• Journal of Food Hygiene and Safety
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• v.14 no.4
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• pp.386-396
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• 1999

Commonly eaten fish, meat and other protein-containing foods show some level of mutagenic activity following normal cooking such as broiling, frying, grilling, roasting etc. The main food mutagens found in cooked products are“heterocyclic aromatic amines”. Several of them have been shown to be carcinogenic in rodent and suggested to be relevant for human cancer etiology. This review summarizes the chemistry, formation, occurrence and toxicity of food-borne heterocyclic aromatic amines. Factors that influence the formation of them are also discussed with special emphasis on dietary factors. From a health safety point of view, it is desirable to estimate the intake of heterocyclic amines via foods, and reduce or prevent the formation of food mutagens.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.536-553
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• 1998

Korea supposed the place of origin of soybean. Although it is speculated that it was edible in the era of the Three Kingdoms(A.D. 5-9C), there is no documentary evidence. The first record about the edibility of tofu was written down in the Goryeo dynasty, and there was several documents that tofu was exported to China and Japan in the Chosun dynasty due to excellent manufacture skills for tofu. Tofu has been a good source of protein as a food for the common people, though there were not many traditional kinds. Especially, tofu has been an important vegetarian foodstuff in a Buddist temple, and has been used for vegetable soup and skewered greens necessary for the sacrificial rites of the humbler class as well as of the royal court. We frequently made sliced raw tofu and fried tofu, and it was used for broil, stew, and casserole as well as stuffing. In addition, tofu and its bean-curd dregs were applied of making soy. In China it is assumed that tofu has been eatable since the time of the Han(AD. 1C). Chinese tofu and its products are various and generally 20 different varieties are used. There are many dishes applied of tofu. salted and plain tofu were used as Chinese appetizer dishes. Plain, salted, skinned or deep-fried tofu was stir-fried in an hot oiled pan with vegetables, meats and fishes. Additionally, there are a variety of tofu dishes utilized stewing, frying, steaming, and soup cookeries. Tofu first appeared in the era of the Nara(8C) of Japan and was come into wide use in the era of the Aedo(Tokyo). In Japan tofu and its products are various and introduced in Shojin cookeries prevalent in the Buddist temples. It is especially noticeable that frozen or skinned tofu was used for these. Japanese tofu cooking is more delicate than Korean and Chinese ones, and Japanese people do not use oil. Instead, they in general utilize steaming and broiling cookeries. In the western countries the history of tofu edibility is short. However, their practical application of tofu in the dietary life is very positive.

• Korean journal of food and cookery science
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• v.6 no.4 s.13
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• pp.99-109
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• 1990

The following, Chung, Am, Chun, Seo, Rok, Shin, Oh, Cho, Po, listed in [Che Min Yo Sul] are as follows; 1. Chung means polutry and meat like pork and beef cooked with Ja. Am is flavoring meat in a seasoned broth, which is seasoned with Yeom Shi, green onion and pepper. Chun is stir-fryed fish, beef or pork in a small amount of broth and Apchunbup, a kind of Chun, is stir-fryed with Yeom Shi Juice. 2. Cheo, Rok stands for boiled meat pickled in vinegar. 3. There are twenty kinds of Chuk, which is broiled polutry, fish, shellfish and meat like pork and beef together with vegetables and spices. 4. Shin, Oh, Po, are a type of meat preservation method by using Nurook, salt, alchol or broiling it in Bong Chuk way and then preserving it.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.355-361
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• 2014

