• Analytical Science and Technology
• /
• v.11 no.1
• /
• pp.29-35
• /
• 1998

This study was performed to assess the levels of the Cr and Co in fisheries caught from the some areas of west coast in Korea. The samples were 26 kinds of fishes, 19 kindly of Mollusca and 3 kinds of Crustacea. They were ashed with 5 ml $HNO_3$ and then wet-decomposed with 10 ml of a mixture of $HNO_3:H_2SO_4:HClO_4$ (10:1:4). After ashing of samples, the amounts of Cr and Co in the samples were determined by ICP-AES analysis. The moisture content of molluscans was significantly higher than that of crustaceans (p<0.05), but there was no significant difference among fisheries in the Cr content. And the Co content of crustaceans was significantly higher than that of fishes and molluscans (p<0.001). There was no significance between contents of Cr and Co in fisheries. The Cr content of Arkshell was 422.00 ppm, which was the most amount compared with those of the other samples. And the Co in Myong-Ge was 3.78 ppm, which was the most amount. Areliscus honaleus (Cr:2.76 ppm, Co:0.97 ppm), Solen (Cr:6.56 ppm, Co:1.59 ppm) and dried barley shrimp (Cr:1.06 ppm, Co:0.90 ppm) contained great amount of Cr and Co.

• Journal of Biosystems Engineering
• /
• v.6 no.2
• /
• pp.48-57
• /
• 1982

In order to improve the quality of traditionally sun-dried red peppers and to increase the efficiency of drying performance, three types of solar dryers were designed and built, and drying performance of the solar dryers was compared to traditional sun drying. Results obtained from the experiment are summarized as fallows: 1. The air temperature and relative humidity profiles over a 8-hour period measured at the specified locations in the drying chamber of solar dryers appeared to have large variation in each dryer. The rate of drying increased with the temperature rise in the drying chamber of the solar dryer. 2. In general. drying with solar dryers proceeded faster than traditional sun drying. With A'-type of solar dryer developed in the second experiment it was possible to dry red peppers in seven days from an initial moisture content of 80% to safe storage conditions. The drying time with the A'-type solar drier was 50% shorter compared to traditional sun drying. 3. Red peppers appeared to have an increasing or constant-rate drying period until the weight of the product was reduced to about one half the initial weight, followed by a falling-rate drying period. When the dried red peppers were exposed to the atmospere during the night, the moisture content increased as much as 6%, which is much higher than for the grains. 4. It was suggested from the experiment that either a heat storage system or a supplemental heating system in the solar dryer was desirable for more efficient drying operation. 5. It was shown that the solar dryer developed in this study may be suitable for drying other vegetables and fishes, and also offered additional advantages of saving in drying time, maintaining sanitation and minimizing contamination by dust, insects and unfavorable weather condition.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.42 no.4
• /
• pp.234-239
• /
• 2006

This paper introduces an auto-feeding system to exactly control the feeding time and the amount to cultured fishes in aquaculture industrial field. To reduce expensive costs or labors in this field, it was designed by the concept of controlling feed quantity exactly on the basis of fish's feeding behavior pattern in water tank. A feed control method of this system was developed for controlling feed amount by rotor capacity and motor rotated number. Moreover, a scattering section was selected by rotate way of propeller wing to scatter dried feed to designated site, and then, the diameter of its wing was 250mm and maximum scattering distance was 7.6m for 600rpm. Furthermore, the scattering ways were embodied 2 types such as a simplified way and a multistage shift way looks like a manual scattering. As a results, the multistage shift way is more effective to discharge the dried feed widely than the simple way in the water tank.

• Journal of Nutrition and Health
• /
• v.9 no.1
• /
• pp.60-68
• /
• 1976

A group of 132 pre-school children with a mean age of six years and one month was the subjects of this investigation. These children were members of three nursery schools locating in Kwang-ju city. Each child's mother replied to a questionaire which included 42 food items and 4 questions. The results showed that the food preference of each child was variable and the group as a whole expressed more positive than negative feelings. The average number of foods liked per child was 22.9(range: $7{\sim}42$) among 42 food items. Peach, Apple, Strawberry, Laver, Egg, Tomato, Sweet Potato, Tangerine Orange and Beef were ranked in descending order of 'like' ratings. The average number of foods refused was 4.9 (range: $0{\sim}25$). Onion, Liver, Red Pepper Leaf, Root of Bellflower, Taro, Wild Seasame Leaf, Egg Plant, Cabbage, Water Cress and Bracken were ranked in descending order of 'refuse' ratings. The odor of hurting feelings, the hot taste and the flabby texture were the reasons why the children refused these foods. The average number of foods unexperienced was 4.4 (range: $0{\sim}14$). Kidney, Dried Small Whitebail, Tangle (DA SHI MA), Liver, SA RI Mushroom, Acorn Mook, Dried Fragrant Mushroom, Pine Agaric, Root of Bellflower and Ped Pepper Leaf were ranked in descending order of 'unexperience' ratings. Children's 'like' rating toward total foods was 57.3% and the 'refuse' rating was 11.7%. Among eight food groups, fruits showed the highest favority (91.4%) and mushroom showed the least (25.9%). The difference between male and female in the preference of total foods did not showed significant level. But the difference were significant in those of individual food groups; other vegetables, green and yellow leafy vegetables, mushrooms(above, p.<01), fishes and shellfish and sea weeds (above, p<.05). Children who had experienced meals missed rated 59.1% and 34.1% of these children missed meals once a week. The main reason for maels missed was due to the heavey snacks before meal time. Children who had snacks twice a day rated 45.6%. Main foods used as their snacks were starch foods (Cake, Biscuit, Sweet Potato) and citrous foods (Fruits, Apple, Tangerine).

