• Journal of Aquaculture
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• v.11 no.3
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• pp.319-325
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• 1998

Quality evaluation of fish muscle was conducted in olive flounder, Paralichthys olivaceus fed with control or experimental diet containing 0.3% of Obosan (Sungam Co., Korea). Sensory panel members preferred the experimental fish were more preferable than those of control (P<0.01 or 0.05). The difference test was shown that the experimental fish muscle is more firm elastic and palatable than the control ones (P<0.01 or 0.05). The physical properties of meats from fish fed a diet containing Obosan improved qualities with compared to those of control meats. The total amount of free amino acids in muscles from control fish (31.7 mg/100mg), especially with the significant increase of glutamic acid, proline, glycine, alanine and methionine. In all nucleotides and their related compounds, ATP was the most abundant in muscles from fish fed a diet containing Obosan (about 1.9 fold compared to mean of control), however, IMP was more abundant in control muscles.

• Korean Journal of Veterinary Service
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• v.22 no.3
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• pp.221-237
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• 1999

To investigate the specificity of rapid slide agglutination test for pullorum-gallinarum diseases and to obtain a basic data for avian salmonellosis control, salmonella isolation was peformed for the layer chickens positively reacted in pullonlm-typhoid agglutination test. The biochemical, serological and antimicrobial properties of the isolates were examined. The results obtained through this study were summarized as follows; 1. Of 2,384 chickens tested by the agglutination test, 606 chickens (25.4%) were positive reactors. 154 of 606 reactors and 49 of the non-reacting chickens were investigated for salmonella isolation, resulting in isolation of 68 strains of salmonellae from 27 chickens. 2. By organs, the isolation frequency from liver, cecum, spleen, ovary and gall bladder showed 8.9% (18 strains), 8.9% (18 strains), 7.4% (15 strains), 4.4% (9 strains) and 3.9% (8 strains), respectively. 3. By culture medium the combination of selenite broth and MacConkey agar revealed the highest isolation rate and the enrichment culture by delayed secondary enrichment culture method was found the most effective for salmonella isolation. 4. The serotypes of 68 salmonella isolates were identified as 3 strains of S pullorum, 24 strains of S gallinarum, 15 strains of S typhimurium, 8 strains of S enteritidis, 7 strains of S paratyphi A, 5 strains of S typhimurium and 6 strains of the other salmonellae. 5. The serotypes of 8 salmonella strains isolated from 49 chickens non-reacting in pullorum-typhoid agglutination test were identified as 3 strains of S typhimurium and 5 strains of S infantis. 6. When 24 chickens of which 68 strains of salmonellae isolated were examined by microplate agglutination test, the average antibody titer for pullorum antigen was $2^{5.25}$. The chickens at antibody titer between $2^3$ and $2^5$ showed the higher frequency of isolation as compared with the chickens at the other titers. 7. When salmonella isolates were tested the antimicrobial drug sensitivity by disk diffusion method, S paratyphi A were highly sensitive by 100% to ATM and GM, S typhimurium, by 88% to AM, CIP, IMP and TN, S infantis, by 100% to AM, CRO, ENR and PIP, S enteritidis,by 100% to IMP and PIP, S pullorum, by 100% to ATM, CRO, ENR and PIP and S gallinarum, by 92% to CRO, CIP and PIP.

• Korean journal of food and cookery science
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• v.6 no.4 s.13
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• pp.1-8
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• 1990

For the purpose of supplying the imformation to improve the acceptability of soy paste as the condiment, the changes of enzyme activity, general component and flavor compounds (Free amino acid, Nucleic acid related compounds, and peptide) during improved soy paste fermentation were determined. The results were as follows; 1. The protease activity during fermentation were increased continuously, but amylase activity were decreased in 45 day fermentation. Cellulase activity were slowly increased until 45 day, and then slowly decreased. 2. Total nitrogen contents were almost constant during fermentation, but amino nitrogem were increased rapidly. Reducing sugar were not constant, but increased in the end of fermentation. PH were decreased to pH 4.97. 3. Total contents of free amino acid as flavor compound were rapidly increased in 10 day fermentation, but were constant in $30{\sim}60$ day. Aspartic acid contents were increased continuously, but glutamic acid were increased slowly until 30 day fermentation and were almost constant. IMP and GMP contents showed increasing pattern during fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.547-552
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• 2002

