• The Korean Journal of Food And Nutrition
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• v.32 no.6
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• pp.589-597
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• 2019

In this study, 70 kinds of nutritional composition for five bokkeumbap products(spicy chicken, shrimp(saeu), haemul, nakji, and barbecue bokkeumbap) in high-frequency processed foods were analyzed. Raw data of intake amounts were collected from the 7th Korea National Health and Nutrition Examination Survey. Regarding proximate composition, spicy chicken bokkeumbap had lower water content and higher carbohydrate content than other bokkeumbaps, resulting in the highest total calories. The proximate composition of other bokkeumbaps were all distributed within a similar range. Vitamin content differed according to ingredients added to the bokkeumbaps. Haemul bokkeumbap had high content of vitamins B₁ and B₂, nakji bokkeumbap had high content of vitamin C and β-carotene, and barbecue bokkeumbap had high content of total niacin, folic acid, and vitamin A. For mineral content, barbecue bokkeumbap showed the highest content distribution, while nakji bokkeumbap showed the lowest content distribution. Regarding fatty acid and fat content, the highest content of fatty acids, saturated fats, and trans fats was detected in shrimp(saeu) bokkeumbap. For amino acid content, barbecue bokkeumbap showed highest content distribution. These results can be used as salient basic data for a food nutrient composition database and to significantly contribute to consumers' health.

• Korean Journal of Organic Agriculture
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• v.9 no.2
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• pp.83-99
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• 2001

This experiment was conducted to develop liquid fertilizer for leaf vegetable using the agricultural by-products such as dry chicken dropping, bone meal, rice bran, soybean oil cake and fish meal. Combination of 50% dry chicken dropping, 30% bone meal and 20% rice bran among several combinations of by-products was selected as materials for liquid fertilizer of head lettuce and cabbage. 50kg of materials with combination selected got mixed to 200ι of water, which kept under room temperature in greenhouse. EC and pH of fertilizer was stabilized after 35 days. On the decrease of bad smell during fermentation, addition of materials such as bioceramics, woody vinegar and active charcoal was not effected. And on rapid fermentation, addition of microorganisms and sugar had a little effect, but decreased the content of inorganic nutrients. Fertigation of liquid fertilizer developed on cabbage by dropping made head weight increased by 0.9kg per plant and nitrate content decreased by 276ppm in comparison with chemical fertilizer which was 3.5kg, and 2,426ppm, respectively. By use of organic liquid fertilizer developed in this experiment, yield of cabbage could be more obtained by 26% than in use of chemical fertilizer and income by 24%.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.11
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• pp.1608-1614
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• 2014

The objective of this study was to investigate the different dietary ratios of n-6 to n-3 (n-6/n-3) fatty acid (FA) on performance and n-6/n-3 FA in muscles of broiler chickens. A total of 300 one-day-old Cobb chicks were randomly assigned to 3 treatments of 10 replicates in each (10 birds/replicate). Birds were fed on a corn-soybean meal-based diet containing 1% oil during starter (day 1 to 21) and 2% oil during finisher (day 22 to 39) phases, respectively. Treatments of high, medium and low dietary n-6/n-3 FA were formulated by replacing rice bran oil with linseed oil to achieve n-6/n-3 FA close to >20:1, 10:1 and 5:1, respectively. Average daily gain, average daily feed intake, and feed conversion ratio were similar (p>0.05) among the treatments. Serum glucose, cholesterol and triglycerides concentrations were not affected (p>0.05) by dietary treatments. In breast, concentration of C18:3n-3 was significantly greater (p = 0.001) for medium and low vs high n-6/n-3 FA, while concentrations of C20:5n-3, C22:6n-3, total n-3 FA, and n-6/n-3 FA were significantly higher for low vs medium, and medium vs high dietary n-6/n-3 FA. In contrast, concentrations of C18:2 and mono-unsaturated FA (MUFA) were lower for low vs high dietary n-6/n-3 FA. In thigh muscles, concentrations of C20:5n-3 were higher (p<0.05) for medium and low vs high dietary n-6/n-3 FA, and concentrations of C18:3n-3, C22:6, and n-3 FA were greater (p<0.05) for medium vs high, low vs medium dietary n-6/n-3 FA. However, concentrations of C18:1, MUFA, n-6/n-3 were lower (p<0.05) for low and medium vs high dietary n-6/n-3 FA. In conclusion, lowering the dietary n-6/n-3 FA did not affect the performance of chickens, but enhanced beneficial long-chain n-3 FA and decreased n-6/n-3 FA in chicken breast and thigh, which could be advantageous for obtaining healthy chicken products.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.6
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• pp.574-583
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• 2020

