• Title, Summary, Keyword: Fat Content

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Effect of Age on Liquid Metabolism in Rats Fed Diets with Different Fat Lieval and in Meal Fed Rats (나이가 다른 흰쥐에서 식이내 지방수준과 식이횟수가 체내 지방대사에 미치는 영향)

  • 정호영
    • Journal of Nutrition and Health
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    • v.19 no.4
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    • pp.255-265
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    • 1986
  • This study was designed to investigate the effect of age on the lipid metabolism in the rats fed different diets. In experiment A male Wistar rats of 5 weeks of age and of 32 weeks of age were divided into low fat diet groups and high fat-cholesterol groups. The rats were sacrificed 1 week, 2 weeks and 4 weeks after experiment begins. Also after 4 weeks. the rats in low and high fat diet groups were tube-fed 500mg of choelsterol and were sacrified 3 days later. In experiment b, male Wistar rats of 4 weeks of age and of 6 months of age were divided into 2 groups of butter and cron oil groups. And then eachgroup were divided into 2 subgroups ; meal feeding and nibbling groups . Each diet was fed for 4 weeks. In experiment A, age of the rats and experimental diets did not affect the serum cholesterol and triglycerides concentrations were higher in rats fed high fat cholesterol diet than in those fed low-fat or high -fat diets, but age of the animals had no effect on liver lipid content. The weight and cholesterol content of epidymal fat pad, however were higher in adult rats than in young ones regardless of the diets fed. When the rats were challenged with 500mg cholesterol, the rates of increase in serum and hepatic cholesterol level were higher in adult rats compared to young rats regardless of the diets . On the other hand, the rate of increase of small intestinal cholesterol content was lower in adult rats than in young rats. In experiment B, serum cholesterol and triglyceride content were relatively higher in young rats than adult ones. Stored body lipid was higher in adult rats, as judged by epididymal fat pad weight and total carcass lipid. Meal frequency and the kinds of fat in the diet did not affect the serum choelstero concentration . The serum triglyceride levels. however, was higher in butter fed rats thancron oil fed ones. The cholesterol content of live rand epididymal fat pad was lower in butter fed groups than corn oil groups for both young and adult rats, but there was no difference in liver triglycerides livel.

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Analysis of Trans Fat in Edible Oils with Cooking Process

  • Song, Juhee;Park, Joohyeok;Jung, Jinyeong;Lee, Chankyu;Gim, Seo Yeoung;Ka, HyeJung;Yi, BoRa;Kim, Mi-Ja;Kim, Cho-il;Lee, JaeHwan
    • Toxicological Research
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    • v.31 no.3
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    • pp.307-312
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    • 2015
  • Trans fat is a unsaturated fatty acid with trans configuration and separated double bonds. Analytical methods have been introduced to analyze trans fat content in foods including infrared (IR) spectroscopy, gas chromatography (GC), Fourier transform-infrared (FT-IR) spectroscopy, reverses-phase silver ion high performance liquid chromatography, and silver nitrate thin layer chromatography. Currently, FT-IR spectroscopy and GC are mostly used methods. Trans fat content in 6 vegetable oils were analyzed and processing effects including baking, stir-frying, pan-frying, and frying on the formation of trans fat in corn oil was evaluated by GC. Among tested vegetable oils, corn oil has 0.25 g trans fat/100 g, whereas other oils including rapeseed, soybean, olive, perilla, and sesame oils did not have detectable amount of trans fat content. Among cooking methods, stir-frying increased trans fat in corn oil whereas baking, pan-frying, and frying procedures did not make changes in trans fat content compared to untreated corn oils. However, the trans fat content was so low and food label can be declared as '0' trans based on the regulation of Ministry of Food ad Drug Safety (MFDS) (< 2 g/100 g edible oil).

Studies on Fatty Acid and Lipid Components of Foods (식품중 지방산 및 기타 지질성분에 관한 연구)

  • 권혁희;김인복;김소희
    • Journal of Food Hygiene and Safety
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    • v.2 no.4
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    • pp.197-200
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    • 1987
  • Nutritive value of lipids was associated with composition of fatty acid. Unvalance diet may increase the incidence of diseases. Abundant of EPA and DHA, polyunsaturated fatty acid, were contained in fishes. Studies on 10 kinds of fishes, lipid components were determined. The results were as follows; 1. The content of crude fat 18.1% were high in eels, on the contrary the content of EPA 0.1% and DHA 0.1% were low. The content of crude fat were low in mackeral and sadrine, but the content of poly unsaturated fatty acid were high. 2. Iodine value 189 was high in sadrine, consequently, this results showed the interrelation between Iodine value and the content of polyunsaturated number. 3. The content of crude fat 1.3% in flounder(sole) were low and the content of cholesterol 20 mg% were lowest in present studies.

