• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1806-1812
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• 2015

This study was conducted to compare moisture, crude protein, ether extracts, fatty acid composition, and melting point of beef with different origins. Eighty (80) samples of domestic Hanwoo beef with different marbling scores (BMS) of 3, 5, 7, and 9, respectively (20 samples for each BMS) and 30 samples of imported beef (15 samples each of American and Australian beef) were used. Relationship of fatty acid composition with melting point of lipids was also analyzed. Percentages of ether extract of Hanwoo beef with BMS of 3, 5, 7, and 9 as well as American and Australian beef were 11.91, 13.23, 17.03, 23.92, 8.36, and 4.47%, respectively, with the highest value in Hanwoo with BMS of 9 and lowest value in Australian beef. Percentages of oleic acid (C18:1n9), the most abundant monounsaturated fatty acid (MUFA) in beef, were 44.92, 47.19, 46.23, 47.70, 43.70, and 38.28%. MUFA/saturated fatty acid (SFA) (M/S) ratios were 1.15, 1.25, 1.22, 1.27, 1.10, and 0.86, respectively. The melting point of lipids extracted from beef samples was the lowest ($27.42^{\circ}C$) in Hanwoo with BMS of 9, whereas it was highest ($41.15^{\circ}C$) in Australian beef. SFAs such as myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), and total SFA in beef samples showed positive (+) correlations (r=0.203, 0.279, 0.807, and 0.880, respectively) with melting points, whereas MUFAs, palmitoleic acid (C16:1), oleic acid (C18:1n9), and total MUFA, showed negative (-) correlations (r=-0.541, -0.857, and -0.906, respectively). In conclusion, as the lipid contents of beef increased, composition of oleic acid (C18:1n9) increased. Furthermore, as BMS increased in Hanwoo beef, M/S was increased.

• the MEAT Journal
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• s.36 summer
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• pp.61-71
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• 2009

The aim of this work was to analyze the effects of salt and NaNO2 on weight loss, proximate compositions, chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The H8 group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+NaNO2 group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm NaNO2. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+NaNO2 group of 3 hams (10.62 kg) was salted same as L8 group and added 100 ppm NaNO2. The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of NaNO2 (p<0.05), the L8 hams had significantly higher moisture content than HS + NaNO2 and L8 + NaNO2 (p<0.05). The level of salt and NaNO2 did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from L8 hams were significantly lower than in the muscles from HS + NaNO2 hams (p<0.05). The NaNO2 did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05). The water activity in biceps femoris muscle from L8 hams was significantly higher than in muscles from HS and H8+NaNO2 hams (p<0.04). The salt content in biceps femoris muscles from LS + NaNO2 hams was significantly lower than in the muscles from HS and HS + NaNO2 hams (p<0.05). The NaNO2 treatment did not affect the NaNO2 content in biceps femoris muscles (p>0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and $h^{\circ}$ of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS + NaNO2 hams were significantly higher than in the muscles from HS and LS hams.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.355-362
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• 1989

For the effective utilization of mackerel as a food sauce, the processing conditions of the frozen seasoned mackerel meat and the changes in taste compounds during its frozen storage were investigated. To prepare the frozen seasoned mackerel meat, the mackerel was headed, gutted manually, washed with tap water and deboned with the meat seperator. Then it was mixed with additives such as emulsion curd(32.1%, w/w), table salt(0.5%, w/w), sugar(2.0%, w/w), sodium bicarbonate(0.4%, w/w), polyphosphate(0.2%, w/w), monosodium glutamate(0.2%, w/w), onion powder(0.3%, w/w), garlic powder(0.1%, w/w), ginger powder(0.1%, w/w), soybean protein(3.0%, w/w) and sodium erythorbate(0.1%, w/w). This seasoned fish meat was frozen with contact freezer, packed In a carton box, and then stored at $-25^{\circ}C$. The moisture and lipid contents in the products were 70.8-71.7% and 10.9-11.3%, respectively. The taste compounds of the frozen seasoned mackerel meat were free amino acids(1625.0-1692.0mg/100g), nucleotides and their related compounds(316.6-366.8 mg/100g) as well as total creatinine(270.2-311.8 mg/100g), and small amount of betaine and TMAO. In free amino acids, the predominant ones were histidine, lysine, glutamic acid and arginine. It was supposed from the results that principal taste compounds of frozen seasoned mackerel meat were free amino acids, and that total creatinine, TMAO, TMA and betaine as well as nucleotides and their related compounds also played an assistant role.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.578-583
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• 2007

