• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.388-400
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• 2007

The purpose of this study was to identify the characteristics of consumers who purchase home meal replacements (HMR) and to analyze the differences for frequency of use, preference, satisfaction, and repurchase intention based on HMR product categories. The subjects were adults in their twenties or older, who had used HMRs and lived in Seoul and the Gyeonggi Province of Korea. Five-hundred and fifty subjects were chosen by random sampling, and questionnaires were distributed from March 12 to 30, 2005. A total of 451 questionnaires were returned (the rate of return was 82%). The primary results of the study are as follows. First, by analyzing for differences based on the demographical characteristics of the HMR consumers, men had higher 'frequencies of use' and preference, whereas women had higher satisfaction and 'intentions to purchase again.' This implies that HMRs assist women who are usually in charge of home food preparation, based on time and cooking effort; hence a higher satisfaction among the women. Second, by analyzing for differences based on the characteristics of HMR consumers who ate the products, 'frequency of use' (p<.001), preference (p<.01), satisfaction (p<.001), and 'intention to repurchase' (p<.001) for the 'ready to eat' HMR category, by the person who prepared the food, were significantly higher for those subjects in their 20s than for those in other age groups. As for persons influenced by the meal, the teen age group had significantly lower 'frequency of use'(p<.001), preference (p<.05), satisfaction (p<.01) and 'intention to repurchase' (p<.01) than other age groups. 'Frequency of use' (p<.001) and preference (p<.05) were lower if the person influenced by the meal was one's spouse or child than if the person influenced by the meal was oneself. Third, regarding the preference for eating at home or eating out, 'frequency of use' was significantly higher than the other analyzed factors for the 'ready to eat,' 'ready to heat,' and 'ready to end-cook' HMR categories. In short, the 'frequency of use' for HMRs was higher for those who preferred to eat at home versus eating out, simply as a result of being bored with eating out, which is essentially the reason for the origin of HMR.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.698-704
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• 2014

This study was conducted to investigate the effects of chestnut inner shell powder on antioxidant activities and quality characteristics of pork patties. Patties were prepared with different amounts of chestnut inner shell powder (0, 1, 3, and 5% of pork quantity). The total phenol contents and DPPH free radical scavenging activities of the patties significantly increased with increasing amount of chestnut inner shell powder. The moisture content and pH of row patties were not significantly different between the control group and treatment groups. The cooking loss rate significantly decreased with increasing chestnut inner shell powder amount. Reduction ratio of the diameter of experimental patties was lower than that of the control patties, although it was not significant. As the content of chestnut inner shell powder increased, L-value decreased while a-value increased in both row patties and cooked patties. However, b-value changed upon heating. The b-value of row patties also increased with increasing chestnut inner shell powder content, whereas the b-value of cooked patties decreased. The hardness, chewiness, gumminess, and cohesiveness of the control group were lower than those of the treatment group. The consumer acceptability score for patties with 1% chestnut inner shell powder was higher than that for patties in terms of overall preference, appearance, color, and texture. Further, overall preference, appearance, and color for patties with chestnut inner shell powder 3% were higher than those of the control group. We suggest that chestnut inner shell can be improve the quality characteristics and consumer acceptability of pork patties, as well as the development of health-oriented meat products.

• Journal of Preventive Medicine and Public Health
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• v.17 no.1
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• pp.5-24
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• 1984

There has been an immense need for elaborate studies on the complications and the neuological sequelae generated by acute carbon monoxide (CO) poisoning which is highly prevalent in Korea due to widespread adoption of the anthracite coal briquette as domestic fuel for heating and for cooking. For this epidemiological study, a total of 444 subjects who received hospital emergency care for acute CO poisoning during the period of March 1982 to February 1983 were randomly selected from the emergency patients's lists of 13 general hospitals in Seoul area. Informations on the neurological sequelae were elucidated by means of home visiting with prearranged questionnaire consisting questions and concise neurological examination. The findings obtained were summarized as follows; 1. The complications were found in 18% of the surveyed and acute decubitus was comprised 67.5% of the complications. 2. The total cumulative incidence of the neurological sequelae was 41.2 per 100 patients and the absolute incidence rate regardless of the duration after poisoning was 40.8%. 3. The incidence of the neurological sequelae was higher in the older age than in the younger and also higher in female than in male. Twice higher incidence was observed in the admitted patients than in the non-admitted patients and the incidence became higher in proportion to the duration of CO exposure, coma and admission. The poorer the consciousness level of patients found, at emergency room and at discharge, the higher the incidence. The incidence of the neurological sequelae by emergency care was higher in hyperbaric oxygen therapy group(51.9%) than in 100% $O_2$ group(38.0%) 4. A total of five variables significantly associated with the occurrence of the neurological sequelae were selected by the stepwise discriminant analysis. The variables were following course of emergency care, age, consciousness level at discharge, admission duration, and consciousness level at emergency room in their sequence of discriminant power. Eight variables were selected as those associated with the degree of the neurological sequelae through the stepwise multiple regression analysis. Of these variables, the acute decubitus alone explained 21.1% of the total variation ana all the eight variables could explain 36.5% of the same. The remaining seven variables listed in the order of their relative importance were: age, consciousness level at discharge, admission duration, coma duration and consciousness level at emergency room. 5. It was postulated that unexpectedly high incidence of the neurological sequelae of the CO poisoning in this epidemiological study was mainly due to the inadequate emergency care and the lack of efficient and sophisticated treatment measure. In the effort to minimize the incidence of grave neurological sequelae of acute CO poisoning, new guidelines for the emergency care and treatment should be pursued with efficient ways.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.29 no.3
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• pp.242-253
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• 1984

