• 한국식생활문화학회지
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• 제19권3호
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• pp.273-284
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• 2004

This study is on the changing pattern of fish-and-shellfish uses during the last two thirds of Chosun period on the premise that they are influenced by development of fishing technology. With a literary approach, this paper researches how fish-and-shellfish production and consumption pattern changed, especially in relation to technological development of fisheries. First, we examine into the changes of fishery production. And next, we analyze the kind and cooking method of fish-and-shellfish in [Eum-sik-di-mi-bang](1670) and [Gyu-hap-chong-seo](1815). The analysis of two books revealed that there were significant differences in fish-and-shellfish uses. Because the two books were written with a gap of 145 years and the development of fishing technology and remarkable changes of fishery production affected on the fish-and-shellfish uses. Due to primitive fishing tools and skills, fresh-water and reverse-river-fish and shellfish had been caught in substantial amount until the middle ages of Chosun period. As a result, the availability of seafood were limited extremely even in the upper classes. These situations are evidenced by the analysis of [Eum-sik-di-mi-bang]. Only 12 kinds of fish-and-shellfish are described in [Eum-sik-di-mi-bang]. Most of the sesfoods is mollusc which is easy to catch. As for the salt-water fish, dried cod and dried herring were mentioned. Mullet, the reverse-water-fish, is used most frequently. Only one kind of 'Hoe', which needs extreme freshness, is described. This means that the use of fresh fish-and-shellfish was very limited to some kinds which could be caught near the village. As the netting fishery began to be developed in the 18th century, the production of some salt-water fishes, such as anchovy, shrimp, yellow corvina, pollack, and herring, had increased remarkably to make marine resources more available. Small fish, such as anchovy and shrimp were preserved as 'Jeot-gal' and sold nationwide. Therefore, 'Jeot-gal' and seafood could be used in Kimchi around this time and had a deep influence on the change of Kimchi in taste and nutrition. In [Gyu-hap-chong-seo], 33 kinds of fish-and-shellfish are described. Including cod and herring, 17 kinds of sea water fish and mollusc are mentioned. Some of these are consumed in fresh state, neither as dried nor as salted. Because the merchants promoted the transport of seafoods to other regions according to the growth of commercial economy. As a result the diet of the people could be enriched by the various seafoods.

• 한국생활과학회지
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• 제14권2호
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• pp.313-319
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• 2005

