• Korean journal of food and cookery science
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• v.19 no.5
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• pp.562-570
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• 2003

The awareness of ritual foods in general rituals were surveyed and compared in the Gyeonggi and Gyungsangbuk-do areas in order to identify the characteristics of Korean rituals and establish desirable ritual foods. As materials for "Jeon" (fried pan cakes) in rituals, fish fillets, meat and vegetables were largely used in the Gyeonggi region. In the Gyeongbuk region, all three of these ingredients were the most highly used for "Jeon" also. In the case of rice cakes, "Songpyun" steamed on a layer of pine needles, "Jeolpyun" and "Sirudduk", with a red beans, were mostly used in Gyeonggi-do, while "Songpyun", "Jeolpyun" and "Ingelmi" were largely used in Gyeongsangbuk-do. As seasoned vegetables and herbs, fernbrakes, root of bell flowers, green bean sprouts and bean sprouts were largely used in Gyeonggi-do region, whereas, fernbrakes, bean sprouts, root of bell flowers and spinaches were mainly used in Gyeongbuk region. The use of fernbrakes was highest in both regions. With regard to the number of side dishes, 2∼3 kinds of seasoned herbs and 3∼4 kinds of fruits were mostly used, but with slightly higher numbers in the Gyeongsangbuk-do than the Gyeonggi-do region. With regard to liquor used for rituals, clear strained rice wine was used most in the Gyeonggi-do area, while more unrefined rice wine was used in the Gyeongbuk region. Meat was the most used ingredient in broth slices of dried meat and cod were highly used in the Gyeonggi region, but slices of dried squid were most widely used in the Gyeongbuk region. Most households in both regions tended not to use raw fish in the rituals, and as for the ingredients of Korean Kabobs, meat was the most widely used, then fish and finally vegetables were the most used ingredients. Beef soup was the most used, but more green vegetable soup was used in the Gyeongbuk than the Gyeonggi region. Sweet drink made from fermented rice (sikhe) was generally used in the rituals. It was the most widely used in the Chusok-Hangawi Ritual in the Gyeonggi region, while it was used in the New Year's Ritual in the Gyeongbuk region.

• Journal of Aquaculture
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• v.20 no.2
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• pp.114-120
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• 2007

Two feeding experiments were conducted to evaluate the effects of the experimental extruded pellet (EP), commercial EP and raw fish-based moist pellet (MP) on growth of growing flounder (Paralichthys olivaceus). In experiment 1, two replicate groups of the fish (average body weight of $115{\pm}3.2\;g$) were fed one of five experimental diets (EP1-EP5) and MP in circular concrete tanks (4.6 m $\phi$, 0.6 m depth) for 78 days. In experiment 2, in order to evaluate EP in the commercial scale ($8\;m\;{\times}\;8\;m$), flounder (average body weight of $137{\pm}11.4\;g$) were fed one of five EPs (EP1-EP5) used in experiment 1, commercial EP (EP6) and two MEPs (MEP4 and MEP6) as moist pellet types which were made from EP4 and EP6, respectively, by being sprayed with a mixture of water and additives for 80 days. In experiment 1, weight gain of fish fed the all EPs was not significantly different from that of MP. Feed efficiency of fish fed the EP4 was highest, and protein efficiency ratio of fish fed the EP4 and EP5 was significantly higher than that of fish fed the MP (P<0.05). Significant differences were observed in the contents of moisture and crude lipid in the muscle, and moisture in the liver of fish (P<0.05). In experiment 2, weight gain of fish fed the EP4 and MEP4 were highest and feed efficiency showed high tendency in EP4, MEP4 and MEP6. Fish fed the MEP6 showed higher weight gain and feed efficiency compared to those of fish fed the EP6, but there was no difference in those of fish fed EP4 and MEP4. Based on the results of this study, dietary formulations used in EPs could be most recommendable applied in the practical extruded pellet feeds for flounder grown from 114 g to 350 g.

• Biomedical Science Letters
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• v.2 no.2
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• pp.283-288
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• 1996

A total of 31 human diphyllobothriasis cases have been reported in Korea. Authors experienced two more human cases of Diphyllobothrium latum infection, especially due to eating raw freshwater trout. Two cases were husband and wife in a famil residing in Chunchon city, Kangwon-do, who raw fish in October 1994. A 43-year old male(husband) was 69kg in body weight and healthy. A worm (6.65m in length; 8-l3mm in width) was expelled from him after, anthelmintic treatment. The second case(wife) was a 39-year old female who weighted 56kg. She complained about gastrointestinal trouble and abdominal discomfort. A worm (5.50m in length; 9-l3mm in width) was Obtained her after anthelmintic treatment. No scolex was collected from the two worms. Two patients were administrated with praziquantel(15mg/kg of body weight) and 15gm of magnesium sulfate as a purgative. Two worms identified as D. latum, .based on the following biological characters: extermal morphologies, coiling of uterus, the number of uterine loops, position of genital opening, morphologies of cirrus and cirrus sac and seminal vesicle on the histological sections, positions of vagina and uterine pore, distribution patterns of vitellaria, and microscopical and SEM morphologies of the egg.

