• Analytical Science and Technology
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• v.23 no.2
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• pp.196-204
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• 2010

In this study, the following concentrations of some PAHs (Polycyclic Aromatic Hydrocarbons) were investigated; [benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene, indeno(1,2,3-c,d)pyrene] in processed foods (n=165) and cooked meats (n=45) and established the analytical method by characteristics of processed foods. The methodology involved extraction (alkali digestion, liquid-liquid extraction, microwave extraction), clean-up on Sep-Pak Florisil Cartridges and determination by HPLC/FLD (High Performance Liquid Chromatography/Fluorescence Detector). The recovery of overall method for 8 PAHs spiked into these products ranged from 92 to 103%. The mean level of detected foods was found to be benzo(b)fluoranthene $0.9\;{\mu}g/kg$ in smoked salmon, benzo(b)fluoranthene $1.0\;{\mu}g/kg$, benzo(k)fluoranthene $0.3\;{\mu}g/kg$, benzo(a)pyrene $0.9\;{\mu}g/kg$ in dried banana, benzo(b)fluoranthene $0.2\;{\mu}g/kg$, benzo(k)fluoranthene $0.1\;{\mu}g/kg$, benzo(a)pyrene $0.2\;{\mu}g/kg$ in smoked chicken, benzo(b)fluoranthene $1.3\;{\mu}g/kg$, benzo(k)fluoranthene $0.3\;{\mu}g/kg$, benzo(a)pyrene $0.9\;{\mu}g/kg$ in charcoal grilled pork, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.5
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• pp.516-523
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• 2005

This study was performed to investigate dietary behaviors and consumption of health food in cancer patients. The subjects were 163 cancer patients recruited from the general hospital in Seoul, Korea. The data were obtained by the structured self administered questionnaire. The mean age of subjects was 51 years. Most of subjects didn't eat the visual fat of meat and chicken skin. The mealtime of the subjects was generally regular and most of subjects had breakfast. The subjects of this survey liked to eat foods with sweet taste but disliked to eat hot, salty and sour taste ones. The preference for fish, marine products and vegetables was high but that for instant foods and frying foods was very low. Most of subjects consumed the foods that is generally known as anticancer foods such as vegetables and fruits. On the other hand, most of subjects didn't intake butter, margarine, and frying foods that is known as risk factors of cancer. The majority of subjects$(84.7\%)$ consumed the health food The main reasons for taking health foods by subjects were to cure disease$(58.0\%)$, to prevent disease$(45.3\%)$, to supply nutrients$(39.3\%)$, to maintain the mental state$(12.7\%)$ and to recover fatigue$(10.7\%)$. Majority of subjects$(66.0\%)$ spent money more than 200,000 won/month to buy health foods. The purchasing channels of health foods by subjects were recommendation by family or friend$(64.0\%)$, by physician/pharmacist$(18.0\%)$ and by nutritionist or dietician(6.0), and advertisement through TV or radio$(12.0\%)$. The types of taking health foods of the subjects were vegetable extracted food$(60.0\%)$, mushrooms$(51.3\%)$, Lactobacillus food$(25.3\%)$, enzyme food$(22.6\%)$ calcium containing food$(20.0\%)$ and so on. The results of the current study show that although many cancer patients already practice healthy dietary behaviors, there is a substantial proportion who do not and most of cancer patients consume health foods.' Further intervention is needed to explore the effect of health foods in cancer patients

• Journal of Korean Home Economics Education Association
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• v.21 no.4
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• pp.19-33
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• 2009

