• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.787-795
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• 2001

For the developing natural fisheries flavoring substances using crustacea, the flavor constituents of enzyme hydrolysates from shore swimming crab (crab) and spotted shrimp (shrimp) were investigated. In taste-active compounds of both enzyme hydrolysates, total free amino acid contents of crab and shrimp enzyme hydrolysates were 5,226.7 mg% and 8,757.3 mg%, respectively. The major amino acids were taurine, glutamic acid, proline, asparagine, glycine, alanine, valine, leucine, lysine anserine and arginine. As for ATP related compounds, AMP was the principal component and small amounts of IMP was detected in both enzyme hydrolysates. In the quarternary ammonium bases, betaine was the principal component (593.8mg%), and contents of TMAO and betaine in both samples were 60.7 mg% and 850.0 mg%, 124.1 mg% and 755.9 mg%, respectively. The major components were Na, K, P and Cl in inorganic ions. The major fatty acids of both sample were 14 : 0, 16 : 0, 16 : 1n7, 18 : 1n9, 20 : 5n3 and 22 : 6n3, and composition ration of n3 polyunsaturated fatty acids of were 27.8% and 28.5%, respectively. Total 99~109 volatile compounds were detected as a cooked odor of crab and shrimp enzyme hydrolysates by SDE apparatus/gas chromatography/mass spectrometry. The volatile flavor compounds identified from cooked crab enzyme hydrolysate were composed of 6 acids, 10 alcohols, 7 aldehydes, 11 ketones, 1 ester, 5 phenols, 4 benzenes, 22 hydrocarbons, 1 furan, 21 nitrogen containing compounds and 11 micellaneous compounds. And the volatile flavor compounds indentified from cooked shrimp enzyme hydrolysate were composed of 13 acids, 10 alcohols, 6 aldehydes, 10 ketones, 3 esters, 2 phenols, 5 benzenes, 36 hydrocarbons, 1 furan, 14 nitrogen containing compounds and 8 micellaneous compounds.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.1
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• pp.41-51
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• 1987

This study was carried out to prepare powdered smoked-dried mackerel which can be used as a soup base, and to examine storage stability and the taste compounds of Products. Raw mackerel are filleted, toiled for 10 minutes and pressed to remove lipids, and then soaked in extract solution of skipjack meat. This soaked mackerel are smoked 3 times to $10-12\%$ moisture content at $80^{\circ}C$ for 8 hours. And the smoked-dried mackerel were pulverized to 50 mesh. Finally, the powdered smoked-dried mackerel were packed in a laminated film $bag(PET/Al\;foil/CPP:\;5{\mu}m/15{\mu}m/70{\mu}m,\;15\times17cm)$ with air(product C), nitrogen(product N) and oxygen absorber(product O), and then stored at room temperature for 100 days. The moisture and crude lipid content of powdered smoked-dried mackerel was $11.3-12.3\%,\;12\%$, respectively, and water activity is 0.52-0.56. And these values showed little changes during storage. The pH, VBN and amino nitrogen content increased slowly during storage. Hydrophilic and lipophilic brown pigment formation showed a tendency of increase in product(C) and showed little change in product(N) and (O). The TBA value, peroxide value and carbonyl value of product(N) and (O) were lower than those of product (C). The major fatty acids of products were 16:0, 18:1, 22:6, 18:0 and 20:5, and polyenoic acids decreased, while saturated and monoenoic acids increased during processing and storage of products. The IMP content in products were 420.2-454.2 mg/100 g and decreased slightly with storage period. And major non-volatile organic acids in products were lactic acid, succinic acid and $\alpha-ketoglutaric$ acid. In free amino acids and related compounds, major ones are histidine, alanine, hydroxyproline, lysine, glutamic acid and anserine, which occupied $80.8\%$ of total free amino acids. The taste compounds of powdered smoked-dried mackerel were free amino acids and related compounds (1,279.4 mg/100 g), non-volatile organic acids(948.1 mg/100 g), nucleotides and their related compounds (672.8 mg/100 g), total creatinine(430.4 ntg/100 g), tetaine(86.6 mg/100 g) and small amount of TMAO. The extraction condition of powdered smoked-dried mackerel in preparing soup stock is appropriate at $100^{\circ}C$ for 1 minute. Judging from the results of taste and sensory evaluation, it is concluded that the powdered smoked-dried mackerel can be used as natural flavoring substance in preparing soups and broth.

