• Korean journal of food and cookery science
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• v.7 no.2
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• pp.51-74
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• 1991

It has been many changes in traditional Korean food habits according to the improvement of household income levels and the rise of standard of living. Therefore, the pattern of consumption in animal origin processed/convenient foods would have changed. This research aims to find the tendency of consumption in some animal origin processed/convenient foods compared with typical Korean traditional foods according to household income levels. Therefore, this survey was made on 698 children from 10 elementary schools located in Seoul. They were divided into 6 groups according to their household income levels. The data were analysed using Chi-square test and F-test in SPSS package program. From this research, the following results were obtained: 1. Their average monthly household income levels were between 500, 000~1, 500, 000 won(64.2%) and their family were of mostly 4~5 members. There were no significant differences in children's physical status among various income groups. As the household. income level increases, the food expenditure per month increases and Engel's coefficient decreases. 2. The animal origin processed/convenient foods that have no significant differences are ham, sausage, milk, yogurt, canned fish, and fish meal. The high-income groups preferred bacon, cheese, pork cutlet, and fried chicken, compared to those of low-income groups. The low-income groups preferred crab-flavored meal, compared to those of high-income groups. 3. In some Korean traditional foods, there were significant differences according to income levels. Those were Bulgogi, baked fish, fried meat, cooked fish and meat with soy-bean sauce. Fried fish and anchovy have no significant differences in food intake frequency according to household income levels. Chicken and egg saute are liked by children in every income groups. 4. Between the animal origin processed/convenient foods and the typical Korean nonprocessed traditional foods, children preferred the former regardless of income levels. In conclusion, animal origin processed/convenient food consumption patterns were not affected by household income levels.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.272-287
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• 1999

Elementary schools students'degree of satisfaction on school food service and food preference were surveyed from 352 sixth-grade students in Kwangju and Chonnam area from June 22 to July 3 to enhance the quality of foodservice. The degree of satisfaction was high with cooked rice and soup in terms of temperature and serving state. There were significant differences in the degree of satisfaction depending upon the types of foodservice (p<0.001). There was significant differences in degree of satisfaction for side dishes depending upon the temperature (p<0.05), kinds (p<0.01) and amount (p<0.001). The degree of satisfaction with Kimchi was generally high in the serving state (p<0.05) and the amounts (p<0.01). The degree of satisfaction with desserts were high in the amount (p<0.001). The amount of leftover was high with soup, side dishes, kimchi, cooked rice, and desserts in order. The improvements made on children's behavior after the implementation of the school foodsevice were the adaptation to balanced diet and spending less money on sweets. The factors of influencing the school foodservice and the children's food intake were the education in school (teachers and dietitians) and the health status of their bodies (p<0.001). Children's favorite foods were sweet and sour pork, pork cutlets, oranges, watermelons, and strawberries in order. The least preferred foods were garlic seasoned with soy sauce, raw vegetables of broad bell-flowers, crown daisy greens, and steamed peppers. Children's favorite food types were fried food, desserts, one course meal, and bread. The least preferred types were pickled food, green and seasoned vegetables, cooked rice, and hard-boiled food in order. Generally, the children in the rural area favored most foods compared with those from urban area.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.294-301
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• 2007

The objectives of this study was to examine the characteristics of Aralia pickles(soy sauce, salt) made with different CaCl$_2$ treatments and seasonings by documenting the changes that occurred the courses of preparation and preservation. The results indicated that the various pickle samples had no visible changes in pH, acidity or salinity. The sum of total viable bacteria and lactic acid bacteria increased gradually during the early stage of preservation and then accelerated growth was shown up until the fifth month of storage; a plateau was maintained until a decrease began at 6 months. We observed no visible changes in color during the preservation period. The sample treated with CaCl$_2$ exhibited a higher degree of hardness than the untreated sample, although no distinctive differences were noted during the sensory test.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.101-107
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• 2015

