• 한국식품저장유통학회지
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• 제19권5호
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• pp.619-625
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• 2012

In the present study, the proximate composition, sugar, minerals, total phenolic and flavonoid compounds, and amino acids in Calystegia japonica (C. japonica) were measured to determine if it can be used as a nutritional and functional material for the development of valuable foods. The mean crude protein, fat, and ash contents of the leaves were 5.75, 2.46, and 7.77%, respectively. The soluble-protein contents of the leaves and roots were 146.78 and 33.67 mg%, respectively. The reducing-sugar and free-sugar contents of the leaves were 682.70 and 166.00 mg%, respectively, and those of the roots were 2,934.89 and 37.70 mg%. The mineral content of the leaves was 3,122.13 mg%, and that of the roots was 1,540.85 mg%. The three elements Ca, K, and Mg were very rich in all their parts, with minerals accounting for 96-99% of their total mineral contents. The total phenolic compound of the leaves was 3,028.89 mg%, and the total flavonoid compound was 382.67 mg%. The phenolic and flavonoid compounds in the leaves were more than 7.6 times those in the roots. The free-amino acid levels in the leaves and roots were 2,467.15 and 1,334.81 mg%, respectively. The results of the comparison of the leaves and roots of C. japonica showed that the leaves had a rich proximate composition consisting of minerals, total phenolic and flavonoid compounds, and amino acid. This suggests that C. japonica leaves are potentially useful sources of functional and favorite foods and nutraceuticals.

• 동아시아식생활학회지
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• 제14권6호
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• pp.598-607
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• 2004

This study was conducted to examine the sensory characteristics and the contents of proximate composition and the free sugars of the Demi-glace with varying quantity of Omija extracts added. First, the qualities of Demi-glace sauces with varying quantity of Omija extracts added are as follows: (1) Proximate composition: The moisture content was 66.10～73.50%, and crude ash content was 1.59～1.89%. As the Omija extracts added increased, moisture content increased, whereas crude ash content decreased. The crude protein content was 6.12～7.95%. Among them, the one with the 2% Omija added showed the highest level of the crude protein. (2) Free sugars contents: In terms of total sugar contents, the control showed 1.32% and Omija sauces showed 1.44～1.55%. Major free sugars analyzed in the order of fructose, oligosaccharide, glucose and sucrose. Second, the results of sensory evaluation of Demi-glace sauces with the different levels of Omija added are as follows: (1) The preference of Demi-glace sauces according to occupation: Students and Cooks liked the one with the 2% Omija added in terms of color, flavor, taste, texture and overall acceptability. Cooks showed higher preference than students. (2) The preference of 5 tastes: It was found that Demi-glace sauce with the 2% Omija added was the best. The one with the 2% Omija added was suitable in terms of sweet taste and bitter taste and the one with the 3% Omija added was desirable for hot taste and saline taste. In terms of sour taste, the one with 1% Omija added was regarded as the most desirable one. (3) The preference for authentic tastes for Demi-glace sauce: In terms of simple taste, females showed higher preference than males. Demi-glace sauce with the 2% Omija added was found to be the best for savory taste, flavor enhancer taste, simple taste, after taste and overall acceptability. The one with the 1 % Omija added was regarded as the best for soft taste.

• 한국수산과학회지
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• 제52권4호
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• pp.328-333
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• 2019

The proximate composition and mineral contents of 18 subtropical fish species caught off the coast of Jeju Island, Korea were determined. The mean moisture content was highest (78.0%) in the eight species of lean fish, lowest (72.6%) in the four species of medium-fat fish, and intermediate (75.4%) in the six species of low-fat fish. The lipid content was in the order of medium-fat fish > low-fat fish > lean fish. The protein content ranged from 17.7% to 18.9%. The mean macro-mineral contents in the 18 species were 290.2 mg/100 g edible portion K, 146.6 mg P, 113.5 mg Na, 67.2 mg Ca and 38.3 mg Mg. The mean value of micro-mineral contents were 2.1 mg Fe, 1.7 mg Cu and 1.5 mg Zn. These results suggest that subtropical fish from Jeju Island are good sources of protein, lipid and minerals.

