• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.325-335
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• 2001

The pharmaceutical effects of Korean traditional foods made in ${\ulcorner$Eumsikdimibang${\lrcorner}$ were studied. Eumsikdimibangis a representative ancient book of cooking, which was published in 1653 by Mme. Jang. The type of food in Eumsikdimibang were Guksu(wheat vermicelli as like western noodles) Mandu(bun stuffed with seasoned meat and vegetables), Guk(soup), J'IM(steam meat or fish). Chae, Noorumi, Hyae(sliced raw fish), Jockpyun(jellied beef soup), Jockgall(salted seafood), Kimchi, Juk(skewer or broach) Jhee. Sun(steaming of stuffed vegetable), Bockuem, Jeon(pan fried fish), Gui(meat or fish grilled with seasoning), Dock(Korean rice cake), Jabgwa, Beverage and Junggwa. Each Korean foods has a phamarceutical action; enhancement of physical activity, thirst elimination, detoxication and treatment disease.

• Food Science and Preservation
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• v.14 no.6
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• pp.571-577
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• 2007

Storage characteristics of fresh and thawed sliced raw fish (flounder and rockfish) washed in different solutions (tap water, A; jade water, B; 0.2% chitosan-ascorbate (CA), C; 0.03 ppm ozone water, D; 1.5% vinegar containing jade water, E; 1.5% vinegar and 0.2% CA containing jade water, F) at $10^{\circ}C$ were investigated. Changes in pH and acidity of thawed sliced raw fish (TS) during storage were lower than for fresh sliced raw fish (DS). The total microbial content (log cfu/g) of A stored for 3 days in DS was 6.7 (which represented an increase of 1 log cycle compared with day zero), but was 5.50 in B, 3.23 in C, 4.90 in D, 2.40 in E and 1.77 in F, the latter similar to counts at day zero. The degree of microbial contamination of DS and TS followed the order F > E > D > C > B > A in flounder, and F > E > C > D > B > A in rockfish. In general the hardness and chewiness of TS was less than for DS. While the effect of CA on TS texture was not significant in flounder, the effect showed in rockfish. For DS, the appearance in B, C and D was relatively good, as was freshness. Fishiness of flavor was in the order A > B > F > E > D > C. Overall acceptability of flounder and rockfish treated with C was better than treatment with the other washing agents. For TS the appearance of flounder and rockfish were good in B and C. The freshness of flounder and rockfish were in the order of D > C > B > A > E > F and D > C > B > A > E > F, respectively. Fishiness of the flavor of sliced raw fish was lowest in D, which also provided the best overall acceptability.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.598-606
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• 2012

The aim of this study was to comparatively analyze the differences in Jinseol (ritual table-setting) and Jesu (ritual food) from the cultural perspective of ancestral ritual formalities regarding Bulcheonwijerye of Admiral Yi Sun-Sin, which is being held in Asan-hyeonchungsa shrine, Tongyeong-changnyangmyo and Namhae-chungyeolsa. The results are summarized as follows. A total of 32 types of Jemul (ritual food) in 6 rows in Asan-hyeonchungsa shrine, a total of 30 types of jemul in 6 rows in Tongyeong-changnyangmyo, and a total of 12 types of jemul in 2 rows in Namhae-chungyeolsa were prepared for the ritual table. In the Asan-hyeonchungsa shrine and Tongyeong-changnyangmyo, cooked foods have been used for jesu, whereas raw, uncooked foods have been used for jesu in Namhae-chungyeolsa. In the Asan-hyeonchungsa shrine, Gaeng (Kook) for liquid soup of Tang (stew) and Tang (5-tang) for the solid ingredient of stew have been prepared for a ritual table. In Tongyeong-changnyangmyo, fish Kook for Gaeng and So-tang (tofu stew) for Tang have been prepared for the ritual table. In Asan-hyeonchungsa shrine, Yukjeok (beef slices broiled on a skewer), Gyejeok (chicken jeok) and Eojeok (fish jeok) have been stacked together as Dojeok on a ritual table whereas in Tongyeong-changnyangmyo, Yukjeok, Sojeok and Eojeok have been placed on the ritual table as Pyunjeok (one by one). In Namhae- chungyeolsa, raw pork meat has been placed on the ritual table. As Po (a dried meat or fish), dried fish and dried seafood have been used in Tongyeong-changnyangmyo, whereas raw beef meat has been used in Namhae-chungyeolsa. Although Namul (cooked vegetables) and Mulkimchi (watery plain kimchi) are placed on ritual table for Asan-hyeonchungsa shrine, only Namul and Saengchae (raw vegetables) is used in Tongyeong-changnyangmyo and Namhae-chungyeolsa, respectively. Bulcheonwijerye for the same person, Admiral Yi Sun-Sin, has different characteristics according to the shrines. Accordingly, there is a need to preserve and succeed bulcheonwijerye of Admiral Yi because it is a traditional culture in ancestral rituals.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.1 no.2
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• pp.87-96
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• 1968

