• The Journal of the Convergence on Culture Technology
• /
• v.5 no.4
• /
• pp.123-129
• /
• 2019

A total of 165 housewives in Seoul area were interviewed to survey the Salted Sea Foods. The aim of this study was to investigate the perceptions and preferences of 20s~50s housewives to salted sea foods. As to the recognition of salted sea foods, shrimp salted sea foods(100%)>anchovy sauce(97%)>canary sauce(91%)answered. Necessity of the Development plan of salted sea foods as to its importance 23%, regarded salted sea foods very important, while 44.8% and 6.1% not important. The Participants considered that we need to succeed and develop salted sea foods. We need to develop new recipes to increase the usage of salted sea foods.

• International Journal of Advanced Culture Technology
• /
• v.11 no.3
• /
• pp.122-130
• /
• 2023

This study aimed to identify factors associated with depression by household type among the elderly in the community during the COVID-19 pandemic. The subjects were 72,812 elderly aged 65 and over who participated in the 2020 Community Health Survey. Multivariate logistic regression with complex samples was performed to analyze the data. The incidence of depression was higher in single-person households than in multi-person households. In single-person and multi-person households, depression was higher in women, those over 75 years old, those with middle school graduates or lower, those with a household monthly income of 1 million won or less, and those receiving basic living recipients. Factors related to depression among the elderly in single-person households were physical activity, sleep time, and drinking, among the changes in lifestyle due to COVID-19. Factors related to depression among the elderly in multi-person households were physical activity, sleep time, consumption of instant food, and alcohol drinking, among the changes in lifestyle due to COVID-19, and psychological concerns due to COVID-19. Promoting mental health and developing customized programs by household type is necessary to prevent depression in the elderly in the community.

• Journal of Life Science
• /
• v.31 no.1
• /
• pp.10-16
• /
• 2021

The consumption of fresh-cut agricultural materials is increasing due to increased public interest in health and the increase of single-person households. Most fresh-cut agricultural materials can be eaten without heating, thus easily exposing the consumer to food-borne pathogens. As a result, food-borne diseases are increasing worldwide. In the analysis of food-borne pathogens, it is important to detect the strains, but this is time consuming and laborious. Alternative detection methods that have been introduced, include polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), which is performed without prior culturing. Samples of fresh-cut agricultural materials, such as vegetables, were analyzed by the culture-based method. In 129 samples, non-pathogenic Escherichia coli (3.9%), Bacillus cereus (31.8%), Clostridium perfringens (5.4%), Yersinia enterocolitica (0.8%), and enterohemorrhagic E. coli (0.8%) were detected. Eight samples contaminated with bacteria were randomly selected, further analyzed by PCR-DGGE, and compared with the culture-based method. Two cases detected non-pathogenic E. coli by PCR-DGGE only, despite a lack of detection by the culture method. It was supposed there was possibility of sample loss during its 10-fold dilution for appropriate cultivation. In the detection of high-risk food-borne pathogens, it was found that the detection limit was lower in PCR-DGGE than in the culture-based method (10 CFU/g). This suggests that PCR-DGGE can be alternatively used to detect strains. On the other hand, low-risk food-borne pathogens seem to have higher detection limits in PCR-DGGE. Consequentially, this study contributes to the improvement of food-borne pathogen detection and the prevention of its related-diseases in fresh-cut agricultural materials.

• Journal of Food Hygiene and Safety
• /
• v.32 no.6
• /
• pp.500-506
• /
• 2017

Kimchi cabbage is one of the four major vegetable crops in Korea. The total annual production of kimchi cabbage, the main material of kimchi, was 20,559 tons in 2015. Kimchi cabbage is one of the majer crops produced by farmers which accounts for about 80% of the total leaf vegetable production in Korea. As the consumption of environmental-friendly agricultural products increases, food safety is one of the major public health concerns. We analyzed the biological hazards of kimchi cabbage produced by two types of cultivation methos such as organic farming and conventional farming using various culture media and microscopy. A total of 432 samples were analysed for presence of sanitary indicator microorganisms (aerobic plate count, coliform count, yeast & mold) and food-borne pathogens (Staphylococcus aureus, environmental Listeria, Bacillus cereus). The population of sanitary indicating microorganisms and food borne pathogens was under 5 Log CFU/g in all tested samples. The results of total microorganism numbers of leaf surface showed a positive correlation to those of soil samples. Additionally, we examined chemical factors such as pesticide residues and heavy metals in soil samples. All tested samples did not shown contamination levels higher than the standard limit.

