• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.397-405
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• 2003

The cleanness of Korean(n=292), Chinese(n=46), Japanese(n=114) and Western(n=74) styles restaurants in 25 districts in Seoul was evaluated in terms of kitchen area(6 criteria), handling of raw materials(3 criteria), hygiene practice for cook(1 criteria), treatment of wastes(2 criteria) and hall(2 criteria). The western-style restaurants were scored the highest points in all criteria. The other three restaurants were poorly evaluated compared with western-style ones in kitchen area, including cleanness of inside of the kitchen, hygiene practice, ventilation and working environment, drainage, and storage of utensils. The most critical criterion which represents the overall evaluation was the ventilation and working environment of the kitchen for Chinese, Japanese and Western-style restaurants, and was the cleanness of inside the kitchen for Korean-style restaurants.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.4
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• pp.233-238
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• 1978

Rainbow trout were reared in a stainless steel aquarium from Nov. 11, 1977 to June 12, 1978, and the following results were obtained : 1. The volume of water was about $400\iota$ in a aquarium measuring $1m\;(Length)\times1m\;(Width)\times67cm(Height)$ and water depth 40 cm. Water was supplied for about 16 hours daily at a rate $3\iota/min$ and was drained through the conical settling part in the middle of the aquarium bottom. Filter tank was about $23cm(W)\times23cm(L)\times40cm(D)$ and contained pebbles 30 cm in depth. Water recirculation rate was at)out $1,030\iota/hr$, or 2.6 turn-over per hour. 2. During the first period (77 days), the trout grew from 88.3g to 229g in average, the total weight attaining 30.7kg. The food coefficient was 1.249, average daily increment 243.3g, average daily growth rate 1.245%, and the mortality was 2 smallest fish weighing 53 g, owing to unknown reason. During the second period (135 days), the trout grew from 239g to 555g in average, the total weight attaining 57.2 kg. The food coefficient was 1.447, average daily increment 279.8g, average daily growth rate $0.65\%$ and the mortality was 31 fish weighing 11,255 g, owing partly to miss-handling and partly to disease. 3. The feed consisting of fully domestic materials was prepared in this laboratory, and the feed conversion was not inferior to high protein commercial feed available in foreign countries. 4. The result of whole period for 212 days was 56.5 kg in gross increment, and based on this result, when $1\iota/min$ full day inflowing water available, the net production will become 28.25 kg. So, if a 5000kg production is planned, $180\iota/min$ or about $10.8m^3/hr$ be reauired, and the production in value frill become 15million won at local price at the expense of about 5.3 million won. From the result of this experiment, rainbow trout is feasible for commercial production in Korea with relatively small amount of well water and simplified water recirculation system.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.4
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• pp.289-296
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• 1990

The antimicrobial and antioxidant activities of grapefruit seed extract(GFSE), which was extracted with glycerine in the special schematic extraction apparatus, were investigated for handling and processing of fishery products. The effectivity of GFSE has been tried on sardine, mackerel and shrimp divided into six lots for each fishery product: control(no treatment) and five GFSE-treated samples. Samples were inoculated with Salmenella typhi, incubated for 24hrs at $30^{\circ}C$ in dextrose-tryptone broth medium and prepared for microbiological 8f chemical analysis and organoleptic assessment. The bacteriological analytical results with GFSE(250ppm) showed the reduction of $1.8\times10^6\to2.0\times10^4,\;1.9\times10^6\to1.8\times10^4$ and $1.6\times10^6\to2.7\times10^3$ in total bacterial count for sardine, mackerel and shrimp, respectively. The test results with GFSE(500ppm) showed a $100\%$ reduction of bacterial mackerel treated with GFSE(500ppm) was reduced to $1.1\times10^4$ and $9.0\times10^3$ respectively. Antioxidant effect of treatment with GFSE at 500ppm level for three products was significant. LSD test results on organoleptic parameter for the samples treated with various showed a significant influence on the appearance, odor and texture in which at concentration 500ppm level give the excellent scours compared to each control.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.670-678
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• 2014

The purpose of this study was to find the optimal swelling method and condition for seacucumber to improve its taste and texture to accomodate the rapid increase of consumption. Another purpose was to try to determine an easy way to soak dried sea-cucumber under different conditions, and identify the influence of swelling time on the texture of sea-cucumber, in order to reduce preparation time and provide basic data for easy handling. After boiling or steaming for six different periods including 5, 15, 30 and 60 minutes the texture of the sea-cucumbers were compared, For the additive test, the sea-cucumbers were boiling for 30 minutes period with 4 different additives and the textures were compared, Since the texture is an important characteristic of sea-cucumber, there are many variables that affect this property including the, drying and preservation methods. This study provides basic understanding of the influence of the heating method, time and temperature on the swelling of sea-cucumber for handy use at processing sites.