• Korean Journal of Community Nutrition
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• v.25 no.2
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• pp.150-158
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• 2020

Objectives: This study was conducted to estimate usual meat intake distribution, which may have been over/underestimated when estimations were made using only the third food codes of the Korea National Health and Nutrition Examination Survey (KNHANES). Methods: For this purpose, 24-hour recall data from the 2009 Korea National Health and Nutrition Examination Survey, which conducted a partial 2-day survey of food intake, were used. The Multiple Source Method (MSM) was used to estimate the distribution of the usual intake of red and processed meats. Results: The results of this study show that the mean intake of red meat was 45.07 g while that of processed meat was 4.33 g. These results are slightly higher than the consumption calculated using only tertiary food code, and the difference was statistically significant. Furthermore, characteristics of the estimated usual intake distribution were a smaller standard deviation, increased lower percentiles, and decreased upper percentiles compared to the 2-day mean intake distribution for both red and processed meats. The proportion of individuals not consuming red meat decreased substantially from approximately 37% to 0.7%. The proportion of consumption that exceeded 90 g, which is the upper limit of red meat intake recommended by the National Health Service (NHS), was only approximately 10% in the distribution of usual intake. Conclusions: As the consumption of processed foods is expected to continuously increase, caution is needed regarding the processes used to calculate food (group) intake to avoid over/underestimation. Moreover, use of KNHANES data to calculate the proportion of the population at risk of insufficiency or excess intake of certain nutrients or food (group), based on one day intake that does not address within-individual variation, may lead to biased estimates.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.85-97
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• 1993

Grouping of the Korean traditional rice processed foods and their historical background in development were surveyed, principally being concentrated on the current topics reported on the rice-processed foods such as rice cakes and rice cookies. Rice-processed foods could be classified into seven groups according to the literature reported so far: rice gruels, boiled rices, rice cakes, alcoholic liquors, non-alcoholic beverages and seasonings. Among them, rice gruels and boiled rices were further divided into seven to eight groups based on their characteristics together with added materials. Eighty one names of rice cakes were reported in the literature, however it might be condensed to five groups according to their processing methods. Ninety different alcoholic liquors were found and arranged according to the cited period in the literature. Five kinds of rice cookies and nine kinds of non-alcoholic beverages were found in the literature. These are maintained until today with almost identical methods of preparation as described in the old literature. The scientific research results on the Korean traditional rice cakes and cookies published in the literatures were reviewed. A total of forty one research papers were collected: twenty seven papers on rice cakes and fourteen papers on rice cookies. Most of the researches were concerned to the processing conditions. The author felt deeply some too short of researches in the physicochemical changes during processing, the maintenance of the products quality and the industrialization of the traditional processing methods in rice foods.

• Journal of Food Hygiene and Safety
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• v.33 no.3
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• pp.185-192
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• 2018

The purpose of this study was to develop an indirect enzyme-linked immunosorbent assay (indirect ELISA) based on a monoclonal antibody (MAb) that is specific to mackerel thermal stable-soluble protein (TSSP), that can be used for the rapid detection of mackerel in processed marine foods. Among the four MAbs (3A5-1, 2, 9, and 12) developed in previous studies, the 3A5-2 MAb that showed high specificity and sensitivity were selected and used to develop the indirect ELISA method. The detection range of the indirect ELISA was 0.02%-0.001% and the detection limit of 0.001% was shown. No cross-reaction to other marine products and food ingredients was observed by the indirect ELISA. Processed marine foods containing mackerel with ${\geq}0.3$ O.D. value at 405 nm were estimated as positive samples by the indirect ELISA. Therefore, the indirect ELISA can be used as a rapid and sensitive method to identify mackerel authenticity and adulteration in processed marine foods.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.111-115
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• 2009

In this study we analysed for peanuts in processed foods using an enzyme-linked fluorescent immunoassay (ELFA), and compared the results with labeled ingredients. Crude peanut protein (CPP) was immunized into rabbits to produce specific antibodies(Ab). A sandwich ELFA was established using anti-CPP Ab and Ab-horseradish peroxidase (HRP) conjugate. The cross-reactivities of the Ab toward CPP, peanuts, almonds, soybeans, and walnuts were 100, 9.8, $1.1{\times}10^{-2},\;4.4{\times}10^{-3}$, and 0%, respectively. The samples included 19 items consisting of biscuits, snacks, chocolates, and so on. The results from the sandwich ELFA showed that peanuts were contained in 7 of the processed food items, among which, 5 items were labeled as having peanuts present but 2 items were not. One of the 2 items that was peanut-detected but unlabeled was a biscuit labeled to contain almonds and assayed to contain $2.1{\times}10^{-3}%$ peanuts, which might have been due to the weak cross-reactivity of the Ab toward almonds. The other item was a snack labeled to contain soybeans and assayed to contain 0.098% peanuts, which might have been due to peanut cross-contamination during processing, since the crossreactivity of the Ab toward soybeans was very weak. These results suggest that ELFA is a good tool to detect peanuts in processed foods, and allergens in certain processed foods should be labeled correctly.

