• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.232-241
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• 1979

For the effective utilization of the fish resource in coastal regions, an investigation on optimum processing conditions and meat quality textured fish protein concentrate (FPC) was carried out with the fish meat of filefish and sardine. Optimum pH and sodium chloride content of fish meat were 7.5 and 1.0 %, respectively. The most effective soaking conditions were as follows ; soaking time, 30 min ; temperature of ethanol, 5 to $20^{\circ}C$ ; amount of added ethanol, 3 times the weight of the fishmeat paste ; repeated number of soaking in ethanol for filefish and sardine, 2 and 4, respectively. The ethanol remaining is meaty textured FPC could be removed effectively by forced-air drying. Yields of the product to the minced meat weight and the contents of protein lipid in meaty textured from filefish were 21.1, 77.6 and 0.2 % and those from sardine were 24.3, 75.8 and 3.6 %, respectively. Contents of essential amino acids in meaty textured FPC of filefish and sardine were not inferior to those of beef, textured soybean protein and FAO pattern. Beef meat could be substituted with the meaty textured FPC up to 50 % in the processing of typical meat balls and hamburger without any significant loss in its taste, odor and texture.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.399-404
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• 2009

The goal of this study was to improve the quality of cheonggukjang by the optimization of the inoculation methods of the Bacillus subtilis (B. subtilis) and Lactobacillus plantarum (L. plantarum) strains. In order to optimize the mixed cultivation of B. subtilis and L. plantarum, the B. subtilis strain was inoculated into steamed soybeans after cultivation of L. plantarum. Inoculation size of B. subtilis was changed to the simultaneous inoculation method in order to stimulate the growth of the L. plantarum in cheonggukjang. The viable cell count of L. plantarum increased from $2{\times}10^7$ CFU/g to $2-6{\times}10^8$ CFU/g and B. subtilis grew to $9{\times}10^8$ CFU/g. These results showed that 2 strains were successfully able to grow in the steamed soybean for good quality of cheonggukjang by optimization of the inoculation methods. The sensory evaluation indicated that a favorable aroma and overall acceptance of cheonggukjang by the optimized mixed cultivation of B. subtilis and L. plantarum, which was relatively higher than those of cheonggukjang by single strain inoculation of B. subtilis.

• KSBB Journal
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• v.10 no.5
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• pp.510-517
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• 1995

The hydrolysates of three kinds [FSEH(first step enzymatic hydrolysate), SSEH(second step enzymatic hydrolysate), and TSEH(third step enzymatic hydyolysate)] were prepared by continuous hydrolysis of Alaska pollack(Theragra chalcogramma) skin gelatin with three-step membrane enzyme reactor. The molecular weight distributions of FSEH, SSEH, and THSE are 9,500∼4,800Da, 6,600∼3,400Da, and 2,300∼900Da, respectively. The contents of amino acid having sweet taste (glycine, proline, serine, alanine, hydroxyproline, glutamic acid, and aspartic acid) were about 70% of total amino acid being in the three kind hydrolysates. We also tried preparing of natural seasonings (complex seasoning and enzymeatic hydrolysale sauce) using the hydrolysates. From the results of sensory evaluations, complex seasoning containing TSEH was nearly equal to shellfish complex seasoning on the market. The mixture sauce which was made by mixing of 80% enzymatic hydrolysis sauce and 20% fermented soy sauce, was at least similar to the tradition soybean sauce in product quality, too.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.332-338
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• 2012

A simple and sensitive analytical method was developed using gas chromatography with electron capture detector (GC-ECD) and gas chromatography-mass spectrometry (GC-MS) for determination of Picoxystrobin in agricultural products (apple, hulled rice, mushroom, pepper, soybean, and mandarin). Picoxystrobin residues were extracted with acetonitrile, partitioned with saline water, and then they were cleaned up on a florisil solid-phase extraction (SPE) cartridge to obtain an extract suitable for analysis by GC-ECD and GC-MS. The method was validated using 6 agricultural product samples spiked with Picoxystrobin at different concentration levels (0.02, 0.05 and 0.5 mg/L). Average recoveries of Picoxystrobin (using each concentration three replicates) ranged 64.0~98.3% with relative standard deviations less than 10%, calibration solutions concentration in the range 0.1~5 mg/L, and limit of detection (LOD) and limit of quantification (LOQ) were 0.005 and 0.02 mg/L, respectively. The result showed that the developed analytical method is suitable for Picoxystrobin determination in agricultural products.

