• Korean Journal of Fisheries and Aquatic Sciences
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• v.4 no.1
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• pp.31-41
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• 1971

The present study was directed to define the degradation pattern of the nucleotides and their related compounds in the muscle of anchovy during drying. Three kinds of samples, fresh, sun dried and boiled-and-dried anchovy, were prepared and the contents of nucleotides and related compounds of samples were determined by ion exchange chromatography. The results obtained are summarized as follows: Almost all of ATP disappeared in both muscle of sun dried and boiled-and-dried anchovy, although the initial content of ATP in fresh muscle was very low ($1.8{\mu}moles/g$, dry basis). But the remainning amount of ADP was considerably high while the other nucleotide almost entirely disappeared. This suggested that the residual ADP is responsible to the 'bound nucleotide' of myofibrils. In general, AMP content was comparatively lower than that of other nucleotides. Among three samples, the boiled-and-dried sample showed relatively higher AMP value than others. The amount of IMP remained in muscle remarkably varied between the boiled-and-dried anchovy and sun dried anchovy, the former's value being sixteen times higher than that of latter. In the contents of inosine and hypoxanthine, the sun dried anchovy marked an exceedingly high value equivalent to 2.7 times of the boiled-and-dried anchovy. In comparison of the ratio of inosine and hypoxanthine, hypoxanthine was accumulating in boiled-and-dried anchovy whereas inosine was in the sun-dried anchovy. Eighty three percent of total nucleotides in the fresh anchovy retained in the boiled-and-dried anchovy and IMP ratio in total nucleotides was $73\%$. On the contrary, the sun dried anchovy showed barely $10\%$ of retention rate and IMP ratio was only $38\%$. Considered from the flavor quality of dried anchovy, so far as concerned IMP content, it may be said that the boiled-and-drying method is more favorable process for dried product of anchovy than the sun-drying method.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.173-181
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• 2000

To understand the influences of NaCl concentration and fermentation temperature on the ripening process of low salt fermented squids, squid with 5%, 7% and 9% salt were fermented at 10$\^{C}$ and 20$\^{C}$. The result of the changes of volatile basic nitrogen and free amino acids during the fermentation of squids are as follows. As a result of the observations on the changes of physicochemical components during the fermentation process of the low-salted squids, all the pH, VBN and NH$_2$-N were increased and therefore the fermentation was promoted. Considering the changes of net components according to the fermentation, ATP (Adenosine triphosphate) and ADP (Adenosine diphosphate) lost and could not be detected among the nucleotides and their related compounds. Besides, AMP (Adenosine monophosphate) existed only in the initial stage and inosine, hypoxanthine were the main components of nucleotides and their related compounds. Nonvolatile organic acids are mainly lactic acid, acetic acid and also they occupied more than 80%. Seeing the composition of free amino acid, the major amino acids are proline, arginine, methionine, alanine and glutamic acid.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1058-1067
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• 2000

In this study, eel, puffer and snake head fish, which are widely taken and highly valued for processing into baked fish, soup or fish juice were studied by classifying them into wild fish and cultured fish, and evaluated in terms of taste. The samples were gathered in the area including Kimhae, Samchonpo and Haman in Kyungsangnam-do, Kangsu-Gu in Pusan and Bukcheju-Gun in Cheju-do. Proximate compositions, the content of nucleotides and their related compounds, total and free amino acids, organic acids and fatty acids of the fishes were analysed. Generally, as for the compositions, wild fish had a higher crude fat content and a lower moisture content as compared with cultured fish, while there was no great difference between them in terms of crude protein and ash contents. Nucleotides and their related compounds including ATP, ADP, AMP, IMP, HxR, Hx were detected, and the amounts of which were nearly the same with respect to the growth conditions. IMP content was high in all of the samples, while ATP content was extremely low. Total 17 amino acids were detected from the samples, and most of the samples had high contents of glutamic acid, aspartic acid, lysine, leucine, glycine, alanine and arginine, and low contents of cystein, isoleucine and methionine. As for the other amino acids, generally same level of contents were detected for each samples. In cases of eel and snake head fish, the wild fish had higher total amino acid contents in comparison with cultured fish. And the result to the contrary was obtained for the case of puffer. Sample fishes had nearly the same compose distribution of free amino acid though the contents of which were a little different according to the samples. Each sample had high contents of taurine, hydroxyproline, glutamic acid, glycine, cystathionine, ${\beta}-aminoisobutyric$ acid and lysine. Total organic acid contents of cultured fish was higher than that of wild fish. All fishes commonly had high contents of lactic acid, iso-valeric acid, oxalic acid and fumaric acid. High levels of $C_{16:0},\;C_{16:1},\;C_{18:1(cis)},\;C_{18:3},\;and\;C_{22:6}$ were shown in all of the samples and ${\omega}-3$ polyunsaturated fatty acid content of cultured fish was higher than that of wild fish, and as for the essential fatty acid, wild fish has higher content in comparison with cultured fish.

