• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.16-21
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• 1999

Taurine content was determined by HPLC equipped with RF detector in commercial milks, meats, edible viscera, ham, sausage, fishes and shellfishes, mollusca and crustacea. Taurine contained 1.06~1.57mg/100g in milks, 37.9~169.8mg/100g in lean meats, 11.3~192.4mg/100g in viscera, 45.0~109.1 mg/100g in ham, 11.7~26.0mg/100g in sausage, 31.6~431.9mg/100g in fishes, 125.9~1078.8mg/100g in shellfishes, 340.2~ 1305.6mg/100g in mollusca and 79.3~316.5mg/100g in crustacea. Webfoot octopus had the highest content of 1,306mg/100g, followed by small ark shell(1,079mg/100g), little neck clam (868mg/100g), hard shelled mussel(852mg/100g) and beka squid(734mg/100g).

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.519-528
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• 2004

This study reviewed the main-meals in 1900's Korean cook books. Boiled rice, gruel and thin gruel were mainly made of rice. As the, additional, ingredients, miscellaneous cereals, vegetables, potatoes, seafoods, meats and eggs were used to substitute, for rice, and to improve of preference. We observed some sort of main-meals were diminished and/or disappeared, changed its side ingredients to obtain foods easily, and also its cooking style has been gradually getting to simplify.

• Journal of Microbiology
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• v.43 no.spc1
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• pp.118-131
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• 2005

Vibrio vulnificus is an opportunistic pathogen of humans that has the capability of causing rare, yet devastating disease. The bacteria are naturally present in estuarine environments and frequently contaminate seafoods. Within days of consuming uncooked, contaminated seafood, predisposed individuals can succumb to sepsis. Additionally, in otherwise healthy people, V. vulnificus causes wound infection that can require amputation or lead to sepsis. These diseases share the characteristics that the bacteria multiply extremely rapidly in host tissues and cause extensive damage. Despite the analysis of virulence for over 20 years using a combination of animal and cell culture models, surprisingly little is known about the mechanisms by which V. vulnificus causes disease. This is in part because of differences observed using animal models that involve infection with bacteria versus injection of toxins. However, the increasing use of genetic analysis coupled with detailed animal models is revealing new insight into the pathogenesis of V. vulnificus disease.

• Journal of Food Hygiene and Safety
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• v.32 no.3
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• pp.211-216
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• 2017

A total of 100 seafoods commonly consumed in Gyeonggi-do were investigated to determine the concentration of lead (Pb), total mercury (Hg), methyl mercury (MeHg), cadmium (Cd) and selenium (Se). Concentration of heavy metals and selenium was measured by using mercury analyzer, ICP-MS and GC-ECD. The average content (mg/kg) of heavy metals in the seafood samples was as follows; Pb 0.0915 (0.0021-0.4490), Cd 0.0084 (ND-0.1773), and Hg 0.0412 (0.0013-0.3032). All the levels were below the recommended standards of the MFDS in Pb (0.5 mg/kg), Cd (0.2 mg/kg), Hg (0.5 mg/kg). The methylmercury was detected in the hairtail (0.0677 mg/kg) and cod (0.2941 mg/kg). After the average content of heavy metals in seafood was determined, the exposure assessment for heavy metals was conducted. Relative hazardous levels compared to PTWI were lower than the official standards of the JECFA for Pb (0.97%), Hg (3.42%) Cd (0.45%). In conclusion, the levels presented in this study are presumed to be safe for consumption.

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.273-284
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• 2004

This study is on the changing pattern of fish-and-shellfish uses during the last two thirds of Chosun period on the premise that they are influenced by development of fishing technology. With a literary approach, this paper researches how fish-and-shellfish production and consumption pattern changed, especially in relation to technological development of fisheries. First, we examine into the changes of fishery production. And next, we analyze the kind and cooking method of fish-and-shellfish in [Eum-sik-di-mi-bang](1670) and [Gyu-hap-chong-seo](1815). The analysis of two books revealed that there were significant differences in fish-and-shellfish uses. Because the two books were written with a gap of 145 years and the development of fishing technology and remarkable changes of fishery production affected on the fish-and-shellfish uses. Due to primitive fishing tools and skills, fresh-water and reverse-river-fish and shellfish had been caught in substantial amount until the middle ages of Chosun period. As a result, the availability of seafood were limited extremely even in the upper classes. These situations are evidenced by the analysis of [Eum-sik-di-mi-bang]. Only 12 kinds of fish-and-shellfish are described in [Eum-sik-di-mi-bang]. Most of the sesfoods is mollusc which is easy to catch. As for the salt-water fish, dried cod and dried herring were mentioned. Mullet, the reverse-water-fish, is used most frequently. Only one kind of 'Hoe', which needs extreme freshness, is described. This means that the use of fresh fish-and-shellfish was very limited to some kinds which could be caught near the village. As the netting fishery began to be developed in the 18th century, the production of some salt-water fishes, such as anchovy, shrimp, yellow corvina, pollack, and herring, had increased remarkably to make marine resources more available. Small fish, such as anchovy and shrimp were preserved as 'Jeot-gal' and sold nationwide. Therefore, 'Jeot-gal' and seafood could be used in Kimchi around this time and had a deep influence on the change of Kimchi in taste and nutrition. In [Gyu-hap-chong-seo], 33 kinds of fish-and-shellfish are described. Including cod and herring, 17 kinds of sea water fish and mollusc are mentioned. Some of these are consumed in fresh state, neither as dried nor as salted. Because the merchants promoted the transport of seafoods to other regions according to the growth of commercial economy. As a result the diet of the people could be enriched by the various seafoods.

