• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.981-986
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• 2000

In the process of tuna for food, the unprocessed parts of the whole fish range from 30 to 35%, which are mostly used as animal feed stuff, and wasted. Thus, preliminary study on the recycling of the by-product was done to ultimately produce highly valuable products. The study was peformed on skin, skin flesh, tail flesh, dark flesh and abdominal flesh of the tuna. First, crude protein was the most abundant in the skin at 26.31%. About 21% of the crude protein were found in the other samples. Second, crude fat was greatly obtained in the skin at 15.58%. Interestingly, only 0.75% of crude fat was found in the dark flesh. Third, vitamin C and vitamin B group were highly measured in the abdominal flesh and the dark flesh, respectively. Importantly, docosahexaenoic acid (DHA, C22 : 6 $\omega$ -3) and eicosapentaenoic acid (EPA, C22 : 6 $\omega$ -3) which are highly unsaturated fatty acids, were abundant in the skin and skin flesh. To determine the effect of high temperature to the unprocessed parts, the samples were exposed to steam for 30 min. After this processing, 15-methylhexadecanoic acid (i-17 : 0) were in- creased in the skin flesh and the dark flesh. Furthermore, 3-hydroxytetradecanoic acid (3-OH 14 : 0), heptadecanoic acid (17 : 0), 2-hydroxyhexadecanoic acid (2-OH 16 : 0) and nonadecanoic acid (19 : 0) hat were not found before with steam were detected. The DHA and EPA in the dark flesh and the DHA in the skin were stable, respectively, even after the treatment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.4
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• pp.438-444
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• 2002

The purpose of this study is screening of microfloras involved in hydrolysis of sea tangle (Laminaria japonica) and sea mustard ( Undaria pinnatifida), This is a part of studies on the hydrolysis of seaweed using microorganisms. General process is difficult to extract of the useful constituent parts as intercellular mucilage, storage polysaccharide and mineral from seafood. It was screening to thirty-three microflora samples as destructed of tissue in sea tangle and sea mustard to about two hundred microflora samples from mountain, rice field, dry field, sea, seaside and fish market etc. in the neighborhood of Yeosu. Sufficient results of the naked eye observation were obtained at eight microflora samples as a feces of bull, a decayed pine tree, a soil of dry field, the mud of the banks in a rice Held, the water of a ditch in a rice Held, the weed of the banks in a rice field, the water in a rice field and leaved in the air, And the value of chemical analysis of the sample is much better in comparison with control. Accordingly, the hydrolysis of seaweed using microorganisms in the inside of these microflora samples can possibility.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.629-636
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• 1991

Yellowtail fishes(Seriola quinqueeradiata) were submitted to the storages using ice-cooling($0^{\circ}C$), partial freezing($-3^{\circ}C$) and freezing $-20^{\circ}C$) method. Changes in the structures of muscle during storage at different temperatures were investigated. The ice-cooling and partial freezing storage caused early decomposition of glycogen granules and mitochondrial inner membrane, but it was accorded to much slower manner comparing with that of ice-cooling storage. The scars of ice crystals were appeared after three days of storage. The number and size of the crystal increased as progressing of the storage. They were circular and mostly located between fibers. When using the freezing storage, glycogen granules were mostly found from the muscle cell even after fourteen days of storage. Mitochonidral inner membrane maintained their integrity. The scars of ice crystals were also found, however, different from those of partial freezing storage. Their existing sites were random and their shapes were irregular. In many cases, they located in the fiber and had keen edges. Fibers were broken mostly at the Z-lines on fourteen days of storage. From these results, it was concluded that partial freezing storage can repress autolytic enzymic action and can reduce the physical damage from ice crystals which is caused by freezing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.428-434
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• 2010

The spice combinations for substitute of salty taste were developed for reducing sodium intakes in home cooking. The seventeen materials, which have been known as remedy effects for hypertension, were collected and blended based on descriptive sensory evaluation and principal component analysis. Four types of spice combinations such as nutty, umami and salty, hot and sour, and multi attribute were developed as substitutes of salty taste. The developed spice combinations were applied to mackerel meat instead of salt. Consumer acceptance of mackerel meat with spice combinations was analyzed using hedonic nine point scale by 54 panelists. As the sensory evaluation results, the consumer acceptance value of the spice combinations for substitute of salty taste with hot and sour attribute was the highest value as 6.4, whereas that of the salt was 3.1. Also, the fish and rancid flavor were the lower values in the salt free spice blends than those of salt. The spice combinations for substitute of salty taste 5% and NaCl 1%, as a control, were spread on mackerel meat and incubated at $30^{\circ}C$ for 0, 24, and 48 hours. The TBA values of the spice combinations for substitute of salty taste were shown as a half and/or one third values of salt. As the result, the spice combinations for substitute of salty taste with reducing undesirable flavor could be used in home cooking instead of salt.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1612-1617
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• 2009

