• Journal of Korea Fishing Vessel Association
• /
• v.41
• /
• pp.49-55
• /
• 1989

• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 2000.05a
• /
• pp.74-75
• /
• 2000

핵산의 생합성은 salvage합성이 우선되며 이 경우 섭취된 음식물유래의 핵산등이 이용되므로 섭취되는 핵산의 영양학적 가치는 매우 높다(송영정사, 1995). Van Buren이나 Kulkarni등은 mouse에의 핵산 경구투여가 면역능을 개선하여 세균감염에 대한 방어에 유효하다고 보고하였고(Van Buren C.T et al, 1983, Kulkarni A.D et a 1986), 이들의 연구가 계기가 되어 섭취 핵산의 유용성에 대한 연구보고가 계속적으로 행하여지고 있는데 그 생리활성을 살펴보면 세포부활작용(Matsunaga et al, 1987) 면역증강작용(Frederic B. Rudolph, 1994) 과산화지질 형성억제작용(Uauy R et al 1985), 장내균총 및 지질대사의 개선작용(Uauy R, 1994, Angel Gil et al, 1986)등이다 본 연구에서는 부산물로 폐기되어지는 참치정소를 이용하여 핵산복합물질을 분리·정제하는 방법 및 그 추출물의 생리활성을 연구하므로써 새로운 기능성 소재로서의 이용가능성을 탐색하였다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 1995.06a
• /
• pp.280-281
• /
• 1995

• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 1997.06a
• /
• pp.218.2-219
• /
• 1997

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.4
• /
• pp.627-631
• /
• 1996

The antioxidative effects of BHT and rosemary on the hydrolysate from skipjack processing byproduct(SPB) was evaluated by storing at $30^{\circ}C$ for 60 days. Each of 0.02% BHT, 0.01% rosemary, and 0.02% rosemary was added into SPB hydrolysate prior to spray drying and the dried powder was tightly sealed in the laminated film(PET/Al foil/CPP, $5\mu\textrm{m}/15\mu\textrm{m}/70\mu\textrm{m})$ bags for storage. The colometric lightness("L") decreased through the storage period in all treatments while the redness ("a") showed the opposite trend. Changes of pigment were higher in level of hydrophillic brown than in lipophilic brown during storage. The effect of antioxidants, by adding BHT and rosemary, showed in TBA and POV during storage. Especially, the 0.02% rosemary treatment was more effective than 0.02% BHT treated SPB having effect of angiotensin converting enzyme(ACE) inhibiting.yme(ACE) inhibiting.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.29 no.3
• /
• pp.287-295
• /
• 1996

To fulfill the requirements for establishing processes of canning low-acid foods, canned tuna packed in cottonseed oil (CTCO) sterilized at $110^{\circ}C$ for varying $F_0-values$ was subjected to microbial, sensory and chemical analyses. The investigation included the long-term quality stability of those products stored at $5^{\circ}C,\;25^{\circ}C\;and\;50^{\circ}C$ for 120 days. Longer sterilization $(F_0>5.18min)$ caused no remarkable changes in pH, amino nitrogen content, TBA value, POV and sensory scores of the CTCOs during storage at all experimental temperatures. But the sterilizing with $Fe\leq5.18min$ resulted generally poor quality in all experimental analyses. Consequently, $F_0-value$ 6.0 min may be applicable to sterilization of CTCO for long-term storage stability.

• Applied Biological Chemistry
• /
• v.47 no.2
• /
• pp.197-201
• /
• 2004

In order to recycle animal by-products from food processing as food seasonings, pig bone (PB), chicken bone (CB) and tuna dark flesh (TDF) were studied. PB and CB extract prepared by hot water extraction for 18 h were hydrolyzed with protease and lipase. The DHs of PB and CB extract were increased to 70% and 80%, respectively, when Flavourzyme was treated after pancreatic enzyme treatment. When TDF was hydrolyzed with Alcalase and Flavourzyme, dry matter yield and total protein yield were around 22% and 9%, respectively. Also the free ammo acid content in hydrolysate reached up to 27% of total solid. The sensory properties of three hydrolysates containing 1% NaCl were, in order of their overall acceptance, TDF, PB and CB. Therefore, tuna dark flesh turned out to be the suitable animal by-product as raw material for seasoning ingredient.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.21 no.4
• /
• pp.353-366
• /
• 1992

