• Asian-Australasian Journal of Animal Sciences
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• 제33권3호
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• pp.490-500
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• 2020

Objective: To investigate effect of mealworm (Tenebrio molitor) larvae hydrolysate on nutrient ileal digestibility compared to those of dried mealworm larvae meal, fermented poultry by-product, and hydrolyzed fish soluble in growing pigs. Methods: A total of 12 crossbred ([Landrace×Yorkshire]×Duroc) growing pigs with average body weight of 28.70±0.32 kg were surgically equipped with simple T-cannulas. A total of 12 pigs were assigned to individual metabolic crates and allotted to one of four treatments with 3 replicates in a fully randomized design. Results: Apparent ileal digestibility (AID) of dry matter (DM) was the highest in pigs fed HML diet. AIDs of crude protein (CP) were higher in pigs fed HML and DMLM diets than those in pigs fed the other two diets. AID of total amino acid was higher (p = 0.06) in pigs fed HML diet. AIDs of lysine (Lys), methionine (Met), and threonine (Thr) were similar in pigs fed DMLM and HML diets, but were higher (p = 0.05, p<0.05, and p = 0.05, respectively) than those in pigs fed FPBM or HFS diet. Pigs fed HML diet had higher standardized ileal digestibilities (SIDs) of DM and CP (p<0.05 and p<0.05, respectively) compared to pigs fed the other FPBM and HFS diets. SIDs of total amino acid were not different (p = 0.06) between treatments. For SIDs of Lys, Met, and Thr, pigs fed HML and DMLM diets showed higher SIDs (p = 0.05, p<0.05, and p<0.05, respectively) than pigs fed FPBM and HFS diets. SIDs of non-essential amino acids (aspartic acid, glycine, and alanine) were higher (p<0.05, p<0.05, and p<0.05, respectively) in pigs fed HML, FPBM, and DMLM diets than those in pigs fed the HFS diet. AID and SID of glutamic acid were higher in pigs fed HML and FPBM diets. Conclusion: In conclusion, dietary supplementation of mealworm larvae hydrolysate had higher digestibility in DM, CP, Lys, Met, and Thr compared to dietary supplementation with fermented poultry by-product and hydrolyzed fish soluble.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2001년도 추계 수산관련학회 공동학술대회발표요지집
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• pp.253-254
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• 2001

Aquaculture production of Hounder has been increased in the last decade in Korea. However, moist pellet primarily made of raw fish has been used as feed for flounder. Therefore, for further expansion of flounder farming, it is essential to employ practical formulated feeds which can support reasonable growth. Several studies on nutrition (Lee et al., 2000) and utilization of some plant protein source as a substitute for fish meal (Kikuchi, 1999) have been conducted for flounder diets. (omitted)

• 한국식품위생안전성학회지
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• 제17권2호
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• pp.94-100
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• 2002

본 실험에서는 우리나라에서 널리 애용되고 있는 전통 발효식품인 김치와 젓갈류 중의 NA와 전구물질의 함량을 분석하고 인공타액 및 위액을 혼합하여 in vitro상에서 소화시킴에 따라 이들 식품의 섭취 후 체내에서 생성될 수 있는 NA의 함량을 예측하고자 하였다. 질산염은 김치에서 10.7~24 mg/kg, 멸치젓에서 1.5~5.6 mg/kg, 새우젓에서 1.0~2.0 mg/kg 아질산염은 모든 시료에서 평균 0.3 mg/kg이 검출되었다. DMA는 새우젓에서 함량차가 매우 커 30.3~177.9 mg/kg의 범위였고, TMA는 김치에서 0.6~0.8 mg/kg, 멸치젓에서 1.9~2.8 mg/kg, 새우젓에서는 4.4~2l.3 mg/kg으로 정량되었다. NA를 분석한 결과 NDMA가 김치에서 0.8~6.9 $\mu\textrm{g}$/kg, 멸치젓에서 불검출~l.2 $\mu\textrm{g}$/kg, 새우젓에서는 불검출~0.9 $\mu\textrm{g}$/kg의 범위로 검출되었고, 인공소화시킨 후에는 모든 시료에서 약 1.5배 증가하였다. 각 시료에 아질산염을 첨가하여 인공소화시킨 경우 모든 시료에서 무첨가군에 비하여 아질산염의 농도에 비례하여 NDMA의 생성량이 증가하였는데, 특히 새우젓에서는 8mM의 아질산염 첨가시 NDMA는 183배 증가하여 220.9 $\mu\textrm{g}$/kg이 검출되었다. 인공타액에 thiocyanate를 1.6, 3.2, 6.4mM 농도로 가하여 인공소화시킨 결과 무첨가구에 비해 NDMA생성량은 약 1.5배 증가하였고 아스코르브산을 농도별로 첨가하여 인공소화시킬 경우 NDMA생성량은 아스코르브산의 농도와 반비례하였고 12.8 mM첨가시 김치는 92.4% 멸치젓과 새우젓은 각각 50.0%, 82.46%의 생성억제 효과가 있었다.

