• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.33 no.3
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• pp.166-172
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• 1997

In order to exterminate effectively starfish, Asterias amurensis inhabited a village fishing grounds and shellfish farms on coast of Korea, Mop and sledge gear were made and sea trials for capture efficiency of starfish by each gear and towing distance were carried out by commercial dredger on the coast of Keojedo from April to May in 1995. As Starfish mop and sledge were slowly dragged over the bottom at the same time, starfish became entangled in bunches of twine and netting respectively. The gears were hauled up at intervals to remove the starfish and hand-picking operations on vessel were conducted. The results obtained are as follows : Two gears were smoothly slidden over the sea bottom and captured numerous starfish. The optimal towing distance by each gear was 300 to 500 m.The capture efficiency of starfish species by sledge was 57% compared with 43% of that by mop but mixed rate with fish or shellfish of the former was 21 times as high as that of the letter. It was concluded from sea trials that moping was effective in shellfish farms, because the mop outfit causes little damage to useful shellfishes and the mixture of starfish with fish or shellfish was low, whereas sledging can be used to clean uncultivated areas free of shellfish where starfish population is very heavy and common fishing grounds in which bottom material is rock or gravel.

• Journal of the Korean Society of Food Culture
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• v.5 no.3
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• pp.277-286
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• 1990

Sun is the one of steaming cook and mainly boiled the main material of vegetables and etc. In this thesis, according to the kinds of sun was to analysis reference frequency to them the materials measuring unit of materials, the terms of working and the kitchen utensil by books published in korea from 1420 to 1987. 1. It was 18 kinds of sun in our traditional documents. 2. Materials were classified into the main-material, submaterials and seasionings. 3. There were 20 kinds of measuring units, of them 9 kinds were for volume, 6 kinds were for quantity and the rest measuring units were 5 kinds. 4. There were 12 kinds of kitchen utensil for cooking, they were mainly used a chaeban, chae, castle. 5. There were 18 kinds of cooking terms. The terms of them, 6 kinds were for heating methods, 12 kinds were for the cutting process.

• Journal of the Korean Society of Food Culture
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• v.7 no.1
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• pp.73-79
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• 1992

Food consumption pattern between Korea and Japan were compared on the basis of the data from the National Nutrition survey which has been carried out annually in Korea (1969-1988) and in Japan (1950-1988) for the guide of the future food and nutrition policy. Total food intake has been decreased in Japan since 1973. In spite of fluctation of total food intake, there was an increase of food consumption in Korea. The intake of animal food has been increased, while that of vegetable food decreased, in both countries. Proportion of the total food intake from animal sources of Japanese in 1988, 25.3%, was greater than that of Koreans, 20%. The intakes of cereal and grain products have been decreased in both countries, but the amount of these food groups consumed by Koreans was 70 to 80g more than that by Japanese in 1988. When the animal food intake was compared, intakes of meats, fishes, shellfish and eggs have been increased considerably in Korea. Intakes of milk and milk products and meat have been increased, while those of fishes, shellfishes and eggs kept an even level since 1975, in Japan. According to changes of the national standards of height and weight in both countries, the average height has been increased greatly from 1970 to 1980 in Korea, and the tendency was the same for the average weight.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.3_4
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• pp.87-91
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• 1973

This study was conducted to evaluate the sanitary quality of sun dried sea foods being distributed in the markets located in Busan city. Twenty one kinds of sun dried sea foods, 9 kinds of fish and shellfish, 5 kinds of mollusca and 7 kinds of seaweed were examined during the Period from September to December in 1970. For the evaluation of sanitary contents of sanitary indicative bacteria such as coliform group, fecal coliform, fecal streptococci and enterococci, and plate counts were determined. The results obtained were as follows: 1. Through out all the samples examined, the numbers of fecal streptococci and enterocccci were much greater than those of coliform group and fecal coliform. 2. Generally, the contents of enterococci exceeded MPN of 1,000 per 100 grams through all samples examined, while fecal coliform MPN'S were less than 18. 3. The median value of coliform group MPN was 78 and those of fecal streptococci MPN was 3,300 per 100 grams, The median value of the plate counts was $9.9\times10^4$ per gram, 4. Bacterial densities of the foods which had many chances to come into contact with hands were much higher than those of other foods which had not. 5. The bacterial contamination rate of seaweed was much lower than those of fish and shellfish. 6. No correlation between the numbers of sanitary indicative bacteria and plate counts was observed.

• Journal of Nutrition and Health
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• v.54 no.6
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• pp.631-643
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• 2021

Purpose: Frailty is a clinical syndrome in older adults, and adequate nutrition is a modifiable factor in preventing the condition. The current study aims to investigate the association between frailty and dietary intake in the Korean elderly. Methods: This cross-sectional study included data from the 2018 Korean National Health and Nutrition Examination Survey of 1,268 subjects (535 men and 733 women) aged 65 years or older. Frailty was defined as having more than three of the following 5 modified Fried frailty phenotype criteria: unintentional weight loss, exhaustion, walking difficulties, weakness, and low physical activity. Dietary intake was assessed by applying the one-day 24-hour dietary recall. The association between frailty and dietary intakes were analyzed by multiple logistic regression. Results: Totally, 9.7% men and 21.9% women were classified as the frail group. Increasing levels of frailty were proportional to a decreased mean nutrient adequacy ratio in both genders. Moreover, the total food intake was significantly low in the frail elderly. In male subjects, multiple logistic regression analyses after adjusting covariates showed that the odds ratio (OR) of frailty in the highest tertile of the consumption of fruits (OR [95% confidence interval, CI] = 0.34 [0.13-0.93], p-trend = 0.021) were significantly lower than values obtained in the lowest tertile. In females, the highest tertile of fish and shellfish intake showed a significantly lower OR for frailty (OR [95% CI] = 0.55 [0.30-0.99], p-trend = 0.045), as compared with the lowest tertile. Conclusion: The present study indicates that high intake of fruits for men, and fish and shellfish for women, are probably linked with lowering the risk of frailty in the elderly.

