• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.6
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• pp.809-815
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• 2020

The food components of the muscles and roes of the smooth lumpsucker Aptocyclus ventricosus and korai bikunin Liparis ingens from the East Sea, Korea were determined. The proximate composition of the muscles of the smooth lumpsucker was 88.35%, 8.30%, 2.24%, and 1.08% and that of the korai bikunin was 91.62%, 6.88%, 0.45%, and 1.15% of moisture, protein, lipid, and ash, respectively. The roes of the smooth lumpsucker contained 83.25%, 11.28%, 3.65%, and 1.07% moisture, protein, lipid, and ash, respectively, whereas for korai bikunin, it was 81.53%, 15.09%, 1.97%, and 1.14%, respectively. The prominent fatty acids of the muscles were 16:0, 18:0, 18:1n-9, 18:1n-7, 20:4n-6, 20:5n-3 (eicosapentaenoic acid, EPA), and 22:6n-3 (docosahexenoic acid). The prominent fatty acids of the roes were similar to those of the muscles, although showing a higher ratio of EPA than that of the muscles. The major amino acids in the muscles were glutamic acid, lysine, leucine, and arginine, whereas they were glutamic acid, aspartic acid, leucine, serine, and arginine in the roes.

• Journal of Animal Science and Technology
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• v.63 no.1
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• pp.137-148
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• 2021

The effect of the addition of dietary fiber extracted from wheat, bamboo, and oat on the quality of fried pork loin batter was investigated. Quality evaluation included proximate composition, pH, color, viscosity, coating and frying yield, electronic nose, and sensory evaluation. Regarding proximate composition of fried batter and fried pork loin, the water content of the dietary fiber treatments was significantly higher than that of the control (p < 0.05), whereas fat content was significantly lower than that of the control (p < 0.05). The lightness of non-fried batter with dietary fiber treatments was significantly higher than that of the control (p < 0.05), whereas the yellowness was significantly lower than that of the control (p < 0.05). The lightness, redness, and yellowness of fried pork loin with dietary fiber treatment were significantly lower than those of the control (p < 0.05). The viscosity and coating and frying yield of dietary fiber treatments were significantly higher than those of the control (p < 0.05). The volatile compounds of dietary fiber treatments were decreased "tallowy" flavor and increased "buttery" and "milky" flavor. The principal components of bamboo and oat fiber treatments were clearly distinguishable from those of the control; however, similar principal components as those of the control were obtained with wheat fiber treatment. Regarding sensory evaluation, the color, texture, and overall acceptability of wheat and oat fiber treatments were significantly higher than those of the control (p < 0.05), and the flavor of the wheat fiber treatment was significantly higher than that of the control (p < 0.05). These results show that wheat and oat fibers are suitable for fried pork loin batter and improve its quality.

• Korean Journal of Plant Resources
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• v.5 no.1
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• pp.11-23
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• 1992

The experiments tvere carried out to different temperature which affected growth, yield, proximate and antitumor activity in the Codonopsis lanceolata. Growth of aerial part and subterranean partwere best at 2$0^{\circ}C$ and lower 3$0^{\circ}C$. Components of fat, protein and fiber were best at 3$0^{\circ}C$. Wild C.fonceoforo had higher contents of fat, protein, fiber and ash as compared with cultur'ed C.lanceolataArginin was predominant amino acid in both wild and cultivated C.laceolata No significant differ-ence in the mineral contents was found between the wild root and the cultivated at 30'c inbiotronroom. No minerals difference in the contents was found between the cultivated temperature.The content of elements of inorganic metal differs according to the part. C. lanceolata were subjectedto preliminary antitumer screening test with Sarcoma 180 ascites and screening on V-79 cell. Thisexperiments were conducted in accordance with the total packed cell volume method and cytotoxicity method.

• Korean journal of food and cookery science
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• v.6 no.1
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• pp.27-31
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• 1990

These experiments were carried out to compared with components of AGM and raw beef. The results obtained were summarized as follows: 1) In proximate compositions of raw beef and AGM, water, protein, and fat were 71.21% and 48.47%, 29.35% and 21.85%, 5.36% and 14.95%, respectively. 2) Total amounts of amino acids of AGM were higher than raw beef, and glutamic acid was the highest in both, but methionine was the lowest in AGM, and cystine, in raw beef. 3) In fatty acids composition, unsaturated fatty acids were 90.4%, and linoleic acid (57.63%), among them, was the highest in AGM. But in raw beef, saturated fatty acids were 35.2%, and oleic acid, among them, was the highest content.

• Korean Journal of Plant Resources
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• v.12 no.1
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• pp.31-37
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• 1999

To accept basic data of utilizing of Agngelica Keiskei Koidz as a raw material of industrial products, major chemical components were investigated. Comparing proximate composition of leaf and steam of Agngelica Keiskei, leaf contained higher crude protein, crude fat and crude ash, but lower moisture and crude fiber. The content of vitamin C in leaf and steam were 75mg% and 59mg%, respectively. The major free sugars were fructose and glucose and sucrose was also detected in a small amount. Total amino acid contents of leaf and steam were 1737.4mg%, 319.7mg%, respectively. Although the amino acid compositions of leaf and steam were different, threonine, histidine, leucine, glutamic acid and glycine were the major components. The major free amino acids were histidine, alanine, leucine, threonine and arginine, but were percent in a trace amount. The contents of total dietary fiber(TDF) in leaf and steam were 31.89 and 43.37% on dry basis, respectively. The content of saponin in leaf and steam were 535.51mg% and 463.09mg%, respectively.

