• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.2
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• pp.101-108
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• 2016

We investigated changes in the physiochemical quality of sailfin sandfish sauces fermented with two kojis during long-term storage at room temperature. Four fish sauces, including a control, were prepared by salt-fermentation with soybean koji (S-koji) or rice koji (R-koji) after autolysis. During storage, for 12 months, the color and levels of amino acids, total volatile base nitrogen (T-VBN) and organic acids but not moisture, salt or total nitrogen levels or pH differed markedly according to fish sauce type. The total nitrogen level was highest in S-koji, but there was no difference in the rate of increase in amino acid levels among the four fish sauces during storage. The T-VBN, of autolysis and S-koji were significantly higher than those of the control and R-koji during the entire storage period (P<0.05). The initial organic acid level did not differ among the four fish sauces, whereas it was notably higher in R-koji than in the other sauces at the end of storage. Hunter L, a and b values decreased in all fish sauces with increasing storage time. In conclusion, soybean koji may enhance the levels of nitrogen compounds as well as T-VBN in fish sauce, while rice koji reduced the formation of excess T-VBN and increased organic acid levels during storage at room temperature.

• Korean Journal of Poultry Science
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• v.43 no.2
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• pp.105-109
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• 2016

This study aimed to investigate the effect of chicken skin on the proximate composition, pH, color, texture profile analysis, and sensory properties of chicken nugget. Chicken nugget samples were prepared by adding the following amount chicken skin 0% (control), 5%, 10% and 15%. The moisture and protein contents of the samples decreased with an increase chicken skin levels. And frying yield, redness, yellowness, Hardness, gumminess and chewiness of samples decreased with increasing chicken skin levels. On the other hand, the fat contents and lighteness of sample increased with an increase chicken skin levels. Futhermore, juiciness and overall acceptability increased with an increasing chicken skin levels. Therefore, usages of chicken skin 10% can improve quality properties of chicken nugget.

• Journal of muscle and joint health
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• v.19 no.3
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• pp.373-382
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• 2012

Purpose: The purpose of the study was to compare levels of health-related quality of life (HRQOL) between fallers and non-fallers among community-dwelling elderly people. Methods: A cross-sectional comparative study was conducted with the secondary analysis of 2,067 elderly people registered in S-Gu Visiting Health Care Program in Seoul, South Korea. Participants were 206 fallers and 206 non-fallers who were age- and sex-matched with fallers. HRQOL was measured by SF-8 including physical component summary (physical HRQOL) and mental component summary (mental HRQOL). Results: There were more people in the faller group having more than or equal to three chronic diseases (p<.001), living in multiplex houses (p=.004), and being dependent by the activities of daily living (ADL) (p=.001) and instrumental ADL (IADL) levels (p<.001) than those in the non-faller group. Fallers had higher levels of depression than non-fallers (p<.001). Moreover, fallers had significantly lower levels of both physical HRQOL (p<.001) and mental HRQOL (p=.001), after adjusting for number of chronic diseases, ADL, IADL, depression, healthcare insurance, and living environment. Conclusion: Among the community-dwelling elderly people, falllers had lower levels of HRQOL than non-fallers, and such a difference remained even after the adjustment for covariates. Factors that underlie the different susceptibility to HRQOL need to be explored.

• The Korean Journal of Food And Nutrition
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• v.34 no.1
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• pp.96-106
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• 2021

The purpose of this study was to compare the differences in the quality of dietary and life across age groups of Korean adults. According to life cycle, four age groups (20~29, 30~49, 50~64, ≥65) were created. Anthropometric indices showed significant differences according to age group (p<0.001). Energy intake significantly decreased according to age group as a result of decreased protein and fat intake (p<0.001). The intake levels of minerals, vitamins, and dietary fiber per 1,000 kcal were the lowest in the 20~29 age group (p<0.001). Whereas saturated fatty acids, MUFA, and PUFA intake levels were the highest for those in the 20~29 age group (p<0.001). The quality of dietary (DQI-I) increased with age group, but the quality of life (EQ-5D index) decreased (p<0.001). The quality of dietary showed 5.8% explanation power on the quality of life (p<0.001). Additionally, diet moderation was shown as having a negative effect, but the diversity and balance of diets had a positive effect on the quality of life. By age group, the relationship between quality of dietary and quality of life was the highest in ≥65 age group. These results suggest that practical dietary education is needed from the 20's to ensure the quality of healthy life for the elderly.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.9
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• pp.1260-1265
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• 2004

This research was conducted to compare the effects of vitamin E (VE) when supplemented in either feed or water on the performance and meat quality of broilers. For a six-week feeding trial, a total of 330 broiler chicks were allotted to five treatments. The treatments were 1) 0 ppm VE, 2) 10 ppm VE in feed, 3) 20 ppm VE in feed, 4) 5 ppm VE in water and 5) 10 ppm VE in water. During the starter phase (0-3 weeks) chicks on non-supplemented groups grew slower (p<0.05) than the supplemented ones and the same trend was followed during the finisher (4-6 weeks) and overall period (0-6 weeks). The feed intake was significantly higher in feed supplemented groups as compared with water-supplemented groups and at higher levels as compared with lower levels of supplementation. The nutrient digestibility studies conducted after 15 and 35 days on the feeding trial showed that the digestibility of all nutrients was significantly (p<0.05) higher in supplemented groups than the non-supplemented one. The dressing percentage was higher in supplemented groups, when fed in feed and at higher levels when compared with their respective counterparts. Similar trends were noticed with respect to bone resistance. The calcium and phosphorus contents in tibia were also significantly (p<0.05) higher in supplemented, feed fed groups at higher levels than other groups. The TBARS values measured after 5 and 10 days of storage, which reflect the degree of oxidation, showed significantly lower levels in supplemented diets. The plasma and muscle vitamin E levels also showed a positive linear correlation with the levels supplemented both in feed and water. Overall it can be inferred that supplementation of VE was beneficial and there was not much difference observed when fed either in feed or water at the levels measured in the present study.

