• Korean journal of food and cookery science
• /
• v.21 no.2 s.86
• /
• pp.195-200
• /
• 2005

Three different commercial Kimchi industry-made packaged, department store-made and ordinary market-made were analyzed for their pH, acidity and microbiological characteristics including certain harmful bacteria on selective media during a storage-fermentation period of 7 days at $2^{\circ}C\;or\;20^{\circ}C$ The pH of all the Kimchi samples wasdecreased from 5.85 to 3.82 and their total acidities increased from 0.2 to 1.18 as the fermentation continued during the storage-fermentation. E. coli and Salmonella sp. of $0\~1101$ cfu/mL were found in the industry-made Kimchi just after purchase time. As the storage-fermentation proceeded, the viable numbers of these bacteria had been reduced in all Kimchi samples tested and no bacteria were detected after 5 days at $2^{\circ}C$ and 2 days at $20^{\circ}C$, respectively. On the other hand, a range of $7.9102\~2.9103$ cfu/mL of Staphylococcus sp. was detected in the department store-made and ordinary market-made Kimchi samples at the purchase time, which was higher than that of the industry-made Kimchi, and this range wasn't reduced during storage-fermentation. The viable number of yeasts in the market-made Kimchi was 2.1103 cfu/mL. These results suggest that some commercial Kimchis were contaminated by some harmful bacteria and that a portion of these bacteria remained alive in the Kimchi, even with high acidity during the edible period.

• The Korean Journal of Food And Nutrition
• /
• v.16 no.1
• /
• pp.72-83
• /
• 2003

Korea has its long history and tradition of eating dogmeat as food, but dogmeat was excluded from the animal procession law because of the criticism from foreigners, so it is being distributed without inspection of government. Government rejects people's demand for the legalization of edibility of dogmeat due to the protest from a few animal right activist groups, but 80% of nationals favor edibility of dogmeat, and urge the legalization of dogmeat, while 20 lawmakers in legislature submitted the bill to legalize the edibility of dogmeat, and judicature ruled dogmeat is edible meat. Westerners' criticism on dogmeat is, in part, from real protection of animal, but rather their intention seems to be from the racism of colors, the purpose to increase the export amount of beef, to divert the attention of utilizing the abandoned pet dog as animal feed, and to raise a fund for the animal right activist groups. Government distorts the public opinion of edibility of dogmeat, making use of the related animal protection group, and the ministry of Agriculture and Forestry controlling over the animal protection law sides for the concerned groups opposing to the edibility of dogmeat, not for farmers. Furthermore, government has no intention of solving the problem of edibility of dogmeat and can't even propose the solution without presenting any adequate measure, worsening the situation. As a result, the issue of edibility of dogmeat is on the dead angle of sanitation, and wastes of dog slaughtering are polluting the environment. To solve this problem, it is necessary to legalize the edibility of dogmeat in order to distribute it sanitarily, to protect the environment, to increase tax revenues, and to secure the national pride. In addition, the Ministry of Agriculture and Forestry should transfer the jurisdiction over the animal protection law to the Ministry of Environment, and government should execute a reliable policy on the bases of objective and accurate investigation and statistics. Also, it is needed not only to set up the exclusive public bureau to make the edibility of dogmeat known worldwide and research institute, but also to launch the non government organization under the auspices of government. Then dogmeat can become the world renowned food as that of representing Korea.

