• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.602-609
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• 2002

Lao-chao is a traditional Chinese fermented rice product with a sweet and fruity flavor, containing high levels of glucose, a little alcohol and milk-clotting characteristics. In order to optimize commercial production of lao-chao, Rhizopus javanicus and Saccharomyces cerevisiae were selected as the mold and yeast starter, respectively. A commercial mixed starter (chiu-yao) was used as control. Fermentation of the experimental combination revealed a sharp drop in pH (to 4.5) on the fourth day, remaining constant thereafter. Content of reducing sugars gradually decreased throughout the entire fermentation period. Of the free amino acids, higher quantities of alanine, leucine, proline, glutamic acid, glutamine and $NH_3$ were noted. For sugars, glucose revealed the highest concentration, while organic acid levels, including those for oxalic, lactic, citric and pyroglutamic acid, increased throughout the fermentation period. Twenty-one compounds were identified by gas chromatography from aroma concentrates of the lao-chao culture filtrate, prepared using the headspace method. For the flavor components, higher quantities of ethanol, fusel oil and ester were determined in both culture filtrates. In regard to the evaluation of yogurt-like product, there were significant differences in alcoholic smell, texture and curd firmness.

• Plant Biotechnology Reports
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• v.5 no.1
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• pp.89-103
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• 2011

Two rice varieties, viz. Nonabokra and Pokkali, have been evaluated for their responses to salinity in terms of some physiological and biochemical attributes. During the exposure to salinity (200 mM concentration of sodium chloride for 24, 48, and 72 h), a significant increase in sodium was recorded which was also concomitant with the changes of other metabolic profiles like proline, phenol, polyamine, etc. The protein oxidation was significantly increased and also varied between the two cultivars. The changes in activities of anti-oxidative enzymes under stress were significantly different to the control. The detrimental effects of salinity were also evident in terms of lipid peroxidation, chlorophyll content, protein profiles, and generation of free radicals; and these were more pronounced in Pokkali than in Nonabokra. The assessment and analysis of these physiological characters under salinity could unravel the mechanism of salt responses revealed in this present study and thus might be useful for selection of tolerant plant types under the above conditions of salinity.

• Food Science and Preservation
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• v.18 no.4
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• pp.508-516
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• 2011

The chemical components (e.g., proximate composition, nucleotide-related compounds, and amino-acid content) of raw, dried, and boiled giant squids were investigated. The moisture contents of raw, dried, and boiled giant squids were 75.65, 39.75, and 41.12%, respectively. The boiled giant squid had a higher moisture content than the dried giant squid. The crude protein contents of raw, dried, and boiled giant squids were 20.10, 56.25, and 49.58%, respectively, with that of the dried giant squid higher than that of the boiled giant squid. The crude lipid contents of the raw, dried, and boiled giant squids were 0.15, 0.57, and 1.35%, respectively, with the boiled giant squid having the highest crude lipid content. The crude ash content of raw, dried, and boiled giant squids were 1.68, 4.50, and 6.77%, respectively. IMP content was detected in the dried (1.21 mg/100 g) and boiled(0.25 mg/100 g) giant squids. In the sensory scores, the degree of bitterness, acidity, and aftertaste had lower values in the dried and boiled giant squids than in the raw giant squid. A total of 18 amino acids were detected in the samples, and most of the samples had high contents of glutamic acid, aspartic acid, proline, and arginine and low contents of histidine, tyrosine, and methionine. The free-amino-acid content was related to the taste component. The major free amino acid contained by the samples were hydroxyproline, alanine, arginine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.267-273
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• 2010

