• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.885-891
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• 2011

We conducted this study to determine the optimum dose of gamma irradiation needed for the sterilization of milk porridge for patients. Milk porridge, known as Tarakjuk, was irradiated with gamma ray at doses of 0, 1, 3, 5, 7, or 10 kGy. The microbial contamination, $D_{10}$ values of isolated microbe spores, color, and viscosity were measured during storage at $35^{\circ}C$. The initial count of total aerobic bacteria was 2.60 log CFU/g in the non-irradiated milk porridge, but coliforms, spore-forming bacteria, yeast, and molds were not detected. The total counts of aerobic and spore-forming bacteria in the non-irradiated and 1 kGy irradiated milk porridge increased with storage period. These microbes were not detected in the milk porridge irradiated with 10 kGy. The $D_{10}$ values of isolated spores from milk porridge were 2.71 kGy (in milk porridge) and 2.21 kGy (in saline solution). All CIE color increased with gamma irradiation, but the sensory value of color did not significantly change. The viscosity of the milk porridge decreased with gamma irradiation and storage period, and the decrease in viscosity with storage period became smaller as the radiation doses increased. Sensory evaluation scores of the milk porridge were above normal (4.0) when irradiated with less than 5 kGy. These results indicate that gamma irradiation could be beneficial for preparing food with higher nutrient density and lower viscosity, especially for gastric tube-fed patients.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.2
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• pp.109-117
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• 1986

For the purpose of obtaining basic data which can be applied to processing of retort pouched shellfishes, retort pouched seasoned ark shell, Anadara broughtonii, was prepared. The frozen ark shell was thawed and seasoned with a mixed seasoning powder prepared with $10.0\%$ of sorbitol, $2.0\%$ of table salt and $0.5\%$ of monosodium glutamate at $5^{\circ}C$ for 10 hours, and then dried at $45^{\circ}C$ for 4 hours. The dried seasoned ark shell was coated with $1.0\%$ sodium alginate solution, dried with cola air blast for 2 hours and then vacuum-packed in the laminated plastic film bag (polyester/casted polypropylene= $12{\mu}m/70{\mu}m,\;15{\times}16cm$), and finally sterilized up to Fo=6.0 in hot water circulating retort at $121^{\circ}C$ for 10 minutes. The major fatty acids of raw ark shell and retort pouched seasoned ark shell products were 16:0, 20:5, 22:6, 18:0 and 18:3, and predominant free amino acids of those were lysine, arginine, glycine, alanine, glutamic acid and leucine. In nucleotides and its related compounds of raw ark shell and retort pouched seasoned ark shell products, the most abundant one was AMP, and total extract-N of those was chiefly consisted of free amino acids, betaine and nucleotide and its related compounds. During the processing procedure such as drying and sterilization, unsaturated fatty acids slightly decreased while saturated fatty acids increased, and total extract-N content decreased about a half. From the results of chemical and microbial experiments during storage, it was concluded that the products could be preserved in a good condition for 100 days at room temperature, and their duality could be improved by the coating treatment of sodium alginate solution.

• Journal of the Korean Institute of Landscape Architecture
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• v.48 no.5
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• pp.1-15
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• 2020

