• 한국식품조리과학회지
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• 제32권5호
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• pp.656-663
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• 2016

Purpose: This study was aimed to compare the nutritional content of the life stages of Tenebrio molitor. Methods: Nutritional element analysis comprised 12 minerals, 18 amino acids, 4 vitamins, and 12 fatty acids in larval, pupal, and adult stages. Nutritional element content was expressed as a percentage of 100 g of sample and determined in raw and freeze-dried samples to assess the food value of the insect. Results: Moisture, crude protein, and crude fat contents in raw samples were 63.5%, 23.19%, and 3.96%, respectively. Moisture content was significantly higher in the adult stage than in larval and pupal stages, whereas crude fat and crude ash contents were lower. Mineral composition of the mealworm showed K, P, and Mg in decreasing order of content, with no differences among life stages. Total amino acid content increased from adult, pupal to larval stages, in order with each stage's growth, without difference in amino acid composition. Seventy-six to 78% of total fatty acid corresponded to unsaturated fatty acids, with oleic acid as the most abundant. In addition, fatty acid content was high in the adult stage, and clear differences were observed between life stages. Finally, vitamins B1 and B3 showed similar content between life stages, whereas vitamin B2 showed a higher content the adult than larval and pupal stages. A higher folate content was observed in pupal and adult stages than in the larval stage. Although freeze-dried samples showed a higher nutritional content than raw samples, both samples were similar in composition and content between life stages, suggesting the suitability of freeze-dried samples for use as food materials. Conclusion: These results may provide a basis for more diversified industrial applications of the Tenebrio molitor.

• 한국식생활문화학회지
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• 제4권2호
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• pp.161-166
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• 1989

첨가 부재료를 달리한 김치를 $18^{\circ}C$에서 24시간 예비 발효시킨 후, $4^{\circ}C$에서 35일간 저장하면서 질산염, 아질산염 및 vitamin C의 함량변화를 살펴보았다. 염도가 2.5% 수준인 김치 숙성도를 pH와 산도로 판정해 볼 때, 초기 숙성속도는 새우젓>멸치, 갓, 마늘>대조구, 무우>ascorbic acid>K-sorbate 순이었고 35일 후 pH 기준으로, 그 숙성도는 대조구>갓>무우>ascorbic acid, 멸치젓>새우젓>K-sorbate>마늘 첨가구 순이었다. 총 vitamin C 함량은 적숙기인 2주에 ascorbic acid 첨가구를 제외한 시료들에서 18.2-26.4 mg%로 담금직후와 같은 수준이었다. 그 중 환원형 ascorbic acid 보존율은 마늘, 갓, K-sorbate 첨가구에서 비교적 좋았다. 질산염, 아질산염의 함량은 숙성초기에 마늘, 무우첨가 김치에서 비교적 높았으며, 숙성기간 중 질산염의 함량범위는 260-490ppm이었고, 숙성 3주째에 최소량을 나타내었으며 이때 아질산염은 검출되지 않았다. 그리고, 총 vitamin C 함량도 이때 가장 낮았다.

• 한국식품위생안전성학회지
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• 제9권2호
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• pp.81-87
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• 1994

This study was performed to investigate the detailed lipid content, lipid composition and amino acid composition of Semisulcospira gottschei tissues. Lipids of Semisulcospira gottschei tissues were extracted by the mixture of chloloform-methanol, fractionated into neutral lipids, glycolipids and phospholipids by silicic acid column chromatography and the composition of these lipid classes were determined by TLC and GLC. the amino acids in Semisulcospira gottschei tissues was analyzed by the amino acid auto analyzer. The total lipids content was 1.4% and the main components of the total lipids were neutral lipids 67.9%, glycolipids 19.3% and phospholipids 12.8%, respectively. The main fatty acids of total lipids were palmitic acid (20.5%), palmitoleic acid (16.45) and linolenic acid+eicosenoic acid (15.0%) and linoleic acid(13.1%), the main fatty acids of glycolipids were palmitic acid (41.9%), palmitoleic acid (19.7%) and oleic acid (11.7%), and the main fatty acids of phospholipids were linolenic acid+eicosenoic acid (55.1%), oleic acid (17.3%) and palmitic acid (11.4%). The main amino acids were glutamic acid (16.0%) and aspartic acid (11.1%).

