• Korean Journal of Community Nutrition
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• v.15 no.4
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• pp.513-524
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• 2010

This study was designed to examine nutrition label use, self-efficacy, snacking and eating behaviors of middle school students, and to investigate if these characteristics were different by nutrition label use. A cross-sectional survey was conducted to 348 middle school students in Kyunggi, Korea. About a third of subjects read nutrition labels when they purchased snacks/packaged foods. Most nutrition label users were interested in reading information on calories, fat and trans-fat. Self-efficacy of eating/selecting snacks or general nutrition behavior was moderate (mean score: 44.4 out of 60), with significantly higher score in nutrition label users compared to nonusers (p < 0.001). Nutrition label users felt more confident in 9 items out of 15 items of self-efficacy, such as "taking fruits instead of cookies/candy for snack" (p < 0.001), "choosing milk instead of soft drink" (p < 0.01), "not having snacks after dinner" and "avoiding processed foods for snacks" (p < 0.05). Subjects had snacks 1.3 times a day, and nutrition label nonusers consumed snacks more frequently than the counterparts (p < 0.01). About 55% of nutrition label users and 64.7% of nonusers mainly purchased snacks for themselves (p < 0.05). Commonly purchased snacks by adolescents were ice cream, cookies/chips, breads and ramen. Major considerations in purchasing snacks were taste (46.9%) and price (34.6%). In selecting snacks, the influence of friends and parents was greater than the other sources. Based on eating frequency of snacks, nutrition label users were more likely to consume healthy snacks, such as fruit juices, vegetables, milk, yogurt, and potato/sweet potato than nonusers (p < 0.05). Eating behaviors measured by 15 items scored 33.6 out of 45. Nutrition label users showed better eating behaviors, such as "eating meals slowly", "eating foods cooked with plant oil", and "eating out less frequently" (p < 0.05). Study results showed that majority of adolescents did not read nutrition labels, selected snacks for themselves and had somewhat unhealthy foods for snacks. This study also showed the differences in self-efficacy, snacking and eating behaviors between nutrition label users and nonusers. In nutrition education, it is necessary to stress the importance and skills for reading nutrition labels. It is also needed to help adolescents to select healthy snacks and have desirable eating behaviors, as well as increasing self-efficacy.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1604-1612
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• 1999

The study was carried out to investigate the quality of the wet noodle added with the powders of nopal and nopalitos from Opuntia ficus-indica. The wet noodles were prepared to the ratio of 3, 6 and 9% (w/w) of the nopal and the nopalitos based on a flour weight. The initial pasting temperature and final viscosity in an amylograph decreased as the increase of the nopal and the nopalitos powders. A cooked weight and volume decreased with the increase of the nopal and the nopalitos powders, while a cooking loss increased. From the sensory evaluation, the wet noodles included 3% nopalitos and 6% nopal powders were similarly evaluated as the noodle used whole wheat flour. Bacterial counts of wet noodle with the nopal and the nopalitos powders were always lower than those of the control. Bacterial counts of wet noodle slowly increased as the increase of the amount of nopal and the nopalitos powders during storage at $4^{\circ}C\;and\;20^{\circ}C$. The methanol extracts from the nopal showed antimicrobial activities against Escherichia coli, Escherichia coli O157 : H7, Salmonella typhimurium, and Bacillus subtilis, while the extracts from the nopalitos showed antimicrobial activity only against Escherichia coli.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.320-324
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• 2003

Combined effect of modified atmosphere packaging and gamma irradiation on color characteristics of emulsion-type cooked pork sausage were investigated. Nitrosomyoglobin (NO-Mb) contents and CIE color values of sausage with aerobic, $CO_2, \;N_2$, and $CO_2/N_2$ packagings were observed during storage for 4 weeks. Irradiation reduced NO-Mb content in sausage, inducing denitrosylation of nitrite-cured meats. $CO_2$ and $CO_2/N_2$ packagings were effective for maintaining NO-Mb content. In CIE color values, $a^*$ was significantly reduced by irradiation at 5 kGy and above. The $a^*$ values of sausages with $CO_2$ and $CO_2/N_2$ packagings were higher than those of aerobic or $N_2$ packaging. Results indicated that modified atmosphere packaging, such as $CO_2$ or $CO_2/N_2$ packaging, was effective for minimizing the loss of red color in sausage caused by irradiation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1571-1576
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• 2012

