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COMPARISON OF THE GROWTH RATES OF THREE STRAINS OF COMMON CARP, CYPRINUS CARPIO (잉어 3품종의 성장비교)

  • KIM In-Bae;JO Jae Yoon
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.8 no.4
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    • pp.222-224
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    • 1975
  • Three strains of common carp, i. e. , Israeli carp, red-and-white, and golden strains, were stocked in the same pond, and their growth rates were compared with following results: From August 12 to November 21 in 1975, fingerlings of the three strains of common carp, Cyprinus carpo, each weighing about 0.5 g with total length of 2 to 3 cm, were stocked. The pond had an area of $316m^2$ with a mean water depth of 55cm, and the bottom was covered with a 20 to 30 cm thick layer of silt containing a considerable amount of decaying organic materials. Feed given was prepared with equal amounts of fish meal and polished barley, of which, in addition, $10\%$ green grass and $1\%$ table salt were mixed together when prepared into paste feed using a chopper after boiling the barley. Total protein content of the feed was $34.9\%$ in dry state with $5\%$ moisture content. Total feed given was 30.08 kg calculated in dry state to produce 20.588 kg of the common carp fingerlings, thus the feed coefficient being 1.51. By strains, the harvested Israeli carp ranged 98 to 311g each with a mean weight of $172.69g(100\%)$, red-and-white strain 15 to 318g with mean of $104.1g(60.3\%)$, and the golden strain 30 to 268g with mean of $128.7g(74.6\%)$. During the rearing season mean water temperature was $23.9^{\circ}C$ and the assumed main growth period with the water temperature above $15^{\circ}C$ was, upto the end of October, for 80 days with a mean water temperature of $23.9^{\circ}C$. Taking this main growth period as the basis for growth rate analysis, the mean daily increments, expressed as the attained body weight in times of the starting weight, become 1.075786 times (or the Israeli strain, 1.06901 times for the red-and-white strain, and 1.07185 times for the golden strain.

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Studies on Processing ana Keeping Quality of Retort Pouched Foods (3) Preparation and Keeping Quality of Retort Pouched Fried Mackerel Meat Paste (레토르트파우치식품의 가공 및 품질안정성에 관한 연구 (3) 레토르트파우치 튀김어묵의 제조 및 저장중의 품질안정성)

  • LEE Eung-Ho;OH Kwang-Soo;KOO Jae-Geun;PARK Hyang-Suk;CHO Soon-Yeong;CHA Yong-Jun
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.17 no.5
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    • pp.373-382
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    • 1984
  • Processing conditions of retort pouched fried mackerel fish meat paste and quality stability during storage were investigated. The reasonable amounts of added ingredients to the frozen mackerel meat paste were $10\%$ of corn starch, $1\%$ of soybean protein, $1.5\%$ of sodium chloride, $0.6\%$ of monosodium glutamate, $0.3\%$ of alcoholic extract of red pepper, and $0.1\%$ of sodium erythorbate as an antioxidant and also added water corresponding to $10\%$ of the frozen mackerel meat paste. After grinding the defrosted mackerel fish meat paste with ingredients, the meat paste was molded in bar type and fried in soybean oil at $170-180^{\circ}C$ for 3 minutes. The fried mackerel meat paste was cooled, vacuum-packed in laminated plastic film bag (polyester/polyvinylidene chloride/unoriented polypropylene : $12{\mu}m/15{\mu}/50{\mu}m,\;14{\times}19cm$) and finally sterilized at $120^{\circ}C$ for 20 minutes in a hot water circulating retort. The pH, volatile basic nitrogen, moisture content, water activity, color, thiobarbituric acid value, peroxide value, texture and viable bacterial count of products were examined during 100 days of storage at $25{\pm}3^{\circ}C\;and\;5^{\circ}C$. The results showed that products could be preserved in good condition for 100 days at $25{\pm}3^{\circ}C$. Judging from sensory evaluation, the quality of products was not inferior to that of market products.

