• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.1
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• pp.18-26
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• 2013

This study examined the taste, nutritional and functional characterizations of commercial seasoned sea squirt Halocynthia roretzi (CSS). Total taste values of CSS ranged from 7.6 to 69.5 and the major free amino acids were glutamic acid and aspartic acid. Total contents of amino acids in CSS ranged from 5.91 to 7.59 g/100 g and the major amino acids were also glutamic acid and aspartic acid. When taking 100 g of CSS, the minerals that could be expected to have functional health effects (minerals whose levels were above 10% of the recommended daily requirements) were P, Mg and Fe. Other minerals were also present in non-negligible quantities. In terms of the functional properties of CSS, ACE inhibitory activity was 21.2-37.1%, antioxidative activity was 55.4-90.4%, xanthine oxidase inhibitory activity was 52.9-76.6% and ${\alpha}$-glucosidase inhibitory activity was 0-32%. Antimicrobial activity against Vibrio parahaemolyticus was not detected, but activity against Staphylococcus aureus, groups such as KB, GG, CY, DN, HC and KH, and against Escherichia coli groups such as SF, WD, KB and GG, was detected.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.329-341
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• 2017

Livestock is considered central component in agricultural sector of Pakistan, provides employment to more than 8 million families. Meat and meat products holds pivotal significance in meeting dietary requirements serving as major protein source and provide essential vitamins and minerals. Globally, consumer demand is increasing for healthy, hygienic and safe meat and meat products due to growing population, income level and food choices. As, food choices are mainly influenced by region, religion and economic level. However, religion is one of the major factor to influence the food choices. In this context, halal foods a growing trend, trade estimated to cross USD $ 3 trillion and among this, meat sector contribute about US$ 600 billion. Halal meat and allied products is requirement from Muslims but it is also accepted by non-Muslims due to safe and hygienic nature, nutritious value and superior quality. Pakistan meat industry is vibrant and has seen rigorous developments during last decade as government also showed interest to boost livestock production and processing facilities to meet increasing local and global demand. The industry has potential to grow owing to its natural animal rearing capability, muslim majority country (96% of total population), improvisation of market and consumer preference towards halal meat. Current review debates Pakistan meat industry scenario, production trend, global trade as well as future potential with respect to modernization, processing, distribution and trade. The data presented here is useful for meat producers, processors and people involved in export of Pakistani meat and meat based products.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.8 no.1
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• pp.24-35
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• 1998

Cumulative trauma disorders(CTDs) have been a growing problems for US and European industries with higher incidence rate every year. The increase and their associated costs has led companies to form committes and implement programs to address this problem. In our country, we have just started to recognize and to work on the problems in industry. This study conducted an ergonomic analysis for typical jobs of ship building industry which was not usually surveyed for CTD problem. A baseline CTD checklist which was supposed to do a risk assessment was developed and applied in this study. Initially, we considered five major parts in the checklist which consisted of personal, frequency, posture, force, and miscellaneous information. Most jobs in ship building industry were much different from typical assembly work and VDT work that have been major part of the previous CTD studies. Specifically, job characteristics in terms of frequency and posture were quite different. There were relatively long cycle time, awkward postures for whole body (not just for upper extremities). Also, CTD risk scores based on checklist were a lot higher than the scores for VDT jobs which was a case of preceding application of the checklist. Specifically, grinding jobs turned out to be the most risky one in terms of CTDs. In conclusion, usual CTD prevention guidelines are not likely to he effective in this type of industry. An individual job based interventions are strongly suggested to have a good control of CTD problems in ship building industry.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.40 no.6
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• pp.343-349
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• 2007

This study examined the effective utilization of pearl processing by-products. Three extracts of hot-water extract (WE), hydro-cooked extract (HE), and two-step enzymatic hydrolysate (EH) were prepared from pearl oyster muscle, and their characteristics were examined. The moisture, crude protein, volatile basic nitrogen (VBN), and amino-N contents were 97.5-98.0%, 0.5-1.3%, 2.1-4.9 g/100 mL, and 35.0-74.5 g/100 mL, respectively. EH had the lowest VBN and highest amino-N contents. In addition, EH had the highest yields. In terms of its functional properties, EH inhibited angiotensin-I converting enzyme ($IC_{50}$, 1.39 mg/mL) more strongly than the other extracts ($IC_{50}$, 4.17-7.95 mg/mL). The free amino acid contents of WE, HE, and EH were 661, 470 and 1,150 mg/100 mL, respectively. Major amino acids were taurine and glutamic acid. Major inorganic ions were Na, Mg, and Ca. Contents of taste compounds, such as free amino acids, inorganic ions, and quaternary ammonium bases, differed significantly according to the extract methods. Based on the results of chemical experiments and sensory evaluation, the quality of EH was superior to the other extracts, and EH is suitable for use in natural flavoring materials.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.23 no.7
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• pp.764-770
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• 2019

In this research, text mining techniques were used to analyze the papers related to the "4th Industry". In order to analyze the papers, total of 685 papers were collected by searching with the keyword "4th industry" in Korea Journal Index(KCI) from 2016 to 2019. We used Python-based web scraping program to collect papers and use topic modeling techniques based on LDA algorithm implemented in R language for data analysis. As a result of perplexity analysis on the collected papers, nine topics were determined optimally and nine representative topics of the collected papers were extracted using the Gibbs sampling method. As a result, it was confirmed that artificial intelligence, big data, Internet of things(IoT), digital, network and so on have emerged as the major technologies, and it was confirmed that research has been conducted on the changes due to the major technologies in various fields related to the 4th industry such as industry, government, education field, and job.

