• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.5
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• pp.585-595
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• 2023

This study was conducted to optimize the rice paper roll processing conditions with frozen rainbow trout Oncorhynchus mykiss meat (RPR-FRT) treated with polysaccharide and TGase using a response surface methodology and to examine their quality characteristics. The RSM results for the RPR-FRT showed that the optimum condition for the garlic-pepper mixture was 21.2 g and that for starch was 22.6 g based on 150 g of RPR-FRT. The RPR-FRT contained 58.47 g/100 g of moisture, 8.57 g/100 g of crude protein, 3.28 g/100 g of crude lipid, and 1.00 g/100 g of ash. The vitamin E content was 1,010.91 ㎍/100 g. Based on their contents, the samples could be considered good supplements for P, Cr, and Se. The RPR-FRT contained unsaturated fatty acids (75.84%), DHA (10.33%), and EPA (2.56%). Anserine, arginine, glycine, and taurine accounted for 41.93%, 11.27%, 7.13%, and 7.00% of free amino acids in the RPR-FRT, respectively. The sulfur compounds in the RPR-FRT constituted 73.16% of the total flavor compounds. The RPR-FRT prepared using the optimum conditions was superior in masking off-flavor and showed improved nutritional content.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.3
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• pp.154-160
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• 1989

To obtain basic data on food components of triploid fish, we undertook the analysis of free amino acid, nucleotide, total creatinine, betaine, trimethylamine oxide(TMAO) and their related compounds in diploid and triploid carps(Cyprinus carpio). The contents of total free amino acid and its related compounds in belly and dorsal muscles of triploid carp were 346.1mg/100g and 333.4mg/100g. Histidine occupied $45.1\%\;and\;46.9\%$ in belly and dorsal muscles, and followed by taurine, lysine and glycine in order. As for the compositions of nucleotide and its related compounds in those muscles of triploid carp, IMP were revealed $73.9\%\;and\;65.8\%$ of total nucleotide and its related compounds. The major component of the other organic base in those muscles of triploid carp was total creatinine, but betaine and TMAO were poor. The contents of taste compounds such as free amino acid, nucleotide, total creatinine, betaine, TMAO and their related compounds were less in triploid carp than in diploid carp of nonspawning season, while were more in triploid carp than in diploid carp of spawning season. Total amino acid contents were more in diploid carp of nonspawning season than in triploid carp, but mineral contents were more in triploid carp than in diploid carp of spawning season. Therefore, it is believed that triploid carp is very worthy for a tasty and nutritional food source.

• Food Science and Preservation
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• v.30 no.4
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• pp.617-629
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• 2023

Reactive oxygen species are the byproducts of metabolic processes in the body, However, excessive amount may cause side effects such as cancer. Therefore, to reduce the production of these species, but their long-term administration at high doses may induce side effects. Hence, natural materials with antioxidant activities are attracting attention. Two of these natural materials are soybean sprouts and Hovenia dulcis Thunb. fruits, but few studies have evaluated the effects of their combination. Thus, we prepared a soybean sprout extract containing 1.5% H. dulcis Thunb. fruit concentrate (BHM) to develop a functional food material derived from natural products and then confirmed its physicochemical properties and physiological activity. Among the organic acids detected in BHM, malic acid exhibited the highest content of 1,451.03 ppm, and the main free sugars were glucose (645.48 ppm) and fructose (738.11 ppm). Taurine was the most abundant free amino acid at a concentration of 11.95 ppm, followed by those of arginine (10.97 ppm) and glutamic acid (10.16 ppm). Analyses of the mineral components revealed large amounts of Zn and Fe in BHM, and the respective total polyphenol and flavonoid contents in BHM were 957.16 and 601.93 ppm. The DPPH radical and H₂O₂ scavenging activities and reducing power indicated excellent antioxidant efficacy compared to the positive controls. Furthermore, blood alcohol and acetaldehyde concentrations were measured to confirm the hangover-relieving effects of BHM, with both significantly decreased (p<0.05). BHM displays potential for development as a functional food, and the results of this study may be used as basic data in further research.

