitative (or visual) acceptance testing of the twenty Totoku ME511L display devices for reflection, luminance response, luminance spatial dependency, resolution, noise, veiling glare, and display chromaticity based on AAPM TG 18 report. The tools used in the tests included a telescopic photometer, which was used as a colorimeter, illuminance meter, light sources for reflection assessment, light-blocking devices, and digital TG18 test patterns. For selected 8 flat panel displays, mean diffuse reflection coefficient ($R_d$) was $0.019{\pm}0.02sr^{-1}$. In the luminance response test, luminance ratio (LR), maximum luminance difference ($L_{max}$), and deviation of contrast response were $550{\pm}100,\;2.0{\pm}1.9%\;and\;5.8{\pm}1.8%$, respectively. In the luminance uniformity test, maximum luminance deviation was $14.3{\pm}5.5%$ for the 10% luminance of the TG18-UNL10 test pattern. In the resolution test with luminance measurement method, percent luminance (${\Dalta}L$) at the center was $0.94{\pm}0.64%$. In all cases of noise testing, rectangular target In every square in the three quadrants was visible and all 15 targets except the smallest one in the every corner pattern and the center pattern. The glare ratio (GR) was $12,346{\pm}1,995$. The color uniformity, (u',v'), was $0.0025{\pm}0.0008$. Also, the research results of qualify control guideline of primary disply devices suitable for domestic circumstance are presented All test results are in-line with the criteria recommended by AAPM TG18 report and are thus fully acceptable for diagnostic image interpretation. As a result, the acceptance testing schedule described provides not only an acceptance standard but also guidelines for quality control, optimized viewing conditions, and a means for determining the upgrading time of LCD display devices for diagnostic interpretation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.853-860
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• 2012

This study investigated the preference and recognition of cooked rice mixed with multigrains. The data for the analysis was collected from 464 people who were residing in Seoul, Gyeongsang and Jeolla area, and analyzed by the SPSS 18.0 program. The result showed that 77.8% of the respondents liked cooked rice mixed with multigrain, showing significant difference by age (p<0.001) and occupation (p<0.01). Of the respondents, 33.8% consumed cooked rice mixed with multigrains at least once a day, showing significant difference by gender (p<0.01), age (p<0.001) and occupation (p<0.001). The most popular type of grains to mix with rice were, in order, black rice (3.8)> brown rice (3.7)> barley (3.7)> proso millet (3.4)> foxtail millet (3.4)> SoRiTae (3.3)> sorghum (3.2)> adlay (3.2)> mung bean (3.1)> buckwheat (3.0)> BacTae (2.8). A total of 32.5% of the respondents answered that 21~30% was proper mixing ratio of multigrains-added cooked rice, showing age (p<0.001), occupation (p<0.001) and resident area (p<0.05). Three or four kinds of grains were preferred to mix cooked rice, showing significant difference by age and occupation (p<0.001). Of the respondents, 43.1% chose price reduction as the most desired improvement of multigrains in the market. Most of the subjects had affirmative view intake of cooked rice mixed with multigrains, but recognized that multigrains were expensive. From these results, this study will provide basic information for the increased availability of multigrains and optimization of the multigrain ratio mix.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.767-774
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• 2015

In recent decades, health concerns related to sodium intake have caused an increased demand for salt or sodium-reduced foods. Umami substance can enhance taste sensitivity to NaCl and may offer a unique approach to replace and reduce the sodium content in foods. In this study, hot water extraction conditions of Wando sea tangle with high umami taste were investigated. Wando sea tangle harvested in June was selected for hot water extraction based on its free amino acids composition. The quality properties of sea tangle extract were investigated at various extraction temperatures ($60^{\circ}C$, $80^{\circ}C$, and $100^{\circ}C$) and times (1 h, 2 h, and 3 h). Sea tangle extracts at the extraction temperature of $100^{\circ}C$ contained the highest soluble solids (35.47%~36.93%), and crude protein (3.75%~4.00%). Viscosities of sea tangle extracts decreased with increasing extraction temperature. Umami amino acids (glutamic acid and aspartic acid) and sensory characteristics were best at extraction conditions of $100^{\circ}C$ for 2 h. Saltiness enhancement of sea tangle extract powder was determined. Saltiness intensities of NaCl solution after adding 1% sea tangle extract powder were enhanced (1.84~4.25-fold). At the same saltiness intensity, sodium contents of NaCl solution with 1% sea tangle extract powder were 12.24~24.33% lower than that of NaCl solution. These results suggest that it is possible to reduce sodium in foods with sea tangle extract as a natural salt enhancer without lowering overall taste intensity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.6
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• pp.920-926
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• 1998