• Journal of Nutrition and Health
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• v.37 no.4
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• pp.259-265
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• 2004

This study was designed to examine the effects of diets containing different levels of seeds of Benincasa hispida (wax-gourd)on plasma glucose, insulin levels and lipid profiles in streptozotocin (STZ)-induced diabetic rats. Sprague-Dawley rats were induced diabetes mellitus by STZ injection (45 mg/kg) into the tail vein and were divide into 4 groups: normal, STZ-control, two experimental groups. Normal and STZ-control groups were fed an AIN-93 diet and 2 experi-mental groups were fed a modified diet containing 2.5% and 5.0% of wax gourd seed powder for 4 weeks. The weight gain and feed efficiency ratio in 5.0% seed groups were higher than in STZ-control group. A significant lowering effects of plasma glucose levels were observed in the wax gourd seed 2.5% and 5.0 groups. The plasma insulin level did not differ after treatment with wax gourd seed in experimental rats. The intake of 2.5% wax gourd seed did not result in sig-nificant change in plasma cholesterol levels compared to diabetic control group. The intake of 2.5% wax gourd seeds had normalized the increased levels of plasma triglyceride and free fatty acids after 4 weeks. In 5% wax gourd seed group, cholesterol, triglyceride and free fatty acid levels were elevated compared to 2.5% wax gourd seed group. The results of the present study indicate that 2.5% wax gourd seed group would be more effective to control the diabetes than 5% wax gourd seed group.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.153-157
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• 1986

Changes in lipid components of Gae-bul, Urechis unicinctus, during hot-air drying ($40^{\circ}C$, 7 hrs) were studied. Raw sample contained 1.3% total lipid (TL) which consisted of 35.1% neutral lipid (NL), 18.0% glycolipid (GL) and 46.9% phospholipid (PL), and dried sample contained 5.3% TL which consisted of 51.8% NL, 20.5%GL and 27.7% PL. There were about 40% decrease in PL content and a slight increase in NL content during drying. The NL of raw sample mainly consists of triglyceride (TG, 39.8%), free sterol (FS, 39.6%), free fatty acid (FFA, 12.2%). and also identified diglyceride (DG), monoglyceride and esterified sterol and hydrocarbon in less quantify. The percent of TG and FS decreased, while that of FFA and DG increased during drying. And main components in the PL were phosphatidyl choline (PC,45.6%), phosphatidyl ethanolamine (PE,34.8%), and followed by phosphatidyl serine (PS) and an unknown substance. In the components of PL, PE, PS and PC decreased slightly in order during drying. And major fatty acids of raw and dried samples were generally 16:0, 18: 1, 18:3, and 20:5. The content of the polyenoic acid such as 20:5 decreased. while the saturated acid increased slightly during drying.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.2
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• pp.195-203
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• 2016

