• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.4
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• pp.271-282
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• 1982

The browning development, mainly through the Maillard reaction, occurring in the dried fish meat products during storage causes reduction of the nutritional value due to the loss of the essential amino acid such as available lysine as well as off -flavor resulting in the deterioration of the food quality thus shortening the shelflife. In the work, the changes in the amount of available lysine, extractable nitrogenous compounds (nonprotein-N, amino-N, trimethylamine oxide, trimethylamine, and free lysine) and development of browning were measured to assess the relationship between the shelflife and the quality loss in dried filefish under the steady state conditions (35,45, and $55^{\circ}C;a_{w}'s$ of 0.44 0.52, 0.65 and 0.75 at each temperature) and fluctuating temperature condition of $35/55^{\circ}C$ will. alternating 7 day periods at each water activity. The results indicated that the amount of available lysine and extractable nitrogenous compounds except TMA decreased rapidly with increasing temperatures and water activities while the rate of available lysine and extractable nitrogenous compounds must be involved in the initial stage of brown pigment formation. The available lysine loss of the dried filefish products stored under the fluctuating temperature conditions was greater than that stored under its fixed mean temperature, $45^{\circ}C$. The activation energies for lysine loss obtained from the Arrhenius plot ranged 6.9 to 4.4 Kcal/mol and $Q_{10}$ values at $40^{\circ}C$ were 1.4 to 1.2. The values for browning were 15.7 to 14.4 Kcal/mol and 2.2 to 2.0 respectively. Shelf-life, defined as the time to reach 0.15 O. D./g solid or the limit of off-color deterioration by browning reaction, was extented longer than the halflife of Iysine loss, actually corresponding $75\%$ loss of available lysine. This suggested that the halflife of lysine loss might not be adequate to assess the shelf-life of the food system with high potential of protein, nonproteinous nitrogen compounds, and lipids.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.4
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• pp.546-555
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• 1996

Level of nitrogenous compounds in dried shellfish related to the formation of flavors during processing and storage was investigated. Fresh samples of blue mussel, short-necked calm and pacific oyster showed relatively low levels of ATP, ADP and AMP, but high levels of iMP and inosine. Relatively high content of TMAO in fresh samples was markedly reduced in the samples broiled samples, but TMA content was rather elevated in the samples broiled, which was a lowered result of TMAO content. The degree of reduction of TMAO and enhancement of TMA contents was relatively small in the hot-air dried samples during storage periods. Glycinebetaine content in fresh samples was slightly decreased by boiling and broiling. Contrast to glycinebetaine content, hormaline and trigonelline contents were severely reduced by boiling and broiling. Twenty-nine kinds of amino acids and their derivatives were identified in the sample of blue mussel, short-necked calm. Among them, glycine, alanine, arginine, glutamic acid and lysine were major amino acids, but contents of these amino acids was greatly decreased in the samples after drying and boiling processes.

• Korean Journal of Environmental Agriculture
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• v.33 no.4
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• pp.314-320
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• 2014

BACKGROUND: Run off from agricultural sites contaminates water bodies with nitrogen which is toxic and causes eutrophication when excessively accumulated. Hence, the interest in monitoring nitrogen toxicity in aquatic environment has been continuously increasing. METHODS AND RESULTS: To detect a real time toxicity of various nitrogen compounds, we applied biomonitoring method (biosensor) based on sulfur-oxidizing bacteria (SOB). The toxicity biomonitoring test was conducted in semi-continuous mode in a reactor filled with sulfur particles (2~4 mm diameter) under aerobic condition. Relative toxicity was simply determined by measuring the change in electrical conductivity (EC). Various nitrogenous compounds at different concentrations were evaluated as a potential toxic substance. Nitrite was found to be very toxic to SOB with a 90% inhibition even when the concentration as low as 3 mg/L. However, nitrate and ammonia have any inhibitory effect on SOB's activity. CONCLUSION: The biosensor based on SOB responded sensitively to nitrite even at substantially low concentrations. Therefore, it can be used as a reliable biological alarm system for rapid detection of contaminants due to its simplicity and sensitive nature.

• Journal of Microbiology and Biotechnology
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• v.10 no.4
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• pp.455-461
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• 2000

