• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.45 no.3
• /
• pp.215-223
• /
• 2012

This study was conducted to prepare canned skipjack tuna Katsuwonus pelamis in the mixture of isotonic beverage and tomato paste (ST-S) for use as a health food. An analysis of the time-temperature profile and viable cells showed that a reasonable F0 value for ST-S preparation was 4 min. The proximate composition of ST-S was 76.8% moisture, 20.2% crude protein, 0.8% crude lipid, 1.7% ash and 0.5% carbohydrate. The calorie content of ST-S was 94.8 kcal, which is 47.4% lower than that of commercial canned skipjack tuna in oil (ST-O) and 2.2% lower than that of commercial chicken breast in water (CB-B). The total amino acid content of ST-S was 18.54 g/100 g, which is 31.4% lower than that of ST-O and 7.9% lower than that of CB-B. The major amino acids in ST-S were aspartic acid and glutamic acid. An enrichment effect due to such minerals as phosphorus, potassium and iron would be expected on consuming 100 g of ST-S. The major fatty acids in ST-S were 16:0 (27.4%), 18:1n-9 (14.3%) and 22:6n-3 (27.8%), which are different from those in ST-O and CB-B. The major free amino acids in ST-S were glutamic acid (8.1%), histidine (38.6%) and its related dipeptide, such as anserine (15.7%). In an evaluation of taste, flavor and color, ST-S was found to be superior to ST-O and CB-B.

• Korean Journal of Food Science and Technology
• /
• v.25 no.4
• /
• pp.327-333
• /
• 1993

The processing conditions and quality of sardine surimi were examined: Raw sardine meat was separated, washed in 0.2% $NaHCO_3$ and 0.15% NaCl solution, and then dewatered by centrifuge. The dewatered sardine meat was chopped, mixed with 20% emulsion curd (soybean protein : water : refined sardine oil=1:5:2.6), 4% sorbitol, 4% sucrose, 0.2% polyphosphate and 0.1% sodium erythorbate by stone mortar. The mixed sardine meat was frozen with contact freezer, packed in carton box and then stored at $-25{\pm}2^{\circ}C$. The moisture, crude protein and lipid contents of the sardine surimi product was 73.3%, 15.0% and 6.9%, respectively. Fatty acid composition of product consisted of 28.8% of saturates, 24.3% of monoenes and 47.7% of polyenes and the major fatty acids were 16:0, 20:5, 18:1, 22:6 and 16:1. The results of changes in POV, TBA value, fatty acids, texture and sensory score of products during frozen storage showed that lipid oxidation and freeze denaturation of product could be retarded, and flavor enhanced by addition 20% emulsion curd and 0.1% sodium erythorbate. In an attempt to apply sardine surimi in producing surimi-based product, it was concluded that pollack surimi could be substituted with sardine surimi up to 40% without showing any significant changes in texture and taste of surimi-based product.

• Journal of the Korean Ceramic Society
• /
• v.42 no.2 s.273
• /
• pp.132-139
• /
• 2005

Sintering behavior of $BaO-Nd_{2}O_3-TiO_2$ with a Pb-based glassceramics frit were investigated in order to understand an effect of glassceramics as a low temperature sintering agent on dielectric ceramics. A green sheet form was fabricated through tape casting method with the glassceramic fut added $BaO-Nd_{2}O_3-TiO_2$. The dispersion properties, rheological properties and final density of dielectric composit slurry as a function of amount and composition of organic additives was examined. The dispersants' addition was effective in controlling dispersion of the ceramics in solution. The addition of excessive dispersant showed adverse effect on dispersion. The prepared slurries, containing ceramic : powders, glass-ceramics and various kinds of organic viechles, exhibited typical shear thinning behavior. The best properties of tape casting appeared powder to solvent ratio 65 : 35 and amount of the binder 6 wt$\%$ and plasticizer 3 wt$\%$. The viscosity of the slurry was 677 cps and green/sintered density in the tape was $3.3 g/cm^3,\;5.56 g/cm^3$ respectively.

• Journal of Mushroom
• /
• v.16 no.3
• /
• pp.131-139
• /
• 2018

The king oyster mushroom (Pleurotus eryngii) is widely consumed because of its flavor, texture, and its functional properties such as antioxidant activity and prebiotic effects. However, long-term product storage and transportation (e.g., export) are difficult because of its limited durability. The shelf-life of king oyster mushroom is affected by environmental factors such as temperature, humidity, gas composition, and ventilation, which may affect sensory characteristics including respiration rate, texture, moisture, flavor, color, and pH. The major problems regarding storage of mushrooms are browning, flavor changes, and softening. To address these problems, novel preservation techniques were developed, and more durable variants were bred. Different drying methods, gamma irradiation, chitosan coating, modified atmosphere (MA) packaging, and controlled atmosphere (CA) storage were evaluated in order to extend the shelf-life of king oyster mushrooms. Freeze drying showed better results for the preservation of mushrooms than other drying methods. Irradiation with 1 kGy was more effective for extending mushroom shelf-life than higher doses. The preservative performance of chitosan-based films was improved by combining the compound with other hydrocolloids, such as oil, protocatechuic acid, and wax. The CA storage conditions recommended for king oyster mushrooms are 5kPa $O_2$ and 10 to 15kPa $CO_2$ at temperatures below $10^{\circ}C$. Active MA packaging with microperforated PP film was also effective for maintaining quality during storage.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.19 no.6
• /
• pp.147-153
• /
• 2018