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Effects of Natural Complex Food on Specific Enzymes of Serum and Liver and Liver Microstructure of Rats Fed a High Fat Diet (지방간 환자를 위한 생식용 천연복합식품이 고지방식이를 급여한 흰쥐의 혈청, 간장의 효소 및 간조직 구조에 미치는 영향)

  • Lee, Eun;Kim, Wan-Jae;Lee, Young-Joo;Lee, Mi-Kyung;Kim, Pan-Gu;Park, Yeon-Jung;Kim, Soo-Kyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.2
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    • pp.256-262
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    • 2003
  • In order to design and develop a product that can treat the fatty liver, natural complex food with all natural ingredients was developed and supplemented to rats with high fat diet to induce fatty liver. As a result, when the amount of natural complex food was increased in diet of subjects, the activities of the blood serum AST, ALT, ALP, 3-GT and LDH were decreased. The total protein concentration levels of the 30% and the 50% natural complex food groups did not show changes in respect to the control group, but the 100% natural complex food groups showed significant decrease (p<0.05). Likewise, the amount of blood serum albumin in the 30% and the 50% natural complex food groups did not show improvement, but the 100% natural complex food did showed significant changes (p<0.05). The amount of blood serum triglyceride decreased as the amount of natural complex food was increased. In order to investigate the appearances of the accumulated fat in the liver, the animals were dissected. Livers of the control group (no natural complex food) were appeared as a white color, which means serious fat accumulation. However, all the natural complex food groups (30,50 and 100% natural complex food) showed noticeable decrease of fat content. Even the histology showed that livers of the control group had expansion of the fat, but a11 the natural complex food groups had e decreased as the contents and continued to show destroyed fatty cells. By observing the biological numeric data, the physical appearance and the history of the fatty liver, it is highly expected that natural complex food is very effective in treating the liver damaged -by the to fat and the cholesterol.

Changes in the Physicochemical Characteristics of Green Wheat during Maturation (성숙과정 중 녹색밀의 이화학적 특성변화)

  • Kim, Min-Chul;Lee, Ka-Soon;Lee, Byung-Jin;Kwon, Byung-Gu;Ju, Jung-Il;Gu, Ja-Hyeong;Oh, Man-Jin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.10
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    • pp.1307-1313
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    • 2007
  • In order to evaluate the utilization of immature green wheat kernels as food processing material, these experiments were carried out to analyze general composition, free sugars, free amino acids, mineral content and color of 3 wheat varieties according to their heading dates. Contents such as moisture, crude protein, crude lipid and ash were gradually decreased according to the days after heading of 3 wheat varieties, while crude fiber and starch were gradually increased. Maltose and maltotriose contents in immature green wheat kernels were high but its rapidity decreased by closing to ripeness. Contents of free amino acids showed a tendency to decrease, among which alanine content was the highest around 25 days after heading, and then glutamic acid, GABA, glycine in order. Contents of total free amino acid were decreased by closing to ripeness. Among 3 wheat varieties, its contents of Guru wheat was the highest. As wheat matured, ${\beta}-glucan$ contents were decreased from 1.5% to 0.28% on 43 days after heading. Mineral contents of 3 wheat varieties were generally increased by closing to ripeness after coming into ears, and K, Mg were especially prominent. As wheat matured, lightness was decreased, while redness and yellowness were increased. Considering chemical composition and color, the immature green wheat were produced through blanching the spikes harvested before the yellow ripe stage. The harvested green wheat cereals is able to eat raw wheat or cook it as food processing material.

