• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.42-50
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• 2006

The purposes of this study were to measure the job satisfaction levels of F&B(Food & Beverage) personnel in hotel by using JDI(Job Descriptive Index), to investigate relationships between demographic variables or job type and job satisfaction, to determine the relative importance of the five facets and to identify the effects of job satisfaction on turnover intention by hotel. Questionnaire was developed and distributed to 660 employees who are currently working in food & beverage department of hotel A (Domestic independent deluxe hotel) and hotel B(international chain deluxe hotel). A total of 498 questionnaires were usable; resulting in 75.5% response rate. The survey was conducted between March 16 to 27, 2000. As a result of analysis on job satisfaction, total JDI score was 136.57 out of full mark 210. Personnel of Hotel A was more satisfied significantly with work itself (p<.01), supervision (p<.001), co-worker (p<.01), total JDI (p<.001) than those of hotel B. Total JDI and work itself score were higher on employees of front of the house than those of back of the house in both of hotels. Payroll was the most important facet on job satisfaction. Finally, work itself (p<.001) and payroll (p<.05) had a significant effect on turnover intention in hotel A and work itself (p<.001), supervision (p<.05) and promotion (p<.05) did in hotel B. The findings indicated the necessity of human resource management apt to the vision of enterprise and the organizational culture.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.656-664
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• 2014

The purpose of this study was to analyze myosin heavy chain (MHC) isoforms in bovine longissimus thoracis (LT) muscle by liquid chromatography (LC) and mass spectrometry (MS). LT muscles taken from Hanwoo (Korean native cattle) steer (n=3) used to separate myosin bands by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The peptide queries were obtained from the myosin bands by LC-MS/MS analysis following in-gel digestion with trypsin. A total of 33 and 43 queries were identified as common and unique peptides, respectively, of MHC isoforms (individual ions scores >43 indicate identity or extensive homology, p<0.05). MHC-1 (IIx), -2 (IIa), -4 (IIb), and -7 (slow/I) were identified based on the Mowse score (5118, 3951, 2526, and 2541 for MHC-1, -2, -4, and -7, respectively). However, more analysis is needed to confirm the expression of MHC-4 in bovine LT muscle because any query identified as a unique peptide of MHC-4 was not found. The queries that were identified as unique peptides could be used as peptide markers to confirm MHC-1 (14 queries), -2 (8 queries), and -7 (21 queries) in bovine LT muscle; no query identified as a unique peptide of MHC-4 was found. LC-MS/MS analysis is a useful approach to study MHC isoforms at the protein level.

• Environmental Engineering Research
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• v.25 no.1
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• pp.43-51
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• 2020

The present study was designed to characterize the bioaccumulation of organochlorine pesticides (OCPs) in marine organisms (zooplankton, oyster, crab, and goby) on different trophic level. In the present study, sedentary bivalve (oyster) showed strong correlations in OCPs levels with surface sediment in the study area. This indicates the two compartments can be used as alternative for pollution monitoring of OCPs even in narrow scale in space. Bioaccumulation and trophic transfer of OCPs was strongly associated with their hydrophobicity (i.e., K_OW). HCHs with log K_OW < 5 did not show any enrichment through food-chain. However, log BAF values of OCPs with log K_OW > 5 positioned over the 1:1 lines of log BAF and log K_OW of the top predator, indicating the greater fugacities in the higher trophic level and thus the occurrence of biomagnification via ingestion. Based on trophic transfer factors (TTF), more hydrophobic OCPs with log K_OW > 5 were enriched by several to several ten times in the highest trophic level relative to the lowest trophic level. This finding can be used in the establishment of marine environmental water quality criteria by considering biomagnification factors (TTF in this study) of OCPs.

• Korean Journal of Ecology and Environment
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• v.44 no.4
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• pp.317-326
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• 2011

With its recent advances, nanotechnology is now being applied to various areas. Despite the benefits of nanoparticles, their risk in the environment has caused controversy, which is now becoming an international issue. Nanoparticles can easily infiltrate into cells, accumulate in biota, and may cause adverse effects in the levels of molecules, cells and organisms, and in the community. If nanoparticles are released into the environment, they can be transferred to organisms in the ecosystem, and eventually to the human body through the food chain. In this study, the research trend of the trophic transfer of nanoparticles in the food chain was investigated. Although a few investigations have been conducted regarding this topic, the trophic transfer of nanoparticles is becoming a significant issue in the area of nanotoxicology due to the potential risk to humans via the biomagnification process. While previous studies have demonstrated evidence of the trophic transfer of nanoparticles intensive future studies are needed to provide further information on the properties of nanomaterials, the exposure media, and the in vivo mechanisms such as uptake, accumulation, and depuration.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.599-605
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• 2017

Korean native honey (KNH) is much more expensive than European honey (EH) in Korea, because KNH is a favored honey which is produced less than EH. Food fraud of KNH has drawn attention of the government office concerned, which is in need of a method to differentiate between KNH and EH which are produced by the Asiatic honeybee, Apis cerana and the European honeybee, Apis mellifera, respectively. A method to discriminate KNH and EH was established by using duplex polymerase chain reaction (PCR) in this study. Immunochromatographic assay (IC) was examined to analyze the duplex PCR product. The DNA sequences of primers for the duplex PCR were determined by comparing cytochrome C oxidase genes of the two honey bee species. Chelex resin method was more efficient in extracting genomic DNA from honey than the other two procedures of commercial kits. The duplex PCR amplifying DNA of 133 bp were more sensitive than that amplifying DNA of 206 bp in detecting EH in the honey mixture of KNH and EH. Agarose gel electrophoresis and IC detected the DNA of 133 bp at the ratios of down to 1% and 5% EH in the honey mixture, respectively and also revealed that several KNH products distributed by internet shopping sites were actually EH. In conclusion, the duplex PCR with subsequent IC could also discriminate between KNH and EH and save time and labor.

