• 한국수산과학회지
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• 제52권3호
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• pp.209-223
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• 2019

This study was conducted to investigate nutrition characteristics of the following major commercially available dried fish (MCDF) in South Korea: plain-dried fish [nogari (PD-N), Alaska pollock (PD-AP), red tongue sole (PD-RTS), and young tidepool gunnel (PD-YTG)], salt-dried fish [(yellow corvina (SD-YC) and red tilefish (SD-RT)], four types of boiled-dried anchovy of different sizes (BD-As), and freeze-dried fish [Pacific saury (FD-PS), Alaska pollock (FD-AP), and Katsuobushi]. The energy content of the MCDF ranged from 103.0 to 420.5 kcal per 100 g. The MCDF in nutritional and functional properties of minerals were SD-RT and Katsuobushi in calcium; none in phosphorus, sodium, or zinc; Katsuobushi in potassium and magnesium; PD-AP, SD-YC, and SD-RT in iron, PD-AP, PD-RTS, SD-YC, and SD-RT in copper; and PD-N, PD-AP, PD-RTS, SD-YC, SD-RT, FD-PS, FD-AP and Katsuobushi in manganese. The total amino acid content of the MCDF ranged from 15.85 to 71.96 g per 100 g; the major amino acids were glutamic acid, aspartic acid, lysine, and leucine. The fatty acid content of the MCDF ranged from 0.81 to 2.93 g per 100 g. The MCFSP expected in nutritional and functional properties of vitamins were PD-N, PD-RTS, FD-PS, FD-AP, and Katsuobushi in riboflavin; PD-N, PD-AP, PD-YTG, BD-As, FD-PS, FD-AP, and Katsuobushi in niacin; PD-N, PD-RTS, SD-YC, and BD-As in vitamin A; and PD-AP, PD-YTG, SD-YC, and FD-AP in vitamin E.

• 한국식품영양학회지
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• 제21권4호
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• pp.477-484
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• 2008

The Pacific saury, Cololabis saira Kwamaegi, is a traditional local food of the Eastern sea area, centered around Pohang. It is well-recognized as being both tasty and nutritious. Nevertheless, bacterial contamination, excessive dryness, and compositional changes render this fish edible only during the winter months. Thus, to improve its storage capabilities, this study assessed the effects of storage material, type, temperature, and duration on compositional changes in Kwamaegi. The assessed samples were Kwamaegi which had been naturally dried for 15 days. The storage materials included an A-film, a self- developed multi-film made of polyethylene, polyamide, EVOH, and polyethylene, and a B-film made of polyethylene, nylon, polyethylene, nylon, and polyethylene. The B films were utilized after pressing and lamination. The storage types included one whole fish(1G), or 2 divided fish(2G), to increase eating convenience. The 2G type was the muscle portion divided vertically after discarding the jowl, skin, and internal organs. The storage temperatures were 0, -15 and $-30^{\circ}C$, and the storage durations were 2, 4, and 6 months. Among the lipid rancidities, acid value and peroxide value showed the highest level of initial rancidity at a storage temperature of $0^{\circ}C$ for 2 months. We noted no significant differences between storage materials. The lower the storage temperatures, the less acid and peroxide were generated. Between the storage types, 1G evidenced lower less acid values than 2G. The TBA values revealed a dramatic increase at a storage temperature of $0^{\circ}C$ for 2 months, whereas this rapid progress was not observed at storage temperatures of -15 and $-30^{\circ}C$. Along with the acid value and peroxide value, the samples stored at 0, -15 and $-30^{\circ}C$ evidenced significantly lower TBA values. The B-film evidenced a slightly lower TBA value than was observed in the A-film, but no significant differences were observed.

