• Food Science and Preservation
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• v.18 no.5
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• pp.746-754
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• 2011

This study analyzed the taste components of dorsal muscle and fin muscle collected from olive flounder cultured with extruded pellet (EP) compared with those of olive flounder cultured with raw fish moist pellet (MP) as a control. The olive flounder in this study were cultured for 10 months with either the formulated extrude pellets (FEP), commercial extruded pellets (CEP) or the MP feed, and the average weight was 1.15 kg. The major nucleotides and related compounds in the dorsal muscles of the fish fed with MP, CEP and FEP diets were AMP and IMP. The fin muscle of the olive flounder contained the largest amounts of IMP($5.91{\mu}mol/g$). The K value of the dorsal muscle in olive flounder fed with MP, CEP and FEP showed 9.63%, 9.83% and 5.84%, respectively. The free amino acids in the dorsal muscle of olive flounder showed significantly differences in the composition depending on the feed, but the distribution of free amino acids showed similar patterns. Among free amino acids, taurine showed the highest content in all the experimental groups, and the asparagine and citrulline contents were significantly higher in the groups fed with CEP and FEP than in the group fed with MP. The significant differences were observed in the contents of specific free amino acids in dorsal muscle and fin flesh depending on the feed for cultured olive flounder.

• Korean Journal of Food Science and Technology
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• v.9 no.4
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• pp.255-263
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• 1977

Fermented squid, Loligo kobiensis, is widely used and occupies an important position in foods of this country. But no study on its taste compounds has been reported. This study was attempted to establish the basic data for evaluating taste compounds of fermented squid. The changes of such compounds during fermentation as free amino acids, nucleotides and their related compounds, TMAO, TMA and betaine were analysed. The sample was prepared with 20% salt content and fermented at a controlled temperature of $15{\pm}3^{\circ}C$. ADP, AMP and inosine tended to degrade rapidly while hypoxanthine increased more than four times as compared with raw sample at 91 day fermentation. In the free amino acid composition of fresh squid, abundant amino acids were proline, taurine, alanine, arginine, serine, glutamic acid, lysine, glycine, leucine and valine in order. Such amino acids like phenylalanine, methionine, tyrosine, isoleucine, and histidine were poor. In squid extract, proline and taurine were dominant holding 40.2% and 32.0% of total free amino acids respectively. The total free amino acid nitrogen in fresh squid was 33.6% of its extract nitrogen. The changes of free amino acid composition in the extract of squid during fermentation was not observed. In the extract of fermented product, abundant amino acids were proline, leucine, lysine, serine, arginine, alanine, valine, isoleucine, phenylalanine, methionine and glycine in order. Glutamic acid and histidine were poor and taurine and tyrosine were trace in content. The increase of total free amino acids during 63 day fermentation reached approximately wore than 1.8 times as compared with that of raw sample and than decreased slowly. The amount of betaine increased more than 1.2 times as compared with that of raw sample during 91 day fermentation. TMA increased while TMAO decreased during fermentation. The amount of TMAO nitrogen in 91 days fermented squid was 402.4mg% on moisture and salt free base. Betaine and TMAO known as sweet compounds were abundant in fermented squid. It is supposed that these compounds could also play a role as important taste compounds of fermented squid. It is concluded that the major taste compounds of fermented squid were amino acids like proline, leucine, serine, lysine, arginine, alanine and betaine. Other compounds such as valine, isoleucine and TMAO and hypoxanthine could also not be excluded as taste supporters in fermented squid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.5
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• pp.500-505
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• 2017

The nucleotides and their related compounds, including ATP (adenosine triphosphate), ADP (adenosine diphosphate), AMP (adenosine monophosphate), IMP (inosine monophosphate), HxR (inosine) and Hx (hypoxanthine), were nearly identical in oysters Crassostrea gigas from the two culture methods. The K-value was lower than the threshold value such as 11.2-12.1. Although oysters have low amount of IMP, it was detected in this experiment. DPPH radical scavenging activity did not vary significantly with sample amounts (100, 300, and $500{\mu}g/mL$). DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging activity was 76.0-80.7% compare with the ascorbic acid standard. Superoxide anion scavenging activity reached 49.3% in the rack-and-bag culture sample at $500{\mu}g/mL$. However, the reducing power and $Fe^{2+}$ chelating activity were very low compared with their respective standard. The oyster culture methods did not affect oyster quality in terms of antioxidant activities.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.1
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• pp.123-128
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• 2018

Objective: This study was performed to determine effects of different curing salts on the quality of salamis and to assess feasibility of using NaCl-alternative salts. Methods: Various types of curing salts (KCl or $MgCl_2$) as well as NaCl (sun-dried or refined) were incorporated for processing of salamis. The proximate composition, fatty acids, nucleotide-related compounds, and free amino acids of the salamis were analyzed during 40 days of ripening. Results: The substitution of NaCl by KCl caused higher fat and ash content, but lower moisture content of the salami after 20 days of ripening (p<0.05). Compared with the sun-dried NaCl, use of KCl in salami also led to greater inosine 5'-monophosphate whereas refined NaCl had more inosine (p<0.05). KCl-added salami also had a higher C12:0, C17:1, and C20:0 than other types of salami (p<0.05). $MgCl_2-added$ salami had higher content of free amino acids compared to the other salamis (p<0.05). Conclusion: Alternative curing salts such as KCl and $MgCl_2$ could substitute NaCl in consideration of quality factor of a fermented meat product. Especially replacement of NaCl with KCl will be a suitable strategy for developing relatively low sodium salami products without compromising product quality.

