• Fisheries and Aquatic Sciences
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• 제15권4호
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• pp.265-273
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• 2012

The effects of processing and frozen storage conditions on the quality of anchovy Engraulis japonica fried surimi gels were investigated. Protein content decreased after surimi gel processing from 19.6% (raw meat) to 12.1% (kamaboko) due to the added ingredients and change in water content. Lipid content decreased from 2.8% (raw meat) to 1.3% in minced and 0.5% in surimi, but fried kamaboko showed a 6.9 % lipid level. Thiobarbituric acid values and thiobarbituric acid reactive substances levels were highest in kamaboko samples, 89.5 and 1.9 mg/g solid, and increased gradually with storage time to 101.8 and 4.6 mg/g solid, respectively. In vitro protein digestibility increased from 79.2% in raw anchovy to 88.5% in kamaboko samples. Levels of trypsin inhibitor decreased gradually with processing and during storage time from 2.43 in raw anchovy to 0.31 mg/g solid in the kamaboko sample after 60 days of frozen storage. No noticeable changes in total essential amino acid was observed during processing conditions. Computed protein efficiency ratio for kamaboko was highest (2.59) compared with whole anchovy (1.96), minced (1.94) and surimi (2.50). Fresh fried anchovy kamaboko showed similar values of hardness, springiness, gumminess and chewiness to commercial surimi gel, but a higher values were seen for fracturability and adhesiveness, and lower values for cohesiveness and resilience. The frozen and thawed anchovy kamaboko showed higher values for all of these rheological parameters compared with fresh and commercial kamaboko. Anchovy kamaboko showed the lowest lightness (62.9) and redness (0.16) and similar yellowness (11.9) compared with commercial kamaboko. Frozen storage and vacuum packaging were effective maintaining the shelf life of anchovy kamaboko within 30 days, but were not effective after 45 days due to fat oxidation.

• 한국식품영양과학회지
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• 제30권3호
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• pp.482-487
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• 2001

To find the possibility in utilizing the fish meat processing by-products, protein nutritional quality and textural properties of crucian carp extraction residue (CCER, feeze dired) incorporated into cookies were investigated. Moisture, ash and protein contents in cookies were increased with the higher residue treatments, but lipid contents were similar within all levels (3%, 9% and 15%). Major constitutional amino acids were revealed as glutamic acid, proline, leucine and arginine, and the sum of those amino acids was about 50% of total amino acid contents. Cookies with residue (CCER) had higher (80.74~84.50%) in vitro protein digestibility than standard cookies (83.32%), while slightly lower trypsin indigestible substrate (TIS) contents were showed in CCER containing cookies than control. CCER treatments resulted the decreased protein nutritional quality in C-PER (computed protein efficiency ratio) value from 2.41 (standard) to 1.15 (cinnamon flavored. 9% CCER), and those C-PER of all cookies were lower than ANRC casein (2.50). Lipophilic browning was developed steadily till 60 days storage and a significant (p<0.05) changes of browning ws not noteed between 60 days and 90 days storage. Color of cookies, expressed as L, a and b value, was significantly (p<0.05) lightened with the increased CCER. Similar trends by treatments were noted for hardness. Cookies containing 9% CCER were similar to control regarding textual and sensory properties.

• Fisheries and Aquatic Sciences
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• 제5권3호
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• pp.229-234
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• 2002