• 한국식품영양학회지
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• 제25권4호
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• pp.833-841
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• 2012

본 연구는 높은 생리활성효과로 인해 높은 섭취관심도에도 불구하고 식품소재로서의 활용도가 낮은 울금을 어묵제조에 부재료로 첨가하여 제품화의 가능성을 살펴보았다. 울금 분말을 어묵 제조 부재료인 밀가루 양 대비 0, 1, 3, 5, 7%를 첨가한 어묵을 제조한 다음, 수분, pH, 색도, 절곡 검사, 조직감 특성, 관능적 특성 및 관능 기호도를 측정, 평가하였다. 울금 분말을 첨가한 어묵의 수분 함량은 울금 분말의 첨가 여부 및 첨가량의 증가에 관계없이 각각 71.35~72.97%의 범위를 나타내었으며, pH는 울금 분말의 첨가량 증가에 따라 낮아지는 경향을 나타내었다. 울금 분말을 첨가한 어묵의 L값(lightness)은 낮아졌으며, a값과 b값은 높아지는 경향을 나타내어 각 시료간 매우 유의적인 차이를 나타내었다. 울금 분말 첨가 어묵의 절곡 검사 결과는 울금 분말 첨가유무와 첨가량 증가에 관계없이 AA로 측정되었으며, 어묵의 조직감의 특성 중 강도(strength)는 울금 분말 첨가량이 증가할수록 높아졌으며, 탄력성(springiness)은 울금 분말 첨가량 증가에 따라 낮아졌고, 응집성(cohesiveness)은 울금 분말 7% 첨가구만 유의적으로 높게 측정되었다. 울금 분말 첨가 어묵의 관능 특성 중 색의 진한 정도는 울금 분말의 첨가량이 증가할수록 색이 진한 것으로 평가되었으며, 울금 냄새의 정도는 울금 분말의 첨가량이 증가할수록 매우 강하게 평가되었고, 생선 비린내는 울금첨가량의 증가에 따라 매우 약하게 평가되어 울금 특유의 냄새가 비린내가 감소시키는 것으로 평가되었다. 구수한 맛의 정도는 울금 분말 무첨가구가 가장 강한 것으로 평가되었으며, 울금 분말 7% 첨가구가 가장 낮은 점수를 나타내었다. 반면, 느끼한 맛의 정도는 울금 분말의 첨가량 증가에 따라 감소하는 것으로 평가되어 울금 분말 무첨가구가 가장 강하게 평가되었으며, 관능적 조직감의 항목 중 강도와 탄력성은 울금 첨가 유무와 첨가량 증가에 따른 유의적인 차이가 나타나지 않았다. 울금 분말 첨가량에 따른 어묵의 관능적 기호도는 어묵 제조시의 부재료인 밀가루 양 대비 3%의 울금 분말을 첨가하는 것이 냄새, 맛, 전체적인 기호도의 측면에서 가장 우수한 것으로 평가되었다. 이상의 결과로써, 어묵의 제조시에 울금 분말을 첨가하는 것은 외관(색)의 기호도를 높이고, 생선 특유의 비린내를 감소시키며, 느끼한 맛을 감소시키므로 제품화의 가능성이 충분할 것으로 생각된다. 그 중에서도 어묵 제조시에 첨가하는 부재료인 밀가루 양 대비 3%의 울금 분말을 첨가하는 것이 가장 적합할 것으로 판단된다.

• Asian-Australasian Journal of Animal Sciences
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• 제27권9호
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• pp.1319-1327
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• 2014