The aim of this study was to investigate the effects of various marination processes on the quality characteristics of chicken breast prepared with chicken feet gelatin and wheat fiber. The chicken feet gelatin was swollen with hydrochloric solution (0.1 N HCl, pH $1.31{\pm}0.02$) and dehydrated by freeze-drying. The composition (w/w) of the marinade was water (10%), soy sauce (12%), phosphate (0.3%), wheat fiber (1.5%), and chicken feet gelatin (1.5%). Three samples of chicken breast were manufactured with Tumbler (only tumbler), Tenderizer (tenderizer and tumbler), and Injector (injector and tumbler). The water content of the Injector sample was significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). During heating, the lightness of all chicken breasts increased and the redness decreased. The tumbling and cooking yield of the Injector sample were significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). The shear force of the Tenderizer sample was significantly lower than that of the Tumbler and Injector samples (p<0.05). No significant differences, except for color, were observed in the sensory analysis of the samples. Thus, the proper selection of mechanical processing is important to improve the quality characteristics of marinated chicken breast, considering the types of final products.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.722-729
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• 2010

The aim of this study was to evaluate the physico-chemical, sensory, and microbiological properties of ready-to-eat Korean traditional seasoned beef ribs ("galbi-jjim") prepared by sous-vide/cookchill technology during storage at three different temperatures (4, 10, and $20^{\circ}C$). Beef short ribs marinated in soy sauce for 24 h at $3^{\circ}C$ were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at $90^{\circ}C$ for 90 min in a water bath, and then immediately chilled below $3^{\circ}C$ within 120 min in an ice slurry. Physicochemical (pH, water activity, TBARS, $L^*a^*b^*$ color, and texture profile), sensory (appearance, odor, flavor, texture, and acceptance) and microbiological (Coliform, Escherichia coli, food-borne pathogenic bacteria) properties of the samples were determined during storage at different temperatures. Results showed that pH, $a_w$, and sensory evaluation of products were not affected in any consistent way as a function of either storage duration or temperature. Coliform, E. coli and food-borne pathogens were not detected during storage at any temperature. However, TBARS significantly increased during storage period (p<0.05). Based on TBARS values, SV/CC "galbi-jjim" can be stored for 15 d, 12 d and 1 d at 4, 10 and $20^{\circ}C$, respectively.

• Nutrition Research and Practice
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• v.6 no.3
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• pp.232-237
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• 2012

This study was done to explore the effect of Korean women's salt usage behavior on their sodium intake and excretion according to aging. Dietary sodium intake and salt usage behavior were analyzed to compare the difference between young and middle-aged women. One hundred fifty six young women and 77 middle-aged women without hypertension or any current medication were recruited. Body mass index, waist hip ratio, blood pressure were measured from each subject. Salt usage behaviors were surveyed with questionnaire, sodium intake with 24-hr recall method, and sodium excretion with spot urine. Middle-aged women were more obese than young women according to body mass index and waist hip ratio. Blood pressure was significantly higher for the middle-aged. Young women consumed more fats and middle-aged women more carbohydrates. Middle-aged women consumed more sodium and potassium, and excreted more sodium. Among questionnaire items, kimchi, soup or pot stew, or salted vegetables were found to be related with high sodium diet. Salted vegetables and salted nuts and potato chips were significantly correlated with young women's high sodium diet, while soy sauce on fried food, kimchi, salted vegetables accounted for middle-aged women's high sodium diet. With these results, we concluded that middle-aged women consumed more carbohydrates, less fat, and more sodium and potassium than young women. Middle-aged women frequently choose kimchi, soup or pot stew, or salted vegetables, and they contribute to high sodium intake. We recommend to choose low-salt kimchi, less soup or pot stew, and more fresh vegetables for lower sodium diet.

• The Korean Journal of Mycology
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• v.41 no.2
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• pp.132-135
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• 2013

Black Aspergillus is important fungus for oriental fermentation industry. Black Aspergillus was frequently isolated from Korean traditional Meju, a fermented soybean starting material for soy sauce and soybean paste. Thirty three strains were isolated from 98 finished Meju collected in various regions of Korea from 2008 to 2011, and 21 strains were isolated from in-process Meju at various farms from 2010 to 2011. The isolated black Aspergillus were identified using DNA sequences of partial ${\beta}$-tubulin and calmodulin genes. Of 54 black Aspergillus strains, 14 strains were identified as A. luchuensis and the others were composed of A. niger (n = 21), A. tubingensis (n = 10), and A. welwitschiae (n = 9).

