• 한국식품위생안전성학회지
• /
• 제23권3호
• /
• pp.198-205
• /
• 2008

본 연구에서는 현 식품공전에 기준규격이 마련되어 있지 않은 젓갈, 양념젓갈, 식해류 등 총 554건(젓갈 102건, 양념젓갈 448건, 식해류 3건)에 대해 위생지표 미생물인 대장균군, 대장균, 일반세균 및 식중독 원인균인 황색포도상구균과 장염비브리오균을 모니터링 검사하였다. 국내에서 제조 및 유통되고 있는 젓갈류에 대해 대장균군은 전체시료의 31.9%가 $0{\sim}20,000$ CFU/g의 범위로 검출되었고, 평균 2.3 logCFU/g를 보였다. 유형별로는 양념젓갈에서 시료의 37.7%가 검출되었는데, 이는 젓갈에서 대장균군의 검출률 5.9%와 검출량 1.4 logCFU/g에 비해 검출률에서 6배가, 검출량에서는 2배가 더 높은 값이었다. 미생물 한도시험법에 따라 실시한 대장균은 총 9건에서 검출되었는데, 이는 모두 양념젓갈에서 검출된 것으로 오징어젓, 낙지젓, 명란젓, 밴댕이젓, 갈치순태젓 등이었으며 일반세균은 $0{\sim}8.9{\times}10^8CFU/g$까지 넓은 범위로 검출되었다. 염도에 따라 분류해 본 결과, 염도변화에 따른 대장균군의 정량변화는 크지 않았지만, 대장균은 모두 식염도 10% 미만의 저염젓갈 시료에서 검출되었고, 일반세균수 역시 염도가 높아질수록 $5.5{\sim}3.6$ logCFU/g 까지 단계별로 8배, 10배씩 검출량이 낮아졌다(Table 4). 식중독균으로 분류한 황색포도상구균 및 장염비브리오균의 경우는 식품공전상의 정성시험법과 2배 희석시료를 사용한 정량방법으로부터 한 건도 검출되지 않아 이들 식중독균에 의한 오염에 대해 젓갈류는 다소 안전한 것으로 판단할 수 있었다. 이번 연구를 통하여 최근 젓갈의 저염화에 따라 대두되었던 미생물학적 안전성을 확인 점검하는 기회가 되었으며 궁극적으로 위생적이고 안전한 젓갈의 생산 및 관리를 위한 기준 규격 개정안을 마련하는 성과를 이룰 수 있었다.

• 가정과삶의질연구
• /
• 제20권2호
• /
• pp.215-225
• /
• 2002

This research is intended to understand the housework performance of husbands that live away from their family and the human resources that may have effects while they do the housework. The research has been done by the interviews with twelve selected males who are married and live away from their family The results are as follows: First, the amount of time that the interviewees spend on the housework is less than thirty minutes a day. As for the clothing life area, they seem to depend on washers, cleaners and their wives for their laundry, except for six interviewees that wash their socks by hands. As for their food life area, they either have quick breakfast or do not have breakfast, and they go to a restaurant more than twice a day. Therefore, they tend to depend on services, and they only make the bed and clean the house. Second, affective components and cognitive components are the factors that make their housework difficult while physical components do not have any great effect. These two components have a great deal of effect on the interviewees'clothing related housework and food related housework.

• 한국축산식품학회지
• /
• 제40권3호
• /
• pp.323-337
• /
• 2020

This study was conducted to investigate whether adding different levels of raw or differently processed chickpea into different diets of laying quails affected live weight, feed intake, feed efficiency, egg weight and internal and external egg quality. Chickpea was used as raw, autoclaved or microwave-processed, and it was involved in the diets on two different levels (20% and 40%). The sample was divided into 7 groups including the control, 20% and 40% raw, 20% and 40% autoclaved, and 20% and 40% microwave-processed groups. 336 ten-week-old female laying quails were used in the study, and the experiment continued for 19 weeks. In the study, the differences among the groups were insignificant in terms of live weight, feed intake, feed efficiency, egg weight and egg quality characteristics such as shell thickness, shell weight, yolk weight, yolk color and albumin index. The differences were significant in terms of the shape index, Haugh unit (p<0.05) and yolk index (p<0.01). Consequently, it was observed that different thermal processes on chickpeas did not usually have a significant effect on the yield performance of the quails, and the results that were obtained were similar to the other groups. However, it was determined that some egg quality characteristics were affected by the autoclaving and microwaving processes. Between the thermal processes, it may be stated that autoclaving provided better results.

