Changes of Nutritional Components in Spanish Mackerel
Scomberomorus niphonius by Various Cooking MethodsThe changes in the proximate compositions, lipid classes, and fatty acids of muscle and dripped lipids, and the amino acid compositions and mineral content were studied in Spanish mackerel Scomberomorus niphonius muscle cooked using a frying pan, oven, and microwave oven. The moisture content was high in the raw sample (65.7%) and decreased with cooking, decreasing the most with frying pan method (54.5%). Conversely, the protein, lipid and ash contents increased significantly with cooking (P<0.05). The dripped lipid content from the cooked muscles was the highest with the frying pan sample (0.81%) and was approximately half this level in the oven (0.46%) and microwave oven (0.34%) samples. The percentage of non-polar lipid (NL) in the total lipid content exceeded 95% for the muscle lipids (13.9-17.6 g/100 g sample) and 99% for the dripped lipids (0.34-0.81 g/100 g sample). The prominent fatty acids were 18:1n-9, 16:0, 22:6n-3, 16:1n-7, and 20:5n-3 in the muscle and dripped lipids. The frying pan muscle lipid contained high levels of saturates and monoenes such as 16:0, 18:0, and 18:1n-9, and low levels of polyenes compared with other muscle lipids. The fatty acid compositions of the dripped lipids were similar with all three cooking methods. The prominent total amino acids in Spanish mackerel muscle were glutamic acid, aspartic acid, lysine, leucine, and arginine, and their proportions were similar (45.49-45.82%) in all samples. The potassium and phosphorous contents increased significantly with cooking (P<0.05), and while no heavy metals were detected in any sample. These results indicate that the change in nutritional components, especially the lipid content, was lower with the microwave oven and oven methods compared with the frying pan method.
This study presents a model that enables to predict road surface temperature using neural network theory. Historical road surface temperature data were collected from Road Weather Information System. They used for the calibration of the model. The neural network was designed to predict surface temperature after 1-hour, 2-hour, and 3-hour from now. The developed model was performed on Cheongwon-Sangju highway to test. As a result, the standard deviation of the difference of the predicted and observed was 1.
In this study, ultraviolet protection factor (Sun Protection Factor, SPF) was investigated to provide basic data for subject safety and research of ultraviolet (UV) irradiation test in the future. Trial subjects (395 people) of skin type Ⅰ, Ⅱ, and Ⅲ were evaluated according to skin type standard table. After measuring the skin color using a colorimeter, ITA (Individual Typology Angle) value was calculated. Subjects with 28 and above ITA value were positioned comfortably to be UV irradiated for 60 s and erythema was evaluated 24 hours after application. MED (Minimal Erythema Dose) was investigated where the minimal amount of erythema existed among UVB irradiated area. Statistical analysis was investigated using Statistical Package the Social Sciences program. As a result, the darker skin color results in the higher MED value since the higher skin type number results increased MED value and female has higher MED value than male since female has darker skin type than male. There was no relation between MED difference by ages in all different ages. However, it is hard to draw a conclusion as above since the number of subjects were not sufficient
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.