• Korean journal of food and cookery science
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• v.4 no.1
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• pp.33-40
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• 1988

This study was performed to analyze flavor components of foods, that is, total free amino acids, free glutamic acid(constituent of MSG) and nucleotide relating substances. Twenty-five foods popular to Korean were selected and prepared according to recipes of several cooking books. The results were as follows; In contents of total free amino acids, free glutamic acid and total nucleotide relating substances, similar Patterns were shown. The foods which their major food stuffs were meat, fish and marine products and which a large amount of soy sauce were added to, tended to show high contents. of those On the other hand, although major foodstuffs had relatively high contents of those, foods added other many sub-foodstuffs had shown intermediate contents of those. Soups and watery noodles had low contents of those because of their large water amount. Especially, foods made of vegetables without addition of soy sauce showed low content of IMP. In foods various ratios of free glutamic acid to IMP were calculated. Thus, the proper usage of the chemical seasoning containing nucleotide at various contents should be considered for efficient flavor enhancing effect.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.241-245
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• 1995

Focusing on quality problems of delayed chilling porcine muscle, the effects of delayed chilling and aging on the contents of ATP-related compounds and taste of pork were investigated. Twelve Landrace pigs were employed and bisected: left sides were delay-chilled(DC) at room temperature($20^{\circ}C$) for 3 hrs, whereas right sides were conventionally chilled(CC). ATP-related compounds tested were adenosine triphosphate(ATP) and its derivatives in pork muscle, inosine monophosphate(IMP), guanosine monophosphate(GMP) and L-glutamate in cooked broth. DC sides showed more rapid pH decline and degradation of nucleotides than did CC sides. The levels of ATP and adenosine monophosphate(AMP) were not changed significantly. However, adenosine diphosphate(ADP) and IMP showed the highest levels at the 1st and 5th day, respectively. Hypoxanthine(Hx) was gradually increased(p<0.05) during aging. During aging, the IMP contents cooked broth tended to decrease, while the GMP and L-glutamate contents increase. As a result of these, the taste score got better and finally the results of sensory evaluation became increased(p<0.05). However, compared to CC sides, DC sides did not seem to lower taste of pork.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.37-46
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• 1987

SULNONGTANG is a kind of “goomkok”-korean typical soup made with beef, tone and organs, and is belived to be as a good source of portein and calcium, but there is no standard formulation for that. In order to set up the standard formulation of SULNONGTANG cooking method, I have performed a nutritional analysis of change in the components of SULNONGTANG, which contained the proximate composition, free amino acids, nucleotides, cholesterol, calium, phosphorus and iron. The conventional SULNONGTANG were cooked by conventional methods varing cooking time and ingredient. And also the current Market SULNONGTANG were cooked by the same methods for conventional SULNONGTANG and adding beef's head, hooves or knee tones. The result obtained in this study were as fallows: 1. In case of conventional SULNONGTANG, the most desirable cooking time was from 12 to 18 hours, the preparation method for group A was the best to maintain the optimal amount of nutrients and 5'-IMP. 2. In Market SULNONGTANG, nutritional contents were poorer than that of conventional SULNONGTANG. When the beef's head was added to the Market SULNONGTANG, nutritional status were more desirable than those added hooves or knee bones.

• Journal of Microbiology
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• v.44 no.4
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• pp.423-431
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• 2006