• Analytical Science and Technology
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• v.22 no.1
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• pp.109-117
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• 2009

The following concentrations of some PAHs were investigated; [benzo(a)anthracene, chrysene, benzo (b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g, h, i)perylene, indeno (1,2,3-c,d)pyrene] in fish(n=168) and shellfish(n=40). The methodology involved saponification and extraction with n-hexane, clean-up on Sep-Pak Florisil Cartridges and determination by HPLC/FLD (High Performance Liquid Chromatograph/Fluorescence Detector). Overall method recoveries for 8 PAHs spiked into these products ranged from 88 to 112%. The mean level of benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k) fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene and indeno(1,2,3-c,d)pyrene in cooked fish was ND, ND, 0.0009, ND, 0.01, ND, ND, ND and in cooked shellfish was 1.84, 3.51, 0.81, 0.38, 0.39, 0.04, 0.20, ND, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.187-195
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• 2004

This study was conducted to figure out the nutritional nature of seafoods categorized according to the medicinal effects and the usages introduced in Lim-Won-Sib-Rheuk.-Ji, one of the well-known encyclopedias published during the Chosun Dynasty. They were compared with those introduced in other cooking books in order to find out how they were used in the diet of real-life. The seafoods of the book were first categorized into the fish 20, the mollusk 5, the crustacea 4, and the shellfish 7, and reptile according to the biological taxonomy, and then each one was reviewed in terms of the taste and the food-nature. Generally, the fishes had the sweet taste; the crustacea and the shellfish the salty or sour in addition to the sweet taste; none of them were bitter or hot. Most of them had the mild nature; seven of them were regarded as warm; four as cool; one as cold from the standpoint of the traditional medicine. The food-nature of seafoods was closely related with the medicinal effects on the human body. These seafoods were characteristically used in daily dietary life as well as the medical applications; used as the side-dishes rather than the main-dishes. The cooking methods of boiling, steaming, and baking were preferred to drying and stewing. The preservation methods favored were the fermentation, drying and salting. These cooking and preservation methods were believed to reflect the nature of the seafoods to manifest the medicinal effects.

• Journal of Korean Society on Water Environment
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• v.29 no.2
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• pp.165-169
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• 2013

Freshwater fish intake is a critical parameter for deriving water quality criteria and water quality standards for protection of human health based on human health risk assessment. Although the freshwater fish intake parameter should be accurate and representative of Korean fish consumption for the water quality criteria to be reliable, data are limited in Korea and have low reliability. In this study, Korean National Health and Nutrition Examination Survey data from 2008-2010 were analyzed to reevaluate freshwater fish consumption. Based on these results, an average consumption rate of 3.0 g/day per person, a $90^{th}$ percentile consumption rate of 0.0 g/day per person, an average consumption rate of 65.7 g/day per fish consumer, and a $90^{th}$ percentile consumption rate of 153.4 g/day per fish consumer were proposed for derivation of water quality criteria using a conservative approach and various exposure scenarios.

• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.402-408
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• 1998

A rapid processing method for fermented sauce of favorable flavor was investigated with low-usefulness marine resources. Hydrolyzed at optimal conditions for 6 hours usuing alcalase, and separated by molecularporous membrane. It's very effective for remove bitter taste at below M.W. 100 dalton, and effective at below M.W.500 dalton. Added 2% invert sugar in fermented sauce at below M.W.500 dalton, and thermal treatment at 100$^{\circ}C$ for 30 minutes were improved flavor. Chemical composition of fermented sauce using hair tail were 80.7% of moisture, 2.2% of carbohydrate, 1.8% of total nitrogen, 1.6% of amino nitrogen and pH was 6.5. The ratio of amino nitrogen in total nitrogen was 77.8%. And chemical composition of fermented sauce used gizzard shad, kangdale, pen shell and oyster were similar to fermented sauce used hair tail. Total nitrogen were above 1.8% and the ratio of amino nitrogen in total nitrogen was 77.7∼84.2% in all fermented sauce. Amino acid contents in fermented sauce used hair tail, gizzard shad, kangdale, pen shell and oyster were 4,318.1mg%, 4,681.3mg%, 3,156.2mg% and 4,175.0mg%, respectively. And the predominant free amino acid were glutamic acid, lysine and glycine in all fermented sauce.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.15 no.9
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• pp.1881-1888
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• 2011

Red tide is a natural phenomenon to bloom harmful algal, which fish and shellfish die en masse. Red tide damage with respect to sea farming has been occurred each year. Red tide damage can be minimized by means of prediction of red tide blooms. Red tide prediction using naive bayes classifier can be achieve good prediction results. The result of naive bayes method only determine red tide blooms, whereas the method can not know how increasing of red tide algae density. In this paper, we proposed the red tide blooms prediction method using fuzzy reasoning and naive bayes classifier. The proposed method can enhance the precision of red tide prediction and forecast the increasing density of red tide algae.