• Journal of Food Hygiene and Safety
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• v.23 no.3
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• pp.198-205
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• 2008

In this study, microbial investigation is accomplished for 554 Jeot-kal samples(102 of Jeot-kal, 448 of Seasoned Jeot-kal and 4 of Sik-khe, respectively) that corresponds with Coliform-bacteria, Escherichia coli, Aerobic live bacteria as hygienic indicator microorganisms, and Staphylococcus aureus, Vibrio parahaemolyticus as Food-borne pathogenic microorganisms, Based on the methods in Korea Food Code, reliable data are obtained as follows; in 31.9% rate of the samples, Coliform bacteria are verified in the extent of $0{\sim}20,000$ CFU/g as 2.3 logCFU/g. Especially, Seasoned Jeot-kal(37.7%,2.3 logCFU/g) are detected to 6 and 2 folds higher than those of Jeot-kal, 5.9% and 1.4 logCFU/g. Likewise, Escherichia coli is detected from 9 samples only in Seasoned Jeot-kal, that includes seasoned squid, seasoned octopus, seasoned roe of pollack, seasoned large-eyed herring and seasoned hairtail. Aerobic live bacteria are also detected in the range of $0{\sim}8.9{\times}10^8CFU/g$. Against salinity, E. coli are detected in samples only less than 10% salinity. Concomitantly, aerobic live bacteria count is decreased to $5.5{\sim}3.6$ log CFU/g upon the salinity is increased up to 25%. However, S. aureus and V. parahaemolyticus are not detected in 554 samples, presumptively referring Jeot-kal products are somehow free from such food-borne pathogens. As the results above, we deliberately consider that the sanitary control in Jeot-kal, which be necessarily fermented- as well as non-microbially inactivated should be ensured in near future and also suggest an effectual microbial standard corresponding to the Negativity in E. coli for Jeot-kal products.

• Journal of Families and Better Life
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• v.20 no.2
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• pp.215-225
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• 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.

• Food Science of Animal Resources
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• v.40 no.3
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• pp.323-337
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• 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
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• v.14 no.4
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• pp.339-345
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• 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.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.285-289
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• 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.

• Food Science of Animal Resources
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• v.18 no.4
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• pp.307-315
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• 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.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.2
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• pp.91-117
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• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.747-754
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• 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
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• v.14 no.3
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• pp.378-381
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• 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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.4
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• pp.255-259
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• 1979

Depuration of extraneous substances such as bottom deposit, feces and coliforms from live oyster has been studied. Coliform accumulation of bottom cultured oysters was much higher than that of raft or long line cultured oysters. When the depuration tank designed in this study was adopted, the depuration rate could be diminished to about $50\%$ within one hour treatment. Tho most effective conditions of the tank water for depurating live oysters wer $22^{\circ}C$ in temperature, 8.80 in pH and below about 2 ppm of residual chlorine concentration.