No abstract

No abstract

Oyster is a nutritionally good food ingredient. Also, oyster is used to make source for taste and flavor. This study tried to investigate optimal condition of hydrolysis of oyster and oyster cooking drip for better amino acid content to make good taste and flavor. And then this study characterized hydrolysate of oyster and oyster cooking drip. Enzymes are Acalase, Flavourzyme, Neutrase, and Protamax. The optimal condition for the highest enzyme activity is given by the company. Under the best condition of each enzymes, they react with the homogenized oyster and oyster cooking drip for 0.5, 1.0, 1.5, 2, 4, 6 hr. The degree of oysters' hydrolysis is 13.2±0.1%. But, in the case of using enzyme, the rate of hydrolysis sharply increased as time went on during 2 hr. After 8 hr, the rate is 36.9~40.5%. Protamax showed 27.4±0.4% of hydrolysis rate in 2 hr. And the degree of oyster cooking drop hydrolysis is 42.7±0.1%. The highest of hydrolysate concentration is 72.1±0.1% using protamax. In the case of oyster, it has a similar tendency of all enzymes. Otherwise, the hydrolysate of oyster cooking drip had a difference among the enzymes. Composition of free amino acid of hydrolysate using protamax was investigated how much time showed highest rate of hydrolysis to find best amino acid composition. Hydrolysis using Protamax during 6 hr is selected for best condition.Key words : Amino acids, enzymes, hydrolysate, oyster, oyster cooking drip *Corresponding author *Tel : +82-51-629-5828, Fax : +82-51-629-5824 E-mail : jyyang@pknu.ac.kr This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

A content analysis of video rental jackets was conducted to examine the prevalence and nature of sexual portrayals. While sexuality in the general photo themes and written descriptions (teasers) on the jackets was relatively uncommon, attractive characters and characters in sexy clothing and with skin exposed were more frequently observed. Female characters on the jackets were more likely than male characters to be portrayed in sexual ways. Interestingly, films for violent genres were particularly likely to feature sexual portrayals. Implications of video packaging on viewers' entertainment selections are discussed, and directions for future research are suggested.On any typical Saturday night, millions of people face the task of choosing the evening's entertainment fare. For many, this choice involves going to the local video rental store, wandering the aisles, browsing the titles, and finally settling on a r e n t a l --t h e night's entertaining diversion. Media entertainment, as with other goods and services, is a product that is sold to viewers in what is arguably a landscape of fierce competition. O f course, viewers' entertainment selections depend on a host of variables, including r e c o m m e n d ations from friends, transient m o o d states, and enduring preferences related to personality characteristics, among other factors (Bleich, 38

The oyster is called "milk of sea" which is abundant in taurine, glycogen, cellenium. It could be used in making natural source. Recently, consumers have more interest in natural source because of their diverse preference and its special taste. The goal of this study is to optimize maillard reaction condition for manufacturing natural seasoning using oyster and oyster cooking drip hydrolysate. The result was judged by browning degree and pyrazine, which is flavor components when food heating. Hydrolysate and sugar react according primarily to type of sugar -glucose, xylose and fructose. Xylose was selected as best sugar of browning degree. In the case of sugar contents, all conditions over 1% of sugar contents are almost same. Therefore, the lowest 1% of sugar was selected as appropriate condition. According to the reaction with different temperature, browning degree and pyrazine contents had been increased over 60℃, but the product at 120℃ had off-flavored. So, 100℃ is the best condition for the browning reaction. And in accordance with different reaction time, after 6 hours, there was no change in pyrazine and browning reaction. Therefore, to manufacture natural seasoning source, it is optimal to react xylose for maillard reaction at 100℃ for 6 hr with hydrolysate of oyster and oyster cooking drip.