• 한국축산식품학회지
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• 제27권2호
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• pp.137-141
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• 2007

본 연구는 버크셔종의 성별에 따른 육질 특성을 파악하고자 실시되었으며, 60일령의 Berkshire 40두를 2 돈방에 암컷과 거세돼지 각각 20두씩 배치하여 출하 시(약 110 kg)까지 비육한 후 도축하여 실험에 공시하였다. 일반성분은 성 간에 차이를 보이지 않았고, pH는 암퇘지보다 거세돼지가 높게 나타났다(p<0.05). 보수력, 가열감량, 전단가 및 콜레스테롤 함량은 성 간에 차이를 보이지 않았다(p>0.05). 육색의 밝기를 나타내는 명도는 암퇘지보다 거세돼지가 높게 나타났으나(p<0.05), 적색도와 황색도는 유의적인 차이를 나타내지 않았으며, 지방색도 성 간에 차이를 보이지 않았다(p>0.05). 돈육의 물리적인 특성 중 표면경도, 경도, 검성은 암퇘지보다 거세돼지가 더 낮게 나타났으나(p<0.05), 응집성, 탄력성 및 씹힘성은 성 간에 유의적인 차이는 나타나지 않았다(p>0.05). 종합적으로 볼 때 암퇘지에 비해 거세돼지 육이 pH와 명도가 높고 표면경도, 경도 및 검성이 낮아 부드러운 조직을 나타내었다.

• 한국식품영양과학회지
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• 제21권2호
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• pp.201-206
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• 1992

적송화분과 리기다송화분을 시료로 하여서 일반성분, 무기질, 중금속, 비타민 및 유리당을 비교 분석하였다. 적송화분은 당질 함량이 58.5%로 리기다송화분 51.8%보다 다소 높았고 그외에는 리기다송화분이 조회분 4.0%, 조단백질 15.0%, 조지방 2.5%, 조섬유 17.5% 등으로 적송화분의 조회분 2.8%, 조단백질 13.4%, 조지방 2.1%, 조섬유 14.7% 보다 높았다. 무기질의 함량은 적송화분과 리기다송화분 모두 Mg, Cl, Ca, Fe, Mn, Na, Zn등을 비교적 많이 함유하고 있었다. 독성중금속 Cd의 함량은 각각 0.3ppm였고, Pb 는 0.1 ppm, 0.2ppm, Cu는 0.3ppm, 0.7ppm, As는 0.01ppm, 0.03ppm으로 식품중의 허용기준치보다는 낮았다. 비타민 B$_1$, B$_2$, C의 함량은 적송화분 (vit. B$_1$1.2mg, vit. B$_2$1.0mg, vit. C 68.9mg)보다 리기다송화분의 함량 (vit. B$_1$, 1.6mg, vit. B$_2$1.7mg, vit. C 77.1mg)이 높았고, 비타민 E의 함량은 적송화분(1.6mg)이 리기다송화분(0.8mg) 보다 배가 높았다. 유리 당의 함량은 자당이 각각6.6%, 6.9%, 과당은 각각 0.2%, 포도당은 각각 2.1%, 2.9% 였다. 그 외의 유리당은 본 실험에서는 검출되지 않았다.

• 한국축산식품학회지
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• 제44권1호
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• pp.87-102
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• 2024

This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork quality. The proximate composition, color, pH, water-holding capacity (drip loss and cooking loss), protein solubility, total collagen content, and muscle fiber characteristics of cull sows (n=20) and commercial pigs (n=20) pork were compared. No significant differences were found between cull sows and commercial pigs in terms of proximate composition, drip loss, protein solubility, or total collagen content of their meat (p<0.05). However, cull sow pork exhibited a red color and a higher pH (p<0.05). This appears to be the result of changes in muscle fiber number and area composition (p<0.05). Cull sow meat also displayed better water-holding capacity as evident in a smaller cooking loss (p<0.05), which may be related to an increase in muscle fiber cross-sectional area (p<0.05). In conclusion, muscle fiber composition influences the pork quality; cull sow pork retains more moisture when cooked, resulting in minimal physical loss during processing and can offer more processing suitability.