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

• Korean Journal of Microbiology
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• v.48 no.1
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• pp.22-28
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• 2012

Vibrio parahaemolyticus is one of the major agents responsible for food poisoning during summer in Korea, which is transmitted via seawater or seafoods. Recently, distribution of the bacteria in the marine environment has been increased due to global warming. Great concern also has been raised regarding public hygiene as well as marine culture by the emergence of pathogens with antibiotic resistance. Therefore, distribution of V. parahaemolyticus and antibiotic resistance of the isolates were monitored in 7 coastal areas of Kyonggi Province and Incheon by sampling seawater, fishes and clams monthly. V. parahaemolyticus was detected from 47.7% of 966 samples (seawater 61.9%, seafoods 41.8%) analyzed using $CHROMagar^{TM}$ and TCBS agar plates as well as multiplex PCR. Among 13 antibiotics tested, resistance to vancomycin and ampicillin was observed in 97.3% and 87.3% of the isolates, respectively, and the ratios of them resistant to cephalothin (48.8%) and rifampin (46.1%) were also high. The isolates were most highly sensitive to chloramphenicol (91.7%) and trimethoprim-sulfamethoxazole (91.8%). The ratio of sensitivity for other antibiotics was also high in the descending order of gentamycin (82.3%), tobramycin (74.8%), nalidixic acid (71.6%), tetracyclin (69.4%), cefotaxime (63.0%). About 69% of the isolates showed multiple drug resistance toward 3 antibiotics including vancomycin and ampicillin. Two of them exhibited resistance for 11 antibiotics used in this study. Plasmid profile analysis of the isolates with antibiotic resistance revealed that 55.1% of them retained plasmids of 24 different types. However, no clear inter-relationship between the resistance and the plasmid profile has been observed.

• Journal of Life Science
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• v.14 no.4
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• pp.664-669
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• 2004

The contamination of Bacillus cereus was investigated in 240 RTE (ready-to-eat) food samples including 118 seafoods, 82 Korean packaged meals and 40 other RTE foods. Many B. cereus presumptive strains were isolated from the enrichment culture in Tryptic Soy Broth (TSB) added polymyxin, followed by selective culture in Mannitol Egg Yolk Polymyxin (MYP) agar and Gram staining. A total of 36 strains (16 in seafoods, 17 in Korean pack-aged meals and 3 in other RTE foods) were identified as B. cereus by the analysis of 61 biochemical tests of the API 50CHB/20E system test and supplementary tests of $\beta$-hemolysis, rhizoid growth, motility and oxidase activity. The 28 strains out of 36 B. cereus isolates produced diarrhoeal enter-otoxin in Brain Heart Infusion (BHI) broth. All isolates were resistant to ampicillin and penicillin antibiotics, and most of them were susceptible to gentamicin, vancomycin, bacitracin, chloram-phenicol, kanamycin and streptomycin. The growth of B. cereus was affected by environmental temperature and incubation time. Culture with temperature under 1$0^{\circ}C$ effectively restricted the growth of B. cereus.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1427-1433
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• 1999

The Microbiological, chemical and sensory analyses were carried to evaluate the quality of commercial salted and fermented seafoods and to establish a standardization. The results showed that amino nitrogen(AN) and volatile basic nitrogen(VBN) contents were appropriate in evaluating the quality of shrimp jeotkal. In the range of $150{\sim}300\;mg%\;and\;25{\sim}70\;mg%$, AN and VBN contents were highly correlated to sensory scores, respectively. In the case of squid jeotkal, pH and VBN contents were appropriate to evaluate quality. The coefficients of the correlation between pH and sensory evaluation was 0.84 and the sensory acceptability was high and above pH 6.0. In addition, the coefficients of the correlation between VBN contents and sensory evaluation was 0.95, and the sensory acceptability was high but below 30 mg%. In the case of shell-fish jeotkal, the coefficient of the correlation between VBN content and sensory evaluation was 0.94, and sensory acceptability was high but below 40 mg%.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.257-266
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• 2022

This study was conducted to prepare hamburg steak (HS), cooked rice with vegetables (CRV), and white stew (WS) using Pacific anchovies Engraulis japonicus with different physical and nutritional properties as senior-friendly seafoods (SFS) and investigate their quality characteristics. The hardness values of HS, CRV, and WS were 319.5×10³, 20.4×10³and 2.1×10³ N/m², respectively. The viscosity of the WS was 12,514 mPa·s. The nutritional properties of HS, CRV, and WS were 19.7, 6.2, and 7.5 g/100 g of protein, respectively; 12.50, 83.97, and 15.96 ㎍RAE/100 g vitamin A; 1.53, 1.51, and 0.35 ㎍/100 g vitamin D; 16.96, 2.82, and 4.13 mg/100 g vitamin C; 0.40, 0.07, and 0.19 mg/100 g riboflavin; 6.68, 0.34, and 2.30 mg NE/100 g niacin; 93.6, 35.4, and 82.1 mg/100 g Ca; 290.1, 103.9, and 158.6 mg/100 g K; and 0.11, 0.02, and 0.04 mg/100 g of dietary fiber. Escherichia coli was not detected in any of the products. These results suggest that HS be classified as step 1, CRV as step 2, and WS as step 3, according to the SFS standards of the KS. Overall, the nutritional and physical properties of the products were improved.