• Food Science of Animal Resources
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• v.33 no.1
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• pp.39-44
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• 2013

Origin authenticity of the animals used as food has always been a major concern to consumers around the world. In the past twenty years, a stable isotope ratio has been used for origin authentication. In this study, pork samples, both local and imported, were collected from the major markets from all around South Korea and analyzed for stable isotope ratios of nitrogen (${\delta}^{15}N$‰) and carbon (${\delta}^{13}C$‰), using Isotope Ratio Mass Spectrometry (IR-MS). A total of 599 samples with 335 Korean and 264 imported from 13 countries within America and Europe were investigated in accordance to the standard established methods for isotope ratio analysis. The results showed a significant variation related to the origin of the samples, explaining the difference in the feeding styles of the pork in each country. The stable isotope ratio values of carbon (${\delta}^{13}C$‰) were found in the decreasing order of: America ($-15.55{\pm}1.01$‰)>Korea ($-19.62{\pm}0.89$‰)>Europe ($-24.79{\pm}1.35$‰). Canada was having ${\delta}^{13}C$ ratio of $-22.87{\pm}0.92$‰, which is very low in the region of America and very close to Europe (-23.78 to -27.17‰). For nitrogen ${\delta}^{15}N$‰ the order was: America ($4.92{\pm}0.71$‰)>Europe ($4.54{\pm}0.66$‰)>Korea ($3.69{\pm}0.54$‰), with a slight variation among countries in each region studied. From the results it was concluded that the stable isotope ratio of the pork samples from different countries provide enough information about the origin and is therefore a potential tool which can be employed for origin authentication.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.661-669
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• 2020

Samgak-Kimbap is a popular ready-to-eat (RTE) food at convenience stores, in Korea. Although Samgak-Kimbap is distributed through the cold chain supply system, inappropriate temperature storage conditions prior to consumption are a cause of concern. The objective of this study was to evaluate the risk of Staphylococcus aureus growth in Samgak-Kimbap in the retail market. The prevalence and contamination levels of S. aureus in Samgak-Kimbap (n=170) were monitored, and the predictive growth model of a five-strain cocktail of enterotoxin-producing S. aureus (SEA, SEB, SEC, SED, and SEE) was developed in Samgak-Kimbap as a function of temperature (4, 10, 11, 20, 25, and 37℃). We could not observe the growth of S. aureus and enterotoxin-producing S. aureus in Samgak-Kimbap at temperatures below 10℃. The probability of illness with S. aureus per serving of Samgak-Kimbap was 1.44×10-10 per day. The most influential factor in increasing the risk of foodborne illnesses was the contamination level of S. aureus in Samgak-Kimbap.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.383-391
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• 2010

This study was performed to investigate the food habits, eating behaviors, perception of body shape, statuses of body weight control by BMI (Body Mass Index) of 732 middle school students in Gwangju and Jeonnam. The results of this study were compared among under weight (UW), normal weight (NW), and overweight (OW) groups according to BMI levels. In the OW group, female students had low scores in eating at night only, while male students had low scores in eating at night, eating speed, and food selection. All subjects wanted more height than measured. Only male students in the UW group wanted weight loss, whereas female students in the OW and NW groups did. Higher BMI in female students resulted in more weight difference between measured and wanted. All subjects responded properly themselves in perception of body shape but the OW groups showed a big difference between their present weight and wanted weights. Higher BMI in all students corresponded to more interest in concern and experience of weight management. In the male students, the reason for weight management showed high tendency in being healthy, whereas the female students had high tendency in having a slender figure. Higher BMI in all students corresponded to bigger difference between wanted and perceived body shape. In contrast, lower BMI in all students meant more stress. Greater difference between wanted and measured weight and greater difference between wanted and perceived body shape corresponded to less satisfaction in body shape. In conclusion, compared to the NW and UW groups, the OW group had overeating habits highly linked to stress. Also the OW group didn't have desirable eating behaviors and attitudes because of their greater interest in concern and experience of weight control and stress accumulation, and finally there was difference in food habits and behaviors according to the BMI level. Therefore these results suggest that effective nutritional programs should be developed including correct body image and good dietary habits.

