• Nutritional Sciences
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• v.3 no.1
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• pp.18-24
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• 2000

Peroxidative stimuli mediated by high polyunsaturated fatty acid administration in rats induced in vivo lipid peroxidation and resulted in increased urinary excretion of a number of lipophilic aldehydes and related carbonyl compounds. These secondary lipid peroxiation products, measured as 2, 4-dinitrophenylhydrazine deritives, were detected and identified by the newly developed HPLC method. The identified urinary lipophilic nonpolar aldehydes and related carbonyl compounds were butanal, butan-2-one, pentan-2-one, hexanal, hex-2-enal, hepta-2, 4-dienal, hept-2-enal, octanal, and oct-2-enal. Lipophilic polar aldehydes such as 4-hydroxyhex-2-enal and 4-hydroxyoct-2-enal were also identified. A polyunsaturated fatty acid diet containing n-3 fatty acids generally caused high levels of urinary excretion of lipophilic aldehydes and related carbonyl compounds in rats than a normal diet. Significantly increased secondary lipid peroxidation products were hexanal, hepta-2, 4-dienal, octanal, 4-hydroxyhex-2-exal, 4-hydroxyoct-2-enal, and a number of unidentified compunds.

• Fisheries and Aquatic Sciences
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• v.15 no.4
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• pp.275-281
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• 2012

Yellow croaker Larimichthys polyactis muscle oil was extracted using an environmental friendly solvent, supercritical carbon dioxide (SC-$CO_2$), in a semi-batch flow extraction process. SC-$CO_2$ was applied at temperature $35^{\circ}C$ to $45^{\circ}C$ and $150^{\circ}C$ to $250^{\circ}C$ bar of pressure. The flow rate of $CO_2$ (27.79 g/min) was constant throughout the entire 1.5 h extraction period. The oil extraction yield was influenced by the physical properties of SC-$CO_2$ at different temperatures and pressures. The extracted oil was analyzed by gas chromatography to determine the fatty acid composition. According to our results, the SC-$CO_2$ extracted oil was high in eicosapentaenoic acid and docosahexaenoic acid. In addition, the SC-$CO_2$ extracted oil showed greater stability than n-hexane extracted oil based on the peroxide value and acid value. Thus, the quality of yellow croaker oil obtained by SC-$CO_2$ extraction was slightly higher than that of oil obtained by n-hexane extraction.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.99-107
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• 1996

The cooking characteristics of Hicook with lecithin and GMS as emulsifier were examined for effect on the reduction of oil levels in fried foods. Hicook and soybean oil were used in stir-frying and pan-frying, and in case of Hicook the weight of oil absorbed and spattered during cooking were significantly lower than in case of soybean oil. Next this study attempt to standardize the recipe for preparation of selected Korean foods, especially in regards of the amount of oil used during cooking. The foods studied were all used frequently in Korea, they inculded stir-fried vegetables, stir-fried rice, and pan-fried fish and soybean curd. The results showed that Hicook, even in a half amount, made it possible cooking food with good properties, and calorie content of cooked foods could be lowered considerably. The trained panelists evaluated sensory characteristics of foods, flavor, appearance, and overall acceptability. Sensory qualities of food prepared with Hicook were highly acceptable, and rated better than controls in flavor and overall acceptability. But because stir-fried food was accepted greasy and oily in customarily, the appearance was rated lower than comtrol. In summary, application of hicook offers means of lowering fat levels while keeping sensory quality good. The emulsifier in Hicook is responsible for reduction of oil content and improvement of quality of fried foods.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.738-745
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• 2005

This study was conducted in order to promote the utilization of fish meat paste added mulberry leaf powder(EPM) as food. The tested concentrations of mulberry leaf powder were 0, 0.1, 3, 0.5 and Ito The weight of the fish meat paste with FPM was heavier than the control(p<0.001). Oil absorption was the highest in the one with $0.3\%$ mulberry leaf powder, The It a and b values of the fish meat paste were decreased as increasing the concentration of mulberry leaf powder in Hunter color value(p<0.001). Good flexibility was shown not only in the control but also in the one with FPM in folding test. In texturometer test, the hardness was increasing, but the cohesiveness, springiness, gumminess, and brittleness were decreasing in according to increasing the concentration of mulberry leaf powder. In sensory evaluation, color and oily taste were getting higher as increasing the concentration of mulberry leaf powder. The fish meat paste added with $0.5\%$ mulberry leaf powder showed the highest acceptance scores in flavor, texture and overall quality. The result suggest that mulberry leaf powder can be applied to fish meat paste for both quality and functionality.

• Fisheries and Aquatic Sciences
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• v.21 no.7
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• pp.25.1-25.6
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• 2018

The main objective of this study was to provide anesthetic criteria of clove oil for an effective manipulation and transportation of red spotted grouper, Epinephelus akaara. When anesthesia temperature (20, 24, and $28^{\circ}C$) and concentration of clove oil (25, 50, and 75 ppm) were increased, the anesthesia and recovery time decreased and tended to be similar to each other between juvenile and adult. Also, as the temperature and concentration increased, the ratio of exposure time and recovery time between juvenile and adult were decreased. When plasma cortisol concentrations were compared for 48 h after anesthesia with 50 ppm of clove oil, both the juvenile and adult fish grew up to 12 h; however, thereafter decreased and there was no significant difference from control at 48 h.