This study was devised to purify the compound from tuna that have cytotoxic activities against various cancer cell lines and to observe its immunopotentiating activities. The cytotoxic compound was partially purified 277 fold, from petroleum ehter extract (crude extract) of tuna by silicic acid column chromatography (fraction D) and thin layer chromatography (Spot I). Cytotoxic activity was monitored using human colon cancer cell, HCT-48. The active compound (Spot I) was composed of seven materials which are fatty acids of four kinds ($C_{14:0},\;C_{16:0},\;C_{17:1},\;and\;C_{18:0}$) and unknown three fat materials. The active compound has cytotoxic activities against various cancer cell lines, that is, murine leukemic lymphocytes (L1210, P388) and human rectal (HRT-18) and colon cancer cells (HCT-48, HT-29). The patterns of size distribution of HCT-48 cells in the medium containing tuna extract were shifted to direction of the small size region. Also, the microscopic shape of HCT-48 cells were shrinked and distracted. The number of plaque forming cell and immunoglobin fraction of serum protein obtained from tuna-treated mice were increased, but natural killer cell activity was not affected.

• Food Science and Preservation
• /
• v.16 no.5
• /
• pp.705-713
• /
• 2009

We prepared salmon patties and compared the quality characteristics thereof with those of commercial tuna and pork patties. The moisture and crude ash contents of salmon patty were lower, whereas the crude protein content was higher, than those of commercial patties. The crude lipid content of salmon patty was higher than that of tuna patty, but lower than that of pork patty. The pH value and the volatile basic nitrogen content of salmon patty were lower than those of the commercial patties. Hunter color values (L, a, b) in a cross-section of cooked salmon patty were higher, whereas the ${\Delta}E$ value was lower, than those of the two commercial patties. The lipophilic browning index (0.397) of salmon patty was higher, whereas the hydrophilic browning index (0.047) was lower, than those of commercial patties. Trichloroacetic acid-soluble N content (272 mg/100 g) of salmon patty was lower than of commercial patties. The major fatty acids of salmon patty were palmitic acid (11.9%), oleic acid (27.6%), and linoleic acid (30.1%), whereas small amounts of eicosapentaenoic acid (EPA, 3.7%) and docosahexaenoic acid (DHA, 8.4%) were also found. The predominant amino acids of all patties were arginine, glutamic acid, aspartic acid, leucine, threonine, and proline, and the contents of these amino acids in salmon patty were higher than in the two commercial patties. The Fe, Ca, K, P, and Mg contents of salmon patty were 2.4 mg/100g, 42.6 mg/100g, 207.5 mg/100g, 211.6 mg/100 g, and 29.9 mg/100 g, respectively. The sensory quality of salmon patty was higher than that of pork patty. These results indicate that salmon patty may have good quality characteristics, comparable to those of the two commercial patties.

• Journal of Marine Bioscience and Biotechnology
• /
• v.1 no.2
• /
• pp.105-118
• /
• 2006

Isolation and Identification of fatty acid and volatile compounds in tuna fish oil were successfully carried out using supercritical carbon dioxide. Samples of the oil were extracted in a 56 ml semi-batch stainless steel vessel under conditions which ranged from 80 to 200 bar and 40 to $60^{\circ}C$ with carbon dioxide flows from 10 ml/min. Volatiles in the oil extracted from the samples with supercritical carbon dioxide were analyzed by gas chromatography, mass detector with canister system. The extracts were contained with various fatty acids, 57.0% of unsaturated fatty acids such as docosahexaenoic acid(DHA) and eicosapentaenoic acid(EPA), and 43.0% of saturated fatty acids. The aroma compounds in the oil showed over 129 peaks, of which 100 compounds were identified. Volatile components included 2,4-hepatadienal(fishy), dimethyldisulfide (unpleasant), dimethyltrisulfide (unpleasant) and 2-nonenal(fatty). The isolation efficiency of the volatile compounds from the samples was 99.4% at $50^{\circ}C$ and 200 bar.