• Korean Journal of Poultry Science
• /
• v.26 no.4
• /
• pp.217-236
• /
• 1999

Among polyunsaturated fatty acids (PURAs) targeted for manipulation in animal tissues (poultry eggs and meat), omega-3 PUFAs(n-3 PUFAs) are discussed in this review. 3 or 5% dietary menhaden oil (MO) supplemented layer diets was reported to increase docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents in the egg. MO at 1.5% also increased the deposition of up to 180mg total omega-3 fatty acids / yolk. Utilization of 5% ground flax seed (FS) resulted in similar total omega-3 fatty acid (FA) deposition as 1.5% MO. However, the basic feed formulations used in the Canadian feed industry usually include 10 to 20% FS in the egg laying diets. Recently several studies reported that addition of tocopherols in layer diets increased the tocopherol content more in the egg than any other tissue. One of reports said that 3.5% dietary oil with added tocopherols resulted in increasing tocopherol deposition and FA composition of the egg and other tissues. In the poultry meat, redfish meal (RM;4, 8, 12, 15 and 30% of diet) or redfish oil (RO;2.1 or 4.2% of diet) added to the practical corn-wheat-soybean based diets resulted in an increase in omega-3 FA and docosapentaenoic acid (DPA) contents in broiler meat lipids. Linseed oil (LO;1.0, 2.5, and 5.0% of broiler diet) supplemented in broiler diets also resulted in omega-3 FA and the ratio of omega-6 being significantly higher in poultry meat lipid than MO. Concern about fish flavor resulted in research about fish oil (FO) supplementation in broiler diets. Without the use of antioxidants, no more than 1.5% FO should be fed to broilers due to unacceptable orders from the chicken carcasses. One recent research project found that over 50mg/kg of vitamin E was required for maintaining the stability of unsaturated lipids in the meat. In regards to 'fishy'or 'crabby'taint in the eggs and poultry meat, poultry products remained acceptable when dietary fish oils were stabilized with antioxidants.

• Journal of the East Asian Society of Dietary Life
• /
• v.8 no.1
• /
• pp.66-74
• /
• 1998

To investigate the materials in the preparation of kimchi for Koreans in the Commonwealth of Independent States(CIS) a survey was completed by 199 Koreans living in Moscow, Sahalin, Uzbekistan and Jazahstan, In the way to purvey the materials of Kimchi, the frequency to get all the materials of Kimchi in the markets is 74.7% on the whole and by regional groups the frequency is relatively high in Moscow and Kazahstan, For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moxcow and Kazahstan. For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moscow and Kazahstan. 쫴 are younger, or belong to higher emigrant generation, prefer cabbage kimchi. For the additional vegetables many respondents use carrots. For the seasonings, garlic, red pepper powder, and salt are added to Kimchi, but the use of ginger, whole seasame seed, and waxy rice paste is relatively low. The coriander, which is not added to kimchi in Korea, is used in Kimchi By above 80% of the respondents living in the three regions except Sahalin. It is considered to be due to the effect of the western dining cultural area. For the animal materials, 74.4% of the respondents add lightly salted fish to Kimchi and all toe respondents in Sahalin add salt-fermented sea food, the kind of which is mainly salt-fermented croaker. The reasons given for not adding salt-fermented seafood to Kimchi in the three regions except Sahalin, 59.9% of the respondents said it was because of the difficulty to purvey, 21.1% because of the fishy taste, and 16.8% because of not considering the addition of self-fermented sea food in Kimchi. The higher the emigrant generation of respondents, the less seasonings of strong flavor like garlic, red pepper powder, and salt-fermented sea food are used, and the more coriander is used. In the salting of Kimchi preparation, 97.8% of the respondents salt the main vegetables by soaking in brine and its concentration is controlled by experience.

• Food Science of Animal Resources
• /
• v.44 no.2
• /
• pp.443-463
• /
• 2024

This study investigated the impact of activated carbon, palm activated carbon, and zeolite on horse oil (HO) extracted from horse neck fat using supercritical fluid extraction with deodorant-untreated HO (CON) as a comparison. The yield and lipid oxidation of deodorant untreated HO (CON) were not significantly affected by the three deodorants. However, deodorant-treated HOs exhibited significantly elevated levels of α-linolenic acid (C18:3n3) and eicosenoic acid (C20:1n9) compared to CON (p<0.05), while other fatty acids remained consistent. Zeolite-purified HO demonstrated significantly lower levels of volatile organic compounds (VOCs) than other treatments (p<0.05). Remarkably, zeolite decreased the concentration of pentane, 2,3-dimethyl (gasoline odor), by over 90%, from 177.17 A.U. ×10⁶ in CON to 15.91 A.U. ×10⁶. Zeolite also effectively eliminates sec-butylamine (ammonia and fishy odor) as compared to other deodorant-treated HOs (p<0.05). Additionally, zeolite reduced VOCs associated with the fruity citrus flavor, such as nonanal, octanal, and D-limonene in HO (p<0.05). This study suggests that integrating zeolite in supercritical fluid extraction enhances HO purification by effectively eliminating undesirable VOCs, presenting a valuable approach for producing high-quality HO production in the cosmetic and functional food industries.

