• Korean journal of food and cookery science
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• v.6 no.1
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• pp.33-40
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• 1990

As a series of investigation on the ex-N compounds, the amino acid composition of the naturally grown and cultured prawn meat extracts was analyzed according to the following extraction conditions: 70% ethyl alcohol extraction, alcohol treatment of the same concentration after hot water extraction for 30 min, and 5% TCA treatment. The Protein content and the level of pure protein was 22 .8% and 18.4% in naturally grown prawn muscle, and 21.8% and 15.3% in the cultured prawn muscle, respectively. None protein nitrogenous compounds of the extracts were 4.4% in the naturally grown prawn muscle and 6.5% in the cultured prawn muscle, respectively. According to the different extract condition, ex-N compounds and the amino acid composition and related compounds and the amino acid composition and related compounds showed high level from 5% trichloroacetic acid extraction. The content of ex-N compounds of the cultured prawn muscle was 1033.0mg%. whereas the content of amino acids and related compounds-N was 825.3mg%, nearly reached to 80% to the total extractive nitrogen. A common feature of the free amino acid composition in the extracts of the muscles of the naturally grown and cultured prawn was high contents of glycine, proline, taurine, alanine and hydroxyproline.

• Food Science and Preservation
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• v.30 no.1
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• pp.15-27
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• 2023

Jeju Sasa borealis (S. borealis) is indigenous to the Halla Mountain area of Jeju Island, Republic of Korea. However, its dominance has retarded the development of other plant species and lowered biodiversity in this region. The aim of this study was to determine whether S. borealis silage (SS) supplementation affects the chemical composition and antioxidant activity in the fresh meat of Korean native goats (Capra hircus coreanae). The experiment was conducted on 12 Korean native goats at the finisher stage. The feeding groups were the Control (total mixed ration, TMR) and the Treatment (80% TMR + 20% SS). The animals were adapted for two weeks and then subjected to a six-month breeding experiment. Meat samples were excised from the neck, loin, rib, front leg, and hind leg of the slaughtered animals. The meat derived from the treatment group contained more taurine and anserine than that derived from the control group. Both groups did not significantly differ in terms of ω-6/ω-3 fatty acid ratio. The loin and front leg of the treatment group contained significantly higher vitamin E levels than those of the control group. DPPH, ABTS, and FRAP analyses disclosed that the loin and front leg had significantly higher antioxidant activity (p<0.05) than the other parts. Moreover, the loin and front leg cuts of the treatment group had higher antioxidant activity than those of the control group. The present study demonstrated that S. borealis supplementation could effectively improve Korean native goat meat quality.

• Journal of Life Science
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• v.26 no.11
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• pp.1269-1274
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• 2016

The oyster is called "milk of sea" which is abundant in taurine, glycogen, cellenium. It could be used in making natural source. Recently, consumers have more interest in natural source because of their diverse preference and its special taste. The goal of this study is to optimize maillard reaction condition for manufacturing natural seasoning using oyster and oyster cooking drip hydrolysate. The result was judged by browning degree and pyrazine, which is flavor components when food heating. Hydrolysate and sugar react according primarily to type of sugar - glucose, xylose and fructose. Xylose was selected as best sugar of browning degree. In the case of sugar contents, all conditions over 1% of sugar contents are almost same. Therefore, the lowest 1% of sugar was selected as appropriate condition. According to the reaction with different temperature, browning degree and pyrazine contents had been increased over $60^{\circ}C$, but the product at $120^{\circ}C$had off-flavored. So, $100^{\circ}C$ is the best condition for the browning reaction. And in accordance with different reaction time, after 6 hours, there was no change in pyrazine and browning reaction. Therefore, to manufacture natural seasoning source, it is optimal to react xylose for maillard reaction at $100^{\circ}C$ for 6 hr with hydrolysate of oyster and oyster cooking drip.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.586-593
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• 2012