Two feeding trials were conducted to determine the optimum feeding frequency in growing Korean rockfish, (Sebastes schlegeli) reared at the temperatures of $15^{\circ}C$ and $19^{\circ}C$. Fish averaging $92.2{\pm}0.7$ g (mean${\pm}$standard deviation [SD]) at $15.0{\pm}0.5^{\circ}C$ and $100.2{\pm}0.4g$ ($mean{\pm}SD$) at $19.0{\pm}0.5^{\circ}C$ water temperature were randomly distributed into each of 15 indoor tanks containing 250-L sea water from a semi-recirculation system. A total of five feeding frequency groups were set up in three replicates as follows: one meal in a day at 08:00 hour, two meals a day at 08:00 and 17:00 hours, three meals a day at 08:00, 14:00, and 20:00 hours, four meals a day at 08:00, 12:00, 16:00, and 20:00 hours, and one meal every 2 days at 08:00 hour. Fish were fed at the rate of 1.2% body weight (BW)/d at $15^{\circ}C$ and 1.5% BW/d at $19^{\circ}C$. At the end of 8 wks of feeding trial weight gain and specific growth rate were significantly higher at the fish fed groups of one meal a day and two meals a day at $15^{\circ}C$ and fish fed groups of 1 meal every 2 days at $19^{\circ}C$ were significantly lower than those of all other fish fed groups. Glutamic oxaloacetic transaminase and glutamic pyruvic transaminase of fish fed group at 1 meal every 2 days was significantly higher than those of all other fish fed groups in both experiments. Weight gain, specific growth rate and condition factor were gradually decreased as the feeding frequency increased. The results indicate that growing Korean rockfish 92 and 100 g perform better at $15^{\circ}C$ than $19^{\circ}C$ water temperature. As we expected, current results have indicated that a feeding frequency of 1 meal a day is optimal for the improvement of weight gain in growing Korean rockfish grown from 92 g to 133 g at $15^{\circ}C$ and 100 g to 132 g at $19^{\circ}C$ water temperature.

• 생명과학회지
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• 제19권9호
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• pp.1284-1288
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• 2009

오징어 정제어유에 대한 부가적인 탈취과정을 통해 고품질의 제품을 생산하기 위하여 유기산의 일종인 citric acid 및 gluconic acid를 이용한 칼럼을 제작하고 여기에 오징어 정제어유를 통과시키는 방법으로 어취제거 실험을 행하였다. 그 결과, citric acid 및 gluconic acid 칼럼 모두에서 우수한 어취제거 효과가 나타났으며, 유기산 1 g과 2 g을 사용한 경우보다 3 g을 사용한 경우에 더 우수한 어취제거 효과를 얻을 수 있었다. 또한, citric acid를 사용한 칼럼에서 보다 gluconic acid를 사용한 칼럼에서 더 높은 어취제거 효과를 얻을 수 있었다. 한편, 과산화물가(POV) 및 산가(AV)를 측정한 결과, gluconic acid칼럼을 통과한 시료는 미처리 대조군에 비해 약간 높은 수치를 나타냈으며, citric acid 칼럼을 통과한 시료는 미처리 대조군과 비슷한 수치를 나타냈다. 결론적으로, gluconic acid 칼럼을 이용한 탈취실험의 경우는 탈취효과는 뛰어난 반면 과산화물가와 산가가 약간 증가하는 결과가 나타났고, citric acid칼럼을 이용한 탈취실험의 경우는 탈취효과는 약간 떨어졌지만 과산화물가와 산가는 미처리 대조군과 비슷한 수치를 나타냈다. 본 연구에서 유기산 칼럼을 이용하여 성공적인 어취제거효과를 얻을 수 있었으며, 어유의 주요 성분 변화는 거의 관찰되지 않음을 확인할 수 있었다.

• Asian-Australasian Journal of Animal Sciences
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• 제8권6호
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• pp.587-594
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• 1995