Among 53 Acinetobacter baumannii isolates collected in 2004, nine imipenem-resistant isolates were obtained from clinical specimens taken from patients hospitalized in Busan, Korea. Nine carbapenemase-producing isolates were further investigated in order to determine the mechanisms underlying resistance. These isolates were then analyzed via antibiotic susceptibility testing, microbiological tests of carbapenemase activity, pI determination, transconjugation test, enterobacterial repetitive consensus (ERIC)-PCR, and DNA sequencing. One outbreak involved seven cases of infection by A. baumannii producing OXA-23 ${\beta}-lactamase$, and was found to have been caused by a single ERIC-PCR clone. During the study period, the other outbreak involved two cases of infection by A. baumannii producing IMP-1 ${\beta}-lactamase$. The two clones, one from each of the outbreaks, were characterized via a modified cloverleaf synergy test and an EDTA-disk synergy test. The isoelectric focusing of the crude bacterial extracts detected nitrocefin-positive bands with pI values of 6.65 (OXA-23) and 9.0 (IMP-1). The PCR amplification and characterization of the amplicons via direct sequencing showed that the clonal isolates harbored $bla_{IMP-1}$ or $bla_{oxA-23}$ determinants. The two clones were characterized by a multidrug resistance phenotype that remained unaltered throughout the outbreak. This resistance encompassed penicillins, extended-spectrum cephalosporins, carbapenems, monobactams, and aminoglycosides. These results appear to show that the imipenem resistance observed among nine Korean A. baumannii isolates could be attributed to the spread of an IMP-lor OXA-23-producing clone. Our microbiological test of carbapenemase activity is a simple method for the screening of clinical isolates producing class D carbapenemase and/or class B $metallo-{\beta}-lactamase$, in order both to determine their clinical impact and to prevent further spread.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.4
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• pp.194-200
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• 1981

Boiled-dried anchovy is one of nation-widely consumed dried fish foods in Korea. In this study, the taste compounds including nucleotides and their related compounds, free amino acids, trimethylamine oxide and total creatinine were analyzed, and their roles in tasting activity were investigated. IMP content in large size, middle size, small size and least size boiled-dried anchovy was $22.7{\mu}mole/g,\;18.6{\mu}mole/g,\;20.3{\mu}mole/g\;and\;4.0{\mu}mole/g$, respectively, and the ratio of IMP to the total nucleotides and their related compounds in each sample was $55.0\%,\;51.0\%,\;69.1\%\;and\;47.0\%$, respectively. In the free amino acid composition of the four size groups of boiled-dried anchovy, abundant amino acids were histidine, lysine, alanine and proline, and the sum of these amino acids occupied $69.0\%,\;67.7\%$. $66.8\%\;and\;45.9\%$ of the total free amino acid in each sample, respectively. Among these. histidine was the most dominant in all samples amounting to 589.0 mg/100g in lage size, 373.9 mg/100g in middle size, 437.8 mg/100g in small sire and 101.0 mg/100g in least size, while aspartic acid and methionine were poor in content. Among the organic bases, total creatinine was abundant, and its nitrogen content ranged from $21\%\;to\;39\%$ of the total extractive nitogen. From the results of omission test, the taste-active compounds of the boiled-dried anchovy are assumed to be IMP and free amino acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.2
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• pp.1-6
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• 1978

Changes of nucleotides and their related compounds during the fermentation of oyster were analyzed by high speed liquid chromatography. In raw oyster, dominant 5'-UMP was $26.1{\mu}mole/g$ and the content of uracil, hypoxanthine, 5'-GMP were 5.2, 3.8, 2.8 and $2.7{\mu}mole/g$ on moisture and salt free base, respectively. The content of cytosine, 2',3'-CMP, 5'-AMP and 2',3'-GMP were lower than $1.0{\mu}mole/g$ and guanine were detected in trace amount. 5'-UMP, uracil, hypoxanthine, 5'-IMP and 5'-GMP were abundant in both raw sample and fermented products. 5'-UMP and 5'-IMP were decreased slowly while 5'-AMP, 2'3'-CMP, cytosine and guanine were increased during the fermentation, and the increase of 5'-GMP and uracil were fluctuated. The content of hypoxanthine in raw oyster was increased to 3.1, 4.2 and 7.7 times of raw sample after 19, 36 and 68 days of fermentation, respectively.