As the raw material of fish paste, the experiment on shark meats was conducted from July to December 1967 at the Fisheries Research and Development Agency, Pusan, Korea. The result and the conclusion obtained by the experiment are as follows. 1. Much salt-soluble protein was found in the shark meat comparing with to the other fish. 2. Deodorization of shark meat, using less than $0.05\%$ of acetic acid was most preferable for the elasticity and flexibility of its product. 3. Keeping raw material at low temperature was necessary in maintaining its elasticity. 4. In setting shark fish paste, keeping the raw material at $35-40^{\circ}C$ for 40-70 minutes was the most desirable condition. 5. The best temperature and the duration of heating were 40-60 minutes at $89-90^{\circ}C$, Meanwhile, heating at high temperature was preferable for the storage for a long period, but the elasticity and quality has decreased a little accordingly. 6. For the increase of its palatability, adding $30\%$ of yellow corvenia meat or $20\%$ sea eel meat were more preferable. 7. Pre ervation of the product for 20 days at $20^{\circ}C$ or 50 days at $5^{\circ}C$ was possible by adding $0.2\%$ potassium sorbinate to the product as antiseptic.

• Parasites, Hosts and Diseases
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• v.49 no.1
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• pp.39-44
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• 2011

The infection status of marine fish and cephalopods with Anisakis simplex third stage larva (L3) was studied over a period of 1 year. A total of 2,537 specimens, which consisted of 40 species of fish and 3 species of cephalopods, were purchased from the Cooperative Fish Market in Busan, Korea, from August 2006 to July 2007. They were examined for A. simplex L3 from the whole body cavity, viscera, and muscles. A. simplex L3 were confirmed by light microscopy. The overall infection rate reached 34.3%, and average 17.1 larvae were parasitized per infected fish. Fish that recorded the highest infection rate was Lophiomus setigerus (100%), followed by Liparis tessellates (90%), Pleurogrammus azonus (90%), and Scomber japonicus (88.7%). The intensity of infection was the highest in Gadus macrocephalus (117.7 larvae per fish), followed by S. japonicus (103.9 larvae) and L. setigerus (54.2 larvae). Although abundance of A. simplex L3 was not seasonal in most of the fish species, 10 of the 16 selected species showed the highest abundance in February and April. A positive correlation between the intensity of L3 infection and the fish length was obvious in S. japonicus and G. macrocephalus. It was likely that A. simplex L3 are more frequently infected during the spring season in some species of fish. Our study revealed that eating raw or undercooked fish or cephalopods could still be a source of human infection with A. simplex L3 in Korea.

• Journal of fish pathology
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• v.22 no.3
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• pp.283-291
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• 2009

This study was conducted to evaluate the effects of a commercial extruded pellet (EP) and raw fish moist pellet (MP) diet on disease prevalence and serum chemistry of olive flounder Paralichthys olivaceus grown in two commercial-scale aquaculture farms from July to December in 2008. The contents of serum GOT, GPT and glucose in fish fed EP diet (EP group) were higher than those of fish fed the MP diet (MP group). There were no distinct differences in survival rates and mean detection rates of fish pathogens among fish group fed the experimental diets. However, the mean detection rate of fish pathogens in MP group was higher than that of EP group from July to October which are high water temperature season. The dominant pathogens isolated in EP group were Dactylogyrus sp., E. tarda and red sea bream iridovirus (RSIV). On the other hand, Trichodina sp., Streptococcus spp., viral nervous necrosis virus (VNNV) were dominant in MP group.

• Journal of agricultural medicine and community health
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• v.8 no.1
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• pp.66-80
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• 1983

