• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.244-250
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• 2017

Dimethylamine (DMA), nitrate, nitrite, and biogenic amines (BA) are precursors of carcinogenic N-nitrosamines. This study investigated contamination levels of DMA, nitrate, nitrite, and BA in various types of Korean commercial kimchi such as Baechu kimchi, Kkakduki, Chonggak kimchi, Matkimchi, ripened Baechu kimchi, and Baek kimchi. The average DMA, nitrate, and nitrite levels in Baechu kimchi were 29.7, 2,178.8, and 3.0 mg/kg, respectively. Low levels of DMA and nitrate were detected in Kkakduki. Tryptamine, putrescine, cadaverine, tyramine, and spermidine were detected in kimchi with exclusion of Baek kimchi and Chonggak kimchi. Tryptamine in Baek kimchi was only present in trace amount, and spermidine was not detected in Chonggak kimchi. The average tryptamine, putrescine, cadaverine, tyramine, and spermidine levels in Baechu kimchi were 15.0, 64.6, 18.0, 44.0, and 7.8 mg/kg, respectively. A low level of tyramine was detected in Kkakduki. In addition, contamination of N-nitrosodimethylamine (NDMA) was detected in Kkakduki at a level of $1.38{\mu}g/kg$. Daily exposure to NDMA in the consumer only group was estimated using average daily Kkakduki consumption and average body weight of the total population. The estimated daily intake of NDMA by Kkakduki was $2.31{\times}10^{-7}mg/kg\;b.w./d.$ The margin of exposure to NDMA for the general population was 259,924. Accordingly, the health risk from NDMA caused by intake of Kkakduki was considered to be very low.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.987-1002
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• 2007

This study examined Tthe cooking methods foroftraditional foods called such as Mieum, Misu, and Goeum from the from investigation of old cook books and ancient literatureis as follows. There We found were 7 types of Mieum that were cooked by mixing rice and cereals, while 3 types of Mieum were cooked by mixing cereals and herbal medicines to with thenuts. The Mieums that were cooked by mixing meat, fish, and shellfish, etc. to the herbal medicine ingredients like such as medical plants, etc were consisted of 8 types. Therefore, a total of 18 types of Mieum, Misu, and Goeum, etc were have been classified. Among the cooking methods of for Mieum, rice and grains were boiled for an extended longtime and filtered with a sieve to be used as the juicebroth. The Job's tears and millet, etc were mixed into water, or boiled after being made into a powder, soaked into water, and dried. The herbal medicine ingredients such as ginseng were boiled for an extended long time, and once the ingredients are were flown out cooked down, it the broth was filtered with asieve to be used the as a liquid extract. The meat, bone, and shellfish, etc were also boiled for a longn extended time, filtered with a sieve, and made into a juice broth to be used as a drinks from on occasion time to time. These drinks, called Mieum, Misu, and Goeum above, were healthy foods our ancestors used to enjoy for enjoyment drinking, and were also food for remedyies and sources of nutritionon. As Since the meal replacement foods to that replace meals that can be eaten right away while working and studying are needed, due to is required within the our busy schedules of in modern peoplesociety, thise literary investigation and the cooking methods for of Mieum, Misu, and Goeum, which that used to be are our traditional foods, can be are used as a basic research material for the development of convenient breakfast to meal replacements breakfast.

• 한국지구물리탐사학회:학술대회논문집
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• 2004.08a
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• pp.104-117
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• 2004

Dmitri Donskoi, which went down during the Russo-Japanese War occurred 100 years ago, was found by using geophysical exploration techniques at the 400 m water depth of submarine valley off Jeodong of Ulleung Island. In the submarine area with the rugged seabed topography and volcanic seamounts, in particular, the reliable seabed images were acquired by using the mid-to-shallow Multibeam exploration technique The strength of corrosion (causticity) of the sunken Donskoi, measured by the electrochemical method, decreased to 2/5 compared with the original strength.

