• Korean Journal of Food Science and Technology
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• v.10 no.4
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• pp.409-414
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• 1978

The total amount of lipid content in the mullet roe is 20.5%, and iodine value and unsaponifiable matters content are 118 and 38.7%, respectively. The lipid composition of the muscle, roe and liver of the mullet, Mugil cephalus, shows differences. Triglyceride, wax esters, and free fatty acids are mainly contained in the lipids of the muscle, roe and liver, respectively. The mullet roe lipids are mainly composed of 59.1% of wax esters with a trace of sterol esters, 26.9% of polar lipids with pigments, 9.0% of triglyceride plus a trace of free fatty alcohols and fatty acids, and 3.0% of sterol contaminated with a trace of fatty alcohols. The major fatty acids of wax esters are C16 : 0, 47.5%, C18 : 1, 23.0%, C16 : 3, 6.5%, C20 : 5, 4.0%, those of triglyceride are C16 : 1, 25.1%, C18: 1, 16.7%, C16 : 0, 16.3%, C22 : 1, 7.9%, C18 : 0, 5.5%, C22 : 6, 4.4%, and those of polar lipids are C16 : 0, 35.0%, C18 : 1, 24.7%, C16 : 1, 6.1%, C20 : 5, 5.3%, C22 : 6, 4.2%. The major alcohols of wax esters are 51.0% of cetyl alcohol, 18.2% of palmitoleyl alcohol, and 10.7% of oleyl alcohol, and considerable amounts of odd-numbered alcohols such as C15 : 0, C15 : 1, C17 : 0, C17 : 1 and C19 : 1 are also found.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.3
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• pp.431-437
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• 2006

This work was undertaken to study the effect of dietary fat source on the fatty acid profile of pork, and to evaluate the effect of inclusion of vitamin E in pig diets on lipid oxidation of pork tissue and processed pork products. Fifty-six pigs were allocated to four treatments, that included two dietary fat sources and two levels of vitamin E inclusion. Dietary fat was derived from either tallow, a source of saturated fatty acids (SFA), or from a mixture of soybean and linseed oils, which contain polyunsaturated fatty acids (PUFA). Vitamin E was included at either 0% or 0.011% of the diet. Growth and carcass characteristics were not affected by the dietary treatments. Dietary fat source affected the fatty acid profile of the longissimus muscle and subcutaneous fat tissue, with the PUFA diet resulting in significantly more polyunsaturated fatty acids in the tissues, and more favourable ratios of SFA to PUFA and C18:2 to C18:3 in terms of human health considerations. Lipid oxidation was significantly greater in tissues and processed products from PUFA-fed pigs. Inclusion of vitamin E in the diets, however, reduced the extent of lipid oxidation in the meat and meat products. Dietary manipulation of the fatty acid profile of pigs is an effective means of altering the fat composition of pork in order to provide human consumers with a healthy product. Vitamin E is effective as an antioxidant agent, particularly where processed products are concerned.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.6
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• pp.767-775
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• 2019

Objective: The purpose of this study was to evaluate the effect of rapeseed and linseed oil supplementations on performance and meat quality of lambs. Methods: The experiment was conducted on 18 growing (100-day-old) lambs of $19.7{\pm}1.9kg$ live weight, assigned to 3 groups of 6 animals each. Control lambs were fed meadow hay and concentrate alone. Experimental animals additionally received rapeseed or linseed oils at a dose of 50 g/d. The lambs were slaughtered at an average body weight of $35.7{\pm}0.5kg$. Results: The dressing percentage was higher in lambs fed rapeseed oil. Total saturated fatty acids (SFA) and C15:0, C16:0, C17:0, C21:0, C24:0 were lower in longissimus dorsi muscle (MLD) in lambs fed linseed oil. Supplementation of diet with linseed oil decreased concentrations of total monounsaturated fatty acids and C16:1, C17:1, C18:1 cis-9 in MLD. The concentrations of n-3 polyunsaturated fatty acids (PUFA) and C18:3 n-3, C20:5 n-3 in MLD were higher in lambs fed linseed oil than in other groups. Oils supplementation to diets resulted in increased concentration of C22:6 n-3 in MLD. The inclusion of linseed oil into the diet increased the contents of total PUFA, n-3 PUFA and C18:3 n-3, C20:5 n-3, C22:6 n-3 in semitendinosus muscle in comparison to control. A tendency towards a lower n:6/n:3 ratio in MLD was observed when lambs were supplemented linseed oil. Conclusion: The supplementation of linseed oil to diets seems to reduce the concentration of SFA and increase the concentration of n-3 PUFA. The n-6/n-3 ratio is an important nutritional factor, and its value has been favorably decreased below 2, thereby achieving an important target related to human health. Due to these changes carcass fatty acid profile was improved, and so enhanced lamb meat healthy properties.

