• The Korean Journal of Food And Nutrition
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• v.5 no.1
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• pp.33-40
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• 1992

This research was attempted to investigate the sex bias in nutrition knowledge, food preference and food roles in the family. 152 couples living in Seoul, Cheonan in the 205∼605 were selected for this research as subjects from October 1 to December 20, 1991. The data analysis was made by way of ire quency, percentage, X2-test using SPSS package. The summarized results are as follows. 1. The survey on the sex bias in nutrition knowledge related heart disease on the subjects showed that there were no significant differences between men and women. But women had a relatively good nutrition knowledge than men. Especially women had a good nutrition knowledge that low sodium diet and exercise are efficient on preventing heart disease. 2. On the food preference, the subject showed significant difference between men and women. Men showed a relatively highest preference for protein food just as pork, fish, and tofu. Women showed a relatively highest preference for bread, fruit and vegetable. 3. On the food roles, the subjects showed that gender difference in household labor regarding food preparation still exit. Food-related activities are clearly still the domain of women in most families. Husbands and wives in younger families tended to think the husbands showed increase their efforts in food related activities.

• The Korean Journal of Food And Nutrition
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• v.33 no.5
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• pp.447-458
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• 2020

This study assessed yearly trends of food and nutrient intake among high school students aged 16 to 18 years (n=2,377) using the 2007~2015 Korea National Health and Nutrition Examination Survey (KNHANES). Yearly trends of food or nutrient intake were analyzed via logistic regression analysis. The results showed that consumption of sugars & sweets, and beverages & alcohols was increased rapidly during this period (p<0.0001). Intake of meat & meat products, and fish & shellfish also was increased (p=0.0008). Intake of grains and grain products was increased until year 2011 but declined after 2012 (p=0.0025). Consumption of vegetables, and milk & milk products was decreased (p=0.0395). Intake of protein, fat, thiamin, riboflavin, niacin, and iron was increased (p=0.0445). Carbohydrate energy ratio was decreased, whereas fat energy ratio was increased (p=0.0235). Most nutrient intakes satisfied the dietary reference intakes for Koreans except dietary fiber (19.6~26.2%), calcium (46.9~55.2%) and sodium (more than 221.4%) during this period. There was a significant positive correlation between most food group intakes and most nutrient intakes (p=0.0468). Therefore, it is crucial to increase dietary fiber and calcium intake and decrease consumption of sugars, fats and sodium through diverse eating of food groups to ensure balanced nutrition of subjects.

• Journal of Biosystems Engineering
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• v.40 no.3
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• pp.261-270
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• 2015

Purpose: Cold storage is the most popular method used to preserve highly perishable foods such as beef and fish. However, at refrigeration temperatures, the shelf life of these foods is limited, and spoilage leads to massive food waste. Moreover, freezing significantly affects the food's properties. Ice crystallization and growth during freezing can cause irreversible textural damage to foods through volumetric expansion, moisture migration induced by osmotic pressure gradients, and concentration of solutes,which can lead to protein denaturation. Methods: Although freezing can preserve perishable foods for months, these disruptive changes decrease the consumer's perception of the food's quality. Therefore, the development and testing of new and improved cold storage technologies is a worthwhile pursuit. Results: The process of maintaining a food product in an unfrozen state below its equilibrium freezing temperature is known as supercooling. As supercooling has been shown to offer a considerable improvement over refrigeration for extending a perishable product's shelf life, implementation of supercooling in households and commercial refrigeration units would help diminish food waste. Conclusions: A commercially viable supercooling unit for all perishable food items is currently being developed and fabricated. Buildup of this technology will provide a meaningful improvement in the cold storage of perishable foods, and will have a significant impact on the refrigeration market as a whole.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.446-446
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• 2000

Specific polyclonal and/or monoclonal antibodies (MAbs) to immunoglobulins (Igs) and their subunits have proved to be valuable tools in immunological research and in immunological assays. In this study, we developed and characterized MAbs against flounder serum Igs. To obtain the pure flounder serum Igs, mouse IgG (mIgG) was immunized to flounder. Flounder Igs were purified by using mIgG-agarose affinity column chromatography. The structure of purified flounder Ig was observed, on denatured SDS-PAGE, to be composed of two heavy chains (77 and 72 kd) and two light chains (28 and 26 kd). MAbs were produced by fusion of myeloma cells (SP2/0) with Balb/c mouse spleen cells previously primed with the flounder Igs. Finally, three hybridoma clones, FIM 511, FIM 519 and FIM 562 were established to recognize both 2 heavy chains, 26 kd of light chain and 28 kd of light chain, respectively. On the other hand, the flounder immune sera collected on the weekly basis were tested on ELISA and immunoblot analysis whether boosting effect is present in flounder humoral immune system. As a result, the secondary immune response in flounder was ascertained on ELISA, but not on immunoblot analysis. Further, we observed an alteration of serum protein levels following immunization. Our MAbs and basic information on flounder humoral immune system obtained in this study will be helpful to control and monitor the efficiency of fish vaccines and therapeutic process of flounder diseases.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.549-556
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• 2007

