• 대한지역사회영양학회지
• /
• 제21권4호
• /
• pp.321-331
• /
• 2016

Objectives: The purpose of this study was to examine the economic characteristics of single-person households and explain the effects of them on the food service industry. Methods: For this paper, I analysed the data related with single-person households and the food service industry in two surveys, Household Income and Expenditure Survey and Wholesale and Retail Trade Survey published by Statistics Korea from 2006 to 2015, with an empirical test performed utilizing these data. The indicators of the age of householders, disposable income per capita, and the rate of household of worker were compared between single and multi-person households. Furthermore, sales and the number of establishments in the food service industry were used as industry-variables, and disposable income, eating-out expenses and the rate of single-person households as the household-variables were used in a panel analysis. Results: The results showed that household incomes were lower, age of householder was higher, and the percentage of household of worker was lower in single-person households in contrast to multi-person households. According to the empirical analysis, eating-out expenses of single-person households, in comparison to multi-person households, has significantly positive effects on the growth of the food service industry. This means that the recent trend of increasing numbers of single-person households may help the growth of the food service industry. Conclusions: The growth in the rate of single-person households has been one of the most striking demographic shifts in recent decades. Their economic characteristics and the effects were analyzed to give the managers in the food service industry and the policy-makers useful information in dealing with this new trend. Moreover, in considering the fact that single-person households eat out more frequently than multi-person households, the food service business should develop the managerial strategies focused on acclimatizing to single-person households.

• 농업과학연구
• /
• 제46권3호
• /
• pp.559-567
• /
• 2019

This experiment was conducted to investigate the effects of pig skin collagen supplementation on growth performance, organ weight, blood characteristics, and intestinal microbiota in broilers. A total of 50 Ross 308 broilers were used for 2 weeks. The five dietary treatments were as follows: NC) basal diet, PC) NC + fish collagen powder 0.1%, T1) NC + pig skin collagen 0.1%, T2) NC + pig skin collagen 0.5%, and T3) NC + pig skin collagen 1.0%. The body weight gain (BWG), feed intake (FI), and feed conversion ratio (FCR) were not affected (p > 0.05) by the dietary treatments in this experiment. Additionally, there were no significant differences (p > 0.05) in the organ weights among the treatments. Broilers fed T1, T2 and T3 diets had higher (p < 0.05) white blood cell (WBC) counts than the broilers fed the NC and PC diets. The Lactobacillus counts in the excreta were improved (p < 0.05) in the broilers fed the T1 and T2 diets. Moreover, the Salmonella counts in the excreta were decreased (p < 0.05) in the broilers fed the PC and T1 diets. In conclusion, supplementation of pig skin collagen in diets improved the white blood cells (WBCs) in the blood and Lactobacillus counts in the excreta, and reduced the Salmonella counts in the excreta. However, when pig skin collagen was increased in the diets, there were no significant differences (p > 0.05). Therefore, the addition of 0.1% pig skin collagen in the feed provided beneficial effects on the blood characteristics and the intestinal microbiota environment.

• 한국식생활문화학회지
• /
• 제36권1호
• /
• pp.84-91
• /
• 2021

The oriental plum (Prunus salicina) is one of the most popular fruits in Korea due to its sweet taste and pleasant aroma. The objective of this study was to analyze the quality characteristics and antioxidant activities of a puree made using plums stored at low-temperatures. The quality characteristics were determined by estimating total soluble solids (TSS, °Brix), titratable acidity (TA, % citric acid), TSS/TA ratio, pH, colors, sugar content, and sensory profiles. The antioxidant effects were estimated by total polyphenol and flavonoid content and radical scavenging activity. The results showed that the plum puree containing both the flesh and the peel had markedly higher red coloration (a⁎ value) than the puree without the peel, while yellow coloration (b⁎ value) and lightness (L⁎ value) were lower in the puree without the peel than with the peel. The sensory qualities including the plum taste and flavor, texture as well as overall acceptance showed no significant variation between the samples. Meanwhile, the total polyphenol/flavonoid content and radical scavenging activities were significantly improved by the presence of fruit peel and by frozen storage. These findings suggest that frozen plums could be a suitable ingredient for making a puree and concentrate for the food manufacturing industry.

