• Food Science of Animal Resources
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• v.38 no.4
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• pp.693-702
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• 2018

The purpose of this study was to develop a commercially viable method for synthesis of conjugated linoleic acid (CLA) using the linoleic acid fraction obtained from six pork by-products (liver, lung, heart, stomach, small intestine, and large intestine). The workflow of CLA synthesis from each by-product was as follows: washing${\rightarrow}$crude fat extraction${\rightarrow}$fractionation into saturated and unsaturated fatty acids${\rightarrow}$repeat unsaturated fatty acid fractionation${\rightarrow}$CLA synthesis. Cis-9, trans-11, and trans-10, cis-12 CLA was synthesized from pork by-products. The yield of CLA synthesis of pork by-products ranged from 1.55 to 11.18 g per 100 g of by-products. The amount of synthesized CLA was the highest in the small intestine and large intestine by-products. Fractionation of pork by-products nearly doubled the yield of CLA. We suggest that commercial fractionation methods could increase the yield of CLA at low cost, reduce waste, and improve the efficiency of by-product utilization.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.508-515
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• 2016

This study aimed to investigate the functional and physicochemical properties of yogurt, supplemented with germinated brown rice (GBR) containing γ-aminobutyric acid (GABA), during storage. GBR was produced by soaking brown rice at 30℃, and saccharified germinated brown rice (SGBR) was produced by treating brown rice with α- and β-amylase for 1 h, at 80℃ and 60℃, respectively. Yogurt was manufactured using a commercial starter (YC-X11, CHR. Hansen, Denmark) at 37℃ for 12 h. The fatty acids and GABA contents were analyzed using GC and HPLC, respectively. The fatty acids in the cereal samples consisted of oleic, linoleic, and palmitic acid. The portion of oleic acid was the highest, at 35.65% in GBR, and 32.16% in SGBR. During germination, the oleic acid content increased, whereas linolenic and palmitic acid contents from GBR tended to decrease. Although the portion of saturated fatty acids, such as stearic and myristic acid, decreased significantly (p<0.05), that of unsaturated fatty acids, such as oleic and linoleic acid, increased with an increase in supplementation of BR, GBR, or SGBR in the yogurt. The yogurt, supplemented with cereal samples, showed a tendency of an increase in the concentration of GABA with an increase in the supplementation of the cereal samples. However, yogurt supplemented with GBR showed the highest concentration of GABA, regardless of the supplementation of the cereal samples. These results indicated that yogurt supplemented with BR, GBR, or SGBR could be a promising dairy product.

• Food Science and Preservation
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• v.13 no.3
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• pp.310-315
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• 2006

Chemical characteristics of red pepper seasoning oil were investigated during storage at $65^{\circ}\C$ for 6 week to obtain information fer the quality control of powdered soups of Korean instant noodles. The acid value increased gradually during storage. The peroxide value increased remarkably at 4 weeks of storage, but decreased at 6 week of storage. Both American Spice Trade Association (ASTA) value that indicates redness of red pepper and the CIE $L^*,\;a^*,\;and\;b^*$ value increased to 4 weeks of storage, but decreased at 6 weeks of storage. The fatty acids were mainly composed of linoleic (51.02%), oleic (30.17%), and palmitic (11.81%) acid Myristic and palmitic acid content increased slightly but linoleic acid decreased during storage. The ratio of total unsaturated fatty acids to total saturated fatty acids slightly decreased during storage. In free fatty acid (FFA) composition, linoleic acid was present in the greatest amount but it decreased remarkably from 85.5 to 65.2 (mg/kg oil) after 6 weeks of storage. Total amount of FFA increased throughout the storage period. The ratio of total free unsaturated fatty acids to total free saturated fatty acids decreased during storage.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.6
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• pp.838-844
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• 2008

This experiment was conducted to evaluate the effect of supplementing a fat diet with selenium (Se) and vitamin E on performance of cows, blood antioxidant status and milk fatty acid composition. Sixty-three lactating Holstein cows were randomly divided into seven groups of nine cows each and each group was fed one of the following diets: i) a basal diet (control); ii) a basal diet with 0.15 mg Se/kg DM (LSe); iii) a basal diet with 0.3 mg Se/kg DM (HSe); iv) a basal diet with 5,000 IU/cow d vitamin E (LVE); v) a basal diet with 10,000 IU/cow d vitamin E (HVE); vi) a basal diet with 0.15 mg Se/kg DM and 5,000 IU/cow d vitamin E (LSeVE); vii) a basal diet with 0.3 mg Se/kg DM and 10,000 IU/cow d vitamin E (HSeVE). Milk fat percentage and conjugated linoleic acid (CLA) yield in HVE and HSeVE diets increased (p<0.05) compared with the control diet. In milk fat, dietary supplementation of Se tended to increase the proportion of the sum of unsaturated fatty acids (UFA) and significantly decreased (p<0.05) the proportion of the sum of saturated fatty acids (SFA). In addition, compared with the control, thiobarbituric acid reactive substances (TBARS) content was lower and glutathione peroxidase (GSH-Px) was higher when fat diets were supplemented with Se. Our data showed that supplementation with Se and/or VE improved these nutrients in blood and milk. The results indicated that fat diets supplemented with Se improved both antioxidant status in blood and fatty acids in milk fat, and fat diets supplemented with vitamin E alleviated milk fat depression. Therefore, the combination of Se and vitamin E caused synergistic effects on the nutritional quality of milk fat and performance of cows fed a fat diet.