• Journal of Microbiology and Biotechnology
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• v.31 no.2
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• pp.317-326
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• 2021

Vanillyl alcohol (VA), which is abundant in Vanilla bean, has strong antioxidant activity. However, the use of VA in the food and cosmetics industries is limited, due to its low solubility in emulsion or organic solvents. Meanwhile, medium chain fatty acids and medium chain monoglycerides have antibacterial activity. We synthesized butyric acid vanillyl ester (BAVE) or caprylic acid vanillyl ester (CAVE) from VA with tributyrin or tricaprylin through transesterification reaction using immobilized lipases. BAVE and CAVE scavenged 2,2-diphenyl-1-picrylhydrazyl radicals in organic solvents. In addition, BAVE and CAVE decreased the production rate of conjugated diene and triene in the menhaden oil-in-water emulsion system. While BAVE showed no antibacterial activity, CAVE showed antibacterial activity against food spoilage bacteria, including Bacillus coagulans. In this study, the antibacterial activity of vanillyl ester with medium chain fatty acid was first revealed. Zeta potential measurements confirmed that BAVE and CAVE were inserted into B. coagulans membrane. In addition, the propidium iodide uptake assay and fluorescent microscopy showed that CAVE increased B. coagulans membrane permeability. Therefore, CAVE is expected to play an important role in the food and cosmetics industries as a bi-functional material with both antioxidant and antibacterial activities.

• Proceedings of the Korean Nutrition Society Conference
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• 2003.05a
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• pp.132.2-132.2
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• 2003

• Agribusiness and Information Management
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• v.11 no.2
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• pp.5-15
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• 2019

The world of smart agribusiness is still far from being fully and effectively applied by the Italian entrepreneurial fabric. In part, this is due to the fact that its potential and important connections with the technological world of reference are not fully known. The imperative is therefore: to learn how to manage all the processes that characterize the agricultural chain in a synergistic way, from production to the sale of the product to the final consumer. It is therefore essential to know every minimum aspect of the supply chain considering the current strengths on which to leverage but especially the weaknesses on which to intervene thanks to the use of technology available on the market. Today, the supply chain is still considered as a set of phases, one consecutive to the other, as if they were detached from each other. However, in order to operate efficiently, each step should be interconnected: from the farmer's decision to produce an agricultural good to the choice of production factors, from the implementation of harvesting and post-harvest operations to processing, from the selection of goods suitable for sale to the logic of distribution on the target territory. This work investigates the potential strategy using digital technologies in order to make dynamic the agribusiness supply chain, especially because in Italy the agri-food is one of the most important economic sectors but it is far from the most innovative trends available on the market.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.152-163
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• 2005

Lipid peroxidation is a primary cause of quality deterioration in meat and meat products. Free radical chain reaction is the mechanism of lipid peroxidation and reactive oxygen species (ROS) such as hydroxyl radical and hydroperoxyl radical are the major initiators of the chain reaction. Lipid peroxyl radical and alkoxyl radical formed from the initial reactions are also capable of abstracting a hydrogen atom from lipid molecules to initiate the chain reaction and propagating the chain reaction. Much attention has been paid to the role of iron as a primary catalyst of lipid peroxidation. Especially, heme proteins such as myoglobin and hemoglobin and "free" iron have been regarded as major catalysts for initiation, and iron-oxygen complexes (ferryl and perferryl radical) are even considered as initiators of lipid peroxidation in meat and meat products. Yet, which iron type and how iron is involved in lipid peroxidation in meat are still debatable. This review is focused on the potential roles of ROS and iron as primary initiators and a major catalyst, respectively, on the development of lipid peroxidation in meat and meat products. Effects of various other factors such as meat species, muscle type, fat content, oxygen availability, cooking, storage temperature, the presence of salt that affect lipid peroxidation in meat and meat products are also discussed.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.3
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• pp.97-102
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• 2014

It was mathematically analyzed at which steps to activate TTI in the cold chain for Alaska pollack, assuming that the performance of a commercial TTI product, and Fresh-check, could not always be optimized for the pollack. Three places were selected for the TTI activation, such as on fishing ship, Busan cooperative fish market, and mart. First, the kinetic and Arrhenius temperature dependent models were experimentally built under isothermal conditions. The color index of TTI and the level of Pseudomonas spp. of pollack were measured at time intervals. Second, the resultant models were used in the mathematical calculations for dynamic temperature conditions included in the cold chain. As a result, the TTI activated at the mart place showed the best agreement between the spoilage time of the pollack and the time for the TTI color to reach its end-point. It was therefore found that it is practically important to optimally select the TTI activation place or time when using a commercial TTI product.