• Parasites, Hosts and Diseases
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• v.32 no.2
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• pp.117-120
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• 1994

Two rare cases of human infection with parvum (dwarf) type of Diphyllobothnum Iatum [syn. D. panpum (Stephens, 1908)], were discovered in Korea. The first case was a 46-year old housewife, from whom a kind of pseudophyllidean tapeworm eggs was detected in the feces. She was treated with praziquantel and purged, and a complete strobila with scolex, 120 cm in total length, was recovered. She recalled that she had eaten raw trouts at a raw-fish restaurant near the Chungju Lake. Another patient was a 22-year old medical student (male), who used to eat raw sea-foods. He discovered a chain of tapeworm proglottids, 15 cm in length, discharged spontaneously in his stool and brought it for identification. The worms from the two cases were compatible with D. pan)urn (Stephens, 1908) of which the taxonomic significance has long been questioned. After a detailed morphological study and review of literature, we designated the worms as D. datum prom type. This is the first report on the occurrence of this rare type of D. lotunl infection in Korea.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.48-54
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• 2018

This study was performed to evaluate the quality characteristics of functional Dasik prepared with a mixture of freeze-dried mealworm (Tenebrio molitor) powder and dried pollack powder along with assessment of the general and fatty acid compositions of mealworms. General compositions, except for moisture content of freeze-dried mealworm powder, were higher than those of raw mealworms. The ratios of saturated fatty acids and unsaturated fatty acids of freeze-dried mealworm powder and raw mealworms were 1:3.31 and 1:3.19, respectively. Amounts of oleic acid, which was the most abundant among unsaturated fatty acids, of freeze-dried mealworm powder and raw mealworms were 41.12 and 37.84%, respectively. For color values, greater content of freeze-dried mealworm powder in functional Dasik resulted in lower L and b scores, whereas a value increased. In the case of mechanical properties, greater content of freeze-dried mealworm powder resulted in significant reduction of hardness, chewiness, and gumminess. In the case of sensory evaluation, color, taste, and overall quality of DPMD50, which was prepared with a 1:1 ratio of freeze-dried mealworm powder and dried pollack, were the highest. It was concluded that DPMD50 is a nutritious combination of edible insects and fish for protein fortification for growth and the elderly.

• Journal of Microbiology and Biotechnology
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• v.18 no.11
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• pp.1826-1835
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• 2008

An autotrophic denitrification reactor (ADR-l) and a heterotrophic denitrification reactor (HDR-2) were operated to remove nitrate and nitrite in an anoxic environment in raw sewage. The $NO_3$-N removal rate of ADR-l was shown to range from 52.8% to 78.7%, which was higher than the $NO_3$-N removal rate of HDR-2. Specific denitrification rates (SDNR) of ADR-l and HDR-2 were 3.0 to 4.0 and 1.1 to $1.2\;mgNO_3$-N/gVSS/h, respectively. From results of restriction fragment length polymorphism (RFLP) of the 16S rRNA gene, Aquaspirillum metamorphum, Alcaligenes defragrans, and Azoarcus sp. were $\beta$-Proteobacteria that are affiliated with denitritying bacteria in the ADR-l. Specifically, Thiobacillus denitrificans was detected as an autotrophic denitrification bacteria. In HDR-2, the $\beta$-Proteobacteria such as Denitritying-Fe-oxidizing bacteria, Alcaligenes defragrans, Acidovorax sp., Azoarcus denitrificans, and Aquaspirillum metamorphum were the main bacteria related to denitrifying bacteria. The $\beta$-and $\alpha$-Proteobacteria were the important bacterial groups in ADR-l, whereas the $\beta$-Proteobacteria were the main bacterial group in HDR-2 based on results of fluorescent in situ hybridization (FISH). The number of Thiobacillus denitrificans increased in ADR-l during the operation period but not in HRD-2. Overall, the data presented here demonstrate that many heterotrophic denitritying bacteria coexisted with autotrophic denitrifying bacteria such as Thiobacillus denitrificans for nitrate removal in ADR-l. On the other hand, only heterotrophic denitritying bacteria were identified as dominant bacterial groups in HDR-2. Our research may provide a foundation for the complete nitrate removal in raw sewage of low-COD concentration under anoxic condition without any external organic carbon or the requirement of post-treatment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.4
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• pp.312-320
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• 1986

