• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.439-446
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• 1985

This study was designed to compare the lipid components among wild and cultured eel, Anguilla japonica, and conger eel, Astroconger myriaster. The lipid components of cultured eel were analyzed and compared with those of wild and conger eel. In the content of total lipid, the lipid content in cultured eel was slightly higher than that in wild one, but 2 times higher than that in conger eel. The lipid contents in edible portion of wild and cultured eel were 5 times higher than those in viscera, but the lipid content in edible portion of conger eel showed a similar trend to that in viscera. In the fatty acid composition of neutral lipid in edible portion, percentages of $C_{14:0},\;C_{16:0}\;and\;C_{18:1}$ in cultured eel were higher than those in wild one, while percentages of $C_{16:1},\;C_{18:2},\;C_{18:3},\;C_{20:4},\;C_{20:5},\;C_{22:5}\;and\;C_{22:6}$ lower, and percentages of $C_{18:0},\;C_{20:4}\;and\;C_{22:6}$ in conger eel were noticeably higher than those in wild and cultured eels. In the case of phospholipid in edible portion, percentages of $C_{18:0}\;and\;C_{18:2}$ in cultured eel were higher than those in wild one, while percentages of $C_{16:0},\;C_{16:1},\;C_{18:1},\;C_{18:3},\;C_{20:4},\;C_{20:5},\;C_{22:5}\;and\;C_{22:6}$ lower. The unsaturation (TUFA/TSFA) of neutral lipid was no significant difference among wild and cultured eel, and conger eel, but that of phospholipid in wild eel was higher than that in cultured eel and conger eel. The essential fatty acid content(TEFA) of neutral lipid in edible portion of wild eel was 3 times higher than that of cultured one. but the TEFA of phospholipid in edible portion was no significant difference among wild and cultured eels, and conger eel. The w3 highly unsaturated fatty acid content (w3 HUFA) of neutral lipid in edible portion of wild eel was 2.0 to 2.5 times higher than that of cultured eel and conger eel, but the w3 HUFA of phospholipid in edible portion of wild eel was noticeably higher than that of cultured eel and conger eel. In the ratio (A/B) of fatty acid content (A) in cultured eel to that (B) in diet, the A/B ratios of $C_{18:2}\;w6,\;C_{18:3}\;w3,\;C_{20:5}\;w3\;and\;C_{22:6}\;w3$ were 0.23 to 0.48 much lower than the other fatty acid. Consequently, it is considered that the ratios of w3 HUFA is related to the biosynthesis of polyenoic acid and growth rate of cultured eel.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.4
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• pp.285-292
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• 2010

To prepare high-quality fast foods using salmon, this study developed a docosahexaenoic acid (DHA)-enriched salmon patty, and compared its quality with soybean oil-added patty and commercial patty. The moisture and lipid contents of the DHA-enriched patty were 61.9% and 7.7%, respectively. The moisture content was lower than in the commercial patty, while the lipid content was higher. The lipophilic and hydrophilic browning indices of the DHA-enriched patty were 0.10 and 0.05, respectively, which were lower than those of the commercial patty. The DHA-enriched patty had 5% less trichloroacetic acid (TCA)-soluble nitrogen than the commercial patty, and it was firmer. There were no differences in the proximate composition, browning indices, TCA-soluble nitrogen content, and hardness between the soybean-added and DHA-enriched patties prepared in this experiment. Examining the fatty acid compositions of the patties, the saturated acid and monoenoic acid compositions decreased in the following order: DHA-enriched patty > soybean oil-added patty > commercial patty, while the polyenoic acid composition increased in that order. The total amino acid content of the DHA-enriched patty was 19.13 g/100 g, which was 32% higher than that of the commercial patty (14.47 g/100 g). No enriching effect of minerals would be expected on eating a 100 g DHA-enriched patty, except for phosphorus. The sensory evaluation indicated that the DHA-enriched patty was superior in color and taste to the commercial patty, while there was no difference in flavor between the patties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.5
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• pp.621-628
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• 1993

