• Korean Journal of Comparative Education
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• v.27 no.3
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• pp.185-212
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• 2017

The purpose of this study is to raise the necessity of an alternative awareness toward economic activities as the work form of social participation by the elderly and their corresponding educational tasks. For this aim, the concept of Japan's 'rewarding work participation' and its practical cases have been examined. As a study method, the characteristics of Japan's state and local government elderly policy projects have been examined through literature research. Next, the cases of the elderly having established an autonomous company and practiced Ogawanosho Oyakimura were researched based on on-site visits and interviews. As this study has suggested that the economic activities of the elderly have to be carried out from the perspective of successful aging and these activities have been conducted through 'rewarding work participation', the following features have been clarified. First, a converted image of the elderly is necessary. The elderly do have the experiences worthy of social utilization. Second, the educational and managerial policies which turn the elderly's experiences into social values are necessary. Third, a flexible awareness toward the corresponding works of the elderly is needed. In other words, the works which have reflected mentally solitary tendency and social discontinuity features of the elderly and taken into account the demands of the elderly generation who desire to become an influential and meaningful existence are necessary. Thus, future elderly education need to come up with the policies and practices toward work education from the viewpoint of rewarding work participation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1555-1564
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• 2014

This study investigated the effects of combined treatment of immersion liquids (adjusted pH 4.5 with Citrus junos concentrate (CL), pH 5.5 with Prunus mume concentrate (PL), or no pH adjustment, pH 6.5, control) and high hydrostatic pressure (HHP, 450 MPa) on shelf-life and quality of mackerel. In this study, we measured changes in viable cell counts, pH level, volatile basic nitrogen, thiobarbituric acid reactive substances, color analysis, volatile organic compounds, and sensory evaluation of mackerel at $4^{\circ}C$ for 20 days. CL/HHP and PL/HHP treatments reduced viable cell counts by 3 log cycles during storage compared to the control. Mackerel treated with CL/HHP and PL/HHP showed significantly lower TBARS and VBN levels as compared to the control. After combined treatment, lightness and whiteness increased but redness decreased. VOCs tests showed that contents of alcohol, acid, and ketones in mackerel fillet treated with CL/HHP and PL/HHP were relatively reduced. Especially, CL/HHP and PL/HHP suppressed production of sulfur. In the sensory evaluation, aroma, taste, salinity, hardness, and springiness of mackerel treated with combined HHP showed higher scores than the control. These results suggest that immersion liquids and HHP treatments may increase shelf-life of mackerel and maintain quality during storage at $4^{\circ}C$.