• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.3_4
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• pp.101-111
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• 1973

To study the effect of freezing rate on the duality of frozen abalone(Haliotis gigantea, GMELIN) liquid nitrogen spray freezing, air blast freezing, semi-air blast freezing, and still air freezing were carried out. The rheological change, protein denaturation, and free water content of frozen and thawed abalone were examined at the period of 0, 1, 2, and 3 month during cold Storage at $-20^{\circ}C$. The results are summarized as follows : 1. The onset and duration of rigor mortis of fresh abalone was faster and shorter as compared to that of fishes. 2. There was no difference in compression value and shear value between freezing methods but they varied with a slight decrease in storage period. 3. Gradual decrease in extractibility of salt soluble protein was observed in all samples except those frozen with liquid nitrogen. 4. The free water of the foot muscle remained constant during the storage while that of the adductor muscle tended to increase. 5. A significant correlation was observed among the changes of panel texture and free water (P< 0.01), protein denaturation (P<0.05), and compression value (P<0.01).

• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.759-765
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• 2005

This study was carried out to investigate the feeding effects of fermented wild grape by-product on pork meat qualities. The samples consisted of the pork not fed fermented wild grape byproduct(FWG-X) and the pork fed fermented wild grape byproduct(FWG-O). The moisture, crude protein, crude fat and crude ash were not significantly different between samples. The cholesterol and TBARS of FWG-O were lower than those of the FWG-X, and the salt soluble protein extractability of FWG-O was higher than that of the FWG-X(p<0.05). The calorie, cooking loss, water holding capacity, pH and volatile basic nitrogen were not significantly different between FWG-X and FWG-O. The meat colors of the a and b value of FWG-O were higher than those of the FWG-X, and in case of the fat color, the a value of FWG-O was higher than that of the FWG-X. The hardness, springiness, cohesiveness, gumminess, chewiness and shear force were not significantly different between FWG-X and FWG-O. The total amino acid contents of FWG-X and FWG-O were 74.35 and 69.59g/100g protein, respectively, The raw meat color of FWG-O was higher than that of the FWG(p<0.01), and the cooked meat color(p<0.05), taste(p<0.001), flavor(p<0.001), juiciness(p<0.01) and palatability(p<0.01) were superior to those of the FWG-X. This study showed that fermented wild grape by-product decreased the cholesterol content and lipid oxidation with enhancing the sensory score.

• Journal of Microbiology and Biotechnology
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• v.23 no.1
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• pp.15-21
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• 2013

We previously observed that Bacillus subtilis spores from sspE mutants presented a lower germination capacity in media containing high salt concentrations (0.9M NaCl). This deficiency was attributed to the absence of SASP-E (gamma-type small-acid-soluble protein), rich in osmocompatible amino acids released by degradation. Herein we observed that, in addition, this mutant spore presented a reduced capacity to use L-alanine as germinant (L-ala pathway), required longer times to germinate in calcium dipicolinate ($Ca^{2+}$-DPA), but germinated well in asparagine, glucose, fructose, and potassium chloride (AGFK pathway). Moreover, mild sonic treatment of mutant spores partially recovered their germination capacity in L-ala. Spore qualities were also altered, since sporulating colonies from the sspE mutant showed a pale brownish color, a higher adherence to agar plates, and lower autofluorescence, properties related to their spore coat content. Furthermore, biochemical analysis showed a reduced partition in hexadecane and a higher content of $Ca^{2+}$-DPA when compared with its isogenic wild-type control. Coat protein preparations showed a different electrophoretic pattern, in particular when detected with antibodies against CotG and CotE. The complementation with a wild-type sspE gene in a plasmid allowed for recovering the wild-type coat phenotype. This is the first report of a direct involvement of SASP-E in the spore coat assembly during the differentiation program of sporulation.

• Journal of Life Science
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• v.23 no.7
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• pp.893-903
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• 2013

The purpose of this study was to evaluate the effects of dietary Flammulina velutipes mycelium (FVM) on physico-chemical properties and nutritional components of chicken meat. Ninety-six broiler chicks (HanHyup No. 3, Korea) were divided into four groups: control (basal diet), T1 (supplemented with 1% FVM), T2 (3%), and T3 (5%). Broiler chicks in each group were slaughtered at 7 weeks of age, and their breast and thigh meat were collected. Lightness ($L^*$) and yellowness ($b^*$) in the T2 and T3 groups were higher than in the control group (p<0.05). The loss of breast meat during cooking was increased in the T1, T2, and T3 groups, and the water-holding capacity of the breast meat was also decreased in these three groups (p<0.05). The water-soluble protein solubility was lower in the T1, T2, and T3 groups than in the control group (p<0.05), but the salt-soluble protein solubility in these three groups was higher than that in the control group (p<0.05). The crude fat content of the breast meat was decreased and that of the thigh meat was increased as the level of FVM was increased (p<0.05). The unsaturated fatty acid content of the breast meat was higher in the T2 and T3 groups than in the control group (p<0.05). The free amino acid content was high in the T1, T2, and T3 groups compared to the control. In conclusion, these results showed that feeding with 3% and 5% FVM increased the L and b values in thigh meat, improved the salt-soluble protein solubility, and increased the content of unsaturated fatty acids and free amino acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1045-1050
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• 2006

