고온성 유산균인 Bacillus coagulans KM-1 균주를 이용하여 속성멸치액젓을 제조하였고 시판멸치액젓과 일반성분, 칼슘, 총질소, 아미노질소, 유리아미노산, 히스타민 등의 이화학적 품질특성을 비교하였다. 조단백질함량은 시판멸치액젓과 속성멸치액젓 각각 8.7 g/100 g, 10.95 g/100 g으로 속성멸치액젓이 더 높게 나타났으며 칼슘함량에서도 속성멸치액젓이 45.52 mg/100 g으로 시판멸치액젓 보다 높았고 유의적인 차이(p<0.05)를 보였다. 또한 총질소, 아미노질소에서도 시판멸치액젓은 1,380±13.92 mg/100g, 906.63±8.45 mg/100 g을 보인 반면 속성멸치액젓에서는 각각 1,750±15.88 mg/100 g, 1,251.15±12.72 mg/100 g로 더 높은 것으로 확인되었다. 핵산관련물질 총량은 시판멸치액젓과 속성멸치액젓 각각 201.85 mg/100 g, 212.11 mg/100 g를 보였으며 분해가 진행됨에 따라 hypoxanthine(Hx)의 함량은 시판멸치액젓 175.22 mg/100 g, 속성멸치액젓은 171.46 mg/ 100 g으로 핵산관련물질 중 가장 높게 측정되었으나 유의적인 차이(p<0.05)는 없었다. 유리아미노산 총량은 시판멸치액젓이 6983.8mg/100 g인 반면 속성멸치액젓은 9535.6 mg/100 g으로 높게 나타났으며 주요 아미노산으로 glutamic acid, hydroxyproline, citrulline, arginine, valine, leucine, proline, isoleucine으로 확인되었다. 히스타민의 측정에서 속성멸치액젓이 95.80±8.85 mg/kg으로 시판멸치액젓의 비해 5배 정도 낮게 나타났고 유의적인 차이(p<0.05)를 보였다. 대장균은 두 액젓 모두 음성으로 나타났다.

Rapidly solidified ribbon-consolidation processing was applied for preparation of high strength bulk Mg-Zn-Gd alloys. Mg alloys have been used in automotive and aerospace industries. Rapid solidification (RS) process is suitable for the development of high strength Mg alloys, because the process realizes grain-refinement, increase in homogeneity, and so on. Recently, several nanocrystalline Mg-Zn-Y alloys with high specific tensile strength and large elongation have been developed by rapidly solidified powder metallurgy (RS P/M) process. Mg-Zn-Y RS P/M alloys are characterized by long period ordered (LPO) structure and sub-micron fine grains. The both additions of rare earth elements and zinc remarkably improved the mechanical properties of RS Mg alloys. Mg-Zn-Gd alloy also forms LPO structure in -Mg matrix coherently, therefore, it is expected that the RS Mg-Zn-Gd alloys have excellent mechanical properties. In this study, we have developed high strength RS Mg-Zn-Gd alloys with LPO structure and nanometer-scale precipitates by RS ribbon-consolidation processing. and and bulk alloys exhibited high tensile yield strength (470 MPa and 525 MPa and 566 MPa) and large elongation (5.5% and 2.8% and 2.4%).

Changes in ATP and related compounds, TMAO, TMA, creatine and creatinine were analyzed to establish the processing conditions for rapid- and low salt-fermented liquefaction of anchovy(Engrulis japonica) extracts during fermentation. Experimental sample A: chopped whole anchovy, adding 20% water, heating at 50℃ for 9 hrs and then adding 10% NaCl. Sample B: chopped whole anchovy, adding 20% water, heating at 50℃ for 9 hrs and then adding 13% NaCl. Sample C: chopped whole anchovy adding 13% NaCl. Sample D: whole anchovy adding 17% NaCl. ATP, ADP, AMP and IMP were broken down during fermentation period, while inosine and hypoxanthine or hypoxanthine were detected in each fermented liquefaction of anchovy. However the amounts of them were varied from collection to collection according to the pretreatment methods. Possibly ATP and their related compounds will not make a great contribution to the umami taste in fermented liquefaction of anchovy. The contents of TMAO were decreased during fermentation period, ranging from 3 to 15 mg/100g in the fermented liquefaction of anchovy after 180 days. The TMA contents were increased slowly during fermentation period, ranging from 60 to 114 mg/100g in the 180 days specimens, however their contents were varied from sample to sample. The contents of creatine and creatinine were increased during early fermentation period, and then they were decreased in the last period. As for distribution of nitrogen in the anchovy extracts, the contribution of creatine and creatinine to the extractive nitrogen was occupying 6.8, 5.7, 4.6 and 5.7% in the experimental sample A, B, C and D, respectively. The contribution of ATP and related compounds to the extractive nitrogen was occupying 2.1, 2.4, 2.2 and 2.7% in the experimental sample A, B, C and D, respectively. The contribution of TMAO and TMA to the extractive nitrogen was very low as they are occupying 0.7~1.2% in the four experimental samples.

