• Journal of the East Asian Society of Dietary Life
• /
• v.16 no.5
• /
• pp.592-599
• /
• 2006

This study was carried out to investigate the possibility for utilization and the effectiveness of citrus byproducts on the nutritional composition and sensory score of Jejudo native pig meat. The groups are consisting of the Jejudo native pig loin without citrus byproduct ($JNP-T_0$) and the Jejudo native pig loin fed with 8% and 15% citrus byproduct during growing and fattening period($JNP-T_1$). The contents of moisture, crude protein, crude fat, crude ash, calorie, cholesterol content Mg, P, K, Na, vitamin $B_1\;and\;B_2$, total amino acid, and total free amino acid content were not significantly different between $JNP-T_0$ and $JNP-T_1$(p>0.05). It was found that palmitic acid($25.301{\sim}27.403%$) was the highest one among saturated fatty acid while oleic acid($42.234{\sim}43.061%$) was the highest among unsaturated fatty acid in both groups. In case of sensory score, the color and aroma of raw meat, and the flavor preference of boiled meat of $JNP-T_0$ were higher than those of $JNP-T_1$(p<0.05). But the taste, texture, juiciness and palatability of boiled meat were not influenced by feeding of citrus byproduct.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.9
• /
• pp.1265-1270
• /
• 2011

We evaluated changes in the chemical composition of rough rice (Oryza sativa L.) according to germination period. Rough rice was germinated at $37^{\circ}C$ for 8 days. Crude protein content increased from 71.67 mg/g in raw rough rice to 85.20 mg/g after 8 days of germination. Crude lipid content increased from 2.19% to 3.58% (p<0.05), whereas crude ash was not significantly changed. Phytic acid content decreased from 6.25 mg/g in raw rough rice to 1.54 mg/g after 8 days of germination. Free fatty acid content increased from 0.17% to 0.32% during 8 days of germination. Major fatty acids were palmitic, oleic, and linoleic acids, and total fatty acid content increased up to 95%. Vitamin E and ${\gamma}$-oryzanol contents in raw rough rice were 2.94 mg/100 g and 6.47 mg/g, respectively, increased to 5.55 mg/100 g and 8.16 mg/g after 4 days of germination, and then decreased afterward. These results indicate that the optimum germination period of rough rice for increasing functional components may be 3~4 days.

• Journal of the Korean Society of Food Culture
• /
• v.13 no.5
• /
• pp.519-528
• /
• 1998

This study was conducted to investigate the changes in lipid components of red pepper under various processing conditions such as drying, exposing to lights, extraction and storage conditions. The material used in this study were Chungyang cultivars which contained the largest amount of capsaicinoids and Dabok cultivars which is most popular among the various cultivars produced in Korea. Total lipid content of Chungyang was 15.7% and those of Dabok, Udeungsang and Hongilpum were about 17%. The neutral lipid content in free lipid of red pepper was $78.5{\sim}80.3%$ Phospholipid and glycolipid content in bound lipid were $53.8{\sim}56.9%$ and $35.3{\sim}38.7%$ respectively. The major fatty acids of lipid were linoleic, palmitic and oleic acid. Linoleic acid was presented mainly in pericarp, seed and placenta, whereas the most of palmitic acid was presented in stem. Lipid content of cut and whole red pepper were decreased $24.7{\sim}28%$ and $18.1{\sim}21.5%$ by drying for 48hrs at $65^{\circ}C$ and $95^{\circ}C$. And lipid content was also decreased $3.5{\sim}3.6%$ when the red pepper powder was exposed to 15,000 lux of incandescent light for 30 days at $40^{\circ}C$ and $4{\sim}4.9%$ to fluorescent light. The lipid was extracted the highest content of $50.5{\sim}51.7%$ by acid solution(pH2) and the lowest content by neutral solution, and the higher the salt concentration, the greater the lipid was extracted. During storage at $4^{\circ}C,\;25^{\circ}C,\;40^{\circ}C$, for 30 days the lipid content was not much changed but linoleic acid content was decreased during storage at the same conditions.

