• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1084-1091
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• 2002

Mortierella alpina, a common soil fungus, is the most efficient organism for production of production acid presently known. Since arachidonic acid are important in human brain and retina development, it was undertaken the growing effect containing diet as a food ingredient. Arachidonic acid rich oil derived from Mortierella alpina, was subjected to a program of studies to establish for use in diet supplement. This study was compared the growth and learning effect of fungal oil rich in arachidonic acid by incorporated into diets ad libitum. Sprague-Dawley rats received experimental diets 5 groups (standard AIN 93 based control with beef tallow, extract oil 8%, and 4%, and Mortierella alpina in diet 10% and 20%) over all experiment duration (pre-mating, mating, gestation, lactation, and after weaning 4 weeks). Pups born during this period consumed same diets after wean for 4 weeks. There was no statistical significance of diet effects in reproductive performance and fertility from birth to weaning. But the groups of Mortierella alpine diet were lower of weight gain and diet intake after weaning. The serum lipids were significantly different with diet groups, higher TG in LO (oil 4%) group of dams, and higher total cholesterol in LF (M. alpina 10%) of pups, although serum albumin content was not significantly different in diet group. The spent-time and memory effect within 4 weeks of T-Morris water maze pass test in dam and 7-week- age pups did not differ in diet groups. On the count of backing error in weaning period of pups was lower in HO(extracted oil 8%) group. In the group of 10% and 20% Mortierella alpina diet, DNA content was lower in brain with lower body weight, but liver DNA relative to body weight was higher than control. Further correlation analyses would be needed DNA and arachidonic acid intakes, with Mortierella alpina diet digestion rate.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.3
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• pp.410-424
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• 2011

This study was investigated for the purpose of obtaining basic data which can be applied to processing of canned sea mussel using tomato paste. Shell were washed, and then steamed and shucked. Sea mussel meat was prepared with ratio of sea mussel 90g, tomato paste sauce 65g(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The sea mussel meats were packed with vacuum seamer in 301-3 can, and then sterilized for various F0 value(F0 8-12 min.) in a steam system retort at $118^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, chemical composition, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned sea mussel produced with various sterilization condition(F0 8-12 min.) were measured. The same element was also measured during preservation. The results showed that the product sterilized at F0 8 min. and preserved for 90 days were the most desirable.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.3
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• pp.357-368
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• 1996

To utilize the ascidian tunic as a natural pigment and dietary sources for rainbow trout (Oncorhynchus mykiss), juvenile were fed on experimental diets containing enzymatic hydrolysates of ascidian tunic treated with three commercial mined enzymes (ultrazyme, cellulase, viscozyme) for 12 weeks. From the results of feeding experiment, similar growth rate was checked in the enzymatic hydrolysis group compared with control, and those were a higher than of ascidian tunic powder group. The total acetone extractable pigment in muscle of the enzymatic hydrolysates group was lower than that of the ascidian extracts group and carophyll pink group until 8 weeks, but the level of those pigment of the enzymatic hydrolysates was similar to the ascidian extracts and carophyll pink group after 12 weeks. The lipid content was increased with the pigment concentration in the all experimental group. But the ascidian tunic pigment did not influence on the composition of the fatty acids in the muscle and liver. From the consideration of results for pigmentation, the enzymatic hydrolysates of ascidian tunic were suitable for both a natural pigment and dietary protein and carbohydrates sources as a substitute synthetic pigment for aquaculture use.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.99-103
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• 1994

The purpose of this study was to investigate the sensory and physicochemical properties of jatjook(rice gruel cooked with pinenut) containing various levels of pinenut. For this purpose, the various methods and recipe of Jatjook appeared in the literatures were evaluated to select the most preferable Jatjook. Chemical composition of Jatjook containing various levels of pinenut were 69.75∼83.04% of moisture, 2.25∼4.85% of crude protein, 1.77∼ 13.09% of crude fat, and 0.13∼0.51% of ash. C18-2,(linoleic acid) was the highest in the fatty acid contents of jatjook. Vitamin I contents of jatjook were 0.50∼3.50mg/100g. By the color difference meter, the values of L(lightness) and b(yellowness) were increased by increasing the amount of pinenuts, whereas the value of a(redness) showed negative value by increasing the amount of pinenut. Viscosity of Jatjook was decreased by increasing the amount of pinenut. As a result of the sensory evaluation fo. Jatjook made with various levels of pinenut, Jatjook having mixture ratio of 1 rice, 1 pinenut, and 5 water was the most preferable.

• Food Science and Preservation
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• v.14 no.3
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• pp.247-255
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• 2007

This study compared the quality characteristics, including aroma, of M. longissimus from five Korean native black barrows(64 kg, KNP) and five modem genotype barrows($Landrace{\times}Yorkshire{\times}Duroc$, 114 kg, MGP), during vacuum packaged-chilling. The samples were vacuum packaged, stored at $2{\pm}0.3^{\circ}C$ for 12 days, and then subjected to quality measurement. The KNP had higher fat content than did MGP(p<0.05), but KNP contained lower C14:0, C18:3 and C20:5 concentrations than did MGP(p<0.05). The KNP showed lower pH values(p<0.05) and water-holding capacities than did MGP, and were redder in color than MGP during storage. The TBARS increased more quickly in KNP than in MGP samples during storage. In texture, KNP showed firmer muscle tone than did MGP during storage(p<0.05). Various aroma compounds including 3-methyl-l-butanol, 2-ethyl hexanol and m-xylene were detected with SPME-GC/MS after 12 days of storage, and aroma patterns of KNP and MGP, obtained with an electronic nose, differed during storage.