The purpose of this study was to investigate fast food consumption, awareness of fast food and food habit of middle school students in Wonju area according to their intake frequency of fast foods. Subjects were categorized into 3 groups according to intake frequency of fast foods : frequent users($\geq$ 1 times/week, 29.5%) users(2~3 times/month, 50.7%), non-users($\leq$ 1 time/month, 19.8%). As for the purpose of eating fast food, many ate fast food between meals. The most favorite fast food was chicken regardless of intake frequency, followed by pizza, hamburger, the reason being that it tasted good. Regarding if there was any room for improvement, the largest number of the students asked for inexpensive price, irrespective of fast food intake frequency. Compared to users, non-users intake more diverse foods, vegetables, dairy products, fruits, protein foods and seaweed. Users or frequent users of fast food more felt drowsy, cold in the hand and foot, rough skin symptoms than non-users. In conclusion, frequent consumption of fast foods can lead unbalanced diet intakes for middle school students, and those who consumed fast foods frequently showed undesirable food habits in their daily meal.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.959-963
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• 2001

To investigate the antimicrobial effects of Scutellariae Radix extract against L.monocytogenes from foods, L. monocytogenes strains isolated from livestock, processed food from meat and milk, and frozen foods, were examined for their sensitivity to Scutellariae Radix extract. 30 L. monocytogenes strains were isolated from total 178 samples(16.9%); 13(14.0%) strains from beef 6(20.7%) strains from pork, 9(39.2%) strains from chicken and 2 (16.7%) strains from frozen foods but was not found from processed products, The serotypes of isolated L.monocytogenes were serotype O-1 strains (23, 76.7%) and serotype O-4 strains(7, 23.3%) on antisera agglutination test. The growth curves of isolates were shown lag phase, logarithmic phase, stationary phase and death phase as typical sigmoid curve on the preservative-free hams. After 6 hours. Scutellariae Radix extract contain group differ from control group on preservative-free ham samples, and the isolates were inhibited in more than 1000 ppm Scutellariae Radix extract on the inhibitory growth curve of L.monocytogenes. The mor-phological changes were observed by transmission electron microscope and the microbial cells membrane was destroyed by Scutellariae Radix extract.

• Korean Journal of Poultry Science
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• v.46 no.2
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• pp.95-103
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• 2019

This study investigated the effect of traditional medicinal plants on the quality characteristics of Samgyetang breast meat and broth. The traditional medicinal plants used in this study were roots of Panax ginseng, Codonopsis lanceolata, Platycodon grandiflorum, Salvia miltiorrhiza, Adenophora triphylla, and Allium hookeri. There was no significant difference (P>0.05) in the moisture, protein, ash content, water holding capacity, and cooking loss of Samgyetang meat with the addition of traditional medicinal plants. The color values (lightness, redness, and yellowness) of Samgyetang meat and broth were significantly different (P<0.05); the 2-thiobarbituric acid reactive substances and shear force of Samgyetang meat were significantly different (P<0.05); and the pH, turbidity, and viscosity of Samgyetang broth were also significantly different (P<0.05) with the addition of traditional medicinal plants. In the overall acceptability of Samgyetang meat, the addition of S. miltiorrhiza showed the highest score compared to that of other treatments (P<0.05). Thus, the addition of traditional medicinal plants in the production of Samgyetang were found to affect the lipid rancidity beneficially with plant species when compared to Samgyetang with Panax ginseng. In conclusion, with the development of Samgyetang using S. miltiorrhiza, it will be possible to develop products with superior quality characteristics in antioxidant, shear force, and overall acceptability.

• Korean Journal of Community Nutrition
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• v.27 no.2
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• pp.81-93
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• 2022

