• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.111-119
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• 2002

The purpose of this study was to investigate attitude and behavior of eating and purchasing seafood in relation to eating pattern at the household level among Korean housewives. Analysis data from 676 housewives in Korea were collected with self-administered questionnaires. The results were as follows: Seventy-three % of the respondents answered that they liked seafood dishes for their taste, good nutrition and health benefit in order, but 3.2% disliked seafoods because of their bad smell, cooking difficulties and high prices. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value(49.9%), health aspect(46.4%) and taste(42.4%) but seafood stuffs were evaluated inferior to meat in the aspects of preparation process(43.9%), sanitational problems(40.4%) and higher price(35.2%). The favorite fish cooking methods of housewives turned out to be grilling, stewing, eating as raw fish, braising and frying in order. The 74.7% of respondents evaluated that their family preferred seafood dishes, but 37.2% of the subjects prepared seafood dishes 1-2 times a week followed by 3-4 times a week(24.0%), 2-3 times a month(19.6%), once a month(7.4%) and more than once a day(5.3%). The frequency rate of seafood preparation showed significant differences according to the monthly income of the household(p<0.05), the higher the income, the higher the frequency rate. As for the difficulties in preparing seafood dishes, cumbersome processes before cooking(45.4%), high price(10.4%) and sanitational problems of distribution(9.9%) were indicated showing significant differences among the age groups of the subjects(p<0.01). These findings revealed that younger generation housewife group is the major target in promoting seafood consumption at household level. We suggest to develop convenient sale packages and continuing education programs with information about easy handling and preparation of seafoods for the promotion of home cooking.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.297-307
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• 2020

This study investigated the cosmetic effects of enzymatic hydrolytes of an aquatic by-product, fish skin. The skins of olive flounder Paralichthys olivaceus (PO) and Alaska pollock Gadus chalcogrammus (AP) were hydrolyzed using pepsin, Alcalase, and Protemax. Three enzymatic hydrolytes were obtained and the inhibitory effects of these hydrolytes on the aging-related enzymes tyrosinase, elastase, and collagenase were determined. The results indicated that the pepsin hydrolytes of PO and PA had stronger activities than the other hydrolytes. PO and PA also significantly reduced the intracellular reactive oxygen species levels in and improved the viability of H₂O₂-treated Vero cells; decreased nitric oxide production by and increased the cell viability of lipopolysaccharide-treated RAW 264.7 cells; and reduced intracellular reactive oxygen species levels and improved the viability of ultraviolet B irradiated HaCaT cells and human dermal fibroblasts. Furthermore, PO and PA remarkably reduced the intra- and extracellular melanin contents of alpha-melanocyte-stimulating hormone-stimulated B16F10 cells. These results demonstrate that PO and PA have potential for use in the cosmetic industry.

• Parasites, Hosts and Diseases
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• v.22 no.2
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• pp.161-171
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• 1984

An epidemiological study on Metagenimus yokegawai infection was performed in Samcheok-Bun, Kangwon Province during the period from November 1983 to October 1984. Formalin-ether concentration technique and Stoll's dilution egg counting method were employed to figure out the prevalence and infection intensity of M. yrtkogawai infection. The results are summarized as follow: 1. The Prevalence of M. yokogawai infection was 13.3% among 1,172 examined; 18.0% (114 out of 632) in male and 7.8% (42 out of 540) in female. 2. The Prevalence rates were different by stream; 15.5% in Ohsip-chon (stream), 11.8% in Maeup-chon and 1.6% in Gagok-chon. 3. Along the basin of Oship-chon; 8.2% at the lower reaches in Samcheok-eup, 25.9% at the middle reaches in Miro-myon and 6.2% at the upper reaches in Dogeoe-eup, respectively. 4. By age group, the highest fate (18.3∼20.2%) was observed in 30∼49 years of age (male 24.1∼28.7%, female 11.2∼13.2%). 5. By social strata, the positive rate was 15.0% (120 out of 799) in general inhabitants and 9.7% (36 out of 373) in school children. 6. Intensity by EPG count in feces was 419 in average; the light infection (less than 400 EPG) was 70.4%, moderate infection (401∼1,000 EPG) 19.4% and heavy infection (more than 1,001 EPG) 10.25 respectively. 7. All the 67 sweetfish (length 10.3∼18.5cm) which were caught from Ohsip-stream were infected with metacercariae of M. yokogawai and the number of metacercariae detected were 382 per fish in average (323 in June and 382 in September). 8. Experiences of intake of raw fresh-water fish [Plecoglossus altivelis and Leuciscus (Tribolodon〕 were present in 50.3U (354 out of 704) of the inhabitants along Ohsip-stream according to questionnaire study. The results of this survey indicated that the middle reaches of Ohsip-stream in Miro-myon, Samcheok-gun is the endemic region for M. yokogawai infection.