본 연구는 성별 패스트푸드의 소비행태를 조사하여 바림직한 소비습관과 축산식품 개발에 필요한 기초적 자료를 얻기 위하여 2004년 8월, 374명의 남 여 대학생을 대상으로 패스트푸드의 이용형태, 선택방법, 패스트푸드와 식생활파의 관계, 패스트푸드점의 특성 동을 설문조사하였다. 그 결과를 요약하면 다음과 같다. 1. 조사대상자의 일반적 분포는 성별로는 남학생 48.66%와 여학생 51.34%로 구성하고 있으며, 주거형태별로는 아파트가 54.81%와 단독주택이 45.19%가 거주하고 있었다. 생활지별로는 대도시 47.33%이고, 중소도시는 52.67%를 차지하고 있었다. 2. 패스트푸드의 이용형태로써 식사동반자는 남 여 대학생 전체평균은 ${\ulcorner}$친구${\lrcorner}$와 같이하는 경우가 가장 많았고(70.1%), 성별간에는 통계적으로 고도로 유의성 있게(p<0.01) 남학생보다는 여학생이 친구와 같이 이용하는 경우가 더 많았다. 1주일간 이용횟수는 전체 평균 ${\ulcorner}1{\sim}2$회${\lrcorner}$ 먹는 경우가 가장 많았으나(63.9%), 안 먹는 경우도 20.1%로 비교적 많았다. 남 여 대학생간에는 통계적 유의차가 인정되지 않았다. 3. 1회 이용비용은 평균 ${\ulcorner}3,000{\sim}5,000$원${\lrcorner}$ 이하라고 가장 많이 응답하였고(46.0%), 남 여 대학생간에도 통계적 유의성이 인정되어(p<0.05), 남자의 경우는 5,000원 이상이 많았으나, 여자는 3,000원이상의 비용이 가장 많았다. 1주일간의 비용은 평균 ${\ulcorner}$20,0000원 이상${\lrcorner}$이 소비되는 경우가 가장 많았고(64.2%), 남 여 대학생간에는 유의한 차이점은 없었다. 비용의 지불방법으로는 혼자 내는 경우보다 ${\ulcorner}$각자${\lrcorner}$ 내는 경우가 더 많았으며(75.4%), 남 여 대학생간 에는 고도로 통계적 유의성(p<0.001)이 인정되었다. 4. 음식선택 배경은 ${\ulcorner}$자신${\lrcorner}$이 결정하는 경우가 가장 많았고(52.1%), 선호하는 음식은 치킨, 햄버거, 피자 순이었으며, 남 여 대학생간에는 고도로 통계적 유의차(p<0.001)가 있었다. 즐기는 음료로는 ${\ulcorner}$콜라${\lrcorner}$가 가장 많았으며(46.8%), 그 다음은 사이다, 주스 등의 순으로 나타났으나, 남 여 대학생간에는 유의성있는 차이는 없었다. 음식의 먹는 시기는 점심과 저녁사이의 ${\ulcorner}$간식${\lrcorner}$이 가장 많았으며(42.2%), 남 여 대학생간에는 유의한 차이는 없었다. 패스트푸드는 많은 사람들이 ${\ulcorner}$맛${\lrcorner}$이 좋기 때문에 이용하며(62.8%), 남 여 대학생간에는 통계적 유의성(p<0.05)이 인정되었다. 5. ${\ulcorner}$입맛의 서구화(36.4%)와 외식을 선호(29.1%)${\lrcorner}$ 하기 때문에 패스트푸드를 이용하게 된 것으로 응답 하였으며, 남 여 대학생간에는 유의한 차이(p<0.05)가 인정되었다. 응답자의 체형은 ${\ulcorner}$적당하다${\lrcorner}$고 응답한 경우가 가장 많이 이러한 음식을 즐겨 먹었으며(49.5%), 그 다음은 뚱뚱한 경우도 비교적 많이 먹고 있었다(24.3%). 남 여 대학생간에도 통계적 유의성(p<0.05)이 인정되었다. 자신의 음식 섭취 성향은 ${\ulcorner}$골고루 먹는${\lrcorner}$ 사람이 패스트푸드를 가장 많이 먹었으며(63.4%), 남 여 대학생간에도 통계적 유의차(p<0.05)가 있었다. 6. 패스트푸드 이용자들은 남 여 대학생 평균으로 점포 중 ${\ulcorner}$프랜차이즈점(78.3%)${\lrcorner}$, 점포선택이유중 ${\ulcorner}$편리성(36.6%)${\lrcorner}$, 그리고 가격은 ${\ulcorner}$적당하기(50.3%)${\lrcorner}$ 때문에 가장 많이 이용하는 것으로 조사되었으나, 남 여 대학생간에는 모두 각각 통계적으로 유의한 차이는 발견할 수 없었다.

• Applied Biological Chemistry
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• 제39권3호
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• pp.172-176
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• 1996

Candida parapsilosis ATCC 22019 돌연변이주를 이용하여 xylitol 생산에 영향을 주는 배양 조건인 pH와 온도 그리고 교반속도 및 산소전달속도등의 환경인자가 Xylitol의 생성에 미치는 영향을 살펴보았다. 발효조에서 pH가 증가 할수록 균체농도와 기질소비속도가 증가하여 발효시간이 단축되었다. 그러나, Xylitol생산은 pH 4.5와 5.5에서 큰 차이 없이 50g/l의 xylose로 부터 약 34g/l로 최대농도를 보여주었다. 온도가 증가 할수록 최대 비증식속도가 증가하였지만 최종 균체농도는 감소하였고, xylitol 생산성은 $30^{\circ}C$에서 최대값을 보여주었다. 산소전달속도의 영향을 조사하기 위하여 발효조의 교반속도를 변화시키면서 배양한 결과 균체농도는 산소 전달속도가 높을수록 증가하였지만, xylitol 생산은 크게 감소하였다. 교반속도를 150rpm(산소전달속도 $30\;hr^{-1}$에 해당)으로 배양할때 발효시간 62시간에서 50g/l의 xylose로 부터 xylitol 농도가 35.8g/l로 최대값을 나타내었다. Xylitol 생산성을 증가시키기 위하여 1차 발효가 끝난 발효조에서 균체를 회수하여 20g/l로 농축하여 최적조건인 pH 4.5, $30^{\circ}C$, 산소전달속도 $30\;hr^{-1}$에서 재배양을 하였을 때 50g/l의 xylose가 배양시간 약 18시간만에 모두 이용되었고 전환수율 80%에 해당하는 40g/l의 Xylitol이 생성되었다. 이때 Xylitol의 생산성은 2.22g/l-hr으로 일반 발효때 얻은 $0.5{\sim}g/l-hr$ 보다 약 $3{\sim}4$배 증가되었다.