Aspergillus sp. 101 was isolated from the Korean traditional soybean paste for the production of a salt-tolerant protease. The optimal condition for the production of a salt-tolerant protease was determined with various energy sources such as carbon, nitrogen, and protein, and at different culture conditions such as temperature, pH, incubation time and NaCl concentration. The most favorable organic nitrogen sources were 2% defatted soybean flour (DSF) and soy protein isolate (SPI). Optimal pH and temperature were pH 6.0 and $25{\sim}27^{\circ}C$, respectively. Therefore, Aspergillus sp. 101 protease was a mild acid (or neutral) protease. Protease production was the highest at 0.1% concentration of $CaCO_3,\;K_2HPO_4$ and Arabicgum. Aspergillus sp. 101 could grow in culture medium at 15% NaCl concentration and produce a salt-tolerant protease even at 7% NaCl. The cell mass and protease activity of Aspergillus sp. 101 cultured in a modified medium was comparatively higher in Czapek dox and protease producing media. Hence, Aspergillus sp. 101 protease can be utilized in soy or fish sauce industry as a salt-tolerant protease starter.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.398-406
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• 1992

In order to develop a new flavourant using the fish skin gelatin, the proteolytic renditions for the gelatin hydrolysate of the alkali (B-type) and Alcalase (E-type) pretreated flounder (Limanda aspera) skin gelatin were investigated, and some physical properties, molecular weight and amino acid compositions of the hydrolysates were, also, compared with each other. The proteolytic conditions of the gelatins (B-type and E-type) by trypsin were as follows : reaction temperature, 55$^{\circ}C$ : pH, 9.0 : enzyme concentration, 0.1% : re-action time, 4hrs for B-type and 1 hr for E-type. The degrees of hydrolysis of the B-type and E-type gelatin un-der the renditions stated above were 63% and 82%, respectively. The rnajor molecular weights of the hydrolysates were 15,000 dalton for B-type and 12,400 dalton for E-type. Among the amino acids in the hydrolysates, glycine, alanine, proline, hydroxyproline and serine having a sweet taste were responsible for 57% of the total amino acid. But valine, leucine, phenylalanine, tyrosine, methionine, arginine and histidine having a bitter taste were only 18%.

• The Korean Journal of Community Living Science
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• v.12 no.1
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• pp.1-13
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• 2001

The purpose of this study was to investigate of gender difference on dietary behavior and food preferences of elementary school children. This survey was carried out through questionnaire method for 274 male and 257 female of the 6th grade elementary school children in Anyang city. By calculating WLI(weight-length index), 26.9% of students were overweight, and 26.2% were under-weight. Average height of male was 147.9cm and that of female was 148.9cm, and their weight was 40.9 kg and 39.2kg respectively. The average BMI(body mass index) was 18.1 kg/㎡. The self-recognition of health status was different according to gender, male recognized better health status than female. There was no significant difference of parents´ education level and the occupation depending on gender. The 56.7% of students had regularly for breakfast, and 60% for lunch and 42.9% for dinner. The female students had irregular meal time more frequently than male did for dinner(p<0.01). They skipped more breakfast(7.0%) than other meals. Reasons of skipping meal were lack of time to eat(50%), boring side-dishes(17.0%) etc. For snacks, choice depends on taste (55.4%), and they bought at the shop nearby (36.5%) and convenience shop(29.9%). They had a meal outside once a month(42.9%), and selected Korean traditional food(52.5%). For almost all of foods male students´ preference showed higher than female except cucumber. Low score of preference was obtained in such as salted vegetables, soy pastes, and fish(shellfish) groups raw or fermented. The preference level was a little higher in such as vegetables & kimchi group and pot stews. The results assert the importance of nutrition education for the students in puberty. It is necessary breakfast should be taken regularly, and therefore we should carry out the education of importance of nutrition and health for children considering the dietary behavior and food preference for balanced diet.