• Journal of Plant Biotechnology
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• v.7 no.2
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• pp.87-95
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• 2005

The tomato ripening associated membrane protein (TRAMP) (Fray et al., 1994) is a member of the major intrinsic protein (MIP) family, defined as channels facilitating the passage of water and small solutes through membranes. During normal fruit ripening the TRAMP mRNA levels were increased whereas the expression levels of TRAMP in low ethylene ACO1-sense suppressed lines, Nr and rin fruits, were lower than at the breaker stage of wild type fruit. TRAMP mRNA is inhibited by $LaCl_3$, which is an inhibitor of $Ca^{2+}$-stimulated responses, treatment but drought condition did not affect TRAMP expression. The levels of TRAMP mRNA transcripts were substantially higher in the dark treated seedlings and fruits. These suggest that TRAMP function as a water channel may be doubted because of several reasons; no water content was changed during ripening in wild type, antisense and overexpression lines, TRAMP expression under light condition was lower than dark condition and TRAMP expression was not changed in drought condition. Co-suppression plant, 3588 was one of sense suppression lines, which contain CaMV 35S promoter and sense pNY507 cDNA, produced small antisense RNA, approximately 21-25 nucleotides in length, mediated post-transcriptional gene silencing. Therefore, TRAMP expression was inhibited by small antisense and multiple copies might induce gene silencing without any production of double strand RNA. Total seven selected volatile productions, isobutylthiazole, 6-methyl-5-hepten-2-one, hexanal, hexenal methylbutanal, hexenol, and methylbutanol, were highly reduced in sense line whereas total volatile production was increased in TRAMP antisense line. These results suggested TRAMP might change volatile related compounds.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.316-324
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• 1985

Vacuum-packed and seasoned smoked-dried products of red squid, Ommastrephes bartrami, caught in the Northern Pacific Ocean, were prepared and stored at room temperature for 90 days to test their keeping quality. Defrosted squids were eviscerated, skinned, and cut. The mantle meats were flavored with seasoning powders prepared from sugar, sorbitol, salt, monosodium glutamate, or smoke flavor (Smoke-EZ, Alpha Foods Co., Ltd.). After seasoning, the mantle meats were dried at $45^{\circ}C$ for 7 hours, vacuum packed in plastic film bags, and pasteurized in water at $95^{\circ}C$ for 30 minutes. Three kinds of products were prepared : control products (seasoned-dried), solid smoked seasoned-dried and liquid smoked seasoned-dried. The moisture level, water activity, color value (L, a and b value), texture, and viable cell counts of bacteria in these products were determined during storage at room temperature, $5^{\circ}C\;and\;35^{\circ}C$, respectively. The results showed that the products could be preserved at good condition for 90 days though they developed pale brown color during storage. The contents of free amino acids, nucleotides and their related compounds, and the compositions of fatty acids of raw squid and smoked products were analysed. In the amino acids, arginine, taurine, glycine and proline were abundant in raw and smoked products. The contents of hypoxanthine of raw and smoked products were higher than the other nucleotides and their related compounds. In fatty acid compositions of raw and smoked products, the dominant fatty acids were docosahexaenoic acid (22:6), hexadecanoic acid(16:0) and eicosapentaenoic acid (22:5).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.21-29
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• 1988

This study was carried out to develop the powdered Katsuobushi (a kind of boiled, smoked, and dried fish product which is used for seasoning soup as it is.) using skipjack as a natural flavoring substance. The processing conditions of the powdered Katsuobushi and the changes of taste compounds during processing of the products were examined. In preparation of the powdered Katsuobushl, frozen skipjack was thawed, beheaded, gutted, filleted and then sliced to 1cm of thickness. The silted meats were boiled in skipjack extract for 20 minutes, and then it was smoked for, 3 times to $10\~12\%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked - dried meats were followed to be 50 mesh of particle size. The effect of slicing and boiling in skipjack meat extract on enhancing flavor and on preventing lipid oxidation of product during processing were observed. The moisture content and crude lipid content of the powdered Katsuobushi was in the range of 11 to $12\%$ and 4.3 to $4.8\%$, respectively. The taste compounds of the product were nucleotides and their related compounds, 1135.8mg/100g ; free amino acid and related compounds, 2210.2mg/100g ; non-volatile organic acids, 1148.0mg/100g ; and total creatinine. 592.1mg/100g on dry basis, and small amount of betaine and TMAO. The major elements of mineral in the product were found to be K, Mg, Na, and Ca. The content of IMP was 542.0mg/100g, and major free amino acids were found to be histidine, anserine, taurine, carnosine and alanine of which occupied to $83.6\%$ of total free amino acids. In non -volatile organic acids, major ones were lactic acid, succinic acid, pyroglutamic acid and $\alpha-ketoglutaric$ acid. From the results of the chemical experiments and sensory evaluation, we may conclude that the flavor of the product from present experiment is more desirable than that of conventional products although the processing time used were much shortened than that of conventional method, and it can be commercialized as a seasoning powder.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.3
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• pp.252-255
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• 1999

