• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.42-49
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• 1988

In order to utilize sea mustard, Undaria pinnatifida, effectively. sea mustard jam was prepared by use of physical properties of polysaccharides, mainly alginic acid and then its chemical composition, nutritive qualifies and the stability of pigments were examined. Suitable processing condition for sea mustard jam was as fellows : as the first stage, fresh sea mustard was scalded for 20 sec at $85^{\circ}C$ and dried sea mustard was dipped for 20 min in cold water for rehydration, then both sea mustards were treated by draining and chopping. Next, after adding 4 fold of $0.5\%\;K_2HPO_4$ solution to weight of chopped sea mustards, the mixed solutions were agitated for 15 min at $95^{\circ}C$, and gelated sea mustards were filterated by pressing. Flow characteristics of those sea mustard jam were regarded mixed type having pseudoplastic type and yield stress. Judging from sensory evaluation, adding $0.375\%$ of saccharin, $2\%$ of sorbitol, $0.25\%$ of citric acid and $0.5\%$ of powder of roasted soybean to sea mustard jam were suitable for enhancing taste and flavor of product. Chemical composition of products were scarcely changed throughtout processing. Jam processed by fresh sea mustard was better than dried one in contents of chlorophyll and total carotenoid pigments. In fatty acid composition, polyenoic acids of $C_{18:3},\;C_{20:4},\;C_{20:5},\;C_{22:6}$ were held high contents as known to have lowering function of cholesterol contents. It was presumed that dominant contents in free amino acids such as lysine, alanine, glutamic acid and organic acids such as citric acid, oxalic acid, $\alpha-ketoglutaric$ acid, lactic acid and succinic acid held important role for the flavor of sea mustard jam.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.919-923
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• 1999

The edible portions of saury were cooked by pan frying, deep fat frying, steaming and microwave cooking to compare the compositions of fatty acids in cooked fish with those in raw fish. The total lipid in saury studied varied by each fish but ranged from 21.87% to 30.63%. The distribution of each fatty acid (average) was in order; $C_{22:1}\;(21.75%)>C_{20:1}\;(15.81%)>C_{16:0}\;(11.75%)>C_{22:6}\;(DHA,\;10.61%)>C_{14:0}\;(7.04%)>C_{20:5}\;(EPA,\;5.13%)$. The average ratio of PUFA (polyunsaturated fatty acids)/SFA (saturated fatty acids) in saury fillet was 1.07 and that of n-3/n-6 was 9.15, which showed saury might be a good source for PUFA including n-3 fatty acids. Comparing the effects of cooking on EPA and DHA, two of the most important n-3 PUFA, the decreasing rate of EPA were 6.98% (pan frying), 26.93% (deep fat frying), 1.16% (steaming) and 15.12% (microwave cooking), respectively. The decreasing rate of DHA ware 4.30% (pan frying), 15.99% (deep fat frying), 3.26% (steaming) and 9.56% (microwave cooking). This study showed that both EPA and DHA were reduced by steaming least, and pan frying, microwave cooking, deep fat frying most, in order.

• Journal of Aquaculture
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• v.6 no.3
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• pp.199-211
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• 1993

In order to elucidate the effect of dietary n-3 highly unsaturated fatty acids (n-3HUFA) on the changes of body weight and chemical compositions in the Korean rockfish during starvation, the fish were not fed for 9 weeks after fed different levels $(0\~1.5\%)$ of n-3 HUFA for 10 weeks. The higher level of n-3HUF A was contained in the diets, the slower body weight loss was resulted (P< 0.05). The decreasing rates of the body nutrients of the fish were significantly higher in the fish fed n-3HUF A deficient diets than those of the fish fed n-3 HUF A sufficient diets. Protein and lipid contents of the whole body were decreased with starvation whereas moisture content was increased. Decrease of lipid was mainly due to the decrease of nonpolar lipid. Amounts of polar lipid in the whole body were almost constant throughout the starvation, meaning not being affected by dietary n-3HUF A levels. Percentage of 22: 6n-3 was increased in the polar lipid fraction, but monoenic acids (16:1, 18:1), n-3 series (18:3, 18 4, 20:4) and n-6 series (20:2, 22:4, 22:5) were decreased with starvation. Fatty acid compositions of nonpolar lipid were not changed with starvation. These results suggest that all fatty acids of nonpolar lipid are equally utilized for energy during starvation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.211-215
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• 1989

