• 한국수산과학회지
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• 제45권6호
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• pp.648-653
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• 2012

The present study examined the effects of dietary supplementation with nucleotide (inosine monophosphate product, IMP) on the growth performance, feed utilization, and non-specific immune responses of juvenile tilapia Oreochromis niloticus. Triplicate groups of tilapia (initial body weight, $7.4{\pm}0.04$ g) were fed experimental diets containing 0%, 0.05%, 0.1%, and 0.2% IMP. Fish were fed six times a day until apparent satiation for 13 weeks. At the end of the feeding trial, final body weight and food utilization of fish fed 0.1% IMP were significantly higher than those of fish fed the control diet. Results of hematological parameters were not affected by dietary IMP. However, blood protein level was significantly higher in the 0.05% treatment, as compared to that of the control and 0.2% IMP diets. Myeloperoxidase activity was higher in fish fed 0.1% IMP than in fish fed the control and 0.2% IMP diets. These results suggest that dietary supplementation with IMP can enhance the growth performance, feed utilization, and innate immune response of juvenile tilapia. The optimal IMP supplementation level appears to be 0.1% in practical feed formulations for tilapia.

• 한국식품영양학회지
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• 제28권6호
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• pp.1019-1025
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• 2015

The influence of aging on the flavor precursors and volatile compounds of top round beef was studied. The concentrations of free amino acids, nucleotides, creatine, dipeptides, and volatile compounds were measured after top round from Hanwoo was aged at $4^{\circ}C$ for 21 days. The amount of free amino acids in top round significantly increased with the increase of aging period. There was no effect of aging on the concentrations of adenosine monophosphate or inosine in top round. The inosine monophosphate content of top round significantly decreased with age, while the hypoxanthine content increased. The concentrations of creatine, carnosine, and anserine in top round were not influenced by aging. In total, 24 volatile compound were identified in aged, cooked top round. Of these, the quantities of aldehydes (propanal, pentanal, hexanal, heptanal, octanal, and nonanal), hydrocarbons (pentane and octane), 2-butanone, ethyl acetate, and pyridines (4-ethynyl-pyridine and 4-acetyl-pyridine) significantly increased after aging. We conclude that the flavor of top round can be improved by aging.

• 한국축산식품학회지
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• 제33권4호
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• pp.508-514
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• 2013

Taste-active compounds (e.g., amino acids and nucleotides) play an important role in contribution to the gustatoty sensation of food. The current study aimed to examine the differences in taste-active compounds between different beef muscles, breeds and aging periods. We have chosen the longissimus dorsi and semitendinosus muscles of Hanwoo breed and longissimus dorsi muscle of Angus breed for the investigation of the aforementioned compounds. Hanwoo muscles were aged for 7 or 28 d, and Angus samples were aged for 28 d at $4^{\circ}C$. Results revealed that 8 out of the 18 detected free amino acids (FAA) showed significant (p<0.05) differences between the two Hanwoo muscles. Twelve FAAs showed aging effect (p<0.05) in which the amounts of 8 FAAs significantly increased as aging time increased. Inosine 5-monophosphate (IMP), hypoxanthine (Hx) and inosine showed significant (p<0.05) differences between the Hanwoo muscles, aging resulted in an increase in amounts of these nucleotides. Hanwoo beef had significantly (p<0.05) higher total amount of sweet amino acids than the Angus ones in that 15 amino acids showed differences (p<0.05) between the two breeds. Amounts of guanosine 5-monophosphate (GMP) and Hx were significantly higher (p<0.05) for Angus beef. Current study indicated that muscle type, breed and aging period had large variations in free amino acid and nucleotide contents, which may subsequently affect the taste attributes of cooked beef.

