• Journal of Microbiology and Biotechnology
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• v.19 no.8
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• pp.810-817
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• 2009

The effect of cryoprotectants (maltodextrin+glycerol) and cryoprotectants+antioxidant [ascorbic acid and/or butylated hydroxytoluene (BHT)] mixtures on the survival, electrolyte leakage, and lipid degradation of freeze-dried Weissella paramesenteroides LC11 during storage was investigated and compared with that of the control (cells without additives) over a 90-day storage period at 4 or $20^{\circ}C$ in glass tubes with water activity ($a_w$) of 0.23. The survival, electrolyte leakage, and lipid degradation were evaluated through colony counts, electrical conductivity, and thiobarbituric acid reactive substances (TBARS) content, respectively. The fatty acids composition was determined by gas chromatography, in both the total lipid extract and the polar lipid fraction, and compared with that of the control after the 90-day storage period. As the storage proceeded, increases in leakage value and TBARS content, as well as a decrease in viability, were observed. After 90 days of storage, the major fatty acids found in both the total lipid extract and the polar lipid fraction were palmitic (16:0), palmitoleic (16:1), stearic (18:0), oleic (18:1), linoleic (18:2), and linolenic (18:3) acids. The survival, leakage value, TBARS content and 18:2/16:0 or 18:3/16:0 ratio were the greatest for the protected strain held at $4^{\circ}C$. Cells with the cryoprotectants+BHT mixture showed the highest percentage of survival and 18:2/16:0 or 18:3/16:0 ratio in both lipid extracts, as well as the lowest leakage value and TBARS content after the 90-day storage period. Drying cells with the cryoprotectants+BHT mixture considerably slowed down polar lipid degradation and loss of membrane integrity, resulting in improved viability during storage.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.4 no.1
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• pp.43-70
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• 1994

The effects of potassium chromate (500ppm/500ppm), potassium dichromate (500ppm/500ppm), cobalt chloride (100ppm/10ppm), methylmercuric chloride (100ppm/10ppm) on the biosynthesis of phospholipid and their composition of fatty acids in E.coli and B.subtilis were analyzed. The contents of phosphatidylethanolamine, phosphatidylcholine, phosphatidylinositol, phosphatidylglycerol, cardiolipin and total lipids in treatment with metal compounds were lower to compare with the control. The major fatty acid utilized for biosynthesis of phospholipid was palmitic acid in control of E.coli and B.subtilis. However, in treatment with metal compounds, changes of fatty acid composition utilized for phospholipid formation were as follows. In E.coli major fatty acids were palimitic acid (ave. 26.26%) and cis-vaccenic acid (ave. 10.94%) in treatment with potassium chromate, palmitic acid (ave. 31.41%/31.42%) and stearic acid (ave. 17.92%/19.41%) in treatment with potassium dichromate and cobalt chloride. And in treatment with raethylmercuric chloride, palmitic acid (ave. 26.66%), stearic acid (ave. 15.50%) and cis-vaccenic acid (ave. 20.59%) were used in phospholipid formation. In B.subtilis, the major fatty acid was palmitoleic acid (ave. 15.29% /10.22%) in treatment with potassium chromate and cobalt chloride, and stearic acid (ave. 16.01%) in treatment with potassium dichromate. On the other hand, cis-vaccenic acid (ave. 9.09%), palmitic acid (ave. 17.23%), stearic acid (ave. 6.66%), myristic acid (ave. 6.34%) and lauric acid (ave. 4.75%) were analyzed into major fatty acids in treatment with methylmercuric chloride. As shown in results, specific fatty acid pattern was came out in treatment with metal compounds according to bacteria and treatments.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.486-493
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• 2017

The effects of slaughter age (28, 32, or 38 mon) on the proximate composition, collagen content, fatty acid composition, amino acid content, and mineral contents of horse leg bone (femur and tibia) extracts (HLBE) obtained from Jeju crossbred horses (n=14) in Korea. HLBE was extracted for 24 h with boiling water. At those ages, the respective proximate compositions of the HLBE were found as follows: 5.20-6.42% crude protein; fat 0.61-1.65% crude; and 0.10-0.22% crude ash. At 32 and 38 mon, the HLBE showed higher levels of both crude protein and collagen than at 28 mon. The major fatty acids of the horse leg bone extract powder (HLBP) were palmitic acid and oleic acid. Palmitoleic acid and the essential fatty acids were higher in the HLBP at 38 mon compared to that at 28 mon. Nearly all the amino acids were found at higher levels in the HLBP at 38 mon than at 28 mon, except histidine. The P, K, Zn, Se and Fe contents in the HLBP increased significantly with age. These results suggest that some nutrients in the HLBE increase with age, and that extracts from horses older than 32 mon would be more nutritious for human consumers.

