• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.299-305
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• 1984

As one trials to utilize sea mussel and anchovy effectively, powdered instant soups were prepared and then their quality stability were examined during storage. Powdered instant soup was made by adding $3\%$ sugar, $20\%$ table salt, $5\%$ monosodium glutamate, $0.2\%$ black pepper and garlic powder to the pulverized dried sea mussel or anchovy. Powdered instant soup products, powderd products, and dried round state sea mussel or anchovy were packed with air in laminated film bag (cellophane/polyester/aluminium foil/polyester: $20{\mu}m/15{\mu}m/7{\mu}m/20{\mu}m,\;13{\times}14cm$). The contents of amino-nitrogen and volatile basic nitrogen of these products were showed little significant variations and also water activity and color value (L, a, b) of these products were little changed during storage. Thiobarbituric acid value increased up to 30 days of storage and then decreased slightly. Comparing the quality of powdered-seasoned products with that of dried round state products, there were no significant differences in stability during storage. Judging from the experimental results, the quality of powdered instant soup of sea mussel and anchovy were stable for 100 days at room temperature($25{\pm}3^{\circ}C$).

• Reproductive and Developmental Biology
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• v.33 no.2
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• pp.99-105
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• 2009

Curcumin is a major active component of the food flovour tumeric. It has been used for the treatment of many diseases such as inflammatory and infectious diseases, cancer and other disease due to its antioxidant properties. Curcumin is a powerful scavenger of many free radicals such as superoxide anion, hydroxyl radical and nitric oxide. The objective of this study was to investigate the antioxidative effects of curcumin against hydrogen peroxide on semen quality during in vitro storage of boar semen. The sperm treated with different concentration of curcumin (1, 5 and 10 ${\mu}M$) in the presence or absence of hydrogen peroxide (250 ${\mu}M\;H_2O_2$) were incubated for 3, 6 and 9 hr at $37^{\circ}C$ and analyzed sperm characteristics such as motility, membrane integrity (MI), lipid peroxidation (LPO), reactive oxygen species (ROS) and DNA fragmentation (DF). The sperm motility and MI in $H_2O_2$ treated group ($47.8%{\pm}6.8$ and $24.8%{\pm}2.2$) were significantly decreased when compare to curcumin treated group ($79.8%{\pm}2.7$ and $34.6%{\pm}1.0$, respectively) irrespective of incubation periods(p<0.05). The LPO of spermatozoal plasma membrane was measured by thiobarbituric acid (TBA) reactions for malondialdehyde (MDA), MDA level in control ($11.6{\pm}0.6\;nmol/L{\times}10^6$) and curcumin groups ($10.7{\pm}0.3\;nmol/L{\times}10^6$) were lower than those of curcumin plus $H_2O_2$ ($17.1{\pm}0.8\;nmol/L{\times}10^6$) or $H_2O_2$ group ($22.5{\pm}1.9\;nmol/L{\times}10^6$) from 3 to 9 hr incubation periods. The DF by sperm chromatin dispersion (SCD) test and ROS production measured by 2',7'-dichlorofluorescein (DCF) fluorescence intensity were no significantly difference through all experimental groups (p>0.05). Correlation among evaluation methods for sperm quality, motility vs MI and DF vs ROS was positively correlated while motility vs DF and ROS vs LPO were negatively correlated in all treatment groups. These results demonstrate that curcumin can effectively improve the sperm quality during in vitro storage of boar semen through its hydrogen peroxide scavenging mechanism as an antioxidant.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.5
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• pp.569-576
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• 1995

Quality changes of canned smoked-oyster in cottonseed oil (SOCO) were investigated to determine an optimal Fo-value ( Fo) for microbiological safety and quality stability during long-term storage. The canned SOCOs were sterilized at $105^{\circ}C,\;110^{\circ}C,\;and\;115^{\circ}C$ with various Fo-values and stored at temperature range of $5^{\circ}C\;-\;50^{\circ}C$. No remarkable quality changes in pin, content of amino nitrogen, arid value and thiobarbituric acid value of the canned SOCOs sterilized at $110^{\circ}C$ with $Fo\geq5.92 min,$ were recognized at all storage temperatures. Same tendency was also recognized in the products sterilized at $105^{\circ}C\;and\;150^{\circ}C$ with $Fo=5,50\pm 0.1 min\;and\;6.50\pm0.1 min,$ while those of the canned SOCOs sterilized at $110^{\circ}C\;with\;Fo<5.92 min$ altered remarkably.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1423-1430
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• 2014

