• 대한가정학회지
• /
• 제17권4호
• /
• pp.29-34
• /
• 1979

Three different defrosting methods were employed in order to investigated the change in the amount of the total proteins and the amino acids in the frozen Alaska Pollack. The sample were defrosted (1) in the air of 25$\pm$3$^{\circ}C$ (2) in the air at the temperature of 4 $\pm$ $1^{\circ}C$(3) in the flowing water of 22$\pm$ $3^{\circ}C$ respectively. The samples were quick-freezed at $-23^{\circ}C$ and stored for 1 month, 2 months, and 3 months keeping the temperature at $-15^{\circ}C$.

• 한국임상수의학회지
• /
• 제4권2호
• /
• pp.449-455
• /
• 1987

Quick freezing of bovine embryos was attempted after they were predehydrated at room temperature. Combined solutions of 2M glycerol or 2M ethylene glycol in the presence of either 0.5 or 1.0M sucrose in phosphated buffered saline+20% calf serum were compared. The quick freezing method in which embryos were directly transferred in liquid nitrogen vapor for 2 minutes at - l70$^{\circ}C$ before being plunged into liquid nitrogen was used. Post-thaw survival rates in 2M glycerol and 2M ethylene glycol were high with 0.5 M (55.6% and 53.3%) versus 1.0M(38.1% and 31.6%) sucrose(P < 0.05). But survival rates with 2M glycerol and 2M ethylene glycol were not significantly different. Transfer thawed embryos frozen with 2M glycerol and 2M ethylene glycol by 0.5M sucrose resulted in birthrates of 40.9% and 40.0%, respectively compared to 26.3% and 27.2%, respectively, for 1.0 M sucrose(p<0.05). This was 56.0% for fresh control.

• 한국축산식품학회지
• /
• 제33권6호
• /
• pp.763-771
• /
• 2013

본 연구에서는 전기자장 및 송풍식 냉동 방법이 냉동 중육의 온도 변화 및 해동 후의 이화학적 품질에 미치는 영향을 살펴보았다. 우육(등심 및 우둔), 돈육(삼겹 및 뒷다리) 및 계육(가슴 및 다리)을 구매하여 공시 재료로 사용하였으며 냉동은 전기자장 냉동법 및 송풍식 냉동법($-20^{\circ}C$, $-45^{\circ}C$)의 세가지 방법을 사용하였다. 육의 이화학적 특성변화를 분석하기 위하여 해동감량, 가열감량, 보수력 및 일반성분 분석을 실시하였다. 냉동 중 육의 온도 변화 비교에서는 축종 및 부위에 관계없이 전기자장 냉동법(2 h)의 냉동 완료 시간이 $-20^{\circ}C$ 및 $-45^{\circ}C$ 송풍식 냉동법(24 h 및 8 h)보다 짧은 결과가 나타났다. 해동 후 품질 평가 결과에서 해동감량은 전기자장 냉동법을 이용한 우육 등심이 4.80%로 가장 낮았지만, 가열감량과 보수력에서는 43.7% 및 60.7%로 가장 높았다(p<0.05). 부위 및 냉동 방법에 따른 회분 함량에는 차이가 없었지만, 조단백, 조지방 및 수분함량은 유의적인 차이를 나타내었다(p<0.05). 지방함량은 전기자장 냉동법 우육의 등심과 우둔이 각각 10.4% 및 4.7%로 낮았지만, 수분함량은 67.1% 및 71.9%로 가장 높았다(p<0.05). 단백질 함량은 계육 가슴(23.4%, 24.1% 및 23.1%)에서 가장 높았으며, 보수력에 영향을 미쳤을 것으로 판단되었다. 본 실험 결과 전기자장 방법이 송풍식 방법보다 냉동 시간이 짧고 해동감량, 가열감량 및 보수력 실험에서 유의적으로 좋은 결과를 나타내어 식육의 품질을 떨어뜨리지 않을 것으로 기대할 수 있었으며, 축종 및 부위별 비교 결과 수분과 단백질 함량이 낮고 지방함량이 높은 부위일수록 드립이 적은 것으로 판단되었다.

