• Culinary science and hospitality research
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• v.20 no.6
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• pp.28-40
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• 2014

This study was conducted to investigate the effect of Tofu powder on the quality properties of hamburger patties. Thus, this study analyzed the physicochemical and sensory characteristics of hamburger patties containing Tofu powder(25%, 50%, 75%, 100%) instead of bread crumb. The result was as followed. Increasing the amount of Tofu powder in hamburger patties tended to increase the pH. Moisture content of control was higher than other hamburger patties when containing Tofu powder. Increasing the amount of Tofu powder in hamburger patties tended to decrease the moisture content. There were no significant differences in cooking loss rate regarding the weight. The addition of Tofu powder decreased the cooking loss rate of the diameters and increased the thickness. It also increased the lightness (L), the redness (a), and the yellowness (b) in the hunter color value of the hamburger patties. For the textural characteristics, the addition of Tofu powder increased the hardness, elasticity and gumminess of the hamburger patties; however, it decreased the brittleness. In the sensory evaluation, an addition of 100% Tofu powder had the best score in appearance, taste and the overall preference. Therefore, this result suggests that adding Tofu powder amount of 100% can be applied to the hamburger patties for preference and nutritional aspects purposes. Furthermore, it is believed that the development of healthy patty-type Tofu powder products may resolve worries about fast food and quality-related problems in hamburger patties.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.339-348
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• 2012

The purpose of this study is to predict the economic size of foods-for-elderly market, which will be valuable information for establishing related policy and backup system. After setting the scope of related industry, detailed information for current market situation was investigated and a systematic forecast for market changes in the future was performed. Economic growth, changes in consumer expenditure and economic status of the elderly, current subscription of medical insurance and saving for pension were reflected. In addition, a survey toward related firms was completed and changes in aged population and incidence of chronic disease in the elderly were taken into account. Results show that the annual growth rate of the market was predicted to be the minimum 4.54% through the maximum 8.32% from 2010 to 2025 and its market size was forecasted to be the minimum 7,073 ten million won through the maximum 10,976 ten million won. It is expected that the market of foods-for-elderly will grow rapidly with development of foods technology and fast increase of aged population. Especially, growth of health functional foods and foods for special dietary uses for elderly will be distinguished. However, it seems that related firms are on the hedge, watching current trend of the related industry. This may results in insufficient supply against the demand. Therefore, policy for foods-for-elderly should be introduced and systematically administered, including R&D support, standardization and authentication for foods-for-elderly, construction of related database system.

• IMMUNE NETWORK
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• v.21 no.6
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• pp.38.1-38.8
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• 2021

Recently, a new severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) (B.1.1.529) Omicron variant originated from South Africa in the middle of November 2021. SARS-CoV-2 is also called coronavirus disease 2019 (COVID-19) since SARS-CoV-2 is the causative agent of COVID-19. Several studies already suggested that the SARS-CoV-2 Omicron variant would be the fastest transmissible variant compared to the previous 10 SARS-CoV-2 variants of concern, interest, and alert. Few clinical studies reported the high transmissibility of the Omicron variant but there is insufficient time to perform actual experiments to prove it, since the spread is so fast. We analyzed the SARS-CoV-2 Omicron variant, which revealed a very high rate of mutation at amino acid residues that interact with angiostatin-converting enzyme 2. The mutation rate of COVID-19 is faster than what we prepared vaccine program, antibody therapy, lockdown, and quarantine against COVID-19 so far. Thus, it is necessary to find better strategies to overcome the current crisis of COVID-19 pandemic.

• Food Science and Preservation
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• v.20 no.1
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• pp.14-22
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• 2013

The effects of the initial storage temperature and the PA film packaging on the extension of the shelf-life and the improvement of the postharvest storage quality of muskmelons were studied during their storage. Their storage quality was tested as follows: PA-film-wrapped muskmelons, stored at $2^{\circ}C$ or $7^{\circ}C$ for 30 days after their harvest, were kept at $10^{\circ}C$ for 27 days (total: 57 days). On the fifth day of storage at $10^{\circ}C$ (35th day overall), the weight loss reached 6.4% in the 7-control. However, the 2-PA showed the smallest loss of 2.2%. The soluble solids content and the acidity that were measured before the storage were $10.8^{\circ}Brix$ and 0.26% in all the groups. After 27 days of storage at $10^{\circ}C$ (on the 57th day overall), the values were highest in the 2-PA group with $9.7^{\circ}Brix$ and 0.15%, respectively. Microorganisms were not detected at first; but on the fifth day of storage at $10^{\circ}C$ (35th day overall), their values were 3.87 and 2.68 log CFU/g in the seven-control and the 2-PA, respectively. In other words, the 2-PA was found to be more effective in inhibiting microbial proliferation. In relation to sensory properties such as appearance, flavor, sweetness and chewiness, the 2-PA was superior to the other groups and was found to be most effective in improving the storability of muskmelons. In conclusion, it was found that low-temperature injury and fast storage quality deterioration did not occur in film-wrapped muskmelons that were stored at $2^{\circ}C$ for 30 days after they were harvested.