• Journal of the Economic Geographical Society of Korea
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• v.25 no.1
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• pp.23-40
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• 2022

Under the global economic system, production activities has formed an international division of labor, which has greatly affected industries in individual countries by global issues such as the U.S-China trade war and neo-protectionism. In particular the risk and change of disconnection of semiconductor value chain caused by COVID-19 are evaluated as offering the crisis and opportunity at the same time to all countries participating in the global electronics industry value chain. Therefore, this study was conducted with the OECD Trade in Value Added(TiVA) based on the time when a detailed analysis of the global chain of the electronic industry is needed. As a result of the analysis, it was confirmed that the global value chain of the electronics industry is gradually expanding and strengthening, and that various countries are emerging as major actors in the global value chain. It was found that the U.S. and Japan are in charge of relatively high value-added activities, while Korea, Taiwan and China are in charge of low value-added activities, although they are large scale.

• Journal of Digital Convergence
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• v.20 no.2
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• pp.353-359
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• 2022

Entering the era of the 4th Industrial Revolution, as humans pursue beauty with a differentiated lifestyle and the quality of life improves, nail art is in the spotlight as another art field as part of beauty and jewelry art. In addition, as the rapidly growing and digitalized decorative beauty nail industry has become a major industry in the world, it is expressed as a formative beauty art that requires creative and original decorative expression. Recently, as the rapidly growing and digitalized decorative beauty nail industry has become a major industry in the world, it is expressed as a formative beauty art that requires creative and original decorative expression. This study aims to present the direction of a new expression idea that expresses visual beauty, expecting the creative beauty industry and jewelry nail art to become popular as an image imprinting expression method using a laser marking program among digital systems.

• Culinary science and hospitality research
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• v.22 no.1
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• pp.141-152
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• 2016

Recently, not only development of curriculum associated directly with job, the development of new education model is in great need. So, the purpose of this study is to develop the instructional design guideline utilizing goal-based scenario(GBS) for college students who major in culinary arts. First, to achieve this goal, we recognized the 7 core elements(learning goal, mission, cover story, role activity, scenario operating, resource, feedback) composing GBS through literature review and case study. Second, we drew a conclusion about the problem and guideline for traditional culinary practice course by conducting inspection about culinary practice environment and needs with professors who are teaching culinary arts. Third, we applied the instructional design guideline for culinary practice to regular classes according to GBS's factors, and then we did formative evaluation with content experts and educational technology expert. Finally, we designed the final instructional design guideline for culinary practice by modifying early model reflected the result of formative evaluation. The results of this study are as following. First, when we applied GBS to culinary practice, professors have to focus on process of materialization by developing easy scenario to students. Also, they have to prepare the class circumstance to feel about sense of realism in advance. Second, to give a conjugally new skill at working, professors's effort is important. culinary practice education at college has responsibility to carry out the vocational training that has competitiveness and difference with labor market's needs. Therefore, it is necessary for us to develop the teaching and learning model for culinary practice which is suitable for major based on the manpower demand for industry without causing job mismatch from demand for industry.

• Journal of Environmental Health Sciences
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• v.41 no.2
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• pp.133-145
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• 2015

Objectives: Food safety has become one of the major public-concerning issues in Korea. In order to set guidelines to create manuals for the response to a food safety crisis by food industry, this paper classified food safety crises and suggested techniques to determine crisis level. Methods: This study clarified common terminologies and definitions including in food safety crises. It reviewed various food safety crises and described characteristics, types, and states of crises. Results: The results of this study suggested that a food safety crisis implied a situation in which hazards/risk spreading in the food supply chain was widely described, causing strong public concern followed by a socioeconomic impact, and therefore, requiring the implementation of a prompt and full response regarding the situation. In terms of seeking response plans, food safety crises might be classified according to the penalties resulting from violations of laws and regulations, causative substances, stages of the food supply chain, and first contact point for incidents. The crisis level for a food safety crisis could be classified according to its severity parameters. The guideline matrix was divided into four major stages: Blue/guarded, Yellow/elevated, Orange/high, and Red/severe. This study also suggested several methods for determining the crisis level, such as the simple judgement method, scoring methods using a check-list and a weighted check-list. Conclusion: The severity of related parameters might be of great importance in understanding a crisis and determining response options/challenges for crisis levels.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.4
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• pp.343-351
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• 2017

Sanitary evaluation of seawater and Pyropia sp. laver collected from the five major laver growing areas in Korea was performed four times over the course of a year. The seawater quality in four of these five areas was regarded as the clean area according to Korean criteria, but the seawater at one investigation site in Seoheon area was found to exceed the standard for fecal coliform. In the bacteriological safety analysis of laver (raw source), the percentages of samples not conforming to Chinese criteria at the five sites were 55.6% (Seocheon), 70.0% (Shinan), 81.8% [Jindo (Haenam)], 63.6% (Wando), and 28.6% [Goheung (Jangheung)]. Pathogenic bacteria were not detected in all laver samples. The food safety of laver (raw source) based on heavy metal concentration was confirmed using Korean criteria; the concentrations of heavy metals in laver samples collected from the major laver growing areas were 0.008-0.632 mg/kg wet weight (ww) lead, 0.024-0.137 mg/kg ww cadmium, 0.908-2.892 mg/kg ww total arsenic, and 0.003-0.013 mg/kg ww total mercury. Therefore, pollution source management and periodic monitoring of heavy metals may be required to improve the food safety of laver produced in these laver growing areas.