• Food Science and Preservation
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• v.23 no.5
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• pp.711-717
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• 2016

Opuntia humifusa fruits were investigated. The length of minor and major axis, and weight of O. ficus-indica and O. humifusa fruits were compared as the morphological features. The characteristics of components such as color, moisture, crude protein, ash, fat, dietary fiber, mineral, and amino acids were evaluated. The values of O. ficus-indica fruits were higher than those of O. humifusa fruits in each morphological feature such as minor axis, major axis, and weight. According to the Hunter color index results, O. humifusa fruits showed higher values of L (lightness) and b (yellowness), whereas O. ficus-indica fruits showed higher value of a (redness). The ${\Delta}E$ value between two samples was 19.80. The O. ficus-indica fruits had higher carbohydrate content and lower content of crude ash than those of O. humifusa fruits. Both samples showed very high dietary fiber contents, and the major minerals were K and Ca. Glutamic acid was the major amino acids in both samples. In free amino acids contents, O. ficus-indica had higher tyrosine and lower glutamic acid level than those of O. humifusa fruits. ${\gamma}$-aminobutyric acid was found in both samples, whereas taurine was found in O. ficus-indica fruits only. Taken together, the morphological features and chemical quality of O. ficus-indica and O. humifusa fruits showed difference although both of them were originated from the same genus.

• Journal of Life Science
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• v.18 no.8
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• pp.1123-1131
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• 2008

This study was performed to confirm of biological function of black garlic, it heated for 11 days at $40{\sim}90^{\circ}C$ (first step: heate for 2 days at $90^{\circ}C$, second step: heated for 4 days at $80^{\circ}C$, third step: heated for 4 days at $60^{\circ}C$ and fourth step: heated for 1 day at $40^{\circ}C$). Samples were analyzed physico-chemical characteristics and antioxidant activity. Hunter L, a and b values were decreased during processing, and then inner part Hunter values were highly decreased at the second step. The moisture contents were decreased to 58.48${\pm}$0.41 g/100 g at fourth step. pH was also acidified to pH 4.22${\pm}$0.02, but O.D. value at 420 nm was increased during processing of black garlic. At fourth step, total phenolics and flavonoids contents were increased about 1.9 and 2.6 folds than first step sample. Also, total pyruvate and thiosulfinate contents were increased about 1.6 and 5.8 folds as change of total phenolic and flavonoid contents, respectively. Fructose contents were the highest level among free sugars and its contents increased to 2,454.45${\pm}$4.20 mg/100 g. Contents of sucrose and maltose were decreased during processing of black garlic. The contents of total minerals were the highest at fourth step (1,009.20${\pm}$6.91 mg/100 g) during its processing. Contents of glutamic acid, proline and aspartic acid were detected higher than other composition amino acids. Taurine and ethanolamine were not detected in the first step sample, but they were detected 0.88${\pm}0.60{\sim}1.06{\pm}$0.04 and 0.28${\pm}0.4{\sim}0.5{\pm}$0.09 mg/100 g in next processing step, respectively. DPPH radical scavenging ability of water and ethanol extracts from black garlic was increased during its processing. Abilities of DPPH radical scavenging were the highest in fourth step sample, its abilities were 67.40${\pm}$0.21% in 1,000 ${\mu}g/ml$ of water extracts. Reducing power was also significantly higher in water extract than ethanol extract on the whole.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.2
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• pp.114-121
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• 2014

This study compared the food quality of domesticated(RT-DS) and freshwater (RT-F) rainbow trouts Oncorhynchus mykiss. The proximate composition of RT-DS was 73.8% moisture, 20.6% crude protein, 4.2% crude lipid, and 1.1% ash and was similar to RT-F. No differences were found in the red color, odor and taste intensities, calcium, and potassium between RT-DS and RT-F based on the Hunter a values, volatile basic nitrogen content, odor intensity and using an electronic nose, and taste intensity using an electronic tongue. The crude protein, total amino acid contents, and taurine, glutamic acid, glycine, alanine and anserine contents in free amino acids were higher in RT-DS than in RT-F. There was no difference in hardness between RT-DS and RT-F.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.1
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• pp.25-31
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• 2000

