• Clinical and Experimental Pediatrics
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• v.48 no.10
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• pp.1082-1089
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• 2005

Purpose : Abdominal obesity is encountered as a risk factor for cardiovascular diseases. However, the anthropometric cut-off value to estimate the cardiovascular risk, has not been suggested. This study was designed to find the relationship between the abdominal fat and various parameters of obesity to find the cardiovascular risk factors related to abdominal obesity and to establish practical methods to measure them. Methods : Twenty seven obese Korean adolescents of moderate to severe degree and 22 healthy adolescents were enrolled. The body mass index(BMI), arm circumference and skinfold thickness were measured. Furthermore, blood lipid, sugar, insulin and four different cytokines' levels were checked and the distribution of body composition was measured by bioelectrical impedance analysis. The subcutaneous and intra-abdominal fat thickness by abdominal ultrasonography(US) and the total and intra-abdominal fat area by abdominal computerized tomography(CT) were measured in the obese group. Results : The most accurate method to measure abdominal fat in children is abdominal CT and the fat mass measured by bioelectrical impedance was strongly correlated with it(r=0.954). It was also correlated with arm circumference, fat thickness measured by abdominal US, BMI, aspartate aminotransferase(AST), alanine aminotransferase(ALT) and triglyceride level. Conclusion : Abdominal CT is the most accurate method to measure intra-abdominal fat, and it can be replaced by abdominal US for cost effectiveness. The screening methods that can be used at school or in outpatient basis include bioelectrical impedance, waist/hip ratio, and arm circumference. The cardiovascular risk factors include leptin, triglyceride and insulin level.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.1
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• pp.72-78
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• 1997

The levels of reducing sugars, organic acids and fatty acids, known as precursors of major flavors induced from dried sellfish, were analyzed to investigate their behaviors during drying process. Free reducing sugar contents were markedly decreased in all samples by boiling, Its content in Blue mussel and Short-necked calm samples significantly decreased after drying process. Among the eight different organic acids from blue mussel, Short-necked calm and Pacific oyster samples, succinic acid in blue mussel and short-necked calm samples was measured with $74.9\%\;and\;67.4\%$, respectively. In the sample of Pacific oyster, succinic acid content was found to be $38.4\%$, but pyroglutamic acid content was the highest level with $41.6\%$. Contents of organic acids with exception succinic acid were significantly reduced in all three samples of sun-dried or hot-air dried. The content of succinic acid in the samples of sun-dried and hot-air dried pacific oyster reduced to $53.0\%\;and\;44.2\%$, respectively, but relatively small decrease $(29.0\%\;and\;10.0\%)$ was observed in sun-dried and hot-air dried short-necked calm samples, respectively. Content of polar lipid with the major fatty acids profile of C16:0, C16:1, C20:5 and C22:6 was consisted of $59.1\%,\;66.7\%\;and\;42.4\%$, respectively, in blue mussel, short-necked calm and pacific oyster samples and the content of polyene fatty acids was appeared to be $40.5\%,\;48.6\%\;and\;48.9\%$, respectively. Relatively high peroxide value in all boiled-dried products samples was found to be $41.64\~86.80\;meq/kg$ sample. Carbonyl value in boiled-dried products samples was found to be $15.55\~27.99\;meq/kg$, but its value in broiled products samples was significantly high level of $127.6\~136.5\;meq/kg$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.962-968
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• 2011

The objective of this study was to investigate the chemical components and quality characteristics of three waxy corn varieties (Heukjinju, Ilmi, and Yeonnong1) harvested by conventional cultivation (CC) and environmentally-friendly cultivation (EFC). Crude ash content of the three corn varieties was higher, but not significant, in CC than EFC. Crude fat and protein contents in Heukjinju were higher in EFC, and amylose content was significantly higher (p<0.001). Free sugar, minerals, and fatty acid composition patterns varied according to the cultivation method. Vitamin E contents in the Heukjinju and Yeonnong1 cultivars were higher in CC than EFC. Total polyphenol content of waxy corns on EFC and CC were 175.28 and 204.00 mg/100 g, respectively, in the Heukjinju cultivar (p<0.01), and 148.64 and 158.42 mg/100 g, respectively, in the Ilimi cultivar, and 123.24 and 128.30 mg/100 g, respectively, in the Yeonnong1 cultivar. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity on EFC and CC was 1.51 and 1.76 in Heukjinju cultivar (p<0.05), 0.29 and 0.34 in Ilmi cultivar (p>0.05), and 0.39 and 0.42 mg trolox eq/g in Yeonnong1 cultivar (p>0.05), respectively. However, 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical scavenging activity was higher in CC than EFC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.928-934
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• 2011