Possibility of raising sunshine bass during the winter season in Korea was investigated. Also, the effect of feed on growth and body composition of sunshine bass was compared at the various salinity. Twenty sunshine bass $(Mean\;weight\;\pm S.D.\: :\;53.9 \pm 0.24 g)$ were stocked into the eighteen circular flow-through tanks. A 2 (feed) $\times$ 3 (salinity) factorial design with triplicate was used for this study. Feed was prepared into the 2 groups: the raw fish-based me>ist pellet (MP) containing $59.5\%$ crude protein and $9.4\%$ crude lipid, and commercial sinking red sea bream feed (CF) containing $49.9\%$ crude protein and $9.4\%$ crude lipid, respectively. And salinity was prepared into the 3 groups: freshwater $(0\%)$, brackishwater $(15\%)$, and seawater $(32\%)$. Fish were fed to satiation twice daily for 6 days a week. Fish were all survived at the end of the 8-week feeding trial. Weight gain (WG) and specific growth rate (SGR) of sunshine bass were significantly (P<0.05) affected by both feed and salinity. WG and SGR of sunshine bass fed the MP were significantly (P<0.05) higher than those of fish fed the CF in the same salinity. Amount of dry feed fed was significantly (P<0.05) affected by both feed and salinity. Feed consumption by sunshine bass fed on the MP was significantly (P<0,05) higher than by fish fed on the CF in the same salinity. Feed efficiency ratio (FER) was significantly (P<0,05) affected by salinity, but not by feed. Protein efficiency ratio (PER) was significantly (P<0.05) affected by both feed and salinity. Moisture and protein content of the whole-body of fish was not significantly (P>0.05) affected by either feed or salinity. However, lipid and ash content of the whole-body of fish was significantly (P<0.05) affected by salinity, but not by feed. In conclusion, the MP was superior to CF for growth of sunshine bass during the winter season in Korea and no mortality occurred. And sunshine bass seemed to grow better in freshwater $(0\%)$ and brac-kishwater $(15\%)$ than seawater $(32\%)$ under these experimental conditions, in terms of improvement in FER and PER in freshwater or brackishwater.

• 한국수산과학회지
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• 제47권5호
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• pp.545-555
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• 2014

To develop Korean-style cut noodles with enhanced protein and calcium levels, we manipulated the ratio of dried anchovy Engraulis japonicus soup base residue powder to wheat flour, using a response surface methodology based on trained panel trials to determine the optimum ratio. Texture analysis and nutritional evaluation were also performed on cut noodles containing dried anchovy soup base residue (CNAR). Higher umami taste and springiness, and lower fishy flavor were strongly correlated with overall acceptability. The optimal CNAR formulation consisted of wheat flour (96.02 g), anchovy residue powder (2.67 g), and water (50.64 mL). CNAR had lower gumminess and adhesiveness (P<0.001), but higher springiness, cohesiveness (P<0.001), and chewiness (P<0.05), than the control (original wheat flour cut noodles). The addition of anchovy soup base residue elevated protein, lipid, and ash levels relative to the control. Color values decreased with increasing residue powder content. In vitro protein and starch digestibility of CNAR were lower than in the control (P<0.001). CNAR yielded significantly higher total free amino acid content than the control (P<0.01), leading to CNAR's improved palatability. Dried anchovy soup base residue can be used in wheat flour cut noodles to improve nutrition, sensory acceptability, and profitability.

• Fisheries and Aquatic Sciences
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• 제17권4호
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• pp.441-448
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• 2014

We examined the effects of dietary nutrient content, feeding period, and feed allowance on compensatory growth, food use, chemical composition, and serum chemistry of juvenile olive flounder Paralichthys olivaceus. We placed 720 juvenile fish into 24 400-L flow-through round tanks (30 fish per tank).A $2{\time}2{\time}2$ factorial design (diet: control (C) and high protein and lipid (HPL) ${\time}$ feeding period: 8 and 6 weeks ${\time}$ feed allowance: 100% and 90% of satiation) was applied. Fish were hand-fed twice daily, based on the designated feeding schedule. Weight gain and food consumption were affected by both the feeding period and feed allowance, but not by diet. The food efficiency ratio was not affected by diet, feeding period, or feed allowance, but the protein efficiency ratio and protein retention were affected by diet and feeding period, respectively. We found that the full compensatory growth of fish was not achieved at a restricted feeding allowance.