• Journal of Nutrition and Health
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• v.26 no.6
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• pp.661-671
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• 1993

The change in fatty acid composition in brain tissue of the second generation rats(Sprague-Dawley strain) was studied using four different fat diets(Corn oil=CO, Soybean oil=SO, Perilla oil=PO, Fish oil=FO, 10% by Wt). The experimental diets were started from pregnancy in four different groups, each consisting of 9 rats. The seound generation rats were fed the same diet as their mothers. Animals were anesthetized with ether at 0, 3, 9 & 16 weeks of age. Whole brains were dissected out, brain tissues were, then, homogenized and lipids were extracted from brain tissues. The fatty acid compositions were measured after methylation by gas-liquid chromatography at 0, 3, 9 and 16 weeks of age of offspring. The changes in the relative concentrations of polyunsaturated fatty acids(PUFA) or more specifically docosahexaenoic acid(22 : 6, $\omega$3, DHA), the major $\omega$3 fatty acid component in rat brain at different age were similar to changes in the amount of DNA in brain tissue showing the maximum value during the lactation. The changes in saturated fatty acid(SFA) content showed a contrasting patten to those of PUFA, while monounsaturated fatty acid(MUFA) increased steadily throughout the experimental period. At birth, the relative concentrations of $\omega$3 series fatty acids the relative concentrations of PUFA, MUFA and SFA converged to very similar values respectively regardless of the dietary fatty acid compositions. In brain tissue, it is of value to note that while changes in relative concentrations of linoleic acid (18 : 2, $\omega$6, LA) and arachidonic acid(20 : 4, $\omega$6, AA) showed a precursor-product-like relationship, $\alpha$-linolenic acid(18 : 3, $\omega$3, $\alpha$-LnA) and DHA showed a different pattern. Even when the $\omega$3 fatty acid content in very low in maternal diet(CO), the second generation rat brain tissues appeared to secure DHA content, suggesting an essential role of this fatty acid in the brain. The fact that a large amount of $\alpha$-LnA in the maternal diet did not have a significant effect on the second generation rat brain $\alpha$-LnA content, indicated that DHA seemed essential component for the brain development in our experimental condition. In all groups, the relative content of $\alpha$-LnA in the brain tissues remained relatively constant throughout the experimental period at the very low level. The study of the specific concentrations and essential role(s) of DHA in each parts of brain tissue is needed in more details.

• Journal of Radiation Industry
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• v.7 no.1
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• pp.29-35
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• 2013

Microbiological populations and the sterility of commercial powdered products treated with gamma irradiation at 0~10 kGy were investigated before using them as ingredients for a non-cooked Saengsik product. We evaluated a total of 14 powdered products: 8 powdered cereals, 3 powdered tubers, and 3 powdered leafy vegetables. The total numbers of bacterial populations in non-irradiated powdered cereals, tubers, and leafy vegetables were 2.7~6.9, 5.6~6.0, and $5.3{\sim}6.8\;log\; CFU{\cdot}g^{-1}$, respectively. Moreover, coliform bacteria were not indicated in adlay, millet, germinated brown rice, soybean, and mulberry leaves powder within detection limit ($2.0\;log\; CFU{\cdot}g^{-1}$). The number of Bacillus cereus exceeded $3.0\;log\; CFU{\cdot}g^{-1}$ (the maximum limit for Saengsik products) in all samples, excluding perilla seeds, buckwheat, barley, oat, potato, and Jerusalem artichoke powder. However, a dose of 6 kGy of gamma irradiation reduced the microbiological populations in all samples, and all the powdered products met the microbial requirements for Saengsik products. Futhermore, it was confirmed that all microorganisms in the 9 powdered products, except fermented brown rice, sweet potatoes, and 3 leafy vegetables, were sterilized by 10 kGy of gamma irradiation.

• Korean Journal of Environmental Agriculture
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• v.42 no.1
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• pp.71-81
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• 2023

An accurate and easy-to-use analytical method for determining isocycloseram and its metabolites (SYN549431 and SYN548569) residue is necessary in various food matrixes. Additionally, this method should satisfy domestic and international guidelines (Ministry of Food and Drug Safety and Codex Alimentarius Commission CAC/GL 40). Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS) was used to determine the isocycloseram and its metabolites residue in foods. To determine the residue and its metabolites, a sample was extracted with 20 mL of 0.1% formic acid in acetonitrile, 4 g magnesium sulfate anhydrous and 1 g sodium chloride and centrifuged (4,700 G, 10 min, 4℃). To remove the interferences and moisture, d-SPE cartridge was performed before LC-MS/MS analysis with C₁₈ column. To verify the method, a total of five agricultural commodities (hulled rice, potato, soybean, mandarin, and red pepper) were used as a representative group. The matrix-matched calibration curves were confirmed with coefficients of determination (R²) ≥ 0.99 at a calibration range of 0.001-0.05 mg/kg. The limits of detection and quantification were 0.003 and 0.01 mg/kg, respectively. Mean average recoveries were 71.5-109.8% and precision was less than 10% for all five samples. In addition, inter-laboratory validation testing revealed that average recovery was 75.4-107.0% and the coefficient of variation (CV) was below 19.4%. The method is suitable for MFDS, CODEX, and EU guideline for residue analysis. Thus, this method can be useful for determining the residue in various food matrixes in routine analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.149-155
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• 2012

