• 수산경영론집
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• 제45권3호
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• pp.99-110
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• 2014

Flounder was selected as one of the 10 strategic export aquaculture products for seafood export expansion in 2013. The flounder aquaculture industry has promoted export market diversification and product diversification from live to processed goods as a it's main strategy. The purpose of this study is to find an improvement plan for export expansion to the United States, as it emerged as a new target export market for the flounder. A summary of the key findings is as follows. First, the western region of the United States prefers to consume live and fresh flounder, whereas the eastern region prefers to consume fresh flounder. Second, because of it's high quality, Korean flounder is favored in the western region of the United States despite it's high price, whereas in the eastern region of the United States, where production volume is high, Korean flounder has to compete with US flounders because of it's high price. Third, according to the survey results, US consumers tend to enjoy seafood, as well as flounder cuisines. Fourth, the main consumption place of flounders by US consumers are restaurants, and they prefer to consume them in the form of sashimi and sushi. Fifth, 70% of US consumers expressed willingness to consume flounder when eating out. which shows great market potential. However, the high price of Korean flounder and limited size of the live fish market act as major obstacles to expanding export volume. To expand exporting Korean flounder, continuos efforts such as price reduction, exporting highly fresh fish, the co-development of processed food with the US are needed.

• 한국식품위생안전성학회지
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• 제28권3호
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• pp.252-257
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• 2013

표준 평판배지 정량검출법과 TEMPO STA를 이용한 황색포도상구균 정량 분석에 대한 상관성과 유의성을 평가하기 위해 복합조리식품에 황색포도상구균을 인위적으로 접종하여 결과값을 통계 처리하여 유의성을 조사한 결과 두 실험방법간에는 유의적 차이가 없었다(p < 0.05). 상관계수($r^2$)는 0.9672로 두 실험간에는 높은 연관성을 보였다. TEMPO STA를 466개의 시료에 적용한 결과 454개(97.4%)의 시료는 문제가 없었으나 이중 12개의 시료에서는 error가 발생하였다. 그러나 TEMPO법은 실험 단계 간편하고 사용이 쉬우며 신속한 결과를 얻을 수 있으며 자동화된 장비로 실험 과정에 의한 오류를 최소화 할 수 있는 장점이 있으며 표준시험법인 표준 평판 배지법과도 유의적인 차이가 없어 정확한 정량검출이 가능할 것으로 생각된다. 최근 식품의 안전성확보를 위해 검사 품목이 다양해지며 수도 증가하는 추세이기 때문에 황색포도상구균의 정량 검사가 정확하고 신속해야 할 필요가 있으므로 TEMPO STA법의 필요성은 앞으로 크게 늘어날 것으로 보인다.

• 한국식품조리과학회지
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• 제26권5호
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• pp.521-529
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• 2010

The purpose of this study was to research healthy food behavior and food recognition for each Asian country after subjects had visited Asian restaurants. The subjects of the study were university students from Griffith university and Queensland university, Australia. The survey was conducted from June 1 to 28, 2010. The summary of the analysis is as follows. Firstly, for dietary behavior related to healthy food, 'average' was the most common answer at 41.0% (102 respondents). Regarding the standard of selecting healthy food, 'if it is good for health' was the most common answer, regarding the reasons to like healthy food, 'because it is good for health', was the most common, and for information about healthy food, 'obtain from TV or media' was the most common. Regarding eating healthy food at home or dining out, most respondents answered 'once or twice a week', whereas regarding thinking of eating healthy food while dining out, 'average' was the most common answer. Secondly, the recognition of six Asian cuisines were ranked in the order of Chinese, Japanese, Korean, Thai, Indian, and Vietnamese. Representative well-being food by country, Bibimbap of Korea, Sushi of Japan, Shark's Fin of China, Tom Yum Kung of Thailand, Curry of India and Goi Cuon of Vietnam were selected. Thirdly, regarding recognition of well-being food, disease effect factor, health-oriented factor, nutrition factor and vegetarian diet factor were extracted. We found that disease effect factor and nutrition factor had positive (+) effects on visiting Asian restaurants due to recognition of well-being foods. Therefore, it is expected that more local people will eat at Asian restaurants if the public relations for Asian restaurants emphasizes harmony between well-being food and Asian food.

