• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.861-869
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• 2012

This study was conducted to investigate the purchasing status and to compare supplier performance evaluations between competitive bidding and negotiated contracts in school foodservice in Changwon, Korea. A total of 190 questionnaires were distributed and 167 (return rate 87.9%) were collected from June 29 to September 28, 2010, and then a total of 151 (analysis rate 79.5%) were used for the final analysis. First, 91.4% of food product purchases for school meals were contracted through competitive bidding, especially limited competitive bidding. It mainly consisted of agricultural products, processed food, and eco-friendly agricultural products (fruit). Second, 78.8% of schools purchased food products by negotiated contracts, while single negotiation accounted for 59.7%. Food products by negotiated contract consisted of meat, kimchi, and fish. Third, the purchase status of competitive bidding and negotiated contracts showed a significant difference in agricultural products (p<0.001), fish (p<0.001), meats (p<0.001), poultry (p<0.001), antibiotic-free poultry (p<0.001), eco-friendly grain (p<0.001), eco-friendly agricultural products (fruit) (p<0.001), eco-friendly processed food (p<0.001), processed products (p<0.001), milk (p<0.001) and general grain (p<0.001) except for kimchi. Fourth, comparative analysis of supplier performance evaluation (on a 5-point Likert scale) of school foodservice showed that price of product of competitive bidding (3.73) was significantly higher than that of negotiated contract (2.95) (p<0.001), and the overall performance level of the negotiated contract (3.85) was significantly higher than that of competitive bidding (3.61) (p<0.01). The supplier performance evaluation levels of product packaging (p<0.01), product quality at the time of delivery (p<0.001), hygiene of products (p<0.001), consistency to specification (p<0.001), swiftness of return and exchange (p<0.001), emergency delivery (p<0.001), service of delivery staff (p<0.05), and handling of complaints (p<0.001) of negotiated contracts were significantly higher than those of competitive bidding of school foodservice. In conclusion, school foodservice selected food suppliers both by adopting competitive bidding and negotiated contracts. And there was a significant difference of school foodservice supplier performance between competitive bidding and negotiated contracts in Changwon, Korea.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1523-1528
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• 1999

The consumer's demands for minimally processed fruits and vegetables have been increased rapidly because of its convenient handling, fresh-like quality as well as producing less wastes from the environmental point of view. Asian pears which are one of the main fruits widely produced and consumed in Korea easily lost their characteristics due to browning and softening after cutting. The objective of this study is to investigate the effects of various treatments on delaying deterioration of sliced Asian pears. 'Shingo' pear slices were treated with various solutions $(1%\;NaCl,\;0.2%\;L-cysteine,\;1%\;CaCl_2\;or\;1%\;calcium\;lactate)$ and were packaged with low density polyethylene $(LDPE,\;60\;{\mu}m)$, ceramic $(CE,\;60\;{\mu}m)$ or vacuum $(Ny/PE,\;80\;{\mu}m)$ film at $20^{\circ}C\;and\;0^{\circ}C$. In order to evaluate the quality of packaged sliced pears, quality index was determined in terms of color, firmness, soluble solids, titratable acidity. ascorbic acid, changes of gas composition, microbial test, and sensory quality. The results showed that sliced 'Shingo' pears packaged with CE and vacuum film maintained better quality than with LDPE at $0^{\circ}C\;and\;20^{\circ}C$. To retard browning and softening. 0.2% L-cysteine and 1% NaCl solutions applied for 1 minute were effective to reduce surface browning of sliced pears, and 1% $CaCl_2$ was the most effective to prevent softening.

• Food Engineering Progress
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• v.15 no.1
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• pp.56-63
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• 2011