In this study, the functional properties of royal court (RC) soy sauces, Gungjung-kanjang, were analyzed in vitro. RC soy sauces, traditional soy sauce, and commercial soy sauces were fractionated based on an MW cut-off of 1,000. The total phenolic compounds smaller than and larger than 1,000 MW (low and high fraction) in RC soy sauces were determined to be $101.55{\pm}1.49\sim114.00{\pm}0.11$ mg/L and $32.51{\pm}0.32\sim113.47{\pm}0.43$ mg/L, respectively. The low fraction of RC soy sauces showed around 51% superoxide dismutase (SOD)-like activity, which was higher than other soy sauces. Among RC soy sauces, Cheong-jang showed significantly high activity. Significant differences in fibrinolytic and antibacterial activities were not observed between soy sauces. ${\alpha}$-Glucosidase inhibitory activities in the low and high fractions of RC soy sauces were in the range from $6.34{\pm}1.51\sim8.79{\pm}0.81$% and $5.72{\pm}1.29\sim7.94{\pm}0.34$%, respectively. However, ${\alpha}$-glucosidase inhibitory activity in the high fraction of Kot-jang soy sauce was 75.88%${\pm}$1.20%. Lipase inhibitory activities in the low fractions of RC soy sauces, especially Cheong-jang, Deot-kangang, Jin-jang, and Euyeuk-kanjang, were also measured.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.1
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• pp.75-82
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• 1999

The hydrolysate of desalinated tuna boiled extract (TBE) were prepared by continuous hydrolysis of TBE using a membrane reactor. TBE and tuna boiled extract hydrolysate (TBEH) were isolated depending on molecular weights. The major molecular weight distributions of TBEH-l0K, TBEH-5K and TBEH-lK were 9,800Da, 3,000Da and 990Da, respectively. The amounts of nucleotides and their related compounds of TBE were 3.47 $\mu$mole/g AMP, 23.75 $\mu$mole/g IMP, 9.07 $\mu$mole/g inosine and 1.89 $\mu$mole/g hypoxanthine. Total content of amino acids having desirable taste (glycine, glutamic acid, alanine, proline, aspartic acid, serine) was about $63\%$ of total amino acid from TBE and about $62\%$ from TBEH. The natural seasoninings were prepared with TBE and TBEH. From the results of sensory evaluations, complex seasoning containing TBEH-1K was almost equal to the shellfish complex seasoning obtained from the market. The mixed sauce which was made by mixing of $50\%$ TBEH sauce and $50\%$ fermented soy sauce was similar to the tradition soybean sauce in product quality and it showed the possibility to be used for the substitute product for acid hydrolyzed soysauce.

• Applied Biological Chemistry
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• v.16 no.3
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• pp.146-165
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• 1973

Crop damages caused by sulfur dioxide poisoning were studied with respect to physiology of lesion, yield loss and prevention measures. The results are summarized as follows; 1. On the physiology of injury: The sulfur dioxide gas did no: affect the pH and $E_h$ values of the tested leaf juice of plants. Peroxidase activity was inhibited just after sulfur dioxide treatment but gradually recovered to normal after 10 hours. Methanolic chlorophyll solution was instantaneously and irreversibly bleached by the addition of sulfur dioxide gas with no evidence of pheophytin formation. It seems that chlorophyll forms colourless addition product or is reduced to colourless form with either sulfur dioxide gas or sulfurous acid. Chlorophyll in the chloroplast was also bleached by the sulfur dioxide treatment, as in the case of methanolic solution of chlorophyll, except that the rate of bleaching was rather slow, requiring 1-2 hours. It appears that the most inflicting cause of sulfur dioxide gas to plants may be the destruction of chlorophyll by the poisoning gas. 2. On the effects to crop yield: The crop yield losses were proportional to the concentration of inflicting sulfur dioxide gas. The order of tolerence of the crops to the sulfur dioxide gas was as follows - chinese cabbage being the most susceptible; wheat, paddy rice, barley, soybean, welsh onion, radish and chinese cabbage. The crucifer crops were generally found more susceptible than other crops studied. With respect to the growing stages of crops exposed to sulfur dioxide gas, it was found that the flowering stage was the most susceptible fellowed by panicle forming, milky and tillering in the decreasing order of susceptibility. 3. On the preventive measures of yield losses: Soil applications of potassium, wollastonite, lime or spray of lime water were effective to prevent yield losses from sulfur dioxide fumigation of paddy rice, barley, and soybeans. The most responsive treatment was lime water spray for all crops tested. In case of sulfur dioxide fumigated paddy rice, the lime water spray also increased carbon assimilation.