• Journal of the Korean Home Economics Association
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• v.41 no.3
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• pp.181-196
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• 2003

Investigated kinds and utilization frequency for traditional food and Particular food to systematize Gwangju city and Chollanamdo area traditional food culture. Awareness for traditional food had pride because taste is various, and did that must use much when was festive day. Investigation subject were feeling necessity about accession, development of traditional food, and manufacture of traditional food, succession did that must take charge in home. Characteristic of taste for Gwangju city, Chollanamdo food was deep taste. Difference between variable was significant that age, religion that have pride about traditional food, attainments in scholarship, monthly income that used time much traditional food, degree that give from traditional food to snack is age, attainments in scholarship, years of married life, religion, reason that give snack to traditional food is daughter-in-law order, kind of traditional food that give to snack is age, monthly income mouth, opinion about accession and development of traditional food is age, religion, daughter-in-law order, reason that must inherit and develop traditional food is attainments in scholarship, time that eat much traditional food is attainments in scholarship, a person, medium that learn cuisine of traditional food is age, opportunity that is been interested to traditional food is age, attainments in scholarship, years of married life. By utilization rate of food-tasting food subdivisions of the season, used much by rice-cake soup, fermented rice punch, order of cake made from glutinous rice New Year's Day, by herbs, Gimgui, Ogokbap's order January Full Moon Day on the lunar calendar. By a cake made in the shape of a flower, azalea honeyed juice mixed with fruits as a punch order to Samjitnal, by beans panbroiling, dropwort raw order Buddha's Birthday, Tano Festival uses Charyunbyeong and used Tteoksudan in Yudu and used much by young chicken soup with ginseng and other fruits, watermelon order period of midsummer heat. Used songpyon and fermented rice punch in Full-moon Harvest Day, and Junggujeol used Chrysanthemum griddle cakes made in flower Pattern, and red-bean gruel taken on the winter solstice, and Nappyeongjeolsik was utilizing Goldongban. Pyebaek food utilization ratio was high the utilization rate by chestnut, jujube, chicken, wine order. The contributiveness food utilization rate was high the utilization rate by rice cake, dried croaker, fruit, oil-and-honey pastry order. The large table food utilization rate was high the utilization rate by fermented rice punch, fruit, steamed short-ribs order.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.279-285
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• 2009

Kimchi and soup/stew samples were collected from Korean restaurants in the Jeonju area and their salinity levels were analysed. Restaurant owners were also surveyed to assess their salt acceptability and attitudes. The average salinity of the Kimchi samples was 2.0${\pm}$0.4% and that of the soup/stew samples was 1.0${\pm}$0.3%. The average salinity of the soup samples was 0.9${\pm}$0.2% and that of the stew samples was 1.1${\pm}$0.3%, and the average salinity of the stews was significantly higher than that of the soups (p<0.001). The average salinity of bean-paste soups was 0.9${\pm}$0.2% and that of clear soups was 0.8${\pm}$0.2%, in which the average salinity of the bean-paste soups was significantly higher than that of the clear soups (p<0.05). When asked about the saltiness of their side dishes, soups/stews, and Kimchi, the largest number of owners answered 'ordinary'. About 50.4% of the owners also answered 'ordinary' for their salt acceptability, and 59.8% answered that their customers have 'ordinary' salt acceptability. However, a significantly higher ratio of owners in the group whose Kimchi samples had low salinity answered that their customers' salt acceptability was for 'flat' foods as compared to the group whose Kimchi was of high salinity (p<0.05). About 45.7% of the owners answered that 'they participated in controlling the saltiness of all their dishes', and 40.2% answered that 'they considered the traditional saltiness of their menu items as more important than the saltiness acceptability of their customers.' Also, 82.7% of the owners answered 'they made the Kimchi themselves.' The types of frequently served soup were clear soup, such as bean-sprout soup and seaweed soup, followed by bean-paste soup and thick beef soup, in order. The types of frequently served stews were Gochujang stew with frozen pollack or croaker, bean-paste stew, and clear stew.