• Journal of the Korean Home Economics Association
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• v.33 no.6
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• pp.245-253
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• 1995

The purpose of this study was to investigate the fatty acid composition and the rancidity of commercial deep-fat fried foods in Kangreung. the 7 kinds of samples were purchased form snack corners in 3 markets at AM 10 and PM 6 o'clock. The acid value, peroxide value and TBA value of the deep-fat fried foods were determined and the fatty acid composition were analyzed. The range of acid value was 0.45∼1.79, that of peroxide value was 1.24∼8.64meq/㎏,and that of TBA value was 12∼140 in all samples. There was significant difference in most of all samples by purchasing time and kinds of samples. But there was not specific tendency by purchasing times in each sample. Most of the acid value, peroxide value and TBA value of the samples fried with meats or sea foods showed higher value than the that of samples fried with vegetables or seaweeds. The fatty acid composition of the total lipids in the deep-fat fried foods were similar to one another. The major fatty acids were linoleic acid(C18 : 2) , oleic acid(C18 : 1) in order of content. Minor fatty acids were palmitic acid(C16 :0), linolenic acid(C18 : 3), stearic acid (C18 : 0) in order of content. the P/S ratio was the range of 2.12/1∼4.71/1 and the that of the samples fried with meats was the highest among samples. so there was the same tendency in this result between the chemical properties(acid value, peroxide value, TBA Value) and fatty acid composition. As a result of acid value and peroxide value in this study, the commercial deep-fat fried foods in Kangreung was safety.

• Preventive Nutrition and Food Science
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• v.7 no.4
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• pp.427-431
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• 2002

Alkali treatment following acidic hydrolysis (ATAH) is a commonly used practice for reducing the levels of monochloropropanediol in commercial Korean soy sauce. This study investigated the chemical compounds produced in commercial Korean soy sauce made by ATAB. The levels of amino-N, total acidity, pH, salinity and Brix of the soy sauce were 6.66%, 2.52%, 19.81%, 4.57 and 35.01, respectively. The major fatty acids were C18:2n-6, C16:0, Cl8:ln-9 and C18:3n-6. The concentration of polyunsaturated fatty acids were especially high, with of C18:2n-6 (49.8%) being the highest followed by C18:3n-6 (3.8%) and C18:3n-3 (2.4%) in that order. Among the non-volatile organic acids, the concentration of levulinic acid (1,206.28 mg/100 g) was the highest, while the taste value of citric acid was the highest. Among the ATP related compounds, IMP concentration (31.19 mg/100 g) was highest followed by AMP, hypoxanthine and GMP in that order. The concentrations of free and total amino acids in soy sauce were 6,136.94 mg/100 g and 8,702.76 mg/100 g, respectively. On the other hand, the taste value of glutamic acid, a major amino acid flavor determinant in soy sauce, was highest of all the amino acids, which is desirable since most free amino acids such as methionine, histidine and phenylalanine have a bitter taste that detracts from the flavor of soy sauce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.436-442
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• 1992

The present study was designed to analyze the lipid and fatty acid compositions of ark shell, Anadara broughtonii. The crude lipid was extracted by Bligh and Dyer's method, and then fractionated by TLC and quantitatively analyzed by TLC scanner. Lipid extracted from ark shell was fractionated into neutral and polar lipid by column chromatography with silicic acid. The fatty acid composition of lipid fractions were determined by gas liquid chromatography. Total lipid content of ark shell was 0.83% base on wet weight. The content of unsaponifiable matter was 20.19%, and iodine value was 156.13. The main components of total lipids were triglyceride, diglyceride, hydrocarbon, and sterol ester. The fatty acid composition of total lipid chiefly consisted of $C_{17 : 0}$, $C_{16 : 0}$, $C_{18 : 1}$ and $CT_{16 : 1}$. The main fatty acids of neutral lipid were $C_{16 : 0}$, $C_{18 : 1}$, $C_{22 : 1}$, $C_{18 : 0}$ and $C_{16 : 1}$. The major fatty acids of polar lipid were $C_{16 : 0}$, $C_{18 : 2}$, $C_{20 : 5}$ and $C_{22 : 6}$. In total lipid fractionation, saturated acid contents were high in all (SA>MA＞ PA), in neutral lipid fractionation, menoenoic acid contents were high in all (MA > SA> PA), and in polar lipid fractionation, saturated acid con-tents were high in all (SA> PA> MA).

