• Journal of Aquaculture
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• v.2 no.2
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• pp.91-106
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• 1989

Chlorella has been used as a very useful food for rearing rotifer which is an important live food for early stages of fish and crustancean larvae. But Chlorella does not grow well in higher or lower temperature such as during summer or winter season in this country. Therefore, cooling or heating facilities are needed for Chlorella culture during summer or winter, but it costs too much for the commercial scale fish farmers. To solve this problem, the growth rates of 34 different species of phytoplanktons were examined at the various levels of temperatures, salinites and light intensities to select suitable species as the food for rotifers for summer and that for winter. After the suitable species were selected, growth comparisons of rotifer groups which were fed the selected species of phytoplanktons against rotifer group fed Chlorella as a control were done. Fatty acid compositions of the selected phytoplanktons and rotifer groups which were fed these selected phytoplanktons were examined. It was revealed that Nannnochioris oculata was optimum for rotifers in summer season and Phaeodactylum tricornutum was suitable for that in winter season. The optimum temperature, salinity and light intensity for former phytoplankton were $28^{\circ}C$, $33\%_{\circ}$ and 5,000 lux and those for later were $10^{\circ}C$, $30\%_{\circ}$ and 8,000 lux, respectively. In the higher temperature condition, the growth of N. oculata fed rotifer group was better than Chlorella ellipsoidea fed group. In the lower temperature condition, however, the growth of Chlorella fed rotifer group was slightly better than P. tricornutum fed group. Between two selected phytoplanktons, N. oculata has the highest content of linolenic acid (18 : 3 $\omega$ - 3, $\omega$ - 6) which is essential fatty acid for marine fish larvae. A rotifer group which was fed this plankton also showed the highest linolenic acid content among the other rotifer groups.

• Applied Biological Chemistry
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• v.26 no.4
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• pp.255-260
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• 1983

In order to examine the effect of storage conditions on lipid and minor elements compositions of sesame seed, the changes in general characteristics and fractionation pattern o the lipid, and such minor elements as sesamol, sesamolin and sesamin were analyzed during the storage of sesame seeds for 4, 9, and 15 months at the four different storage conditions, that is, storage under light with linen pouch(LA), storage in dark with linen pouch(DA), storage under light with polyethylene pouch(LS) and storage in dark with poly ethylene pouch(DS). The acid value were increased significantly during the storage for 4 to 9 months then continued same acid value with prolonged storage until 15 months, but iodine value were increased continuously until 15 months in all the storage conditions, and the increasing tendency of the value at LA and DA was higher than that at LS and DS. Steryl ester was increased in the LA but decreased in DS with prolonged storage until 15 months. Diglyceride was increased during the storage in alt the storage conditions and increasing tendency in LA was higher than that in DS and LS. The free fatty acid contents were significantly increased until g months of storage, then similar value was continued with prolonged storage. Phospholipid was decreased with prolonged storage until 15 months and decreasing tendency in DA and LA was sharper than that in LS and DS. The content of free sesamol was ranged from 0.0021 to 0. 0058% of total lipid. Free sesamol was increased but bound sesamol was decreased during the storage for 15 months in all the storage conditions. Sesamolin was ranged from 0.11 to 0.19% of total lipid and decreasing tendency during the storage was similar to free sesamol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.4
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• pp.305-311
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• 1988

To study effects of dietary heated oil on lipid metabolism in rat liver, three groups of rats were fed fresh corn oil(control) and corn oils heated for 11 hours (HA) and 24 hours(HB) at $180^{\circ}C$. Acid values of HA and HB were 2.10 and 4.02 respectively. Each gram of three kinds of experimental oils was administered to rats by intubation daily for 3 and 6 weeks. After each feeding period, body and liver weights were measured as well as the contents of liver triglyceride, cholesterol, phospholipid and fatty acid compositions of total lipid, triglyceride and phospholipid. Growth of rats were not significantly different among groups, but liver weight of HB group was higher than HA group. The contents of liver triglyceride and cholesterol were higher in HA and HB groups than in control group. The content of phospholipid was increased slightily in HB group only after 6 weeks. Linoleic acid content of dietary oil was decreased progressively by heating ; 48.27% in fresh corn oil, 42.28% in HA and 36.13% in HB. The contents of linoleic acid and other polyunsaturated fatty acids were also reduced in total lipid, triglyceride and phospholipid fractions of liver of rats fed heated oils.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.452-459
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• 2016