Total lipid contents from 10 species of marine algae(2 green, 5 brown, and 3 red algae) collected from different places in Korea were examined and their fatty acid compositions were compared among species and habitats. Total lipid(TL) was prominent in green laver(about 7.3~10.1%) of the green algae, in sea mustard and seaweed fusiforme(about 3.1~4.8%) of the brown algae and purple laver(about 4.9~6.4%) of the red algae. Sea mustard and seaweed fusiforme collected at Chungmu contained a relatively high level of TL than that at Yosu and Kijang. The TL content of purple laver showed the highest portion in that collected at Nakdong. Green algae comprised the majority of n-3 fatty acids(29.0~66.3%), which mainly consisted of 16 : 4(n-3) (or 16 : 3 (n-3)), 18 : 3(n-3) and 18 : 4(n-3). Brown algae accounted for a low level of n-3 fatty acids(17.9~36.5%) mainly 18 : 4(n-3), 18 : 3(n-3) and 20 : 5(n-3), whereas the brown algae contained a significant level of n-6 fatty acids(7.23~26.5%) such as 20 : 4(n-6) and 18 : 2(n-6). In the case of red algae, the n-3 fatty acids consisted mostly of 20 : 5(n-3) which scored 53% of polyenoic acids in purple laver collected at Nakdong. The proportion of n-3 fatty acids in algae belonging to the same species was higher in algae of high TL contents. Consequently, TL and n-3 fatty acid levels from the seaweeds studied in this paper were different from their habitats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.1
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• pp.71-92
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• 1989

The seasonal variations of environmental sea water, arid carotenoid and lipid composition of reddish muscle tissue of arkshell, Anadara broughtonii in Chungmu and $Y{\check{o}}su-area$ were investigated. In the sea water, pH value, salinity, electrical conductivity of Chungmu and $Y{\check{o}}su-area$ were similar tendency, but water temperature in annual average at Chungmu-area was about $2^{\circ}C$ higher than that of $Y{\check{o}}su-area$. The concentration of nitrite-nitrogen, ammonia-nitrogen, phosphate-phosphours at Chungmu-area were slightly higher than those at $Y{\check{o}}su-area$. Meanwhile the concentration of silicate-silicious at $Y{\check{o}}su-area$ was about 2 times higher than that of Chungmu-area. The bacterial density of the sea water was ranged from 3.6 to 93/100ml for coliform and 3.0 to 15/100ml for fecal colifrom at Chungmu-area, but the coliform was ranged 7.3 to 150/100ml and the fecal coliform was ranged 3.6 to 20/100ml at $Y{\check{o}}su-area$. Among the coliform, 8.9% Escherichia coli, 33.9% Citrobacter freundii, 41.1% Enterobacter aerogenes groups were classified and 16.1% was not identified. In the hemoglobin content of reddish muscle tissue of arkshell, one from Chungmu-area was ranged from 1.1 to 2.5 g /dl and one from $Y{\check{o}}su-area$ was ranged from 1.7 to 4.4 g /dl. In total carotenoid content, 0.80 to 1.28mg/100 g muscle was in Chungmu-area and 0.45 to 0.99mg/100 g muscle was in $Y{\check{o}}su-area$. Among the carotenoid compositions, pectenolone content was 63.0% in annual average from Chungmu area and 59.6% from $Y{\check{o}}su-area$, 6.5% from Chungmu area and 18.9% from $Y{\check{o}}su-area$ in ${\beta}-carotene$, 9.9% from Chungmu-area and 9.1% from Yosu-area in pectenoxanthin, 11.2% from Chungmu-area and 5.2% from $Y{\check{o}}su-area$ in diatoxanthin monoester were observed. In the seasonal variation for the major carotenoids, the content of pectenolone was continuously incresedbefore spawning period and showed the maximum in July, but decresed after spawning period. Diatoxanthin monoester was gradually incresed during all growing period from March to next January. And ${\beta}-carotene$ was decresed before spawning period and showed the maximum in July but incresed after spawning period. The major fatty acids of total lipid and fractionated lipid classes from total lipid namely neutral-, glyco- and phospholipid were $C_{16:0},\;C_{18:1},\;C_{22:6},\;C_{20:2},\;C_{18:2},\;C_{20:5}\;and\;C_{18:3}$ acid in the muscle tissue of arkshell. The content of neutral lipid showed about 2 times higher than polar lipid in the muscle tissue of arkshell from both Chungmu and, $Y{\check{o}}su-area$. The content of total and neutral lipid was decresed during spawning period. In the seasonal variation for fatty acid compositions, the content of polyenenoic acid in total and neutral lipid was decresed and saturated acid was incresed. On contrary, polyenoic acid in glyco and phospholipid was incresed and saturated acid was decresed during spawning period from July to September. The sterol composition in total lipid were mainly consisted of cholesterol, campesterol, brassicasterol and ${\beta}-sitosterol$. Especially, the rate of content in cholesterol showed decrese during spawning period butcampesterol showed increse from March to November.

• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.42-47
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• 1986

The fatty acid composition of lipids extracted from 18 kinds of salted and fermented sea foods which have been consumed in Korea were examined. The lipid contents of salted and fermented sea foods showed wide difference (0.8-11.9%) depending on species and portions of raw materials. In fatty acid composition of salted and fermented sea foods prepared with whole fishes, the saturated fatty acid was the most predominant component, and the major fatty acids were 16:0, 18:1, 22:6, 16:1 and 20:5. In case of salted and fermented products prepared with gills, roe or intestines, the polyenoic fatty acid was the main component, the major fatty acids were 18:1, 16:0, 22:6, 20:5, 16:1 and 18:3. In these products the composition ratios of 20:5 and 18:3 were higher, and that of 16:0 and 16:1 were slightly lower as compared with salted and fermented whole fish products. And in case of salted and fermented crustacea and mollusk, the polyenoic fatty acids such a 22:6 and 20:5 were the most predominant component, the abundant fatty acids were 22:6, 16:0, 20:5, 18:1 and 16:1. Judging from results, salted and fermented sea foods were abundant of the highly unsaturated fatty acids such as 20:5, 22:6 inspite of the long fermentation periods.

• 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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.5
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• pp.445-453
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• 1994

Rainbow trout, Oncorhynchus mykiss, were cultured with different levels of carotenoids in odor to investigate the feeding effect of ascidian tunic extracts on the liver fatty acid compositions of them. Dominant monoenoic fatty acids of the ascidian tunic extracts were 16:1n-7($5.9\%$), 18:1n-9($21.9\%$), and 18:1n-7($3.5\%$) and polyenoic fatty acids of them were linoleic(18:2n-6, $14.2\%$), eicosapentaenoic(20:5n-3, $3.5\%$), and docosahexaenoic acid(22:6n-3, $8.3\%$). The compositions of fatty acid in the liver lipids were affected by the tunic extract levels during the feeding. The percentage of monoenoic acids in extract diets was decreased, and that of n-3PUFA was increased during feeding 2 weeks. But the n-3PUFA contents were decreased in 4 weeks. The 20:4n-6 content in rainbow trout fed extract diet was higher than that in the control and pink diet groups. The rainbow trout fed with ascidian tunic extracts showed an increase of essential fatty acids in the fish tissue, compared to the control or pink diet feeding groups.

• Journal of Fisheries and Marine Sciences Education
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• v.3 no.2
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• pp.47-72
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• 1991

