• Journal of Community Nutrition
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• v.5 no.4
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• pp.209-217
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• 2003

The food and nutrition system is a network of processes linking agriculture, food, eating, nutrition, and health. The system includes a series of nine stages (production, processing, distribution, acquisition, preparation, consumption, digestion, transport, and utilization) and two types of contexts (biophysical and sociocultural). Analysis of whole food and nutrition systems provides information about the structure and processes involved in the complete scope of food and nutrition, assisting in the identification of ″upstream″ influences and ″downstream″ consequences in the system. The current analysis gathered existing data about the food and nutrition system in South Korea from public sources and professional publications, and interpreted that information to consider how different elements of the system contribute to health. The findings revealed that South Korea has substantial domestic food production and processing supplemented by imports, widespread food distribution in markets and a growing number of Korean and Western restaurants, a relatively low percentage of household income spent on food, growing use of new food preparation methods such as microwave ovens, a rice/vegetable/fish based three-meal consumption pattern, few recorded digestive problems, increasing calorie storage as body fat, and a relatively low chronic disease prevalence compared to other developed societies. Examination of the full scope of the food and nutrition system provides a broad perspective using whole system thinking that can identify potential strategies for future research and intervention.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.271-274
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• 1996

New drying method was tested for the Quality control for Kwamegl, dry Pacific saucy(Cololahis saira) In east coast area of Kyungbuk province, Korea. Cholesterol content of raw fish was 56% on dry basis, and decreased to 50.82 mg% rapidly the first 3 day and then, it was almost unchanged. However, the cholesterol content decreased slowly to 52.3 mg% during 15 days in new artificial drying.

• The Korean Journal of Food And Nutrition
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• v.5 no.2
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• pp.163-169
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• 1992

The changes in the various chemical compositions and textural properties of salted vegetables during salting and fermentation were reviewed with 25 papers published from 1981 to 1991 The changes in the texture of vegetables were largely affected by the properties of pectic substances, and additional factors such as salt type, salt concentration, salting time, temperature, preheating treatment, enzyme, salt mixtures, salt-fermented fish and garlic contents, were concerned complexly.

• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.67-81
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• 1999

The present study was surveyed for the normal meal and particular folk meal in east cot area in Kyungpook province, Pohang, Youngduk, and Uljin areas. The results are as below: Most subjects for surveying were 30-40 years old and permanent residents in those areas. For the normal meal, the boiled rice was the top main dishes among 18 main dishes. The folloing upper five main dishes were boiled bean rice, boiled barley rice, boiled miscellaneous cereals rice, noodles, and Bbimbab (miced rice with cooked various vegetables and meats). Less frequent main dishes were raw fish Bbimbab and the various fish soups etc. The two upper side dishes, out of 17 surveyed ones, were kimchi and soybean paste soup. Twelve dishes(about 70%) out of 17 side dishes, the loach soup, the marinated and fermented raw fishes (fish Sikhae'), the baked mackerel, the pickled fishes, the friedsardine, the green seaweed, and the quid, etc. were made from the sea products. For the particular folk meal, about 30 kinds of the specific folk food items of this area were surveyed: Gudungchi' Sikhae', which was made with seaweed, out of the 11 kinds of fish Sikhae', raw fish(Whae') in water, Sigumjang', a salty agar, a steamed seaweed which was covered with the flour or bean power the various kinds of fish soups, the various kinds of fish stews were the particular folk side dishes in these areas. The dietary habit in these east coast areas were affected by the various sea food products, the fishes and the seaweeds, which were acquired easily through four season in these area.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.2
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• pp.165-173
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• 2020

Fish roe is among the most valuable food resources produced by fisheries. Raw fish roe requires processing for conversion into hygienic, marketable, and consumer-acceptable forms. In this study, to investigate the food compositional characteristics of various types of fish roe, we applied vacuum freeze-drying to prepare fish roe concentrates (FRCs) from roe of Alaska pollack Theragra chlcogramma, bastard halibut Paralichythys olivaceus, and skipjack tuna Katsuwonus pelamis. The FRC yield ranged from 22.7 to 26.7 g/100 g roe. The major constituents of FRCs were protein (65.4-79.6%), moisture (2.8-6.2%), lipids (8.5-18.3%), and ash (4.8-7.2%). Potassium, sulfur, sodium, and phosphorus were the major mineral elements of FRCs, and the major amino acids were aspartic acid (9.0-10.4 g/100 g protein), glutamic acid (13.2-14.5 g/100 g protein), lysine (8.4-8.6 g/100 g protein), and leucine (8.3-9.7 g/100 g protein). Vacuum freeze-dried FRCs differed among fish species in terms of amino acid composition and electrophoresis protein band distribution. Therefore, FRCs are an excellent source of protein nutrition and an appropriate protein fortification material in human foods or animal feed.

