• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.625-633
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• 1994

In this study, processing of dried products of adcidian , Haocynthia roretzi, were investigated, which has been cultured in the south and east coast of Korea in recent years. Raw ascidians were shucked , gutted, soaked and then drained. Seven kinds of dried ascidian meats were prepared : boiled in 5% slat solution for 10 min and hot-air dried (A)-sun dried (B) or hot-air dried (C) after soaking for 1 min in 0.2% NaHSO3 solution , sun dried (D) or hot -air dried (G) after treating for 15 sec in 5% liquid smoke solution, and sun dried (E) or hot -air dried (F) after blanching for 30 sec in boiling 5% salt solution added with 0.2% NaHSO3. The moisture contents, water activity of the products showed little change and VBN gradually increased during storage at 25 $\pm$2$^{\circ}C$. The TBA and POV values of the liquid smoked dried ascidian (product D, G0 were considerably lower than those of others, In fatty acid composition 22 : 6 , 20 : 5 : 16: 0 and 18 : 1 acid were predominant. Conditions adopted in products D and G had a good antioxidative effect on highly unsatuated fatty acids during the storage. The contents of inosine and AMP of products were higher than those of other nucleotide and their related compounds. Judging from the results of chemical experiments and sensory evaluation, the sample A, D and G were most desirable and they could be preserved more than 120 days at room temperature(25$\pm$2$^{\circ}C$).

• Food Science and Preservation
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• v.12 no.3
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• pp.287-291
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• 2005

Quality properties of Kimchi added with king oyster mushroom(Pleurotus eryngil) was evaluated during the fermentation at $5^{\circ}C$. Until 7 days, pH of Kimdhi was rapidly decreased. The titratable acidity of Kimchi was in inverse state to the pH. Kimchi added with the mushroom showed a lower pH with a higher titratable acidity than those of control. Total microbial load and lactic acid bacterial count were maximized at 18 days, thereafter slowly decreased. king oyster mushroom Kimchi added with showed an antioxidant activity. The effect was dependent fo the amount of much room, and radical scavenging activity and content of total phenolic compounds was the highest in eddition of $30\%$ king oyster mushroom.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.470-473
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• 2005

Effect of king oyster mushroom (Pleurotus eryngii) on kimchi quality was evaluated during fermentation at $5^{\circ}C$. Kimchi showed rapid decrease in pH up to 7 days, and thereafter slowly decreased. Titratable acidity of kimchi was inversely proportional to pH of kimchi. Treatment of king oyster mushroom did not significantly affect total microbial and lactic acid bacterial counts in kimchi. Antioxidant activity and overall-eating quality of blanched king oyster mushroom-added kimchi were highest among samples tested.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.742-748
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• 1988

The macro-and microstructure of Chinese cabbage used for Korean Kimchi preparation were examined and the texture characteristics of raw cabbage leaf and salted or blanched leaves were evaluated by cutting test. The length and thickness of leaf stalk increased with the order of pyllotaxis, but the thinning effect of outermost leaves was observed. The microstructure of cut-profile of stalk showed densely compacted vascular systems aligned in the center of stalk and the outer space was filled with large parenchima cells. Due to this structure, characteristic cutting curves were obtained by cutting test, composing three peaks of cutting for inner surface skin, center vascular system and outer surface skin. Salting and blanching increased the cutting force mainly due to the increase of Gutted cell wall number caused by the structure collapse.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.801-807
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• 1988

Antithiamine activity of raw and processed brackens (Pteridium aquilinum) was evaluated by means of the thiochrome fluorescence and Lactobacillus viridescens bioassay methods and inter-related with the phenolic content and degree of browning. As blanching time of bracken elapsed, its antithiamine activity was enhanced whereas the phenolic content and brewing declined. Increased salt concnetrations in boiling water also raised the antithiamine activity, phenolic content and browning of raw bracken. When dried bracken was treated with sodium bicarbonate solution or soaked in running water, its antithiamine activity greatly decreased along with the increased phenolic content and browning. Heat cooking of bracken brought about a slight decrease in the antithiamine activity, phenolic content and browning. It was concluded that antithiamine activity existing in raw bracken Is reduced by various treatments, particularly by soaking in running water and that phenolics in bracken may play an important role in thiamine decomposition.

• The Korean Journal of Community Living Science
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• v.16 no.3
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• pp.87-96
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• 2005

This survey was conducted to assess the perception of hazards and washing behavior of vegetables of 500 housewives in Korea. The subjects were selected by the stratified random sampling method. The survey was performed using a structured questionnaire through telephone interviews by skilled interviewers. Most people have bought vegetables and fruits in the supermarket or (traditional) markets rather than stores, department stores, or direct transactions. Eighteen percent of the subjects felt vegetables were secure and were not concerned about safety. But $42.8{\%}$ were concerned about vegetable safety. The perceptions of vegetable-related hazards differed significantly by the respondent's socioeconomic characteristics. Higher concern about vegetable safety was reported by subjects with higher income, children, and who usually buy vegetables in supermarkets or department stores. Most subjects ($88.6{\%}$) perceived that residues of chemical substances such as pesticides were the most significant potential vegetable risk factor, followed by heavy metal, and pathogens. Housewives mainly rinsed vegetables in flowing-water ($85.2{\%}$ of subjects), 3${\~}$4 times ($63.8{\%}$ of subjects), and without detergent ($90.6{\%}$). Subjects believed that hazards decreased by blanching or boiling vegetables rather than washing. Subjects realized more or less correctly the removal rate of pesticide and pathogen through the washing and cooking processes. However, the removal rate of heavy metals was less than subjects thought it would be. Therefore, the scientifically assessed results on safety in the washing and cooking process should be opened to the public to provide the right-to-know and assure confidence in consumers.