• Textile Coloration and Finishing
• /
• v.34 no.4
• /
• pp.284-301
• /
• 2022

The limitations of food production caused by global warming, consumption of soil fertility, and land shortage have demanded the development of alternative foods. Their market has been increasing, and in particular, there is an urgent need for an alternative meat. Among them, the non-slaughtered cell-cultured meat that can be manufactured in the laboratory, that is, cultured meat, is in the spotlight, which can solve the problem of meat consumption while including the advantages of meat. It is classified into minced cultured meat and structured one with a structure similar to that of real meat. The latter is currently facing limitations related scaffolds, cells, and the multiplicative problems, and many attempts are being made to solve them. The complex problem is related to secure texture and taste as well as structural similarity to actual meat. To solve the problems, it is necessary to lay emphasis on cells, there are fat cells and vascular cells, and the most fundamental cells, muscle cells. These are the main cells that control the texture and nutrients of meat, and unlike other cells, they grow in the form of fibers. A myofibril (also known as a muscle fibril) is a basic rod-like organelle of a muscle cell, which is a quantitatively major component of meat, and one of the tissues that maintain the appearance of the body and bones. In this review article, we focused on the growth of muscle cells into long, tubular cells known as muscle fibers using the fabricated fibrous scaffold, and reviewed not only research results for muscle tissue engineering but also various results in the related fields for the last five years.

• Journal of the Korean Society of Food Culture
• /
• v.6 no.4
• /
• pp.393-401
• /
• 1991

In order to compare the food consumption pattern of college girls on weekday and Sunday, the food intake of college girls in a district of Pusan city was analyzed through the factor analysis method. The principal results are as follows. 1. The amount of food intake on Sunday was generally larger than the average values of the food intake on weekday except for soybean & products, meats and beverage. 2. As for correlation coefficients among the intake of each food group, on weekday, positive correlation was noted among rice, potatoes, soybean & products and sea-weeds, fish & shells and fat & oil. And confectionery & sugar showed also a positive correlation to bread, while, on Sunday, vegetables, sea-weeds and meats showed a positive correlation to rice, and other cereals and eggs showed a positive correlation to bread & noodles, too. As for the relationship among rice and bread & noodles, a negative correlation was noted both on weekday and Sunday. 3. As for the factor analysis of the food intake on weekday through the correlation matrix, in the first factor, soybean & products, fat & oil, sea-weeds, rice and fish & shells showed comparatively large factor load, and in the second factor, meats, kimchi, vegetables, soybean & products, fruits and fish & shells showed large factor load. Here the first factor showed the Korean dietary life and the second factor showed subsidiary food (control nutrient) factor. In case of the food intake on Sunday, in the first factor, rice, meats, sea-weeds, soybean & products and vegetables showed large factor load, and in the second factor, fish & shells, vegetables, fat & oil, fruits and rice showed large factor load. Accordingly, the first factor and the second factor were considered to show Korean dietary pattern. 4. Nutrient intake on weekday and Sunday was substantially sufficient to RDA except for energy and iron.