The purpose of this study was to investigate the physicochemical and pasting properties of long-term stored domestic and imported rice supplied for food processing from government-controlled public rice stocks. Goamibyeo, which was bred for processing and harvested in 2011, was selected as the control rice for comparison. Rice was dry-milled, and the amylose contents of stored rice were 12~13%. Stored rice kernels were significantly harder than those of control, whereas damaged starch content and water absorption of flour were not significantly different from those of control. Overall, long-term stored domestic and imported rice showed high peak viscosities along with high viscosities of both hot and cold pastes. Both imported and domestic rice demonstrated insufficient properties for making 100% flat rice noodles or bread. They showed the greatest shrinkage during cooling after baking. Although their levels of cooking loss were less than that of control, stored rice showed a less elastic and softer cooked noodle texture compared to control flour.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.206-215
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• 2010

A total of 582 gilts and barrows were analyzed to investigate the regressive relationships to slaughter weight (SW) of variables related to production efficiency and pork quality. Average initial weights and SW were 88.6 and 122.5 kg, respectively, for gilts and 88.7 and 121.4 kg, respectively, for barrows. Average daily gain and gain:feed ratio were not affected by SW. Backfat thickness, which was significantly greater (p<0.01) in barrows (23.3 mm) than in gilts (20.7 mm), increased with increasing SW (0.21 mm/kg; p<0.001). When the 4-notch carcass yield and quality grades were quantified according to an arbitrary 1 point-per-1 notch scale, the former, but not the latter, regressed on SW (-0.64/10 kg; p<0.01). The percent yield of the belly per total lean (overall mean=20.7%) increased with increasing SW (0.37%/10 kg; p<0.001), whereas in other cuts, the SW effect was negligible. The redness of the loin also increased with increasing SW (p<0.05), but other physicochemical characteristics were minimally influenced by SW. In sensory evaluation, effects of SW for fresh and cooked loin, ham, and belly were mostly considered insignificant in terms of quality, albeit statistically significant in several cases. However, positive regressions on SW (p<0.01) of the marbling and acceptability scores of fresh loin as well as the fat:lean ratio of fresh belly were noteworthy. Collectively, SW of approximately 125 kg was maximal for both sexes under the current carcass yield grading, in which 94 kg is the upper weight limit for grade A carcass. However, if the carcass weight limit of the grading was to be removed or broadened, the SW for gilts (but not that for barrows because of their excessive fat content at above 125-kg SW) could be increased to 135 kg or greater without compromising carcass quality.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.328-334
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• 2000

A study was conducted to investigate the effect of ACAMS(Autoclaved-cooled amylomaize VII) and ACNMS(Autoclaved-cooled normal maize starch) containing resistant starch(RS) on ASW (Australian wheat flour) rheology and noodle quality. The water absorption in farinograph increased with the addition of ACAMS and ACNMS, but the dough stability decreased with the addition. The ACNMS added flours showed the highest initial pasting temperature and the lowest peak viscosity in RVA. The addition of ACAMS and ACNMS were not effective on the weight and volume of cooked noodles during cooking time for 5 min. However, as the cooking time increased, noodle weight and volume were the highest in control(no RS added flour) and the lowest in ACNMS added flours. Noodle texture was evaluated using rheometer. The hardness of RS(ACAMS, ACNMS) added noodles was higher than that of control. Cohesiveness was significantly different between control and ACAMS added noodles, but the cohesiveness of ACNMS added noodles was similar to other noodles. The elasticity of ACNMS added noodles in sensory test was lower than that of control but the smoothness and overall acceptibility were higher.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1225-1229
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• 2007

Cold buckwheat noodles with 3% vitamin D2 enriched Siitake mushroom and seaweed derived calcium (Aquacal) added as functional ingredients were developed. For the prediction of shelf-life of these cold buckwheat noodles, classified as unsterilized cooked noodles, bacterial counts and sensory evaluations were examined during 8 days under refrigerated conditions (5oC) and 8 weeks of storage under frozen conditions $(-18^{\circ}C)$. Results of bacterial count showed that cold buckwheat noodles were microbiologically safe within 6 days at the storage temperature of $5^{\circ}C$ and the shelf-life of these noodles could be extended to 8 whole weeks when stored at $-18^{\circ}C$. Apparent qualities (off-flavor and fungi development) of cold buckwheat noodles kept in $5^{\circ}C$ were not decreased within 8 days. Sensory characteristics (gloss, mushroom flavor, bitterness, chewiness and elasticity) of noodles were not changed during 8 weeks at $-18^{\circ}C$.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.6
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• pp.1231-1244
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• 2014

