• Food Industry
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• s.117
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• pp.31-50
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• 1992

• 우유
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• s.50 fall
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• pp.37-38
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• 1992

• 베이커리
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• no.8 s.361
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• pp.96-97
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• 1998

• Food Industry
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• s.104
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• pp.25-36
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• 1990

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.3_4
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• pp.92-96
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• 1973

This examination was carried out to evaluate the sanitary quality of slices of raw fish being served in the restaurants. Twenty five kinds of slices of raw fish collected from various restaurants in Busan Korea were examined during the period from March to May in 1971. As the evaluation factors of sanitary quality, the contents of sanitary indicative bacteria such as coliform group, fecal coliform, feral streptococci and enterococci and plate counts were determined. The results obtained are as in below: 1. The numbers of fecal streptococci and enterococci MPN were much greater than those of coliform group and fecal coliform. 2. The median value of coliform group MPN was 3,300 per 100 grams of the sample examined and those of enterococci was 5,400. The median value of plate counts was $1.8\times10^5$ per gram. 3. Fifty-two percent of the samples examined were exceeded fecal coliform MPN 930 per 100 grams. 4. As a sanitary indicative bacteria fecal coliform MPN was more reasonable than enterococci 5. The grade of restaurants was not correlated with the bacterial quality of the foods served. 6. No correlation between the numbers of sanitary indicative bacteria ana plate counts was observed.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.132-137
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• 2011

The objective of this study was to develop mixed seasoning products with Korean chili peppers(Capsicum annuum L.) and examine their characteristics based on a sensory evaluation. One-hundred chili pepper-related products were collected from American local favorites and analyzed for composition. Four different seasonings were prepared for the value-added seasoning products, and their sensory characteristics were measured. The Korean fish chili seasoning product showed higher overall acceptability, compared to local American seasoning(McCormick). The completed Korean chili seasoning products contained red pepper(20%), various herbs(31.7%), salt(11.5%), mushroom(8.6%), garlic(8.5%), curry, paprika(5.7%), and citron(2.8%). These results suggest the possibility of substituting mixed seasonings from foreign countries into Korean dishes.

• Journal of Nutrition and Health
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• v.54 no.2
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• pp.139-151
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• 2021

Purpose: This study examines the correlation between fish consumption and the risk of mild cognitive impairment in the elderly living in rural areas. Methods: The Yangpyeong cohort data collected from Yangpyeong in July 2009 and August 2010 was used as the data set. Adults greater than or equal to 60 years who have completed the Korean version of the Mini-Mental State Examination (MMSE-KC) were selected for the study. After excluding participants with less than 500 kcal of energy intake (n = 2), a total of 806 adults were enrolled as the final subjects. Cognitive function was assessed using the MMSE-KC, and dietary intake was collected using the quantitative food frequency questionnaire comprising 106 foods or food groups. Results: The educational level, proportion of people who exercise, fruits and vegetable intake, and energy intake, tended to increase with fish intake among men, while increasing age resulted in decreased fish consumption. Among women, the educational level, proportion of subjects who exercise, proportion of subjects currently taking dietary supplements, fruits and vegetable intake, and energy intake, tended to increase with fish consumption, whereas increasing age showed decreasing fish consumption. Increased fish intake resulted in a higher MMSE-KC score after adjusting for the confounding variables in women (p for trend = 0.016), but no significant trend was observed between fish intake and MMSE-KC score in men. Fish intake was inversely related to the risk of mild cognitive impairment after adjusting for covariates in women (Q1 vs. Q4; odds ratio, 0.46 [0.23-0.90]; p for trend = 0.009). Conclusion: This study determined that increased fish consumption is correlated with reduced risk of mild cognitive impairment in the female elderly. Further longitudinal studies with larger samples are required to determine a causal relationship between fish intake and cognitive function.

