• Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.23.1-23.7
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• 2016

The effects of daily feeding frequency (Exp I), water temperature (Exp II), and stocking density (Exp III) on the growth of river puffer, Takifugu obscurus, juvenile fish of 10 and 40 g in body weight were examined to develop effective techniques to produce river puffer in a non-exchange water system. In Exp I, fish were fed commercial floating feed with 45 % protein one to five times per day to apparent satiation each by hand daily for 8 weeks at $25^{\circ}C$. In both the 10- and 40-g size groups, the final body weight, daily feed consumption, and weight gain of fish fed one meal per day were significantly lower than those of fish fed five meals per day (P < 0.05). However, there were no significant differences in the final body weight, daily feed consumption, and weight gain among fish fed two, three, and five meals per day. Feed efficiency showed decreasing tendency with increasing size of fish. In Exp II, fish of 10 and 40 g in initial body weight were reared with the commercial feed at $15-30^{\circ}C$ for 8 weeks. The weight gain of fish increased with raising water temperature up to $25^{\circ}C$ and decreased drastically at $30^{\circ}C$ for both sizes. The Q10 of specific growth rate was decreased with raising water temperature from 5.04 (temperature interval, $15-20^{\circ}C$) to 0.66 ($25-30^{\circ}C$) for the 10-g fish and from 4.98 to 0.31 for the 40-g fish. In Exp III, the effect of stocking density on growth was examined with fish of 10 and 40 g in initial body weight. The final body weight for initial stocking densities of 4, 8, and $12kg/m^3$ was significantly higher than that of $20kg/m^3$ for the 10-g fish, and the final stocking density reached 10.1, 19.2, 28.7, and $39.9kg/m^3$, respectively. For the 40-g fish, the final body weight for initial stocking densities of 3 and $6kg/m^3$ was significantly higher than that of 9 and $15kg/m^3$ and the final stocking density reached 7.38, 13.5, 17.1, and $27.5kg/m^3$, respectively (P < 0.05). In both groups, weight gain tended to decrease with increasing stocking density; however, survival showed no significant difference.

• Journal of the Korea Convergence Society
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• v.11 no.1
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• pp.65-75
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• 2020

This study is a convergence study of 596 high school girls in order to confirm the relationship between the desired number of meat side dishes and preference of fish side dishes in school meals. Data were analyzed by χ²-test, ANOVA-test, and Duncan's test using SPSS 22.0 program. The results of the study were as follows. The scores of the subjects for promoting palatability were highest in the items 'Easy to eat' and 'Without fishy'. The scores of 'Nutrition Education', 'Combined with Preferred Food', 'Without Fishy' and 'Add Preferred Flavor' tended to increase significantly as the desired frequency of meat side dishes increased from 'less than three times a month' to 'more than five times a week'. The findings of the study confirmed the relationship between the desired frequency of meat side dishes and preference of fish side dishes. Therefore, this study is expected to provide high school girls with a way to increase fish preference.

• Journal of the Korean Society of Food Culture
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• v.5 no.4
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• pp.463-472
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• 1990

This research was carried out as a basic survey to provide more effective and improved food service for the soliders of the Armed Forces who are serving to defend the Republic of Korea subjects were selected randomly who were serving in the army for a short-term. Following is the result of a survey regarding the situation of their meals, dietary life, and their food preference of 190 kinds of foodstuffs. As a result of surveying the dietary life of the soldiers, they indicated that there was dissatisfaction in the current Food Service because it lacked tasted and the same kind of meals were being served too frequently with regard to this, many subjects expressed that they were eating out because of the quality of they get from the regular meal service the meals, that is they were eating in restaurants to resolve their dissatisfaction over the quality of the meals. It was also surveyed that in the current meals there is a need to diversify ways in preparing food, increase the number of dishes, and improve the tasts of the food by using improved cooking method. It seemed that the soldiers were satisfied in the quantitative level of the current food service but that there is a need to improve the meals in quality. Following is the result of a survey on the preference of foodstuffs. In case of rice as the stationary food, mixture of five-grain plain white cooked rice showed a higher propensity compared to plain whte boiled rice. This shows that soliders prefer various cereals in their rice. Soliders liked soup made from meat better than vegetable soup or soup made from fish. Especially there was a high performance for beef soup. Soliders liked One-dish meals such as fried rice or boiled rice with asserted mixtures, noodled, and dumplings on the whole-soliders generally liked vegetables and they liked uncooked vegetables better than cooked vegetables. Generally everyone liked beverages and there was a high preference for dessert. Among various rice cakes soliders liked songpyon(rice cake steamed on a layer of pine needles) and injolmi (cake made from glutinous rice). On the other hand, soliders did not like food prepared with fish, biscuits and candy very much. In the way of preparing food, soliders liked food that were fried in deep far rather than food cooked in water. Also they liked pot stem better than soup. As examined in the survey, those surveyed wanted improvement in the quality and diversity of the food rather than increase the number of food and quality. Therefore there is a need for diversified supply and demand of quality of meal service.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.319-329
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• 1997