• Food Science of Animal Resources
• /
• v.28 no.4
• /
• pp.422-430
• /
• 2008

This study was conducted to investigate the nutritional composition and meat quality properties of Hanwoo steer beef by different cut. Ten cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yanaji (brisket)] prepared from 10 Hanwoo steers (28-30 months old) were used for this experiment. The range of pH was 5.46-5.64. In the chemical analysis, Hongduke contained highest protein contents (21.15%) and Dngsim had lowest protein contents (16.94%) (p<0.05). Fat contents were higher in Dngsim whereas those of Guri, Hongduke and Udoon were significantly lower when compared to the other cuts (p<0.05). There were not significantly different in meat color (L, a and b values) properties only except that L values were significantly higher in Dngsim among 10 cuts (p<0.05). Cooking loss (%) was higher in Guri, Hongduke, Udoon and Yangji whereas it was significantly love. in Cheggt (p<0.05). Warner-Bratzler shear force (WBS) was significantly higher in Abjin $(6.24inch^2/kg)$, whereas Dngsim $(3.45inch^2/kg)$ and Cheggt $(3.50inch^2/kg)$ were significantly lower than the other cuts (p<0.05). There was no significant difference in water-holding capacity (WHC) among 10 cuts (p>0.05). Total amino acid contents were significantly higher in Hongduke (p<0.05). Hongduke was highest in most kinds of amino acids, however, Udoon had the highest methionine and histidine contents among 10 cuts (p<0.05). Glutamate contents were high in all cuts and followed by aspartate, leucine and lysin. With regard to mineral contents, Ca was ranged from 47.63-70.69 mg/kg and Fe was ranged from 15.09-26.68 mg/kg in 10 cuts. Zn was highly contained in Guri (50.56 mg/kg) when compared to the other cuts (p<0.05).

• Korean Journal of Food Science and Technology
• /
• v.30 no.4
• /
• pp.976-982
• /
• 1998

The effects of the glycoprotein (PAG) isolated from Pteridium aquilinum on the immune function was examined in mice. PAG was intraperitoneally administered into BALB/C mice for 14 days and the antibody forming ability to hen egg lysozyme (HEL) and the blastogenic responses of splenocytes were measured. PAG treatment significantly increased antibody formation to HEL in a dose-dependent manner. Blatogenesis of splenocytes in response to lipopolysaccharide (LPS, B-cell specific mitogen) or phytohemagglutinin (PHA, T-cell specific mitogen) was also increased after treatment with PAG, indicating that the PAG increases both humoral and cellular immunities. To examine whether the immune function of PAG was via a direct effect on the lymphocytes, splenocytes were isolated from BALB/C mice, exposed to various concentrations of PAG in vitro and the blastogenic responses were measured. In vitro exposure to PAG significantly increased blastogenesis of splenocytes to LPS up to $500{\;}{\mu}g/kg$, whereas the blastogenic response to PHA was not altered by PAG treatment. To identify the fraction responsible for the increase in the immune function, the effect of periodate digest, pronase digest or purified polysaccharide on the antibody production to HEL was examined. Crude protein fraction of PAG significantly increased the antibody formation to HEL. On the other hand, both crude and purified polysaccharide fractions did not have any effects on the antibody production ability. These data indicated that 1) PAG increased both humoral and cellular immune functions, 2) the increase in humoral immunity was probably via a direct action of PAG on lymphocytes and 3) the protein portion of PAG was responsible for the increase in humoral immunity.

• Journal of Gifted/Talented Education
• /
• v.20 no.3
• /
• pp.767-788
• /
• 2010

The purpose of this study was to examine emotional characteristics and to provide information about the special needs of counselling of science gifted in Korea. The subjects were 143 science gifted high school students in Busan that had been tested MBTI and MMPI-A. The distribution map of MBTI type was examined and Pearson's correlation, one-way ANOVA, multiple regression analysis were used to analyse the relation between MBTI and MMPI-A through SPSS 17.0 program. The results showed as follows: first, ENTP, INTP, ISTJ personality types and NT temperament type were the most frequently from the distribution map of MBTI type. Second, F1, F2, F, Hs, D, Pt, Sc and Si scales of MMPI-A were positively related to I preference of MBTI and K and Ma scales of MMPI-A were significantly related to E preference of MBTI from Pearson's correlation. Third, The score of IN group was significantly more high in F1, Hs, D, SC and Si scales of MMPI-A than other group in the relation between two combination preferences of MBTI and scale of MMPI-A. The following results were same; IS group in D, Si scales, EN group in Ma scale, IT group in Hs, D, Pt and S scales, IF group in VRIN, D and Si scales, ET in Ma scale, IJ group in D and Si, IP group in F1, F, Hs, D, Hy, Pt, Sc and Si scales, EJ and EP groups in Ma scale. Finally, I preference of MBTI by F1, F2, F, Hs, D, Pt, Sc and Si scales of MMPI-A, E preference of MBTI by Ma scale of MMPI-A, F preference of MBTI by K scale of MMPI-A and P preference of MBTI by Hy scale of MMPI-A were significantly predicted from multiple regression analysis. Limitations of the current study and the suggestions for further research were offered.