• 접착 및 계면
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• 제14권2호
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• pp.68-74
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• 2013

Acid group을 도입하여 접착 및 그립성이 향상된 casting 폴리우레탄을 합성하였다. 폴리우레탄의 그립 특성 및 접착 특성을 확인하였고, 접촉각 및 인장강도, 기계적 물성 등을 연구하였다. Acid 함량에 따른 특성들을 조사하기 위해 acid 함량별로 경화제를 제조하여 각각의 특성들을 연구하였다. Acid group을 도입함으로써 접착력 및 wet slip이 증가하는 것을 확인할 수 있었으며, 인장강도 및 마모 등 기계적 물성 또한 증가하는 것을 확인할 수 있었다. Acid 함량별로 물성을 측정한 결과 일정한 함량까지 기계적 물성은 증가하며, 일정 함량 이상에서는 기계적 물성 및 접착력이 감소하는 것을 확인할 수 있었다. Wet slip과 접촉각의 경우에는 acid group 도입에 의해 친수성이 증가함으로 acid 함량이 증가할수록 wet slip은 증가하며 접촉각의 경우에는 감소하는 것을 확인할 수 있었다.

• 한국자원식물학회지
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• 제12권3호
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• pp.192-197
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• 1999

유색미인 흑진주벼 등 5종, 일반미인 동진벼, 향미인 향남벼을 대상으로 이들 품종의 현미 중에 함유된 지방질의 함량과 지방질의 조성을 비교 연구하였다. 1. 총지방질 함량은 건물기준으로 2.04 - 4.68%로 Tohoku 149호, 한산흑미, 상해향혈라 순으로 많았고 흑남벼, 향남벼와 동진벼에서는 비교적 적었으며 그들간에는 차이가 없었다. 2. 총지방질의 조성은 sterol ester & hydrocarbon, triglyceride, free fatty acid, diglyceride, free sterol 등 5종이 동정되었다. 그중 triglyceride의 비율이 가장 높았고 그 다음으로 diglyceride 와 free sterol의 비율이 높았다. 일반미와 유색미 및 향미간에 비교했을때 triglyceride의 비율은 향미와 유색미가 일반미보다 낮은 반면 diglyceride의 비율은 향미와 유색미에서 일반미인 동진벼에 비해 월등히 높았다. 3. 총지방질 중 지방산 조성은 모든 품종 다같이 linoleic acid, oleic acid 및 palmitic acid가 주된 지방산이었고 linolenic, stearic acid은 소량이 함유되어 있었으며, erucic acid는 일반미인 동진벼에는 함유되어 있지 않았다. 양적으로 많은 지방산을 품종별로 비교해 보면 oleic acid는 한산흑미가 41%로 가장 많았고, 그외 품종은 32-37% 범위이었다. 또한 linoleic adid 향남벼와 상해향혈라는 각각 37%그외 품종은 32 - 36%의 범위이었다.

• 한국축산식품학회지
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• 제37권5호
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• pp.780-786
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• 2017

The objective of this study was to investigate the relationship between muscle fiber characteristics, intramuscular fat (IMF) content, and fatty acids composition in longissimus lumborum (LL) muscle from Hanwoo steers. The LL muscles were obtained from four quality grades (QG) carcasses and subjected to histochemical analysis. There were significant (p<0.05) differences in fiber number percentage (FNP) and fiber area percentage (FAP) of muscle fiber types among muscles from four QGs. Both FNP and FAP of type I increased while those of type IIB decreased with increasing QG from QG 2 to QG $1^{{+}{+}}$ (p<0.05). Also, with increasing QG, the saturated fatty acid (SFA) proportion decreased while monounsaturated fatty acid (MUFA) increased significantly (p<0.05). IMF content was positively correlated with both FNP and FAP of type I, but negatively correlated with those of type IIB. The proportions of SFA and MUFA were significantly (p<0.001) correlated with both type I and IIB composition. These results implied that muscle fiber type composition is an important factor influencing fatty acid composition in LL muscle of Hanwoo steer.

