• 한국축산식품학회지
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• 제41권6호
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• pp.1049-1059
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• 2021

The objective of this study was to evaluate the nutritional content of bullfrog meat from different parts of the animal, including fore-chest, thigh and calf. Bullfrog meat was found to be a rich source of proteins, essential amino acids and minerals, but with a low fat content, compared with other aquatic meat products. There was no significant difference (p>0.05) between thigh and calf in mineral content (K, P, Na, Mg, Ca, Zn, Fe, Cu, and Mn), but the contents of K, P, and Mg were higher in thigh and calf than in the fore-chest (p<0.05). The salt-soluble, water-soluble and insoluble protein bands in sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) electrophoresis, from fore-chest, thigh and calf were similar, with the most abundant bands being 35 kDa (salt-soluble protein), 35-48 kDa (water-soluble protein) and 48 kDa (insoluble protein). The results showed that the insoluble protein content in the fore-chest meat was higher than that in the thigh meat and calf meat, but the salt-soluble protein fraction was the most abundant in thigh meat. These results showed that the nutrients in different parts of bullfrog meat were different.

• 한국축산식품학회지
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• 제44권3호
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• pp.620-634
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• 2024

This study explores the potential of utilizing meat byproducts, specifically chicken and beef liver, to enhance the nutritional value of processed foods like chicken nuggets. Proximate analysis was conducted on the livers, including moisture, ash, fat, and protein content, and degradation potential was observed. Antioxidant potential was analyzed through 2,2-diphenyl-1-picrylhydrazyl (DPPH). The total phenolic content (TPC), oxidative stability through peroxide value (POV), and free fatty acid (FFA) were performed to evaluate quality changes during seven-day storage. The radical scavenging activity showed that beef liver has excellent antioxidant capacity (61.55%- and 195.89- mM gallic acid equivalent for DPPH and TPC, respectively) compared to chicken liver and significantly increased the antioxidant potential of nuggets by 5%-10%. POV and FFA values increased with increased storage days for the liver and its incorporation in nuggets. However, the values remained under the 10 meq/kg threshold. Incorporating the livers into chicken nuggets led to a significant (p=0.000) improvement in nutritional content, particularly a 1.5%-2% increase in protein, with a similar increase in mineral content. Texture and sensory evaluations indicated favorable consumer acceptability for liver-enriched nuggets. Overall, this research shows the value of adding liver as a functional ingredient to enhance the nutritional profile of processed foods.

• Asian-Australasian Journal of Animal Sciences
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• 제17권1호
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• pp.94-101
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• 2004

The gross composition, gross amino acid content, apparent ileal amino acid digestibility and apparent ileal digestible amino acid content from 64 commercially produced meat and bone meals were statistically analysed. The samples were produced by 22 plants over a 2.5 year period with eight plants using batch dry rendering and 14 plants using low temperature rendering. A linear model with method and time of year (period) as fixed effects, plant within method as a random effect and sheep percent as a covariate was fitted to the composition data. The majority of the variation in the gross composition, amino acid digestibility and digestible amino acid content was explained by differences between plants using the same method. Neither rendering season nor origin of the raw materials contributed significantly to the observed variation in meat and bone meal protein quality. Rendering method (low temperature or batch rendering) had a significant effect on the variation observed in gross fat content, gross energy content, pepsin nitrogen digestibility, protein solubility and total lanthionine content. The digestibility of a number of amino acids and the apparent digestible content of arginine, cysteine, aspartic acid, proline and hydroxyproline were also significantly affected by rendering method. On average, batch dry and low temperature rendering systems produce meat and bone meals of similar nutritional quality. The variation between plant and within plant, however, is large, indicating that purchasing meat and bone meal from the same plant does not guarantee a consistent quality.

• 한국식품영양학회지
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• 제26권3호
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• pp.459-469
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• 2013

This study was performed to estimate the salt content and evaluate the nutritional quality of free lunch meals served by welfare facilities for the elderly. We collected food items from 8 welfare facilities in Gyeonggi-do, and calculated the total salt content from the salinity and weight of individual food items. The average salt content from lunch meals was 5.68 g, which was over the recommended daily salt intake by the WHO. The greatest contributor to the salt content among the menu groups was soup and stew (37.5%). Soup, stew, deep-fried foods, and sauces were major sources of salt, while the most salty dishes were sauces, deep-fried food, salt-fermented food, and kimchi. The nutrient content was sufficient, except for calcium in both men and women, which was equal to approximately 1/3 of the dietary recommended intakes (DRIs) for Korean adults of their mean age. In addition, the index of nutritional quality (INQ) and nutrient adequacy ratios (NAR) of most nutrients were satisfactory, except for those of calcium and sodium. The INQs of calcium and sodium were 0.64 and 4.41, respectively, while the mean adequacy ratio of a meal was 0.95. These results suggest that multilateral efforts to lower sodium intake be considered and calcium sources be added, in order to improve the quality of meals served to the elderly at welfare facilities.

• 한국가금학회지
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• 제27권2호
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• pp.99-107
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• 2000

Because of the significant genetic improvement in animal performance, the use of high nutrient density diets has become common practice in animal industry. High oil corn(HOC) became available to feed manufacturers about half a decade ago. Current HOC contains approximately 87% higher crude fat, making its energy content 4.5 to 6% higher than that of typical corn. Its protein content is 3.3 to 6.4% higher, and its qualities are at least equal or better than that of typical corn. In addition, there are several non-nutritional benefits which may result from the use of HOC. These nutritional and non-nutritional advantages could be captured by the feed manufacturers in general, and poultry producers in particular.