• Journal of the Korean Society of Food Culture
• /
• v.22 no.3
• /
• pp.342-352
• /
• 2007

We investigated the intake trends of street foods for middle school, high school and colleges students through the survey study. In addition, the factors affecting the students' consumption of street foods and their perception toward hygiene status of street vendor were studied. The levels of total aerobic bacteria, coliform groups and enterobacteriaceae in Kimbab, eomuk, and eomuk-kukmul were counted using 3M petrifilms. More than ninety seven % of the respondents had experienced street foods. All the respondents ate street foods 1 to 5 times a month. Forty percent of the respondent stated that 'good taste' and 'time-saving convenience' were their reason for eating the street foods. Their favorite foods were ddokbokgi and various fried foods. All the students responded that frying oil, drinking water, and soy sauce as well as the street vendors' attire and their cooking tools in street vendor were unsanitary. Forty percent of the respondents ranked frying oil as the most unsanitary substance. Eighty percent of the respondents responded that an enforcement of hygiene should be imposed on the street foods vendor. There were significant differences (p<0.001) among the student's age in the opinion related to the reasons of eating street foods, hygiene enforcement, existence of street foods and interest of hygiene status of street foods. High correlation (p<0.05) between the frequency of street foods and snack intakes was shown, regardless of student's age. The result shows that those who eat snacks more than once a day tend to eat street foods more frequently. Aerobic plate counts in Kimbab in 5 different vendors exceeded 10$^5$/g and contamination levels of enterobacteriaceae or coliform in Kimbab exceeded more than 10$^3$/g, which did not satisfy the microbiological standards. In conclusion, although the respondents thought that the sanitation of street foods was poor, most of them want the street food vendor to be maintained with better hygiene condition. This indicated that the regulation for safe street foods should be enforced and educational information about the preparation and serving for safe street foods should be provided to street food vendor.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.11 no.4
• /
• pp.1528-1533
• /
• 2010

This study investigated the fermentation characteristics of wild grape(Vitis amurensis) wine prepared with reed(Phragmites communis) root. The reed root was added to the fermentation of wild grape wine in the quantities of 0.5%, 1.0% and 2.0%. An addition of reed root during yeast fermentation of wild grape wine decreased the acidity and increased pH of fermentation culture, thus enhancing the consumption of sugar and production of ethanol. Especially, the addition of 2% reed root led to production of about 13% ethanol in 4 day of fermentation time. The sensory evaluation showed that the wild grape wine fermented with 2.0% reed root was most acceptable.

• Korean Journal of Human Ecology
• /
• v.13 no.1
• /
• pp.51-62
• /
• 2004

This research developed satellite account for household production to measure the whole size of production in Korea. The standardized satellite account was designed on the basis of Ironmonger's IO table. Results of this research were summarized as follows. First, the economic values of male and female labor invested for household production was 1,560,000 and 5,380,000 Won, respectively. Female input was greater than male by 3.5 times. Second, the expenditure for durable goods for household production was on average 470,000 Won per year. Among the total expenditure, 36% was spent for household management activities, 25% for food preparation and 25% for cleaning and laundry. Results of examining the expenditure for durable goods in total production activities showed that more than half was spent for household production; 54% for household production, 39% for leisure, 4% for sleeping, and 3% for individual use. Third, among expenditure of consumption for intermediate foods for household production, expenditure for food was the greatest to be followed by expenditures for child care, other houseworks, and cleaning and laundry. Finally, the total value of household production in Korea turned out to reach 171 trillion won which was value of 36% of GDP(482 trillion Won) in 1999.

• Journal of Microbiology and Biotechnology
• /
• v.22 no.7
• /
• pp.967-974
• /
• 2012

Cultivation of Spirulina platensis using ammonium salts or wastewater containing ammonium as alternative nitrogen sources is considered as a commercial way to reduce the production cost. In this research, by analyzing the relationship between biomass production and ammonium-N consumption in the fed-batch culture of Spirulina platensis using ammonium bicarbonate as a nitrogen nutrient source, an online adaptive control strategy based on optical density (OD) measurements for controlling ammonium feeding was presented. The ammonium concentration was successfully controlled between the cell growth inhibitory and limiting concentrations using this OD-based feedback feeding method. As a result, the maximum biomass concentration (2.98 g/l), productivity (0.237 g/l d), nitrogen-to-cell conversion factor (7.32 gX/gN), and contents of protein (64.1%) and chlorophyll (13.4mg/g) obtained by using the OD-based feedback feeding method were higher than those using the constant and variable feeding methods. The OD-based feedback feeding method could be recognized as an applicable way to control ammonium feeding and a benefit for Spirulina platensis cultivations.