• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.859-870
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• 2004

This study was conducted to investigate physico-chemical changes of pork prepared by Korean traditional 3 types seasoning such as soybean sauce(Tl); garlic sauce(T2); red pepper sauce(T3). The seasoned samples were aged at 0 ${\pm}$ $1^{\circ}C$ for 30 days. The results obtained were as follows; Salinity(%) and saccharinity(%) of sauce were significantly decreased(P<0.05) among the all treatments during aging periods, whereas fermented meats were significantly increased(P<0.05). pH of sauce and fermented meat were tended to increased as aging period. Water-Holding Capacity(WHC) and shear force of fermented meat increased(P<0.05) among the all treatments at 20 days of storage, and decreased after that period. In color, $L^* and b^* value of T3 were lower, while a^*$ value was higher than other treatments during aging period. Volatile Basic Nitrogen(YBN) value of all treatments were increased(P<0.05) after 20 days of storage. YBN value of T3 was significantly higher(P<0.05) compared with other treatments. Thiobarbituric Acid Reactive Substances(TBARS) was rapidly increased until 10 days of storage and somewhat decreased up to 20 days after 10 days in all treatments, it was re-increased after 20th days. T3 showed the highest TBARS among the all treatment groups. Total bacterial and Lactobacilli spp. were significantly increased(P<0.05) in all treatments at 10 days of storage and decreased after that period, however it tended to increased at 30 days of storage. In sensory evaluation, overall acceptability in all treatments were increased after 20 days of storage compared to initial storage and it score was similar thereafter.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.103-107
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• 2004

This study was carried out to investigate the growth of pathogenic germ in fermented pork with Korean traditional seasonings. The samples, outside muscle of pork ham were cut by the shape of cube (7${\times}$12${\times}$2cm) and seasoned with five Korean traditional seasonings such as garlic paste (Tl), pickled Kimchi (T2), pickled Kimchi juice (T3), soybean paste (T4), red pepper paste (T5). The rate of meat to seasonings was same. The seasoned samples were fermented at -1${\pm}$1$^{\circ}C$ for 28 days. Microbial pathogens such as Escherichia coli O157, Listeria monocytogenes, Salmonella enteritidis were not detected in all paste and samples. When 1.5${\times}$l0$^3$ CFU/$\textrm{cm}^2$ of Escherichia coli O157 was inoculated, the numbers were slightly increased to 10$^3$-10$^4$ CFU/$\textrm{cm}^2$ at 3 days and gradually decreased to the level of inoculation at 18 days in all samples. In the inoculation with Listeria monocytogenes (8${\times}$l0$^4$ CFU/$\textrm{cm}^2$), the numbers were below 10$^3$ CFU/$\textrm{cm}^2$ during 28 days in T3 and T4, while they were increased to 10$\^$6/ CFU/$\textrm{cm}^2$ in Tl and T2 at 3 and 13 days respectively, and decreased to 10$^4$ CFU/$\textrm{cm}^2$. In the inoculation with Salmonella enteritidis (3${\times}$l0$^4$ CFU/$\textrm{cm}^2$), the numbers increased to 10$\^$5/ CFU/$\textrm{cm}^2$ at 18 days, but they were rapidly decreased to the level of initial inoculation at 23 days.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.739-751
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• 2015

This study investigated the table settings used in Bul-chun-wi sacrificial rituals in Sangju, Gyeongpook Province. This study took place from May 2014 to April 2015 and incorporated field research and literature review. The subjects of the study were Sojae jongga (family head), Wolgan jongga, Ubook jongga and Ipjae jongga. There were four rows in the table setting of the Wolgan, whereas there were five rows in the other jonggas. In row 5, there were fruits, seeds and confections. In row 4, there were vegetables. In row 3, there was tang (stew); in row 2, juk (steamed meats or fishes) and pyun (rice cake); and in row 1, meh (boiled rice), geng (soup) and myun (noodles). The common food setting was arranged in the order of meh, geng, myun, ganjang (Korean soy sauce), poh (dried meat/fish), chimchae (water kimchi), dates, chestnuts, pears, persimmons, walnuts, bracken, bellflowers, croaker, pyun, and ssam (rice wrapped in lettuce leaves). Ubook jongga had the most number of stews at seven. Sojae and Ipjae jongga each had five stews, and Wolgan jongga had three. The smaller Wolgan jongga had gehjuk (boiled chicken), uhjuk (steamed fish) and yookjuk (boiled meat) arranged in a neat pile on one dish used for rituals, whereas Ubook jongga had gehjuk, uhjuk and yookjuk arranged separately. Sojae and Ipjae jongga had gehjuk arranged separately while yookjuk and uhjuk were arranged as dojuk (gehjuk, uhjuk, yookjuk). The uhjuk was arranged separately. In Wolgan jongga, po was arranged on the right while in the other jonggas, it was arranged to the left. For raw meat Ubook jongga, raw mackerel; Ipjae jongga, raw croaker, and Sojae jongga Yukhoe (beef tartare) were set. However, pork, chicken and croaker were cooked. Other ritual food were used in seasoning and boiling. In the geng Wolgan and Ipjae jongga used miyeokguk (seawood soup), whereas Sojae and Ubook jongga used tangguk (meat soup with vegetables). For the ritual food, most jongga ordered yoogwa, yakgwa and bonpyun as one part, rice cakes (steamed rice cake, glutinous rice cake, jeungpyun, gyungdan), and jehju (alcohol). The other ritual food was prepared on the day by jongga.