• 한국축산식품학회지
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• 제42권5호
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• pp.833-848
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• 2022

The objective of this study was to characterize the meat quality traits that affect the texture and savory taste of Ufipa indigenous chickens by comparing the proximate composition, physical characteristics, collagen, and nucleic acid contents with those of commercial broilers. It was found that Ufipa chicken breast and thigh meat had a higher protein content (p<0.05) than broiler chicken meat, whereas the fat content was lower (p<0.01). The moisture content of thigh meat was lower in Ufipa chicken meat than in broiler chicken meat (p<0.05). Regarding meat color, broiler chickens had considerably higher L^* and b^* than Ufipa chickens in both the breast and the thigh meat, except for a^* (p<0.01). Regarding water holding capacity, Ufipa chicken breast exhibited higher drip loss but lower thawing and cooking losses than broiler chicken (p<0.01). In contrast, its thigh meat had a much lower drip and thawing losses but higher cooking losses (p<0.01). The shear force of Ufipa chickens' breasts and thighs was higher than that of broiler chickens (p<0.05), while the amount of total collagen in the thigh meat was higher than that of broiler chickens (p<0.05). Additionally, the inosine-5'-monophosphate (IMP) of Ufipa chicken breast and thigh meat was higher than that of broiler meat (p<0.05). The principal component analysis of meat quality traits provides a correlation between the proximate and physical-chemical prosperties of both breeds with some contrast. In conclusion, the present study provides information on healthy food with good-tasting Ufipa indigenous chickens, which offer a promising market due to consumers' preferences.

• 한국수산과학회지
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• 제46권6호
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• pp.785-792
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• 2013

Two studies were conducted to investigate the effects of dietary nucleotides (NT) on the growth performance, hematological parameters, and innate immune responses of red seabream Pagrus major. In Expt I, six experimental diets were formulated: a control, four that contained each NT at a level of 0.15% (inosine monophosphate, IMP; adenosine monophosphate, AMP; guanosine monophosphate, GMP; and uridine monophosphate, UMP), and one with a 1:1:1:1 mixture of NTs (IMP, AMP, GMP, and UMP). In Expt II, five experimental diets were formulated that contained 0, 0.1, 0.2, 0.4, and 1.0% IMP (commercial product). Triplicate groups of juvenile (initial body weight 33.1 g) and growing (initial body weight 120 g) red seabream were fed one of the experimental diets to apparent satiation for 8 weeks in Expt I and 12 weeks in Expt II. In Expt I, fish fed diets with NT had higher growth performance than the control group. The nitroblue tetrazolium and lysozyme activities were higher in fish fed the mixed-NT diet, and lowest in the control group. In Expt II, the final body weight and feed utilization of fish fed the 0.1% IMP diet were significantly higher than those of fish fed the control or 1.0% IMP diets. Diet palatability was improved significantly when 0.1% IMP was added. The lysozyme activity was higher in fish fed diets with 0.4-1.0% than in the control group. These results suggest that supplementation of 0.15% IMP and Mixed-NTs in diet can enhance the growth and immune responses in juvenile red seabream. The optimum IMP level appears to be 0.2% in practical feed formulation for growing red seabream.

• 한국축산식품학회지
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• 제28권3호
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• pp.333-343
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• 2008