• 수산경영론집
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• 제42권1호
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• pp.97-112
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• 2011

Today, the consumer is more careful in buying goods, invests more time in collecting relevant information to avoid any potential danger, and restricts from potential impulse buying. To react this consumer's carefulness, the seafood brands provide much information including the origin labeling system, the traceability, the food's safety & hygiene. Also the branding by region or company is pursued. Like that, a seafood brand's importance is increased, but there lack few researches dealing how current consumer's attitude influences on real purchase behavior, and how the attitude works consumer purchase decision. Therefore, this study researched the brand's influence on the consumer's attitude and purchase intention. For this purpose, this study targeted the salty mackerel and the dried yellow corvina because they are already branded and sold in some popularity, and researched how a brand's popularity, its image, and its recognized quality could effect on the consumer's attitude and purchase intention. As the result, it was appeared that a seafood brand's popularity didn't directly effect on the consumer's purchase intention, but indirectly influenced through the consumer's attitude as a parameter. From this result, improving a seafood brand's popularity needs some time to form the consumer's positive attitude and to lead to consumer purchase intention of seafood brand. So, it is thought that various promotion activities for seafood consumption must be continually performed rather than some temporary special events. Consumers showed more positive attitude on familiar seafood based on a product's original place and the freshness. Also they had better feeling about some seafood with their speciality images rather than the same kinds of products produced in other regions. This attitude temporarily led to purchase intention. Therefore, it is important that the branding strategy development should start from some seafood familiar to us in traditional food culture and food habit, but should delivery the reliance and the freshness in accurately indicating their origins, and should emphasize their differences as specialities. Consumers showed some positive attitudes on the seafood featuring the hygiene, the safety, continual good quality, and their attitudes led to their purchase intentions in temporary. The seafood product reflecting these results the best is the marketing activities on some Andong salty mackerel products acquired HACCP certification. it is thought that a seafood's branding strategy should be established on distinctive branding strategies using reliable certification mark like HACCP based on the hygiene, the safety, and the quality.

• 한국자원식물학회지
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• 제24권2호
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• pp.150-159
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• 2011

This study was conducted to gather the basic data on the alpine leek (Allium victorialis) for the expand of consumption and the production of its manufactured goods. Amino acid content in alpine leek leaves and various physiological activities were examined. Seventeen component amino acids and 38 free amino acids from alpine leek leaves were analyzed, and the total contents were 2,693.28 mg/100g for component amino acids and 535.39 mg/100g for free amino acids. Total phenolic compounds in the leaves of alpine leek showed the highest level from the methanol extract (37.7 mg/l), and followed by ethanol extract (31.9 mg/l) and hot water extract (25.4 mg/l). Total flavonoid contents in 1,000 mg/l extract was the highest in the methanol extract (22.2 mg/l). DPPH radical scavenging activity at 1,000 mg/l extract was high in the order of ethanol extract (51.6%), methanol extract (47.3%) and hot water extract (37.2%). nitrite radical scavenging activity Methanol extract from Allium victorialis leaves was the highest nitrite radical scavenging activity (79.5%). Hyperplasia suppression of lung cancer cells (Calu-6) and gastric cancer cells (SNU-601) by the methanol extract from the bulb of alpine leek were 99.9% in the extracting concentration of over 200 mg/l. No significant difference in antimicrobial activity among the 3 different solvents and extract concentrations was observed, and the inhibition zones against the gram-positive and negative microorganisms were ranged from 8.23 to 10.15 mm. It was concluded that physiological activities in a human body could be improved by the intake of alpine leek as a pharmaceutical material, and that it would be useful for the prevention of health risk such as lung and gastric cancers.

