• Journal of Fisheries and Marine Sciences Education
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• v.27 no.3
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• pp.625-633
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• 2015

Olive flounder (Parlichthys olivaceus) is a large carnivorous fish that live at coastal area and shallow seas in Korea. It was good texture and clean taste because of a high collagen content and low lipid content. More than 70% of olive flounder annual production was traded alive, consequently processing food product from olive flounder is rare to be towed. This study was conducted to investigate the best method of olive flounder cutlet processing. Clean fillet (headless, skinless and contain no viscera part) of olive flounder were divided into 5 portion. Every 100 g of olive flounder meat was wrapped with vinyl then flatten with meat hammer. Flatten fillet then was coated with wheat flour, and seasoned with salt and pepper. These were then coated with egg wash and bread crumbs. Two different method of processing was to make this olive flounder cutlet. Cutlet-1 was fried for 1 min in olive oil, then kept in polyethylene film vacuum packaging ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days the cutlet was thawed and heat up in microwave for 2 min (Sample-1). The other proup is cutlet-2, which is directly stored in polyethylene film vacuum packaging at $-20^{\circ}C$ for 7 days then thawed and fried for 1 min in olive oil (Sample-2). The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder cutlet (Sample-1, Sample-2) were measured. From the result of sensory evaluation, Sample-2 showed a little high scores than Sample-1. But there was no significant differences in color, odor, taste, texture and overall acceptance between Sample-1 and Sample-2 products.

• Journal of Food Hygiene and Safety
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• v.34 no.1
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• pp.94-99
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• 2019

The objective of this study is to establish the shelf life of non-pasteurized whole egg, egg yolk and egg white liquid. Each sample was stored for two weeks at $5^{\circ}C$, $10^{\circ}C$, $15^{\circ}C$, and $25^{\circ}C$, and then sensory, microbial, and physicochemical tests were performed periodically. The estimation of shelf life was based on the microbial standards of total viable counts and coliforms. The chemical properties highly correlated with the sensory evaluation were also used. Our results showed that the shelf life was the most influenced by microbial properties. Exceptionally, however, whole egg and white liquid stored at $5^{\circ}C$ and $10^{\circ}C$ with limited bacterial growth were affected by chemical property. The shelf life of the three non-pasteurized liquids was calculated to be less than one day at over $15^{\circ}C$. At $5^{\circ}C$ and $10^{\circ}C$, the shelf life was calculated to be 5 d and 1 d for egg yolk liquid, 5 d and 5 d for egg white, and 7 d and 5 d for whole egg, respectively. Therefore, it is advisable to establish reasonable shelf life in the more specific manner based on consideration of these findings.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.2
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• pp.87-94
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• 2023

Fresh bakery products are widely consumed worldwide and therefore particular requirements for their quality characteristics have been established. The shelf life of bakery products is mainly subjected to microbial spoilage and staling. This study investigated the optimum conditions of modified atmosphere packaging (MAP) application to extend the shelf life of the bakery products. The gas conditions of the headspace in 'Baumkuchen' cake were 0, 30, 70, and 100% CO₂ concentrations and stored at 30℃ for 5 days. The bakery samples were evaluated weight loss, hardness, color change, pH and total aerobic bacteria, yeast and molds count throughout the storage period. Values of the weight loss and hardness were increased over the storage period, meanwhile pH was significantly decreased. However, no significant color changes were observed during storage. It was also found no significant difference between the different gas treatments. Total aerobic bacteria count of the stored samples after day 5 was increased by 6.94 log CFU/g in the air filled package, compared to 6.20 log CFU/g in the 100% CO₂ filled package and 6.02 log CFU/g in the 70% CO₂ filled package. Yeast and molds count were 3.65 log CFU/g in air filled package, 2.66 log CFU/g in 100% CO₂ filled package, 2.64 log CFU/g in 70% CO₂ filled package, 2.86 log CFU/g in 30% CO₂ filled package and 3.31 log CFU/g in 100% N₂ filled package on day 2. In conclusion, it was shown that 70% and 100% CO₂ treatments in the package were effective to reduce microbial growth.

• Journal of the Korean Society for Marine Environment & Energy
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• v.19 no.1
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• pp.18-24
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• 2016

Mineral carbonation is a technology for permanently storing carbon dioxide by reacting with metal oxides containing calcium and magnesium. In this study, we used sea water and alkaline industrial by-product such as paper sludge ash (PSA) for the storage of carbon dioxide through direct carbonation. We found the optimum conditions of both sea water content (mixing ratio of sea water and PSA) and reaction time required in the direct carbonation through various experiments using sea water and PSA. In addition, we compared the amounts of carbon dioxide storage with the cases when sea water and ultra-pure water were separately used as solvents in the direct carbonation with PSA. The amount of carbon dioxide storage was calculated by using both solid weight increase through the carbonation reaction and the contents of carbonate salts from thermal gravimetric analysis. PSA particle used in this study contained 67.2% of calcium. The optimum sea water content and reaction time in the carbonation reaction using sea water and PSA were 5 mL/g and 2 hours, respectively, under the conditions of 0.05 L/min flow rate of carbon dioxide injected at $25^{\circ}C$ and 1 atm. The amounts of carbon dioxide stored when sea water and ultra-pure water were separately used as solvents in the direct carbonation with PSA were 113 and $101kg\;CO_2/(ton\;PSA)$, respectively. The solid obtained through the carbonation reaction using sea water and PSA was composed of mainly calcium carbonate in the form of calcite and a small amount of magnesium carbonate. The solid obtained by using ultra-pure water, also, was found to be carbonate salt in the form of calcite.