• The Korean Society of Law and Medicine
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• v.18 no.1
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• pp.237-264
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• 2017

With the onset of the Human Genome Project, social concerns about 'genetic information discrimination' have been raised, but the problem has not yet been highlighted in Korea. However, non-medical institutions' genetic testing which is related to disease prevention could be partially allowed under the revised "Bioethics and Safety Act" from June 30, 2016. In the case of one domestic insurance company, DTC genetic testing was provided for the new customer of cancer insurance as a complimentary service, which made the social changes related to the recognition of the genetic testing. At a time when precision medicine is becoming a new standard for medical care, discipline on genetic information discrimination has become a problem that can not be delayed anymore. Article 46 and 67 of the Bioethics Act stipulate the prohibition of discrimination on grounds of genetic information and penalties for its violation. However, these broad principles alone can not solve the problems in specific genetic information utilization areas such as insurance and employment. The United States, Canada, the United Kingdom, and Germany have different regulations that prohibit genetic information based discrimination. In the United States, Genetic Information Non-Discrimination Act takes a form that adds to the existing law about the prohibition of genetic information discrimination. In addition, the range of genetic information includes the results of genetic tests of individuals and their families, including "family history". Canada has recently enacted legislation in 2017, expanding coverage to general transactions of goods or services in addition to insurance and employment. The United Kingdom deals only with 'predictive genetic testing results of individuals'. In the case of insurance, the UK government and Association of British Insurers (ABI) agree to abide by a policy framework ('Concordat') for cooperation that provides that insurers' use of genetic information is transparent, fair and subject to regular reviews; and remain committed to the voluntary Moratorium on insurers' use of predictive genetic test results until 1 November 2019, and a review of the Concordat in 2016. In the case of employment, The ICO's 'Employment Practices Code (2011)' is used as a guideline. In Germany, Human Genetic Examination Act(Gesetz ${\ddot{u}}ber$ genetische Untersuchungen bei Menschen) stipulates a principle ban on the demand for genetic testing and the submission of results in employment and insurance. The evaluation of the effectiveness of regulatory framework, as well as the form and scope of the discipline is different from country to country. In light of this, it would be desirable for the issue of genetic information discrimination in Korea to be addressed based on the review of related regulations, the participation of experts, and the cooperation of stakeholders.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.34 no.3
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• pp.241-258
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• 1998

The experimental demersal trawl surveys to provide the essential information for the assessment, management and utilization of commercially important fish stocks in the southern waters of Korea were carried out during five research cruises between October 1996 and October 1997 by the training ship “KAYA” of Pukyong National University. The biological sampling was conducted by using the trawl net with a cover net of 36 mm in mesh size at 64 planned trawl stations during daylight to identify the biological characteristics of fish. Each catch was standardized into catch per unit of time and the catches at each trawl station were sorted, weighed and counted by species. The changes in catches of each fish species and the shifts in dominant species by seasions and sampling regions in the research area were analyzed, and the abundance of fish was estimated from the relationship between the trawl catches and the volume of the water column sampled by demersal trawls. The results obtained can be summarized as follows : 1. During the 64 demersal trawls conducted in the southern waters of Korea, 129 species including 112 species of fishes, 8 species of Cephalopoda and 7 species of Crustacea, were identified Also, during the 1996 and 1997 trawl surveys in the reseach area, a large number of commercially important species with small differences in proportion was found. me proportion of Japanese horse mackerel which comprised 19.8% of the total catch by weight was highest, followed by chub mackerel(15.0%), swordtip squid(9.0%), redwing searobin(6.2%), konoshiro gizzard shad(6.1%), Japanese flying squid(5.8%), silver pomfet(5.1%), blackmouth goosefish(5.1%), etc. Swordtip squid, Japanese flying squid, blackmouth goosefish and blackthroat seaperch were among the dominant species in all seasons with a relatively high and stab1e proportion(3.6~9.0%), and were widely distributed in the entire southern water of Korea. 2. The catch rates by cover net varied at 0.7~91.9% by weight of the total trawl catch by codend and cover net at 64 planned trawl stations and the mean catch rate was 44.4%. Species comprising a major portion of the catches by cover net mainly were swordtip squid, konoshiro gizzard shad, the juveniles of Japanese horse mackerel, blackthroat seaperch and chub mackerel, etc. 3. The distribution density of fish in terms of biomass per unit volume which derived from the catch data by 63 bottom trawl hauls in the southern waters of Korea ranged from 17.9 $\times$ 10-6 to 1,440.9 $\times$ 10-6kg/m3 with the mean value of 153.8 $\times$ 10-6 kg/m3. These fish densities varied between seasons, location of sampling stations and sea conditions. From these results, it is worth noting that the catch composition of multispecies and the increased occurrence of small fish in the southern waters of Korea may also result in new problems in determining the total allowable catch(TAC) levels for economically important species.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.169-182
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• 2014