• Korean Journal of Food Science and Technology
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• v.54 no.4
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• pp.431-436
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• 2022

This study optimized the finely ground meat ball analogue formulation by a series of experiments. Replacing isolated soy protein (ISP) to isolated mung bean protein (IMP) in total 27% protein caused an increase in hardness while adhesiveness, springiness, and chewiness were decreased (p<0.05), and the best ISP to IMP ratio was 10:17. When protein content was changed from 19% (w/w) to 31% (w/w) with the best ISP:IMP ratio, adhesiveness was increased with decreasing protein content, but all texture profiles were greatly decreased comparing to control (p<0.05). To modify texture of plant meat ball, potato starch (PS), κ-carrageenan (KC), methyl cellulose (MC), konjac (KJ), and potato protein (PP) were applied in formulation. Finally, KJ and MC were combined with and without PP in formulation. As a result, 0.5% KJ+MC+PP and 1% KJ+MC were best formulation for plant meat ball, nevertheless, highly harder texture than control must be regulated which warranted further exploration.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.1
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• pp.1-7
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• 1993

To clarify the effect of storage temperature on the physicochemical and rheological properties of plaice, Paralichthys olivaceus muscle, the changes in IMP accumulation rates, rigor index, breaking strength and K-value of muscle during storage at $0^{\circ},\;5^{\circ}C$ and $10^{\circ}C$ were studied. The maximum speed and content of IMP accumulation were showed in sample stored at $0^{\circ}C$ among the all samples. The content and time reached around the maximum IMP accumulation for each samples were $6.94{\mu}mole/g$ and 30hrs for samples stored at $0^{\circ}C,\;6.30{\mu}mole/g$ and 31.5hrs for $5^{\circ}C$ samples and $5.40{\mu}mole/g$ and 45hrs for $10^{\circ}C$ samples, respectively. Values of breaking strength in sample stored at $5^{\circ}C$ increased rapidly than samples at $0^{\circ}C$ showed maximum values after 10hrs. However, In case of fresh flesh stored at $10^{\circ}C$, there was no increase of breaking strength during storage. The breaking strength was not closely related with rigor index. The times reached around $5\%$ K-value which is representative excellent freshness index of sashimi were 14hrs for samples stored at $0^{\circ}C$, 13hrs for $5^{\circ}C$ samples and 4hrs for $10^{\circ}C$ samples. From the results above, it was suggested that the storage at low temperature($10^{\circ}C{\sim}5^{\circ}C$) was effective in increase the IMP contents and breaking strength, and maintenance the high-freshness of fresh plaice flesh at early periods after death.

• Korean Journal of Food Science and Technology
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• v.6 no.3
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• pp.177-184
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• 1974

File fish Navodon modestus was dehydrated in cabinet type hot-sir drier at $48-50^{\circ}C$ for 11 hours and also yellowfin puffer Fugu xanthopterum was dried in open air at $26-28^{\circ}C$ for 30 hours. Nucleotides and their related compounds were collected by extraction with cold perchloric acid and their amounts were determined by anion exchange column chromatography. The contents of ADP, IMP, ATP and hypoxanthine in fresh file fish muscle were 22.9, 12.1, 4.9, and 3.2 ${\mu}mole/g,$ dry wt. respectively. AMP and inosine were 0.9 ${\mu}mole/g,$ dry wt. equally. In fresh yellowfin puffer muscle, the contents of ADP, ATP, AMP, inosine and hypoxanthine were 25.6, 2.4, 1.6, 0.3, 0.6, and 0.4 ${\mu}mole/g,$ dry wt. respectively. In the case of file fish, ADP and ATP tended to degrade rapidly during hot-air dehydration. The contents of IMP were decreased slightly while AMP and inosine were increased. And another case of yellowfin puffer, ADP also tended to degrade rapidly during sun drying while AMP, IMP, inosine and hypoxanthine were increased. Especially, in both case of file fish and yellowfin puffer, inosine was increased twenty five and thirty five times during drying respectively.

• ETRI Journal
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• v.31 no.5
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• pp.610-612
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• 2009

We present intra-mixture prediction (IMP) mode for intra prediction and an enhanced estimation method for most probable mode (MPM). IMP mode supports more flexibility in intra prediction by mixing $4{\times}4$ blocks and $8{\times}8$ blocks in one macroblock, while the enhanced MPM estimation extends the number of referenced neighboring blocks and efficiently uses their prediction modes depending on their positions. Simulation results show that the combination of both proposed methods provides a bit reduction in the Bj${\phi}$ntegaard delta bitrate by an average of 2.56% compared to H.264/AVC.