• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.4
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• pp.447-452
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• 2007

This study was peformed to estimate manganese intake and the major food source of manganese in Korean adults. The 354 subjects aged over 20 years were measured anthropometrics and dietary intake using 24-hour recall method. Daily intake and the major food sources of manganese were calculated using manganese database of food composition tables in Korea, USA and Japan. The average age, height, weight and BMI were 54.6years, 165.7cm, 67.2kg and $24.5kg/m^2$ for men and 53.8 years, 153.7cm, 59.1kg and $24.9kg/m^2$ for women, respectively. The daily energy and manganese intake of men were significantly higher than those of women (1740.9 kcal vs. 1432.6 kcal; p<0.001, 3.7mg vs. 3.2mg; p<0.01). However, daily manganese intake per 1000kcal between men and women was not significantly different (2.2mg/1000kcal vs. 2.3mg/1000kcal). Daily manganese intakes from each food group were 1.9mg from cereals, 0.5mg from vegetables, 0.4mg from pulses and 0.2mg from seasonings. The 20 major food sources of dietary manganese were rice, soybean, sorghum, Kimchi, tobu, wheat flour, red pepper powder, small red bean, glutinous millet, soybean paste, potato, Ramyeon, green pepper, noodle, buckwheat Naengmyeon, soybean sprout, laver, watermelon, perilla seeds powder and soy sauce. Manganese intake from these 20 foods was 74.0% of the total dietary manganese intake. In conclusion, daily manganese intake of the subject was 3.4mg (2.2mg/1000 kcal) and met adequate intake of manganese. The mai or food sources of manganese were cereals, pulses, and vegetables such as rice, soybean, sorghum, Kimchi and tobu.

• Journal of Food Hygiene and Safety
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• v.15 no.2
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• pp.61-67
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• 2000

Bacteriological quality evaluations were carried out for rice rolled in laver(Kimbab), Hamburger, Walnut cake and chinese noodle (Jajangmyun), which were on sale in April and May 1995, in May and July 1997 and in January 1999, at 20 different resting places on Kyung-Bu, Ho-Nam, Joong-Bu and Young-Dong Highway in Korea. Food poisoning bacteria were not detected. However numerous coliform bacteria were dectected saying that the sanitary condition of foods on sale at resting places of the highways was not hygienic. There exited 8.8$\times$10$^{4}$~6.6$\times$10$^{5}$ cells/g of coliform bacteria in all the Kimbab sold in 1995. As for Hamburger, 1.8$\times$10$^{2}$~4.7$\times$10$^{4}$ cells/g of coliform bacteria proliferated in all the samples. In 1997,E. coli was found in 16 cases and 21 cases respectively out of 22 Kimbab samples, Hamburger dealing at 7 resting places out of 14 were contaminated with 1.7$\times$10$^{2}$~1.9$\times$10$^{7}$ cells/g of coliform bacteria and Hamburgers dealing at 2 resting places were infected by 5. coli. In contrast to the Kimbab and Hamburger, all the 6 Walnut cake samples were free from the microbial pollution exhibitory that their hygienic condition was satisfactory. 3 samples out of 6 Jajangmyun were contaminated by 7.1$\times$10$^{2}$~2.0$\times$10$^{3}$ cells/g of coliform bacteria, but E. coli was not detected. Compared Kimbab sold in 1995 and 1997 with 1999, Kimbab sold in it can be said that hygienic control fur Kimbab should be performed more strictly during hot season than during cold season. Walnut cake was the safest against microbial contamination, followed by Jajangmyun, Hamburger and Kimbab in decreasing order, indicating that foods with mixed ingredients such as Kimbab and Hamburger were more susceptible to microbial infection, so that a more systematic safety control is needed for such foods during cooking, processing and distribution.