• Ocean and Polar Research
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• 제40권1호
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• pp.15-22
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• 2018

In the present study, we investigated temporal variation in the reproductive effort and biochemical contents in adult Manila clam Ruditapes philippinarum at Shi-Heung-Ri beach on the east coast of Jeju Island. Gonad-somatic index (GSI), a ratio of the egg mass to the total biomass determined using ELISA increased dramatically from late May to June (7.1% to 19.5%). In mid-July, GSI dropped to 15.1%, indicating spawning on a small scale during this period. GSI also declined dramatically from late August (15.5%) to September (4.3%), suggesting that massive spawning occurred during this period. A positive correlation was observed between clam size and potential fecundity, while potential fecundity ranged between 1.19-8.40 million eggs/clam. Total proteins and lipids in the tissue increased from late spring to mid-summer, coinciding with an increase in GSI. Protein, lipid and carbohydrate contents in the tissue were lowest in January, indicating that clams were suffering from poor nutritional circumstances, which may be associated with poor food supply from the environment. Monthly increase and/or decrease in the body weight were closely related to gonad maturation and subsequent spawning, which was also linked to temporal changes in the contents of protein, lipid and carbohydrates in the tissue.

• Journal of Nutrition and Health
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• 제5권4호
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• pp.169-176
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• 1972

male female 80 마리의 흰쥐를 저지방식, 고지방식, 무지방식, 표준식이를 주어 16주간 동안 사육한 결과는 다음과 같다. 동물의 체중증가율 질소의 이용율, 간과 serum 내의 성분의 변화를 분석 시험한 결과를 요약하연 다음과 같다 지방의 식이내 함량에 따라서 체내 질소 대사에 미치는 영향으로 총 질소 보유율과 serum 내의 총단백질 albumin, globulin 의 함량, 각 장기 내의 질소 함유량들을 보았으나 대체적으로 현저한 변화를 가져오지 않는 것으로 본다. 그러나 각 장기에 있어서 총 질소 함유량을 보면 liver 와 spleen 이 식이 성분에 대해서 예민한 반응을 보였으며, brain 이 가장 적은 변화를 나타내었다. 한편 serum 내 glucose함량에는 식이 함유된 지방 함량에 따라서 큰 변화를 나타내지는 않았다. 각 군간의 유의적인 차이는 산발적으로 나타났지만 저지방군과 표준군을 male female에서 비교해 보면 다 같이 유의적인 차이를 나타내지는 않았다 . 이로 미루어 보면 2% 저지방군이 serum 내의 glucsoe 양에는 영향을 크게 미치지는 않는다고 볼 수 있다. serum 내 lipid 와 cholesterol 의 함량은 식이내 함유된 지방량에 따라서 현저한 차이를 나타냈다. 고지방군인 30% 지방 첨가로 serum 내의 lipid 와 cholesterol 의 함량이 증가되었으며 저지방군인 2% 의 식이내 지방 첨가는 표준군과 큰 차이를 나타내지 않는 것으로 보아 2%의 저지방군이 지방질 체내 축척에 있어서는 유리하다고 볼 수 있다 . 한국 영양 섭취 실정으로 미루어 보면 지방의 섭취량을 우선 일정량으로 올리는 것이 중요한 일이라고 보는데 본 실험의 결과에 따르면 식사내 2% 지방 첨가가 표준군과 모든 면에서 유사하였다. 반면 대부분의 구미 각국에서는 총열량에 대한 지방량의 비율이 $30{\sim}40%^{7)}$로서 상당히 많은 량의 지방을 섭취하고 있으나, 이들 각국은 지방 섭취량을 저하시키는 경향이므로 지방 섭취량의 대한 권장을 고려해야 할 필요가 있는 것으로 본다.