• Journal of Animal Science and Technology
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• v.61 no.1
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• pp.35-40
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• 2019

This study was conducted to compare the physicochemical traits of dry-cured hams made from two different pig breeds: Berkshire and $Landrace{\times}Yorkshire{\times}Duroc$ (LYD). Pigs were slaughtered at a live weight of approximately 110 kg and cooled at $0^{\circ}C$ for 24 h in a chilling room. Then, the ham portion of the carcasses were cut and processed by dry-curing for physicochemical analyses. The dry-cured hams from Berkshire contain higher crude protein, fat, and ash level than those from LYD, whereas the hams from LYD had higher moisture contents than those from Berkshire(p < 0.05). The pH values of the hams from Berkshire were lower than those from LYD (p < 0.05). The hams from Berkshire had lower $L^*$ and $b^*$ values than those from LYD (p < 0.05). Palmitoleic acid (C16:1), oleic acid (C18:1), elaidic acid (C18:1t), monounsaturated fatty acids, and ratio of n-6 and n-3 fatty acids (n-6/n-3) in the ham from Berkshire were higher than LYD (p < 0.05). Free amino acids such as aspartic acid, threonine, serine, asparagine, glutamic acid, and lysine in hams from Berkshire were higher than those from LYD (p < 0.05). The microbial population had no significant difference between Berkshire and LYD dry-cured ham. The cross sections of dry cured ham showed difference from different breeds using scanning electron microscope and indicates some differences in texture. Considering the meat quality parameters of ham, hams from Berkshire could provide variety of ham for consumer who are seeking various different qualities and stories.

• Applied Chemistry for Engineering
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• v.19 no.1
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• pp.129-132
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• 2008

The purposes of this study were to investigate the physicochemical properties and component values of bamboo oil from Phyllostachys nigra var. henonis obtained by refining process. The tar concentration in the refined bamboo oil (RBO) was decreased to about 78% compared to crude Bamboo oil (CBO). The chromaticities of light, red, and yellow in RBO were 92.4 and 3.0, respectively. This result indicates that the chromaticity of light was increased with the decrease in the tar concentration in the Bamboo oil. The total concentrations of organic acid and phenolics compound in RBO were decreased to about 63% and 80%, respectively. The total concentration of free sugars was decreased to about 78% in RBO and the concentration of free sugar was in the order of lactose, fructose, and glucose. The palmitoleic acid and stearic acid concentrations were higher than that of other fatty acids. The concentration of total organic acid was decreased to about 88% through RBO. Among the various organic acids, the formic acid concentration was highest in the RBO. The minerals concentrations in the CBO were in the order of Ca, K, Na, and Fe. On the other hand, in the case of RBO, it was in the order of Ca, Fe, K, and Na.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.211-215
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• 1989

The fatty acid composition of lipids separated from 14 kinds of canned fish and shellfish products from the market were examined. The crude lipid contents of canned fish and shellfish products showed wide difference (1.3-15.2%) depending on raw materials and kinds of products. Fatty acid composition of products were mainly consisted of polyenoic acid(34.5-61.4%), and followed by saturated acid(24.5-47.8%), monoenoic acid(12.4-32.0%). The major fatty acids were palmitic acid, palmitoleic acid oleic acid, eicosapentaenoic acid and docosahexaenoic acid. In case of canned tuna in oil and canned smoked oyster in oil, linoleic acid was the most predominant component(48.2%, 34.6%). Judging from the results, canned fish and shellfish products were abundant of the polyunsaturated fatty acids in spite of the high temperature sterilization and lone storage periods.