To obtain the principal data for useful treatment and processing of Korean geoduck (Panope japonica A. ADAMS) which inhabit mostly at Dong-Hae coastal area in Korea, changes of $NH_2$-N, TMAO, TMA, total creatinine, protein composition and fatty acid composition in raw and blanched geoduck muscle during storage at $-20^{\circ}C$ were investigated. In addition, its chemical composition variation in the whole year was elucidated. The moisture content in geoduck muscle meat was 78.1% to 82% in the whole year. Particularly, in July its moisture content was maximum as 82% and in September minimum as 78.1%. Crude protein was in the range of 12.3-16.4%, crude lipid the average was 1.5%, crude ash on the average was 1.4%. The abundant fatty acids in geoduck muscle oil were $C_{16}$ : 0, $C_{16}$ : 1, $C_{18}$ : 0, $C_{18}$ : 1, $C_{20}$ : 5, and $C_{22}$ : 6 acids. During storage at $-20^{\circ}C$, content of unsaturated fatty acid such as eicosapentaenoic acid (EPA, $C_{20}$ : 5) and docosahexaenoic acid (DHA, $C_{22}$ : 6)in raw geoduck muscle decreased somewhat and the raw geoduck was slightly oxidized. Trimethylamine (TMA), volatile basic nitrogen (VBN)and $NH_2$-N of raw muscle increased compared to blanched muscle. Trimethylamine oxide (TMAO) was slightly decreased during the storage period. The muscle protein was approximately composed of 37% sarcoplasmic, 29% myofibrillar, 22% alkali soluble, and 12% stroma protein. Among several proteins, myofibrillar protein content decreased mostly, while the alkali-soluble and stroma protein content increased slightly during storage at $-20^{\circ}C$.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.5
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• pp.1447-1456
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• 2015

Olive flounder (Paralichthys olivaceus) including red seabream (Pagrus major) and jacopever (Sebastes schlegeli) were known to be suitable characteristics for preparing a processed food because of white meat fish containing low fat in muscle. In this study, the physicochemical properties of olive flounder (46-50 cm of length, 950-1,050 g of weight), red seabream (30-33 cm of length, 1,250-1,350 g of weight) and jacopever (20-23 cm of length, 550-650 g of weight) were studied to obtain a basic data for the development of a new processed food. Head, scale, bone and viscera of each samples were removed, and then grinding with homogenizer before experiment. Moisture content of red seabream is lower than that of olive flounder and jacopever, therefore, crude protein and crude lipid are higher content. Red seabream showed higher redness, yellowess and color difference value than those of olive flounder and jacopever except lightness. The major total amino acid in olive flounder, seabream and jacopever were glutamic acid, lysine and aspartic acid in order. Especially, the highest content of free amino acid was lysine for olive flounder and jacopever and alanine for red seabream. The highest content of mineral in olive flounder, seabream and jacopever was potassium (K) and then phosphorous (P) and sodium (Na) in order. The highest amount of fatty acid in olive flounder, red seabream and jacopever was polyenoic acid in which especially contained 6.8, 7.1 and 6.7% for EPA, and 15.2, 15.2 and 17.1% for DHA, respectively. From the result of sensory evaluation, there was no significant difference in color and odor, but not in taste and texture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.149-157
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• 1988

This study was carried out to prepare the flavoring substance using sardine for instant soup, and to examine the taste compounds and storage stability of the product. In preparation of product, raw sardine are gutted, boiled for 10 minutes and smoked 3 times to $9{\sim}10%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked-dried sardine meat were followed to be 50 mesh of particle size. The powdered-dried sardine were mixed 4.0% sugar, 20.0% table salt, 3.0% monosodium glutamate, 0.2% black pepper, 0.2% garlic powder and 0.2% onion powder, Finally the powdered instant soup product were vacuum packed in a laminated film(PET/A1 foil/CPP) bag, and then stored at room temperature for 120 days. The effect of smoking on enhancing flavor and on preventing lipid oxidation of product during storage were observed. From the chemical analysis and omission test, the principal taste compounds of product were IMP, 478.2mg/l00g; free amino acids such as glutamic acid, histidine, arginine, phenylalaine 3292.5mg/l00g; non-volatile organic acids such as lactic acid, ${\alpha}-ketoglutaric$ acid, 712.2mg/l00g; total creatinine 409.0mg/100g, and small amount of betaine, TMAO. Fatty acid composition of product were mainly consisted of polyenoic acids such as 20:5, 22:6, followed by saturated acids, monoenoic acid. The major fatty acid were 16:0, 16:1, 18:1, 20:5 and 22:6. From the results of sensory evaluation and chemical experiments during storage, the vacuum packed product were good condition for preserving the quality during storage for 120 days. We may conclude that the quality of present product was not inferior to that of seasoning powder of anchovy on the market, and it can be commercialized as a flavoring substance in preparing soup and broth.