To identify the food component characteristics of seven oysters(four cultured oysters and two wild oysters Crassostrea gigas and one dendely lamellated oyster Ostrea denselamellos Korean name beotgul) in Korea, the proximate, fatty/amino acid, mineral compositions, texture, color, chemical and taste compounds were investigated. The proximate compositions were not significantly different between cultured and wild oysters, whereas beotgul had lower levels of crude protein, ash and lipid content, and a higher carbohydrate content. The amino nitrogen contents of the three main types were 232.8-258.2, 160.5-213.9, and 218.5 mg/100 g, respectively, and the salinities were 1.5-1.7, 1.5-1.8, and 0.9%, respectively. Regarding the muscle texture, the shearing forces were 95-114, 105-132, and 170 g, respectively. Amounts of total amino acids of cultured, wild oysters and beotgul were 9,004-10,198, 8,165-8,942, and 7,767 mg/100 g, respectively. The major amino acids were aspartic acid (Asx), glutamic acid (Glx), proline, alanine, leucine, phenylalanine, lysine and arginine. Regarding inorganic ions, beotgul had much lower Fe and S contents than the cultured and wild oysters. The major fatty acids of cultured and wild oysters were 16:0, 18:0, 16:1n-9, 18:1n-9, 22:1n-9, 16:4n-3, 20:5n-3, and 22:6n-3, and there was little difference between the two. Beotgul had a higher polyenes ratio, i.e., 20:5n-3, and a lower monoenes ratio than the cultured and wild oysters. The free amino acid contents of cultured, wild oysters and beotgul extracts were 1,444-1,620, 1,017-1,277, and 1,144 mg/100 g, respectively, and the major free amino acids were taurine, glutamic acid, glycine, alanine, tryptophan, ornithine, and lysine. There was a little difference in the glycine, tryptophan, ornithine, and arginine contents.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.415-422
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• 2005

The pork loin used in this study was obtained from carcass chilled for 24 hours after slaughter and divided into 2 pare. The first part was air packaged and the other part was vacuum packaged, both of which were chilled at $4^{\circ}C$. After 2 days of slaughter, the qualities of air packaged loin chilled for 1 day showed lower drip lose, higher water holding capacity and better sensory texture than the vacuum packaged port (p<0.05). On the other hand, the air packaged loin chilled for 2 days showed lower drip loss and shear force value(SFV), higher Hunter's $a^*$ value, higher amount of taurine and alanine, and better taste, texture, juiciness and palatability than the vacuum packaged pork (p<0.05). However, the air packaged loin chilled for 3 days showed lower hip loss, chewiness SFV, higher amount of VBN $(12.37\;mg\%)$ and total plate count $(2.6\times10^4\;CFU/cm^2)$ than the vacuum packaged pork chilled for the same day (p<0.05). for the same chilling period, there was not significant difference between air and vacuum packaged pork in pH, TBA value, $L^*$ value, $b^*$ value, cooking loss, hardness, springness, cohesiveness, gumminess, total free amino acid contents and cooked meat aroma (p>0.05). Considering all these results, it is recommended that the way of air packaging for the pork with a short storing period should be reconsidered to cut down expenses.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.40 no.6
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• pp.343-349
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• 2007

This study examined the effective utilization of pearl processing by-products. Three extracts of hot-water extract (WE), hydro-cooked extract (HE), and two-step enzymatic hydrolysate (EH) were prepared from pearl oyster muscle, and their characteristics were examined. The moisture, crude protein, volatile basic nitrogen (VBN), and amino-N contents were 97.5-98.0%, 0.5-1.3%, 2.1-4.9 g/100 mL, and 35.0-74.5 g/100 mL, respectively. EH had the lowest VBN and highest amino-N contents. In addition, EH had the highest yields. In terms of its functional properties, EH inhibited angiotensin-I converting enzyme ($IC_{50}$, 1.39 mg/mL) more strongly than the other extracts ($IC_{50}$, 4.17-7.95 mg/mL). The free amino acid contents of WE, HE, and EH were 661, 470 and 1,150 mg/100 mL, respectively. Major amino acids were taurine and glutamic acid. Major inorganic ions were Na, Mg, and Ca. Contents of taste compounds, such as free amino acids, inorganic ions, and quaternary ammonium bases, differed significantly according to the extract methods. Based on the results of chemical experiments and sensory evaluation, the quality of EH was superior to the other extracts, and EH is suitable for use in natural flavoring materials.