This study was conducted to evaluate the effect of dietary supplementation with rice bran, flax seed, or sunflower seed to finishing native Korean cattle (Hanwoo) on growth performances, carcass characteristics, fatty acid composition, free amino acid and peptide contents, and sensory evaluations of Longissimus muscle (LM). A total of 39 Hanwoo steers (average age of 22.2 mo and average body weight (BW) of 552.2 kg) were randomly divided into Control, rice bran (RB), flax seed (FS), or Sunflower seed (SS) groups. The steers were group fed for 273 d until they reached an average age of 31.2 mo. Final BW was 768.2, 785.8, 786.2, and 789.0 kg, and average daily gain was 0.79, 0.85, 0.82, and 0.84 kg for the Control, RS, FS, and SS groups, respectively (p>0.05). Fat thickness of the FS group (19.8 mm) was greater (p<0.05) than that of the other groups. Final yield grade converted into numerical values was 2.0 for the RB group, 1.7 for the Control and SS groups, and 1.4 for the FS group. Marbling degrees for the Control, SS, RB, and FS groups were 5.3, 5.1, 4.7, and 4.6, respectively. Percentages of palmitic acid ($C_{16:0}$), stearic acid ($C_{18:0}$), and arachidic acid ($C_{20:0}$) in the LM were not different among the groups. Palmitoleic ($C_{16:1}$) acid was higher (p<0.05) in the SS group. The concentration of oleic acid was highest (p<0.05) in the Control group (47.73%). The level of linolenic acid ($C_{18:3}$) was 2.3 times higher (p<0.05) in the FS group compared to the other groups. Methionine concentration was (p<0.05) higher in FS (1.7 mg/100 g) and SS (1.2 mg/100 g) steers than in the Control or RB groups. Glutamic acid and ${\alpha}$-aminoadipic acid (${\alpha}$-AAA) contents were (p<0.05) higher in the FS group compared to the other groups. LM from the FS group had numerically higher (p>0.05) scores for flavor, umami, and overall palatability in sensory evaluations. In conclusion, supplementation of flax seed to diets of finishing Hanwoo steers improved sensory evaluations which might have been caused by increases in flavor related amino acids such as methionine, glutamic acid and ${\alpha}$-AAA and peptides, anserine and carnosine, and their complex reactions.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.1 s.60
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• pp.47-52
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• 2007

The antimicrobial properties of medium-chain ($C_{8-12}$) free fatty acids and their 1-monoglyceride derivatives against a wide range of microorganisms we well known. However, previous studies have been mainly focused on the antimicrobial activity against pathogenic bacteria and viruses causing diseases in human or domestic animals' infection. But, there have been few reports describing comprehensive surveys of antimicrobial effects against microorganisms in cosmetics. For a start of this study, we evaluated and compared the preservative activities of $C_8$ (glyceryl caprylate) and $C_{12}$(glyceryl laurate) 1-monoglyceride in cosmetic formulations. From the result, we found that both of them have very excellent preservative activity against bacteria, but less against fungi. And $C_8$ 1-monoglyceride was a little bit more effective than $C_{12}$ 1-monoglyceride. According to the test results to evaluate each antimicrobial activity of glyceryl caprylate towards 5 kinds of microorganisms used in preservation efficacy test in cosmetics, gram-positive bacteria S. aureus and yeast C. albicans were sensitive and mold A. niger was most tolerant to glyceryl caprylate. Therefore, we tried to improve the antimicrobial activity of glyceryl caprylate agianst mold such as A. niger so that we could make it used as a preservative for cosmetic products. As a result, we confirmed that the antimicrobial activity of glyceryl caprylate is much improved under acidic conditions in formulation. In addition, we found optimal combinations of glyceryl caprylate with other antimicrobial agents. Among tested 7 antimicrobial agent, methyparaben showed the highest preservative activity in combination with gglyceryl caprylate.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.3
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• pp.343-348
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• 2004

