• Korean Journal of Human Ecology
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• v.18 no.2
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• pp.491-500
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• 2009

This study was carried out to investigate the preference for traditional food of university students through the analysis of their daily meal types. Questionnaires were collected from a total of 197 students from December 2007 to February 2008 in Chungnam Province. The results are as follows; 148 of the respondents (73.0%) prefer Korean traditional meal as their favorite food. The significant differences are found in both gender groups and major groups (p<.05). 178 of the respondents (90.4%) answered that the traditional foods are excellent and good. However, the foods were significantly (p<.05) evaluated that major students consider them to be 'excellent' foods, while non-major students consider them to be 'good' foods. 136 of respondents (69.0%) answered that the traditional foods have beneficial influences on their health. In the survey on intake frequency of traditional meals, 137 of respondents (65.9%) have traditional foods more than twice a day. The ratio of traditional meal intake of male students is a significantly higher level (p<.05) than that of female students. Their preference for traditional rice cake, fermented rice punch, and juice mixed with fruits is a very high level of the average of 4.19, 4.22 and 4.34, respectively. The preference for Kimchi, Bulgoki, boiled beef slices, sundae and jelly was a relatively high level of the average of 4.43, 4.65, 4.14, 4.30, and 4.05, respectively. Concludingly, the research shows the majority of students enjoy korean traditional food and expect Korean food as favorite food to be developed and to be inherited.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.415-421
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• 2012

This study summarized findings from an investigation into the awareness and evaluation of traditional foods among 197 male and female university students in the Chungnam area. The results were as follows. Regarding awareness of cooktable setting of traditional foods, 44.67% (88 students) of subjects answered that they had little knowledge. Female students showed a significantly high level of awareness of cooktable setting (p<0.05). Regarding the taste of traditional foods, 64.97% (128 students) of subjects responded appropriately. Regarding the necessity for partial development of traditional foods into a modern style, 61.90% (52 students) of male subjects and 84.96% (96 students) of female subjects were in agreement (p<0.01). Regarding the necessity for traditional food education, 77.16% (152 students) were in agreement, especially female students (86.73%, 98 students) showed considerably higher consent (p<0.05). For the assessment of traditional foods, nutrition (4.57 scores), taste (4.31 scores), and appearance (4.26 scores) were very highly assessed, whereas cookery (3.30 scores) and economic aspects (3.04 scores) scored relatively lower. Traditional desserts were recognized as routine and modern by male students. On the other hand, girls recognized desserts as traditional (p<0.05). Accordingly, we must preserve and pass down Korean traditional foods by increasing awareness through education or experience as well as through planning better cookery and economical aspects by applying certain standards for traditional foods.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.487-492
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• 1996

The purpose of this report is to present a list of Korean foods containing histamine, that is known to cause food allergy and chronic urticaria. For the measurement of histamine in foods, the application of spectrofluorimeter is used. Among the food groups, sea foods (mackerel, pacific saury, spanish mackerel, anchovy, hair, tail, tuna) contain most high amount of histamine, and the contents of see weeds (sea mustard, laverare) are also high. Milk and milk products (mozzarella cheese, yogurt) contain more histamine than animal meats. Plant foods like cereals, vegetables or fruits contain much less histamine than other food groups, except spinach. The contents of dried sesame, sesame oil, and mugicha, green tea, ginseng tea, mayonnaise, tomato ketchup are relatively high. This paper will be used as a fundamental guideline in planning dietary management of allergy and for the operational plans for the future nutrition education intervention. Because the foods rich in histamine may cause allergy-like syptoms, it may be reqoiled to label the foods containing histamine.

• 축산식품과학과 산업
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• v.9 no.2
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• pp.18-22
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• 2020

• 축산식품과학과 산업
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• v.11 no.2
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• pp.54-64
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• 2022

• Food Science of Animal Resources
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• v.44 no.2
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• pp.225-238
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• 2024

3D printing technology enables the production of creative and personalized food products that meet consumer needs, such as an attractive visual appearance, fortification of specific nutrients, and modified textures. To popularize and diversify 3D-printed foods, an evaluation of the printing feasibility of various food pastes, including materials that cannot be printed natively, is necessary. Most animal resources, such as meat, milk, and eggs, are not inherently printable; therefore, the rheological properties governing printability should be improved through pre-/post-processing or adding appropriate additives. This review provides the latest progress in extrusion-based 3D printing of animal resource-based inks. In addition, this review discusses the effects of ink composition, printing conditions, and post-processing on the printing performance and characteristics of printed constructs. Further research is required to enhance the sensory quality and nutritional and textural properties of animal resource-based printed foods.

• Korean Journal of Veterinary Research
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• v.43 no.3
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• pp.393-398
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• 2003

Simple and rapid sample preparation method for trace elements in foods of animal origin using ultra high pressure microwave digestion system (UHP/MDS) and inductively coupled plasma atomic emission spectrometer (ICP/AES) were developed. 1. For the digestion of sample using UHP-MDS, 20% nitric acid (v/v) was the most suitable solvent for the determination of trace elements in foods of animal origin. 2. The optimal digestion conditions for UHP-MDS were as follows: final temperature $180^{\circ}C$, final pressure 400 PSI, and magnetic power 900 W in the solid sample. For the liquid sample final temperature $170^{\circ}C$, final pressure 300 PSI and magnetic power 700 W were optimal conditions. 3. As result of interlaboratory test, the average recovery rate of the for solid sample were 88.3~99.1% for As, 82.4~93.3% for Cd, 89.2~101.2% for Hg and 86.5~93.8% for Pb, respectively. In liquid sample, it were 87.0~96.8% for As, 80.9~96.6% for Cd, 87.5~91.2% for Hg and 91.4~95.5% for Pb, respectively. 4. The average coefficient variation rate were 3.3~15.9% for solid sample and 2.9~10.8% for liquid sample.