• 한국식품영양과학회지
• /
• 제43권7호
• /
• pp.1055-1061
• /
• 2014

본 연구는 양파의 최적 냉동 분석 조건을 확립하기 위해 다양한 냉동속도가 양파의 이화학적 및 영양학적 특성 변화에 미치는 정도를 관찰함으로써 진행되었다. 본 실험에서는 강제송풍방식을 이용하였으며, 자연대류식($0.1^{\circ}C/min$), 저속 ($0.5^{\circ}C/min$) 및 고속($0.7^{\circ}C/min$)으로 냉동속도를 조절하여 $-12^{\circ}C$까지 냉동하였다. 냉동양파의 해동은 전자레인지를 이용하여 중심부의 온도가 $4^{\circ}C$가 될 때까지 400 W의 세기로 해동하였다. 분석 결과 양파의 강도는 데치기 처리된 양파(대조구)에 비해 냉 해동 후 현저히 감소하는 경향을 보였고, 냉동속도가 빠를수록 대조구와 유사하게 나타났다. 양파의 해동 감량은 냉동속도가 빠를수록 증가하였다. 양파의 색도는 냉동속도가 느릴수록 대조구와 현저한 차이를 보였다. 또한 전자현미경(SEM) 관찰 결과 냉동속도가 빠를수록 기공의 크기가 작았으며, 이는 빠른 냉동속도가 식품 조직의 손상을 방지하는 것으로 사료된다. 영양성분의 분석 결과 비타민 C의 경우 생 시료(대조구)에 비해 데치기 및 냉 해동처리 후 값은 감소하였지만 냉동속도에 따른 큰 차이는 나타나지 않았다. 유리당의 함량은 데치기 및 냉 해동 처리 후 감소하였으며, fructose, glucose 및 sucrose의 함량은 고속으로 냉동 시 가장 높았다. Citric acid, succinic acid 및 fumaric acid 함량은 냉동속도에 따른 차이는 없었고, malic acid 함량은 고속냉동 시에 가장 높은 값을 보였다. 본 연구결과 고속으로 양파를 냉동할 때 물리적 및 영양적 손실을 막아 품질을 유지하는데 효과적인 것으로 사료된다.

• 한국식품저장유통학회지
• /
• 제20권3호
• /
• pp.296-303
• /
• 2013

본 연구에서는 동결채소의 저장 중 품질 변화를 측정하여 동결채소의 장기저장 가능성과 이용 가능성을 모색해 보고자 하였다. 수확직후 여러 가지 채소는 선행실험을 통한 최적 조건에서 blanching 처리한 후 $-40^{\circ}C$에서 24시간 동안 급속동결시켜 $-20^{\circ}C$에서 저장하면서 분석하였다. 동결시킨 취나물, 콩나물, 얼갈이배추, 애호박 및 대파는 저장 기간 12개월 동안 색도의 증가와 감소가 크게 나타나지 않았다. 취나물, 애호박 및 대파의 경도는 저장기간 동안 비슷한 수준을 유지하였고, 얼갈이배추는 약간 증가하는 경향을 나타내었다. 반면에 콩나물의 자엽부와 배축부는 저장 6개월째에 경도가 큰 폭으로 증가하는 경향을 나타내었다. 저장기간 동안 취나물의 총균수는 $10^3$ CFU/g 수준을 콩나물, 얼갈이배추, 애호박 및 대파는 $10^2$ CFU/g 수준을 유지하였으며, 대장균군은 모든 시료에서 검출되지 않았다. 관능검사는 외관, 색, 이취, 조직감 그리고 맛 등의 전반적인 품질 요소들을 종합하여 전체기호도를 조사한 결과 5점을 marketable의 한계점으로 두었을 때 저장기간에 따른 동결채소의 상품성에는 큰 문제가 없는 것으로 나타났다. 따라서 동결 취나물, 콩나물, 얼갈이배추, 애호박 및 대파는 동결저장 12개월까지 저장 안전성이 있는 것으로 판단된다.

• 한국식품조리과학회지
• /
• 제10권4호
• /
• pp.405-411
• /
• 1994

This study was conducted to know the quality of chou made with flour pastes which were stored at different conditions of quick freezing, slow freezing, cold and room temperature. Also, this study included investigation of the chou properties such as expansion, sensory evaluation, degree of gelatinization, and physical and structural properties of paste were observed. There were not significant differences m diameter, height, volume, appearance, hollow formation, and sensory evaluation between the chou made with the paste stored at freezing condition and chou directly baked after pasting. Quick and slow freezing storages did not significantly affect the properties of chou, and the same results were obtained among the chou made with pastes thawed at room temperature and in microwave ovenrange. The chou of pastes stored at room temperature and in microwave ovenrange. The chou of pastes stored at room temperature and stored in refrigerator showed lowed expansion and value of sensory evaluation than those of frozen pastes. The paste stored at room temperature had the lowest hardness and viscosity compared with the other storage conditions. According to the observation of light microscope. the lipid bodies of the paste of freezing storage smaller those of the room temperature and refrigerator storage. The expantion of chou made with paste stored at room temperature was greatly decreased due to the high coalescence of lipid bodies, and also the paste components such as lipid, starch granule gluten at room temperature had inferior dispersion condition. The general tendency of the degree of gelatinization of chou were low in all treatments of paste. The values were 23.5%~46.0% in freezing, 77.3% in room temperature, 68.7% in directly baked after pasting, and 61.0% in cold storage, respectively. The formation and the taste of chou made with frozen paste were similar to those of chou directly baked pasting.

