• Title/Summary/Keyword: Anserine

Search Result 75, Processing Time 0.027 seconds

Quality of Steam Cooked Surimi Gel Prepared using Sandfish Arctoscopus japonicus Meat (도루묵(Arctoscopus japonicus) 어묵의 제조 및 품질특성)

  • Kim, Byoung-Mok;Kim, Dong-Soo;Jeong, In-Hack;Kim, Young-Myoung
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.47 no.5
    • /
    • pp.474-481
    • /
    • 2014
  • This study examined the effect of pretreated sandfish Arctoscopus japonicus meat as a surimi complex for preparing sandfish flavored fish paste. To prepare the sandfish-flavored paste, fine chopped sandfish meat including backbone was added in a ratio of 0 to 50 wt.% to thawed Alaska pollock Theragra chalcogramma surimi to make a mixed surimi gel. To prepare the sandfish-flavored paste, the mixed surimi was ground with salt using a silent cutter, mixed with starch and stabilizers 0.2% transglutaminase and gluconolactone 0.3%, stuffed in a rectangular container, left for 3 h at $25^{\circ}C$, cooked in hot water for 30 min at $90^{\circ}C$, and finally chilled for 20 min at $4^{\circ}C$. The effects of the pretreatment of sandfish meat were investigated by analyzing the quality of the paste produced. The proximate composition of FP (fish paste containing 40% steam-cooked sandfish meat and 0.3% gluconolactone) was moisture 76.1%, crude protein 12.0%, crude fat 3.8%, carbohydrate 6.1%, and ash 2.0%. The major minerals in FP were Na (23.77 mg/L), Mg (1.46 mg/L), Zn (1.04 mg/L), and Fe (0.41 mg/L), and the major free amino acids were taurine, anserine, alanine, and glutamic acid. The monounsaturated fatty acid content of FP was 566.22 mg%, and the polyunsaturated fatty acid content was 498.43 mg%. The n-3 fatty acid content was 398.01 mg%, and C20:5n-3 (218.85 mg %) was a major component.

Food Quality of Rainbow Trout Oncorhynchus mykiss Domesticated in Seawater (해수 순치 무지개 송어(Oncorhynchus mykiss)의 식품학적 품질 특성)

  • Kim, Ki Hyun;Kang, Sang In;Jeon, You-Jin;Choi, Byeong Dae;Kim, Min Woo;Kim, Dongsoo;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.47 no.2
    • /
    • pp.114-121
    • /
    • 2014
  • This study compared the food quality of domesticated(RT-DS) and freshwater (RT-F) rainbow trouts Oncorhynchus mykiss. The proximate composition of RT-DS was 73.8% moisture, 20.6% crude protein, 4.2% crude lipid, and 1.1% ash and was similar to RT-F. No differences were found in the red color, odor and taste intensities, calcium, and potassium between RT-DS and RT-F based on the Hunter a values, volatile basic nitrogen content, odor intensity and using an electronic nose, and taste intensity using an electronic tongue. The crude protein, total amino acid contents, and taurine, glutamic acid, glycine, alanine and anserine contents in free amino acids were higher in RT-DS than in RT-F. There was no difference in hardness between RT-DS and RT-F.

Comparison on the Food Quality Characteristics of Muscles from Salmonids according to Species, Imported Country, and Separated Part (연어류 근육의 종류, 수입국 및 부위별 식품학적 품질 특성 비교)

  • Heu, Min Soo;Choi, Byeong Dae;Kim, Ki Hyun;Kang, Sang In;Kim, Yong Jung;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.48 no.1
    • /
    • pp.16-25
    • /
    • 2015
  • This study compared the food quality of salmonid fishes according to the species, country of origin, and separated part, such as fillet and frame. The proximate composition of chum salmon from Norway (CS-N) was 74.4% moisture, 19.5% crude protein, 4.2% crude lipid, and 1.2% ash. These values were within roughly 1% for the other salmon species. There was no significant difference (at P<0.05) in the Hunter a value of salmon muscle according to sepatated parts. However, there was a significant difference (P<0.05) in Hunter a value of salmon muscle according to the species and country of origin. There were significant differences in odor intensity and hardness of the salmon according to the species. The major free amino acid in all of the salmon muscles was anserine, which ranged from 61.3 to 73.0%. The taste value was the highest for salmon imported from Alaska (CS-A), followed by pink salmon, CS-N, and muscle separated from the frame (AS-C). In the taste value of all salmon muscles, the major amino acid was glutamic acid. The total amino acid content of salmon muscles ranged from 18.36 to 19.64 g/100 g, and the major amino acids were glutamic acid and aspartic acid. There were differences in the mineral contents, including Ca, P, K, and Fe, and fatty acid composition of salmon muscle according to species.