• Korean Journal of Food Science and Technology
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• v.9 no.4
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• pp.284-290
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• 1977

The lipid components, fatty acid compositions, physical and chemical characteristics of crude oil in Amorpha fruticosa seed were determined and proximate compositions of it were also analyzed. The results were summarized as follow: 1) The proximate composition showed moistrue to be 10.14%, crude protein to be 21.77%, crude fats to be 12.73%, carbohydrates to be 51.75% and crude ash to be 3.61%. 2) Specific gravity, refractive index, smoke point and titer of the crude oil were $0.925\;(15/15^{\circ}C)$, $1,477(15^{\circ}C)$, $175^{\circ}C$ and $14.8^{\circ}C$, respectively. 3) Iodine, saponification, acid, ester value and unsaponifiable content of the crude oil were 144, 182, 2.9, 179 and 5.17%, respectively. 4) Lipid components were separated by TLC and quantitatively determined by TLC scanner to give 75% triglycerides, 14% esterified sterols, 3.08% phospholipids, 4.4% free sterols and 3.77% free fatty acids. 5) Fatty acid compositions were quantitatively determined by GLC to give 76.21% linoleic acid, 9.92% palmitic acid, and 5.07% stearic acid as the main components, oleic, linolenic, palmitoleic and arachidic acid were presented in small quantities.

• Korean Journal of Plant Resources
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• v.10 no.1
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• pp.1-5
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• 1997

Proximate composition and the contents of free sugar and amino acid of Korean arrowroot were invesigated to develop and produce the high quality processed products. A higher content of moisture, protein, and fiber were found in male arrowroot than in those of female. Among the total free sugars, sucrose was the highest components and fructose and glucose were follwed. In Korean arrowroot, 17 amino acids were determined and proline of male arrowroot and aspartic acid of female arrowroot were found to be the major components. Arginine was abundant in male arrowroot, while aspartic acid was abundant in female arrowroot on the samples of November. Leucine was abundant in male arrowroot and glutamic acid was in female arrowroot in the samples of February. Among the free amino acid of Korean arrowroots, proline was the most plentiful and major components were histidine, alanine and serine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1058-1063
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• 1999

The purpose of this study was to investigate the differences in proximate composition, free sugars, organic acids, fatty acids, amino acids, mineral components, hunter color values and calory values between freeze dried and steam dried Gastrodia elata Blume. Crude fat and crude fiber decreased during manu facture of steam dried Gastrodia elata Blume. The contents of sugars in steam dried Gastrodia elata Blume decreased during manufacture than that of freeze dried Gastrodia elata Blume. The contents of malic acid, oxalic acid, ketoglutaric acid, malonic acid and succinic acid in freeze dried were similar to those in steam dried Gastrodia elata Blume. Citric acid decreased in steam dried Gastrodia elata Blume. The contents of linoleic acid, palmitic acid and oleic acid in freeze dried were similar to those in steam dried Gastrodia elata Blume. The contents of free amino acids in steam dried Gastrodia elata Blume decreased during manufacture. The mineral component contents of the Gastrodia elata Blume were greater in the order of Mn

• Journal of Life Science
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• v.11 no.3
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• pp.284-290
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• 2001

Changes in chemical components of small black bean chungkugjang(SBBC) added with kiwi and radish as foodstuffs to repress off-odor and enhance the quality of SBBC suring fermentation were investigated. Optimal pretreatment conditions of small black bean suitable to the fermentation of chungkugjang were 3 hrs of soaking time 1.5 times of ratio of water to black bean. 1.0 atm of high pressure, 20 min of heating time, cutting and crushing of heat-treated black bean. Moisture content of SBBC was remarkably lower than that of soybean chungkugjang(SBC) as control. Crude protein of SBBC was in the range 23.37∼25.71% and higher than that of SBC, Crude lipid of SBBC was lower than that of SBC. Crude lipid of SBBC added with kiwi and radish paste was decreased than that of SBBC without two foodstuffs. pH of SBBC were rapidly increased to 24 hrs of fermentation and gradually increased thereafter. Total acidity was shown to be reversely decreased as compared to pH tendency. Reducing sugar was increased to 24 hrs of fermentation and then decreased. In SBBC and SBC, potassium was the most abundant followed by phosphorus, magnesium and calcium.

• Journal of Food Hygiene and Safety
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• v.31 no.5
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• pp.335-341
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• 2016

This study was performed to provide basic data of Saekso 2 corn kernels. Proximate composition, free sugars, fatty acids and anthocyanin content of Saekso 2 corn kernels were analyzed. Proximate composition of dried Saekso 2 corn kernels were represented 8.84% moisture, 1.44% crude ash, 5.46% crude lipid, 10.31% crude protein. Free sugars composition by HPLC/ELSD showed that sucrose (1.00%), glucose (0.63%), maltose (0.52%), fructose (0.44%) were present. The composition of fatty acids in Saekso 2 corn kernels was analyzed by GC/FID. 11 species of fatty acids were analyzed in Saekso 2 corn kernels. The ratio of saturated fatty acids and unsaturated fatty acids 16.09 : 83.91. Content of linoleic acid was the highest in fatty acids. The total anthocyanin content in Saekso 2 corn kernels was 0.24% by UV/Vis. Anthocyanin components separated and quantified using HPLC/MS/MS. Cyanidin 3-O-glucoside chloride (C-3-G), pelargonidin 3-O-glucoside chloride (Pg-3-G) and peonidin 3-O-glucoside chloride (Pn-3-G) of anthocyanin were analyzed in Saekso 2 corn kernels.