This study was designed to come up with a way of managing a cultural landscape forest by conducting research on the vegetation structure and growth characteristics. This study's target site, which was 45,201㎡ in size, was Pinus densiflora forest for Sugumagi placed at the entrance of Unmun Temple, Sinwon-ri, Unmun-myeon, and Cheongdo-gun in the southernmost part of Gyeongsangbuk-do, Korea. Sugumagi means the water of the valley flows far away, and where no downstream is visible according to feng shui. The historical sources of the Sugumagi Pinus densiflora forest at the entrance of Unmun Temple isn't clear. It waw only found at that location. The Pinus densiflora forest at the entrance of Unmun Temple is located in the waterway in terms of Feng Shui. The present condition of growth was investigated through a grid surveys of 98 trees and Pinus densiflora growth. As a result of the analysis of growth status, Pinus densiflora, Larix leptolepis, Zelkova serrata, Celtis sinensis, and Rhus javanica were distributed in the conopy layer, and 28 species including Ailanthus altissima were grown in the understroy layer, and 92 species, including Ampelopsis brevipedunculata, in the shrub layer. The plant community structure was divided into low, medium and high-density Pinus densiflora forests in the study area, based on the number in the conopy layer and the grade of and the trees analyzed. As a result of the analysis, the Pinus densiflora dominated the low, medium and high-density Pinus densiflora forests, and there were no competitive species. The relative dominance of the low-density Pinus densiflora forests was 46.9% on average, medium-density was 62.6% and 50.2% was found in high-density. The mean species diversity of Shannon in the low-density study was 0.7055, medium-density study was 0.8966 and the average species diversity of Shannon in the high-density study was 0.8317. The analysis of the age and growth of 25 sample trees in the Sugumagi Pinus densiflora forest shows that the distribution of the chest diameter (DBH) of the sample Pinus densiflora is 38 to 77cm with the average chest diameter being 61.1cm. The age was 84-161 years and the average was 114 years. In the Pinus densiflora forest, most(670,659, or 98.3%) of the tree trunk wound was collected for rosins during the Japanese colonia Era, Of the total 670, 659 were Pinus densiflora, 98.3% of the total. 394 were surgically repaired in 2005. For the preservation of the Sugumagi Pinus densiflora forest, dead trees should be replaced with substitute trees appropriate to the middle and south topography. It is demanded that foreign species such as Larix leptolepis in the research area should be removed and Pinus densiflora that underwent surgical operations should be regularly sterilized. It is also emphasized that the management of insecticide is important.

• Journal of Plant Biotechnology
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• v.45 no.2
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• pp.110-116
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• 2018

This study was conducted to develop a simple, rapid, and reliable method for in vitro propagation of disease-free and true-to-type clones from sucker explants of thornless blackberry (Rubus fruticosus L. ${\times}$ R. parvifolius L.). To induce multiple shoots, the sucker explants were sterilized in 1% NaOCl solution, and then were aseptically cultured on the full and 1/2 MS solid medium supplemented with BAP (0.1, 0.5, 1.0, 2.0 mg/L). After six weeks of culture, the highest frequency (85.4%) of shoot formation from sucker explants was obtained on the full-strength MS medium with 1.0 mg/L BAP. Node explants obtained from multiple shoots were cultured on the various media of full- or half-strength of AD, B5, MS, SH, QL, WPM media, respectively. After 30 days of culture, plant growth was good on the half-AD, half-QL medium. After 90 days of culture, plant growth was good on the full MS and full SH medium. The survival rate of the plantlets after transfer to plastic pots containing soil mixture (sand: soil: vermiculite was 1:1:1, vol.) in the greenhouse was 98%. The results indicate that a multiple-shoot procedure can be applied for an efficient mass propagation of Rubus fruticosus L. ${\times}$ R. parvifolius L.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.416-422
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• 2004

Efficacy of surface sterilization and physicochemical properties of electrolyzed water manufactured depending on electrolyte, materials, and type of electrolytic diaphragm used were investigated. Physical properties of electrolyzed water manufactured from diaphragm system showed the highest effectiveness under at distance between diaphragms of 1.0 mm and 20% NaCl supplying rate of 6 mL/min. ORP, HClO (should defined) content, and pH at above conditions were 1,170 mV, 100 ppm, and 2.5, respectively. Two-stage electrolyzed system was more effective than one-stage one. Electrolyzed water manufactured from non-diaphragm system at 4 mL/min supplying rate of 20% NaCl was similar to the most effective diaphragm system, whereas ORP, HClO content, and pH were 800 mV, 200 ppm, and 9, respectively. Sealed electrolyzed water could be preserved more than one month at room temperature with ORPs of 750 and 1,150 mV in non-diaphragm and diaphragm systems, respectively, and at HClO content of 100 ppm. Physicochemical properties of electrolyzed water manufactured from electrolytic diaphragm of $IrO_{2}$ and Pt+Ir were more effective than that of Pt. ORP and HClO contents of electrolyzed water manufactured from various electrolytes were high in order of NaCl>KCl>$CaCl_{2}$, whereas no differences were observed among electrolytes in sterilization efficacy. Twelve kinds of microorganisms tested (initial total count, $10^{5}-10^{6}CFU/mL$) were sterilized within 1-2 min by electrolyzed water.