Optimum operation condition for pilot scale of alkaline processing for fish muscle was investigated by measuring protein solubility, yield, texture, and water-holding capacity. Recovered protein yield was 33.2% for whole fish and 61.8% for minced muscle. Optimum homogenized speed and time, using industrial scale homogenizer, were 3,000 rpm and 5 min, respectively. Limited centrifugal force of continuous cylinder type was 4,000 rpm for recovering soluble protein, and 2,000 rpm for recovering precipitated proteins. The pH control agents such as citric acid, sodium phosphate and calcium oxide decreased the breaking force and deformation of recovered protein gel. The breaking force and deformation of the recovered proteins were high compared to conventional surimi. The breaking force and deformation were decreased by addition of salt, starch and bovine plasma proteins. Whiteness of recovered protein gel was lower than that of conventional surimi. Alkaline processing greatly decreased nitrogen content and chemical oxygen demand in waste water. The results suggest that alkaline processing has a potential as industrial production for recovering the proteins from fish muscle.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.207-211
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• 1983

An attempt was made to find out the possibility of utilizing water-melon seed as resources of food fats and protein. The water-melon seed contained 40.40% of crude fat and 28.36% of crude protein. The lipid fraction obtained by silicic acid column chromatography was composed of about 97.35% neutral lipid, and the main components of neutral lipid by thin layer chromatography were triglyceride(50.40%), diglyceride(21.84%) and sterol(11.48%). The predominant fatty acids of total and major lipid classes were linoleic acid(55.30-67.85%), palmitic acid(12.07-28.12%) and oleic acid(9.06-16.40%), whereas stearic acid and linolenic acid were detected as small amounts. The salt soluble protein of watermelon seed was highly dispersible in 0.02M sodium phosphate buffer containing about 0.7M $MgSO_4$, and the extractability of seed protein was about 27%. Glutamic acid and arginine were major amino acids, and the essential amino acids such as lysine, threonine, valine, methionine, isoleucine, leucine and phenylalanine were also detected. The electrophoretic analysis showed 6 bands in water-melon seed protein, and the collection rate of the main protein fraction purified by sephadex G-100 and G-200 was 52.4%. The amino acids of the main fraction protein were also mainly composed of glutamic acid and arginine. The molecular weight for the main protein of the water-melon seed was estimated to be 120,000.

• Korean Journal of Poultry Science
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• v.12 no.1
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• pp.31-38
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• 1985

To learn more about the productivity of edible meat and its functional properties of spent hen, 60 White Leghorn fowls at 20 month of age were randomly divided into 6 groups, 10 hen for each group, and processed. As the productivity of edible meat, the yield of dressed carcass, giblets, cut-up meat, and breast and leg (thigh and drustick) muscles were determined. The approximate chemical composition, the content of salt-soluble protein, the emulsifying capacity and W.H.C. of breast and leg muscle were measured as the functional properties. The results were summarized as follows. 1. The average live weight of spent hen was 1,576.7g from which the yield of dressed carcass and giblets were 998.9g(63.4%) and 75.3g(4.8%) respectively. It means the yield of ready-to-cook form was 1,074.2g(68.2%) and the inedible byproducts was 502.5g (31.8%). 2. The average, weight of each part of cut-up chicken were: neck 41.0g(4.1%), wings 135.9g (13.6%), breast 276.7g (27.7%), legs 323.6g (42.4%). back 176.1g(17.6%) and the cutting-loss was 45.6g(4.6%). 3. The average weight of total edible muscle from breast and leg was 51.5g(85.86% of breast and leg cut weight) and the percentages based on the carcass and live weights were 51.6% and 32.7%, respectively. 4. The contents of H$_2$O, protein, fat and water-protein ratio of breast muscle were 72.95%, 20.54%, 1.59% and 3.55, respectively and those of leg muscle were 71.9%, 19.12%, 3.96% and 3.76%, respectively. 5. The salt-soluble protein contents of breast and leg muscle were 7.97% and 6.26% and their concentrations based on the total protein content were 38.8% and 32.74%, respectively. 6. The emulsifying capacity of breast and leg muscle was 43.23$m\ell$and 43.23$m\ell$, respectively. 7. The W. H. C- of breast and leg muscle was 54.23% and 52.61%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.871-875
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• 1999

