• 한국식생활문화학회지
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• 제11권1호
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• pp.123-130
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• 1996

This study was designed to investigate clinical features, allergy-inducing substances as well as foods, and nutritional behavior of allergic patients. Sixty-eight adult male and 78 adult female patients were surveyed by using the self-developed questionnairs. The results were as follows: 1. The common target organs of allergic symptoms included bronchus, skin and nose. 2. 37.7% of the subjects did not recognize their allergy inducing substances. Among the known substances, house-dust mite, food, temperature and weather change, pollens, smoke, air pollution materials, drugs and even stress provoked symptoms. 3. As for the food allergy, a number of foods were found to be implicated in allergic reactions. These foods included pork, chicken, seafoods such as mackerel, crab & shrimp, milk, egg, peanut, apple and pupa. Symptoms and signs of food reactions included urticaria, asthma, and rhinitis. 4. The nutrition adequacy ratio (NAR) of energy was below 0.75 for male patients and about 0.80 for female patients. And 24.0% of the subjects were regarded as excellent, 31.5% as fair, and 44.5% as poor in food related behavior evaluation.

• 문화기술의 융합
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• 제5권4호
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• pp.123-129
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• 2019

서울 지역의 주부들을 대상으로 젓갈에 대한 이용실태 및 선호도 분석을 하고자 설문지 조사를 하였으며, 165부를 통계분석에 이용하였다. 조사대상인 주부들은 젓갈은 발효식품으로 저장성이 좋은 식품으로 인식하고 있었다. 젓갈을 발전시키기 위한 방안이 필요하다고 응답한 경우가 67.8%로 높게 나타났으며, 20~50대이상의 주부들 모두 발전방안이 필요하다고 인식하고 있는 것으로 나타났다. 우리 전통음식인 젓갈을 계승화 하고 세계화 하기 위하여 젓갈제조공정이 표준화가 되고, 젊은 주부들이 자주 접할수 있도록 음식에 다양한 활용방법등의 기회가 제공되어야 한다고 여겨진다.

• 한국식생활문화학회지
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• 제23권5호
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• pp.595-604
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• 2008

This study was conducted to evaluate the menu of a Japanese restaurant in a first class tourism hotel. The calculations used for the menu analysis were conducted using MS Excel 2003. Several previous studies have been conducted to analyze menus. For example, Pavesic used of the weighted contribution margins (WCM) and potential food cost (PFC%) to evaluate menus, while Kasavana & Smith used the mix margin (MM%) and unit contribution margin (CM) to evaluate menus. The menu engineering method focused on the customer's viewpoints, while the Cost/Margin analysis method considered the manager's viewpoints. The menus that need continuous keeping Kasavana & Smith (Star) and Pavesic (Standard) included 'Assorted sashimi with side dishes (big), 'Lunch box special', 'Tempura course', 'Broiled Spanish mackerel and side dishes', 'Shrimp tempura', 'Special sushi', 'Seafood Udong', 'Buckwheat noodles'. The results of this study should increase customer satisfaction and profits at the Japanese Restaurant.

• 한국식생활문화학회지
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• 제21권6호
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• pp.670-678
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• 2006

The objectives of this study were to develop calcium enriched menu for the aged and to investigate physicochemical characteristics and consumer acceptances of the menus. four kinds of the menu were developed with emphasis on calcium enriched food materials of red pepper leaves seasoned vegetables for menu1, shrimp for menu2, anchovy for menu3, seaweed for menu4. one portion of calorie, polysaccharide, protein, fats and calcium for the aged were calculated as 567kcal, 92.8g, 21.3g, 12.6g 223.1mg, respectively based on the recommended daily allowances for adults. Calcium content increased in the lowest value of all(p<0.05). The hunter lightness(L) values of barely rice in menu 1, radish soup in menu 1, chopped roast chicken in menu 4 and radish salad in menu 2 had significantly the highest values of all(p<0.05). The calcium enriched menus for the aged were successfully developed and these data could be used as basic informations for the improvement in health and life of the aged.

• Journal of Microbiology and Biotechnology
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• 제20권6호
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• pp.1001-1005
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• 2010

The chitinase-producing strain TKU008 was isolated from soil in Taiwan, and it was identified as a new species of Pseudomonas. The culture condition suitable for production of chitinase was found to be shaking at $30^{\circ}C$ for 4 days in 100 ml of medium containing 1% shrimp and crab shell powder, 0.1% $K_2HPO_4$, and 0.05% $MgSO_4{\cdot}7H_2O$ (pH 7). The TKU008 chitinase was suppressed by the simultaneously existing protease, which also showed the maximum activity at the fourth day of incubation. The molecular mass of the chitinase was estimated to be 40 kDa by SDS-PAGE. The optimum pH, optimum temperature, pH stability, and thermal stability of the chitinase were pH 7, $50^{\circ}C$, pH 6-7, and <$50^{\circ}C$, respectively. The chitinase was completely inhibited by $Mn^{2+}$ and $Cu^{2+}$. The results of peptide mass mapping showed that 11 tryptic peptides of the chitinase were identical to the chitinase CW from Bacillus cereus (GenBank Accession No. gi 45827175) with a 32% sequence coverage.

