• Fisheries and Aquatic Sciences
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• 제16권2호
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• pp.63-69
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• 2013

Shucked oysters were soaked in an equal weight of salt water and stored at $3^{\circ}C$ for 7 days. Changes in the free amino acid content of the whole body and in the adductor muscle were evaluated by a practical distribution method. With the exception of aspartic acid and tyrosine, no significant changes in free amino acids or ammonia were observed in whole-body shucked oysters during the storage period. In contrast, the majority of free amino acids in the adductor muscle decreased significantly. Most of these free amino acids were detected in considerable amounts in the surrounding salt water after 7 days of storage. Both the weight of the whole body and the salinity of the surrounding salt water decreased significantly during the storage period. These results suggest that free amino acids were eluted from the cutting surface of the adductor muscle and indicate that the free amino acid content per shucked oyster and in the adductor muscle, decreases during cold storage.

• 대한수의학회지
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• 제13권1호
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• pp.17-21
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• 1973

Free amino acid extracts of musculus brachiocephalicus and musculus glutaeus of cattle, swine, goats and rabbits are analyzed to see the composition and the contents of free amino acids by thin layer chromatography and automatic amino acid analyzer. The results obtained are summarized as follows: 1. Meats of cattle, swine, goats and rabbits analyzed by thin layer chromatography have 6 kinds of free amino acids such as glycine, histidine, methionine, lysine, alanine and leucine, and the spots of glycine in chromatogram of meats of cattle, swine and goats and the ones of methionine in chromatogram of meats of rabbits are the largest and the most denes of all other ones. 2. Distribution curves of free amino acids in meats of cattle, swine, goats and rabbits showed significant differences, but differences on distribution curves of free amino acids between musculus-brachiocephalicus and musculus glutaeus of the same tested animal are not significant. 3. Contents of free amino acids in meats of cattle, swine, goats and rabbits showed significant differences, but differences on contents of free amino acids between musculus brachiocephalicus and musculus glutaeus of the same tested animal are not significant.

• 한국식품조리과학회지
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• 제19권1호
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• pp.1-10
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• 2003

자소자를 무 무게에 대해 0, 0.25, 0.5, 0.75, 1.0%의 비율로 첨가하여 담근 동치미 중 자소자를 첨가하지 않은 대조구와 전보에서 가장 기호도에서 가장 좋은 평가를 받고 이화학적으로 가장 바람직한 결과를 나타낸 0.5% 첨가한 동치미의 유리당, 유리아미노산, 휘발성 유기산 및 향기성분을 알아본 결과 다음과 같다. 1. Glucose와 fructose의 함량은 발효가 진행되면서 감소하는 반면 glycerol의 경우에는 동치미 담금직후 및 적숙기에는 존재하지 않았으나 서서히 증가하여 발효 말기인 45일에 나타나는 경향이었다. 유리당 함량은 자소자를 0.5% 첨가한 경우가 자소자를 첨가하지 않은 대조구보다 약간 많았다. 2. 유리아미노산은 대조구의 경우 저장기간이 증가함에 따라 서서히 증가하였으나 0.5%의 자소자를 첨가하여 담근 동치미의 유리아미노산은 맛이 좋아지는 시기인 발효 11일까지는 다량의 아미노산을 함유하였으나 저장기간이 증가함에 따라 감소하는 경향으로 나타났다. 3. 확인된 비휘발성 유기산은 latic acid, fumaric acid, succinic acid, malic acid, tartaric acid, citric acid 였는데, 발효가 진행됨에 따라 lactic acid와 succinic acid만이 점차로 증가하였고, 나머지는 감소하였다. 4. 동치미의 향기성분은 담금 즉시에는 0%와 0.5%를 비교한 결과 두 처리구 모두 함황 화합물이 대부분을 차지하여 동치미의 주 향기성분이었는데, 발효가 진행되면서 함황 화합물의 수나 %area가 약간 감소하였고, 산류나 알코올류 등이 증가하였다 이에 반해 자소자 처리구의 경우는 산류의 큰 증가를 보이지 않았고, 또한 함황 화합물의 변화가 두드러지지 않았고, 거의 유지하는 수준이었다. 본 실험의 결과 자소자를 첨가하지 않은 대조구보다 0.5% 처리구가 유리당, 유리아미노산, 비휘발성 유기산의 함량이 다소 높게 나타나 전보에서 가장 기호도가 높게 평가된 자소자 0.5% 첨가한 것과 일치하는 결과를 보였다.