• Journal of Applied Biological Chemistry
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• v.57 no.4
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• pp.325-329
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• 2014

To maintain the quality of sweet persimmon during storage, the samples were treated with a combination of 50 ppm $ClO_2$ and 0.1% fumaric acid after harvest, packaged with low density polyethylene film, and stored at $1{\pm}1^{\circ}C$ for 35 days. The combined treatment reduced the populations of total aerobic bacteria, yeast and molds by 1.82 and 2.07 log CFU/g, respectively, compared to the control. During storage, hardness of all samples decreased, but total soluble solids and weight loss were not significantly different among treatments. In addition, high-quality dehydrated sweet persimmon was prepared using red algae extract as a dehydrating agent. The rehydration ratio and vitamin C content of red algae extract-treated sample were greater than those of hot-air dried sample. These results suggest that the combined treatment of $ClO_2$ and fumaric acid can be useful for maintaining microbiological safety of sweet persimmon during storage and dehydration of sweet persimmon slices using red algae extract is an efficient drying method for the preparation of high-quality dehydrated sweet persimmon.

• Restorative Dentistry and Endodontics
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• v.31 no.2
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• pp.79-85
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• 2006

To evaluate the effect of vital tooth bleaching agent and alcohol pretreatment on dentin bonding, flat dentin windows were produced on the buccal side of the crowns of fifty-five extracted, human premolars. A bleaching gel, $Opalescence^{(R)}$ with 10% of carbamide peroxide (Ultradent Product, USA) was daily applied on the teeth of three experimental groups for six hours for 10 consecutive days, while teeth of a control group were not bleached. After 6 hours of bleaching gel application the specimens were washed and stored in saline until the next day application. After application of $One-step^{(R)}$ dentin bonding agent (Bisco, USA), $Z-250^{(R)}$ resin (3M-ESPE, USA) was bonded to dentin with a mount jig. Shear bond strength was measured with an Instron machine (Type 4202, Instron Corp., USA) after 24 hours. The results were analyzed using one-way ANOVA and Duncan's multiple range test at p < 0.05. Immediate bonding group showed significantly lower bond strength than un-bleached control group (p < 0.05). Ethanol-treated group showed significantly higher bond strength compared to immediate bonding group (p < 0.05). However, the bond strength of the ethanol treatment group was lower than that of the un-bleached control group (p < 0.05). There were no significant difference in shear bond strength between the 2-week delayed bonding group and the ethanol-treated group (p > 0.05) and between delayed bonding group and un-bleached control group (p > 0.05). In the condition of the present study. it seems that alcohol pretreatment after bleaching procedure can reduce the adverse effect of vital bleaching agent on dentin bonding.

• Journal of Dairy Science and Biotechnology
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• v.36 no.3
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• pp.178-185
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• 2018

Kefir, which originates in the Caucasian mountains, is a cultured milk beverage produced by a combination of acidic and alcoholic fermentation. Kefir products are commonly used as food vehicles to deliver health-promoting materials including kefran and lactic acid bacteria to consumers. The aim of this study was to develop a freeze-dried starter culture without yeast and assess the suitability of kefir-like dairy products for the growth of lactic acid bacteria and the acidification of milk. Pasteurized whole milk (SNF 8.5%) stored at $25^{\circ}C$ was aseptically inoculated with starter cultures (0.002% w/v); it was kept at $25^{\circ}C$ until the pH attained a value of 4.6. Ten grams of the kefir-like product sample was diluted with 90 mL of 0.15% peptone water diluent in a milk dilution bottle, followed by uniform mixing for 1 min. Viable cells of Lactobacillus species were enumerated on modified-MRS agar (pH 5.2), with incubation at $37^{\circ}C$ for 48 h. Viable cells of Lactococcus species were enumerated on M17-lactose agar, with incubation at $32^{\circ}C$ for 48 h. The pH attained a value of 4.6 after fermentation for 9 h 30 min (Starter 1), 9 h 45 min (Starter 2), and 12 h (Starter 3). The viable cell count of Lactobacillus sp. and Lactococcus sp. was initially $10^5{\sim}10^6CFU/g$; it increased significantly to $10^9CFU/g$ after 12 h of incubation. During the storage of the kefir-like products at $4^{\circ}C$ for 1 4 days, the total viable cell numbers were unchanged, but the pH decreased slightly. The consistency of the kefir products increased gradually during the storage. The organoleptic properties of the kefir products fermented using the new starter culture are more desirable than those of commercial kefir. These results suggest that the newly developed starter culture without yeast could be suitable for kefir fermentation.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.295-300
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• 2004