The objective of this study was about physicochemical characteristic of puffer muscle and skin to promote the utilization of puffer as fish protein. In proximate composition, crude protein of dried puffer muscle and skin powders were 89.5% and 82.7%, respectively. Skin powders had higher lipid contents than muscle powders. Ash contents of muscle powders were higher than those of skin powders. In nucleotides and their related compounds, the contents of nucleotides were in order of IMP and ADP. The contents of saturated fatty acid in puffer muscle (83.9%) was higher than skin powders (66.3%). Oleic acid, mono-unsaturated fatty acid, in skin powder (25.9%) was higher than in muscle powders. Seventeen kinds of composition amino acids were detected in muscle powders, while 16 kinds of amino acids were found in skin powders. Total contents of amino acid in muscle powders (83,739 mg/100 g) were higher than those of skin powders (75,361 mg/100 g). In the muscle powders of puffer, glutamic acid was the highest amino acid with the concentration of 13,707 mg/100 g, and was in order of aspartic acid, lysine, leucine, arginine, alanine, valine and glycine. In skin powders, glutamic acid was the highest content with 14,843 mg/100 g followed by proline, alanine and arginine. Twenty five kinds of free amino acids were detected in dried muscle powders, while 22 kinds of free amino acids were found in dried skin powders. Taurine of dried puffer muscle and skin powders was the highest free amino acid with the concentration of 554.4 mg/100 g and 153.6 mg/100 g, respectively. The contents of total free amino acids of dried muscle powders were higher than those of dried skin powders. Especially, cysteine was only detected in dried muscle with the content of $159.3\pm1.8$ mg/100 g.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.363-368
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• 2013

The nutrients and antioxidative activities of fruits and leaves from Metasequoia glyptostroboides were investigated to provide basic data for the future development of functional foods. The nitrogen-free extract contents of fruit and leaves were 69.04% and 50.47%, respectively. Total phenolic content was higher in leaves (21.75 mg/GAE g) compared to the fruit (19.95 mg/GAE g). The mineral components of fruit and leaves mainly consisted of calcium (2,136.08 and 304.85 mg/100 g, respectively), potassium (1,355.53 and 1,144.04 mg/100 g, respectively), and phosphorous (426.30 and 350.50 mg/100 g, respectively). In terms of amino acid composition, aspartic acid, glutamic acid, proline, and leucine were relatively high, but methionine and cystine were low. The hot water extract from leaves was a more potent free radical-scavenger and had higher reducing activities than extracts from fruit. Thus, phenolics of M. glyptostroboides leaves can be utilized as an effective functional food substance for its natural antioxidant properties.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.321-326
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• 1995

This study was conducted to derive consumption of persimmon by the expansion of utilization of the persimmon flesh and peel. The valuable components were investigated in persimmon flesh and peel. Crude protein and fat contents in persimmon peel were higher than flesh but soluble sugar was more higher in flesh (with 71.3%) than peel (with 54.2%). Major free sugar in persimmon peel were glucose and fructose, the composition was similar to flesh. Major total amino acids in persimmon peel were glutamic acid, proline, methionine and aspartic acid. Proline, arginine, valine and alanine were relatively high in free amino acid. Oleic acid, linoleic acid and palmitic acid were the major fatty acid in persimmon peel, and the content of unsaturated fatty acid was more higher than flesh. Sugar cookies were processed using persimmon flesh and peel, when these powder were mixed with $5{\sim}10%$ to raw materials, the preference score was increased. Steamed rice cakes with persimmon were processed using persimmon flesh and peel, when sliced-dried persimmon was mixed to $10{\sim}20%$, the preference was increased, but persimmon peel was not. The quality of gruel which processed using persimmon flesh powder improved when mixed with flesh powder of 3%, rice powder, glutinous rice powder and skimmed milk, but persimmon peel was not suitable for gruel processing.

• Food Science and Preservation
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• v.18 no.3
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• pp.341-348
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• 2011

The nutritional components and antioxidative activities of jujube fruit and leaf were investigated and analyzed to provide basic data for functional food materialization and processing. The nitrogen-free extract contents of the fruit and leaf were 71.92% and 41.51%, respectively. The mineral components of the fruit and leaf were rich in Ca (72.14 and 3,252.09 mg/100 g), K (899.82 and 1,708.12 mg/100 g), and P (172.11 and 286.28 mg/100 g), respectively. The major free sugars of the fruit were glucose (13.01 %) and fructose (7.35%); and of the leaf, sucrose (3.94%) and fructose (0.75%). The ascorbic acid contents were higher in fruit (135.73 mg/100 g) than in the leaf (100.43 mg/100 g). The analysis of the component amino acid showed a relatively high ratio of glutamic acid, aspartic acid, proline, and essential amino acids of leucine, but a low methionine and cystine content. The ABTS and FRAP assays indicated that the butanol fraction of the leaf was a more potent radical scavenger and reducing agent than the other five solvent fractions. The butanol fraction of the leaf also presented inhibitory effects against lipid peroxidation in a dose-dependent manner. Therefore, this study verified that the butanol fraction of the leaf has strong antioxidative activities that are correlated with its high level of phenolics, particularly rutin and quercitrin. These phenolics of jujube leaf can be utilized as effective and safe functional food substances, i.e., natural antioxidants.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.811-820
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• 2018