• 한국식품영양학회지
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• 제12권3호
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• pp.258-264
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• 1999

This study was carried out to investigate the status in weight loss yield of edible meat quality and free amino acid contents of the snow crab(Chionoectes japonicus) by steaming and various drying treat-ment. Change of body weight loss in steaming treatment sample were 20.48∼26.72% and yield of edible meat of steaming sample was higher than raw sample(p<0.05) The pH value was increased with steam-ing and drying and pH of trunk meat was more increased than leg meat. Volatile basic nitrogen(VBN) content of vacuum dried sample was highest and VBN of hot-air and freezing dried sample were about 10mg%. Content of vaccum dried sample wre 41.33 and 48,56mg%. Thirty kind of free amino acids dectected in the snow crab and changes of free amino acid in leg meat were markedly reduced by vacuum drying and the reducing ratio of leg meat by freeze drying was little. The major free amino acid of leg and trunk meat were 39.94% 46.78% respectively. The formation of flavor free amino acid in freezing dried sample were high but its hot-air aried sample were small.

• 대한가정학회지
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• 제23권4호
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• pp.55-60
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• 1985

This study was carried out to compare the change of free amino acid content in the radish Kimchi added with anchovy pickle sauce with that added with 15% NaCl solution during 30 days fermentation. RESULTS : 1. During the fermentation, the pH of both sample A and B showed the highest values of 7.3 and 7.1, respectively, and then both decreased continually to the lowest value of 4.2 at the 30th day. 2.The salinity in the juice of sample A was higher than that of sample B in all the steps during fermentation, accompanied with a slight decrease of the salinity in both cases with time elapsed. 3. The free amino-type nitrogen content of sample A was nearly duplicated in the final step than in the initial one,while that of sample B showed no significant changes in all the processing period. 4. The free amino acids detected in the both samples were aspartic acid, threonine, serine, proline, glutamic acid, glycine, alanine, tyrosine, cysteine, valine, methinonine, isoleucine, leucine, phenylalanine, $\gamma-aminobutyrix acid(\ulcorner), ornithine, lysine, histidine and arginine. 5. The amounts of proline, arginine were the highest in all free amino acids during fermentation, and tasty components of radish Kimchi seemed to relate to glutamic acid, alanine, isoleucine, leucine, phenylalanine, more deliciousness of Kimchi A and B seemed to derive from amino acids of anchovy pickle sauce added to Kimci A, such as alanine, valine, phenylalanine, lysine.

• 한국식품저장유통학회지
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• 제3권1호
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• pp.23-32
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• 1996

Total carotenoid contents, color values and spectrum characterization in the range of UV of fruit juice and organic acid and free sugar contents determined by HPLC were investigated on 10 varieties of Cheju citrus fruits. Carotenoid contents of juice were 0.47-9.20$\mu\textrm{g}$/ml which showed higher with Dangyooja while showed lowest content with Meiwa Kumquat. Lightness (L) of juice was highest in Meiwa Kumquat, and in the order of Sankyool, Navel orange and Hungjin. Redness(a) and yellowness(b) were in the order of Dangyooja, Natsudaidai, Sambokam and Kinkoji. The maximum absorption wavelengths if citrus Juices were variable at 269.5-285.5nm according to varieties and it was observed that were changed by mixing with Juices of other varieties. Major organic acids of citrus juice were citric and malic acid, and citric acid was 64.4-95.1% of total organic acids. Ascorbic acid was high in Navel orange, Sudachi and Dangyooja, and low in Meiwa Kumquat and Hungjin. Major free sugars were sucrose, glucose and fructose. Sucrose was 49.2-75.2% of total free sugars, and high in Sankyool and Meiwa Kumquat. Glucose and fructose were high in Meiwa Kumquat and Navel Orange.