• 대한지역사회영양학회지
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• 제6권2호
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• pp.162-171
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• 2001

This study was performed to investigate the relationship between obesity, health-related lifestyle, and dietary intake and serum lipid level in 96 male university students. Health-related lifestyle factors were obtained from questionnaires. Dietary intakes were evaluated with one-day 24-hr recall and two-day dietary record. Anthoropometric data were recorded and serum cholesterol and triacylglycerol concentrations were measured. 21.9%, 36.5%, 36.5%, and 6.2% of the subjects had levels beyond the normal range in serum total cholesterol(TC), HDL-cholesterol(HDL-C), LDL-cholesterol(LDL-C), and triacyglycerol respectively, and 57.3% of the subjects had more than one hyperlipidemic factor. TC was correlated positively with BMI(p〈0.01), waist length(p〈0.05), hip length(p〈0.05), and the amount of smoking(p〈0.05). HDL-C was correlated negatively with BMI(p〈0.05) and hip lenghth(p〈0.05). LTD-C was correlated positively with BMI(p〈0.01), water length(p〈0.05), hip length(p〈0.01), and coffee consumption(p〈0.05). TG was correlated positively with waist length(p〈0.01), waist-to-hip ratio(p〈0.05), and amount of smoking(p〈0.01) and negatively correlated with frequence of exercise(p〈0.05). Among nutrient intakes, only the ratio of protein to energy was correlated negatively with TC(p〈0.05). Logistic regression analysis revealed that BMI, waist length, hip length, waist-to-hip ratio, and amount of cigarette smoking were associated with an increased risk of hyper-TC. BMI, waist length, and hip length were associated with an increased risk of hypo-HDL-C. BMI and coffee consumption were associated with an increased risk of hyper-LDL-C. Amount of cigarette smoking was associated with an increased risk of hyper-TG. In conclusion, a high prevalence of hyperlipidemia in subjects was observed. Also obesity, smoking, and coffee consumption were observed to be highly with the risk of hyperlipidemia in subjects. These findings imply that these factors should be primarily considered in planing the nutrition education program for the prevention of cardiovascular disease in male university students.

• 한국식품영양학회지
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• 제6권3호
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• pp.143-157
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• 1993

This research aims to find the information concerning nutritional status and food intake in Korean dirt betic men. Thus, the survey was made on 202 NIDDM patients over 35 age at University Hospital. The data were analysed using F-test and mutiple comparison in SAS package program. Main results were as follows : Incidence of diabetes is high in their forties and fifties. Most of them are salary men, administrators, and professionals in middle class, who reside in metropolitan area including Seoul. They used to take light exercise and were founded NIDDM by subjective symptoms. 36.6% of them have other diseases simultaneously such as hypertension, cancer, etc. Food intake pattern prior to incidence was that intake frequency of grains, sugars, protein foods, and liking foods was higher than of processed foods. Amounts of calorie intake were shown to be lower than normal persons, so that it seemed to be controlled by doctors. In addition, the calorie ratio derived from fat was lower than RDA. Thus protein and carbohydrate ratio was relatively higher than RDA. Total moan fatty acid intake was 32.15g and it is no significance among weight groups in various fatty acid intakes. With respect to the physical standards of the diabetic men, weight, PIBW BMI, BMM, 757, arm circumference, and waist /hip ratio were higher than in normal. Therefore it seemed that these factors would be related to the diabetics. From now on, it is required to research the correlations of fatty acid intakes on the diabetes and their influence to serum lipid profiles.

• 한국식품영양과학회지
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• 제24권6호
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• pp.978-983
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• 1995

The effect of sulfur-containing amino acids on lipid metabolism was studied in rats fed casein as a protein source. Plasma cholesterol, HDL-cholesterol and atherosclerotic index decreased in the cysteine group compared to the methionine group. Plasma triglyceride and phospholipid level were not affected by the supplementation of the sulfur-containing amino acids. The levels of cholesterol and triglyceride in liver decreased by both methionine and cysteine. Cysteine increased the fecal excretion of coprostanol, total neutral steroid and bile acid. The results suggest that plasma cholesterol level is affected by dietary ratio of cysteine/methionine and that the hypocholesterolemic effects of cysteine is, at least in part, through reducing cholesterol absorption from small intestine and through enhancing fecal excretion of bile acids.