As a part of the epidemiological studies of clonorchiasis in Korea, this study was conducted to evaluate the current endemicity and the natural transition of the Clonorchis infection in Goyang Gun a low endemic area in recent years, prior to the introduction of praziquantel which will eventually influence to the status of the prevalence. The data obtained in this study in 1983 were evaluated for natural transition of the infection in comparison with those obtained 16 years ago in 1967 by the author (Kim, 1974). The areas of investigation, villages and schools surveyed, methods and techniques used in this study were the same as in 1967, except for the contents of the questionnaire for raw freshwater fish consumption by the local inhabitants. 1) The current prevalence rate of Clonorchis infection among the inhabitants was 7.5% on the average out of a total of 479 persons examined. The prevalence rate was 9.0% in the riverside area and 4.2% in the inland area. Among the schoolchildren, the prevalence rate was 1.1% out of a total of 1 319 examined. By area, it was 1.4% in the riverside area and 0.7% in the inland area. By sex, the prevalence rate was 13.3% in the male and 1.3% in the female in the inhabitants and no difference was seen in the schoolchildren. 2) In the natural transition of the infection, the prevalence rate in the inhabitants has decreased from 22.5% in 1967 to 7.5% in 1983, and in the schoolchildren, from 9.5% in 1967 to 1.1% in 1983. The reduction rate was higher in the riverside area than in the inland area. 3) In the prevalence rate by age, 1.2% was seen in the 10-14 age group and gradually increased to 8.1% in the 30-39 age group and reached peak 18.1% in the 40-49 age group. By sex, in the male, the prevalence rates have increased to 31.9% and 33.3% in the 40-49 and 50-59 age groups, respectively and decreased thereafter. In the female, the prevalence rate less than 5% was seen only in between the 10-14 and 30-39 age groups. 4) In the natural transition of the prevalence rate by age, sharp decrease was seen in the male from around 50% in 1967 between 15-19 and 30-39 age groups. The generation over 40s showed less decrease. In the female, the prevalence rate has decreased from 13% in 1967 to 5% in 1983 in the middle age groups and dropped to 0% in the rest of the age groups. 5) The intensity of the infection among clonorchiasis cases by mean EPmg (number of eggs per mg feces) value was 1.4. In the inhabitants, the value was 2.0 in the riverside area and 0.4 in the inland area. While in the schoolchildren, the value was 0.2 in both riverside and inland areas. 6) In the transition of the intensity of the infection, EPmg among the inhabitants has decreased from 3.9 in 1967 to 2.0 in 1983 in the riverside area, and from 2.9 to 0.4 in the inland area. In the schoolchildren, the reduction was similar in both riverside and inland areas resulting from 1.0-1.1 in 1967 to 0.2 in 1983. 7) In the intensity of the infection by age, EPmg 3.4 was peak at the 40-49 age group and 0.2-1.0 was seen in the rest of the age groups. The mean value was 1.5 in the male and 0.6 in the female. 8) In the natural transition of the intensity of the infection, the EPmg has decreased from 2.7 in 1967 to 1.4 in 1983. By age, reduction was seen in all of the age groups, particularly in the young and the old age groups of 50s and over, except in the 40-49 age group in which reverse phenomenon was seen. By sex, it has decreased from 3.5 in 1967 to 1.5 in 1983 in the male and from 1.0 to 0.6 in the female. 9) In the distribution of the clonorchiasis cases by the range of EPmg value, 70.3% of the cases were placed in the range of 0.1-0.9 as the most and 16.2% in 1.0-4.9 as the next. With such figures, those included in the range less than 0.9 as light infection were 78.4% and under 5.0-9.9 up to moderate infection 99.3% of the cases were covered. The cases were distributed up to 20.0-39.9 in the male and to 1.0-4.9 in the female. 10) In the transition of the distribution of the clonorchiasis cases by EPmg, the highest intensity reached up to 60.0-79.9 in 1967 and to 20.0-39.9 in 1983. In the range of light infection, under 0.1-0.9, the distribution in rate was 64.5% in 1967 and 78.4% in 1983. Up to the range of moderate infection, under 5.0-9.9, 91.7% in 1967 and 97.3% in 1983 were seen respectively. 11) In a survey for raw freshwater fish consumption among the local inhabitants,78.3 of the clonorchiasis cases interviewed admitted their experience of the raw consumption. However, those who practised in the past two years were 34.8% 55.6% of those who have such experience in the past professed that they did not practise raw freshwater fish consumption in the past two years. 12) The major cause of the reduction of the raw freshwater fish consumption among the inhabitants were the wide spread water pollution in the locality. The most common reason professed for stopping raw freshwater fish consumption among the inhabitants was the risk of the fluke infection. 13) In animal survey, 3.1% of dogs were found infected with Clonorchis, decreasing from 21.6% in 1967. 14) The distribution of the first intermediate host, Parafossarulus manchouricus has greatly diminished in this locality and found only in two localized ponds. No Clonorchis infection was found from the snails examined. 15) The second intermediate freshwater fish host has been further limited by extended water pollution. No susceptible fish host could be examined. 16) In conclusion, the endemicity of Clonorchis infection in Croyang Gun, low endemic area, has significantly decreased during the past 16 years. The major cause of the regressive transition of the infection was the water pollution of the freshwater system of this locality. This has upset the ecosystems of the intermediate host of Clonorchis sinensis in many areas of waterbodies and further discouraged to a significant extent the local inhabitants from raw freshwater fish consumption.