Food procurement practices in elementary schools were evaluated to provide basic information for the efficient foodservice management. Total 85 self-completed questionnaires were collected out of 134 dieticians working for elementary schools in Kyungkido, and analyzed for demographic background, purchasing activities and processing-food utilization status. The results were as follows: 1. The elementary schools were located in urban (22.0%), provincial (58.5%), and isolated areas (19.5%). 2. 62.4% of them were conventional schools and rest of them were commissary schools (37.6%). 3. As the total meals produced in schools increased, the number of meals served per foodservice staff and the workload increased, and more foods were purchased through wholesalers and competitive bids. 4. There were no significant differences (p > 0.05) in food procurement practices by the location, type of foodservice systems and the size of schools. 5. As the number of total meals in schools increased, the level of FPI (Food Processing Index) points for meat products, fish products, kimchi and sauce decreased.

• Journal of the Korean Institute of Intelligent Systems
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• v.22 no.3
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• pp.294-299
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• 2012

This paper suggests a modeling technique for shape and volume prediction of fishes to cut them with identical weights for group meals. The measurement and prediction of frozen fishes for group meals are very difficult because they have a bending deformation occurring at frozen stage and a hollow by eliminating the internals. Besides there exist twinkles problem of surface caused by freeze and variable weights by moisture conditions. Therefore a complex estimation algorithm is necessary to predict the shape and volume prediction of fishes exactly. Hollow prediction, pattern classification and modeling for tails using neural network, integration based volume prediction algorithm are suggested and combined to solve those problems. In order to validate the proposed method, the experiments of 3-dimensional measurement, volume prediction and fish cutting for spanish mackerel, saury, and mackerel are executed. The cutting experiments for real fish are executed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.5
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• pp.734-740
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• 2023

The effect of feeding frequency on growth performance, body nutrient composition, and hematological parameters of juvenile chum salmon Oncorhynchus keta was investigated. The juveniles (10.9±0.3 g) were fed commercial feed for 30 days with feeding frequencies of 1, 2, 3, 4, or 5 meal (s)/day (n=2 tanks per treatment) in a recirculating aquaculture system (RAS). Fish were fed to satiation at each of the feeding frequencies. At the end of the feeding trial, final body weight, weight gain, and specific growth rate of fish fed 2 meals/day were significantly higher than those of fish fed 1 meal/day(P<0.05); however, no difference was detected among the other feeding frequencies. Daily feed intake significantly increased with increasing feeding frequency, whereas feed and protein utilization efficiencies continuously decreased with increase in the feeding frequency. Among the treatments, fish fed 1 meal/day showed the lowest value in whole-body lipid content and total protein concentration in plasma. Taken together, the optimal feeding frequency for growth performance and feed utilization efficiency in chum salmon juveniles reared in the RAS was determined to be 2 meals/day.

• Korean Journal of Community Nutrition
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• v.11 no.4
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• pp.520-533
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• 2006

The purpose of this study was to investigate satisfaction and preference for current military meal service and food behaviors and food habits of some military personnel in Chunchen and Wonju of the Kwangwon area. The results are as follows. In the anthropometric survey, average height of the subjects was 175.03 $\pm$ 5.30 cm, average weight was 69.15 $\pm$ 7.74 kg. As a result of surveying satisfaction in the current food service, an item high in satisfaction was adequacy of serving hours, whereas an item of low satisfaction was diversity of menu. The item of food service improvement needs of the subjects were in order more variety of menu, nutrition, preference, sanitation, cooking method. As a result of surveying eating behavior of the subjects, most items were high medium response. They preferred soju and relish and also they liked the bokkum cooking method. As a result of surveying food habits of the subjects, items of good habits were regularity of meals, marginal meals, diversity of food intake, dairy and dairy products, avoiding too exciting meals and natural food diet; whereas, items of bad habits were fast food intake, alcohol, smoking, carbonated and caffeine beverages, skipping breakfast. snacks, fatty food intake, yellow or green vegetable intake and fruit and seaweed intake. Following is the result of a survey on the preference of meals by cooking method serving the current military meal service. They liked one-dish meals such as Bokkeumbap, Bibimbap, Tteokguk, whereas, they disliked curryrice, Jajangbap. In case of soup, they liked soup made from meat better than vegetable soup or soup made with fish. Also they liked pot stem better than soup. Generally they liked meals containing meat in most cooking methods. These results suggest that continuous and practical nutrition education to change food habits in military life are necessary to Prevent chronic disease with increasing age.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.745-749
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• 2017