The aim of this study is to investigate the expenditure items and expenses for companion dogs and the appropriate considerations when choosing companion dog food for consumers who purchase dog food through the internet. The survey subjects consisted of 39 males (6.8%) and 532 females (93.2%), and it was found that most women purchase dog food through the internet. According to the age of dog owner, 184 (32.2%) were in their 20s and 241 (42.2%) in their 30s and 146 (25.6%) in their 40s or older. According to the age of the dogs, 200 (35%) were under 3 years old, 202 (35.4%) over 8 years old, and 169 (29.6%) were between 4 and 7 years old. The most preferred ingredient was chicken, regardless of dogs' owner or the dogs' age. Spending less than 100,000 won was most frequency reported, regardless of dog owner and the age of the dog, and major dog food was reported to be purchased in the order of online shopping malls and animal hospitals. In order to improve health function, it was determined that improvement of skin and hair is the most important, and next, was improvement of tooth bone formation and digestibility. When choosing food for companion dogs, nutritional composition of all the products was the most important consideration, followed by brand products with recognition, color, smell, shape, functional improvement products, and price of the products. Therefore, when developing a new product for companion dog food, consideration must be given not only to the nutritional components of all products, but also the brands, color, odor, shape, nutritional balance, functional improvement and price.

• Journal of Food Hygiene and Safety
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• v.35 no.2
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• pp.109-117
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• 2020

This study aimed to develop an analytical method for determination of 18 dyes in livestock and fishery products by liquid chromatograph-tandem mass spectrometry (LC-MS/MS). The developed method was validated for linearity, accuracy, limit of quantifications (LOQ) and recovery based on the CODEX guideline (CAC/GL-71). Target matrices (beef, pork, chicken, egg, milk, flatfish, eel, and shrimp) were extracted using acetonitrile (containing 1% of acetic acid) and then, purified with C₁₈ and primary secondary amine (PSA). Calibration linearity was obtained (r²>0.98) and LOQs were 0.002 mg/kg in animal products. The recoveries of dyes were ranged from 63 to 112% and relative standard deviations (RSDs, %) were less than 15%. The residues of 18 dyes were investigated in real samples (n=124) collected from retail markets in South Korea. As a result, a total of seven samples showed positive results for target analytes in fish samples. However, there was no violation according to the maximum residue limits set by the Korean Food Code. The proposed method will be used for routine analysis of dye residues in livestock and fishery products.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.476-491
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• 2016

Purpose: This study investigated consumers' perception of food safety and risk from foodborne illness and consumption pattern of meat and processed meat products in Korea. Methods: A quantitative survey was performed by trained interviewers, surveying 1,500 adults who were randomly selected from six major provinces in Korea. Results: Most of the respondents reported foodborne illness risk related to the consumption of raw meat but not related to heated meat and processed meat products. As respondents perceived the risk of food poisoning from raw meat, the purchase and intake decreased (p<0.001). Most of the respondents considered a low possibility of foodborne illness at home. Seventy-seven percent of the respondents thought that bacteria and virus are the main causes of foodborne illness. Improper storage practice (40.7%) and unsafe food material (29.3%) were the main risk factors contributing to foodborne illness. Perception and practice of food safety was significantly different by the residency area. The most preferred meat, processed meat, and processed ground meat products were pork (58%), ham (31.1%), and pork cutlet (40.4%), respectively. The most preferred cooking method was roasting, regardless of the type of meat, but the second preference for cooking method was significantly affected by the type of meat (p<0.001): stir-fried pork, beef with seasoning, fried-chicken and boiled duck. Frequency of eating out was 0.75/day on weekdays and 0.78/day on weekends at the mainly Korean BBQ restaurant. Conclusion: The results of this study could be used to develop science-based education materials for consumer and the specific guideline of risk management of meat and processed meat products.