PLGA microcapsule particles encapsulating BSA aqueous solutions were prepared using a water-in-oil-in-water emulsion method. The morphology, particle size, BSA encapsulating efficiency, and in-vitro release test were also studied using the microcapsule particles. In the outer aqueous phase, an emulsifier, e.g., PVA, was replaced with metal salts for surface solidification. Scanning electron microscopy (SEM) showed that the microcapsule particles had smooth surfaces and were between $1{\mu}m$ and $7{\mu}m$ in size. The microcapsule particle morphology was affected directly by the ratio between the polymer solution and inner aqueous solution, and composition of the outer aqueous solution. The factors also partially affected the BSA encapsulation efficiencies and in-vitro release rates. All the microcapsule particles showed an initial burst release through the in-vitro release test. On the other hand, the particles also showed a relatively long release period. Metal salts could be good choices to replace the emulsifier to solidify the microcapsule particle surfaces.

• Asian-Australasian Journal of Animal Sciences
• /
• v.33 no.1
• /
• pp.111-119
• /
• 2020

Objective: This study was conducted to examine the effects of a mixture of pinecone oil, garlic, and brown seaweed extracts (PGBE) on milk production traits as well as physiological and ethological parameters in Holstein cows during the summer season (24 May to 03 July 2015, Korea). Methods: Among the extract combinations tested, we found that the level of 2,2'-azino-bis (3-ethylberzothiazoline-6-sulphonic acid) cation radical scavenging activity of the 0.16% PBGE complex at ratio of 1:1:1 (vol/vol) was comparable to that of the control (ascorbic acid; 1 mg/mL). Additionally, the PBGE complex reduced lipopolysaccharide-induced COX-2 expression in bovine mammary epithelial cells. Based on these findings, 40 lactating Holstein cows were used to measure the effects of PBGE complex at ratio of 1:1:1 (vol/vol) on milk production, immune response, metabolites, and behavior patterns by dividing the cows into two groups fed diets containing PGBE complex (n = 20; 0.016%/kg feed dry matter basis) or not containing PGBE complex (control, n = 20) for 40 d. Results: Results showed that PGBE complex did not influence milk composition, eating and ear surface temperature patterns, immune response, or metabolic parameters but promoted average milk yield throughout the experimental period. Additionally, a tendency of higher total antioxidant capacity and glutathione in the PGBE group was observed compared to the those in the control. When the temperature-humidity index (THI) exceeded 72 (average THI = 73.8), PGBE complex-fed cows experiencing heat stress showed increased milk yield and a tendency of increased rumination compared to the control. Conclusion: We suggest that incorporation of a combined mixture of 0.016% PGBE (1:1:1 ratio, vol/vol) to diet has the potential to improve milk yield and health status of cows under mild to moderate heat stress, denoting that it might be useful as an alternative anti-stressor in the diet of dairy cows under hot conditions.

• Proceedings of the Korea Society of Poultry Science Conference
• /
• 2001.11a
• /
• pp.24-39
• /
• 2001