• Korean Journal of Veterinary Research
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• v.41 no.2
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• pp.219-225
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• 2001

The gamma-radiation sensitivity of three kinds of pathogenic bacteria to fish was investigated. $D_{10}$ values (irradiation dose required to inactivate 90% of the population) of Edwardsiella tarda, Vibrio anguillarum and Streptococcus faecalis were 0.08, 0.10 and 0.44 kGy, respectively. The inactivation factors were 4.50 - 24.30 and 6.75 - 36.45 at radiation doses of 2 and 3 kGy. Raw moist pellets were inoculated with Edwardsiella tarda, Vibrio anguillarum or Streptococcus faecalis. Inoculated feed samples were packaged in air and irradiated at 5 kGy. This dose was effective in controlling the inoculated and general bacteria in fish feed. We consider gamma-radiation to be an effective method to sterilize pathogenic bacteria in fish feed.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.786-792
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• 1990

In order to study the possibility of savoury material production from fish flesh(Alaska pollack), as a substrate of fermentation, three strains of Aspergillus oryzae were applied to the flesh solely or with soybean. The fermented flesh were analyzed their amino acid compositions, nucleotide contents and their sensory acceptability. All strains tested were grown vigorously on both substrates. When fish flesh solely used, amino nitrogen($NH_2-N$) and soluble solid (S.S.) contents were $8{\sim}14\;and\;2{\sim}3$ times higher than those of raw flesh, respectively after 7 days fermentation. In case of fish flesh with 10% soybean used, their $NH_{2}-N$ and S.S. contents were $4{\sim}6\;and\;2.6{\sim}3$ times higher than those of raw flesh respectively. It was belived that increment of $NH_2-N$ and S.S. contents were resulted from degradation of fish flesh protein. On the other hand, the nucleotides and their related compounds of both fermented flesh and with 10% soybean were increased comparing with raw flesh. The content of free amino acids of flesh solely and with 10% soybean were $1,435{\sim}4,326mg%(DB)\;and\;5,563{\sim}6,362mg%(DB)$, which increased to between $4.6{\sim}13.9\;and\;11.6{\sim}13.2$ times, respectively after 7 days fermentation. The four amino acids- glutamic acid, histidine, aspartic acid and lysine were major in both flesh solely and flesh with 10% soybean. In sensory evaluation, fermented flesh extracts was more acceptable than anchovy extract. In review of all results, Aspergillus oryzae KFCC 32343 could be successfully used for production of savoury material from Alaska pollack.

• Journal of the Korean Society of Food Culture
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• v.11 no.4
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• pp.439-454
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• 1996

The present study investigated Bul-Chun-Wi Sacrificial Ritual (sacrificial service which has been handed down from generation to generation to worship the family ancestors in the period of $1400{\sim}1800$) and foods for the sacrificial service among fourteen head families in Andong area. The findings are as follows; 1. In Bul-Chun-Wi Sacrificial Rituals, family shrine has been maintained in good shape, and the table, dishes, and foods used in the rituals have not been changed so much until these days. 2. While vegetable soup is widely used as soup, one family uses the seaweed soup, the other soup mixed with meat, fish, and vegetable. Specially soybean-powdered soup, which is the distinguishable food in Andong area, has been used. 3. As a basic Ddock, mainly Si-Ru-Ddock(a steamed rice cake), piled up to 13-15 stacks, is used. Additional 7-9 kinds of Ddock are placed on top of the basic Ddock. 4. For grilled-meat food(Geuck), eight families use the raw meat, and one family uses the half-cooked meat. Recently, five families have used the cooked meat. Mostly used ones are meat-Geuck, fish-Geuck, chicken-Geuck, and the Geuck are not served one by one. Instead the Geuck are stacked in one dish designed for Geuck in order of meats from poultry, animal, fish, and shell. As the sub-dishes for rice, raw and cooked Geuck are used. 5. The number of stew (Tang) are 3 to 6 and 5 stews is the most popular. Commonly used stews are meat stew, fish stew, chicken stew, vegetable stew, blood stew, and organs stew. For the vegetable stew, buckwheat gel can be used. 6. As the fruit, chinese date, pear, nut and dried persimmons are the basic ones. The even number of 6 or 8 colorful fruits are used, while the odd number of 7 or 9 colorful fruits are used in three head families. 7. As Sik-Hae which is a drink and made from fermented rice, rice Sik-Hae or fish Sik-Hae has been necessarily used. 8. As raw meat dish, the liver of cow or meat is used. As a wrapping materials, the reticulum of a ruminant, green seaweed or thinly fried egg can be used.