• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.27 no.5
• /
• pp.454-461
• /
• 1994

This studies was carried out in order to investigate the browning reaction of lipid originated compound with nitrogenous compound in dried conger eel. The major fatty acids were $C_{16:0},\;C_{16:1},\;C_{18:1},\;C_{20:5}\;and\;C_{22:6}$. The nonpolar lipid contained the highest percentage of $C_{16:0}$, while the polar lipid contained the highest percentage of $C_{22:6}$. The browning reaction there was a rapidly developed with the beginning of the decline in carbonyl value and remarkable decrease in polyunsaturated fatty acids such as $C_{20:5},\;C_{22:5},\;C_{22:6}$ compared with the other fatty acid, in the water soluble fraction of the browning product obtained from tile fish was detected some antioxidation activity but in the lipid soluble fraction which covers most of the browning reactions in the fish meat antioxidation activity was not detected. In the test of conger eel oil, the phosphatidylcholine was largest in quantity and browning products provided in this experiment showed very low reducing activity.

• Journal of the Korean Professional Engineers Association
• /
• v.34 no.5
• /
• pp.82-88
• /
• 2001

Mackerel(Scomber japonicus), pacific saury (Cololabis saira) and sardine(Sardinops melanosticta) is widely distributed in coastal seawater of Korea, these fishes are not effective utilization as processing material cause by rapid lipid oxidation and off flavour. This study was attempted to lipid distribution in body section, whole body, meat, viscera, skin and head, and fatty acid composition of the oils obtained from these body section. The content of total lipid of mackerel, pacific saury and sardine were 12.48%, 12.79% and 13.81% respectively, and lipid contents in different body section of mackerel was muscle 2.31%, viscera 3.54%, skin 1.43% and head 5.20%, while in cause of sardine was muscle 4.17%, viscera 3.15%, skin 1.72%, and head4.77%. The major saturated fatty acids of mackerel, pacific saury and sardine oil were C$\_$16:0/(palmitic acid), C$\_$18:0/(stearic acid), C$\_$14:0/(myristic acid), and monoenoic acids was C$\_$18:0/(oleic acid), C$\_$16:1/ (palmitolic acid), C$\_$22:0/(erucic acid) and C$\_$20:1/(gadoleic acid), in cause of polyenoic acid was C$\_$22:6/(DHA, docosahexaenoic acid), C$\_$20:0/(EPA, eicosapentaenoic acid), C$\_$22:4/(behenic acid), C$\_$18:2/(linoleic acid) high quantity in order. When fresh oil extracted from mackerel, pacific saury and sardine was stored for 20 days at 5$\^{C}$, carbonyl and acid value of oil increased with storage day, but peroxide value decreased after 15 days.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.5
• /
• pp.900-907
• /
• 2000

The antioxidant effects of dichloromethane, ethylacetate or water fraction of kimchi added to the 1% cholesterol diet were studied. Six New Zealand white rabbits in each group were fed either control diet (basal diet containing 1% cholesterol) or experimental diet containing dichloromethane (CH$_2$Cl$_2$), ethylacetate (EtOAc) or water ($H_2O$) fraction of kimchi in the control diet for 16 weeks. The amount of each solvent fraction of kimchi added to the experimental diet was equivalent to 5% of freeze-dried kimchi. Levels of hepatic lipid oxidation expressed as TBARS or peroxide value for the experimental groups were lower than that of control (p<0.05). Liver homogenated of the experimental group containing dichloromethane fraction of kimchi inhibited LDL oxidation in the presence of Cu++ by 46% (p<0.05). The activities of catalase, Glutathione peroxidase (GSH-Px), Cu, Zn-superoxide (Cu, Zn-SOD) and Mn-superoxide (Mn-SOD) of experimental groups were lower than those of control group. Low enzyme activities observed from the kimchi solvent fraction groups might be due to the level of lipid oxidation progressed less in these groups. The most significant antioxidant effects were observed from dichloromethane fraction of kimchi among the experimental groups. The major fatty acids of hepatic phospholipid of rabbit were C18:2 and C18:0. But the major fatty acid profile was changed into C16:0, C18:0, C18:1, and C18:2 when rabbit was fed 1% cholesterol diet for 16 weeks, and this profile was almost the same as in rabbit fed diet containing kimchi solvent fraction. The ratio for unsaturated fatty acid to saturated fatty acid decreased by cholesterol induced diet and it was not corrected by kimchi solvent fractions.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.6
• /
• pp.703-712
• /
• 2017