• 한국수산과학회지
• /
• 제48권5호
• /
• pp.668-673
• /
• 2015

The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster sauce from IQFOE and characterized its volatile compounds using vacuum simultaneous steam distillationsolvent extraction / gas chromatography / mass spectrometry. The moisture, crude protein, crude ash, salinity, pH and volatile basic nitrogen contents of the oyster sauce were 60.6%, 8.2%, 9.2%, 9.3%, 5.7 and 21.0 mg/100 g, respectively. Seventy-six volatile compounds were detected in the cooked odor of the oyster sauce. These volatile compounds included 14 esters, including ethyl acetate, 13 nitrogen- containing compounds, including 2,4,6-trimethyl pyridine, 13 acids, including hexadecanoic acid, 12 alcohols, including ethyl alcohol and 6-methyl heptanol, 6 alkanes, 5 aldehydes, including benzaldehyde, 5 ketones, including 1-(2-furanyl)-ethanone, 4 furans, including 2-furancarboxaldehyde and 2-furanmethanol, 3 aromatic compounds, including d-limonene, and 1 miscellaneous compound. Esters, acids and nitrogen-containing compounds, and alcohols were the most abundant compounds in the odor of the cooked oyster sauce, with some aldehydes, ketones, and furans.

• Animal Bioscience
• /
• 제34권12호
• /
• pp.1879-1885
• /
• 2021

Objective: Owing to the lack of a breeding index for efficient and quick fertility evaluations of Holstein bulls when using traditional or genome-wide detection methods, this study aimed to determine whether in vitro fertilization (IVF) could be used as an indicator of conception rate of artificial insemination (AI). Methods: Conventional and sexed frozen semen from nine bulls were used for IVF and AI. Results: The IVF and AI conception rates of each bull were confirmed to be positively correlated between the conventional frozen and sexed frozen semen. The correlation coefficient R values of nine bulls between IVF and AI methods were 0.73 and 0.97 for the conventional frozen and sexed frozen semen, respectively. The average conception rate of three bulls undergoing AI was 69.5% and 64.2%, 61.8% and 58.8%, and 48.2% and 46.2% in first-, second-, and third-born cows when conventional frozen and sexed frozen semen were used, respectively, which showed a positive correlation with the fertilization rate in the same parity. We propose an evaluation standard to assess the fertilization ability of bulls based on their IVF test results, which is categorized into three grades: grade one, normal fertility bull with an AI conception rate of 40%±5% and IVF rate of 45% to 60%; grade two, higher fertility bull with an AI conception rate of 50%±5% and IVF rate of 61% to 80%; and grade three, highest fertility bull with an AI conception rate of 60%±5% and IVF rate of >80%. Conclusion: These findings reveal that IVF results can be used as a breeding index for bulls to evaluate their AI conception ability, which may shorten the time required to select bulls for breeding.

• 한국가금학회지
• /
• 제23권4호
• /
• pp.203-207
• /
• 1996

This experiment was carried out to find out the effects of packing methods on shelf-life and hy-giene of breast and thigh meats in chicken. The carcass weights were about 1.6 kg per bird, and chilled by air spray method. The breast and thigh meats were packed by either vacuum or atmosphere packing methods. Samples were analyzed at 1, 4, 8, 12 and 16 wk after quick freezing at -45˚C for 35 min. Regardless of packing method. The thiobarbituric acid(TBA) values of thigh meats after 1 wk of storage were higher than those of breast meats. The TBA values of both treatments were increased as storage period extended. In addition, the TBA values of vacuum packed meats were lower than those of atmosphere packed meats. The VBN(volatile basic nitrogen) values, regardless of packing method, at 1 wk of storage were higher than those of breast meats. The VBN contents of breast and thigh meats after 16 wk of storage increased markedly, but failed to show significant difference between the two packaging methods. Total plate counts of breast and thigh meats were increased gradually as storage period extended, and the total plate count of breast meat was higher than that of thigh meat. The coliform bacteria were not detected until 16 wk after storage.

• 한국수정란이식학회지
• /
• 제6권1호
• /
• pp.13-24
• /
• 1991

The objective of this experiment was to study some possibilities to simplify freezing, thawing and transfer procedure of one-step straw method comparing with the conventional methods using bovine embryos. The previous work are also designed to investigate the thawing effect by development stage and its quality using the embryos. Results obtained were summarized as follows: 1. A total of 87 embryos from 14 donor cows were frozen-thawed and an average of frozen embryo/donor was 6.2. 2. The survival rates of morula stage(65.4%) were higher than those of blastocyst stage(57.l%) and vice versa in rate of morphological recovery (80% vs 95.4%). However. no significant difference was denoted between them. 3. In difference between the groups of good quality and poor quality. good quality was resulted in a significantly higher embryo survival rate(75%) and recovery rates(95%) than poor quality(P<0.0l). 4. In effects of non-permeable sugar dilution in added to l.0M glycerol. higher survival rates were orderd in sucrose. lactose, raffinose and xylose. But lactose-raffinose, sucrose-trehalose and xylose in added to 2.OM glycerol. 5. The highest survival rates were obtained by direct plunge into the liquid nitrogen with 3.OM concentration both of glycerol and trehalose. 6. The survival rates in vitro condition of one-step and direct plunge methods(75%-87.5%) were significantly higher than those of multiple steps (21.4-52.6%) in in vitro (P<0.0l). However, the results of single-step were critical in comparing to other steps of final pregnant conformation.