These experiments were conducted to evaluate the nutritional and feeding value of red pepper seed oil meal (RPSOM) as local vegetable protein ingredients for poultry feeding. In the first experiment, nutritional values of RPSOM were evaluated by analyzing chemical compositions and determining true metabolizable energy (TME), nitrogen corrected TME (TMEn) and true available amino acid (TAAA) contents. According to the chemical analysis, RPSOM contained 22.50％ of crude protein, 4.75％ of ether extract, 27.70％ of crude fiber, 0.34 mg／g of capsaicin and 49.97 ppm of xanthophylls. The values of TME and TMEn determined by force-feeding 16 roosters (ISA-Brown) were 1.73 kcal／g and 1.63 kcal／g on dry matter basis, respectively. The average TAAA value of 16 amino acids measured by the force－feeding technique was 81.70％. These values were used for formulating experimental diets containing various levels of RPSOM for broiler chicks and laying hens. Two feeding trials were made to investigate the effects of dietary incorporation of RPSOM into chicken feed performances of broiler chicks and laying hens. In the broiler feeding (Exp. 2), a total of two hundred twenty-five, 4 wk old male broiler chicks (Ross) were randomly divided into 9 groups of 25 birds each and assigned to three experimental diets containing 0, 5 and 10% RPSOM. The birds were fed ad libitum the diets for 3 wk and feed intake, weight gain and feed conversion rate were determined. At the end of the feeding, the blood levels of glutamate oxaloacetate transaminase (GOT), gamma glutamyl transpeptidase (GGT), blood urea nitrogen (BUN) and cholesterol, and the body and fatty acid compositions of leg muscle were measured. No significant differences were observed in weight gain, feed intake, feed conversion rate, body composition, serum levels of GOT, GGT and BUN among the treatments. However, blood cholesterol level was lower (P＜0.05) in 10% RPSOM diet group than those in the other. The dietary RPSOM at 5 and 10% levels increased the content of linoleic acid (P＜0.05) in leg muscle compared to that of control group. The results indicate that RPSOM can be used for broiler feed up to 10% without any significant negative effects on broiler performance. In the layer feeding (Exp. 3), the effects of dietary RPSOM on the performances of laying hen were investigated by feeding ninety 45 wk old laying hens (ISA-Brown) with experimental diets containing 0, 5 and 10% RPSOM for 4 wk (30 birds per treatment). Measurements were made on egg production rate, egg weight, feed intake, Haugh unit, egg shell strength which was higher (P＜0.05) in layers fed 10% RPSOM diet compared to those fed 0 and 5% RPSOM diets. Thus, it can be concluded that RPSOM can be included into laying hen feed up to 10% without any harmful effects.

• Korean Journal of Food Science and Technology
• /
• v.41 no.3
• /
• pp.307-312
• /
• 2009

To investigate the effects of conjugated linoleic acid (CLA) and/or exercise on body fat mass and weight, college women of normal weight (2130%) were recruited for this study. The participants were divided into 4 groups: placebo-no exercise, placebo-exercise, CLA-no exercise, and CLA-exercise groups. Three grams of either a placebo (corn oil) or CLA were taken every day for 12 weeks, and the exercise groups performed 80 minutes of aerobic and anaerobic exercise three times a week for 12 weeks. There were no differences in nutrient intakes among the groups. The CLA-exercise group had significantly lower body weight, BMI and body fat mass compared to the placebo-no exercise group. In addition, the HDL-cholesterol levels of subjects in the CLA-no exercise and CLA-exercise groups significantly increased compared to those in the placebo-no exercise group. These results suggest that a combination of CLA supplementation with exercise could efficiently reduce body fat mass and body weight compared to CLA supplementation or exercise alone.

• Korean Journal of Food Science and Technology
• /
• v.13 no.2
• /
• pp.146-152
• /
• 1981

The proximate compositions, fatty acids, and amino acids of mung bean(Phaseouls aureus) were determind: 1. The proximate compositions of mung bean were 24.80% crude protein, 4.75% crude fiber, 4.75% crude ash, 46.03% carbohydrate and 0.82% fat. 2. Saponification number, iodine number and non-saponifiable content of the lipids extracted from mung bean were 154.99, 117.05 and 14.83% respectively 3. The protein of mung bean was composed of glutamic acid (15.92%) and aspartic acid (12.09%) as major amino acids and considerable amounts of leucine (8.19%), arginine(7.31%) and pheylalanine (6.41%). The essential amino acid content including lysine(8.3%), threonine (3.5%) and tyrosine (2.83%) was higher than those of rice and barley which are deficient in those amino acids. 4. The lipids were composed of 35.5% linoleic acid, 15.5% linolenic acid and palmitic acid, 37% stearic acid, 5% oleic acid as major components, and 0.4% myristic acid, 1.0% arachidonic acid and 1.2% behenic acid as minor components. The saturated and unsaturated fatty acid ratio of oil extracted with di-ethyl ether from mung bean was $42{\sim}43/57{\sim}58%$.

• Applied Biological Chemistry
• /
• v.35 no.4
• /
• pp.254-259
• /
• 1992

The processing conditions and food components of meaty textured sardine burgers were studied to develope a new form of burger, The separated sardine meat was chopped, mixed with 14.1% emulsion curd, 1.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.1% monosodium glutamate, 8.0% bread powder, 0.4% onion powder, 0.1% garlic powder, 0.1% ginger powder and 3.0% soybean protein by remodeled stone mortar. This seasoned sardine meat was fried in soybean oil $(165{\pm}2^{\circ}C,\;3min)$. The main fatty acids of sardine burger were palmitic acid, oletic, acid, linoleic acid, eicosapentaenoic acid and docosahexaenoic acid. Amino acid composition of sardine burger were mainly consisted of histidine, glutamic acid, leucine and lysine. The major taste compounds in the product were revealed nucleotides and their related compounds $(11.19{\sim}11.96\;{\mu}mole/g)$ such as IMP and free amino acids (1824.8 mg/100g) such as histidine, glutamic acid, leucine and lysine. Total creatinine, betaine and trimethylamine oxide were seemed to act an auxiliary role in taste of product.