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Effect of muscle type and washing times on physico-chemical characteristics and qualities of surimi
Surimi was prepared from alaska pollack, pork leg and chicken breast by washing with water two or four times. Moisture, crude protein and crude fat were significantly higher in alaska pollack surimiExpand
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Purification and properties of a collagenolytic protease produced by marine bacteriumVibrio vulnificus CYK279H
A collagenolytic enzyme, produced byVibrio vulnificus CYK279H, was purified by ultrafiltration, dialysis, Q-Sepharose ion exchange and Superdex-200 gel chromatography. The enzyme from the supernatantExpand
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Angiotensin I-Converting Enzyme Inhibitor Derived from Cross-Linked Oyster Protein
Following cross-linking by microbial transglutaminase, modified oyster proteins were hydrolyzed to improve inhibitory activity against angiotensin-converting enzyme (ACE) inhibitory activity with theExpand
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Quality Characteristics of Chicken Breast Surimi as Affected by Water Washing Time and pH Adjustment
This study was carried out to compare the quality properties of chicken breast surimi manufactured by four different procedures/methods. Surimi was made from chicken breast by washing two (Tl) orExpand
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The Effects of Mechanically Deboned Chicken Hydrolysates on the Characteristics of Imitation Crab Stick
The effects of adding mechanically deboned chicken (MDC) hydrolysates on the quality characteristics of imitation crab stick (ICS) during storage were investigated. ICS was prepared from AlaskaExpand
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Effects of a Mixed Proportion of Alaska Pollack, Chicken Breast Surimi and Starch on Textural Properties of Sausage
게맛살 및 크래미 생산을 위한 기초 배합비 시험을 위하여 수리미 소시지 제조 시 명태연육만을 이용한 대조구, 명태연육:닭가슴살수리미:전분 비율이 90.91:0:9.09인 T1, 80:0:20인 T2, 62.5:37.5:0인 T3, 58.82:35.3:5.88인 T4, 40:60:0인 T5, 36.36:54.55:9.09인 T6에 대한 조직적 특성을 비교한Expand
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Lipid Characteristics of Fish Frame as a Functional Lipid Resource
Lipid characteristics of 6 species of fish frame (armored weasel-fish, AW; chum salmon, CS; spanish mackerel, SM; common mackerel, CM; conger eel, CE and skipjack tuna, ST) were studied byExpand
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Enzyme-assisted extraction of anticoagulant polysaccharide from Liparis tessellatus eggs.
This study aimed to recover a heparin-like anticoagulant polysaccharide from Liparis tessellatus eggs (PLE) by using enzyme-assisted extraction technique. Extraction experiments were carried outExpand
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QSAR modeling to design selective histone deacetylase 8 (HDAC8) inhibitors
HDAC8 inhibitors have become an attractive treatment for cancer. This study aimed to facilitate the identification of potential chemical scaffolds for the selective inhibition of histone deacetylaseExpand
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Physicochemical, Microbiological and Sensory Properties of Korean Frozen Pork Loins for Export
The Korean frozen pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for pH, proximate composition, cooking loss, physico-chemical and sensoryExpand
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