• Journal of Animal Science and Technology
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• v.61 no.6
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• pp.352-358
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• 2019

The supplementation effects of sea tangle powders were determined for the meat quality in Korean native black goats. A total 90 castrated male black goats at 3-month age were divided into 3 dietary treatment groups: control (basal diet + mineral block), T1 (0.3% sea tangle feeding with the basal diet), T2 (0.9% sea tangle feeding with the basal diet). At 9-months feeding, 10 goats per treatment group were slaughtered, and the longissimus dorsi muscle samples were vacuum-packed, and subsequently analyzed for physicochemical evaluations. Analysis revealed decrease in the shear force and TBARS values of meat in the sea tangle dietary groups (p < 0.05). The T2 group exhibited increased levels of unsaturated fatty acids such as C16:1, C18:1, C18:2, and C20:4 (p < 0.05). The content of free amino acids with desirable taste such as aspartic acid, glutamic acid, glycine, histidine, and serine were higher in T2, whereas alanine content was higher in both sea tangle dietary groups, as compared to control (p < 0.05). These data indicate that feeding dietary sea tangle as an alternative mineral source results in an improvement in the physicochemical profiles of goat meat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.511-515
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• 2006

The chemical composition and antioxidative activities of Platycodon grandiflorum leaves and stems was investigated in order to evaluate the potential as functional food material. The moisture contents of leaves and stems were 84.31% and 75.91%, respectively. The Ca content was the highest in leaves (351.49 mg%) and stems (217.56 mg%). The major free sugar of leaves was glucose (1,729.87 mg%) However major free sugar of stems was fructose (734.91 mg%). Glutamic acid (242.91 mg%) and arginine (228.60 mg%) in leaves were major amino acids, lysine (110.08 mg%) and glutamic acid (80.40 mg%) in stems were major amino acids. Oleic acid and linoleic acid were major fatty acids in crude fat of both leaves and stems. DPPH free radical scavenging activities of fractions from leaves and stems were rising with increasing amount of fractions. Like antioxidant activity, the reducing power of fractions from leaves and stems was also dependent on concentration while butanol fraction of stems showed the highest reducing power.

• Korean Journal of Rural Living Science
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• v.10 no.2
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• pp.60-70
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• 1999

Changes in the nutritional components of Toha-jeot, salt-fermented Toha shrimp (Caridina denticulata denticulata $D_EH_{AAN}$), which was salted with a low-salt group of 15% sodium chloride (L), a high-salt group of 23% sodium chloride (H), a 50% conventional soybean sauce group (S) during long fermentation were investigated. These three groups were refrigerated at ${4\pm}1^{\circ}C$ and then taken out for analysis at three month intervals during 9 month. Even in the process of a long fermentation, the moisture containment of Toha-jeot in group L and S is 76.0~73.6% and in group H it is 70.0%, which are similar in all three groups. In case of the salinity, there was no change in groups L, H but it was lowered in group S during the fermentation. In all groups there was no change of pH. The free amino acid contents in Toha-jeot, of which ornitine, glutamic acid, leucine, alanine, lysine and valine occupy the majority, in order of abundance, increased gradually up to six months of fermentation and decreased by nine months. But free amino acid contents of S group increased continuously during the fermentation process. Hypoxanthine was altered almost among other nucleotides. ATP was not detected, IMP and inosine had disappeared after the six months for mentation. ADP was not detected after the nine months fermentation. Monoene, polyene and n-3 fatty acids were increased and saturated fatty acids were decreased in L and H groups. However, no changes of fatty acid contents in S group during fermentation were showed. The fatty acid contents of three groups, of which $C_{18:1},\;C_{16:0},\;C_{16:1}$ and $C_{20:5}$ occupy the majority, Mineral content of Toha-jeot is mainly consisted of Na, Ca, K and Mg. In the Hunter values, the redness of L group was superior to that of other groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.1-9
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• 1998