The taste compounds in low salted and fermented damsel fish, Chromis notatus, substitute lactic acid, sorbitol and ethyl alcohol for sodium chloride and fatty acid composition were analysed during fermentation. The best organoleptic result was obtained after 60 days fermentation. Volatile basic nitrogen (VBN) was increased significantly until 10 days fermentation period but low salted and fermented products ($8\%\;and\;10\%$ salted) gave lower VBN value than that of $20\%$ salted after 85 days fermentation. Amino nitrogen also increased rapidly after 10 days fermentation and slowed down up to 60 days but it was decreased after 85 days. The abundant amino acids in raw damsel fish were lysine, taurine, aspartic acid, glutamic acid, proline and alanine and those were consisted of $58.8\%$ of the total free amino acids but arginine and tyrosine were trace in content. After 60 days fermentation, lysine, glutamic acid, alanine, leucine, aspartic acid and valine were dominant which marked $58{\sim}71\%$ of the total free amino acids but taurine was not detected. In raw ingredients, IMP was abundant which marked $18.6{\mu}mole/g$ while in fermented sample, hypoxanthine was predominant but ATP and ADP were not detected. During fermentation TMA was increased but TMAO was decreased which marked only trace after 60 days. Total creatinine was rapidly increased after 10 days but notable change was not showed after 60 days fermentation. The major fatty acids of total lipid in raw and fermented damsel fish were 16:0, 18:1, 16:1, 22:6 and 20:5 in order.

• Journal of Life Science
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• v.8 no.6
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• pp.627-637
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• 1998

In order to utilize tuna pyloric caeca among fish intestines wasted when treated raw fish in fish processing manufactory, a crude enzyme with high proteolytic activity was extracted and its optimum condition were investigated. An immobilized enzymes also were prepared by adsorption method to enhance thermostability of the crude proteinase. The yield of the crude proteinase was approximately 2.7% on dry basis. The proteolytic activity for casein was 0.54 U/mg protein, for BTEE 1.10 U/mg protein, and for BAEE 2.69 U/mg protein. It was almost similar to that of the commercial trypsin purified. Optimum hydrolysis activity of the crude proteinase was about 80%, as the degree of hydrolysis for casein, at pH 10.0 and 45$^{\circ}C$ for 12 hrs. Also, when the crude proteinase was immobilized on DEAE-Cellulose and chitin, the residual activities remained after 7 days of pre-incubation time were maintained about 90% or more and their thermostabilities were enhanced by about 50%, compared with the native enzyme.

• The Journal of the Korea Contents Association
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• v.16 no.5
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• pp.463-476
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• 2016

Western countries came to Asia aggressively in the early 1900s. Westerners who came to Korea at that time also had a various jobs with diplomats, missionaries, doctors, and so on. Korean diet was curious and shocking to foreigners in the early 1990s, so they made a record of the Korean diet. They thought Korea was peaceful, attractive and rich to eat. Koreans ate mainly rice and kimchi, a variety of grains, vegetables and bibimbap. Korea had a variety of meat and fish, seaweed, and herbs(ginseng). Foreigners said Koreans were greedy for food and ate a lot. Koreans ate basically a bowl of rice(bap), a bowl of soup(kuk), kimchi, soy sauce and other dishes. If Koreans wanted to set a table in abundance, they have meat soup(kuk) with meat and additional fish like as raw fish, dried fish, and boiled or fried fish. Korean people had a jangdokdae with Ongki(Earthen jar) where soy sauce(kanjang), soybean paste(doenjang), red pepper paste(kochujang), pickles (jang-achi) have been fermented. Foreigners felt the smell of lacquer tree and kimchi hung in the air from Korean people. While they were compared it to the smell of western rim cheese burger, they said Korea was a country with nasty smell in the feet. By the records of foreigners in the early 1900s, Korean's diets and image were appeared objectively.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.2
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• pp.150-163
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• 2006

A study on sliced raw fish consumption was conducted on 300 citizens of Busan (89 men and 192 women), attending high school and university, housekeepers and employees. A self-administered questionnaire was used to record the results. The results were as follows: 93 percent of the respondents appeared to like or not be reluctant to eating Maeun-Tang. Most of the panelists had eaten at a seafood restaurant. The taste of Maeun-Tang varied differently by the spicy fish soup recipe. 56 percent of the respondents appeared to want this dish to have a fiery taste. Therefore, 89 percent of the respondents appeared to desire Maun-Tang to have a standardized recipe. The qualities of four kinds of stock made of water (A recipe), anchovy added with sea tangle (B recipe), fish bone (C recipe) and vegetable (D recipe) were investigated by using sensory evaluation and instrumental analysis for amino acids and nucleotides. The C recipe score was 80.9${\pm}$15.9 and D, B recipe was $75.7{\pm}17.1$, $75.4{\pm}17.2$, respectively. The A recipe score was $61.8{\pm}22.8$. The Degree of smooth taste were D recipe >A recipe >B recipe>C recipe. The Degree of spicy taste were C recipe >B recipe >D recipe>A recipe. In sensory evaluation, the C recipe obtained the highest score for overall preference. However, no difference of extractive nitrogen content, nucleotide and amino acid contest were observed in the C recipe after cook of Maeun-Tang.