• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1452-1456
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• 2008

For the effective use of salmon processing by-products, the food components of salmon frame muscle were investigated and compared with those of fillet muscle. The proximate composition of salmon frame muscle was 73.2 g/100 g muscle for the moisture, 76.9 g/100 g dry material for the protein, 15.7 g/100 g dry material for the lipid and 4.1 g/100 g dry material for the ash. pH and volatile basic nitrogen (VBN) content of salmon frame muscle were 6.63 and 16 mg/100 g, respectively. The proximate composition, pH and VBN of salmon frame muscles were similar to those of salmon fillet muscle. The Hunter values of salmon frame muscle were 55.34 for L value, 16.60 for a value, 19.99 for b value and 48.83 for ${\Delta}E$ value, which were different compared to the salmon fillet muscle. The trichloroacetic acid (TCA) soluble-N content of salmon frame muscle was 542 mg/100 g, which was lower than that of salmon fillet muscle. No difference was found in fatty acid composition, total amino acid, calcium, phosphorus contents and sensory evaluation between salmon frame muscle and salmon fillet muscle. These results suggested that muscle from salmon frame could be used as resources for seafood processing.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.2
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• pp.93-99
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• 2010

This study was conducted to prepare canned salmon frame and to characterize its food components. In the preparation of high-quality canned foods, the boiling water generated in the pre-heating process should be removed, and then the pre-treated canned salmon frame should be sterilized for an $F_0$ value of 12 min. The proximate composition of the canned salmon frame prepared under optimal conditions (CSFP) was 58.4% moisture, 15.7% protein, 21.4% lipid, and 3.5% ash. Based on the results of volatile basic nitrogen and microbiological tests, the CSFP was acceptable. The sensory score for the color of CSFP was 4.1 points, which was higher than that of commercial canned salmon frame (CCSF). However, there were no significant differences in the sensory scores for flavor and taste between CSFP and CCSF. The total amino acid content of CSFP was 14.58 g/100 g, which was 4.9% lower than that of CCSF. The major amino acids in CSFP were aspartic acid (11.0%), glutamic acid (14.8%), and lysine (10.6%), which accounted for 36.4% of the total amino acid content. The CSFP was high in calcium and phosphorus, while it was low in magnesium and zinc. The major fatty acids in CSFP were 16:0 (15.2%), 18:1n-9 (17.0%), 18:2n-6 (16.7%), 20:5n-3 (9.3%), and 22:6n-3 (8.8%). Based on the results, CSFP is a high-quality canned food in terms of hygiene and nutrition.

• Applied Biological Chemistry
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• v.43 no.2
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• pp.106-109
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• 2000

In order to determine the optimum harvest time of Acanthopanax koreanum Nakai, free sugars, organic acids, amino acids and minerals were investigated. Ash, crude fat and crude protein of 4-age's tree of Acanthopanax koreanum were $2.98%{\sim}3.90%,\;1.93%{\sim}2.34%,\;3.52%{\sim}4.23%$, respectively. Minerals were 835.9 mg/100g of K, 971.3 mg/100g of Ca, 168.7 mg/100g of Mg, 38.8 mg/100g, of Na, 18.6 mg/100g of Fe, and 8.5 mg/100g of Cu on average, respectively. Calcium content was increased distinguishably as late as harvest time, especially in stem and root. Glucose, fructose and sucrose content of stem were $0.71{\sim}0.75%,\;0.31{\sim}0.03%,\;and\;0.16{\sim}0.21%$, respectively. Organic acid was $381.0\;mg/100g{\sim}504.9\;mg/100g$, and was mainly consisted of succinic acid, citric acid and malic acid. Twelve kinds of free amino acids were detected. Total amino acids was $33.56\;mg/100g{\sim}48.60\;mg/100g$, and it was the highest on samples harvested at September. Arginine, phenylalanine and glutamic acid were the main free amino acids of stems.

• Korean Journal of Soil Science and Fertilizer
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• v.18 no.3
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• pp.304-311
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• 1985

This study was carried out to find the spring-season weed growth status on account of different soil physicochemical properties due to continuous application of same fertilizer for 8 years at paddy field. The results examined on weed species, dry weight of weed, and weed growth status were summarized as follows. 1. 1-6 species of weed occurred in the plots treated by continueous application of different fertilizers. Cyperus serotinus could grow only in the phosphate defficient plots, however, in the N+P+K, N+P and N+P+K+compost plots, 4-6 kinds of weed occurred variously. 2. In the plots applied phosphate like as, P, P+K, N+P+K+compost, and N+P+K+plots, large amount of weed occurred apparently. 3. Positive correlation betwaen dry weight of Alopeculus aequalis, polygonum hydropiper and Chenopodium alburn and available phosphate content in soil was showed with high significance. 4. Available phosphate in soil affected weed growth and weed species composition among weed communities. Application of lime fertilizer tended to suppress the occurrence of Alopeculus aequalis. 5. Dry matter of polygonum Longisetum, Chenopodium album and polygonum hydropiper showed higher content of nitrogen, phosphate, calcium, and magnesium. Whereas those of Alopeculus aequalis, Cyperus Serotinus and Stellaria alsine were less.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.619-624
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• 2007

