• 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.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.435-440
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• 2018

This study analyzed the general components of rice bread with 75% rice content such as water, crude ash, crude protein, crude fat and carbohydrate, and its nutrients such as vitamin C, vitamin A, vitamin E content, minerals, amino acids, and fatty acids. The contents of crude protein were high and those of crude fat were low with the contents of crude ash, crude protein, and crude fat being 1.61, 18.50, 0.04 g/100 g respectively. Vitamin A was not detected and the contents of vitamin C and vitamin E were 3.85 and 3.04 mg/100 g, respectively. The calcium, potassium, magnesium, iron and sodium contents were 222.0, 117.90, 24.12, 2.30, 555.90 mg/100 g respectively. Rice bread contains 9 essential amino acids such as valine, leucine, isoleucine, methionine, threonine, lysine, phenylalanine, histidine, and arginine. The analysis of rice bread fatty acid showed 58.04 mg/100 g of saturated fatty acid, 26.31mg/100 g of monounsaturated fatty acid and 15.64 mg/100 g of polyunsaturated fatty acid. The total essential fatty acid content was 15.49 mg/100 g. With the rising interest in processed rice products, well-being, and diet, it is necessary to develop processed rice foods that are nutritional and low in calories using rice powder that is nutritionally better than flour.

• Journal of Life Science
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• v.10 no.5
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• pp.431-435
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• 2000

In order to develop new materials for the functional feed, the components of safflower (Carthamus tinctorius L.) was studied. Chemical composition, minerals, amino acids, and fatty acids of the seed and the flower of safflower were analyzed. The chemical composition of safflower seed was 3.48% (w/w) moisture, 17.10% crude protein, 30.10% crude fat, 6.11% crude ash and these of safflower flower was 7.47% moisture, 26.30% crude protein, 11.50% crude fat, 5.73% crude ash. Mineral contents of the seed were K 170.70ppm, P 14.82ppm, Ca 13.17ppm, Mg 7.83 ppm whereas these of the flower were K 64.99 ppm, P 49.90 ppm, Ca 10.43ppm. Other mineral contents were less than 7.00ppm in all parts. The composition of the amino acid were approximately as follow, the major amino acid in all parts were aspartic acid, leucine, glycine, and arginine, the contents of these were 12.17mg/g, 11.52mg/g, 8.27mg/g, 6.99mg/g, 4.86mg/g in the seed, 19.35mg/g, 31.67mg/g, 10.30mg/g, 9.06mg/g, 12.51mg/g in the flower, respectively. The mahor fatty acids in the all parts were linoleic acid (C아래첨자). The linoleic acid and the palmitic acid (C아래첨자) in the seed and the flower parts were 77.75% (w/w), 19.32% and 8.37%, 25.62% respectively. On the basis of chemical analysis, the safflower showed to have relatively high contents of crude protein and crude fat, minerals, polyunsaturated fatty acid as linoleic acid. These results suggested that safflower was found to be a useful material of natural health food for the functional food development.

• Journal of Life Science
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• v.10 no.1
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• pp.68-73
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• 2000

In order to develop new materials for the functional food, the components of safflower(Carthamus tinctorius L.) sprout was studied. Chemical composition, minerals, amino acids, and fatty acids of the leaf and the stem parts of 2 weeks grown safflower sprout were analyzed. The chemical composition of safflower spout was 12.7% (w/w) moisture, 28.5% crude protein, 10.1% crude fat, and 5.3% crude ash. Mineral contents of the leaf part were P 49%, K 22%, Mg 15%, Ca 10% whereas these of the stem part were K 51%, P 27%, S 10%, Ca 7%, Mg 4%. Other mineral contents were less than 2% in both parts. Especially, Pt was 0.18 ppb and 0.17 ppb in the leaf and the stem parts, respectively. The composition of the amino acid were approximately as follow, the major amino acid in the leaf and the stem were aspartic acid and glutamic acid, the contents of these were 10.7mg/g, 10mg/g in the leaf, 11.3 mg/g, 8.4 mg/g in the stem, respectively. The major fatty acids in the leaf and the stem parts were linoleic acid and $\alpha$-linolenic acid. The linoleic acid (C18:2) in the leaf and the stem parts were 67% (w/w) and 47% whereas the $\alpha$-linolenic acid. The linoleic acid (C18:2) in those parts were 14% (w/w) and 11%, respectively. On the basis of chemical analysis, the safflower sprout showed to have relatively high contents of crude protein and crude fat, minerals including small amount of Pt, polyunsaturated fatty acid as linoleic acid and $\alpha$ -linolenic acid. These results suggested that safflower sprout was found to be a useful material of natural health food for the functional food development.

• Journal of the Korean Applied Science and Technology
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• v.33 no.2
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• pp.391-400
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• 2016

The aim of this study was conducted to investigate the proximate and nutritional compositions including mineral, vitamin, amino acids and fatty acids in Korean yam (Dioscorea batatas $D_{ECNE}.$). Carbohydrate (68.1%) possessed the large single constituent of yam. Small amounts of crude protein (16.9%), crude ash (5.8%) and crude fat (2.0%) contents were found. Yam was found to be good sources of essential minerals such as K (1295.5 mg/100 g), Mg (115.3 mg/100 g), Na (99.0 mg/100 g) and Ca (56.5 mg/100 g) but Zn (0.3 mg/100 g) content was low. Relatively abundant vitamin $B_1$ (11.5 mg/100g) could be observed while vitamin A, $B_3$ and $B_6$ were not found. The amino acid analysis revealed that the yam was superior with respect to glutamic acid (1770.6 mg%), lysine (1210.6 mg%) and urea (550.9 mg%). Essential amino acids were calculated to be 2954.5 mg%. The amino acid profiles showed that yam to be limiting in valine and leusine. Palmitic acid and linoleic acid were the most predominant fatty acids with the value of 31.5% and 41.5%, respectively. And the polyunsaturated fatty acids including linoleic acid and linolenic acid were present in a large quantities in yam. And it also contained higher amounts of unsaturated fatty acids compared saturated fatty acids.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.57 no.2
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• pp.186-191
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• 2024