Characteristics of components related to meat taste of broiler and Korean native chicken (KNC) were investigated. Carnosine was detected much more in the breast meat of KNC at 28 weeks of age and in the leg meat of KNC over 6 weeks of age than broiler. Glutamic acid was much contained in the leg meat of KNC over 11 weeks of age. In the case of breast meat, the content of glutamic acid was higher in KNC over 6 weeks of age than that of others. The ratio of good-tasting amino acid to bitter-tasting amino acid was higher in KNC over 11 weeks of age than broiler. Concentration of IMP in KNC over 15 weeks of age was higher than that of broiler.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.911-916
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• 1995

Even though the saps have been consumed as beverage in Korea for a very long period of time, a little research has been conducted on the chemical composition. We determined mineral, free sugar, composition amino acids and nucleotides in the sap of Gorosoe(Acer mono Max.) and Sugar Maple(Pseudo-sieboldianum Kom.) collected from Sancheong, Kurye and Hamyang. The contents of solid, crude protein and ash were 1.1~3.3%, 0.03~0.12% and 0.02~0.05% in the sap of Gorosoe and Sugar Maple, respectively. The detectable nucleotides were CMP, UMP, IMP, GMP, AMP and hypoxanthine. Free sugar that we determined in the sap of Gorosoe and Sugar Maple were sucrose, fructose and glucose, but maltose was not detected. The chief component of saccharides in the sap was sugar and ranged from 7.1 to 36.6g/L. Especially, the sucrose contents in the sap of Gorosoe and Sugar Maple from Hamyang were higher 3.7 and 2.2 times than those from the other samples. The prominent minerals in the sap were calcium and potassium. The calcium concentration was ranged from 99.0~153.3mg/L in the sap of Gorosoe and was ranged from 21.2~32.4mg/L in that of sugar maple. The sap of Gorosoe and Sugar Maple were composed of 18 and 15 kinds of amino acid respectively, and the total contents of amino acid were in the range of 0.7~29.3mg%. The major amino acids in the sap of Gorosoe were taurine, serine, glutamic acid and aspartic acid in decreasing order. Taurine contents in the sap of Gorosoe and Sugar Maple was found to be the dominant amino acid.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.254-259
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• 1992

The processing conditions and food components of meaty textured sardine burgers were studied to develope a new form of burger, The separated sardine meat was chopped, mixed with 14.1% emulsion curd, 1.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.1% monosodium glutamate, 8.0% bread powder, 0.4% onion powder, 0.1% garlic powder, 0.1% ginger powder and 3.0% soybean protein by remodeled stone mortar. This seasoned sardine meat was fried in soybean oil $(165{\pm}2^{\circ}C,\;3min)$. The main fatty acids of sardine burger were palmitic acid, oletic, acid, linoleic acid, eicosapentaenoic acid and docosahexaenoic acid. Amino acid composition of sardine burger were mainly consisted of histidine, glutamic acid, leucine and lysine. The major taste compounds in the product were revealed nucleotides and their related compounds $(11.19{\sim}11.96\;{\mu}mole/g)$ such as IMP and free amino acids (1824.8 mg/100g) such as histidine, glutamic acid, leucine and lysine. Total creatinine, betaine and trimethylamine oxide were seemed to act an auxiliary role in taste of product.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.857-866
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• 2005