The quality characteristics of the Korean traditional salt-fermented fish sauces, the traditional anchovy sauce (TAS) and the sandlance sauce(TKS) were evaluated comparing to the commercial anchovy sauce (CAS) and sandlance sauce (CKS). The acidity was higher in TKS than in TAS, whereas the contents of VBN, total-N and amino-N were higher levels in TAS. In color values, L and b values in TAS were generally higher than those in TKS, whereas a and ${\Delta}E$ values were higher in TKS. The contents of total free amino acids in TAS and TKS were $12.40\;g\%$ (w/v) and $9.549 g\%$ (w/v), respectively. The contents or six amino acids, alanine, glutamic acid, leucine, isoleucine, valine and Iysine were higher in TAS, whereas the contents of arginine, glutamic acid, leucine, alanine and valine were higher in TKS. Nucleotides such as IMP and hypoxanthine were principal components in both TAS and TKS. The nitrogen related compounds, TMAO, TMA and total creatinine were determined to be $108.8\;mg\%$ (w/v), $60.5\;mg\%$ (w/v), $62.4\;mg\%$ (w/v) in TAS, and those in TKS were $60.1\;mg\%$ (w/v), $24.1\;mg\%$ (w/v), $67.6\;mg\%$ (w/v), respectively.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.254-259
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• 1992

The processing conditions and food components of meaty textured sardine burgers were studied to develope a new form of burger, The separated sardine meat was chopped, mixed with 14.1% emulsion curd, 1.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.1% monosodium glutamate, 8.0% bread powder, 0.4% onion powder, 0.1% garlic powder, 0.1% ginger powder and 3.0% soybean protein by remodeled stone mortar. This seasoned sardine meat was fried in soybean oil $(165{\pm}2^{\circ}C,\;3min)$. The main fatty acids of sardine burger were palmitic acid, oletic, acid, linoleic acid, eicosapentaenoic acid and docosahexaenoic acid. Amino acid composition of sardine burger were mainly consisted of histidine, glutamic acid, leucine and lysine. The major taste compounds in the product were revealed nucleotides and their related compounds $(11.19{\sim}11.96\;{\mu}mole/g)$ such as IMP and free amino acids (1824.8 mg/100g) such as histidine, glutamic acid, leucine and lysine. Total creatinine, betaine and trimethylamine oxide were seemed to act an auxiliary role in taste of product.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.1
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• pp.41-51
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• 1987

This study was carried out to prepare powdered smoked-dried mackerel which can be used as a soup base, and to examine storage stability and the taste compounds of Products. Raw mackerel are filleted, toiled for 10 minutes and pressed to remove lipids, and then soaked in extract solution of skipjack meat. This soaked mackerel are smoked 3 times to $10-12\%$ moisture content at $80^{\circ}C$ for 8 hours. And the smoked-dried mackerel were pulverized to 50 mesh. Finally, the powdered smoked-dried mackerel were packed in a laminated film $bag(PET/Al\;foil/CPP:\;5{\mu}m/15{\mu}m/70{\mu}m,\;15\times17cm)$ with air(product C), nitrogen(product N) and oxygen absorber(product O), and then stored at room temperature for 100 days. The moisture and crude lipid content of powdered smoked-dried mackerel was $11.3-12.3\%,\;12\%$, respectively, and water activity is 0.52-0.56. And these values showed little changes during storage. The pH, VBN and amino nitrogen content increased slowly during storage. Hydrophilic and lipophilic brown pigment formation showed a tendency of increase in product(C) and showed little change in product(N) and (O). The TBA value, peroxide value and carbonyl value of product(N) and (O) were lower than those of product (C). The major fatty acids of products were 16:0, 18:1, 22:6, 18:0 and 20:5, and polyenoic acids decreased, while saturated and monoenoic acids increased during processing and storage of products. The IMP content in products were 420.2-454.2 mg/100 g and decreased slightly with storage period. And major non-volatile organic acids in products were lactic acid, succinic acid and $\alpha-ketoglutaric$ acid. In free amino acids and related compounds, major ones are histidine, alanine, hydroxyproline, lysine, glutamic acid and anserine, which occupied $80.8\%$ of total free amino acids. The taste compounds of powdered smoked-dried mackerel were free amino acids and related compounds (1,279.4 mg/100 g), non-volatile organic acids(948.1 mg/100 g), nucleotides and their related compounds (672.8 mg/100 g), total creatinine(430.4 ntg/100 g), tetaine(86.6 mg/100 g) and small amount of TMAO. The extraction condition of powdered smoked-dried mackerel in preparing soup stock is appropriate at $100^{\circ}C$ for 1 minute. Judging from the results of taste and sensory evaluation, it is concluded that the powdered smoked-dried mackerel can be used as natural flavoring substance in preparing soups and broth.