• Food Science of Animal Resources
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• v.27 no.4
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• pp.440-449
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• 2007

This study was conducted to investigate the compositions of different cuts of Hanwoo bull beef. 10 cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi(brisket)] were prepared from 10 Hanwoo bulls (-24 month old) slaughtered during 3 consecutive days. There were no significant differences in the calorie contents among the 10 cuts (p<0.05). In cholesterol content, Hongduke was significantly lower (26.74 mg/100 g) and Abjin was significantly higher (31.08 mg/100 g) than the other cuts (p<0.05). Free amino acid analysis revealed that there were high contents of glutamate (94.33-216.36 mg/100 g) and alanine (154.88-200.31 mg/100 g), followed by arginine, phenylalanine and lysine in the 10 cuts. In addition, Abjin, Bosup, Cheggt, Hongduke, Sulgit and Udoon had significantly higher inosine monophosphate (IMP) contents than Dngsim or Moksim (p<0.05). Inosine contents were highest in Bosup and Sulgit, whereas hypoxanthine contents were highest in Guri (p<0.05). Total collagen contents were significantly higher in Abjin followed by Yangi, Guri and Moksim (p<0.05). With regard to fatty acid composition, Dngsim had significantly higher $C_{18:0}$ than the other cuts, and Udoon had significantly higher $C_{20:4n6}$ than the other cuts (p<0.05). Total contents of saturated fatty acids (SFA) were significantly higher in Abjin, Dngsim and Yangi, whereas total contents of unsaturated fatty acids (UFA) were significantly higher in Hongduke than the other cuts (p<0.05).

• Korean Journal of Poultry Science
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• v.42 no.1
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• pp.41-50
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• 2015

The objective of present research is to evaluate the effect of breed and sex on flavor-related compounds of duck meat in Korea. Breast meat of each different breed [Korean native duck (KND) and commercial duck, Cherry Valley (CD)] and sex (male and female) were analyzed for chemical composition, nucleotide, fatty acid composition, and free amino acid. In comparison within the different breed and sex, CD and female duck were higher in moisture composition compared to KND and male duck. The meat from female duck had higher inosine monophosphate (IMP) contents while the meat from KND had higher inosine contents (P<0.05). Mostly, male duck had higher contents of free amino acid, including alanine, aspartic acid, glycine, histidine, leucine, serine, valine, glutamic acid and cysteine (P<0.05), even though no significance in the sum of taste-related free amino acid was observed with respect to breed and sex. From the results, it was found that breed has no significant impact while sex has influenced the flavor-related compounds, especially, IMP and most of the free amino acids. In order to get breed-specific advantages, KND should be developed based on flavor aspect and further studies using KND with known genetic confirmation should be conducted for the extrinsic and intrinsic flavor influencing factors.

• Korean Journal of Agricultural Science
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• v.42 no.4
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• pp.369-374
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• 2015

This study was conducted to compare the glucose, lactate, and nucleotide degradation products content of cooked beef steaks from Korean Hanwoo (quality grade: 1) and Australian cattle (Bos indicus, grain-fed for 100 d) by internal temperature. The loins (M. longissimus dorsi) and top rounds (M. semimembranosus) from two cattle breeds were cut into about 2 cm thickness and then cooked in a $180^{\circ}C$ electronic oven until internal temperature attained to 50, 70, or $90^{\circ}C$. Regardless of internal temperature, glucose content was higher (P<0.05) in cooked loin and top round steaks from Hanwoo compared to those from Australian cattle. Lactate content was shown to be lower (P<0.05) in cooked steaks from Hanwoo than in those from Australian cattle. Lower (P<0.05) hypoxanthine and higher (P<0.05) guanosine 5'-monophosphate, inosine 5'-monophosphate, inosine contents were observed in cooked steaks from Hanwoo. Furthermore, glucose content tended to be decreased by internal temperature but nucleotide degradation products content was not changed by internal temperature. Therefore, these findings suggest that cooked Hanwoo beef steaks had higher flavor precursors related to sweet and umami tastes than cooked Australian beef steaks

• Korean journal of food and cookery science
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• v.2 no.1
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• pp.38-44
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• 1986

Effects of the kind and concentration of salt on oxidation of lipids and on formation of flavor components have been studied with four varieties of fermented anchovies prepared with 20％ sun-dried salt(sample B) , 12% refined salt (sample C), 16.5％ refined salt (sample D) and 16. 5% refined salt Plus 25％ brine (sample E). The sample B showed higher peroxide and TBA value and also higher content of TMA thar. those prepared with refined salt. The amounts of amino-N and VBN in sample B appeared larger than in sample D but was in a similar level with those in sample C. On the other hands, much smaller amounts of lactic and succinic acid were observed in sample B compared with in sample C and D. Sample C revealed the highest level of lactic acid among the samples tested. The changes in the amounts of each free amino acid displayed similar tendencies in all samples, except decreasing tendency of tyrosine in sample B and increasing tendency of aspartic acid in sample C. Also observed was lower IMP and inosine level in sample B than in C and D, but hypox-anthine level was higher in B. In general, sample I indicated remarkably lower values of experimental data in all cases mentioned above, but the highest TBA balue.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.361-365
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• 2001

