• 한국식품영양과학회지
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• 제28권2호
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• pp.403-408
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• 1999

This study was conducted to investigate chemical properties, quality stability and utilization of approved sardine surimi(ASS) which is developed our laboratory. The product yield of the ASS was about 3 times higher than that of usual sardine surimi(SS). The proper addition concentration of sodium bicarbonate was 0.1% for the neutralization of the ASS. The content of salt soluble protein nitrogen in the ASS was about the half of that in the SS, while the content of water soluble protein nitrogen was 2.4 times higher in ASS. The total amount of free amino acids in the ASS was about 11 times higher than that of the SS. Predominant free amino acids in the ASS were histidine, taurine, glutamic acid and alanine, and those four amino acids occupied 94% of total amount of free amino acids. During cold storage at 21oC for 6 months, the quality of ASS was more stable than that of SS in judging from changes of water soluble and salt soluble protein nitrogen, AV and POV. Quality of fish burger, fish sausage and fried fish paste processed in accordance with commercial processing preparation using the ASS or SS exclusively and mixtures which other white meat fish surimi(alaska pollack, hair tail and sole) were proportionallly added to each of two types of sardine meat were evaluated. In case of fish burger, the product processed from the ASS only were superior.

• 한국작물학회지
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• 제47권1호
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• pp.13-20
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• 2002

Bread baking parameters and relationships between bread baking properties and flour characteristics were evaluated for two years, 1997 and 1998, and at two locations, Suwon and Deokso, with Korean winter wheat cultivars and lines. Among the bread baking parameters, lightness of crumb grain showed differences between years. No significant differences were found in dough mixing time, bread loaf volume, crumb grain score or firmness. Keumkangmil, Suwon 278 and Tapdongmil showed higher bread loaf volume, good structure of crumb grain and softer crumb firmness. However, compared to commercial flours for baking, cultivar means averaged over years and locations of nineteen Korean winter wheats showed poor bread baking quality because of low protein content and unsuitable protein quality. Protein content and flour swelling volume showed better relationships with the bread baking parameters than other flour characteristics. Friabilin-absence lines showed softer crumb firmness than those of friabilin-presence lines.

• 한국생활과학회지
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• 제7권2호
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• pp.149-159
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• 1998

This study was carried out to examine the role soy milk in the preparation of Yukwa, possibility of substitution of soy milk to isolated soy protein and the effect of drying condition of Yukwa dough on the quality of Yukwa for the purpose of standardization of Yukwa preparation process. Although isolated soy protein did not make any particular effect on the gelatinization characteristics of waxy rice flour, soy milk lowered peak viscosity to half of waxy rice flour. The optimum moisture content of dried Yukwa dough was about 25%, and it can be reached by drying at $60^{\circ}C$ under atmosphere pressure for $4{\sim}5$ hours. On the basis of the results of morphological observations, mechanical and sensory measurement of hardness, and sensory test of the internal structure, mouthfeel and overall acceptability, soy milk was more desirable than isolated soy protein for the quality improvement of yukwa.

• 한국식품영양과학회지
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• 제28권1호
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• pp.153-160
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• 1999

Storage stability of boiled and freeze dried loach and antioxidative effect of Zanthoxylum schinifolium were studied to confirm the possibility in development of instant choo o tang(Korean traditional loach soup). Packaging and storage temperature did not cause a measurable change in in vitro protein digestibility and trypsin indigestible substrate within 45 days of storage but remarkable quality changes were occurred in all samples stored after 60 days. Vacuum packaging and low temperature storage(4 oC) had some effect in retarding protein quality deterioration due to delaying polyunsaturated fatty acid oxidation. Maximum peroxide value and TBA value were reached in 15 days, and there were a slow(TBA value) and rapid reduction(POV) after peaks were reached. In contrast, increasing brown pigment development and fluorescence intensity continued until 90 days of storage. Treatment of ethanolic extracts from Zanthoxylum schinifolium prior to freeze drying could protect against lipid oxidation of freeze dried loach products.