This study was conducted to evaluate the changes in porcine serum albumin (PSA), a major allergen, which occur when raw pork ham is marinated with kiwi or pineapple juice, and/or when the ham is pan broiled at $300^{\circ}C$ for 4 min after marination. In this study, raw pork ham was soaked for 4 h or 8 h in marinades containing commercial marinating sauce only, commercial marinating sauce and 7% kiwi juice, or commercial marinating sauce and 7% pineapple juice. When the meat was marinated and then pan-broiled, pork ham meat protein was significantly denatured and hydrolyzed, and the level of PSA in the meat was significantly reduced. The PSA contents of pork broiled without marination, pork that had been marinated in commercial marinating sauce alone, pork that had been marinated in commercial marinating sauce with kiwi juice, and pork that had been marinated in commercial marinating sauce with pineapple juice, were 95.4, 43.3, 14.3, and 5.4 ng/mL, respectively (p<0.05). Marinating with pineapple juice was more effective than marinating with kiwi juice; and marination for 8 h was more effective than marinating for 4 h. These results indicate that the level of PSA in pork ham is effectively reduced, when the meat is first marinated in sauces that contain kiwi or pineapple extracts for 8 h, rather than 4 h, and then cooked. Further study is needed to determine whether marinated pork meat reduces allergenicity in vivo, as well.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.3
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• pp.197-209
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• 2002

This study was performed to investigate and analyze the level of recognition, preferences and quality factors of sauces. A total of 1,340 subjects, 660 males and 680 females in the Daegu and Kyeongbuk areas participated in a questionnaire for this study. The results were summarized as follows: Among the respondents, 41.1% answered that they learned about the sauces from a western style restaurant. 73.4% of the respondents suggested that the taste and the quality of sauces had an influence on their preferences of western dishes. 51.2% of the respondents recognized that sauces are mainly used when baking and broiling; it was widely known that demiglace sauce is used on steaks. The preferred colors of sauces from most popular to least popular were brown, blond, white, yellow and red. The overall favorite stock material of demiglace sauce was beef bone. Foods that were preferred to be served with sauces were found to be beef, pea seafood, fish, shellfish, poultry and cereals from most preferred to least preferred. The favorite sauces were brown stock sauce, tomato sauce, liquor sauce, and cream sauce from most preferred to least preferred. The oil and butter sauces were preferred the least. Using a scale of 1 to 5 with 5 being the highest, the respondents rated the way sauces were cooked as the most important the quality-determining factor, with a mean value of 4.31. The raw ingredient as the most important factor was rated 4.45. Among sensory factors, the respondents agreed taste was that the most important characteristic, with a mean value of 4.65. 36.0% evaluated the overall quality of sauces as good and 47.0% as ordinary when served with western dishes. 44.1% of the respondents stated that the taste is was the topmost characteristic that needed to be improved, and that flavor and color were next in order.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.197-203
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• 2016

Purpose: In this study, small black beans (Rhynchosia nulubilis) that were produced in the Jungsun province of South Korea were selected for use in various cooking recipes because they are known to contain higher isoflavones and excellent antioxidant effects, as compared to any other domestic soybeans. Methods: Physicochemical and antioxidant characteristics of small black beans were analyzed with uncooked beans and four other cooking methods of pan broiling, boiling, steaming, and pressure cooking. Results: Contents of ${\beta}$-glucosides (daidzin, glycitin, and genistin) and aglycone (daidzein, glycitein, and genistein) in small black beans were significantly different depending on the cooking methods (p<0.001). The results of the experiment indicated that the amount of total polyphenol in pressure cooked beans was highest, showing a value of 7.16 mg/g (p<0.001). Most contents of isoflavones (${\beta}$-glucoside, aglycone) in uncooked beans appeared to increase after cooking. In particular, the amount of glycitein was highest in pan broiled beans ($9.63{\mu}g/g$). The total isoflavone content differed among the different cooking methods, ranging from highest to lowest in the following order : pan broiled beans ($759.49{\mu}g/g$), pressure cooked beans ($725.12{\mu}g/g$), boiled beans ($591.05{\mu}g/g$), steamed beans ($511.61{\mu}g/g$), and uncooked beans ($180.80{\mu}g/g$) (p<0.001). Conclusion: Especially, the amount of isoflavones increased significantly in pan broiled beans and pressure cooked beans, suggestive of optimized cooking methods for increasing nutritional and functional contents in cooked food.

