• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.11
• /
• pp.1710-1714
• /
• 2010

The effects of frying, steaming with soybean paste, and canning on the fatty acid compositions of farmed mackerel fed with CLA were evaluated. Saturates and monoenes acid content of the cooked mackerel control and CA25 groups at 27.5% and 44.6% and at 28.8% and 41.0%, respectively, were not significantly different from the raw samples at 27.1% and 35.6%, respectively. The polyenes acid content of control and CLA-fed groups were 31.2% in RO-8GM and 30.7% in RO-8CM after roasting, 27.1% in BO-8GM and 31.5% in BO-8CM for boiling, and 25.4% in CA-8GM and 28.4% in CA-8CM after canning which were not significantly different from the raw samples with 29.45% and 31.9%, respectively. Ratio of the n-6/n-3 in roasted group were 0.29 and 0.24, in steaming with soybean paste were 0.28 and 0.27, and in canned mackerel were 0.28 and 0.31 for the control and CA25 groups, respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.5
• /
• pp.661-666
• /
• 2003

This research was aimed at evaluating the effects of natural antioxidants on lipid oxidation and sensory quality in cooked, chill- stored and reheated Wanjajun prepared with pork meat (short shank). Sage (SA) and combinations of herbs; basil/mints (BM), rosemary/parsley/thyme (RPT) were used as sources of antioxidants. The products were pan-fried in a medium layer of soybean oil and then stored in a refrigerator at 3$^{\circ}C$ for 8 days after rapid chilling. The process of heat treatment of Wanjajun caused changes in the chemical composition of products and simultaneously, thermal oxidative reaction was initiated. During storage of products in a refrigerator, further hydrolytic and oxidative processes in the lipid extraction were progressed. Acid value was increased, peroxides and malonaldehyde formation gradually were increased during cool storage. Addition of garlic, sage and combinations of herbs retarded the process of oxidation. Wanjajun made with addition of SA and RPT showed good quality in antioxidative potential after 8 days of storage. The sensory effect of herbs on undesirable warmed-over flavor was in order of : SA>RPT>BM.

• Korean Journal of Food Science and Technology
• /
• v.43 no.5
• /
• pp.537-543
• /
• 2011

The reduction factor of pesticides is getting more crucial these days. However, most studies have focused on the relationship between pesticides and commodities. This study was conducted to examine the pesticide reduction factor based on their physicochemical properties. Five pesticides were selected among 288 insecticides by considering the presence of an ionizable group, the log P, and boiling points. The correlation coefficients between log P and removal by tap water, 5% acetic acid, 20% ethanol, and 0.15% detergent were -0.835 (p<0.001), 0.336 (p=0.221), 0.659 (p<0.01), and -0.939 (p<0.001), respectively. Removal by blanching was affected by log P as it showed a positive correlation with a log P of 0.620 (p<0.05). Removal by frying showed a strong negative correlation with a log P of -0.913 (p<0.001). The results suggest that removing pesticides was affected largely by log P and by vapor pressure during cooking, whereas during washing, the matrix of the food also contributed to the reduction.

• 모자간호학회지
• /
• v.3 no.2
• /
• pp.153-165
• /
• 1993

This study presents results of surveys conducted Seoul area using structured questionnaire developed by researchers to determine the degree of recognition and practice of breast-feeding. The subjects were mothers of 255 childs 1-36 months of age who have experienced breast feeding over one month. Recognition of breastfeeding was significantly associated with "baby's health", "emotional relationship between mother and infant", "mother's health", "for economic reasons". The majority of mothers got information of breastfeeding through booklets(64.7%), from her mothers(44.7%), through T.V or Radio (45.5%), School education(41.6%) from mother in law(36.5%), and did not perceive professional advice from nurses or doctors as important. "Lack of milk" was the predominant reason for for terminating breastfeeding. Efforts for practice of breastfeeding was comparatively high because of experienced mothers of breastfeeding. Some of them were "frying to take liguid diet and nurtitional food for increasing secretion of milk", "fed on by infant-demanded schedule". Duration of breastfeeding was under on month (31.0%), 1-3 months(25.5%), 3-6 months(19.6%), 6-9 months (11.0%). Degree of recognition and practice of breastfeeding was significantly correlated with mother's educational background, location of delivary(big hopital), Rooming in, over 5 months of breastfeeding. Based on the results of this study, we suggest that effective and supportive breastfeeding program developed by nurses have to provide to mothers of infants to take an important role in breastfeeding.

