• Korean Journal of Poultry Science
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• v.43 no.4
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• pp.197-206
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• 2016

This work was carried out to investigate effects of the freezing/thawing method on duck meat kept in a freezer for a month. The meats used were breast muscle collected from Korean native ducks (KND) that were fed for 8 weeks (2.8 kg of live weight). Forty-five samples were used after being frozen in storage for one month and were then divided into 5 treatments (3 replications/treatment, 3 samples/replication). Five treatments (CON, FFFT, FFST, SFFT and SFST) were control groups (CON) and four were experimental groups, using $2{\times}2$ complex factors with two freezing methods (fast freezing, FF, $-50^{\circ}C$ in a deep freezer; slow freezing, SF, $-20^{\circ}C$ in a common freezer) and two thawing methods (fast thawing, FT, 5 h $12^{\circ}C$ with flow water; slow thawing, ST, 24 h $5^{\circ}C$ in a refrigerator). Lightness of KND meat in FF and FT groups was lower than that of control (P<0.05). Yellowness of KND meat of the ST group was higher than that of control (P<0.05). Cooking loss (CL) and water holding capacity (WHC) of KND meat in the control were lower than those of the freezing and thawing groups (P<0.01, P<0.05), but shear force (SF) of the control was higher than that of other groups (P<0.01). Moisture content of the ST group was higher than that of the FT group (P<0.05), and protein content of the FF group was higher than that of control (P<0.05). Stearic acid (C18:0) of the SF group was higher than that of the FF group (P<0.05). Arachidonic acid (C20:4n6) of control was higher than that of the SF and ST groups (P<0.01, P<0.05). Alanine, aspartic acid, glutamic acid, serine, and tyrosine content of the control were lower than that of the freezing and thawing groups (P<0.05). These results show that freezing and thawing methods affect meat color, shear force, cooking loss, and WHC-related water content.

• Food Science and Preservation
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• v.11 no.4
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• pp.557-564
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• 2004

This study was conducted to investigate the quality characteristics of functional health sunsik for diabetes mellitus. Nutrient compositions of commercial sunsik was consist of carbohydrate by grains, but sunsik for diabetes mellitus was lower carbohydrate content ratio and higher protein content ratio($19.35\%$), respectively. The sucrose content was highest in free sugars of sunsik, Oganic acids in sunsik were composed of malic acid, tartaric acid, oxalic acid and citric acid. Free amino acids of diabetes mellitus sunsik were predominantly contented 154.32 mg/100g of serine, 151.87 mg/100g of alanine and 100.00 mg/100g of glutamic acid, respectively. Main fatty acid, linoleic acid content was high $39.48\%$ in diabetes mellitus sunsik. Minerals like Ca, Mg, K, Na and Fe were found to contained in sunsik. The minerals contained most in diabetes mellitus sunsik were 332.25 mg/100g of Ca, 246.73 mg/100g of Mg, 219.95 mg/100g of K, 203.26 mg/100g of Na and 9.39 mg/100g of Fe. Total phenolics content of diabetes mellitus sunsik was high contained 436.10 mg/100g. Antioxidant activity(Electron Donating Ability($\%$)) was lower $26.75\%$ in diabetes mellitus sunsik than $70.57\%$ in a-tocopherol(400 ppm). Sensory evaluation score of in diabetes mellitus sunsik was high in cooked taste(3.4) and overall acceptance(3.4).

• 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.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.238-244
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• 2001

The study was performed to investigate the changes of components and volatiles in citrus sudachi juice heated at 40, 50, 60, 70, 80 and $90^{\circ}C$. Total acidity, $^{\circ}Brix$, pH, organic acids, free amino acids, vitamin C, naringin, hesperidine, neohesperidin and volatiles were analyzed in fresh and heated citrus sudachi juices. The major organic acids were citric, malic and oxalic acids and their total contents were 5.27-5.48%. Citric acid content exceeded 92%, malic and oxalic acids were 3.6 and 3.2% in total orgainc acids. The organic acids decreased as heating temperature increased, but the their decreasing contents were 0.3% of total oraganic acids. Sixteen kinds of free amino acids presented in citrus sudachi juice. Major free amino acids were alanine, threonine, proline, aspargine, aspartic acid, serine, tyrosine, and trytophane and minor free amino acids were arginine, valine, glycine, lisoluecine, leucine and histidine. Free amino acids contents decreased as heating temperature increased. Vitamin C contents also decreased from 21.3 mg% to 17.3 mg% as heating temperature increased. Naringin, hesperidine and neohesperidin also slightly decreased from 304 mg% to 297.0 mg% as heating temperature increased. In the fresh and heated juices, a total of 50 volatiles were separated, of which 31 were identified. Limonene dominated in volatiles, followed by ${\gamma}-terpinene,\;{\alpha}-phellandrene$, myrcene and ${\alpha}-pinene$. ${\alpha}-Thujene$ presented in the fresh jucie but did not present in the heated juice above $50^{\circ}C$. However, ${\alpha}-Terpinolene$, terpinene-1-ol, ${\beta}-terpineol$, $cis-{\beta}-terpineol$, ${\alpha}-muurolene$, bicyclo(3.2.0)hept-6-ene, and mentha-1.4.8-triene did not presented in the fresh jucie but newly formed in the juice heated at $90^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.222-228
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• 1986