Relationship Between Airway Inflammation Assessed by Induced Sputum and Airway Hyperresponsiveness in Asthmatic Patient (기관지천식 환자에서 유도객담으로 평가한 기도염증과 기관지 과민성과의 관계)

  • Chung, Lee-Young;Kim, Hyun-Jin;Jeong, Gyeong-Won;Kang, Mi-Jeong;Kim, Hwi-Jong;Chung, Hyo-Young;Lee, Jong-Deog;Hwang, Young-Sil
    • Tuberculosis and Respiratory Diseases
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    • v.47 no.4
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    • pp.517-524
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    • 1999
  • Background : Airway inflammation and hyperresponsiveness are recognized as major characteristics of bronchial asthma. Airway inflammation has usually been assessed by invasive methods, e.g. BAL or bronchial biopsy, but recent studies proposed induced sputum as another reliable and non-invasive tool to investigate airway inflammation in asthmatic patients. Thus, the relationship between airway inflammation assessed by induced sputum and airway hyperresponsiveness was investigated in asthmatic patient. Method : Airway responsiveness was determined by the concentration that caused a 20% decrease in $FEV_1$($PC_{20}$) after inhaling incremental concentrations of methacholine. The numbers of inflammatory cells and the concentration of eosinophilic cationic protein(ECP) were assessed in induced sputum obtained by inhalation of hypertonic saline(3%). Result: We analyzed sputum induced in 15 stable asthmatic patients. The differential cell count(%) of macrophages, neutrophils, eosinophils and lymphocytes in induced sputum were $39.1{\pm}27.0%$, $29.6{\pm}21.0%$, $28.8{\pm}18.8%$, $1.3{\pm}3.1%$ respectively. The mean value of baseline FEV1(predicted) and ECP were $76.3{\pm}30.3%$ and $1,101{\pm}833{\mu}g/L$ respectively. The geometric mean value of $PC_{20}$ was 0.56 mg/mL. The relationships between the sputum eosinophil and ECP in induced sputum, and between sputum eosinophil and degree of airway responsiveness($PC_{20}$) were found to be significantly correlated (r=0.81, p<0.05 and r=-0.78, p<0.05, respectively). Sputum neutrophils and $PC_{20}$ were not correlated to each other (r=0.11, p=0.69) and a significant negative correlation was found between ECP and baseline $FEV_1$(predicted)(r=-0.62, p<0.05). Conclusion : The results of this study suggest that an induced sputum via a inhalation of hypertonic saline is useful to determine a patient's status of airway inflammation, and airway inflammation is one of the major causal factors in the development of bronchial hyperresponsiveness in asthmatic patients.

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Preparation and Quality Characteristics of Seasoned and Dried Fish Slice Products Using Rainbow Trout (Onchorhynchus mykiss) (송어 육포의 제조와 품질 특성)

  • Heu, Min-Soo;Kim, Hyung-Jun;Ham, Joon-Sik;Park, Shin-Ho;Kim, Hye-Suk;Kang, Kyung-Tae;Jee, Seung-Joon;Lee, Jae-Hyoung;Kim, Jin-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.3
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    • pp.348-356
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    • 2008
  • For the effective use of rainbow trout, the seasoned and dried rainbow trout slice (SR) was prepared and its characterization was compared with the commercial skipjack tuna (CSS) and pork products (CSP) by determining chemical components and sensory evaluation. The moisture content of SR, 20.5%, was lower, and the lipid content of SR, 7.5%, was higher than those of commercial products, CSS and CSP. The protein content of SR (41.4%) was higher than that of CSS (28.6%), but lower than that of CSP (50.1%). The water activity of SR was 0.654, which was lower than those of CSS and CSP, 0.724 and 0.771, respectively. According to the results, the color of SR was lower in lightness and redness and higher in browning index and ${\Delta}$E value than that of commercial products. The texture of SR was harder than that of CSS, but softer than that of CSP. According to the result of taste value, the taste of SR was stronger than that of CSP, while weaker than that of CSS. The mineral (Ca, P, and Fe), total amino acid contents, and the n-3/n-6 of SR showed significant levels in nutrition and health functional senses.