This study was designed to determine the most suitable manufacturing conditions of stewed pumpkin juice(SPJ) in terms of nutrition and taste. Well ripened pumpkin was heated for 3, 4, 5, 6 and 7 hours in a pressure cooker and then extracted and packed in retort pouches. These were kept at 4$^{\circ}C$ and 28$^{\circ}C$ for 30 days, respectively and changes of the physicochemical components of SPJ were investigated. The free amino acid compositions of pumpkin and SPJ occupied asparagine, aspartic acid, glutamine, arginine and serine in increasing order of abundance. Except SPJ heated for 3 hours, SPJ stored at 28$^{\circ}C$ had the most abundant free amino acids, followed by SPJ stored at 4$^{\circ}C$, and SPJ not stored. The fatty acid composition of pumpkin occupied behenic acid, erucic acid, palmitic acid, linoleic acid, heneicosanoic aicd, in order of abundance. When SPJ was heated over 3 hours, palmitic acid and linolenic acid decreased greatly. SPJ stored at 4$^{\circ}C$ and 28$^{\circ}C$ increased contents of saturated fatty acids such as behenic acid, palmitic acid than SPJ not stored. As SPJ was heated for a long time, carotenoid was mostly destroyed and the Hunter "L", "a" and "b" values of SPJ decreased. Among the mineral constituents of SPJ, Na and Ca were dominantly occupied. It was found that the range of the total visible cell count was 3~4CFU/ml from the SPJ which was heated for 3 hours and it increased by 1$\times$109CFU/ml when the SPJ was stored at 28$^{\circ}C$. It seems that the contamination by microorganism have occurred at packing process. In sensory evaluation, the SPJ which was heated for 5 hours had the highest scores in overall preference, sweet smell and sweetness.ce, sweet smell and sweetness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1058-1063
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• 1999

The purpose of this study was to investigate the differences in proximate composition, free sugars, organic acids, fatty acids, amino acids, mineral components, hunter color values and calory values between freeze dried and steam dried Gastrodia elata Blume. Crude fat and crude fiber decreased during manu facture of steam dried Gastrodia elata Blume. The contents of sugars in steam dried Gastrodia elata Blume decreased during manufacture than that of freeze dried Gastrodia elata Blume. The contents of malic acid, oxalic acid, ketoglutaric acid, malonic acid and succinic acid in freeze dried were similar to those in steam dried Gastrodia elata Blume. Citric acid decreased in steam dried Gastrodia elata Blume. The contents of linoleic acid, palmitic acid and oleic acid in freeze dried were similar to those in steam dried Gastrodia elata Blume. The contents of free amino acids in steam dried Gastrodia elata Blume decreased during manufacture. The mineral component contents of the Gastrodia elata Blume were greater in the order of Mn

• Food Science of Animal Resources
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• v.30 no.3
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• pp.435-442
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• 2010

The study analyzed the effects of salt concentration [high salt (HS) and low salt (LS)] and sodium nitrite ($NaNO_2$), which are typically utilized in Korean processing facilities, on fatty acid composition, free amino acids, microbial counts and sensory characteristics of processed dry-cured ham. Four different treatments were considered: three hams (11.30 kg) salted with 92 g/kg salt (w/w) (HS), three hams (10.65 kg) treated with HS and 100 ppm $NaNO_2$ (HS+$NaNO_2$), three hams (11.42 kg) salted with 62 g/kg salt (w/w) (LS), and three hams (10.62 kg) treated with LS and 100 ppm $NaNO_2$ (LS+$NaNO_2$). Fatty acid composition analysis revealed significantly (p<0.05) higher saturated fatty acid and lower (p<0.05) unsaturated fatty acid in the HS+$NaNO_2$ group compared with the other groups. Glutamate, alanine and lysine free amino acids were higher than the other free amino acids. The processing conditions did not significantly affect the free amino acids of biceps femoris muscles, except for the proline content (p>0.05). In sensory evaluation, the fermentation aroma of the LS group was higher than that of the HS group. The aerobic counts consistently ranged from from $2.3{\times}10^2$ to $1.11{\times}10^4$ CFU/g. Escherichia coli including strain O157:H7, Staphylococcus aureus, and Salmonella spp. were not detected.

• Journal of the Korean Society of Food Culture
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• v.16 no.3
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• pp.235-242
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• 2001