• Journal of Korean Medical classics
• /
• v.24 no.2
• /
• pp.23-50
• /
• 2011

"LeiGongPaoZhiLun" is the first pharmaceutical book, and there are various opinion on when LeiXiao(雷斅), the author lived. From the aspect of several data, it is appropriate most that LeiXiao live in the period of Sui(隋) Dynasty, like SuSong(蘇頌) in the Sung Dynasty said, This book was not made at one time by one person. At the beginning, it was written by LeiXiao and the later generations enlarged to finish. The original of "LeiGongPaoZhiLun" disappeared already but a large amount of this book was quoted to "ZhengLeiBenCao(證類本草)" to be preserved. The contents of "LeiGongPaoZhiLun" are the first professional book about processing of medicinal, in which most of processing of medicinal that is generally used today, is included and some methods are unused. Besides, the regulations of this book are specific, the range is broad, and theoretical frame is established for the first time. This book has abundant contents, in which several processing of medicinal are written. There are 10 methods such as steaming(蒸法), boiling(煮法), baking(炮法), stir-frying(炒法), calcining(煅法), long time boiling(煉法), scorching(燒法), baking after wrapping(煨法), immersing(浸法), washing(洗法), flying(飛法), etc. How to remove some section that is not used for drug, how to separate according to medical use and region to be applied, how to smash, how to cut, how to dry, container for medicine, warning for making a prescription, time to make medicine and amount of medicine, how to distinguish superior and inferior and origin, how to make medicine partially, etc, are contained in this book. The contents of "LeiGongPaoZhiLun" can be mixture of processing of medicinal of medical scientists and taoists. In conclusion, however, the effect by the later medical generations of "LeiGongPaoZhiLun" was not great on processing of medicinal. It stemmed from the difference of processing of medicinal in this very taoistic book that realistic difficulties were disregarded by taoists for training and practical purpose, treatment that is the reason that later medical generations used processing of medicinal. Consequently, there is no great relation between the development of processing of medicinal in the Sung Dynasty and this book. "LeiGongYaoXingFu(雷公藥性賦)" that was abundant in medical market in Ming(明) and Qing(清) period has no relation with "LeiGongPaoZhiLun" is kind of a distribution-purposed book that was mnge in or after Ming Dynasty. However, since a book that is said to be written by 'LiGao(李杲)'PaoZhihis nof a dijust borrowed and focus on a brief summery, it is not desirable for beginners to learn medical knowledge. "LeiGongPaoZhiLun" is the first pharmaceutical book and is a model to show how a science in the history of the herb medicine generated and developed and how such a book is changed and modified to make a change of value.

• Preventive Nutrition and Food Science
• /
• v.14 no.3
• /
• pp.240-245
• /
• 2009

High-performance liquid chromatography (HPLC) was applied to determine the carotenoid composition of carrots during storage and cooking. Analyses were conducted immediately after harvest and 1, 2, 4, and 8 weeks after harvest. During the course of the storage, the carotenoid levels generally decreased, and this decrease was found to be greater during the first week for $\beta$-carotene (all-trans-$\beta$-carotene) and lutein, and during the second week for $\alpha$-carotene. Additionally, the amount of the $\alpha-$ and $\beta$-carotenes in carrot leaves changed slightly within the first 2 weeks of harvest when stored at $4^{\circ}C$. Specifically, the level of lutein, the main component of carrot leaves, increased from 233.8$\pm$11.7 to $346.2\pm26.7{\mu}g$/g DW during the first 2 weeks. In addition, the change in carotenoid contents was observed during the home-processing of one Korean cultivar. Carrots fried in oil showed the highest amount of $\beta$-carotene ($164.3\pm6.6{\mu}g$/g DW) and $\alpha$-carotene ($50.1\pm0.4{\mu}g$/g DW), while carrots that were prepared by sauteing, pressure-cooking in water and microwaving had the second highest levels. The greatest loss of in carotenoids occurred in response to boiling in water containing 1% NaCl, braising and baking. The content of lutein increased slightly after boiling in water containing 1% NaCl ($9.3\pm0.4{\mu}g$/g DW), while a loss in lutein occurred after preparation using other home-processing methods. A cis-isomer of all-trans-$\beta$-carotene, 13-cis-$\beta$-carotene, was present in detectable amounts in all processed samples, but not in raw roots. Another isomer, 9-cis-$\beta$-carotene, was detected in carrots that were prepared by boiling, frying and pressure-cooking.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.4
• /
• pp.741-746
• /
• 2004

Drying of raw ginseng root down to 35% moisture content required for extrusion process. There were two kinds of pre-treatments of raw ginseng root which were chopping and whole-root ginseng before frying at 80, 100 and 12$0^{\circ}C$. Drying rate and physicochemical properties of dried ginseng were evaluated to determine optimum drying temperature for extrusion process. Drying time at 8$0^{\circ}C$ to decrease to 35% moisture was 6.5 hr and ginsenoside content in dried ginseng at 8$0^{\circ}C$ was lower than that of dried ginseng at 100 and 12$0^{\circ}C$. Drying time at 100 and 12$0^{\circ}C$ to decrease to 35% moisture was 5.5 and 3.5 hr and redness of dried ginseng powder was 5.20 and 7.23 respectively. Browness and redness of dried ginseng extract from 75% ethylene were significantly increased with the increase in drying temperature. Ginsenosides Rb1, Rb2, Rc, Rd, Rg1 and total saponin were also increased with the increase in drying temperature from 8$0^{\circ}C$ to 10$0^{\circ}C$, however, those were not significantly different with drying temperature at 100 and 12$0^{\circ}C$. Drying temperature for extrusion process can be optimal at 10$0^{\circ}C$.