In this study, the fat contents and fatty acid compositions of Korean beef (tenderloin, loin, strip loin, chuck roll, foreshank, top blade, top round, brisket point, center of heel, and ribs) and pork (tenderloin, loin, shoulder loin, foreshank, jowls, ham, eye of round, belly, skirt meat, and ribs) parts were investigated. The fat contents of Korean beef ranged from 5.25% (top round) to 35.94% (brisket point). The major fatty acids were palmitic acid (C16:0), stearic acid (C18:0), and oleic acid (C18:1, n-9); especially, oleic acid was the most abundant. Loin had similar fat content as ribs, but there were some differences in fatty acid composition. Linolenic acid (C18:3, n-3) and linoleic acid (C18:2, n-6) were the most abundant fatty acids in strip loin and ribs (38.63 mg/100 g and 564.71 mg/100 g, respectively). Arachidonic acid (C20:4, n-6) was only found in strip loin, top blade, and ribs, and its amounts were in the following order: ribs (2.50 mg/100 g)> strip loin (1.33 mg/100 g)> top blade (1.19 mg/100 g). Total trans-fatty acid (TFA) content of top round was the lowest among all parts, and the ratio of unsaturated fatty acid (UFA) was the highest in foreshank. The fat contents of pork ranged from 4.16% (tenderloin) to 18.47% (belly), but there was no significant difference in fat content between tenderloin, loin, foreshank, ham, and eye of round. The major fatty acids were palmitic acid, stearic acid, oleic acid, and linoleic acid, and their amounts were in the following order: oleic> palmitic> linoleic> stearic acid. Docosahexaenoic acid (C22:6, n-3) was only detected in belly, and the TFA content of belly was the highest. The ratio of UFA was highest in ham. These findings will be useful in the development of standardization data on fatty acid composition in different parts of Korean beef and pork.

• Fisheries and Aquatic Sciences
• /
• v.17 no.2
• /
• pp.175-180
• /
• 2014

The present study was conducted to characterize physicochemical properties of chub mackerel bones (CMB) to evaluate its potential as a food resource. The proximate composition of CMB showed 40.4% moisture, 13.8% crude fat, 15.2% crude protein, and 28.7% ash. The major minerals in CMB were calcium (26.27 g/100 g) and phosphorus (15.88 g/100 g). The amino acids were rich in glycine, proline, glutamic acid, and alanine. The contents of total and neutral lipids, glycolipid and phospholipid were shown to be 16.05%, 95%, 2.32%, and 3.15%, respectively. The major fatty acids were C22:6, C16:0, C18:1, C20:5, C18:0, C17:0, C14:0, C20:1 in order. The fatty acid contents of total and neutral lipid were in a range of 39.25% and 44.54% for saturated and 33.61% and 34.05% for polyunsaturated, respectively. The breaking strength and hardness of intact CMB were 10.01 and $50.03kgf/cm^2$, whereas those of CMB heated for 45 min at $121^{\circ}C$ were 0.40 and $1.94kgf/cm^2$, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.37 no.1
• /
• pp.57-64
• /
• 2004