In order to estimate the nutritive value of roasted full-fat soybean (FFS) in carp diet, growth performance and excretion of protein and phosphorus were examined using carps having mean body weight of 111 g. Growth trial was conducted for 4 weeks using the fishes fed 5 diets (Control, $F_{24}S_{13}$, $F_{16}S_{27}$, $F_8S_{40}$ and $F_0S_{56}$) containing 32%, 24%, 16%, 8% and 0% of fish meal (F) and 0%, 13%, 27%, 40% and 56% of full-fat soybean, respectively. A total of 800 fishes were allotted randomly by groups of 40 to 5 treatments with 4 replicates per treatment. Fishes were fed to station eight times daily. Feeding trial was conducted for 4 weeks. As dietary FFS increased from 0% to 56%, weight gain of fish decreased from 91 g to 39 g and feed conversion ratio increased from 1.06 to 1.95. Protein efficiency ratio (PER) was highest (2.35) in control group which had the highest protein intake, while PER significantly decreased with decrease in protein intake as dietary FFS level increased. Although dietary protein and energy levels were maintained constant, protein excretion per kg weight gain varied from 273 g to 579 g for the groups control and $F_0S_{56}$, respectively. However, the value for control group was not significantly different to those for the groups $F_{24}S_{13}$ and $F_{16}S_{27}$. On the other hand, the highest protein retention efficiency was found in group fed the diet $F_{24}S_{13}$. Fish fed the diet $F_8S_{40}$ excreted the lowest phosphorus (P) based on kg weight gain showing the highest P retention efficiency of 62%. P excretion per kg feed intake was in the range of 5 g to 10 g for the groups $F_8S_{40}$ and $F_{24}S_{13}$, respectively. The present results indicated that as dietary FFS level increased, growth performance and feed utilization decreased while excretion of protein and phosphorus increased. Therefore, it was concluded that more than 25% substitution by FFS for fish meal could exert negative effects on growth and feed utilization of carp.

• Journal of Nutrition and Health
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• 제25권7호
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• pp.555-568
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• 1992

This study was to compare the effects of dietary n-6 and n-3 fatty acids and fat unsaturation on plasma lipids and chemical composition of VLDL and LDL fraction and lipogenic enzymes activity in rat liver under the conditions providing 1) a similar amount of n-6, n-3 fatty acids(LA, ALA, EPA+DHA) in diets and 2) the various degree of fat unsaturation. Male Sprague-Dawley rats weighing 420g were treated for 6-n with six experimental diets providing 25% of energy as fat and which were different only in fatty acid composition. The fats used for a source of each fatty acid were beet tallow for saturated fatty acid corn oil for n-6 linoleic acid(LA) perilla oil for n-3 $\alpha$-linolenic acid(ALA) and fish oil n-3 eicosapentaenoic acid (EPA) and n-3 docosahexaenoic acid(DHA). Plasma cholesterol level was increased by corn oil to compare with beef tallow but was decreased by perilla oil or fish oil. Plasma TG level was significantly decreased by perilla oil or fish oil. Fish oil significantly reduced the level of HDL-Chol and the proportion of Chol in LDL fraction and that of TG in vVLDL fraction. Overall there was a singificant negative correlation between the level of each plasma lipid(Chol TG, VLDL-TG, LDL-C) and the degree of fat unsaturation. However this rerlationship is not always true when compared the hypolipidemic effect of each fatty acid at a similar level of fat unsaturation. There was a trend such taht glucose 6-P dehydrogenase 6-phosphogluconate dehydrogenase and malic enzyme activites were reduced by n-3 fatty acids. Perilla oil significantly increased the incorporation of c20:5 and c22:5 into liver tissue and fish oil suignificantly increased the incorporation of c20:5, c22:6 into liver tissue and the effect of long chain n-3 fatty acid incorporation was greater by fish oil. therefore the hypotriglyceridemic effect of n-3 fatty acid could be resulted from the interference of hepatic lipogenesis by long-chain n-3 fatty acids and the reduced proportion of TG in VLDL fraction and its effect was greater by n-3 EPA+DHA than n-3 ALA even though plasma Chol and TG levels were also influenced by the degree of dietary fat unsaturation.

