• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.2
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• pp.103-111
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• 1979

For the effective utilization of the coastal fish resources in Korea, an investigation on the optimum processing conditions and the quality of a textured fish protein concentrate similar to the texture of animal meat has been carried out with the fish meat of Alaska pollack and mackerel. A noodle shaped product was prepared with the fish meat paste after the adjustment of pH and salt content. The product was soaked in $96\%$ ethyl alcohol to produce textured fish protein concentrate and then dried. The processing conditions were estimated with the rehydration capacity of the textured fish protein concentrate(FFC). The quality of the final product was evaluated with chemical composition, sensory test and texture measurement. The optimum pH and salt content of the fish meat for the processing of meaty textured FPC were 7.5 and $1.0\%$ respectively. The most effective soaking conditions were as follows:soaking time, 40 min. ; temperature of alcohol, 5 to $20^{\circ}C$;amount of alcohol, 4 times the weight of tile fish meat paste, number of soaking in alcohol, 4 times. The alcohol remaining in meaty textured FPC could be removed effectively by forced air drying. The yield and the contents of protein and lipid in the meaty textured FPC from Alaska pollack were $19.9\%\;84.3\%\;and\;0.5\%$ and those from mackerel were $29.8\%,\;78.1\%\;and\;3.6\%$ respectively. The content of essential amino acid in the meaty textured FPC from Alaska pollack and mackerel was not inferior to that of beef, textured soybean protein and FAO pattern. Beef meat can be substituted with the meaty textured FPC up to $50\%$ in processing meat balls withoutanysignificantlossinthetaste, ordor and texture.

• Journal of Korean Home Economics Education Association
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• v.17 no.2
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• pp.113-128
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• 2005

The recommended dietary allowance(RDA) and food guide are the basic and the most important concepts for practical application of food and nutrition to the dietary life. For the textbook contents analysis on RDA and food guide, 10 kinds of Technology and Home Economics middle school textbooks were examined. And a total of 283 students from 2 middle schools in Kyungkido were recruited for the analysis of students' understanding on RDA and food guide. The results o( this study were as follows. First, students were aware of food, nutrition and diet section in the middle school textbook as interesting, valuable. and easy to understand. Second, the explanation on RDA, which is the intake level of nutrients adequate to meet the needs of practically all healthy people, were not clear and enough in almost all the middle school textbooks examined. The definition of food guide was not firmly established in anywhere including the middle school Technology and Home Economics textbooks examined. Third, about 2/3 of students did not know the difference between RDA and physiological requirement. And $1/3\~2/3$ students did not know which food belongs to which food group, less than 1/3 students gave correct answer on food amount contained in single serving size, except bread, noodle and fish. As result, the RDA and food guide concepts were not throughly explained in middle school textbooks. which resulted in misconception to many students. Thus, accurate and detailed explanation on RDA and food guide should be included in the middle school Technology and Home Economics textbooks, so that to help application to healthy eating in the future daily dietary life.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.91-99
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• 2016

Aster yomena is a perennial plant that belongs to the Asteraceae family. Seasoned wild vegetables are commonly used as functional ingredients because of their bioactive effects against oxidation, cancer, and inflammation. A recent report showed that ethanol extracts from Aster yomena effectively inhibited gene expression related to lipid accumulation within interstitial cells to prevent obesity, further raising awareness of its usefulness as a highly functional ingredient. Several studies have investigated Aster yomena, but none have investigated the effects of processing on its use. Therefore, this study investigated the quality characteristics and antioxidative activity of breads in which refined salt was replaced with Aster yomena powder at 0, 0.5, 1.0, 1.5, or 2.0%. Bread containing any amount of Aster yomena powder did not differ significantly from the control in terms of appearance, aroma, taste, texture, and overall preference. In addition, higher levels of added Aster yomena powder were associated with greater 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity indicating the potential for production of highly functional bread and noodle products using this material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.386-392
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• 2015

The purpose of this study was to evaluate the quality characteristics and antioxidant activities of noodles added with Rehmanniae Radix Preparata powder (RP). Wheat flour noodles were prepared with four levels of RP (0, 2.5, 5, and 7.5%). Moisture absorption of RP added noodles was somewhat greater than that of control. The turbidity of RP noodles decreased according to addition of RP. Hunter L (lightness) and b (yellowness) values of RP added noodles decreased according to addition of RP amount. Textural properties (measured by a texture analyzer), hardness, and springiness of RP noodles up to 5% were not significantly different from those of control. Antioxidant activity of RP added noodles increased according to addition of RP: $IC_{50}$ values of DPPH radical scavenging activity for raw noodles was 3.77 mg/g, whereas values of raw noodles with RP 2.5 and 7.5% were 3.69 mg/g and 2.47 mg/g, respectively. Polyphenol content increased according to addition of RP. Amylogram showed that RP addition increased initial gelatinization temperature, decreased breakdown, and reduced setback and consistency, which indicates protection against retrogradation. The sensory preference test revealed that cooked noodles with added 2.5% RP showed the highest scores for color, odor, taste, and overall preference. It is suggested that RP up to 2.5% could be substituted for wheat flour to improve noodle quality.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.256-262
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• 2008