• Journal of Nutrition and Health
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• 제10권2호
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• pp.27-34
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• 1977

The present study was carried out to evaluate the nutritional quality of rabbit meat protein. The composition of amino acids contained in rabbit meat was compared with those of other animal meats such as beef, pork and chicken. Also included in this study was the question whether the cooking and storage conditions affect the amino acid composition and the pepsindigestibility of rabbit meat protein. The results are summarized as follows: 1. The large variation observed from sample to sample of EAA (essential amino acid) composition in rabbit meat was found to be an interesting but peculiar property of rabbit meat protein. The most limiting amino acid of rabbit meat protein was phenylalanine, whereas methionine was the first limiting amino acid of both beef and pork proteins. Chemical scores of various meat proteins were 68, 65, 66, and 74 for rabbit meat, beef, pork, and chicken respectively. 2. In pan roasting, the EAA damaged most by heat was methionine (15%). When cooked after two months of frozen storage, lysine decreased most. 3. Higher pepsin digestibility was obtained by cooking rabbit meat after seasoned in alcohol, ginger juice, and other spices compared with various other cooking conditions without seasoning. The pepsin digestibility value was even higher for the seasoned meat than for the raw meat. 4. Among various meats tested the rabbit meat showed the lowest pepsin digestibility. 5. A simple measurement of released methionine could be used to determine relative digestibility instead of measuring $NH_2-N$ content after pepsin digestion. From all the results obtained in this study it can be concluded that rabbit meat is a good Protein food item when used fresh and stored properly to prevent rancidity problems. It is suggested to study further the peroxidation effect of unsaturated fatty acids on protein quality. This study was supported by the Ministry of Science and Technology in Korea.

• 한국식품영양학회지
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• 제17권3호
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• pp.322-327
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• 2004

단백질 함량이 다른 밀가루로 데니쉬 페이스트리를 직날법으로 제조 후 급속 냉동시켜 냉동고에 12주간 저장하면서 4주 간격으로 해동ㆍ발효ㆍ굽기 한 제품의 부피, 수분함량, 조직감 및 품질평가의 결과는 다음과 같다. 1. 단백질 함량이 높은 밀가루로 만든 냉동 생지 제품의 부피가 가장 컸다. 2. 단백질 함량이 높은 밀가루로 만든 냉동 생지 제품의 수분함량이 높게 나타났으나 그 차이는 크지 않았다. 3. 단백질 함량이 높은 밀가루로 만든 냉동 생지 제품의 경도가 높게 나타났다. 4. 종합적인 품질평가는 단백질 함량이 높은 밀가루로 만든 냉동 생지 제품에서 높은 점수를 얻었다. 이상의 결과로 데니쉬 페이스트리 냉동 생지 제조시 단백질 함량이 높은 밀가루를 사용할 때 제품의 부피, 수분 함량, 품질 평가 등에서 우수한 효과를 나타냈으나 경도에는 그렇지 않았다.

• 농업과학연구
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• 제45권2호
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• pp.169-176
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• 2018

This study evaluated the effects of Glycine soja (GS) and hairy vetch supplementation on the quality of corn silage. The feeding regimen consisted of a corn silage (Control) and a control supplemented either with 20% GS or 20% hairy vetch with four replicates. All experimental diets were stored for 40 days at room temperature ($20-25^{\circ}C$). The control had a higher (p < 0.05) dry matter level but had a lower level (p < 0.05) of crude protein, crude fat, acid detergent fiber and neutral detergent fiber than any other treatments. Hairy vetch had a higher level (p < 0.05) of acetic acid and butyric acid than any other groups but had a lower level (p < 0.05) of lactic acid than that of the control. A lower silage pH was observed (p < 0.05) in the control compared to the other treatments. The control had lower (p < 0.05) sucrose and fructose concentrations compared to the other treatments. Corn silage supplemented with hairy vetch showed a higher level (p < 0.05) of crude protein and buffer solution protein and a higher ratio of soluble protein to insoluble protein than any of the other groups. Thus, the results of the present study suggest that GS and hairy vetch supplementation of corn silage would be beneficial for maintaining quality and elevating protein levels when compared to the control.

