• Food Science and Preservation
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• v.11 no.3
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• pp.347-351
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• 2004

Physicochemical properties such as proximate components, minerals, amino acids, organic acid and free sugars of Pleurotus eryngii were investigated. Among the proximate components of Pleurotus eryngii contents of crude protein and total sugar were higher than that of others. The contents of magnesium and sodium were higher than that of other minerals. Hypoproline content was the highest in free amino acid. Among the amino acid, the contents of arginine, lycine, glutamic acid and phenylalanine were 509.03, 410.53, 190.05 and 150.63 mg$\%$, respectively. Organic acids such as citric acid, oxalic acid, formic acid and malic acid were analyzed, contents of citric acid and lactic acid were higher than that of others. Among the free sugars, the content of glucose was the highest, followed by fructose, ribose, galactose, lactose, arabinose and maltose.

• Journal of Dairy Science and Biotechnology
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• v.22 no.1
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• pp.13-25
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• 2004

High concentration of cholesterol in the blood streams of humans has been recognized as a risk factor in the coronary heart disease. Recently, lactobacilli having high bile salt hydrolase activity have been claimed to decrease the concentration of the blood stream cholesterol in humans. In particular, many studies have been reported on the hypocholesterolemic effect of Lactobacillus acidophilus, a normal component of the microflora of the small intestine. Bile salts are excreted as bile into duodenum in the form of N-acyl compounds conjugated with glyine or taurine. Bile excretion is the major route of eliminating cholesterol from the body as well as one of the important pathways of cholesterol metabolism. Since conjugated bile salts are necessary to emulsify cholesterol, deconjugation of bile salts by lactobacilli could decrease intestinal absorption of cholesterol. Free bile salts as well as cholesterol are less soluble than the conjugated bile salts. Therefore, few free bile salts and cholesterol are absorbed through the enterohepatic circulation and most of them are easily excreted via feces. Thus, serum cholesterol could be removed from the body pool by synthesizing new conjugated bile salts to replace the excreted ones.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.287-298
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• 2010

This study aims to develop chicken stock, which is the base of sauce, soup, etc., using various nourishing elements in chicken bones. For this purpose, we prepared chicken stock with varying the amounts of tomato added in order to produce basic data for enhancing the taste and nutrition of chicken stock, improving the quality of stock-based dishes, and developing stock. Sensory characteristics of tomato chicken stock such as water, ash, color, sugar, pH and sensory tests were studied by adding tomatoes for finding out the effect on free amino acid and various nutrients. The total free amino acid content and general acceptance were highest when 7.4% of tomato added. Based on the results of this study, the optimal tomato content for maximizing the overall quality of chicken stock was 7.4%.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.213-224
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• 2009

The present study analyzed the sensory characteristics of fish stock, which is the base of seafood sauce, such as moisture, ash, pH, mineral, free amino acid and sensory properties according to the additions of white wine in order to improve its taste and nutrition using its effect on the minerals and free amino acid of fish bones. As white wine was added more, water and ash contained in fish bones increased and pH decreased. When 11.5% of white wine was added, minerals such as calcium, potassium and magnesium showed the highest contents; and when 7.7% of white wine was added, sodium and phosphorus showed the highest contents. The total amount of free amino acid and general acceptance were highest when 7.7% of white wine was added. The results of this study as presented above suggest that 7.7% of white wine is most appropriate in preparing fish stock.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.5
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• pp.228-232
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• 1989

Katsuobushi has widely been used from olden times to prepare soup stock. This study was carried out to prepare stock of powdered Katsuobushi, and to examine the extractive conditions and the contribution of principal taste compounds to its characteristic taste. The extractive condition of powdered Katsuobushi in preparing stock was the most appropriate at $100^{\circ}C$ for 1 minute boiling water-steeping method in flavor, clearance of stock. From the chemical analysis and omission test, the principal taste-active components in $4\%$ solution powdered Katsuobushi under this extractive condition were nucleotides 93.6mg/100ml, free amino acids and imidazole dipeptides 41.3mg/100ml, and non-volatile organic acids 39.3mg/100l1 in order. IMP, inosine, AMP, histidine, anserine, taurine, carnosine and lactic acid were predominant among the detected compounds.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.913-918
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• 1997

Taste components of traditional kochujang prepared with various raw materials, were investigated during 90 days of fermentation. The major free sugars, maltose and glucose, were higher in malt added kochujang than others. The major organic acids of kochujang were succinic and citric acids, followed by formic acid. The contents of succinic acid in the kochujang decreased during fermentation, whereas that of citric acid increased. Purple sweet potato kochujang was highest in total free amino acids. The major free amino acids were glutamic acid, serine and aspartic acid. They remarkably increased during fermentation. Among the nucleotides and their related components in kochujang, cytidine-5-monophosphate was the most abundant component at the beginning of aging period, while hypoxanthine increased remarkably during fermentation. Kochujang prepared with purple sweet potato Chinese matrimony vine contained higher amounts of organic acids and nucleotides than the others.