• Journal of Nutrition and Health
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• v.49 no.4
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• pp.258-268
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• 2016

Purpose: The purpose of this study was to estimate dietary vitamin A intake and examine major food sources of vitamin A in Korean adults. Methods: Using data from the 2007~2012 Korea National Health and Nutrition Examination Survey, a total of 33,069 subjects over 19-years-old were included in this study. We estimated individual daily intakes of retinol, carotenoids such as ${\alpha}$-carotene, ${\beta}$-carotene, ${\beta}$-cryptoxanthin, lutein/zeaxanthin, and lycopene, and vitamin A by linking food consumption data with the vitamin A database of commonly consumed foods. We compared individual vitamin A intakes with the reference value of Dietary Reference Intakes for Koreans. Results: Average dietary vitamin A intakes of study subjects were $864.3{\mu}g$ retinol equivalent/day ($495.7{\mu}g$ retinol activity equivalent/day) in men and $715.0{\mu}g$ retinol equivalent/day ($403.6{\mu}g$ retinol activity equivalent/day) in women. Exactly 42.9% and 70.6% of total subjects consumed less vitamin A than the Estimated Average Requirement (EAR) based on retinol equivalent and retinol activity equivalent, respectively. The major food sources of vitamin A were Korean radish leaves, carrot, red pepper, and laver, and the top 20 foods provided about 80% of total vitamin A intake. Conclusion: This study provides basic data for estimation of vitamin A intake in Korean adults. Further research will be needed to analyze the association of insufficient or excess intakes of vitamin A and health problems in the Korean population.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.2 no.2
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• pp.105-133
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• 1969

The stability of three major pigments in lavers, namely chlorophylls, carotenoids, and phy-cobilins, during processing and storage was studied. The results of the pigment retention in fresh lavers during storage at low temperatures, of heat lability during heat treatment, and of the pigment loss during storage are summarized as follows: 1. The contents of chlorophyll a, xanthophyll (lutein+zeaxanthin), and carotene ($\alpha-+\beta-carotene$) averaged 1,525, 627, and $409{\mu}g/g$ of dry samples respectively The comparative composition of four carotenoids, lutein, $\beta-carotene$, zeaxanthin, and $\alpha-carotene$, was 35.9, 33.7, 12.2, and $5.8\%$ respectively. 2. In storage of fresh lavers at room ternperature ($20-25^{\circ}C$), 2 to $5^{\circ}C$, and $-15^{\circ}C$, the pigments generally were retained more at 2 to $5^{\circ}C$ than others while carotene only showed more retention at $-15^{\circ}C$ than at 2 to $5^{\circ}C$. Phycocyanin tended to decrease more rapidly than phyco-erythrin at low temperatures. 3. In regard to heat treatment of both dried and wet materials at 40, 60, 80, $100^{\circ}C$ respectively, the pigments were more stable at lower temperatures than at higher temperatures in both cases of materials. Carotenoids were retained more in wet materials than in the sun dried. Xanthophylls showed higher heat stability than carotenes. Phycoerythrin was considered more heat labile than phycocyanin, particularly at higher temperatures. 4. In storage of heat treated lavers for 50 days at room temperature, the retention of pigments appeared differently in accordance with the temperatures of treatment The materials treated at $60^{\circ}C$ showed better relention of pigments than those treated at the other temperatures. Degradation rate of xanthopllylls, carotenes, and phycobilins was decreased in the materials treated at higher temperatures, showing a tendency of great pigment retention even for a long period storage. Chlorophyll il was retained more in sun dried materials whereas xanthophyll and carotene were retained more in the wet. 5. In order to maintain a higher pigment stability during storage, the materials must be treated at $60^{\circ}C$ in a dryer with rapid ventilation until the moisture level reaches about $6.0\%$. In case of treatment at a higher temperature than $60^{\circ}C$, they must be treated for a short period of time to minimize pigment degradation by heat. 6. The lavers treated with the solutions of pH around 7.8 showed a higher retention of chlorophyll a. When treated with the solutions of algal extracts such as agar and alginic acid, uniform layer of laver sheets and better surface gloss of dried layers were obtained.

• Korean Journal of Environmental Biology
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• v.32 no.4
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• pp.297-305
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• 2014