• 한국식생활문화학회지
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• 제19권3호
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• pp.348-358
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• 2004

This study was conducted to examine contents of total acid and free amino acids in the Demi-glace with added quantity of Omija extracts. Firstly, The level of Total acid content of Demi-glace sauces was $1.08{\sim}1.89%$ and Omija extracts was $2.77{\sim}7.24%$. The more Omija extracts added, there was the higher total acid contents. Sauces and extracts of 5% Omija was the highest. Secondly, Total free amino acids contents of control was 2518.52mg%, and Omija sauces was $2261.52{\sim}2894.14mg%$. 2% Omija sauces was the highest among them. Hydroxyproline of total 34 free amino acids was the highest, and Glutamic acid 158.42mg%, Proline 78.90mg% was next in order. Arginine was the highest with $27.40{\sim}34.40mg%$ among 9 essential amino acids contents. Glutamic acid was the highest contents with $123.18{\sim}158.42mg%$. Compared to control's(0.41mg%), Omija added group was $20.63{\sim}27.82mg%$ and it was the highest increase. While other 15 amino acid was analyzed, Hydroxyproline was the highest contents with $1,737.22{\sim}2,205.80mg%$. Compared to control group(15.63mg%), proline was $57.01{\sim}78.90mg%$ Omija added group and it was increased with the highest contents. In essential amino acid, flavor enhancing amino acid and other amino acid were increased and the highest contents with 2% added Omija sauce. Thirdly, sensory characteristics of Demi-glace sauces based on overall preference, It was find that 2% added Omija was the best. 2% added was the best for color, flavor, taste, texture, overall acceptability(P<.001). In terms of Demi-glace sauces' gender preference, male and female people liked 2% added Omija color, flavor, taste, texture, overall acceptability. It was find that there was no significant differences between male and female.

• Journal of Nutrition and Health
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• 제16권1호
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• pp.34-40
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• 1983

Clam, Tapes japonica, has been widely used and occupies an important position in the markets. More than thirty kinds of fermented fish and shellfish are presently available in the markets in korea. This study was attempted to establish the basic data for evaluating the taste compounds of the clam. The free amino acids as taste compounds during the fermentation of the clam, Tapes japonica, were analyzed by an amino acid autoanalyzer. Alanine (17.0%), glycine (15.5%), taurine (13.9%) were high in amount in the fresh clam and then glutamic acid, arginine, tyrosine, asparagine, lysine, threonine, serine and leucine were the next in order. Such amino acids as methionine, phenylalanine, histidine and cystine were low in amounts. The total free amino acid nitrogen in the fresh clam was 45.5% of its extract nitrogen. During the fermentation of the clam, the kinds of the free amino acids were the same with the fresh samples although the amounts were changed. It is believed that glutamic acid, aspartic acid, glycine, alanine, lysine, and leucine may play an important role as the taste compounds in the fermented clam.

• Macromolecular Research
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• 제17권6호
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• pp.397-402
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• 2009

In emulsifier-free, emulsion polymerization with ionizable comonomer, the ionization of the comonomer is critical in determining the size of the final polymerie particles at sub-micrometer scale. In this study, polystyrene latex beads with carboxylates on the surface were synthesized using acrylic acid as a comonomer. Specifically, ammonium hydroxide was added to the emulsifier-free polymerization system to promote the ionization of acrylic acid by increasing pH. Smaller polystyrene latex particles were produced by increasing the ammonium hydroxide concentration in the reaction system, due to the enhanced stability promoted by the ionization of acrylic acid during the nucleation step. In addition, the surface morphology of the polystyrene latex particles was controlled by the concentration of acrylic acid, the dissociation of which was influenced by the ammonium hydroxide concentration.

• 약학회지
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• 제25권4호
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• pp.137-143
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• 1981

In order to confirm the exact antipyretic component in the earthworm, etherial extract of American earthworm(Red Worm) was fractionated into five fractions by using silica gel column chromatography and thin layer chromatography. The fraction including free fatty acids was found to possess artipyretic response and standard arachidonic acid showed marked antipyretic response on typhoid vaccinated rabbits. Arachidonic acid was identified from the free fatty acid fraction of the earthworm by using gas liquid chromatography. Thus it was considered that the antipyretic activity of the free fatty acid may be due to the presence of arachidonic acid. Lipid-free earthworm powder was extracted with phosphate buffer (pH, 8.0, 0.1M) and all the proteins was salted out by ammonium sulfate. The crude precipitate was dialyzed and the impure proteins were eliminated at pH 5.4 and 4.6. The remaining protein solution was fractionated with various concentrations of acetone. The acetone fractions were identified by using S.D.S. polyacrylamide gel electrophoresis and disc gel electrophoresis. The precipitate at 85% acetone concentration and the remaining proteins in the supernatant did not exhibit the antipyretic activity.