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Body Fat Content and Its distribution in Diabetics (당뇨병환자의 체지방량 및 체지방분포에 관한 연구)

  • 김은경
    • Journal of Nutrition and Health
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    • v.23 no.4
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    • pp.257-269
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    • 1990
  • We designed this study to compare the total body fat content and its distribution of diabetics with those of normal subjects. Skinfold thicknesses at eight sites(subscapular, subcostal, abdomen, suprailiac, triceps, forearm, thigh and calf) and body circumferences at five sites(waist, hip, arm, thigh and calf) were measured on 220 diabetics(82 male, 138 female) and on 160 nondiabetic subjects(male 57, female 103). We matched 92 pairs with diabetics and nondiabetic control subjects by sex, age, body weight and height, and made comparisons between two groups(case-control study). The results were as follows: 1) There was no significant difference in total body fat content of diabetics and control (male ; 20.40$\pm$2.12%, 19.20$\pm$3.52%, female ; 26.46$\pm$2.53%, 27.01$\pm$2.92%, respectively). However, body muscle mass(%) in diabetic men(33.37$\pm$4.19%) was significantly lower than in nondiabetic men(38.16$\pm$7.11%). 2) Diabetics, especially women, were characterized by more central body fat than control. That is, indices of centrality of body fat distribution(subscapular/triceps skinfold : STR, central/peripheral fat : CPR) of diabetics were higher than those of control. 3) Body weight, body mass index and %IBW(current body weight$\times$100/ideal body weight) had negative correlations with duration of diabetes(r=-0.23~-0.33), but total body fat content(%) and indices of body fat distribution, such as STR, CPR, waist/hip girth ratio(WHR), and waist/thigh girth ratio(WTR), were not related to duration of diabetes.

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Quality characteristics of deep fat fried carrots depend on type of frying oil, frying temperature, and time of frying

  • Park, Hyun Su;Kim, Hyun Jung
    • Korean Journal of Food Science and Technology
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    • v.52 no.1
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    • pp.46-53
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    • 2020
  • Carrots were deep fat fried with sunflower oil (SO), palm oil (PO), and a blend of palm and sunflower oils (PSO with PO:SO as 2:8 or 4:6) at different temperatures (180 and 190℃) and lengths of time (0.5 to 2.5 min). The quality of deep fat fried carrots was determined by the moisture and fat content, color, conjugated dienoic acid (CDA), hydroperoxide, p-anisidine value, and fatty acid composition. The moisture content of fried carrots decreased with increasing frying time, while the fat content increased. The CDA and p-anisidine values of carrots fried with SO were higher than those fried with PO because of greater unsaturated fatty acids content in SO. PSO was a better choice than SO or PO for deep fat frying carrots in the aspects of oxidative stability and ratio of unsaturated to saturated fatty acids. These results indicate that the quality of deep fat fried carrots depends on the type of oil and frying temperature used, as well as the length of time.

Evaluation of Sodium Alignate as a Fat Replacer on Processing and Shelf-life of Low-fat Ground Pork Patties

  • Kumar, Manish;Sharma, B.D.;Kumar, R.R.
    • Asian-Australasian Journal of Animal Sciences
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    • v.20 no.4
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    • pp.588-597
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    • 2007
  • Low-fat ground pork patties, LFGPP (<10% total fat) formulated with 0.1, 0.2 and 0.3 percent sodium alginate (SA) were processed and compositional, processing and sensory characteristics were compared with control patties containing 20% fat. The moisture content of raw and cooked LFGPP were significantly (p<0.05) higher than control patties because of greater amount of added water in the formulation. The cooking yield, moisture and fat retention also increased linearly in different treatments of LFGPP. The dimensional parameters such as gain in height, decrease in diameter and shrinkage were significantly (p<0.05) lower in LFGPP in comparison to control. Amongst the sensory attributes, flavour showed a declining trend with the increase in concentration of SA in LFGPP. However, low-fat patties with 0.1% SA rated similar to high-fat control. The lipid profile revealed 49.78 and 43.22% decrease in total lipids and cholesterol content respectively, compared to control. The calorie content was reduced significantly (p<0.05) in LFGPP. The texture profile of LFGPP with 0.1% SA was similar to that of high-fat control. The LFGPP remained stable without any appreciable loss of physico-chemical, microbiological and organoleptic quality during refrigerated storage ($4{{\pm}}1^{\circ}C$) for 21 and 35 days in aerobic and vacuum packaging respectively.