This study suggests a method of making cheese using soybeans for healthy food for people that are allergic to animal proteins, vegetarians, people on a diet, infants and toddlers. Additionally, the study was conducted to provide basic data that can contribute to the development of a quality control class of Korean cheese and underdeveloped cheese industry. Soybean cheeses have a high protein content and low fat. The free amino acids of soybean cheeses contained 11.48 mg of arginine per 100 g, 9.33 mg of glutamate, and leucine 4.91 mg, in that order. The free amino acids of Company A's milk cheese contained 20.95 mg of glutamate, 8.95 mg of proline and 8.02 mg of lysine per 100 g. In soybean cheeses, there were 2.21 mg of tryptophan and 0.73 mg of cysteine, which were not analyzed in the milk cheese of company A. The contents of the constituent amino acids was 1,070.22 mg of glutamate, 467.30 mg of aspartate and 446.30 mg of leucine in 100 grams of soybean cheeses per 100 grams. The milk cheese of Company A was 1,715.97 mg of glutamate, 798.72 mg of leucine and 685.31 mg of proline. The mineral contents of the soybean cheese were 120.29 mg/100 g of calcium, 0.92 mg/100 g of iron, 0.78 mg/100 g of zinc and 0.40 mg/100 g of selenium, respectively. The contents of vitamin $B_1$ and ${\beta}$-glucan in soybean cheese were higher than that of the milk cheese in Company A at 0.08 mg/100 g and 13.73 mg/g, respectively. Therefore, it is considered that the soy cheese is excellent in nutritional aspect and will contribute to health promotion. It is also suitable for people that are allergic to animal proteins, vegetarians, people on a diet and healthy foods for infants.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.605-612
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• 2013

We investigated changes in the nutrient compositions of seokbakji supplemented with seafood during storage at $5^{\circ}C$ for 14 days. We added the seafood at a concentration of 10% (w/w) to salted radish and prepared seokbakji samples. Our results showed that the levels of moisture, crude lipids, crude ash, carbohydrates, and crude fibers did not differ markedly among the samples. However, the level of crude protein in seokbakji with added seafood was greater than that in control seokbakji. The highest level of Ca and P was determined in seokbakji supplemented with gizzard shad; the highest level of vitamin $B_2$ was determined in seokbakji supplemented with sandfish, and the highest vitamin C content was determined in seokbakji supplemented with small octopus. Glutamic acid showed the highest content in seokbakji with seafood; further, hydroxyproline was the most abundant free amino acid. The results of sensory evaluation showed higher scores in the overall acceptability of seokbakji with seafood than in control seokbakji.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.1
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• pp.8-12
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• 1993

Ascidian, Halocynthia roretzi, mainly inhabiting the subtidal rocky bottom as a sessile form, has been favored a tasty sea food in abundance along the east and south coast of Korea. The study was attempted to establish the basic data for evaluating the processing suitability of ascidian. The height, width, total weight, integument weight and edible portion of the ascidian were $9.2{\sim}12.2cm,\;4.7{\sim}6.1cm,\;100.2{\sim}163.0g,\;18.2{\sim}41.4g$ and $20.2{\sim}62.0g$, respectively. The moisture content, which showed a minimum value as low as $80.0\%$ in October. On the contrary, glycogen content of edible portion revealed the maximum value, $3.1{\sim}4.1\%$ from July to August. The protein and fat showed a similar change to glycogen. The level of ash was rather constant throughout the period, being $2.2{\sim}3.8\%$. Among the 7 kinds of mineral analyzed in all the samples of edible portion and integument, Na, K, Mg and Ca contents were predominent in order being more than $96.14{\sim}99.10\%$, of the total ash. In the amino acid composition of ascidian, the predominent ones were asparagine, glutamic acid, taurine, aspartic acid, proline, and lysine in order and the sum of these amino acids occupied $85.0\%$ of the total free amino acid while methionine and arginine were poor.