• The Korean Journal of Community Living Science
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• v.23 no.3
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• pp.255-263
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• 2012

Polybrominated diphenyl ethers (PBDEs) are a group of brominated flame retardants (BFRs), which are used in a variety of consumer products. Several of those are produced in large quantities. Their chemical structure similarities to polychlorinated dibenzo-p-dioxins and polychlorinated biphenyls (PCBs), as well as their toxicity, has been studied. PBDEs are persistent and lipophilic, which results in their bioaccumulation in the fatty tissues of organisms and enrichment throughout food chains. In addition, a number of studies also reported high levels of PBDEs in animals and food resulting from the use of contaminated animal feed Public concern about PBDEs levels in animals and food has been raised. Feed contamination by toxic chemicals has been the cause of the contamination of poultry products. The purpose of this study was to evaluate PBDEs in pig feed to search the origin chase of POPs in pigs. Feed samples were obtained wheat from East Europe, corn from South America and America, soybean meal from Korea, America, South America and India and tallow from Korea. The preparation of samples was based on the EPA method 1614. Instrumental analysis was based on the use of high resolution gas chromatography coupled to high resolution mass spectrometry (HRGC/HRMS). Quantification was carried out by the isotopic dilution method. The analysis of ${\Sigma}PBDEs$ involved 22 PBDE congeners, including BDE-17, 28, 47, 49, 66, 71, 77, 85, 99, 100, 119, 126, 138, 153, 154, 156, 183, 184, 190, 191, 196 and 197.

• Food Science and Preservation
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• v.13 no.6
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• pp.803-807
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• 2006

Browning of commercial Doenjang product during storage and marketing is a main concern in the industry. There have been many studies on the improvement on the quality of Doenjang during storage. In this study, phosphate and gas absorber treatment was introduced in manufacturing of Doenjang to improve the color of commercial Doenjang during storage. Doenjang treated with Phosphate and 9as absorber (sample C). Doenjang teated with Phosphate only (sample B), and the control (sample A) were prepared and their physicochemical and sensory properties were determined during storage at $30^{\circ}C$ for 28 days. Sample C was the best in terms of color as well as sensory evaluation resulting in preventing browning of Doenjang during storage. These result suggest that commercial production of Doenjang should introduce phosphate and gas absorber treatment to improve the quality of Doenjang, and to prevent undesirable browning reaction during storage and marketing.

• Food Science and Preservation
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• v.11 no.4
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• pp.491-495
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• 2004

Consumers were tend to purchase more natural sweeting materials then atificial sweeting materials because of safety and the consumed amount of natural sweeting material was increased sharply with consumers concern to health. The proper harvest time with changes of sweeting material contents was investigated in the purpose of cultivation and utilization on functional foodstuff, Soluble solid content and extraction yield were increased with growth priod, but pH was decreased. Color value, transmittance and browning color showed little. L, a, b values was changed a little. Stevioside ratio($68.97\%$) in sweetness components was decreased to $61.09\%$. Rebaudioside A ratio was increased from $20.83\%\;to\;27.52\%$ stevioside contents was maximized to $12.80\%$ of August. The highest sweetening potencies of stevia leaves was 2530times to sugar. The stevia leaves harvested at May showed the best deliciousness.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.4
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• pp.532-542
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• 2021

The concern of senior-friendly foods has been increasing as the population of older in world grows at a rapid pace. This study was conducted to investigate general and nutrition characterization of domestic commercial senior-friendly foods (DC-SFF). The protein content of DC-SFF ranged from 1.1-14.6 g/100 g, which was 1.8-24.3% for male elderly people and 2.2-29.2% for female elderly people based on the daily recommended intake of protein. Total amino acid content of DC-SFF ranged from 1,038-14,539 mg/100 g. Salinity of DC-SFF ranged from not detected-1.9 g/100 g, which was 0.0-49.9% for elderly people based on the daily recommended intake of salinity. Mineral content of DC-SFF ranged from 11.0-414.4 mg/100 g calcium, 14.6-226.5 mg/100 g potassium, 1.9-30.4 mg/100 g magnesium and not detected-4.8 mg/100 g zinc. The fatty acid composition was mainly affected by main material and added oil.

