• Journal of Nutrition and Health
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• v.30 no.9
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• pp.1095-1101
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• 1997

The present paper resents information on the dietary intake and biochemical status of elderly who are living in different types of residence. On hundred and sixty five women(age 65-80 years old) were divided into three groups ; those who are living alone (LA) , living with family (LF) , and living in institutions (LI) within the same general community. Nutrient intake, body fat content, and biochemical measurements in blood and urine were examined statistically and potential environment-related influence are discussed. Elderly women living alone had significantly lower intake of nutrients than elderly women were not living alone LF group showed significantly higher fat consumption than LA and LI groups. Body fat content, plasma albumin and calcium levels in elderly women who lived with other people were significantly higher than those in elderly women living alone, but fat weights and lean body mass between groups were not different. None of the plasma lipid fractions were significantly different among the three groups except LDL-cholesterol (LDL-C) concentration. In the LI group, LDL-C was lower than that of LF and LA groups. From the above results, serious nutritional deficiency has been shown in elderly women that live alone. Therefore, nutritional education and social help should be carried out to improve these situations for elderly people.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.449-455
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• 2016

We developed a type of sausage made of chicken breast and liquid egg whites for consumers interested in weight management. To determine the quality of the product, its chemical characteristics, fatty acid composition, free amino acid contents, and nucleotides contents were evaluated during 4 weeks of storage. Sensory evaluation was conducted by both general consumers and body-builders. The sausage was proposed as a fat-free product as fat content was 0.12% based on the Korean Indication Standard of Animal Origin Food. Protein content was 13.42% and calorie value was 61.50 kcal/100 g of the sausage. In sensory evaluation, the mixture of chicken breast and egg whites stuffed into the same casing had an adverse effect on taste, color, texture and overall acceptance while the product that contained egg white stuffed separately into the outer casing enclosing the chicken breast (double layer) improved these attributes. The developed double-layer sausage can last for at least 4 weeks of storage without quality deterioration of flavor-related compounds, such as fatty acids and nucleotides.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.9
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• pp.1415-1419
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• 2018

Objective: To estimate effect of single nucleotide polymorphisms on the intramuscular fat content (IMF) of Hungarian Simmental bulls. Methods: Genotypes were determined on high-density Illumina Bovine DNA Chip. After slaughtering of animals, chemical percentage of intramuscular fat was determined from longissimus dorsi muscle. A multi-locus mixed-model was applied for statistical analyses. Results: Analyses revealed four loci (rs43284251, rs109210955, rs41630030, and rs41642251) to be highly associated ($-{\log}_{10}P$>12) with IMF located on chromosome 1, 6, 13, and 17, respectively. The frequency of their minor alleles was 0.426, 0.221, 0.162, and 0.106. Conclusion: The loci above can be useful in selection programs and gives the possibility to assist selection by molecular tools.

• Korean Journal of Food Science and Technology
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• v.13 no.2
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• pp.142-145
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• 1981

A modified hydroxamate method was developed for determination of fat content in milk. Fat globules in milk were destroyed by adding ethanol and diethyl ether, and a homogeneous reaction system was obtained. The homogenate was reacted with hydroxylamine, milk fat formed ferric hydroxamate chelates which had red-purple color, and the ferric hydroxamate chelates was analyzed colorimetrically. This method was simpler than original hydroxamate method and comparable with the Babcock method in accuracy.

• Korean Journal of Human Ecology
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• v.9 no.4
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• pp.67-73
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• 2006

This study was performed to the investigate the Yackwa quality according to the addition level of cellulose(0, 1, 3, 5 and 7% w/w flour). The color(L, a and b value), hardness, crude lipid content and sensory evaluation of Yackwa were measured. The values for color(L, a and b value) were not shown any significant difference among the all of Yackwa groups, but L(lightness) tended to be increased in 5 and 7% cellulose Yackwa groups than cellulose free Yackwa(control). The 7% cellulose Yackwa was harder than control, but the hardness of Yackwa didn't show difference in groups added below 5% cellulose compare to control. Crude fat contents showed no significant difference in the all Yackwa groups but tended to decrease in Yackwa groups added above 1% cellulose than control. It could be thought that fat absorption of Yackwa was affected due to adding a cellulose. There were not found any significant differences in the taste values for sensory evaluation according to cellulose level, and overall acceptability in below 5% cellulose Yackwa groups didn't differ from control. On the other hand the higher level of cellulose, the more crispness which was positively associated with overall acceptability. These findings could be thought that the addition of 3% cellulose(w/w) in preparing Yackwa were needed to reduce the fat absorption and to increase the crispness without changing the tastes and overall acceptability of Yackwa.

• Korean Journal of Soil Science and Fertilizer
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• v.24 no.4
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• pp.286-292
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• 1991

This study was carried out to investigate in influence of inoculation B. sp. and lime types on nutrient content of peanut seed, and the correlation between nutritient contents in seed and plant. 1. Inoculated B. sp., content of crude protein, phenylalanine, isoleucine, cystine, histidine, aspartic acid, serine, and alanine in seed were increased significantly, but that of crude fat was decreased. 2. The content of crude fat was the highest without lime, glutamic acid was the highest with calcium sulfate, valine, phenylalanine, isoleucine, leucine, lysine, aspartic acid, serine, glycine and alanine with slaked lime, and histidine with calcium carbonate. 3. The content of crude protein in seed was negatively correlated with that of crude fat. The contents of chlorophyll, allantoin, ammonia, free amino acid, T-N, $P_2O_5$, and CaO in leaf at 100 days after sowing were positively correlated with the content of crude protein and various kinds of amino acid in seed, but negatively with the content of crude fat. The content of nitrate in leaf at 100 days after sowing showed the result of contrary tendency.