• Journal of the Ergonomics Society of Korea
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• v.34 no.6
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• pp.609-622
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• 2015

Objective: This study aims to investigate the correlation between office and work environment satisfaction levels and workers' musculoskeletal symptoms by conducting surveys asking office workers to state their musculoskeletal symptoms and office and work environment satisfaction levels. Background: The increased number of office workers and their indoor work hours using computers have led to new understandings of the importance of office environment including its temperature, humidity, noise levels, lighting and quality of air, and work environment including monitor arrangement, space arrangement and the functions of desks and chairs. Method: Specific details on office work, office environment satisfaction levels, work environment satisfaction levels, musculoskeletal symptoms, absence from work and treatment due to musculoskeletal related symptoms were analyzed based on the survey answers given by 397 office workers who were the subjects of this research. Results: Office workers showed different characteristics of musculoskeletal symptoms depending on their gender, age, work experience, office hours, break time and time spent on computers. Also, differences in symptoms were found for workers'with different satisfaction levels for office environment (temperature, humidity, noise levels, quality of air, lighting) and work environment (location of monitors, area and display of office space, chairs and desks). ANOVA shows the differences between groups of subjects classified by the experience of work-absences and treatments or pain complaints. Conclusion and Application: Relationship between workers' satisfaction levels with the office and work environment and their musculoskeletal symptoms is expected to be served as essential data for systematic management of the workplace.

• Korean Journal of Community Nutrition
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• v.10 no.4
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• pp.546-554
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• 2005

The purpose of this study was to identify the relationship between the levels of foodservice management activities and job satisfaction of the dietitians in elementary schools. Out of 130 questionnaires distributed to elementary school dietitians in Incheon, 127 were returned and analyzed ($98\%$ response rate). The questionnaire included two multiple-item scales for measuring foodservice management activities and job satisfaction, respectively. All the items in the scales were coded 1 to 5 for 'certainly no', 'no', 'neutral', 'yes', and 'certainly yes' and grouped by using factor analyses. Most of the responding dietitians were working for schools in urban areas and have independently managed on-site kitchens. The 19 items on food service management activities were grouped into 6 factors and the mean scores of the levels of Personnel Hygiene Management, Education & Training, Sanitation & Safety Management, Menu Quality Management, Service Management, and Environment Management were 4.76, 4.26, 4.24,4. 05, 3.61 and 3.39, respectively. The 23 items on job satisfaction were grouped into 4 factors and the mean scores of the satisfaction levels of Systematic Environment, Job Duty, Job Condition, and Physical Environment were 3.38, 2.83, 2.53, and 2.08, respectively. Overall, the levels of food service management activities and job satisfaction were positively associated with a correlation coefficient of 0.254 (p > 0.01). In particular, satisfaction levels on job duty itself and systematic environment were positively associated with the levels of overall management activities. The results suggest that improving dietitians' job satisfaction could increase the levels of management activities of school foodservice dietitians, resulting in quality improvement of school food service.

• Journal of Environmental Health Sciences
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• v.43 no.5
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• pp.393-400
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• 2017

This study was investigated on pH, heavy metals, oils and solvents in 34 surface soil samples and the samples are collected at two times for 17 farmland sites around 7 industrial areas in Northern Gyeonggi Province. As a result of pH for soil contamination monitoring network, the range of pH showed 4.4~8.4 and average was 6.3. The range of pH for Agricultural land around industrial area was 6.7~7.5 and average indicated 7.1 that mostly showed neutral condition in this area. he average concentrations of Cu, Pb, Ni, As and $Cr^{6+}$ are lower than Korea soil contamination worrisome levels at region 1 and the mean levels of farmland from the soil quality monitoring network. The average concentrations of Zn, Cd and Hg didn't exceed the soil contamination worrisome levels at region 1 but slightly higher than the mean levels of farmland from the soil quality monitoring network. The heavy metal levels of all samples are within Korea soil contamination worrisome levels at region 1. The results showed that the detected heavy metal concentrations ranged from N.D. to ~32.7% of Korea soil contamination worrisome levels at region 1. BTEX, TPH, TCE and PCE were not detected in all samples and thus the farmland around the industrial areas were free from oils and solvents contamination.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.457-462
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• 2008

Physicochemical and sensory characteristics of the jam with various levels of resistant starch were investigated in this study. Water content of RS20(20% resistant starch) jam had significantly the highest value of all(p<0.05) and RS5 showed significantly the highest value in sweetness. The value of pH were increased with increasing levels of the resistant starch in jam preparation. The Hunter L and a values of RS20 had the highest value among all groups. The hardness of jam was increased as the contents of the resistant starch was increased. Results of sensory characteristics of RS20 showed significantly higher values in strawberry aroma, sweetness, after taste and chalky and showed significantly lower values in strawberry flavor, spreadability, redness and glossiness than those in the other sample groups at p<0.05. Strawberry flavor, spreadability, redness and glossiness of RS5 had the largest values at the significant level(p<0.05).

• Journal of Food Hygiene and Safety
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• v.9 no.3
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• pp.151-161
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• 1994

Gamma irradiation was applied to red ginseng for improving its quality. Irradiation at 5~7 kGy was effective for sterilizing all contaminated microorganisms of red ginseng. At the dose levels, no significant shanges in physicochemical properties (color, saponin, lipid rancidity and fatty acids etc.) were observed even after 6 months storage. Gamma irradiation was also effective for the improving hygienic quality of packed red ginseng with high moisture content (up to 20%), without any quality deterioration.