• Journal of the Korean Home Economics Association
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• v.5 no.1
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• pp.733-739
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• 1966

A 371 agricultural households from 26 different communities in South Korea was subjected on a study of food taboos in January of 1966. To the pregnant women, those to whom a high protein diet is particurally important, as many as 14 different kinds of foods, mostly portein rich foods, were avoided to eat. It is believed that if duck is eaten while pregnant her baby may walk like a duck in later life. Some mother have a strong aversion to the rabbit meat that her unborn baby must be a harelip. It is feared to eat chicken, shark or carp by the pregnant mother for her baby may get a gooseflesh appearance, or fish scale-like skin in later life. It is thought that if mother eats soup made of meat borns, especially chicken bones, a disfigured baby may be born. Some area informed that if mother eats crab meat her future baby will always bubble. To the child-bearing mothers 13 different kinds of foods were avoided to eat. Some believe that if raddish kimchi, soybean curd, squash are eaten while dilivery that mother may get dental decay or to lose all her teeth. Other think that highly spiced raddish kimchi cause delivery difficult. To the lactating mothers 7 different items of foods were not recommended to eat. It is a common belief that eating green vegetables, especially fresh lettuce, are restricted that her baby may stool greenish. It is said that eating ginsen-chicken soup, or ginsen tea during lactating reduces breast milk secretion. To the weaning babies 7 different kinds of foods were prohibited to fee. Eggs are not eaten because mothers think her babies will start to talk very late. Eight different items of foods in cases of gastro-intestinal diseases, 5 items for liver disease, 7 items for high blood pressure as well as for paralysis were respectively restricted. It is said that meats including pork, beef, and chicken are neither desirable for the patients of high blood pressure nor those of paralysis. To the measles children 10 varieties of foods were restricted. Especially soybean products and meats were not encouraged to use for avoiding asecond attack of measles. For the common cold 8 different kinds of foods were aversed and men think that eating of soup of undria delays a recovery. For the tuberculosis 4 kinds of foods were prohibited to eat. It is said that wine, red pepper and ginsen will stimulate lung bleeding. Many mothers had a strong aversion to fermented shrimp and fish in case of style. and 5 different items of foods were restricted. In case of menstration not so many foods were restricted as other cases, but meat soup is not eaten in this condition in some areas. Majority of food taboos in Korean villages are neither based on tribal nor religious factors. But no one knows how, since what ages, from where, these food taboos have been transmitted and spread over the country. This survey found a great variety of food taboos, aversions, traditional beliefs and prohibitions latent unknown reseasons, or non-scientific conceptions, or completely different ideas from the modern medical aspect, or somewhat fallacious and superstitious beliefs. For the vascular disease contrasting approach were found between modern the oritical therapy and popular remedy among the rural populations who largely depend on the eastern medication. Further scientific study on either side should be done to lead the patient proper way. Many restricted foods such as rabbit, duck, chicken and fish are best resources of protein rich foods which are available in the village. Emphasis should be laid upon breaking down fallacious and supersititious food taboos through the extended nutrition education activities in order to improve food habit and good eating pattern for healthier and stronger generations of Korea.