Characteristic of back fat and quality of longissimus dorsi muscle from soft fat pork carcasses

  • Lim, Daewoon;Song, Minho;Lee, Juri;Lee, Chulwoo;Lee, Jaechung;Lee, Wangyeol;Seo, Jihee;Jung, Samooel
    • Korean Journal of Agricultural Science
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    • v.43 no.4
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    • pp.581-588
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    • 2016
  • The objective of this study was to investigate the accuracy of visual discrimination of soft fat pork carcasses when subjecting carcasses to quality grade evaluations. In addition, the quality of the longissimus dorsi muscle from soft fat carcasses was investigated. Iodine values of back fat from soft fat carcasses evaluated by visual discrimination were significantly higher than those from firm fat carcass (p < 0.05). However, those values were lower than the standard for soft fat (iodine value = 70). There were no significant differences in linoleic acid content, b-values, and L-values (p < 0.05) of back fat between firm and soft fat carcasses evaluated by visual discrimination. Color of longissimus dorsi muscle from soft fat carcasses (iodine value higher than 70) was not different from that of firm fat carcass (iodine value lower than 70). Except for linoleic acid, there were no significant differences in any fatty acid contents between longissimus dorsi muscles from firm fat and soft fat carcasses. Monounsaturated fatty acid content of longissimus dorsi muscles from soft fat carcasses was significantly lower than those of firm fat carcass (p < 0.05). However polyunsaturated fatty acid content was significantly higher (p < 0.05) in longissimus dorsi muscles from soft fat carcasses. In conclusion, visual discrimination results for soft fat pork carcass were inaccurate. Therefore, other indicators should be required to evaluate soft fat pork carcasses. In contrast, the quality of longissimus dorsi muscle from soft fat carcasses was superior in terms of fatty acid composition compared with that of firm fat carcasses.

Studies on the Lipid Metabolism of Soybean during its Germination-(Part 1) Changes of crude fat content and lipid composition in soybean during germination- (대두발아(大豆發芽)중 지질대사(脂質代謝)에 관한 연구-제1보(第1報) 조지방량(粗脂肪量) 및 지질(脂質)성분의 변화에 관하여-)

  • Shin, Hyo-Sun
    • Applied Biological Chemistry
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    • v.17 no.4
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    • pp.240-246
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    • 1974
  • The Merit variety of soybean (Glycine max L.), harvested in 1971 was germinated in the dark at $21{\sim}25^{\circ}C$ for days. The soybean sprouts were divided into cotyledons and seedling axis (=hypocotlyplus root) and subjected to the determination of dry weight, crude fat content and lipid components (esterified sterols, triglycerides, free fatty acids, free sterols and phospholipids) at two-day intervals during the germination periods. The results are summarized as follows: 1) During the germination period, the dry weight and crude fat content in cotyledons decreased continuously, but the dry weight seedling axis increased continuously and crude fat content remained almost constent. 2) The triglyceride content in crude fat from cotyledons decreased and free fatty acid content increased continuously, but triglyceride content in crude fat from seedling axis showed no change until 6th day and increased slightly after 8th day, and free fatty acid content showed increase after 4th day and decrease after 6th day. Phospholipids, free and esterified sterols content in cotyledons increased continuously, but their content in seedling axis remained unchanged.

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A Price System of Raw Milk for Increasing Competitive Power of Korean Dairy Industry (낙농 산업 경쟁력 제고를 위한 원유 가격 제도 개선 방향)

  • Jang, Jong-Geun
    • Journal of Dairy Science and Biotechnology
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    • v.24 no.1
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    • pp.43-51
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    • 2006
  • Producer prices of raw milk include following elements: a basic price, payment according to fat content, payment according to bacteriological quality and somatic cell count. The quality of raw milk has increased since last change of payment system according somatic cell count. But last change of payment system according to fat content is not effective. It is necessary to widen the range of equal price by fat content. Also it is necessary to include payment according to protein content.

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Fat and Oil Content Variation through Silkworm to moth (가잠의 각령경과 및 변태기에 있어서 지방함량의 측정)

  • 오권석
    • Journal of Sericultural and Entomological Science
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    • v.4
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    • pp.97-101
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    • 1965
  • This work was carried out to investigate the relation between the fat content and the metamorphosis as the silkworms grew. The results obtained are as follows: 1. The content, of which the dry matter had been 24% at the stage of newly hatched silkworms, were gradually decreased by feeding on, but suddenly increased to the 28.5% at the mature stage. Those decreased slightly from pupation to just before the moths, and again increased to the 32% of the dry matter when became the moths. 2. The content, of which the fat had been 16.2%, however, decreased as the silkworms grew. The fat content increased little by little from the first feeding to the vigorous eating, but the matured worm contained only 15.7% of the fat. 3. The fat content of both male and female showed an increase to 23.5% and 35.7%, respectively. After that, the contents of it decreased to 12% and suddenly increased to 26% just before the moth in female. In male the content of fat showed a slight increase till before the moth, and after moth became, it were 42.5%.

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