This study was carried out to evaluate changes in taste compounds of seasoned pork with Korean traditional sauces. The samples, pork loins were cut by the shape of cube($5{\time}15{\time}5$cm) and seasoned pork with Korean traditional sauces such as soy sauce base(T1), red pepper sauce base(T2), and soybean sauce base(T3) in the same proportion of meat seasonings, respectively. The seasoned samples were stored, at $1{\pm}1^{\circ}C$ during 28 days. Citric acid and fumaric acid were higher after 14 days of storage for the treatments, seasoned pork with red pepper sauce had higher compared to other treatments. While propionic acid and lactic acid were higher in seasoned pork with soybean sauce compared to other treatments. Free amino acids was higher in seasoned pork with soybean and red pepper sauce compared to seasoned pork with soy sauce. In all treatments, free amino acids was slightly increased with aging periods. 5'-inosine monophosphate(IMP) was decreased, whereas inosine was increased with increase of aging time. Inosine was higher in seasoned pork with soybean and red pepper sauce compared to seasoned pork with soy sauce. In sensory evaluation, aroma, flavor, tenderness and juiciness were increased with aging period increased in all treatments.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.498-504
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• 1989

Processing conditions and food components of frozen seasoned anchovy meat products were investigated. The separated anchovy meat was chopped, mixed with 12.8% emulsion curd, 0.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.2% monosodium glutamate, 0.3% onion powder, 0.1% garlic powder, 0.1% ginger powder, 3.0% soybean protein, and 0.2% sodium erythorbate by remodeled stone mortar. This seasoned anchovy meat was frozen with contact freezer, Packed in a carton box and then stored at $-25{\pm}2^{\circ}C$. The major fat acids of product were linoleic, oleic, palmitic, docosahexaenoic, linolenic, palmitoleic, eicosapentaenoic acid. Amino acid composition of product were mainly consisted of Glu, Asp, Leu, Lys and Ala. The taste compounds of product were IMP 160.0 mg/100g ; free amino acids such as Glu, His, Ala, Leu 503.7 mg/100g ; total creatinine 158.3 mg/100g and small amounts of betaine, TMAO.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.769-776
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• 2003

Organic acids, nucleotides and their related compounds (NRCs) of kimchi prepared with salted-fermented fish products (SFFPs) and their alternatives were analyzed at each optimal fermentation (pH $4.2{\pm}0.2$, acidity $0.6{\sim}0.8%$) during fermentation at 20, 10 and $4^{\circ}C$, respectively. The pH and acidity levels of kimchi sharply decreased and increased, respectively until each optimal fermentation period. The levels of organic acids and NRCs in SFFP kimchi were affected by fermentation temperature and the type of additive. Compared with the control, organic acid levels were slightly higher in kimchi with alternative additives, as were NRC rates in kimchi with hydrolysates of oyster and Alaska pollack. Moreover, slightly higher levels of NRC were observed in kimchi with alternative additives than in kimchi with SFFPs. Consequently, these results show that fermentation temperature and the type of additive (SFFPs and their alternatives) affect not only fermentation, but the levels of organic acids and NRCs in kimchi.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.245-251
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• 1983

Nucleic acid degrading enzymes (RNase, PDase, PMase) isolated from rice Makgeoly brewing were purified by DEAE-cellulose column technique and their enzymological properties were examined. Changes of nucleotides and their related substances during the brewing were also investigated. The results obtained were as follows: 1. RNase activity was increased in the earlier phase of brewing and then decreased after 3 days brewing, while PDase and PMase activities were decreased with the lapse of time. 2. The optimum pH of RNase was 5.0 and those of PDase and PMase were 6.0. Activities of these three enzymes were almost stable in the range of pH 6.0-7.0. 3. The optimum temperature of RNase and PDase were in the range of $55{\sim}60^{\circ}C$ and that of PMase was about $50^{\circ}C$. When RNase was treated at $100^{\circ}C$ for 10 min., 80% to of activity was lost PDase lost 90% of activity when heated at $70^{\circ}C$ for 10 min, while PMase was completely inactivated at the same condition. 4. $CU^{++},\;Zn{++}$ inhibited the activity of NRase, Activity of PMase was reduced about 30% by adding $10^{-3}M\;Na_{2}HPO_{4}$5. Until 4 day brewing, IMP was increased, while UMP, GMP, AMP were decreased gradually.