• Journal of Microbiology and Biotechnology
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• 제22권8호
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• pp.1107-1112
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• 2012

Outbreaks of foodborne diseases associated with Vibrio species such as V. parahaemolyticus, V. vulnificus, and V. cholerae frequently occur in countries having a dietary habit of raw seafood consumption. For rapid identification of different Vibrio species involved in foodborne diseases, whole-cell protein pattern analysis for 13 type strains of 12 Vibrio species was performed using SDS-PAGE analysis. Pathogenic Vibrio species such as V. parahaemolyticus, V. vulnificus, V. cholerae, V. alginolyticus, V. fluvialis, and V. mimicus were included in the 12 Vibrio species used in this study. Each of the 12 Vibrio species showed clearly specific band patterns of its own. Two different strains of V. parahaemolyticus showed two different SDS-PAGE whole-cell protein patterns, giving the possibility of categorizing isolated strains in the same V. parahaemolyticus species into two subgroups. The 36 Vibrio isolates collected from sushi restaurants in Busan were all identified as V. parahaemolyticus by comparing their protein patterns with those of Vibrio type strains. The identified isolates were categorized into two different subgroups of V. parahaemolyticus. The whole-cell protein pattern analysis by SDS-PAGE can be used as a specific, rapid, and simple identification method for Vibrio spp. involved in foodborne diseases at the subspecies level.

• 한국식품조리과학회지
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• 제31권2호
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• pp.153-161
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• 2015

This study was conducted to investigate the consumption practices of ready-to-eat (RTE) foods and to analyze the microbiological hazard of kimbab, a Korean dish, and the most popular of the RTE foods eaten by participants in this study. A questionnaire was distributed to 230 university students who had previously purchased RTE foods, and 224 were collected (response rate: 97.4%). Statistical analyses were conducted on the questionnaires using the SPSS program, and a total of 135 kimbab products were sampled for aerobic plate counts, coliforms, E. coli, E. coli O157:H7, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. The results of the analyses are as follows. Kimbab (87.0%), sandwich (86.4%), hamburger (89.8%), lunchbox (81.5%), and sushi (87.4%) were most often eaten immediately after purchasing. Additionally, the results of the microbiological hazards analysis of kimbab showed that the aerobic plate counts were significantly different according to the purchasing price (p<0.01). The coliform levels were significantly different according to the place of purchase (p<0.01) and the major ingredients of kimbab (p<0.05). In addition, Staphylococcus aureus and E. coli were detected in 5.9% and 5.2% of the tested samples, respectively. However, E. coli O157:H7, Salmonella spp., and Listeria monocytogenes were not detected in any of the samples. In conclusion, the manufacturers of RTE foods should apply the HACCP system for food safety.

• Journal of Nutrition and Health
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• 제49권3호
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• pp.201-212
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• 2016

Purpose: Needs for reevaluation of food code standards and regulations for cooked foods produced in restaurants and institutional foodservice to minimize risk factors leading to foodborne outbreaks are on the rise. The purpose of the study was to propose updated standards for cooked foods of restaurants by testing whether or not experts agree to include them as a standard. Methods: Qualitative and quantitative research methods were applied via a survey by email and workshop hold for experts panel discussions. Results: Seven newly proposed standards were selected as follows: (1) sanitizing vegetables and fruits with no heating process after washing, (2) rapid cooling of cooked foods after heating process, (3) monitoring cooking temperatures, (4) minimum 2 hours holding after cooking for temperature control of safety (TCS) foods without temperature control, (5) banning practices for workers such as bare hands handling of ready-to-eat foods, (6) maintaining cleanliness of food contact surfaces for disposable products, and (7) cold holding standards for sushi. Conclusion: The proposed proposal can be utilized as control measures for preventing foodborne illness in restaurants. However, a feasibility study should be conducted to test whether they are applicable to the field of restaurant operation.

• Pediatric Infection and Vaccine
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• 제8권1호
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• pp.129-133
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• 2001

기생충 감염이 거의 없는 최근, 저자들은 5세 여아에서 소아에서는 드문 광절열두조충 감염을 경험하였기에 문헌 고찰과 함께 보고하는 바이며, 생선회의 소비가 급증하고 쉽게 사먹을 수 있는 시장의 형성으로 환자의 증가가 예상되어 전국민적인 보건교육과 함께 비특이적 소화기 증상을 가진 환아에 대한 소아과 의사들의 자세한 문진과 의심이 요구된다고 본다.

• 한국조리학회지
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• 제4권
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• pp.211-224
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• 1998