• Korean Journal of Food Science and Technology
• /
• v.33 no.1
• /
• pp.89-93
• /
• 2001

The quality characteristics of doenjangs added with squid internal organs were evaluated. The contents of moisture, salt and amino type nitrogen were similar among traditional doenjang and squid doenjang(I, II, III). But the color values were different. pH and peroxide value(POV) were high in squid doenjangs. Squid doenjang(I, II, III) contained much taurine($53.26{\sim}170.90\;mg%$) and ${\alpha}-aminobutyric$ acid($35.17{\sim}151.00\;mg%$) which were not detected in traditional doenjang. Also aspartic acid and glutamic acid related to palatable taste, threonine, serine and proline related to sweet tastes were much more in squid doenjangs. Contents of isoleucine and leucine related to bitter taste were similar with traditional doenjangs. Comparing with traditional doenjang, volatile flavor components in squid doenjangs had high ratio of esters such as ethylbutylether and aldehydes such as 2-propanal, 3-methylbutanal in contrast with low alcohols. Especially ethylbutylether, 2-propanol, 3-methyl-1-butanal, 2,6,10,14-tetramethyl-pentadecane, ethyllinoleate were only in squid doenjangs. From the sensory evaluation after 4 weeks, squid doenjang(II) added with 10% squid internal organs obtained the highest scores for taste as differing from traditional soybean paste and squid doenjang(I). But the total acceptability was higher in traditional doenjang because of strong fishy smell and dark color in squid doenjang. After 8 weeks squid doenjang(I, II) obtained high scores for taste and low scores for color and flavor.

• Journal of Applied Biological Chemistry
• /
• v.61 no.2
• /
• pp.157-164
• /
• 2018

The purpose of this study was to develop a kelp (Laminaria japonica) product with optimal sensory and nutritional properties for eating as a snack by investigating its physicochemical properties and conducting sensory evaluation. A preliminary study using tripolypolyphosphate solution found that it was good for removing the fishy smell and for making it soft. We soaked the kelp in 0.3-0.4% sodium tripolyphosphate buffer and tested with or without baking. In searching for the optimal polyphosphate dilution concentration, soaking in 0.3-0.4% sodium tripolyphosphate resulted in the best texture and flavor. As kelp separates into thick or thin samples, thick kelp was best when soaked in 0.4% sodium tripolyphosphate buffer and thin soaked in 0.3%. The kelp snack made from the thick one (over 221 mm thickness) was better than the thin one. Baking improved the moisture, texture and feel of the kelp snack. Tripolyphosphate treatment affected protein contents and texture softening. The differences by baking and tripolyphosphate treatment were shown with electromicroscopic image. Kelp snacks with added sweet and hot taste were preferred to sour taste. In conclusion, in making kelp snacks, it is advisable to use a thick kelp, 0.3-0.4% sodium tripolyphosphate, and baking treatment for better texture and feel. This kelp snack has low fishy smell, better taste and soft feel. Further research is needed to support sea food's importance, and usefulness of the kelp snack to help prevent goiter in inland province citizens.

• Korean Journal of Food Science and Technology
• /
• v.53 no.3
• /
• pp.356-363
• /
• 2021

This study investigated the quality characteristics of anchovy sauce fermented using Nuruk to maintain a unique flavor, reduce fishy smell, and improve the fermentation rate. Six kinds of fermented fish sauces, including the control, fermentation using traditional Nuruk; SH Koji (Fs-A), JJ Koji (Fs-B), GJ Koji (Fs-C); and fermentation with improved Nuruk; Aspergillus luchuensis (Fs-D) and Aspergillus oryzae (Fs-E), were prepared. Samples were collected at 15 days intervals with 10% Nuruk added to raw anchovy and fermented at 25o C for 60 days. The free amino acids, especially glutamic acid content and amino nitrogen, were the highest in Fs-C, reflecting the high protease activity of Nuruk C (GJ). Regarding overall sensory evaluation, the control was the lowest, whereas Fs-C was highly evaluated among the sample groups. The addition of Nuruk not only shortened the fermentation period, but also increased the overall sensory level by adding umami and reducing fishy odor.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.3
• /
• pp.593-597
• /
• 2004