Four different levels of nitrogen were applied to 3 naked barley cultivars (Hordeum vulgare L.) Yonezawa, Baekdong and Yeongsanbori. Changes in physico-chemical properties were examined upon these treatments. Total protein content as well as glutelin increased as N level increased. Baekdong contained the highest protein content (13.7%) at N$_2$. Yonezawa and Baekdong contained more lysine than Yeongsanbori. Increased lysine was measured in all cultivars by increased nitrogen application. Among all amino acids proline was the highest in all cultivars, and its increase was paralled to the N levels. Magnesium and potassium were declined and calcium was increased with increased levels of nitrogen fertilizer. Ash content was decreased as nitrogen increased and as the plants have become matured. Three minutes pearling in Yonezawa was not sufficient in terms of water absorption ratio and whiteness. Sixty percent pearling rate in Yonezawa showed a higher absorption ratio and cooking whiteness than non-waxy Baekdong and Yeongsanbori. Gelatinization temperature was lower but maximum viscosity was higher in waxy than non-waxy barley.

• Applied Chemistry for Engineering
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• v.8 no.6
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• pp.1014-1021
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• 1997

Studies were carried out on the preparation of several kinds of pulps from Sponge gourd fiber by KP, ASP, SP PAP, AP and addition of AQ pulping process. These unbeaten and beaten pulping fibers were observed their characteristics and fiber structure by SEM, FQA, Image analyzer and Micro projector. The results were summarized as follows; 1) The cooking condition which is the possible defibrilation of Shives are KP base($160^{\circ}C$, 2hr.), ASP base($155^{\circ}C$, 4hr.), PAP base($160^{\circ}C$, 1hr.). From the results, the kappa no. had the range of 12, 25, 10 each other. 2) The pulp yields of sponge gourd fiber obtained the range of KP 50~55%, ASP&60~70% and PAP 45~50%. SP base have the highest and contnets of KP&PAP base are much the same as woods. 3) Increasing amount of NaOH on Pulping was accelerated the defibrilation of Shives and was changed a morphology of pulping fiber quality such as fiber length, curl and kink index. 4) Addition of AQ on pulping process of sponge gourd fiber had a affect to raise the rate of delignification while protecting cellullosic components against degradation, especially defibrilation was very excellent, beated pulp much more easily and increased the fibrilation. 5) ASP system have higher bulk density, fiber bonding and protecting cellullosic components against degradation than KP or PAP. 6) The color reactions of the "C" stain solution showed blue or blue-gray with clean and transparency thin cell wall.

• Journal of Animal Science and Technology
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• v.45 no.5
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• pp.841-846
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• 2003

Landrace(L), Largewhite(Lw), Korean Native Pig(KNP) and commercial hybrid were experimented to determine holothane sensitivity, RYR gene mutation and quality profiles. In the results of halothane test, the incidence of halothane positive pigs was similar between L and Lw. But, the rate of dubious halothane positive type was higher in L than Lw. In hal-gene analysis, halothane-positive pigs(nn) were not found in any tested breed and heterotype(Nn) appeared only in one pig of L. Of the breed effect on the quality profiles, there were no differences in pH$_1$(pH at 1hr postslaughter), but pH$_{u}$(pH at 24hr postslaughter) was significantly higher in commercial hybrid and KNP than other breeds(p〈0.05). Color assessed by National Pork Producers Council(NPPC) and CIE L$^{*}$ was significantly paler in L breed than other breeds(p〈0.05). Significant differences were found in water holding capacity(WHC) and cooking loss in KNP(p〈0.05).