This study was carried out to investigate the effects of freezing temperature on the quality of thawing aged beef loin. Drip loss was higher at 3oC freezing than at 20oC freezing, showing 17.21% drip loss after 6 days aging by 3oC freezing, 14.92% drip loss 12 days aging by 20oC freezing. Cooking loss by both water bath and pan boiling were decreased with increased in aging days. The salt soluble protein extractability of the beef loin was increased until 9 days aging by both 3oC and 20oC freezing, after that was decreased. The L value of the beef loin was high until 9 days aging by 3oC freezing, after that the L value of that was decreased. And the aging at 20oC freezing was high significantly with increased aging days. The a value of the beef loin was low significantly in 6 and 9 days aging by 3oC freezing, 20oC freezing was low significantly with increased aging days. The b value of the beginning of aging was higher with increased aging days. The percentage of denatured myoglobin of the beginning of aging was the highest, then those of 3oC and 20oC freezing showed 89.70% and 88.00%, respectively. The shear force of the beef loin was decreased with aging days, but the myofibrillar fragmentation index increased with aging days. The pH of the beef loin increased until 6 days of aging by both 3oC and 20oC freezing, after that the pH decreased.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.401-408
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• 1985

In order to develop new types of product which can offer a sanitary and preservative duality, and convenience to consumers in marketing and cooking particularly in urban area, two processing methods of ready-to-cook food materials with dark fleshed fishes like sardine and mackerel were investigated. A method applied, in this work, is processing of ready-to-cook sardine meat "surimi" in which sardine meat is treated with alkaline solution to stabilize myofibrillar proteins, washed thoroughly with water to remove soluble components, and added with a proper amount of polyphosphate and sorbitol to enforce the functional property of meat such as water holding capasity, elasticity, and gel strength. The textural properties of fish meat paste made from the "surimi" meat were greatly dependent upon the stability of myofibrillar proteins and the elimination of water soluble components. The salt soluble proteins of sardine meat were so unstable in post-mortem stage that the gel forming ability was lost within 3 days at $5^{\circ}C$ storage and 2 to 3 weeks even at $-20^{\circ}C$ although the freshness was well kept for a week at $5^{\circ}C$ and several months of storage at $-20^{\circ}C$. A proper way of treatment to keep the proteins stable was that fish meat must be washed with $0.4\%$ sodium bicarbonate solution followed by 3 to 4 times washing with water. This resulted in removal of $80\%$ water soluble proteins and 50 to $60\%$ lipids. The addition of polyphosphate and sorbitol affected the stability of proteins during the storage of "surimi" meat. When phosphate and sorbitol were added in the ratio of $0.3\%:\;0.3\%,\;0.6\%:\;3\%,\;0.6\%:\;6\%,\;0:\,0.3\%\;and\;0.3\%:\;0$, the gel forming ability terminated in 35 days, 21 days, 14 days, 14 days, and 14 days of storage at $-30^{\circ}C$, respectively, while that of the control was 7 days. And it was also noteworthy that at least 8.0 mg/g of salt soluble protein nitrogen content was required for gel formation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.6
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• pp.550-556
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• 1985

In order to evaluate the marine mollusc muscle as foodstuff not only from the biochemical aspect but also from the view point of food science, we have analyzed the protein and amino acid compositions of the echiurid (Urechis unicinctus) and sea hare (Aplysia kurodai) muscle. The protein quality of the muscles was also investigated using in vitro methods based on in vitro digestibility, predicted digestibility, computed PER (C-PER) and discriminant computed PER(DC-PER). The remarkable feature of the protein compositions of the both muscles was that water soluble protein occupied a large amount of the muscle protein with fairly lower contents of the salt soluble protein. From the analysis of SDS-PAG electrophoresis, the sarcoplasmic proteins in the echiurid and the sea hare muscles were composed of 15 and 10 subunits, respectively. The free amino acid compositions of the total amino acids in the echiurid and sea hare muscle were characterized with $75\%$ of glycine and alanine, and with $78\%$ of taurine, respectively. The amino acid anaylsis of both muscle proteins showed that the echiurid muscle was rich in glycine, aspartic acid, glutamic acid, arginine and lysine, but was poor in cysteine, while the sea hare muscle was rich in glycine, glutamic acid, aspartic acid and arginine, but was negligible in cysteine and tryptophan. In the total amino acid profiles of the freeze dried muscles in echiurid and sea hare, there was not found a significant difference compared to the amino acid compositions of the muscle proteins. Predicting the protein quality of the echiurid and sea hare muscles using the in vitro method, it was apparently low compared to the muscle protein of fishes.