Nutritional compositions, volatile compounds, and sensory attributes of grilled and fast-chilled mackerel (Scomber japonicus) were analyzed in order to examine its practical utilization as a food resource compared to commercial frozen mackerel. In the proximate analysis, lipid contents were $27.3{\pm}2.7%$ in grilled and fast-chilled mackerel. Palmitic acid was the most predominant fatty acid (20.68% and 18.88%), and the percentages of polyunsaturated fatty acid were higher than 40% in both. No benzopyrene was found in the grilled mackerel, and even grilling was employed at $260^{\circ}C$. For chemical stabilities, para-anisidine value (8.56 vs. 9.26) and acid value (2.96 vs. 3.35) in grilled mackerel were improved compared to those of commercial mackerel. Moreover, color index of grilled mackerel, a physiological property, showed greater lightness than commercial mackerel. Lastly, analysis of volatile compounds by gas chromatographic analysis and sensory tests by trained panels demonstrated higher potential for grilled mackerel as a highly marketable product compared to commercial mackerel. Taken altogether, the above results provide important preliminary results for utilization of grilled and fast-chilled mackerel as a quality food.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.6
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• pp.781-789
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• 2023

We investigated the sensory and quality characteristics of gambas al ajillo retort foods with nondigestible maltodextrin (trial gambas) compared with commercially available frozen gambas al ajillo (control). Trial gambas demonstrated approximate compositions of 75.8% moisture, 11.3% protein, 5.8% lipid, 1.7% ash, and 5.4% carbohydrates, indicating lower lipid and carbohydrate contents but higher moisture, protein, and ash levels than that of the control. Sensory assessments conclusively established the superior overall acceptability of trial gambas over the control. Trial gambas exhibited a total amino acid content of 9.62 g/ 100 g, surpassing the 5.39 g of the control. The major amino acids, such as lysine, leucine, arginine, aspartic acid, and glutamic acid, contributed significantly to its enhanced nutritional profile. Mineral analysis revealed higher calcium, phosphorus, magnesium, and iron levels in trial gambas and lower potassium levels than that in the control. Fatty acid profiling identified 18:1n-9 (67.8%) and 16:0 (11.9%) as the predominant fatty acids, in concordance with the control. This study substantiates trial gambas with the health-oriented preferences of the MZ generation while presenting superior sensory and quality attributes compared with the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.146-151
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• 2004

To evaluate a gamgug (Chrysanthemun indicum L.) as a new food material, its physicochemical properties were analyzed. The proximate compositions of gamgug were that the moisture content 10.51%, 9.38% for crude protein, 3.47% for lipid, 4.87% for ash, 13.12% for reduing sugar, 9.03% for crude fiber, and 0.74% for vitamin C, respectively. The essential amino acid contained in gamgug accounted for 41.42% of the total amino acid, while the non-essential amino acid accounted for 58.58%. It was shown that the fatty acid consisted of 6 different kinds, of which 22.63% for palmitic acid followed by 17.51% for linoleic acid, 12.76% for linolenic acid, 4.36% for myristic acid, 3.16% for oleic acid, and 0.61% for stearic acid, respectively. The content of minerals was that K was 847.4 $\mu\textrm{g}$/g which was the largest, Mg 369.0 $\mu\textrm{g}$/g, Ca 300.8 $\mu\textrm{g}$/g, and Na 61.4 $\mu\textrm{g}$/g, respectively. It was also shown that gamgug contained 45 different kinds of volatile flavor compounds, of which a docosane accounted for 9.4%, a benzene, 1-(1,5-dimethyl-4-hexenyl)-4-methyl-benzene for 5.8%, and camphor for 5.4%, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.4
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• pp.401-411
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• 1995

Flavobacterium spp., Pseudomonas spp., and Vibrio spp. were isolated from samples(sediments) of Sagami Bay and Suruga Bay(in Japan) at 810-4,000m in depth. Among isolated strains, Vibvio sp.-86 and sp.-87 strains were identified as barophilic and psychrophilic ones. They grew in 400 atm and showed best growth at 100 atm. Marine bacteria grown at 400 atm were long rod shape and 30 to 50times longer than those grown at 1 atm. which were short rod shape and formed flocks (aggregates). Vibrio sp,-86 strain grew at $5-37^{\circ}C\;and\;0,5-9.0\%\;NaCl\;(3.0\%\;of\;optimum\;concentration),$ while Vibrio sp.-87 strain grew at $1-7\%\;NaCl\;(2,0\%\;of\;optimum\;concentration).$ The fatty acid compositions of Vibrio sp.-86 strain grown at 1 atm were $C_{20}-C_{22:0},\;C_{l6:1},\;and\;C_{16:0}$ in the order of their abundance and at 400 atm the order were $C_{18:1},\;C_{18:0},\;and\;C_{20}-C_{22}$, whereas those of Vibrio sp.-87 strain at 1 atm were $C_{6:1},\;C_{14:1},\;and\;C_{20}-C_{22}$ and at 400 atm the order were $C_{14:1},\;C_{12:0},\;and\;C_{16:1}$ The amino acids compositon of Vibrio sp.-86 strain grown at 1 atm were abundant in the order of aspartic acid, methionine, and glutamic acid and those at 400 atm were abundant in the order of methionine, glutamic acid, and aspartic acid. The amino acids composition of Vibrio sp.-87 strain grwon at 1 atm were abundant in the order of methionine, glutamic acid, and aspartic acid and those at 400 atm were abundant in the order of methionine, glutamic acid, and isoleucine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.785-789
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• 2003

