• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.717-724
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• 2013

To characterize the food components of two mussels (wild hard-shelled mussel (HM) Mytilus coruscus, and cultured sea mussel (SM) Mytilus edulis) in Korea, we examined the proximate composition, fatty composition, amino acid/mineral content, texture, collagen content and chemical and taste compounds. Regarding the proximate composition, HM had lower moisture levels and higher crude protein and carbohydrate contents than SM. The amino nitrogen, volatile basic nitrogen and total amino acid contents of HM and SM were 250.6 and 227.3 mg/100 g, 11.2 and 12.0 mg/100 g, and 17,451.1 and 15,334.8 mg/100 g, respectively. The major amino acids were glutamic acid, aspartic acid, glycine, alanine, lysine and arginine. The major fatty acids of HM and SM were 14:0, 16:0, 16:1n-7, 20:5n-3, and 22:6n-3, which did not differ significantly between the two mussels. HM had a higher n-3 polyene ratio, and a lower saturate and monoene ratio than SM. Regarding the taste-active compounds, the free amino acid contents of HM and SM were 1,116.5 and 961.8 mg/100 g, respectively, and the major free amino acids were taurine, glutamic acid, glutamine, glycine, citrulline, lysine and arginine. The primary minerals in both HM and SM were Na, Cl, K and P which did not differ significantly between the two mussels. The soluble and insolube collagen contents of HM and SM were 265.8 and 228.4 mg/100 g, and 119.5 and 121.8 mg/100 g, respectively.

• Journal of the Korean Dietetic Association
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• v.6 no.2
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• pp.117-124
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• 2000

Natto, Traditional Japanese food fermented by Bacillus Natto, has been well known for a good nutritional food. However it has particular flavor, so most Koreans are not fond of it. That is the reason why, garlic(2%) and ginseng(2%) were added to make Natto, acceptable to Koreans. General soybean Natto($S_1$), 2% garlic Natto($S_2$), 2% ginseng Natto($S_3$) and blacksoybean Natto($S_4$) were prepared. The proximate composition revealed the most moisture content in $S_2$among the all samples. The most crude protein, crude fat and ash were found in $S_4$. The non-fibrous and fiber contents were the most in $S_1$and $S_3$. In the texture characteristics, hardness and gumminess were the highest in $S_4$. The highest springness and cohesiveness were found in $S_1$. Adhesiveness and chewing were the best in $S_2$and $S_3$. The minerals composition revealed the most calcium content in $S_3$among the all samples. Fatty acid compositions were mainly consisted of linoleic acid(46.91~48.47%). In the sensory evaluation, $S_3$showed the best preference, appearance and color. In the aspects of taste and texture, $S_4$was mostly preferred. Flavor and viscosity of $S_2$were the best among the all samples. The general soybean Natto($S_1$) without any addition showed low values in most examinations and tests. In the sensory evaluation, $S_3$has the best overall acceptability among the all experimental Nattos.

• Food Science and Preservation
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• v.30 no.1
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• pp.15-27
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• 2023

Jeju Sasa borealis (S. borealis) is indigenous to the Halla Mountain area of Jeju Island, Republic of Korea. However, its dominance has retarded the development of other plant species and lowered biodiversity in this region. The aim of this study was to determine whether S. borealis silage (SS) supplementation affects the chemical composition and antioxidant activity in the fresh meat of Korean native goats (Capra hircus coreanae). The experiment was conducted on 12 Korean native goats at the finisher stage. The feeding groups were the Control (total mixed ration, TMR) and the Treatment (80% TMR + 20% SS). The animals were adapted for two weeks and then subjected to a six-month breeding experiment. Meat samples were excised from the neck, loin, rib, front leg, and hind leg of the slaughtered animals. The meat derived from the treatment group contained more taurine and anserine than that derived from the control group. Both groups did not significantly differ in terms of ω-6/ω-3 fatty acid ratio. The loin and front leg of the treatment group contained significantly higher vitamin E levels than those of the control group. DPPH, ABTS, and FRAP analyses disclosed that the loin and front leg had significantly higher antioxidant activity (p<0.05) than the other parts. Moreover, the loin and front leg cuts of the treatment group had higher antioxidant activity than those of the control group. The present study demonstrated that S. borealis supplementation could effectively improve Korean native goat meat quality.