본 연구는 국내에서 최고의 고급육으로 유통되는 한우고기의 부위별 성분조성 및 육질특성을 조사하고자 $1^{++}$ 육질등급을 받은 거세한우 10두에서 10부위(업진, 보섭, 채끝, 등심, 꾸리, 홍두깨, 목심, 설깃, 양지, 우둔)를 선정하여 성분조성 및 육질특성을 분석하였다. 10부위간에 칼로리 함량은 $2,205{\sim}3713.20\;cal/g$ 범위였으며 특히 등심, 채끝 및 업진부위가 다른 부위들과 비교하여 유의적으로 높은 것으로 나타났다(p<0.05). 콜레스테롤 함량도 $38.86{\sim}44.69\;mg/100g$ 수준으로 10부위 중에서 목심부위가 유의적으로 가장 높았고 홍두깨와 우둔부위가 다른 부위와 비교하여 유의적으로 가장 낮은 것으로 분석되었다(p<0.05). 가용성 및 불용성 콜라겐 함량에 있어서는 부위별로 유의적인 차이가 없었으나 총 콜라겐 함량은 꾸리, 목심 및 설깃부위가 가장 높았고 등심 및 채끝부위가 가장 낮은 것으로 나타났다(p<0.05). 맛과 관련이 있는 유리아미노산함량을 부위별로 비교한 결과 모든 부위에 glutamate와 alanine 함량이 각각 $275.99{\sim}536.04\;mg/100g$, $130.63{\sim}175.23\;mg/100g$으로 가장 높은 수준이었고 다음으로 arginine($7.00{\sim}10.49\;mg/100g$), phenylalanine($4.70{\sim}13.88\;mg/100g$), leucine ($5.98{\sim}10.26\;mg/100g$) 순으로 나타났다. 부위별 adenine diphosphate(ADP) 함량은 유의적인 차이가 없는 것으로 나타났으나(p>0.05). Adenine mono phosphate(AMP)는 보섭과 목심 부위에서 모두 1.09%로 다른 부위보다 유의적으로 가장 높게 나타났다(p<0.05). Inosine monophosphate(IMP)는 흥두깨 및 우둔부위가 각각 30.04, 33.44%로 다른 부위보다 유의적으로 가장 많았으며(p<0.05), inosine 함량은 보섭, 흥두깨 및 우둔부위가 각각 6.19, 6.25, 6.28%로 가장 많았고 반면에 hypoxanthine은 4.27%인 꾸리부위에서 가장 높게 나타났다(p<0.05). $1^{++}$ 등급 거세한우의 부위별 지방산 조성을 분석한 결과 C16:1n7, C20:3n6, C20:4n6을 제외한 부위별 지방산 조성은 유의적으로 차이가 없는 것으로 분석되었다(p>0.05).

• 한국축산식품학회지
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• 제27권4호
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• pp.440-449
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• 2007

본 연구는 한우수소 10두에서 10부위(업진, 보섭, 채끝, 등심, 꾸리, 홍두깨, 목심, 설깃, 양지, 우둔)를 선정하여 성분조성 및 맛 관련물질 특성을 분석하였다. 칼로리 함량은 부위간에 유의적인 차이가 없었다(p>0.05). 10 부위내 콜레스테롤 함량은 홍두깨가 콜레스테롤 함량이 26.74 mg/100 g으로 가장 낮았고 업진이 31.08 mg/100 g으로 가장 높게 나타났으나(p<0.05) 다른 부위들간 콜레스테롤 함량에는 유의적인 차이가 없었다(p>0.05). 맛과 관련이 있는 유리아미노산 함량을 부위별로 비교한 결과 모든 부위에 glutamate와 alanine 함량이 각각 $94.33{\sim}216.36\;mg/100\;g,\;154.88{\sim}200.31\;mg/100\;g$로 가장 높은 수준으로 존재하였고 그 다음으로 arginine, phenylalanine 및 lysine으로 분석되었다. 부위별 inosine monophosphate(IMP) 함량은 업진, 보섭, 채끝, 홍두깨, 설깃, 우둔부위가 등심이나 목심 부위보다 유의적으로 더 많이 존재하는 것으로 분석되었다(p<0.05). Inosine 함량은 보섭과 설깃이 가장 많았고 반면에 hypoxanthine은 꾸리부위에서 가장 높게 나타났다(p<0.05). 부위별 총 콜라겐 함량은 업진부위가 가장 높았고 그 다음이 양지, 꾸리, 목심 부위가 높은 것으로 나타났다(p<0.05). 지방산 조성에서 등심부위가 다른 부위와 비교했을 때 stearic acid($C_{18:0}$) 함량이 유의적으로 높았고 우둔부위는 arachidonic acid($C_{20:4n6}$)의 함량이 가장 높은 것으로 나타났다(p<0.05). 총 포화지방산 함량은 업진, 등심 및 양지부위가 가장 높았고 총 불포화지방산 함량은 홍두깨 부위가 가장 높게 나타났다(p<0.05).