Status of Meal Serving and Nutritional Quality of Foods Served for Children at Community Child Centers in Korea (지역아동센터의 배식 실태 및 배식량 측정을 통한 영양적 질 평가)

  • Kwon, Sooyoun;Yeoh, Yoonjae
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.2
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    • pp.352-362
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    • 2015
  • The purpose of this study was to examine portion sizes and nutritional quality of foods served to children at Community Child Centers (CCCs), July 2014, in Korea. A survey was administered to foodservice employees working at CCCs. Thirty-nine participants completed the self-administered questionnaire regarding CCCs foodservice practices. In the weight test, fifteen volunteers of demonstrated typical portion sizes for $5^{th}$ grade elementary school students. Nutrition knowledge scores were significantly different between foodservice employees with experience taking a foodservice class for one year (6.04 out of 10.0 points) and those without experience (4.58 points). Foodservice employees with experience taking a foodservice class scored significantly higher in performing meal serving practices, e.g., wearing a sanitary cap and apron when serving food, than those without experience. The amount of foods served for children did not meet standard serving sizes; portion sizes of rice, soup, main dish, side dish and kimchi served by foodservice employees were 87.3%, 63.2%, 56.5%, 37.1% and 81.3% of standard serving sizes, respectively. When energy and nutrient intakes from portion sizes were calculated, energy, vitamin A, thiamin, riboflavin and calcium intakes did not meet standards for nutrition control of school meals. However, protein, vitamin C and iron intakes met more than 100.0% of standards. These findings suggest that foodservice employees with experience taking a foodservice class apply their knowledge to foodservice practices. Although portion sizes can influence energy and nutrient intakes in children, the actual portion sizes served by CCCs foodservice employees were inadequate and did not meet standards for serving size and nutrition. Thus, all CCCs foodservice employees need to receive foodservice education and be provided guidelines regarding portion sizes for children.

STUDIES ON THE DIMORPHISM AND TRANSITION OF BISEXUALITY OF HETEROSTYLOUS POLYGONACEAE (여뀌과 이형경식물의 Dinorphism과 Bisexuality의 변화)

  • Harn, Chang-Yawl
    • Journal of Plant Biology
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    • v.3 no.2
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    • pp.6-18
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    • 1960
  • The present experiments were designed in order to clarify the differences between the long and short styled plants and the transgressive gradition in the degree of dimorphism among the three heterostylous species of the Polygonus, P. japonica, F. esculentum, and P. senticosa, based on investigations regarding the floral structure, ecological and physiological traits, the results of which are summarized as follows: (1) P. japonica, although it exhibits typical dimorphism, has undergone so high a differentiation between long and short styled that its long styled individuals behave as if they were female; and short styled individuals as if male. In long-styled individuals, filament, anther, and pollen grains show signs of degeneration, most of the pollen being abortive. On the other hand, in short styled individuals, the filament, anther, and pollen grains have attained remarkable development; the pollen grians are large and fertile. In short-plant the fertilized flowers readily drop off in every stage of their embryo development. This species has completely lost the self-fertile property, which is characteristic of the non-dimorphic Polygonum genus. Although this specsei typically exhibits the physiological characteristics of the non-dimorphic Polygonum genus. Although this specisei typically exhibits the physiological characteristics of dimorphism in controlled pollination, the short-styled individuals bear no seed in nature, thus misleading taxonomists to idenfity the short-styled plant as male. 2) The morphological feature of the flower organ of P. senticosa obviously indicates definite dimorphism. Physiologically, however, no differentiation towards dimorphism was observed, the species still retaining, both in long and short-individuals, the self-fertile property common to the Polygonum genus. Elaborate examinations revealed that regardless of the modes of pollination, both fertiization and seed setting flourish, no differentiation betwen legitimate and illegitimate unions being recognizable. This sort of physiological property has not been observed in the investigations of other heterostylous plants. It is assumed that this species is differentiated structurally into dimorphism, but not yet physiologically. In nature, however, this plant would have more opportunities to be cross-pollinated, i.e., legitimately combined, than self-pollinated because of the development of two forms of flowers. 3) In terms of heterostylism, the F. esculentum just occupies the intermediate position between P. japonica and P. senticosa structurally, ecologically, and physiologically. Doescription of some of the physiological behavior of the plant will suffice to demonstrate the above facts. While P. japonica has completely lost its self-fertile property, P. senticosa still retains it wolly. In F. esculentum 2-6% of self-fertility is the result in illegitimate combination. There occur occasionally hereditary self fertile individuals among some of the F. or 20 min. irradiation plot, when they reach any stage of the same bacterial population. In addition to this increase of total population in the plots with the more dose of UV light irradiation, it seems that the more dose of UV light irradiation is the more shortened the generation time of Azotobacter. Therefore, it is clear that variation of reproductive rate must be, mere or less, due to the genetic effects induced by UV light irradiation. On the other hand, the lag phase or logarithmic growth phase in nonirradiated culture is shortened prominently, and this must be due to the difference in bacterial number of the original inoculm. The generation time of Azotobacter is shortened by exogeneous treatment of nuclei acid derivatives, and the degree is greater in case of DNA derivatives than RNA dervatives. W.H. Price reported that the rate of ribose nucleic acid to protein in Staphylococcus muscae is proportional to the generation time: that is the faster the cell can form ribose nucleic acid, the more rapid its growth. This explains the shortening of generation time by exogeneous RNA derivatives in this work reasonably. On the other hand, it is well known that the desoxyribose nuclic acid content per cell is constant and independent of the generation time. A.D. Laren and W.N. Takahashi reported that the infectious RNA from TMV is 6 times as sensitive to inactivation by UV as it is in the form of intact virus, and that inactivation of infectious TMV involves onlu a local change on RNA chain. But, the effect of exogeneous DNA in this work suggests that irradiated living cell which cotain DNA bring about some change on DNA moleculs as well as RNA molecules. And if the mutagenic effects of UV take into consideration, it is very reasonable. Therefore, it is clear that the variation of the generation time by UV irradiation is, more or less, due to the genetic effects. Therefore, it seems that the shortness of the average lifewpan of Azotobacter by UV irradiation is resulted not only from the influence of the environmental conditions, but also from the variation of genetic factor of the individual.