• Journal of environmental and Sanitary engineering
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• v.10 no.3
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• pp.29-34
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• 1995

This study was on the characteristics and heating values analysis of municipal solid wastes according to the volume- rate garbage collection system in Busan. Each waste sample was analyzed to obtain physical composition, proximate analysis, heating value, chemical composition. And the heating value were compared with those of the past waste collection system. The average physical composition of A.P.T. area was food waste 54.0~65.7% , while that of common residence was food waste 57.9~61.2% . The density of solid waste were largely different for site and the highest densities of waste was $399.6kg/m^{3}$ from Market. The low heating value of waste from residence site was 996.9kca1/kg~1, 238.1 kcal/kg which was lower than 1, 000kcal/kg~1, 800kca1/kg of the past wastes. These difference was mainly due to the difference of moisture content and the amount of vegetables.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.5
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• pp.607-611
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• 2016

This study was conducted to investigate the effects of different water temperatures on growth, survival, biochemical composition, and blood physiological parameters of juvenile mandarin fish Siniperca scherzeri. Feed-trained juvenile fish were subjected to four water temperatures (20, 23, 26 and 29℃) with two replicate groups. The fish were fed to apparent satiation twice daily using a formulated diet containing 55% crude protein and 6% crude lipid. After the 8-week feeding trial, survival was >96% in all groups. Weight gain and feed efficiency of fish reared at 26 and 29℃ were higher than those reared at 20℃. The protein efficiency ratio, daily feed intake, and whole body proximate composition were not affected by water temperature. These results indicate that a suitable water temperature range for optimal growth and feed efficiency of juvenile mandarin fish is 26-29℃ under these experimental conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.220-226
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• 1998

This study was undertaken to analyze proximate comosition, mineral contents and fatty acid composition of pure jemsosojoo(PJ) and jemsosojoo added medicinal herb(JMH). Mositure, ash, crude protein and crude fat of pure jemsosojoo were higher than those of the JMH, but carbohydrate content was higher in the JMH. Among minerals, Ca, Mg, Fe, Zn content of the JMH were higher than those of the PJ, while P and Na were higher in the PJ and those difference were significant between the PJ and the JMH(p<0.05). U/S (unsaturaed fatty acid/saturated fatty acid) ratio was higher in the JMH than those of the PJ, the ratio o fglycolipid was 1.75 in the PJ and that of neutral lipid was 3.07 in the JMH. Octadecenoic acid, hexadecanoic acid, octadecenoic acid and hexadecenoic acid were major fatty acids in the total lipids, neutral lipids glycolipids and phospolipids of the PJ and the JMH. Especially, octadecadienoic acid and octadecatrienoic acid were higher in the JMH than those of the PJ.

• International Journal of Industrial Entomology and Biomaterials
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• v.42 no.1
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• pp.14-20
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• 2021

Mulberry was dried with low temperature vacuum dryer using microwave. The nutritional compositions of microwave-dried mulberry including proximate composition, sugar content, mineral content, total phenolic, flavonoids, and anthocyanin, beta-carotene, vitamin C, and amino acid composition were measured. Sugar contents of mulberry were 42.6 mg/100g (Cheongilppong) and 43.27 mg/100g dw (Gwasang No. 2). The main components of mulberry sugars were fructose and glucose. Mineral analysis showed that K, P, Ca, and Mg were abundant regardless of mulberry cultivars.

• Journal of Animal Science and Technology
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• v.65 no.5
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• pp.1081-1093
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• 2023

This study aimed to compare meat quality traits between Berkshire and crossbreed (Landrace × Yorkshire × Duroc), and to investigate the relationship between meat quality traits and fatty acid composition. 20 Berkshire and 20 crossbreed pigs were used to compare pork loin quality and to determine the relationship between measured variables. 23 variables were measured including proximate composition, pH, drip loss and cooking loss, Warner-Bratzler shear force, and fatty acid composition. Berkshire had higher moisture content, pH, water-holding capacity, saturated fatty acids, and redness than the crossbreed pig (p < 0.05). The fat content and polyunsaturated fatty acid were low (p < 0.05) in Berkshire. Correlation analysis showed a negatively correlation between moisture and fat content, and a positively correlation between saturated fatty acid and fat content. Moreover, saturated fatty acid and polyunsaturated fatty acid were negatively correlated. As a result of factor analysis and partial least square regression, saturated fatty acid and polyunsaturated fatty acid were estimated to be the main factors affecting quality characteristics of pork. Pig breed is associated with differences in meat quality, and fatty acid composition can have an effect on meat quality parameters.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.495-503
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• 2020