In this study, we analyzed the nutritional compositions of five species of flounder inhabiting Korean coastal waters. In terms of proximate composition, the moisture and crude fat contents of flounders ranged from 75.16±0.37 to 79.94±0.09 g/100 g and 0.48±0.02 to 4.07±0.09 g/100 g, respectively, and showed a negative correlation. Crude protein contents among the five species were found to range from 18.74±0.37 to 19.69±0.44 g/100 g and showed no significant inter-species differences. Among these flounders, Clidoderma asperrimum was characterized by the highest crude fat and total fatty acid contents of 4.07±0.09 g/100 g and 2,739.39 mg/100 g, respectively, as well as the highest content of polyunsaturated fatty acids, including EPA and DHA, at 620.24 mg/100 g. Hippoglossoides dubius was found to have a total amino acid content of 18,971.36 mg/100 g. Our finding in this study regarding the nutritional profiles of flounders will provide valuable information for industrial use.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.3
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• pp.428-434
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• 2012

The aim of this study was to determine the quality of modified atmosphere (MA) packaged meat from Pomeranian rams slaughtered at 50 and 100 days of age. Determined: chemical composition, physicochemical and sensory properties of meat, and the fatty acid profile of intramuscular fat. Meat from 100-d-old lambs was characterized by a significantly higher content of dry matter, total protein and crude fat, a darker color and higher physiological maturity ($p\leq0.01$). Meat from younger lambs was marked by a better water-holding capacity ($p\leq0.05$), a lower energy value and higher concentrations of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). An increase in the content of dry matter, total protein and ash, and energy value was noted in MA-stored meat. Meat pH decreased over MA storage and the sensory properties deteriorated. The studied meat remained safe from microbial contamination during storage.

• The Korean Journal of Community Living Science
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• v.27 no.4
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• pp.851-862
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• 2016

This study was conducted to investigate the proximate composition and antioxidative activities of young barley leaf(YBL). YBL powder(all w/w) was 2.98% moisture, 17.13% crude protein, 4.00% crude fat, 10.72% crude ash, and 65.17% carbohydrate. The contents of total, insoluble, and soluble dietary fiber were $36.62{\pm}2.33$, $19.05{\pm}1.04$, and $17.57{\pm}1.01g/100g$, respectively. The essential and non-essential amino acids contained in the YBL powder accounted for 46.56% and 53.44% of the total amino acids, respectively. The major unsaturated fatty acid was linolenic acid. The ratio of polyunsaturated fatty acids to saturated fatty acids was 4.84. Only tartaric acid was detected. The contents of vitamins A, C, and E were 0.761, 398.05, and 0.936 mg%, respectively. The mineral contents of YBL powder were in the order of Na$IC_{50}$ value for the DPPH radical scavenging of the YBL ethanol extract was $365.74{\pm}6.98mg/mL$. The antioxidative index was high and was similar to that of t-butylated hydroxytouene. These results suggest that YBL can be recommended as a baby vegetable of high nutritional quality and antioxidative properties.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.6
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• pp.824-831
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• 2012

The objective was to compare meat quality, muscle fiber characteristics, lipid oxidation and fatty acids of Limousin (LIM), Simmtental (SIM), Luxi (LX), Qinchuan (QC) and Jinnan (JN) offered the same diet in China. After finishing, eight bulls from each breed were randomly selected for slaughter at 18.5 months old. Longissimus dorsi (ld) muscle was taken from the carcass for meat quality evaluations. Breed had little effect on most of meat and fat color parameters except for Hue and $b^*$ in which QC had lower values. LIM showed higher pH (24 h) and better water holding capacity than other breeds. LIM showed the lowest dry matter content but the highest crude protein. LX and LIM had higher percentage and density of red muscle fiber than other breeds. Lipid oxidations were significantly lower in LIM than in QC, with the LX, SIM and JN having the intermediate values. Compared to other four breeds, QC provided the highest values of polyunsaturated fatty acids (PUFA), n-6 fatty acids and n-3 fatty acids. In conclusion, LIM scored better on most of meat quality characteristics; however, local breeds such as LX and QC also had better muscle fiber characteristics and better fatty acids composition.

• Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.175-180
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• 2014

The present study was conducted to characterize physicochemical properties of chub mackerel bones (CMB) to evaluate its potential as a food resource. The proximate composition of CMB showed 40.4% moisture, 13.8% crude fat, 15.2% crude protein, and 28.7% ash. The major minerals in CMB were calcium (26.27 g/100 g) and phosphorus (15.88 g/100 g). The amino acids were rich in glycine, proline, glutamic acid, and alanine. The contents of total and neutral lipids, glycolipid and phospholipid were shown to be 16.05%, 95%, 2.32%, and 3.15%, respectively. The major fatty acids were C22:6, C16:0, C18:1, C20:5, C18:0, C17:0, C14:0, C20:1 in order. The fatty acid contents of total and neutral lipid were in a range of 39.25% and 44.54% for saturated and 33.61% and 34.05% for polyunsaturated, respectively. The breaking strength and hardness of intact CMB were 10.01 and $50.03kgf/cm^2$, whereas those of CMB heated for 45 min at $121^{\circ}C$ were 0.40 and $1.94kgf/cm^2$, respectively.