Abstract Spirulina platensis was grown in SWlUe waste to reduce inorganic compowlds and simultaneously produce feed resources. Spirulina platensis prefers nitrogenous compounds in Ibe order: $NH_4^{+}-N>NO_3^{-}-N>simple-N$ such as urea and simple amino acids. It even consumes $NH_4^{+}-N$ first when urea or nitrate are present. Therefore, the content of residual $NH_4^{+}-N$ in Spimlina platensis cultures can be determined by the relative extent of the following processes: (i) algal uptake and assimilation; (ii) ammonia stripping; and (iii) decomposition of urea to NH;-N by urease-positive bacteria. The removal rates of total nitrogen ffild total phosphorus were estimated as an indicator of the treatment effIciency. It was found that Spirulina platensis was able to reduce 70-93% of $P_4^{3-}-P$, 67-93% of inorganic nitrogen, 80-90% of COD, and 37-56% of organic nitrogen in various concentrations of swine waste over 12 days of batch cultivation. The removal of inorganic compounds from swine waste was mainly used for cell growth, however, the organic nitrogen removal was not related to cell growlb. A maximum cell density of 1.52 dry-g/l was maintained with a dilution rate of 0.2l/day in continuous cultivation by adding 30% swine waste. The nitrogen and phosphorus removal rates were correlated to the dilution rates. Based on the amino acid profile, the quality of the proteins in the Spirulina platensis grown in the waste was the same as that in a clean culture.ulture.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.230-239
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• 1997

In order to investigate the composition and the actual condition of extractive nitrogenous constituents in Tohajeot (a salted and fermented freshwater shrimp, Caridina denticulata denticulata) and in seasoned Tohajeot which were sold in the markets, the extract was analyzed separately into extractive nitrogen, free amino acids, oligopeptides, nucleotides and related compounds, quaternary ammonium bases, and guanidino compounds, using specimens collected at the fish markets of Yosu and Naju cities in 1994 and 1995. The salinity of Tohajeot was very high $(23.6{\sim}25.1)%$, but seasoned Tohajeot was relatively low $(8.4{\sim}11.4%)$. The extractive nitrogen in the extracts of Tohajeot and seasoned Tohajeot was $311{\sim}531\;mg\;and\;256{\sim}429\;mg$, and the total of free amino acids in them were $1,159{\sim}2,584\;mg\;and\;1,012{\sim}1,672\;mg$ respectively. Glutamic acid, leucine, lysine, histidine, alanine, ornithine, and tyrosine were the major amino acids in Tohajeot extract, and glutamic acid, lysine, arginine, aspartic acid, histidine, leucine and alanine were the main amino acids in seasoned Tohajeot. As for nucleotides and related compounds in them were $2.64{\sim}4.82\;{\mu}mol\;and\;1.08{\sim}1.93\;{\mu}mol$ respectively. Homarine, trigonelline, glycinebetaine and ${\beta}-alaninebetaine$ were detected in them. Homarine was the most abundant, ranging from 18 mg to 86 mg, but the others were very low. The content of major nitrogenous constituents in Tohajeot extract, such as extractive nitrogen, free amino acids, oligopeptides, nucleotides and related compounds, and betaines, was more abundant than that in seasoned Tohajeot extract. But the nitrogenous constituents of Tohajeot extract were poorer than those of anchovy sauce which was sold in the markets. Possibly, the extractive nitrogenous components, which consisted of total betains, total free amino acids, and phenylalanine might be recommended as the quality indices of standardizing Tohajeot and seasoned Tohajeot.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.2
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• pp.101-106
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• 1975

Following the previous report(Kang et al, 1974), the conditions of cooking for shelling process of oyster were discussed, and the content of nitrogenous compounds in the cooked-released fluid of oyster by different cooking conditions has been investigated. The heating condition of $110^{\circ}C$ and 15 minutes was adequate for effective shelling and the condition of meat content in cooking of oyster. The contents of total nitrogen, protein nitrogen, nonprotein nitrogen and amino-nitrogen were seemed to be increased with heating time, and the tendency was to be more exact in the cooking condition of $110^{\circ}C$. The content of nitrogenous compounds at the cooking condition of $110^{\circ}C$ and 15 minutes was determined: total nitrogen, $225.6\;mg\%$ protein nitrogen, $54.4\;mg\%$; amino-nitrogen, $89.2mg\%$. The content of free amino acid was also analysed: arginine, $26mg\%$; histidine, $12.1mg\%$; tyrosine, $2.7mg\%$; leucine, $2.2mg\%$; lysine, $1.9mg\%$ Trace amounts of glutamic acid, isoleucine, serine, threonine, and glycine were detected.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1111-1118
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• 1996

The extracts of toha, a kind of freshwater shrimp (Caridina denticulata denticulata) being cultivated in Naju district, Chonnam of Korea and jeotsaeu, a kind of seawater shrimp (Acetes japonicus) being caught in Shinan district, Chonnam of Korea, were analyzed for the taste constituents-extractive nitrogen, free amino acids, oligopeptides, nucleotides and related compounds, quaternary ammonium bases, and guanidino compounds-using specimens collected from December in 1994 to November in 1995. The content of extractive nitrogen. free amino acids, oligopeptides, nucleotides and related compounds in toha extract was higher than that in jeotsaeu extract. On the contrary, the amount of homarine, trimethylamine oxide and trimethlamine in toha extract was lower than that in jeotsaeu extract. But in case of creatine and creatine both species showed almost the same level. Arginine, lysine, glutamine, glutamic acid, phenylalanine, leucine, alanine, asparagine and glycine were the major amino acids in toha extract, while arginine, glutamic acid, proline, glutamine, lysine, leucine, glycine, alanine and taurine were the major amino acids in jeotsaeu extract. Methionine, glutamine, valine were almost the same level between the two species. As for nucleotides and related compound, AMP was the principal constituent in toha extract, and inosine was the principal constituent in jeotsaeu extract. In conclusion, the content of major nitrogenous constituents in toha extract was more abundant than that in jeotsaeu extract. So toha was more excellent raw material than jeotsaeu.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.2
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• pp.146-150
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• 2011