• 한국식품과학회지
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• 제50권6호
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• pp.680-687
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• 2018

This study compared the nutritional value of quinoa cultivated in different regions, i.e., Peru (PQ), United States (UQ), and Korea (KQ), focusing on their proximate and nutrient compositions and functional components. Moisture, protein, lipid, and ash contents were highest in KQ, and the carbohydrate content was the highest in UQ. KQ had the highest amount of total amino acids, especially lysine. KQ had the lowest levels of Na but the highest levels of K, P, Fe, Mg, Zn, and Mn. The antioxidant compounds, quercetin and kaempferol were not detected in KQ, which consequently had the lowest total phenolic and total flavonoid contents (TPC and TFC, respectively). These values were comparatively higher in UQ. Meanwhile, PQ had the highest TPC and TFC values as well as kaempferol content, but lacking quercetin. These results demonstrate that the nutritional value of quinoa varies according to the region in which it is cultivated.

• Journal of Nutrition and Health
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• 제12권4호
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• pp.25-27
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• 1979

The analysis of nail nitrogen content reflected recent nutritional status. Therefore, estimation of nail nitrogen content has been previously reported in a small group of neonates ana school children. Nail samples were obtained from 52 economically middle and 21 low classes. The contents of nitrogen in their fingernails were determinded by micro-Kjeldahl method. Mean nail nitrogen content was $133.1{\pm}8mg/g$ in the middle class which is significantly higher than that of the low class $122.1{\pm}8mg/g$. The nitrogen contents of nails obtained in summer were found by analysis of variance and student's t-test to he lower than those obtained in winter.

• 대한지역사회영양학회지
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• 제7권2호
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• pp.266-276
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• 2002

In this study, a computerized nutritional and health guide program for workers was developed. The dietitian at the work site could utilize periodically conducted medical examination data to develop an effective health care counseling model based on the developed Nutritional and Health Guide Program. A personal computer (Pentium II PC MMX-150, 32MB RAM, 2.95 GB HDD) with Microsoft Visual Basic 6.0 Enterprise Edition and Microsoft Access 97 installed, was used. The Nutritional and Health Guide Program consisted of seven main menus and 43 sub-menus. Included in the main menu were Basic Information, Periodic Health Check-ups, Visitors' Consultations, Nutritional/Health Tips, Nutritional Education according to Diseases, Help and Exit. In the Periodic Health Check-up menu, dieticians could input the health examination data of employees and touch for the recommended treatments for diseases such as obesity, diabetes, high cholesterol, hypertension and hepatitis. The Visitors'Consultation menu has been designed to compile health information about the employees who sought consultations. The Nutritional/Health Tips menu was designed to provide 14 kinds of programmed nutritional educational media and information. In the Nutritional Education According to Diseases menu, the dietitian could judge the subject's willingness to obtain treatment based on the Stage of Change Model. According, the content of the administered respective nutritional education was classified by stages. The Help menu, provide a chart of the method and procedure used as nutritional guidelines, by which the results of the health examination were classified as people in good health and those requiring special medical attention. The results of the evaluation of this program showed highly positive rates for usefulness (4.09), convenience (4.04), lettering size (4.02), interest (3.93), design (3.49). It also showed that 97.5% of the subjects thought that this program would be helpful for implementation of their company's nutritional educational program. Therefore, this menu could help dietitians plan, conduct, and evaluate their nutritional guidelines for employees. It is expected that The Nutritional and Health Guide Program developed in this study will play a role as a scientific and effective guide in conjunction with health examination results.

• Food Science and Biotechnology
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• 제17권3호
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• pp.470-474
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• 2008

The whole berry, pulp, and seed of sea buckthorn fruit were extracted with supercritical $CO_2$ to produce edible oils. The effects of extraction pressure, temperature, and $CO_2$ flow rate on the oil yield and extraction rate were investigated, and the fatty acid composition, tocopherol, and carotenoid contents of the oils were compared. The results showed that the extraction rate was affected by pressure, temperature, and $CO_2$ flow rate and, in general, the yield increased with a rise in any of the 3 variables. Fatty acids in the whole berry and pulp oil were dominated by monounsaturated fatty acids (>64%), followed by saturated fatty acids (about 30%). In contrast, fatty acids in the seed oil consisted mainly of polyunsaturated (>60%) and monounsaturated fatty acids (>24%). The seed oil had a slightly higher content of tocopherols, but a much lower content of carotenoids, compared with the whole berry or pulp oil.

• Journal of Nutrition and Health
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• 제22권3호
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• pp.149-158
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• 1989

To investigate the nutritional quality of packaged meals produced by packaged meal manufactures, a nutritional evaluation was conduced. Samples examined in this study were 95 Products which composed of 86 Doraks, 7 Kimplabs and 2 Yubuchopabs Produced in packaged meal manufactures in Seoul City and Kungki-do province The distribution of food groups showed that amounts of animal foods were abound, but amounts of green vegetables, limited in Dosirak comparing to one meal RDA levels. Amounts of meats, fishes and shells are increased more than amounts of egged and legumina with increase of price of Dosirak. The total kinds of food and the amounts of certain food in Kimpab and Yubuchopab were lower than Dosirak. The energy and protein contents of Dosirak were found to be higher than one meal RDA levels, with exception of protein content in Dosirak of the price 1000 won. The contents of energy and protein in Kimpab and Yubuchopab are less than one meal RDA levels. Calcium and iron contents in Dosirak, and calcium content in Yubuchopab were present in excess compared to the one meal RDA. However, In Kimpab, calcium and iron contents were lower than the one meal RDA. On the whole, vitamin contents of Dosirak were sufficient whereas vitamin contents of Kimpab and Yubuchopab were lower than the one meal RDA. Number of side dishes used in Dosirak were 6-23 items depending on prices. Guidelines were suggested for effective nutritional quality control of packaged meals.