The purpose of this research was to study the effects of feeding TMR (total mixed ration) dietary citrus by-products on nutritional composition and palatability of Hanwoo loin. Samples for the experiment consisted of Hanwoo loin that was not fed citrus by-products (TMR-0) and Hanwoo loin that was fed citrus by-products during fattening periods (TMR-1). The control (TMR-0) Hanwoo loin was fed by general practical feeding (roughages and concentrates were fed separately); the TMR-1 Hanwoo loin was fed identically to TMR-0 until 17 months yearling, but fed citrus by-products for 10 months after then. The levels of the moisture, crude protein, crude ash, cholesterol, Mg, K, vitamin $B_1$, vitamin $B_2$, total amino acids ($17.81{\sim}17.98%$), and total free amino acids ($139.46{\sim}149.15mg/100g$) were not significantly different between TMR-0 and TMR-1. The contents of the crude fat, Ca, and Na of TMR-1 were greater than those of TMR-0 (p<0.05). Oleic acid ($45.01{\sim}49.38%$) was the most abundant anions unsaturated fatty acid while palmitic acid ($26.52{\sim}28.39%$) was tile most abundant saturated fatty acid in both groups. In case of sensory scores, taste, flavor, and juiciness were not significantly different between TMR-0 and TMR-1. However, tenderness and palatability preference of TMR-1 were higher than those of TMR-0 (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.595-602
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• 2007

This study was conducted to investigate on food component characteristics of seafood cooking drips (skipjack tuna cooking drip, octopus cooking drip and oyster cooking drip) as a source of functional seasoning. Heavy metal contents of seafood cooking drips were below food safety level. Among seafood cooking drips concentrated to 5 folds, the crude protein content was the highest (18.1%) in skipjack tuna cooking drip (SCD). The free amino acid content and taste value were higher in SCD than in other seafood cooking drips, and the major free amino acids were glutamic acid and aspartic acid. Total amino acid content of SCD was 16.2 g/100 mL and the major amino acids were glutamic acid (11.9%), proline (9.2%), glycine (9.1%) and histidine (11.5%). SCD in comparison with other seafood cooking drips showed the highest angiotensin I converting enzyme (ACE) inhibitory activity at $IC_{50}$ of 14.1 mg/mL. These results suggested that SCD could be used as a source of functional seasoning.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.767-774
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• 2015

In recent decades, health concerns related to sodium intake have caused an increased demand for salt or sodium-reduced foods. Umami substance can enhance taste sensitivity to NaCl and may offer a unique approach to replace and reduce the sodium content in foods. In this study, hot water extraction conditions of Wando sea tangle with high umami taste were investigated. Wando sea tangle harvested in June was selected for hot water extraction based on its free amino acids composition. The quality properties of sea tangle extract were investigated at various extraction temperatures ($60^{\circ}C$, $80^{\circ}C$, and $100^{\circ}C$) and times (1 h, 2 h, and 3 h). Sea tangle extracts at the extraction temperature of $100^{\circ}C$ contained the highest soluble solids (35.47%~36.93%), and crude protein (3.75%~4.00%). Viscosities of sea tangle extracts decreased with increasing extraction temperature. Umami amino acids (glutamic acid and aspartic acid) and sensory characteristics were best at extraction conditions of $100^{\circ}C$ for 2 h. Saltiness enhancement of sea tangle extract powder was determined. Saltiness intensities of NaCl solution after adding 1% sea tangle extract powder were enhanced (1.84~4.25-fold). At the same saltiness intensity, sodium contents of NaCl solution with 1% sea tangle extract powder were 12.24~24.33% lower than that of NaCl solution. These results suggest that it is possible to reduce sodium in foods with sea tangle extract as a natural salt enhancer without lowering overall taste intensity.

• The Korean Journal of Physiology
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• v.16 no.2
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• pp.187-193
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• 1982

The relationship between water and electrolyte metabolism, and dietary intake were studied in 45 healthy Buddhist nuns who were vegetarians aged 20-34, and 28 nursing students aged 20-22 who stayed at the dormitory of Kyungpook Medical School in the Fall, 1981. The Buddhist nuns obtained significantly higher carbohydrate and total caloric intakes but significantly lower protein and lipid intakes than the female students. The Buddhist nuns excreted significantly higher urine output($1,697{\pm}68\;ml/day$, p<0. 05) and lower osmolality ($616{\pm}18\;mOsm/kg\;H_2O$, p<0.05) than the students ($1,505{\pm}67\;ml/day$ and $688{\pm}36\;mOsm/kg\;H_2O$). However, both groups excreted similar amounts of urinary $Na^+$, $K^+$ and total osmolar contents. Free water clearance of the Buddhist nuns was higher(p<0.05) than that of the students but the osmolar clearance was about the same in the two groups. Daily urine output showed good correlation with Na output (r=0.76) and osmolar clearance but not with free water clearance. Both groups showed similar values of plasma concentration of creatinine, daily excretion of creatinine and clearance. Urinary excretion of urea for Buddhist nuns was 6.4 g/day, and was significantly higher than that of the students (5.1g/day).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.6
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• pp.693-698
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• 1999