• Journal of Sasang Constitutional Medicine
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• v.13 no.3
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• pp.59-74
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• 2001

In oriental medicine, food are regarded as important one like medicine. Especially Sasang medicine put emphasis on diet, it regarded food as a important one by taking food according to their own constitution in the point of improving health condition and preventing diseases. In this report, the author try to find out the relationship between food preference and each suitable food according to Sasang constitution by using survey data. The results are like this. 1. In constitutional distribution patterns among 203 person(male : 118 person, female : 85 person) reveal Soyang Group 58person(28.6%), Taeum Group 61(30%) and Soeum Group 84(41.4%). And their were no significant difference in their height in all group according to gender. Compared with the other groups, When compared with the other groups on body weight and BMI, Taeum Group indicate significantly high body weight and BMI(Body Mass Index) in both gender. 2. Taeum Group show significantly high smoking rate. But alcohol drinking rates reveal no significant difference in all groups. 3. In the Survey about food preference according to the constitution, rice, Soju, watermelon show significantly high preference in case of suitable food to each group. But perilla seeds, coffee, ginger tea show insignificant results. 4. In the survey about food preference according to the constitution and sex, welsh onion, crab preserved with soysauce, beer show significantly high preference in case of suitable food to each group. But glutinous rice, cooked barley, water dropwort muchim, lettuce, dog meat, egg, yellow croaker, coffee, ginger tea, and Soju show insignificant results. 5. In the survey about food preference according to the constitution and age, rice, watermelon, onion, garlic, salt and Soju show significantly high preference in case of suitable food to each group. But sugar and perilla seeds show insignificant results. 6. In the survey about food preference according to constitution, sex and age, glutinous rice, soybean milk, banana, crab preserved with soysauce, sea cucumber, sea mustard, Soju, beer, onion, garlic, salt show high preference in case of suitable food to each group. But cooked barley, sugar, water dropwort muchim, dog meat, puffer soup and perilla seeds show insignificant results.

• Journal of the Economic Geographical Society of Korea
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• v.8 no.1
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• pp.153-169
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• 2005

In this study, we analysed the state of the fisheries in Chungnam around 1910 from Hangook Susanji. As a result, there were about 30 ports in the west coast area in Chungnam, and we can classify their locations into 5 types Type I is located in small and mid sized rivers. Type II is located in a costal port. Type III is ports facing the open sea, and type IV is ports in a bay. Type V is ports on islands of coast. Species of fish are porges, mackerels, sting rays, croakers, hairtails, shrimps, etc. The base of fishing porge was Jukdo and Yeondo. The fishing banks of croakers are formed from Chilsantan, Jeonlado to the area of seashore, Chungnam. Hairtails were caught near all the areas of seashore. Salt manufacturing is done near all coasts of Chungnam, Seocheon-bay, Ungcheon-bay, Ocheon-bay, Anmyeon island, Taean, Dangjin area, etc represent this work. Especially, the salt which was produced in Taeangun was so famous that it was called ' Taeansalt'. In the Kum-river area there were 32 fishing villages. Freshwater fish were caught in the upper stream area and the mouth of Geumgang, down stream, was the center for producing Baengeo. There were 23 fishing villages, and the species consisted of croaker, hairtail, Forge, gray mullet, sting ray, sharks, anchovy, shrimps, etc in Biin-bay. The coast of Boryeong had about 33 fishing villages, but their fishing industry was not developed more than their good salt manufacturing. Though there are records that Chunsu-bay had 28 fishing villages, Taean peninsula and Garolim-bay had about 70 fishing villages, and Asan-bay area had about 55 fishing villages, they were developed a little, but not more than Weir fisheries or salt manufacture on the base of salt area and the tideland because these areas were just for farming. South of Anmyeon island of West coast island areas is the biggest area of Stow nets on stakes fishing and the island areas down mouth of Kum river were centers for producing porge.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.269-276
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• 2010

Total mercury and methylmercury concentrations were determined in 15 commonly consumed aquatic food species using total mercury analyzer and gas chromatography with electron capture detector. The mean total mercury and methylmercury concentrations (mg/kg) were 0.088 and 0.034 in mackerel, 0.061 and 0.016 in hair tail, 0.030 and 0.005 in yellow croaker, 0.032 and 0.008 in Alaska pollock, 0.059 and 0.023 in eastern catfish, 0.110 and 0.045 in snakehead, 0.030 and 0.011 in Japanese common squid, 0.026 and 0.009 in common octopus, 0.035 and 0.008 in swimming crab, 0.009 and not detected (ND) in oyster, 0.011 and ND in shortneck clam, 0.008 and ND in mussel, 0.018 and ND in sea mustard, 0.007 and ND in nori, and 0.019 and ND in sea tangle, respectively. The total weekly dietary intakes of total mercury and methylmercury were estimated, respectively, using food consumption data from diet surveys and the concentrations of total mercury and methylmercury from this study. They were $0.178\;{\mu}g/kg$ body weight (b.w.)/week (3.57% of provisional tolerable weekly intake (PTWI)) and $0.052\;{\mu}g/kg$ b.w./week (3.34% of PTWI) respectively, and all were within their respective PTWI set by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Therefore, considering that the main contributor to mercury intake in the diet is aquatic foods and that the 15 aquatic food species examined in this study are highly consumed, it is concluded that the mercury levels in the foods measured in this study do not present a concern for consumer health.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.5
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• pp.465-472
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• 2001