• Journal of the Korean Dietetic Association
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• v.10 no.2
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• pp.246-257
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• 2004

To provide basic information for the proper usage of frozen convenience foods in elementary school foodservice operations, 51 dietitian employeed in school foodservices in Inchon were surveyed. Among the frozen convenience foods, dumpling-type foods(60.8%) and processed meats(40.4%)were used widely in school foodservice. Generally, the frequency of using frozen food items was fewer than 1 time per month. More than 15% of respondents were using pork cutlet, chicken, chickenball, dumpling stuffed with meat about 2-3 times per month. Sweet and sour pork(Tangsuyuk), kebap(Sanjuk), fish/shrimp cutlet, fried potato items were used only fewer than 1 time per month. Dietitian's age, carrier, employed status influenced the utilization rate. The grand mean of satisfaction score was 3.36 out of 5. The factors affecting satisfaction in using frozen foods were sanitation, taste, price, nutrition, food additives in order. The major reasons of utilizaing frozen convenience foods were 'improved labor productivity(4.47)' and 'meet customer preference(4.25)'. The limiting factors in using frozen foods were taste(35.3%), price(23.5%), nutrition(17.6%). The management practices of frozen convenience foods through food processing flow were assessed. Average performance rate was 64.7%. To enlarge the usage of frozen convenience foods in foodservice operations, dietitians should observe sanitary practices.

• The Korean Journal of Food & Health Convergence
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• v.6 no.3
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• pp.1-4
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• 2020

This study analyzed in nutrient contents changes of adult's favorite foods between March 2019 and July 2020 after policy implementation nutrient-poor foods based on special act on safety control of adult's dietary life in Korea. Among adult's favorite foods manufactured or sold in 2020 as well as 2019, calories and key nutrients in breads, ice creams and pizzas were improved in comparison to those in the other food groups. However, most of the changes in calories or key nutrient contents exist. The newly introduced candies, breads showed slightly greater improvements in calories and key nutrient contents than in 2019. On the other hand, some negative changes were found in newly introduced chocolates in comparison to previous ones. Overall, policy implementation on foods seemed to induce changes in nutrient contents of adult's favorite foods. In particular, nutrition education is reported to have a positive impact on adult's frequency and preference for processed foods, and more systematic and continuous nutrition education measures should be devised to help adult as consumers selectively purchase healthy foods. This research is meaningful in that it is the first study to analyze the quality changes of adult's favorite foods since the high-calorie and low-nutrient food management policy.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.230-243
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• 2013

The purpose of this study is to offer the basic materials for the development of nutrition education programs for youth and help domestic science teachers in schools implement effective dietary education by examining youth's purchase behavior of processed foods. As a result of figuring out youth's purchasing behavior of processed food and the difference in accordance with social, demographic variables, they considered taste and price mainly when choosing foods. The results showed that what they consider important when checking food display information was shelf life and price. It was observed that 56% of them check additives display information in food when purchasing processed food. In terms of demographic factors, the more likely they are a girl student, the lower grader they are, and the lower price they purchase processed food at, the better they used the nutritional knowledge learned in school. Based upon these results, it is necessary to offer the consumer's level of education and training for their demands by accurately figuring out youth's purchasing behavior of processed foods. For this, home economics education must allow youth to lead healthy diet by implementing a systematic and professional training on food additives on a basis of the research and utilization of a variety of educational media and teaching and learning methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1191-1200
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• 1999

This study was designed to determine total lipid and trans fatty acids(tFAs) content of 157 food items commonly consumed in the Korean diet and to prepare the database for the estimation of tFAs intake in Koreans. Total lipid and tFAs content was determined by Bligh and Dyer method and attenuated total reflection infrared spectroscopy, respectively. The content of tFAs in margarines ranged from 0.8% to 25.2%, depending on the manufacturers. In bakery products, cakes contained higher levels of tFAs(0.8~16.9%) than hamburgers(0.8~8.4%) and doughnuts(4.9~10%). The distribution of tFAs in crackers and cookies was wide(0.8~25%), whereas meat and fish products contained 0% to 8.9% of tFAs. Fried chickens had 0% to 14.6% of tFAs and French fries had 5.2% to 18.8% of tFAs. In noodles, nuts, chocolates and fermented fish sauces, tfAs were not detected.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.10a
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• pp.61-86
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• 2005

Kimchi power made by kimchi fermentation and freeze-drying was added to Western foods of sauce, soup, pizza, cracker and bread. Flavor qualities of the processed fusionfoods were evaluated by analyzing volatile compounds and sensory evaluation. The optimum condition of kimchi fermented for the best flavor quality of freeze-drying was the ranges of pH4.0${\sim}$pH4.7 and acidity 0.5${\sim}$0.8. The number of volatile compounds identified from extracts of the freeze-dried kimchi powder was 24, which contained 7 alcohols, 5 esters, 5 acids, 3 sulfur-containing compounds, 2 aldehydes, 1 oxygen-containing and 1 other. Among the identified compounds, the most abundant compound was eugenol(39.40%), followed as the order of dodecanoic acid(4.91%), acetic acid(1.70%), methyl 2-propenyl disulfide(1.52%), hexanal(1.51%) and 2-pentylfuran(1.18%). These compounds affected the flavor quality of kimchi powder.

• The Korean Journal of Food And Nutrition
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• v.12 no.1
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• pp.91-94
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• 1999

The amount of creatinine contained in the beef imported beef pork and chicken marketing four beef pork, and chicken, marketing four beef stocks seven ramyon soups and three hams and sausages were studied by spectrophotometry with alka-line picrate. Content of creatinine in beef was 252mg/100g of sample and it is higher than that of impor-ted beef. The amount of creatinine increases as follows; chicken