• Preventive Nutrition and Food Science
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• 제4권1호
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• pp.23-27
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• 1999

To evaluate the quality of fish extracts with spicy vegetables (garlic, onion and ginger) in suppressing fishy oder, fish extracts of crucian carp, loach, bastard halibut and jacopever were processed at 100 $^{\circ}C$ for 6 hours, and their in vitro and in vivo protein qualities were determined . Protein and total lipid contents were closely related to the degree of discarding floated lipid on fish extracts and the kinds of added apicy vegetables . Boiling (10$0^{\circ}C$) , appeared to improve in vitro protein qualities slightly more than hydrocooking (11$0^{\circ}C$), but those with mild processing tended to result in better protein qualities than high temperature cooking (136-14$0^{\circ}C$). Spicy vegetables did not have remarkable effects on improving in vitro protein quality parameters. Fish extracts with 10% ginger were generally higher in in vitro protein quality than with the other vegetables . In spite of higher in vivo protein digestibility of fish extracts containing spicy vegetables processed under mild conditions(10$0^{\circ}C$), PERs of those extracts were not higher htan those of extranct processed at high temperature.

• Preventive Nutrition and Food Science
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• 제3권3호
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• pp.241-247
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• 1998

Fish extracts were processed at high temperature (136.7 ~14$0^{\circ}C$) for possible use as functional food ingredients. Raw fish meats and those hydrothermal extracts were compared with respect to in vitro and in vivo protein qualities. 95% of fat inraw meats was reduced in extracts but there were not remarkable changes in other macronutrients in freeze-dried extracts. Most of essential amino acids were decreased significantly but two times more proline and glycine were detected in extracts. High temperature cooking resulted 2.1 ~3.7 times of higher total free amino acid content infish extracts compared iwth raw meat, and taurine and glutamic acid were increased especially. Severe protein damages were occurred when invitro protein quality indices such as availblae lysine, hydrophilic browing, trypsin inhibitor formation and in vitro protein digestibility were measured on fish extracts. In vivo protein qualities were also strongly influenced by high temperature ; however rat-body-weight gain was nearly zero during PER assay, and rat PER or NPR of fish extracts were significantly lower (p<0.001) than those of cotnrol (ANRC casein) and original raw fish meats.

• 한국수산과학회지
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• 제42권6호
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• pp.580-584
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• 2009

The effect of freshwater crab meat additive on protein quality of tofu was studied. Tofu containing freshwater crab meat(TCM) prepared by the formulation for the best sensory qualities had about 20% more lipid and ash content than those of commercial tofu. TCM showed a higher content of lysine, methionine, cysteine and tyrosine compared with those in commercial tofu. TCM was comparable to commercial tofu(CT) regarding the in vitro protein digestibility(95%). A considerable difference in computed protein efficiency ratio(C-PER) resulted between CT(1.76-1.81) and TCM(2.61). Therefore, crab meat has potential as an ingredient for enriching essential amino acid and improving protein quality of CT.

• 한국식품영양과학회지
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• 제28권1호
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• pp.145-152
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• 1999

To explore the possibility of using freeze dried loach for instant choo o tang(Korean traditional loach soup), protein qualities and fatty acid composition were evaluated on boiled and steamed loach. Total lipid and ash content were lowered in both heated(boiled and steamed) loaches due to deboning and eviscerating during cooked meat preparation. Profiles of total amino acids were not changed seriously by the type of cooking, but the amount of essential amino acids were comparable in all samples. Two times more free amino acids were quantified in cooked samples compared to raw meat. Available lysine was marginally decreased by cooking, and that caused some measurable change in typsin indigestible substrate(TI) in streamed whole loach. In vitro protein digestibility of the heated loaches was not altered drastically and the protein quality determined as computed protein efficiency ratio(C PER) was similar for the raw, boiled and steamed loach. The ratios of unsaturated to saturated fatty acids changed measurably in heated whole loach. The results shows that heating caused apparent oxidative deterioration of the polyunsaturated fatty acids.

• Asian-Australasian Journal of Animal Sciences
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• 제27권12호
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• pp.1749-1754
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• 2014

The current experiment was designed to evaluate the efficacy of adding the multi-enzyme mixture (Natuzyme) into layers' diets with different levels of energy and available phosphorus in relation to laying performance, egg qualities, blood cholesterol level, microflora and intestinal viscosity. Two hundred and fifty 43-wk-old Hy-Line commercial layers were divided into five groups with five replicates per group (10 birds per replicate) and fed one of five experimental diets. A corn and soybean meal-based control diet was formulated and used as a control diet. Two experimental control diets were formulated to reduce energy and crude protein contents (rE) or energy, crude protein and phosphorus contents (rEP). In addition, Natuzyme was added into either rE (rE-Natu500) or rEP (rEP-Natu500) diet to reach a concentration of 500 mg per kg of diet. The experiment lasted 8 weeks. There were no significant differences in feed intake, egg production, egg weight, egg qualities such as eggshell color or Haugh unit, total cholesterol, relative organ weights and cecal microflora profiles between any dietary treatments. Natu500 supplementation into the rE diet, but not rEP diet significantly increased egg mass and eggshell qualities such as strength and thickness, but it decreased cecal ammonia concentration and intestinal viscosity in laying hens. In conclusion, the present study shows that adding multiple enzyme preparation could improve performance of laying hens fed energy and protein restricted diets.