• Journal of the Korean Home Economics Association
• /
• v.19 no.2
• /
• pp.189-198
• /
• 1981

The Gwugonsiuebang is a book of Korean woman's life in the Yi dynasty which published I 1653 by Mme. Jang. I have studied the food habits of the Yi dynasty that wrote in Gwugonsiueband as following. The staple foods are Guksu (wheat vemicell as like western noodles) 5, Mandu (bun stuffed with seasoned meat and vegetables) 6 kinds in this book. the side dishes are Guk (soup) 8, J'm (steamed meat or fish) 6, chae6, Nooruemi 5, Hyae (sliced raw fish) 3, Jockpyun (jellied beef soup) 3, Jockgall (salted sea food) 2, Jock (skewer or broach) 2, jihee 2, Sun (Steaming of stuffed vegetable) 1, Bockuem (saute) 1, Jon (pan fried fish) 1, Gui (meat or fish grilled with seasoning) 1, and the other 13 kinds. The desserts are D,ock (Korean rice cake) 11, jabgwa 8, Beverages 5 kinds and Jungwa 1 kind. The alcohol and fruits wine are 51 kinds. The alcohol and fruits wine are 51 kinds. The seasonings are Soybean sauce, oil, Sesamol oil, pepper, Ginger, Garlic, Vinegar, Wine, Salt, Bean paste etc. Raw materials of Guksu, Mandu, D'ock, Jabgwa, Beverage, Wine, vinegar are all carbohydrates. It shows that a tendency of Korean people too much take a carbohydrates. Now and then, there are no special difference of winter over pass for vegetables, fruits, dried beef, dried fish and salt fishes. In yi dynasty, there are 62 kinds of table ware and cooking kitchen utensils, but many of them come to uselessness. 19 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. There are many food making terms which are 198 kinds of prepared cooking term, 11 kinds of cutting term and 20 kinds of boiling term. And 10 kinds of expression of taste can see this book.

• Journal of Life Science
• /
• v.8 no.5
• /
• pp.589-597
• /
• 1998

In order to effectively utilize marine processing by-product such as fish scale, chemical compositions for the scale were analyzed. The selected fishes were gray mullet, Mugil cephalus, living in the sea and carp, Cyprinus carpio in the fresh water, having a lot of scales among the fishes living in seawater and fresh water. And we also investigated the difference in the chemical compositions between gray mullet and carp, depending on both living circumstances. The major components of the scales were found to be crude ash and crude protein which were each about 49% for gray mullet and which were about 20% and 79% for carp, respectively, on the basis of dried scales. The proteins extracted from both scales proved to be collagen through amino acid compositions and SDS polyacrylamide gel electrophoretic patterm. Also this scale collagen was assumed to by Type I collagen because the migration rate of $\alpha$1 and $\alpha$2 subunit of the collagen were almost the same those as calf skin Type I collagen. Most of proteins from gray mullet was collagen, however, the collagen content in proteins from carp was estimated to be only about 53%, on the basis of the ratio of hydroxyproline to protein. The crude ashes of both scales identified to be hydroxyapatite through element compositions and X-ray diffraction analysis. In conclusion, both fishes in different living circumstances were almost similar to in the chemical compositions but chemical contents for crude ash and crude protein.

• Korean Journal of Food Science and Technology
• /
• v.25 no.5
• /
• pp.468-474
• /
• 1993

A dehydrating sheet comprises polymeric water absorber. which are packed in a semipermeable cellophane film bag allowing selective permeation of water. This sheet dehydration is quite different from conventional drying method such as sun drying, hot-air blast drying and cold air blast drying in a sense that samples are dried without heat treatment. As a part of the studies to develope a new processing method for effective utilization of dark muscle fishes, the preparation of a good quality salted and semi-dried mackerel by the dehydrating sheet was attempted. The dehydration time for preparation of a salted and semi-dried mackerels containing approximately equal moisture content were revealed $180{\sim}510min$ in conventional drying method and $90{\sim}160min$ in this sheet dehydration, respectively. The moisture and histamine contents of those salted and semi-dried mackerels were $59.4{\sim}62.4%$ and $2.5{\sim}3.6 mg/100g$, respectively. The changes in peroxide value, fatty acid composition, brown pigment formation, myofibrillar protein solubility and Ca-ATPase activity during processing of the salted and semi-dried mackerel prepared by the sheet dehydration were more lower than those of products prepared by conventional drying methods. Therefore, these result showed that the quality of a salted and semi-dried mackerel prepared by the sheet dehydration was imperial to that of those products by conventional drying method.