A large amount of nitrogenous compounds are found in burley tobacco and are responsible for peculiar aroma during smoking. Excess in nitrogen or its compounds such as total nitrogen and proteins in burley tobacco gives a strong pungency and make its taste bad. The present study has focused on improving quality of Burley tobacco by regulating topping and harvesting time of leaf to reduce nitrogen compounds in Burley tobacco. In addition, the early-stage of flower topping had lower level of nitrogenous compound, such as total nitrogen and protein nitrogen, and total tobacco-specific nitrosamine (TSNA) contents compared to the button-stage and full flower-stage topping. Also, the contents of nicotine got significantly decreased while the ether extract was increased as the period of topping got delayed. Regarding the brightness among the colors of cured leaves, the color at the full flower-stage topping was the brightest, and there was no particular difference in red and yellow colors. The harvesting amount was decreased as the period of topping got delayed and there was no significant difference between the topping treatments in terms of the exterior quality. As the harvesting time delayed, the total nitrogen, protein nitrogen, nitrate nitrogen, and ammonium nitrogen were decreased while the nicotine contents got increased. Also, the total TSNA contents were decreased as the harvesting time delayed. However, ether extract was increased. Among the colors of cured leaves, the brightness and degree of yellow color were significantly increased as the harvesting time delayed, and there was no particular difference in the degree of red color. The harvesting amount was decreased along with the delayed harvesting time; however, the harvest of the matured and mellow leaves was higher in terms of price, compared to that of the immature leaves. For the reduction of nitrogenous compound and TSNA contents in Burley tobacco, the topping was examined to be more effective in terms of improvement in chemical contents and quality regardless of the decreased harvesting amount.

• Korean journal of applied entomology
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• v.4
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• pp.1-6
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• 1965

In Korea the most important plant industry is the rice-growing but she has not yet attained self-sufficiency with regard to rice which is the basic food of Korean. In the past, various measures of increasing rice production have been tried with some success but the increasing rate of did not show the sufficient result. Judging from experiences, disease control may be the most important factor which has influence on increasing of rice production in Korea. During the past 60 years three periods divided by the transition of rice diseases were noted, and especially the recent transition attracted much attention . That is, sheath blight and stripe which were minor diseases in the past have promptly spread all over the country and caused heavy losses to rice plant, and also local outbreak of bacterial leaf blight and dwarf were noticed. Various environmental factors are related to such transition of rice disease. Above all, cultivated varieties susceptible to these diseases, increase of application of nitrogenous fertilizer, earlier transplanting and density of transplanting are considered to be lucre closely related to the development of these diseases and successive development of blast. On the other hand. application of forage fungicides such as organic mercury compounds specific to blast contributed to reduce prevalent area if blast in spite of wide spread of susceptible varieties and increase of application of nitrogenous fertilizer. These facts were confirmed by Korean investigators At the present which various diseases to control coexist in the same region, no one variety resistant to all of these diseases is provided and cultural practices for the control of these diseases often do not produce sufficient yield of rice. it is emphasized that a role of pesticides is very great.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2004.09a
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• pp.450-452
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• 2004

Using factor analysis and bivariate comparisons of major components in ground water, three geochemical processes were identified as controlling factors of ground water chemistry; 1) natural mineralization by water rock interactions, 2) effect of seawater which includes salinization by seawater near seashores and deposition of sea salt, and 3) nitrate contamination by N fertilization. Contribution of rainfall was also estimated from the measured composition of wet deposition. The geochemical processes were separated using total alkalinity as an indicator for natural mineralization, Cl for effect of seawater, and nitrate for N fertilization. Relatively high correlation of major components with nitrate suggests that nitrification of nitrogenous fertilizers significantly affects ground water chemistry. Total cations derived from nitrate sources have good linearity for nitrate in equivalent basis with a slope of 1.8, which is a mean of proton production coefficients in nitrification of two major compounds in nitrogenous fertilizers, ammonium and urea. Contribution of nitrate sources to base cations, Cl, and SO$_4$ in ground water was determined considering maximum contribution of natural mineralization to estimate a threshold of the effect of N fertilization for ground water chemistry, which shows W fertilization has a greatest effect than any other processes in ground water with nitrate concentration greater than 50 mg/L for Ca, Mg, Na and with concentration greater than 30 mg/L for Cl and SO$_4$.