• 분석과학
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• 제11권1호
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• pp.29-35
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• 1998

서해안 일부지역에서 채취되는 어패류를 동결 건조한 후 ICP-AES분석법을 이용하여 수분함량, 크롬과 코발트함량을 측정하였다. 그 결과 수분함량은 연체류>어류>갑각류 순이었고 연체류의 수분함량은 갑각류에 비해 유의성있게 높았다. 어류, 연체류 및 갑각류간의 크롬함량은 유의성을 나타내지 않았으나 코발트함량은 갑각류가 어류나 연체류에 비하여 유의적으로 높았다. 그리고 어패류 중에 존재하는 크롬과 코발트함량 사이의 연관성은 없는 것으로 나타났다. 특히 연체류중의 크롬함량이 422ppm으로 가장 높이 존재하는 것은 피조개였고, 박대, 맛살 및 보리새우는 어류, 연체류 및 갑각류 각각에서 크롬과 코발트의 함량이 모두 높은 시료임을 확인 할 수 있었다.

• Journal of Biosystems Engineering
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• 제6권2호
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• pp.48-57
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• 1982

In order to improve the quality of traditionally sun-dried red peppers and to increase the efficiency of drying performance, three types of solar dryers were designed and built, and drying performance of the solar dryers was compared to traditional sun drying. Results obtained from the experiment are summarized as fallows: 1. The air temperature and relative humidity profiles over a 8-hour period measured at the specified locations in the drying chamber of solar dryers appeared to have large variation in each dryer. The rate of drying increased with the temperature rise in the drying chamber of the solar dryer. 2. In general. drying with solar dryers proceeded faster than traditional sun drying. With A'-type of solar dryer developed in the second experiment it was possible to dry red peppers in seven days from an initial moisture content of 80% to safe storage conditions. The drying time with the A'-type solar drier was 50% shorter compared to traditional sun drying. 3. Red peppers appeared to have an increasing or constant-rate drying period until the weight of the product was reduced to about one half the initial weight, followed by a falling-rate drying period. When the dried red peppers were exposed to the atmospere during the night, the moisture content increased as much as 6%, which is much higher than for the grains. 4. It was suggested from the experiment that either a heat storage system or a supplemental heating system in the solar dryer was desirable for more efficient drying operation. 5. It was shown that the solar dryer developed in this study may be suitable for drying other vegetables and fishes, and also offered additional advantages of saving in drying time, maintaining sanitation and minimizing contamination by dust, insects and unfavorable weather condition.

• 수산해양기술연구
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• 제42권4호
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• pp.234-239
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• 2006

This paper introduces an auto-feeding system to exactly control the feeding time and the amount to cultured fishes in aquaculture industrial field. To reduce expensive costs or labors in this field, it was designed by the concept of controlling feed quantity exactly on the basis of fish's feeding behavior pattern in water tank. A feed control method of this system was developed for controlling feed amount by rotor capacity and motor rotated number. Moreover, a scattering section was selected by rotate way of propeller wing to scatter dried feed to designated site, and then, the diameter of its wing was 250mm and maximum scattering distance was 7.6m for 600rpm. Furthermore, the scattering ways were embodied 2 types such as a simplified way and a multistage shift way looks like a manual scattering. As a results, the multistage shift way is more effective to discharge the dried feed widely than the simple way in the water tank.

• Journal of Nutrition and Health
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• 제9권1호
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• pp.60-68
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• 1976