In order to investigate the composition, seasonal and regional variation of extractive nitrogenous components in the raw anchovy (Engraulis japonica) harvested from June 1991 to June 1992 at Nam-hae and Ki-jang in the southern coast of Korea, the contents of extractive nitrogen (EN), free amino acids (FAA), oligopeptides (OP), ATP and its related compounds (ARC), quaternary ammonium bases, and guanidino compounds were measured. The EN contents of raw anchovy were $444{\~}773\;mg/100\;g$. Thirty-four kinds of FAA were found and their total amount were $1,049{\~}2,079\;mg/100\;g$. Histidine, taurine, alanine, leucine and glutamic acid were the major free amino acids in the anchovy extracts. The amount of ARC was average $5.02\;{\mu}mol/g$, and IMP was the major compound among them, who and creatine contents in the extracts or raw anchovy were average 164 and 229 mg/100 g, respectively. The contents of glycinebetaine,${\brta}-alaninebetaine,\;{\gamma}-burobetaine$, homarine, TMA, and creatinine were extremely small. As for the regional and seasonal disparities, the Nam-hae samples contained more EN, FAA, OP, betaines and creatine than the Ki-jang samples. On the other hand the Ki-jang samples contained more ARC and TMAO. The spring samples contained more EN, FAA, OP, ARC and betaines than the autumn samples. On the other side the autumn samples contained more TAMO and creatine.

• 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.30 no.4
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• pp.579-588
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• 2001

In order to investigate the composition and monthly variation of extractive nitrogenous components in the laver Porphyra dentata cultured at the south coast of Korea, the fresh laver was analyzed separately for the amounts of free amino acids, combined amino acids, ATP and its related compounds, and quaternary ammonium basis in fresh laver were measured. The extractive nitrogen contents of fresh laver extracts were 760~870 mg/100g (dry basis). Twenty-seven to thirty-one kinds of free amino acids were detected in the laver extracts and their total amounts were 2,404~3,966 mg/100g (on dry basis). The laver extracts showed rich in free amino acids such as alanine, taurine, glutamic acid, glutamine and aspartic acid. Sixteen to twenty-three kinds of combined amino acids were detected in the extracts and their total amounts were 1,429~2,692 mg/100g (on dry basis). Proline, glutamic acid, glycine, phosphoserine, serine were the amin combined amino acids in the extracts. The amounts of ATP and related compounds were 73.3~94.4 mg/100 g (2.04~4.43 $\mu$mol/g, on dry basis). Homarine and trigonelline were detected in all specimens but $\beta$-alaninebetaine, ${\gamma}$-butyrobetaine were found in some. Small amounts of trimethylamine were detected in all samples. Free and combined amino acids were occupying almost 90% of extractive nitrogen. Most of free and combined amino acids showed a marked monthly variation with a maximum in January and March, and a minimum in February and April. The fresh laver P. dentata did not differ much from the fresh laver P. yezoensis in qualitative com-position of extractive components, but their contents were generally low level.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.182-187
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• 2000

For centuries, dandelion(Taraxacum officinale) is widely used as a food and a medicinal herb. However, there is inadequate documented information on the chemical composition of T. officinale consumed in korea. This study was attempted to analyze proximate component, amino acid, free sugar, mineral and fatty acid composition in T. officinale to establish the value as an useful food material. Moisture, ash, crude protein and fat contents in leaf are 7.85, 11.35 21.6 and 5.12%, respectively. Moisture and ash contents of root were 7.73 and 4.82%. Crude protein and fat contents of root were 11.8 and 1.73%, respectively. The major free amino acid was asparagine, arginine, serine and proline etc. The total contents of free amino acid in leaf and root were 1476.98 and 2710.06 mg%, respectively. The major free sugar in T. officinale was glucose, fructose, sucrose and maltose. Sucrose was also detected in a large amount. The major fatty acid of T. officinale are palmitic acid, stearic acid, oleic acid, linoeic acid and linolenic acid. The fatty acid compositions of leaf and root were different each other. Linolenic acid(63.6%) was the major fatty acid of the leaf and linoleic acid(56.4%) was the major fatty acid of the root. Most of mineral contents were high in leaf and root. Especially K content was higher in leaf than root.