• Food Science of Animal Resources
• /
• v.31 no.4
• /
• pp.580-587
• /
• 2011

In this study, the effects of gamma-irradiation (1, 2 and 4 kGy) on texture profiles, fatty acid composition, free amino acids and sensory evaluation of dry-fermented sausage were evaluated. The hardness and adhesiveness of irradiated samples were significantly lower (p<0.01) than that of the control, while the gumminess of samples irradiated with 2 and 4 kGy was higher than the other tested samples (p<0.01). The sample irradiated at 4 kGy had a higher saturated fatty acid (SFA) content (C14:0, C16:0, C18:0) and significantly lower (p<0.05) unsaturated fatty acid content (UFA) (C16:1, C18:1, C18:3), trans, n-3 and n-6 fatty acid than the non-irradiated sample. Gamma-irradiation resulted in an increase (p<0.05) in phosposerine, aspartic acid and glutamic acid and a decrease (p<0.05) in glutamic acid in free amino acids. For the samples irradiated at 4 kGy, the sulfur odor and fat pungent flavor were significantly higher (p<0.05) and the moldy odor and moldy flavor were significantly lower than the control sample. In conclusion, gamma-irradiation had a significant effect on the texture profiles, fatty acid composition and sensory evaluation of dry-fermented sausage.

• Biomedical Science Letters
• /
• v.10 no.3
• /
• pp.293-298
• /
• 2004

This study was performed to compare the growth rates, cellular fatty acid compositions and morphology by using electron microscope of Escherichia coli (E. coli) grown in various conditions including different concentrations of phenol, CdCl₂ and HgCl₂. Ninety eight E. coli strains were isolated from Naktong river and human feces. The content of unsaturated fatty acids, especially 16:1ω7c and 18:1ωc increased as the concentration of phenol and CdCl₂ increased. The content of unsaturated fatty acid increased up to 50 ppb of HgCl₂, but decreased at 75 ppb of HgCl₂. There were more unsaturated fatty acids than saturated fatty acid in the presence of toxic substances. However, the ration was reversed when the affected E. coli was transferred to toxic substance free fresh trypticase soy broth medium. Also, by using transmission electron microscope these cells were observed to various morphological deformation by heavy metals and their deposition on the surface. From these results, we suggested that the changes of major fatty acids composition and morphology of E. coli may be considered to indicate contaminated levels of heavy metals or organic solvents. The information presented here may be useful in predicting effects of heavy-metal and organic solvent contamination in streams and provides a basis for further studies of metal or organic solvent effects on microbial communities.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.4
• /
• pp.649-653
• /
• 1996

This study was carried out to quantitate the proximate composition of free sugars, amino acids, fatty acids, and minerals contents in Jehotang. The analysis of overall chemical components of Jehotang indicates that it contains 22.40% of moisture, 1.31% of crude protein, 1.24% of crude fat, 0.80% of ash and 74.25% of carbohyderate. The pH of the Jehotang was 3.2. The sugar content was relatively high. Among the identified extractable free sugars were 15.3% of fructose, 13.6% of glucose, 0.42% of sucrose, 1.18% of maltose, and a trace of isomaltose. No raffinose, maltotriose and molezitose were detected. In amino acid composition of the Jehotang, leucine was the highest with the content of 9.6mg, followed by arginine, valine, and phenylalanine. The ratio of essential/total amino acid was 40.4%. Fatty acid content, which occupies 1.24%, can be classified into 4 kinds. Major ones, in order of quantity, are oleic acid(52.7%), linoleic acid(28.5%), palmitic acid(14.6%) and stearic acid(4.2%). Among the minerals, the amount of K was the highest with the level of 2430.5ppm, followed by Ca, Na, P, Mg, Fe, Mn, Zn and Cu.

• The Korean Journal of Food And Nutrition
• /
• v.17 no.2
• /
• pp.206-211
• /
• 2004

It is very important to minimize the acid value of oil in the oil and fat industry, because acid value of oil products are a indicator quality. This study was performed to investigate change of moisture content, acid value and free fatty acid content by drying condition such as drying method, temperature and drying time on steamed duck egg york. Also, change of fatty acid composition by acid value. The acid values, moisture contents and free fatty acid contents were showed comparatively lower value by spray drying and freeze drying than by steam drying. but difference that keep in mind between each drying method was not looked. Whereas moisture content, acid value and free fatty acid content of effect of drying temperature reaches in lowest value. also, did not show change until dry 12hours reaching to lowest value by 3.1, 3.0％ and 0.98％ after dry 9hours both moisture content, acid value and free fatty acid content. Also, acid value increase, free fatty acid was increased, where unsaturated fatty acid showed that decrease rapidly.