To investigate changes of components in salt-fermented northern sand lance, Ammodytes personatus sauce during fermentation, various chemical properties were examined at 1$\~$3 months intervals during 18 months fermentation. The moisture content decreased slightly, but the content of VBN and crude protein, total nitrogen, amino nitrogen, degree of hydrolysis, and absorbance at 453 nm increased gradually during fermentation. On the other hand, ash content, pH, and salinity showed almost no change. The contents of total nitrogen, amino nitrogen, and degree of hydrolysis increased sharply until 6$\~$8 months fermentation and showed the gentle increment after that, The Hx and uric acid were the most abundant in ATP related compounds, ranging from $83.1\%$ to $92.9\%$, After 18 month of fermentation, sauce was rich in free amino acids, such as glutamic acid, alanine, Iysine, leucine, isoleucine, valine, aspartic acid in that order.

• Journal of Animal Science and Technology
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• v.52 no.5
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• pp.427-434
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• 2010

This study was conducted to investigate the growth performance and meat quality improvement according to castration, optimal feeding management and ruminally protected amino acid-enriched fatty acid (RPAAFA) for the unselected Hanwoo bulls in the performance test. Bulls were castrated at approximately 14 months of age. Sixteen Hanwoo steers, 15 months of age and weighing $412.9{\pm}24.9kg$, were distributed into 2 groups. Steers were fed a basal diet supplemented with RPAAFA at 0 g (control) or 100 g (treatment), respectively for 12 months. Steers were slaughtered at 27 months of age. Average daily gain for treatment tended to be higher (p=0.10) than that of control, whereas feed conversion ratio tended to be lower (p=0.07) in treatment than in control. The supplementation of RPAAFA did not affect rib eye area, back fat thickness, meat color, fat color, texture and maturity. The appearance rates of yield 'A' grade and high quality grade ($1^{++}$, $1^+$ and 1) were higher in treatment than in control. The content of moisture, fat, protein and ash in longissimus muscles were similar between control and treatment. The supplementation of RPAAFA did not affect water-holding capacity, oxidation and reduction potential, myoglobin and fatty acid contents in longissimus muscles. Thus, present results indicate that castration, optimal feeding management and RPAAFA may be recommended for improving growth performance and quality grade of the unselected Hanwoo bulls in the performance test.

• Journal of the Korea Organic Resources Recycling Association
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• v.20 no.4
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• pp.75-85
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• 2012

This study was investigated to develop an alternative medium for the cultivation of oyster mushrooms. The cultivation characteristics for major cultivated varieties of oyster mushrooms were campared with the food waste medium. In addition, water control & a gap formation of food waste is being pointed out as a problem of the medium material. Therefore, certain amounts of earthworm casting were supplied to the food waste medium to overcome the water and compaction phenomenon. This study investigated the use of the total 6 cultivars of oyster mushrooms, the Suhan(PL.1), Chiak No. 5(PL.2), Chiak No. 7(PL.3), Samgu No. 5(PL.4), Samgu No. 8(PL.5), Jangan No. 5(PL.6). In terms of medium, the optimum growth of the mycelium of the oyster mushroom was observed in the beet pulp medium but in food waste, the mycelium's growth was observed as insufficient in the bulk of cultivars. The Jangan No. 5(PL.6) was superior to other cultivars relative to the mycelium's growth. The optimum concentration of earthworm casting added the foodwaste medium was 30%. When Jangan No. 5(PL.6) was incubated in the foodwaste meidum containing 30% earthworm casting, the early days to germination were long, almost double the amount of time than that of the beet pulp medium. However, it was found that the fruit body size was larger than that of the beet pulp by up to 20.5%, and the length of the fruit body was up to 6.2% longer than that of the beet plup. The total yields increased by 60.5%. The analysis results of the oyster mushroom's nutritional contents cultured using the food waste medium, shows that the protein, vitamin A and vitamin E increased 70.6%, 2.4%, 0.8% respectively, the fat decreased by 12.6% and the oleic acid increased in a very small amount compared to that of the beet pulp medium.