• Fisheries and Aquatic Sciences
• /
• 제14권4호
• /
• pp.339-345
• /
• 2011

Although culture techniques for the abalone Haliotis discus hannai are well known, mass culture of the benthic microalgae that are essential live food for the abalone larvae is still not practiced. This study was conducted to identify the microalgal species suitable for the growth of early larvae of H. discus hannai. The growth and attachment rates of 31 microalgal species were examined. Acrylic plates were used as the substrate. Among the 31 microalgal species, nine showing high growth and attachment rates were selected and tested for their dietary values via factors including settlement, metamorphosis, and survival rates of abalone larvae. Tetraselmis hazeni and Rhaphoneis sp. induced the highest settlement rate (65-69%) in abalone larvae. The metamorphosis rate was highest (57%) in larvae fed Rhaphoneis sp. and was also significantly higher in larvae fed Oscillatoria splendida (29%) and T. hazeni (22%) than in those fed other species. The highest survival rate of the larvae during the 15 days after metamorphosis was 67% in those fed Rhaphoneis sp., followed by T. hazeni (42%) and O. splendida (35%). In conclusion, Rhaphoneis sp. is the most suitable diatom for use as a live food for the culture of early larvae of H. discus hannai. In addition, T. hazeni and O. splendida are also potential species to be further developed and utilized in larval culture.

• 한국식품위생안전성학회지
• /
• 제27권3호
• /
• pp.285-289
• /
• 2012

In this study, the veridical efficacy of an aquatic disinfectant tablet composed to calcium hypochlorite against red sea bream iridovirus (RBIV). A veridical efficacy was determined with the viability of RBIV contacted with the disinfectant in viral stock cultured in fat head minnow cell line. An aquatic disinfectant tablet and RBIV were reacted on the distilled water (DW), hard water (HW) or organic matter suspension (OM) condition. On DW and HW condition, RBIV was inactivated with 25,000 fold dilutions of an aquatic disinfectant tablet. With the investigation of the antiviral effect of the disinfectant on OM condition, RBIV was inactivated on 22,000 fold dilutions of an aquatic disinfectant tablet. As an aquatic disinfectant tablet possesses veridical efficacy against RBIV, the disinfectant solution can be used to limit the spread of cultured marine fish viral disease.

• 한국축산식품학회지
• /
• 제18권4호
• /
• pp.307-315
• /
• 1998

To develop processed meat products of pheasant, cut-up parts of pheasant carcass was analyzed, and eight different pheasant meat products were prepared and evaluated for sensory qualities. The average live weight of pheasant was 1,089.2g, and the ratio of carcass to live weight was 75.6%. The cut-up part ratios of breast, leg, neck, back and wings to carcass weight were 33.4%, 22.5%, 5.0%, 4% and 9.5%, respectively. The chemical compositions of breast and leg meat were shown to be moisture of 73.72% and 75.58%, protein of 25.31% and 22.69%, fat of 0.28% and 0.83%, and ash of 0.84% and 0.90%, respectively. Sensory evaluation of eight different meat products of pheasant revealed that all products of pheasant meat, except frankfurt sausage, received equal or better taste score compared with products of chicken or pork, and flavor score except pressed ham and salad. Color, binding ability and particle perception scores of pheasant meat products were equal or superior to those of respective meat products of chicken or pork. The present results suggest that pheasant meat has a potential to be utilized for various value-added products and that the meat bun is the most promising product of pheasant meat. A reinforcement of color, binding ability and particle perception of meat products of other species could also be expected by addition of pheasant meat to them.

• 한국관광식음료학회지:관광식음료경영연구
• /
• 제13권2호
• /
• pp.91-117
• /
• 2002

foreigners preferred wholesome and fresh food and made much of. However the satisfaction didn't live up to the expectation. Second, there was no difference in both gender and age. It showed that in the gradually developing international dining-out industry, regardless of gender or age, the taste of food depended on the individual preference. Third, there was some difference in the preference factors according to intent of visiting Korea. The preference of people recommending some manu to someone when he or she visits Korea influenced the visiting person's preference about the Korean food manu. Forth, there was some difference in both individual importance in choosing the manu and satisfaction after experiencing the manu. It is the very challenge to be dealt with when the Korean traditional food tries to accomplish globalization. As a result, to accomplish globalization of not only the hotel Korean food manu but also the Korean traditional food needs to rapidly improve wholesomeness and freshness of the food, which the foreigners consider the most important but complain about. The fact was well shown in the test of the manu preference. When the Korean traditional food goes ahead in the world, it is desirable to sustain and develop the existing manu of Korean food. However, to inform the world of excellency of the Korean traditional food should be a constant study or develop a new manu.