• Korean Journal of Community Nutrition
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• v.14 no.1
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• pp.22-30
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• 2009

This study aimed to examine nutritional status and similarities of diets between Vietnamese female immigrants and Korean spouses and dietary changes of Vietnamese females after immigration. Subjects were 608 couples visiting 13 medical centers for the Cohort of Intermarried Women in Korea from November 2006 to November 2007. Anthropometric and biochemical measurements were obtained and dietary intakes were assessed using one-day 24-hour recall. Sixty-eight percent of wives answered there have been changes in their diets and consumptions of meats, fish, dairy products, vegetables, and fruits increased after immigration. Energy intakes of wives and spouses were 1491.7 kcal and 1788.8 kcal, respectively, showing most couples (80.1%) consumed less than the Korean estimated energy requirements. More than half of the couples were below the Korean estimated average requirements of zinc, vitamin $B_2$, and folate. The correlation coefficients between couples ranged 0.15-0.38 for unadjusted, 0.22-0.35 for per 1000 kcal, and 0.21-0.40 for energy-adjusted, respectively. The proportions of couples in the same quartiles of each nutrient intake and in the same answers of each question of Mini Dietary Assessment were about 30% across nutrients and around 50% across questions. The length of residence is related to similarities of nutrient intakes between couples: similarities decreased after 3 years of residence in Korea. In conclusion, nutritional intakes of inter-married couples were inadequate although wives reported that their dietary intakes increased after immigration. Inadequate nutrient intakes of wives were partly explained by similar diets between couples because these wives without enough adjustment to Korean culture were more likely to follow what their spouses ate. Findings from this study may be helpful to improve the nutritional status of inter-married couples and make policies and programs for them. A follow-up study should identify factors affecting inadequate nutritional status of intermarried couples and similarities of their diets.

• Korean Journal of Community Nutrition
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• v.22 no.4
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• pp.279-288
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• 2017

Objectives: Recommended Menu (RM) prepared according to the Target Pattern expected to meet the dietary reference intake (DRI) of nutrients. Nutritional adequacy of RM in 'DRI for Koreans 2015' were analyzed to verify whether such expectation was fulfilled. Methods: Dishes in RM are categorized by 5 food groups, and number and types of dishes for main meal and between-meals were analyzed. The energy and 12 nutrients (protein, dietary fiber, Ca, P, Fe, Na, K, vitamin A, thiamin, riboflavin, niacin and vitamin C) contents in 10 RMs were calculated using the food composition table (CD) in 'DRI for Koreans'. Energy, energy contribution ratio, and nutrient contents in 10 RMs for 18 age groups were evaluated based on the 'DRI for Koreans 2015'. Results: Number of dishes per meal were 4.83, and representative table setting consisted of cooked rice + soup (or stew) +3 side dishes. Energy contents of RM were 75~109% of estimated energy requirement (EER). None of the RM met the DRI of all 12 nutrients examined. Calcium was the most insufficient nutrient. Only 1-2 years' RM met the DRI, all the other RMs did not meet the calcium DRI. Dietary fiber and potassium contents were also insufficient in most RM. In adult male's RM, only 1 nutrient, i.e. calcium did not meet the DRI, but in female adult's RM, 5~6 nutrients did not meet the DRI. Energy contribution ratio of carbohydrate, protein, and fat in RM were 59.0~70.4%, 15.7~17.5%, 12.1~23.5%, respectively. And 4 RMs out of 10 exceeded the upper limit of acceptable macro-nutrient distribution range (AMDR) of carbohydrate and 3 RMs out of 10 RM were below the lower limit of fat AMDR. Contribution ratio of nutrients were ${\geq}40%$ by food groups were as follows: grain group in energy and carbohydrate; meat fish egg legume group in fat, protein, and niacin; vegetables group in dietary fiber, vitamin A, and vitamin C; milk dairy products group in calcium. Conclusions: RM prepared according to the Target Pattern did not meet nutritional adequacy as expected. Especially calcium, potassium, and dietary fiber contents are needed to be increased in many RMs. Further, energy content in RM needs to be adjusted for fat sugar food group assigned in Target Pattern and condiment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.96-103
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• 2006

Alaska pollock roe is mainly used as the production salted instead of salt-seasoned seafood (Myungranjeot). Alaska pollock roes with broken egg membrane are usually discarded as a waste product. In order to utilize the broken roes of Alaska pollock, imitated fish sausage was manufactured for commercial production. Hardness, cohesiveness, elasticity, brittleness, and gumminess of Alaka pollock roe sausage were evaluated based on mixture design and regression models. The higher amounts of carrageenan and tile lower amounts of starch caused the higher the texture intensity of Alaska pollock roe sausage. The pHs of control, vacuum and $N_2$ packages, increased up to 6.28, 6.23 and 6.24, respectively, during 4 months storage and then decreased. The values of volatile basic nitrogen (VBN), thiobarbituric acid (TBA), and total viable cell counts increased during storage periods, while the parameters were higher in control than in vacuum and Na packages. Coliform bacteria was not detected in all treatments during storage periods.