• Journal of Aquaculture
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• v.22 no.1
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• pp.105-111
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• 2009

In this study, we carried out an experiment for estimation the larval digestibility in aspects which digestive enzymatic activities and nutrition of the rotifers, Brachionus rotundiformis. Thus we enhanced the digestive enzymatic activity through the addition of starch for the increase of digestibility of rotifer (starch-rotifer), and compared with the feed efficiency through rearing of the olive flounder, Paralichthys olivaceus used rotifer lipid-enriched with Algamac $2000^{(R)}$ (CE-rotifer). The digestive enzyme activities (except for TG-lipase), total protein contents, total essential amino acid, essential amino acids (methionin and phenylalanine) of starch-rotifer (the rotifer used a starch as additive, and enriched not) was assayed significantly higher than CE-rotifer (P<0.05). And total lipid, lipid classes (except for sterol) and fatty acids as DHA and EPA showed higher in CE-rotifer than starch-rotifer (P<0.05). But, sterol contents and ST/TG ratio were shown significantly higher in starch-rotifer (P<0.05). The flounder larvae supplied the two rotifers showed standard length and body weight that not significantly differed with ranges $3.72{\sim}3.79\;mm$ and $32.9{\sim}37.8\;mg$/larva on 6 days after hatching (DAH), respectively (P>0.05). However, these of 12 DAH showed the values of significantly higher to $5.94{\pm}0.249\;mm$, $144.0{\pm}23.86\;mg$/larva and $26.2{\pm}12.13%$ in standard length, body weight and survival in CE-flounder than that of starch-flounder (P<0.05). The hydrolytic enzymatic activities of flounder larvae severally supplied the two rotifers showed the significantly higher activities in acidic -amylase, neutral -amylase, TG-lipase, lysozyme and acidic phosphatase in starch-flounder on 5 DAH (P<0.05). But neutral $\alpha$-amylase, three proteases and two phosphatases of CE-flounder on 11 DAH showed the significantly higher activities than that of starch-flounder (P<0.05). Therefore, for the flounder, Paralichthys olivaceus larvae just depleted yolk was more beneficial to supply the feed, rotifer, enhanced the digestibility than to supply the feed lipid-enriched for aspect of larval digestibility up to 6 DAH, thereafter nutrition of absorption due to the development of digestive organs suggested that enrichment effect appeared with larval somatic growth. Consequently, investigation more detailed about the larval digestive physiological and nutritional requirement variations after 6 DAH will be necessary, thereafter.

• Journal of Applied Biological Chemistry
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• v.52 no.3
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• pp.133-141
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• 2009

This study was carried out in order to investigate the changes in chemical components of four kinds of Cheonggukjang during fermentation. Three different kinds of Cheonggukjang were prepared with germinated soybeans using rice straw, Bacillus natto, Bacillus natto plus Aspergillus oryzae, and non-germinated soybeans using rice straw. The nitrogen contents increased significantly during fermentation in all kinds of Cheonggukjang. Especially germinated soybean Cheonggukjang prepared with A. oryzae plus B. natto showed approximately 1.3 to 3.0 fold higher values than the other Cheonggukjangs. Total free amino acid contents of all Cheonggukjangs increased with an increase in fermentation time until 60 h. Lysine content was highest in Cheonggukjang prepared with ungerminated soybean at 72 h of fermentation. Among free amino acids of germinated soybean Cheonggukjang prepared with rice straw, glutamic acid was highest (3.64 mg/g) after 72 h of fermentation. In Cheonggukjang prepared with mixed culture, glutamic acid content was 4.37 mg/g. Total carbohydrate contents of Cheonggukjang decreased rapidly with an increase in fermentation time except the ungerminated soybean Cheonggukjang, and the total carbohydrate contents varied from 9.81 to 14.04% after 72 h of fermentation. On the other hand, total carbohydrate contents of ungerminated soybean Cheonggukjang prepared with rice straw gradually decreased during fermentation. In conclusion, it is expected to increase the contents of functional constituents and to improve quality characteristics of Cheonggukjang when it is prepared with germinated soybeans using B. natto plus A. oryaze.

• Food Science and Preservation
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• v.11 no.2
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• pp.175-181
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• 2004