The effects of water level reduction in rearing tank and fish transference during fish selection process on the stress response (hematological factors, cortisol, glucose, lactic acid and osmolality) of tank-reared olive flounder Paralichthys olivaceus of large (FL), small (FS) and Japanese croaker, Nibea japonica (JC) were examined in running seawater culture system. The water level of rearing unit was lowered from 33 cm to 8 cm in the course of 2 minutes in the water level reduction experiment. The fish were removed from rearing tank (12 ton) to 450 L tank in 30 seconds after capture in the fish transference experiment, In water level reduction, the hematocrit of FL was significantly increased from $14.6\%$ at beginning to $23.5\%$ after 10 hours, However, it decreased to the value of beginning after 46 hours. Plasma cortisol concentration of FL was the highest concentration (13.7 ng/mL) after 22 hours, but it decreased to 4.0 ng/mL at the end of experiment. Cortisol concentration of FS did not show any significant difference during the experiment. The cortisol concentration of JC were significantly higher at 4 hours (282.3 ng/mL) and 22 hours (350.5 ng/mL), Glucose concentration of JC was the highest (138.0 mg/dL) at 22 hours. Lactic acid concentration was not different between experimental groups. In the fish transference experiment, red blood cell of FL was increased from $1.9\times10^6\;cell/{\mu}\;L\;to\;4.2\times10^6\;cell/{\mu}L$ in 24 hours. Blood hemoglobin of JC were significantly elevated in 24 hours. At 1 hour after transference, plasma cortisol concentrations in both fish species were increased to 95.3 ng/mL in FL and 175.5 ng/mL in JC. Glucose concentration of JC was increased to 132.5 mg/dL at 1 hour, 129.5 mg/dL at 3 hours after transference.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.4
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• pp.282-290
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• 1992

Based on surplus production models using fishery data for the last 20 years, a stock assessment was conducted for the small yellow croaker in Korean waters. The maximum sustainable yields (MSY) from the Schaefer and Fox models were estimated to be 37,000 metric tons (mt) and 33,450 mt. Zhang's model using time-series biomass with instantaneous coefficients of fishing mortality (F) and using time-series biomass and catch yielded MSY estimates of 45,328 mt and 40,160 mt, respectively. A yield-per-recruit analysis showed that the current yield per recruit of about 20g with F= 1.11 $yr^{-l}$, where the age at first capture $(t_c)$ is 0.604, was much lower than the maximum possible yield per recruit of 43g. Fixing $t_c$ at the current level and reducing fishing intensity (F) from 1.11 $yr^{-l}$ to 0.4 $yr^{-l}$ yielded only a small increase in predicted yield per recruit, from 20 to 25g. However, estimated yield per recruit increased to 43g by increasing $(t_c)$ from the current age (0.604) to age three with F fixed at the current level. This age at first capture corresponded to the optimal length which was obtained from the $F_{0.1}$ method. According to the analysis of stock recovery strategies employing the Zhang model, the optimum equilibrium biomass $(B^*_{MSY})$ which produces the maximum yield could be achieved after approximately five years at the lower fishing intensity (F=0.5).

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.16 no.4
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• pp.180-195
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• 2011

