The catch composition of commercially important species of the stationary lift net at Barangay Gines, Miagao, Iloilo, the Philippines was investigated from December 2013 to May 2014 during the different phases of the moon. A total of 486 kg of fish coming from 12 different genera, including mollusk and crustaceans, was caught and identified from the catch of the stationary lift net. Among the 12 genera identified from the catch of stationary lift net, anchovy (Stolephorus), sardines (Sardinella), squid (Loligo) and mysid shrimp (Acetes) were considered to be commercially important due to their value. Acetes catch was highest during the new moon in the month of January. Loligo catch was also high during the new moon except in the month of May. Stolephorus catch was also highest during the new moon except in the month of January. Sardinella catch was highest during the first quarter in the month of February. Full moon had the lowest catch all throughout the duration of the study while new moon had the highest catch during December 2013 to March 2014 and first quarter was the highest in the months of April and May.

The relationship of in vitro starch digestibility and gel strength was investigated at various concentrations (10-30%) of rice cultivars with different amylose contents (27.9, 17.9, and 5.2%). As the rice flour concentration increased, predicted glycemic index decreased, but gel strength increased regardless of amylose contents. Gel strength correlated strongly with amylose content, whereas in vitro starch digestibility was more highly affected by rice flour concentration than by amylose contents. Moreover, the impact of degree of gelatinization on in vitro starch digestibility of high amylose rice was also examined in terms of structural features and rheological properties. The digestion rate of fully gelatinized flour was 1.7 times higher than that of native flour, while the disrupted structure with a different gelatinization degree during starch digestion was visually demonstrated through the X-ray diffraction and molecular distribution analysis. The rice flour changed from an A-type to a V-type pattern and showed difference in crystalline melting. The low molecular weight distribution increased with increasing degree of gelatinization during starch digestion. The apparent viscosity also increased with degree of gelatinization. These results demonstrated that the starch digestibility of rice was more affected by concentration than by amylose content, as well as by the degree of gelatinization due to structural difference.

In previous experiment, drying efficiency of infrared and hot air dryers was investigated. On this study, drying rate of sweet potato according to different infrared interval was performed to find the optimal interval range. Steamed sweet potato was cut to a thickness of 0.5cm, the width and length were 1.5*3cm. The condition of infrared drying was 60 to 40°C, which range of interval was adjusted 5 to 20°C. Moisture content, brix, color, and texture were estimated as quality parameters. Drying rate was increased with decreasing temperature range and soluble solid contents were increased as drying time was increased, but there was no difference after 4 hours. Hardness was resulted in highest value at small temperature range and hard texture was affected by drying time. However, there were no significant differences in L, a, b value. In conclusion, small interval range of infrared was indicated highest drying efficiency and the optimal condition of drying time was 4 to 6.

This study investigated to find optimal blanching conditions for pre-treatment of Korean Cahmchi (Aster scaber) before freezing to maintain qualities as food ingredient. Blanched A. scaber were blanched in water, 1% sucrose solution and 1% salt solution for 2min. After blanching, each sample packed with water, 0.5% and 1% sucrose solution, which were half quantity of sample. The samples were then frozen at -30°C freezer for 24h. Frozen samples were thawed in water at 4°C. Color, thawing loss, water content and texture analysis were evaluated. Water content was not significantly different among samples. Thawing loss of A. scaber was low value in sugar and salt additive samples. Sugar additive sample indicated the lowest redness and yellowness value. Also sugar added samples showed tender texture. In conclusion, sugar contents in blanching water were affected to qualities of A. scaber.

This study was investigated Quality characteristic of “pickled garlic shoots” manufactured using Vacuum impregnation (VI) and Pressure impregnation (PI) technology. Pickled garlic shoots were manufactured by impregnation solution which concentration were dark soy sauce (39.5 %), apple vinegar (39.5 %), brown sugar (19.8 %), soju (1.2 %). Pressure Impregnation carried out 30 Mpa for 5min or Vacuum Impregnation carried out 360 mmHg for 5min, analyzed treated garlic shoots properties. Impregnation condition were chosen by pre-test (Vacuum Impregnation: 160, 360, 560, 680 mmHg, Pressure Impregnation: 40 MPa, 60 MPa, 80 MPa, 100 MPa). Quality characteristics were pH, Brix, salinity, acidity, color, texture and sensory evaluation. In results of quality characteristics, brix, salinity, sensory evaluation were significantly difference between Pressure Impregnation, Vacuum impregnation and Control. According to sensory evaluation, which parameter were taste, flavor, mouthfeel and overall acceptability, Pressure impregnation were scored highest and Vacuum impregnation were second. In the texture analyze, Hardness of “pickled garlic shoots” which were manufactured using Impregnation technology were 4.3 × 105±784.271 N/m2. This was possible to manufacture “pickled garlic shoots” in a short time which were Universal Design food (UDF) 1 class.