• The Korean Journal of Food And Nutrition
• /
• v.27 no.2
• /
• pp.280-286
• /
• 2014

This study investigated to changes in the sensory characteristics of cheonggukjang made with smoked soybean. The total organic acid content of cheonggukjang made with smoked soybeans (CSS) increased to about two times in comparison with cheonggukjang made with non-smoked soybeans (CNS). Among the organic acids, the amount of succinic acid was highest for both CSS and CNS. The total free sugar content of CSS ($228.6{\pm}8.8mg%$) was significantly reduced compared to that of CNS ($350.1{\pm}13.7mg%$). Further, the total free amino acid content of CSS ($10,123.3{\pm}301.4mg%$) was significantly increased compared to that of CNS ($8,912.5{\pm}286.5mg%$). The contents of sweet, savory and bitter taste compounds were significantly elevated in CSS when compared to that of CNS. However, there were no significant differences in the total content of fatty acids in CNS and CSS. The sensory evaluation of aroma, taste and overall quality of CSS were significantly increased compared to that of CNS. Taken together, it was expected that a smoking process is useful for the development of new fermented foods.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.6
• /
• pp.818-824
• /
• 2003

This study was carried out to select Meju of a good quality through general composition analysis, organoleptic evaluation, and to conduct isolation, identification, and growth characteristics of main strain related to fermentation from selected Meju. Moisture and crude protein of Meju were 7.2∼28.8% and 32.7∼42.3%, respectively. The amino nitrogen contents of Kyongbuk and Chonbuk Mejus were 770.8 mg% and 239.9 mg%, respectively. And also, free amino acid and glutamic acid contents of Doenjangs made from Chonbuk and Kyongbuk Mejus were 4,169.6 mg% and 499.4 mg%, respectively. The result of sensory evaluation of Mejus collected from several regions showed Kyongbuk was the most suitable Meju in items of color, flavor, appearance and overall (p<0.05). The typical properties of B. lichenifomis NH20 strain isolated from Kyongbuk Meju showed gram positive, aerobic rod cell and motility. As major component among its cellular fatty acid composition, $C_{15:0}$ anteiso fatty acid, $C_{15:1}$ iso fatty acid, $C_{17:0}$ anteiso fatty acid, and $C_{17:0}$ iso fatty acid were 30.7, 28.9, 13.3 and 11.2%, respectively. It showed the same identification coefficient (0.653) compared to the standard strain. Therefore, it was identified to be B. licheniformis NH20 according to Bergey's Manual of Systematic Bacteriology and its fatty acid profiles. The optimum pH, temperature, salt content, and culture time of B. licheniformis NH20 were 7.0, 32$^{\circ}C$, 2%, and 9 hours, respectively.ctively.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.46 no.6
• /
• pp.725-732
• /
• 2013

To identify the food component characteristics of seven edible pufferfishes (five wild pufferfishes including striped puffer Takifugu xanthopterus; eyespot puffer Takifugu chinensis; purple puffer Takifugu porphyreus; rough-backed puffer Lagocephalus wheeleri; and grass puffer Takifugu niphobles; and two cultured pufferfishes including yellow puffer Takifugu obscurus, and tiger puffer Takifugu rubripes) in Korea, the proximate, fatty/amino acid, chemical and taste compositions were investigated. The proximate compositions were not significantly different among the sampled pufferfishes, whereas grass puffer had lower moisture and crude lipid levels contents, and higher crude protein and ash contents than the other species. The total amino acid levels in wild and cultured pufferfishes were 14,941.6-16,427.9 mg/100 g, and the major amino acids were aspartic acid, glutamic acid, glycine, alanine, leucine, lysine and arginine. Regarding the fatty acid and mineral compositions, the major fatty acids included 22:6n-3, 16:0, 18:1n-9, 20:5n-3, 18:0, 20:4n-3, and 22:5n-3 in that order, and there was a little difference among the sampled pufferfishes. Grass puffer had a higher monoenes ratio, i.e., 16:1n-7 and 18:1n-9, and a lower polyenes ratio than the other pufferfishes. The main minerals detected K, P, Na, S and Ca. Regarding the taste-active compounds, the free amino acid contents of pufferfish extracts were 236.4-428.1 mg/100 g, consisting primarily of taurine, lysine, proline, glycine, alanine and arginine in that order. The amino nitrogen content of the pufferfishes was 84.5-156.4 mg/100 g, and there was a little difference among the species. As for taste intensity, the total taste value of the purple puffer was higher than that of the other pufferfishes.