• 수산해양기술연구
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• 제50권3호
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• pp.310-317
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• 2014

This study was conducted to investigate the attractant substances of different solvent fractions of mackerel and tuna viscera. Mackerel and tuna viscera were extracted with methanol and the resultant were fractionated with n-hexane, chloroform, ethyl acetate, n-butanol and water. The chemical compounds such as free amino acid, fatty acid, nucleotide related compounds contents were estimated for mackerel, tuna viscera and various fractions. These fractions were also subjected to attracting experiments in water tank to estimate attracting effects. The aqueous fractions of mackerel and tuna viscera showed the highest attraction effect on swimming crab. The major chemical compounds of the aqueous fractions were histidine, taurine, cysteine, glutamic acid, inosine monophosphate (IMP) and inosine (HxR) for mackerel and arginine, glutamic acid, aspartic aid, alanine, IMP and hypoxanthin (Hx). Results indicated that higher polarity compounds, such as amino acid and nucleotide related compounds have higher attraction activities than nonpolar substances such as neutral lipid.

• 농업과학연구
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• 제42권4호
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• pp.369-374
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• 2015

본 연구는 가열 한우육 및 호주산우육 스테이크에서 심부온도에 따른 glucose, lactate 및 핵산 분해 물질 함량을 비교하고자 실시하였다. 시료로 한우육(거세우, 1등급) 및 호주산우육(Bos indicus, 100일 곡류 비육)의 등심(M. longissimus dorsi)과 우둔(M. semimembranosus)를 약 2 cm 두께로 절단하여 각각 세 그룹으로 나누고, $180^{\circ}C$ 오븐에서 심부온도가 각각 50, 70 및 $90^{\circ}C$가 되도록 가열하였다. Glucose 함량은 심부온도에 관계없이 한우육 스테이크가 호주산우육 스테이크에 비해 현저하게 높았다(P<0.05). 이와 반대로 lactate 함량은 한우육 스테이크가 호주산우육 스테이크보다 낮았다(P<0.05). 핵산 분해 물질 중 Hx 함량은 모든 심부온도에서 한우육 스테이크가 호주산우육 스테이크보다 낮았던 반면(P<0.05), GMP, IMP 및 inosine 함량은 한우육 스테이크가 높았다(P<0.05). 심부온도가 증가함에 따라 쇠고기 스테이크의 glucose 함량은 감소하는 경향을 보였으나, lactate 함량은 일정한 경향을 보이지 않았다. 또한 핵산 분해 물질 함량은 심부온도의 증가에 따라 유의적인 변화를 보이지 않았다. 따라서 가열 한우육 스테이크의 단맛 및 감칠맛 관련 풍미 전구물질 함량이 호주산우육 스테이크보다 높았다.

• 한국식품과학회지
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• 제28권5호
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• pp.882-887
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• 1996

홍합과 바지락의 건조 및 저장조건에 따른 핵산 및 그 관련물질과 유기염류의 함량변화를 조사한 결과는 다음과 같다. 홍합과 바지락 모두에서 ATP, ADP, AMP, inosine, adenosine 및 hypoxanthine의 6성분을 분석하였다. 홍합과 바지락 모두 생시료의 경우 adenosine의 함량이 높았으며, 건조 및 저장에 의해 ATP, ADP 및 AMP의 함량은 감소하고 inosone 및 hypoxanthine의 함량은 증가하였다. 그리고, TMAO, TMA및 총 creatinine의 함량은 두 시료 모두 함량이 아주 낮았으며, 건조 및 저장에 의해 TMAO 및 총 creatinine의 함량은 감소한 반면 TMA의 함량은 증가하였다.