To investigate the effects of yellow loess on the microbial community after applying into C. polykrikoides as a red tide centrol method during decomposition process, we conducted this study using microcosm experiments, which consisted of sediment collected from Jinhae and Masan bay. The composition, number of bacteria and respiratory electron transport system activity (ETSA) were analyzed. The number of heterotrophic bacteria examined in the samples of both stations reached maximum value within 12 hrs with $10^7$ cells/dry g, independent with the yellow loess applied. In addition, a differenee in the variation of heterotrophic bacterial composition was not observed by adding the yellow loess, and Vibrio spp. always appeared during the culture periods, However, in day 8 culture, the sulfate reducing bacteria was $3.8\times10^7$ cells/dry g in Masan bay and $5.5\times10^6$ cells/dry g in Jinhae bay samples without yellow loess, and these were 120, 350 fold-and 160, 420 fold-increased when yellow loess was added (1 : 1, 1 : 2). The average ETSA was 6.8$\~$7.6 $\mu$g formazan $h^{-1}$ dry $g^{-1}$ independently with yellow loess in aerobic condition for both samples, but activity was decreased by addition of yellow loess in anaerobic. Thus the addition of yellow loess to marine sediment seems to have an effect to inhibit the anaerobic decomposition process and growth of sulfate reducing bacteria which lead to the bad condition of marine environments.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.2
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• pp.49-58
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• 1989

For the effective utilization of anchovy as a food source, this work was undertaken the com-parison in food quality of anchovy snacks and its changes during storage at room temperature ($24\pm4^{\circ}C$). Chopped anchovy was mixed with soft flour($340.0\%$, w/w), corn starch($10.0\%$, w/w), sodium chloride($2.5\%$, w/w), monosodium glutamate($0.1\%$, w/w), sodium bicarbonate ($2.5\%$, w/w), water($5.6\%$, w/w), onion powder($0.3\%$, w/w), garlic powder($0.3\%$, w/w), red pepper powder($0.3\%$, w/w) and sodium erythorbate($0.2\%$, w/w), The mixture were rolled, aged, co沇ed, dried and finally parched or deep-fried at $190\pm10^{\circ}C$. The anchovy snacks were packed in the casted polypropylene film bag ($16cm{\times}14cm$), The changes in moisture contents, water activity, pH, volatile basic nitrogen, contents of amino acid and color values of products were negligible during storage. The results of TBA value and peroxide value showed that lipid oxidation can be retarded by adding antioxidant and spices. Judging from contents of amino acid and mineral, the products were more nutritive than the sold shrimp snack on the market. From the results of sensory evaluation and chemical experiments, the product prepared with sodium erythorbate could be preserved in good quality during storage of 120 days.

• Korean Journal of Food Science and Technology
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• v.5 no.4
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• pp.215-223
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• 1973

A potent citric acid producing strain was selected by an extensive screening test of the yeasts isolated from the various sources. These experiments were conducted to identify the selected strain and investigate the cultural conditions for citric acid production. The results obtained were as fellows: 1. The selected strain of yeast was identified to Hansenula anomala var. anomala by a taxnoomic study of Lodder. 2. The optimum conditions for citric acid production in the basal medium containing 10% glucose were: temperature $30^{\circ}C$, the concentration of $CaCO_3$ 3% and the velocity of oscillation 110 oscills/min. 3. As a nitrogen source ol the basal medium $NH_4Cl(0.1%)$ was the most effective for citric acid production. Organic nitrogen sources such as peptone were adequate for growth of the strain but not for citric acid production. 4. The most effective concentration of glucose was 10% in yield ratio of citric acid from sugar. 5. The addition of defatted rape seed, defatted perilla or defatted rice bran to the medium was effective for citric acid production. When 5% extract solution of defatted rape seed was added, the citric acid production was increased as much as 40% as compared with the case of adding yeast extract(0.2%). 6. The most effective concentration of $KH_2PO_4$ and $MgSO_4{\cdot}7H_2O$ in the medium(for citric acid Production) was 0.05% and 0.025% respectively. 7. Under the optimum cultural conditions, the growth of the strain was continued up to 5 days and the increase of citric acid production was continued up to 6 days, showing the yield ratio of 46% to glucose.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.431-440
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• 2015