Contents of crude protein, calcium phosphorous, fatty acids, and amino acids in raw flesh and cooked broth of carp were determined. Quantative changes of the nutrients in cooked broth of carp were investigated during boiling time (3,6,9 and 12 hours). In case of quantative changes of the nutrients such as crude protein, calcium, phosphorous, fatty acids and amino acids in raw flesh of carp and cooked broth of carp during boiling time: All nutrients were increased with boiling time. And they marked maximum level at 12 hours of cooking time except calcium and fatty acid. The amount of unsaturated fatty acid to total fatty acids was larger than those of saturated fatty acid to total fatty acids, The amount of oleic acid and linoleic acid was larger than any other fatty acid. The major components of essential amino acids were shown to be valine, leucine, lysine and arginine, and the minor conponents of essential amino acids were methionine and histidine. In nonessential amino acids, the major components were aspartic acid, glutamic acid and alanine, and the minor components were serine, proline and cystine. The results suggest that the raw flesh and the cooked broth of carp are good sources as protein, fat and phosphorous.

• Korean Journal of Agricultural Science
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• v.10 no.1
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• pp.135-145
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• 1983

This study was conducted to obtain the fundamental data for the processing of carrot juices and know the effects of blanching conditions, acid and alkali treatments and sterilization on the quality factors of carrot juices. The result obtained was as follows. 1. Blanching condition, $100^{\circ}C$, 5min. was the most effective for the Brix, amino-N content, suspended solid, light transmittance and yield of carrot juices among $90^{\circ}C$, 15min., $95^{\circ}C$, 10 min., and $100^{\circ}C$, 5min. 2. 0.05N-acetic acid solution was the most effective blanching solution for the suspended solid, light transmittance, viscosity and yield of the juices compared to 0.05N-citric acid and 0.03N-hydrochloric acid solution. 3. The color changes during the processing of carrot juices caused by blanching process rather than sterilization process. 4. The ${\beta}$-carotene in carrot juices was very stable and about 80 % of it was remained in the carrot juice which had been blanched, extracted and sterilized at $115^{\circ}C$ for 30min. 5. Alkali treatment for the juice from acid - blanched carrots formed discoloration after sterilization. 6. Relative content (%) of sugars in raw carrot juice we re ribose, 8.51%; fructose. 10.15%; glucose, 12.25%; sucrose, 49.53% and oligosaccharide, 19.56%. When the carrots were blanched in boiling water, the contents of monosaccharide and disaccharide decreased slightly but that of oligosaccharide increased slightly, however, when the carrots were blanched in acid solution, and then neutralized and sterilized, relative contents of ribose and sucrose decreased remarkably but that of oligosaccharide increased considerably and those of glucose and fructose increased slightly. 7. Nineteen sorts of free amino acid were detected from the carrot juices and the mains of them were threonine+asparagine, alanine, serine+glutamine, aspartic acid, arginine, and glutamic acid.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.3
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• pp.209-217
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• 2006

In this study, chemical compositions of Helice tridens tientsinensis(Htt, sea crab) and changes of chemical compositions in fermented sea crab tested according to different storage days(10, 16, 20, 25, 29, 55, 61, 67). The average amount of chemical compositions in raw Htt, it contains 77.12% of moisture, 1.96% of ash, 18.93% of crude protein, 0.26% of crude lipid. During storage time the amount of moisture and crude protein decreased, but crude lipid and ash increased. The amount of volatile basic nitrogen in Htt showed 6.56 mg/100g. The fermented sea crab in brine stored at the temperature of $5^{\circ}C$ showed 23.72 mg/100g of freshness even after 55 days. It showed first stage of decomposition(31.69 mg/100g) after 61 days. it is most efficient to store fermented sea crab at a low temperature. The amount of free amino acid composition in fresh Htt, was measured as follow ;arginine(1140.88 mg/100g), alanine(311.26 mg/100g), prorine(214.63 mg/100g), serine(113.56 mg/100g), taurine(90.80 mg/100g). The amount of amino acid in fermented sea crab increased as the storage days increased. Fatty acid contents in fresh Htt showed the largest amount of erucic acid (27.39 area%) and pentadecenoic acid (19.44 area%), oleic acid (17.68 area%), palmitic acid (11.00 area%), stearic acid (6.89 area%), and elaidic acid (6.15 area%) in order. In fermented sea crab, a small change was noticed in quantity, but the obvious increased composions were palmitoleic and heneicosanoic acid etc.