Effects of light and temperature on the nitrate uptake and germling growth of Enteromorpha compressa (L.) Greville (Chlorophyta) were studied based on samples from Cheongsapo near Busan, Korea. In addition, their effects on fatty acids composition in thallus were examined. Nitrate uptake showed saturation kinetics. $V_{max}$ (maximal uptake rate) and its $K_s$ (half-saturation constant) at $20^{\circ}C,\;80\;{\mu}mol\;m^{-2}s^{-1},$ white light were $1.571\;{\mu}mol{\cdot}g\;fr\;wt^{-1}{\cdot}h^{-1}$ and 3.56 ${\mu}M$, respectively. In nitrate uptake with irradiance, wavelength and temperature, its rate represented respectively the highest value as $1.405\pm0.020,\;0.623\pm0.040,\;1.422\pm0.022\;{\mu}mol{\cdot}g\;fr\;wt^{-1}{\cdot}h^{-1}\;at\;100\;{\mu}mol\;m^{-2}s^{-1},$ red light, $20^{\circ}C$ and exhibited significant difference among the examined conditions (p<0.001). Germling growth of E. compressa also showed saturation kinetics, and $V_{max}$ and its $K_s$ value at $20^{\circ}C,\;100\;{\mu}mol\;m^{-2}s^{-1},$ 12:12 h were $56.18\%\;day^{-1}$ and 0.33 ${\mu}M$, respectively. SGR (specific growth rate) recorded a maximal value as 49.33-54.80, 39.07-50.72, $47.20-54.53\%\;dat^{-1}$ at $120\;{\mu}mol\;m^{-2}s^{-1},$ blue light and $18^{\circ}C$ respectively, and showed significant difference (p<0.001). Red light made the effective nitrate uptake, but germling growth was largely limited by the light. In fatty acids analysis, PUFAs (polyunsaturated fatty acids) were high at blue light, $18^{\circ}C,\;100\;{\mu}M\;NO_3^-.$ However, irradiance did not affect the production of PUFAs. In conclusion, nitrate uptake and germling growth of E. compressa showed saturation kinetics to external nitrate concentration, and were significantly affected by irradiance, wave length and temperature. Fatty acid composition was also influenced by the factors except for irradiance. Their maximal values, together with the highest production of PUFAs, were found at blue light band, $20^{\circ}C,\;100\;{\mu}mol\;m^{-2}s^{-1},\;and\;100\;{\mu}M\;NO_3^-.$

• Food Science and Preservation
• /
• v.13 no.3
• /
• pp.310-315
• /
• 2006

Chemical characteristics of red pepper seasoning oil were investigated during storage at $65^{\circ}\C$ for 6 week to obtain information fer the quality control of powdered soups of Korean instant noodles. The acid value increased gradually during storage. The peroxide value increased remarkably at 4 weeks of storage, but decreased at 6 week of storage. Both American Spice Trade Association (ASTA) value that indicates redness of red pepper and the CIE $L^*,\;a^*,\;and\;b^*$ value increased to 4 weeks of storage, but decreased at 6 weeks of storage. The fatty acids were mainly composed of linoleic (51.02%), oleic (30.17%), and palmitic (11.81%) acid Myristic and palmitic acid content increased slightly but linoleic acid decreased during storage. The ratio of total unsaturated fatty acids to total saturated fatty acids slightly decreased during storage. In free fatty acid (FFA) composition, linoleic acid was present in the greatest amount but it decreased remarkably from 85.5 to 65.2 (mg/kg oil) after 6 weeks of storage. Total amount of FFA increased throughout the storage period. The ratio of total free unsaturated fatty acids to total free saturated fatty acids decreased during storage.

• Asian-Australasian Journal of Animal Sciences
• /
• v.22 no.1
• /
• pp.49-56
• /
• 2009

