• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.398-403
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• 1996

To produce low salt fermented anchovy by an accelerated method with Asp. oryzae and Bacillus sp. koji and taste properties after the 60 day fermentation were examined. The main free amino acids of 60 day fermented anchovy paste were valine, isoleucine, proline, alanine, lysine, glutamic acid and aspartic acid. Total amount of free amino acids was the highest in non koji anchovy paste wit 2,624.76mg%. Among the koji added samples, Asp. oryzae koji added on was the highest in the amount o free amino acids. Hypoxanthine accounted for 84.14~95.4% of total nucleotides and their related compounds; Asp. oryzae koji added anchovy paste was the highest in nucleotides other related. Citric acid and lactic acid accounted for 94.9~96.7% of total non-volatile organic acids; Asp. oryzae koji added sample was the highest in non-volatile organic acids with 287.93mg%. The Hunter a and b values gradually increased during the fermentation, but the L value decreased until day 30 or 40 and increased steadily after that. The a and b values were higher in the use of Asp. oryzae koji than in Bccillus sp. koji, but the L value was to the contrary. The Asp. oryzae koji added anchovy paste was good in the aspect of color and taste compared to others. In the aspect of odor, the anchovy paste using the mixture of Asp. oryzae and Bacillus sp. koji was the best. Overall aceptability of sensory evaluation was higher in the mixture of Asp. oryzae and Bacillus sp. koji tan in the others.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.197-213
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• 2002

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 10% NaCl and then fermented at room temperature$(8-29^{\circ}C)$ for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.599-607
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• 2015

Fermented-Rhus verniciflua (FRV) extract is increasingly used in fermented soy products, fermented vinegars, and certain alcoholic beverages. In this study, we investigated the effects of FRV extract on the physicochemical properties of doenjang (soybean paste). Addition of FRV extract to doenjang resulted in a 28.2-45.4% increase in the amino acid content and a 1.3- to 1.5-fold increase in the concentrations of glutamic acid, which imparts a savory flavor to doenjang. The concentration of biogenic amine (BA) of the sample containing the extract was 5.3-52.6% lower than that of the control. The major components of BA included tyramine (55.1-74.6%), followed by putrescine, spermidine, tryptamine, and cadaverine, in decreasing concentrations. The organic acid concentration of the sample containing the extract was 1.2-1.3-fold higher than that of the control. The total free sugar concentration was 163.4 mg/100 g in the control and 206.6-276.8 mg/100 g in the supplemented sample, showing a 1.3- to 1.9-fold increase as the addition of the extract.

• Applied Biological Chemistry
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• v.41 no.1
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• pp.60-66
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• 1998

During the screening for anti-complementary activity from 10 kinds of edible mushrooms, an alkali extract of Agaricus bisporus showed the highest activity through the complement fixation test. The crude anti-complementary material(AB-0) from Agaricus bisporus was obtained by the alkali extraction using 1 N NaOH containing 5% urea$(65^{\circ}C)$, followed by methanol reflux, dialysis and lyophilization. The fraction AB-O showed potent anit-complementary and anti-tumor activity against sarcoma-180 injected mice. The fraction AB-0 was divided into 5 fractions(AB-20, AB-40, AB-60, AB-80, AB-A) by gradual acetone precipitation. Among them fraction AB-20 having the highest activity and yield was found to contain 39% carbohydrate and 46% protein. The anti-complementary protein-bound polysaccharide AB-20 consisted of glucose, arabinose, xylose, galactose and mannose in a molar ratio of 6.49 : 1.98 : 1.24 : 1.00 : 0.71, respectively and its main component amino acids were alanine(20.59%), isoleucine(16.85%), glutamine+glutamic acid(14.12%) and leucine (13.83%). The anti-complementary activity of AB-20 was decreased greatly by periodate oxidation, but decreased slightly by pronase digestion. This indicates that polysaccharide moiety is corelated with the anti-complementary activity and that protein is also involved in the activity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.2
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• pp.103-109
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• 2000