In a previous study, it was reported that enzymatic hydrolysis under pressurization could be a new method which could produce arginine dipeptide and free amino acid in anchovy hydrolysate as salty enhancer at optimal condition. Powder is more efficient than liquid in terms of transport and storage stability. For the purpose of producing spray dried powder of various salt contents was investigated the effect of different salt concentration of anchovy hydrolysate on spray dried powder properties. The anchovy hydrolysate of various salt contents(in the range of approximately 0.7- 19.8% w/w) prepared adding the fish sauce (Dae-Young fish market) at inlet drying air temperatures of 120°C and 140°C. The process yield and physicochemical properties such as moisture content, bulk density, hygroscopicity and the morphology (EDS, XPS, XRD) of the anchovy hydrolysate powder was measured. The glass transition temperatures (Tg) of the powders equilibrated under various water activities were determined using a differential scanning calorimeter (DSC). Different drying conditions and salt concentration could generate anchovy hydrolysate powders with different process yield, bulk density and moisture content. The spray-dried anchovy hydrolysate powder was confirmed by XRD to be a mixture of an amorphous substances and crystalline salts. The energy dispersive X-ray spectrometer (EDS) and X-Ray Photoelectron Spectroscopy (XPS) analysis demonstrated that the surface NaCl concentration of the powders increased with an increasing drying air temperature. Increasing moisture adsorption of the anchovy hydrolysate powders resulted in a Tg reduction. It is suggested that producing spray dried anchovy hydrolysate for the industrial use is the use of the feed salt concentration of not lower than % w/w and inlet air temperature at 120°C, 140°C

Germinated brown rice flour has received much attention due to its health-functional ingredients such as dietary fibers. However, the food industry has faced challenges of using germinated brown rice flour in processed foods because it causes undesirable quality attributes such as high cooking loss and sticky texture. In this study, three different types of food additives (starches, hydrocolloids, emulsifiers) were incorporated into the formulation of extruded rice cakes and their combined effects on the cooking loss and textural properties of the germinated brown rice cakes were investigated. The addition of emulsifiers had a tendency to increase cooking loss and soften the noodle texture. Most of the starches except gelatinized and high-amylose rice flours showed similar effects to the emulsifiers. Xanthan gum, gelatin, and HPMC were positively effective in reducing the cooking loss of the rice cakes and increasing their hardness. When the ingredients were combined, the mixture of saemimyeon rice flour, HPMC, and xanthan/agar reduced the cooking loss by 66.7%. Most of all, this study provided an ingredient map that was plotted on the axis of hardness and cooking loss, depending on single and combined treatments of various ingredients.

Ohmic heating is one of advanced thermal processing techniques which utilize conversion of electrical energy into heat. In our study, a feasibility of ohmic heating was tested to cook instant rice cake to improve energy efficacy as an alternative heating methods of conventional electrical kettle. Ohmic heating was conducted using customized ohmic cell (7.5×4.5×9.5 cm) equipped with titanium electrodes. Instant rice cakes in soup were ohmically heated up to 100°C at different electric fields (9, 12, 15 & 18 V/cm) and temperature holding times (60, 80, 100 & 120 s). Thermocouple was placed into both soup and rice cake to evaluate the temperature profile and energy efficacy. Temperature, voltage and current across the sample were measured and recorded at every 3 s using data acquisition system (DAQ). Mathematical model was developed to calculate the internal energy generation rate (QR, W). Internal energy generation rate (QR, W) was integrated versus temperature come-up time (s) to compute the total internal energy dose (ET, J) using MATLBA software. For energy efficacy (Eff), it was calculated ratio of total internal energy dose (ET, J) to heat quantity (Qh, J). During ohmic heating, temperature come-up time was significantly reduced as a function of elevated electric field (P<0.05). For example, 9V/cm of electric field showed 6.2±0.4 min of temperature come-up time up to 100°C. Higher electric field at 18 V/cm reduced temperature come-up time to 1.9±0.1 min. The electric field of 15 V/cm showed the best energy efficacy as 0.78 which meant 78% of electrical energy was converted into thermal energy for heating. In the texture profile analysis, the most preferable harness was found as 6.191 N at 15 V/cm and 100 s holding time. Our study showed the potential of ohmic heating to cook instant rice cakes for home meal replacement (HMR) and outdoor foods.