This study was conducted to investigate the quality characteristics of liquid calcium acetate (LCAs) and solid calcium acetate (SCAs), Br-LCA, Pe-LCA and Ap-LCA as liquid form, Br-SCA, Pe-SCA and Ap-SCA as solid form. Calcium acetate was prepared by reacting of vinegars [brown rice (Br), persimmons (Pe) and apple (Ap)] and ash of black snail in order to obtain natural water soluble calcium resources. The pHs of the vinegars for preparing calcium acetate (CA) were the range of 2.34 ∼ 3.06, and the contents of the ash of black snail which reacted to 100 mL of the vinegars were 20.43∼23.50 g. The yields of solid CAs from 100 mL of the vinegars were 11.02∼13.01 g. The colors of liquid and solid CAs were light yellow in Ap-LCA and Ap-SCA, brown in Br-LCA and Br-SCA, dark brown in Pe-LCA and Pe-SCA. Calcium contents of Br-LCA, Pe-LCA and Ap-LCA were 3.02, 2.06 and 2.30% (w/v), and those of Br-SCA, Pe-SCA and Ap-SCA were 27.15, 16.31 and 19.48% (w/w), respectively. The solubilities of the solid CAs were 36.82 ∼ 39.92% (w/v) in distilled water, 32.05 ∼ 39.04% (w/v) in Soju, 13.12 ∼ 18.65% (w/v) in thick soysauce, 38.35 ∼ 38.90% (w/v) in ionic beverage, 33.47 ∼ 35.58% (w/v) in yoghurt, while the solid CAs formed the curds in soymilk and milk. The sour and bitter taste of the CAs were lower, while the astringent taste, fishy flavor and savory taste were higher than those of standard CA.

• Food Science and Preservation
• /
• v.14 no.5
• /
• pp.526-530
• /
• 2007

The effects of kwamaegi (0, 6, 12 and 18%, all w/w) on the quality characteristics of Kimchi during fermentation at $10^{\circ}C$ were investigated. The mixtures are denoted KK. The late of decrease in pH during KK fermentation was lower than that of control. The number of total microbes (T) in Kimchi controls fermented for 14 days did not differ, and were in the range of $8.64{\sim}8.68\;log\;CFU/g$, whereas the numbers of lactic acid bacteria (L) in KK were higher than in controls. The L/T(%) was 78.41 in control, 85.76 in 6% KK and $93.68{\sim}94.25%$ in the 16% or 18% KK samples. The hardness of tissue ($2.98{\sim}3.66{\times}10^7\;dyne/cm^2$) in KK fermented for 14 days was higher than that of control ($2.67{\times}10^7\;dyne/cm^2$). The content of alcohol-insoluble substances in KK juice (1.281.08 g/100 g) was lower than that of control (1.45 g/100 g). In sensory evaluation, the appearance and texture of KK were better than those of control. Although some fishy flavor was noted in KK, this did not affect acceptability. Sourness was less, whereas ripened taste and overall acceptability were higher in KK (especially 12% KK) compared to control.

• Food Science and Preservation
• /
• v.14 no.6
• /
• pp.669-675
• /
• 2007

Quality characteristics of Kwamaegi (semi-dried saury) prepared by treatment of chitosan-ascorbate (CA) and vacuum drying at $40{\sim}60^{\circ}C$(VDK), and the effect of the Kwamaegi on serum lipid profiles and anti-oxidation-related enzyme activity in rats fed high fat diets were investigated. The preparation periods were $4.5{\sim}8.3$ hr in VDK, while naturally dried Kwamaegi (NDK) took 360480 hr. Total microbe contents of VDK and NDK were $0.2{\sim}0.5$ and 8.2 log CFU/g, respectively. There was no significant difference in amino-nitrogen content. Compared with NDK, the acid and peroxide value, and fishy flavor of VDK40 (dried at $40^{\circ}C$) were significantly lower, and the texture, color and overall acceptability were higher. In animal experiments, weight gain, content of LDL-cholesterol and lipid peroxide, activities of total (T) and O type (O) xanthine oxidase, and the O/T ratio (%) were significantly lower in the VDK40 diet group than in the NDK diet group. The content of HDL-cholesterol in the VDK40 diet group was higher than in the NDK diet group. These results suggest that preparing CA-treated Kwamaegi with vacuum-drying at $40^{\circ}C$ can be applied throughout the year, and may shorten preparation time and improve its microbiological safety and nutritional values.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.2
• /
• pp.294-300
• /
• 2010

This experiment was conducted to investigate the effects of Opuntia humifusa (OPH) extracts and methyl sulfonyl methane (MSM) supplementations on the laying productivity, egg quality and sensory characteristics of eggs in hens. Six hundred forty, 35-wk-old Lohmann brown, laying hens were randomly divided into four groups: 1) water (control), 0.12% OPH extract, 0.1% MSM, and 0.12% OPH extract+0.1% MSM. They were mixed into the feed and given for 5 weeks. Egg production rates, egg weight, feed demand ratio were not significantly different among the groups. However, OPH or MSM decreased broken egg rates by increasing thickness and firmness of egg shell but they did not show the additive effects. In addition, OPH or MSM enhanced Haugh unit, an indicator of freshness of egg, and viscosity of egg white and egg yolk. OPH or MSM maintained the freshness of eggs better the control during their storage for 10 day at $4^{\circ}C$. However, OPH+MSM did not show additive effects in their freshness. Sensory test revealed that OPH or MSM decreased fishy taste and greasy flavor and they improved texture. Overall OPH or MSM enhanced the preference of eggs. In conclusion, the supplementation of either OPH or MSM enhances egg freshness and egg quality in laying hens but they should not be supplemented together due to no additive effects.