• 한국작물학회지
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• 제35권5호
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• pp.387-392
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• 1990

보리 양질 다수성품종 육성을 위하여 단백질 함량의 품종별, 지역별 변이, 품종별 아미노산조성 및 단백질 함량과 농업형질과의 관계를 구명하여 단백질이 양과 질을 개선할 수 있는 기초자료를 얻고자 수행한 연구결과를 요약하면 다음과 같다. 1. 보리의 단백질 함량은 겉보리 12.0-15.7%, 쌀보리 9.2-15.4%, 맥주보리 11.4-15.9% 범위의 변이를 보이고, 겉보리 품종이 맥주보리나 쌀보리 품종들 보다 높았다. 2. 보리중 필수아미노산 함량은 쌀보리가 맥주보리, 겉보리에 비해 높았다. 3. 단백질 함량은 재배지역에 따라 큰 변이를 보였는데 3맥종 모두 중부지방에서 생산한 것이 남부지방에서 생산한 것보다 높았다. 4. 단백질 함량과 출수기와의 관계는 겉보리에서는 유의성 있는 부의 상관을 보였으나 쌀보리, 맥주보리에서는 뚜렷한 경향이 없었다. 5. 찰보리 및 통보리 001의 숙기 isogenic line을 이용하여 숙기에 따른 단백질 함량의 변이를 조사한 결과 조숙이 만숙보다 단백질 함량이 높은 편이었다.

• Nutrition Research and Practice
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• 제2권3호
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• pp.165-170
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• 2008

Protein-energy malnutrition is regarded as one of the public health problems in developing countries as a result of poor feeding practices due to poverty. This study, therefore, aimed at evaluating nutritional quality of a potential weaning food formulated from locally available food materials. The cooking banana fruit(CB) and bambara groundnut seeds(BG) were purchased from local market in Akure, Ondo State, Nigeria. The CB and BG were processed into flours, mixed in ratios of 90:10, 80:20, 70:30 and 60:40 and subjected into proximate, sensory and biochemical analyses using standard procedures. Nutrend(a commercial formula) and ogi(corn gruel, a traditional weaning food) were used as control. The nutritient composition(g/100 g) of the food samples were ranged as follows: moisture 2.94-6.94, protein 7.02-16.0, ash 1.76-2.99, fat 0.76-8.45, fibre 1.52-3.75, carbohydrate 63.84-88.43 and energy 1569.8-1665.7 kcal. The biological value(BV), net protein retention(NPR), protein efficiency ratio(PER) and feed efficiency ratio(FER) of the experimental food samples were significantly(p<0.05) lower than nutrend, but higher than ogi. The haematological variables of rats fed with formulated food samples, commercial formula(nutrend) and traditional weaning food(ogi) were not significantly(p>0.05) influenced by the dietary treatment. However, the values obtained for red blood cell(RBC), white blood cell(WBC), pack cell volume(PCV) and erythrocyte sedimentation rate(ESR) were higher in the experimental food samples than the commercial food. The growth rate of animals fed with experimental food samples were lower than those fed with the nutrend, but higher than those fed with ogi. In conclusion, the nutritional quality of CB and fermented BG mix of 60:40 ratio was better than ogi; and comparable to the nutrend. This implies that it can be used to replace low quality traditional weaning food and the expensive commercial weaning formula.

• 한국축산식품학회지
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• 제37권1호
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• pp.29-37
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• 2017

Defatted bovine liver (DBL) is a potential source of protein and minerals. Supercritical carbon dioxide ($SC-CO_2$) and a traditional organic solvent method were used to remove lipid from bovine liver, and the quality characteristics of a control bovine liver (CBL), bovine liver defatted by $SC-CO_2$ ($DBLSC-CO_2$) at different pressures, and bovine liver defatted by organic solvent (DBL-OS) were compared. The $DBLSC-CO_2$ samples had significantly higher (p<0.05) protein, amino acid, carbohydrate, and fiber contents than CBL and DBL-OS. There was a higher yield of lipid from CBL when using $SC-CO_2$ than the organic solvent method. SDS-PAGE analysis demonstrated that the CBL and $DBLSC-CO_2$ had protein bands of a similar intensity and area, whereas DBL-OS appeared extremely poor bands or no bands due to the degradation of proteins, particularly in the 50 to 75 kDa and 20 to 25 kDa molecular weight ranges. In addition, $DBLSC-CO_2$ was shown to have superior functional properties in terms of total soluble content, water and oil absorption, and foaming and emulsification properties. Therefore, $SC-CO_2$ treatment offers a nutritionally and environmentally friendly approach for the removal of lipid from high protein food sources. In addition, $SC-CO_2$ may be a better substitute of traditional organic solvent extraction for producing more stable and high quality foods with high-protein, fat-free, and low calorie contents.