• Korean Journal of Food Science and Technology
• /
• v.34 no.3
• /
• pp.370-379
• /
• 2002

The composition of extractive nitrogenous constituents in four species of commercial marine seasoned-dried products (SDP) and five species of seasoned-dried and roasted products (SDRP) were analyzed. The extractive nitrogen contents were $688{\sim}1,124$ and $756{\sim}1,099\;mg/100g$ in SDP and SDRP extracts. Contents of Free amino acids such as glutamic acid, taurine, arginine, proline, alanine, and histidine were high in all samples. The combined amino acid amounted to $662{\sim}2,248$ and $1,146{\sim}1,821\;mg/100g$ in SDP and SDRP, respectively, which corresponded to 34.5 and 42.5% of the total free amino acid level. ATP and related compounds were $3.69{\sim}7.37$ and $2.17{\sim}8.45\;{\mu}mol/g$ in SDP and SDRP, respectively. Five types of betaines were detected in both specimens although in small amounts. TMAO, TMA, creatine, and creatinine were detected in both samples, however they have same variation in each sample. There was no significant difference in the extractive nitrogenous constituents between SDP and SDRP except in moisture, salinity, and contents of glutamic acid and creatinin (p<0.01).

• Journal of Nutrition and Health
• /
• v.52 no.6
• /
• pp.515-528
• /
• 2019

Purpose: This study examined the immunological activity and optimized the mixture conditions of Sargassum horneri (S. horneri) extracts in vitro and in vivo models. Methods: S. horneri was extracted using three different methods: hot water extraction (HWE), 50% ethanol extraction (EE), and supercritical fluid extraction (SFE). Splenocyte proliferation and cytokine production (Interleukin-2 and Interferon-γ) were measured using a WST-1 assay and enzyme-linked immunosorbent assay, respectively. The levels of nitric oxide and T cell activation production were measured using a Griess assay and flow cytometry, respectively. The natural killer (NK) cell activity was determined using an EZ-LDH kit. Results: Among the three different types of extracts, HWE showed the highest levels of splenocyte proliferation and cytokine production in vitro. In the animal model, three different types of extracts were administrated for 14 days (once/day) at 50 and 100 mg/kg body weight. HWE and SFE showed a high level of splenocyte proliferation and cytokine production in the with and without mitogen-treated groups, whereas EE administration did not induce the splenocyte activation. When RAW264.7 macrophage cells were treated with different mixtures (HWE with 5, 10, 15, 20% of SFE) to determine the optimal mixture ratio of HWE and SFE, the levels of nitric oxide and cytokine production increased strongly in the HWE with 5% and 10% of SFE containing group. In the animal model, HWE with 5% and 10% of SFE mixture administration increased the levels of splenocyte proliferation, cytokine production, and activated CD4⁺ cell population significantly, with the highest level observed in the HWE with 5% of SFE group. Moreover, the NK cell activity was increased significantly in the HWE with 5% of SFE mixture-treated group compared to the control group. Conclusion: The optimal mixture condition of S. horneri with immune-enhancing activity is the HWE with 5% of SFE mixture. These results confirmed that the extracts of S. horneri and its mixtures are potential candidate materials for immune enhancement.