In order to understand the contribution of seaweed aquaculture to nutrients and carbon cycles in coastal environments, we measured the nutrients & carbon uptake rates of Porphyra yezoensis Ueda sampled at Nakdong-River Estuary using a chamber incubation method from November 2011 to April 2012. It was observed that the production rate of dissolved oxygen by P. yezoensis (n=30~40) was about $68.8{\pm}46.0{\mu}mol\;{g_{FW}}^{-1}h^{-1}$ and uptake rate of nitrate, phosphate and dissolved inorganic carbon (DIC) was found to be $2.5{\pm}1.8{\mu}mol\;{g_{FW}}^{-1}h^{-1}$, $0.18{\pm}0.11{\mu}mol\;{g_{FW}}^{-1}h^{-1}$ and $87.1{\pm}57.3{\mu}mol\;{g_{FW}}^{-1}h^{-1}$, respectively. There was a positive linear correlation existed between the production rate of dissolved oxygen and the consumption rates of nitrate, phosphate and DIC, respectively, suggesting that these factors may serve as good indicators of P. yezoensis photosynthesis. Further, there was a negative logarithmic relationship between fresh weight of thallus and uptake rates of nutrients and $CO_2$, which suggested that younger specimens (0.1~0.3 g) were much more efficient at nutrients and $CO_2$ uptake than old specimens. It means that the early culturing stage than harvesting season might have more possibilities to be developed chlorosis by high rates of nitrogen uptake. However, N & C demanding rates of Busan and Jeollabuk-do, calculated by monthly mass production and culturing area, were much higher than those of Jeollanam-do, the highest harvesting area in Korea. Chlorosis events at Jeollabuk-do recently might have developed by the reason that heavily culture in narrow area and insufficient nutrients in maximum yield season (Dec.~Jan.) due mostly to shortage of land discharge and weak water circulation. The annual DIC uptake by P. yezoensis in Nakdong-River Estuary was estimated about $5.6{\times}10^3\;CO_2$ ton, which was about 0.03% of annual carbon dioxide emission of Busan City. Taken together, we suggest more research would be helpful to gain deep insight to evaluate the roles of seaweed aquaculture to the coastal nutrients cycles and global carbon cycle.

• Journal of the Korean Chemical Society
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• v.8 no.4
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• pp.192-199
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• 1964

Seasonal variations of the contents of some chemical constituents of the estuary water at two definite stations of the laver bed in Nack Dong River have been determined over one tidal cycle in spring tide from Nov. 1962 to Oct. 1963. The ranges of annual variations of the contents at station 1 and station 2 are as follows: water temp. $2.2-30.8^{\circ}C$, $3.3-28.0^{\circ}C$; pH 7.8-8.5, 7.9-8.4; chlorosity 0.025-19.66 g/l, 4.31-19.56 g/l; magnesium 0.00355-1.565 g/l, -1.524 g/l; calcium 0.00557-0.482 g/l, - -0.590 g/l; saturation % of dissolved oxygen 71.8-123.2%, 88.2-113.8%; silicate-Si 8.00-125.5 ${\mu}$g-at./l, 6.70-100.5 ${\mu}$g-at./l; phosphate-P 0.12-1.47 ${\mu}$g-at./l, 0.11-1.09 ${\mu}$g-at./l; ammonia-N 4.88-25.45 ${\mu}$g-at./l, 4.12-17.58 ${\mu}$g-at./l; nitrite-N 0.07-0.75 ${\mu}$g-at./l, 0.08-0.58 ${\mu}$g-at./l; nitrate-N 2.11-6.89 ${\mu}$g-at./l, 1.85-7.43 ${\mu}$g-at./l each. The annual tidal variations of the constituents at station 1 are more remarkable than of station 2. The chlorosity, magnesium and calcium contents are decreased nearing the slack after ebb, and increased abruptly then one hour after the slack. The contents of the other constituents are varied according to the chlorosity variety. The values of pH, chlorosity, magnesium and calcium contents are lower in summer than winter, while the difference of seasonal variations of the % saturation of dissolved oxygen is not remarkable. The phosphate-P and total nitrogen contents have a tendency of increasing within a definite range, while the silicate-Si increase proportionally, to the increasing of mixing percentage of fresh water. The average values of Si/P and N/P are several times greater than of the normal in sea water. The chemical composition considered from the value of Mg/Cl or Ca/Cl of estuarine water varies according to the variety of chlorosity, even at the high chlorosity of 19 g/l.

• Food Science and Preservation
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• v.21 no.5
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• pp.702-709
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• 2014