Durum wheat semolina was added into wet-milled rice flour in order to improve chewy texture, firm bite ("al dente"), and resistance to overcooking of the ordinary rice noodles. Wet noodles were prepared by mixing 0 (control), 5, 10, 15, and 20% (w/w) of semolina per semolina and rice flour mixtures. Vital gluten (4%, w/w) and salt (2%, w/w) were added to form the pliable strands of wet noodles and final moisture contents of the raw mixtures were equalized at 45%. Pasting properties of the suspended flour mixtures as measured by the Rapid Visco Analyser (RVA) showed slight increases (up to $1.2^{\circ}C)$ in pasting temperatures along with the considerable decreases in peak viscosities as semolina increased at over 15%. Reduced shear thinning and retrogradation of the starch solution that leads to hardening of the cooked noodles were indicated by lowered breakdown viscosities and gaps between finaland setback viscosities from the RVA viscogram as semolina increased at over 10%. Reduced water uptake and turbidity increases of the cooking water as caused by the soluble starches from the noodle were also noted as the content of semolina increased. More or less significant (p<0.05) decreases in colorimetric L (lightness) value of the raw- and cooked noodles were observed as semolina increased while a- (redness) and b (yellowness) values were rather increased at the same moment. Textural properties of the cooked noodles such as hardness, springiness, cohesiveness, gumminess, and chewiness from TPA tests were significantly (p<0.05) influenced by added semolina, even at 5%-levels or more. It can be concluded that addition of semolina into rice flour could provide easy handling of the wet noodles without distortion during transportation, integrity and firm bite of the cooked noodles, and less loss of starch to the cooking water in comparison with the ordinary rice noodle. It was finally suggested that optimum level of the semolina in the product was approximately 10% for the quality wet rice noodle products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1017-1024
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• 2011

Korean wheat semolina (FS: fine semolina) with similar characteristics to durum wheat semolina was substituted at rates of 0, 10, 20, 30, 40, and 50% in pasta dough and the physical and cooking characteristics were investigated for making optimal pasta. Water absorption of the dough increased with the 10, 20, and 30% substitution ratio of FS. Development times were high with >30% substituted FS. This result positively influenced an increase in production and the preparation of the fresh noodle pasta. Furthermore, soft textured fresh noodles could be made due to the decrease in stability and increased weakness of the >30% substituted FS. The amylograph gelatinization characteristics of Korean wheat semolina exhibited an increase of gelatinization temperature and decrease of maximum viscosity when compared with durum wheat. The handling property of the dough showed more than 4 points in all sample groups. Weight and volume decreased and turbidity and cooking loss increased according to the increasing amount of substituted FS. However, samples with ${\leq}$ 30% FS substitution ratio had similar volumes and cooking losses when compared to the control. The L- and a-values increased and the b-value of color decreased as more FS was added. In a texture analysis, the hardness of the cooking noodles showed a low value with the >30% substituted FS. Springiness, gumminess, and chewiness exhibited a high value. In the results of a sensory evaluation, overall acceptability was high score with more than 7 points for the 30% added FS. The preferences for pasta colors were divided into white, which is similar to the Korean traditional noodle, and yellow, which is similar to durum wheat. Flavor and taste were not affected by substituting with FS. Low hardness and high chewiness was the most preferred noodle. These results suggest that >30% substituted FS was suitable for increasing quality and organoleptic qualities of Korean wheat pasta.

• Korean Journal of Poultry Science
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• v.32 no.2
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• pp.89-96
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• 2005

This studies were conducted to investigated the feeding effects of extruded broiler manure(BMERF) mixture and swine manure(SFERF) mixture on laying performance and egg qualify of laying hens. As a experimental feed, broiler manure, corn and tapioca were mixed in 50, 30 and $20\%$ to use for treated extrusion feed(BMERF, Exp. 1) and food waste(FW), swine manure and com were also mixed in 40, 40 and $20\%$ to use it(SFERF, Exp. 2) and implemented during 12 weeks, four replication and 30 chick of each treatment. The nutritional ingredients(protein, energy and calcium contents) of food waste, broiler manure and swine manure had been significantly improved(p<0.05) when handling extrusion. In the Exp. 1, the feed intake was much higher BMERF $40\%$ and BMERF $20\%$ than control and BMERF $10\%(p<0.05)$, the egg production of control, BMERF $10\%$ and BMERF $20\%$ were not significantly difference(p>0.05), but BMERF $40\%$ was significantly lower(p<0.05). The feed efficiency of control and BMERF $10\%$ were not significantly difference(p>0.05), but BMERF $20\%$ and BMERF $40\%$ were significantly lower(p<0.05). York color, White height and Haugh unit did not affected by BMERF additive. In the Exp. 2, the feed intake of control, FW $20\%$, SFERF $10\%$ and SFERF $20\%$ were not significantly difference(p<0.05), but FW $40\%$ and SFERF $40\%$ were significantly higher(p<0.05). The egg production of SFERF $10\%$ and SFERF $20\%$ were not significantly difference(p>0.05) with control, but FW $20\%$, FW $40\%$ and SFERF $40\%$ were significantly lower(p<0.05). The feed efficiency was similar tendency to the egg production, however, the egg weight, york color, white height and haugh unit were not significantly difference among each treatments(p>0.05).

