• Food Science of Animal Resources
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• 제28권5호
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• pp.645-650
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• 2008

The effects of various levels of dietary dried whole crop of kale (0.1%, 0.3%), dried peel of kale (0.3%), dried whole crop of Angelica keiskei (Koidz) (0.1%, 0.3%), and peel of Angelica keiskei (Koidz) (0.3%) in egg-laying performance were studied with 560 ISA brown layers for a period of 12 weeks. No significant differences were recognized between the treatments and control in egg production, feed intake and egg mass. The quality of egg and eggshell were not different among treatments but egg yolk color was improved in the both of whole crop and peel of kale and Angelica keiskei (Koidz). Vitamin and polyunsaturated fatty acid concentration of eggs increased in treatments compared to control but were not significantly different from controls. In conclusion, dried peel of kale and Angelica keiskei (Koidz) supplementation in laying hens diet improved egg yolk color, and improve vitamin concentration of chicken eggs.

• Journal of Life Science
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• 제25권5호
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• pp.548-556
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• 2015

Three groups of black seabream (Acanthopagrus schlegeli) were fed with treatment diets containing certain concentrations of conjugated linoleic acid (CLA) and carotenoids. The control group feed contained 0% CLA and 0% carotenoids, the CP10 group feed contained 1% CLA and 0.1% carotenoids, and the CP25 group feed contained 2.5% CLA and 0.1% carotenoids. The CP10 and CP25 groups demonstrated the enhanced growth and increased feed conversion efficiency of black seabream. The specific growth rates (SGRs) were 0.74, 0.81, and 0.97, while the feed conversion ratios (FCRs) were 2.65, 2.46, and 2.04 for the control, CP10, and CP25 groups, respectively. The total contents of high unsaturated fatty acid (HUFA) for the control, CP10, and CP25 groups were 41.0%, 41.7%, and 43.5%, respectively. CLA was deposited to the extent of 2.8% and 5.6% in the muscle, and 4.0% and 8.3% in the viscera of the CP10 and CP25 groups, respectively. Meanwhile, treatment with the viscera lipid extract (VLE) from CP25 fish evidently lowered 3T3-L1 adipocytes viability. The lipid extract from the muscle and viscera of black seabream contained ample amounts of beneficial substances, such as CLA, carotenoids, EPA, and DHA. CLA, which enriched black seabream muscle, could be categorized as a functional food and serve as a well-being food. Meanwhile, the fish oil from its viscera could serve as a high function supplement.

• Food Science and Preservation
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• 제18권5호
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• pp.692-699
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• 2011

This study was conducted to investigate the physicochemical characteristics of yanggaeng prepared with pear juice and dried pear powder. The proximate composition and total polyphenol content, antioxidant activities, Hunter's color values, texture, sensory properties of pear yanggaeng variants [pear juice (PJ), pear juice and hot-air-dried pear powder (PJH), pear juice and freeze-dried pear powder (PJF) yanggaeng] were examined. The moisture content was highest (27.9%) in the control (C) yanggaeng, but the latter's energy and carbohydrate content were lower than in the pear yanggaeng variants. The differences between the pear yanggaeng variants were not significant.The total polyphenol content was highest in the 20.7 mg/100g PJF yanggaeng. The antioxidant activities of PJF yanggaeng were higher than those of the other pear yanggaeng varients. The Hunter color value results showed that the lightness (L) values were highest in C yanggaeng whereas the redness(a) and yellowness(b) values were highest in PJH yanggaeng. The springiness in texture was lowest in C yanggaeng and not significant in the others. The hardness and chewiness were highest in PJH and PJF yanggaeng, but adhesiveness was lowest therein. The results of the sensory test showed that PJF yanggaeng was the highest in flavor, color, taste, hardness, chewiness, and overal quality. Based on these results, it can be concluded that pear juice and freeze-dried pear powder yanggaeng has excellent physicochemical and antioxidant activities.

• Food Science and Preservation
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• 제24권7호
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• pp.975-982
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• 2017

Health of human intestine has deteriorated due to excessive stress and western diet. In this study, Vigna angularis was fermented by Bacillus subtilis KCCM11965P in order to develop prebiotic resource for improving bowel movement. The contents of ash and crude protein were $3.35{\pm}0.04%$ and $21.1{\pm}0.19%$ respectively. Vigna angularis extract (1, 3, 5%) were incubated with 3% (v/v) Bacillus subtilis KCCM 11965P for 0, 24, 48, and 72 h. Total bacterial numbers showed that the combination of 3% powdered seeds and 72 h incubation time was optimum condition for this experiment. Total polyphenol content increased from $0.18{\pm}0.010mg/mL$ in pre-incubation to $0.23{\pm}0.007mg/mL$ in post-incubation with the condition mentioned above. DPPH radical scavenging activity also increased from $36.1{\pm}6.0%$ to $63.6{\pm}5.2%$. Analysis of protease activity showed $2.69{\pm}0.003unit/mL$ in combination of 5% powdered seeds and 72 h incubation time. Amylase activity increased from $1.0{\pm}0.1unit/mL$ in pre-incubation to $26.0{\pm}0.2unit/mL$ in post-incubation. The analysis of free amino acids after incubation with Bacillus subtilis KCCM 11965P showed that leucine increased from 5.22 mg/L to 67.59 mg/L and tyrosine, one of non-essential amino acid also increased 10.08 mg/L to 259.35 mg/L by incubation with 5% powdered seeds. Most of organic acid were reduced by incubation for 72 h. These results suggest that Vigna angularis could be utilized most as a prebiotic resources.

