• Journal of the East Asian Society of Dietary Life
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• v.7 no.4
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• pp.512-518
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• 1997

This study was performed to determine the amount of aluminum, which is one of the factors of Alzheimer's disease, In some fishes caught from some areas of the west coast in Korea. The 46 aquatic products were composed of fishes, molluscs, and salt-fermented products (jeot-gal). The 24 fishes were Hickory shad, Gobies, Pomfref, Atkafish, Flounder, Jambeng-ie Monk fish, Yellow hair tail, Mackerel, Bartailed flathead, Alaska pollack, Brown croaker, Eel, Fine-spotted flounder, Black spotted grouper, Sea-eel, Pacific saury, Areliscus honaleus, Small boil-dried anchovy, Croaker, Hair tail, Sea bream genuine, Motleystrip rainbowfish, and Bastard halibut. The 15 Molluscs were Whip-arm octopus, Sea arrow, Common squid, Han chi, Cuttle fish, Turban shell, Pond snail, Orient calm, Surf calm, Butter calm, Crib shell, Oyster, Egg cockle, Little neck calm, and Arkshell. The 7 salt-fermented products were salt-fermented Shrimp, Little neck, Oyster, Shad, Gonjeng-ie, Hqangsegi, and Squid. All of them were ashed with 5$m\ell$ HNO$_3$ and then with 10$m\ell$ ternary solution (HNO$_3$ : H$_2$SO$_4$ : HClO$_4$= 10 : 1 : 4). After ashing of the samples, the aluminum amount were measured by ICP. The aluminum amount of molluscs was significantly higher than that of fishes and salt-fermented products(p＜0.01). The aluminum amount of Orient calm and Healak in molluscs were 827.70, 812.55ppm, respectively, which were the most amounts compared nth that of the other samples. But the aluminum amounts of Bartailed flathead and Sea bream, genuine In fishes were 0.98, 0.97ppm, respectively, which were the least amounts compared with that of other samples. This study was limited within 46 aquatic samples, therefore I hope there will be wider efforts to determine about auminum amount in broade range of aquatic foods for the prevention of Alzheimer's disease.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.995-1002
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• 2000

In order to Develop a low Na functional kimchi using sea tangle, the Na-binding capacity of alginate in sea tangle along with other dietary fibers was evaluated in vitro. The adding type and amount of the sea tangle that contains alginate in kimhi and characteristics of the sea tangle added kimchi were also studied. Na-binding capacity of various dietary fibers such as cellulose, pectin, gun gum, carageenan, alginates (sodium alginate, alginate, alginate from sea tangle) was measured by equilibrium dialysis method in pH 2 and pH 7 in vitro. Gua gum, carageenan and a group of alginates effectively bound to Na+ Espacially sodium alginate showed high Na-binding capacity of 29.2% in pH of stomach (pH 2.0) and 33.8% in pH of small intestine (pH 7.0), however, the alginate extracted from sea tangle could not bind Na in PH of stomach (pH 2.0), but 27.4% in pH of small intestine (pH 7.0) condition. The content of alginate in sea tangles (dried sea tangle, salted sea tangle and washed salted sea tangle) was 19.8 ~ 22.2% on dry matter basis. The sea tangle added kimchi was prepared with the addition of the flake type (0.5$\times$3 cm) of sea tangle with a quantity of 30% in kimchi from the data of the sensory analysis. The addition of the sea tangle to the kimchi increased the content of soluble dietary fiber, suggesting the Na-binding capacity increased. The sea tangle added kimchi (SK) and sea tangle and fermented anchovy added kimchi (SAK) showed higher levels of reducing sugar and acidity than the control kimchi (CK). In quantitative descriptive analysis (QDA) SK and SAK showed higher score in overall acceptance, and lower score in acidic order than CK, however, SK showed less moldy taste and more fresh acidic taste than SAK.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.552-556
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• 1998

In this study, the quality stability of a kind of natural seasoning material, the mixture of enzyme treated mackerel meat and Laminaria powder during the storage was investigated by measuring the TBA(thiobarbituric acid)value, extend of browning, changes in amino nitrogen and chlorophyll a, and fatty acid composition, and the results of sensory evaluation. Addition of sodium alginates (0.08%) and calcium carbonate (0.02%) seemed effective as a binder to yield clarity of the hot water extract of the product. In results, the mixture of Laminaria powder and the enzyme treated mackerel meat added with 0.08% sodium alginate and 0.02% calcium carbonate was more stable in overall quality than the other cases of preparation. And the taste of the mixture could favorably compete with that of dried anchovy extracts.

• The Journal of Fisheries Business Administration
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• v.35 no.1
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• pp.133-168
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• 2004

