• Food Science of Animal Resources
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• v.28 no.3
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• pp.333-343
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• 2008

This study was conducted to investigate the compositional properties by different cut of Hanwoo steer beef. 10 cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (Ioin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangji (brisket)] were prepared from 10 Hanwoo steers ($24{\sim}28$ mon old) were used for the experiment. Calorie contents were $2,205{\sim}3713.20\;cal/g$ and loin, striploin, short plate were significantly higher than the other cuts (p<0.05). Loin was highest in cholesterol content, whereas top round and eye of round were lowest among 10 cuts (p<0.05). There were no significant differences in soluble and insoluble collagen contents although chuck tender, chuck roll and bottom round contained significantly higher total collagen and loin and striploin contained significantly lower total collagen contents than the other cuts (p<0.05). The result from the analysis of free amino acids showed that glutamate and alanine contents were $275.99{\sim}536.04\;mg/100g$, $130.63{\sim}175.23\;mg/100g$, respectively and followed by arginine ($7.00{\sim}10.49\;mg/100g$), phenylalanine ($4.70{\sim}13.88\;mg/100g$), and leucine ($5.98{\sim}10.26\;mg/100g$) in 10 cuts. $1^{++}$ grade Hanwoo steer beef had significantly higher IMP (Inosine monophosphate) and inosine in eye of round (30.04% and 6.25%) and top round (33.44% and 6.28%), while hypoxanthine contents were significantly higher in chuck tender than the other cuts (p<0.05). In fatty acid analysis, there were not significantly differences in fatty acid composition among 10 cuts only except for C16:1n7, C20:3n6, and C20:4n6 (p>0.05).

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.11
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• pp.1629-1640
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• 2015

This study was performed to compare carcass traits, sensory characteristics, physiochemical composition, and contents of nucleotides, collagen, and free amino acids among quality grades (QG) and to understand the association between QG and above parameters in loin and rump of Korean cattle steer. Loin and rump samples were obtained from 48 Korean cattle steers with each of four QG (QG 1++, 1+, 1, and 2; average 32 months of age). Carcass weight and marbling score (MS) were highest in QG 1++, whereas texture score measured by a meat grader was highest in QG 2. A correlation analysis revealed that MS (r = 0.98; p<0.01) and fat content (r = 0.73; p<0.01) had strong positive correlations with QG and that texture had a strong negative correlation (r = -0.78) with QG. Fat content in loin was highest but protein and moisture contents were lowest in QG 1++. Our results confirmed that a major determinant of QG is the MS; thus, intramuscular fat content. The International Commission on Illumination $L^*$, $a^*$, and $b^*$ values in loin were highest in QG 1++. Numeric values of shear force in loin were lowest in QG 1++, whereas those of tenderness, juiciness, and overall acceptability tended to be highest in QG 1++ without statistical significance. QG was strongly correlated with juiciness (r = 0.81; p<0.01) and overall acceptability (r = 0.87; p<0.001). All sensory characteristics were higher (p<0.05) in loin than those in rump. Adenosine-5'-monophosphate (AMP) and inosine-5'-monophosphate (IMP) contents in both loin and rump did not differ among QGs. No nucleotide (AMP, IMP, inosine, hypoxanthine) was correlated with any of the sensory traits. Total, soluble, and insoluble collagen contents in loin were higher in QG 1++ than those in QG 1. All three collagens had lower content in loin than that in rump. All three collagens were positively correlated with tenderness, juiciness, and overall acceptability. Glutamic acid content did not significantly differ among the four QGs in either loin or rump. In conclusion, it is confirmed that QG is associated with sensory traits but nucleotide contents in beef may not be a major factor determining meat palatability in the present study.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.5
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• pp.459-473
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• 2014