• Food Science and Preservation
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• 제11권2호
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• pp.182-188
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• 2004

This study was carried out to investigate nutritional composition and physicochemical properties of waxy(WGR) and nonwaxy(NWGR) germinated brown rice. Amylose contents of WGR(moisture content 15.45 %) and NWGR (moisture content 15.02%) were 4.9% and 17.9%. Reducing sugar of those were 4.91% and 2.28%. The free sugar contents of WGR were glucose 0.42%, sucrose 0.15%, maltose 0.27% and that of NWGR were glucose 0.59%, sucrose 0.50%, maltose 0.24%, respectively. Color value of WGR and NWGR were L=60.30, a=2.12, b=23.52 and L=59.51, a=3.15, b=23.04, respectively. Degree of gelatinization of WGR and NWGR were 7.67%, 5.21% and hardness of WGR and NWGR were 7.53 kg$\_$f//$\textrm{cm}^2$, 8.93 kg$\_$f//$\textrm{cm}^2$. Vitamin E contents of those were 271.8 $\mu\textrm{g}$/kg, 310.6 $\mu\textrm{g}$/kg and total dietary fiber contents of those were 4.21%, 3.17%. Total amino acids of brown rice, nonwaxy germinated brown rice and cooked germinated brown rice were 126.8 mg/l00 g, 90.8 mg/l00 g and 106.5 mg/l00 g, respectively. Among amylogram characteristics of WGR and NWGR, initial gelatinization temperature, peak viscosity, breakdown, setback were 42$^{\circ}C$, 498 B.U., 94 B.U., -48 B.D. and 70$^{\circ}C$, 212 B.D., 0 B.D., 123 B.D., respectively. Sensory properties of germinated brown rices were affected by color and flavor. Palatability score of WGR that intensity score of color and flavor were lower than that of NWGR showed high.

• The Korean Journal of Food And Nutrition
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• 제16권4호
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• pp.310-320
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• 2003

To study the nutritional and health status of the elderly in Songnam, the anthropometic measurments, fat composition of body(FAT), blood pressure(BP) and blood test for analyzing biochemical indies of the elderly in seongnam were carried out in 338 free-living elderly (161 men, 177 women) aged from 58 to 92. Anthropometric measurements and blood pressure were assessed, and body fat was analyzed by BI(Bioelectrical Impedence) method. Biochemical measurements including blood glucose(BG), GPT, serum total cholesterol(TC) and albumin(AL) were analyzed. Average heights of the subjects were lower than the standards established in the Korean Recommended Dietary Allowances, and average weights were similar to the standards. FAT were significantly higher in women(36.4%) than men(27.7%), and both groups showed higher values than the reference. Mean systolic BP levels of men and women were 153.3mmHg and 153.7mmHg, and diastolic BP levels were 87.5mmHg and 86.0mmHg, respectively, and there were no significant differences between the sex. Mean BG levels of men and women were 115.9mg/㎗ and 123.7mg/㎗, respectively, and there were no significant differences between the sex and among the age groups. Mean GPT levels of men and women were 19.4unit and 18.1unit, respectively, and women older than 75 years showed significanly low levels of GPT compared to other women's age groups. Mean TC levels of men and women were 186.0mg/㎗ and 206.6mg/㎗, respectively, and significantly higher TC levels were shown in women than men. Mean AL levels of men and women were 4.8g/㎗ and 4.8g/㎗, respectively, and men aged 50 ∼ 64 years showed significant high AL levels compared to other age groups of men. It was suggested that nutrition education program was a good way to improve health status of the elderly.

• Korean Journal of Food Science and Technology
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• 제26권5호
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• pp.500-506
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• 1994

For comparison of beef quality, four kinds of beef (Korean native cattle beef, dairy cattle beef, imported beef, cross-bred beef) were investigated through tenderness, juiciness and flavor related components measurement and organoleptic tests. Flavor related chemical components such as NPN, IMP, free fatty acid and free amino acids were analyzed, water holding capacity, contents of hydroxyproline and intramuscular fat were measured for evaluation of beef tenderness. Instron was also used for measuring beef tenderness as an objective method. Triangle test and descriptive analysis test were conducted for comparison and evaluation of preference of various beef samples. In hardness analysis using Instron, imported and cross-bred beefs had higher value than that of Korean native cattle or dairy cattle beef. Water holding capacity and pH of Korean cattle beef was higher than that of others. The intramuscular fat content of Korean cattle beef was highest, so it was expected juicier than other beef. In flavor related compound analysis, NPN content of Korean native cattle beef was the lowest, which shows it spent the least time among sample meats after slaughter. IMP, hypoxantine and inosine were most abundant in Korean native cattle beef. In free amino acids analysis showed that the proportion of basic acid and aromatic acid content of Korean native cattle beef was highest, whereas that of sulfur containing amino acid of imported beef was highest. TBA value of Korean native cattle beef was the lowest, and analysis of fatty acid composition revealed that the proportion of unsaturated fatty acid of Korean native cattle beef was higher than imported and dairy cattle beef, but similar to cross-bred beef. Organoleptic test was performed by triangle test and descriptive analysis. In triangle test, most panelist could distinguish Korea native cattle beef from imported beef and cross-bred beef, imported beef from cross-bred beef. In descriptive analysis which relys on subjective standards of panelists, there was no difference among beef in aroma, flavor and tenderness except juiciness. Even though contents of non volatile flavor compounds in Korean native cattle beef were higher than those of other beef samples, there were no significant differences in subjective panel test. The results showed that Korean consumers do not have common standards for beef quality evaluation.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제29권3호
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• pp.357-368
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• 1996