In order to establish the processing conditions for salt-fermented liquefaction of anchovy(Engrulis japonica), changes in the amino acid composition from oligopeptides during fermentation periods were analyzed. Experimental sample A: chopped whole anchovy, adding 20% water, heating at 50℃ for 9 hrs and then adding 10% NaCl. Sample B: chopped whole anchovy, adding 20% water, heating at 50℃ for 9 hrs and then adding 13% NaCl. Sample C: chopped whole anchovy adding 13% NaCl. Sample D: whole anchovy adding 17% NaCl. The total amino acids from oligopeptides in fermented liquefaction of anchovy increased in early fermentation period and reached highest level, and then they declined irregularly during fermentation. Their maximum amounts were just after heating at 50℃ for 9 hrs in sample A, after 15 days in sample B, and after 60 days in samples C and D. The fermented liquefaction of anchovy extracts were rich in glutamic acid, aspartic acid, proline, glycine, alanine, lysine and valine. However, the contents of most amino acids fluctuated by the experimental specimens and fermenting periods. Among them glutamic acid was the most abundant amino acid which was occupied 0.6~27.7%(average 24.0%) in the content of total amino acids from oligopeptides. The contribution of the amino acid composition from oligopeptides to extractive nitrogen was occupying average 20.8 and 17.5% in rapid- and low salt-fermented liquefaction(sample A, B and C) and traditional fermented liquefaction(sample D), respectively.

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at 50℃ and then adding 10% NaCl and then fermented at room temperature(8-29℃) for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at 50℃ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

This study was attempt to improve the quality of rapid- and low salt-fermented liquefaction of sardine (Sardinops melanoslicta). Effect of pretreatment methods such as water adding, heating, and intermittent NaCl adding on fermented liquefaction of chopped whole sardine were investigated. The divisions of the experimental samples by pretreatment methods were as follows; Sample A (water adding and heating): chopped whole sardine adding 20% water and then adding 3 and 5% NaCl consecutively at the intervals of 3 and 6 hrs during heating for 9 hrs at 50℃ and then fermented at 33℃ for 90 days. Sample B (preheating): chopped whole sardine with 8% NaCl and heating at 50℃ for 9 hrs and then fermented at 33℃ for 90 days. Sample C (control): neither pretreatment methods of water adding nor preheating on chopped whole sardine with 13% NaCl and then fermented at 33℃ for 90 days. Comparison of the appropriate fermentation period, yield of hydrolysate, chemical composition of fermented liquefied products were carried out. The highest content of amino nitrogen appeared at 60 days in the sample A, 75 days in the sample B, and 90 days in the sample C during the fermentation period. The appropriate fermentation period of the sample A was shorten 15 days than the sample B and 30 days than the sample C in the processing of sardine. The product A was lower NaCl (8.5%) and lower histamine content (25mg/100g) than the sample B and C. Possibly, three kinds of pretreatment methods such as water adding, heating, and intermittent NaCl adding, might be recommend as the processing of rapid- and low salt-fermented liquefaction product of chopped whole sardine.

As a part of investigation to use sardine(Sardinops melanoslicta) more effectively as a food source, this study was undertaken the processing condition of rapid- and low salt-fermented liquefaction of sardine. To prepare rapid fermented products, the chopped whole sardine was added 8% NaCl and then preheating treatment at 40℃, 45℃ and 50℃ in the manufactured fermenter(180L) for 9 hrs, and then fermentation at 33℃ for 90 days. The chemical changes such as amino nitrogen(amino-N), volatile basic nitrogen(VBN), and histamine in the hydrolysates of fermented sardine were analyzed as well as viable cell count and organoleptic evaluation during fermentation to compare the quality between control and preheating samples. During fermenting, the amino-N in the hydrolysates increased rapidly during the first 30 days and slowly thereafter. The highest content of amino-N appeared at 75 days in control sample and 60~75 days in preheating samples. The changes of VBN in the hydrolysates increased rapidly during first 15 days in control samples and 30 days in preheating samples. However they were generally low level in preheating samples. Histamine content in the hydrolysates of the control samples increased markedly after 15 days, but preheating samples were generally low level, and then 75~90 days of fermentation reached to the maximum which was about 2.0~3.0 times lower than that of control samples. As for the organoleptic flavor evaluation, the control and preheating at 40℃ samples were unpleasant odor after 15 and 60 days, respectively. But preheating at 45˚ and 50˚ samples were fresh odor after 90 days fermentation.

