• Fisheries and Aquatic Sciences
• /
• v.13 no.3
• /
• pp.206-209
• /
• 2010

Chum salmon (Oncorhynchus keta) meat oil contained high amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) compared to oils extracted from other tissues of the fish. EPA and DHA occupied more than 25% of the total fatty acids in chum salmon meat oil. The main lipid classes in the meat oil were triacylglycerides and phospholipids. The major fatty acids of the molecular species composition of phosphatidylcholine isolated from the meat oil were DHA and EPA. DHA and EPA were the major molecular species in the phosphatidylcholine of chum salmon meat oil, representing 44% and 17%, respectively.

• Fisheries and Aquatic Sciences
• /
• v.13 no.3
• /
• pp.197-205
• /
• 2010

This study investigated the inhibitory effects of sea mustard on high-fat diet-induced obesity and hyperlipidemia in Sprague-Dawley rats. Sea mustard (Undaria pinnatifida) powder, sea mustard ethanol extract, and sea mustard ethanol-extracted residue were tested. The ethanol extracted residue had the most beneficial anti-hyperlipidemic activity. Alginate in the sea mustard was considered to be the key component. The ethanol-extracted residue of sea mustard also had antioxidant activity, which may be effective in preventing hyperlipidemia by increasing the enzymatic activity of superoxide dismutase, which can remove active oxygen from the bloodstream.

• Food Science and Industry
• /
• v.49 no.2
• /
• pp.56-62
• /
• 2016

Although the production of chestnut in Korea is the second largest in the world, domestic consumption of chestnut is very limited. Furthermore, consumption of chestnut in Korea is highly dependent on export to Japan and China. Large amount of chestnut in Korea have been deteriorated and discarded during storage. In order to increase the consumption of chestnut in Korea, it is necessary to know the processing properties of chestnut and its starch. Additionally, through the various investigations such as modification treatment, it will be extended to utilization of chestnut. So far, there is a little information on the processing properties of chestnut; therefore, the expansion of research will bring results to increase the consumption of chestnut.

• Korean Journal of Agricultural Science
• /
• v.48 no.3
• /
• pp.535-544
• /
• 2021

When baking, the proper blending or mixing of materials will affect the quality of the product. The mixing strength is important when establishing the optimal conditions for batter, and control of the mixing condition is accordingly an important factor. This study investigated the effects of the mixing speed and time on the quality characteristics of a gluten-free type of rice batter. The batter samples manufactured for this purpose are as follows: control (+) (wheat flour), control (-) (rice flour), T1 (1,800 rpm, 1 min), T2 (1,800 rpm, 2 min), T3 (1,800 rpm, 3 min), T4 (3,600 rpm, 1 min), T5 (3,600 rpm, 2 min), T6 (3,600 rpm, 3 min). In this study, rice flour was used in the T1 to T6 samples. The pH of the batter tended to be higher when the mixing speed was slower and the time was shorter depending on the ultra-high mixing conditions. The moisture content of T3 was highest, and there was no difference according to the ultra-high speed conditions. The specific volumes of the ultra-high mixing treatments were higher than those of the control samples. The relationship between the specific volume, hardness and springiness of rice bread according to the mixing speed and time was weak. Therefore, it is considered that the application of ultra-high speeds when manufacturing gluten-free batter can have a positive effect on improving the production efficiency by reducing the processing time.

• Food Science and Preservation
• /
• v.17 no.6
• /
• pp.826-834
• /
• 2010

We investigated the temperature changes during processing and quality characteristics of seven preparations of Byeok-hyang-ju described in ancient documents. During fermentation, treatments with intervals longer than 7 days to the second mashing kept temperatures below room temperature. The process with the shortest interval (2 days) between the second and third mashings maintained a preparation temperature above $28^{\circ}C$ for the longest period. As fermentation proceeded, the pH gradually decreased. Titratable acidities increased prior to the second mashing, and then decreased. Amino acid levels increased gradually during all fermentations except for that of method 5 (the lowest level of raw material addition). Ethanol content increased rapidly to the time of second mashing with all methods except method 2. This method featured a short interval between the first and second mashing. Upon sensory evaluation, the best overall acceptability was provided by method 3.