• Nutritional Sciences
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• v.7 no.2
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• pp.113-120
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• 2004

This study was conducted to investigate variables related to dietary fiber intake among sixth grade children in an elementary school in Daejon city. One hundred and forty-seven children completed a questionnaire for determining their socioeconomic background and their food habits. Anthropometric measurements were taken, and a 24-hour diet recall method was used to collect three-day food intakes. The socioeconomic status of the children's families belonged to the upper middle class; 53.0% of their fathers and 25.8% of their mothers had completed college or higher degrees. 27.9% of the mothers had jobs, including part-time jobs. Approximately 30% of the children skipped breakfast, 66.4% of the children preferred animal foods to plant foods, and 52.4% of the children preferred green vegetables to yellow or pale vegetables. Grilled meat dishes, such as Grilled beef rib with seasoning, Bulgogi, grilled pork belly and beef steaks, were the most popular types of food eaten outside home by the children. Daily dietary fiber intake was 14.5 g in boys and 14.5 g in girls, and these intakes are low compared to the standard guidelines. The average intakes of energy and protein of the children were 84.5% and 114.0% of the Korean Recommended Dietary Allowances (RDAs), respectively. Besides energy, riboflavin, iron and calcium intakes were below the RDAs, and especially calcium intake was only 50% of the RDAs. On the other hand, thiamin, niacin, ascorbic acid, protein and phosphorus intakes exceeded the Korean RDAs. Family income or the children's body mass index (BMI) was not directly related to dietary fiber intakes. However, higher dietary fiber intakes tended to be related to higher intakes of green vegetables and fruits. Children with higher dietary fiber intake tended to prefer plant foods to animal foods. Energy and most nutrients, except heme iron and retinol, showed positive relationships with dietary fiber intake. Especially potassium and plant origin protein and calcium were highly correlated with dietary fiber intakes(r＞0.6). From these results, it is concluded that dietary fiber intakes of these sixth grade elementary school children were less than the standard reference and it is anticipated to decrease further in the future with increased incomes. Therefore, increased intakes of dietary fiber by elementary school children should be promoted through nutrition education, together with the development of cooking methods and recipes utilizing green vegetables and fruits.

• Journal of Food Hygiene and Safety
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• v.27 no.1
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• pp.103-107
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• 2012

We compared between an automated most-probable-number technique $TEMPO^{(R)}$TVC and traditional plating methods $Petrifilm^{TM}$ for estimating populations of total aerobic bacteria in various livestock products. 257 samples randomly selected in local retail stores and 87 samples inoculated with $E.$ $coli$ ATCC 25922, $Staphylococcus$ $aureus$ ATCC 12868 were tested in this study. The degree of agreement was estimated according to the CCFRA (Campden and Chorleywood Food Research Association Group) Guideline 29 and the agreement indicates the difference of two kinds methods is lower than 1 log base 10($log_{10}$). The samples of hams, jerky products, ground meat products, milks, ice creams, infant formulas, and egg heat formed products were showed above 95% in the agreement of methods. In contrast, proportion of agreement on meat extract products, cheeses and sausages were 93.1%, 92.1%, 89.1%, respectively. One press ham and five sausages containing spice and seasoning, two pork cutlets containing spice and bread crumbs, two meat extract product and two natural cheeses and one processing cheese with a high fat content, and one ice cream containing chocolate of all samples showed the discrepancy. Our result suggest that $TEMPO^{(R)}$TVC system is efficient to analyses total aerobic bacteria to compare manual method in time-consuming and laborious process except livestock products having limit of detection.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.84-90
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• 1998

A research was carried out to determine the formation, contents in foods, and antioxidative effects of conjugated linoleic acid (CLA). CLA was known as a mixture of positional isomer of linoleic acid (LA), that was included in milk, meat, and fish. The formation of CLA from methyl linoleate and soybean oil (SBO) storecd at 20${\pm}$1$^{\circ}C$ was higher than at 40${\pm}$1$^{\circ}C$, and CLA formation from methyl linoleate stored at 20${\pm}$1$^{\circ}C$ was over 13 times higher than early amounts(188 ppm) and was higher than that from SBO. In edible vegetable oils, the content of CLA were the highest in canola oil (CAO, 348 ppm) but were decreased during storage at 40${\pm}$1$^{\circ}C$, while the content of CLA in cotton seed oil (CSO) were 292 ppm, which increased dramatically (1322 ppm) during 28 days of storage at 40${\pm}$1$^{\circ}C$. Because the peroxide value (POV) of CSO at that time was very low (10.05 meq/kg $.$ oil), CLA occurrence of CSO was shown to be very available during storage at temperature. CLA content of milk from a market ranged 293∼2148 ppm, which depended on the manufacturing, companies. In meat, the CLA content was very high in pork (2379 ppm), and among fishes, that of spanish mackerel was the highest (1040 ppm, almost same as beef, which increased greatly (2039 ppm) during boiling with seasoning. Antioxidative effect of CLA on SBO was almost same as that of BHT until 7 days of storage at 40${\pm}$1$^{\circ}C$, but decreased greatly after that period. In case of com oil (CNO), antioxidative effects of CLA were higher than those or BHN and tocopherol, suggesting that the effect was different depending on the kinds of oils used as substrates. During heating at 180${\pm}$1$^{\circ}C$, antioxidative effect of CLA on SBO appeared almost same as those or BHT and tocopherol, and it was also shown greater effects in heating at high temperature (180${\pm}$1$^{\circ}C$) than at low temperature(40${\pm}$1$^{\circ}C$).