• Food Science and Preservation
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• v.6 no.2
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• pp.206-215
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• 1999

Volatile flavor components in five varieties, Bekdo, Chundo, Yumung, Daegubo and Hwangdo, of peach (Prunus persica L.) were extracted by SDE (Simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether(1:1, v/v) as an extract solvent. Analysis of the concentrate by capillary gas chromatography and gas chromatography-mass spectrometry led to the identification of 83, 85, 70, 74 and 66 components in Bekdo, Chundo, Yumung, Daegubo and Hwangdo, respectively. Aroma patterns (29 alcohols, 27 ketones, 18 aldehydes, 9 esters, 5 ethers, 3 acids, 6 terpene and derivatives, and 26 miscellaneous) were identified and quantified in five cultivars. Ethyl acetate, hexanal, o-xylene, (E)-2-hexenal, hexanol, (E)-2-hexen-1-ol, benzaldehyde, r-decalactone and r-dodecalactone were the main components in each samples, though there were several differences in composition of volatile components. Beside C$\_$6/ compounds, a series of saturated and unsaturated r- and $\delta$-lactones ranging from chain length C$\_$6/ to C$\_$l2/, with concentration maxima for r-decalactone and r-dodecalactone, were a major class of constituents. Lactones and peroxidation products of unsaturated fatty acid (i.e. C$\_$6/ aldehydes and alcohols) were major constituents of the extract.

• Journal of Community Nutrition
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• v.5 no.2
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• pp.93-104
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• 2003

Although a generation-related difference in nutrient and food-group intake has been broadly recognized in the Japanese population, few studies have examined the difference and correlation of intakes with consideration of a family line and co-habitation status. We conducted a dietary survey using female college students in dietetic course in Aichi, Japan, and their mothers and grandmothers. A validated self-administered diet history questionnaire was used for assessment of intakes. Data from 110 families were included in the analysis. The means of 13 nutrients and 10 food groups (of the 15 and 14, respectively) showed significant differences among the three generations. A significant difference was observed in the carbohydrate, protein, saturated fatty acid, cholesterol, and fish intakes between the students living with their mothers and those apart. In the correlation analyses between generations, moderate correlation was observed for most nutrients and food groups between the students and their mothers living together (correlation range = 0.30-0.61 for nutrients, and = 0.21 -0.56 for food groups). A wide variation with no consistency was observed for the correlation between the students and their grandmothers (-0.18 -0.59 and -0.33 -0.65, respectively), No meaningful correlation was observed between any two generations living apart. Among the food groups examined, pulses, fish, and vegetables showed relatively large differences for the correlation between two groups with different living conditions. When living together, the correlation coefficients for nutrients and food groups between the students and their mothers decreased according to the increase in frequency of eating out by the students. These results suggest that living together and eating together were an important factor for the resemblance in dietary habits between generations in the population with a marked generation-related difference in intakes. (J Community Nutrition 5(2) : 93-104, 2003)

• Journal of Nutrition and Health
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• v.15 no.1
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• pp.47-53
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• 1982

The study was designed to observe the effects of dietary intake of three different levels of polyunsaturated to saturated fatty acid (P/S) ratio on plasma HDL - cholesterol and triglyceride in plasma and tissues of adult rats. Rats were assigned into the three diet groups, composed of protein 24%, carbohydrate 46%, and fat 30% of total caloric intake. However, the P/S ratio of fat was adjusted by using beef tallow, corn oil and perilla oil to give 0.2, 1.1 and 6.0. All groups were fed ad libitum for 4 week. Plasma cholesterol level was decreased but net significantly with increasing P/S ratio of dietary fat, and showed significant negative correlation coefficient. Plasma TG level was also decreased with increasing PUFA level of dietary fat. However, the effect of P/S ratio (6.0) was not greater than that of P/S ratio (1.1) on plasma TG concentration. This implied that high level of PUFA was not required to change plasma TG level as much in the case of HDL-cholesterol. Plasma HDL-cholesterol was significantly increased only in the group of P/S ratio 6.0 which suggested that high level of dietary PUFA was required to increase HDL level. There was a decreasing trend in the levels of total cholesterol and TG per g liver with increasing P/S ratio of dietary fat. There was no effect in the levels of TG per g skeletal muscle by P/S ratio but the level of cholesterol per unit skeletal muscle was rather increased with increased P/S ratio.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.205-210
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• 1989

