• Food Science of Animal Resources
• /
• v.25 no.3
• /
• pp.304-309
• /
• 2005

This study was performed to investigate the effect of rearing period(45 and 70 days) on the changes of the yield, physical trait and the composition of fatty acids. The average weight of 100 duck meat at 45 days post hatch was 2.2kg. The yield of meats from prime cuts of 2.1kg, which are the most consumed today, was composed to whole legs($14.1\%$), wings($8.7\%$) and breast(12.5\%$). The ratio of whole legs and breast was similar, In the secondary cuts, the meats was consisted in drumstick($12.5\%$), thigh($7.3\%$), breast($11.7\%$), tender lion($0.8\%$), drum matte($4.9\%$) and wing($2.6\%$). Especially, the drumstick was twice higher than the wing. The content of oleic acid was 50.87 to $51.32\%$ and 49.84 to $50.03\%$ in the breasts and leg, respectively. In the breast, meat at 75 days the oleic acid was slightly increased DHA was not detected in the breast meat, However, it was $0.13\%$ in the leg. The $a^{*}$ value in meat color, ranged was 16.67 to 17.92 in the breast and 15.81 to 17.15 in the leg. Statistically, there was no significantly difference between the breast and leg. The cooking loss of the breast and leg was $26.37\%\;and\;30.32\%$, respectively. The shear force value was $2.20\;kg/0.5inch^2$ at 45 and $2.84\;kg/0.5inch^2$ at 75 days post hatchet respectively. Therefore, the raring period was effect on the shear force value, but not on the cooking loss and meat color.

• Journal of Life Science
• /
• v.31 no.6
• /
• pp.559-567
• /
• 2021

This study compared the nutritional characteristics and antioxidant effects of sea mustards sourced from five different areas (Barammaegi, Gultongmeori, Chanmulgae, Johongtaek, and Goraedeung) in Taejongdae, Youngdo, Busan. The contents of total flavonoids and phenols and fatty acid composition were measured. To evaluate their antioxidant effects, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays were used. Acetone/methylene chloride (A+M) extracts from all the sea mustards contained higher amounts of total flavonoids and phenols than methanol (MeOH) extracts. Among the sea mustards obtained from the different areas, the total flavonoid and total phenolic content of the A+M extract of the sea mustard from Gultongmeori was 1.44±0.04 mg/g and 1.72±0.06 mg/g, respectively. In terms of the fatty acid composition, the Gultongmeori sea mustard had higher percentages of total n-6, total n-3, eicosapentaenoic acid (EPA, 20:5n-3), and docosahexaenoic acid (DHA, 22:6n-3) than the sea mustards from the other areas. The A+M extract of the sea mustard from Gultongmeori was more effective in terms of scavenging free radicals as compared with that of the other sea mustards, as assessed by the DPPH and ABTS assays (p<0.05). In a 120-minute reactive oxygen species (ROS) production assay, all the extracts tested decreased cellular ROS production induced by H₂O₂ compared to that produced by exposure to an extract-free control (p<0.05). The extracts from Barammaegi and Gultongmeori had a greater inhibitory effect on cellular ROS production. These results indicated that the antioxidant effects of sea mustards might be associated with a higher amount of flavonoids and phenols. This study suggests that food-processed products from sea mustard can be developed as functional foods for promoting health in the local population.

• Journal of Fisheries and Marine Sciences Education
• /
• v.3 no.2
• /
• pp.47-72
• /
• 1991

To obtain the principal data for useful treatment and processing of Korean geoduck (Panope japonica A. ADAMS) which inhabit mostly at Dong-Hae coastal area in Korea, changes of $NH_2$-N, TMAO, TMA, total creatinine, protein composition and fatty acid composition in raw and blanched geoduck muscle during storage at $-20^{\circ}C$ were investigated. In addition, its chemical composition variation in the whole year was elucidated. The moisture content in geoduck muscle meat was 78.1% to 82% in the whole year. Particularly, in July its moisture content was maximum as 82% and in September minimum as 78.1%. Crude protein was in the range of 12.3-16.4%, crude lipid the average was 1.5%, crude ash on the average was 1.4%. The abundant fatty acids in geoduck muscle oil were $C_{16}$ : 0, $C_{16}$ : 1, $C_{18}$ : 0, $C_{18}$ : 1, $C_{20}$ : 5, and $C_{22}$ : 6 acids. During storage at $-20^{\circ}C$, content of unsaturated fatty acid such as eicosapentaenoic acid (EPA, $C_{20}$ : 5) and docosahexaenoic acid (DHA, $C_{22}$ : 6)in raw geoduck muscle decreased somewhat and the raw geoduck was slightly oxidized. Trimethylamine (TMA), volatile basic nitrogen (VBN)and $NH_2$-N of raw muscle increased compared to blanched muscle. Trimethylamine oxide (TMAO) was slightly decreased during the storage period. The muscle protein was approximately composed of 37% sarcoplasmic, 29% myofibrillar, 22% alkali soluble, and 12% stroma protein. Among several proteins, myofibrillar protein content decreased mostly, while the alkali-soluble and stroma protein content increased slightly during storage at $-20^{\circ}C$.