• The Korean Journal of Food And Nutrition
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• v.8 no.2
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• pp.88-92
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• 1995

The antioxidant activity of synthetic antioxidants, BHA, BHT and TBHQ and natural antioxidants, rosemary extract, sesamol, caffeic acid and pyrogallol In a skip jack oil were studied. A control and substrates containing synthetic(0.02%) and natural antioxidant (0.05%) were stored in an incubator kept at 37$^{\circ}C$ for 8 days. The antioxidant activity of synthetic and natural antioxidants was investigated by comparing peroxide values. The results of this study were as follows All the synthetic antioxidants used for this study exhibited antioxidant activity in skip jack oils. The antioxidant activity of TBHQ was greater than that of BHA and BHT. The rosemary extract did not show antioxidant activity in skip jack oils. The antioxidant activity of sesamol and caffeic acid were greater than those of BHA. Especially Pyrogallol exhibited very strong antioxidant activity, comparable to that of the TBHQ. The antioxidant activity of the sesamol, caffein acid and pyrogallol used skip lack oil, In decreasing order as follows : pyrogallol>caffeic acid> sesamol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.323-329
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• 1995

For the effective utilization of dark meat separated as by-product from skip-jack canning, the dark meat concentrate(DPC) was prepared by removal of extractable materials with ethanol from dried dark meat. Dark meat protein hydrolysate(DPH) was prepared by the hydrolysis of DPC with ${\alpha}-chymotrypsin$. ${\alpha}-Chymotrypsin$ hydrolysed DPC to the extend of 79% during 10hr. The solubility over a pH range 1~12 showed similar trend on the both of DPH and DPC. The highest solubility was 81% on the DPH and was 36% on the DPC at pH 3. The lowest solubility was 65% on the DPH and was 22% on the DPC at pH 7. The content of total free amino acid was higher in the DPC than in the DPH, but the content of total essential free amino acid was higher in the DPH. Especially, the contents of taurine in the DPC and DPH were much higher than those of other amino acids. The result of sensory evaluation on the fish sauce analogue showed good taste, color and odor at the supplemented level of 8g DPH per 100ml of raw solution of fish sauce analogue and didn't show signifcaint difference compared with market fish sauce(p<0.05). On the preparation of surimi gel, 2% substitution of DPH for the supplemented starch was the most appropriate level.

• Journal of environmental and Sanitary engineering
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• v.6 no.1
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• pp.95-102
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• 1991

This study was carried out to determine the contamination level of heavy mentals in canned fishes on the market. Contents of tin, lead, iron and zinc were analyzed by Atomic Absorption Spectrophtometer. Contents of total mercury were determined by mercury analyzer. The results were as follows. 1. The highest value of tin was $1.7706{\pm}0.3216$pprn in canned yellow pin & skip jack(mix) tuna, the lowest was 1.2109 ${\pm}$ 0.0769ppm in canned mackerel pike. 2. The highest value of lead was 0.1657 ${\pm}$ 0.0530 pprn in canned yellow pin tuna, the lowest was 0.0335k 0.0100 pprn in canned mackerel pike. 3. The highest value of iron and zinc was 22.5943 ${\pm}$ 0.7945 ppm and 13.4556 ${\pm}$ 0.6774 pprn in canned sardine fish, the lowest was 4.3514 ${\pm}$ 0.3607 pprn and 3.8773 ${\pm}$ 0.1914 pprn in canned albacore tuna. 4. The total mercury contents was detected 0.0531~0.3386 pprn in three kinds of canned tuna and could not be detected with the others.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.11 no.5
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• pp.85-96
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• 2001

This paper describes saturation attacks on reduced-round versions of SKIPJACK. To begin with, we will show how to construct a 16-round distinguisher which distinguishes 16 rounds of SKIPJACK from a random permutation. The distinguisher is used to attack on 18(5~22) and 23(5~27) rounds of SKIPJACK. We can also construct a 20-around distinguisher based on the 16-round distinguisher. This distinguisher is used to attack on 22(1~22) and 27(1~27) rounds of SKIPJACK. The 80-bit user key of 27 rounds of SKIPJACK can be recovered with $2^{50}$ chosen plaintexts and 3\cdot 2^{75}$ encryption times.