A balanced trophic model for Sinjido marine ecosystem was constructed using ECOPATH model and data obtained 1994 in the region. The model integrates available information on biomass and food spectrum, and analyses ecosystem properties, dynamics of the main species populations and the key trophic pathways of the system, and then compares these results with those of other marine environments. The model comprises 17 groups of benthic algae, phytoplankton, zooplankton, gastropoda, polychaeta, bivalvia, echinodermata, crustacean, cephalopoda, goby, flatfish, rays and skates, croaker, blenny, conger, flatheads, and detritus. The model shows trophic levels of 1.0~4.0 from primary producers and detritus to top predator as flathead group. The model estimates total biomass(B) of 0.1 $kgWW/m^2$, total net primary production(PP) of 1.6 $kgWW/m^2/yr$, total system throughput(TST) of 3.4 $kgWW/m^2/yr$ and TST's components of consumption 7%, exports 43%, respiratory flows 4% and flows into detritus 46%. The model also calculates PP/TR of 0.012, PP/B of 0.015, omnivory index(OI) of 0.12, Fin's cycling index(FCI) of 0.7%, Fin's mean path length(MPL) of2.11, ascendancy(A) of 4.1 $kgWW/m^2/yr$ bits, development capacity(C) of 8.2 $kgWW/m^2/yr$ bits and A/C of 51%. In particular this study focuses the analysis of mixed trophic impacts and describes the indirect impact of a groupb upon another through mediating one based on 4 types. A large proportion of total export in TST means higher exchange rate in the study region than in semi enclosed basins, which seems by strong tidal currents along the channels between islands, called Sinjido, Choyakdo and Saengildo. Among ecosystem theory and cycling indices, B, TST, PP/TR, FCI, MPL and OI are shown low, indicating the system is not fully mature according to Odum's theory. Additionally, high A/C reveals the maximum capacity of the region is small. To sum up, the study region has high exports of trophic flow and low capacity to develop, and reaches a development stage in the moment. This is a pilot research applied to the Sinjido in terms of trophic flow and food web system such that it may be helpful for comparison and management of the ecosystem in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.691-700
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• 2000

The purpose of this study was to estimate food intakes of the long-lived elderly and to obtain the data for establishing dietary guidelines that may be recommended for the general population for the sake of longvity. The subjects of the study were 224 elderly people of age over 85 years living in Kyungpook Sung-Ju area who have no problem in daily living. The food consumption survey was carried out seasonally by the repeated 24-hr recall method for one year. The subject group for this study was composed of 58 males and 166 females, the average age being 87 years old. Food intakes of the winter were more than any other seasons. The mean daily total food intake per capita was 594.4g, 513.5 g (86.4%) from plant foods and 79.3 g(13.3%) from animal foods. The sequence of high intakes of food groups were cereals, vegetables, fruits, fishes, legumes and meats. Boiled white rice, beef soup, soybean paste soup, soybean paste stew, broiled yellow croaker, kimchi, ra myon and broiled noodles were consumed most frequently. In conclusion, the subjects consumed much more plants foods than animal foods and consumed more natural and seasonal foods than processed foods and also showed food habits of eating small meals. Dietary habits of eating small meals containing abundant amount of fresh plant foods might partially contribute to the longevity of the subjects.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.39 no.2
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• pp.87-91
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• 2003

Experimental fishing was carried out to investigate the survival rate of fishes discarded after hauling from the trawl and to develop the fishing gear and method for fisheries management which can improve the survival rate of young fishes escaped from the trawl codend in offshore korean southern sea and off Cheju Island of Korea. The young fishes were bred in fish cage on the board to measure the sustainable survival time for fishes escaped from grid panel and codend. The obtained results are summarized as follows' 1. Japanese flying squid(Todarodes pacjficus), mitra squid(Loligo chinesis), hair-tail( Trichiurus lepturus), john dory(Zeus japonicus), spanish mackerel(Scomberomorus niphonius), redlip croaker (Pseudosciaena polyactis) and blackthroat seaperch(Doederliinia berycoides) were dead instantly after hauling. 2. Survival rate of tiger shark(Galeocerdo cuvier), conger eel (Conger myriaster), red skate (Dasyatis akajei), black scraper(Navodon modestus) and japanese fan lobster(Ibacus ciliatus) might be high after discarding because they survived for long hours in fish cage. 3. Blotched eelpout(Zoarces gili) escaped from the escapement device(grid) was dead within 6 hours in the water tank installed on the board but 97% of tiger shark and 72% of conger eel survived over 72 hours. 4. Red skate escaped from trawl codend was dead within 60 hours in the water tank installed on the board but sustainable survival time of 25% of octopus(Paroctopus dofleini) and 100% of black scraper was over 72 hours. 5. Compared with the survival rate of rosefish(Helicolenus higendorfi) escaped from the escapement device(grid) and trawl codend, all of the rosefish escaped from the grid was dead within 7.2 hours but 8.3% of the rosefish escaped from the codend survived over 72 hours. 6. In comparison with the survival rate of japanese fan lobster survived over 72 hours, survival rate of japanese fan lobster escaped the codend was much higher as 75% than 33% of japanese fan lobster escaped from the grid.