• Journal of Aquaculture
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• v.5 no.2
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• pp.157-165
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• 1992

Experiments were conducted to find out suitable dietary lipids in the practical feed for Nile tilapia, Oreochromis nilotius. Soybean oil, corn oil, fish oil or cuttlefish liver oil was mixed in the diet and tested. The best weight gain and feed efficiency were obtained from the fish fed soybean oil or corn oil, both rich in 18 : 2n-6. But the growth rate of fish fed diet with fish oil or cuttlefish liver oil were inferior. The levels of 20 : 3n-9 in the total lipid were not different in all tested lipids, but that in the polar lipid of the fish oil or cuttlefish liver oil were lower than that in the soybean oil or corn oil. Thus, vegetable oil such as soybean oil or corn oil, rich in 18 : 2 n-6, were suitable as dietary lipid for Nile tilapia. Unlike other fish species, fish oil or cuttlefish liver oil showed no essential dietary value for this species.

• Journal of Animal Science and Technology
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• v.54 no.1
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• pp.23-28
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• 2012

The effects of adding fish surimi to Gouda cheeses on quality characteristics during ripening were investigated. Cheese samples were prepared with 1.0% fish surimi, changes in chemical composition, lactic acid bacterial population, pH, non casein nitrogen, non protein nitrogen, water-soluble nitrogen, were monitored every 3 weeks during ripening. The electrophoresis patterns of cheese protein and the consumer's sensory evaluation test of Gouda cheese added with fish surimi also were analyzed. Slightly higher amounts of moisture, crude ash, crude protein, and crude fat were observed in the cheese supplemented with the fish surimi compared to the control cheese. The results suggested that the Gouda cheese prepared with fish surimi did not affect appearances or consumer's sensory characteristics of the cheeses.

• Nutritional Sciences
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• v.3 no.1
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• pp.11-17
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• 2000

This study was intended to examine whether dehydroepiandrosterone (DHEA) and dietary fat level or source could modulate glutathione utilizing detoxifying system activity and the cytosolic NADPH generation in rat liver. Male Sprague-Dawley rats were fed semipurifed diet containing either 2%(w/w) corn oil (low level of corn oil diet: 5 ca% of fat) 15% corn oil (high level of corn oil diet: 31 cal% of fat) or 13% sardine oil plus 2% corn oil(high level of fish oil diet: 31 cal% of fat) for 9 weeks. Half of the rats in each diet group were fed a diet supplemented with 0.2% DHEA (w/w). DHEA administration increased plasma total cholesterol level in low corn oil diet-fed rats. The high fish oil diet significantly decreased plasma total cholesterol level compared to the high corn oil diet. Plasma triglyceride level was not significantly changed by DHEA administration and dietary fat level and source. Fasting plasma glucose level was increased by DHEA administration and fish oil diet. Glucose 6-phosphate dehydrogenase activity in liver tissue was significantly increased by DHEA administration and high fat diet, especially fish oil diet. Malic enzyme activity in liver tissue was significantly increased by DHEA administration and high fat diet, especially fish oil diet. Malic enzyme activity in liver tissue was significantly increased by DHEA administration. DHEA suppressed the glutathione peroxidase, glutathione-dependent enzymes compared to the low corn oil diet, while fish oil diet elevated the activity of glutathione peroxidase and glutathione reductase compared to corn oil diet. These results suggest that DHEA administration and high level of corn oil diet may suppress the cellular detoxifying system activity through reduction of glutathione utilization, while the fish oil diet did not show these effects.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.3
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• pp.347-351
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• 2023

Flying fish Cypselurus agoo roe is a popular food ingredient due to its abundant nutrition, unique texture, and flavor. It contains high levels of polyunsaturated fatty acids, protein, and minerals such as calcium, phosphorus, potassium, and vitamins (A, B₁, B₂, B₆, and niacin), making it a highly utilized food ingredient. Additionally, it is widely used as a raw material for food and cooking in several countries. After harvesting, flying fish roe is dried and transported to processing plants, where it performed a re-moisturizing process. However, the conventional re-moisturizing process is time-consuming and results in some loss of quality. Thus, this study investigates the conditions required for the re-moisturization of flying fish roe including the composition of the immersion solution, immersion time, and conditions that could minimize damage to the roe. The results suggest a reasonable composition of immersion solution to minimize damage to flying fish roe and the most appropriate immersion time for re-moisturization. These results may provide valuable insights for the industry to enhance the quality of re-moisturized flying fish roe, leading to an increase in its market value and demand.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1158-1163
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• 1999

The purpose of this research is to measure nutrition counseling effects for improving iron status. The major components of the nutrition counseling were iron, MPF(Meat, Poultry, Fish) and vitamin C rich diet therapy, the provision of nutrient supplements and eatting attitude education. Fifteen female volun teers participated and the mean level for hemoglobin(Hgb), hematocrit(Hct), serum iron(S Fe), total iron binding capacity(TIBC), serum ferritin(SF) of subjects was 11.9±1.3g/dl, 37.0±2.7%, 57.7 ±33.9 g/dl, 409.1±56.2 g/dl, 8.6±3.5ng/ml, respectively. To evaluate the effect of iron status improvement by the nutrition couseling, 10 subjective symptoms, hematological indice and eating attitude were measured after implementation the nutrition counseling. Some subjective symptoms such as 'cold hands and foot', 'slow to recover', 'reduced concentrate', 'poor memory', 'inflammed inner mouth' were improved significantly. The hemoglobin, hematocrit, mean cell volume(MCV), mean cell hemoglobin(MCH) and mean cell hemo globin concentration(MCHC) were increased significantly. And eating attitude was improved significantly as well. It is suggested from the results that the nutrition counseling of this study can be effective to improve iron status.