• Food Science and Preservation
• /
• v.13 no.4
• /
• pp.519-523
• /
• 2006

In order to evaluate the possibility as cooking alcohol (Mirim) and tendering materials, kiwi wine and kiwi liqueur were added into braising mackerel and beef. The result showed that the crude proteolytic enzyme activity was high in kiwi wine and liqueur at 91.02 and 87.56% respectively. The trimethylamine (TMA) content in braising mackerel was 6.60, 4.80 and 5.79 mg% in control group, kiwi wine group and kiwi liqueur group, respectively. Sensory test of boiled mackerel gained high score in kiwi wine and kiwi liqueur stoups compared with control group The tendering effect in beef was high in kiwi wine and kiwi liqueur groups compared with control group. Thus, kiwi wine and kiwi liqueur could be used as cooking alcohol.

• Journal of the Korean GEO-environmental Society
• /
• v.10 no.5
• /
• pp.33-39
• /
• 2009

This study was conducted to evaluate production of complex odor and 12 specific odorous compounds in a pilot-scale (capacity : $100m^3$) ultra thermophilic aerobic composting. There were three types input: municipal wasted sludge, livestock manure and slurry, and food waste produced in Jung-Eb city. Each raw material was mixed with seed material and operated for two periods (1st : 50 days, 2nd : 60days). During composting, the temperature hit $90{\sim}95^{\circ}C$ after every mixing in both periods. Therefore, it was concluded that increasing temperature also saves the time which required for composting and high reduction of organics and water contents. The primary odorous compounds were ammonia, methyl mercaltan, dimethyl disulfide and trimethylamine. The concentration of the primary compounds and complex odor during the operation were higher than those on final day and most compounds did not exceed the allowable exhaust standard for odor. Also, it was found that optimal mixing time and control of high temperature are the most important parameters for odor control in ultra thermophilic aerobic composting.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.22 no.5
• /
• pp.370-374
• /
• 1989

Volatile components in natural and basic fraction of the steam distillation extraction method from squid during processing were analysed by GC and GC-MS equipped with a fused silica capillary column. Thirty eight compounds were identified; they were 31 compounds from neutral, 7 compounds from basic fraction. The main components flavor of squid were 3-methylthiophene, 2-methyl-2-hexanthiol, 1-penten-3-ol, 3-penten-2-ol, 3-ethyl-1,4-hexadiene, 1-hydroxy-2-propanone, hexenal and benzaldehyde etc.. Especially, (E, E)-3,-5-octadecanal were detected during the boiled. 2,5-dimethyl pyrazine, 2-ethyl-6-pyra-zine, 2,3,5-trimethyl pyrazine and 2-ethyl-3,5-dimethyl pyrazine basic compounds, which have respectively a burnt and roasted odor, are considered to be important for the characteristic basic fraction of squid.

• Journal of Sensor Science and Technology
• /
• v.23 no.3
• /
• pp.211-215
• /
• 2014

The Pt-, Ni- and Cr-decorated tubular $SnO_2$ nanofibers for gas sensors were prepared by the electrospinning of polyvinylpyrrolidone (PVP) nanofibers containing Pt, Ni, and Cr precursors, the sputtering of $SnO_2$ on the electrospun PVP nanofibers, and the removal of sacrificial PVP parts by heat treatment at $600^{\circ}C$ for 2 h. Pt-decorated tubular $SnO_2$ nanofibers showed high response ($R_a/R_g=210.5$, $R_g$: resistance in gas, $R_a$: resistance in air) to 5 ppm $C_2H_5OH$ at $350^{\circ}C$ with negligible cross-responses to other interference gases (5 ppm trimethylamine, $NH_3$, HCHO, p-xylene, toluene and benzene). Cr-decorated tubular $SnO_2$nanofibers showed the selective detection of p-xylene at $400^{\circ}C$. In contrast, no significant selectivity to a specific gas was found in Ni-decorated tubular $SnO_2$ nanofibers. The selective and sensitive detection of gases using Pt-decorated and Cr-decorated tubular $SnO_2$ nanofibers were discussed in relation to the catalytic promotion of gas sensing reaction.

• Applied Biological Chemistry
• /
• v.35 no.4
• /
• pp.260-264
• /
• 1992

In present paper, we investigated the quality stability of sardine burgers during storage at $-20{\pm}2^{\circ}C$. During frozen storage of sardine burger, the PH were decreased, while volatile basic nitrogen contents were increased. The results of changes in peroxide values, thiobarbituric acid values, fatty acid compositions and color values during frozen storage showed that lipid oxidation and discolorization of antioxidant treated sardine burger and vacuum packed sardine burger could be effectively retarded. The changes in the taste compounds such as free amino acid, nucleotide and their related compounds, total creatinine, betaine and trimethylamine oxide, total amino acids and texture profile analysis of vacuum packed sardine burger were negligible during frozen storage. From the results of sensory evaluation and chemical experiments, the vacuum packed sardine burger could be preserved in good quality during frozen storage of 90 days.