• 수산해양교육연구
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• 제11권1호
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• pp.24-42
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• 1999

I have studied historical transition process of fisheries industries, fisheries Institute in abreast of developing fisheries industries of west coast of Korea since 1910 year with regard to the Gogunsan Is. The results were summarized as follows. In 1910 year, fishery industry has been carried out shifting fishing gear e.g set-net in shallow waters, small stow net, small seine net adapting to the tophorgrapical feature, shape of coast, oceanic condition, however, the fishing gear and fishing method were undeveloped, so that, Japanese fishermen had been exploited fisheries resources penetrating the fishing ground. Most important species were lot of captured croaker, cod, spanish mackeral, sea abream, herring in coastal sea. nowaday, squid, anchovy, shrimp, crab, pompret were much captured. The species were captured in 18 century were not captured. It is rarely than that period. Fishereis aquatic culture had been not farmed till 1960 year, but sea laver, shrimp, crab, had been breeded 1970 year also, the fresh water fish e.g. eel, cat-fish had been breeded activately. The fisheries processing industry were composed of salt. icing, dry, method. the salted fish industry had been prevailed at Gangyng, Kwangchon, Kunsan, Julpo comparatively. The fisheries institute had been established at Kunsan at first, but institute established in other region had been abolished in a short time. This phenomenon was related with development of fisheries resources. The western coast fisheries industries had been wasted of decreasing of fisheries resources, variation of environment. Accordingly, the study of preserving the marine resources. educated man power who engaged in fisheries field have to accomplish. Sea was dying with reason of loss of mud in west coast factory waste, waste of life the increase of accident of sea polluted, each illegal fishing industry physical and chemical reason etc. in this respect, Kusan maritime college, fisheries developing agency, institute have to take important role for developing fishing industry.

• 한국식생활문화학회지
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• 제12권3호
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• pp.289-299
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• 1997

This study was performed with survay in the field and literature. The result were; 1. In Vietnam, They took their meal in three times a day. They have taken Nuoc nam (fish sauce) with sliced red pepper, half a lime, etc... in every day every night. Fish Sauce was prepared with small fish (generally fresh- water fish), the same amount of salt, and stored in 8 months, and made filltered fluid. It's Nuoc mam. They have gained protein sauce from it. 2. Their basic menu were composed with rice, soup, food with marine products and meat (generally pork), various vegetables, tropical fruit. 3. Food of cereals were Com Trang (white rice), Pho (rice noodle), Chao (rice gruel), Banh Trang (rice paper), Banh mi (bread) etc... Food of meat were Ho sua, Banh bao chien (barbecued little pork), Suon Nuon (grilled pork), Cha Lua (sausage of pork) etc..., Thit be nhung (grilled beef, Dog meat, Chicken, Duck, Frog. Food of fish were generally fresh-water fish, Ca Chien (grilled fish), Canh chua (soup with sour taste), Ca chem chung (steamed fish with fragrant vegetable), Lobster, Crab, Oyster, Cuttlefish, Shellfish, etc... Food of vegetables were Doa Hanh (Kimchi with a welsh onion), Rau xao hon hop (roasted vegetables), Goi Tom (salad), Canh he dau hu (soup) etc..., and They took much food of trophical fruit, Tra (Tea), Coffee, Lua Moi (distilled liquor). 4. For example, Their Daily meal were composed of Sup Bong Ca (Soup), Heo Sua, Banh Bao Chien (barbecued little Pork), Top Hap (steamed shrimp), Cua (steamed Crab), Luon Um (bioled a fresh-water eel), Lau Thap Cam, Hai Sam Sac Nam Dong Co, Trai Cay.

• 미생물학회지
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• 제44권1호
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• pp.49-55
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• 2008

흰반점 바이러스(white spot syndrome virus, WSSV)는 양식산 새우에 감염하여 대량폐사를 일으키는 전염성이 매우 강한 병원성 바이러스이다. 본 연구에서는 강화도에 위치한 대하(Fenneropenaeus chinensis) 양식장의 양식수와 양식장으로 유입되는 해수에서 WSSV를 막여과법을 이용하여 농축하였으며, 새롭게 디자인한 primer와 Taqman probe를 사용하여 정량 실시간 PCR (quantitative real-time PCR, QRT-PCR)을 적용하여 WSSV를 정량하였다. 농도표준을 사용한 QRT-PCR 결과, 제작된 primer와 probe를 이용하여 WSSV가 정확하고 민감하게 검출됨을 확인하였다. 해수에 존재하는 WSSV와 물리화학적, 생물학적 환경요인간의 상관관계를 도출하기 위하여 양식수와 해수 유입수에서 대하 양식기간인 2007년 6월부터 9월까지 총 8회에 거쳐 다양한 환경요인을 분석하였다. 양식수 1L에 존재하는 WSSV의 양은 3,814-121,545 copy였으며, 이는 분원성 enterococci ($r^2=0.9$, p=0.02), 엽록소${\alpha}$ ($r^2=0.8$, p=0.03), 생화학적 산소요구량($r^2=0.8$, p=0.07)과 상관관계를 나타내었다. 결론적으로 본 연구에서 정립된 WSSV의 농축법 및 QRT-PCR 방법은 해수에 존재하는 WSSV를 정량하는데 효과적이었으며, 해수에 존재하는 WSSV의 양은 물리화학적 환경요인보다 생물학적 환경요인과 밀접한 관련을 보였다.