The purpose of this study is to examine the state and characteristic of seafood marketing in Korean West Coast during the colonial period ruled by Japan. To accomplish the purpose, we tried to set the fisheries statistical database by reviewing of $\boxDr$Statistical Annual Report of Chosun Chongdokbu$\boxUl$ and $\boxDr$Official Report of Chosun Chongdokbu$\boxUl$. A trend analysis was carried out with the data. Also, by reviewing of articles related to the state of seafood marketing via $\boxDr$Daehan Maeil Newspaper$\boxUl$, $\boxDr$Maeil Newspaper$\boxUl$ issued at the period, we could find out some meaningful findings which backed up the statistics in realistic facts. For numbers of businessman in seafood marketing, it was clear that the number of Japanese businessmen increased more quickly than that of Korean compared with other sphere of fisheries. That means Japanese grasped Korean seafood market in a short time. In price of seafood in terms of cities, Kunsan was comparatively higher than Incheon and Mokpo. In price of seafood in terms of species, ‘Snapper’ was mostexpensive, and ‘Mackerel Pike’, ‘Anchovy’, ‘Mullet’, ‘Eel’, ‘Flatfish’ followed in that order. In price of a species in terms of ‘Yellow Croaker’, which was famous in West Sea, ‘Croaker with salt’ was more expensive than dried and fresh one. For the transition trend of number of fish market, we could ascertain that the number of market increased until 1919, however, it decreased slowly from 1932. That means Japanese government went to war against China from 1931. Of the West Coast, the number of fish market in Chungnam province was most high, but that of Chonbuk outrun from 1940. At that time, the number of fish market in West Coast reached to 34% out of that of whole country. In 1919, the proportion of seafood sales amount of West Coast neighboring provinces, such as Kyunggido, Chungnam, and Chonbuk, was 23% of whole country which rose to 28% in 1929, and 29% in 1939. Therefore, we could assure that seafood marketing was very active at that time in the region. When we consider the trend of seafood export at the main ports of West Coast, in 1910's, the export through Mokpo and Inchon port was very live but that of Kunsan was very tiny. However, in 1920's, the export amount of Inchon port did not much change, but that of Mokpo decreased, whereas, that of Kunsan increased. In the early and middle of 1910' s which was around beginning of Japanese ruling period, we realized that the imperialist Japan was very eager in political efforts to enhance the mind of seafood's quality improvement through the opening of several fisheries competitive shows and fairs.

• Journal of Nutrition and Health
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• v.39 no.7
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• pp.707-713
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• 2006

This study was conducted to investigate the side dishes preference of Korean food with 403 college students (197 males and 206 females) in Seoul using questionnaires. Regarding preference of soups, it was shown that male students liked $s{\breve{o}}ll{\breve{o}}ngt'$ang and beef soup and female students liked soybean paste soup. Male students had higher preferences for $s{\breve{o}}ll{\breve{o}}ngt'$ang, beef soup, dried pollack soup, and kimchi soup than female students (p<0.05). Both male and female students had the highest preferences for kimchi pot stew and soft-tofu pot stew, but the lowest preferences for fermented soybeans pot stew and frozen pollack pot stew (p<0.05). Stewed beef with soy sauce was preferred the most by both of them but female students had lower preferences for stewed bean with soy sauce and stewed pepper with soy sauce than male students (p<0.05). For the preference of panbroiled foods, stir-fried with marinated anchovy was disliked by both of them but stir-fried with marinated pork was shown to have high preference in male students and stir-fried with marinated kimchi was high in female students (p<0.05). Besides, roasted ribs, cucumber salad, and korean cabbage kimchi were preferred the most by both of them. But male students had higher preferences for roasted eel, grilled todok, roots of broad bellflower salad, mustard leaf kimchi, and white cabbage kimchi than female students (p<0.05).

• Journal of Nutrition and Health
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• v.41 no.5
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• pp.439-447
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• 2008

There is a limitation to estimate vitamin $B_{12}$ intake due to lack of data on vitamin $B_{12}$ content in many Korean foods. In this study, vitamin $B_{12}$ content was determined in some soybean or vegetable-fermented foods, edible seaweeds and other frequently consumed foods in Korea by microbioassay using Lactobacillus delbruecki ATCC 7830. The traditional type of Doenjang and Chungkookjang contained 1.85 ${\mu}g/100$ g and 0.69 ${\mu}g/100$ g of vitamin $B_{12}$, respectively, while the factory-type of Doenjang and Chungkookjang contained 0.04-0.86 ${\mu}g/100$ g and 0.06-0.15 ${\mu}g/100$ g. Vitamin $B_{12}$ was not detected in steamed soybeans and Tofu which is a not-fermented soybean product, indicating that vitamin $B_{12}$ in Doenjang and Chungkookjang might be produced during the fermentation process. The Korean-style soy sauce contained 0.04 ${\mu}g$ vitamin $B_{12}$/100 mL, but vitamin $B_{12}$ was not detected in Japanese-style soy sauce and white miso. Commercial Kimchi, a representative Korean vegetable- fermented food, made of Korean cabbage, Yeolmu, or Mustard leaves contained 0.013-0.03 ${\mu}g$ vitamin $B_{12}$/100 g, while Kimchi without red pepper and fermented fish sauce (White Kimchi) did not. Vitamin $B_{12}$ content was very high in some edible seaweeds such as laver (66.76 ${\mu}g/100$ g dry weight) and sea lettuce (84.74 ${\mu}g/100$ g dry weight), and it was 17.12 ${\mu}g/100$ g of dried small anchovy, 1.07 ${\mu}g/100$ g of whole egg, and 0.02 ${\mu}g/100$ g of coffee mix. From these results, it is assumed that Koreans take substantial amount of vitamin $B_{12}$ from plant-origin foods. And, with these data, we will be able to calculate dietary vitamin $B_{12}$ content more correctly than before. In conclusion, soybean-fermented foods, Kimchi, laver and sea lettuce are recommendable as good sources of vitamin $B_{12}$ for vegetarians or Korean elderly on grain and vegetable based diet.