• Food Science and Preservation
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• v.12 no.5
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• pp.417-423
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• 2005

To replace the traditional drying method with improving the qualities of dried squid, warm air drying method was investigated comparing with natural drying method. In respect of drying rate, about 12 hrs were taken to obtain 25% moisture content -which was considered as proper moisture content to control microbial and quality degradation- by warm air drying at 35$^{\circ}C$. However, 120 hrs were taken to obtain such moisture content by natural drying. The squid dried by warm air showed little color difference and was seemed to be raw squid meat color. TBA values were more rapidly increased but final values were lower, inversely. Free amino acid contents were higher, and cholesterol content was lower in warm air drying.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.980-989
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• 2016

In the present study, we compared and investigated the nutritional compositions of Amaranthus cruentus and Amaranthus hypochondriacus baby-leaves cultivated in Korea. Baby-leaves of two amaranthes consisted of more than 92% moisture, and A. cruentus contained a higher amount of moisture than A. hypochondriacus. Meanwhile, A. hypochondriacus contained higher levels of crude ash, crude protein, crude lipid, carbohydrates, and dietary fiber than A. cruentus. The major free sugars of the two amaranth baby-leaves were fructose and glucose. Fructose content of A. hypochondriacus was higher than that of A. cruentus, and glucose content of A. cruentus was higher than that of A. hypochondriacus. Acetic acid, malic acid, and fumaric acid were detected in two amaranth leaves, but succinic acid was not detected. Two amaranth leaves contained 17 amino acids except for methionine, proline, and tyrosine, and leaves contained the highest glutamic acid contents. In addition, A. cruentus and A. hypochondriacus leaves contained high contents of taurine and ${\gamma}$-aminobutyric acid and showed various biological activities. The major mineral and fatty acid of the two amaranth leaves were potassium and linolenic acid (C18:3), respectively. The ${\beta}$-carotene contents of A. cruentus and A. hypochondriacus leaves were $478.72{\mu}g/100g$ and $474.12{\mu}g/100g$, respectively. In vitamin B complex, $B_2$, $B_3$, and $B_5$ were detected in the two amaranth leaves whereas vitamins $B_1$, $B_6$, and $B_{12}$ were not detected. A. hypochondriacus contained higher amounts of vitamin C and E than those of A. cruentus. Overall, amaranth leaves contained high amounts of nutritional components. Therefore, amaranth leaves are expected to be useful for the development of a functional food. Moreover, these results will provide fundamental data for advancing sitological value, breeding new cultivars, and promoting leafy vegetable usage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.450-456
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• 2013

This study evaluated the quality characteristics of fermented abalone-kimchi or sea tangle-kimchi during 28 days of storage at $4^{\circ}C$. Abalone and sea tangle were added as extracts compared to a control. We analyzed lactic acid bacteria, pH, acidity, salinity, reducing sugars, free sugars, organic acids, free amino acids, and sensory characteristics. The lactic acid bacteria levels were 4.4~5.3 log CFU/g on day 0, 6.8~7.1 log CFU/g after 7 days, and continued to rise during the fermentation period. The salinity increased slightly over time. As fermentation progressed, pH and reducing sugars, free sugars, and organic acid contents decreased. Free sugars, in particular, dramatically decreased about 70% compared to the initial day. The total free amino acid content was higher in abalone-kimchi. In terms of free amino acid contents, taurine was high in abalone-kimchi, while glutamic acid and aspartic acid content was high in sea tangle-kimchi. The sensory evaluation results show that abalone-kimchi and sea tangle-kimchi had higher scores for their savory taste and overall acceptance compared to the control.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.873-877
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• 1988

Nitrogenous extractives and amino acids were analyzed with the dorsal muscle from wild and cultured bastard(Paralichthys olivaceus), and flounder (Pleuronichthys cornutus). Cultured bastard was higher in moisture content, and lower in crude lipid and protein content than those of wild one. Contents of free amino acids from wild and cultured bastard, flounder were 305.03mg/100g, 253.42mg/100g, and 340.10mg/100g, respectively. The profile of free amino acids in these samples was very similar, although there were a relatively difference in glycine, threonine, proline contents. Content of IMP in wild bastard (408.31mg/100g) and cultured one (356.26mg/100g) were higher than that of flounder (178.61mg/100g). Wild bastard contained higher trimeth-ylamine oxide and total creatinine than cultured one. Total amino acid contents of dorsal muscle from wild and cultured bastard, and flounder were 21.94g/100g, 20.12g/100g, and 17.63g/100g, respectively. The major amino acids of these samples were glutamic acid, aspartic acid, leucine and isoleucine.