• Journal of the Korean Home Economics Association
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• v.17 no.3
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• pp.53-59
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• 1979

Vitamin contents of three grades of Korean laver high, medium and low were measured. They were cooked by different methods to examine changes in their vitamin content. Results of this experiment are as follows ; 1. Vitamin contained in loogr of laver amount to 13,200 I.U, for high grade, 16,100 for mediium grade, and 16,400 for low grade . The low -grade laver, which is interwoven with green laver, showed the highest vitamin content. 2. When laver was broiled sheet by sheet, its vitamin loss rate was 11% for high grade, 19% for medium grade, and 20% for low grade. Thus , the one with a higher vitamin content showed a higher vitamin loss rate. When two sheets of laver, which were put upon each other, were broiled, their vitamin loss rates were 2.3% for high grade, 1.73 % for medium grade, and 2.64% for low grade. Thus broiling laver at the unitof two to three sheets together is a way of decreasing the vitamin loss rate. 3. When laver was broiled with salt applied on its surface , its vitamin loss rate was 8.3% for high grade, 13% for medium grade, and 10.9% for low grade. When laver was broied at the unit of two sheets together after salt and sesame oil were added, its vitamin loss rate was 2.2% for high grade, 5.2% for medium grade, and 8.2% for low grade . The one with a higher vitamin content showed a higher vitamin loss rate. 4. When laver was mixed seasoned soysauce, its vitamin loss rate increased in process of time. In 48 hours after laver was mixed with seasoned soysauce , its vitamin loss rate read 24.2%, 27.1% and 35% respectively, for the three grades of laver. Thus the laver mixed with seasoned soysauce has to be used right after so cooked so as to obtained the highest possible vitamin content.

• Nutrition Research and Practice
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• v.17 no.1
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• pp.73-90
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• 2023

BACKGROUND/OBJECTIVES: Meat eaters face conflicts over meat consumption due to recent increasing demands for reduced-meat diets to promote human and environmental health. Attitudes toward consuming meat have been shown to be culture-specific. Thus, this study was performed to examine cultural differences in attitudes, beliefs, and patterns of meat consumption among meat eaters in a group homogeneous in terms of age and sex but with diverse ethnicities. SUBJECTS/METHODS: In this cross-sectional study conducted in New York City in 2014, 520 female meat eaters (Whites = 25%; Blacks = 20%; East Asians = 35%; Hispanics = 20%) aged 20-29 completed a questionnaire consisting of a series of questions on meat consumption behaviors, which addressed amounts of consumption, cooking methods, past and future changes in meat consumption, and attitudes and beliefs regarding relationships between health and meat consumption. Logistic and multiple regression analyses were used to assess the effects of variables on meat consumption. RESULTS: Blacks had the highest annual total meat consumption (64.2 kg), followed by East Asians (53.6 kg), Whites (46.9 kg), and Hispanics (35.8 kg). Blacks ate significantly more chicken than the other ethnic groups (P < 0.001), and East Asians ate significantly more pork and processed meat (P < 0.001). Regardless of ethnicity, grilling/roasting/broiling were the preferred cooking methods, and vegetables were most consumed as a side dish. More than half of the participants expressed an intention to decrease future meat consumption. East Asians more strongly perceived meat as a festive food (P < 0.001) and were less guilty about the slaughtering animals (P = 0.11) than other groups. No differences were found between the ethnic groups regarding negative attitudes to meat consumption. CONCLUSIONS: The results show that ethnicities differ in terms of attitudes, beliefs, and patterns of meat consumption. Irrespective of ethnicity, the meat-eating participants almost unanimously demonstrated a willingness to reduce future meat consumption. It is hoped these findings aid the formulation of culturally-tailored interventions that effectively reduce meat consumption.