This study was performed to evaluate the quality characteristics of sausages after addition of lentil and Opuntia ficus-indica ethanol extract. Seven sausages were prepared as follows : F0 (control), F1 (5% lentils), F2 (5% lentils + 1% Opuntia ficus-indica), F3 (5% lentils + 3% Opuntia ficus-indica), F4(10% lentils), F5 (10% lentils + 1% Opuntia ficus-indica), and F6 (10% lentils + 3% Opuntia ficus-indica). Addition of lentils increase dietary fiber and starch in sausage while lowering fat content. Starch is used in manufacturing sausage to stabilize and increase viscosity. Opuntia ficus-indica contains dietary fibers and therefore addition of it to sausage increases dietary fiber, much like lentil addition. Lightness decreased and yellowness increased in all treatments. Redness was lowered by lentil addition but enhanced by addition of Opuntia ficus-indica. Redness in F3 and F5 were similar with control. But, F5 was more similar with control in all colors. Addition of lentil and Opuntia ficus-indica improved texture in hardness, springiness, gumminess, and chewiness. In sensory evaluation, color was lowered but taste was heightened by adding lentil and Opuntia ficus-indica extract. From results of this study, we could conclude that addition of mixture of lentil and Opuntia ficus-indica made sausage low in fat, with high in dietary fibers and starch. In addition, texture was increased and taste was better. F5 had the most similar color to control. We found out the optimal amounts of the two ingredients, lentil and Opuntia ficus- indica extract, were 10% and 1%, respectively.

• Journal of Animal Environmental Science
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• v.17 no.1
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• pp.49-54
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• 2011

Animal manure is produced annually 43.7 million tonnes in Korea. Among them, about 85.6 % are used as compost or liquid fertilizer to the agricultural land. The animal manure can be effectively utilized by mixing with organic byproducts that result in generation of biogas from anaerobic co-digestion process. This study aimed to optimize the content of total solid materials (TS) and determine the effect of organic byproduct on the co-digestion process. Prior to the byproduct treatments, determination of proper content of TS was conducted by controlling at 5 or 10 %. For the byproduct treatments, swine manure without adding the byproduct was used for control treatment, and swine manure mixed with either corn silage or kitchen waste was used for other treatments. Volume of biomethane ($CH_4$) generated from digested materials was quantified before and after byproduct treatments. In result, a 1.4-fold higher biomethane, about 0.556 L/$L{\cdot}d$, was produced when the content of TS was controlled at 10 %, compared at 5 %, about 0.389 L/$L{\cdot}d$. When the swine manure was mixed with the corn silage or kitchen waste, a two-fold higher biomethane was produced, about 1.theand 1.0heL/$L{\cdot}d$, respectively, compared to the control treatment. Biogas production from organic dry matter (odm) was a3, 362eand 2h6 L/kg odm${\cdot}$d for control, corn silage, and kitchen waste treatment, respectively. The lower biogas production in the treatment of kitchen waste than that of corn silage is associated with its relatively high odm contents. The methane concentration during the whole process ranged from 40 at the beginning to 70 % at the end of process for both the control and kitchen waste treatments, and ranged from 52 to 70 % for the corn silage treatment. Hydrogen sulfide ($H_2S$) concentration ranged between 350 and 500 ppm. All the integrated results indicate that addition of organic byproduct into animal manure can double the generation of biogas from anaerobic fermentation process.

• Journal of Nutrition and Health
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• v.49 no.6
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• pp.459-470
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• 2016

Purpose: The purpose of the present study is to identify the relationship between practicing healthy diet and metabolic syndrome indicators in Koreans. Methods: This research is a cross-sectional study based on the 2013~2014 Korea National Health and Nutritional Examination Survey. This study investigated 6,748 adults aged 19 to 64 yr (19~49 yr: n = 4,230, 50~64 yr: n = 2,518) to examine practice of healthy diet and metabolic syndrome indicators. In this study, according to practicing healthy diet, we classified subjects into the "Practicing healthy diet (PHD)" group (19~49 yr: n = 1,782, 50~64 yr: n = 937) and "Non-practicing healthy diet (NPHD)" group (19~49 yr: n = 2,448, 50~64 yr: n = 1,581). PHD score was determined by adding the number of practicing factors: adequate fat intake, sodium intake ${\leq}2,000mg/day$, fruit & vegetable intake ${\geq}500g/day$, and using nutrition label information in food selection. Results: Female adults had a larger proportion of subjects who practiced a healthy diet compared to male adults (p < 0.001), and the percentages of 19~49 yr and 50~64 yr were 40.46% and 37.07%, respectively. The PHD group consumed significantly more calcium, vitamin $B_1$, $B_2$, and vitamin C density compared to the NPHD group. In 50~64 yr females, the subjects practicing healthy diet (PHD score ${\geq}2$) was inversely associated with risk of abdominal obesity (OR: 0.71, 95% CI: 0.54~0.93, p value = 0.0131) and metabolic syndrome (OR: 0.70, 95% CI: 0.52~0.94, p value = 0.0166) after adjustments for multiple confounding factors, compared with the lower PHD score (PHD score ${\leq}1$). Conclusion: Good dietary practice such as adequate fat intake, sodium intake ${\leq}2,000mg/day$, sufficient fruit & vegetable intake, and using nutrition label information in food selection could be useful in decreasing metabolic syndrome risk of Korean adults.