To develop a new quality control method for the evaluation of Korean instant noodle soups, the chemical characteristics of roasted red pepper powder (RRP), mixed with lard were investigated while in storage at $65^{\circ}C$ for 6 weeks. The moisture contents of the RRP increased but the crude protein and crude lipid contents decreased up to 4 weeks of storage. The pH value decreased and the acid value increased steadily during storage. Both the American Spice Trade Association (ASTA) value that indicates redness of red pepper, and the CIE L, a, and b values decreased remarkably during storage. The fatty acids of the RRP oil were primarily oleic acid (33.4%), linoleic acid (30.8%), and palmitic acid (21.2%). The composition of fatty acids did not significantly change after 6 weeks of storage (p>0.05). Regarding the free fatty acid (FFA) composition of the RRP oil, palmitic acid (36.5%) was the principal component. The total amount of FFA and the amount of each individual FFA increased remarkably during storage. In addition, the ratio of free unsaturated fatty acids to free saturated fatty acids increased during storage.

• The Korean Journal of Community Living Science
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• v.17 no.1
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• pp.141-154
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• 2006

The purpose of this study is to provide the information of the aged olds for which basic data are almost no available. The subjects were divided on the base of age 75. The elderly under 75 were named 'the young olds' and over 75 were 'the aged olds'. The aim of this research is to promote health and to improve nutrition, and the survey was made for health promotion behaviors, habits against health risk, dietary management status and diet intake. And it was conducted by 24 hr-recall method and analyzed by nutrients intake. 242 subjects were collected in 12 cities or counties in Gyeonggi Province and 20 elderly people (10 male and 10 female) were selected out of 1 village in each district. Questionnaire about health behavior and dietary management was carried out by interview method through regional home extension workers. Statistical analyses were made by SAS (version 8.1) and Chi-square tests and General Linear Models were used. Out of the subjects the aged olds over 75 was 31.9%, elementary school educated (93.5%), with spouse (40.3%), with adult children(28.6%), monthly living cost of 500-1,000 thousand won(40.3%). Mean age was 78.82 years compared with 69.75 years of the young olds. 46.8% of the aged olds used monthly pocket money over 1000 won and it was lower than 63.3% of the young olds. Only half of the aged olds had regular exercise of walking (77.8%) or with athletic equipment (17.8%). However, the young olds did more frequent walking (82.1 %) and less exercise with athletic equipment (4.8 %), which was significantly different. Kinds of disease were different with the young or the aged olds, as more proportion of cardiovascular disease(37.9%) for the young olds and joint lumbago neuralgia(41.6%) for the aged olds. Dietary management was good (3 meals per day: 93.4%, fixed mealtime: 72.4%, and regular amount: 79.9%). But there was significant difference in side dish varieties and kinds of snacks; for the aged olds only 8% had over 5 sorts (compared with 18.8% of the young olds) and the kinds of snacks were cookie, candy, juice, carbonated beverage for the aged olds (compared with noodle, milk, soybean-milk for young olds). The ratio of nutrients intake (energy, riboflavin and niacin) with RDA was significantly higher for the aged olds than that of the young olds. The surveyed subjects had no difficulties in Activities of Daily Living (ADL), but some of the aged olds had difficulties in Instrumental Activities of Daily Living (IADL) like housekeeping, using transportation, going shopping and making phone calls. These results suggest that low quality of life is linked with low economic status of the rural elderly and congregate meal at village hall would be required because of the lack of side dishes variety for the aged olds. And nutrition education program about good snacks and exercise practice would be needed for the aged olds. By operating nutrition education program the aged olds would enjoy better quality life maintaining or ameliorating IADL abilities.