The objective of the present study was to determine the plasma level of insulin-like growth factor-I (IGF-I) in relation to mammary blood flow and milk yield including biological variables of relevance to milk synthesis in two different types of crossbred Holstein cattle at 3 different stages of lactation. Eight heifers were 87.5% HF and eight 50% HF animals were selected for the experiments. The three stages of lactation tested were: early lactation (30 days postpartum), mid-lactation (120 days postpartum) and late lactation (210 days postpartum). Animals in each group were fed a concentrate and rice straw treated with 5% urea as the source of roughage throughout the experiments. In early lactation, mammary blood flow and milk yield of 87.5% HF animals were significantly higher than those of 50% HF animals. In mid- and late lactation, both mammary blood flow and milk yield showed a proportional decrease from the early lactating period of 87.5% HF animals. The trends for persistency were observed in 50% HF animals as for udder blood flow and milk yield throughout the experimental periods. The plasma glucose level of the 50% HF animals was significantly higher than those of 87.5% HF animals in both early and mid-lactation. The concentrations of arterial plasma free fatty acids ($C_{16}\;to\;C_{18}$) were higher in 50% HF animals as compared with 87.5% HF animals in all periods of study. In early lactation, the concentration of plasma growth hormone (GH) of 87.5% HF animals was higher than those of the 50% HF animals, thereafter the mean level of plasma growth hormone declined in both mid- and late lactation. The concentration of plasma IGF-I of 50% HF animals was significantly higher than those of 87.5% HF animals in all stages of lactation. There were no differences among stages of lactation for the levels of plasma IGF-I, insulin and growth hormone in 50% HF animals. In 87.5% HF animals, the plasma levels of both IGF-I and insulin were lower in early lactating period while it showed an increase during mid- and late lactation. The present results indicated that the regulatory role for the higher mammary blood flow and milk yield during lactation in 87.5% HF are not mediated via the higher level of circulating IGF-I. Differences in mammary blood flow and milk yield between 50% HF and 87.5% HF animals are in part due to a higher concentration of circulating growth hormone. The lower level of circulating growth hormone in 50% HF animals would be regulated by higher levels of IGF-I, free fatty acid and glucose in plasma.

• Journal of Animal Science and Technology
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• v.58 no.6
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• pp.23.1-23.17
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• 2016

Background: The functionality of myofibrillar proteins is a major factor influencing the quality attributes of muscle foods. Nonetheless, the relationships between muscle type and oxidative changes in chevon during ageing are meagrely elucidated. Postmortem changes in antioxidant status and physicochemical properties of glycolytic gluteus medius (GM) and oxidative infraspinatus (IS) muscles in goats were compared. Methods: Twenty Boer bucks (9-10 months old, body weight of $36.9{\pm}0.725kg$) were slaughtered and the carcasses were subjected to chill storage ($4{\pm}0.5^{\circ}C$). Analyses were conducted on GM and IS muscles sampled on 0, 1, 4 and 7 d postmortem. Results: Chill storage did not affect the antioxidant enzyme activities in both muscles. The IS had greater (P < 0.05) superoxide dismutase and catalase activities than GM. Carotenoid and tocopherol contents did not differ between muscles but decreased (P < 0.05) over storage. The IS had higher (P < 0.05) glycogen and ultimate pH and lower (P < 0.05) shear force and cooking loss than GM. The carbonyl content, % metmyoglobin, drip loss and TBARS increased (P <0.05) while free thiol, metmyoglobin reducing activity (MRA), shear force and myoglobin decreased (P < 0.05) over storage. Muscle type had no effect (P > 0.05) on free thiol, MRA and TBARS. The GM had lower (P < 0.05) redness on d 0 and 1 than IS while the IS had greater carbonyl, % metmyoglobin and drip loss than GM on d 7. The reflective density of slow myosin heavy chain (MHC) was higher (P < 0.05) while the density of fast MHC and actin was lower (P < 0.05) in IS than GM. Regardless of muscle type, the density of MHC decreased (P < 0.05) while that of actin was stable over storage. Nonetheless, the degradation of fast and slow MHC was greater (P < 0.05) in IS than GM. Muscle type had no effect (P > 0.05) on consumer preference for flavour, juiciness and overall acceptability. However, IS had higher (P < 0.05) tenderness score than GM on d 1 and 4 postmortem. Intramuscular fat was higher (P< 0.05) in IS compared with GM. Fatty acid composition did not differ between the muscles. However, GM had lower (P < 0.05) n-6/n-3 ratio than IS. The n-3 and n-6 PUFA declined (P < 0.05) while the SFA increased (P < 0.05) over storage. Conclusion: The changes in myofibrillar proteins and physicochemical properties of goat meat during postmortem chill storage are muscle-dependent.