• The Korean Journal of Cytopathology
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• v.7 no.1
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• pp.97-102
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• 1996

Fine needle aspiration cytology of a pulmonary mass was performed on a 51-year-old man who had a left testicular mass. Cytologic features were composed of a homogeneous population of malignant cells associated with a background of foamy and lacelike material. The cellular features were characterized by monomorphous cell proliferation of relatively regular large cells, generally isolated or grouped. Occasionally, fine blanching stroma with large tumor cells and scanty lymphocytes were noted. The tumor cells had a round, regular nucleus, prominent round nucleoli, and a thin rim of cytoplasm containing large vacuoles or lacunae filled with glycogen. The fine needle aspiration cytologic diagnosis was highly consistent with metastatic seminoma from testis and less likely primary or other metastatic carcinoma. The diagnosis of resected testicular mass was classic seminoma. Despite the fact that cytopathologists were not familial with diagnosis of seminoma due to clinician's lack of interest in fine needle aspiration cytology of germ cell tumors including seminoma, it appears that a diagnosis of this tumor should not be problematic in cytologic material if specific histologic criteria are applied.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.273-280
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• 2020

Volatile compounds in fermented ascidians Halocynthia roretzi were analyzed to identify key flavor compounds using SPME/GC/MSD (solid phase microextraction/gas chromatography/mass selective detector) after 60 days of fermentation at 5℃. The control was chopped ascidians subject to anti-browning and 4% salt treatment. product A was made from product C by adding an alcohol extract of red peppers and onion peel, 0.1% of glucose, and 0.55% of mixed amino acids (MAA; 0.05% Glu, 0.1% Pro, 0.3% Ala, and 0.1% Gly). After blanching and anti-browning treatment of chopped ascidians, Product B1 was made by adding 3% anchovy sauce and 6% sorbitol. Product B2 was made by adding 0.1% glucose and 0.55% MAA to Product B1. In total, 78 compounds were identified, including 31 alcohols, 15 aldehydes, and 10 ketones. The alcohols included 12 compounds from the C8-C10 series with floral and fruit odors, including octanol, 3-methyloctanol, 2,6-dimethyl-1-heptanol, (E)-5-octen-1-ol, 6-methyloctanol, (E)-3-octen-1-ol, (E)-3-decen-1-ol, (Z)-1,5-octadien-3-ol, and nonanol. These were detected in high amounts in ascidians and all fermented products. Aldehydes (octanal, (E)-2-octenal, 2,4-heptadienal, and nonanal) and ketones (1-oten-3-one and 2-heptanone) with fatty and mushroom odors were detected as major compounds, whereas nine ethyl esters were detected only in product A.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.308-315
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• 2020

To obtain a value-added product from the non-toxic brown-backed toadfish Lagocephalus gloveri (pufferfish), we developed a retort pouched pufferfish soup (RPS) and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPS consisted of detoxifying and cold-water dipping the pufferfish flesh, blanching it, and adding it to the retort pouch along with other ingredients (hot-water extract of pufferfish head and carcass, radish, bean sprouts, and garlic), after which the pouch was sealed, sterilized (120℃, F₀ value 7.5-10 min.), cooled, and inspected. The moisture, crude protein, and total volatile basic nitrogen contents of the RPS were 97.2%, 1.3% and 7.7 mg/100 g, respectively. The total free amino acid content was 903.2 mg/100 g, and the main free amino acids were glutamic acid, taurine, lysine, glycine, threonine, alanine, arginine, proline, and hydroxyproline. Sterilizing the RPS for up to F₀ value 10 min. did not cause any major problems in terms of chemical or sensory qualities. This RPS has good storage stability and organoleptic qualities compared with similar commercial pufferfish soups and is suitable for commercialization as a value-added instant seafood soup.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1549-1554
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• 2014

This study analyzed the production and heat stability of an emulsion made from buckwheat sprout extracts with high rutin content. To obtain high rutin contents, buckwheat was sprouted and the polyphenols and rutin were extracted from buckwheat sprouts. Concentrated extracts were made into an emulsion using a homo mixer and hydraulic homogenizer, after which heat stability was analyzed. The polyphenol contents were highest in ground sprouts grown for 8 days (10.66 mg/g), which was 10 times higher than those of buckwheat seeds. Extraction with 50% ethanol after blanching was the most effective method for obtaining extracts with higher polyphenol content and rutin content. Extracts were concentrated up to 60% soluble solid content and then emulsified using a homo mixer and hydraulic homogenizer. Heat stability of the emulsion passed through the hydraulic homogenizer was slightly higher than that made using the homo mixer. The heat stability of the emulsion was more strongly affected by heating time than temperature. In conclusion, the buckwheat concentrate emulsion passed through the hydraulic homogenizer was more heat stable than buckwheat extract alone.