The influence of triglyceride molecular species on autoxidation was investigated by determining the residual molecular species after incubating soybean oil triglycerides. The molecular species of soybean oil triglycerides were analyzed by capillary column gas chromatography and electron impact ionization mass spectrometry utilizing selected ion monitoring. The autoxidative stability of each molecular species in soybean oil triglycerides appeared to decrease in proportion to the increase in the number of double bonds present in the acyl residues, and it was affected by degree of unsaturation of fatty acid when the number of double bonds in triglyceride were the same. And it appeared to be enhanced by a decreases in the length of the saturated acyl chain present in the glycerides.

• Food Science of Animal Resources
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• v.40 no.3
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• pp.426-443
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• 2020

In order to investigate the use of oil in water gelled emulsion (GE) prepared with healthier oil combinations as beef fat replacer in the fresh chicken sausage formulations, four batches of fresh sausages were produced. The first batch was control (C) sample formulated with %100 beef fat, other batches were codded as GE50, GE75, and GE100 respective to the percentage of beef fat replaced with GE. The addition of GE to sausage formulation resulted in an increment in moisture and protein contents while a decrement was observed in fat content (p<0.05). pH, cooking yield and water holding capacity values of GE added samples were found lower than C (p<0.05). GE addition caused lower CIE L* values in samples, however, this trend was not observed in CIE a* and CIE b* values. Initially, the lowest peroxide and the highest TBARS values were recorded in GE100 samples on the 0^th d (p<0.05). Peroxide and TBARS values were in the limits. The texture of samples was softened while total saturated fatty acid content reduced up to 52.61% with the incorporation of GE (p<0.05). Taken together, our results showed that GEs can be used as fat replacers in meat product formulations without causing undesirable quality changes.

• Korean Journal of Community Nutrition
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• v.7 no.1
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• pp.92-101
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• 2002

The purpose of this study was to investigate whether nutrition counseling and exercise could be beneficial to patients with acquired cardiac disease (ACD). Twenty-five ACD patients participated in this program, which was based on guidelines for serum lipid management. To measure the effects of the nutrition counseling and exercise education, outpatients with ACD were selected and randomly assigned to three groups which were a control group, a diet only group and a diet and exercise group. Nine diet only group patients and nine diet and exercise group patients received nutrition counseling or nutrition counseling and exercise education every other week. Patients who served as a non counseled control group did not receive any counseling during the same study period. Various markers of disease risk, including lifestyle, anthropometric indices, eating behaviors, and serum lipid levels were measured before and after the program. The program lasted up to 12 weeks, depending on the individuals involved. Database management and statistical analyses were performed using SPSS 7.5 software. As a result, BMI and %IBW showed decreased trends in the diet only and the diet and exercise group. Food habit scores were significantly increased in the diet only group and the frequency of saturated fatty acid, dietary cholesterol, salty food and instant food intake were decreased in the diet only group. Comparisons of the daily nutrient intakes of the groups showed their total calorie, carbohydrate and protein intake had decreased significantly, and also the total fat and dietary cholesterol intake had decreased in the nutrition counseling group. The serum total cholesterol and LDL-cholesterol decreased after 12 weeks in the nutrition counseling group. The diet and exercise group showed less interest in diet control than the diet only group. These results show that a well-planned nutrition counseling program would reduce the risks of ACD and cardiovascular disease and help to care such diseases.