• Asian-Australasian Journal of Animal Sciences
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• 제28권6호
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• pp.855-861
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• 2015

Lactobacillus plantarum is used for fermentation of fish products, meat and milk. However, the utilization of these bacteria in egg processing has not been done. This study was designed to evaluate the potential of fermented egg albumen as a functional food that is rich in angiotensin I-converting enzyme inhibitors activity (ACE-inhibitor activity) and is antihypertensive. A completely randomized design was used in this study with six durations of fermentation (6, 12, 18, 24, 30, and 36 h) as treatments. Six hundred eggs obtained from the same chicken farm were used in the experiment as sources of egg albumen. Bacteria L. plantarum FNCC 0027 used in the fermentation was isolated from cow's milk. The parameters measured were the total bacteria, dissolved protein, pH, total acid and the activity of ACE-inhibitors. The results showed that there were significant effects of fermentation time on the parameters tested. Total bacteria increased significantly during fermentation for 6, 12, 18, and 24 h and then decreased with the increasing time of fermentation to 30 and 36 h. Soluble protein increased significantly during fermentation to 18 h and then subsequently decreased during of fermentation to 24, 30, and 36 h. The pH value decreased markedly during fermentation. The activities of ACE-inhibitor in fermented egg albumen increased during fermentation to 18 h and then decreased with the increasing of the duration of fermentation to 24, 30, and 36 h. The egg albumen which was fermented for 18 h resulted in a functional food that was rich in ACE-inhibitor activity.

• 한국가정과학회지
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• 제9권2호
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• pp.85-92
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• 2006

He purpose of this study was to provide basic data for improvement commercial kimchi quality. To examine the consciousness of commercial kimchi, college students residing in the Jeonnam area were selected and asked to questionnaires. Commercial kimchi samples used included a total of 7 kinds which were fermented for 2 week at $4^{\circ}C$. A sensory characteristics included 10 items with a 5-score scale: color, savory taste, carbonated taste, sour taste, hot taste, salty taste, bitter taste, off-flavor, texture, and overall preference. 76% of the whole student liked kimchi, especially well-fermented kimchi(43.2%) and kimchi with fermented fish(48.6%). Participants liked savory(21.6%), hot(17.1%), and crispy(14.4%) taste. Their most favorite kimchi was the whole cabbage kimchi(26.1%), wild lettuce kimchi(0.9%) and watery kimchi made of sliced radishes(1.8%) were low in preference. 56.8% of participants had no experience in making kimchi. They mainly bought commercial kimchi in grocery stores(37.8%) or shopping malls(29.7%). They pointed out the addition of artificial sweeter(35.1%), insanitation, and discredit of kimchi materials(21.6%) as problems of commercial kimchi. The sensory characteristics of commercial fresh kimchi was significantly different in color($2.6{\sim}4.1$), and hot($2.3{\sim}3.8$), and salty($2.6{\sim}3.5$) with p<0.001. The sensory characteristics of $4^{\circ}C$-fermented commercial kimchi for 2 week was significantly different in color($2.7{\sim}3.9$), and salty($2.1{\sim}4.0$) with p<0.001. It was found that color, and hot, and salty taste had the greatest effect on the overall preference in non-fermented kimchi, and color and salty taste, in 2 week fermented kimchi