• The Journal of the Korea Contents Association
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• v.15 no.6
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• pp.267-275
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• 2015

This study has been implemented to check the effect of roughness on the color stability according to the surface treatment of artificial teeth. 20 units of 3 groups with the different surface treatment of artificial teeth have been precipitated in the soy sauce, the red pepper paste, the coffee and the cola, measure equipment was used for Shade-eye(Chroma Meter, Shofu, U.S.A). The value of L*, a*, b* using its average value after measuring 3 times per 1 point by selecting 3 points randomly out of central parts of teeth on a cycle of each 1 day, 1 week, 2 weeks, 3 weeks, 4 weeks after precipitation in terms of precipitated specimens. As a result of Multiple regression analysis, the value of ${\Delta}E*$ of artificial teeth according to the surface treatment showed the significant negative(-) effect in the Group 2(p<0.001) and the red pepper paste had the biggest effect on the color change of artificial teeth out of pollution source.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.6
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• pp.849-855
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• 1996

Processing condition and pigment maintenance of cockle, Fulvia mutica were studied. Proximate composition of whole meat was $82.3\%$ moisture, $10.8\%$ crude protein, $0.8\%$ crude lipid, $2.5\%$ carbohydrate and $3.1\%$ crude ash, and that of foot muscle was $80.6\%,\;12.3\%,\;0.3\%,\;2.9\%\;and\;3.3\%$ respectively. When the living cockle was soaked in $2\%$ NaCl solutions, about $90\%$ of silt and mud was removed after 10 hours soaking, and over $92\%$ was removed when the pH was adjusted to 7.5. When the pigment destruction was tested by 40 seconds at $75^{\circ}C,\;80^{\circ}C,\;85^{\circ}C,\;90^{\circ}C\;and\;95^{\circ}C$, retention ratios of pigment in cockle were above $95\%$ at all temperature. Soaking in ethanol for 5 minutes resulted in strong adhesion of pigment to meat. Soaking in seasoning liquid containing $10\%$ soy sauce, $5\%$ wasabi, $5\%$ sugar, $2\%$ vinegar, $2\%$ powdered garlic for 3 minutes was effective for instant processing of cooked and frozen cockle after thawing. After 60 days storage at $-20^{\circ}C$, the contents of moisture, crude lipid, carbohydrate, ash and salinity were not changed so much, and pH and TBA values increased to 6.6 and 0.3 compared with 6.2 and 0.2, respectively, while pigment absorbance at 226 nm was decreased from 2.7 to 2.3. However, in case of 60 days storage at $-45^{\circ}C$, there was no change in these compositions.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.461-474
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• 1998

The purpose of this study is to investigate the patterns of Korean traditional food use in the households of middle aged women living in Kyunggido and Incheon area Four hundred eighty seven housewives whose children were in middle school answered the questionnaire about Korean traditional food use patterns in ordinary days, national festive days and in private celebration or memorial days. Most households have used Korean traditional table setting called Bansang as daily meals(96.7%) and have used home-made Kimchi(97.3%). However, the use of home-made Jang such as soy sauce, soybean paste and red pepper soybean paste was not very high(64.3%). Most households have celebrated New Years day(99.6%) with Ddukguk and Manduguk, Chusuk(95.1%) with Songpyun, and fruits, Full-Moon day(95.1%) with Ogokbap, Namul and Brum. Dongji was celebrated with Patjug by 73.3% of households. However, Samjitnal and Danho were celebrated with Whajeon and Ssukjulpyun by only 18.9% and 43.8% of the households respectively. The households using Korean traditional food to celebrate the birthday, the 1st birthday of child, the wedding or to memorize the passing day of ancestors were 96.0%, 80.7%, 81.3% and 86.7% respectively. Compared to households of urban and nuclear family, households of rural and extended family tended to use significantly more Korean traditional foods in many occasions and showed significantly higher rate of using home-made Kimchi and Jang.