• Journal of Animal Science and Technology
• /
• v.63 no.1
• /
• pp.160-169
• /
• 2021

Boiled feed is obtained by mixing and boiling agricultural by-products such as rice straw, rice bran, and bean curd with grains. The study explored the change in fatty acid, free amino acid, nucleotide, mineral, cholesterol, myoglobin and collagen of longissimus dorsi muscle in Hanwoo steers fed with boiled feed. Forty steers, 20 heads per group, were divided into two groups: a control group and a boiled feed group. The steers were raised for 10 months. The boiled feed group was enriched with palmitoleic acid, oleic acid, arachidonic acid and unsaturated fatty acids compared with the control group. There were no significant differences in amino acid and nucleic acid composition between the two groups. The boiled feed group contained higher levels of iron and manganese in the boiled feed group compared with the control group. The total cholesterol level was significantly increased, whereas calorie levels, myoglobin and collagen composition showed no differences. As the supply of boiled feed increases the content of fatty acids, unsaturated fatty acids and minerals related to flavor, it should be a feed that leads to the production of high-quality beef.

• Korean Journal of Food Science and Technology
• /
• v.32 no.4
• /
• pp.772-787
• /
• 2000

In this study, evaluation on the loaches from the various sources was carried out in respect of their taste compounds. The samples were classified by local, season and growing condition and evaluated in terms of composition, the refuse, contents of nucleotides and their related compounds, total and free amino acid, organic acid and fatty acid. Evaluation on the compositions revealed the fact that, in terms of the local, the imported loach contain a low level of fat and high level of ash, in comparison with Korean loach; in terms of growing condition, cultured loach contains a high level of fat and low level of moisture, in comparison with wild loach; and in terms of the season, the summer loach contains less moisture than the fall loath; but as for the contents of other component, the summer loach was superior. As for the refuse, the imported loach had a greater refuse than the Korean loach. In the growing condition, the wild loach had lower value than the cultured loach. There was no substantial difference in each season. Also nucleotide and these related compounds were detected in all of the samples, while ATP was not found. The content levels of such detected compound did not show a substantial difference in each condition. However, generally, the imported loach was poor in such compound and all of the samples were high in IMP. The samples were high in total amino acids. The local and growing conditions showed no substantial difference, while in the season, the summer loach had a higher content of total and essential amino acid than the fall loach. As for the contents of free amino acids, similar distribution of the composition was shown in each sample, even though there was little difference in their constituents. Also, total content of free amino acid varied with the conditions of the samples. As for total content of organic acid and the distribution of the composition, there was a little difference between each condition. In the season and growing condition, the summer loach was high in organic acid. As for the distribution of the fatty acid compositions, there was no substantial difference between each condition and each sample. In the case of the wild loach, the summer loach was high in ${\omega}-3$ polyunsaturated fatty acid and the fall loach was high in essential fatty acid. Similarly, in the case of the imported loach, the summer loach was high in ${\omega}-3$ polyunsaturated fatty acid and the fall loach was high in essential fatty acid.

• Applied Biological Chemistry
• /
• v.26 no.1
• /
• pp.19-27
• /
• 1983

The lipid and fatty acid compositions of neutral lipid, glycolipid and phospholipid were identified and quantified by thin-layer chromatography and gas chromatography. Main constituents of the neutral lipid were triglyceride, free sterol and esterified sterol in the free lipid, and free fatty acid and monoglyceride in the bound lipid. In the outer part, there existed 25.7% triglyceride in the free lipid and it was not nearly found in the bound lipid. Main constitutents of the glycolipid were digalactosyl diglyceride and esterified steryl glycoside in the free lipid, and digalactosyl diglyceride in the bound lipid. Free lipid didn't contain trigalactosyl diglyceride but bound lipid contained 2.0% of it. Main constituents of the phospholipid were lysophosphatidyl choline, phosphatidyl inositol, phosphatidyl choline, phosphatidyl glycerol and phosphatidyl ethanolamine in the free lipid, and phosphatidyl choline and phosophatidyl inositol in the bound lipid. The predominant fatty acids of three fractions, neutral lipid, glycolipid and phospholipid showed almost the same pattern as that of the total free and bound lipids. The content of palmitic acid was relatively higher in the polar lipids(glyco and phospholipid). Therefore, saturated fatty acid ratio of polar lipid was higher than that of neutral lipid. found lipid contained more saturated fatty acids as compared with the free lipid.