The objective was to determine the effects of supplementation of protected conjugated linoleic acid (CLA), CLA-20 comprising 10% each of cis-9, trans-11 and trans-10, cis-12, on milk production and fatty acid profiles in plasma and milk in lactating dairy cows. Five mid-lactation, multiparous crossbred Holstein Friesian cows with average 402${\pm}$20 kg BW were used in a 5${\times}$5 Latin square design for 21-d periods. Cows were given a total mixed ration (TMR) and supplemented with CLA-20 at 0, 20, 40, 80 and 160 g/d. The results showed that dry matter intake depression occurred in cows supplemented with CLA-20 at 160 g/d. Milk production slightly increased when CLA-20 supplementation was at 20, 40 and 80 g/d. However, 3.5% fat-corrected milk (FCM) was not affected by CLA-20 supplementation. Increased levels of CLA-20 supplementation resulted in a significantly decreased percentage of milk fat. Plasma concentrations of fatty acid were not altered by the amounts of CLA-20 supplementation except for the concentration of trans-10, cis-12 CLA. For all dietary treatments, percentages of fatty acids (C4:0, C6:0, C8:0, C13:0, C14:0 C14:1 C15:0 C15:1 C16:0, C16:1, C18:1n9t, C18:2n6t, C18:2n6c, C20:0, C18:3n6, C18:3n3, C20:1 and C20:3n6) in milk fat were similar. Concentrations of C10:0, C11:0, C12:0 and C18:1n9c were decreased cubically and C18:0 was elevated linearly (p<0.01) according to the increased amounts of CLA-20 supplemented. The linear increase was observed for cis-9, trans-11 CLA (0.62, 1.17, 1.94, 1.87 and 1.82% of total fatty acid), trans-10, cis-12 CLA (0.01, 0.63, 0.67, 0.93 and 0.95% of total fatty acid) and total CLA (0.80, 2.25, 3.16, 3.97 and 3.94% of total fatty acid) in milk fat from 0 to 160 g/d of CLA-20 supplement. In conclusion, concentration of cis-9, trans-11 CLA in milk fat was concomitantly elevated at an increasing rate with the increased amounts of CLA-20. Based on the results in this study, supplementation of CLA-20 at 80 g/d optimally enhanced total CLA in milk fat.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.20 no.1
• /
• pp.33-40
• /
• 1987

This paper aims to study the browning reactions of lipid originated carbonyl compounds with nitrogenous compounds in dried fishes, flounder, mackerel, shrimp, hair tail fish, and whale. The major fatty acids in the flounder, the mackerel, the shrimp, and the hair tail fish were $C_{16:0},\;C_{18:1},\;C_{22:5},\;C_{22:6}$, and those in the whale meat were $C_{16:0},\;C_{18:1},\;C_{20:4}$. The nonpolar lipid contained higher percent of $C_{18:1}$ while the polar lipid contained higher percent of $C_{22:6}$. When those fishes were dried and stored, the PoV and CoV were high in the mackerel and the hair tail fish, whereas low in the flounder, the shrimp, and, the whale. The browning was developed more rapidly in the lipid soluble fraction than in the water soluble fraction of each sample, and the loss of available lysine and polyenoic acids were accompanied. The polyunsaturated fatty acids markedly decreased, particularly, in phospholipid than in neutral lipid, and $C_{20:5},\;C_{22:5},\;C_{22:6}$ were rapidly decreased during the storage.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.14 no.1
• /
• pp.39-46
• /
• 1985

The fatty acid composition, total number of fatty acid acyl carbon atoms and species of triglycerides from human milk samples obtained during 70 days of lactation from 39 mothers were determined by argentation thin-layer and gas chromatographic procedures. The medium- and long-chain saturated fatty acids(8:0, 1O:0, 12:0 and 14:0) which are formed exclusively by synthesis within mammary gland increased significantly from colostrum to mature milk. Long-chain saturated fatty acids(16 : 0, 22 : 0 and 24: 0) were significantly higher than tile levels found in transitional and mature milk. The precursors of w C- and w 3-series, 18:2 w 6 and 18:3 w 3, were increased slightly in progressing lactation. Colostrum contained significantly higher proportions of 18:1 w 9 and w 6- and w 3- derived long-chain polyunsaturated fatty acids than transitional milk, and these levels were further reduced in mature milk. The triglycerides of human milk lipids which were made up of 30-60 acyl carbon atoms showed a pattern with major contributions made by the glycerides with 44-52 acyl carbon atoms. The levels of triglycerides with less than 46 acyl carbon atoms increased significantly with the elapse of lactation period, whereas those with more than 50 acyl carbon atoms decreased significantly. The fully saturated trig1ycerides increased significantly as the lactation proceeded, but the dienoic triglycerides declined significantly.