• 한국수산과학회지
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• 제53권6호
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• pp.861-869
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• 2020

This study was conducted to investigate the suitability of frozen oysters as a raw material for the preparation of seafood products by measuring the concentrations of harmful microorganisms and chemicals in thawed flesh. The microbial concentrations in thawed oysters were 2.3-5.0 log CFU/g for viable cell counts, not detected (ND)-1.0 log CFU/g for coliform bacteria, and ND for Escherichia coli and pathogenic bacteria such as Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticus, Enterohemorrhagic Escherichia coli (EHEC), and Clostridium perfringens. In frozen oysters, the heavy metal concentration for viable cell counts was ND-0.030 mg/kg, for lead was ND-0.393 mg/kg, and for cadmium was 0.021-0.597 mg/kg. Benzo(a)pyrene, shellfish poison (paralytic shellfish and diarrhetic shellfish poisons), and radioactivity were not detected in the thawed oysters. These results suggest that frozen oysters can be safely used as a raw material for the preparation of seafood products.

• 한국발생생물학회지:발생과생식
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• 제17권4호
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• pp.337-343
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• 2013

Post-thawed larval rearing in Pacific oyster Crassostrea gigas was performed to investigate the survival rate with time course in three kinds of larvae cryopreserved. The highest survival rate and larval activity index (LAI) of post-thawed larvae were obtained from the permeation in 0.2 M sucrose and 2.0 M ethylene glycol (EG) at $-1^{\circ}C/min$ in freezing speed showing the survival rates just after thawing of 63.8% in trochophore, 84.1% in D-shaped veliger and 56.3% in early umbo veliger. In post-thawed larval rearing with food supply, the larvae lasted their lives until 24 hours in trochophore, 75 hours in D-shaped veliger and 57 hours in early umbo veliger. The results suggested that each larval stage post-thawed revealed no more further development to subsequent respective stage.

• Journal of Yeungnam Medical Science
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• 제37권1호
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• pp.47-53
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• 2020

Background: This study was conducted to analyze clinical factors that can affect pregnancy rates in normal responders undergoing the freeze-all policy in in vitro fertilization. Methods: We evaluated 153 embryo transfer cycles in 89 infertile women with normal response to controlled ovarian stimulation (COS). After COS, all embryos were cultured to the blastocyst stage, and good quality blastocysts were vitrified for elective frozen-thawed embryo transfer (FET). Clinical variables associated with COS and the results of COS and culture, including the number of retrieved oocytes, fertilized oocytes, and frozen blastocysts were compared between the pregnant group and the non-pregnant group. Results: After a single cycle of COS for each patient, 52 patients became pregnant while 37 did not. Significant differences were observed in the number of matured oocytes, fertilized oocytes, frozen blastocysts, and transferred embryos. The number of frozen blastocysts in the pregnant group was almost twice that in the non-pregnant group (5.6±3.1 vs. 2.8±1.9, p<0.001). The area under the receiver operating characteristic curve for the 4 frozen blastocysts was 0.801 in the pregnant group. Conclusion: In the freeze-all policy, the number of matured oocytes, number of fertilized oocytes, and number of frozen blastocysts might be predictive factors for pregnancy.

• 한국수정란이식학회지
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• 제20권1호
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• pp.1-8
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• 2005

본 실험은 LEY에 다양한 당류를 첨가한 용액으로 동결보존한 돼지정자의 응해후 생존율과 정상 첨체율, 체외성숙한 난자와의 수정능력과 배 발달 능력 및 인공수정을 통한 수태율과 산자수에 미치는 효과를 조사하기 위해 실시하였다. 융해후의 정상 첨체율은 glucose 농도 증가와 함께 증가되었으나, 생존율에 있어서는 효과가 인정되지 않았다. LEY에 fructose를 단독 또는 glucose와 함께 첨가하면 융해후의 생존율이 유의하게 증가되었으며 (p<0.05), 정상 첨체율에 있어서는 LEY 보존액에 fructose와 glucose를 첨가한 구가 $81.4{\pm}2.3\%$로 control의 $41.6{\pm}0.6\%$에 비하여 유의하게 높았다(p<0.001). 체외성숙 난자와의 수정율, 분할율 및 배반포 발생율은 $70.8\~80.7\%$, $44.6\~45.7\%$ 및 $13.6\~16.0\%$로 glycerol과 fructose 농도 및 정자농도 간에 차이가 인정되지 않았다. 1회 발정당 2회의 인공수정을 하였을 때, 수태율은 $83.3{\pm}0.1\%$, 산자수는 $9.4{\pm}1.7\~10.4{\pm}0.7$두로서 SGI사의 동결정액의 $50.0{\pm}0.1\%(p<0.05)$과 $8.0{\pm}1.1$두에 비하여 높았다.