The fatty acid composition of lipids separated from 14 kinds of canned fish and shellfish products from the market were examined. The crude lipid contents of canned fish and shellfish products showed wide difference (1.3-15.2%) depending on raw materials and kinds of products. Fatty acid composition of products were mainly consisted of polyenoic acid(34.5-61.4%), and followed by saturated acid(24.5-47.8%), monoenoic acid(12.4-32.0%). The major fatty acids were palmitic acid, palmitoleic acid oleic acid, eicosapentaenoic acid and docosahexaenoic acid. In case of canned tuna in oil and canned smoked oyster in oil, linoleic acid was the most predominant component(48.2%, 34.6%). Judging from the results, canned fish and shellfish products were abundant of the polyunsaturated fatty acids in spite of the high temperature sterilization and lone storage periods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.327-331
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• 2007

This study was carried out to analyze major chemical components of dried Pimpinella brachycarpa leaves. Proximate compositions of the dried Pimpinella brachycarpa were 8.96% moisture content, 28.73% crude protein, 2.66% lipids, 19.14% ash, and 40.50% carbohydrates. Major components of the free sugars and disaccharides were glucose and maltose. A total of 15 kinds of amino acids were isolated from Pimpinella brachycarpa. Essential amino acids accounted for 49.13% of the total amino acids and non-essential amino acids accounted for 50.87%. A major fatty acid was linolenic acid. A ratio of polyunsaturated fatty acids to saturated fatty acids (P/S ratio) was 2.18. Oxalic acid was a major organic acid. The contents of the vitamins A and E were 9.23 mg% and 0.26 mg%, respectively. Among the minerals in the dried Pimpinella brachycarpa, the content of calcium was the highest (765.13 mg%) and those of magnesium and sodium were also comparatively high (303.00 mg%, 96.21 mg%).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.2
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• pp.130-136
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• 1991

In present paper, we investigated the changes in lipid components of skipjack and Alaska pollack meat by thermal processing at high temperature. TBA values and peroxide values of both fish meats decreased markedly by heat treatment; decreasing range of TBA and peroxide values in skipjack meat was larger than those of Alaska pollack meat. Also carbonyl value of skipjack meat was decreased by thermal processing, contrary, that of Alaska pollack meat was increased. Total lipid(TL) of skipjack and Alaska pollack meat consisted of $61.9\%,\;49.6\%$ non-polar lipid(NL), $38.1\%,\;50.4\%$ polar lipid(PL), respectively. When the samples were heated at the Fo values of 5 or higher, contents of NL were increased, while that of PL were decreased. In fatty acid composition of NL and PL in both fishes, NL revealed higher contents in saturates and monoenes such as 16:0, 18:1, while PL showed higher contents in polyenes such as 20:5, 22:6; percentages of polyenes such as 22:6 especially in both fishes decreased with increasing of Fo values. The remaining ratio of PUFA(20:5+22:6/16:0) of Fo 20 samples in skipjack and Alaska pollack meat were $73\%$ and $65\%$, respectively. However, when the samples were heated at $98^{\circ}C$ for 30 minutes, no appreciable changes occured in fatty acid composition of TL, NL and PL in both fish meats examined.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.185-192
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• 1995

Microbial and chemical changes of salt-fermented youbsak which is a traditional processed fish product only manufactured in Hampyung bay region were investigated in this study. Total microbial cells of salt-fermented youbsak was gradually increased up to 30 days fermentation and then it was decreased. The pH and total acidities of fermented youbsak were not greatly changed, except for a rapid decrease in pH and acidity after 15 days fermentation. Volatile basic nitrogen and amino-type nitrogen were rapidly increased until 30 days fermentation and then slightly decreased by adding the extracted soup of pig bones. Palmitic acid was the most abundant fatty acid, and the major free amino acids in salt-fermented youbsak were composed of leucine, tyrosine, glutamic acid, valine, isoleucine, alanine and methionine.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.254-259
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• 1992

