• Journal of the Korean Society of Food Science and Nutrition
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• v.10 no.1
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• pp.1-16
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• 1981

Fermented trepang entrails, Stichopus Japonicus, is widely used and occupied an important position in foods of this country. But little study on its taste compounds has been reported. This study was attempted to establish the basic data for evaluating taste compounds of fermented trepang entrails. Changes of free amino acids, free sugars, nucleotides and their related compounds as taste compounds during the fermentation of trepang entrails were analyzed by amino acid autoanalyzer and high speed liquid chromatography. Glutamic acid, alanine, glycine and proline were dominant amino acid in the fresh extracts, having 32.3%, 16.4%, 12.0% and 10.5% of the total free amino acid content, respectively. The content of leucine, valine, phenylalanine, isoleucine, methionine and tyrosine were low. The free amino acid were not changed in composition but changed in amounts during the fermentation of trepang entrails. Glutamic acid, alanine, glycine, proline, lysine, arginine and leucine were abundant in both fresh sample and fermented products. Free sugars in fermented trepang entrails, the results showed that galactose(933.7-988.0 mg%) was dominant and the content of arabinose, xylose were 78.7, 55.2-771mg% on moisture and salt free base respectively but glucose was detected in trace amount. Nucleotides and their related compounds were increased during the fermentation and hypoxanthine(47.1-$62.5{\mu}mole/g$, on moisture and salt free base) were dominant, IMP was abundant in fermented trepang entrails. TMA was increased while TMAO was decreased during the fermentation. The content of TMAO nitrogen in fermented trepang entrails was 30.0mg% on moisture and salt free base. The content of betine was increased during the fermentation and was ranged from 734.2 to 934.2mg% on moisture and salt free base. It is believed that such amino acids as glutamic acid, alanine, glycine, lysine, proline, arginine, leucine, such free sugars as galactose, arabinose, xylose, glucose, such nucleotides and their related compounds as IMP, hypoxanthine play an important role as taste compounds in fermented trepang entrails.

• Korean Journal of Food Science and Technology
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• v.9 no.4
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• pp.255-263
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• 1977

Fermented squid, Loligo kobiensis, is widely used and occupies an important position in foods of this country. But no study on its taste compounds has been reported. This study was attempted to establish the basic data for evaluating taste compounds of fermented squid. The changes of such compounds during fermentation as free amino acids, nucleotides and their related compounds, TMAO, TMA and betaine were analysed. The sample was prepared with 20% salt content and fermented at a controlled temperature of $15{\pm}3^{\circ}C$. ADP, AMP and inosine tended to degrade rapidly while hypoxanthine increased more than four times as compared with raw sample at 91 day fermentation. In the free amino acid composition of fresh squid, abundant amino acids were proline, taurine, alanine, arginine, serine, glutamic acid, lysine, glycine, leucine and valine in order. Such amino acids like phenylalanine, methionine, tyrosine, isoleucine, and histidine were poor. In squid extract, proline and taurine were dominant holding 40.2% and 32.0% of total free amino acids respectively. The total free amino acid nitrogen in fresh squid was 33.6% of its extract nitrogen. The changes of free amino acid composition in the extract of squid during fermentation was not observed. In the extract of fermented product, abundant amino acids were proline, leucine, lysine, serine, arginine, alanine, valine, isoleucine, phenylalanine, methionine and glycine in order. Glutamic acid and histidine were poor and taurine and tyrosine were trace in content. The increase of total free amino acids during 63 day fermentation reached approximately wore than 1.8 times as compared with that of raw sample and than decreased slowly. The amount of betaine increased more than 1.2 times as compared with that of raw sample during 91 day fermentation. TMA increased while TMAO decreased during fermentation. The amount of TMAO nitrogen in 91 days fermented squid was 402.4mg% on moisture and salt free base. Betaine and TMAO known as sweet compounds were abundant in fermented squid. It is supposed that these compounds could also play a role as important taste compounds of fermented squid. It is concluded that the major taste compounds of fermented squid were amino acids like proline, leucine, serine, lysine, arginine, alanine and betaine. Other compounds such as valine, isoleucine and TMAO and hypoxanthine could also not be excluded as taste supporters in fermented squid.