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.433-440
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• 2016

Purpose: To provide the nutritional information of sweet peppers, we have evaluated changes of nutrient content and retention rates by different sweet pepper types and blanching method. Methods: Four types of raw and blanched ($100^{\circ}C$, 30 sec) sweet peppers were prepared and their weight, nutrient content (3 water soluble vitamins, 10 minerals) and retention rates were analyzed. Results: The weight of blanched sweet peppers was decreased than that of raw sweet peppers. From the results of the two-way analysis, the type of sweet pepper had a greater influence than blanching method used on the thiamine, riboflavin, folate and vitamin C contents (but not niacin) (p<0.05). Red pimento contained the most thiamine (0.1 mg/100 g), riboflavin (0.16 mg/100 g), folate ($47.89{\mu}g/100g$) and total niacin (0.11 mg/100 g). Red paprika contained high levels of riboflavin (0.15 mg/100 g) and folate ($44.96{\mu}g/100g$). Orange paprika contained the highest vitamin C content (116.29 mg/100 g). In addition, the mineral content, with the exception of Se, was strongly influenced by the type of sweet pepper rather than the blanching method (p<0.001). The K content of sweet peppers was higher than other minerals. Overall, after blanching, high retention rates (over 70%) were observed in all types of sweet peppers. However, the retention rates of thiamin, vitamin C and Se showed lower levels (less than 70%). Conclusion: The vitamin and mineral contents depends more on the type of sweet pepper; although vitamin and mineral (except Se) contents showed some changes after blanching. Our results can be utilized to determine the effects of cooking processes on nutritional information.

• Food Science of Animal Resources
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• v.23 no.3
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• pp.221-226
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• 2003

This study investigated the effect of different electrical stunning methods on pH, water holding capacity(WHC), cooking loss(CL), meat color and blood spot rate in broilers. One-hundred and forty broiler chickens were slaughtered by 50, 65 and 90 voltage with the same electrical frequency(255 Hz) and stunning time(5 sec) in commercial abattoir. The ultimate pH of leg muscle and WHC of breast muscle decreased with increasing the stunning voltage. However, there were no significant differences in ultimate pH, WHC and CL of breast muscle, and ultimate pH of leg muscle. Lightness(L*) and yellowness(b*) values of leg muscle stunned with 90V, 255 Hz, 5 sec were higher than those stunned with 50V, 255 Hz for 5 sec(p<0.05). But there were no significant differences in color value on skin, breast and wing muscle. Our experiments showed that change of stunning voltage affected some broiler meat quality parameters. However, further research is necessary to examine the effects of stunning condition on broiler meat quality.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.95-104
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• 2013

This study was conducted to investigate the current use and the demand for processed rice food products by full-time and working housewives in a metropolitan area. Out of 330 questionnaires distributed, 300 were analyzed(90.9% response rate). It was revealed that more than half of the respondents(54.0%) had used processed rice food products, regardless of their occupation. Most respondents stated that they used rice food products because of the variety of the products, digestibility and the taste. The development necessity for processed rice food products was analyzed, showing that rice cake(3.86), rice sauce(3.64), and rice cookie(3.89) had the highest score in each category. The average demand for education and promotion of rice food products was 3.89; among 7 items, menu recipe using rice flour was highly demanded(4.18) by the respondents. Approximately 43.0% of the respondents agreed that the internet is the most effective method for learning about rice flour cooking, and the respondents who have used processed rice food products(59.5%) were more likely to attend education programs compared to housewives who have not used processed rice food products (44.5%)(p<.05). Full-time housewife(59.4%) had a greater tendency to participate in the education program than working woman(44.4%)(p<.001). The findings suggested that various processed rice flour products with convenience to use and prolonged shelf-life will be needed.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.562-568
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• 1998

Rice (Dongjin-byeo) added with black rices (Chindo and Suwon-415) was cooked and the changes of texture and color of this cooked rice were investigated by texture analyser and color & color difference meter. The hydration time to come to the equilibrium condition was at least 11 hr in black rices. The optimum ratio of water to cooked rice added with black rice was 1.6 (ratio of water to rice) and the hardness of cooked rice added with 5% Chindo black rice was $5.66\;kg_f$. Regardless of ratio of water to rice, Hunter a value increased as the ratio of black rice addition to rice increased, while L value decreased. The color elution rate of Suwon 415 was 4 times greater than that of Chindo black rice. The pH of the steep water of Suwon 415 at $20^{\circ}C$ during 120 min decreased from pH 6.40 to pH 6.16 as the steeping time increased. The optimum heating time by microwave oven of cooked rice added with black rice was between $90{\sim}120\;sec$ to recover the original texture after cold storage treatment of 7 days.