• The Journal of Fisheries Business Administration
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• v.42 no.1
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• pp.19-35
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• 2011

This paper tries to show the appropriate estimation method of oil pollution damage for mariculture fisheries. The International Oil Pollution Fund 1992(also known as the IOPC Fund 1992) has made up the Claims Manual to assist claimants by giving a general overview of the Fund's obligation to pay compensation. Section III of the Manual provides more specific information to assist claimants in presenting their claims concerning about economic losses in the fisheries, mariculture and fish processing sectors. The paper tries to suggest reform proposals for current etimation method of damages of maricluture fisheries contaminated by oil spillover using the population biology of living resources charaterized with age distribution.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.27-35
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• 1998

Consumption of edible oil at food service institutions in Inchon was surveyed to provide basic data for continuous education of dietitians. Manufacturing industry was the major food service institution(78.8%) in Inchon followed by schools, hospitals and social welfare service centers. Most dietitians were at the age of twenties and college graduates with professional careers of 1-5 years. Oil was purchased on the basis of its quality within 1-3% of total food costs four times a month. Proper frying temperature was determined by dropping salt or food coating materials into the oil. Soybean oil was the most frequently used and commercial frying mix powder and flour and eggs in water were the most common food coating materials. Fish and commercial frozen foods were the most frequently used materials for frying. Fried foods were stored with covers in a basket and consumed within 30 minutes after cooking. Frying oils were used one more time after filtering and color was the index for determination of re-use.

• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.141-148
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• 1992

To analyze cookery of meal in reception dishes of Choson dynasty, studied historic book 'Youngjeob Dogam Euigwae' described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. Kinds of dishes served a meal generally were noodles(麵), bun stuffed with seasoned meat and vegetables(饅頭), steamed bread(床花), soup(湯), fried fish and meat(煎魚肉), dried fish and meat(切肉), minced raw meat(肉膾), slices of boiled meat(片肉), stew(蒸, 乾南), rice cake(餠), patterned savory cake(茶食), various fruits preserved in honey(正果), fried cake made of wheat flour, honey and oil(造果), fried glutinous rice cake(强精), rice gruel(粥), salted fish shrimp and etc, jerked meat(佐飯), meat fish and others broiled with seasoning(炙), cooked potherbs and potherbs(菜), pickled vegetables(沈菜), fruits(實果), soysauce mixed with vinegar and pinenut meal(醋醬), mustard(茶子), soybean sauce(民醬), honey(追淸), honey water(水正果, 正味子水) and etc.

• Journal of Nutrition and Health
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• v.21 no.2
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• pp.122-128
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• 1988

This nutritional survey was conducted from September 17 to October 6, 1984, in order to investigate the state of the nutritional intakes of perple living Gapoe-Dong, coastal area of Korea. This survey covered a total of forty houses. The method of this research was based on the interiview-survey with questinaires. All of the food taken daily by the people are all weighed before cooking ; the rest of food after mealing are also weighed. Thus the amount of food taken by people can be come out. The results were summarized as follows; 1) The average intake of all nutrients were below the RDA, especially calorie, vitamin B2, calcium and iron were insufficient. The protein intake was only 55.2g but the contribution of animal protein to total protein was adequate(38%). It was provided mostly by fish and shell-fish. 2) Chief food sources were rice, vegetables, fish and shell-fish, and milk, eggs, oil, potato, and fruits were insufficient. 3) The level of education and the number of family were significantly correlated to the nutrientintake, especially correlation between family-size and colorie, calcium intake were significant.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.4
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• pp.859-867
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• 2014

This study was conducted to evaluate the optimum dietary lipid level in juvenile river puffer. Five semi-purified diets were formulated with corn oil to contain graded levels of lipid levels of 6, 9, 12, 15 and 18%. Fish averaging $8.32{\pm}0.02$ g randomly were fed the experimental diets in triplicate groups for 8 weeks. After the 8-weeks feeding trial, weight gain and specific growth rate of fish fed the 9% diet were significantly higher than those of fish fed the 15 and 18% diets (P<0.05) but there was not significantly different from that of fish fed the 6, 9 and 12% diets. Feed efficiency and protein efficiency ratio of fish fed the 6, 9 and 12% diets were significantly higher than those of fish fed the 18% diet (P<0.05). Visceralsomatic index of fish fed 18% diet was significantly higher than that of fish fed the 6% diet (P <0.05) but there was not significantly different from that of fish fed the 9, 12, 15 and 18% diets. No significant differences were observed in condition factor, hepatosomatic index and whole body composition among all the fish groups. Serum cholesterol and triglyceride fish fed of 18% diet were significantly higher than that of fish fed the other diets (P<0.05). Optimum dietary lipid levels by using broken-line model and by using second order polynomial were estimated at 7.01% and 8.98% for the maximum growth of fish respectively. Therefore, these results suggested that the optimum dietary lipid level could be greater than 7.01% but less than 8.98% for the maximum growth in juvenile river puffer.