• 한국식생활문화학회지
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• 제19권3호
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• pp.273-284
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• 2004

This study is on the changing pattern of fish-and-shellfish uses during the last two thirds of Chosun period on the premise that they are influenced by development of fishing technology. With a literary approach, this paper researches how fish-and-shellfish production and consumption pattern changed, especially in relation to technological development of fisheries. First, we examine into the changes of fishery production. And next, we analyze the kind and cooking method of fish-and-shellfish in [Eum-sik-di-mi-bang](1670) and [Gyu-hap-chong-seo](1815). The analysis of two books revealed that there were significant differences in fish-and-shellfish uses. Because the two books were written with a gap of 145 years and the development of fishing technology and remarkable changes of fishery production affected on the fish-and-shellfish uses. Due to primitive fishing tools and skills, fresh-water and reverse-river-fish and shellfish had been caught in substantial amount until the middle ages of Chosun period. As a result, the availability of seafood were limited extremely even in the upper classes. These situations are evidenced by the analysis of [Eum-sik-di-mi-bang]. Only 12 kinds of fish-and-shellfish are described in [Eum-sik-di-mi-bang]. Most of the sesfoods is mollusc which is easy to catch. As for the salt-water fish, dried cod and dried herring were mentioned. Mullet, the reverse-water-fish, is used most frequently. Only one kind of 'Hoe', which needs extreme freshness, is described. This means that the use of fresh fish-and-shellfish was very limited to some kinds which could be caught near the village. As the netting fishery began to be developed in the 18th century, the production of some salt-water fishes, such as anchovy, shrimp, yellow corvina, pollack, and herring, had increased remarkably to make marine resources more available. Small fish, such as anchovy and shrimp were preserved as 'Jeot-gal' and sold nationwide. Therefore, 'Jeot-gal' and seafood could be used in Kimchi around this time and had a deep influence on the change of Kimchi in taste and nutrition. In [Gyu-hap-chong-seo], 33 kinds of fish-and-shellfish are described. Including cod and herring, 17 kinds of sea water fish and mollusc are mentioned. Some of these are consumed in fresh state, neither as dried nor as salted. Because the merchants promoted the transport of seafoods to other regions according to the growth of commercial economy. As a result the diet of the people could be enriched by the various seafoods.

• 한국양식학회지
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• 제6권3호
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• pp.159-171
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• 1993

대하의 2oea와 mysis 기의 성장과 생존에 대한 밀도, 빛, 수온, 먹이의 영향은 다음의 조사결과와 같다. 사육 밀도에 따른 유생의 생존율은 500마리/l에서 보다 200, 300마리/l일때 휠씬 높았고, 사육밀도 100, 200, 300, 500마리/l일때 생존율은 90.3, 95.2, 94.3, $86.7\%$ 이었다. 규조를 혼합하여 먹이로 공급한 광주기 실험에서는 24시간 연속 조명하였을 때 생존율이 $96.5\%$로 자연광을 이용할 때 $(79.0\%)$와 24시간 암흑 처리할 때 $(4.3\%)$에 비해 매우 높은 생존과 빠른 성장을 보였다. 사육 수온은 $19^{\circ}C$에서 $97.3\%$의 생존을 보였지만 $22^{\circ}C$에 비해 성장이 늦었으며, $22^{\circ}C$에서 $96.7\%$ 의 생존율과 빠른 성장을 보였다. 수온 $25^{\circ}C$에서는 $51.6\%$의 생존율로 $19,\;22^{circ}C$에 비해 생존율과 성장이 저조하였다. 먹이생물로는 6종의 규조(A. normaii, C. nomaii, C. simplex, N. clostuium, P tricomutum, S. costatum, T weissflogii)를 혼합하여 공급하였을 때, 연속 조명으로 사육할 경우, $97.3\%$의 가장 높은 생존율과 최고의 성장을 나타내었으며, 1종의 규조만을 먹이생물로 공급하였을 때에는 S. costatum을 공급하였을 때의 생존율 $82.1\%$, T. weissflogii의 $80.6\%$ 를 제외하고는 모두 $62\%$이하의 생존율과 저조한 성장을 나타내었다.