• Research in Community and Public Health Nursing
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• v.11 no.1
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• pp.262-277
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• 2000

In order to find out the sex- and age-related prevalence rate of allergic diseases in the community. as well as the causes of those diseases. questionnaires were given to 2.415 subjects (1.206 males and 1.209 females) from May to June. 1998. As a second stage. skin tests were given to 452 of the original subjects between July and August. 1998. Finally. from March to November 1999. the results of the tests were compared with those of other countries to make a comparative analysis of epidemiological research on allergic diseases. The results of this study were as follows: The frequency of allergic symptoms by sex was 50.1% in males and 56.7% in females. respectively, which displayed significant difference between males and females(p<.01). By age, the frequency of allergic symptoms in males was highest for those under the age of 9 at 60.6%, whereas in females the highest frequency was between the ages of 30 to 39 at 75.1 %. The relationship between economic level of the subjects and their frequency of allergic diseases showed significant difference (P<.05). There was a high degree of correlation between family history and the frequency of allergic diseases(P<.01). In allergic symptoms, the highest prevalence in both males and females occurred with urticaria, itch and skin rash (33.6% with males and 38.0% with females). Rhinitis, nasal blocking and sneezing had the second highest frequency in both sexes (11.8% of males and 14.0% of females). With regard to the causes of allergic symptoms among the people with allergies, the rate in males was 30.1% in food. 25.0% in pollen, and among females the rate was 30.7% in food, 26.6% in pollen. The frequency of food allergies by sex was 25.6% in males and 25.8% in females, with little difference between males and females, and by age, males of the ages between 40 to 49 and females of the ages between 30 and 39 showed the highest frequency, 31.8% and 32.6% respectively. Among 585 people with food allergies, the sympoms occurring with the allergy in males were 81.5% with urticaria, itch and skin rash. 5.9% with diarrhea and stomachache, and 5.2% with rhinitis, nasal blocking and sneezing. Among females with food allergies, the symptoms were 82.6% with urticaria, itch, skin rash, 9.1% with diarrhea and stomachache, and 4.7% with rhinitis, nasal blocking and sneezing. The type of food most often causing allergy in males was mackerel (6.6%) and females peaches (7.4%). In respect to a positive rate in the skin test by sex, of the 379 males taking the skin test, 21.4% were positive for allergies, whereas 14.7% of the 346 females tested were positive. Among food items found to cause positive allergic reactions, hops had the highest frequency in males (58.9%) and whole eggs had the greatest effect on females (36.4%). The estimated prevalence of food allergies in terms of skin tests was 5.0% of 1.206 males and 3.6% of 1.209 females. In the estimated frequency of food allergy by age group, males of the ages between 40 and 49 and females of the ages from 30 to 39 had the highest rate (6.5% with males and 4.5% with females). In a comparative analysis of epidemiological research on allergic diseases by country group, allergic diseases occurred in 18-50% of each population studied, and the occurrence of allergic diseases when categorized according to symptoms displayed the following as such: allergic rhinitis (3.8-52%), allergic asthma (1.6-17%), and atopy dermatitis (0.33-20.4%). The prevalence of food-related allergies was 6.6-64.9% and the foods causing allergies frequently included milk, eggs, eggs, peanuts, fish, etc.

• Journal of Food Hygiene and Safety
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• v.32 no.3
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• pp.179-186
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• 2017

For more efficient and proactive safety control of imported food, new trend in U.S. is emerging, which assesses the food safety control systems of exporting countries using Systems Recognition Assessment Tool and helps ensure safety of imported foods. This study examines trends in development and application of assessmemnt tool and country assessment reports in U.S. where an active discussion on this issue is in progress. The expert interviews were also conducted. U.S. Systems Recognition Assessment Tool was developed by FDA to recognize the potential value in leveraging the expertise of foreign food safety systems and help ensure safety of imported food. The tool is comprised of ten standards and provides an objective framework for determining the robustness of trading partners' overall food safety systems. Using its own tool, the U.S. FDA conducted a preliminary assessment of the food safety control systems of New Zealand and Canada. According to the U.S.-New Zealand and the U.S.-Canada assessment reports, the overall structure of the systems was similar between the countries. In summarizing the opinions of experts, such a trend in National Food Safety Control System Assessment may be utilized in the sanitary assessment and the control of imported food border inspection frequency before importing food. It would contribute to more effective distribution of national budget and increased public trust. Additionally, international collaboration as well as securing of qualified experts and sufficient budget appear to be crucial to further increase the utility of National Food Safety Control Systems Assessment. In conclusion, firstly, it is critically important for the competent authority of South Korea to proactively respond to international trend in National Food Safety Control System Assessment by identifying the details of its background, assessment purpose, core assessment elements, and assessment procedures. Secondly, it is necessary to identify and complement the weaknesses of Korea's food safety control system by reviewing it with U.S. Systems Recognition Assessment Tool. Thirdly, by adapting the assessment results from imported countries' food safety control systems to the imported food inspection intensity, the resources previously used in inspecting the imported food from accredited countries can be redistributed to inspecting the imported food from unaccredited countries, and it would contribute to more efficient imported food safety control. Fourthly, the competent authority of South Korea should also consider developing its own assessment tool designed to reflect the unique characteristics of its food safety control system and international guidelines.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.122-126
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• 2007