This study investigated the effects of superheated steam (SHS) and high hydrostatic pressure (HHP) on the quality of Galbijjim. SHS cooking increased moisture and crude fat contents and decreased crude protein contents (P<0.05). The value of L was significantly higher upon SHS cooking compared to conventional cooking (CC), whereas a and b values were not significantly different among the samples. Hardness decreased more upon CC than SHS. The results of the safety storage experiment at refrigeration temperature showed that the total number of bacteria was lower in SHS-HHP than in CC-HHP. The thiobarbituric acid value increased to 0.70~1.56 mg malonaldehyde (MA)/kg in CC-HHP after 15 days, and SHS-HHP showed 0.69 (0 day)~1.24 (15 days, $10^{\circ}C$) mg MA/kg. Volatile basic nitrogen value was 18.07~36.76 mg% in CC-HHP, and that in SHS-HHP also increased to 17.06 (0 day)~35.76 mg% (15 days, $10^{\circ}C$). Overall, SHS cooking and HHP reduced microorganisms, which could improve product quality and sanitation.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.2
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• pp.190-197
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• 2011

The objective of the present study was to elucidate the fundamental mechanism of bovine oviduct epithelial cell (BOEC) co-culture on developmental capacity of bovine IVM/IVF embryos and to determine whether or not melatonin acts as an antioxidant in BOEC culture and subsequent embryo development. These studies examined the effects of melatonin against NO-induced oxidative stress on cell viability, lipid peroxidation (LPO) and the expression of antioxidant genes (CuZnSOD, MnSOD and Catalase) or apoptosis genes (Bcl-2, Caspase-3 and Bax) during BOECs culture. We also evaluated the developmental rates of bovine IVM/IVF embryos with BOEC co-culture, which were pre-treated with melatonin ($1,000\;{\mu}M$) in the presence or absence of sodium nitroprusside (SNP, $1,000\;{\mu}M$) for 24 h. Cell viability in BOECs treated with SNP (50-$2,000\;{\mu}M$) decreased while melatonin addition (1-$1,000\;{\mu}M$) increased viability in a dose-dependent manner. Cell viability in melatonin plus SNP ($1,000\;{\mu}M$) gradually recovered according to increasing melatonin addition (1-$1,000\;{\mu}M$). The LPO products were measured by thiobarbituric acid (TBA) reaction for malondialdehyde (MDA). Addition of melatonin in BOEC culture indicated a dose-dependent decrease of MDA, and in the SNP group among BOECs treated with SNP or melatonin plus SNP groups MDA was significantly increased compared with SNP plus melatonin groups (p<0.05). In expression of apoptosis or antioxidant genes detected by RT-PCR, Bcl-2 and antioxidant genes were detected in melatonin or melatonin plus SNP groups, while Caspase-3 and Bax genes were only found in the SNP group. When bovine IVM/IVF embryos were cultured for 6-7 days under the BOEC co-culture system pre-treated with melatonin in the presence or absence of SNP, the highest developmental ability to blastocysts was obtained in the $1,000\;{\mu}M$ melatonin group. These results suggest that melatonin has an anti-oxidative effect against NO-induced oxidative stress on cell viability of BOECs and on the developmental competence of bovine IVM/IVF embryo co-culture with BOEC.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.3
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• pp.293-300
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• 2016

In the present study, we investigated the quality, sensory characteristics and commercialization potential of a rice collet snack made with the addition of dried shrimp. “Mild” and “spicy” snack products were produced with an edible oil coating and mixed seasoning powder coating, respectively. The approximate composition of the mild and spicy snacks, respectively, were 2.44% and 2.24% for moisture, 8.52% and 8.64% for crude protein, 18.36% and 26.54% for crude lipids, 1.28% and 1.38% for ash, 1.1% and 1.2% for salt, and 0.61 and 0.62 for pH. The L (lightness), a (redness), b (yellowness), and ⊿E (color difference) values were higher for the mild snack than the spicy snack. The mild and spicy snack had values of 7,776.4 and 7,655.8 mg/100 g for total amino acids, and 221.6 and 253.5 mg/100 g for total free amino acids, respectively. The TBA (thiobarbituric acid) value did not differ significantly between the two types of snack. The hardness value of the spicy snack was higher than that of the mild snack, but there were no significant differences in flavor between the two products. The sensory evaluation score of the spicy snack was slightly higher than that of the mild snack. Organoleptic inspection indicated that both snacks had a favorable, unique taste.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.1_2
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• pp.37-43
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• 1973

