• 한국수산과학회지
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• 제54권5호
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• pp.703-713
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• 2021

Mackerel Scomber japonicus is an excellent source of vitamins (A, D and B₁₂), omega-3 fatty acids, dietary protein and minerals. This study was conducted to prepare mackerel-based processed seafood products such as grilled product with super-heated (GM), tang (TM) and salad with sweet potato (SSM) using mackerel as senior-friendly seafoods and to examine their quality characteristics. The hardness of GM, TM and SSM were 240.3×1.0³, 21.7×1.0³ and 7.4×1.0³ N/m², respectively. The viscosity of SSM was 25,450 m·Pas. The nutritional content of mackerel-processed products was within the senior-friendly standard specifications for protein, vitamin C, vitamin B₂ (riboflavin) and vitamin B₃ (niacin) ing GM, protein, vitamin B₃ and calcium for TM, and protein, vitamin D, vitamin B₂ and vitamin B₃ in SSM. All the mackerel-processed products were safe as senior-friendly seafoods, since digestibility rates were 81.5% for GM, 87.9% for TM and 93.5% for SSM. The physical, nutritional and the sanitation results indicated that senior-friendly seafoods classified of the mackerel-processed products was step 1 for GM, step 2 for TM and step 3 for SSM according to the Korean Food Code and Korean Indusrty Standards.

• 한국수산과학회지
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• 제55권2호
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• pp.111-120
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• 2022

This study was conducted to prepare braised product with soy sauce (BP), rose gratin (RG) and white mousse (WM) using Japanese Spanish mackerel Scombermorus niphonius as senior-friendly seafoods with different physical and nutritional properties and to examine their quality characteristics. The hardness of BP, RG and WM were 428.0×10³, 46.9×10³ and 16.0×10³ N/m², respectively. The nutritional values of BP, RG and WM are 17.8, 9.1 and 18.5 g, respectively, for protein; 11.86, 23.32 and 13.35 ㎍ RAE, respectively, for vitamin A; 1.27, 0.49 and 0.17 ㎍, respectively, for vitamin D; 45.21, 12.79, and 35.54 mg, respectively, for vitamin C; 0.17, 0.13 and 0.23 mg, respectively, for riboflavin; 4.28, 2.94 and 3.65 mgNE, respectively, for niacin; 19.6, 104.0 and 48.1 mg, respectively, for Ca; 441.6, 271.1 and 250.1 mg, respectively, for K; 0.20, 0.80 mg and undetection, respectively, for dietary fiber. Escherichia coli was undetected in all the products. These results indicated that the products be classified as steps 1 for BP, step 2 for RG and step 3 for WM of senior-friendly seafoods based on the KS, and as nutritional and physical properties-improved senior-friendly seafoods based on the Food Code.

• 한국수산과학회지
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• 제55권5호
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• pp.645-654
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• 2022

This study was conducted to prepare superheated steam roasted (SSR) small yellow croaker Larimichthys polyactis sweet potato salad (SPS) and tomato mousse (TM), as senior-friendly seafoods (SFS) and to examine their quality characteristics. The hardness values of SSR, SPS and TM were 110.5×1.0³, 22.4×1.0³ and 14.5×1.0³ N/m², respectively. The nutritional properties of SSR, SPS and TM were 22.4, 6.7 and 10.2 g/100 g, respectively, for protein, 97.01, 3.40 and 17.00 ㎍/100 g, respectively, for vitamin A, 10.26, 2.79 ㎍/100 g and not detected (ND), respectively, for vitamin D, 60.68 mg/100 g, ND and 4.17 mg/100 g, respectively, for vitamin C, 0.18, 0.10 and 0.33 mg/100 g, respectively, for riboflavin 24.28, 10.91 and 13.77 mg/100 g, respectively, for niacin, 76.3, 53.0 and 48.5 mg/100 g, respectively, for calcium, 258.2, 231.3 and 145.2 mg/100 g, respectively, for potassium, and ND, 0.70 mg/100 g and ND, respectively, for dietary fiber. Escherichia coli was not detected in any of the products. These results suggested that the products should be classified as step 1 for SSR, step 2 for SPS and step 3 for TM based on the SFS standard of the Korean industrial standards. Moreover, the nutritional and physical properties of the foods were improved.

