• Parasites, Hosts and Diseases
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• v.33 no.3
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• pp.179-186
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• 1995

Human anisakiasis may occur after ingestion of raw marine flesh infected with nematode larvae of Anlsi,hidae. Anisakiasis caused by the migration of the larva into the wall of stomach, small intestine and other portion has been reported in Korea. This prospective study was made of all cases referred to parasitological laboratory in Cheju-do between. Tune 1989 and June 1992. Gastric anisakiasis was confirmed if larvae invading the gastric wall were observed by gastrofiberscopy One hundred and seven cases were diagnosed, most of which were in 30-49 years old. Most of the patients complained acute epigastric pain with history of eating raw marine fish. This symptom usually occurred about 12 hours to 1 day after ingestion of infected marine fish. Edema, erosion or ulcer of the mucosa and hemorrhage from the gastric wall were observed in the involved areas. Ninety larvae removed from the stomach were identified; the larva of Anisqkis siwlex was the most prevalent species, and the Iarva of Pseudntewanoua decipien was also detected. The important species of marine fish from which the patients became infected was demonstrated as yellow corvina, sea eel, ling, cuttle fish, yellowtail and others. Five species of marine fish as a possible source of infection were examined, and Anisakis simplex larvae and Pseunotewqnoua decipirens larvae were collected from the mackerel and rock cod. This study demonstrates that anisakiasis is recognized as a public health problem in Korea.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.259-265
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• 1997

The main purpose of this research is to provide a basic knowledge of Kimchi and to improve elementary school childrens' Kimchi intake. We researchers have done statistical analyses of 808 questionnaires completed by elementary school children and their mothers on their awareness of and preference for Kimchi. The results were as follows: About 80.2％ of the children regarded Kimchi as one of our nutritious and traditional foods, and 83.8％ of the subjects had an affirmative opinion of Kimchi intake. The most well known Kimchi is as follows: Baechu Kimchi, Kkaktugi, Nabak Kimchl, Chonggak Kimchi, Saaennip Kimchi and Buchu Kimchi. The children preferred the peculiar and refreshing taste of Kimchi. Their preference of Kimchi is in the following order: Baechu Kimchi, Skaktugi, Chonggak Kimchi, Nabak Kimchi and Oi Sobagi. And the children also preferred the stems of the cabbage. The children preferred properly fermented and freshly prepared Kimchi. Their favorite ingredients were red pepper powder, Korean radishes, pickled anchovies, sesame leaves, garlic and scallions. The children wanted Kimchi that is less hot and more sweet. The ingredients children wanted to add to Kimchi are pears, cuttlefish, oranges, apples and cucumbers.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.9
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• pp.422-430
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• 2016

We investigated the abundance and composition of the zooplankton community around Dokdo in the East Sea from 2006 to 2015. Zooplankton samples were collected in the surface mixed layer by vertical hauls using a standard type net at the monitoring stations. There were no clear long-term trends in the average temperature and salinity, but relatively low salinity was recorded in the summer of 2013 and 2015. The average abundances of zooplankton in the summer increased by two orders of magnitude from $317inds./m^3$ in 2008 to $10,242inds./m^3$ in 2015. This long-term increase was accompanied by a slight increase in the chlorophyll-a concentration and a decrease in the catch of potential crucial predators (anchovy, mackerel pike, squid, herring and horse mackerel) in the study area. The dominant zooplankton, accounting for most of the long-term increase, consisted of appendicularian (Oikopleura spp.), which showed a steady increase since 2012, summer species such as Noctiluca scintillans and the cladoceran Penilia avirostris, which showed an abrupt increase, and the copepod Paracalanus parvus s.l., which showed a rapid increase after its first occurrence in summer 2010. These results suggest that the long-term increase of zooplankton could be related to the increase in the concentration of prey and the decrease in the predation pressure of potential predators around Dokdo in the study area.