• International Journal of Advanced Culture Technology
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• v.6 no.4
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• pp.109-115
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• 2018

Garlic is a medicinal plant used throughout the world for its anti-inflammatory, antioxidant, and antiplatelet activities. Chitosan is a natural polysaccharide obtained from chitin, and derivatives of chitosan have been shown to inhibit platelet aggregation and adhesion. We hypothesized that fermented preparations of these products may possess stronger antiplatelet effects than the non-fermented forms owing to the increased bioavailability of the bioactive compounds produced during fermentation. Therefore, we compared these compounds via in vitro and ex vivo platelet aggregation assays by using standard light transmission aggregometry and ex vivo granule secretions from rat platelets. We found that fermented preparations exerted more potent and significant inhibition of platelet aggregation both in vitro and ex vivo. Likewise, ATP release from dense granules of platelets was also significantly inhibited in fermented preparation-treated rat platelets compared to that in non-fermented preparation-treated ones. We concluded that fermented preparations exerted more potent effects on platelet function both in vitro and ex vivo, possibly as a result of the increased bioavailability of active compounds produced during fermentation. We therefore suggest that fermented products may be potent therapeutics against platelet-related CVDs and can be used as antiplatelet and antithrombotic agents.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.769-776
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• 2003

Organic acids, nucleotides and their related compounds (NRCs) of kimchi prepared with salted-fermented fish products (SFFPs) and their alternatives were analyzed at each optimal fermentation (pH $4.2{\pm}0.2$, acidity $0.6{\sim}0.8%$) during fermentation at 20, 10 and $4^{\circ}C$, respectively. The pH and acidity levels of kimchi sharply decreased and increased, respectively until each optimal fermentation period. The levels of organic acids and NRCs in SFFP kimchi were affected by fermentation temperature and the type of additive. Compared with the control, organic acid levels were slightly higher in kimchi with alternative additives, as were NRC rates in kimchi with hydrolysates of oyster and Alaska pollack. Moreover, slightly higher levels of NRC were observed in kimchi with alternative additives than in kimchi with SFFPs. Consequently, these results show that fermentation temperature and the type of additive (SFFPs and their alternatives) affect not only fermentation, but the levels of organic acids and NRCs in kimchi.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.520-524
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• 1995

ATP related compounds, ammonia, VBN, pH and sensory quality of shrimps were determined to evaluate quality changes during iced and frozen storage. ATP related compounds were determined by HPLC, ammonia by ammonia ion specific electrode, VBN by micro-diffusion method, pH by pH meter, sensory quality by multiple comparison test with 30 panelists. K value of ice stored shrimps gradually increased to 20% for 8 days, and then increased more rapidly, whereas that of frozen stored shrimps increased slowly for 7 months. Ammonia contents in ice stored shrimps increased slowly for 6 days and then rapidly after 8 days storage, whereas that in frozen stored shrimps increased slowly for 8 months. VBN contents in ice stored shrimps increased slowly for 10 days and then rapidly after 12 days. VBN contents in frozen stored shrimps slightly increased for 6 months. Sensory scores of taste and color of shrimps marked lowered values after 6 days storage in ice, and after 6 and 7 months frozen storage, respectively. Sensory flavor scores of stored shrimps had significant correlations with K value, ammonia, pH and VBN. These results indicated that ammonia contents in stored shrimps, rapidly determined by an ammonia electrode, could be used as a quality index of shrimps.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.428-433
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• 2012

The objective of this study was to identify appropriate aging conditions, changes in nucleotide-related compounds, chemical changes, and a sensory evaluation of duck meat during aging at $0^{\circ}C$ for 7 d. Twenty one 45-day-old Pekin white ducks samples were separated into breast and leg meat. ATP was not detected for almost the entire aging period because ATP was depleted immediately after slaughter. Inosine monophosphate (IMP) was highest on day 1 ($26.69{\mu}mol/g$), and then it rapidly decreased to $7.11{\mu}mol/g$ on day 7. However, this level was not different between breast and leg meat. Hypoxanthine (Hx) content of breast meat was $14.88{\mu}mol/g$, whereas that of leg meat was $16.41{\mu}mol/g$. Inosine content of breast meat was double than that of leg meat. The pH values of breast and leg meat were 5.90-6.05 and 6.23-6.73, respectively, during the aging period. Volatile basic nitrogen content of breast and leg meat increased during aging. Breast meat had good sensory evaluation scores for flavor (7.4), juiciness (6.8), tenderness (7.2), and overall acceptance (7.4) on day 3. Similar to breast meat, leg meat also had good sensory evaluation scores. Therefore, it is concluded that the appropriate aging period is 3 d for duck breast meat and 1 day for leg meat at $0^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.3
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• pp.189-196
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• 1992