• Korean Journal of Food Science and Technology
• /
• v.16 no.1
• /
• pp.51-58
• /
• 1984

Grains of naked barley (Baekdong cultivar) were polished, powdered and subjected to the successive extraction into free and bound liquid fractions. These were further fractionated into lipid classes and quantified by means of thin layer chromatography, column chromatography and gas-liquid chromatography. Contents of free and bound lipids in barley flour were 2.27% and 1.01%, which were decreased to 2.12% and 0.76%, respectively, after purification. Free and bound lipids were consisted of monoglycerides, diglycerides, triglycerides, free sterols, sterol esters, free fatty acids and polar lipids. Major constituents of free lipids were 56.2% triglycerides, 14.9% free fatty acids and 13.4% sterols while those of bound lipids were 73.8% polar lipids, 8.4% free fatty acids and 5.2% triglycerides. The content of non-polar lipids in free lipids was 93.6% as compared with 26.2% in bound lipids. However, phospholipids content in bound lipids was 55.5% as compared with 2.5% in free lipids, and glycolipids content in bound lipids was 19.4% as compared with 3.9% in free lipids. Major fatty acids in the free and bound lipid fractions were linoleic acid 52.1%, 54.8%, palmitic acid 24.8%, 30.0% and oleic acid 15.6%, 8.8%, respectively, showing similar patterns in both fractions. The amount of unsaturated fatty acids in free lipids was 72.8% as compared with 68.0% in bound lipids. In comparing the fatty acid composition of non-polar lipids, glycolipids and phospholipids, no difference was observed between free and bound lipid fractions while a slight difference was found among the lipid constituents.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.16 no.3
• /
• pp.75-84
• /
• 1987

Lipids in Bush Clover (Lespedza bicolor) seed were extracted with the mix ture of chloro-form-methanol (2 : 1, v/v) and then fractionated into neutral lipids, glycolipids and phospholipids by silicic acid column chromatography. Components and fatty acid composition of each fraction were determined by thin layer and gas chromatographies. The results were summarized as follows. In Bush Clover seed, the contents of neutral lipids, glycolipids and phospholipids were 71.75%, 23.26% and 4.99% respectively. Triglycerides(61.90%) and free fatty acids(22.04%) were the major components among the neutral lipids. Esterified sterols, free sterols, diglycerides and monoglycerides were the minor components. The major components of glycolipids were monogalactosyl diglycerides(38.19%) the others were esterified steryl glycosides, cerebrosides and digalactosyl diglycerides. The major components of the phospholipids were phosphatidyl cholines(36.46%), phosphatidyl inositols(21.52%) and phosphatidyl ethanolamines(17.29%). The major fatty acid of total lipid, neutral lipids and glycolipids were linoleic acid, linolenic acid, oleic acid and palmitic acid. On the other hand, predominate fatty acid of phospholipids were linoleic acid, palmitic acid, linolenic acid and stearic acid.

• Journal of the Korean Society of Food Culture
• /
• v.5 no.4
• /
• pp.437-442
• /
• 1990

Three fractions-neutral lipids, glycolipids and phospholipids were obtained from total lipids in cultivated mushrooms(Pleurotus ostreatus and Pleurotus sajor-caju) and wild mushrooms (Ramaria botrytis and Lactarius volemus), and their lipid compositions and fatty acid compositions were determined by means of silicic acid column chromatography, thin layer chromatography and gas liquid chromatography. The total lipid contents in mushrooms were $0.32{\sim}0.39%$(wet basis). It was found that the contents of phospholipids$(19.4{\sim}47.4%)$ and neutral lipids$(32.1{\sim}51.9%)$ were high, while that of glycolipids$(14.8{\sim}28.7%)$ were low. The main lipid in neutral lipids was triglyceride$(21.2{\sim}38.2%)$ followed by free sterol$(21.0{\sim}21.9%)$, sterol ester$(10.3{\sim}18.6%)$, but the main lipid in neutral lipid of Pleurotus sajor-caju was free fatty acid(34.1%). The main lipid in glycolipids was steryl glycoside$(15.6{\sim}29.4%)$ followed by esterified steryl glycoside$(13.4{\sim}23.9%)$, monogalactosyl diglyceride$(15.6{\sim}24.6%)$. Among the phospholipids, phosphatidyl choline$(36.7{\sim}49.5%)$, phosphatidyl ethanolamine$(20.9{\sim}29.7%)$, phosphatidyl inositol$(18.4{\sim}26.1%)$ were the major components. The major fatty acid of total lipids was linoleic acid followed by palmitic acid, oleic acid. Fatty acid composition was not significantly different among total lipids, neutral lipids, glycolipids and phospholipids contained in tested mushrooms but the main fatty acid in neutral lipid of Ramaria botrytis was oleic acid(48.7%).