• Journal of Life Science
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• v.29 no.12
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• pp.1351-1357
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• 2019

This study investigated the effect of plant oil emulsion as a replacement for animal fat on the quality characteristics of low-fat pork patties. Pork patties were manufactured using a pork fat control (CON) and olive (OPP), soybean (SPP), and canola (CPP) oil emulsions. Replacing animal fat with the plant oil emulsions increased the moisture content and decreased the fat content of the patties as compared to those with pork fat. The water holding capacity and cooking yield, and the moisture and fat retention of the patties were significantly increased, and the diameter reduction and shrinkage ratio decreased with the plant oil replacements. The color parameters of the samples were affected by the addition of the plant oil emulsions, and higher L^* and a^* values were observed in CON. The b^* value of the raw pork patty was highest in OPP, and palmitic acid was the most abundant saturated fatty acid. In terms of unsaturated fatty acids, oleic acid was highest in CON, OPP, and CPP, and linoleic acid was highest in SPP. Hardness, cohesion, and chewiness were no different among the samples, although higher springiness was observed in the pork patties with added plant oil emulsions. The taste, flavor, and palatability of the OPP and CPP patties were higher than in the CON and SPP groups. Fat replacement with plant oil emulsion therefore had a positive effect on the quality characteristics of the pork patties, and due to reduced saturated fatty acids, the end-product provides the healthy low-fat option desired by consumers.

• Journal of Nutrition and Health
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• v.24 no.2
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• pp.77-86
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• 1991

Changes in total lipid content. total cholesterol content and fatty acid composition of human milk were investigated longitudinaly from 2-5 days to 12 weeks postpartum Milk samples were collected from 19 Korean lactating women at 2-5 days and at 1. 2. 4. 6. and 12 weeks postpartum. The obtained results were as follows : On average the daily energy intake protein intake and fat intake of Korean lactating women was 1812 kcal 72.5g and 29.8g respectively. The composition ratio of energy consis-ting of protein fat and carbohydrate was 16:15:69 The total lipid content increased from 1.39g/이 at 2-5 days to 2.86g/dl at 12 weeks ; while the total cholesterol concentration (mg/g) decreased significantly with time following postpartum. The total unsaturated fatty acids content was higher in colostrum than in mature milk. and the total saturated fatty acids were higher in mature milk. The average DHA content was 0.55% and the P/S ratio of human milk lipids was 0.37.

• Journal of Nutrition and Health
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• v.30 no.7
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• pp.789-796
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• 1997

The effects of MCC and palm oil at different levels on lipid metabolism were assessed in adolescent rat. Dietary fat levels were 20% and 40% (kcal/kcal) and MCC level were 0%, 2%, and 4% (wt/wt). The experimental period took 8 weeks. During the experiment, weight gain and food efficiency ration were not affected by dietary factors. The weight of thymus however, was lower in high fat groups than in middle fat groups. The contents of total lipid and total cholesterol in plasma and HDL-cholesterol in plasma and HDL-cholesterol were significantly affected by dietary factors. The concentrations of cholesterol in LDL and VLDL , and the triglyceride content of VLDL was higher in high fat groups than in middle fat groups. Adding MCC lowered the LDL triglyceride in the high fat groups. The analysis of plasma fatty acids generally reflected the composition of the dietary palm oil. MCC had significant effects on total lipid and triglyceride of feces, but not on total cholesterol . In conclusion, the level of MCC had little hypolipodemic effects on lipid metabolism in rats fed a high fat diet. the middle fat group that contained 4% MCC showed increased contents of fecal triglyceride than the others, indicating that MCC had an effect on lipid absorption. Therefore, the other physiological functions of MCC need to be tested for their useful applications.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.732-738
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• 1991

Corsoy 79 soybeans were ground into 8-(coarse) and 24-mesh (fine) full-fat soy flours. From the particle size analysis, the 8-mesh full-fat soy flours were found to have larger values for geometric mean diameter and geometric standard deviation. However, the distribution moduli of coarse and fine soy flours were similar and indicated soybeans were nearly 'brittle'. Development of hydrolytic and oxidative rancidities of coarsely and finely ground full-fat soy flours were followed from grinding to 24 hrs later. No increases in peroxide value and conjugated dienes in the oil and hexanal content in the headspace of the flour were observed when the moisture was 10.7% or less. At 14.9% moisture and above, lipid oxidation increased with increased moisture content and storage time. Free fatty acid contents increased slightly at all moisture contents. However, hydrolysis did not exceed 0.06% over the moisture range of 4 to 18%, which is of little practical significance. Fine grinding increased oxidative and hydrolytic rancidities, especially at 14.9% moisture and above. these findings indicate that raw soybeans can be ground to full-fat soy flours and stored up to 24 hrs without undergoing significant lipid and flavor deterioration if the moisture content is 11% or less.