Expenditure on meat and meat products has been increased in Korea due to the increase of income and the change of diet. From raising farm animals to eating the meat, various hazardous elements can make their ways into the meat and meat products. Recently the issues on food safety and hygiene are drawing a lot of attention, and the current system for managing the safety of foods is still needed to be improved. This survey was aimed to monitor the current situation of country-of-origin labels and hygiene for the meat markets at 4 regions Korea. The survey was performed by collecting samples from whole- sale and retail stores in the nation, which were selling beef. The markets were divided into groups as to territory and the size of the market (Large size, Medium size, and Small size). In terms of size distribution, small butcher shops occupied the highest percentage. On the itemized suitability test of unpacked and packed beef, all the market of 4 regions showed good agreements. However, such labels indicating the methods of cooking and storage were not properly posted on the products. Especially for Ho-nam region, corrections are needed. The results of monitoring sanitation conditions for the butcher shops at 4 regions in Korea showed relatively low suitability. Especially, there were serious lack of knowledge about wearing the sanitation clothing, caps, and shoes. The problem with food safety is so complicated that producer, consumer, food manufacturer, the press, the government, and scholar should solve altogether. It is necessary to educate farmers, food handlers, consumers, etc. and provide them with an accurate information and knowledge.

• 한국균학회소식:학술대회논문집
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• 2018.05a
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• pp.27-27
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• 2018

The production scale of mushroom cultivation in Korea is approximately 600 billion won, which is 1.6% of the Korean gross agricultural output. Annually, ca. 190,000 tons of mushrooms are harvested in Korea. Although the numbers of mushroom farms and cultivators are constantly decreasing, the total mushroom yields are increasing due to the large-scale cultivation facilities and automation. The recent expansion of the well-being trend causes increase in mushroom consumption in Korea: annual per capita consumption of mushroom was 3.9kg ('13) that is a little higher than European's average. Thus the exports of mushrooms, mainly Flammulina velutipes and Pleurotus ostreatus, have been increased since the middle of 2000s. Recently, however, it is slightly reduced. However, Vietnam, Hong Kong, the United States, the Netherlands and continued to export, and the country has increased recently been exported to Australia, Canada, Southeast Asia and so on. Canned foods of Agaricus bisporus was the first exports of the Korean mushroom industry. This business has reached the peak of the sale in 1977-1978. As Korea initiated trade with China in 1980, the international prices of mushrooms were sharply fall that led to shrink the domestic markets. According to the high demand to develop new items to substitute for A. bisporus, oyster mushroom (Pleurotus ostreatus) was received the attention since it seems to suit the taste of Korean consumers. Although log cultivation technique was developed in the early 1970s for oyster mushroom, this method requires a great deal of labor. Thus we developed shelf cultivation technique which is easier to manage and allows the mass production. In this technique, the growing shelf is manly made from fermented rice straw, that is the unique P. ostreatus medium in the world, was used only in South Korea. After then, the use of cotton wastes as an additional material of medium, the productivity. Currently it is developing a standard cultivation techniques and environmental control system that can stably produce mushrooms throughout the year. The increase of oyster mushroom production may activate the domestic market and contribute to the industrial development. In addition, oyster mushroom production technology has a role in forming the basis of the development of bottle cultivation. Developed mushroom cultivation technology using bottles made possible the mass production. In particular, bottle cultivation method using a liquid spawn can be an opportunity to export the F.velutipes and P.eryngii. In addition, the white varieties of F.velutipes were second developed in the world after Japan. We also developed the new A.bisporus cultivar "Sae-ah" that is easy to grown in Korea. To lead the mushroom industry, we will continue to develop the cultivars with an international competitive power and to improve the cultivation techniques. Mushroom research in Korea nowadays focuses on analysis of mushroom genetics in combination with development of new mushroom varieties, mushroom physiology and cultivation. Further studied are environmental factors for cultivation, disease control, development and utilization of mushroom substrate resources, post-harvest management and improvement of marketable traits. Finally, the RDA manages the collection, classification, identification and preservation of mushroom resources. To keep up with the increasing application of biotechnology in agricultural research the genome project of various mushrooms and the draft of the genetic map has just been completed. A broad range of future studies based on this project is anticipated. The mushroom industry in Korea continually grows and its productivity rapidly increases through the development of new mushrooms cultivars and automated plastic bottle cultivation. Consumption of medicinal mushrooms like Ganoderma lucidum and Phellinus linteus is also increasing strongly. Recently, business of edible and medicinal mushrooms was suffering under over-production and problems in distribution. Fortunately, expansion of the mushroom export helped ease the negative effects for the mushroom industry.