A group of 132 pre-school children with a mean age of six years and one month was the subjects of this investigation. These children were members of three nursery schools locating in Kwang-ju city. Each child's mother replied to a questionaire which included 42 food items and 4 questions. The results showed that the food preference of each child was variable and the group as a whole expressed more positive than negative feelings. The average number of foods liked per child was 22.9(range: $7{\sim}42$) among 42 food items. Peach, Apple, Strawberry, Laver, Egg, Tomato, Sweet Potato, Tangerine Orange and Beef were ranked in descending order of 'like' ratings. The average number of foods refused was 4.9 (range: $0{\sim}25$). Onion, Liver, Red Pepper Leaf, Root of Bellflower, Taro, Wild Seasame Leaf, Egg Plant, Cabbage, Water Cress and Bracken were ranked in descending order of 'refuse' ratings. The odor of hurting feelings, the hot taste and the flabby texture were the reasons why the children refused these foods. The average number of foods unexperienced was 4.4 (range: $0{\sim}14$). Kidney, Dried Small Whitebail, Tangle (DA SHI MA), Liver, SA RI Mushroom, Acorn Mook, Dried Fragrant Mushroom, Pine Agaric, Root of Bellflower and Ped Pepper Leaf were ranked in descending order of 'unexperience' ratings. Children's 'like' rating toward total foods was 57.3% and the 'refuse' rating was 11.7%. Among eight food groups, fruits showed the highest favority (91.4%) and mushroom showed the least (25.9%). The difference between male and female in the preference of total foods did not showed significant level. But the difference were significant in those of individual food groups; other vegetables, green and yellow leafy vegetables, mushrooms(above, p.<01), fishes and shellfish and sea weeds (above, p<.05). Children who had experienced meals missed rated 59.1% and 34.1% of these children missed meals once a week. The main reason for maels missed was due to the heavey snacks before meal time. Children who had snacks twice a day rated 45.6%. Main foods used as their snacks were starch foods (Cake, Biscuit, Sweet Potato) and citrous foods (Fruits, Apple, Tangerine).

• 대한가정학회지
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• 제19권2호
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• pp.189-198
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• 1981

The Gwugonsiuebang is a book of Korean woman's life in the Yi dynasty which published I 1653 by Mme. Jang. I have studied the food habits of the Yi dynasty that wrote in Gwugonsiueband as following. The staple foods are Guksu (wheat vemicell as like western noodles) 5, Mandu (bun stuffed with seasoned meat and vegetables) 6 kinds in this book. the side dishes are Guk (soup) 8, J'm (steamed meat or fish) 6, chae6, Nooruemi 5, Hyae (sliced raw fish) 3, Jockpyun (jellied beef soup) 3, Jockgall (salted sea food) 2, Jock (skewer or broach) 2, jihee 2, Sun (Steaming of stuffed vegetable) 1, Bockuem (saute) 1, Jon (pan fried fish) 1, Gui (meat or fish grilled with seasoning) 1, and the other 13 kinds. The desserts are D,ock (Korean rice cake) 11, jabgwa 8, Beverages 5 kinds and Jungwa 1 kind. The alcohol and fruits wine are 51 kinds. The alcohol and fruits wine are 51 kinds. The seasonings are Soybean sauce, oil, Sesamol oil, pepper, Ginger, Garlic, Vinegar, Wine, Salt, Bean paste etc. Raw materials of Guksu, Mandu, D'ock, Jabgwa, Beverage, Wine, vinegar are all carbohydrates. It shows that a tendency of Korean people too much take a carbohydrates. Now and then, there are no special difference of winter over pass for vegetables, fruits, dried beef, dried fish and salt fishes. In yi dynasty, there are 62 kinds of table ware and cooking kitchen utensils, but many of them come to uselessness. 19 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. There are many food making terms which are 198 kinds of prepared cooking term, 11 kinds of cutting term and 20 kinds of boiling term. And 10 kinds of expression of taste can see this book.

• 생명과학회지
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• 제8권5호
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• pp.589-597
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• 1998

본 연구는 우리나라의 수산가공율의 증가에 따라 부수적으로 증가되고 있는 수산부산물 내지는 폐기물을 효율적으로 이용하려는 연구의 일환으로서 어류의 비늘에 대한 성분을 분석하고 아울러 해산어와 담수어 유래의 비늘 사이에 서식환경에 따른 함유성분의 차이가 있는지에 관하여 검토하였다. 해산어와 담수어의 두 어종간에 있어서 함유하고 있는 성분의 차이는 거의 없이 대부분 일치하였으나 함량의 차이는 다소 다르게 나타났다. 숭어비늘의 일반성분 함량은 회분과 단백질이 거의 50%로 같은 비율로 분포하고 있는데 반하여 잉어비늘에서는 회분이 약 20% 그리고 단백질이 약 80%로서 단백질의 함량이 회분보다 약 4배 가량 높았다. 비늘에서 추출한 단백질은 그 아미노산 조성 및 전기영동패턴에 의해 콜라겐으로 확인되었으며, 또한 비늘 콜라겐의 $\alpha$1 a 및 $\alpha$2 사슬의 전기이동패턴은 대조구로 사용된 소껍질의 Type I 콜라겐의 그것들과 거의 똑같은 것으로 보아 비늘 콜라겐도 Type I으로 추측되었다. 그리고 숭어비늘의 경우에는 함유하고 있는 대부분의 단백질이 콜라겐인데 비하여 잉어비늘은 전체 단백질 중 약 53%만을 차지하고 있었다. 비늘로부터 추출한 조회분에 대한 원소분석 및 X-ray 회절분석에서는 그 주성분 hydroxyapatite로 확인되었으며, 시료간의 차이는 전혀 없이 거의 완전하게 일치하였다.