• 한국식품영양과학회지
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• 제25권4호
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• pp.593-600
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• 1996

구 소련(독립국가연합) 중 비교적 한인이 많이 살고 있는 모스크바, 사할린, 우즈베크스탄, 카자흐스탄 지역의 한인 199명을 대상으로 김치와 식생활에 관한 조사를 실시 한 결과, 식사형태는 조사대상자의 90.5%가 한식 중심의 식사를 하고 있었으며, 지역적으로 볼 때 모스크바가 양식으로의 전환율이 높은 반면 사할린은 거의 대부분이 한식 형태였다. 또한 고연령으로 갈수록 한식 중심의 식사를 하고 있었고 연령이 낮거나 이주 후 세대를 거칠수록 양식으로의 전환율이 높았다. 김치에 대한 기호도는, 응답자의 85.9%가 김치를 좋아 하였으며 좋아하는 이유는 대부분이 우리 고유의 전통음식이라는 자부심과 김치가 맛있기 때문이라고 하였다. 김치 섭취횟수는 응답자의 95%가 하루 한끼 이상은 김치를 섭취 하고 있었으며 특히 사할린은 매끼 마다 섭취하는 사람이 많았다(88%). 또 연령과 이주세대에 따른 섭취 횟수의 차이는 나이가 어리고 이주세대를 거칠수록 김치 섭취횟수가 줄어들었다. 과거와 현재의 김치 섭취량의 차이는, 41.7%가 과거 보다 많이 섭취하였고 21.6%는 별 차이가 없었으며, 지역별로는 사할린은 섭취량이 많아진 경우가 많았고 모스크바는 섭취량이 적어진 경우가 더 많아 두 지역이 다른 양상을 보였다. 또 나이가 적고 이주세대를 거칠수록 과거 보다 섭취량이 줄어들어 나이가 적을수록 현지의 음식에 적응하여 섭취 하는 것으로 나타났다. 먹어보거나 본 적이 있는 김치로는 배추김치 (99%)가 가장 많았고 그 다음이 오이김치(91.5%), 양배추김치(띨.4%), 물김치(82.4%), 가자미식해 (75.4%) 등의 순으로 우리나라에서 상용하는 깍두기, 총각김치 , 부추김치 등의 비율이 낮고 양배추김치, 가자미식해 등의 비율이 높은 특징을 보였다. 특히 사할린은 다른 지역에 비하여 김치 경험이 다양한 결과를 보여 한국에서의 김치 문화가 많이 남아 있음을 짐작할 수 있었다. 또 김치를 이용해 많이 해먹는 음식으로는 주로 김치찌개와 김치볶음 등이었으나 이것도 50%대에 머물고 있어 김치로 다른 음식까지 만들어 먹을 수 있는 만큼의 양적인 여유가 없다는 것을 짐작할 수가 있었다. 김치에 대한 러시아인들의 반응은, ＇김치를 잘 먹었다＇는 응답이 99.5%이고 ＇전혀 못먹었다＇는 사람은 한명도 없었는데 이로써 양식 위주의 서양인에게도 김치가 잘 받아들여질 수 있다는 것을 알 수가 있었고 또한 김치 이용 확대 가능성을 보여주었다.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• 제34권6호
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• pp.602-610
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• 2008

Purpose Acrylamide is present in significant quantities in a wide range of commonly consumed human foods. Carcinogenic risk of acrylamide through the consumption of food is a great public concern and in controversy, but it is not properly addressed due to the lack of evidence in humans. While a plenty of data is available on the carcinogenicity in animal models, the studies in humans are limited. Thus, the present study attempted to examine the carcinogenic potentials of acrylamide on the human epithelial cell, which is the target cell origin of the most cancers. Material and method & Result 1. Acrylamide was not cytotoxic up to $100{\mu}M$ as measured by MTT and LDH assays, indicating a relatively low toxicity of this substance in human epithelial cells. 2. The parameters of neoplastic cellular transformation such as cell saturation density, soft-agar colony formation and cell aggregation were analyzed to examine the carcinogenic potential of acrylamide. 3. The neoplastic transformation was further increased with the co-treatment of TPA 4. Antioxidants blocked the generation of Reactive Oxygen Species(ROS) and the GSH depleting agent dramatically increased the ROS production. 5. mRNA levels of fibronectin following acrylamide exposure was increased in a dose-dependent manner, indicating a possible biomarker of acrylamide-induced cellular transformation. Conclusion The present study will provide a valuable basis to compare the interspecies differences in response to carcinogenic potentials of acrylamide. The data on the interspecies differences are essential element in human risk assessment. Thus, our results obtained from the human epithelial cells will contribute to improving the risk assessment of human neoplasm including oral cancer.