This study was conducted to provide basic date on the proximate composition and amino acid, fatty acid, sugar, and mineral contents of commercial dried lavers cultivated in Korea (in Seocheon, Wando, Goheung and Busan). The moisture, crude ash, crude fat, crude protein, and carbohydrate content ranges of the dried lavers were 5.67~7.43%, 8.01~8.95%, 1.54~2.25%, 37.77~39.98%, and 43.83~46.24%, respectively. The total amino acid, free amino acid, and essential amino acid concentrations were highest (25,982.15 mg/100 g, 4,545.44 mg/100 g, and 9,048.28 mg/100 g) in the dried lavers cultivated from Wando. The compositions of the fatty acids in four dried lavers were 16.30~22.15% saturated fatty acids, 6.04~7.73% monounsaturated fatty acids, and 70.33~76.03% polyunsaturated fatty acids. The sugar contents per 100 g of dried lavers were 3,678.84~4,052.52 mg of galactose, 2,112.30~2,473.86 mg of fructose, 1,103.74~1,648.39 mg of mannose, 361.67~590.21 mg of glucose, 8.63~10.38 mg of ribose, and 21.43~48.32 mg of xylose. The mineral concentrations in the dried lavers cultivated from Wando and Busan were low (Cu < Mn < Zn < Fe < Ca < Mg < Na < K), as were those in the dried lavers cultivated from Seocheon and Goheung (Cu < Mn < Zn < Fe < Mg < Ca < Na < K).

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.172-177
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• 2014

The purpose of this study was to provide basic date for organic acid, vitamin and free sugar contents of commercial dried lavers cultivated in Korea (Seocheon, Wando, Goheung and Busan). The contents of organic acid per 100 g of dried lavers were in the range of 1,238.67~1,437.00 mg of malic acid, 1,021.67~1,309.67 mg of oxalic acid, 1,035.67~1,247.33 mg of citric acid, 1,001.00~1,146.00 mg of succinic acid, 902.00~1,107.00 mg of tartaric acid, 862.67~1,070.67 mg of lactic acid and 370.33~421.67 mg of acetic acid. The concentration of vitamin A and ${\beta}$-carotene were the highest (0.286 mg and 22.19 mg/100 g) in dried lavers cultivated from Seocheon and Wando. Vitamin $B_1$, $B_3$ and $B_{12}$ concentrations were the highest (9.79 mg, 19.15 mg and 1.77 mg/100 g) in dried lavers cultivated from Goheung, and vitamin $B_2$, $B_6$ and $B_9$ concentrations were the highest (4.55 mg, 2.36 mg and 2.17 mg/100 g) in dried lavers cultivated from Wando. The concentration of vitamin C and E contents were the highest (219.33 mg and 1.75 mg/100 g) in dried lavers cultivated from Wando. The contents of free sugar per 100 g of dried lavers were in the range of 214.27~347.72 mg of galactose, 59.10~71.69 mg of glucose, 37.86~54.34 mg of fucose and 6.26~14.65 mg of mannose.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.279-286
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• 2005

Microbial contamination origin of Kimbab was determined using nine types of ready-to-use ingredients, three each from animal, seafood, and vegetable sources. Effect of radiation on microbiological safety was also investigated. Total aerobic bacteria were not detected in seasoned beef, ham, and seasoned burdock, whereas 3.50, 5.41, 8.83, and 5.07 log CFU/g were detected in surimi gel, seasoned and blanched spinach, dried laver, and cucumber, respectively. Total aerobic bacterial and mold numbers were 8.73 and 5.08 log CFU/g in prepared Kimbab. Gamma irradiation reduced level of contaminated aerobic bacteria and mold population in Kimbab and its ingredients, Salmonella mutagenicity assay (Ames test) showed Kimbub ingredients irradiated at 10 kGy did not show any mutagenicity. These results indicate ready-to-use kimbab ingredients were mostly responsible for total aerobic bacteria and mold population of Kimbab, and low dose irradiation and low temperature storage ($10^{\circ}C$) effectively ensured microbiological safety of Kimbab and ready-to-use ingredients.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.669-681
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• 2021

The content of major constituents and antioxidant activities of two lavers (Pyropia seriata, Pyropia dentata) selected through breeding at different regions (Jangsan-do, Amtae-do, Dali-do, Jin-do, Muan) were compared in this study. The mineral contents of both cultivars were in the following order: K>Na>Mg>Ca>Fe>Zn>Mn>Cu. The content of major fatty acids was as follows: eicosapentaenoic acid>palmitic acid>arachidonic acid>dihomo-ɣ-linolenic acid. Main constituents of total and free amino acids were as follows: alanine>glutamic acid>aspartic acid. In particular, the total amino acid content in P. dentata was higher than that in P. seriata and was the highest in the sample from Jangsan-do in January. In addition, in terms of total phenolic content, reducing power, and DPPH radical-scavenging activity of both samples collected in January and February, P. dentata showed better characteristics than P. seriata. This study may provide useful information for the selection of laver in high quality.