The study was carried out to examine on the refiner discharge from Alaska pollock as a collagen resource by characterizing biochemical and functional properties of collagen. The refiner discharge from Alaska pollock surimi manufacturing was a good resource for collagen extraction according to the results of total protein, heavy metal, volatile basic nitrogen, collagen content, amino acid composition, and thermal denaturation temperature (TDT). TDT of acid soluble collagen from refiner discharge showed $20.7^{\circ}C$, which was similar to that of collagen from Alaska pollock muscle and was higher than that of collagen from Alaska pollock skin. TDT of acid-soluble collagen from refiner discharge was, however, lower than those of skin collagens from warm fish and land animal. Acid-soluble collagen from refiner discharge of Alaska pollock could be used as a functional ingredient for food and industrial applications according to the results of water and oil absorption capacities, and emulsion properties. In addition, if the thermal stability of the acid-soluble collagens is improved, collagen from refiner discharge from Alaska pollock could be more effectively used.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.520-525
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• 2007

The physicochemical properties of sun-dried and cyclic freeze-thaw dried Alaska pollack were analyzed to compare the 2 drying processes. The moisture content and water activity of sun-dried Alaska pollack were higher than cyclic freeze-thaw dried and 1 year-aged cyclic freeze-thaw dried Alaska pollack (hwangtae). The relatively low temperatures used in cyclic freeze-thaw drying retards lipid oxidation compared to sun drying based on the acid and peroxide values, and the levels of thiobarbituric acid-reactive substances (TBARS) in the dried fish. The water holding capacity of cyclic freeze-thaw dried Alaska pollack aged for 1 year (hwangtae) under ambient conditions at the drying location was higher than that of sun-dried Alaska pollack. The swelling of myofibrilar filaments during cyclic freeze-thaw drying may be responsible for the softening of the dried muscle protein. Aging the cyclic freeze-thaw dried Alaska pollack for 1 year contributed to an increased yellowish color of the hwangtae.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.840-846
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• 2014

This study investigated growth and hematological changes in parrotfish Oplegnathus fasciatus (~200 g/fish) reared under different total ammonia nitrogen (TAN) concentrations (0, 4, or 8 mg/L) for 6 weeks. Survival rates of parrotfish in all experimental groups did not significantly differ, as they were all ~100%. Although specific growth rate (SGR), weight gain, and daily feed intake in the high TAN concentration group (TAN8) were significantly lower than in the other two groups, there was no significant difference between the TAN4 group and the control group, (TAN0), indicating that parrotfish have a strong resistance to ammonia toxicity. As for temporal changes of the major blood components, cortisol increased as a result of stress caused by the high ammonia concentration in the TAN8 group. For this reason, the concentrations of energy sources such as glucose and total cholesterol were reduced. However, there was little difference among all experimental groups in concentrations of liver function glutamic oxaloacetic transaminase (GOT) and glutamic pyruvic transaminase (GPT), and nutrient factors, such as total protein and albumin.

• The Korean Journal of Zoology
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• v.33 no.3
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• pp.303-309
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• 1990

In order to have a handle on the availability of eukarvotic peptide hormone precursors, a cDNA encoding angler fish prepro-SRIF I was manipulated so that it can be produced in large quantity from heterologous E. coli cells. Using T7 overexpression system, fusion constructs between the T7 phage coat protein Sl0 and the prepro-SRIF were made and modified as desired. From the host E. coli strain, BL21 DE3, harboring these plasmid constructs, three different SRIF related polypeptides were expressed in large amount and characterized. The results confirm the exact construction and authenticity of the overexpressed proteins from E. coli cells. The importance of this heterologous overexpression in hard to get peptide hormone precursors as well as the suitability of the target peptide hormone SRIF for this approach are discussed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.6
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• pp.614-618
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• 2003

This study was conducted to evaluate the effects of dietary medicinal herb residues (MHR) on the growth and body composition of olive flounder (Paralichthys olivaceus). Two replicate groups of olive flounder with initial mean body weight of $18.7\pm0.3\;g$ were fed 8:2 (raw fish and commercial compound meal ratio)MP diet containing $0\%,\;50\%,\;10\%,\;15\%\;and\;20\%$ MHR for 7 weeks. Weight gain and feed efficiency increased in the $5\%\;and\;10\%$ group as compared to the control group, whereas they decreased in the $15\%\;and\;20\%$ groups. Moisture, crude protein, and crude ash content of the whole body were not significantly different between experimental groups, whereas crude lipid content of the $5\%\;and\;10\%$ groups were significantly higher than that of the $10\%\;and\;20\%$ groups. The results indicate that the addition of $5\%\;and\;10\%$ MHR in 8:2 MP diet can improve growth and feed efficiency, but addition of more than $15\%$ were not effective.

• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.411-425
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• 2018

Low sodium (1,300 mg) containing menu items and recipes applicable to institutional food services were developed while maintaining taste and nutrition contents. These developed recipes were used in a total of 258 dish items, including 39 one-dish meals, 43 guk or jjigae (soups or pot stews), 59 meat or fish side-dishes, 94 vegetable side-dishes, 9 jeons (pan-fried dishes), and 14 kimchis or pickles. A total of 90 menu items using 258 dishes were categorized into one-dish menu items or Korean dining table-setting items. They were re-sorted to soup or pot stew containing or not containing items. The protein content was significantly higher in one-dish menus than in Korean dining table-setting menus (p<0.05), whereas the energy, carbohydrates, lipids, and sodium did not differ significantly between them. Menus including guk showed no significant differences in energy, carbohydrates, lipids, or sodium when compared with menus not including guk. For practical application of these developed low sodium menu items for institutional food services, education manuals for nutrition should be developed, and networks among governmental agencies, institutional food services and research institutions should be established.