• Food Science and Preservation
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• v.30 no.1
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• pp.88-97
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• 2023

As livestock consumption in Korea has been gradually increasing, the quality of the final products has been improved to meet this increased demand. In particular, maintaining the water holding capacity (WHC) and minimizing the drip loss during the thawing of frozen meat are of utmost importance. This study investigated the physicochemical properties of frozen pork subjected to thawing under different conditions: at room temperature (20℃, under air), at a low temperature (4℃ refrigerator, under air), under water (20℃, under water in a vacuum bag), under microwave (microwave-thawing, 260 W), and under low-pressure tumbling (20℃, 0.015 bar, tumbling). The shortest thawing time for frozen pork was recorded upon low-pressure tumbling thus indicating a fast heat transfer. The lowest drip loss (0.2%) and highest WHC (94.5%) were also recorded under this condition. A significantly higher drip loss was observed upon microwave- (1.0%) and water-thawing (1.2%), which resulted in the lowest WHC in microwave thawing (87.2%). The highest total count of aerobic bacteria and coliform group were observed upon room temp thawing while the low pressure tumbling and thawing resulted in the lowest aerobic bacteria (1.90 log CFU/g) and coliform (0.78 log CFU/g) count. Consequently, thawing by low pressure tumbling afforded the best food quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1335-1343
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• 2013

Parents in South Korea are known for their high level of educational zeal for their children. As a result, their children usually take extra classes in institutions as well as participate in other extracurricular activities such as sports and music. The purpose of this study was to examine the lifestyle and dietary behaviors of Korean elementary students involved in such activities. The total number of subjects was 550 fourth to sixth graders in elementary schools in Sejong, Korea. Of the total subjects, 88.0% were involved in extracurricular classes or other activities for an average of 7.34 hours/week. The subjects were assigned to one of four groups based on the degree of extracurricular activities: No extra-class (n=66), Low extra-class (1${\leq}$taking time<5 hours/week, n=118), Medium extra-class (5${\leq}$taking time<10 hours/week, n=184), and High extra-class (taking time${\geq}$10 hours/week, n=182). More subjects in the High extra-class group went to bed late (P<0.01), were under stress (P<0.01), and skipped breakfast, compared with those in the other groups. The ratio of students who answered 'I go to an institute without a meal' (P<0.01), 'I prepare a meal for myself' (P=0.053), or 'I eat out before going to an institute' (P<0.01) was higher in the High extra-class group than in the Low extra-class group. The frequency of eating fast food was higher in the High extra-class group, compared with the other groups. These results indicate that a high amount of extracurricular studies may have a negative effect on the children's lifestyles and dietary behaviors. Therefore, this study alerts parents to the potential harm of excessive extracurricular activities to their children's health.

• Health Policy and Management
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• v.25 no.1
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• pp.22-30
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• 2015

Background: This study investigated the health behaviors of North Korean, multicultural, and Korean family adolescents in Korea. Methods: The study subjects were from the Korea youth risk behavior web-based survey (2011-2013) dataset. We identified 1,954 multicultural family adolescents and twice as many Korean family adolescents. Frequency analysis was used to assess nativity and nationality of the parents, and the chi-square test was used to compare the general characteristics and health behavior of the multicultural and Korean families. Conditional multiple logistic regression was used to compare health behavior between multicultural and Korean families. Results: Of the 5,862 multicultural and Korean family adolescents, current smoking in North Korean family adolescents was higher than Korean family adolescents (adjusted odds ratio [aOR], 2.32; 95% confidence interval [CI], 1.60-3.35) after adjusting for sex, school year, perceived school record, family structure, father's education, mother's education, perceived economic status, place of residence, and survey year. A high drinking rate was significantly greater in North Korean family adolescents compared to Korean family adolescents (aOR, 2.94; 95% CI, 1.89-4.57). Odds ratios for sufficient physical activity of vigorous intensity (aOR, 1.82; 95% CI, 1.31-2.54) were significantly higher in North Korean family adolescents than in Korean family adolescents. Fast food intake (aOR, 1.96; 95% CI, 1.34-2.86) was significantly higher in North Korean family adolescents compared to Korean family adolescents. Conclusion: There were differences in health behavior between North Korean, multicultural, and Korean family adolescents. Further studies are needed to investigate the factors associated with these differences.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.423-435
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• 1986