To accept basic data of utilizing of Comus of officianalis as a raw material of new food and industrial products, major chemical components were investigatied. Comparing proximate composition of flesh and seed of Cornus officianalis, seed contained higher crude ash, crude protein, crude fat and crude fiber, with less moisture and reducing sugar. The main components of free sugars in flesh and seed were fructose. The main components of organic acid in fresh and seed were malic and citric acid. Analysing total amino acids, 18 kinds of components were isolated from Cornus officianalis. The total amino acid contents of flesh and seed were 230.41 mg% and 883.81 mg%, respectively. Although the amino acid compositions of flesh and seed were different, glycine, leucine, histidine and lysine were the major components in both portion. The total amount of free amino acid were less than those of total amino acids. As a results of mineral analysis, the content of K was much higher than those of Fe, Zn and Cu. The contents of linolenic and linoleic acid were higher than those of oleic, palmitic and stearic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.223-229
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• 2005

The chemical components of barley (Jinmichapssal, Seodunchal, and Dusan No.8) and wheat (Alchanmil, Tapdongmil, and Olgeurumil) varieties were determined in terms of proximate compositions, minerals, fatty acids, amino acids and vitamin. There are significant differences in protein and lipid (p<0.00l, respectively), fiber (p<0.05) of barleys. There are significant differences in lipid contents (p<0.00l) of wheats. The major minerals of barley were Ca 24∼31 mg%, P 117∼129 mg%, Fe 1.7∼2.9 mg%, Na 13∼18 mg%, K 227∼73 mg%, Zn 1.1∼1.2 mg%, and Mg 38∼45 mg%. The content of Ca in Jinmichapssal was significantly higher than those in the other varieties (p<0.00l). The mineral contents of wheat were Ca 39∼67 mg%, P 172∼270 mg%, Fe 3.7∼5.6 mg%, Na 15∼17 mg%, K 537∼558 mg%, Zn 2.1∼2.3 mg% and Mg 106∼127 mg%. There are significant differences in Ca, P, Fe and Mg of 3 kinds of wheat. The barleys contain vitamin B$_1$ 0.27∼0.36 mg%, vitamin B$_2$ 0.07∼0.11 mg% and niacin 1.21∼1.44 mg%. The content of vitamin B$_1$ in Jinmichapssal and Seodunchal was significantly higher than that in Dusan No.8 (p<0.0l). The content of vitamin B$_2$ in Seodunchal (0.11 mg%) was significantly higher than those in the other varieties (p<0.0l). The content of niacin in barleys was no significant differences. The wheats contain vitamin B$_1$ 0.41∼0.52 mg%, vitamin B$_2$ 0.29∼0.39 mg% and niacin 1.86∼2.81 mg%. The contents of vitamin B$_2$ in Olgeurumil (0.39 mg%) and niacin in Tapdongmil (2.81 mg%) were considerably higher than those in the other varieties. The contents of vitamin B$_1$, B$_2$, niacin in wheats were higher than those of barleys. Major fatty acids in barley and wheat varieties were linoleic acid, palmitic acid and oleic acid, which comprised of about 90%∼92% of total fatty acid. The contents of lysine, valine, and tryptophan in Dusan No.8 were significantly higher than those in the other varieties. The contents of lysine, isoleucine in Tapdongmil were significantly lower than those in the other varieties. The content of amino acid in wheat was higher than those of barleys.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.440-449
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• 2007

This study was conducted to investigate the compositions of different cuts of Hanwoo bull beef. 10 cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi(brisket)] were prepared from 10 Hanwoo bulls (-24 month old) slaughtered during 3 consecutive days. There were no significant differences in the calorie contents among the 10 cuts (p<0.05). In cholesterol content, Hongduke was significantly lower (26.74 mg/100 g) and Abjin was significantly higher (31.08 mg/100 g) than the other cuts (p<0.05). Free amino acid analysis revealed that there were high contents of glutamate (94.33-216.36 mg/100 g) and alanine (154.88-200.31 mg/100 g), followed by arginine, phenylalanine and lysine in the 10 cuts. In addition, Abjin, Bosup, Cheggt, Hongduke, Sulgit and Udoon had significantly higher inosine monophosphate (IMP) contents than Dngsim or Moksim (p<0.05). Inosine contents were highest in Bosup and Sulgit, whereas hypoxanthine contents were highest in Guri (p<0.05). Total collagen contents were significantly higher in Abjin followed by Yangi, Guri and Moksim (p<0.05). With regard to fatty acid composition, Dngsim had significantly higher $C_{18:0}$ than the other cuts, and Udoon had significantly higher $C_{20:4n6}$ than the other cuts (p<0.05). Total contents of saturated fatty acids (SFA) were significantly higher in Abjin, Dngsim and Yangi, whereas total contents of unsaturated fatty acids (UFA) were significantly higher in Hongduke than the other cuts (p<0.05).