• Journal of the Korean Society of Marine Environment & Safety
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• v.25 no.5
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• pp.535-541
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• 2019

The purpose of this study was to investigate the possibility of fishery in offshore wind farms and evaluate the risk linked to the presence of turbines and submarine cables in these areas. With this objective, we studied an offshore wind farm in the Southwest Sea and the current state of vessels in the surrounding National Fishing Port. The risk assessment criteria for 22 fishing gears and methods were set by referring to the fishing boats; thereafter, the risk was assessed by experts. The fishing gears and methods that could be safely operated (i.e., associated with low risk) in the offshore wind farm were: single-line fishing, jigging, and the anchovy lift net. The risk was normal so that it is possible to operate, but the fishing gears and methods that need attention are: the set long line, drifting long line, troll line, squid rip hook, octopus pot, webfoot octopus pot, coastal fish pot, stow net on stake, winged stow net, stationary gill net, and drift gill net. Moreover, the fishing gears and methods difficult to operate in the of shore wind farm (i.e., associated with high risk) were: the dredge, beam trawl, and purse seine. Finally, those associated with very high risk and that should not be allowed in offshore wind farms were: the stow net, anchovy drag net, otter trawl, Danish seine, and bottom pair trawl.

• Journal of Food Hygiene and Safety
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• v.34 no.3
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• pp.309-315
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• 2019

To enumerate Staphylococcus aureus in food, Baird-Parker Agar (BPA) is usually used in the conventional method, However it requires time and space for the preparation and plating, and incubation. Thus, use of the $3M^{TM}$ $Petrifilm^{TM}$ Staph Express Count Plate (STX Petrifilm) might be appropriate to solve these challenging problems. The purpose of this study was to compare the efficiency of STX Petrifilm with BPA for enumeration of S. aureus in various foods. A mixture of S. aureus strains ATCC29213, ATCC25923, and ATCC13565 was inoculated on marinated pork chop, beef (chuck tender), dried filefish, semi-dried squid, rice cake, and Japchae (stir-fried glass noodles) at 2, 3, 5, and 7 Log CFU/g. S. aureus cell counts were enumerated by spread-plating on STX Petrifilm and BPA after 0 and 24 hours at $4^{\circ}C$ (marinated pork chop, beef, semi-dried squid, and stir-fried glass noodles) and $25^{\circ}C$ (dried filefish and rice cake). Recovery of STX Petrifilm for S. aureus from various food samples was compared with BPA, and the results showed that there were no significant differences between two selective media in all cases. The results indicated that STX Petrifilm had enough efficiency to recover S. aureus from various foods as well as saving time and space.

• Journal of Korean Classical Literature and Education
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• no.15
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• pp.329-353
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• 2008

Tasan Jeong Yak-yong is great scholar, who makes a synthesis of Sil-hak[實學, Practical Science of Korea], reformer of society, and a poet in the Joseon Dynasty. He expressed contradiction and conflict of those days by intellectual language, and reperceived basic ideology of the Joseon society. Also he theorized dissatisfaction of the people about those days and its system as form of religion. We can divide Tasan's life into two times. The first part is his ages 16~39 in the period of Jeong-jo(1777~1800). The second part is in the period of Sun-jo(1801~1834). In this period, he was exiled into Gang-jin for 17 years. After banishment, he lived a quiet life for the rest of his life in his hometown. His allegoric poetry were written in this second period. The special feature of allegoric poetry is strong satire. An allegory would be that is 'king's ear', which the barber has sight, or the barber's voice, which has divulged king's secret among the bamboos. Otherwise it would be that is the sound 'king's ear is donkey's ear' in the bamboos. This sound is divulging of the true donkey's ear. It doesn't travel to audiences, but travels trough wind in the bamboos. The narration exists just as story that barber can't stand to keep silence about king's secret. There are exposure of true and critical motive as allegoric expression. Tasan's allegoric poetry stand on the basis of his love for the people. Also there reveals his thought deeply with an enormous amount of reading and self-communion. Moreover there are his warm mind with his sharp insight in which captures alive lives as allegoric materials. Most of allegoric poetry satirize actuality of those days to make an excuse for external distinguishing marks of animals and plants. However Tasan's poetry are different from them. After he grasped serious problems from his contemporary actuality, and then choosed allegoric media to express correctly. Because he grasped the special features of lives after minute observation, he could exposure controversial point of the actual. His sharp insight was not limited to allegoric media. He noticed his period and the current of his society sensitively. It made his allegoric poetry as important materials to make us to know the condition of the people in the Joseon Dynasty. Tasan's allegoric poetry is inherited by Baek Seok[白石, 1912~1995] as regular juvenile literature. Baek Seok's juvenile stories are the results of expansion and transition for Tasan's allegoric poetry. Allegoric poetry was the shout of barber to prosecute about social irregularities and contradiction, and the sound of the bamboos to travel moaning of the people in the past. Now allegoric poetry create new emotion to make us to speculate ourselves with our surrounding. This changes are caused by special feature of allegoric poetry as a form to reflect our general lives.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.849-860
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• 2021