This study is research about coinage and interpretation of Japanese Menus in luxury hotels in Seoul. Japanese Menus consist of three categories. These can be expressed A+B+C groupings. A represents Ingredients, C represents the cooking method, while B shows the name of a region(B1), the seasoning(B2), and a word that expresses the shape of the food(B3), etc. B can be flexible in meaning. However, the setting, A+B+C, is not always used strictly for these category meanings. Ingredients, A, is sometimes used independently(ex, ぃくとろろ), and at other times B1 + C, B2 + C or B3 + C are used. Sometimes A+C is used without B. The most general expression is Ingredients + the method for cooking(A+C Type). By knowing the menu description the food type and cooking method can be discovered. Most concrete method is Ingredients + procedure for seasoning + cooking method(A+B2+C Type) show how something is made and what kind of seasoning. This method is frequently used for roasted dishes with seasoning. Food which is expressed by A, Ingredients, does not require a complicated cooking process and is fixed by a conventional cooking process without any explanation ; delicacies(珍味), an hors d'oeuvres(前菜), sushi(Japanese vinegared rice delicacies) and sliced raw fish. There are two obstacles in interpreting Japanese Menus. First, we cannot look up the menu words easily in a dictionary because the mixing of Chinese Characters and the pronunciation of them differs from Korean chinese characters. Secondly, the names of Japanese food are inserted with a name of a place or another symbolic word, so they sometimes cannot be translated. We should offer various and accurate information for foreign customers because various Non-Japanese people use these restaurants frequently. This will enable them to enjoy themselves more comfortably. Therefore, you should decide the words carefully and provide an explanation about the complicated parts of the Menu when you work with Menu copywriter.

• 수산경영론집
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• 제50권3호
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• pp.1-15
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• 2019

The purpose of this study is to analyze the differences by comparing consumption tendency of the Flatfish and Salmon using focus group interview (FGI). The FGI was conducted on university students in their 20s, with a total of 38 respondents surveyed in seven focus groups. Flatfish was recognized as a food in the form of popular sliced raw fish and had customer image that fit for middle-aged men in their 40s and 50s while eating with alcohol. 20s were perceived to be out of date with their age group as flatfish was considered old fish that did not match their age. In addition, they felt low accessibility to flatfish. Salmon was perceived by 20s as a food with a higher appeal than flatfish. Salmon has been creating a brand identity in their 20s and 30s for fashionable and trendy food that appealed to younger generations. They considered characteristics of salmon high in intangible value, such as something sophisticated, trendy, and beautiful. 20s consumed various forms of salmon including salmon sushi, salmon bowl, and salmon fillet, and they perceived it as a psychologically close food that can be easily accessible. In this study, the color of species (orange color of salmon), accessibility, restaurant image, and social media exposure were found to influence the consumption patterns of two species.

• 한국식품영양과학회지
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• 제42권12호
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• pp.1958-1965
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• 2013

본 연구는 국가 식품영양성분 자료구축을 위하여 국내에서 유통되는 외식식품의 베타카로틴과 레티놀의 함량을 조사하고자 하였다. 조사된 시료는 강원도, 경기도, 경상도, 서울, 전라도, 충청도의 6개 지역에서 수거한 밥류(26종)와 국(탕) 및 찌개류(21종)를 대상으로 진행하였다. 조사된 모든 시료의 베타카로틴의 함량은 레티놀의 함량에 비하여 높게 분석되었으며, 레티놀의 함량은 대부분의 시료에서 0.000 ${\mu}g/100g$에 가까운 값을 나타내었다. 밥류 중 조사된 8종의 김밥류의 베타카로틴 함량은 100.496~754.869 ${\mu}g/100g$의 수준에서 분석되었으며, 일반 김밥류에 비하여 삼각김밥류의 베타카로틴과 레티놀의 함량이 다소 낮게 나타났다. 볶음밥류의 베타카로틴 함량은 28.933~404.338 ${\mu}g/100g$의 수준에서, 레티놀 함량은 2.679~33.970 ${\mu}g/100g$의 수준에서 분석되었다. 초밥류의 경우 베타카로틴 함량이 0.000~41.234 ${\mu}g/100g$으로, 레티놀 함량이 0.000~31.783 ${\mu}g/100g$으로 나타나 조사된 밥류 중에서 전반적으로 낮은 범위의 베타카로틴과 레티놀 함량을 나타내었다. 비빔밥의 베타카로틴과 레티놀 함량은 각각 200.091~489.867과 7.271~23.880 ${\mu}g/100g$의 범위에서 나타났다. 한편 국(탕) 및 찌개류의 베타카로틴 함량은 추어탕에서 346.261~843.947 ${\mu}g/100g$으로 가장 높은 것으로 확인되었다. 찌개류의 경우 41.670~352.604 ${\mu}g/100g$의 범위에서, 국류는 7.886~211.932 ${\mu}g/100g$의 범위에서 분석되었다. 다음으로 경상도를 제외한 대부분의 지역에서 동태찌개에서의 레티놀 함량이 가장 높은 것으로 나타났으며, 전라도(26.446 ${\mu}g/100g$), 강원도(82.322 ${\mu}g/100g$), 경기도(131.708 ${\mu}g/100g$), 서울(182.480 ${\mu}g/100g$), 충청도(189.112 ${\mu}g/100g$)의 순으로 분석되었다. 도가니탕, 곰탕, 내장탕, 추어탕, 콩나물해장국에서는 레티놀이 검출되지 않았다.