The Nutritional Components of Olive Flounder (Paralichthys olivaceus) Fed Diets with Yuza (Citrus junos Sieb ex Tanaka)

Kim, Heung-Yun; Kim, Eun-Heui; Kim, Do-Hyung; Myung-Joo, Oh; Shin, Tai-Sun

doi:10.5657/kfas.2009.42.3.215

Cited by 11 publications

(9 citation statements)

References 7 publications

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“…Glucose is present in high concentrations in the muscle of live fish; glycogen decomposes after death, thereby increasing the glucose content [26]. Moreover, glucose levels in fish have been reported to change with the amount of time since death and conditions after death [27]. All the free the control (p<0.05).…”

Section: Organic Acid Compositionmentioning

confidence: 93%

Nutritional Composition Changes in Skate (Raja kenojei) during Different Ripening Periods

Hwang¹,

Jung²,

Rha

et al. 2014

J Nutr Food Sci

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In order to suggest fundamental data on the nutritional composition of the Korean traditional food, ripened skate, this study investigated the proximate composition, organic acid, free sugar, fatty acid, total amino acid, and macromolecule levels of skates at different ripening periods. Longer ripening periods resulted in decreased moisture levels and increased protein and ash levels. The total organic acid content increased until the 15th day of ripening, but decreased at 20 days. Phosphoric acid, oxalic acid, and lactic acid were the dominant organic acids. Eight free sugars were detected, ribose, glucose, and sucrose being the dominant forms, which significantly decreased with ripening. Palmitic and lignoceric acid were abundant in saturated fatty acids, oleic acid and palmitoleic acid were abundant in monounsaturated fatty acids, and linolenic acid, docosahexenoic acid, and arachidonic acid were abundant in polyunsaturated fatty acids. The major amino acids were glutamic acid, lysine, aspartic acid, and leucine and the total levels increased with ripening. The most abundant free amino acids were urea, sarcosine, taurine, and β-alanine, which decreased with ripening. Phosphoserine, phosphoethanolamine, α-aminobutyric acid, and cysteine levels increased.

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Section: Organic Acid Compositionmentioning

confidence: 93%

Nutritional Composition Changes in Skate (Raja kenojei) during Different Ripening Periods

Hwang¹,

Jung²,

Rha

et al. 2014

J Nutr Food Sci

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“…Free ribose is abundant in the muscles of living fish but is also released from inosine, which is produced by ATP decomposition after death. Consequently, ribose content can depend on the pretreatment conditions of the samples immediately after the instant killing [1]. As ribose, along with fructose, is a quantitatively important factor in glycolysis, it is considered to be somewhat associated with glucose metabolism.…”

Section: Discussionmentioning

confidence: 99%

“…In particular, there have been many studies on the use of vegetable protein sources such as soybean meal [1][2][3][4], cottonseed meal, and rapeseed meal [5,6], which have a relatively stable supply compared to fishmeal, to replace fishmeal as a source of protein. However, plant resources are constantly in competition with livestock and human consumption, and the recent development of plant extract fuels such as bioethanol will eventually lead to an increase in the price of the plant resources usable as protein resources [7].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Characteristics of Black Rockfish (Sebastes schlegeli) Fed a Diet of Fish Skin

Cho¹

2014

J Aquac Res Development

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This study investigated the effects of diets substituted with different levels (0, 5, 10, and 20%) of flounder skin meal (FSM) on the nutritional composition of black rockfish Sebastes schlegeli. Fish (10.05 ± 0.44 g) were fed to apparent satiation twice daily for 8 weeks. Adding FSM decreased crude lipid levels and increased crude protein and ash. The abundant fatty acids in the FSM-added group were C16:0, C18:1-cis (n9), and C22:6n-3. The major amino acids in the samples were glutamic acid, aspartic acid, glycine, leucine, alanine, lysine, and arginine. The abundant free amino acids in the FSM-added group were taurine, glutamic acid, alanine, leucine, and arginine. Six free sugars were found in all groups. Glucose was predominant, followed by mannose, rhamnose, fucose, fructose, and ribose. Among the three organic acids in the whole body of black rockfish, lactic acid was predominant, followed by citric acid and oxalic acid. Total organic acid content in the control was significantly higher than those of FSM substitution groups.