The recent mass appearances of jellyfish in Korea have caused economic and social damage, as they plague swimmers and fishermen. However, jellyfish have high economic and nutritional value, and contain low levels of calories and hydrolysates. Thus, jellyfish are a natural, healthy food that can improve high blood pressure, bronchitis, and a multitude of other diseases. Here, we present research on the ecology, classification, bloom, damage caused, food component characterization, and tissues of jellyfish, with the aim of facilitating further study. Research on use of jellyfish as salted products, and for collagen and qniumucin would also be valuable. A jellyfish body is classified into three parts: the body, termed the umbrella; the oral arm; and the tentacle. Jellyfish are planktonic marine members of a group of invertebrate animals comprising the classes Schypozoa (phylum Cnidaria) and Cuboza. In Korea in 2012, jellyfish damage resulted in decreases of annual catch and commercial value estimated at 177 and 141 billion won, respectively. Because concentrations of heavy metals are below the safety limits for seafood, dried jellyfish appear to be safe raw materials for food. The proximate compositions of Nemopilema nomurai and Aurelia aurita were 97.1% and 96.5% moisture, 0.9% and 1.2% crude proteins, undetected and 0.1% crude lipids, and 1.7% and 1.8% ash, respectively. According to their total contents of essential, total, and non-essential amino acids, jellyfish gonads were deemed good-quality protein. Because the major functional components of jellyfish are collagen and qniumucin, jellyfish can be used salted, or these components of healthy diets can be extracted from them. For more effective use of jellyfish, unit costs should be decreased and safety guaranteed. Additionally, dehydrators attached to conveyor belts should be developed. Since jellyfish can be used throughout the year, they should be listed in the Korean Food Standards Codex as a food source.

• Journal of Animal Science and Technology
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• v.47 no.3
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• pp.429-438
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• 2005

This experiment was conducted to determine the effects of feeding CLA and coumarin on the changes of biochemical composition of velvet antler and blood serum in spotted deer (Cervus nippon). There were no significant differences between treatments in crude protein, crude fiber, and crude ash contents of velvet antler. The content of fatty acid did not differ between treatments, although there were significant differences (P<0.05) in C16:0 and C20:0. The content of collagen was significantly higher (P<0.05) in control than those in CLA and coumarin treatments. There were no significant differences between treatments in the contents of amino acids. Some constituents of blood showed much differences in comparison of pre and post-experiment for all treatments. Feeding of CLA and coumarin was not influential on the chemical composition of velvet antler and blood serum.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.1
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• pp.38-42
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• 2000

Thig study was conducted to get a knowledge on chemical components of the cooked tuna bones (skipjack tuna bone and yellowfin tuna bone) as a food resource. The crude protein of tuna bone was around $29{\%}$ on the dry basis. The imino acid content (193 imino acid residues /1,000 amino acid residues) of collagen extracted from yellowfin tuna bone was higher than that (173 imino acid residues /1,000 amino acid residues) of collagen extracted from skipjack tuna bone, however, it was lower than that of collagen extracted from animal bone. The content and the ratio of unsatuated fatty acids in lipid extracted from yellowfin tuna bone were higher than those of lipid extracted from skipjack tuna bone, but they were lower than those of squid viscera oil. The contents of calcium and phosphorus as the major components of the tuna tone were 36.5 g and 17.2 g in 100 g ash in the skipjack, respectively, and 38.0 g and 18.7 g in 100 g ash in the yellowfin, respectively. It was concluded from these results that tuna bones could be effectively utilized as a mineral source.

• Journal of the Korea Organic Resources Recycling Association
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• v.5 no.2
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• pp.47-56
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• 1997

To examine of possibility protein recycling of shaving scraps contained chrome generated from manufacturing process of leather, the characteristics of hydrolyzed protein that differently treated with MgO as alkaline agent were investigated. In alkaline hydrolysis of saving scraps treated with MgO, MgO had to be treated over 5.0% to maintain over pH 8.0 that is insoluble of chrome. Under the condition of alkaline treated with MgO, the solubility of chrome is low with about 60%. The average molecular weight of hydrolyzed proteins from shaving scraps treated with MgO was about 80~100 KD. The amino acid contents of that were largely collagen proteins such as glycine, alanine and proline, and acidic amino acids such as aspartic acid and glutatamic acid. The contents of Mg, Ca and Na in hydrolyzed protein were too much as liquid fertilizer, and chrome contents was 30~40 ppm that largely decreased in comparing with raw materials (40,000~42,000 ppm).