Oysters, especially are excellent source of several mineral including iron, zinc and selenium, which are often low in the mordern diet. They are also an excellent source of glycogen, vitamin B12 and considered the healthiest when eaten raw on the half shell in good tasted season from November to March. This study was investigated for the purpose of obtaining basic data which can be applied to processing of two kinds of canned boiled oyster (canned boiled oyster, canned boiled oyster in bamboo salt). Shucked oyster meat was cooked in steam (15min) after washing with water, filled 90g into can (301-3), added with salt solution and then precooked for 10 min. at $100^{\circ}C$. Canned boiled oyster was added 1.5% salt solution 60mL. Canned boiled oyster in bamboo salt was added 0.5% salt solution 30mL and 0.7% bamboo salt solution 30mL. The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $116^{\circ}C$, $118^{\circ}C$. Viable bacterial count, proximate composition, pH, salinity, yield, VBN, amino-N, TBA, mineral, color value, free amino acid, hardness and sensory evaluation of two kinds of canned boiled oyster produced at various sterilization condition (Fo 8~12 min.) were measured after divide to meat and juice. The results showed that canned boiled oyster in bamboo salt sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.2
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• pp.173-179
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• 2019

This study aimed to provide basic data for the development of education programs on food hygiene attitude and personal hygiene management of high school students by type of school. From July 16 to October 15, 2015, questionnaires were distributed to 30 students per grade at 16 high schools in Chungcheongnam-do, and a total of 1214 questionnaires (excluding unrecurring and insufficient questionnaires) were processed using SPSS (ver 18.0). As a result, academic high school students answered more checking food's shelf life when they bought it in the store(3.79, 3.60), not eating the cooked and heated food after keeping without heating(2.85, 2.98), and storing food in the refrigerator in accordance with its characteristics(3.90, 3.76) than specialized high school students. Academic high school students were found to be more careful than specialized high school students, to wash hands before meals(3.66, 3.52), after went to toilet(4.30, 3.95), in the right way(3.63 and 3.45), and to go around less during meal time(2.19, 2.43) and to go to the toilet less often during meal time(2.28, 2.47). In this study, academic and specialized high school students showed significant differences in food hygiene attitude and personal hygiene management, and academic high school students had significantly better food hygiene attitude and personal hygiene control than specialized high school students. but still need to be improved. Therefore, it is suggested that education on food hygiene attitude and personal hygiene management should be strengthened according to the type of school.

• Journal of Animal Science and Technology
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• v.61 no.1
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• pp.10-17
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• 2019

The present study was undertaken to investigate the effects of the plane of nutrition (PN) for growing-finishing pigs on growth performance and meat quality in summer. One hundred and two barrows and 102 gilts weighing approximately 44 kg were placed on a high-, medium-, or low-plane grower diet (HPG, MPG, or LPG) with ME and lysine concentrations ranging from 3.33 to 3.40 Mcal/kg and 0.93% to 1.15%, respectively, for 29 days in 6 replicates (pens) in total. Pigs from each grower pen were divided into two finisher pens and provided with a high-plane finisher diet (HPF) containing 3.40 Mcal ME and 9.5 g lysine/kg and a low-plane finisher diet (LPF; 3.25 Mcal ME and 8 g lysine/kg), respectively, up to approximately 110 kg, and slaughtered. Growth performance of the pigs, including average daily gain (ADG), average daily feed intake (ADFI), and gain:feed ratio, was not influenced by the grower-phase PN during any of the grower phase, a 31-d finisher phase I, and ensuing phase II. However, both the ADG and gain:feed ratio were greater (p < 0.05) for the HPF group than for the LPF group during the finisher phase I (748 vs. 653 g with SEM = 13 g and 0.333 vs. 0.299 with SEM = 0.008, respectively). The ADG, but not gain:feed ratio, was greater for the HPF group vs. LPF during the finisher phase II (673 vs. 623 g with SEM = 15 g for ADG and 0.322 vs. 0.323 with SEM = 0.005 for the gain:feed ratio). The carcass backfat thickness (BFT) was greater for the LPF group vs. HPF within the pigs which had been placed on LPG during the grower phase, but not within the pigs from the HPG or MPG group. Physicochemical characteristics of the longissimus dorsi muscle (LM) and sensory quality attributes of fresh and cooked LM were not influenced by either the grower-phase or finisher-phase PN. In conclusion, high PN is necessary for finishing pigs during the hot season to minimize the reduced rate of weight gain and also to prevent the increase of BFT that could result from low PN.