• Journal of Animal Science and Technology
• /
• v.46 no.5
• /
• pp.871-878
• /
• 2004

Pulsed electric fields(PEF) technology is one of the latest nonthermal methods of food processing for obtaining safe and minimally processed foods. This technology can be effectively explored for obtaining safe food with minimum effect on nutritional, flavor, rheological and sensory qualities of food products. The process involves the application of high voltage(typically 20 ${\sim}$ 80 kv/cm) to foods placed between two electrodes. The mode of inactivation of microorganism; by PEP processing has been postulated in term; of electric breakdown and electroporation. The extent of destruction of microorganisms in PEF processing depends mainly on the electric field strength of the pulses and treatment time. For each cell types, a specific critical electric field strength and specific critical treatment time are required depending on the cell characteristics and the type and strength of the medium where they have been present. The effect also depends on the types of microorganisms and their phase of growth. A careful combination of processing parameters has to be selected for effective processing. The potential applications of PEF technology are numerous ranging from biotechnology to food preservation. With respect to food processing, it has already been established that, the technology is non-thermal in nature, economical and energy efficient, besides providing minimally processed foods. This article gives a brief overview of this technology for food processing applications.

• Microbiology and Biotechnology Letters
• /
• v.40 no.2
• /
• pp.98-103
• /
• 2012

For screening of useful enzymes producing microorganisms from Meju, we isolated high lipase producing strains and their lipolytic enzyme activities were then tested. The lipolytic enzyme activities of isolated microorganisms were therefore tested on the Y124 strain. The gene sequence analysis of ITS from Y124 strain revealed Yarrowia lipolytica. Lipase production by the Y124 strain was studied in media containing various carbon sources. The Y124 strain drastically increased lipolytic enzyme activity in YPO media containing olive oil, as well as in YPDO media containing both olive oil and glucose. Maximal lipase production was achieved in YPD (yeast extract-peptone-D-glucose) media containing 0.7% olive oil when cultured at $30^{\circ}C$ for 8 hrs. The lipase produced from the Y124 strain showed the highest activity in p-NPO (p-nitrophenyl octanoate ($C_8$)), amongst the various p-nitrophenyl esters.

• The Korean Journal of Pesticide Science
• /
• v.13 no.2
• /
• pp.70-78
• /
• 2009

Processing factors of pesticides in milling process of wheat grain, which are consumed and imported at large quantity were examined to establish reasonable MRL of the processed food. Azinphos-methyl, chlorpyrifos, chlorpyrifos-methyl, fenitrothion, malathion, and trichlorfon were selected for the study according to annual usage and the previous detection record in wheat grain. Dipping process for pesticide application was performed in laboratory, while milling process was conducted under pilot plant system. Processing factors were calculated by analyzing residual pesticides on wheat grain and processing products as wheat flour, bran and red dog. Processing factors were 0.05 for azinphos-methyl, 0.06 for chlorpyrifos, 0.05 for chlorpyrifos-methyl, 0.07 for fenitrothion, 0.07 for malathion, 0.06 for trichlorfon, respectively. Recovery test was also performed to establish extraction efficiency of analytical procedure. The recovery value ranged from 93.2% to 98.6% with standard deviation of 0.1-0.9%.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.43 no.6
• /
• pp.567-572
• /
• 2010

This study examined the antidiabetic and antihyperlipidemic activities of an ascidian (Halocynthia roretzi) in rats in vivo. Rats were fed on experimental diet including dried ascidian powder (200 mg/kg body weight) for 4 weeks, and then the triglyceride and total cholesterol levels in blood were analyzed. On the ascidian tunic powder diet, the triglyceride level decreased by more than 20.9% and the total cholesterol content decreased by more than 24.4%. In comparison, the triglyceride and total cholesterol level in the blood of rats fed ascidian meat powder decreased only slightly. Therefore, the ascidian tunic powder might be a healthy food with antidiabetic and antihyperlipidemic effects.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2005.10a
• /
• pp.131-135
• /
• 2005

In general, the application of HP contributes to improvement of functionalities of meat protein. In the current study, HP allowed the lower thermal processing of restructured meat product. Low thermal processing allowed fresh-like meat color which is one of problems in hot-set restructuring, while they showed slight discolorization induced by HP. In addition, HP processing combined with thermal processing could be achieved the palatable binding strength in restructured meat product. The addition of non-meat protein had an effect in binding strength. However, they showed no effect on water binding properties at 200 MPa, especially in milk proteins such as casein and whey protein. This is probably due to protein aggregation or to increase in surface hydrophobicity under HP. This result indicates that the application of HP on meat restructuring is more significant than the addition of binders. Therefore, the application of HP has apotential benefit in restructured meat product, and further investigations are needed.