• Asian-Australasian Journal of Animal Sciences
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• 제11권3호
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• pp.217-233
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• 1998

Milk yield and its composition is governed by level of nutrition and the composition of diet. Higher concentrate input improves milk yield, whereas its input at moderate levels improves yield of milk fat. High level of dietary protein improves dry matter intake and milk production, however, CP content above 14% has less advantage. Milk yield is enhanced by the feeding of cottonseed and soyabean meal, whereas milk fat increases by the supplementation of cottonseed. Dietary fat increases energy intake, production of milk and milk fat. Quality and quantity of feeds consumed affect fermentation patterns in rumen. Among the rumen metabolites, volatile fatty acids (VFA) content and propionate proportion have been related positively with milk yield, whereas proportion of acetate and butyrate have been related positively with milk fat content. Dietary carbohydrates through the source of sugar, starch, roughage and fibre affect VFA concentration in rumen. Therefore, concentration of volatile fatty acids could be altered to the advantage of consumer through judicious manipulation of diet.

• Asian-Australasian Journal of Animal Sciences
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• 제10권1호
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• pp.98-105
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• 1997

Sudax fodder (Sorghum sudanense ${\times}$ Sorhum vulgare) was ensiled in laboratory silos with or without 20, 30, or 40 percent broiler litter and 6 percent molasses with or without Candida yeast. The samples were analyzed for pH, lactic acid and nitrogen fractions at the start of the experiment and at 5 days interval, thereafter till 40 days. A sharp decline in pH and increase in lactic acid content was observed on fifth day of ensiling. Thereafter, the rate of pH decline decreased till 20 days and that of lactic acid increase till 25 days and the remained constant. Increasing levels of broiler litter had adverse effect on pH drop and lactic acid increase of silages. Total-N content of the silages had little variation throughout the ensiling period. A sharp decline in protein-N and increase in ammonia-N content was observed on day 5 of ensiling. Thereafter, the content of protein-N increased till 20 days and that of ammonia-N decreased till 15 days, but these changes were very small compared to that occurred during the first 5 days of ensiling. The level of broiler litter had inverse relationship with protein degradation and direct relationship with ammonia production. The yeast inoculum failed to produce any significant effect.

• 한국초지조사료학회지
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• 제11권1호
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• pp.43-52
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• 1991

The overall objective of this research was to evaluate the effects of spraying sulfuric acid solution, and adding corn meal or molasses to reed canarygrass silage on digestibility of dry matter (DM) and fibrous components in ruminant. DM content of molasses or corn meal treated silages were higher than control. Whereas, sulfuric acid treated silage showed lower DM content compared with untreated control. Acid detergent fiber content was similar among treatments, but neutral detergent fiber (NDF) and hemicellulose concentration were higher in treated silages than those of control. Organic acids content were also increased in treated silages. In contrast, silage pH were lower in treated silages. Treated silages increased both rate and extent of DM and NDF in situ digestibility compared to control at all incubation times. Especially, 7 % molasses and 0.4 % sulfuric acid treated silages increased DM and NDF digestibility significantly after 12 hours of incubation compared with control. In nitro DM and NDF digestibility showed similar trend to in situ incubation. Also treated silages(mo1asses or sulfuric acid treated) incubated in situ had higher particle-associated carboxymethylcellulase activity throughout the incubation except 72 hours.

• 한국식품영양학회지
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• 제31권2호
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• pp.313-317
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• 2018

This study investigated the nutritional composition of green pepper (Capsicum annuum L. cv. DangZo). Specifically vitamin C, minerals and amino acids content in green peppe were measured. The crude ash, crude protein, and crude fat contents of green pepper were found to be 0.64, 2.10 and 1.20 g/100 g, respectively. The ascorbic acid content in green pepper was 99.34 mg/100 g. The K content was found to be the highest with regard to mineral. This was followed by P, Mg, Na, Ca, Zn, Cu, Mn which means green pepper is an alkali material. The K, P, Mg, Na, Ca, Zn, Cu, Mn contents of green pepper found to be 980, 68.33, 60, 34.14, 30.88, 5.87, 5.25 and 3.07 mg/100 g respectively. The total amino acid content ranged from 7.0 to 1,625.3 mg/100 g, respectively. With regard to amino acid contents, arginine and citrulline were found to be abundant. From the results, green pepper could be suggested as beneficial for food processing.