Nutritional compositions of acorn crude starch were analyzed according to country of origin, especially the mineral and sugar contents. Regarding the three kinds of starch of domestic (South Korea, KAS), Chinese (CAS), and North Korea (NAS) origins in the Korean market, NAS had the lowest moisture content as well as the highest contents of crude protein, crude fat, and carbohydrate. Regarding mineral contents, NAS contained the highest amounts of magnesium, calcium, sodium, potassium, and phosphorous, whereas CAS contained the highest iron and zinc contents. There were no significant differences in acidity and pH. Analysis of the monosaccharide contents of the starches showed that glucose was the highest in KAS while sucrose was the highest in CAS. The Hunter color L value was the lowest in NAS, whereas a and b values were the lowest in CAS. Total phenolic content was the highest in NAS. NAS had the highest DPPH and hydroxyl radical scavenging activities ($IC_{50}$: 47.0 mg/mL for DPPH, 0.038 mg/mL for hydroxyl) whereas KAS had similar DPPH ($IC_{50}$: 73.7 mg/mL for CAS, 86.8 mg/mL for KAS) and hydroxyl radical activities ($IC_{50}$: 0.041 mg/mL for CAS, 0.044 mg/mL for KAS) as compared to CAS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1402-1408
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• 2012

Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as food. In this study, antioxidant activities, proximate composition and physiochemical characteristics of mulberry pomace were evaluated and compared with those of mulberry fruit or mulberry concentrate. Mulberry fruit was pressed and filtered. The filtrate and residue were used as mulberry juice and mulberry pomace, respectively. Mulberry juice was evaporated, after which a concentrate ($24.7^{\circ}Brix$) was obtained. Moisture contents of mulberry concentrate, freeze-dried mulberry, and pomace were 68.7%, 6.03%, and 7.32%, respectively. Reducing sugar contents were 45.7% in freeze-dried mulberry, 24.5% in pomace, and 30.9% in mulberry concentrate. The pH and acidity of the three samples ranged from 5.80~5.92 and, 0.035~0.080%, respectively. Carbohydrate and crude ash contents were the highest in mulberry fruit, whereas crude protein, fat, and fiber contents were the highest in pomace. Redness of the Hunter color system was 4.7 in mulberry and 4.3 in pomace. Total phenolic content was the highest in mulberry fruit, whereas total flavonoid content was the highest in pomace. Antioxidant activities (DPPH, hydroxyl, and ABTS radical scavenging activities) were enhanced in the order of mulberry fruit> pomace> mulberry concentrate. Especially, antioxidant activities, such as DPPH and hydroxyl radical scavenging activities, of mulberry pomace were similar with those of mulberry fruit. Based on these results, freeze-dried mulberry pomace may be considered as a functional as well as an additive material for food processing.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.3
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• pp.191-201
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• 1987

Seasoned sardine meat was prepared to extend the use of sardine for human consumption, and processing conditions and storage stability of frozen seasoned sardine meat were studied during storage at $-20^{\circ}C$. The fish was beheaded, gutted and cleaned in a washing tank. The washed fish was then put through a belt-drum type meat separator which separates the flesh iron the bone and skin. Mechanically deboned fish meat was mixed with $20.6\%$ emulsion curd, $0.5\%$ table salt, $2.0\%$ sugar, $0.4\%$ sodium bicarbonate, $0.2\%$ polyphosphate, $0.1\%$ monosodium glutamate, $0.3\%$ onion powder, $0.1\%$ garlic powder, $0.1\%$ ginger powder, $3.0\%$ soybean protein and $0.1\%$. In sodium erythorbate. This seasoned sardine meat was frozen with contact freezer, packed in a carton box and then stored at $-20^{\circ}C$. The pH, volatile basic nitrogen, viable cell counts, peroxide value, carbonyl value, thiobarbituric acid value, taste compounds, fatty acid composition, salt extractable nitrogen, drip, texture, and color values of the products were determined during frozen storage. The results showed that lipid content in products could be controlled by using emulsion curd, and flavor and texture could be improved by adding spices and soybean protein, and lipid oxidation could be retarded by $0.1\%$ sodium erythorbate. Judging from the results of chemical experiments and sensory evaluation, the products can be preserved in a good quality for 120 days during frozen storage.

• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.603-609
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• 1992

To investigate the effect of polyethylene film packaging and $CO_2$ treatment on tomatoes during storage, the gas composition in film, weight loss, the changes of color, hardness and several components were measured. The concentrations of $CO_2$ and $O_2$ in film were changed rapidly in early stage, but it kept a constant level after 7 days of storage. In 0.06 mm polyethylene film, $CO_2$ and $O_2$ concentration was kept a level of $4{\sim}6%$ respectively. The increase in $C_2H_2$ concentration was delayed in thick and $CO_2$ treated film. The rate of weight loss was 4% in non-packed tomatoes, but it recorded about 1% in 0.06 mm polyethylene film. Titratable acidity, pH and soluble solids were changed slightly, but the obvious differents were not observed according to film thickness and $CO_2$ treatment. The value of tomatoes was increased but L and b values were not changed greatly during storage. These color changes were restricted by 0.06 mm film and $CO_2$ treatment. The firmness and content of ascorbic acid were reduced during storage but it restrained by $CO_2$ treatment and film packaging. Sugar of tomatoes were composed of glucose, fructose and a very small amount of sucrose, and they were changed little during storage.