As a foundational study for notifing excellence of persimmon leaves tea, the chemical component and antioxidant activity were investigated in persimmon leaves from Dungsi, Gabjubaekmok, Weulhasi and Cheongdobansi and green tea leaves. Total sugar contents in all persimmon leaves more higher than that of green tea leaves, and the highest free sugar contained in persimmon and green tea leaves was sucrose. Free sugars present in persimmon and green tea leaves were composed of sucrose, glucose, fructose, maltose and xylose. Sucrose and fructose took more than 70% of total sugar contents. 31∼32 kinds of amino acid were detected in persimmon leaves and 35 kinds in green tea leaves. And total amino acids contained in persimmon leaves were Dungsi, Gabjubaekmok, Weulhasi and Cheongdobansi, respectively 60.40 nmol/${\mu}$L, 53.21 nmol/${\mu}$L, 52.29 nmol/${\mu}$L and 47.58 nmol/${\mu}$L. Total amino acid contents in green tea leaves was the most abundant of all as 114.72 nmol/${\mu}$L. The contents of vitamin C in persimmon and green tea leaves were in the range of 0.015∼0.089% and 0.01%, respectively. Vitamin C was significant higher content in the persimmon leaves than in green tea leaves. Caffeine was not detected in all persimmon leaves, but the caffeine content of green tea leaves was 6.63 mg/l00 g. The content of catechin was showed in the orders of Cheongdobansi, Gabjubaekmok, Weulhasi, Dungsi and green tea leaves; 0.35%, 0.34%, 0.24%, 0.18% and 0.07%, respectively. The contents of gallic acid in Dungsi and Gabjubaekmok were 0.32% and 0.20%. That of green tea was 1.41%, it was the highest content in all samples. The content of calcium in Chengdobansi was most abundant in all samples as 3516.14 ppm, it was 4∼5 times as that of green tea leaves. Flavor component pattern among persimmon leaves was similar, but that of green tea leaves was different. The IC50(${\mu}$g) value of Dungsi, Weulhasi, Gabjubaekmok, Cheongdobansi and green tea were 64.5, 42.0, 47.0, 64.0 and 19.0 respectively.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.810-819
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• 2012

This study investigated the chemical composition, meat quality and volatile flavor compounds in loin and top round of Hanwoo beef (n=126) depending on different age groups (G1, <5; G2, 6-8; G3, >9 years old). The intramuscular fat content (%) was higher for loin and top round of G1 (p<0.05) than that in the other groups. There was no difference in age groups for the top round; however, the loin of G1 had lower protein content (p>0.05). Total collagen content was lower in the top round of G3 (p<0.05). The loin and top round muscles of G1 had higher $a^*$ values and lower Warner Bratzler shear force values than that in the other age groups (p<0.05). The loin muscles of G1 were lower in percentage of cooking loss and higher in the water holding capacity than the loin in the other groups (p<0.05). The loin of G1 had lower total content of saturated fatty acids, whereas the top round of G1 had higher total content of monounsaturated fatty acids and lower total content of polyunsaturated fatty acids than that in the other age groups (p<0.05). Alanine was the highest free amino acid in the loin of Hanwoo beef, followed by glutamine, glycine, isoleucine and proline. The loin of G1 had higher contents of threonine, alanine, valine, methionine, phenylalanine, leucine and lysine than those in the other groups (p<0.05). The loin of G3 contained higher 3-methylbutanal, furfural, octanal, 1-(acetyloxy)-2-propanone, 1-octanol, 2,5-dimethylpyrazine and 2-ethyl-2,5-dimethylpyrazine in volatile flavor components than the loin in G1(p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1302-1309
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• 2009

This study was carried out to investigate physicochemical and functional properties of dried Brassica campestris ssp rapa (BR) sprouts. The proximate compositions of BR sprouts as dry matter basis were 2.35% of moisture content, 22.51% of crude protein, 21.60% of crude lipid, 4.35% of crude ash, and 49.19% of carbohydrate, respectively. The free sugars were identified as glucose and fructose. Analyzing total amino acids, 18 kinds of components were isolated from BR sprouts. The essential amino acid contained in BR sprouts accounted for 47.00% of total amino acid, while the non-essential amino acid accounted for 53.00%. The contents of vitamin A and vitamin E were 0.09 mg% and 3.06 mg%, respectively. Tartaric acid was the major organic acid. Among the minerals in dried BR sprouts, the content of potassium was the highest (882.50 mg%) and those of magnesium and calcium were comparatively high (342.85 mg%, 274.30 mg%). BR sprouts ethanol extract significantly inhibited the HMG-CoA reductase activity in a concentration-dependent manner in vitro. Furthermore, nitrite scavenging ability and DPPH radical scavenging activity of the ethanol extract of BR sprouts were 64.25% and 69.29% at a concentration of 1,000 ${\mu}g$/mL, respectively. These results suggest that BR sprouts possess potential antioxidative capacity and HMG-CoA reductase inhibitory activity.

• Food Science and Preservation
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• v.20 no.4
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• pp.564-572
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• 2013

We investigated the quality characteristics of brewing brown rice vinegar through a traditional static fermentation process. Accordingly, we decided to compare the physicochemical characteristics of brewing vinegar at different temperatures and filtration methods. In four to five weeks' time, the acetic acid fermentation exhibited the highest titratable acidity and then it eventually decreased. The titratable acidity was affected by the filtration method. It was revealed that the titratable acidity was higher in the forced filtration than the traditional filtration method. Various organic acids were detected in order to initialize the fermentation stage and as the fermentation progressed, only the acetic acid could be detected. The total free amino acid content was higher at a temperature of $30^{\circ}C$ than at $20^{\circ}C$. Moreover, the free amino acid content was dependent on the acetate content during the acetic fermentation process. The main bioactive substance of the ${\gamma}$-aminobutyric acid content was more than twice at a fermentation temperature of $30^{\circ}C$ compared to the fermentation temperature of $20^{\circ}C$. Furthermore, the total amino acid and essential amino acid content at a temperature of $30^{\circ}C$ was excellent. The quality of the brown rice vinegar via forced filtration method at a temperature of $30^{\circ}C$ was the most excellent. Based on these results, the fermentation temperature and the use of nuruks (fermenting agent) affected the quality of the brown rice vinegar, and an appropriate method to consider its purpose is required.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.720-728
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• 2014

