• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 1997년도 제18차 정기총회 및 학술발표회
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• pp.19-39
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• 1997

Extrusion conditions were optimized for blends of ground lamb and starch using a single-screw extruder for the purpose of producing expanded snack-type products. A central composite rotatable response surface methodology(RSM) design was used with variation in feed moisture, process temperature, and screw speed. The three variables significantly affected one or more of the measured physical properties of extrudates. The optimum conditions for minimum shear force values were 26.5% feed moisture, $148^{\circ}C$ process temperature, and 134 rpm screw speed. Lean ground beef, chicken, goat, lamb or mutton was blended with corn starch, and extruded at the optimum condition established from RSM experiments. Physical/rheological properties were generally similar, water activity was low (<0.12) and total aerobic plate counts were <10 for all products. Extrudates containing chicken had the highest ratio of polyunsaturated fatty acids to saturated fatty acids, whereas those containing beef had the highest ratio of monounsaturated fatty acids to saturated fatty acids. Sensory data indicated that texture was acceptable and flavor characteristics were not different among the products.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 1998년도 추계학술대회 논문집
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• pp.179-182
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• 1998

The structural changes of molecules on the water surface were measured by displacement currents and $\pi$-A isotherm. By using a theoretical equations we calculated charges($\Delta$Q) and dipole moment( $m_{z}$) of saturated fatty acids( $C_{12}$, $C_{14}$, $C_{16}$). The dynamic behavior of saturated fatty acid monolayers at the air/water interface was investigated using a displacement current-measuring technique coupled with the so called Langmuir film technique and also the dipole moment of the acids was determined.as determined.d.

• 대한예방한의학회지
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• 제12권3호
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• pp.47-58
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• 2008

The anticancer and antioxidant effect of different lengths of saturated fatty acids was tested on NIH3T3 fibroblasts and human skin melanoma cellsn in this study. The cell existence rate and antioxidizing capacity and optic reservation of cells were observed. This saturated fatty acid was concentration-dependent. IC50 Concentrations in NIH3T3 fibroblasts, human skin melanoma cells and DPPH radical scavenging activity of fatty acid was increasing the order of carbochain length ; caprylic acid < lauric acid < palmitic acid < stearic acid. The reduction in cell number and morphological change in human skin melanoma cells was increasing the order of carbochain length ; caprylic acid < lauric acid < palmitic acid < stearic acid. These results suggest that carbochain length of fatty acid can be used as structure-activity relationships for anticancer and antioxidant.

• Food Science and Biotechnology
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• 제18권2호
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• pp.350-355
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• 2009

In this research, fatty acid composition and trans fatty acids of 22 selected meat products produced by Turkish companies were analyzed by capillary gas liquid chromatography (GLC). Total fat contents of the meat products ranged from 11.60-42.50%. Salami had the lowest fat content 11.60% and sucuk (soudjuk) the highest 42.50%. Major fatty acids were C$_{16:0}$, C$_{18:0}$, trans C$_{18:1}$, cis C$_{18:1}$, and C$_{18:2}$ in the samples. Total unsaturated fatty acid contents have changed from 38.73 to 70.71% of total fatty acids, and sausage had the highest percentage among the samples. The majority of samples contain trans fatty acids and the level ranged from 2.28 to 7.95% of the total fatty acids. The highest amount of total trans fatty acids was determined in kavurma (Cavurmas) (7.95%), and total trans fatty acids of meat products such as pastrami contained more than 5% of the total fatty acids.

• Asian-Australasian Journal of Animal Sciences
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• 제14권7호
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• pp.941-946
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• 2001

The effects of various concentrations of saturated fatty acids (SFA; caprylic, capric and stearic acids) on the growth of the anaerobic fungus, Neocallimastix frontalis C5-1 isolated from the rumen of a Korean native goat were investigated. At higher concentrations of fatty acids (0.1%, w/v), the addition of SFA strongly decreased filter paper (FP) cellulose digestion and polysaccharide-degrading enzyme activity. The sensitivity of the rumen anaerobic fungus to the added fatty acids increased in the following order: caprylic ($C_{8:0}$)>capric($C_{10:0}$)>stearic($C_{18:0}$) acid, although stearic acid had no significant (p<0.05) inhibitory effects at any of the concentrations tested. However, the addition of SFA at lower concentrations (0.01 and 0.001% levels), did not inhibit FP cellulose degradation and enzyme activity. Furthermore, although these parameters were slightly stimulated by the addition of SFA, they were not statistically different from control values. This is the first report examining the effects of fatty acids on anaerobic gut fungi. We found that the lower levels of fatty acids used in this experiment were able to stimulate the growth and specific enzyme activities of rumen anaerobic fungi, whereas the higher levels of fatty acids were inhibitory with respect to fungal cellulolysis.

