• Journal of Life Science
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• v.25 no.12
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• pp.1362-1369
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• 2015

The goal of this study was done for evaluating stability according to low-temperature storage of kimchi duruchigi supplemented with a hot water extract of Rubus coreanus Miquel (RCM). Total polyphenol and flavonoid contents in the RCM extract prepared from the hot water were detected by 293.34 μg CA/mg and 90.57 μg quecetin/mg, respectively. DPPH and superoxide radical scavenging activities of the extract were showed by relatively high values of 70.63 and 57.87%, respectively. Kimchi duruchigi was designed by control (non-treated), T1 (3% RCM extract), T2 (6% RCM extract), and T3 (0.1% ascorbic acid, a positive control). When compared with control and T3 groups, pHs of T1 and T2 groups supplemented with the RCM extract were gently changed depending on the storage time, and water holding capacities of T1 and T2 groups were improved in comparison with control group. Although meat color showed a tendency to most of increase according to the elapsed time, T1 and T2 groups showed less changes than that of control group. Lipid peroxidation appeared in a little bit changes regardless of the processing and storage days, but protein spoilages in T1 and T2 groups were found by lower changes when compared with the control group. As the results of sensory evaluation, T1 and T2 groups during storage had the better taste, flavor and acceptability than those of control and T3 groups. Therefore, we suggest that kimchi duruchigi supplemented with the RCM extract is a possible of improving the storage stability and product preference.

• Journal of Life Science
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• v.18 no.6
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• pp.832-838
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• 2008

Mackerel water-soluble protein fraction produced by washing the mackerel meat were concentrated by isoelectric point shifting precipitation process, and the concentrates were utilized as the alternative feed of fish meal. In the 1st aquaculture diet experiment for Israel common carp, the feed conversion ratio decreased in proportion to the rise in the percentage of the recovered protein containing a residual lipid, which was added to the fish meal. It was supposed that the low feed efficiency was because of lipid oxidation in the recovered protein fraction. In addition, 2nd aquaculture diet experiment for Israel common carp was conducted after removing the oxidized lipid in the recovered protein fish meal. When a portion of the fish meal was substituted by the recovered protein devoid of the residual lipid, the feed conversion ratio increased in proportion to the amount of the substitute being added to the fish meal. Therefore, the recovered protein fraction of the mackerel washing wastewater from mackerel processing factory could be used as the alternative feed of fish meal.

• Microbiology and Biotechnology Letters
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• v.33 no.2
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• pp.123-129
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• 2005

Isolation and identification of pathogens from slaughter and meat processing plant were investigated. Antimicrobial activity of Amaranthus lividus against isolated pathogens such as Aeromonas sobria, Escherichia coli, Escherichia coli O157, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus was investigated. Among the chloroform, ethyl acetate and buthanol fraction of amaranthus lividus showed inhibitory effect against Aeromonas sobria CLFM1 and Escherichia coli CLFM2. Antimicrobial substance in chloroform fraction was isolated by silica gel adsorption column chromatography, sephadex LH-20 column chromatography and silica gel partition column chromatography. The antimicrobial compound of amaranthus lividus was identified as diethyl phtalate by HPLC, GC-MS, H-NMR and C-NMR.

• Korean Journal of Food Science and Technology
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• v.25 no.3
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• pp.295-298
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• 1993

This study was carried out to investigate the effects of heating temperature, heating time and protein concentration on the gel properties and heat stability of a mixed system of pork plasma and myofibrillar to increase the utility of porcine blood as protein resources of the food industry, especially meat processing industry. The solubility of plasma protein and mixture (plasma + myofibrillar protein) decreased significantly at $70^{\circ}C\;to\;90^{\circ}C$ when heating temperature rised, whereas myofibrillar protein decreased slightly at $40^{\circ}C\;to\;60^{\circ}C$, and the gel strength and the turbidity of those increased significantly at these heating temperatures. The solubility of plasma protein and mixture decreased when the heating time increased at $75^{\circ}C$, whereas the gel strength and turbidity increased, and the solubility, the gel strength and the turbidity of myofibrillar protein showed no changes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.2
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• pp.140-146
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• 1983