The purpose of this study was to evaluate effects of replacing soybean meal with perilla seed meal (PSM) on growth performance, proximate composition of meat, meat quality, and fatty acids composition of meat in broilers. A total of 60 one-day-old chicks of ROSS 308 (initial body weight of 44.8 ± 0.4 g) were randomly allotted to four treatment groups (15 replicate cages with 1 broilers per cage) in a period of 5 weeks. Dietary treatments included control (CON) basal diet (corn-soybean meal-based diets) and test diets in which PSM was included at 0.5% (T1), 1% (T2), or 2% (T3) to gradually replace soybean meal. At the end of experiment, all broilers were slaughtered for collecting breast and thigh meat. At 5 weeks, T2 and T3 treatment groups had higher (p < 0.05) body weights than CON and T1 treatment groups. Weight gain was increased (p < 0.05) in T2 and T3 treatment groups. Feed intake was decreased (p < 0.05) in T3 treatment group. Broilers in T2 treatment group had lower (p < 0.05) feed conversion ratio than those in other treatment groups. In proximate composition of breast meat, there was no significant (p > 0.05) difference in moisture and ash. Fat composition of breast meat was significantly (p < 0.05) increased in T2 and T3 treatment groups. Regarding meat quality, broilers fed T3 diet had higher (p < 0.05) water holding capacity than those fed other diets. Regarding fatty acids composition of thigh meat, broilers fed T3 diet had higher (p < 0.05) linolenic acid than those fed other diets. In conclusion, soybean meal replaced by 2% perilla seed meal in broiler diet can improve growth performance, meat quality, and fatty acids composition of thigh meat in broilers. Perilla seed meal can be a lot of potential alternatives feedstuff for soybean meal in this study.

• Fisheries and Aquatic Sciences
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• v.24 no.1
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• pp.19-31
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• 2021

Seaweeds are a potential source of minerals, essential amino acids, fatty acids, proteins, and various bioactive compounds such as antioxidants. The higher water content of seaweeds reduces the shelf life and this requires the appropriate drying method. The drying conditions play a major role in the conservation of nutrient composition in dried seaweeds. In recent years, the seaweed industry has used many different drying methods with advantages and limitations. Hybrid hot-water Goodle dryer (HHGD) which is a special dryer mixed with hot-water and a Korean traditional heating system (Goodlejang) might be a solution to avoid these limitations. The present study evaluated the effect of drying conditions in HHGD on nutrient composition and bioactivities of brown seaweeds. Moreover, freeze-dryer (FD) and HHGD were employed in this study to compare the dried outputs obtained from four brown seaweed species. The present study aims to evaluate the effect of the hybrid hot-water Goodle drying method (HHGDM) on the nutritional composition and antioxidant activity of dried seaweeds. AOAC standard methods were used to analyze the proximate composition of dried samples and their 70% ethanol extract. The intracellular and extracellular antioxidant activities were evaluated using Vero cells and electron spin resonance (ESR) spectrometer respectively. High performance liquid chromatography, apoptotic body formation, and in-vivo experiments were used for further confirmation of the quality of dried output. The proximate composition results obtained from drying in HHGD and FD did not exhibit any significant difference. Moreover, the seaweed extracts from the dried seaweeds by HHGD and FD dryings were also not different and both significantly down-regulated in-vivo and in-vitro oxidative stress. Furthermore, the high performance liquid chromatography results revealed that the two dryers did not make the major peaks different in the chromatograms. Freeze-drying method (FDM) provides elevated quality for dried output, but there are limitations such as high cost and low capacity. The results from a novel HHGD did not provide any significant difference with the results in FD and expressed a potential to avoid the limitations in FD. Overall, these findings solidified the applicability of HHGD over FD.