• Development and Reproduction
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• v.14 no.4
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• pp.281-286
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• 2010

Recent evidence has revealed that the intratesticular injection of hypertonic saline(20%) resulted in a chemically castrated state such as nadir testosterone levels in rats. To confirm the efficacy of this simple saline-injection method further, we investigated the changes in the gross and microscopic anatomy of testis. Our study comprised three groups; intact(control) group, orchidectomy group and saline-injection (experimental) group. Single dose of hypertonic saline (sterilized, $750{\mu}{\ell}/testis$) were directly administered into both testis of adult rats (about 300 g BW). Bilateral orchidectomy was performed at the same day of saline injection. Following 30 days post-injection, reproductive tissues were surgically removed, weighed and fixed for histological examination. The body weights were not changed in both orchidectomy group and saline-injection group when compared to those in intact group. The wet weights of testis were significantly decreased in saline-injection group when compared to those in intact group. The wet weights of epididymis and seminal vesicle and prostate were significantly decreased in orchidectomy group and saline-injection group when compared to those in intact group. Macroscopically, the testes exerted slight atrophy and the tunica albuginea seemed to be intact in saline injection group. Histologically, however, larger parts of testicular tissue underwent necrosis and were barely recognizable after hematoxylin-eosin staining. In the same section, only the opposite part of the injection site was stained showing abnormal state of cell layers mostly fibrosis and infiltrated leukocytes. Sloughing of immature germ cells from the basement membrane along with shedding cells in the intraluminal space was notable in most seminiferous tubules from the saline injected testis. The present study confirmed that the direct injection of hypertonic saline into testis can induce a castration-like, testosterone-depriving effects on accessory sex organs. Our findings suggest that the efficacy of this less expensive and minimally invasive method seems to be almost even with that of conventional orchidectomy and chemical castration, though more in-depth evaluation should be supported.

• Journal of Dairy Science and Biotechnology
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• v.24 no.1
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• pp.9-18
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• 2006

Total 150 packs of UHT milk and UHT-ESL milk, produced by different domestic milk companies, were compared at refrigerated and room temperature for 35 days in terms of microbiological qualities such as incidence date, number of incidence packs, and numbers of bacteria, and post-pasteurization contamination. Overall qualities of UHT-ESL milk were slightly better than that of UHT milk in relations to total bacteria in milk. No coliforms were detected in two groups of UHT milk samples after 35 days. Aerobic spores were more common in two brands of UHT milks stored in 20$^{\circ}$C than those in 7$^{\circ}$C, in which spores were broken out at 7 and 14 day. No incidences of thermoduric bacteria were founded until 14 days in two groups of UHT milks, but high level of counts (<300${\sim}$<3,000 CFU/ml) after 21 days at 20$^{\circ}$C and 40${\sim}$3,600 CFU/ml at 7$^{\circ}$C were detected, respectively. Psychrotrophic bacteria were higher in UHT milk than in UHT-ESL milk, in which began to detect at 28 days. No post-pasteurization contamination by salmonella spp. and staphylococcus aureus were found throughout the experimental periods. One may conclude that the shelf life of UHT milk under cold-chains system can be extended up to 21days, as long as UHT treated milk are filled in sterilized containers by aseptic packaging system.

• Journal of Food Hygiene and Safety
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• v.8 no.3
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• pp.135-140
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• 1993

Dried fishes such as dried pollack, dried sliced squid, dried white bait, dried anchoy) and dried cod used to cook Korean traditional foods were airpacked in polyethylene tube and irradiated with 7 kGy of gamma-ray source. The effect of gamma irradiation on microbial growth in dried fishes was investigated during storage at ambient temperature for 12 months. The total aerobic bacteria in the control group were contaminated by $3.9{\times}10^{3}\;cells/g$ in dried pollack, $5.6{\times}10^{5}\;cells/g$ in dried sliced squid, $1.2{\times}10^{5}\;cells/g$ in dried white bait, $1.2{\times}10^{4}\;cells/g$ in dried anchovy and $1.2{\times}10^{4}\;cells/g$ in dried cod and 7 kGy irradiation could eliminate the bacteria and also reduce aerobic bacterial load to 1~3 log cycle and no apparent growth of microorganisms occurred during storage. Molds in the control group were contaminated by $4.0{\times}10^{2}\;cells/g$ in dried pollack, $$1.3{\times}10^{2}\;cells/g$ in dried sliced squid, $2.5{\times}10^{2}\;cells/g$ in dried white bait, 90 cells/g in dried anchovy and $2.0{\times}10^{2}\;cells/g$ in dried cod, respectively. 7 kGy irradiation could sterilize the molds and the growth of molds of nonirradiated samples were slightly decreased during storage. Yeasts in the control group were contaminated by $1.4{\times}10^{3}\;cells/g$ in dried poUack, 75 cells/g in dried sliced squid, $1.1{\times}10^{3}\;cells/g$ in dried white bait, 50 cells/g in dried anchovy, $1.6{\times}10^{2}\;cells/g$ in dried cod, respectively and irradiation could sterilize the yeasts and growth of yeasts was slightly decreased in dried pollack and dried white bait but increased in order of dried anchovy, dried cod and dried sliced squid. Coliforms in all sample were sterilized by irradiation and its growth was decreased during storage except dried anchovy.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.2
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• pp.277-281
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• 1997