• Parasites, Hosts and Diseases
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• v.49 no.2
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• pp.161-165
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• 2011

The present study was performed to determine the current infecion status of Metagonimus yokogawai metacercariae in sweetfish, Plecoglossus altivelis, collected from several streams in eastern and southern coastal areas of Korea. The sweetfish collected were artificially digested with pepsin-HCI solution and examined under a stereomicroscope in August and September, 2007. Out of 145 sweetfish collected from 10 streams in eastern coasts (Gangwon-do and Gyeongsangbuk-do), 88 (60.7%) were infected with Metagonimus metacercariae. The average metacercarial density was 61 per infected fish. Among 141 sweetfish collected from 10 streams in southern coasts (Gyeongsangnam-do, Ulsan Metropolitan city, and Jeollanam-do), 140 (99.3%) were infected with Metagonimus metacercariae, and their average density was 949 per infected fish. The present study confirmed that M. yokogawai metacercariae are still prevalent in the sweetfish from several eastern and southern coastal localities. The prevalence and metacercarial density were much higher in the sweetfish from streams of southern coasts than in those of eastern coasts. Therefore, attention should be paid to this small fluke infection, and consumption of raw sweetfish naturally produced in these areas should be prohibited.

• Journal of the Korean Home Economics Association
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• v.37 no.1
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• pp.133-143
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• 1999

Originally, ancestral rites is a ceremony to pay filial piety to ancestors continuously even though they died, and this is a startingpoint based on the thought of paying respect to ancestors and 'root consciousness' which Korean people have. In the earliest days, Korean people worshipped nature and the sacrificial rituals were performed mainly for the fods of the skies and the earth. After the end-Koryeo Era introduced [Juja-Garye]ancestrial rites of forefather in home generalized. By the way, the foods for ancestrial rites on the original literature centering the [Sa-Rye-Pyon-Ram]are as follows: raw meat(saeng: 牲), rice and broth(ban, gaeng: 飯羹), fruits(果), slice meats(po: 脯), salted dry fish(jaban(佐飯), rice punch(sikhye: 食醯), soup(tang: 湯), fish and meat, roasts beef (jeok: 炙), roast vegetable(sookchae: 熟菜), rice cake(pyon: 餠), noodles(麵), soy(醬), Kimchi(沈菜), drink(酒), green tea(cha: 茶) etc. Today, ancestral rites, basically with this conception, has a function to bind the family and relatives as one. But as double income family are increasing, most housewives have heavy burden mentally and financially to prepare the food for the ancestral. The foods for ancestral rites can be said a way to express the internal true heart, and a basic medium to practice the filial piety. Many documents let us know that a few days before the ancestral rites, we should prepare the food for it with careful and pious attitude. And, they stress that our sincere attitude in preparing food is important rather than its quantity. In this industrial society, we have lots of difficulty preparing and observing the same service as it in the traditional socity. But I think that housewives can be freed from the burden they have to some degree when they realize what the true meaning of ancestral rites is and that the food for it plays a role an external expression.

• The Journal of Fisheries Business Administration
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• v.47 no.3
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• pp.53-69
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• 2016

The purpose of this study is to explore the ecosystem service and benefit indicators of natural seaweed beds. Ecosystems of natural seaweed beds provide a wide range of services and benefits to human society including provisioning services, regulating services, supporting services, and cultural services. Indicators for each of the ecosystem services are chosen by marine plants ecologists and as follows. Ecosystem indicators of natural seaweed beds for provisioning services are well-being food(amount of seaweed harvested/amount of fish landed, fish biomass, area of natural seaweed beds, the number of species, contribution to the second production), raw materials(amount of biomass by breed, amount of aquaculture feed), genetic resources(amount of genetic material extracted, amount of genetic material contained by age and habitat), and medicinal resources(amount of medicinal material extracted). Ecosystem indicators of natural seaweed beds for regulating services are air purification(amount of fine dust/NOx or $SO_2$ captured), climate regulation(amount of $CO_2$ sequestered), waste treatment(amount of N, P stored, biochemical degradation capacity COD), and costal erosion prevention(length and change of natural coast line, amount of sediment prevented). Ecosystem indicators of natural seaweed beds for supporting services are lifecycle and maintenance(primary production, contribution to the second production) and gene pool protection(amount of compositional factors in ecosystem, introduced species). Ecosystem indicators of natural seaweed beds for cultural services are recreation and tourism(the number of visits of an area) and information for cognitive development(amount of time spent in education, research and individual learning about ecosystem of natural seaweed beds).

