• Journal of Food Hygiene and Safety
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• v.6 no.3
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• pp.139-145
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• 1991

In order to observe the Na contents, Korean common foods, especially processed foods were analyzed by Atomic Absorption Spectrophotometer. 1. The Na contents of instant noodle (ramen) was 400-900 mg/100 g and Na contents of their soup powder was 10000-16000 mg/100 g. 2. The Na contents of corns and beans was very low but their processed foods, com Dake and soybean milk, had relatively high Na contents. 3. The Na contents of meats was 40-60 mg/100 g but the Na contents of meats products was 700-900 mg/100 g. 4. The Na contents of Davoring salt was 12000-38000 mg/100 g, those of soybean products was 3000-6OOO mg/100 g, and that of seasoning MSG was 8000-17000 mg/100 g. 5. There was no statistical difference between the results of wet ash method and dry ash method in the Na contents of all food groups.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.543-549
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• 1987

This study was carried out to estimate the change of Hg content in contaminated food materials including rice grain, soybean sprouts and crucian carp during their washing and cooking processes. The residue level of Hg in contaminated rice at 1 ppm level was decreased to the extent of 24% by three-times washing whereas it was not decreased in cooking. The removal efficiency of Hg in soybean sprouts contaminated at 80 ppm level was about 26% in three-times washing. While the Hg content was not decreased in blanching or cooking of soybean sprouts as a whole, the extent of leached Hg into the fluid part varied in the range of 23-41% depending on the heating time, salinity and volume of cooking water. While the Hg content in fish contaminated at 1 ppm level was not decreased in cooking as a whole, the leaching ratio of Hg into the fluid part was in the range of 2-10% depending on the salinity of cooking water. Disposal of inedible portion in cooked fish could remove 32% of contaminated Hg residue.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.592-603
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• 2014

We developed various recipes of turmeric powder (Curcuma longa L.) added to milk bread and assessed the individual effects of seven ingredients [milk ($X_1$), turmeric powder ($X_2$), bread improver ($X_3$), fresh yeast ($X_4$), butter ($X_5$), sugar ($X_6$), and salt ($X_7$)] as well as the 2-way interaction effects of the ingredients on the sensory characteristics of breads using fractional factorial design method. The center and end points of each component were determined via literature review and multiple test baking. Seven trained sensory test panels evaluated the outside appearance (OA), inside appearance (IA), and flavor & texture (FT) of 38 breads using 46 items of sensory evaluation. Findings are as follows: for the OA, $X_1$ (P<0.05) and $X_4$ (P<0.0001) exhibited significant individual effects, whereas $X_1*X_7$, $X_2*X_5$, $X_3*X_6$, and $X_4*X_6$ indicated significant interaction effects (P<0.05). For the IA, $X_1$ (P<0.0001), $X_4$ (P<0.0001), $X_6$ (P<0.05), $X_2*X_4$ (P<0.05), and $X_3*X_6$ (P<0.01) showed individual and interaction effects, respectively. For the FT, $X_1$ and $X_2$ showed the most significant individual effect (P<0.0001), followed by $X_4$, $X_5$ and $X_6$ (P<0.05) in descending order. $X_4*X_7$ indicated the only significant interaction effect. We computed the magnitudes of the 2-way interaction effects of the ingredients with a distinct emphasis. Model equations predicting the levels of the ingredient effects on the breads were also provided via regression analyses. In summation, $X_4$ appeared to be the most significant component affecting the sensory characteristics based on its individual and 2-way interaction effects. Further, $X_6$, $X_1$, $X_2$, and $X_5$ indicated both individual and interaction effects. $X_3$ and X7 showed only interaction effects. The center point effect appeared to be unequivocal for whole sensory characteristics. Findings of the present study may provide insights into the selection of ingredients to derive an optimal model for turmeric powder-added bread using the response surface method hereafter.

• Food Science and Industry
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• v.49 no.2
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• pp.25-33
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• 2016