The cell density changes of Vibrio mimicus K-1 in sea water and arkshell feeding it were examined at various temperature. The strain was suspended in sterilized sea water and storaged at experimental temperature $(5,\;10,\;15,\;20,\;and\;28^{\circ}C)$). At intervals of up to 10 days, aliquots of each suspension were plated onto BHI agar. At 5 and $10^{\circ}C$, the plate counts of V. mimicus K-1 showed a rapid decline, which 3s known to be a reault of this bacterium's entering into the viable but non culturable state. At 20 and $28^{\circ}C$, however, V. mimicus K-1 are stable over the 10 days experimental periods. V. mimicus K-1 was fed to arkshell, which was subsequently stored at temperatures ranging from 5 to $20^{\circ}C$ for 10 days. The samples of arkshell were homogenized and plated at intervals to determine the cell density of V. mimicus K-1 and total aerobic population of bacteria present. At 5 and $10^{\circ}C$, the numbers of V. mimicus K-1 in sea water rapid decreased over the 10 days experimental periods. However, little change of V. mimicus K-1 density was observed in shellstock arkshell at 5 and $10^{\circ}C$. While, V. mimicus K-1 density was decreased more rapidly to level below limit of dectection in shucked arkshell at same temperature. Incubation at the higher temperature $(20^{\circ}C)$ resulted in large increase in total aerobic bacterial number of shellstock arkshell. These results suggest that even with proper storage, indigenous levels of V. mimicus may remain sufficiently high in shellstock arkshell to produce infection in compromise hosts.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.24-32
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• 1984

In order to process instant foods which hold appropriate moisture contents and soft texture, four kinds of retort pouched seasoned-oyster products were prepared as control, seasoned products, solid smoked and liquid smoked product after seasoning and their processing conditions and quality stability during 100 days of storage were investigated. The optimum processing conditions of retort pouched seasoned-oyster product were as follows ; namely, raw oyster was seasoned at $105^{\circ}C$ for 10 min with seasoning solution prepared from sugar, sorbitol, salt, monosodium glutamate and 5'-ribonucleotide and then dipped for 30 seconds in Smoke-EZ solution(Alpha Foods Co., Ltd.) after predried for 30 min in hot-air drier. After. smoking, the seasoned and liquid smoked oyster was dried at $40-42^{\circ}C$ for 2.5 hours, vacuum packed in plastic film bag, and sterilized in a hot water circulating retort at $120^{\circ}C$ for 16 min. Comparing their quality before and after sterilization, TBA value of all the products after sterilization slightly decreased and among texture profiles hardness, toughness and chewiness slightly decreased, while elasticity and cohesiveness were rarely changed. Color value (a value) of the product treated with solid smoke or liquid smoke increased after sterilization. During storage pH, VBM and water activity of all products changed little and TBA values of the solid smoked product and liquid smoked one were lower than that of the others. Viable cell count was negative and texture changed little during storage. As for color difference during storage, green meat appeared on the surface of control and seasoned product after 15 days storage, while the masking of green meat could achieved by solid and liquid smoking treatment. And liquid smelling treatment was more effective than solid smoking. As a conclusion, retort pouched seasoned-oyster product treated with liquid smoke kept their good quality during 100 days storage and it seemed to be consumed as one of the instant foods which hold appropriate moisture contents and soft texture.