• 대한영양사협회학술지
• /
• 제12권4호
• /
• pp.369-377
• /
• 2006

Data from the 2001 Korea Health and Nutrition Examination Survey, a nationally representative, cross-sectional survey, were analyzed to assess prevalence of health intended food use overall and in relation to socio-demographic and lifestyle characteristics. Health intended food were classified into four broadly defined categories: vitamin and mineral supplements, health aid food, animal protein based restorative food and medicinal plants. Thirty three percent of adults aged 20 years or older reported taking health intended food in the past year : twenty four percent took vitamin or mineral supplements and medicinal plants were taken by 17 % of adults, health aid food by 15% and animal protein based restorative food by 6%. In multivariate logistic regression, female gender, older age, more education, regular exercise and non smoking were associated with greater use of vitamin or mineral supplements. Dietary quality was significantly associated with use of vitamin or mineral supplements or health aid food but not with use of medicinal plants or animal protein based restorative foods. Obese persons were less likely to take vitamin or mineral supplements. These findings suggest that epidemiologic studies of diet, demographic or lifestyle and health take health intended food use into account because of high prevalence of use of the food by the population and differential use of the food by socio-demographic and lifestyle characteristics.

• 한국식생활문화학회지
• /
• 제22권5호
• /
• pp.528-543
• /
• 2007

This study is on the characteristics of the food culture through the written folk poetries which were described vividly the life customs peculiar to the Nation and so much that were Korean National customs papers written by Chinese poetry - during the latter part of the Choson period. It is used the way which is studied by the literature after collection, analysis, synthesis the analyzed second material of the latter part of the Choson period's written folk poetries. It is summarized to below five contents of the characteristics of the food culture through the written folk poetries. The first is the various and abundant food culture. The second, that is the food culture of praying blessing and praying a fruitful. The people prayed to be a year of abundance of food stuff and train oneself and have medicine for their health, but there has been repeated seasonably an occult action for being blessing which had settled down to the beginning of the year's customs. The third, it is the food culture of share tender feeling with among the people. The fourth, it is the food culture of business and economy's growth image. The fifth, it is the food culture of an image of economic distress and the trouble between rich and poor.

• 대한가정학회:학술대회논문집
• /
• 대한가정학회 1997년도 Program & Abstracts * The 7th Korea-Japan Home Economics Joint Syposium
• /
• pp.227-227
• /
• 1997

• 한국식생활문화학회지
• /
• 제28권6호
• /
• pp.674-683
• /
• 2013

This study was carried out to investigate the quality characteristics of low-salt kimchi with salt partially replaced by Salicornia herbacea L. powder (SH). We prepared kimchi with seasonings in which salt was replaced by 0% (S00), 10% (S10), 20% (S20) and 30% (S30) SH. The salinity level of kimchi was about 1%, and there was no significant difference between the experimental groups. Although lactic acid bacterial numbers of kimchi replaced with SH (S10~S30) increased significantly compared to those of control (S00), the pH and titratable acidity of kimchi replaced with SH were not significantly different. Hardness of kimchi tended to increase as fermentation progressed and with SH addition. The results of the sensory evaluation corroborated the physicochemical characteristics. Furthermore, the sensory characteristics of kimchi were not significantly different upon addition of SH. The physicochemical and sensory characteristics of kimchi were not significantly different despite replacement of salt in kimchi seasoning by SH up to 10%.