This study investigates the physicochemical quality characteristics of tomato sauce added with different kinds of pimpinella brachycarpa. The results are as follows. The pH of tomato sauce added with freeze-dried pimpinella brachycarpa, in contrast to the tomato sauce with raw pimpinella brachycarpa, decreased as the addition quantity of the sample increased. As for sugar content, PBP0 with Pimpinella brachycarpa contained was shown to be the highest with 10.83. For chromaticity, all values (e.g, L, A and B) of tomato sauce added with pimpinella brachycarpa and with freeze-dried pimpinella brachycarpa decreased showing significant differences among the samples as the addition quantity of the samples increased. With increased addition quantity of the sample with freeze-dried Pimpinella brachycarpa, its water content decreased. PBP4, addition group with 4% of freeze-dried Pimpinella brachycarpa, was shown to be the highest DPPH free radical scavenging activity as 29.58. When adding Pimpinella brachycarpa to tomato sauce, a total number of micro-organisms decreased. In case of adding raw Pimpinella brachycarpa rather than freeze-dried Pimpinella brachycarpa, it created a further effect on an inhibitive action of growing and developing micro-organisms. In the preference of tomato sauce with Pimpinella brachycarpa, PBF2 with 2% of Pimpinella brachycarpa had the highest score as 5.1 for the color. For taste, 3.7, the lowest taste score, was shown in PBF1with 1% of Pimpinella brachycarpa. The overall preference revealed that PBF2 was the highest scoring 5.8.. PBF3 was scored highest with 5.9 for overall preference. From the comprehensive findings, 2~3% of the addition ratio between raw Pimpinella brachycarpa and freeze-dried Pimpinella brachycarpa in the production of tomato sauce is considered the most preferable.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.6 no.3
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• pp.147-175
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• 2011

The purpose of this study is to examine the effects of store choice criteria on customer satisfaction and store loyalty, and the moderating effects of customer emotions on the causal relationship between store choice criteria and customer satisfaction. In this regard, this study tries to identify the effects of store choice criteria on customer satisfaction and store loyalty in case of mass merchandisers, and to analyze the moderating effects of customer emotions on the causal relationship between store choice criteria and customer satisfaction. For this purpose, 300 customers, who have ever shopped at mass merchandisers, were surveyed and 246 valid responses were finally used for the data analysis. The results of this study are as follows. First, out of six store choice criteria, product factors, store reputation and physical environment turn out to have statistically significant effects on customer satisfaction. This result confirms those of the previous studies. On the other hand, store accessibility, subsidiary facilities and store atmosphere are not found to have statistically significant effects on customer satisfaction. This result is somewhat different from those of previous studies, and so further research on the subject needs to be carried out. Secondly, it turns out that customer satisfaction has a statistically significant effect on store loyalty, which is in line with the results of previous studies that perceived emotions affect customers' store attitudes which in turn influence their revisit intentions. Thirdly, as for the moderating effects of customer emotions on the relationship between store choice criteria and customer satisfaction, pleasure moderates the effects of store accessibility, subsidiary facilities and store atmosphere on customer satisfaction, arousal moderates the effects of product factors, subsidiary facilities and store reputation on customer satisfaction, and finally dominance moderates the effects of product factors and subsidiary facilities on customer satisfaction. These findings partially support the results of previous studies that customers' in-store emotional experiences such as feeling good or bad enhance their store loyalty.