• Journal of Korean Home Economics Education Association
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• v.22 no.2
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• pp.101-113
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• 2010

The purpose of this study is to develop and evaluate the practical problem-based lesson plan for high school home economics class focusing on consumer choice of genetically modified(GM) food. The ADDIE instructional design model was applied. The first analysis step, practical problems were chosen based on the previous studies and the educational goal suggested in the 2007 revised curriculum. The next design and development steps, 4 hours of lesson plans were developed by reconstitution a chapter of Food Safety. Additional learning materials(17 student activity papers, 17 student reading materials, 3 teacher reading materials) were also developed. The implementation step, the lesson plans developed were applied to the S high school students in Bundang, Geyonggi-do. The last evaluation step, the perception change about GM food and the adequacy of teaching method were evaluated. As results, the studens' attitudes and minds towards the GM food were changed. The level of concern on GM food increased, and the ratio of students who would check whether GM food or not was increased. Also students showed high level of satisfaction on teaching method and materials.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.11 no.5
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• pp.189-204
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• 2016

The study is aimed at figuring out the effect of the consumers benefit, attitudes and interest when customers purchase functional food on purchasing intention and product a foundation of competitive power such as a customized product development for a marketing strategy by examining consumers' behavioral patterns. The range of functional food which is a subject of this study is included in the nutraceutical foods, protective foods in addition to biocontrol food. It surveyed about ages of 20 to 60 domestic residents who have taken functional food in order to conduct the study. Data used in this study was collected 353 answers in September 2016, and hierarchical analysis which is a demographic characteristic as control variables was conducted to verify the hypothesis using statistical program SPSS 21.0 The result of this study demonstrates that firstly, psychological pursued benefit secondly, health concern thirdly, health management attitude affects to functional purchasing intention. It is expecting that the result of this study will be used on the basic standards that are grasping and generalizing the needs of customers. In addition, it is also expecting to contribute to improvement of internal and external functional food industry as a functional food material development because it provides empirical customer behavior analysis result.

• Journal of the Korean Dietetic Association
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• v.2 no.1
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• pp.29-37
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• 1996

This study was undertaken to evaluate the relation between obesity and dietary life of children aged 4-7 divided into two groups based on height for age, weight for age and weight for height. Controls were selected based on sex and age similar with those of cases. Cases and controls were selected using the combination of weight for height, weight for age and height for age by the World Health Organization standard. Cases were 23 children judged as obese. Controls were 37 judged as normal. Whether their mother had a job or not, showed relative risk 1.35(95% C1 0.32-5.64). In obese group, employmental statue of mother was 17.4% compared with 13.5% in control group. In mother's concern for cooking pattern, the relative risk was 5.64 and 95% CI was 1.70-18.66 in the item of "We consider the color arrangement when we serve foods" which was the highest rate. The item having the lowest relative risk was "We cook the meal by ourselves with spending time" which of the relative risk was 0.52 and 95% CI was 0.16-1.65. The item having a great significance in the dietary habit of subjects were "They beat the tablewear with the chopstick"(RR:1.64, 95% CI:0.22-12.73) and "I talk with food in my mouth"(RR :1.11, 95% CI:0.39-3.15), and the other items didn't show significancy. Number of food eating per day for male was 30.0$\pm$10.93 in obese group where as 23.2$\pm$9.80 in control group. 22.3$\pm$4.56, 21.8$\pm$10.91 were taken obese group and control group respectively in female. In the survey for general habit in life, the item of "We has a time for conversation with our family regularly" was high correlation to obesity and item of "We made our children change clothes and go to toilet themselvesj has slight relation to obesity. From above, we observed normal and obese children had different factors such as mother's attitude for preparing meals, table manners and habit of living. So we should take a continuous interest in children's dietary life in order to correct the wrong dietary habit and to protect from future problems.