• Korean journal of food and cookery science
• /
• v.22 no.3 s.93
• /
• pp.314-336
• /
• 2006

In this treatise, we investigated the Korean literature of main dishes before the 17th century : ${\ulcorner}Sangayorock{\lrcorner}$, ${\ulcorner}Sasichanyocho{\lrcorner}$, ${\ulcorner}Soowonjabbang{\lrcorner}$, ${\ulcorner}Yongjechongwha{\lrcorner}$, ${\ulcorner}Dongyoebogam{\lrcorner}$, ${\ulcorner}Domoondaejak{\lrcorner}$, ${\ulcorner}Geebongyouseul{\lrcorner}$, ${\ulcorner}New-Guwhangchalyo{\lrcorner}$, ${\ulcorner}Eumshickdimibang{\lrcorner}$,, ${\ulcorner}joobangmoon{\lrcorner}$, and ${\ulcorner}Yorock{\lrcorner}$. Main dishes were classified 19 kinds of rice, 64 kinds of gruel, 6 kinds of thin gruel, 1 kind of Moori, 1 kind of rice-cake soup, 37 kinds of noodles and 20 kinds of dumpling. Rice varieties were brown rice, rice, hulled rice, millet rice, foxtail millet rice, barley rice, sesame rice and flax seed rice. Gruel ingredients were cereal, beans, vegetables, nuts or seeds, medical plants or hardy wild plants, poultry, pork's kidney, dog's liver or oyster, clam and/or milk Rice-cake soup was 'Tangbyun' in ${\ulcorner}Domoondaejak{\lrcorner}$. Noodles were divided by main flours: wheat flour, buckwheat flour, mung bean flour and other flours. Noodles were made by pressing or cutting method. Pressing method used a mold with a hole. The husk of dumpling was made by wheat flour, buckwheat flour, mixed flour of wheat and buckwheat, sliced fish or meat, and/or a gray mullet. Another special method was 'Sangwha' made by fermentation. Bun stuffing of dumpling used fishes, meat, vegetables, beans, flours and seasonings. Cooking methods of dumpling were boiling, baking, steaming and pan-frying. From this investigation of the Korean main dishes described in the Korean literature before the 17th century, we expect to develop useful recipes for those who are concerned about health and want longevity, and thereby to advance the Korean food culture.

• Food Science and Preservation
• /
• v.13 no.2
• /
• pp.259-268
• /
• 2006

We investigated food preservation hurdles used for Korean traditional side dishes. As a first step of the research preparation and cooking recipes of the side dishes were surveyed, which are commonly used in Korean households. As next step, compositional and microbial quality attributes were measured onto the samples collected from the market. Antimicrobial ingredient added in the preparation are reasoned to work as important hurdles based on the scientific principles. Heating processes such as blanching, boiling, braising, hard-boiling and frying help to keep the produce decontamination or water activity adjustment. Measured salt contents of most side dishes were in the range of 1-5% with those of salt-preserved vegetables being higher. pH values were 4.7-6.4 with those of salt-preserved vegetables being lower and those of hard boiled fishes being higher. Soluble solids of braised or hard-boiled dishes were usually above $40^{\circ}Brix$, while those of blanched and seasoned vegetables had lower values. Water activity values were 0.93-0.95 for seasoned vegetables and 0.77-0.88 for hard-boiled or semi dried beans and seafoods. Product with processing steps of braising or blanching showed lower bacterial load of 102-104 cfu/g, while seasoned or salt-preserved vegetables and seafoods had aerobic bacterial count above 106 cfu/g. Korean traditional side dishes were found to apply the appropriate combinations of heating preparation process, water activity and pH adjustment and salting, providing the required preservation properties.

• Horticultural Science & Technology
• /
• v.30 no.5
• /
• pp.603-612
• /
• 2012

In order to select potato clones for making cold chip, this study analyzed the glucose content, acrylamide content, and the correlation between the two properties after harvest, $4^{\circ}C$ and $8^{\circ}C$ low-temperature storage, and $20^{\circ}C$ heating treatment of 47 breeding clones and control cultivars 'Atlantic', 'Sumi', and 'Gui Valley'. In all of the control cultivars and 47 clones, glucose content was below 0.25% and acrylamide content was below 1000 ppb just after harvest, but after $4^{\circ}C$ low-temperature storage both the glucose content and acrylamide content increased rapidly and only 4 clones H7, H13, H16, and H40 showed a level below 500 ppb. In $8^{\circ}C$ low-temperature storage as well both contents increased, but the increase was relatively smaller than that in $4^{\circ}C$ low-temperature storage. In addition, $20^{\circ}C$ heating treatment decreased both contents. In the results of analyzing the correlation between glucose content and acrylamide content at low-temperature storage, a positive correlation was observed. In conclusion, clones H7, H13, H16, and H40 showing low glucose content even at low-temperature treatment were found to contain less acrylamide and therefore they were selected as potato clones suitable for making cold chip.