Sedum sarmentosum, also blown as stonecrop (dolnamul), is a widely consumed herb, and is used as an ingredient in salads in Korea. Unfortunately, sedum is perishable and vulnerable to tissue damage during preservation. Therefore, this feasibility study was performed in order to increase the availability of sedum and increase its value. Various concentrations of sedum extract (0.5-3%) were added to gelatin jelly, and their physicochemical properties were determined. The ascorbic acid content of the sedum jelly increased in proportion to the sedum extract concentration. Calcium content of the sedum jelly was 4 to 28 times higher than that of the control. Contrary to the control, iron was detected in the sedum jelly (0.023-1.031 mg/100 g dry weight). Furthermore, magnesium and potassium levels were higher in the sedum extract groups. There were significant differences (p < 0.05) in greenness (a value) and yellowness (b value) between the control and the sedum extract groups. However, significant differences between the 2% and 3% sedum extract groups were not detected. As sedum extract concentration increased, the pH level of soft jellies (solid state) decreased. Therefore, hardness and gumminess were decreased significantly. These results are in agreement with the sensory evaluation. According to sensory tests, the values for palatability, appearance, and color in the 2% sedum extract group were higher than those of the 0.5-1% and 3% sedum extract groups.

• Korean Journal of Environmental Biology
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• v.20 no.4
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• pp.303-308
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• 2002

3-weeks old Commelina was transferred to and grown in Hoagland solution ($\pm$ 100 $\mu{M}$ $Cd^{2+}$, 100 $\mu{M}$ $Cd^{2+}$ ＋ 100$\mu{M}$ $Ca^{2+}$, 100 $\mu{M}$ $Cd^{2+}$ ＋ 200 $\mu{M}$ EGTA) for two weeks and then a number of physiological activities was investigated. $Cd^{2+}$ reduced total chlorophyll content up to 29% at a week and 75% at two weeks. In the treatment of $Cd^{2+}$ ＋ $Ca^{2+}$, the total chlorophyll content was reduced to 29% at a week and 80% at two weeks. $Cd^{2+}$ reduced 24% of Fv/Fm after two weeks. In case of $Cd^{2+}$ ＋ $Ca^{2+}$, Fv/Fm was reduced 55% at a week, but after two weeks, the plants were almost dead and Fv/Fm could not be measured. When EGTA was treated with $Cd^{2+}$, the value of Fv/Fm was not affected. There were no differences of water potential between the control and the treatment of $Cd^{2+}$+EGTA toy a week, but in other treatments. water potential was reduced. $Cd^{2+}$ reduced about 21% of water potential and $Cd^{2+}$ ＋ $Ca^{2+}$ reduced 43% of water potential after two weeks. $Cd^{2+}$ inhibited 21% of photosynthetic activity at a week and 32% at two weeks. In case of photosynthetic activity, $Cd^{2+}$ ＋ $Ca^{2+}$ inhibited 58% at a week and 73% at two weeks. $Cd^{2+}$+EGTA inhibited 15% of photosynthetic activity at a week and 21% at two weeks. Similar results were found in stomatal conductance. From the above results, it was observed that the treatment of $Ca^{2+}$ with $Cd^{2+}$ induced more reduction of a series of physiological responses than those of the treatment of $Cd^{2+}$ alone. Therefore, it could be concluded that $Ca^{2+}$ did not reduce the toxicity of $Cd^{2+}$, but enhanced $Cd^{2+}$ -induced physiological toxicities, but EGTA induced an decrease of $Cd^{2+}$ -induced physiological toxicities.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.446-451
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• 1997

The primary alcohol groups of four kinds of polysaccharides (com starch, rice starch, sweet potato starch, and cellulose), with different structures and water solubilities, were oxidized to carboxyl groups using 2,2,6,6-tetramethyl-1-piperidine oxoammonium ion (TEMPO) at $25^{\circ}C$. The optimum pH, TEMPO content, and NaBr content for the TEMPO/hypobromite-catalyzed oxidation of the polysaccharides were $10.5{\sim}11.0$, 10 mmol/mol primary alcohol, and 0.49 mmol/mol primary alcohol, respectively. The oxidation degree for the primary alcohol group was more than 90% for all four kinds of the polysaccharides. The oxidation process greatly increased the water solubility of the polysaccharides. Water-insoluble polysaccharide such as cellulose became water-soluble to the extent of 8.42% (w/v). And also, the polysaccharides with very low water solubility (less than 0.10% (w/v)) such as com starch, rice starch, and sweet potato starch had high water solubility of approximately 45%(w/v). The gel-forming abilities with calcium ion were determined. The oxidized polysaccharides are new anionic polymers with unique structures that could have application as gums, gels, and films.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1340-1346
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• 2011