• 한국수정란이식학회지
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• 제28권3호
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• pp.297-302
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• 2013

Cryopreservation of epididymal spermatozoa offers a potential tool for rescuing genetic material from males of genetically elite populations. Castration, catastrophic injury, sudden death or any other event that makes semen collection or mating impossible may prematurely terminate a stallion reproduction. Stallion epididymal spermatozoa vary widely in the loss of progressive motility, acrosomal integrity, and viability during freezing and thawing. The objective of this work was to investigate the effect of (1) freezing package types on cryopreservation efficiency, (2) thawing temperatures (37, 56 or $70^{\circ}C$) on Computer Assisted Sperm Analysis (CASA) parameters and (3) post-thawing incubation time (0, 1, 2 or 4h) on castrated stallion epididymis. Post-thawed sperm motility ranged between 59.69% and 64.28% ($56^{\circ}C$ and $37^{\circ}C$) in various thawing temperatures. When stallion epididymis sperm was frozen, straw was better than freezing tube on VCL (Velocity of Curvilinear Line) and VAP (Velocity of Average Path) parameter. Higher percentage of motility was observed at $37^{\circ}C$ thawing temperature even though no significant difference was observed among various temperatures. The motility, VCL, ALH (Amplitude of Lateral Head displacement), VAP, BCF (Beat-Cross Frequency) and STR (Straightness index) parameter of post-thawed sperm were significantly decreased by increasing the incubation time for all thawing temperatures. The present study showed that type of freezing package (Straw vs. Freezing tube) was not significantly different on cryopreservation efficiency. Furthermore, stallion epididymal spermatozoa frozen-thawed at $37^{\circ}C$ for 1 min resulted the highest proportion of motility and velocity movement. In addition, motility and viability of frozen-thawed stallion epididymal spermatozoa were also decreased by incubation.

• 한국식품영양학회지
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• 제25권3호
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• pp.691-696
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• 2012

본 연구에서는 냉동 온도(-20, -30, -40, -50, -60 및 -70)와 해동 온도(4, 10, 20, 30, 40 및 $50^{\circ}C$)에 따른 마쇄 홍고추의 ascorbic acid, capsaicinoids, 유리당 함량과 ASTA 값의 품질 변화를 분석하였다. 냉동 온도에 따른 ascorbic acid 량은 67.08~80.35 mg/100 g 범위로 원료 값에 비해 57.00~64.10% 감소하였으며, 냉동 온도가 낮을수록 감소량은 적었다. 냉동 온도에 따른 capsaicinoids 함량, 유리당 함량 및 STA 값은 냉동 온도에 따른 차이를 보이지 않았고, 원료 값과도 유의적인 차이를 나타내지 않았다. 해동 온도에 따른 scorbic acid 함량은 70.34~75.90 mg/100 g 범위로 원료 값에 비해 45.12~52.69% 감소하였으며, 해동 온도가 높을수록 감소폭은 큰 경향을 보였다. 해동 온도에 따른 capsaicinoids 함량 및 유리당 함량은 원료 값과 유의적인 차이를 보이지 않았고, ASTA 값은 행동 온도가 높을수록 감소하는 경향을 보였다. 해동 온도에 따른 마쇄 홍고추의 전자코 분석 결과, 향기패턴 변화는 $20^{\circ}C$ 이상의 해동 온도에서부터 원료의 향과는 명확히 구분되는 것으로 나타났다. 이상의 결과로부터 마쇄 홍고추 냉동시 냉동 온도는 $-20^{\circ}C$가 적합한 것으로 나타났으며, 해동 온도는 $10^{\circ}C$ 이하에서 실시하는 것이 품질특성 변화를 최소할 수 있을 것으로 생각된다.

• 한국가축번식학회지
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• 제22권2호
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• pp.187-194
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• 1998

본 연구는 돼지 수정란의 동결에 있어서 내동제의 종류, sucrose 농도, 평형시간 및 융해온도가 생존율에 미치는 영향과 미성숙 난자의 체외배양과 동결융해 후 생존율과 체외수정율을 조사하고저 수행하였다. 1. 수정란의 급속동결에 있어서 1.5 M glycerol, 2.0 M DMSO, 2.5 M ethyleneglycol 및 2.0 M propanediol 농도에서 생존율이 유의하게 높았으며, 내동제에 첨가된 sucrose농도는 0.25 M 첨가가 다른 농도에 비해 생존율이 높게 나타났다. 동결수정란은 3$0^{\circ}C$에서 융해시 생존율은 33.3~40.6%로서 $25^{\circ}C$ 및 37$^{\circ}C$의 융해온도에 비해 높게 나타났으며, 동결시 1.5 M 및 2.0 M glycerol＋0.25 M sucrose가 첨가된 내동액으로 짧은 평형시간(2.0~5.0분)이 긴 평형시간 (10~15분)보다 높은 생존율을 나타냈다. 2. 미성숙란을 1~8시간 체외배양시킨 다음 동결융해 후 체외수정시켰을 때 수정율은 6.7~26.7%로서 단시간의 체외성숙 배양이 높게 나타났으며, 또한 체외배양시 생존율은 10.0~30.0%를 나타냈다.