• 동아시아식생활학회지
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• 제20권5호
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• pp.655-667
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• 2010

In this study, problems with table serving of Korean Jeollanamdo food were investigated, and methods for improvement were suggested. The manner of food serving and arrangement on tables, as well as the serving space in each case, were investigated in representative restaurants serving Jeollanamdo food. The results showed that most of the Jeollanamdo Korean food have a prototype of a flat serving sprea, wherein the main dish and side dishes are not clearly identified, the demarcation between shared space and personal space is insufficiently made for each serving on the table, and the table is full of side dishes, that are narrow, visually disordered and unhygienic, both in terms of the table setting and arrangement inside bowls. To provide sufficient eating space, elevate awareness of hygienic and clean serving, and identifying the main dish in the table setting, a serving method that is a compromise between the flat spread-out and time-series development was suggested, and an arrangement on the table was defined for the main dish and side dishes. The utilization of table space was also increased by reducing the number of dishes on the table at a given moment. In addition, the dish or bowl and arrangement inside the container were changed in order to distinguish the main dish and side dishes. It is suggested that some of tableware be linked with the special products of the locality so as to make a brand for them, and that a personal mat be used to arrange the tableware for each one, since there are many fermented food items (salted fish, kimchi, fermented paste and sauce, etc.) and boiled food items (stew, steamed dish, boiled dish in sauce, etc) that look dark and unfocused. In addition, it is suggested that the width and breadth of the dishes or bowls be set in an orderly manner. Considering the tables currently available at restaurants, personal space on a table and comfortable distance between eaters are suggested to be $400 mm{\times}250 mm$ and 300 mm, respectively.

• 한국식품영양학회지
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• 제29권1호
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• pp.115-127
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• 2016

In this study, we compared diet related attributes such as food taste preference, food consumption frequency and nutrition intake between elderly residents in their 80's of areas in Jeollanam-do that are well known for longevity and those of a part of Seoul. Structured in-depth interviews were conducted by trained interviewers on 125 consented subjects (67 Jeonnam and 58 Seoul). Differences of groups were tested using Chi-square tests for nominal or ordinal data and t-tests and ANOVA tests for ratio data. The elderly from Jeonnam tended to sleep longer, express emotion more freely, and interact with others more often than those from Seoul. The elderly tended to prefer sweet or salty tastes, which might be highly related to serious health problems. The most frequently consumed foods were napa cabbage kimchi (2.19 times/day) and multigrain rice (1.99 times/day). Elderly from Jeonnam tended to consume garlic, milk, beans and roasted barley/corn teas less often; whereas, they consumed porridge, dried radish greens, potato, fermented fish, dried fish, pork rib, pork belly, soybean paste soup, soybean paste/Ssamjang, other kimchis, pickled vegetables, snacks, cookies, and green/black teas more often than elderly residents from Seoul. Differences in nutrition intake between the regions were greater than differences between the perceived levels of household economic status. NAR and INQ for folate were lower among elderly from Jeonnam than those from Seoul, while those for protein, vitamin C, niacin, vitamin $B_6$ were higher. The study results indicated that elderly from Jeonnam engaged in a more diverse diet than the elderly from Seoul.