To know the extension effect of storage temperature on the pre-rigor period of plaice, Paratichthys olivaceus muscle, the relationship between early changes after death and temperature dependency was studied. Killed plaices instantly with spiking at the brain were stored at $-3^{\circ}C,\;0^{\circ}C,\;5^{\circ}C\;and\;10^{\circ}$ used in studying the changes in rigor Index, ATP and its related compounds, lactate contents and K-value. The most shortest onset time of rigor-mortis and full rigor was revealed in the sample stored at $-3^{\circ}C$ among the all samples, where rigor-mortis began at 4hrs after spiking and maximum tension was attained after 28hrs. However, in case of fresh plaice muscle stored at $10^{\circ}C$, the onset of rigor-mortis and full rigor were retarded to 14hrs and 52hrs after spiking. ATP in sample stored at $5^{\circ}C\;and\;10^{\circ}C$ were decomposed slowly than sample at $0^{\circ}C\;-3^{\circ}C $ and within 35hrs storage. The fastest rate and the maximum content of lactate accumulation were showed in sample stored at $-3^{\circ}$ among the all samples. The correlation coefficient(r) between the rate of rigor mortis and ATP breakdown, rigor mortis and lactate accumulation, and ATP breakdown and lactate accumulation were -0.981946, 0.965044, and -0.964728, respectively. Freshness of $-3^{\circ}C$ stored samples was maintained for the longest time compared with other stored samples. The times reached around $20\%$ of K-value were 240hrs for samples stored at $-3^{\circ}C,\;96hrs\;for\;0^{\circ}C\;samples,\;71hrs\;for\;5^{\circ}C\;samples,\;and\;22hrs\;for\;10^{\circ}C$ samples. Samples stored at $-3^{\circ}C,\;and\;0^{\circ}C$ were showed higher temperature dependency on rate of rigor-mortis, ATP breakdown, and lactate accumulation than $5^{\circ}C\;and\;10^{\circ}C$ stored samples, but those samples have a lower temperature dependency on K-value.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.285-290
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• 1984

Changes of free amino acids, nucleotides and their related compounds during the fermentation of yellow corvina entrails, Pseudosciaena manchurica, were analyzed. In fresh extract, alanine, glutamic acid, serine, lysine and leucine were dominant amino acids, and content of arginine, aspartic acid, cystine and tyrosine were low. The free amino acids analyzed in this experiment were not changed in composition but changed in amounts during the fermentation of yellow corvina entrails. Alanine, glutamic acid, lysine and leucine were abundant in both fresh sample and fermented products. Content of ATP, ADP, AMP and IMP decreased while hypoxanthine increased during the fermentation of yellow corbina entrails. The total free amino acid nitrogen at 30 day fermentation was 71% of its extract nitrogen. It is believed that such amino acids as glutamic acid, alanine, lysine, valine, leucine, nucleotides and their related compounds as hypoxanthine play an important role as taste compounds in fermented yellow corvina entrails.

• Food Science and Preservation
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• v.20 no.3
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• pp.404-418
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• 2013

This study was conducted to investigate changes in the physicochemical properties (proximate compounds, reducing sugar, organic acid, ATP and related compounds, and free amino acid) of beachu kimchi (BK) with octopus, abalone, squid and webfoot octopus added during its storage at $4^{\circ}C$ for 35 days. The crude protein content of the seafood Kimchi, 1.98~3.41%, was higher than that of the BK. The organic acid level did not significantly differ in the four kinds of seafood during their fermentation, and their malate and succinate contents decreased while their lactate content increased. The levels of the ATP and related compound substances of the hypoxanthine contents were high but decreased during their fermentation. However, $3.40{\mu}mol/g$ of IMP was detected in the Kimchi with octopus added; $0.67{\mu}mol/g$ in the Kimchi with abalone added; and $1.80{\mu}mol/g$ in the Kimchi with squid added after they were fermented for 21 days, but the same were not detected in the BK. The taurine and ${\gamma}$-amino-n-butyric acid contents of the free amino acids in the seafood Kimchi were approximately two to 10 times and 1.5 to three times higher than in the BK, respectively.