• Applied Biological Chemistry
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• v.30 no.3
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• pp.210-218
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• 1987

In the previous report, we isolated and purified one of tendering enzyme 'ficin' from fig latex. In this study, various crude ficin concentrations and reaction time were employed to investigate the contents of free amino acids and other free nitrogen compounds after the treated with beef round muscle. 1. Free amino acids contents increased with the increase of temperature and time during the aging of beef at $1^{\circ}C$ and $8^{\circ}C$, and the increasing rate was remarkably high when fresh beef was treated with ficin. In the case of ficin treatment after various cooking, steaming showed the highest increase in free amino acid contents among three cooking methods such as boiling, steaming and pan broiling. The increased amounts of free amino acids in three groups-aging beef at $1^{\circ}C$ for 3 days, fresh beef treated with ficin(0.1%, 2hrs) and beef treated with ficin(0.1%, 2hrs) after cooking were 13%, 293% and 137% respectively. In contrast to aging group, the amount of free amino acids in other two groups treated with ficin was superiorly increased. 2. The amounts of total free nitrogen, free non-protein nitrogen and $NH_3-nitrogen$ increased with the increase of temperature and time during the aging of beef at $1^{\circ}C$ and $8^{\circ}C$, and the increasing rate was remarkably high in fresh beef treated with ficin. In the case of ficin treatment after cooking, steaming gave larger amount of total and non-protein nitrogen than other two cooking, e.g. boiling and panbroiling. The increasing rate of nonprotein nitrogen to the total nitrogen of fresh beef treated with ficin(0.1%, 2hrs) was 75 times greater than that of aging fresh beef at $1^{\circ}C$ for 3 days.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.731-748
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• 2007

In this study, we investigated e kinds and names of side dishes along with their recipes and ingredients occuring in Korean cookbooks published before the 17th century. The side dishes were classified 79 kinds of Guk, 23 kinds of Jjim and Seon, 15 kinds of Gui, 3 kinds of Jeon, 7 kinds of Nureumi, 3 kinds of Bokkeum, 30 kinds of Chae, 11 kinds of Hoe, 7 kinds of Jwaban, 6 kinds of Mareunchan, 12 kinds of Pyeonyuk and 5 kinds of Jeonyak, Jokpyeon and Sundae. The earliest records were found on Guk, Jjim, Jwaban, Po and Pyeonyuk Gui, Namul and Hoe were recorded after the 1500's and Nureumi, Jeon, Jeonyak, Jokpyeon and Sundae were developed relatively late in the late 17th century. As to the kinds of side dishes, Guk was the most common. Guks cooked before the 17th century used different recipes and more types of ingredients than today, including some that are not used today. For Jjim, various seasonings were added to main ingredients such as poultry, meat, seafood and vegetable. Most of the records found for Jjim used chicken as the main ingredient. Gui was recorded as Jeok or Gui and there weren't many ingredients for Gui before the 17th century. Gui was usually seasoned with salt or soy bean sauce and broiled after applying oil. Vegetables were broiled after a applying flour-based sauce. The Jeon cooked at that time was different from the one that is cooked today in that cow organs or sparrows were soaked in oily soy bean sauce before being stewed. Nureumi, which was popular in the 17th century, but rarely made today, was a recipe consisting of adding a flour or starch-based sauce to stewed or broiled main ingredients. Chae was a side dish prepared with edible plants, tree sprouts or leaves. Chaes like Donga and Doraji were colored with Mandrami or Muroo. Hoe was a boiled Hoe and served after boiling seafood. Jwaban was cooked by applying oil to and then broiling sparrows, dudeok, and mushrooms that had been seasoned and dried. For dried Chans, beef or fish was thin-sliced, seasoned and dried or sea tangle was broiled with pine nuts juice. There are some recipes from the 17th century whose names are gone or the recipes or ingredients have changed. Thus we must to try to rebuild three recipes and develop recipes using our own foods of today.