• Journal of Distribution Research
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• v.5 no.2
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• pp.49-68
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• 2001

In this chapter, we summarize the results on the optimal location selection and present limitation and direction of research. In order to reach the objective, this study selected and tested the interaction model which obtains the value of co-ordinates on location selection through the optimization technique. This study used the original variables in the model, but the results indicated that there is difference in reality. In order to overcome this difference, this study peformed market survey and found the new variables (first data such as price, quality and assortment of goods, and the second data such as aggregate area, and area of shop, and the number of cars in the parking lot). Then this study determined an optimal variable by empirical analysis which compares an actual value of market share in 1988 with the market share yielded in the model. However, this study found the market share in each variables does not reflect a reality due to an assumption of λ-value in the model. In order to improve this, this study performed a sensitivity analysis which adds the λ value from 1.0 to 2.9 marginally. The analyzed result indicated the highest significance with the market share ratio in 1998 at λ of 1.0. Applying the weighted value to a variable from each of the first data and second data yielded the results that more variables from the first data coincided with the realistic rank on sales. Although this study have some limits and improvements, if a marketer uses this extended model, more significant results will be produced.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.6
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• pp.791-798
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• 1998

To develop natural flavoring substances. optimal hydrolysis conditions for two stage enzyme hydrolysates (TSEH) using low-utilized shellfishes such as purplish clam and frozen oyster stored at $-20^{\circ}C$ for 60 days. The optimal conditions for TSEH method were revealed in temperature at $50^{\circ}C$ 3 hours digestion with alcalase (Aroase AP-10, $0.3%$ w/v, pH 8.0) at the 1st stage and $45^{\circ}C$ 2 hours digestion with neutrase (Pandidase NP-2, $0.3\%$ w/v, pH 6.0) at the 2nd stage. Among water extracts, autolytic extracts and 4 kinds of enzyme hydrolysates tests, TSEH method was superior to other methods on the aspect of yields, nitrogen contents, taste such as umami and control of off-flayer formation, and transparency of extracts. From the results of chemical experiments and sensory evaluation, we may conclude that TSEH from low-utilized marine products is more flavorable compared the conventional enzyme hydrolysates, it could be commercialized as the seasoning substances.

• Horticultural Science & Technology
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• v.32 no.6
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• pp.834-844
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• 2014

Postharvest browning of mushroom (Agaricus bisporus) reduces the shelf life of harvested mushrooms. Here, mushrooms were dipped in various solutions (distilled water; DW, 0.25% rice bran extract; RB, 0.1% ascorbic acid; AA, RB + AA) for 3 min. After air-drying at room temperature, the dipped mushrooms were packaged in a polypropylene (PP) films and stored at 4 or $15^{\circ}C$. The quality changes of mushrooms were measured in terms of color, gas composition, firmness, and sensory evaluation during storage. Rice bran extract was measured for total polyphenol content, total flavonoid content, DPPH, ABTS radical scavenging, chelating activity and PPO inhibition activity. No difference in firmness were found in the mushroom samples regardless of dipping solution or storage temperature. At both 4 and $15^{\circ}C$ storage temperatures, RB + AA solution-dipped samples showed the highest L value and lowest delta E value. During the storage period, sensory evaluation showed that overall acceptability of mushrooms treated with RB and RB + AA solution was higher than that of the untreated mushrooms. Total polyphenol and flavonoid contents of 0.25% rice bran extract were $36.42mg\;GAE{\cdot}g^{-1}$ and $4.85mg\;QE{\cdot}g^{-1}$, respectively. The DPPH and ABTS radical scavenging activity of 0.1% ascorbic acid was higher than that of 0.25% rice bran extract. The highest copper ($Cu^{2+}$) chelating activity was found in the 0.25% rice bran extract. The PPO inhibition activity of 0.1% ascorbic acid was higher than that of 0.25% rice bran extract. Our results suggest that 0.25% rice bran extract with 0.1% ascorbic acid is effective anti-browning agent for maintaining quality of Agaricus bisporus during storage.