Complete senuences of the mitochondrial rRNA Benes were determined among six salmonines in Korean Waters (Brachpmystax lenok, Onoorhpchus keta, O. masou mason, O. mason ishikawae, O. mykiss, and albino mutant of O. mykiss). The purposes of this study were to provide the basic information on levels of mtDNA polymorphism among these species for genetic characterization; discuss phylogentic relationships among three Oncorhynchus sepecies; demonstrate the utility of rRNA gene sequence data as a genetic marker for disringuishinf among Korean salmonines. PCR/direct sequencing data indicated the following consistent results; 1) 12S rRNA genes was 945 bases long in Oncorhynchus species, and 946 bases in B. lenot including one insertion. 2) Of sequence variation in mitochondrial rRNA regions, transitional substitutions were superior to transversion. 3) The significant differences were not shown in the intraspecific variation values in these gene regions. The percentage sequence divergence values were ranged from $0.066 to 0.212{\%}$. 4) The interspecific divergences were greater than the intraspecific variation. Nevertheless, ribosomal RMh genes were more conserved among species than the other mitochondrial genes, and they showed potentiality as an intergenic marker for systematics. In addition, phylogenetic trees, constructed from this data, supported that cherry salmon was closer to chum salmon than to rainbow trout, and that lenok was most distantly related species in six salmonid species.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.1
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• pp.15-23
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• 1981

Protein compositions of filefish (Navoden modestus) skeletal muscle and their changes in postmortem with reference to freshness kept at $0^{\circ}C$ were investigated. The muscle protein was approximately composed of $31\%\;sarcoplasmic,\;55\%$ myofibrillar, $10\%$residual intracellular, and $4\%$stroma protein. The sarcoplasmic and myofibrillar protein decreased while the residual intracellular protein increased with the decline of freshness during post-mortem lapse. In the analysis of electrophoretograms and its densitograms, the myofibrillar protein resembled to other fishes in protein composition: $70\%$ actin and myosin, $20\%$ regulatory proteins, and $10\%$ unknown proteins. And most of the residual intracellular protein was estimated as myofibrillar protein. Troponin T, troponin C and myosin light chain 2 of the myofibrillar protein constituents were decreased during storage. Amino acid composition of the protein from the at-death muscla was similar to those of other fishes except that tryptophan and sulfur-containing amino acids were scant. Proline and cysteine were remarkably decreased whereas leucine, isoleucine and phenylalanine were slightly increased in the protein from the muscle lapsed of 18 days. In free amino acid composition, alanine, glycine, lysine, and especially taurine were rich in the at-death muscle. The muscle lapsed of 18 days showed an increase of taurine, histidine, valine and methionine, and a decrease of lysine, arginine, aspartic acid, threonine, leucine, and isoleucine.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.215-223
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• 2009

This study was conducted to investigate the effect of diets supplemented with different levels (0, 2.5, 5.0, and 7.5%) of yuza (Citrus junas Sieb ex Tanaka) on nutritional composition of olive flounder. Four groups of fish (242.2$\pm$14.2 g) were fed to apparent satiation twice daily for 4 months. There were no significant differences in proximate composition among the treatment groups (P<0.05). Vitamin C content in flounder muscle was higher in the yuza-added groups than in the control group, and the content among the treatment groups increased as amount of yuza added to diets increased (P<0.05). Of the eight organic acids in flounder muscle, lactic acid was predominant, followed by oxalic acid, succinic-acid, tartaric acid, and acetic acid. Flounders fed 2.5% yuza diet had the highest lactic acid content of all treatments. Four sugars were found in all groups and glucose was the major sugar. Glucose and ribose were detected as the highest sugars in the 2.5% treatment, while maltose and galactose were the dominant sugars in the 5.0% treatment. The abundant fatty acids in fed flounders were 22:6n-3 (DHA), 16:0, and l8:1n-9, which were composed of over 60% of total fatty acids. The control and the 7.5% treatment group had higher 22:6n-3 (DHA) content than the other groups. Major amino acids in samples were glutamic acid, aspartic acid, lysine, leucine, valine, arginine, and alanine. The 2.5% yuza treatment had the highest content of total amino acids and essential amino acids. There were little differences in the free amino acid compositions among the treatments. However, taurine was the predominant amino acid and made up over 47% of total free amino acids. The 2.5% added yuza group contained higher amount of sweet amino acids such as alanine, serine, proline, glycine than the other groups. The addition of yuza to diet of olive flounder had no or little effect on the nutritional components of olive flounder except for vitamin C. However, the 2.5% yuza added group had the highest nutritional values of the treatment groups.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.10
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• pp.1440-1444
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• 2005

