• 한국수산과학회지
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• 제53권5호
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• pp.694-698
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• 2020

The consumption of Gwamegi, a semi-dried saury Cololabis saira, and its vegetable sides has increased owing to its availability online. Therefore, this study investigated the microbial contamination levels in Gwamegi and its accompanying vegetable sides bought online by measuring total viable bacteria, coliforms, Escherichia coli, Staphylococcus aureus and fungi. The total viable bacteria ranged from 3-5 log CFU/g. The fungi in Gwamegi and garlic were 3.4 and 3.9 log CFU/g, respectively. The positive rate of bacterial contamination was 100% (2-3 log CFU/g) in Gwamegi, cabbage Brassica rapa subsp. pekinensis, and green chili Capsicum annuum, whereas the contamination positive rate was 80% and 60% (< 2 log CFU/g) in chives Allium ascalonicum L. and garlic A. sativum L., respectively. The positive rates of E. coli were 0%, 20%, 60%, and 40% in Gwamegi, green chili, cabbage, and chives, respectively. The contamination levels of E. coli were 1-2 log CFU/g. S. aureus was detected at < 1 log CFU/g in all raw materials. The data on microbial contamination levels may be used for microbial risk assessment of Gwamegi and vegetables for controlling the level of microbial contamination and securing microbiological safety.

• Preventive Nutrition and Food Science
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• 제16권3호
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• pp.253-260
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• 2011

This study was performed to investigate the physical, chemical and microbial characteristics of Gwamegi to provide basic data for the standardization of marine processed foods and for the improvement of the quality of commercial Gwamegi. The acid values of commercial Gwamegi were 5.8, 5.3 and 5.2 mg KOH/g for fillet type (F-type), "two divide" type (T-type) and whole type (W-type), respectively, and the peroxide values were 51.6, 51.5 and 53.2 meq/kg for each. There was a positive correlation between the acid value and the peroxide value (r=0.555) at confidence intervals (CI) of 99%. Trimethylamine (TMA) content of F-type, T-type and W-type products were 2.9, 2.6 and 3.6 mg%, respectively, while volatile basic nitrogen (VBN) contents were 22.4, 21.5 and 21.8 mg%. There was a strong positive correlation between TMA and VBN (r=0.961) at a CI of 99%. The histamine content was detected to be as much as 122 mg/kg, with about 36 % of the samples exceeding the CODEX criteria for histamine of 100 mg/kg. The total microbial count of 4 products exceeded 5 Log CFU/g and coliform group of 11 products exceeded the criteria of less than 1 Log CFU/g. Staphylococcus aureus in 27% of the samples exceeded the criteria of less than 2 Log CFU/g.

• 한국식품조리과학회지
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• 제26권4호
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• pp.434-440
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• 2010

This study was conducted among university students living in the Daegu-Gyeongbuk region to determine the perception, Preference, and improved consciousness of Gyeongbuk local foods classified by the Yugyo, Silla, Ocean, and Gaya cultures. In the Andong area, subjects demonstrated outstanding, high rates of perception of and preference for local foods. The perception of and preference for foods from the Yugyo and Silla cultures were relatively high compared to those of others. The degree of perception of Gwamegi foods was high, but the degree of preference was rather low. It is believed that establishing new counterplans is necessary to obtain higincrease preference for foods from the Ocean culture. Sigeumjang foods of the Ocean culture showed alow degree of both perception and preference. The analysis showed that there was a discrepancy between the perception of and preference for foods in the Gaya culture. To improve the relationship between awareness of and preference for foods in the same culture we determined that menu strategy, development strategy and sales strategy were important factors. The results of the survey investigating the correlation between improved awareness of and perception of foods showed menu strategy and development strategy had meaningful effects. According to the survey, the factors that influenced choices of foods local to Yugyo were classified into categores-: menu strategy, development strategy, product strategy, and sales strategy.

• 한국조리학회지
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• 제22권5호
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• pp.214-230
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• 2016

본 연구는 포항시민들을 대상으로 향토음식에 대한 인지적 특성과 섭취빈도 및 기호도를 조사 연구함으로써 향토음식에 대한 이해와 관심을 가지는 계기를 마련하고, 앞으로의 효과적인 발전방향을 제시하기 위한 기초자료로 제공하고자 실시하였다. 본 연구 결과, 포항시민들의 포항향토음식에 대한 관심도는 대체로 높게 나타났고, 향토 음식의 가장 중요한 기준은 맛과 영양으로 나타났으며, 포항향토음식 발전에 가장 필요한 것은 조리법의 표준화 및 단순화로 나타났다. 또한, 포항향토음식에 대한 가치 인식은 건강과 관련된 항목에서 높게 나타났고, 50대 이상과 거주연한 이 26년 이상으로 오래된 집단이 가장 높은 인지적 특성을 나타내었다. 포항향토음식의 섭취빈도 및 기호도를 조사한 결과, "과메기", "물회", "구룡포대게", "회국수", "모리국수", "피데기오징어", "물곰탕", "홍치밥식해", "제사밥식해", "고래고기", "개복치", "두치찜", "문어회", "물가자미무침회", "물가자미조림", "물가자미튀김", "군수 소라산적", "생미역무침", "미역귀요리", "시금장", "부추요리", "부추달걀말이", "곡강시금치", "송이요리", "노란콩잎무침", "푸른콩잎장아찌", "푸른콩잎물김치", "포항해맞이빵", "검은돌장어요리", "고추찜", "고추잎나물무침", "산나물비빔밥", "도토리묵무침", "오이미역찬국", "동동주" 등 거의 모든 항목에서 50대 이상, 26년 거주이상 집단이 가장 높은 기호도와 섭취빈도를 나타내었고, 대체적으로 연령이 높을수록, 거주연한이 길수록 높은 기호도와 섭취빈도를 나타내었다. 향후 포항향토음식과 관련된 다양한 문화행사를 개최하고 홍보에 힘써야 할 것이며, 전문 판매점을 보급시킴과 동시에 전통의 맛을 유지하면서 현대감각에 맞게 개발하고 보편화시켜 세계적인 음식으로 만들고, 신세대의 입맛에 맞게 조리법의 변형 또한, 이루어져야 할 것이다.