• Journal of the Korean Home Economics Association
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• v.3 no.1
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• pp.385-392
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• 1962

• Food Science and Preservation
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• v.22 no.3
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• pp.303-313
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• 2015

This study investigates the physicochemical, microbiological and sensory characteristics of seasonal salted-Kimchi cabbages to provide basic data on its uniform quality. Generally, seasonal salted-Kimchi samples had different pH values at initial storage periods, but there was no difference in pH between the seasonal samples when stored for longer periods. The samples from the fall and winter seasons were relatively low in acid and high in solid soluble content compared to samples from other seasons. Salted-Kimchi cabbages in the summer showed the highest microbiological number compared to samples from other seasons. In the sensory evaluation, there were differences in the appearance, aroma, and taste, depending on seasonal samples at different storage periods. The correlation coefficient between the quality characteristics in the seasonal samples showed a positive or negative correlation between the quality characteristics at 1% significant level. In the principal component analysis, F1 and F2 were shown the 51.81% and 14.23% of the total variance (66.21%), respectively. In the PCA pattern of seasonal salted-Kimchi cabbages during storage periods, winter samples were distributed on the top of F2, spring samples were in the middle of F2, while the rest of the samples were distributed on the bottom of F2. According to increasing storage periods, initial storage samples were distributed at the left of F1, while other samples were located at the right of F2.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.785-791
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• 2016

Seasonal variation in the composition and fatty acid, amino acid, cholesterol, and vitamin contents in the muscles of the mandarin fish Siniperca scherzeri, caught in Soyangho Lake, Korea, was studied. The moisture content was 74.5-78.7 g/100 g, lipids ranged between 1.06 and 4.23 g/100 g, protein between 18.5-20.7 g/100 g, and ash between 0.74 and 2.04 g/100 g. The moisture content was lowest in May and tended to increase from June to October. The highest protein levels occurred in May, which coincided with the timing of oocyte maturation, and then decreased at the beginning of spawning. The highest lipid levels occurred in May and November coinciding with the periods before spawning and hibernation. The ratio of EAA/NEAA was higher than the value recommended by FAO for an 'ideal' food protein. There were significant differences in Mg and Fe contents with spawning; they were highest in May. Contents of vitamin A and E were from not detected (ND) to $17.1{\mu}g/100g$ and ND to 0.69 mg/100 g, respectively and were highest in November. The content of niacin tended to decrease in June and increased until November and hibernation. The cholesterol content was 14.9-78.9 mg/100 g; it decreased from March to July and then increased until November. In conclusion, there is potential for expanding the commercial utilization of the mandarin fish as a food resource.

• The Journal of the Korea Contents Association
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• v.7 no.10
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• pp.293-301
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• 2007

As hotel industry lately recognize that food and drink industry produces more profits than hotel rooms, multi-various and scientific management policies are required along with the management of profitability. Particularly, as hotel services have become more alike due to the development of technology and sharing information, opportunities for differentiation have decreased. In light of such circumstances, creating new customers and maintaining existing customers are very important to reinforce competitiveness. To have such a management of customers and to increase sales, promotional events are carried out in the department of food and drink. This study aims to conduct theoretical investigation of seasonal menu and Japanese restaurant menu in seasonal menu of Japanese restaurants that is a type of such promotional menu. The purposes of the study are to reorganize the concepts and to seek for methods of sales promotion and to suggest efficient management of Japanese restaurant seasonal menu by conducting empirical analysis on the effects of seasonal menu on customers and their intention to reorder.

• Asian-Australasian Journal of Animal Sciences
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• v.2 no.3
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• pp.284-286
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• 1989

• Proceedings of the KSCN Conference
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• 2005.04a
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• pp.104-104
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• 2005

• Journal of Ecology and Environment
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• v.37 no.4
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• pp.185-194
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• 2014

Seasonal monitoring was implemented to understand the influence of macrophyte bed structure on the composition and trophic interaction of aquatic organisms (algae, zooplankton, macro-invertebrate, and fish) in a shallow wetland (Upo Wetland, South Korea). Distinct division of the plant assemblage (reed zone and mixed plant zone) was observed. The reed zone was composed solely of Phragmites communis, whereas the mixed plant zone comprised a diverse macrophyte assemblage (Salvinia natans, Spirodela polyrhiza, Trapa japonica, Ceratophyllum demersum, and Hydrilla verticillata). Most of the aquatic organisms were more abundant in the mixed plant zone than in the reed zone, and this was positively associated with the seasonal development of macrophyte cover. Stable isotope analysis showed seasonal interactions among aquatic organisms. The majority of aquatic animal (zooplankton, Odonata, and Ephemeroptera) were dependent on epiphytic particulate organic matter (EPOM), and the dependence on EPOM gradually increased toward autumn. Interestingly, Lepomis macrochirus consumed Ephemeroptera and zooplankton in both macrophyte zones, but Micropterus salmoides depended on different food items in the reed zone and the mixed plant zone. Although, M. salmoides in the reed zone showed food utilization similar to L. macrochirus, it consumed Odonata or small L. macrochirus in the mixed plant zone. Based on these results, it appears that differences in the structure of the two macrophyte zones support different assemblages of aquatic organisms, strongly influencing the trophic interactions between the aquatic organisms.

• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.170-177
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• 2011

We examined household's food expenditures in this study. The empirical work outlined here used quarterly data from 2003 Q1 to 2010 Q3. All variables are in log form and were obtained from the Korea National Statistical Office. The food items included cereals, dairy products, fruits, meat, vegetables, and alcoholic beverages. We applied the ordinary least squares method to a model consisting of household income and seasonal dummies. This is because household expenditures are ordinarily a function of income and have seasonal characteristics. The household's food consumption patterns also reflect the prevailing social and environmental circumstances. This study showed that the income coefficients of cereals, meat, dairy products, and alcoholic beverages tend to increase in the long-run, whereas those of vegetables and fruits decreased. The results also revealed that consumption of alcoholic beverages and meat was greatly affected by household income fluctuations, whereas those of vegetables and dairy products were not sensitive to income. The impulse response functions indicated that expenditures not only increased slowly before peaking one to eight quarters after the income shock but declined very slowly to pre-shock levels. The response of dairy products at the twelfth step was three times as large as that of the first step.

• Journal of Microbiology and Biotechnology
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• v.33 no.2
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• pp.219-227
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• 2023

Lettuce is one of the most consumed vegetables worldwide. However, it has potential risks associated with pathogenic bacterial contamination because it is usually consumed raw. In this study, we investigated the changes in the bacterial community on lettuce (Lactuca sativa L.) in Chungcheong-do, South Korea, and the prevalence of foodborne pathogens on lettuce in different seasons using 16S rRNA gene-based sequencing. Our data revealed that the Shannon diversity index showed the same tendency in term of the number of OTUs, with the index being greatest for summer samples in comparison to other seasons. Moreover, the microbial communities were significantly different between the four seasons. The relative abundance of Actinobacteriota varied according to the season. Family Micrococcaceae was most dominant in all samples except summer, and Rhizobiaceae was predominant in the microbiome of the summer sample. At the genus level, the relative abundance of Bacillus was greatest in spring samples, whereas Pseudomonas was greatest in winter samples. Potential pathogens, such as Staphylococcus and Clostridium, were detected with low relative abundance in all lettuce samples. We also performed metagenome shotgun sequencing analysis on the selected summer and winter samples, which were expected to be contaminated with foodborne pathogens, to support 16S rRNA gene-based sequencing dataset. Moreover, we could detect seasonal biomarkers and microbial association networks of microbiota on lettuce samples. Our results suggest that seasonal characteristics of lettuce microbial communities, which include diverse potential pathogens, can be used as basic data for food safety management to predict and prevent future outbreaks.

• Journal of the Korean Home Economics Association
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• v.34 no.2
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• pp.283-302
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• 1996

The Umsikbup is a book of Korean woman's life in the Yi-dynasty which published in middle of nineteenth century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in umsikbup as followings ; The stape foods are Bab (boiled cooked rice) 1, Myons (noodles) 4 and Mandu 5 kinds. The side dishes are Guk (soup) 3, Sinsollo 1, Jim 9, Jijim 1, Nooruemi 6, Sun 2, Po 3, Muchim 1, Jabans 3, Jockpyuns 2, Pyunyuk 1, Chae 2, and Kimchi 1 kinds. Thare are D'ock 22, Kwajung 46, Beverages 9 and alcohol are 4 kinds. There are many kinds of Dasikk of the Kwajung in the Umsikbup than no other cooking books. The seasonings are soybean sauce 5, honey 6, oil 4 and sesame seeds 3, ect. There are the description of food types in the seasonal variation and also there are the wisdom of life and avoiding food ; toxic meats, fishes, vegetables and fruits in the taboo food. There are most of Kwajung in the Chanhap (food packed in nest of boxes) in addition to beverages, D'ock, Mandu, decoration methods in the seasonal variation. There are many food making terms which are 163 kinds of prepared cooking term 27 kinds of cutting terms and 17 kinds of boiling terms. And 18 kinds of expression of taste can be seen in this book. There are 24 kinds of table were and cooking kitchen utensils, but many of them came to usefulness 12 kinds of measuring units are very non-scientific because that is not by weight but by bulk or volume.