• 동아시아식생활학회지
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• 제14권5호
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• pp.443-448
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• 2004

In order to investigate the optimal factors for frozen dough production, the freezing and thawing condition such as temperature and time, storage period and the effect of ingredient addition were determined. A pre-fermentation of dough at 30℃ for 120 minutes was appeared to be the best for the production of frozen dough. The dough was frozen at -18℃ and then stored for 7 days. The quality of frozen dough was found to be optimal when thawed at 30℃ for 80 minutes. As ingredient of frozen dough, an addition of 3% of yeast and 4% of butter was good as well as the addition of skim milk and sugar in terms of fermentation capacity after thawing.

• 한국발생생물학회지:발생과생식
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• 제17권4호
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• pp.345-351
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• 2013

This study examines the effects on fertilization rate (FR), hatching rate (HR), and normal individual rate after artificial fertilization using frozen thawed sperm according to the cryoprotectant (DMSO) concentration and the period of cryopreserved sperm of longtooth grouper, Epinephelus bruneus. Performing artificial fertilization using frozen-thawed sperm, after freezing the sperm at different DMSO concentration of 5.0%, 7.5%, 10.0% respectively, FR were (DMSO 5.0%: $99.5{\pm}0.8%$, DMSO 7.5%: $99.5{\pm}0.7%$, and DMSO 10.0%: $99.6{\pm}0.6%$). The results are not significantly different from the control fresh sperm (100%). HR also (DMSO 5.0%: $96.2{\pm}2.3%$, DMSO 7.5%: $95.3{\pm}3.6%$, 10.0%: $96.6{\pm}1.8%$) were not significantly different in each group. The normal individual rate after hatching using with control fresh sperm ($98.4%{\pm}0.5$) and DMSO concentration level of 5.0% ($97.8{\pm}0.1%$) were not significantly different. However, with 7.5% ($97.2{\pm}0.6%$) and 10.0% DMSO concentrations ($95.9{\pm}0.2%$) are lower than the normal individual rate after hatching observed in the control and 5.0% DMSO. Performing artificial fertilization using frozen-thawed sperm at different frozen period (2 days, 2 years, and 3 years), 10% DMSO FR and HR of 3 years (FR; $66.8{\pm}1.8%$, HR: $82.0{\pm}12.9%$) and 2 years (FR; $78.5{\pm}14.8%$, HR: $79.3{\pm}0.6%$) cryopreserved sperm were lower than control (FR; 100%, HR: $91.1{\pm}3.6%$) and 2 days cryopreserved sperm (FR; $99.6{\pm}0.6%$, HR: $96.6{\pm}1.8%$). These results suggest suitable DMSO concentration ranges of cryopreservation sperm for E. bruneus is 5 to 10% and with 2 to 3 years cryopreservation period, cryopreservation sperm can be useful for seed production.

• 한국축산식품학회지
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• 제33권6호
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• pp.723-729
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• 2013

In this study, the quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen beef were examined. The loin and round of second grade Hanwoo were sliced into 5-7 cm thickness and packed with aerobic packaging. The packaged beef samples, which were frozen by air blast freezing at $-45^{\circ}C$ and electro-magnetic freezing at $-55^{\circ}C$, were thawed by 4 thawing methods with refrigeration ($4{\pm}1^{\circ}C$), room temperature (RT, $25^{\circ}C$), cold water ($15^{\circ}C$), and microwave (2450 MHz). These samples were thawed to the point, which were core temperature reached $0^{\circ}C$. Analyses were carried out to determine drip and cooking loss, water holding capacity (WHC), moisture contents and sensory evaluation. Frozen beef thawed by microwave indicated a lower drip loss (0.66-2.01%) than the other thawing methods (0.80-2.50%). Cooking loss after electro-magnetic freezing indicated 52.0% by microwave thawing for round compared with 41.8% by refrigeration, 50.1% by RT, and 50.8% by cold water. WHC thawing by microwave with electro-magnetic freezing didn't showed any difference depending on the thawing methods, while moisture contents was higher thawing by microwave with electro-magnetic freezing than refrigeration (71.9%), RT (75.0%), and cold water (74.9%) for round. The texture of sensory evaluation for round thawed by microwave result was the highest than refrigeration (4.7 point), RT (6.4 point) and cold water (6.6 point), while sensory evaluation was no significant difference. Therefore, it was shown that microwave thawing is an appropriate way to reduce the deterioration of meat quality due to freezing.