• Journal of Applied Biological Chemistry
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• v.59 no.3
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• pp.221-225
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• 2016

Tolaasin is a pore-forming peptide toxin produced by Pseudomonas tolaasii and causes a brown blotch disease by disrupting membrane structures of cultivated mushrooms. The mechanism and characteristics of tolaasin pore formation are not known in detail; however, tolaasin pores have been demonstrated in the artificial lipid bilayer. Since the tolaasin pore appeared less frequently and unstable in lipid bilayer, a mismatch between the length of tolaasin pore and the thickness of lipid membrane had been suggested. Therefore, tolaasin-induced hemolyses were measured by the additions of phospholipids composed of various fatty acids with different carbon numbers. When phosphatidylethanolamines made with two decanoic acids (C10:0, 1,2-didecanoyl-sn-glycero-3-phosphoethanolamine; DDPE), myristic acids (C14:0, 1,2-dimyristoyl-sn-glycero-3-phosphoethanolamine), and stearic acids (C18:0, 1,2-distearoyl-sn-glycero-3-phosphoethanolamine) were added to the buffer containing RBCs and tolaasin peptides, DDPE facilitated the tolaasin-induced hemolysis while the other two phospholipids showed no effects. At various concentrations of DDPE, the tolaasin-induced hemolysis was stimulated as a dose-dependent manner. The phospholipids composed of mediumchain fatty acids stabilize the tolaasin pore probably by binding between the pore structure and membrane phospholipids and making the membrane thickness thinner around the pore. These results showed that tolaasin molecules make more stable pores in the membrane made with phospholipids composed of medium length fatty acids, suggesting that the length of tolaasin pore is a little shorter than the thickness of RBC membrane.

• Journal of Food Hygiene and Safety
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• v.11 no.2
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• pp.107-114
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• 1996

The distribution of Listeria spp. in various foods and its fatty acid composition were examined. A total 60 samples of dairy products(15), seafoods(20), meat products(18), factory waster(2), and salades(5) were tested. Listeria spp. was found 10 samples, showing about 16.7% detection ratio; dairy products 0(0%),,seafoods 1(5%), meat product 7(38.9%), and factory wastes 2(100%). Whereas L. welshimeri was isolated from meat products 1(5.6%) and factory wastes 1(50%). The cellular fatty acid composition determined by gas chromatography was found not to differ among L. innocua isolated from food has similar fatty acid profiles when grown at 3$0^{\circ}C$,24 hrs on the tryptic soy plate with C15 and C17 anteiso branched acids accounting for about 80% of total.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.219-222
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• 1985

Fatty acid patterns were determined for 11 and 19 brands of household margarines from the local markets in Korea in 1983 and 1984, respectively. Gas-liquid chromatographic analyses on OV-275 column showed that the average content of total trans fatty acids was 18% ranging from 6.2 to 35.5% for the margarines produced in 1983. The prototype of trans fatty acids was trans-octadecenoic acid. There was a small amount of c, t-or t, c-octadecadienoic, whereas there were practically no t, t-octadecadienoic acid. Trans fatty acids was increased in proportion to linoleic acid contents. For the margarines produced in 1984.. percentage of trans fatty acids tended to decrease, while that of linoleic acid was increased as compared with the corresponding values for the 1983 products. Thus, the P/S ratio was increased markedly in the soft type margarines produced in 1984. However, Korean margarines contained seemingly less linoleic acid than that contained in Japanese margarines.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1279-1286
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• 2007

We investigated the effects of conjugated linoleic acid (CLA) on the fatty acid composition in the plasma and liver, and the expressions of delta-5 desaturase (D5D) and fatty acid desaturase2 (FADS2) genes in ICR male mice using two different sources of fats in the diets. The experimental groups were divided into four groups: beef tallow (BT) and fish oil (FO), BT with CLA supplementation (BTC), and FO with CLA supplementation (FOC) groups. Ten mice in each group were fed with the experimental diets for 4 weeks. All mice were fed experimental diets containing 12% of total dietary fat (w/w) either with or without 0.5% CLA (w/w). Fatty acid compositions were analyzed in the plasma and liver using gas chromatography. The levels of D5D and FADS2 expression were analyzed by RT-PCR in the liver The results showed that CLA participates competitively with C18:2 in the elongation and desaturation processes, leading to significant increase in the levels of C20:4 and C22:6 in BTC group (p<0.05). The expression levels of D5D and FADS2 were higher in BT and BTC group than those of FO and FOC group. In particular, the expression of D5D gene was greatly upregulated in BTC group. Furthermore, the conversion ratios from C18:2 to C20:4 in the liver were higher in BTC group than those in other groups. Thus our results suggest that increased expressions of DSD and FADS2 genes may be responsible for the enhanced CLA effects on the desaturation in the BT containing saturated fatty acids rather than the FO rich in n-3 PUFA.