• Asian-Australasian Journal of Animal Sciences
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• 제31권7호
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• pp.1017-1035
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• 2018

The European Union (EU) is the world's third largest producer of beef. This contributes to the economy, rural development, social life, culture and gastronomy of Europe. The diversity of breeds, animal types (cows, bulls, steers, heifers) and farming systems (intensive, extensive on permanent or temporary pastures, mixed, breeders, feeders, etc) is a strength, and a weakness as the industry is often fragmented and poorly connected. There are also societal concerns regarding animal welfare and environmental issues, despite some positive environmental impacts of farming systems. The EU is amongst the most efficient for beef production as demonstrated by a relative low production of greenhouse gases. Due to regional differences in terms of climate, pasture availability, livestock practices and farms characteristics, productivity and incomes of beef producers vary widely across regions, being among the lowest of the agricultural systems. The beef industry is facing unprecedented challenges related to animal welfare, environmental impact, origin, authenticity, nutritional benefits and eating quality of beef. These may affect the whole industry, especially its farmers. It is therefore essential to bring the beef industry together to spread best practice and better exploit research to maintain and develop an economically viable and sustainable beef industry. Meeting consumers' expectations may be achieved by a better prediction of beef palatability using a modelling approach, such as in Australia. There is a need for accurate information and dissemination on the benefits and issues of beef for human health and for environmental impact. A better objective description of goods and services derived from livestock farming is also required. Putting into practice "agroecology" and organic farming principles are other potential avenues for the future. Different future scenarios can be written depending on the major driving forces, notably meat consumption, climate change, environmental policies and future organization of the supply chain.

• 한국지역사회생활과학회지
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• 제19권1호
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• pp.3-10
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• 2008

This study was conducted to gather basic data on the physiological activities of flower extracts from 4 cultivars of white lotus to promote the increase of public consumption. Four cultivars of white lotus: c.v. 'Garam', 'Choeue', 'Baekhwageonryeon', and 'Seungdal' were harvested on 14, August, 2007, and the physiological activities of flower extracts obtained by hot water extraction and ethanol extraction were examined. Total phenol content was highest in the 'Garam' flower hot water extracts, $144.2{\mu}g{\cdot}mL^{-1}$, and lowest in the 'Seungdal' flower ethanol extracts, $63.4{\mu}g{\cdot}mL^{-1}$. DPPH radical scavenging activity was highest at 2,000ppm flower extract of 'Garam' obtained by hot water extraction and ethanol extraction of 90.9% and 83.0%, respectively. Total flavonoid content in the flower extracts of 'Garam' obtained by hot water extraction and ethanol extraction showed the highest levels at $34.1{\mu}g{\cdot}mL^{-1}\;and\;33.9^{\mu}g{\cdot}mL^{-1}$, respectively. Nitrite scavenging activity at 1,000ppm flower extract was highest in 'Garam'. Extracts obtain by hot water and ethanol showed 91.3% and 80.4% activity, respectively. No significant difference in tyrosinase inhibition activity was observed among the cultivars or as a result of extraction method. Overall anti-microbial activity of the flower extracts was slightly higher in 'Garam' than in the other cultivars.

• 가정과삶의질연구
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• 제28권3호
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• pp.27-41
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• 2010

In this study, based on the current curriculum of consumer education in high school with the advent of Web 2.0 age, I analyzed both the curriculum used by new information tools related with Web 2.0 age and the one used by traditional tools to find out the degree of necessity of consumer education for the high school students in proportion to the level of their informational ability. First, compared with the education of food, clothes and shelter in the curriculum of manual training and domestic science, the necessity, importance, and availability were low and the students had a lower level of interest than they had with the three factors mentioned above. Second, after dividing the sector of consumer education in the curriculum into three fields such as reasonable purchase and use, solution and prevention of consumer problems and forming a new consumer trend, I looked into the necessity of the teaching method using conventional tools and the one using new informational tools following Web 2.0 age respectively. Traditional tools were favored for the education of consumption-related laws and policies, consumers' rights for the general cause of consumer problem solving and preventing. For the generation of the new comsumer trend, the new information tools were preferred in the appreciation of consuming culture and the issues of consuming environment. Third, it was revealed that students' level of informational ethics was the highest at 5.55 while their level of information creation and processing was the lowest at 3.96 from the research of six categories of their informational ability.