• 한국식품영양과학회지
• /
• 제28권3호
• /
• pp.747-754
• /
• 1999

Food waste in school foodservices is an important factors in managing expense and in evaluating the acceptance of served meals. This study was undertaken to investigate the management of food waste and the opinion of dietitians in one hundred fourty nine elementary school foodservices, in Pusan, Korea. When serving places were compared, the classroom generated more leftover and plate waste than those of lunchroom(p<0.05). In rank for generating raw waste, the residue from vegetables was the highest in first order. Fruit, eggs, fish, and shell fish also left the most raw waste, respectively, in descending order. The residue that generated the most plate waste in the first and the second order was from soup and pot stew, and vegatables side dishes, respectively. The treatment process of food waste which was the most common in school foodservices was the fertilization by processing machine in order to make recyclable fertilizer(52.1%). Food waste at 30.8% of foodservices was processed for live stock feed. At 92.3% of investigated foodservices, food waste water was drained through a round net basket. Before treating as a waste, food residue was recycled at only 41.9% of foodservices. The main utilization of food residue was the production of soap from used oil. Most dietitians in school foodservices recognized that treating food waste was not so inconvenient, although, the problems of odor and hygiene were not solved. They also thought that the liquid residue(54.1%) and oil(30.4%) among food waste were primarily responsible for resulting environmental pollution.

• Asian-Australasian Journal of Animal Sciences
• /
• 제14권3호
• /
• pp.378-381
• /
• 2001

Sulfamethazine has been widely used in swine for prevention or treatment of infections. Recently, the safety of the drug to consumers has been questioned because of carcinogenic effects. To prevent unwanted drug residues entering the human food chain, both government authorities and industries have established extensive control measures. The demands for reliable, simple, sensitive, rapid and low-cost methods for residue analysis of foods are increasing nowadays. In this study, we established a rapid prediction test for the detection of cattle with violative tissue residues of sulfamethazine. The recommended therapeutic dose of sulfamethazine (withdrawal time, 15 days) was administered to each of 10 cattle. Blood was sampled before drug administration and during the withdrawal period. The concentration of sulfamethazine in plasma, determined by a semi-quantitative ELISA, was compared to that of an internal standard (10 ppb). The absorbance ratio of internal standard to sample (B/Bs) was employed as an index to determine whether drug residues in cattle tissues were negative or positive. That is, a B/Bs ratio less than 1 was considered residue positive and if larger than 1 was considered negative. All 10 plasma samples from non-treated cattle showed negative to sulfamethazine. Sulfamethazine was detected in plasmas of treated cattle until Day 7 of withdrawal period. The present study showed that the semi-quantitative ELISA could be easily adapted in predicting residues of sulfamethazine in live cattle.

• 한국수산과학회지
• /
• 제12권4호
• /
• pp.255-259
• /
• 1979

각종 오물질로 오염된 생굴의 오물질의 제거 및 위생지표세균의 정화 방법에 대하여 실험한 결과를 요약하면 다음과 같다. 1. 본 실험에서 제작한 정화조를 썼을 때 오물질은 정화 1시간만에 약 $50\%$ 정도가 제거되었으며, 15시간후에는 오물질의 제거량의 변동이 없었다. 2. 오물질 제거에 있어서 온도조건으로서 $22^{\circ}C$ 부근이 가장 효과적이었으며 pH는 8.80 일 때가 가장 좋은 결과를 보였다. 3. 위생지표세균인 대장균양은 투석식으로 양식된 굴이 수하식으로 양식된 굴에서 보다 훨씬 많았다. 4. 정화조중의 해수의 유리염소의 농도를 굴의 생존에 영향을 미치는 범위(2ppm이하)로 조절한 결과, 대장균군의 제거에 큰 효과를 보였다.