• Preventive Nutrition and Food Science
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• 제17권4호
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• pp.310-314
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• 2012

Thirty-two different volatile oils were identified from Allomyrina dichotoma (A. dichotoma) larvae by gas chromatography/mass spectrometry (GC/MS). The major volatile components were 2,2,4-trimethyl-3-carboxyisopropyl pentanoic acid isobutyl ester (5.83%), phenol,2,6-bis(a,a-dimethyl ethyl)-4-(1-methyl-1-phenylethyl) (5.72%), heptacosane (5.49%) and phenol,2,4-bis(1-methyl-1-phenylethyl) (5.47%). The composition of the fatty acids in A. dichotoma larvae was also determined by gas chromatography (GC) and fourteen constituents were identified. Oleic acid (19.13%) was the most abundant fatty acid followed by palmitic acid (12.52%), palmitoleic acid (3.71%) and linoleic acid (2.08%) in 100 g of A. dichotoma larvae on a dry weight basis. The quantity of unsaturated fatty acids (64.00%) were higher than that of saturated ones (36.00%). The predominant fatty acids in A. dichotoma consist of monounsaturated fatty acid (MUFA, 57.70%) such as oleic acid, myristoleic acid and palmitoleic acid, followed by saturated fatty acids (36.00%) and polyunsaturated fatty acids (PUFA, 6.50%). In particular, the presence of essential fatty acids, such as linoleic (5.30%) and linolenic acid (0.40%) give A. dichotoma larvae considerable nutritional and functional value and it may be a useful source for food and/or industrial utilization.

• 한국식품영양과학회지
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• 제31권2호
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• pp.351-354
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• 2002

본 연구에서는 황소개구리(Rana catesbeiana Shaw)가 불포화지방산의 주요 공급원이 될 수 있다는 점에 착안하여, 국내에서 서식하고 있는 황소개구리에서 지방을 추출하여 지방산 조성을 분석하였다. 황소개구리의 다리와 몸통에는 1%(w/w)이하의 지방이 함유되어 있었으며, 계절에 따른 변화를 관찰할 수 없었다. 황소개구리 다리에서 분리한 지방에는 26~31%(w/w) 포화지방산, 16~24% 모노엔산, 30~40% 고도불포화지방산이 함유되어 있었으며, 몸통에서 분리한 지방에는 23~28% 포화지방산, 29~44% 모노엔산, 16~30% 고도불포화지방산이 함유되어 있었다. 황소개구리에서 추출한 지방의 주요 지방산은 palmitic acid, oleic acid, linoleic acid이었다. 다리에서 분리한 지방에는 3~8% eicosapentaenoic acid(EPA)와 6~10% docosahexaenoic acid(DHA)가 함유되어 있었으며, 몸통에서 분리한 지방에는 1~3% EPA 와 DHA가 각각 함유되어 있었다.

• 한국응용과학기술학회지
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• 제7권2호
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• pp.71-73
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• 1990

Gas-liquid chromatography analyses have been carried out to investigate the fatty acid composition of 3 commercial Korean shortenings. Fourteen fatty acids ranged from caprylic to behenic acids were identified in all the samples. The major components in the samples were palmitic, stearic and oleic acids as the sum of 16:0, 18:0 and 18:1 ranged from 76-92% of total fatty acids. The ranges for saturated fatty acids, mono unsaturated fatty acids and polyunsaturated fatty acids in the samples were 49-50%, 41-42% and 4-6%, respectively.

• 한국식품저장유통학회지
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• 제31권4호
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• pp.541-553
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• 2024

This study aimed to use refined sardine oil as a covering juice in canned Sardina pilchardus. The oil's fatty acid profile, acidity, peroxide value, and p-anisidine value were analyzed. The biochemical composition, histamine content, and bacteriological stability of the canned sardines were determined. The results showed that canned sardines contained 51.40 g of moisture, 27.87 g of fat, 17.91 g of protein, and 1.03 g of salt per 100 g net weight. The fatty acid composition included 10.35% polyunsaturated fatty acids, 8.86% saturated fatty acids, and 6.27% monounsaturated fatty acids, with the most abundant fatty acids being eicosapentaenoic acid (EPA), palmitic acid, oleic acid, myristic acid, and docosahexaenoic acid (DHA). This recipe provided 8.88 g/100 g (net weight) of EPA and DHA. These findings support the interest in using refined fish oil to enrich foods with essential marine fatty acids, highly recommended for their health benefits and leading to encouraging prospects for sardine canneries to develop new and nutritious value products.

• Journal of Nutrition and Health
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• 제24권4호
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• pp.378-392
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• 1991

A series of studies in monkeys and hamsters, and reevaluation of published human data, indicate that dietary saturated fatty acids exert a dissimilar metabolic impact on cholesterol metabolism. Myristic acid(14 : 0) appears to have a major cholesterol-raising effect by means of decreasing LDL receptor activity and by increasing the direct production of LDL (from sources other than VLDL-catabolism) Palmitic acid (16 : 0) appears neutral in most cases (plasma cholesterol<200mg/dl) or until the LDL receptor is down-regulated, as with high cholesterol intake or obesity. In such cases. the down-regulated LDL receptors coupled with an increased VLDL production (induced by 16 : 0 and 18 : 1) can divert VLDL remnants to LDL and expand the LDL pool. Furthermore. the cholesterolemic impact of any saturated fatty acid can be countered up to a saturable 'threshold' level by dietary linoleic acid (18 : 2) which up-regulates the LDL receptor. Once above this 'threshold' the major fatty acids (16 : 0, 18 : 0, 18 : 1, 18 : 2, 18 : 3) appear to exert an equal impact on the circulating cholesterol concentration.