• Korean Journal of Food Science and Technology
• /
• v.26 no.4
• /
• pp.343-347
• /
• 1994

The effects of low and high-voltage-electrical-stimulation and storing temperature on concentration of adenosine triphosphate (ATP) related compounds were studied in M. Semitendinosus muscles from Korean native cattle. Seven beef carcasses were split, the one side was electrically stimulated for 1 minute by using stimulator adjusted to 400 V/60 Hz as high voltage or to 110 V/60 Hz as low voltage while the other side served as an unstimulated control. Both side samples were incubated at $5^{\circ}C\;and\;15^{\circ}C$ for 3 days. During storage, the concentration of ATP and its breakdown products were measured as a function of time. Significant differences (p<0.05) were observed in the variance of ATP, adenosine diphosphate (ADP) and inosine monophosphate (IMP) levels between low-or high-voltage-electrically stimulated muscles and unstimulated control at just after post-stimulation. The decomposition of adenosine compounds and the production of inosine compounds of low-voltage-electrically stimulated muscles were advanced more slowly than those of high-voltage-treatment muscles. With increasing storage time, the influence of electrical stimulation on changes of ATP related compounds in meat was decreased, but storing temperature begin to affect their concentration. Significant difference in the Hypoxanthine levels (p<0.05) was found of sample stored for 48 hours at $15^{\circ}C$ from samples stored at $5^{\circ}C$ regardless of electrical stimulation treatemt. IMP and inosine values in electrically stimulated muscles, higher than of a control during 72 hours of storage, indicated rapid production of flavor compounds in beef.

• Korean Journal of Food Science and Technology
• /
• v.26 no.4
• /
• pp.393-397
• /
• 1994

The study was carried out to develop the powdered smoked-dried anchovy products as a natural flavoring substance. The processing conditions, chemical and taste compounds of products were as follows: The raw anchovy were washed, and then boiled 5 minutes in $5{\sim}6%$ NaCl and 1.0% sodium erythorbate solution. Boiled anchovy were smoked in smoking house at $40^{\circ}C$ for 4 hours as the first stage, and then increased temperature up to $80^{\circ}C$ as the second stage, and finally smoked 8 hrs at $80^{\circ}C$ to maintain the moisture content between 9 and 10 percent. The smoked-dried anchovy were pulverized and screened to be 50 mesh of particle size, and finally packed in PET/Al/CPP film bag. The moisture, crude lipid content and salinity of powdered smoke-dried anchovy were 9.4%, 9.6% and 6.9%, respectively. Fatty acid composition of product was mainly consisted of polyenes (43.4%) such as 22 : 6 and 20 : 5, followed by saturates (36.9%), monoenes (19.7%). The principal taste compounds of product were IMP, 466.5 mg/100g; free amino acids such as His, Tau, Pro, Lys, Ala and Glu, 1179.2 mg/100g; non-volatile organic acids such as lactic acid and succinic acid, 617.9 mg/100g; total creatinine, 595.9 mg/100g; small amount of betaine and TMAO. To make a instant soup, it was desirable for taste of products that powdered smoked-dried anchovy were mixed with 20% salt, 4.0% sugar, 3.0% MSG, 1.0% onion powder, 1.0% garlic powder and 1.0% black pepper.

• Journal of Korean Society of Environmental Engineers
• /
• v.28 no.3
• /
• pp.249-256
• /
• 2006

Catalytic combustion of toluene was investigated on the Cu-Mn oxide catalysts prepared by the impregnation(Imp) and the deposition-precipitation(DP) methods. The mixing of copper and manganese has been found to enhance the activity of catalysts. It is then found that catalytic efficiency of the Cu-Mn oxide catalyst prepared by the DP method on combustion of toluene is much higher than that of the Cu-Mn oxide catalyst prepared by Imp method with the same chemical composition. The catalyst prepared by the deposition-precipitation method observed no change of toluene conversion at time on stream during 10 days and at the addition of water vapor. On the basis of catalyst characterization data, it has been suggested that the catalysts prepared by the DP method showed uniform distribution and smaller particle size on the surface of catalyst and then enhanced reduction capability of catalysts. Therefore, we think that the DP method leads on progressive capacity of catalyst and promotes stability of catalyst. It was also presumed that catalytic conversion of toluene on the Cu-Mn oxide catalyst depends on redox reaction and $Cu_{1.5}Mn_{1.5}O_4$ spinel phase acts as the major active sites of catalyst.