As the first part of the studies on utilization of polyunsaturated lipids in red muscled fishes like sardine (Sardinops melanosticta) and mackerel (Scomber japonicus), lipid distribution in body sections, whole body, meat, viscera, skin, and head, lipids, polar and nonpolar, and fatty acid composition of the oils obtained from these body sections, and seasonal variations in fatty acid composition, particularly in the content of polyenoic acids, EPA and DHA, were determined, The content of total lipids was ranged $22.2\%\;to\;27.2\%$ in case of sardine without broad difference between body sections, while in case of mackerel $36.7\%\;to\;38.8\%$ unevenly in skin and head. The lipids of both fish were composed of more than $80\%$ of non-polar lipid and there was not much differences in the fatty acid composition between the lipids, polar and non-polar. The major fatty acids of the lipids were $C_{14:0},\;C_{16:0},\;C_{18:0},\;C_{16:1},\;C_{18:1},\;C_{20:1},\;C_{20:4},\;C_{20:5},\;and\;C_{22:6}$, and these acids, $C_{18:1},\;C_{16:0},\;C_{22:6},\;C_{18:0},\;C_{20:5},\;C_{14:0},\;C_{16:1}$, were in high quantity in order. Seasonal variation in fatty acid composition of sardine oil did not show any great variety between sections. There was a tendency in general that saturated and monoenoic acids began to decrease in winter and showed the minimum in April; hereafter get to increase again, while polyenoic acids showed the maximum in April. Both $C_{20:5}\;and\;C_{22:6}$ acids were high in the season of April to July. Variation in fatty acid content was in a width of $8\%$ for saturated, $5\%$ for monoenoic, and $12\%$ for polyenoic acid. $C_{20:5}\;and\;C_{22:6}$ acid were varied in $9.4\%\;and\;9.8\%$, respectively. In case of mackerel oil, seasonal variation tended same as in sardine oil except the fact that the saturated and monoenoic acid decreased to the minimum in the term of April to July in which the polyenoic acid content was also higher marking $27.3\%\;to\;36.1\%$ in average. Fatty acid variation was in a range of $6.3\%$ for saturated, $8.3\%$ for monoenoic, and $13.8\%$ for polyenoic acid but variation of $C_{20:5}\;and\;C_{22:6}$ acid was 4, $3\%$ and 3, $4\%$ respectively. When fresh sardine was stored for 10 days at $5^{\circ}C$, oxidation was rapidly initialed and consequently resulted in fast loss of $C_{20:5}\;and\;C_{22:6}$ acids. It is concluded from the results that the catch of sardine and mackerel in the season of April to June would be adequate for the preparation of polyunsaturated lipid condenced oil in regard to sectional lipid distribution and its variation in seasons.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1243-1252
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• 2017

There are limited programs for low sodium intake based on the nutrition education model for housewives who cook family meals. The objective of this study was to evaluate the effects of model-based nutrition programs for low sodium intake among housewives residing in Seoul by incorporating social cognitive theory. A questionnaire survey before and after education was conducted on 140 housewives who participated in the 'Low Sodium Nutritional Education Program' delivered by a district public health center for 12 weeks from November 2015 to January 2016. The contents of the nutrition education program and program evaluation items were based on the action plans for 'Less Sodium Healthy Practice' suggested by the Ministry of Food and Drug Safety. The results show that program participants showed a lower preference for sodium, higher selection of low sodium dishes from restaurants or cafeteria if available, and increased awareness of the need of restaurants to serve low sodium dishes compared to before. In terms of behavioral changes, there were significant improvements in checking nutrition labeling and selection of foods with low sodium, use of low sodium food products, use of natural seasonings to reduce salt intake, and consumption of fast foods and processed foods. On the other hand, requesting less salty meals when ordering and introducing restaurants or cafeterias with healthy and low sodium menus turned out to be difficult to put into practice. In conclusion, the nutrition education program for sodium intake reduction for housewives was effective in increasing knowledge, environment recognition, and behaviors related to low sodium intake but not behaviors related to physical environmental factors. Therefore, further nutrition education programs and practices for sodium intake reduction should be comprehensively implemented with improvement of physical environments for low sodium intake.