To utilize the ascidian tunic as a natural pigment and dietary sources for rainbow trout (Oncorhynchus mykiss), juvenile were fed on experimental diets containing enzymatic hydrolysates of ascidian tunic treated with three commercial mined enzymes (ultrazyme, cellulase, viscozyme) for 12 weeks. From the results of feeding experiment, similar growth rate was checked in the enzymatic hydrolysis group compared with control, and those were a higher than of ascidian tunic powder group. The total acetone extractable pigment in muscle of the enzymatic hydrolysates group was lower than that of the ascidian extracts group and carophyll pink group until 8 weeks, but the level of those pigment of the enzymatic hydrolysates was similar to the ascidian extracts and carophyll pink group after 12 weeks. The lipid content was increased with the pigment concentration in the all experimental group. But the ascidian tunic pigment did not influence on the composition of the fatty acids in the muscle and liver. From the consideration of results for pigmentation, the enzymatic hydrolysates of ascidian tunic were suitable for both a natural pigment and dietary protein and carbohydrates sources as a substitute synthetic pigment for aquaculture use.

• Korean Journal of Food Science and Technology
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• 제36권5호
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• pp.765-772
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• 2004

Cooking condition of Tarakjuk (milk-rice porridge) was established based on gelatinization temperature using differential scanning calorimetry (DSC) of roasted Ilpum rice flour, which has highest enzyme-resistant starch (RS) content. Effect of cooking temperature and time on DSC characteristics, crystallity with X ray diffractogram, RS content, in vitro starch digestibility (IVSD), amino acid composition, and in vitro protein digestibility (IVPD) of Tarakjuk were determined. Tarakjuk was cooked at 50, 56.5, 64, and $69^{\circ}C$ for various durations. Rice flour ingredient used was Ilpum, previously roasted at $185^{\circ}C$ for 25 min. Tarakjuk cooked at 50 and $56.5^{\circ}C$ showed two thermal transitions between $63.7-125.2^{\circ}C$ as determined by DSC, corresponding to endotherms of starch gelatinization $(63.7-73.8^{\circ}C)$ and melting of amylose-lipid complex (AM-lipid complex, $97.7-125.2^{\circ}C$), whereas that cooked at 64 and $69^{\circ}C$ showed only AM-lipid complex melting transition between $96.9-127.6^{\circ}C$. As cooking temperature increased, RS content of Tarakjuk decreased, whereas IVSD increased. Total amino acid content was between 11,558-15,601mg/100g, depending on cooking condition used. Compared with conventionally made control, contents of essential amino acids, such as lysine and tryptophane, were higher at 50 and $56.5^{\circ}C$, and IVPD showed higher increase. Results reveal degree of gelatinization in Tarakjuk with high RS content as well as low IVSD and high IVPD, which are important from physiological and nutritional point of view, can be produced by controlling cooking condition.

• Journal of the Korean Society of Food Science and Nutrition
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• 제34권3호
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• pp.380-388
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• 2005

Lipid characteristics of 6 species of fish frame (armored weasel-fish, AW; chum salmon, CS; spanish mackerel, SM; common mackerel, CM; conger eel, CE and skipjack tuna, ST) were studied by determining total lipid (TL) contents, lipid classes, and fatty acid composition. The highest yield of bone was obtained from ST frame (64.2%), followed by CS frame (57.9%), CE frame (54.6%), A W frame (41.6%), SM frame (41.7%), and CM frame (32.6%). The highest neutral lipid content was also found in total lipid (TL) from SM bone (23.3 g/100 g), followed by TL from CE bone (21.5 g/100 g), CS bone (16.0 g/100 g), and CM bone (15.5 g/100 g), while those from ST and A W bones were 7.2 g/100 g and 0.4 g/100 g, respectively. The prominent lipid classes of neutral lipids (NL) from all fish bones and muscles were triglyceride (TG), however, which was much lower in AW than in other fishes. The percentages of EPA and DHA in NL from fish bone were in the descending order of CS (29.3%), ST (27.1%), AW (27.0%), CM (25.7%), SM (21.6%), and CE (14.9%). Based on the lipid characteristics, the CS frame was the best resource for extraction of a functional lipid.