• Korean Journal of Food Science and Technology
• /
• v.27 no.4
• /
• pp.520-524
• /
• 1995

ATP related compounds, ammonia, VBN, pH and sensory quality of shrimps were determined to evaluate quality changes during iced and frozen storage. ATP related compounds were determined by HPLC, ammonia by ammonia ion specific electrode, VBN by micro-diffusion method, pH by pH meter, sensory quality by multiple comparison test with 30 panelists. K value of ice stored shrimps gradually increased to 20% for 8 days, and then increased more rapidly, whereas that of frozen stored shrimps increased slowly for 7 months. Ammonia contents in ice stored shrimps increased slowly for 6 days and then rapidly after 8 days storage, whereas that in frozen stored shrimps increased slowly for 8 months. VBN contents in ice stored shrimps increased slowly for 10 days and then rapidly after 12 days. VBN contents in frozen stored shrimps slightly increased for 6 months. Sensory scores of taste and color of shrimps marked lowered values after 6 days storage in ice, and after 6 and 7 months frozen storage, respectively. Sensory flavor scores of stored shrimps had significant correlations with K value, ammonia, pH and VBN. These results indicated that ammonia contents in stored shrimps, rapidly determined by an ammonia electrode, could be used as a quality index of shrimps.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.13 no.2
• /
• pp.163-168
• /
• 1984

The composition of amino acids and the related compounds of nucleotides in the dorsal muscle of sweet fish Hemibarbus labeo, Mandarin fish Siniperca scherzeri and read fish Gobius similis was analyzed by amino acid autoanalyzer and high performance liquid chromatography. The result showed that IMP was dominant in the nucleotides of all the dorsal muscle of the fishes and a less amount of UMP, hypoxanthine and AMP was detected. In the free amino acid composition, the important amino acids were taurine and histidine in sweet fish, taurine, glycine and histidine in cornet fish, taurine, histidine and alanine in mandarin fish, taurine, proline and threonine in read fish, respectively, and in all the dorsal muscle of fishes, taurine was the dominant amino acid. In the amino acid compositions of the muscle protein, glutamic acid, glycine, aspartic acid and lysine were reached to 44.0% of total amino acids in sweet fish, glutamic acid, aspartic acid, lysine and glycine were 43.5% in cornet fish, glutamic acid, aspartic acid, lysine and leucine were 43.3%, 43.5% of total amino acids in mandarin fish and read fish, respectively. Glutamic acid was the dominant amino acid in all the fresh fishes.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.13 no.3
• /
• pp.285-290
• /
• 1984

Changes of free amino acids, nucleotides and their related compounds during the fermentation of yellow corvina entrails, Pseudosciaena manchurica, were analyzed. In fresh extract, alanine, glutamic acid, serine, lysine and leucine were dominant amino acids, and content of arginine, aspartic acid, cystine and tyrosine were low. The free amino acids analyzed in this experiment were not changed in composition but changed in amounts during the fermentation of yellow corvina entrails. Alanine, glutamic acid, lysine and leucine were abundant in both fresh sample and fermented products. Content of ATP, ADP, AMP and IMP decreased while hypoxanthine increased during the fermentation of yellow corbina entrails. The total free amino acid nitrogen at 30 day fermentation was 71% of its extract nitrogen. It is believed that such amino acids as glutamic acid, alanine, lysine, valine, leucine, nucleotides and their related compounds as hypoxanthine play an important role as taste compounds in fermented yellow corvina entrails.

• Korean Journal of Food Science and Technology
• /
• v.30 no.6
• /
• pp.1345-1349
• /
• 1998

The flavor constituents and functionality of small kingfish were studied as affected by two stage enzyme hydrolysis (TSEH). Total free amino acid contents in water extract, autolytic extract and TSEH of small kingfish were 541.3 mg%, 8,245.3 mg% and 6,636.6 mg%, respectively. Major free amino acids in TSEH were hydroxyproline, glutamic acid, proline, leucine, phenylalanine, lysine, arginine. As for nucleotides and other bases, IMP, TMAO and total creatinine were principal components in TSEH. And the major inorganic ions in TSEH were Na, K, P, Cl and $PO_{4}$. Also TSEH of small kingfish revealed very higher Angiotensin-I converting enzyme inhibition effect than those of water and autolytic extract.