In order to establish the processing condition of salt-fermented liquefaction of sardine (Sardinops melanoslicta), effect of temperature, pH value, and concentration of salinity on crude enzyme activity of sardine viscera were investigated. The optimum temperature range of crude enzyme activity in sardine viscera was 45~50℃ and the optimum pH value of it was 9.8. According to the concentration of salinity increased the crude enzyme activity in sardine viscera decreased. The relationship between concentration of salinity (X) and the crude enzyme activity (Y) in sardine viscera is shown as follows; Y=-0.01363X+0.7676 (r=-0.88). For the purpose of processing conditions of rapid- and low salt-fermented liquefaction of sardine, changes of viable cell count, histamine content, and volatile basic nitrogen (VBN) in the chopped whole sardine with 8% NaCl during preheating process at 40˚, 45˚ and 50℃ for 48 hrs were analyzed. During preheating, initial viable cell counts of chopped whole sardine were 104-7/g, but they decreased 101-5/g after 48 hrs. Histamine contents during preheating process at 40˚ and 45℃ were gradually increased, whereas at 50℃ were almost the same level after 48 hrs. VBN contents were continuously increased during preheating, but preheating at 50℃ samples were lower level than that of 40˚ and 45℃ ones. For the purpose to accelerate the fermentation and liquefaction of chopped whole sardine, preheating at optimum temperature of crude enzyme activity for 48 hrs was useful processing method and the contents of viable cell count, histamine, and VBN were safety level for food sanitation.

Thermoase를 이용하여 속성 까나리액젓 생산 가능성에 대해 조사한 결과, 속성 까나리 액젓의 발효조건으로 thermoase 첨가, 발효온도 및 발효시간 9시간으로 설정되었다. 설정된 발효조건에서 생산된 속성 까나리 액젓은 시판 액젓 제품에 비해 밝은 갈색을 나타내었다. 또한 일부 시판 액젓에 비해 속성 까나리 액젓은 총 질소, 아미노태 질소 및 총 유리아미노산 함량이 다소 낮았으나, 감미성 아미노산 비율이 높았다. Thermoase를 이

본 실험의 목적은 주시점의 방향이 다양한 위치에서 제시되는 목표자극에 대한 반응시간과 동작시간, 그리고 안구운동패턴에 미치는 영향을 분석함으로써 조준운동을 위한 시각적 정보처리과정의 효율성 증진 방안을 연구하는 것이다. 12명의 피험자들이 여섯 가지 주시점 방향 및 네 가지 목표지점 조건에서 조준운동을 수행하였으며, 각 반응마다 반응시간과 동작시간, 그리고 안구운동패턴을 측정하였다. 다양한 과제상황에서 측정된 반응시간은 주시점 조건에 따라 달라졌으며, 초점시 조건에서 가장 빠르게 나타났다. 목표지점을 예측할 수 없었던 주변시 상황에서의 반응시간은 주시점-하 조건에서 가장 느린 것으로 밝혀졌다. 동작시간 역시 초점시 조건에서 가장 짧았으며, 주시점-하 조건에 비해 주시점-우 조건에서 더 짧은 것으로 밝혀졌다. 안구운동의 범위와 기간, 그리고 반응이 개시된 시점으로부터 안구운동이 종료된 시점까지의 기간은 주시점으로부터 목표지점까지의 간격이 커질수록 증가되었다. 이러한 결과는 예측불가능한 지점에서 제시되는 목표자극에 대한 정보처리는 주변시 및 초점시 체계 양자를 통해 지속적으로 이루어지며, 과제수행과 관련된 정보처리의 효율성은 주시점 방향과 목표지점 사이의 간격보다는 목표배열에 대한 주시점의 방향에 더 의존함을 시사한다.