• 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.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1027-1032
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• 2012

We investigate the changes of fatty acids in blood for an evaluation of the effects of soft and enteric coated capsules containing omega 3 fatty acids. Fish oil, which contained 62.87 g/100 g of sum of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), was used as nutracueticals for omega 3 fatty acids. Lipid releasing amount in soft capsule was 70% in stomach condition. However, there was 10% of releasing amount of lipid observed in enteric coated capsule in stomach condition. In intestinal condition, 50% of lipid releasing amount in enteric coated capsule showed until 6 hr, but soft capsule until 90 min. EPA and DHA contents in soft capsule administration showed higher level than those in enteric coated capsule until 8 hr. However, the administration of enteric coated capsule showed higher level of EPA and DHA in blood after 8 hr. After 24 hr, mono-, poly-unsaturated and saturated fatty acids contents with enteric coated capsule showed higher level than those with soft capsule. The enteric coated capsule containing omega 3 fatty acids was expected to sustain omega 3 fatty acids.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.3
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• pp.239-244
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• 2010

The purpose of this study was to identify mungbean (Vigna radiata L.) cultivars with appropriate characteristics for labor saving culture (whole crop feeding and combine harvesting), and to investigate seed quality in the southern South Korea. Cultivar Dahyeon exhibited strong lodging resistance, excellent disease tolerance, and greater pod numbers per plant resulting in higher yield. Cultivar Owool and Keumseong, the two most common mungbean cultivars in Korea, exhibited lower yield than Dahyeon due to weaker disease tolerance or lower pod numbers per plant. Cultivar Samgang demonstrated higher seed starch content, Jangan, Nampyeong, and Keumseong exhibited higher crude protein content, and Sohyeon exhibited higher vitexin and isovitexin contents. However, no statistical differences were found among the cultivars in crude fat content. Unsaturated fatty acid ranged from 51.8 to 57.2%, with saturated fatty acid ranging from 36.2 to 40.3%. We detected five unsaturated fatty acids including linoleic acid (36.1 to 38.6%), linolenic acid (10.3 to 14.7%), and oleic acid (2.7 to 4.6%), and seven saturated fatty acids including palmitic acid (28.7 to 30.9%), stearic acid (2.9 to 4.1%), and arachidic acid (1.5 to 3.7%). There were significant differences between the cultivars in amylogram properties of seeds: the Nampyeong cultivar exhibited a lower gelatinization temperature; Dahyeon was higher in peak viscosity and breakdown; and Sohyeon, Nampyeong, and Dahyeon were lower in setback.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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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.

• Journal of Embryo Transfer
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• v.15 no.2
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• pp.147-156
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• 2000

To investigate fatty acid constituents and relative compositions in the fluid of the follicles, oviducts, uterine body and uterine body in Korean native cow, the fluids of the reproductive tract were analyzed using gas chromatography. The samples were taken from various reproductive tract of 23 Korean native cows. q. Caprylic acid (C8:0), myristic acid(C14:0), palmitic acid(C16:0), palmitoleic acid(C16:1), stearic acid(C18:0), oleic acid(C18:1), linoleic acid(C18:2), arachidonic acid(C20:4) were found in the reproductive tracts of the cows, which made 8 kinds of fatty acid in total. 2. Palmitic acid, oleic acid, stearic acid were predominant with 35.67%, 24.98% and 17.52%, respectively. while low levels of fatty acids(<5%) were myristic acid, palmitoleic acid and caprylic acid with 1.75%, 1.28% and 2.69%, respectively. 3. Two kinds of polyunsaturated fatty acids, linoleic acid arachidonic acid were found in the reproductive tracts of cows. 4. Palmitic acid among saturated fatty acids and oleic acid among unsaturated fatty acids were the highest level in all of the reproductive tracts. 5. The Highest level of arachidonic acid was found in the uterine horn. 6. The sum of the palmitic acid and oleic acid were 61.72%, 63.72%, 57.66% and 57.65% for the fluid of follicle, oviduct, uterine horn and uterine body of the cows, respectively. 7. The relative compositions of palmitic acid, palmitoleic acid and caprylic acid were higher during the luteal phase than during the follicular phase. 8. The relative compositions of arachidonic acid was higher during the follicular phase in the fluid of uterine horn and uterine body of the cows. 9. The long chain fatty acid, the palmitic acid, stearic acid, oleic acid and linoleic acidshowed higher relative compositions during the follicular phase(86.49%∼95.51%) than during the luteal phase(85.64%∼88.93%).

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.374-380
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• 2006

For the improvement of Gulbi processing, yellow corvenia was salted by 2 different time (5 hours, low salted and 5 days, high salted) and then dried in the sun and stored for 5 and 21 days, respectively. Malonaldehyde contents and fatty acid composition were analyzed during Gulbi processing. The moisture contents of yellow corvenia were significantly decreased during processing procedure. The salt contents were 10 folds higher in 5 day-salted sample than in 5 hour-salted one. The salt contents showed reversed tendency to moisture contents. There was little change in pH during storage. The contents of malonaldehyde in yellow corvenia were increased during Gulbi processing and storage. Its contents were higher in 5 day-salted sample and exterior parts than 5 hour-salted sample and interior parts of Gulbi. The fatty acids composition showed higher oleic acid $(C_{18:1})$, palmitic acid $(C_{16:0})$ and docosahexaenoic acid $(C_{22:6})$ than any other fatty acids in Gulbi. Saturated fatty acids were increased but unsaturated fatty acids were decreased during Gulbi processing. After 21 days storage, unsaturated fatty acids remaining ratio in 5 hour-and 5 day-salted sample were 1.39 and 0.99 respectively. The contents of unsaturated fatty acids were dramatically changed as salt concentration increased during storage than in processing.