• 한국식품과학회지
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• 제25권5호
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• pp.468-474
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• 1993

가공적성이 좋지 못한 적색육어류를 수산가공품의 효율적인 원료로 활용할 수 있는 새로운 가공법의 개발에 관한 연구로서 적색육어류의 하나인 고등어를 이용하여 고분자 수분흡수성 수지가 내재된 탈수시트로 저온에서 단시간 건조함으로써 건조공정 중 고도불포화지방산의 산화 및 단백질변성을 가능한 억제하여 안전성이 높은 반염건고등어의 제조를 시도하였고, 아울러 천일건조, 열풍건조 및 냉풍건조법으로 제조한 반염건고등어의 품질과 비교하였다. 반염건고등어의 제조를 위한 건조시간은 저온삼투압탈수법을 이용한 경우 $90{\sim}160$분으로 천일건조, 열풍건조 및 냉풍건조 등의 재래식 건조법을 이용하는 경우의 $180{\sim}510$분 보다 상당히 단축되었으며, 탈수시트의 종류에 따라서도 약간의 차이는 있어 sodium polyacrylate로 만든 탈수시트로 건조시킨 것이 가장 빨랐다. 반염건고등어의 수분함량은 $59.4{\sim}62.4%$의 범위이었고, 단백질함량 및 조지방함량은 각각 $26.3{\sim}28.1%$ 및 $7.2{\sim}9.7%$의 범위였다. 반염건고등어의 histamine함량은 $2.5{\sim}3.6mg/100g$의 범위로 건조방법에 관계없이 식중독은 문제되지 않았다. 반염건고등어의 과산화물값, 혼합지방산조성, 갈변도, 염용성질소의 용해도 및 근원섬유 Ca-ATPase 활성은 저온삼투압탈수법으로 제조한 것이 재래식 건조방법으로 제조한 것보다 변화가 적어 가공 중 지질산패 및 단백질변성이 억제되었다는 것을 알 수 있었다. 텍스튜어 및 관능검사 결과, 저온삼투압 탈수법으로 제조한 반염건고등어가 재래식 건조방법으로 제조한 반염건고등어보다 산패취가 적으면서 조직감이 우수하였다. 한편 탈수시트의 종류를 달리하여 저온삼투압탈수법으로 제조한 반염건고등어간에는 과산화물값, 혼합지방산조성, 염용성질소의 용해도 및 근원섬유 Ca-ATPase 활성에는 큰 차이가 없었다. 이상의 결과들로 미루어 볼 때 가공적성이 좋지 못하여 재래식 건조조건으로는 가공하기에 곤란하였던 적색육어류도 고분자 수분흡수제가 내재된 탈수시트로 탈수한다면 가공 중 지질산패, 단백질변성 및 바람직하지 못한 성분상호간의 반응을 최대한 억제할 수 있어 적색육어류의 식용화 뿐만 아니라 건조를 필요로 하는 수산식품가공에 광범위하게 이용 가능하리라는 결론을 얻었다.

• 수산경영론집
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• 제48권4호
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• pp.67-81
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• 2017

The aims of this study is to analyze the purchasing behavior of customers purchasing seafood using internet shopping mall based on the sales data of Suhyup Shopping Mall in 2016. The research shows three facts. First, 46.1% of those customers marine products in Suhyup Shopping Mall are purchasing less than 2 times a year and 62.7% of them are purchasing less than 5 times a year. Seconds, The amount of purchases of marine products using Suhyup Shopping Mall is very small. The proportion of purchasers with less than ￦100,000 per year is 48.5%, and the proportion of customers with annual purchases of less than ￦300,000 is 68.2%. Last, Relatively strong items were found by region and age. Abortion was a relatively strong item in the 20s, and In the 30s, the aquatic product set was a relatively strong item. In the 60s are seashells / scallops / shellfish and other fish, 70s are dried yellow croaker, abalone, tile fish and other fish. In the 60s and 70s, the other fishes showed strong relative strengths in terms of quantity and amount. But There were no relatively strong items due to regional differences according to the metropolitan area and nonmetropolitan area.