This study investigated the preparation of seasoned anchovy sauce (SAS) and its functional characteristics by using aminopeptidase active fractions (AAFs) derived from squid Todarodes pacificus hepatopancreas as a bitter taste improver. As the base of the SAS, a hydrolysate (AAAH) prepared by continuously treating raw anchovies with Alcalase-AAF was used. The high-performance liquid chromatography profile of the AAAH suggested that the action of AAFs decreased the hydrophobicity of the N-terminal peptide related to bitterness in the protein hydrolysates. SAS was prepared by blending with the AAAH and other ingredients. The crude protein (2.5%), carbohydrates (18.4%), amino acid-nitrogen (1,325.1 mg/100 mL), and total free and released amino acids (FRAAs, 700.2 mg/100 mL) of SAS were higher than those of commercial anchovy sauce (CAS). Sensory evaluation revealed that SAS was superior to CAS in flavor, color, and taste. The main FRAAs of SAS were glycine (16.8%), alanine (13.2%), glutamic acid (7.8%), and leucine (7.3%). The amino acids that had a major influence on the taste according to the SAS taste values were glutamic acid, aspartic acid, alanine, and histidine. The angiotensin-converting enzyme inhibitory (2.21 mg/mL) and antioxidant activities (3.58 mg/mL) of SAS were superior to those of CAS.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.607-612
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• 2009

Sundubu, Pork-Bulgogi, Kimchi-pork, Pork rib, Samgyetang, Stir-fried squid, Stir-fried chicken, Braised potato, Braised tofu and Jabchae were selected as takeout-style Korean food items. Sensory evaluation using a 9-point hedonic scale was conducted with residents in Honolulu, Hawaii during a 2 month market test. Among the respondents in the sensory evaluation, Japanese and Americans constituted 32.8% and 25.3%, respectively, of total respondents, which reflect the residential races in the state of Hawaii. The sensory scores of each attribute were judged as follows : aroma 7.2~8.2, color 7.0~8.2, flavor 7.2~8.2, overall preference; pork rib 8.2, pork Bulgogi=braised potato 8.1, stir-fried chicken 8.0, kimchi pork 7.9, Sundubu 7.6, Jabchae and braised tofu 7.5, stir-fried squid 7.2, Samgyetang 7.0. In a satisfaction survey using a 5 point scale after a 2 month market test, the scores of each satisfaction attribute such as quality, price, convenience, difference, etc. were shown to range from 4.1-4.6, indicating that 10 take out-style Korean food items were very popular with Hawaiian consumers. These results suggest that Korean food items are competitive with other ethnic foods in the Hawaii market.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.11 no.3
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• pp.97-107
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• 2006

The nektonic assemblages of upper tidal flat area located in the Jangbong Island, near Incheon, were studied using a fence net from March to November 2001. A total of 49 species were recorded, with a mean abundance and biomass of 489 individuals and 5,170.4 g, respectively. The most abundant species by number were Exopalaemon carinicauda(40.9%) and Johnius grypotus(13.2%). By catch weight the dominant species were Acanthogobius hasta(33.7%), Johnius grypotus(14.6%) and Scomberomorus niphonius(10.2%). The conventional multivariate statistics(Cluster analysis and non-metric Multi-Dimensional Scaling) applied to assess temporal variation in nektonic communities. As a result of cluster analysis and MDS ordination, the faunal group could be divided into spring and summer/autumn dominant species group. The spring species included the pisces Acanthogobius luridus, the crab Macrophthalmus japonicus and the gastropods Bullacta exarata and Lunatia gilva. The summer/autumn species were the pisces J. grypotus, Sardinella zunasi, Konosirus punctatus, Chelon haematocheila, S. niphonius and Takifugu niphobles, the shrimp Metapenaeus joyneri and the cephalopod Loligo beka.

