• 한국식품조리과학회지
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• 제6권1호
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• pp.41-51
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• 1990

A special form of questionaire was prepared and distributed to 502 housewives in seoul from Feb. 8th to 22nd in 1989. The results were as follows: In Cooking methods, they tended to follow in the steps of their mother, and it took about half an hour or an hour to prepare a meal. They cooked fried foods once or twice a month. Whenever they fried foods they need new oil. Followings were details of cooking method mainly used by housewives. Fishes were tended to be roast, vegetables to be dressing and seasoning. Highly milled boiled rice was best preferred as the cheif food, and it was cooked by following procedure; First rice was washed, and steeped in water for the time being. Next, the water was poured out and water was filled again, then rice with the water was boiled. Fish Chige was cooked in the way that fish was put into the boiled soup. Fermented sao-bean paste Chige was cooked using water in which rice had been washed. Hard-boiled beef with soy sauce was made using the method that soy sauce was properly poured after beef was boiled. A Spinach was boiled shightly with salty water. In view of those results, there were many cases that housewives did not only utilize their knowledge about foods in real dietary life, but also fell short of endeaver to do so. They chiefly made use of the cooking methods instructed from their mother or husband's mother. In conclusion, in order to illuminate housewives to have an exact nutritional knowledge about foods and cooking methods getting out of the loss of nutritions, nutritional education program must be provided for housewives.

• 한국조리학회지
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• 제14권2호
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• pp.61-72
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• 2008

The purpose of this study was to analyze the difference in preference and property of native local foods among students living in Busan. It concentrated on the students who were majored in food service in five universities in Busan. From September 1st to 30th, 2007, 300 copies of questionnaire were distributed and 260 returned were included in the statistics. The statistics was conducted by frequency analysis, T-test(average deviation verification), technical analysis and one way ANOVA for an accurate result of the study. As a result, it was found that Gayamilmyeon(M=4.42) showed the most preference for 25 native local foods of Busan(sansungmakgeoli, dongraepajeon, steamed carp, catfish soup, corbicula soup, roasted eel, gijang raw hairtail, dongrae mugwort cake, sansung roasted goat, gijangkkomjangeo, steamed frogfish, duck dish, guponoodles, gayamilmyeon, sliced raw fish, molsim hot-pepper fish stew, hairtail stew, anchovy stew, miyeoksulchi, gompi salted dish, salted raw anchovy dish, roasted kkomjaneo, salted sliced persimmon dish, salted bean leave dish, kkasiri soup). On the other hand, it was found that Miyeoksulchi(M=2.66) showed the least preference among them. As a result of the analysis of the difference in demographic characteristics and property of native local foods, it was presented that there was no difference in the statistical analysis by sex but significant difference in taste, quantity, service, price, freshness, sanitation, packing condition and originality, etc by age, department, academic year, type of residence, family member, living period in Busan and monthly spending. It was considered to conduct a more in-depth study to promote native local foods and interest in the food of Busan in university students.

• 한국생활과학회지
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• 제2권1호
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• pp.25-31
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• 1993

The purpose of this study was to find out the influence of Entrance Examinees' Eating Behavior on their health condition. The examinees for Chungbuk National university in 1992 were asked to fill out the questionnaire(The total number was 1054 ; 537 males, 517 females). The statistics used for data analysis were frequency, percentage, Crosstabs, Chi-square, t-test, one-way Anova, and Multiple Regression using SPSS/PC+ Program. The results are as follows. 1. Health condition due to an eating attitude: 1) As to health condition due to the food intake freguency, those who intaked fish or meat 3-5 days a week had the best heal th condition, but those who hardly intaked fish and meat or intaked them almost everyday had rather poor health condition. Those who intaked fried foods 1-2 days a week had the best health condition. The higher the freguency intaking such food or instant food was, the worse health condition was. 2) In view of health condition according to an eating attitude, it led to very good health condition to have breakfast & supper, to eat regularly, to select the nutritious foods, and to have a balanced diet. Overeating before sleeping and no meal or overeating before exam made their health very bad. Alcohol drinking & cigarrette smoking as favorite foods appeared significantly high in the boys. The more frequently they drinked alcohol and smoked cigarrette the worse their health condition was. Those who enjoyed milk, soya milk, and korean tea as favorite beverages had the better health condition than those who enjoyed coffee and soft drinks. 2. Influence of Eating Behavior on Health Condition. 1) The food intake freguency and the eating attitude influenced each other. The higher the score of food intake frequency was, the better the eating attitude appeared. 2) As a result of this study for eating behavior influencing on their health condition, the eating attitude influenced health condition, and the higher the eating attitude score was, the better heal th condition could be.