• Journal of Life Science
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• v.23 no.2
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• pp.249-258
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• 2013

The antioxidative activity and bioactivity of water, ethanol, and methanol extracts from Paecilomyces japonica (PJ), Cordyceps militaris (CM), and cordycepin-enriched C. militaris JLM0636 ($CM{\alpha}$) were tested in in vitro experimental models. The PJ water extract showed the highest extraction yield (42.53%). The highest content of phenolic compounds and flavonoids were found in the water extract of PJ, 2.72% and 1.73%, respectively. The major minerals were K, Mg, and Ca. The water extracts of PJ also showed the highest DPPH free radical scavenging activity and reducing power. Linoleic acid peroxidation and antioxidative activities were strong in $CM{\alpha}$. The methanol extracts of PJ showed the highest inhibition activity against tyrosinase. Fibriolytic activity was higher in $CM{\alpha}$ than in CM. These results may provide basic data to understand the biological activities of bioactive materials derived from $CM{\alpha}$ for the development of functional foods, cosmetics, and antithrombotics.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.440-449
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• 2007

This study was conducted to investigate the compositions of different cuts of Hanwoo bull beef. 10 cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi(brisket)] were prepared from 10 Hanwoo bulls (-24 month old) slaughtered during 3 consecutive days. There were no significant differences in the calorie contents among the 10 cuts (p<0.05). In cholesterol content, Hongduke was significantly lower (26.74 mg/100 g) and Abjin was significantly higher (31.08 mg/100 g) than the other cuts (p<0.05). Free amino acid analysis revealed that there were high contents of glutamate (94.33-216.36 mg/100 g) and alanine (154.88-200.31 mg/100 g), followed by arginine, phenylalanine and lysine in the 10 cuts. In addition, Abjin, Bosup, Cheggt, Hongduke, Sulgit and Udoon had significantly higher inosine monophosphate (IMP) contents than Dngsim or Moksim (p<0.05). Inosine contents were highest in Bosup and Sulgit, whereas hypoxanthine contents were highest in Guri (p<0.05). Total collagen contents were significantly higher in Abjin followed by Yangi, Guri and Moksim (p<0.05). With regard to fatty acid composition, Dngsim had significantly higher $C_{18:0}$ than the other cuts, and Udoon had significantly higher $C_{20:4n6}$ than the other cuts (p<0.05). Total contents of saturated fatty acids (SFA) were significantly higher in Abjin, Dngsim and Yangi, whereas total contents of unsaturated fatty acids (UFA) were significantly higher in Hongduke than the other cuts (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.100-108
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• 2016

This study investigated the quality characteristics of factory-style ssamjang (FSS) and commercial handmade-style ssamjang (HSS) products. Moisture, crude protein, and crude fat contents were significantly higher in the HSS groups (49.37~62.12%, 9.39~13.46%, and 4.40~8.35%) than the FSS groups (41.94~45.83%, 7.50~9.09%, and 1.81~3.36%). Salt content was higher in the HSS groups (6.33~11.18%) than the FSS groups (6.10~7.57%). Moreover, the average salt content (7.51%) of the HSS groups and the FSS groups was lower than that of commercial ssamjang (8.73%). Hunter's color value was also significantly higher in the FSS groups. However, free sugar, organic acid, and free amino acids contents varied greatly between the FSS groups and the HSS groups, which was likely due to the different manufacturing method, ripening degree of doenjang and the main material used for ssamjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.247-254
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• 2005

The objective of this study is to compare the chemical properties of red ginseng, white ginseng, and extruded ginseng. Six kinds of samples were prepared and examined their chemical components. The comparison among crude ash, crude lipid, and total sugar resulted insignificant difference. White ginseng had lower content of reducing sugar than those of extruded ginseng and red ginseng. Total amino acid was found relatively low in treatment A (sliced whole root and dried at 7$0^{\circ}C$). Total amino acid of treatment C (extruded dry whole root ginseng slices, moisture content 30%, barrel temperature 11$0^{\circ}C$, and screw speed 200 rpm) was higher than that of treatment B (extruded dry whole root slices, moisture content 25%, barrel temperature 11$0^{\circ}C$, and screw speed 200 rpm). Crude saponin of treatments A, B, C, D (white ginseng with skin), E (skinless white ginseng), and F (red ginseng) were 4.02, 4.77, 4.12, 3.56, 3.25, and 4.02%, respectively. Ginsenoside was contained similarly as crude saponin. The amount of ginsenoside in the treatment of A, B, C, D, E, and F was recorded respectively at 6.031, 8.108, 6.876, 7.978, 5.591, and 9.834 mg/g. A specific component in red ginseng, $R_{g3}$ was detected in treatment F. Maltol was detected in treatment Band F. Acidic polysaccharide was increased 2∼3% by extrusion process. In conclusion, extruded ginseng had similar components to those of red ginseng.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1649-1655
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• 2013

This study is conducted to investigate the quality characteristics of kimchi with added Allium hookeri root (AHR) during a 56-day fermentation process at $4^{\circ}C$. AHR was added to salted cabbage at concentrations of 0, 5, 10, and 20% (w/w). The quality characteristics of the kimchi with added AHR were determined by measuring pH, acidity, salinity, reducing sugar, microbial amounts, and sensory evaluation. AHR had a higher level of crude lipid and potassium than other kinds within the Allium family. All kimchi with added AHR gradually decreased in the pH level compared to Baechu kimchi until 2 weeks, and kept a higher level of pH than Baechu kimchi until 8 weeks. Salinity showed a range of 1.87~2.43% over 8 weeks. The reducing sugar content showed no difference between all kimchi. In sensory evaluations, overall acceptance, taste and texture were highest in kimchi with added 10% AHR.