• Microbiology and Biotechnology Letters
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• v.9 no.3
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• pp.159-164
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• 1981

Reinforced Calcium-alginate gel entrappment method for enzyme immobilization is described with an example of penicillin amidase from Bacillus megaterium KFCC 10029, a partially constitutive mutant of B. megaterium ATCC 14945. Penicillin amidase recovered from the fermentation broth by adsorption on celite is mixed with alginate and gelatin solution, and cast into a pellet or noodle form by coagulation in calcium salt solution followed by crosslinking with glutaraldehyde. Optimum pH and temperature of the immobilized enzyme preparation were 8.0 and 6$0^{\circ}C$, respectively. Kinetic constants such as Km value and the inhibition constant of 6-APA and phenylacetic acid were 2.6 mM, 7.4 mM and 21.2 mM, respectively. The enzyme leakage from the adsorbent during operation was successfully prevented owing to the increase of physical strength of gel coat. The half lives in a column reactor were 6 and 30 days at the respective temperature of 4$0^{\circ}C$ and 3$0^{\circ}C$, which were the 6-8 fold increased values as compared with those of without entrappment. The results highly recommended the use of reinforced Calcium-alginate gel entrappment method for the enhancement of physical strength and the operational stability of alginate gel entrapped enzyme.

• The Korean Journal of Pesticide Science
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• v.2 no.1
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• pp.65-69
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• 1998

To determine the amount of total bromide as 2-bromoethanol, the domestic agricultural products such as rice, barley, carrot, cucumber, apple, tomato, squash, green pepper, melon, strawberry, grape, peach, potato and celery were analyzed by GC/MSD as well as GC/ECD. The bromide was detected in most of the domestic samples and the highest bromide residue determined was 13.2 ppm in barley. The imported agricultural products including melon, kiwi, lemon, pineapple, banana, orange and grape were also analyzed for the bromide. The bromide was also detected in most of the imported ones and the highest bromide residue determined was 12.3 ppm in pineapple. In addition, the bromide residue in instant noodle spices was monitored for 4 years, recently. As results, in 1994, the bromide content was in the range of non-detection to 2.4 ppm (average 1.1 ppm) from 22 out of 24 samples; in 1995, the bromide content was 1.0 and 2.2 ppm from 2 out of 37 samples; in 1996, the bromide content was in the range of 0.7 to 37 ppm (average 12.4 ppm) from all 11 samples; and in 1997, the bromide content was in the range of 0.2 to 4.6 ppm (average 1.2 ppm) from all 59 samples. However, none of sample analyzed for the bromide was exceeded Maximum Residue Limit(s) of Korea and Codex in these survey.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.409-418
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• 1989

The oxidative stability of the ramyon prepared with ricebran oil fortified with ${\alpha}-tocopherol$, BHA, TBHQ, and ascorbyl palmitate+citric acid or blended with palm oil was studied to assess the suitability of the oil as the frying oil. The antioxidants were added to a ricebran oil at 0.02% level, respectively, while blended oils were prepared by adding a palm oil to the ricebran oil at ratios of 3:7, 5:5, and 7:3. Ramyon samples were prepared by frying steamed noodel with the oils. They were stored in dark at $35.0{\pm}0^{\circ}C$. for 90 days. Peroxide, acid, iodine values, dielectric constant, and fatty acid composition of the oils extracted from the samples were determined regularly. The oxidative stability of the extracted oils and storage stability of the samples were estimated from the results of the determinations. ${\alpha}-tocopherol$ did not exert any appreciable antioxidant effect on the extracted oil while BHA demonstrated some effect. Ascorbyl palmitate with citric acid and especially TBHQ exerted a considerable effect. The storage stability of the samples fried with the oil fortified with TBHQ was as good as that of the samples prepared with the palm oil. The stability of the samples improved as the palm oil content In the frying oil increased. The stability of the samples fried with the blended oil containing 70f) palm oil was comparable to that of the samples prepared with the pure palm oil

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.150-153
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• 2013

The objective of this research was to compare the antioxidant activities of meat broths served with oriental noodles. For this purpose, we estimated DPPH, ABTS radical scavenging, and SOD-like activities as well as reducing power of meat broth of oriental noodles such as Korean, Chinese and Japanese style. DPPH radical scavenging activities of Korean, Chinese and Japanese meat broth at the concentration of 2 $mg/m{\ell}$ were 2.78%, 25.37%, and 40.74%, respectively. The Korean and Chinese meat broths exhibited little hydroxyl radical scavenging activities, whereas Japanese broth showed 59.06% hydroxyl radical scavenging activity at the concentration of 0.5 $mg/m{\ell}$. The peroxy radical scavenging activities ($IC_{50}$) of Korean, Chinese and Japanese meat broth were 0.121 $mg/m{\ell}$, 0.222 $mg/m{\ell}$, and 0.013 $mg/m{\ell}$, respectively. The Korean and Japanese meat broth exhibited higher ABTS radical scavenging activity than that of Chinese.