• Membrane Journal
• /
• v.28 no.3
• /
• pp.205-213
• /
• 2018

In this study, cross-linked membrane were successfully prepared by using brominated PPO (Br-PPO) as the main polymer chain. Chitosan and quaternary ammonium modified chitosan (QA-chitosan) was used as the cross linking agents. The cross linked membranes were post-functionalized by using trimethylamine solution. The degree of cross linking was also controlled by varying the ratio of cross linking agent. The applicability of the cross-linked membrane (A-PPO + chitosan, A-PPO + QA-chitosan) as ion exchange membranes was verified through various characterization techniques. The cross-linked membrane using QA-chitosan as cross linking agent was found to be better in performance than the membrane using pristine chitosan cross linking agent. As the percentage of QA-chitosan increased, the ion exchange capacity from 1.18 meq/g to 1.53 meq/g and water uptake from 21.6% to 42.2% was improved.

• Journal of Sensor Science and Technology
• /
• v.24 no.3
• /
• pp.151-154
• /
• 2015

The gas sensing characteristic of $MoS_2-MoO_2$ composite yolk-shell spheres were investigated. $MoO_3$-carbon composite spheres were prepared by ultrasonic spray pyrolysis of aqueous droplets containing Mo-source and sucrose in nitrogen, which were converted into $MoO_3$ yolk-shell spheres by heat treatment at $400^{\circ}C$ in air. Subsequently, $MoS_2-MoO_2$ composite yolk-shell spheres were prepared by the partial sulfidation of $MoO_3$. The $MoS_2-MoO_2$ composite yolk-shell spheres showed relatively low and irreversible gas sensing characteristics at < $200^{\circ}C$. In contrast, the sensor showed high and reversible response (S=resistance ratio) to 5 ppm $NO_2$ (S=14.8) at $250^{\circ}C$ with low cross-responses (S=1.17-2.13) to other interference gases such as ethanol, CO, xylene, toluene, trimethylamine, $NH_3$, $H_2$, and HCHO. The $MoS_2-MoO_2$ composite yolk-shell spheres can be used as reliable sensors to detect $NO_2$ in a selective manner.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.43 no.3
• /
• pp.195-204
• /
• 2010

Several quality parameters affecting Alaska pollack, Theragra chalcogramma, were measured and modeled kinetically under storage at different temperatures: the K-value, trimethylamine (TMA), volatile basic nitrogen (VBN), Torry meter, pH, acid value (AV), total viable cell count (TVC), and colony forming units (CFU) of Pseudomonas spp. The off-flavor development time (ODT) was also measured using the R-index sensory test and modeled kinetically. Among the quality parameters, the CFU of Pseudomonas spp. was an indicator of the ODT according to a similarity in the Arrhenius temperature dependence, which was derived as a criterion mathematically. The temperature dependence was represented by the Arrhenius's activation energy ($E_a$). On comparing the $E_a$ of the quality factors and the ODT, the similarity in the temperature dependence was found to be high in the order Pseudomonas spp., pH, VBN, TVC, K-value, TMA, AV, and Torry meter. Therefore, Pseudomonas spp. was identified as the primary indicator of ODT.

• Journal of the East Asian Society of Dietary Life
• /
• v.15 no.4
• /
• pp.444-449
• /
• 2005

Effect of salt concentration on the quality of Saewoojeot (salted shrimp) fermented at room temperature was evaluated Salted shrimp with three different salt concentration (9, 18 and $27\%$) were prepared with fresh shrimp, and fermented at $20^{\circ}C$ temperatures for 180 days. Amino nitrogen (AN), volatile basic nitrogen (VBN) and trimethylamine (TMA) contents increased with longer fermentation time and lower salt concentration. AN, VBN and TMA contents in salted and fermented shrimp with $9\%$ salt increased rapidly during fermentation period, while that with 18 and $27\%$ salt maintained its initial level through 180 days of fermentation. When salted and fermented shrimps were fermented at $20^{\circ}C$, all the indexes of fermentation process maintained stable with $27\%$ salt level. Pathogenic bacteria such as pathogenic Echerichia coli, Salmonella spp., were not detected in the manufactured salted and fermented shrimps. However, coliform and yeast disappeared within 180 days and 100 days of storage for 18 and $27\%$ salt, respectively. Gram positive cocci survived until 180 days of storage against $18\%$($10^3-10^6$ CFU/g) and $27\%$($0-10^6$ CFU/g) salt.

• Korean Journal of Food Science and Technology
• /
• v.36 no.5
• /
• pp.711-716
• /
• 2004

Gamma irradiation was applied to dried pollack to improve its microbiological quality and evaluate quality stability of irradiated samples. Thermoluminescence (TL) properties of minerals separated from irradiated samples were measured for possible use in identifying irradiation treatment. Dried pollack was packaged in commercial unit (PVC film, 0.06 mm thickness) and stored at $15{\pm}1^{\circ}C$ for 6 months. Samples showed over $10^4\;CFU/g$ in total aerobic bacteria or yeasts&molds, which increased during storage, reaching $10^6-10^7\;CFU/g$ at 3rd month of storage. Irradiation at 3 kGy was effective for improving hygienic quality for 6 months, keeping microbial population under 20 CFU/g. Gamma irradiation at 3 kGy or less did not significantly influence physicochemical quality attributes, such as browning, TBA value, volatile basic nitrogen, trimethylamine, and sensory properties, whereas storage time remarkably induced quality changes of dried pollack. TL analysis was proved suitable for identifying irradiated from non-irradiated samples over 6 months of storage.