• 수산해양교육연구
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• 제5권2호
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• pp.98-109
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• 1993

By the Article 28 of the Korean Fishing Vessels Act and the Article 47-1 of the Enforcement Ordinance of the Act, fishing vessels over 5 gross tone must be insured the fishing vessels mutual insurance or marine insurance. Therefore the distant-water fishing vessels and vessels registered with Classification Society can be insured to the marine insurance, and non-registered vessels and the small fishing vessels can be insured to the fishing vessels mutual insurance of Fisheries Co-operatives. Moreover, the shipowners of fishing vessels over 5 gross tons to be insured a liability insurance for their crew, and it is to compensate effectively the crewman's accidents prescribed in the Seaman's Act. The shipowner's Liability Insurance to be insured the seaman's Compensation Insurance or the seaman's mutual insurance of the Fisheries Co-operatives and the Protection and Indemnity but they still involve lots of problems to cover the crewman's accidents reasonably. The author's views on the improvement way of the fisheries mutual insurance system are as follows. 1. The size of fishing vessels over 5 gross tons prescribed by the Article 28 of the Fishing Vessels Act must be revised into over 1 gross tons. And the regulations concerning penalties against nonfulfilment of the regulation must be strengthened in order to have legal effectiveness. 2. The level of the government subsidy for the fisheries mutual insurance must be raised up from the large point of view for protection of fishermen. It is concluded that the Government have to take charge of the remutual insurance in order to develop the fisheries mutual insurance system. 3. The mutual insurance system of fish catch have to be executed in order to guarantee the stable income for fishermen on the base of the amount of money by fish catch in the previous year.

• 한국어병학회지
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• 제17권1호
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• pp.67-74
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• 2004

범게, Orithyia sinica 유생을 대상으로 암모니아와 아질산에 대한 생존 및 성장에 관한 실험을 실시하였다. 암모니아 노출 실험구에서 zoea기 유생은 노출 20일후, 대조구가 80%의 생존율을 나타내었지만 10 mg/L 이상의 실험구에서는 37-45%의 생존율을 나타내었고, megalopa기 유생에서도 유사한 경향을 나타내었다. 암모니아가 범게 유생의 성장에 미치는 영향을 조사한 결과, zoea기 유생은 20 mg/L 이상의 농도에서 megalopa기 유생은 50 mg/L 이상의 농도에서 유의한 차이를 나타내었다 (P<0.05). 아질산 노출실험에서는 zoea기 유생과 megalopa기 유생에서 농도와 노출기간에 비례하여 생존율이 감소하였으며, 특히 150 mg/L 이상의 아질산 농도에 노출된 zoea기 유생과 megalopa기 유생은 대조구와 비교하여 유의한 성장 지연을 나타내었다.(P<0.05)

• 한국어병학회지
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• 제12권1호
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• pp.16-23
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• 1999

Levamisloe(LMS)이 뱀장어의 면역반응에 미치는 영향을 측정하기 위해서 뱀장어의 혈액 및 신장으로부터 백혈구를 분리하여, 림프구의 증식능, MIF 생산능, 자연살해세포활성능, 탐식세포의 탐식능, superoxide anion, hydrogen peroxide 및 lysozyme 활성능 등을 측정하였다. LMS는 T-cell 마이토젠인 Con A 및 PHA 처리시에는 LMS 농도에 비례감소를 보인 반면에 B-cell 마이토젠인 LPS에는 LMS 처리와는 무관하게 큰 차이를 보이지 않았다. 한편 MIF 및 MAF의 생성에는 LMS 처리 농도에 비례 증가되었다. NK 세포의 활성은 LMS 첨가농도에 비례 증가하였는데, 이는 표적세포에 대한 결합율을 증가시킨 결과 NK 세포의 활성이 증가된 것으로 보인다. LMS는 백혈구의 탐식능, superoxide anion의 생성능, hydrogen peroxide 생성능 및 Iysozyme의 활성을 증가시켰다. 이러한 결과로부터 LMS가 어체의 면역작용에 관여하는 작용기전은 면역 작동세포수의 증가를 촉진시키기보다는 분화를 촉진시켜서 cytokine의 방출증가 및 세포의 기능활성을 증강시킴을 알수 있다.