This study was carried out to investigate the proximate composition, mineral content, pH, acidity, color, ASTA value, free sugar content, and capsaicinoid level of Cheongyang pepper (Capscium annuum L.) cultivated in 13 different regions. For proximate composition of Cheongyang pepper, protein, lipid, and ash contents showed wide ranges of 12.74~19.98%, 4.54~7.17%, and 6.07~9.81%, respectively. Calcium, magnesium, iron, sodium, and potassium are major minerals found in Cheongyang pepper. Further, pH, total acidity, a value, and ASTA value showed wide ranges of 4.86~5.26, 2.10~4.25%, 28.89~37.12, and 76.54~139.57, respectively. Free sugars were fructose (8.55~17.06%) and glucose (3.25~10.47%), but sucrose and maltose were not detected. Capsaicin and dihydrocapsaicin contents were in the range of 100.27 to 261.54 mg% and 51.01 to 84.58 mg%, respectively. Capsaicinoid contents were above 200 mg% for the 11 cultivation regions. According to our results, Cheongyang pepper may be affected by environmental conditions such as different cultivation region more than genotype.

• Journal of Environmental Health Sciences
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• v.40 no.3
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• pp.234-244
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• 2014

Objectives: This study was carried out in order to analyze the composition of the leaves and stems of Abeliophyllum distichum Nakai, with the aim of obtaining basic data for utilizing the plant as a food ingredient, as well as for processing. Methods: Leaves and stems from Abeliophyllum distichum Nakai were harvested at Cheongcheon-myeon, Geosan-gun, Chungcheongbuk-do, and were subsequently freeze-dried and ground to a fine powder for chemical component analysis and safety evaluation. Results: The moisture contents of Abeliophyllum distichum Nakai leaves and stems were respectively 65.07% and 40.97%, and the crude ash contents were 1.32% and 0.91%. In addition, the crude protein contents were 11.97% and 3.77%, and the crude fat contents were 2.52% and 0.36%, respectively. The fructose and glucose contents were 32.13 mg/g and 56.17 mg/g for leaves, and 11.38 mg/g and 10.59 mg/g for stems. The major fatty acids of the leaves were palmitic acid (31.79%) and stearic acid (14.79%), and those for stems were linolenic acid (32.78%) and palmitic acid (26.75%). The ascorbic acid contents of leaves and stems were 1.32 mg/g and 0.30 mg/g respectively. The calcium content was found to be the highest among the minerals tested, both in the leaves and stems, with the levels being 166.17 mg/100 g for leaves and 592.34 mg/100 g for stems. The content of organic acid was greater in leaves than in stems, with that of malic acid accounting for more than 75% of total organic acids for both samples. The total phenolic compounds and flavonoid contents of Abeliophyllum distichum Nakai were 50.64 mg/g and 13.53 mg/g in leaves and 96.47 mg/g and 18.53 mg/g in stems, respectively. No changes were shown in the number of micronucleated polychromatic erythrocytes (MNPCE) among 2,000 polychromatic erythrocytes compared to the negative control. Abeliophyllum distichum Nakai was administered orally to rats in order to investigate acute toxicity. The $LD_{50}$ values in rats were above 2,000 mg/kg. Conclusion: These results indicate that the leaves and stems of Abeliophyllum distichum Nakai can be used as natural ingredients in the development of nutritional and functional materials.

• Food Science and Preservation
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• v.14 no.3
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• pp.294-300
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• 2007

Three varieties of soy sauce were prepared using saps of bamboo, xylem and gorosoe, with sea salt and bamboo salt, in May. Soy sauce was fermented in the traditional manner. Homemade soy sauce was analyzed after 3 months of aging. The pH and amino-type nitrogen content of soy sauce fermented with xylem sap and sea salt were very high, and malic acid was dominant among four types of organic acid. The content of calcium in soy sauce fermented with bamboo sap and sea salt was fourfold greater than that of the control. The contents of total amino acids in the soy sauces fermented with xylem sap and gorosoe, with the addition of sea salt instead of water, were 2-fold and 1.4-fold greater than that of ordinary soy sauce, respectively. In the DPPH assay, the antioxidant effect of soy sauce fermented with bamboo sap and sea salt was higher than that of other samples. Sensory evaluation showed that the overall acceptability of soy sauce fermented with gorosoe and sea salt was best, among the samples tested.