The identification of the leptin gene in 1994 and it's adipocytes specific protein leptin hal provided the first physiological links to the regulatory system controlling body weight and fat deposits. The meat tastes is mainly determined by quantifY and quality of triglyceride stored in adipose tissue. This study was conducted to analyze genetic cbaracteristics of Hanwoo leptin gene and also to investigate the association of DNA marlcer with some economic meat traits for Hanwoo. The leptin hormone gene polymorphisms were identified by digestion with Kpn2 I and Msp I. Slaughter weight(SWI), slaughter peroentage(SP), longissimus muscle area(LMA), beef marbling score(MS) and back fat thickness(BF) were compared among three genotypes by P(R..RFlJ> and showed significant differences among genotypes. PCR-RFLP(Kpn2 I) were detected significant for SP, MS and BF. The allele was essociated with fatter carcasses and C allele with leaner carcasses.

• THE INTERNATIONAL COMMERCE & LAW REVIEW
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• v.69
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• pp.589-616
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• 2016

The reviewing of an analysis of the Korea-China FTA due to guidance introduced for the new regulations or exceptional regulations compared to the KORUS, Korea-EU, Korea-ASEAN FTA. Commodity sectors in the Korea-China FTA and the KORUS, Korea-EU, Korea-ASEAN FTA(the majority in the country and trade criteria analysis result) compared and analyzed the results, rules of origin and the customs clearance procedures of origin, preferential tariff rate of origin and the origin preferential specific rules are somewhat difference, but customs and trade facilitation regulations are already quite consistent with the Korea customs system. Relatively important research results were as follows. First, the calculation of the regional value content in KORCHINA FTA is that I'm to use the deduction method can comprehensively reflect a regional value ratio, with respect to the materials acquired originating status as the FTA in the US and EU use the product non it's not to consider the value of the originating materials originating materials can be utilized for intermediate goods. Second, even if a non-treaty country in the middle with the exception of direct transport rules, and acknowledge the country of origin are under customs control, there are provisions for the period are temporarily stored in a non-treaty countries separately, that period goods imported into the non-treaty countries and up to three months from the day. If the situation of the occurrence of force majeure be greater than three months, but has so exceed six months. Third, the materials acquired originating status in the Korea-China FTA not to consider the value of non-originating materials used in its products as the KORUS FTA and Korea-EU FTA, that can be utilized originating materials for intermediate goods. It is expected that higher utilization of rules of origin. Meanwhile, Korea-China FTA has provisions to allow requests for preferential tariff applied on imports Customs declaration of intention to apply pre-condition for a preferential tariff applied to the importer. In other words, if the import customs tariff preference when applying post-intention not to advance is to be noted that any preferential treatment to prevent the later application.

• The Journal of Korean Academy of Prosthodontics
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• v.38 no.2
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• pp.169-177
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• 2000

The purpose of this study was to compare the retention of complete cast crown over amalgam ores, composite resin cores, and cast gold cores when cemented with three different luting agents. Eighteen core specimens each of amalgam(Bestaloy, Dong Myung, Seoul, Korea), composite resin (Z100, 3M Dental product, st. Paul, Minn) and type IV gold alloy (Ba-4, Heesung Engelhard Corp., Korea) were made in a customized milling stainless steel die. A wax pattern with a loop attached to occlusal surface was made for each core and a type II gold alloy casting was fabricated. The castings which had clinically acceptable marginal fit were used as test samples. The following luting cements were used to cement cast crowns on each core material : (1) zinc phosphate cement (Confi-dental Products Co., USA) (2) glass-ionomer cement (Fuji Plus, GC Industrial Corp., Tokyo, Japan) (3) resin cement (Panavia 21, Kuraray Co., USA). All cements were mixed according to manufacturers' instructions. A static load of 5kg was then applied for 10 minutes on the crowns. All specimens were stored in saline solution for 24 hours at $37^{\circ}C$ and thermocycled for 500 cycles. After storage and cycling, the tensile bond strengths were measured by using a universal testing machine (Instron Corp., Canton, Mass.) at a crosshead speed of 0.5mm/min. The results were as follows 1. The retentive strength of resin cement was the highest of alt three types of cement for resin core (p<0.05). 2. There was no statistical difference among the retentive strengths of three cements for amalgam core (p>0.05). 3. The retentive strength of resin cement was higher than that of zinc phosphate for cast core, but there was no difference between the retentive strength of glass ionomer cement and those of rein and zinc phosphate cement. 4. The retentive strength of the zinc phosphate cement for amalgam core was the highest of all type of cores.