Objectives: This study was conducted to investigate the experience and perception among adult women regarding weight control and the consumption of weight-control foods or health functional foods based on their body mass index (BMI). Methods: The subjects were 634 adult women from the Chungcheong province, Korea, and data were collected through a self-administered questionnaire from July 2021 through September 2021. The subjects were divided into four groups based on their BMI status: underweight (< 18.5 kg/m², 7.6%), normal weight (18.5 ~ 22.9 kg/m², 53.3%), overweight (23 ~ 24.9 kg/m², 19.7%), and obese (≥ 25 kg/m², 19.4%). Results: Over the past 3 years, almost two-thirds (68.6%) of the adult women had tried weight control measures, despite the fact that a significant proportion of them were normal or underweight. More importantly, 57.6% of subjects reported the consumption of weight-control foods, with a lower proportion in the underweight (35.4%) group compared to the normal (56.2%), overweight (62.4%), and obese (65.0%) groups. The food items used for weight control were mostly salads, chicken breasts, low fat (soy) milk, slimming tea, protein shakes, low-calorie cereals, and energy/protein bars among others. In addition, one-third (31.1%) of the subjects reported the use of health functional foods containing ingredients for fat reduction. A significantly higher proportion of these was from the overweight (36.0%) and obese (38.2%) groups compared to the underweight (20.8%) and normal weight (28.1%) groups. Products containing Garcinia cambogia extract, green tea, or Cissus extract, were popular among users. Subjects who were obese had a poorer perception of their health and body. Most subjects felt the need for correct information regarding weight control, but this number was significantly more in the higher BMI groups. Conclusions: Our results suggest that the use of weight-control foods or health functional foods is popular among adult women, especially those who are obese. Thus, nutrition education courses covering facts about weight control and practice need to be developed and provided based on the BMI status of subjects.

• Animal Bioscience
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• v.36 no.4
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• pp.619-628
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• 2023

Objective: This study aimed to determine and compare the apparent ileal digestibility (AID) and the standardized ileal digestibility (SID) of amino acids (AA) in soybean meal (SBM), cottonseed meal (CSM), and low-gossypol cottonseed meal (LCSM) fed to broiler chickens and laying hens. Methods: Three semi-purified diets containing the identical crude protein concentration at 20% were formulated to contain SBM, CSM, or LCSM as the sole source of N. A N-free diet was also formulated to estimate the basal ileal endogenous losses of AA for broilers and hens. A total of 300 male Ross 308 chicks at one-day-old and 144 Hy-Line Brown laying hens at 30-week-old with initial egg production rate of 88.3%±1.0% were randomly allocated into 1 of 4 dietary treatments, respectively. Results: CSM and LCSM showed more Arg and Cys+Met while less Lys, Ile, Leu, and Thr relative to SBM. Significant interactions existed between species and experimental diets for AID (except for Arg, Asp, Glu, Gly, and Pro) and SID (except for Arg, His, and Phe) of most AA. Most AA in diets showed higher AID (except for Lys) and SID (except for Lys, Met, and Ser) in broilers relative to laying hens. The AID and SID of all AA were significantly different between the three diets. In broilers, the AID and SID of most indispensable AA except for Arg in SBM and LCSM was higher than CSM. In laying hens, the AID and SID of most indispensable AA except for Arg, Met+Cys, and Phe in SBM was higher than CSM and LCSM. Conclusion: The accurate determination of AID and SID of AA in CSM and LCSM for broilers and layers benefits the application of CSM and LCSM in chicken diets. The cottonseed by-products CSM or LCSM showed the species-specific AA digestibility values for broilers and layers.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.128-134
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• 2004

This experiment was conducted to investigate the effects of dietary pigment sources on the performance, color and antioxidant properties in broiler chick. Experimental diet was formulated to have isocalories and isonitrogen during the experiment period. Total xanthophylls content in the experimental diet was formulated to have 30ppm. Experimental trials were done for five weeks with six treatment groups; T1 (Control), T2 (Olo Glo, natural yellow pigment), T3 (Kern Glo, natural red pigment), T4 (canthaxanthin, synthetic red pigment), T5 (asthaxanthine, natural red pigment), and T6 (seaweed by-products). Body weight gain and feed intake were significantly lower (p＜0.05) in T6 group than in other treatments. Mortality was lower in T2, T3 and T4 than in control, but higher (p＜0.05) in T5 and T6. The sources of pigments did not have any effects on the dressed carcass and abdominal fat pad (p＞0.05). The gizzard weight was significantly lower in T6 (p＜0.05) than in others. Pigmentation of leg skin was significantly lower (p＜0.05) in control and T6. Effects of dietary pigments was greater with red pigments than with yellow pigments, and those were also greater with natural pigments than with synthetic ones. The peroxide value (POV), thiobarbituric acid reactive substances (TBARS) and pH values of chicken meat were increased (p＜0.05) in all treatments at 12 day storage, and was higher (p＜0.05) in pigments supplementation group. No differences of CIE L$\^$*/(lightness) and b$\^$*/(yellowness) were not found by storage days and xanthophylls sources. The a$\^$*/(redness) after 12 day storage was significantly (p＜0.05) decreased in all treatments, but those of T4 and T5 were higher than those of others. These results showed that feeding of xanthophylls sources to chick could improve color intensity and inhibit lipid oxidation of leg meat.