The effects of purine catabolites in growth media on the biosynthesis of Serratia marcescens and Lactobacillus plantarum purine nucleoside phosphorylase (PNP) activity were examined. Serratia PNP activity was decreased approximately by 30% in the presence of high concentrations of inosine $(5{\sim}15\;mM)$, but was not affected at low concentrations of inosine $(0.1{\sim}1\;mM)$. However, Lactobacillus PNP activity was increased above 60% by inosine among the range from 5 to 15 mM. Serratia PNP activity was decreased approximately by 45% in the presence of high concentrations of hypoxanthine $(5{\sim}15\;mM)$, but was not affected at low concentrations of hypoxanthine $(0.1{\sim}0.5\;mM)$. Lactobacillus PNP activity was increased approximately by 20% in the presence of low concentrations of hypoxanthine $(0.1{\sim}0.5\;mM)$, and increased approximately by $50{\sim}65%$ in the presence of concentrations of hypoxanthine $(1{\sim}15\;mM)$. Serratia and Lactobacillus PNP activity was increased 20% by low concentrations of uric acid (0.5 mM), but was decreased $40{\sim}80%$ at high concentrations of same purine catabolite $(10{\sim}15\;mM)$. These data suggest that purine nucleoside phosphorylase in Serratia marcescens ATCC 25419 and Lactobacillus plantarum ATCC 8014 is positively regulated by a low uric acid concentration, and then may play a regulatory role in a purine nucleotide catabolic pathway.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.483-489
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• 1999

In order to study effects of herbs on the changes of the taste compounds, color and sensory evaluation of soup stock. The crude protein, free amino acids and nucleotide contents in brisket soup stock were investigated by use of semimicro-kjeldahl method and HPLC. In addition, color measurement and sensory evaluation were investigated. Generally, The crude protein, free amino acids and nucleotides contents in various soup stocks increased by heating time. The crude protein contents in the Go, Ca and A soup stocks increased much more than control soup stock. The free amino acids were the highest content in the Go$\_$5/ soup stock specially, arginine, alanine, glycine, threonine and glutamic acid. The free amino acid contents were lower in C$\_$5/ and O$\_$5/ soup stock than B$\_$5/ soup stock. 5'-IMP, inosine and hypoxanthine concentration in Go$\_$5/(33.4 mg%) soup stock showed highest value. But those in the C$\_$5/(5.8 mg%) and O/sun 5/(5.7 mg%) soup stocks were lower than that in the B$\_$5/ soup stock. From a sensory evaluation, the all of sensory score of samples was not significantly difference.

• Proceedings of the PSK Conference
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• 2003.10b
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• pp.181.2-181.2
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• 2003

Inosine monophosphate dehydrogenase(IMPDH) catalyzes the $NAD^+$-dependent oxidation of IMP to XMP, the rate limiting step in the de novo biosynthesis of guanine nucleotide. Its critical role at the metabolic branch point in purine nucleotide biosynthesis makes it a useful target in the development of drugs for antiviral and anticancer chemotherapy and in immunosupressant area. Several compound with antiviral activity have been found to be inhibitors of IMPDH. For example, ribavirin, a competitive inhibitor of IMPDH, has broad spectrum antiviral activities against DNA and RNA viruses. (omitted)

• Proceedings of the PSK Conference
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• 2003.10b
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• pp.184.3-185
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• 2003

Inosine 5'-monophosphate dehydrogenase (IMPDH) is a critical enzyme in the regulation of cell proliferation and differentiation. This enzyme catalyzes the $NAD^+$-dependent oxidation of IMP to XMP, the rate limiting step in de novo biosynthesis of guanine nucleotides. Therefore, the biochemical effect of IMPDH inhibition in sensitive cell types is decrease in intracellular guanine nucleotide levels, and the decrease in cellular GTP and deoxy GTP pool levels blocks DNA and RNA synthesis in rapidly proliferating tumor cells. (omitted)

• Food Science of Animal Resources
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• v.36 no.3
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• pp.369-376
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• 2016

This study aimed to investigate the effects of dry aging on the quality of pork loin. Longissimus lumborum muscles were dissected from the right half of five pork carcasses and were used as the control samples. The left halves of the carcasses were aged at 2±1℃ and a relative humidity of 80% for 40 d. The total aerobic bacteria count was similar between the control and dry-aged pork loin (p>0.05). Lactic-acid bacteria was absent in both the control and dry-aged pork loins. Dry-aged pork loin contained low moisture and high protein and ash compared to the controls (p<0.05). The pH was higher and cooking loss was lower in dry-aged pork loin compared to that in the control (p<0.05). Flavor related compounds, such as total free amino acid, hypoxanthine, and inosine of pork loin were higher in dry-aged pork loin; whereas, inosine 5'-monophosphate and guanosine 5'-monophosphate were low in dry-aged pork loin than control (p<0.05). There was no difference in carnosine and anserine content between dry-aged pork loin and the control (p>0.05). Dry-aged pork loin had lower hardness and shear force and received higher core in sensory evaluation than the control (p<0.05). According to the results, dry aging improved textural and sensorial quality of pork loin.

• Journal of the Korean Applied Science and Technology
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• v.33 no.2
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• pp.304-310
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• 2016

This study shows the changes of the nucleotides and their related compounds of squid during fermentation for 8 weeks at $10^{\circ}C$ in 5% salt solution. Among nucleic acid related matters, ATP and ADP were vanished not to be detected, AMP existed only at the early stage and then rapidly decreased until the mid-stage of the ripening. Inosine and hypoxanthine were the main components of nucleotides and their related compounds. As the salt concentration was decreased and fermentation temperature raised, pH was significantly increased to the latter stage of the ripening and hence fermentations was enhanced. The titrable acidity was continuously decreased until the latter stage of the ripening. Considering the above result, it is possible to make an estimate that the suitable fermentation conditions of squids are $10^{\circ}C$ of fermentation temperature, 10% of salt concentration and 5 weeks of ripening period.