• Korean Journal of Acupuncture
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• v.18 no.1
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• pp.65-80
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• 2001

Effects of $LR_3$(太衝), $GB_{39}$(懸鍾) and $SP_4$(公孫) acupuncture on lipid composition were investigated in rat fed high fat diet. The results obtained from this study are as follows : 1. In the all treatment groups, the body weight values after feeding the basal diet for 4 weeks were significantly decreased compared to the initial body weight. However the decrement of body weight showed a high in acupuncture groups compared to those of control group. In the acupuncture groups, the decrement of body weight showed a high in the $LR_3$ acupuncture groups. 2. The contents of plasma ${\beta}$-lipoprotein and free fatty acids showed a tendency to decrease in the acupuncture groups compared to those of control group and the values of $LR_3$ acupuncture groups showed a low in the acupuncture groups. 3. The contents of plasma triglyceride showed a low values in the complex treatment group of $LR_3,\;GB_{39}$ and $SP_4$. However among the other treatment groups, this values showed no significantly different. The contents of liver triglyceride showed a tendency to decrease in all acupuncture groups except to the complex treatment group of $GB_{39}$ and $SP_4$ acupuncture and in the acupuncture groups, $LR_3$ acupuncture groups were lower than $GB_{39}$ and $SP_4$ acupuncture groups. 4. The contents of plasma glucose showed a tendency to decrease by the acupuncture treatment and $LR_3$ acupuncture groups showed a lower values than other acupuncture groups. 5. In the values of plasma glutamic oxaloacetate transferase activity, $LR_3$ acupuncture group and the complex treatment group of $LR_3,\;GB_{39}$ and $SP_4$ acupuncture were a lower values than other treatment groups and among the other treatment groups showed no significantly different. The values of plasma glutamic pyruvate transferase activity showed no significantly different among all the treatment groups. 6. Contents of plasma and liver total cholesterol showed a tendency to decrease in $LR_3$ acupuncture groups. However those of the other groups showed no significantly different. 7. In the contents of plasma LDL-cholesterol, $LR_3$ acupuncture groups were a lower values than other groups, however among the other groups showed no significantly different. The contents of plasma HDL-cholesterol showed a tendency to increase in the acupuncture groups, however these values showed no significantly different.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.478-482
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• 1995

The changes of the lipid composition and of the contents of carotenoid and tocopherol in wheat germ were studied during the storage at $30^{\circ}C$. The contents of triglyceride and free fatty acid were changed from 66% and 7% to 49% and 24% respectively after 30 days. The predominant free fatty acids were lauric acid (29%), palmitic acid (21%) and linoleic acid (20%), however, linoleic acid increased to 30%, lauric acid reduced to 21% after storage of 30 days. The carotenoids in the wheat germ were ${\beta}-carotene,\;{\alpha}-carotene$, lutein and taraxanthin, and the contents of these were 306, 59, 383 and 356 ng/g wheat germ, respectively. Their contents, however, were reduced to 36, 4, 203 and 149 ng respectively after 20 storage days. Especially, degradation rate of ${\beta}-carotene$ was 22.5 ng/day. The tocopherol isomers in wheat germ were ${\alpha}-,\;{\beta}-\;and\;{\gamma}-tocopherol$, and they reduced from $55,\;48\;and\;38\;{\mu}g/g$ wheat germ to 35, 32 and $32\;{\mu}g$ respectively after 20 storage days. The ${\alpha}-tocopherol$ was degraded by $1.26\;{\mu}g/day$ at this storage condition.