• Fisheries and Aquatic Sciences
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• v.23 no.8
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• pp.22.1-22.8
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• 2020

Background: High demand and low supply of fishmeal due to overexploitation of fisheries resources have resulted in a dramatic increase in the price of this ingredient. Olive flounder (Paralichthys olivaceus) commercial feed contains approximately 60% fishmeal and limited success has been achieved in identifying sustainable alternative protein sources for this species. Methods: An on-farm feeding trial was conducted to compare a basal diet containing 65% as the control (CONT) with two experimental diets replacing 10% of fishmeal by animal protein (AP₁₀) or 20% of fishmeal by animal and plant protein (APP₂₀). Sub-adult olive flounder averaging 327 ± 9.3 g (mean±SD) were fed one of the three diets in triplicate groups for 16 weeks. Results: Weight gain, specific growth rate, feed efficiency, protein efficiency ratio, and survival were not significantly different among fish fed all the experimental diets (P > 0.05). Also, non-specific immune responses (superoxide dismutase and lysozyme activity), serum biochemical parameters, and intestinal villi length were not significantly different among fish fed all the experimental diets (P > 0.05). Conclusions: Therefore, based on growth performance, non-specific immune responses, serum biochemical parameters, and intestinal histology, dietary animal and plant protein mixtures could replace up to 20% of fishmeal in the diet of sub-adult olive flounder.

• Journal of Dairy Science and Biotechnology
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• v.26 no.2
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• pp.9-22
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• 2008

This work has been conducted as a part to set up the regulations and the scientific evaluation systems for the functional dairy products with health claims in Korea. Toward this end, current regulations, requirements, and all kinds of provisions related to the functional dairy products overseas were taken into accounts and feasible recommendations of new initiatives on the current regulations as well. By doing so, not only protecting hopefully the innocent consumers from the false labeling statements and fake advertisements, but also eventually to revitalize the stagnated domestic dairy industries. Currently, functional daily products are simply regarded as "Dietary Supplements" in the United States, and subjected to the regulations under the Dietary Supplement Health and Education Act, established m 1994. Manufacturers and sales distributors should notify their products to the FDA, which is in charge of the dietary supplements on nutrition and labeling, in advance when they start marketing a new dietary ingredient or any foods containing it in the States. For EU countries, there exists keen interests about the functional food products between the member countries of the European Union even though the products are categorized into "Food Supplements" similar to those in the United States. Therefore, they maintain a cautious attitude in applying the health claims to the functional food products. On the other hand, under the Japanese health food system, functional foods are qualified to the functional health foods in terms of legal status as long as any traditional foods can meet the legal standards in its effectiveness, safety as well as quality, along with significant scientific evidences related to the products, thus categorized into "Foods for Specified Health Uses and "Foods with Nutrient Function Claims". Through this study, we may have some expectations and potential utilizations as follows: Legal regulations of dietary supplements especially for the dairy products will be implemented by the outcomes of this research and proposed a tentative amendment of functional ingredients for the sake of consumer protection from the false advertisements and overstatement labeling. Current regulations on the animal foods processing and advertisements will be amended and supplemented in order to revitalize the current downturn dairy sales and to harmonize the international Codex recommendations. The results obtained from this study will make the consumers a wise selection of the dairy products with health claims and be utilized for consumer education and advertisement of the functional products as well.

• Journal of Food Hygiene and Safety
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• v.31 no.6
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• pp.406-413
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• 2016

This study was performed to evaluate and establish a sample preparation method for the detection of food-borne pathogens in animal origin foods. Ham, yogurt, and Korean beef inoculated with Escherichia coli O157:H7, Staphylococcus aureus, and Salmonella Typhimurium, were tested for the effects of diluent composition, processing time, and proportion of diluent to sample. The diluents used were peptone water (PW), Saline solution (SS), Butterfield's phosphate buffered dilution water (BPD), and Buffered peptone water (BPW). The processing time periods considered for the samples were 30, 60, 90, 120, and 300 sec, and the proportions of diluent to samples tested were 1:2, 1:4, 1:9, and 1:19. Yogurt and beef showed the highest number of bacteria when treated with BPW (p < 0.05). However, ham showed no significant difference between the treatments with four different diluents. Optimum proportions of diluent to ham, yogurt, and beef were 1:9, 1:2, and 1:4, respectively. The processing time of 120 sec was chosen as optimum, because it showed the best recovery rate in all sample types. In this manner, detection of food-borne bacteria with the selected optimal conditions was indicated by a recovery rate of more than 85%. These data suggest that an appropriate diluent composition and diluent volume should be used depending on the type of sample, which would thereby increase the accuracy of detecting food-borne bacteria in animal origin foods.