• Korean Journal of Agricultural and Forest Meteorology
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• v.6 no.2
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• pp.107-117
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• 2004

If doubtlessly contributes much to agriculture and rural development. The roles can be summarized as; 1. to activate rural areas and to provide more comfortable and safe rural life with equivalent services to those in urban areas, facilitating distance education, tole-medicine, remote public services, remote entertainment etc. 2. To initiate new agricultural and rural business such as e-commerce, real estate business for satellite officies, rural tourism and virtual corporation of small-scale farms. 3. To support policy-making and evaluation on optimal farm production, disaster management, effective agro-environmental resource management etc., providing tools such as GIS. 4. To improve farm management and farming technologies by efficient farm management, risk management, effective information or knowledge transfer etc., realizing competitive and sustainable farming with safe products. 5. To provide systems and tools to secure food traceability and reliability that has been an emerging issue concerning farm products since serious contamination such as BSE and chicken flu was detected. 6. To take an important and key role for industrialization of farming or lam business enterprise, combining the above roles.

• Food Science and Preservation
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• v.19 no.3
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• pp.376-384
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• 2012

This study was conducted to investigate the food purchasing management of school food services. The subjects consisted of 271 school dietitians in the Daegu and Gyeongbuk area. The percentages of ready-to-use vegetables actually being used were as follows: root of balloon flowers, 88.4%; garlic, 87.8%; blanched bracken, 80.1%; raw lotus root, 65.7%; burdock, 63.5%; small green onion, 63.5%; stem of taro, 57.6%; ginger, 35.1%; radish root, 30.6%; blanched asterscaber, 29.2%; large type welsh onion, 25.8%; carrot, 25.5%; onion, 21.4%; and potato, 8.9%. The percentages of HACCP-certified products being used were as follows: meat, 75.9%; eggs, 66.7%; soybean curds, 65.5%; ready-to-use seafood, 55.1%; starch jellies, 49.9%; spice, 44.9%; kimchi, 30.9%; ready-to-use vegetables, 22.7%; and fruits, 6.9%. The percentages of environment-friendly food items being used were as follows: eggs, 31.0%; meat, 28.7%; soybean curds, 22.1%; and fruits, 17.7%. Of these food items, meat and ready-to-use seafood were being used the most in the elementary schools. The percentages of imported food items being used were as follows: starch jelly, 29.2%; ready-to-use seafood, 24.7%; soybean curds, 20.5%; spice, 15.9%; and fruits, 10.1%. The food items requiring HACCP certification were as follows: beef and pork, 81.5%; chicken, 80.1%; ready-to-use seafood, 78.6%; frozen dumplings, 73.8%; soybean curds, 71.6%; peeled eggs, 70.8%; fish paste, 69.4%; starch jelly, 65.7%; milk, 63.1%; kimchi, 54.6%; spice, 50.6%; frozen noodle, 45.4%; ready-to-use vegetables, 44.3%; and bean sprouts, 29.5%. It was confirmed that 8.1% of the sanitation monitoring results were intentionally misreported. Therefore, to supply good and safe foods to schools, active management is needed in schools and food manufacturing and delivery companies.