Chemical properties of the different parts of watercress(Oenanthe javanica D.C.) grown and harvested from the culture fields under different cultivating methods were studied. In proximate analyses of watercress in parts, moisture contained more in stem than in root or in leaf, but crude protein and crude lipid contents were lower in stem than in root or in leaf. Crude ash in root contained up to about double amount in leaf or stem. Major mineral elements detected in watercress were Fe, Mg, Ca, and K, and their contents in root was higher than those in stem or leaf. Especially, Fe in root was significantly higher than that in stem or in leaf. Total free sugar composed mainly with fructose and glucose, was the highest in watercress from Hwasoon and followed the watercress from Jeonju and Donggok in order. Free sugar content was highest in leaf and the lowest in root. Major water-soluble vitamins were vitamin C, thiamin and biotin and the content of vitamin C was higher than others. These vitamins contained more in leaf than in stem or root. Niacin contained 6.09 mg/100 g in leaf of watercress from Hwasoon, which was much higher than others, but it was not detected in stem of watercress from Jeonju. Organic acids detected were oxalic acid, citric acid and malic acid and other 12 organic acids were not detected. In fatty acid composition, there were significant differences among watercresses from different parts and different culture fields. Linoleic acid, linolenic acid and palmitic acid were major fatty acids contained in watercress and it took about 80% of the total content. Amino acid content in leaf was higher than that in root and in stem. Glutamic acid and proline were major amino acids in stem of watercress from Jeonju and in stem of watercresses from Hwasoon and Donggok, respectively. In leaves of all three watercresses glutamic acid content was the highest.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.649-652
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• 2009

Nutritional compositions in edible portion of Castanopsis cuspidata seeds were investigated. Moisture content of Castanopsis cuspidata was 24.72 (Wt. %), crude protein was 2.19% (Wt. %), crude lipid was 0.83% (Wt. %), ash was 1.04% (Wt. %), and carbohydrate was 52.63% (Wt. %) in Castanopsis cuspidata seeds. Major amino acids were glutamic acid, aspartic acid, arginine and histidine, and minor ones were alanine, serine, proline, and valine. Sucrose was the highest content of free sugar in the seed. Major fatty acids were linolenic acid (18:3), palmitic acid (16:0) and oleic acid (18:1). Major minerals were P, K, Mg, Zn and Ca at the level of 88.31, 26.00, 13.20, 10.90, and 3.93 mg/100 g, respectively.

• Food Science and Preservation
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• v.18 no.4
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• pp.575-583
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• 2011

This study was conducted to investigate the major chemical components of dried baked garlic powder. The proximate compositions of baked garlic powder as a dry-matter basis were 5.30% moisture, 36.89% crude protein, 12.60% crude fat, 4.36% crude ash, 2.88% dietary tiber, and 37.97% carbohydrate, respectively. The major free sugars were identified as fructose and galactose. In the analysis of the total amino acids, 18 kinds of components were isolated from baked garlic powder. The essential amino acid contained in baked garlic powder accounted for 36.60% of total amino acids, while the non-essential amino acids accounted for 63.40%. The major unsaturated fatty acids of total lipids were linoleic acid. The ratio of polyunsaturated fatty acids to saturated fatty acids (P/S ratio) was 5.77. Oxalic acid was the major organic acids. The contents of vitamin A, C, and E were 0.064, 1.452, and 0.037 mg%, respectively. The mineral contents of baked garlic powder were greater, in order of K>Mg>Ca>Na>Zn>Fe. The total polyphenol, flavonoids and thiosulfates contents of baked-garlic ethanol extract were $2.85{\pm}0.05$ mg/100 g, $0.97{\pm}0.04$ mg/100 g and $0.61{\pm}0.02$ OD/g, respectively.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.641-649
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• 2016

In this study, we compared qualities and physiochemical traits of meat from Berkshire (black color) pigs with those of meat from 3-way Landrace (white color) × Yorkshire (white color) × Duroc (red color) crossbred pigs (LYD). Meat quality characteristics, including pH, color, drip loss, cooking loss, and free amino acid, fatty acid, vitamin, and mineral contents of longissimus dorsi muscles, were compared. Meat from Berkshire pigs had deeper meat color (redness), higher pH, and lower drip loss and cooking loss than meat from LYD pigs. Moreover, meat from Berkshire pigs had higher levels of phosphoserine, aspartic acid, threonine, serine, asparagine, α-aminoadipic acid, valine, methionine, isoleucine, leucine, tyrosine, histidine, tryptophan, and carnosine and lower levels of glutamic acid, glycine, alanine, and ammonia than did meat from LYD pigs. The fatty acids oleic acid, docosahexaenoic acid (DHA), and monounsaturated fatty acids (MUFA) were present in significantly higher concentrations in Berkshire muscles than they were in LYD muscles. Additionally, Berkshire muscles were significantly enriched with nucleotide components (inosine), minerals (Mg and K), and antioxidant vitamins such as ascorbic acid (C) in comparison with LYD muscles. In conclusion, our results show that in comparison with LYD meat, Berkshire meat has better meat quality traits and is a superior nutritional source of all essential amino acids, monounsaturated fatty acids, vitamin C, and minerals (Mg and K).