The processing conditions and food components of meaty textured sardine burgers were studied to develope a new form of burger, The separated sardine meat was chopped, mixed with 14.1% emulsion curd, 1.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.1% monosodium glutamate, 8.0% bread powder, 0.4% onion powder, 0.1% garlic powder, 0.1% ginger powder and 3.0% soybean protein by remodeled stone mortar. This seasoned sardine meat was fried in soybean oil $(165{\pm}2^{\circ}C,\;3min)$. The main fatty acids of sardine burger were palmitic acid, oletic, acid, linoleic acid, eicosapentaenoic acid and docosahexaenoic acid. Amino acid composition of sardine burger were mainly consisted of histidine, glutamic acid, leucine and lysine. The major taste compounds in the product were revealed nucleotides and their related compounds $(11.19{\sim}11.96\;{\mu}mole/g)$ such as IMP and free amino acids (1824.8 mg/100g) such as histidine, glutamic acid, leucine and lysine. Total creatinine, betaine and trimethylamine oxide were seemed to act an auxiliary role in taste of product.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.1
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• pp.19-24
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• 1989

Changes in lipid components of powdered Katsuobushi during processing such as boiling, smoke-drying were examined. The total lipid (TL) in raw skipkack was $1.8\%$ and it consisted of $79.2\%$ neutral lipid (NL), $7.8\%$ glycolipid (GL) and $12.5\%$ phospholipid (PL), while powdered Katsuobushi product showed $4.5\%$ TL which consisted of $82.5\%$ NL, $9.2\%$ GL and $8.3\%$ PL. The contents of triglyceride, digalactosyl diglyceride, phosphatidyl choline and phosphatidyl ethanolamine decreased when free fatty acid, diglyceride and monogalactosyl diglyceride increased during processing. Also formation of Iysophosphatidyl choline was identified in PL of product. Total fatty acid contents of raw fishes, boiled sample, 1st smoked sample and powdered Katsuobushi were 721.8mg, 589.8mg, 549.6mg and 473.1mg expressed in $C_{23:0}$ as the equivalents of fatty acid contents. Most fatty acid contents of TL revealed a tendency to decrease during processing, there were about $43\%$ decrease in polyenes, $36\%$ decrease in monoenes, and $26\%$ decrease in saturates quantitatively. The major fatty acids in TL, NL, GL and PL of samples were generally $C_{16:0},\;C_{18:0},\;C_{16:1},\;C_{18:1},\;C_{20:5}$ and $C_{22:6}$.

• Journal of Aquaculture
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• v.6 no.2
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• pp.89-105
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• 1993

In order to investigate the effects of dietary n-3 highly unsaturated fatty acids (n-3HUF A) levels on growth and body composition of the Korean rockfish, six experimental diets with various levels of n-3HUFA, which were adjusted by adding squid liver oil and/or soybean oil at $8\%$ dietary lipid level, were fed to the Korean rockfish (6.2g in mean body weight) for 10 weeks. Daily weight gain, feed efficiency and nutrient retention efficiency were the lowest in the fish fed a diet containing 0% n-3HUFA. These parameters were effectively improved by supplementation with n-3HUFA, and showed linear increase up to $1.2\%$ dietary n-3HUFA level (P<0.01). There was no additional response above this level. A higher concentration of nonpolar lipids in the liver was observed for the fish fed insufficient levels of n-3HUFA in the diets. However the liver glycogen content and hepatosomatic index were slightly deareased. The lipid contents of the whole body and vicera showed significantly higher in the fish fed sufficient levels of n-3HUFA in the diets (P<0.05). The fatty acid compositions of polar lipids in the whole body and liver were affected by dietary fatty acid compositions. The contents of n-3HUFA and 18:1 in the liver increased with increasing the n-3HUFA level in the diets, while the 18:2n-6 and 18: 3n-3 decreased. These results suggest that n-3HUFA plays an essential role for normal growth of the Korean rockfish, and the requirement of n-3HUF A is around $1.2\%$ of the diet.