• 한국수산과학회지
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• 제55권3호
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• pp.257-266
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• 2022

This study was conducted to prepare hamburg steak (HS), cooked rice with vegetables (CRV), and white stew (WS) using Pacific anchovies Engraulis japonicus with different physical and nutritional properties as senior-friendly seafoods (SFS) and investigate their quality characteristics. The hardness values of HS, CRV, and WS were 319.5×10³, 20.4×10³and 2.1×10³ N/m², respectively. The viscosity of the WS was 12,514 mPa·s. The nutritional properties of HS, CRV, and WS were 19.7, 6.2, and 7.5 g/100 g of protein, respectively; 12.50, 83.97, and 15.96 ㎍RAE/100 g vitamin A; 1.53, 1.51, and 0.35 ㎍/100 g vitamin D; 16.96, 2.82, and 4.13 mg/100 g vitamin C; 0.40, 0.07, and 0.19 mg/100 g riboflavin; 6.68, 0.34, and 2.30 mg NE/100 g niacin; 93.6, 35.4, and 82.1 mg/100 g Ca; 290.1, 103.9, and 158.6 mg/100 g K; and 0.11, 0.02, and 0.04 mg/100 g of dietary fiber. Escherichia coli was not detected in any of the products. These results suggest that HS be classified as step 1, CRV as step 2, and WS as step 3, according to the SFS standards of the KS. Overall, the nutritional and physical properties of the products were improved.

• 한국수산과학회지
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• 제56권4호
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• pp.363-372
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• 2023

This study was developed to prepare hamburger steak (HS), wantang soup (WS), and tomato soup (TS) for senior-friendly seafood's (SFS) using bigeye tuna Thunnus obesus, and to investigate their quality characteristics. All data were presented in the order of HS, WS, and TS. The hardness values were 298.9×1.0³, 47.1×1.0³ and 14.9 ×1.0³ N/m², respectively. The viscosity of TS was 2,856 mPa·s. The protein contents were 13.8, 11.7, and 9.7 g/100 g, respectively. The fat-soluble vitamins content were as follows: vitamin A 21.88, 5.03, and 23.72 ㎍RAE/100 g; vitamin D 1.15, ND, and 1.81 ㎍/100 g, respectively. The water soluble vitamins contents were as follows: vitamin C 47.22, 32.83 and 37.01 mg/100 g; vitamin B₂ 0.17, 0.11 and 0.10 mg/100 g; vitamin B₃ 34.87, 34.76 and 54.62 mgNE/100 g. The Ca contents were 15.9, 16.8, 28.9 mg/100 g, and the K contents were 383.8, 167.4, and 300.0 mg/100 g, respectively. The dietary fiber was 0.04, 0.07 and 0.08 g/100 g, respectively. Escherichia coli was not detected in any of the products. These results suggest that the products should be classified as follows, based on their appropriateness as SFS: HS, WS and TS.

• Journal of Nutrition and Health
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• 제46권3호
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• pp.285-295
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• 2013

The purpose of this study was to examine the characteristics of the dietary intake of Korean elderly according to chew-ing ability using data from the Korea National Health and Nutrition Examination Survey (KNHANES) conducted during 2007-2010. Among subjects aged 65 years and over, more than half, 54.3% of elderly people, were classified as the difficulty in chewing group (DC). The DC group had lower nutrients and food intakes than those of in the no difficulty in chewing group (NDC). Findings showed that subjects in the DC group consumed fewer foods, especially fruits and vegetables. In addition, the DC group had significantly lower intakes of pan-fried food, stir-fried food, braised food, and seasoned-cooked vegetables, which could not be easily cooked or chewed. On the other hand, the number of soups and stews included in the top 30 largely consumed dishes were higher in the DC group than in the NDC group. No difference in numbers of daily meal/snack intake was observed between the two groups, however, the DC group had lower numbers of side-dishes compared to the NDC group. Fewer side-dishes per meal could be related to lower intakes of nutrients in dietary quality. Findings of this study demonstrated that dietary intake was influenced by chewing ability of elderly Korean people. Therefore, study of factors affecting dietary intake such as convenient cooking methods to decrease cooking time and skills to extend preservation and storage time of foods will necessary. In addition, development of food products and new techniques of cooking considering health status, chewing, and swallowing ability is required for the elderly, followed by establishment of standards for senior-friendly food products.