• 식품과학과 산업
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• 제54권3호
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• pp.196-209
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• 2021

The origines of the Western roasting culture and East Asian boiling culture were studied and the importance of primitive pottery culture (8000-5000 BCE) in the Korea Strait coastal region was discussed. The primitive pottery culture probably initiated the Jjigae (stew) culture and the production of salt. It can be also postulated that fish fermentation, kimchi fermentation, and cereal alcohol fermentation originated during this period. Soybean culture emerged ca. 2,000 BCE in South Manchuria and the Korean Peninsula. This paper focuses on the role of Korean foodways in the food science and technology development for the sustainable and resilient food systems. We are facing a global food crisis caused by population growth, climate change, and high animal food consumption. Studies on the meat analog and cultured meat are the new trend in Food Science and Technology. The importance of the wisdom learned through the Northeast Asian traditional foods, for example, soybean curd (tofu) and meaty flavor production by fermentation for the research on the novel sustainable and resilient food systems are discussed.

• 한국수산과학회지
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• 제22권5호
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• pp.363-369
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• 1989

산업적으로 속성젓갈을 대량 생산하기 위하여, 우선 시중 젓갈에서 단백질분해력이 강한 균주 4 종을 분리하여 속성 분해정도와 분해 생성물의 풍미를 비교 검토한 결과 B. subtilis p-4 및 B. licheniformis p-5 균이 가장 양호하였으며, 이들 균주와 그 pretense의 특성은 다음과 같다. pH 7.0, $40^{\circ}C$ 식염$1\%$ 농도에서 균체 및 조효소 활성이 가장 양호하였으며, 이때의 비증식속도는 p-4 균 및 p-5 균이 각각 0.48/hr, 0.49/hr이었고, 최대 효소활성 농도는 p-4 는 30시간 후 335n mole-Tyr/min.ml, p-5는 28시간 후 300n mo1e-Tyr/min.ml이였다. 그리고 sephadex G-100 겔 여과에 의한 효소 정제도는 조효소에 비해 비활성이 p-4 및 p-5 균 protease의 경우 각각 25.4배, 8.6배씩 증가하였으며, pH 7.0, $50^{\circ}C$에서 활성이 가장 높았다. 또한 겔여과에 의한 분자량은 p-4가 18,000, p-5 protease가 30,000이었고, 저해제의 효과에서는 두 Protease 모두 $Ni^{2+},\;Cu^{2+}$ 이온과 EDTA, o-phenanthroline에 의해 강하게 활성이 소실되는 것으로 보아 metal chelator sensitive neutral protease에 속하는 것으로 추정되었다.

• Journal of Nutrition and Health
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• 제12권2호
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• pp.53-63
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• 1979

한국인의 식생활을 이루고 있는 주요식품 226종에 포함된 엽산치를 Lactobacillus casei 미생들을 사용하여 분석하였다. 제 1보 및 2보에서 측정된 채소류와 과실류 식품은 이 보고에서 제외되었다. 엽산치함량은 유리형 및 결합형으로 각종 식품 100g중에 포함된 ug으로 표시하였다. 각종 식품 및 각 식품군에 포함된 영산치 함량은 크게 차이가 있는 것으로 나타났다. 또한 각종 식품에 포참된 영산 형태에 따른 화학적 조성도 크게 차이가 있는 것으로 나타났다. 식단 작성시 결합형의 엽산치 함량이 사용될 것이며, 저장가공 및 조리계의 파괴율을 고려해야 하겠다. 가장 풍부한 영산의 급원은 효모로 2,800.8ug 결합형으로 식품 100g중에 함유됨을 보였다. 밀린 대두, 시금치, 냉이, 소 및 돼지 같은 100ug이상 함유됨을 보였다. 그 외의 말린 두류 및 종실류, 꼭, 숙갓, 미나리, 부추, 아스파라가스, 계란노른자, 소 콩팥은 50ug 이상 함유됨을 보였다. 파, 상치, 무우, 고추, 발효된 중 식품, 밀, 고구마, 느타리 버섯은 40 ug정도 함유됨을 보였다. 그외 대부분의 정제된 곡류, 전분류, 당류, 과실류, 육류, 어패류, 유류는 비교적 적게 함유됨을 보였다. 유지류, 음로 및 주류 조미료는 거의 함유량이 없음을 보였다. 저장가공 및 조리된 식품에서의 엽산치 함량은 전반적으르 크게 손실될 것으로 나타났다.