• Journal of Nutrition and Health
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• v.50 no.2
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• pp.133-141
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• 2017

Purpose: The objective of this study was to examine the association of temperature-fluctuation with freshness quality in various foods. Methods: We investigated the effects of storage conditions on antioxidant activities of cherries and romaine lettuce during storage at $0.7{\pm}0.6^{\circ}C$, $1.2{\pm}1.4^{\circ}C$, and $1.6{\pm}2.8^{\circ}C$. Cherries and romaine lettuce were stored for a period of 9 days and 7 days, respectively. We also analyzed the effects of storage conditions on fresh quality of beef and salmon during storage at $-0.3{\pm}0.8^{\circ}C$, $-0.6{\pm}2.3^{\circ}C$, and $-1.5{\pm}4.4^{\circ}C$. Both of them were stored for a period of 14 days. Results: The amount of water loss was highest in beef, and the microbial count was also the highest at $-1.5{\pm}4.4^{\circ}C$. In the case of salmon, there was no difference in water loss according to storage, and TBA value was significantly increased at $-1.5{\pm}4.4^{\circ}C$. Moisture retention was the highest at $0.7{\pm}0.6^{\circ}C$ in both romaine lettuce and cherry samples. The contents of polyphenol and flavonoid were significantly higher in cherries, and content of polyphenols in romaine lettuce was significantly higher at $0.7{\pm}0.6^{\circ}C$ (p < 0.05). DPPH activity decreased in the order of $0.7{\pm}0.6^{\circ}C$ > $1.2{\pm}1.4^{\circ}C$ > $1.6{\pm}2.8^{\circ}C$ over 7 days. Conclusion: The results indicate that temperature-fluctuation may affect qualities of foods stored in a refrigerator.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.4
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• pp.555-559
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• 2012

Manures contain a variety of pathogenic microorganisms that pose a risk to human or animal. On-farm contaminations through contaminated manure were considered likely sources of the pathogen for several outbreak. Pathogenic microorganisms may survive in low numbers during the composting process and subsequently regrow to high levels under favorable conditions. The objective of this study was to investigate effect of temperature on survival of Salmonella enterica and Staphylococcus aureus in livestock manure compost. Commercial livestock manure compost (manure 60%, sawdust 40%) was inoculated with S. enterica and S. aureus. Compost was incubated at four different temperatures (10, 25, 35, and $55^{\circ}C$) for 20 weeks. Samples were taken every week during incubation depending on the given conditions. S. enterica persisted for up to 1 day in livestock manure compost at $55^{\circ}C$, over 140 days at $10^{\circ}C$, 140 days at $25^{\circ}C$, and 70 days at $35^{\circ}C$, respectively. S. aureus persisted for up to 1 day in livestock manure compost at $55^{\circ}C$ and 90 days at $10^{\circ}C$, 70 days at $25^{\circ}C$, and 40 days at $35^{\circ}C$, respectively. The results indicate that S. enterica and S. aureus persisted longer under low temperature condition. S. enterica survived longer than S. aureus at three different temperatures (10, 25, and $35^{\circ}C$). This study will provide useful and practical guidelines to applicators of soil in deciding appropriate handling and time frames for land application of livestock manure compost for sustainable agriculture. Results from these studies provide useful information in identifying manure handling practices to reduce the risk of S. enterica and S. aureus transmission to fresh produce.