Considering fermented sardine with $20\%$ salt as a reference, the fermented sardines were prepared with 8 or $10\%$ salt, $0.5\%$ lactic acid, $6\%$ sorbitol and $6\%$ ethanol. The taste compounds and TBA value as the index of lipid oxidation were analysed prior to fermentation and after 60 days fermentation in products. The major free amino acids in fermented sardine determined after 60 days fomentation were lysine, leucine, histidine, glutamic acid, arginine and alanine which occupied about $58\%$ of the total free amino acids while histidine and taurine occupied about $93.3\%$ of them in raw meat. Betaine and TMA increased while TMAO and total creatinine decreased filling the fermentation of 60 days. Addition of $0.02\%$ BHA was effective to retard rancidity of the product. The result of omission test showed that the major taste compounds of the fermented sardine with low salt contents were amino acid such as lysine, alanine, glycine, glutamic acid, leucine and nucleotides and their related compounds, and it is also suggested that betaine, total creatinine and TMAO acted as an auxiliary role.

• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.6
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• pp.1207-1220
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• 2009

Through the study on the constitution-favored food by each constitution, we can draw below conclusions : The number of food that corresponds to that on more than 3 literatures showed over 40 for lesser yang person, greater yin person and lesser yin person, however, the number for greater yang person only appeared about 20, half of the number for the others. This is considered to have resulted from the not-enough studies on greater yang person for its rarity. When looking into the portion of the constitution-favored food for each constitution, the portion of cereals, bulbous plants and beans takes 27% (average 16.4% in the constitution-favored food)for greater yin person-favored food, the portion of vegetables and mushroom shares 29%(average 23.6% in the constitution-favored food) for lesser yin person, while the portion of fish, shellfish and other sea-food shows an average 25%, almost same figure for greater yang person, lesser yang person and lesser yin person, but its portion for greater yin person comes up the lowest figure at 16.2%. The portion of fruit shows relatively bigger figure in the constitution-favored food for lesser yang person and greater yin person, while smaller for greater yang person and lesser yin person. Meat, milk and milk products, eggs, oil and fats, condiments and flavors are not found in the greater yang person-favored food. When classifying the constitution-favored food by 4-Chi, the cold-natured food which favorers for lesser yang person shows a major portion, and when classifying it by 5 tastes, the sweety food becomes major, further, when classifying it by the benefited organ, the food benefiting to spleen and stomach, the lesser yin person favored food, appears prevalent. Above conclusion, based on approximately 300 kinds of food which are classified as constitutional food on literatures, suggests the necessity of a steady study and requires us to develop new constitutional food with the contemporary technology of food-processing and to determine the constitutional suitability on the newly introduced food which is increasing its numbers through importation due to frequent oversea trading.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.794-802
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• 1998

This study was conducted to investigate the effects of antioxidants on lipid oxidation in uncooked ground pork which was treated with ${\alpha}-tocopherol$, GFSE (grapefruit seed extract), carnosine and rosemary, respectively. The ground pork samples were uncooked and cooked during 10 days of storage at $4{\pm}1^{\circ}C$, respectively. The lipid oxidation and fatty acids composition were analyzed for over a periods of storage day. From the results mentioned above, antioxidative activity on lipid oxidation of uncooked ground pork appeared to be in order of carnosine > rosemary > ${\alpha}-tocopherol$ > GFSE. It would not be problem that addition of carnosine in uncooked ground of resulted in an increase of pH because the high pH could be advantageous on processing of meat. Antioxidative activity on lipid oxidation of cooked ground pork appeared to be in order of carnosine > rosemary > ${\alpha}-tocopherol$ > GFSE. Although the antioxidants were not lost their antioxidative }ctivities after cooking, their antioxidative activities in cooked ground pork were not higher than that of uncooked ground pork. That addition of carnosine increased the pH of cooked ground pork, too.