• Journal of the East Asian Society of Dietary Life
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• v.1 no.1
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• pp.53-75
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• 1991

To examine the main party of royal family in the Man Kyong Jeon, the authors analyzed“Jin Chan Eui Gue”, which is a historical record published in 1887(King Go-Jong). The results obtained from the study were as follows, 1. The dining tables were divided into two:fixed arranging tables(131) and taking-away tables. 2. Food and flowers were distributed to the 1238 attendants. 3. According to the status or class of the attendants, the pattern or size of table settings were differentiated in the kinds of food, hights of food, flowers china ware etc. 4. The seat of the King's Grand Mother was located facing the south. 5. Red silk table cloth was used in the main party. 6. At the main party for the King's Grand Mother, dishes were arranged in the following sequence, the first line : cakes made of flour, oil and honey etc. the second : oil and honey pastry the third : fruits the fourth : rice cake etc. the fifth : cooked meat and fried fish etc. the sixth : sliced raw fish and beverage etc. the seventh : noodles, soup and soy bean sauce the eighth : spoon and chopsticks. 7. In the arrangements of tables for the King's Grand Mother, the heights of food on the dishes were as following level, a dish : 1 chok and 5 chon (1척 5촌) 27 dishes : 1 chok and 3 chon (1척 5촌) 7 dishes : 1 chok. (1척)

• Journal of the Korean Society of Food Culture
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• v.37 no.3
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• pp.213-238
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• 2022

This study aims to investigate protein consumption market trends in Korea. Protein consumption was divided according to the protein source into meat, fishery, and plant-based protein. To accomplish the goal of this study, food purchase data from 525 households panels collected by the Rural Development Administration over the last 10 years were used. The results of the study showed an increase or decrease in protein consumption by protein type over the last 10 years, and a reason to explain this change has been suggested. Specifically, this study found a dramatic increase in the consumption of several proteins, including beef sirloin, beef tenderloin, seasoned beef & steak, pork belly, pork shoulder, pork neck, seasoned pork, pork cutlet, sweet and sour pork, canned ham, chicken drumstick, chicken breast, dak gangjeong, Chinese fried chili chicken, salmon, eel, abalone, squid, octopus, webfoot octopus, octopus minor, canned whelk, tofu, cold bean soup,and plant-based milk. Some items showed no increase in consumption (such as beef jerky, pork rib, sausage, bacon, whole raw chicken, cutlass fish, oyster, fish cake, crab stick, surimi sausage,and canned fishery), whereas a few items showed decreased consumption (e.g., mackerel, pollack, cod,and canned tuna)

• Journal of Food Hygiene and Safety
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• v.23 no.2
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• pp.91-97
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• 2008

Kimchi is a representative traditional food in Korea and a type of vegetable product that is the unique complex lactic acid fermentation in the world. It can be considered as a unique fermented food generated by various flavors, which are not included in raw materials, that can be generated by mixing and fermenting various spices and seasonings, such as red pepper powder, garlic, ginger, and salted fish, added to Chinese cabbages. Functionalities in Kimchi have been approved through several studies and the probiotic function that is mainly based on lactic acid bacteria including their physical functions in its contents has also verified. Studies on the verification of the safety of Kimchi including its physiological functions have been conducted. In particular, the function of lactic acid bacteria, which is a caused of the fermentation of Kimchi. Although the lactic acid bacteria contributed to the fermentation of Kimchi is generated from raw and sub-materials, the lactic acid bacteria attached on Chinese cabbages has a major role in the process in which the fermentation temperature and dominant bacteria are also related to the process. The salt used in a salt pickling process inhibits the growth of the putrefactive and food poisoning bacteria included in the fermentation process of Kimchi and of other bacteria except for such lactic acid bacteria due to the lactic acid and several antimicrobial substances generated in the fermentation process, such as bacteriocin and hydrogen peroxide. In addition, the carbon dioxide gas caused by heterolactic acid bacteria contributes to the inhibition of aerobic bacteria. Furthermore, special ingredients included in sub-materials, such as garlic, ginger, and red pepper powder, contribute to the inhibition of putrefactive and food poisoning bacteria. The induction of the change in the intestinal bacteria as taking Kimchi have already verified. In conclusion, Kimchi has been approved as a safety food due to the fact that the inhibition of food poisoning bacteria occurs in the fermentation process of Kimchi and the extinction of such bacteria.

• Parasites, Hosts and Diseases
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• v.21 no.2
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• pp.150-156
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• 1983

Five cases of Diphyllobothrium latum infection were proved by collection of worms after treatment with bithionol, niclosamide or praziquantel, during 1975~1983. The patients were 4 males and one female aged 10~64 years residing in Seoul or Wando-gun, Chollanam-do, Korea. All of them remembered the history of eating several kinds of raw marine fish and 2 persons said they ate the raw mesh of perch, Lateolabrax japcnicus. Three amcnE them experienced abdominal pain, 2 natural discharge of a chain of segments, but none revealed any sign of anemia. The average egg size in stool varied $59~67{\times}41~48{\mu\textrm{m}}$ according to cases. The eggs were characterised by ovoid to elliptical shape, terminal operculum, and distinct abopercular protuberance. One naturally discharged segment (30cm) and 4 complete strobilae (320~680cm) with scolices obtained after treatments were examined. The morphological characters of proglottids such as rosette-form uterus with 3~6 loops, vaginal pore included in the cirrus sac, separated seminal vesicle from cirrus sac, etc. were all compatible with D. latum. These are the 7th~11th cases of D. latum infection proved by worms in Korea.