• 한국식생활문화학회지
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• 제27권2호
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• pp.142-156
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• 2012

This study examined the food culture of Koreans aged over 80-years-old living in the areas of Goorye and Gokseong. The research method was based on examination of individual cases through in-depth interviews. The total number of survey subjects was 38; males constituted 34 percent of the subjects while females constituted 66 percent of the subjects. Average age of male subjects was 85.3 years while average age of females was 84.8 years. The results were summarized in the following properties of the typical and traditional Korean table, which was the most common food life's property in the longevity area of was centered around rice, watery soup, vegetables, and fish. The first, as the supply step's property of food ingredients, various spices and ingredients such as piperitum, tumeric, ginger, garlic, chili pepper, and salted fish were used. Senior persons also supplied fresh vegetables at the kitchen garden, and they led a nature-friendly food life. The second, as the production of food and cooking of food step's property, there were multigrain rice and fermented foods such as soybean paste, kimchi, red pepper paste, salted fish, vegetables picked in soy sauce, etc. The recipe was cookery intermediated with water, soup, steamed vegetables, seasonings, etc., and it was characterized by a deep and rich taste due to the various spices and rich ingredients. The third, as the consumption of food step's property, senior persons regularly ate a balanced diet three times a day. They also had active personal relationships with their neighbors by sharing food, which increased their sense of belonging and improved their life satisfaction.

• 대한지역사회영양학회지
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• 제27권3호
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• pp.245-253
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• 2022

Objectives: This study was conducted to find out if the dietary iron intake of Koreans estimated by 2 different methods (iron content sources) using the food intake data from the Korea National Health and Nutrition Examination Survey (KNHANES) are comparable. One method was based on the KNHANES's Food & Nutrient Database (FND) derived mainly from the Korean Food Composition Table and the other used the iron content (IC) of food samples processed in the Korean Total Diet Study (KTDS). Methods: Dietary intake data from the 2013-2016 KNHANES was used to select representative foods (RFs) in KTDS for iron analysis. Selection of the RFs and cooking methods for each RF (RF × cooking method pair) was performed according to the 'Guidebook for Korean Total Diet Studies' and resulted in a total of 132 RFs and 224 'RF × cooking method' pairs. RFs were collected in 9 metropolitan cities nationwide once or twice (for those with seasonality) in 2018 and made into 6 composites each, based on the origin and season prior to cooking. Then, the RF composites prepared to a 'table ready' state for KTDS were analyzed by Inductively Coupled Plasma-Mass Spectrometry (ICP-MS). Dietary iron intake of the Korean population was estimated using only RFs' intake data based on the 2 sources of iron content, namely FND-KNHANES and IC-KTDS. Results: RFs in KTDS covered 92.0% of total food intake of Koreans in the 2016-2018 KNHANES. Mean iron intake of Koreans was 7.77 mg/person/day by IC-KTDS vs 9.73 mg/person/day by FND-KNHANES. The major food groups contributing to iron intake were meats (21.7%), vegetables (20.5%), and grains & cereals (13.4%) as per IC-KTDS. On the other hand, the latter source (FND-KNHANES) resulted in a very different profile: grains & cereals (31.1%), vegetables (16.8%), and meats (15.3%). While the top iron source was beef, accounting for 8.6% in the former, it was polished rice (19.2%) in the latter. There was a 10-fold difference in the iron content of polished rice between 2 sources that iron intakes excluding the contribution by polished rice resulted in very similar values: 7.58 mg/person/day by IC-KTDS and 7.86 mg/person/day by FND-KNHANES. Conclusions: This study revealed that the dietary iron intake estimated by 2 different methods were quite comparable, excluding one RF, namely polished rice. KTDS was thus proven to be a useful tool in estimating a 'closer-to-real' dietary intake of nutrients for Koreans and further research on various nutrients is warranted.