• Korean journal of food and cookery science
• /
• v.17 no.2
• /
• pp.91-104
• /
• 2001

This study on the some urban salaried workers' eating habits was performed according to age, sex, and occupation. The results were as follows: 1. The subjects of Pusan amount to 14.2%, Yosu 25.3%, Changwon 26.8%, Chinju 13%, and Inchon 20.7%. The proportion of women to men is 29.5% to 60.5%. The subjects in there twenties and thirties were 40.4%, those in there forties and fifties 26.9%. 2. 84.6% of the subjects had breakfast regularly(p＜0.005). It turned out that males enjoyed breakfast more than females. The main reason for skipping breakfast was the shortage of appetite. 3. Over 80% of subjects enjoyed Korean food for breakfast. 4. Most subjects usually ate lunch at the cafeteria. They enjoyed stew and usually paid ￦3,500-4,000 for lunch(p＜0.005). 5. 71.8% of subjects always had dinner(p＜0.005). Younger people under 20 skipped dinner sometimes as a means of weight control. 6. 60% of subjects enjoyed eating out for dinner once or twice a week(p＜0.005). Women ate out more than men, and the young ate out more than the old. People aged 30 to 40 ate out most frequently. 7. The subjects thought dinner was the most important dish, followed by lunch and then breakfast. 8. 66.6% of subjects had meat once or twice a week(p＜0.01). 13.8% under 20 didn't eat meat at all as a means of weight control. Women enjoyed meat more than men. The reasons for not consuming meat were a dislike and insufficient financial resources. According to the survey, most urban salaried workers had breakfast and dinner regularly, preferred Korean food for breakfast, had lunch from mass food supplies, enjoyed eating out once or twice a week, and women ate out more frequently than men. This study includes that it helps to develop the right eating habits and provide a more balance and varied diet.

• Korean journal of food and cookery science
• /
• v.13 no.1
• /
• pp.30-39
• /
• 1997

The purpose of this study was to investigate food services and plate waste of the elementary school children in the urban, rural and suburban areas of Taegu and Kyoungpook province. Statistical data analysis was performed using the SPSS programs for Crosstabs analysis T-test, One-way Anova and Pearson's correlation. The results were as follows: The serving size of rice was greater in suburban area than in rural and urban area by the physical estimation. The amount of soup given was the greatest in rural area. The rate of waste in soup was higher than that of rice. Among side dishes, plate waste rate of braised potato was the highest in rural, then suburban and urban area. There were significant differences (p < .001) among the schools in the three areas. Especially, plate waste rate of cucumber and cabbage salad was the highest in all three areas. Then finally the serving size and plate waste rate of Kimchies were the greatest in rural, then suburban and urban schools. There were significant differences in 'spice pickled cabbage'(p < .001) and 'spice pickled radish'(p < .01) among the three areas. Plate waste amounts of egg soup and pine mushroom soup in urban area were greatest. In rural area, side dishes except egg soup, cabbage salad and Kimchies had a greater amount of plate waste. In suburban areas, there were smaller plate waste amount in rice, but plate waste amounts of pine mushroom soup and beef soup were great. Plate waste rate of rice and 'Kimchies' by children's rating estimation were significantly higher in rural than suburban and urban areas. There were no significant differences in plate waste rate of the given food except braised chicken (p < .001), soup (p < .001) and 'Kimchies' (p < .05) between the physical estimation and the children's rating estimation. Increased satisfaction on food service in most menus resulted decreased plate waste rate. There was a significant degree of satisfaction on the amounts of food served.

• Korean journal of food and cookery science
• /
• v.19 no.3
• /
• pp.286-294
• /
• 2003

The purpose of this study was to analyze the food service management practices and productivity in 49 elementary schools in the Daegu and Gyeongsangbuk-do areas. Survey questionnaires were used to obtain a variety of quantitative and qualitative information, including general food service management and productivity, on elementary school food service systems. Descriptive analysis, $\div$2-test, t-test and one-way ANOVA analysis were used as the statistical methods in this study. Eighteen elementary schools were located in urban areas, 13 in provincial areas and 18 in isolated areas. The average number of meals was 565.1, with a significant difference (p＝0.001) between the areas. The average cost per a meal was 1151.0 Won, with a significant difference (p＝0.001) between the areas. The productivity Index (meal/hour) was 13.5, with a significant difference (p＝0.001) between the areas. There was a significant positive correlation of the productivity Index between the total number of meal, the number of employees, the total food cost, meals per employee and the employee's working period. There was a significant negative correlation between the productivity Index and the number of side dishes, the lost per meal, the labor cost per meal and the employee's job satisfaction degree index (JDI).