Investigation of Food Quality Characterization of Processing By-product (Frame Muscle) from the Sea Rainbow Trout Oncorhynchus mykiss (해수산 무지개송어(Oncorhynchus mykiss) 가공부산물(프레임육)의 식품학적 품질 특성 조사)

  • Kang, Sang In;Heu, Min Soo;Choi, Byeong Dae;Kim, Ki Hyun;Kim, Yong Jung;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.48 no.1
    • /
    • pp.26-35
    • /
    • 2015
  • This study compared the meat quality of sea rainbow trout Oncorhynchus mykiss frame muscle (S-FR-TY) and fillet (S-FI-TY) with the frame muscle of freshwater rainbow trout (F-FR). There was a difference of < 1% in the proximate composition of S-FR-TY vs. S-FI-TY, and of S-FR-TY vs. F-FR. The Hunter a value of F-FR-TY was lower compared with that of F-FR cultured in Jecheon (F-FR-JC), but higher than that of F-FR cultured in Pyeongtaek (F-FR-PT). However, no difference in the Hunter a value of S-FR-TY compared with any other F-FR was observed. The odor intensity of S-FR-TY was lower compared with that of F-FR, while the taste of S-FR-TY was milder than that of S-FI-TY, but stronger than that of F-FR. Although its total amino acid content was lower, the essential amino acid content of S-FR-TY was higher compared with S-FI-TY; the potassium content of S-FR-TY was also significantly greater. S-FR-TY contained high levels of nutritional and functional components, such as anserine, lysine, threonine, and eicosapentaenoic and docosahexaenoic acid. These results suggest that S-FR-TY could be used as a resource of canned food or fish jerky for children.

The Effect of Aging on Flavor Precursors and Volatile Compounds of Top Round from Hanwoo (숙성에 따른 한우 우둔의 풍미 전구물질 및 향기성분 변화)

  • Lee, Juri;Kim, Sun Hyo;Lee, Hyun Jung;Yong, Hae In;Nam, Ki Chang;Jo, Cheorun;Jung, Samooel
    • The Korean Journal of Food And Nutrition
    • /
    • v.28 no.6
    • /
    • pp.1019-1025
    • /
    • 2015
  • The influence of aging on the flavor precursors and volatile compounds of top round beef was studied. The concentrations of free amino acids, nucleotides, creatine, dipeptides, and volatile compounds were measured after top round from Hanwoo was aged at $4^{\circ}C$ for 21 days. The amount of free amino acids in top round significantly increased with the increase of aging period. There was no effect of aging on the concentrations of adenosine monophosphate or inosine in top round. The inosine monophosphate content of top round significantly decreased with age, while the hypoxanthine content increased. The concentrations of creatine, carnosine, and anserine in top round were not influenced by aging. In total, 24 volatile compound were identified in aged, cooked top round. Of these, the quantities of aldehydes (propanal, pentanal, hexanal, heptanal, octanal, and nonanal), hydrocarbons (pentane and octane), 2-butanone, ethyl acetate, and pyridines (4-ethynyl-pyridine and 4-acetyl-pyridine) significantly increased after aging. We conclude that the flavor of top round can be improved by aging.

Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts

  • Gil, Juae;Kim, Dongwook;Yoon, Seok-Ki;Ham, Jun-Sang;Jang, Aera
    • Food Science of Animal Resources
    • /
    • v.36 no.2
    • /
    • pp.275-282
    • /
    • 2016
  • This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects.

Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade

  • Lim, Dong-Gyun;Cha, Ju-Su;Jo, Cheorun;Lee, Kyung Haeng;Kim, Jong-Ju;Nam, Ki-Chang
    • Food Science of Animal Resources
    • /
    • v.34 no.3
    • /
    • pp.287-296
    • /
    • 2014
  • The physicochemical and functional traits for loin muscles of Hanwoo steers were compared by quality grade (QG). A total of 500 Hanwoo steers were slaughtered, their carcasses were categorized into four groups (QG 1++, 1+, 1, and 2), and the longissimus dorsi muscles were analyzed. QG 1++ group had the highest fat and lowest moisture content (p<0.05). QG 1++ showed higher $L^*$ and $b^*$ color values, higher cooking loss, and lower shear force values, compared with the other groups (p<0.05). The flavor, tenderness, juiciness, and preference scores by sensory evaluation were highly ranked for premium QG groups (1++ and 1+). Regarding the micro compounds, QG 1 and QG 2 had greater amounts of inosine monophosphate, and QG 2 had greater amounts of anserine, carnosine, and creatine, than QG 1++ (p<0.05). QG 1++ and 1+ had higher percentages of oleic acid (C18:1) than QG 2 (p<0.05). Within premium QG 1++ and 1+, the results of the nucleotides, free amino acids, dipeptides, and fatty acids did not show any distinctive differences. Hanwoo beef as determined by the current grading system was not significantly different in terms of functional components; the only significant difference was in intramuscular fat content.