• Journal of agriculture & life science
• /
• v.43 no.1
• /
• pp.51-59
• /
• 2009

The chemical components and antimicrobial activities of garlic from different area were investigated and analyzed to provide basic data for functional food materialization and processing. Hunter's values of garlic from different area were L 53.41~57.15, a -3.49~-4.38 and b 11.47~17.55. The moisture, crude protein, crude fat, nitrogen free extract, crude fiber and ash were 65.24~71.96, 6.24~9.35, 0.21~0.49, 19.01~22.72, 0.58~0.95 and 1.01~2.01%, respectively. The major minerals of garlic from different area were Na(27.22~112.03), Mg(18.17~32.56), K(242.16~569.28), Ca(28.60~63.93), P(117.72~265.21 mg%) and major free sugars were sucrose, glucose and fructose. The major amino acids of garlic from different area were proline, arglmne, glutamic acid and aspartic acid and content of total amino acid was 2,709.33~4,561.04 mg%. The ascorbic acid content of garlic from different area was 2.966~8.673 mg%. Composition of fatty acids of garlic from different area were linoleic acid, oleic acid and palmitic acid, unsaturated fatty acid and saturated fatty acid contents were 72.18~74.35 and 25.65~27.82%, respectively. Antimicrobial activities of garlic extracts as different area increased depends on concentration and showed the high antimicrobial activities against Gram(+) and Gram(-).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.2
• /
• pp.182-191
• /
• 2012

Black rice bran powder has potential medical uses and functionality. In this study, we assessed the antioxidant activity and quality characteristics of cookies containing various concentrations (0, 1, 3, 5, 7, and 9%) of black rice bran powder. To analyze quality characteristics, proximate composition, fatty acid composition, amino acid composition, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Black rice bran cookies (7%) contained more crude protein ($10.67{\pm}0.33$%) compared to control ($5.84{\pm}0.06$%). The total unsaturated fatty acid contents of the control and 7% black rice bran cookies were 30.44 and 30.81%, respectively. The amino acid content of 7% black rice bran cookie was higher than that of control. Bulk density of the dough, moisture, spread factor, total polyphenol content, and DPPH free radical scavenging activity of the cookies significantly increased with increasing content of black rice bran powder, whereas pH of the dough, loss rate, leavening rate, and L values of the cookies decreased. Additionally, consumer acceptability scores for the 7% black rice bran cookie group ranked significantly higher than those of the other groups in terms of appearance, taste, flavor, texture, and overall preference. Taken together, the results of this study suggest that black rice bran powder is an effective ingredient for increasing the consumer acceptability and functionality of cookies.

• The Korean Journal of Food And Nutrition
• /
• v.32 no.4
• /
• pp.294-303
• /
• 2019

To extend the shelf-life of chicken breast meat, samples were treated with gel-packs containing slow-released $ClO_2$ gas at 7-15 ppm for 8 days at $4^{\circ}C$. And the changes in lipid oxidation and taste compounds of the samples were investigated. TBARS value of the chicken breast was slightly increased during storage. TBARS value of gas treatments was similar to the control during storage. There were 14 fatty acids in the chicken breast. And there was no change in the fatty acid composition during storage, and there was no significant difference between the control and gas treatments. The content of free amino acids was gradually increased during storage. The content of free amino acids were not significantly different between the control and gas treatments during storage. The content of GMP in the control and gas treatments were decreased during storage. However, gas treatments showed slightly higher content than that of control. AMP was not significantly different between the control and gas treatments. IMP gradually decreased during storage and the content of inosine and hypoxanthine was increased. IMP, inosine and hypoxanthine contents of gas treatment were similar to control, but the control tended to change more rapidly than those of gas treatments.

• Journal of Life Science
• /
• v.21 no.5
• /
• pp.746-752
• /
• 2011

The contents of bioactive materials (e.g. polyphenolics compounds, flavonoids, minerals, and fatty acids) and antioxidative activities (DPPH (${\alpha}$,${\alpha}$'-diphenyl-${\beta}$-picrylhydrazyl) free radical scavenging activity, peroxidation of linoleic acid and rat hepatocyte microsome, and Fe/Cu reducing power) were tested by in vitro experimental models using water, ethanol and methanol extracts of leaves (TOL) and fruits (TOF) from Thuja orientalis. Methanol extract from TOL showed the highest extraction yield (12.90%) as well as contents of polyphenolic compounds (16.02%) and flavonoids (0.25%). Major minerals were Ca, K, and Mg. Major fatty acids were palmitic and lauric acids in TOL and palmitic and decanoic acids in TOF. In oxidation of in vitro models using DPPH free radical scavenging activity, Fe/Cu reducing power, $Fe^{2+}$/ascorbate-induced linolenic acid peroxidation by ferric thiocyanate and thiobarbituric acid (TBA) methods, and autooxidation of rat hepatic microsomes membrane, anti-oxidative activities were stronger in all extracts of TOL than in those of TOF in a dose-dependent manner. From these results, methanol extract of TOL was shown to have the most potent anti-oxidative properties and the highes content of antioxidative compounds such as polyphenolic compounds and flavonoids.