• Applied Biological Chemistry
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• v.11
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• pp.1-27
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• 1969

More than thirty kinds of sea food pickles have been eaten in Korea. Out of these salted yellow tail pickle, salted clam pickle, salted oyster pickle, and salted cuttlefish pickle were employed for the analysis of their components, identification of main fermenting microbes, and determination of enzyme characteristics concerned. Also studied was the effect of enzymic action of microbes, which are concerned with the fermenting of pickles, on the production of flavorous 5'-mononucleotides and amino acids. The results are summarized as follows: 1. Microflora observed in the pickles are: (a) Total count of viable cells after 1-2 months of pickling was found to be $10^7$ and that after 6 months decreased to $10^4$. (b) Microbial occurence in the early stage of pickling was observed to be 10-20% Micrococcus spp., 10-20% Brevibacterium spp., 0-30% Sarcina spp., 20-30% Leuconostoc spp., ca 30% Bacillus spp., 0-10% Pseudomonas spp., 0-10% Flavobacterium spp., and 0-20% yeast. (c) Following the early stage of pickling, mainly halophilic bacteria such as Bacillus subtilis, Leuconostoc mesenteroides, Pediococcus halophilus and Sarcina litoralis, were found to exhibit an effect on the fermentation of pickle and their enzyme activities were in direct concern in fermentation of pickles. (d) Among the bacteria participating in the fermentation, Sarcina litoralis 8-14 and 8-16 strains were in need of high nutritional requirement and the former was grown only in the presence of purine, pyrimidine and cystine and the latter purine, pyrimidine and glutamic acid. 2. Enzyme characteristics studied in relation to the raw materials and the concerned microbes isolated are as follows: (a) A small amount of protease was found in the raw materials and 30-60% decrease in protease activity was demonstrated at 7% salt concentration. (b) Protease activity of halophilic bacteria, Bacillus subtilis 7-6, 11-1, 3-6 and 9-4 strains, in the complete media decreased by 10-30% at the 7% salt concentration and that of Sarcina litoralis 8-14 and 8-16 strains decreased by 10-20%. (c) Proteins in the raw materials were found to be hydrolyzed to yield free amino acids by protease in the fermenting microbes. (d) No accumulation of flavorous 5'-mononucleotides was demonstrated because RNA-depolymerase in the raw materials and the pickles tended to decompose RNA into nucleoside and phosphoric acid. (e) The enzyme produced in Bacillus subtilis 3-6 strain isolated from the salted clam pickles, was ascertained to be 5'-phosphodiesterase because of its ability to decompose RNA and thus accumulating 5'-mononucleotide. (f) It was demonstrated that the activity of phosphodiesterase in Bacillus subtilis 3-6 strain was enhanced by some components in the corn steep liquor and salted clam pickle. The enzyme activity was found to decrease by 10-30% and 40-60% at the salt concentration of 10% and 20%, respectively. 3. Quantitative data for free amino acids in the pickles are as follows: (a) Amounts of acidic amino acids such as glutamic and aspartic acids in salted clam pickle, were observed to be 2-10 times other pickles and it is considered that the abundance in these amino acids may contribute significantly to the specific flavor of this food. (b) Large amounts of basic amino acids such as arginine and histidine were found to occur in salted yellow tail pickle. (c) It is much interesting that in the salted cuttlefish pickle the contents of sulfur-containing amino acids were exceedingly high compared with those of others: cystine was found to be 17-130 times and methionine, 7-19 times. (d) In the salted oyster pickle a high content of some essential amino acids such as lysine, threonine, isoleucine and leucine, was demonstrated and a specific flavor of the pickle was ascribed to the sweet amino acids. Contents of alanine and glycine in the salted oyster pickle were 4 and 3-14 times as much as those of the others respectively. 4. Analytical data for 5'-mononucleotides in the pickles are as follows: (a) 5'-Adenylic acid and 3'-adenylic acid were found in large amounts in the salted yellow tail pickle and 5'-inosinic acid in lesser amount. (b) 5'-Adenylic acid, especially 3'-adenylic acid predominated in amount in the salted oyster pickle over that in the other pickles. (c) The salted cuttlefish pickle was found to contain only 5'-adenylic acid and 3'-adenylic acid. It has become evident from the above fact that clam and the invertebrate lack of adenylic deaminase and contain high content of adenylic acid. Thus, they were demonstrated to be the AMP-type. (d) 5'-Inosinic acid was contained in the salted yellow tail pickle in a significant concentration, and it might be considered to be IMP-type. 5. Comparative data for flavor with regard to the flavorous amino acids and the contents of 5'-mononucleotides are: (a) A specific flavor of salted yellow tail pickle was ascribed to the abundance in glutamic acid and aspartic acid, and to the existence of a small amount of flavorous 5'-inosinic acid. The combined effect of these components was belived to exhibit a synergistic action in producing a specific fiavor to the pickle. (b) A specific flavor of salted clam pickle has been demonstrated to be attributable to the richness in glutamic acid and aspartic acid rather than to that of 5'-mononucleotides.