우리나라의 발효식품 산업의 규모는 2010년 약 4조 원으로 식품 산업 전체의 4.0%정도이며, 이 중 전통 발효식품이 50.0% 수준으로 전체 식품 산업 대비 비중은 2.0%에 불과하지만, 발효제품의 세계 시장 규모는 2000년 152억 달러, 2010년 730억 달러로 급속한 성장으로 확대되고 있다. 국내 소금시장의 규모는 2010년 기준 1,300억 원이며, 전 세계적으로 나트륨 대체 염미제의 시장수요는 절실히 필요한 실정으로, 최근 2,000억 원대 규모를 유지하고 있는 간장 시장에서 염도를 낮춘 '저염 간장'매출 성장세를 보이고 있어 소금을 줄이는 식생활 개선에 대한 교육 홍보와 더불어 '나트륨 저감화 식품 개발의 필요성'이 국민건강증진, 경제성 측면에서 날로 커지고 있다. 또한, 2007년부터 웰빙 열풍으로 자연조미료 제품의 비중이 크게 늘어나는 추세이며, 100% 천연재료로 사용하여 소비자용 제품 출시 등 다양한 변화를 가져온 결과, 자연조미료 시장은 2008년 151억 3,200만 원의 매출규모에서 215억 2,600만원으로 무려 42.3%를 차지했으며, 저염을 위하여 활용하는 저염 소금도 연령대가 높아질수록 선호도가 높아지는 있다는 보고가 있다. 식품의약안전처의 '나트륨 저감화 사업'은 2012년부터 연차별로 가공식품의 나트륨 저감화 가이드라인을 개발하여 가공식품 생산업체들의 참여를 유도하며, 다양한 홍보를 펼쳐 2014년 6월 기준으로 165개 제품의 나트륨이 저감화 되었으며, 2015년에는 95종의 면류제품의 나트륨 함량이 약 20% 이상 저감되는 실적을 보여주었다. 여러 지역자체 단체들은 지역의 특성을 최대한 살려 다양한 발효산업 육성을 진행하고 있음에 영남권의 장류 업체를 대상으로 나트륨 섭취량을 줄일 수 있도록 '경북 발효식품 수출농업기술지원단'은 식품의약품안전처와 연계하여 지속적으로 가공식품 중 나트륨 저감화에 노력을 할 것이며 이에 대기업과 함께 중소기업들의 참여도를 높이기 위해 현장 컨설팅을 지역적으로 실시할 계획으로 각 지역별 업체들의 참여도를 높일 계획이다. 이를 통해 전통 발효식품이 기능성을 유지하면서 나트륨 함량을 줄인 건강식품으로 우리나라 식품산업 발전에 기여하고자 노력할 것이다. 향후 발효산업 중 한류의 매운맛, 김치 등을 시작으로 고성장이 기대되는 세계화 전략 품목이며 지역 농산물을 활용한 발효식품 세계화를 위하여 나트륨 저감화는 반드시 선행되어야 할 것으로 생각된다.

• Journal of agriculture & life science
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• v.50 no.4
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• pp.91-98
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• 2016

This aim of the present study was to evaluate the effects of phosphate on the quality properties of the surimi-like materials. Surimi-like materials as a control was prepared with beef heart by three times of washing treatment. Three types of surimi-like materials were manufactured by different conditions(T1: 2% salt, T2: 1.95% salt+0.05% phosphate, T3: 1.90% salt+0.10% phosphate). The moisture content was significantly lower in T1 than the control, and T3 sample had the highest crude protein content(P<0.05). The cooking loss was significantly lower in T2 than the control, and T2 sample had the highest water-holding capacity(P<0.05). The lightness and whiteness values were significantly lower in the treatment samples compared to the control sample; whereas redness values was higher than the control(P<0.05). Beef heart surimi-like materials added with salt and phosphate had higher in texture properties in the control, and T3 sample had the highest hardness, cohesiveness, gumminess and chewiness values(P<0.05). Therefore, the addition of phosphate could increase the protein content and gel properties as well as water-holding capacity of surimi-like materials from beef heart.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.324-330
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• 1994

This study was conducted to examine the effects of the kinds and the levels of salted and fermented seafoods, shrimp and juice of anchovy, on the properties of kimchi during fermentation. There were no significant differences in pH and contents of total acid, reducing sugar, and organic acid examined except lactic acid contents among the kimchi samples at the same fermentation period. Until four days of fermentation, kimchi containing higher level of salted and fermented anchovy juice tended to have greater number of total microorganisms and of Leuconostoc genus microorganisms than the other kimchi samples. Sensory characteristics were not significantly different among the samples at the same fermentation period. significant decrease in pH and in reducing sugar content, and increase in total acid content were noticed in all the kimchi samples during fermentation. This was more marked in kimchi samples containg salted and fermented seafoods. Contents of malic and succinic acids decreased while those of actic and acetic acids increased with longer fermentation. There were significant changes in the numbers of microorganisms during fermentation. Carbonic mouthfeel, salty taste, sour taste and staled flay or of all the kimchi samples increased while firmness and crispness decreased with extended fermentation.