• Journal of the Korean Wood Science and Technology
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• v.38 no.3
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• pp.213-222
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• 2010

In this study, chemical compositions - holocellulose, lignin and monomeric sugars - were characterized with two poplar wood cell walls, one of which was grown at normal condition (CPW) and the other was genetically modified by antisence suppression of CCoAOMT gene expression (ACPW). Milled wood lignins were isolated from CPW and ACPW and subjected to methoxyl group, DFRC, Py-GC/MS, GPC, $^{13}C$-NMR analysis, respectively. There were few differences in holocellulose contents in both cell walls, which were determined to 81.6% in CPW and to 82.3% in ACPW. However, lignin contents in ACPW was clearly decreased by the suppression of CCoAOMT gene expression. In CPW 21.7% of lignin contents was determined, while lignin contents in ACPW was lowered to 18.3%. The relative poor solubility of ACPW in alkali solution could be attributed to the reduction of lignin content. The glucose contents of CPW and ACPW were measured to 511.0 mg/g and 584.8 mg/g and xylose contents 217.8 mg/g and 187.5 mg/g, respectively, indicating that suppression of CCoAOMT gene expression could be also influenced to the formation of monomeric sugar compositions. In depth investigation for milled wood lignin (MWL) isolated from both samples revealed that the methoxyl contents at ACPW was decreased by 7% in comparison to that of CPW, which were indirectly evidenced by $^{13}C$-NMR spectra and Py-GC/MS. According to the data from Py-GC/MS S/G ratios of lignin in CPW and ACPW were determined to 0.59 and 0.44, respectively. As conclusive remark, the biosynthesis of syringyl unit could be further influenced by antisense suppression of CCoAOMT during phenylpropanoid pathway in the plant cell wall rather than that of guaiacyl unit.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.720-728
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• 2014

In order to characterize the quality of Doenjang, fermented Korean soybean paste, subjected to long-term aging, this study performed physico-chemical analyses and sensory evaluation according to aging period (from 1 to 9 years). Regarding the proximate composition of Doenjang according to aging period, moisture, crude protein, crude lipid, crude ash, and salt contents showed little differences among Doenjang samples. Amino-type nitrogen content was 1,046.7 mg% in the 1 year-aged sample, 990.9~996.9 mg% in the 2~5 year-aged samples, and 1,214.1~1,304.8 mg% in the samples fermented more than 5 years. ${\Delta}$E value, reflecting total color differences between the samples, increased according to aging period. Ratios of linoleic and linolenic acids, which are essential fatty acids in soybeans, constituted 55% of total fatty acids, which was the most abundant among all fatty acids. The major free sugar in Doenjang was fructose at a content of 1.6~2.2% in 1~9 year-aged Doenjang. Glycoside form of isoflavones in Meju constituted 77.1%, and the aglycon form constituted 22.9%. However, the glycoside type of isoflavones in soybeans was converted to aglycon type in Doenjang through fermentation and aging. In the sensory evaluation of Doenjang samples, brown color, salt smell, soy sauce flavor, and viscosity all increased according to aging period, whereas sweet flavor, roast smell, beany flavor, salty taste, and acrid taste showed no significant differences. In cluster analysis of the sensory attributes of Doenjang according to aging period, 1 year-aged Doenjang was significantly different between 2 year- and 3~5 year-aged Doenjang.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.52-59
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• 1986

As one of trials to process instant sardine foods which can be preserved at room temperature, three kinds of products were prepared as seasoned-dried product (control, C), liquid smoked seasoned-dried product(S) and antioxidant treated seasoned-dried product(E), and their processing conditions and quality stability during storage were examined. Raw sardines were dressed, steamed and then filleted. The sardine fillets were seasoned with the mixed seasoning solution containing $28.0\%$ of sorbitol, $14.0%$ of sugar, $5.6\%$ of table salt, $1.8\%$ of monosodium glutamate, $0.6\%$ of garlic powder and $50.0\%$ of water at $5^{\circ}C$ for 15 hours, and dipped for 45 seconds in $10\%$ Smoke-EZ solution. After liquid smoking, the seasoned and liquid smoked sardine fillets were dried at $45^{\circ}C$ for 4 hours, vacuum packed in laminated plastic film bag(polyester/casted polypropylene= $12{\mu}m/70{\mu}m,\;15{\times}16cm$), and finally pasteurized in water at $95^{\circ}C$ for 30 minutes. The results obtained from chemical and microbial experiments during storage are as follows : the moisture contents, water activity and pH of the products showed little change, and VBN of them slightly increased during storage. The TBA value and POV of the products (E, S) were lower than those of control product(C) considerably. In color values, L value (linghtness) decreased while a and b value (red and yellow) revealed a tendency to increase during storage. The fatty acid composition of the products were similar to those of raw sardine, the predominant fatty acids were 16:0, 20:5, 18:1 and 22:6. The products (E, S) have a good preservative effect on highly unsturated fatty acids during storage. Viable cell counts of those products were negative and histamine contents were less than 2.0 mg/100 g. Among the texture profiles, hardness, elasticity and cohesiveness of the products slightly decreased during storage. Judging from the sensory evaluations, liquid smoked seasoned-dried product(S) was the most desirable, and the products could be preserved in good condition for 40 days at $25{\pm}3^{\circ}C$.