Quality Characteristics of Rice Paper Roll with Frozen Rainbow Trout Oncorhynchus mykiss Meat Treated with Polysaccharide and TGase (다당류 및 TGase를 처리한 동결 무지개송어(Oncorhynchus mykiss)를 활용한 라이스페이퍼롤의 품질 특성)

  • Hye Min Park;Jong Bong Lee;Byoung Kyu An;Woo Jin Lee;Jung-Jin In;Hyeong Gu Han;Seung Ah Son;Yeon Joo Bae;Kil Bo Shim
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.56 no.5
    • /
    • pp.585-595
    • /
    • 2023
  • This study was conducted to optimize the rice paper roll processing conditions with frozen rainbow trout Oncorhynchus mykiss meat (RPR-FRT) treated with polysaccharide and TGase using a response surface methodology and to examine their quality characteristics. The RSM results for the RPR-FRT showed that the optimum condition for the garlic-pepper mixture was 21.2 g and that for starch was 22.6 g based on 150 g of RPR-FRT. The RPR-FRT contained 58.47 g/100 g of moisture, 8.57 g/100 g of crude protein, 3.28 g/100 g of crude lipid, and 1.00 g/100 g of ash. The vitamin E content was 1,010.91 ㎍/100 g. Based on their contents, the samples could be considered good supplements for P, Cr, and Se. The RPR-FRT contained unsaturated fatty acids (75.84%), DHA (10.33%), and EPA (2.56%). Anserine, arginine, glycine, and taurine accounted for 41.93%, 11.27%, 7.13%, and 7.00% of free amino acids in the RPR-FRT, respectively. The sulfur compounds in the RPR-FRT constituted 73.16% of the total flavor compounds. The RPR-FRT prepared using the optimum conditions was superior in masking off-flavor and showed improved nutritional content.

Effects of Sasa borealis silage on proximate composition, amino acid and fatty acid contents, and antioxidant activity in fresh meat of Korean native goat fed with total mixed ration

  • Young-Jin Choi;Sang Uk Chung;Na Yeon Kim;Mirae Oh;Se Young Jang;Young Sik Yun;Sang Ho Moon
    • Food Science and Preservation
    • /
    • v.30 no.1
    • /
    • pp.15-27
    • /
    • 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.

Effects of Estradiol and Pituitary Hormones on in vitro Vitellogenin Synthesis in the Eel, Anguilla japonica (뱀장어의 in vitro Vitellogenin 합성에 대한 Estradiol과 뇌하수체 호르몬의 영향)

  • KWON Hyuk-Chu
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.30 no.2
    • /
    • pp.282-290
    • /
    • 1997
  • Hepatocytes of Anguilla japonica have been prepared using a collagenase perfusion technique. The isolated cells attached efficiently to fibronectin-coated culture dishes and subsequently formed monolayers in serum-free medium. These cultures maintained in appropriate medium at least for 10 days with minimal cell loss. The effects of estradiol and pituitary hormones on vitellogenin (Vg) synthesis were examined in primary hepatocyte culture of the immature eels. In fish, as in other oviparous vertebrates, estrogen is a major inducer of Vg synthesis. However, $estradiol-17\beta(E_2)$ alone was insufficient to induce Vg synthesis in cultures of eel hepatocytes. Combination of $E_2$ with growth hormone (GH) and/or prolactin (PRL) markedly stimulated Vg synthesis. Even in cultures exposed to $E_2$ or precultured without hormones for 8 days, $E_2$ alone could not fully induce Vg synthesis. The synthesis of Vg was dramatically increased when hepatocytes were cultured in medium supplemented with $E_{2}+GH+PRL$ for 6 days. At this point, even though GH and/or PRL were eliminated from the medium, Vg synthesis was not influenced by these factors during culture of further 3 days. These results indicate that pituitary hormones, in particular GH and PRL, play important roles in the regulation of Vg synthesis in primary cultures of eel hepatocytes.

  • PDF