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Comparison of Taste Components of Giant Squid Architenthis dux via Processing Methods (대왕오징어의 가공방법에 따른 맛성분의 비교)

  • Park, Hee-Yeon;Jang, Joo-Ri;Nam, Gi-Ho;Lee, Doo-Seog;Yoon, Ho-Dong;Jang, Mi-Soon
    • Food Science and Preservation
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    • v.18 no.4
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    • pp.508-516
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    • 2011
  • The chemical components (e.g., proximate composition, nucleotide-related compounds, and amino-acid content) of raw, dried, and boiled giant squids were investigated. The moisture contents of raw, dried, and boiled giant squids were 75.65, 39.75, and 41.12%, respectively. The boiled giant squid had a higher moisture content than the dried giant squid. The crude protein contents of raw, dried, and boiled giant squids were 20.10, 56.25, and 49.58%, respectively, with that of the dried giant squid higher than that of the boiled giant squid. The crude lipid contents of the raw, dried, and boiled giant squids were 0.15, 0.57, and 1.35%, respectively, with the boiled giant squid having the highest crude lipid content. The crude ash content of raw, dried, and boiled giant squids were 1.68, 4.50, and 6.77%, respectively. IMP content was detected in the dried (1.21 mg/100 g) and boiled(0.25 mg/100 g) giant squids. In the sensory scores, the degree of bitterness, acidity, and aftertaste had lower values in the dried and boiled giant squids than in the raw giant squid. A total of 18 amino acids were detected in the samples, and most of the samples had high contents of glutamic acid, aspartic acid, proline, and arginine and low contents of histidine, tyrosine, and methionine. The free-amino-acid content was related to the taste component. The major free amino acid contained by the samples were hydroxyproline, alanine, arginine.

Preparation and Food Quality Characterization of Salmon Patties (연어 패티의 제조 및 식품학적 품질 특성)

  • Kim, Hyung-Jun;Yoon, Min-Seok;Park, Kwon-Hyun;Shin, Jun-Ho;Heu, Min-Soo;Kim, Jin-Soo
    • Food Science and Preservation
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    • v.16 no.5
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    • pp.705-713
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    • 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.