To determine the effects of short-term dietary supplementation of branched-chain amino acids (BCAAs) during nursing (from 3 to 28 days of age) on plasma BCAA levels and subsequent growths in cattle, 12 nursing male Holstein calves, randomly assigned to control and treatment groups (n = 6 in each group), orally received a daily supplement of essential BCAAs (2 g/kg body weight/day; 1:1:1 of valine, leucine and isoleucine) or not. The plasma BCAA levels increased linearly after the administration. During the treatment period, average daily gain (ADG) was lower in the treatment group (0.43${\pm}$0.07 kg/day) than the controls (0.71${\pm}$0.07 kg/day, p<0.05). However, at 2 months of age, ADG was significantly higher in the BCAA-treated group (1.16${\pm}$0.26 kg/day vs. 0.51${\pm}$0.06 kg/day, p<0.05). Furthermore, at age 8, 9 and 10 month, ADG in the treated group (1.35${\pm}$0.23, 1.46${\pm}$0.07 and 1.60${\pm}$0.16 kg/day, respectively) showed a linear increase and was significantly higher than that in the control group (0.88${\pm}$0.14, 0.70${\pm}$0.21 and 1.11${\pm}$0.11 kg/kg, respectively, p<0.05). Overall, ADG was 15.6% higher in the treatment group (1.26${\pm}$0.05 kg vs. 1.09${\pm}$0.04 kg; p<0.05). The final body weight at slaughter was 14.8% higher in the treatment group (759.5${\pm}$17.7 kg vs. 661.7${\pm}$21.2 kg, p<0.01). Thus, the supplementation of BCAAs during nursing improves ADG and carcass weight in cattle and is a useful husbandry technique for beef cattle.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.3
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• pp.227-233
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• 2014

We designed a 16-week feeding experiment to test the effects of dietary supplementation with distillers' dried grain (DDG) on the growth, feed utilization, and body composition of juvenile muddy loach Misgurnus anguillicaudatus. Seven isonitrogenous and isocaloric diets were formulated to contain 0% DDG (Control); 10%, 20%, and 30 % DDG from rice (diets RM10, RM20 and RM30); and 10%, 20%, and 30% DDG from rice and wheat flour (diets RWM10, RWM20 and RWM30), respectively. Three replicate groups of juvenile muddy loach averaging $1.5{\pm}0.10$ g were fed one of the diets to satiation twice daily. Survival of juvenile muddy loach fed the RWM20 and RWM30 diets was higher than that of the control group (P<0.05), while weight gain tended to decrease when fish were fed diets containing DDG. Weight gain of fish fed the RWM10 diet was greater than that of fish fed other diets, but the RM30 diet resulted in less weight gain than did the control (P<0.05). The feed and protein efficiency ratios of fish fed the RM10, RM20, RM30, RWM10, RWM20 and RWM30 diets were all similar to the control (P>0.05). Neither daily feed intake nor proximate composition of the whole body was affected by dietary DDG (P>0.05). The compositions of isoleucine, leucine, lysine, threonine, and valine were all elevated in fish fed the RM30, RWM10, RWM20 and RWM30 diets relative to those of other groups (P<0.05). In contrast, methionine + cystine and phenylalanine + tyrosine were all lower in fish fed the RM30, RWM10, RWM20 and RWM30 diets, as compared to those of other groups (P<0.05). Our results suggest that DDG is suitable as a partial replacement for soybean meal and wheat flour, and could be used at a rate of up to 20% for rice, or 30% for rice and wheat flour, for optimum growth performance of juvenile muddy loach.

• Journal of Integrative Natural Science
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• v.3 no.3
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• pp.174-180
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• 2010

This study was conducted to investigate the major chemical components of dried Capsosiphon fulvescens. The proximate compositions of C. fulvescens as dry matter basis were the moisture content 6.27%, 27.66% of crude protein, 1.68% of crude fat, 10.69% of crude ash, and 53.70% of carbohydrate, respectively. Analysing total amino acids, 17 kinds of components isolated from C. fulvescens. The essential amino acid contained in C. fulvescens accounted for 42.33% of total amino acid, while the non-essential amino acid accounted for 57.67%. Fatty acids were of 13.34% of saturated fatty acids, 21.69% of monounsaturated fatty acids and 64.97% of polyunsaturated fatty acids. Linoleic acid, oleic acid, palmitic acid and linolenic acid were the major fatty acids among 14 fatty acids detected in dried C. fulvescens. Oxalic acid was the major organic acids. The contents of vitamin A and vitamin E were 0.021 mg% and 0.001 mg%, respectively. The mineral contents of dried C. fulvescens were greater in order of Mg