• Applied Biological Chemistry
• /
• v.32 no.3
• /
• pp.278-285
• /
• 1989

Effects of cooking and drying methods on the taste component and microstructure of shrimp, Metapenaeus joyneri, were investigated. The nucleotides and their related compounds of fresh shirmp such as ATP, ADP, AMP, IMP, inosine and hypoxanthine were detected. AMP was detected as a trace amount in fresh shrimp, however, it increased up to $23.5{\sim}45.7{\mu}$ moles with cooking and drying due to the decomposition of ATP and ADP to AMP during cooking and drying. The major component of the free amino acids of fresh shrimp was arginine followed by glycine, lysine, proline and alanine. These free amino acids contents were 70% of the total free amino acids. One hundred grams of fresh shrimp contained 1,198mg (dry basis) of the total free amino acids. However, for hot air and freeze dried cooked shrimps it was decreased down to 342mg (dry basis) and 503mg (dry basis), respectively. It might be due to the dissolution of soluble amino acids during cooking. Hot air-and freeze-dried fresh shrimps was higher in hardness and brittleness but lower in cohesiveness and gumminess than hot air-and freeze-dried ones with boiling and microwave heating. Freeze dried shrimp had softer myofibril texture than hot air dried one. At the same time, more dense and multiporous structure in the tissue could be obtained from the hot air and freeze drying, respectively, after microwave heating of shrimps.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.36 no.1
• /
• pp.18-23
• /
• 2003

We investigated the changes of free amino acid, ATP related compounds and sensory evaluation during ripening of dry or brine salted-anchovy. The total free amino acid content of the salted-anchovy ripened at $20^{\circ}C$ was higher than that of the salted-anchovy ripened at $5^{\circ}C.$ The IMP content of raw anchovy was higher than that of any other ATP related compound and decreased rapidly during ripening, resulting in increased hypoxanthin (Hx). The sensory evaluation results indicated 5 and 4 months for dry and brine salted-anchovy, respectively, as the minimum time required to obtain an adequate ripened salted-anchovy. We concluded that processing condition of ripened salted-anchovy was to ripened for 5 months at $5^{\circ}C$ by drying salting method.

• Korean Journal of Clinical Laboratory Science
• /
• v.51 no.4
• /
• pp.428-435
• /
• 2019

The rapid increase and dissemination of carbapene mases, such as Klebsiella pneumoniae carbapenemase (KPC), has become a major problem within the field of healthcare-related infection. There are few antibiotics to treat carbapenem-resistant Enterobacteriaceae (CRE) infections, so the identification of resistant bacterial mechanisms is critical to initiate infection control and conduct epidemiological research. A rapid and effective method for detecting KPC-producing bacteria is needed to avoid therapeutic failures and introduce measures to prevent and control the dissemination of these multi-resistant bacteria. During the study period, 31 isolates (seven isolates of Acinetobacter spp., six isolates of Morganella morganii, five isolates of Pseudomonas aeruginosa, five isolates of Proteus mirabilis, one isolate of Proteus vulgaris, two isolates of Enterobacter cloacae, one isolate of Enterobacter aerogenes, one isolate of Klebsiella pneumoniae, one isolate of Klebsiella oxytoca, one isolate of Serratia marcescens and one isolate of Escherichia coli) were identified by the VITEK. Gram negative rod bacteria were the most frequently isolated from urine (35.5%), blood (19.4%), sputum (16.1%), pus (9.7%), ascitic fluid (9.7%), tracheal aspirates (6.5%) and bile juice (3.2%). Analysis using the PCR method identified the bla_KPC gene in the K. oxytoca1 strain, but the bla_IMP, bla_VIM and bla_OXA-48 genes are not amplified. In conclusion, diagnosis using the PCR method can accurately and quickly diagnose KPC, thus establishing quick preventive measures to prevent the spread of KPC in hospitals.