• Korean Journal of Agricultural Science
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• v.51 no.2
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• pp.187-192
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• 2024

This research aimed to investigate the relationship between meat quality and muscle-to-fat ratio in specific cuts of pork (pork belly and Boston butt) utilizing magnetic resonance imaging (MRI). Twenty-eight pigs were selected, and 24 hours post-slaughter, pork belly and Boston butt samples were individually extracted from the left half carcass for MRI assessment. The MRI scans were reviewed using the Picture Archiving and Communications System. Muscle and fat volumes in the pork belly and Boston butt from the cross-sectional images captured by MRI were estimated using Vitrea workstation version 7. Subsequently, these data were processed using Vitrea post-processing software to automatically determine the volumes, measured in milliliters (mL). Additionally, a three-dimensional reconstruction of the organ being studied was generated. The relationship between regions (pork belly and Boston butt) was assessed using Pearson's correlation coefficient, and statistical analysis was conducted using Graph Pad Prism 8. The muscle-to-fat ratio determined by MRI for pork belly was 1 : 0.64, whereas for Boston butt it was 1 : 0.35. Results of comparing the muscle-fat ratio, the correlation coefficient between pork belly and Boston butt was found to be 0.6127 (R² = 0.3754, p < 0.001) based on MRI analysis. As a result of measuring the muscle-to-fat ratio using MRI as a non-destructive approach, there was a positive correlation between the muscle-to-fat ratios of pork belly and Boston butt.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.149-157
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• 1988

This study was carried out to prepare the flavoring substance using sardine for instant soup, and to examine the taste compounds and storage stability of the product. In preparation of product, raw sardine are gutted, boiled for 10 minutes and smoked 3 times to $9{\sim}10%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked-dried sardine meat were followed to be 50 mesh of particle size. The powdered-dried sardine were mixed 4.0% sugar, 20.0% table salt, 3.0% monosodium glutamate, 0.2% black pepper, 0.2% garlic powder and 0.2% onion powder, Finally the powdered instant soup product were vacuum packed in a laminated film(PET/A1 foil/CPP) bag, and then stored at room temperature for 120 days. The effect of smoking on enhancing flavor and on preventing lipid oxidation of product during storage were observed. From the chemical analysis and omission test, the principal taste compounds of product were IMP, 478.2mg/l00g; free amino acids such as glutamic acid, histidine, arginine, phenylalaine 3292.5mg/l00g; non-volatile organic acids such as lactic acid, ${\alpha}-ketoglutaric$ acid, 712.2mg/l00g; total creatinine 409.0mg/100g, and small amount of betaine, TMAO. Fatty acid composition of product were mainly consisted of polyenoic acids such as 20:5, 22:6, followed by saturated acids, monoenoic acid. The major fatty acid were 16:0, 16:1, 18:1, 20:5 and 22:6. From the results of sensory evaluation and chemical experiments during storage, the vacuum packed product were good condition for preserving the quality during storage for 120 days. We may conclude that the quality of present product was not inferior to that of seasoning powder of anchovy on the market, and it can be commercialized as a flavoring substance in preparing soup and broth.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.1
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• pp.98-107
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• 2015

Olive flounder contains rich amount of lysine which is required for children's growth. Moreover, it is good foodstuffs for elderly, convalescent and diabetics because of low lipid content and high digestibility. This study was investigated for the purpose of obtaining basic data which can be applied to the processing of olive flounder steak. Olive flounder 100 g were chopped, mixed with vegetable (onion 20%, celery 10%, carrot 15%, garlic 1% of chopped olive flounder meat) and ingredient (bread crumbs 20 g, onion 15 g, celery 10 g, egg 1 ea, tarragon 1/2 t, blanc sauce 20 g, fresh cream 20 mL, salt and pepper pinch). Mixed dough was molded into steak shape ($12{\times}7cm$) and was processed by two types of products, Steak-1 {Roasting for 2 minutes in a frying pan wrapped with olive oil and then vacuum packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, next thawed and warmed by microwave for 2 minutes} and Steak-2 {vacuum-packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, after thawed, roasted during 2 minutes in a frying pan wrapped with olive oil}. The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder steak (Steak-1, Steak-2) were measured. From the result of sensory evaluation, Steak-2 showed a bit more high scores than Steak-1 but it was difficult to distinguish significant difference (color, odor, taste, texture and acceptance) between Steak-1 and Steak-2 products.