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.651-656
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• 2007

Fish-frames which are left after obtaining fillets or muscle during fish processing, consist of useful food components such as muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This study was carried out to prepare snack using flatfish frame and also to elucidate food component characterization of the snack. The results of heavy metal and volatile basic nitrogen (VBN) content suggested that flatfish frame was a suitable material for preparing snack. The optimal addition ratio of flatfish frame to mix was 3% for preparing snack according to the results of VBN content, water activity and sensory evaluation. The major fatty acids of the snack with 3% flatfish frame (SFF) were 16:0 and 18:0 as saturates, 18:1n-9+7 as monoenes, and 18:2n-6 and 18:3n-3 as polyenes, while EPA and DHA were contained in small amount SFF. Total amino acid content (9,281.9 mg/100 g) of the SFF was higher than that of the snack without flatfish frame (7,791.3 mg/100 g) and the major amino acids were aspartic acid, glutamic acid, proline and leucine. The calcium and phosphorus contents of SFF were 492.3 mg/100 g and 270.3 mg/100 g, respectively. The Ca/P of SFA was 1.82 which is a good ratio for the absorption of calcium. The SFF was superior in total amino acid, calcium and phosphorus contents compared to the snack without flatfish frame.

• Applied Biological Chemistry
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• v.36 no.3
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• pp.163-171
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• 1993

The collagens from filefish (Novoden modestus) and cod (Gadus macrocephalus Tilesius) skin were isolated and their physicochemical properties were investigated. Glutamic acid, hydroxyproline, valine and phenylalanine in the filefish skin collagen (FSC) were presented at higher levels than those of cod skin collagen (CSC), but the contents of glycine, proline and serine were contrary. The content of essential amino acids of FSC (265 residues/1000 residues) was higher than CSC (229 residues). The solubilities of both collagens were the lowest at pH 7.0, but precipitously increased at acid zone(below pH 5.0). FSC has lower viscosity than CSC. Furthermore, while the viscosities of both collagens were the lowest at pH 7.0, the viscosities of FSC and CSC were the highest at pH 4.0 and pH 2.0, respectively. The denaturation temperature of $FS(25^{\circ}C)$ was higher than $CSD\;(17^{\circ}C)$. The free hydrophobic residue contents of FSC and CSC tended to increase till $60^{\circ}C,\;and\;50^{\circ}C$ respectively, and to decrease thereafter. Hydration capacities of both collagens were the lowest at pH 7.0, and CSC had the superior hydration capacity to FSC. In addition, emulsifying and emulsifying stability of CSC was also superior to FSC.

• Journal of Life Science
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• v.21 no.4
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• pp.568-575
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• 2011

TMR feed developed by adding mugwort originating from Jeju Island,was fed to Hanwoo to investigate the effects of feeding mugwort on nutritional composition, as well as the feasibility of producing Hanwoo beef with high quality and functionality. The samples for the experiment consisted of Hanwoo fed fattening cattle TMR feed without mugwort (control), and Hanwoo fed fattening cattle TMR feed with added mugwort (treatment). Feeding mugwort did not lead to a significant difference in the moisture, crude protein, crude fat, crude ash, calorie, cholesterol, and collagen contents. There was no significant difference between the control and treatment groups in mineral components. The control and treatment groups had total mineral amounts of 3,559.20 and 3,998.01 ppm, respectively. The total amount of structural amino acids did not show any significant difference between the control (14.56%) and treatment groups (13.90%). The total amount of free amino acids did not show any significant difference between the control (763.044 ppm) and treatment groups (720.885 ppm). The composition of saturated fatty acids was 42.956% for the control and 40.918% for the treatment group. Further, the composition of unsaturated fatty acids was 57.044% for the control and 59.082% for the treatment group. Myristic acid, myristoleic acid, pentadecenoic acid, palmitic acid, and ${\gamma}$-linolenic acid were increased by feeding mugwort. Arachidic acid was contained the most among the fatty acid of Hanwoo fed feed without mugwort (p<0.05).

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.711-719
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• 2012

The collagens from squid (Todarodes pacificus) skin and Alaska pollack (Theragra chalcogramma) skin were extracted and their physicochemical properties were investigated. The yield was improved with the increase of NaOH concentration and was increased Neutrase than Alcalase in enzymatic hydrolysates. Protein and collagen contents from Alaska pollack skin were 38.3~62.7% and 13.1~28.9%, respectively. All enzymatic hydrolysates also showed high antioxidant activities as NaOH concentration decrease. Composition of their amino acids was mainly glycine and proline. The spectrum of FT-IR of the collagen showed wavenumber at $1,631cm^{-1}$, $1,549cm^{-1}$, $1,234cm^{-1}$ and $3,322cm^{-1}$ representing the regions of amide I, amide II, amide III and amide A, respectively. The decomposition temperature for the collagen was in the range of $300^{\circ}C$ and showed relatively good enough for their thermal stabilities.