• Journal of Animal Science and Technology
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• v.59 no.5
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• pp.11.1-11.7
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• 2017

Background: Use of prebiotics in companion animal nutrition is often considered advantageous over probiotics because of the ease of handling, ability to withstand processing and storage etc. While most of the studies on prebiotic use in dogs have been done with processed food as basal diet, the response in relation to homemade diet feeding is not very well explored. Methods: The study was conducted to evaluate the effects of dietary mannanoligosaccharide (MOS) supplementation on nutrient digestibility, hindgut fermentation, immune response and antioxidant indices in dogs. Ten Spitz pups were divided into two groups: control (CON) with no supplementation, and experimental (MOS) wherein the basal diet was supplemented with MOS at 15 g/kg diet. All dogs were fed on a home-prepared diet for a period of 150 days. The study protocol included a digestion trial, periodic blood collection and analysis for lipid profile and erythrocytic antioxidants. Immune response of the animals was assessed towards the end of the feeding period. Results: Results revealed no significant (P > 0.05) variations in palatability score, intake and apparent digestibility of nutrients between the groups. Faecal score, faeces voided, faecal pH, concentrations of ammonia, lactate and short-chain fatty acids were comparable (P > 0.05) between the two groups. Cell-mediated immune response, assessed as delayed-type of hypersensitivity response, was significantly higher (P < 0.05) in the MOS group. The percent of lymphocyte sub-populations CD4+ and ratio of CD4+:CD8+ were also significantly (P < 0.05) higher in MOS group. The serum IgG levels were similar (P > 0.05) in both the groups. Supplementation of MOS lowered (P < 0.05) serum total- and LDL- cholesterol levels, when compared with the control group. The erythrocytic antioxidant indices were similar (P > 0.05) between the two groups. Conclusions: The results indicated that supplementation of MOS at the rate of 15 g/kg in the diet of dog augmented the cell-mediated immune response and serum lipid profile without any influences on digestibility of nutrients, hindgut fermentation and antioxidants indices.

• Journal of Veterinary Clinics
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• v.23 no.3
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• pp.236-242
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• 2006

Along with olive flounder(Paralichthys olivaceus), black rockfish(Sebastes schlegeli) is another very popular maricultured species in Korea. As there is many difficulties in handlling live fish for aquaculturist, use of suitable anesthesia for proper handling of fish is very important in the field. In this view, the effect of $AQUI-S^{\circledR}$ has analysed for its use in the field. $AQUI-S^{\circledR}$, contains 50% isoeugenol, is a new anesthics for fish and zero-withdraw time required since it was approved as a safe additives of food. In the present study, black rockfish adult exhibted sedation effect from 5 ppm at $10^{\circ}C\;and\;15^{\circ}C$, and 7.5 ppm at $20^{\circ}C$, on the other hand, anesthesia was at least required 7.5 ppm at $10^{\circ}C\;and\;15^{\circ}C$, and 10 ppm at $20^{\circ}C$. The fish was recovered from sedation and anesthesia after approximately 5 and 10 minutes, respectively. In case of black rockfish fry, sedation was recorded from 2.5 ppm at $20^{\circ}C$, and 5 ppm at $15^{\circ}C\;and\;20^{\circ}C$. The least concentraion of anesthesia was 2.5 ppm at $10^{\circ}C$, 7.5 ppm at $15^{\circ}C$, and 5 ppm at $20^{\circ}C$. The acute toxic test showed that black rockfish adult and nv showed mortality above 12.5 and 15 ppm concentration of $AQUI-S^{\circledR}$, respectivly. In sum, $AQUI-S^{\circledR}$ is considered as useful anesthetic drug for sedation and anesthesia of black rockfish, it is highly availbale to be prevented from a varity of stress.

• Journal of Korean Home Economics Education Association
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• v.28 no.1
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• pp.87-104
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• 2016

The purpose of this study is to suggest a pedagogic direction of home economics education that can form body image which organize self-concept of adolescents positively. To achieve this purpose, the study suggested a body image formation model of adolescents that can be applied to home economics education, and based on this formation model, analyzed contents on body image of current 12 textbooks of home economics education. The main results of this study are summarized as follows: First, to analyze textbook through body image formation model of adolescents, educational contents about body image were categorized into 4 constructs with 8 sub-categories. Second, we found the current textbooks about the child and family life field, food and dietary life field, and clothing life, are handling topics regarding body image formation model of adolescents, such as concepts and components of body image and antecedents and outcomes of body image. We conclude that although the current textbooks handles contents on body image of adolescents, those contents are sporadically presented across the three fields without an integrated perspective. Home Economics, as an entity of educating adolescents' self-esteem through daily life activities, needs to have a topic-oriented approach in developing a curriculum.