• Journal of The Korean Association For Science Education
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• v.18 no.4
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• pp.485-491
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• 1998

In this study, the achievement of Korean biology gifted-students was compared with that of International Biology Olympiad(IBO) participants to explore international achievement level of biology and to suggest the need of teaching program for biology gifted-students. Korean thirty gifted-students were selected through test by Korean Biology Olympiad Committee. They examined theoretical test two times in January and March. 1998. Theoretical part consisted of eight domains as follows; cell biology. anatomy and physiology of plants, anatomy and physiology of animals, ethology. genetics and evolution, ecology, systematics, and microbiology. As a result, Korean biology gifted-students had lower achievement than IBO participants in eight domains. and especially much lower achievement in ethology and systematics. Though thirty Korean gifted-students were found to had much lower achievement than lBO participants, four higher rankers of them are in prospect of winning bronze medals. Thus, it is necessary to develope an appropriate teaching program for biology gifted-students with theoretical lectures and inquiry activities.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.118-121
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• 2008

Guar gum, ${\kappa}$-carrageenan, alginic acid and chitosan were applied to pork as a model system, and evaluated as a substitute for inorganic polyphosphate, which is one of the essential additives in conventional meat processing. The tested materials did not alter the fat content or pH of the pork meat; however, they did affect water holding capacity and cooking loss significantly. The pork with added guar gum and ${\kappa}$-carrageenan exhibited lower cooking loss than the pork with added polyphosphate. Also, theses materials showed no negative coloring effect within the pork meat blends, which suggest the possibility for their application in final products. In addition, the pork processed with guar gum showed a similar emulsion stability to that with polyphosphate. Overall, guar gum and ${\kappa}$-carrageenan were confirmed as possible substitutes for inorganic polyphosphate.

• Journal of agricultural medicine and community health
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• v.25 no.2
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• pp.293-302
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• 2000

The relationship between sodium intake and stomach cancer risk has been studied much in Japan but a great portions still remain controversial. There has been few studies on relationship between sodium intake and stomach cancer in Korea. The goal of this nested case-control study is to investigate the association between sodium intake and stomach cancer risk in a rural county of Korea We estimated sodium intake indirectly by the threshold of salt-water taste of patients. This study was based on both of the data from 'Kangwha Cohort Study' which had been conducted from March 1985 and 'Kangwha Community Cancer Registry' which had been launched on July in 1982 by the College of Medicine, Department of Preventive Medicine. Yonsei University. A total of 145 patients who developed stomach cancer in Kangwha County were initially recruited as the case group. We tried to get two community-controls per stomach cancer case by matching age and gender. Finally we got information from 90 cases and 146 controls about the threshold of the salt taste and preference of salty food and so on. Some 79% of the information about ease group came from proxy respondents and 56% among controls. Risk ratios of developing stomach cancer adjusted for smoking, body mass index and self-stated health level were estimated. No statistically significant association between the threshold of salt taste and stomach cancer risk found in this study. We recommend some further studies utilizing urinary salt excretion, diet record method for better estimating of salt intake with a paticular emphasis on interaction effect between salty and spicy food in hospital-based case-control study designs.

• Journal of Nutrition and Health
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• v.45 no.4
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• pp.324-335
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• 2012

The purpose of this study was to examine the relationship of dietary self-efficacy and illness beliefs, perceived benefits, and perceived barriers for the reduction of sodium intake in the elderly. A cross-sectional study was performed on 252 elderly people, aged 65 yrs and above, living in Daejeon Metropolitan city and Jecheon city, Chungbuk from March 21 to March 30, 2011. Dietary self-efficacy of three factors (resisting relapse, reducing salt and behavioral skills), perceived benefits and barriers, accurate and inaccurate illness beliefs were measured by 5 or 4 point Likert scale. With the increasing education level of the elderly, dietary self-efficacy, and accurate illness belief score increased and perceived barrier score decreased. Perceived benefits score was higher in the subject living alone compared to those living with siblings or spouses. Among three factors of dietary self-efficacy, reducing salt was scored highest and behavioral skills scored lowest in the elderly. Recording meal diary and reading labels for salt content in the items of behavioral skills showed lower score than other items. Accurate illness beliefs and perceived benefits were more scored than inaccurate illness beliefs and perceived barriers respectively in the subjects. The subjects with higher accurate illness beliefs, lower inaccurate illness beliefs, higher perceived benefits, and lower perceived barriers for the reduction of sodium intake showed higher dietary self-efficacy. In summary, accurate illness beliefs and perceived benefits positively correlated with dietary self-efficacy for the reduction of sodium intake in the elderly, whereas inaccurate illness beliefs and perceived barriers are negatively correlated.