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“…유자는 신맛과 향기가 강하여 당절임한 유자청 등의 음료로 많이 이용되어 왔 고, 주로 과육만 이용하는 다른 감귤류와는 달리 과육과 과피를 모두 이용하는 과일이므로 과피 부분에 많이 함유되어 있는 유 효성분을 귤이나 오렌지 같은 과일보다 용이하게 섭취할 수 있 는 장점을 가지고 있다 (10). 유자는 유기산과 비타민 A와 C의 함 량이 풍부하고 항산화능, 항암효과가 있다고 알려져 있으며, 유 자의 껍질에 다량 존재하는 정유성분인 limonene은 항균 작용을 갖고 있다 (11,12). 유자를 포함하는 감귤류의 과피에 많이 함유되 어 있는 flavonoid류의 하나인 naringin은 인체에 독성이 없으면 서 다양한 미생물에 항균성을 보이는 천연 항균제로 알려져 있 으며, 항산화 효과와 항염증 효과, 항고혈압 효과, 혈중지질저하 효과 등 다양한 생리 기능성을 가진다 (13).…”

unclassified

“…또, hesperidin은 naringin과 마찬가지로 감귤류의 과피에 다량 함유되어 있고, 혈압강 하작용, 항알러지작용, LDL을 감소시켜 혈중 콜레스테롤 수치 개 선 작용, 발암 억제 작용 등의 생리활성 물질이다 (14). 유자는 수 확기가 11월에서 12월로 한정되어 있고, 저장성이 좋지 않아 대 부분이 수확 즉시, 생과나 당 절임 형태인 유자차의 원료로 사용 되고 있다 (11) 되어 0.14-0.16 g/100 mL의 수준을 보이다 서서히 증가하여 최종 담금일에 대조구 0.21 g/100 mL, 유자즙 3% 첨가구 0.22 g/100 mL, 유자즙 6%첨가구 0.26 g/100 mL, 유자즙 9%첨가구 0.28 g/ 100 mL의 값을 보였고 샘플간 유의차는 없었다. Kim (27) …”

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Fermentation and Sensory Characteristics of Korean Traditional Fermented Liquor (Makgeolli) Added with Citron (Citrus junos SIEB ex TANAKA) Juice

양희선¹,

은종방²

2011

Korean Journal of Food Science and Technology

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This study was performed to examine the physicochemical characteristics of Korean traditional fermented liquor added with citron juice and the levels (3, 6 and 9%) of citron (Citrus junos) juice during two-step-brewing. The pH of traditional Korean fermented liquor added with citron juice increased after 3 days of fermentation and then the pH values decreased from the sixth day. pH increased again at the end of fermentation. Total acidity increased after 5 days of fermentation until the sixth day, then decreased rapidly but increased slightly up to 12 days. Alcohol content increased to 12.76-14.32% after 12 days of fermentation. As the amount of added citron juice increased, alcohol content decreased. Amino acids increased after 12 days of fermentation. A sensory evaluation appearance, flavor, sourness, sweetness, bitterness and overall acceptance of Korean traditional fermented liquor added with 6% citron showed higher values than those of the control.

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The Nutritional Components of Olive Flounder (Paralichthys olivaceus) Fed Diets with Yuza (Citrus junos Sieb ex Tanaka)

Cited by 11 publications

References 7 publications

Nutritional Composition Changes in Skate (Raja kenojei) during Different Ripening Periods

Nutritional Composition Changes in Skate (Raja kenojei) during Different Ripening Periods

Nutritional Characteristics of Black Rockfish (Sebastes schlegeli) Fed a Diet of Fish Skin

Fermentation and Sensory Characteristics of Korean Traditional Fermented Liquor (Makgeolli) Added with Citron (Citrus junos SIEB ex TANAKA) Juice

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