• 한국어병학회지
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• 제34권2호
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• pp.161-168
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• 2021

Quantitative analysis of myxosporean parasites (Enteromyxum leei and Parvicapsula anisocaudata) were performed using real-time PCR on the internal organs (head kidney, body kidney, intestine, spleen, brain, liver, heart, muscle, blood, and eye) of emaciated Paralichthys olivaceus from farm-A. The highest DNA copy number of E. leei was shown in the intestine (1.3 × 10⁸ copies/mg tissue) of emaciatied P. olivaceus and DNA copy number in the other internal organs (1.3 × 10³~4.6 × 10⁵ copies/mg tissue) showed lower than in intestine. From the result of real-time PCR for P. anisocaudata, it was considered mildly infected, due to the low DNA copy numbers of the head kidney (1.3 × 10³ copies/mg tissue) and body kidney (9.1 × 10³ copies/mg tissue). In order to investigate whether myxosporean parasites can be detected in a non-invasive way, quantitative analysis of E. leei and P. anisocaudata from rearing water of three farms were performed by real-time PCR. The DNA copy number of E. leei from rearing water of farm-A and farm-B were 8 × 10⁴ and 5 × 10⁵ copies/L, respectively. However, it was not detected in farm-C. For P. anisocaudata from rearing water, farm-A, farm-B and farm-C showed 0, 2.0 × 10⁶ and 5.1 × 10⁶ copies/L, respectively.

• 한국수산과학회지
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• 제54권6호
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• pp.1052-1057
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• 2021

The diet composition of common flying squid Todarodes pacificus was studied using 1,084 specimens collected through trawl and jigging from June 2018 to June 2020 in the East Sea of Korea. The mantle length (ML) of the collected individuals ranged from 13.6 to 31.1 cm. Todarodes pacificus is a carnivore. In the study area, T. pacificus was observed feeding mainly on fish and cephalopods, in addition to small quantities of crustaceans. The calculated trophic level value for T. pacificus was 4.10. Small individuals (ML, <18.0 cm) mainly fed on cephalopods, while intermediate (ML, 18.0-23.0 cm) and large (ML, ≥23.0 cm) individuals fed mainly on fish and occasionally on cephalopods. Overall, as the body size of T. pacificus increased, the mean weight of the consumed prey increased (one-way ANOVA, P<0.05).

• 한국식생활문화학회지
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• 제25권4호
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• pp.428-455
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• 2010

Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.

• Fisheries and Aquatic Sciences
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• 제27권9호
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• pp.580-587
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• 2024

Spotted scat Scatophagus argus has a high nutritional value and is among the most widely consumed fish species in Asia. This study was conducted to learn more about the solution for stimulating digestive enzyme synthesis with commercial probiotics. Three different methods of probiotic supplementations of Probai A (Bayer) (feeding - OR, feeding and environment - OE, environment - EN) and control treatment (no probiotic applied) - CT were performed in triplicates by using a completely randomization design method. The results showed no differences in growth performance and survival rates of spotted scat at the fingerling stage among the treatments (p > 0.05). The hepatosomatic index (HSI) and conditional factor did not depend on the probiotic supplementation methods (p > 0.05), but these values had a significant difference between experimental treatments compared to control treatments (p < 0.05). After 15-45 days, only amylase activity in the stomach was significantly higher than those of the control group (p < 0.05). Amylase activity in the intestine and trypsin activity in both the stomach and intestine of experimental treatments were significantly higher than those of the control treatment during 15-30 days (p < 0.05), and then no significant differences were found from day 30 to day 45 (p > 0.05). Our findings indicate that probiotic administration through feeding was the best way to increase the growth weight of spotted scat at the fingerling stage. Further research on the mechanism of stimulating digestive enzyme synthesis when probiotics are used in commercial fish seed production is required.