• Korean Chemical Engineering Research
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• v.46 no.4
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• pp.747-751
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• 2008

The effect of additives in the synthesis of biodiesel fuel using supercritical methanol was studied in order to examine the possibility of application of spent vegetable oil as a raw material, which has high contents of water or free fatty acid. The experiments were performed by varying the contents of water, free fatty acid or antioxidants respectively in a batch reactor. The contents of fatty acid methyl ester was analyzed by a gas chromatography. As the water contents increased, the contents of fatty acid methyl ester decreased, however, the decrease was very little compared with the alkaline and acid catalyst. The effect of the contents of free fatty acid, vitamin E, and ${\beta}$-carotene was negligible.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.2
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• pp.149-156
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• 1985

Distribution of lipid components in the tissue of meat, skin and viscera from carp(Cyprynus carpio) was analyzed using the techniques of column chromatography, thin layer chromatography and gas liquid chromatography according to the previous report(Choi, et al., 1984). Lipid content was varied by the portion such as $3.88\%$ in meat (free lipid, $2.47\%$ ; bound lipid, $1.41\%$), $8.02\%$ in skin(free lipid, $5.65\%$ ; bound lipid, $2.37\%$) and $6.18\%$ in viscera (free lipid, $3.54\%$ ; bound lipid, $2.64\%$). In the all portions of the body, free lipid was composed of $68\%\;to\;92\%$ in neutral lipid, $3\%\;to\;6\%$ in glycolipid and $4\%\;to\;18\%$ in phospholipid whereas bound lipid was composed of $8\%\;to\;20\%$ in neutral lipid, $2\%\;to\;7\%$ in glycolipid and $47\%\;to\;62\%$ in phospholipid. The free lipids of the tissues on the each portion were mostly represented by triglycerides and some diglycerides, but free lipids in viscera contained considerable amounts of free fatty acids. The bound lipids, on the other hand, commonly comprised appreciable amounts of esterified sterol and hydrocarbon, and triglycerides. The phospholipid was mainly consisted of phosphatidyl choline, phosphatidyl ethanolamine and phosphatidyl serine in the both free and bound lipids, and much more phosphatidyl choline in the bound lipid. The predominant fatty acids of free and bound lipids were $C_{16:0},\;C_{18:0},\;C_{20:4},\;C_{22:6}\;and\;C_{18:2}$ acids in polar lipids, and $C_{16:0},\;C_{16:1},\;C_{18:0},\;C_{18:1}\;and\;C_{18:2}$ acids in non-polar lipids, whereas those of neutral lipids were $C_{14:0}(2.54{\sim}6.98\%),\;C_{16:0}(11.20{\sim}21.13\%)$ and $C_{18:0}(1.58{\sim}12.76\%)$ of saturated acids, $C_{16:1}(7.06{\sim}20.70\%),\;C_{18:1}(21.68{\sim}30.50\%)$ and $C_{20:1}(1.76{\sim}6.27\%)$ of monoenoic acids, and $C_{18:2}(4.50{\sim}6.89\%),\;C_{20:4}(1.52{\sim}4.29\%)$ and $C_{22:6}(0.73{\sim}6.62\%)$, respectively. In conclusion, the fatty acid compositions revealed apparent differences between the free lipid and bound lipids in the tissues of body.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.1
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• pp.36-44
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• 2007

In order to evaluate the utilization of immature green barley kernels as food processing material, these experiments were carried out to analyze free sugars, free amino acids, mineral contents and color of two naked barley varieties according to their heading dates. Contents such as moisture, protein, fat, ash, and free sugars were gradually decreased according to the days after heading of the nonwaxy naked barley 'Saessalbori' and waxy naked barley 'Hinchalssalbori', while crude fiber and starch were gradually increased. Contents like maltose and maltotriose in immature green kernels were high, but free amino acids showed a tendency to decrease, among which the alanine content was the highest. As barley matured, beta-glucan content, redness and yellowness increased, while lightness decreased. Considering chemical composition and color, the immature green cereals were produced through blanching the spikes harvested before the yellow ripe stage around $26{\sim}27$ days after heading. The optimum duration of harvest was very limited to produce green whole grains. The harvested green barley cereals is able to eat raw barley or cook it as food processing material.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.873-877
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• 1988

Nitrogenous extractives and amino acids were analyzed with the dorsal muscle from wild and cultured bastard(Paralichthys olivaceus), and flounder (Pleuronichthys cornutus). Cultured bastard was higher in moisture content, and lower in crude lipid and protein content than those of wild one. Contents of free amino acids from wild and cultured bastard, flounder were 305.03mg/100g, 253.42mg/100g, and 340.10mg/100g, respectively. The profile of free amino acids in these samples was very similar, although there were a relatively difference in glycine, threonine, proline contents. Content of IMP in wild bastard (408.31mg/100g) and cultured one (356.26mg/100g) were higher than that of flounder (178.61mg/100g). Wild bastard contained higher trimeth-ylamine oxide and total creatinine than cultured one. Total amino acid contents of dorsal muscle from wild and cultured bastard, and flounder were 21.94g/100g, 20.12g/100g, and 17.63g/100g, respectively. The major amino acids of these samples were glutamic acid, aspartic acid, leucine and isoleucine.