• Asian-Australasian Journal of Animal Sciences
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• 제20권5호
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• pp.638-644
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• 2007

Differences of meat qualities between Japanese Black and Holstein have been known in Japan, however, the causative proteins and/or the genetic background have been unclear. The aim of this study was to identify candidate proteins causing differences of the meat qualities between the two breeds. Using technique of two-dimensional gel electrophoresis, protein profiling was compared from samples of the longissimus dorsi muscle and subcutaneous adipose tissue. Five protein spots were observed with different expression levels between breeds. By using LC-MS/MS analysis and Mascot program, three of them were identified as ankyrin repeat protein 2, phosphoylated myosin light chain 2 and mimecan protein. Subsequently, we compared the DNA coding sequences of three proteins between breeds to find any nucleotide substitution. However, there was no notable mutation which could affect pI or molecular mass of the proteins. The identified proteins may be responsible for different characteristics of the meat qualities between Japanese Black and Holstein cattle.

• 한국가금학회지
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• 제21권2호
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• pp.133-138
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• 1994

A study of concurrent bioassay for protein quality and energy level in protein sources was rnade by determining urinary nitrogenous compounds in excreta. The carry over effect of previous feeding was eliminated by 48 h of feeding the experimental diets prior to the determination of for protein digestibility and utilizability, and energy digestibility and metabolizability at 24 h interval during 3 days. Then, protein qualities and energy levels for soybean meal, rapeseed meal and fish meal were calculated by a substitution method. Apparent protein utilization (NB/NI) was affected by the increased fecal nitrogen excretion in soybean meal and by the increased urinary nitrogen excretion in rapeseed meal and fish meal. The apparent metabolizability of energy (ME/GE) was affected by the fecal energy excretion in soybean meal and rapeseed meal and by urinary energy excretion in fishmeal. The results indicated that the concurrent bioassay of protein quality and energy levels in ingredients appears to be applicable to chickens of other age, sex, breeds and environmental conditions.

• Journal of Microbiology and Biotechnology
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• 제31권10호
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• pp.1366-1372
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• 2021

Bacterial nanocellulose (BNC) is a biocompatible material with a lot of potential. To make BNC commercially feasible, improvements in its production and surface qualities must be made. Here, we investigated the in situ fermentation and generation of BNC by addition of different cellulosic substrates such as Avicel and carboxymethylcellulose (CMC) and using Komagataeibacter sp. SFCB22-18. The addition of cellulosic substrates improved BNC production by a maximum of about 5 times and slightly modified its structural properties. The morphological and structural properties of BNC were investigated by using Fourier transform-infrared spectroscopy (FT-IR), scanning electron microscopy and X-ray diffraction. Furthermore, a type-A cellulose-binding protein derived from Clostridium thermocellum, CtCBD3, was used in a novel biological analytic approach to measure the surface crystallinity of the BNC. Because Avicel and CMC may adhere to microfibrils during BNC synthesis or crystallization, cellulose-binding protein could be a useful tool for identifying the crystalline properties of BNC with high sensitivity.

• 대한의용생체공학회:의공학회지
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• 제37권5호
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• pp.195-207
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• 2016

This study examined the effectiveness of micro-current stimulation (MCS) to improve the facial skin qualities by performing clinical test. The MCS is generally known that provide healing response in the damaged tissue and pain relief through activating the adenosine triphosphate (ATP) and protein synthesis. In here, we can hypothesize that the improvement of facial skin qualities may occur due to MCS, since the induction of micro-current from outside may enhance the cellular activity according to ATP activation. From the clinical test, our results showed that a variety of evaluating categories, which is able to assess the skin qualities, significantly enhanced due to stimulation of micro-current after 7 and 14 days. Therefore, we can estimate that MCS in human facial skin may be effective to improve the skin qualities.

• 한국식품영양과학회지
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• 제30권3호
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• pp.488-493
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• 2001

The know the possibility in development of the low-fat beef patty models using crucian carp9 extraction residues (CCER, freeze dried powder : 5%, 10%, 15%), those protein nutritional quality, texture, color and sensory properties were investigated. About 13∼23% (on dry basis) of lipid in control was reduced in cooked beef patties with the higher addition ratios of CCER. In vitro protein digestibility was not changed in raw patties before cooking but 2∼4% higher digestibility was revealed in cooked patties. Computed protein efficiency ratio (C-PER) and discriminant computed protein efficiency ratio (DC-PER) of beef patties containing CCER were almost same as control. Lightness and red color value of both (raw and cooked) beef patties were decreased with the higher CCER addition ratios but brown color value of cooked samples were similar to control. Stronger hardness was noted in all beef patties containing CCER significantly (p<0.05). Consumer's acceptability were generally decreased by addition of CCER, but 10% level could be recommendable in beef patty processing.