• Korean Journal of Food Science and Technology
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• v.11 no.1
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• pp.26-31
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• 1979

Free amino acids and total free sugar of kimchi were identified. Free amino acids of kimchis were extracted by 80% ethanol and isolated by ion exchange chromatography. Identification and quantitative determination of individual free amino acids were performed by amino acid autoanalyzer. Free sugar of kimchis was extracted by aqueous ethanol and isolated by ion exchange chromatography. Quantitative determination of it was perfermed by spectrophotometer. The results are summarized as follows: 1. Lysine, histidine, arginine, tryptophan, aspartic acid, threonine, glutamic acid, proline, glycine, alanine, cysteine, valine, methionine, leucine, isoleucine, tyrosine and phenylalanine were found in all kimchis. 2. The change of free amino acid composition during fermentation of kimchis was not observed, but the amount of total free amino acids of fermented kimchi decreased as compared with those of raw kimchi. 3. In kimchi containing 10 ml of fermented anchovy solution/100 g of chinese cabbage, the amount of total free amino acids was more than that of fermented salt kimchi and the characteristic flavor of it was attributed to such amino acids as lysine, aspartic acid, glutamic acid, valine, methionine, isoleucine and leucine. 4. Large amount of free sugar in raw salt kimchi decreased during fermentation, but, after fermentation, significant difference of free sugar content between salt kimchi and kimchi containing fermented anchovy solution was not observed.

• Korean Journal of Clinical Laboratory Science
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• v.38 no.3
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• pp.196-202
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• 2006

Treatment of hepatitis B virus (HBV) with lamivudine is effective in suppressing virus replication and results in reduced inflammatory activity. However the most troublesome problem of lamivudine treatment is the emergence of lamivudine-resistant strains with amino acid substitution in the YMDD motif of DNA polymerase gene during the treatment. The aim of this study was to determine the mutation of YMDD motif (codon 552) and codon 528 in chronic HBV patients with lamivudine therapy using PCR-direct sequencing and to investigate the relationship between lamivudine mediated HBV mutation and HBeAg. HBV DNA was extracted from serum samples of HBV patients and amplified by nested PCR with two sets of primer pairs selected in HBV DNA polymerase gene. Amplified PCR product was analyzed by 2% agarose gel electrophoresis and direct sequencing. HBV mutation was detected in 124 out of 207 samples (60%). Single mutation was 50.8% for M552I, 43.5% for M552V, 5.7% for M552I/V and the L528M mutation was 67.0%. Double mutation was 43.6% for M552V/L528M, 33.1% for M552I/L528(wild type), 17.7% for M552I/L528M and 5.6% for M552I/V/L528M. Serine mutation at YMDD motif (M552S) was not found and the L528M mutation frequently accompanied M552V type. In this study, the typical difference of frequencies for HBV mutation depending on HBeAg was not found. Moreover, the PCR-direct sequencing method used in this study might be a powerful tool for the mutation study in clinical reference laboratories with high volume.

• Tuberculosis and Respiratory Diseases
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• v.56 no.3
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• pp.289-296
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• 2004

Background : Mucus hypersecretion in the patients with airway diseases represents poor prognosis as well as discomfort. However, there is no known therapy for its effective control. One important component of mucus is mucin, a glycosylated protein, which endows mucus with viscosity. We studied whether a proteinase has a role in mucin secretion and if so, which. Methods : (1) Inhibition of mucin secretion Group-specific proteinase inhibitors were tested to evaluate whether a proteinase belonging to a group of proteinases plays a role in mucin secretion. Phenylmethylsulfonyl fluoride(PMSF, a serine proteinase inhibitor), E-64(a cysteine proteinase inhibitor), Pepstatin(an aspartic proteinase inhibitor) and 1, 10-Phenanthroline(a metalloproteinase inhibitor) were treated into the Calu-3 cell line for 24 hours. The enzyme linked immunoabsorbant assay(ELISA) for MUC5AC was performed to evaluate the amount of mucin secretion and to compare with a control. (2) Stimulation of mucin secretion Matrix metalloproteinase-9(MMP-9), MMP-12 and TACE(TNF-alpha converting enzyme), which are known to be related with airway diseases, were used to be treated into Calu-3 for 24 hours. ELISA for MUC5AC was performed to evaluate the amount of mucin secretion and to compare with the controls. Results : (1) PMSF($10^{-4}M$), E-64($10^{-4}M$), Pepstatin($10^{-6}M$) and 1, 10-Phenanthroline($10^{-4}M$) reduced the MUC5AC secretion by $1{\pm}4.9%$(mean${\pm}$standard deviation; P=1.0 compared with the control), $-6{\pm}3.9%$(P=0.34), $-13{\pm}9.7%$(P=0.34) and $41{\pm}8.2%$(P=0.03), respectively. (2) The amounts of MUC5AC secretion stimulated by MMP-9(250ng/ml), MMP-12(100ng/ml) and TACE(200ng/ml) were $103{\pm}6%$(P=0.39), $102{\pm}8%$(P=1.0) and $107{\pm}13%$(P=0.39), respectively, compared with the controls. Conclusion : Metalloproteinase(s) is (are) suggested to play a role in mucin secretion. It appears that metalloproteinases, other than MMP-9, MMP-12 or TACE, affect the mucin secretion in this in vitro model.