• 한국수산과학회지
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• 제44권5호
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• pp.554-559
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• 2011

To measure the proximate composition and mineral content of laver Porphyra yezoensis, we collected 30 raw and 30 dried laver from the major production area of the south coast of Korea (Busan, Goheung, Haenam, Wando). The approximate composition of a 100 g edible portion of raw laver was $89.9{\pm}1.4$ g moisture, $3.7{\pm}1.0$ g protein, $0.5{\pm}0.2$ g lipids, $2.1{\pm}1.8$ g carbohydrate and $3.9{\pm}0.6$ g ash. The approximate composition of a 100 g portion of dried laver was $8.9{\pm}1.6$ g moisture, $31.5{\pm}6.5$ g protein, $1.9{\pm}0.3$ g lipids, $48.4{\pm}6.5$ g carbohydrate and $9.3{\pm}1.1$ g ash. No clear regional variation in laver composition was observed. The mineral content of laver was expressed as dry weight. The mean macro mineral content per 100 g portion of raw laver was (in descending order): K ($1,979{\pm}863.0$ mg), Na ($1,063.2{\pm}498.8$ mg), P ($658.7{\pm}101.8$ mg), Mg ($432.3{\pm}83.5$ mg) and Ca ($394.2{\pm}136.5$ mg). In comparison, the mean micro mineral content of raw laver was (in descending order): Fe ($243.72{\pm}154.75\;{\mu}g/g$), Zn ($72.76{\pm}30.61\;{\mu}g/g$), Mn ($41.53{\pm}15.33\;{\mu}g/g$), Cu ($4.16{\pm}1.66\;{\mu}g/g$) and Ni ($0.43{\pm}0.70\;{\mu}g/g$) No clear regional variation in the mineral content of laver was observed; however, raw laver contained a higher mineral content than dried laver.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2002년도 하계 학술대회
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• pp.34-34
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• 2002

• 한국수산과학회지
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• 제36권1호
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• pp.62-64
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• 2003

Recently, relatively large amount of a new species of crab belonging to genus Chionoecetes that has intermediate characteristics between red-tanner crab (Chionoecetes japonicus) and queen crab (C. opilio) was caught the East Sea of Korea. The new species of crab was tentatively named Neodo-Daege. Amino acid and proximate compositions of the edible meat of red-tanner crab and Neodo-Daege were determine. The proximate composition of the meats of Neodo-Daege were $79.2{\%}$ in moisture, $17.4{\%}$ in protein, $0.6{\%}$ in lipid, and $1.5{\%}$ in ash. Neodo-Daege was higher in protein and lipid contents, and lower in moisture and ash contents than those of red-tanner crab. The total amino acid contents in the meat of Neodo-Daege were higher than those of red-tanner crab, but the profile of amino acids was similar to one another. Among amino acids, glutamic acid, arginine, aspartic acid, lysine and glycine were major components of the crabs.

• 한국수산과학회지
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• 제57권2호
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• pp.186-191
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• 2024

In this study, we analyzed the nutritional compositions of five species of flounder inhabiting Korean coastal waters. In terms of proximate composition, the moisture and crude fat contents of flounders ranged from 75.16±0.37 to 79.94±0.09 g/100 g and 0.48±0.02 to 4.07±0.09 g/100 g, respectively, and showed a negative correlation. Crude protein contents among the five species were found to range from 18.74±0.37 to 19.69±0.44 g/100 g and showed no significant inter-species differences. Among these flounders, Clidoderma asperrimum was characterized by the highest crude fat and total fatty acid contents of 4.07±0.09 g/100 g and 2,739.39 mg/100 g, respectively, as well as the highest content of polyunsaturated fatty acids, including EPA and DHA, at 620.24 mg/100 g. Hippoglossoides dubius was found to have a total amino acid content of 18,971.36 mg/100 g. Our finding in this study regarding the nutritional profiles of flounders will provide valuable information for industrial use.