• Journal of Animal Science and Technology
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• v.48 no.5
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• pp.739-746
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• 2006

The objective of this study was to evaluate the quality of emulsion-type sausage where part of the pork was substituted with horse meat during manufacturing. Three treatments of sausages were manufactured by replacing pork with 0, 50 and 100% horse meat. After manufacturing, sausages were vacuum-packaged and stored 4℃ for 1 day. An increase in horse meat resulted in higher moisture, protein content, and pH values, and lower fat content of sausage(P<0.05). However, no significant effects were observed on texture characteristics and sensory attributes of sausage. The horse meat sausage had higher K, Fe, Zn, Cu, saturated fatty acid contents than 0% horse meat level. Based on the results, it can be concluded that horse meat can be used as a meat replacer in the manufacture of emulsion-type sausages up to a level of 100%.

• Microbiology and Biotechnology Letters
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• v.20 no.4
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• pp.477-482
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• 1992

A bacterial strain Acinetobacter calcoaceticus was examined for its ability to degrade fats, oils and hydrocarbons, and tested for the possibility of application in wastewater treatment. All fats and oils tested were degraded by the strain. About 60% of hexadecane, 26% of fish oiL and 40-54% of vegetable oils were consumed respectively in shaking-flask culture. Saturated fatty acid compositions were about 55% in fish oil and 6-12% in vegetable oils. Increases in cell mass were accompanied with decreases in the concentrations of carbon sources. When jar fermentor in place of shaking-flask was used as a culturing vessel. above 80% of all carbon sources was consumed and yield of cell mass was improved to nearly 1.00. Synthetic wastewaters containing 3% of fat, oil, or hydrocarbon as a sale ca,bon source were treated sequentially with A. calcoaceticus first and then exposed to activated sludge. The concentrations of carbon sources were decreased below 0.06% through the process, and the concentrations of suspended solids were lower than 53 mglml. The data imply the potential use of A. calcoaceticus in wastewater treatment.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.626-634
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• 2016

This study was conducted to compare the physicochemical, microbiological and antioxidant activities of sun-dried venison amended with green tea powder (T1-3: 0, 0.5, and 1%) and Hanwoo beef jerky. Sliced beef and venison shank were marinated and sun-dried at 28-30℃ and 30-35% RH for 3.5 h. The venison jerky had a higher ash and protein content, and lower moisture and fat content than the control (p<0.05). T3 (venison+green tea powder 1%) showed a lower a_w than all other samples during storage for 10 and 20 d (p<0.05). Hunter’s color a* and b* values of T2 and T3 were lower than those of T1 and the control at day 0 (p<0.05). Saturated fatty acid was significantly higher in T1, while PUFA was higher in T2 and T3 (p<0.05). Overall sensory scores of venison jerky were lower than those of the control, except for T2, which had a similar color, flavor, saltiness and acceptability as the control. T2 and T3 showed a significant decrease in TPCs after storage for 20 d (p<0.05). The TBARS values of T3 jerky were lower than those of other jerky samples (p<0.05).

• Journal of the Korean Chemical Society
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• v.40 no.9
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• pp.630-634
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• 1996

In order to explore a substrate specificity for cabbage phospholipase D, we examined the PLD reactivity toward the phosphatidylcholines with different chain length of acyl groups. The selected acyl chains were the saturated fatty acid of $C_8:0,\;C_{12}:0,\;C_{16}:0,\;C_{20}:0$. The reactivity of these phospholipids were dependent largely on the ratio of PC : SDS. The PC : SDS ratio showing the optimal PLD activity were found to be 1:1.4, 1:2.2, 1:2.5, and 1:3.6 respectively as the increase of the acyl chain length. Likewise the optimum temperature for the maximal PLD activity were altered markedly to 25$^{\circ}C$, 30$^{\circ}C$, 35$^{\circ}C$, 45$^{\circ}C$ when the length of acyl chains increased. On the contrary the pH and concentration of $Ca^{2+}$ necessary for the optimum PLD activity were not altered significantly. The kinetic parameter $V_{max}$ for short acyl chain substrate was greater than the values for the longer acyl chain, which indicates the fastest rate of hydrolysis. By the same token, the reactivity of longer chain substrate became slower for the hydrolysis activity.