Background: Shoulder external rotation exercises are commonly used to improve the stabilizing ability of the infraspinatus. Although the side-lying wiper exercise (SWE) is the most effective shoulder external rotation exercise to maximize infraspinatus activity, the effect of adduction force on the infraspinatus and posterior deltoid has not been demonstrated. Objects: This study was conducted to investigate whether horizontal adduction force increases infraspinatus activity and decreases posterior deltoid activity. Methods: Twenty-eight healthy subjects (male: 21, female: 7; age=23.5±1.8 years; height=170.1±7.4 ㎝; weight=69.4±9.6 ㎏) were recruited. Subjects were asked to perform the SWE under two conditions: (1) general SWE and (2) SWE with adduction force using pressure biofeedback. Surface electromyography (EMG) signals of the infraspinatus and posterior deltoid were recorded during SWE. Paired t-tests were used to compare the EMG activity of the infraspinatus and posterior deltoid between the two conditions. Results: Posterior deltoid muscle activity was significantly decreased following SWE with adduction force (7.53±4.52%) relative to general SWE (11.68±8.42%) (p<.05). However, there was no significant difference in the infraspinatus muscle activity between the SWE with adduction force (28.33±12.16%) and the general SWE (26.54±13.69%) (p>.05). Conclusion: Horizontal adduction force while performing SWE is effective at decreasing posterior deltoid activity.

Background: The serratus anterior (SA) muscle is one of the important muscles in the upward rotation of the scapula when the arm is raised. Insufficient muscle activity of the SA can cause deformation of the shoulder rhythm resulting in shoulder pathology. Objects: This study intends to compare SA and upper trapezius (UT) activity during the conventional wall-slide and push-up plus exercises for SA muscle strengthening and the scapular upward rotation (SUR) exercise. Methods: A total of 30 subjects participated in this study, and we measured the muscle activity of the SA and UT muscles during the wall-slide, push-up plus and SUR exercises. The one-way repeated ANOVA was used to compare SA and UT muscle activities during the 3 exercises. Results: During the SUR exercise, SA muscle activity was 79.88% maximum voluntary isometric contraction (MVIC), which was significantly higher than its activity during the other 2 exercises. The UT muscle activity was 47.53 %MVIC during the SUR exercise, indicating a significantly higher UT muscle activity than during the other 2 exercises. Conclusion: These findings suggest that the SUR exercise can maximize SA muscle activity to strengthen the SA while keeping UT muscle activity at an appropriate level.

Background: Flexion-relaxation phenomenon (FRP) was a term which refers to a sudden onset of myoelectric silence in the erector spinae muscles of the back during standing full forward flexion. Hamstring muscle length may be related to specific pelvic and trunk movements. Many studies have been done on the FRP of the erector spinae muscles. However, no studies have yet investigated the influence of hamstring muscle flexibility on the FRP of the hamstring muscle and lumbopelvic kinematics during forward bending. Objects: The purpose of this study was to examine the flexion-relaxation ratio (FRR) of the hamstring muscles and lumbopelvic kinematics and compare them during forward bending in subjects with different hamstring muscle flexibility. Methods: The subjects of two different groups were recruited using the active knee extension test. Group 1-consisted of 13 subjects who had a popliteal angle under 30°; Group 2-consisted of 13 subjects who had a popliteal angel above 50°. The kinematic parameters during the trunk bending task were recorded using a motion analysis system and the FRRs of the hamstring muscles were calculated. Differences between the groups were identified with an independent t-test. Results: The subjects with greater hamstring length had significantly less lumbar spine flexion movement and more pelvic flexion movement. The subjects with greater pelvic flexion movement had a higher rate of flexion relaxation during full trunk bending (p<.05). Conclusion: The results of this study suggest that differences in hamstring muscle flexibility might cause changes in people’s hamstring muscle activity and lumbopelvic kinematics.