• Economic and Environmental Geology
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• v.37 no.1
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• pp.133-142
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• 2004

The purpose of this study is to evaluate a laboratory test on arsenic removal effciency for ARD(Acid Rock Drain-age) using limestone and apatite, and on heavy metals removal efficiencies for AMD(Acid Mine Drainage) using apatite and fish bone. As a result of the laboratory test, pH, arsenic removal rate of limestone & apatite are inversely proportional to flow rates and apatite removes 100% of arsenic while limestone removes 37% of arsenic at 0.6$m{ell}$/min/kg flow rate in case of ARD treatment. And the dissolution amount of apatite is twenty five times higher than that of limestone. In case of AMD treatment, fish bone shows higher dissolution rate than apatite, and pH of outlet water reacted with fish bone is higher than that reacted with apatite. The heavy metal removal rates of fish bone are also higher than that of apatite except arsenic removal rate. The precipitate resulted from fish bone reaction with AMD seems to be biological sludge type while that resulted from apatite with AMD is inorganic solid which can settle easily compared with the biological sludge and can be cemented by gypsum. As the results, apatite can be used as a precipitant for the polluted mine waters showing wide range of pH and fish bone can be used for highly contaminated AMD.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.2
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• pp.136-140
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• 1986

The change of cell counts of Vibrio parahaemolyticus in fish muscle by the storage time and temperature was examined to get basic informations for precautionary steps against food poisoning of slices of raw fish (sashimi). There fore, we inoculated fish homogenate of oceanic bonito (Katsuwonus pelamis), yellow tail (Seriola quinqueradiata) with Kanagawa positive Vibrio parahaemolyticus and stored it at $30^{\circ}C,\;18^{\circ}C,\;4^{\circ}C\;and\;-20^{\circ}C$ for 24 hours. The number of the Vibrio parahaemolyticus upon fish homogenate stored at $30^{\circ}C\;and\;18^{\circ}C$ decreased for the first two hours and increased thereafter. When the fish homogenates inoculated with Vibrio parahaemolyticus at about $10^3$ per gram were stored at $18^{\circ}C\;and\;30^{\circ}C$ for 10 hours, the cell numbers increased about 10 times and 1,000 times initial cell numbers, respectively. The survival rate of Vibrio parahaemolyticus was about $20\%$, when the inoculated fish homogenates were stored at $-20^{\circ}C$ for 24 hours. Vibrio parahaemolyticus inoculated in fish homogenates was decreased by about $10\%$ of initial cell numbers by the storage at $4^{\circ}C$ for 4 hours and it was decreased by about $50\%$ after 24 hours storage of the samples at the same temperature. The decreasing rate of inoculated Vibrio parahaemolyticus in fresh fish muscle homogenate was higher than that in frozen fish muscle homogenate during the storage time at a refrigerator.

• Journal of Life Science
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• v.12 no.6
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• pp.669-675
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• 2002

Introduction of sliced raw fish meat(SRFM) to fast food business has been considered seriously. However bacteria causing food poisoning should be controlled. Organic acids such as vinegar and lactic acid used in the sauce for SRFM were evaluated for their antibacterial activities. At low concentration levels of vinegar and lactic acid exerted strong antibacterial activities toward Vibriu sp.. In contrast, in case of Salmonella typhimurium and Escherichia coli O157:H7 low anitbacterial activities were observed even at relatively high concentrations. Minimum inhibitory concentrations(MIC) of vinegar for V. vulnificus, V. cholerae non-O1, V. parahaemolyticus, V. mimicus, S. typhimurium and E. coli O157:H7 were 16, 18, 16, 12, 26, and $20{\mu}\ell /m\ell, respertively. MIC of lactic acid for V. vilnificus, V. cholerae non-O1, V. parahaemolyticus, V. mimicus, S. typhimurium and E. coli O157:H7 were 20, 25, 25, 25, 40, and $35{\mu}\ell /m\ell, respectively. In case of vinegar bactericidal concentration upon 10 second contact for V. vulnificus, V. cholerae non-O1, V. parahaenolyticus, V. mimicus and E. coli O157:H7 were 8, 14, 10, 4, and 48%, respectively; however, even at 50% colony of S. typhimurium was observed. In case of lactic acid any colony was observed for V. vulnificus, V. cholerae non-O1, V. parahaemolyticus, V. mimicus, S. typhimurium and E. coli O157:H7 at the concentration of 2, 3, 4, 3, 14, and 17%, respectively. Vinegar and lactic acid of low concentration inhibited the growth of Vibrio sp., food poisoning pathogen in SRFM; in contrast, at high concentration these organic acids inhibited Salmonella sp. and Escherichia sp., food poisoning pathogen in other than SRFM.