• Journal of Fashion Business
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• v.24 no.5
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• pp.35-51
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• 2020

To satisfy consumers' desire to enjoy their own individuality and cultural trends, the discovery of various materials and the expression of materials embodying their characteristics are increasingly important in the fashion jewelry industry. This study examines, paper mulberry fiber, a raw material of hanji that has been excavated as a new material for fashion jewelry, is durable as wall as, soft and easy to form, has a unique texture along with, excellent aesthetic quality, and expresses various colors, thereby differentiating itself from traditional fashion jewelry materials. The material itself also has symbolic significance as an approach to discovering new sustainable materials for fashion jewelry to ensure increased specificity of the product based on the premise of freedom of expression. The weight and optimal drying time of chicken fiber were derived for the study of fashion jewelry expression using the characteristics of paper mulberry fiber. The techniques of casting, deflection, packing and winding (winding beads with fibers and straps) were derived and four brooches were produced in total. This study is meaningful for the future of, the fashion jewelry industry as it presents the uses of new materials such as paper mulberry fiber to induce multidisciplinary consumption and to suggest a direction for the creation of new value-added products. Further, in order to expand the realm of fashion jewelry industry with our own competitive products that have secured our cultural identity and uniqueness in the global market, there must be continued follow-up research on mass production methods for industrialization.

• Nutrition Research and Practice
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• v.5 no.3
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• pp.253-259
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• 2011

The rapid rise in the incidence of obesity has emerged as one of the most pressing global public health issues in recent years. The underlying etiological causes of obesity, whether behavioral, environmental, genetic, or a combination of several of them, have not been completely elucidated. The obesity epidemic has been attributed to the ready availability, abundance, and overconsumption of high-energy content food. We determined here by Pearson's correlation the relationship between food type consumption and rising obesity using the loss-adjusted food availability data from the United States Department of Agriculture (USDA) Economic Research Services (ERS) as well as the obesity prevalence data from the Behavioral Risk Factor Surveillance System (BRFSS) and the National Health and Nutrition Examination Survey (NHANES) at the Centers for Disease Control and Prevention (CDC). Our analysis showed that total calorie intake and consumption of high fructose com syrup (HFCS) did not correlate with rising obesity trends. Intake of other major food types, including chicken, dairy fats, salad and cooking oils, and cheese also did not correlate with obesity trends. However, our results surprisingly revealed that consumption of com products correlated with rising obesity and was independent of gender and race/ethnicity among population dynamics in the U.S. Therefore, we were able to demonstrate a novel link between the consumption of com products and rising obesity trends that has not been previously attributed to the obesity epidemic. This correlation coincides with the introduction of bioengineered corns into the human food chain, thus raising a new hypothesis that should be tested in molecular and animal models of obesity.

• Preventive Nutrition and Food Science
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• v.7 no.4
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• pp.373-377
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• 2002

Allergens in processed foods may place persons with food allergies at significant risk when the labels do not Provide sufficient warnings or identification of high-risk ingredients. Because egg proteins are common food allergens, this study was carried out to identify hen's egg albumin (ovalbumin, OVA) in five commercially processed foods containing egg (custayd, cookie and pasta), and chicken meat (sausage and meatball) by immunological methods using commercially produced murine monoclonal immunoglobulin G (M-IgG), immunoblotting and enzyme linked immunosorbent assay (ELISA). Sample buffer with chelating and reducing agents was prepared and used for the preparation of the protein fractions from the foods. Most bands in sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) profile (5~15% gradient gel) presented at 75 kDa below. OVA (43 kDa) in the sample lanes could not be visually observed on the gel. However, OVA in solutions prepared from custard and cookie could be detected by M-IgG, but were not detected in sausage and pasta. OVA in all samples could be quantitatively determined by the equation obtained from the standard curve by ELISA. Cookie and custard containing egg white and egg, respectively, contained very high concentrations of OVA. OVA in the other products were present in relatively low concentrations, but sufficiently high to pose possible risk of allergy, ELISA is a very sensitive and precise method for the identification and quantification of allergens in food products including allergy-inducible materials.