• 한국식품저장유통학회지
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• 제30권1호
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• pp.109-121
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• 2023

본 연구에서 식품 중 비타민 D 주요 급원으로 선정한 버섯류(3종), 어패류(10종), 알류(1종), 육류(7종), 두류(1종), 유류(4종), 가공식품(3종), 유지류(1종)로, 총 30종에 대표 조리법을 포함한 148건에 대해 LC-MS/MS를 이용하여 분석하였다. 우리 국민 평균 총식이섭취량의 90% 이상을 포괄하는 대상 식품을 선별 후 식생활에서 활용되는 조리법 선정을 통해 조제된 실제 섭취 상황에 가까운 한국형 총식이조사를 기반한 '대표 식품×대표 조리법'으로서 새송이버섯(굽기), 가다랭이(그대로) 등 53종으로 6개의 지역별 시료를 불검출의 경우 1건만 분석하였고, 검출된 경우 6건 전부 분석하여 총 148건에 대해 비타민 D 함량 및 섭취량을 추정하였다. 분석은 유효성검증 및 국제 분석 관리프로그램인 FAPAS를 참여하여 숙련도 테스트 결과, Z-score 2 이하의 만족하는 결과를 얻어 신뢰도를 검증하였다. 본 연구에서 분석한 '대표 식품×대표 조리법'의 비타민 D 결과는 어류에서는 멸치(볶기)에서 124.0 ㎍/kg의 농도로 가장 높게 검출되었고, 두 번째로 고등어(굽기)에서 120.2 ㎍/kg의 농도로 검출이 되었다. 달걀의 경우 달걀(끓이기)은 검출되지 않았고, 달걀(부치기)에서 최고 33.1 ㎍/kg의 농도로 검출이 되었다. 육류에서는 닭고기와 쇠고기는 전부 검출되지 않았고, 돼지고기의 경우 굽기에서 12.2 ㎍/kg으로 검출되었다. 유제품의 경우 요구르트(액상)에서 136.9 ㎍/kg, 가공식품 중 시리얼의 경우, 155.1 ㎍/kg의 농도로 비타민 D가 검출이 되었는데, 이는 비타민 D 강화 제품으로 보인다. 생표고버섯을 햇빛에 12시간 노출 시에 비타민 D 함량이 303.4 ㎍/kg으로 높았으며, 건조형태에 따라 갓이 위로 향할 때보다, 주름부분을 위로 향하였을 때 비타민 D₂의 함량이 높음을 확인하였다. 비타민 D 함량 분석 결과를 토대로 섭취량을 추정한 결과, 우리 국민의 1인 1일 평균 비타민 D 섭취량은 0.99 ㎍/day이었으며, 비타민 D 섭취량에 기여한 중요 3가지 식품은 요구르트, 액상(31.3%), 달걀(28.1%), 시리얼(11.4%) 순이었다. 보건복지부와 한국영양학회에서 제공하는 한국인 영양소 섭취기준(2020년) 중 비타민 D의 1일 충분 섭취량(영양소의 필요량을 추정하기 위한 과학적 근거가 부족할 경우, 대상 인구집단의 건강을 유지하는 데 충분한 양을 설정한 수치)은 영유아 5 ㎍/day, 남녀 6세부터 75세 이상 5-15 ㎍/day로 본 연구에서 추정한 1인 1일 평균섭취량과 비교하였을 때, 우리 국민의 비타민 D 섭취가 부족하다는 것을 확인할 수 있었다. 비타민 D 부족을 개선하기 위해 생활양식이나 식습관을 통해 비타민 D를 증가시킬 수 있는 식품을 섭취하고, 부족한 부분은 보충제를 통한 비타민 D 섭취가 필요할 것으로 보인다. 버섯의 경우 햇빛 또는 자외선에 노출시키면 비타민 D 섭취량을 높일 수 있다. 식습관을 통해 비타민 D 부족을 개선할 수 있는 다양한 연구가 필요하다고 생각된다.