In order to characterize the quality of Doenjang, fermented Korean soybean paste, subjected to long-term aging, this study performed physico-chemical analyses and sensory evaluation according to aging period (from 1 to 9 years). Regarding the proximate composition of Doenjang according to aging period, moisture, crude protein, crude lipid, crude ash, and salt contents showed little differences among Doenjang samples. Amino-type nitrogen content was 1,046.7 mg% in the 1 year-aged sample, 990.9~996.9 mg% in the 2~5 year-aged samples, and 1,214.1~1,304.8 mg% in the samples fermented more than 5 years. ${\Delta}$E value, reflecting total color differences between the samples, increased according to aging period. Ratios of linoleic and linolenic acids, which are essential fatty acids in soybeans, constituted 55% of total fatty acids, which was the most abundant among all fatty acids. The major free sugar in Doenjang was fructose at a content of 1.6~2.2% in 1~9 year-aged Doenjang. Glycoside form of isoflavones in Meju constituted 77.1%, and the aglycon form constituted 22.9%. However, the glycoside type of isoflavones in soybeans was converted to aglycon type in Doenjang through fermentation and aging. In the sensory evaluation of Doenjang samples, brown color, salt smell, soy sauce flavor, and viscosity all increased according to aging period, whereas sweet flavor, roast smell, beany flavor, salty taste, and acrid taste showed no significant differences. In cluster analysis of the sensory attributes of Doenjang according to aging period, 1 year-aged Doenjang was significantly different between 2 year- and 3~5 year-aged Doenjang.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.231-237
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• 1999

It is very distinctive that sigumjang meju was produced with smoking after molding. Every shapes of traditional sigumjang meju gathered from Kyeongsangbukdo were doughnut types. Fermentation time were $60{\sim}90$ days. Aerobic bacteria were $6.8{\times}10^7\;cfu/g$, and anaerobic bacteria, yeasts, molds count $3.2{\times}10^6\;cfu/g,\;1.0{\times}10^6\;cfu/g\;and\;4.0{\times}10^6\;cfu/g$, respectively. Analysis showed: moisture content, $10.5{\pm}2.6%$; fat content, $2.9{\pm}1.1%$; protein content, $8.3{\pm}0.7%$; ash content, $3.8{\pm}0.7%$; pH, $6.0{\pm}0.5$; L-value, $54.5{\pm}4.7$; a-value, $+3.3{\pm}0.7$; and b-value, $+10.7{\pm}2.0$. K content was the most in quantity among the minerals in sigumjang meju. Maltose was most abundant component among the tested sugars followed by mannitol. Total content of amino acid was $1524.9{\pm}1295.3\;mg%$. Proline was the most abundant component among the amino acids. The ratio of essential amino acid was $30.0{\pm}12.9%$. The principal fatty acids were 18:2, 18:1 and 16:0. Saturated fatty acid and mono unsaturated fatty acid were $23.2{\pm}1.9%\;and\;23.5{\pm}5.2%$, respectively. The PUFA/SFA was $2.3{\pm,}0.3$ which higher than 1.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.448-455
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• 2004

Changes in quality characteristics of Bijijang (fermented soybean curd residus) prepared at $35^{\circ}C\;and\;40^{\circ}C$ for 0, 12, 24, 36, and 48 hr were investigated. Acidity of Bijijang increased, whereas pH and Hunter's color values decreased during fermentation. Immediately after Bijijang preparation, ${\alpha}-and\;{\beta}-amylase$ activities were very low, ${\beta}-Amylase$ activity during fermentation increased rapidly, with those fermented at $40^{\circ}C$ higher than at $35^{\circ}C$. Neutral pretense activity was significantly higher than acidic pretense activity, and increased gradually after 12 hr. Change in total nitrogen content in Bijijang was insignificant, whereas contents of amino-type and water-soluble nitrogens increased significantly during fermentation. Major free amino acids of Bijijang were Arg, Pro, Glu, Thr, Ser, and Lys at initial fermenting stage, and, as fermentation progressed, contents of Cys, Met Glu, Ile, Leu, and Phe increased. Reducing sugar contents of Bijijang fermented at $40^{\circ}C$ were higher than those fermented at $35^{\circ}C$. Sucrose content decreased and glucose content increased. Glucoside (genistin and daidzin) contents decreased and aglycone (genistein and daidzein) contents increased during preparation of Biji and fermentation of Bijijang. Contents of free sugars and isoflavones were higher in Bijijang fermented at $40^{\circ}C$ than at $35^{\circ}C$. Based on these results, fermentation at $40^{\circ}C$ for 48 hr was determined to be optimum fermentation condition for Bijijang.