• 한국수산과학회지
• /
• 제41권6호
• /
• pp.419-426
• /
• 2008

Physicochemical characteristics of gelatin extracted from abdominal skin of yellowfin tuna (Thunnus albacares), were investigated by comparing its proximate composition, pH, amino acid composition, viscoelastic properties, gel strength and SDS-PAGE patterns, with those of bovine and porcine gelatins. The effects of gelatin concentration, maturation time, heat and freeze treatments on the gel strength of yellowfin tuna abdominal skin gelatin were studied. Amounts of $\alpha$-chains, $\beta$- and $\gamma$-components of yellowfin tuna abdominal skin gelatin were higher than those of the two mammailan gelatins. Yellowfin tuna abdominal skin gelatin had the lowest imino acids (proline and hydroxyproline) content, which was consistent with that of other fishes. However, yellowfin tuna abdominal skin gelatin was highest in glycine, alanine, and lysine. The gel strengths of all gelatins were proportional to the concentration of gelatin, but yellowfin tuna abdominal skin gelatin exhibited the greatest gel strength at each concentration. Yellowfin tuna abdominal skin gelatin required a longer maturation time than the two mammalian gelatins to form a firm gel. Higher heating temperature decreased the gel strength of yellow fin tuna abdominal skin gelatin more than in the two mammalian gelatins. Freezing decreased the gel strength of bovine gelatin only slightly, but longer freezing times resulted in greater reductions in gel strength in the yellowfin tuna abdominal skin and porcine gelatins.

• 한국축산식품학회지
• /
• 제35권3호
• /
• pp.277-285
• /
• 2015

This study was conducted to investigate the effects of kimchi powder and onion peel extract on the quality characteristics of emulsion sausage manufactured with irradiated pork. The emulsion sausages were formulated with 2% kimchi powder and/or 0.05% onion peel extract. The changes in pH value of all treatments were similar, depending on storage periods. The addition of kimchi powder increased the redness and yellowness of the emulsion sausage. The addition of onion peel extract decreased the thiobarbituric acid reactive substances value of the emulsion sausages prepared with irradiated pork. The volatile basic nitrogen value of the emulsion sausage prepared with kimchi powder was the highest, whereas that of the emulsion sausage prepared with onion peel extract was the lowest. The treatment without kimchi powder or onion peel extract and the treatments prepared with onion peel extract showed lower microbial populations than the other treatment. Sensory evaluations indicated that a higher acceptability was attained when kimchi powder was added to the emulsion sausages manufactured with irradiated pork. In conclusion, our results suggest that combined use of kimchi powder and onion peel extract could improve quality characteristics and shelf stability of the emulsion sausage formulated with irradiated pork during chilled storage.

• 한국식품조리과학회지
• /
• 제33권2호
• /
• pp.137-147
• /
• 2017

Purpose: This study investigated the quality characteristics of traditional and commercial red pepper pastes (Gochujang) for development of traditional red pepper pastes. Methods: Proximate compositions, amino acid nitrogen contents, salt contents, color, viable bacteria, and inorganic substance contents of 19 traditional and three commercial Gochujang were investigated. Results: Analysis of proximate compositions showed huge differences between the samples. For moisture content, six kinds of traditional Gochujang did not meet the standard of the food codex. Contents of moisture, fat, and protein were significantly higher in traditional than commercial Gochujang. However, carbohydrate content was higher in commercial than traditional Gochujang, and thus calories were also higher. The amino nitrogen contents of the three kinds of traditional Gochujang did not meet the standard of the food codex. Salt contents and color were not significantly different between traditional and commercial Gochujang. In the microbiological analysis, total bacteria counts were higher in traditional than commercial Gochujang. The number of B. cereus did not exceed the standard of the food codex in all samples. S. aureus and fungi were not detected in any samples. In the inorganic substance analysis, inorganic substances contents in Gochujang were in the order of Na, K, Mg, and Ca. Overall, Na, K, Mg, and Ca were more abundant in traditional than commercial Gochujang. However, due to wide variations in inorganic substance contents of traditional Gochujang, there were no significant differences between traditional and commercial Gochujang. Conclusion: For the development of traditional Gochujang, quality standardization is considered necessary.