• 한국식품조리과학회지
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• 제6권2호
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• pp.97-104
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• 1990

건조 수산가공품 및 혼합조미료 각 5종의 위생적 살균 및 저장방법의 개발을 목적으로 현행살균 방법으로 살균효과의 불충분, 제품의 품질저하, 약제성분의 잔유 등 많은 문제점을 내포한 ethylene oxide에 의한훈증처리와 방사선 조사와의 미생물 살균효과, 이화학적 특성 및 관능적 품질에 미치는 영향을 검토한 결과는 다음과 같다. 시료의 미생물 오염은 전 세균이 $10^3~10^7$ CFU/g으로 그중 90%이상이 내열성 세균이었으며, 곰팡이류는 $10^2~10^3$ CFU/g, 대장균도 시료 5종에서 $10^2~10^6$ CFU/g이나 오염되었다. 살균효과 실험에서 대장균군, 곰팡이류는 5~10 kGy 방사선 조사로서 완전 사멸되었으며, 전세균도 오염도가 매우 높았던 혼합조미료 몇종을 제외하고는 제거되었다. 반면, ethylene oxide훈증처리는 전 미생물의 살균이 불충분하였다. 이 화학적 특성 즉, TBA가 TMA-N 함량, 아미노산, 무기질, 색도 등은 적정 선량의 방사선 조사로서는 무처리구 시료와 거의 차이가 없었으나, ethylene oxide 훈증처리구는 심한 품질의 변화를 나타내었다. 또한 관능검사에 의한 전반적 기호성에 있어서도 방사선조사구가 무처리구 및 ethylene oxide 처리구보다 유의적으로 우수함을 나타냈다.

• 대한지역사회영양학회지
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• 제7권5호
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• pp.675-685
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• 2002

A study was performed to develop as a screening tool, the Simple Evaluation Questionnaire for screening Overweight Dietary Patterns in people in their 20's. We used the data from the 20 to 29 year old subjects who participated in the three surveys: the health behavior survey, the dietary habit survey and the food intake survey - as part of the National Health and Nutrition Survey of 1998. The 1,493 adults were classified into two body fatness groups, that of normal (including the underweight) , and the overweight (including the obese) on the basis of their relative body weight (RBW). When comparing general variables between the two groups, significant differences (11 variables) were found in gender, sadness/depression state, stress level, age, number of diseases, age when overweightedness started, maximum body weight, sleep length, presently a smoker, everyday smoking habits, number of alcoholic drinks in the past month, and the number of alcoholic drinks when dunk, as well as snacking frequency and fatty food consumption. There were significant differences between the two groups in the three variables of daily soup/kuk, pan fried fish/meat/poultry and cooked fish paste/ham/dried squid in terms of cooked food intake, and 11 variables of food size, cooked rice, stews, vegetables and kimchi at breakfast, panfried foods and beverage/teas at lunch, cooked rice and stews (liquid) at dinner, cooked fish paste/ham/dried squid at snacks and cooked fishpaste/ham/dried squid at snack between lunch and dinner. In terms of raw food intake, we observed significant differences (8 variables) in daily food intake and grains, grains/vegetables/fishes (shellfish) at breakfast, meat at lunch and milt at snack after dinner. After developing questions with indicators and analyzing the indicators by logistic regression analysis using 34 variables, including these 33, plus eating-out frequency, we chose 10 questions for the simple evaluation of dietary patterns for the overweight category, in order to give each one point each. Among them we assigned an additional point to one question and two points to another question. The average scores of the overweight and normal groups, as shown by the questionnaire developed, were 5.97 $\pm$ 2.36 and 7.36 $\pm$ 2.21, respectively. A score of seven points was selected as the cut-off point. We examined the sensitivity, specificity and positive predictive value of the questionnaire to the results of 49.3%,75.4% and 68.8%, respectively. The total score categorized as an overweight dietary pattern was 30.2%.