• Preventive Nutrition and Food Science
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• 제7권3호
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• pp.293-298
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• 2002

Carnitine is considered a conditionally essential nutrient because dietary sources may become important under conditions which either reduce biosynthesis or increase urinary excretion of carnitine. Therefore, it is important to have a database for dietary analysis for carnitine content. Because there is limited data available for the carnitine content of Korean foods, this study was undertaken to analyze the total carnitine (TCNE) content of 146 commonly consumed Korean foods. TCNE concentrations were assayed using a modified radioisotopic method. Beef and pork contained 91.09 and 17.21 mg TCNE / 100 g weight, respectively. Fish and shellfish ranged from 0.28 to 24.87 mg TCNE / 100g weight. TCNE concentration in milk was 1.77 mg / 100 mL and cheese was 0.49 mg / 100 g weight. Cereals and pulses contained between 0 and 1.43 mg TCNE / 100 g weight. The TCNE concentration of most fruits and vegetables was between 0 and 0.7 mg 1100 g weight. However, mushrooms contained between 2.77 and 7.02 mg of TCNE / 100 g weight. Soy sauce, soybean paste and fermented red pepper soybean paste contained 1.05, 0.28 and 0.5 mg TCNE / 100 g weight, respectively. These results demonstrate that TCNE concentrations are high in meat, fish, shellfish and milk, but low or non-existent fruits and vegetables. However, mushrooms are a substantial source of vegetable derived TCNE. These data will be useful in establishing a database for determining the TCNE content of Korean diets.

• Journal of Community Nutrition
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• 제5권2호
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• pp.93-104
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• 2003

Although a generation-related difference in nutrient and food-group intake has been broadly recognized in the Japanese population, few studies have examined the difference and correlation of intakes with consideration of a family line and co-habitation status. We conducted a dietary survey using female college students in dietetic course in Aichi, Japan, and their mothers and grandmothers. A validated self-administered diet history questionnaire was used for assessment of intakes. Data from 110 families were included in the analysis. The means of 13 nutrients and 10 food groups (of the 15 and 14, respectively) showed significant differences among the three generations. A significant difference was observed in the carbohydrate, protein, saturated fatty acid, cholesterol, and fish intakes between the students living with their mothers and those apart. In the correlation analyses between generations, moderate correlation was observed for most nutrients and food groups between the students and their mothers living together (correlation range = 0.30-0.61 for nutrients, and = 0.21 -0.56 for food groups). A wide variation with no consistency was observed for the correlation between the students and their grandmothers (-0.18 -0.59 and -0.33 -0.65, respectively), No meaningful correlation was observed between any two generations living apart. Among the food groups examined, pulses, fish, and vegetables showed relatively large differences for the correlation between two groups with different living conditions. When living together, the correlation coefficients for nutrients and food groups between the students and their mothers decreased according to the increase in frequency of eating out by the students. These results suggest that living together and eating together were an important factor for the resemblance in dietary habits between generations in the population with a marked generation-related difference in intakes. (J Community Nutrition 5(2) : 93-104, 2003)

• Journal of Nutrition and Health
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• 제39권8호
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• pp.832-840
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• 2006

This study was performed to investigate the relationship between diet quality and food cost and identify the effects of food cost on healthy diet among Korean adult. Among the subjects of 2001 National Health and Nutrition Survey 1,641 men and 1,765 women aged from 30 to 49 years were selected and their information of dietary intakes, socio-demo-graphic information, and anthropometric data were analyzed. For the analysis, subjects were classified to quartile based on their daily food cost. Food guidelines provided by Korean Nutrition Society was regarded as a model of healthy diet. Subjects in the lowest quartile of food cost consumed inadequate amount of food from all food categories of the guidelines. Many subjects in the highest quartile not only satisfied the recommended amount of the Food Guide but also seemed to overeat high energy density foods. Even in the highest quartile, about 90% of subjects did not satisfied recommended amount of dairy products. According to the calculated cost of healthy diet, the average cost did not seem to be more expensive than the current mean food cost of the subjects, and most cost-sensitive food intake was observed in the meat fish beans eggs category. The implications of study results were: 1) all the high cost diets did not indicate the high quality of diet, 2) most practical matter of healthy diet in low income group seemed whether they could afford the expense of meat and fish, 3) nutrition education was required to most subjects for healthy diet.