• Journal of Nutrition and Health
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• v.39 no.7
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• pp.707-713
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• 2006

This study was conducted to investigate the side dishes preference of Korean food with 403 college students (197 males and 206 females) in Seoul using questionnaires. Regarding preference of soups, it was shown that male students liked $s{\breve{o}}ll{\breve{o}}ngt'$ang and beef soup and female students liked soybean paste soup. Male students had higher preferences for $s{\breve{o}}ll{\breve{o}}ngt'$ang, beef soup, dried pollack soup, and kimchi soup than female students (p<0.05). Both male and female students had the highest preferences for kimchi pot stew and soft-tofu pot stew, but the lowest preferences for fermented soybeans pot stew and frozen pollack pot stew (p<0.05). Stewed beef with soy sauce was preferred the most by both of them but female students had lower preferences for stewed bean with soy sauce and stewed pepper with soy sauce than male students (p<0.05). For the preference of panbroiled foods, stir-fried with marinated anchovy was disliked by both of them but stir-fried with marinated pork was shown to have high preference in male students and stir-fried with marinated kimchi was high in female students (p<0.05). Besides, roasted ribs, cucumber salad, and korean cabbage kimchi were preferred the most by both of them. But male students had higher preferences for roasted eel, grilled todok, roots of broad bellflower salad, mustard leaf kimchi, and white cabbage kimchi than female students (p<0.05).

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.230-239
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• 1997

In order to investigate the composition and the actual condition of extractive nitrogenous constituents in Tohajeot (a salted and fermented freshwater shrimp, Caridina denticulata denticulata) and in seasoned Tohajeot which were sold in the markets, the extract was analyzed separately into extractive nitrogen, free amino acids, oligopeptides, nucleotides and related compounds, quaternary ammonium bases, and guanidino compounds, using specimens collected at the fish markets of Yosu and Naju cities in 1994 and 1995. The salinity of Tohajeot was very high $(23.6{\sim}25.1)%$, but seasoned Tohajeot was relatively low $(8.4{\sim}11.4%)$. The extractive nitrogen in the extracts of Tohajeot and seasoned Tohajeot was $311{\sim}531\;mg\;and\;256{\sim}429\;mg$, and the total of free amino acids in them were $1,159{\sim}2,584\;mg\;and\;1,012{\sim}1,672\;mg$ respectively. Glutamic acid, leucine, lysine, histidine, alanine, ornithine, and tyrosine were the major amino acids in Tohajeot extract, and glutamic acid, lysine, arginine, aspartic acid, histidine, leucine and alanine were the main amino acids in seasoned Tohajeot. As for nucleotides and related compounds in them were $2.64{\sim}4.82\;{\mu}mol\;and\;1.08{\sim}1.93\;{\mu}mol$ respectively. Homarine, trigonelline, glycinebetaine and ${\beta}-alaninebetaine$ were detected in them. Homarine was the most abundant, ranging from 18 mg to 86 mg, but the others were very low. The content of major nitrogenous constituents in Tohajeot extract, such as extractive nitrogen, free amino acids, oligopeptides, nucleotides and related compounds, and betaines, was more abundant than that in seasoned Tohajeot extract. But the nitrogenous constituents of Tohajeot extract were poorer than those of anchovy sauce which was sold in the markets. Possibly, the extractive nitrogenous components, which consisted of total betains, total free amino acids, and phenylalanine might be recommended as the quality indices of standardizing Tohajeot and seasoned Tohajeot.