• Clinical and Experimental Pediatrics
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• v.45 no.9
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• pp.1083-1089
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• 2002

Purpose : The prevalence of obese children has recently increased. Obesity is known to be associated with complications such as hypertension, fatty liver, hyperlipidemia, and insulin resistance. L-carnitine is an essential cofactor for the transport of long chain fatty acids into mitochondria for ${\beta}$-oxidation. The purpose of this study is to measure serum free fatty acid and carnitine levels, and evaluate the role of L-carnitine as a therapeutic drug in obese children with fatty liver. Methods : Nine obese children, ranging from seven to 18 years of age, and 10 normal children were examined. Serum lipid(total cholesterol, triglyceride, HDL-cholesterol, and LDL-cholesterol) and fatty acid levels were analyzed. Serum total, free, and acyl carnitine levels were performed also by a new enzymatic cycling technique. Results : Long chain fatty acids(myristic acid, palmitoleic acid, palmitic acid, linoleic acid, oleic acid, and stearic acid)were significantly increased in obese children compared to the control group. Total, and acyl carnitine levels were significantly increased in obese children compared to the control group. Conclusion : Serum free fatty acid and carnitine levels were significantly increased in obese children with fatty liver compared to the normal control. This may suggest that L-carnitine can be used as antilipidemic agent to decrease fatty acid and lipid levels for obese children. Prospective studies will investigate serum fatty acid and carnitine levels after treatment of L-carnitine in obese children in the future.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.498-504
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• 1989

Processing conditions and food components of frozen seasoned anchovy meat products were investigated. The separated anchovy meat was chopped, mixed with 12.8% emulsion curd, 0.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.2% monosodium glutamate, 0.3% onion powder, 0.1% garlic powder, 0.1% ginger powder, 3.0% soybean protein, and 0.2% sodium erythorbate by remodeled stone mortar. This seasoned anchovy meat was frozen with contact freezer, Packed in a carton box and then stored at $-25{\pm}2^{\circ}C$. The major fat acids of product were linoleic, oleic, palmitic, docosahexaenoic, linolenic, palmitoleic, eicosapentaenoic acid. Amino acid composition of product were mainly consisted of Glu, Asp, Leu, Lys and Ala. The taste compounds of product were IMP 160.0 mg/100g ; free amino acids such as Glu, His, Ala, Leu 503.7 mg/100g ; total creatinine 158.3 mg/100g and small amounts of betaine, TMAO.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.2
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• pp.217-222
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• 1999

A squid viscera oil contains a high content of EPA, DHA, and other valuable polyunsaturated fatty acids. The extractions of squid viscera oil by supercritical carbon dioxide both with/without $3\%$ (v/v) ethanol were performed in a semicontinuous flow extractor at 8.3 to 13.8 MPa and 25 to $50^{\circ}C$. When ethanol was added to $SC-CO_2$, the extraction ratio of lipid increased. The extracts contained high content of unsaturated oils like DHA and EPA. The highest extraction yield of lipid from squid viscera oil extracted by supercritical carbon dioxide was obtained at 12.4 MPa and $40^{\circ}C$ with/without entrainer. The main fatty acids of squid viscera oil extracted by supercritical carbon dioxide were myristric acid (14:0), palmitic acid (16:0), palmitoleic acid (16:1), oleic acid (18:1), arachidic acid (20:0), eicosapentaenoic acid (20:5), and docosahaxaenoic acid (22:6).

• Food Science and Preservation
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• v.22 no.5
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• pp.644-651
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• 2015

To enhance the consumption of horse meat, its nutritional composition was analyzed and compared to that of white meat (i.e., chicken and duck), which consumers consider healthy. Horse meat samples used in the experiment were classified by breed and grade as follows: Jeju horse (grade $1^+$ and 1), Jeju crossbred horse (grade 1 and 2), Thoroughbred (no grade), and cuts (loin, chuck roll, and arm picnic). In an analysis of general components and cholesterol, the horse meat was confirmed as a low-fat, high-protein, and low-cholesterol food material. In an amino acid analysis, horse meat contained a higher proportion of essential amino acids than white meat. The fatty acid compositions were also analyzed. The content of linolenic acid, an essential fatty acid, was significantly higher in all horse meat groups than in Ross chicken and Pekin duck meat. The content of palmitoleic acid showed similar results. In a mineral analysis, the levels of Fe and Zn in horse meat were higher than those of white meat. The mineral content was as follows except for the leg of shite meat: K > P > Na > Mg > Ca > Zn > Fe.