In this paper, non-enzymatic browning reactions as a factor of self stability of boiled and dried anchovy were studied to discuss the effect of water activity to the discoloring reaction and the preservative moisture content. The development of rancidity of the fish meat was also mentioned since the fish is fatty and the lipid oxidation is a functional deteriorative reaction. Fresh anchovies were boiled in $10\%$ salt solution immediately after the catch, sun dried, and stored at room temperature ($20^{\circ}C$) for two months in humidistat chambers maintaining different levels of water activity as described in Table 1. The pigments formed by non-enzymatic browning reations were extracted in two fractions, those were chloroform-methanol soluble and water dialyzed fraction, and analyzed spectrophotometrically at the wavelength of 460 nm. These two fractions were considered, respectively to be the brown pigments formed by lipid oxidation reactions for the formler and for the latter, to be the pigments developed by sugar-amino or Maillard reaction. The oxidation of lipid in anchovy meat during the storage was measured as the changes in Peroxide value and the color development of thiobarbituric acid reaction. It is summarized from the results that the rate of both reactions, lipid oxidation and browning, was affected by water activity levels. In regard to the changes in peroxide and TBA value during the storage, the propagation of lipid oxidation was obviously accelerated at lower humidities whereas the development of browning progressed at the higher. These two reactions occurring simultaneously and contrary in activity resulted in that the rate of deterioration occurring oxidatively or by browning, was the minimum at the water activity of 0.32-0.45 which were $7-9\%$ as moisture content and slightly higher value than that of monolayer (Aw=0.21, $5.11\%$ as moisture content). It is also noted that the lipid oxidative browning was presumed to dominate sugar-amino reactions so that the rate of browning of the meat was ultimately depended on the development of rancidity although sugar-amino reactions initiated earlier than the other at the first ten days of storage, particulary at higher humidity. At the lower humidity sugar-amino reactions were occurred gradually but lower levels in color development in contrast to the consistent increase in lipid oxidative browning.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.726-732
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• 2014

A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, salt-fermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at $5^{\circ}C$ for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at $121^{\circ}C$. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.719-725
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• 2014

This study was investigated for the purpose of obtaining basic data for application to the canning process of salt-fermented anchovy Engraulis japonica fillet using tomato paste. The salt fermented anchovy fillet was prepared by fermenting anchovy fillet with salt 15% at $5^{\circ}C$ for 15 days and then cold air drying the salt-fermented anchovy fillet for 1 h at $16{\pm}1^{\circ}C$. The dried salt-fermented anchovy fillet 85 g was filled with 60 g of tomato paste sauce (tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%) and seamed by vacuum seamer in 301-3 can, then sterilized at Fo 9 and 11 min in a steam system retort at $121^{\circ}C$, respectively. The factors such as chemical composition, pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. Texture value of the product sterilized at Fo 11 min was higher than at Fo 9 min condition. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical between sterilization conditions. As a result of sensory evaluation, most sensory evaluation inspector judged that it was difficult to distinguish the sensory difference of both products sterilized at Fo 9 min and at 11 min. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet using tomato paste sauce, because this condition is more economical.

• Food Science and Preservation
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• v.21 no.5
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• pp.636-645
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• 2014

Quality changes in frankfurter sausages with yam (Dioscorea japonica) powder added were investigated during their storage at $10^{\circ}C$ for six weeks. The sausage samples were prepared using four concentrations of yam powder: 0% (C), 0.5% (T1), 1.0% (T2), and 2.0% (w/w) (T3). After the addition of yam powder, the crude protein contents decreased, but the crude fat and carbohydrate contents increased. The thiobarbituric acid values during the storage of the frankfurter sausages were lower in the samples with higher yam concentrations. Over the storage period, the volatile basic nitrogen values increased with the increase in the amount of added yam. With the increase in the yam concentration, the $L^*$ and $a^*$ values tended to decrease, whereas the $b^*$ value increased. The instrumental texture analysis showed that the hardness value decreased with the increase in the yam concentration. The first indication of sensorial quality deterioration was noticed at week 4 for T3 and at week 5 for C, T1, and T2. In conclusion, the quality and shelf-life of the frankfurter sausages were not noticeably influenced by the addition of yam powder with a concentration of up to 1.0% (w/w), but the functional and health-promoting effects of yam were positively incorporated.