We investigated the effects of different dietary lipid levels (7% or 14%) and feeding frequency (1-4 meals per day) on the growth performance and body composition of juvenile fancy carp Cyprinus carpio var. koi. Three replicate groups of fish (initial mean weight, 11.7 g) were fed to visual satiety with sinking dry pellet diets for 8 weeks. Neither feeding frequency nor lipid level affected fish survival. Weight gain was affected by feeding frequency but not dietary lipid level. Weight gain significantly increased with increased feeding frequency. Feed efficiency and protein efficiency ratio were affected by feeding frequency, but not dietary lipid level. Daily feed intake was affected by feeding frequency and dietary lipid level. Whole body moisture, crude lipid and ash contents were affected by feeding frequency, but not dietary lipid level. Based on these results, we conclude that the appropriate feeding frequency for the optimum growth of fancy carp fingerlings is four meals per day using sinking dry pellet.

• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.86-91
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• 1992

To develop an effective utilization method of skipjack tuna viscera, fish meal by an improved fermentation method(FFMA) was prepared by fermentation of the solid materials separated from autoclaved viscera with Aspergillus oryzae for 72 hours and by adding the concentrated soluble extracts separated from autoclaved viscera to the fermenting solid materials during fermentation, and FFMA fish meal was compared with the fish meals prepared by Kato mathod(FFMN) and conventional nonfermenting method(NFM). FFMN fish meal was prepared by fermenting the solid materials separated from autoclaved viscera with Aspergillus oryzae for 17 hours without adding the soluble extract. The extracts from FFMA fish meal(FFMA-E) and raw viscera(RM-E) were also prepared respectively after digestion with proteases obtained from Bacillus subtilis and Aspergillus oryzae and compared with each other on the contents of free amino acids. The peroxide values decreased greatly in contents of $Vitamin\;B_{1},\;B_{2}\;and\;C$ significantly increased in FFMA fish meal compared with those of other fish meals. The total free amino acid content of FFMA-E was significantly higher then that of RM-E. The total free essential amino acid content also greatly increased in FFMA-E in which threonine, methionine and lysine showed remarkable increments. Almost all individual nonessential amino acids were higher in FFMA-E then in RM-E. The content of taurine, a nonprotein amino acid, greatly increased compared with other nonprotein amino acids in both extracts.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.441-455
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• 2001

Korean food habits, dietary behaviors and perception of food were compared according to gender and age. The subjects were composed of 274 males and 315 females. According to age, the age group of 10s was 26.3%, 20s 24.6%, 30s 16.8%, 40s 18.7%, and 50s and over 13.6%, respectively. The majority (65.2%) of all age groups except the 20s took meals 3 times a day and the ratio 20s eating twice a day was higher than other age groups. All age groups took cooked rice(bap) two or three times a day and the 20s group took smaller amount than other age groups did. The younger age groups of 10s and 20s took larger amount of processed food. The older age groups appeared to have higher frequency of eating fish, bean, vegetable, Kimchi, laver.brown seaweed, soybean oil, sesame oil, coffee, tea, and rice cake(ddhuk). The younger groups have the higher frequency of eating ramyeon, corn flake, milk, milk-processed food, butterㆍmargarine, ham.sausage, carbonated drink candyㆍchocolate, hamburger, and pizza. All age groups perceived cooked rice(bap), meat, fish, egg, vegetable, fruit, and Kimchi to be the delicious, excellent and healthy food. According to the above results, age groups of 30s and over had relatively better food habits compared with those of younger groups. On the other hand, the groups of 10s and 20s had meals irregularly, showed a high ratio of skipping meals, and took processed food much. These results raised a concern of their nutritional imbalance in the future. Therefore, the correct nutritional education must be conducted to make these age groups have a healthy food habits.