• The Journal of Fisheries Business Administration
• /
• v.48 no.4
• /
• pp.67-81
• /
• 2017

The aims of this study is to analyze the purchasing behavior of customers purchasing seafood using internet shopping mall based on the sales data of Suhyup Shopping Mall in 2016. The research shows three facts. First, 46.1% of those customers marine products in Suhyup Shopping Mall are purchasing less than 2 times a year and 62.7% of them are purchasing less than 5 times a year. Seconds, The amount of purchases of marine products using Suhyup Shopping Mall is very small. The proportion of purchasers with less than ￦100,000 per year is 48.5%, and the proportion of customers with annual purchases of less than ￦300,000 is 68.2%. Last, Relatively strong items were found by region and age. Abortion was a relatively strong item in the 20s, and In the 30s, the aquatic product set was a relatively strong item. In the 60s are seashells / scallops / shellfish and other fish, 70s are dried yellow croaker, abalone, tile fish and other fish. In the 60s and 70s, the other fishes showed strong relative strengths in terms of quantity and amount. But There were no relatively strong items due to regional differences according to the metropolitan area and nonmetropolitan area.

• Korean journal of food and cookery science
• /
• v.6 no.2
• /
• pp.97-104
• /
• 1990

건조 수산가공품 및 혼합조미료 각 5종의 위생적 살균 및 저장방법의 개발을 목적으로 현행살균 방법으로 살균효과의 불충분, 제품의 품질저하, 약제성분의 잔유 등 많은 문제점을 내포한 ethylene oxide에 의한훈증처리와 방사선 조사와의 미생물 살균효과, 이화학적 특성 및 관능적 품질에 미치는 영향을 검토한 결과는 다음과 같다. 시료의 미생물 오염은 전 세균이 $10^3~10^7$ CFU/g으로 그중 90%이상이 내열성 세균이었으며, 곰팡이류는 $10^2~10^3$ CFU/g, 대장균도 시료 5종에서 $10^2~10^6$ CFU/g이나 오염되었다. 살균효과 실험에서 대장균군, 곰팡이류는 5~10 kGy 방사선 조사로서 완전 사멸되었으며, 전세균도 오염도가 매우 높았던 혼합조미료 몇종을 제외하고는 제거되었다. 반면, ethylene oxide훈증처리는 전 미생물의 살균이 불충분하였다. 이 화학적 특성 즉, TBA가 TMA-N 함량, 아미노산, 무기질, 색도 등은 적정 선량의 방사선 조사로서는 무처리구 시료와 거의 차이가 없었으나, ethylene oxide 훈증처리구는 심한 품질의 변화를 나타내었다. 또한 관능검사에 의한 전반적 기호성에 있어서도 방사선조사구가 무처리구 및 ethylene oxide 처리구보다 유의적으로 우수함을 나타냈다.

• Korean Journal of Community Nutrition
• /
• v.7 no.5
• /
• pp.675-685
• /
• 2002

A study was performed to develop as a screening tool, the Simple Evaluation Questionnaire for screening Overweight Dietary Patterns in people in their 20's. We used the data from the 20 to 29 year old subjects who participated in the three surveys: the health behavior survey, the dietary habit survey and the food intake survey - as part of the National Health and Nutrition Survey of 1998. The 1,493 adults were classified into two body fatness groups, that of normal (including the underweight) , and the overweight (including the obese) on the basis of their relative body weight (RBW). When comparing general variables between the two groups, significant differences (11 variables) were found in gender, sadness/depression state, stress level, age, number of diseases, age when overweightedness started, maximum body weight, sleep length, presently a smoker, everyday smoking habits, number of alcoholic drinks in the past month, and the number of alcoholic drinks when dunk, as well as snacking frequency and fatty food consumption. There were significant differences between the two groups in the three variables of daily soup/kuk, pan fried fish/meat/poultry and cooked fish paste/ham/dried squid in terms of cooked food intake, and 11 variables of food size, cooked rice, stews, vegetables and kimchi at breakfast, panfried foods and beverage/teas at lunch, cooked rice and stews (liquid) at dinner, cooked fish paste/ham/dried squid at snacks and cooked fishpaste/ham/dried squid at snack between lunch and dinner. In terms of raw food intake, we observed significant differences (8 variables) in daily food intake and grains, grains/vegetables/fishes (shellfish) at breakfast, meat at lunch and milt at snack after dinner. After developing questions with indicators and analyzing the indicators by logistic regression analysis using 34 variables, including these 33, plus eating-out frequency, we chose 10 questions for the simple evaluation of dietary patterns for the overweight category, in order to give each one point each. Among them we assigned an additional point to one question and two points to another question. The average scores of the overweight and normal groups, as shown by the questionnaire developed, were 5.97 $\pm$ 2.36 and 7.36 $\pm$ 2.21, respectively. A score of seven points was selected as the cut-off point. We examined the sensitivity, specificity and positive predictive value of the questionnaire to the results of 49.3%,75.4% and 68.8%, respectively. The total score categorized as an overweight dietary pattern was 30.2%.