• Food Science of Animal Resources
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• v.31 no.2
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• pp.266-272
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• 2011

The objective of this study was to investigate the current state of carcass weight distribution and external quality of domestic duck products. A total of 419,164 duck heads were used for the carcass weight distribution analysis. From the results, the average, mode, median, and quartile were 2,164.4, 2,000, 2,200, and 300 g, respectively. Furthermore, carcass yield averaged 70.1% from the live weights of domestic duck products. Duck carcasses had 28.4% external defects and 4.8% external damage. Moreover, the appearance ratio of discoloration was 34.1% and, in particular, the leg region was significantly (p<0.05) higher than that of the other regions. The feather removal defect ratio averaged 44% from the duck carcass surface. The ratio of disjointed and broken bones averaged 9.91% and mostly appeared in wing and leg parts. Fat content was significantly (p<0.05) higher in carcasses with weights >2.3 kg than that of other carcass weight levels, suggesting that market live weight of domestic duck products must be greater than a minimum of 3 kg.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.930-936
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• 2004

Effects of rice cultivars and degree of milling (DM) on composition, pasting properties, total phenolic contents, and distribution of phenolic acids were investigated. Rice and bran fractions with 94.4, 92.0, and 90.4% milling yields from brown rice of four cultivars (Odae, Nampyung, Chucheong, and Ilmi) were used. Fat and ash contents of milled rices decreased with increasing DM, whereas protein contents were not affected. In rice bran, differences in fat and ash contents by cultivars were higher than those caused by DM. With increasing DM, gelatinization temperature of rice flour decreased, whereas peak viscosity and hold viscosity at $95^{\circ}C$ increased. While cold viscosity, final viscosity, and setback varied among cultivars, DM had little effect. Total polyphenolic contents in brown rice, milled rice, and rice bran were 93.9-88.8, 30.3-71.9, and 310.0-541.6 mg catechin eq/100g, respectively. Major phenolic compounds were identified as ferulic and p-coumaric acids. Total phenolic content of brown rice (65.9-27.9 mg%) decreased with increasing DM, whereas ratio of ferulic acid composition increased. Chucheong and Ilmi varieties showed biggest reduction of phenolic acid contents by milling. In rice bran, ferulic and p-coumaric acids were 157.8-240.2 and 31.8-90.4 mg%, respectively. Contents of sinapinic, benzoic, and m-hydroxybenzoic acids in rice bran were higher than those of brown and milled rices.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.511-518
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• 2014

This study was conducted to investigate the degree of practice of dietary behavior and dining out in accordance with intake of sodium among male and female adults aged 20 years or older residing in the Seoul Metropolitan area or Chungcheong Province. A total of 530 copies of the questionnaire were distributed from May to July, 2014. The SH group who responded that they eat a lot of sodium constituted 30.6% (158 people), followed by the SM group who responded that their sodium intake is about average at 55.7% (288 people) and the SL group who answered that they do not eat much sodium at 13.7% (71 people). Those in the SL group showed positive results for dietary behavior patterns. The SL group showed the lowest rate in terms of how often they eat harmful foods, including processed foods, sweet foods, salty foods, or food with high animal fat content such as pork belly. Positive results among the SL group were prominent in terms of avoiding over-drinking, regular exercise, and nutritional knowledge, indicating greater health management. The distribution of each group in terms of self-perceived sodium intake showed significant differences across age, gender, and household income in terms of frequency of fast food intake, regularity of meals, purchase of foods with consideration of sodium amount, frequency of missed meals, balance of food intake, and health management habits.

• Fisheries and Aquatic Sciences
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• v.20 no.9
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• pp.22.1-22.6
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• 2017

The antihyperlipidemic and antioxidant activities of dietary supplementation of sea tangle from Goseong and the alginate-free residue of sea tangle were investigated in Sprague Dawley rats treated with a high-fat diet, streptozotocin, poloxamer 407, and bromobenzene. The alginate-free residue of Goseong sea tangle induced a significant reduction in triglycerides and total cholesterol levels, as well as a significant increase in high-density lipoprotein cholesterol levels. Alginate-free Goseong sea tangle residue reduced the activities of the phase I enzymes aminopyrine N-demethylase and aniline hydroxylase, which had been increased by intraperitoneal injection of bromobenzene. Pretreatment with Goseong sea tangle residue prevented a bromobenzene-induced decrease in epoxide hydrolase activity. Bromobenzene reduced hepatic glutathione content and increased hepatic lipid peroxide levels. Pretreatment with alginate-free Goseong sea tangle residue prevented lipid peroxidation induced by bromobenzene, but pretreatment with Goseong sea tangle did not. These results suggest that Goseong sea tangle residue exerted antihyperlipidemic and antioxidant activities that were higher than those induced by alginate-containing sea tangle. Therefore, the alginate-free residue may contain physiologically unknown active components, other than alginic acid, which may potentially be used to prevent hyperlipidemic atherosclerosis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.1
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• pp.15-18
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• 1978

For a general ingredients analysis and E Coli-form bacteria surveyed on the marketed milk, samples of bottled milk produced by four different companies were collected in Cholla Buk-do area and examined. The results are: 1) In water content samples A and C exceeded the standard slightly whereas B and D were good. 2) The contents of crude fat and crude protein of all samples were slightly higher than the standard. 3) All samples were deficient in contents of the crude ash and lactose. 4) In spite of the winter, all samples contained more coli-form bacteria than the standard allowance. Through the above results, it could be seen that all samples of marketed milk were a little poor in the contents of general ingredients and contained more coli-form bacteria than the standard allowances. Therefore, considering the general trends of increasing milk consumption and its influence on the national public health. it is necessary for the milk manufacturer to try to streng hen the scientific inspection and improve, the handling of milk products during the distribution.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.252-261
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• 1983

Isopropyl alcohol extracted filefish protein concentrate (FPC) and NaOH hydrolyzed filefish protein isolate (FPI) were used for the investigation on the effect of processing conditions on the molecular distribution and functional properties. The molecular distribution of FPC on polyacrylamide gel showed a resemblance to that of fish muscle, but that of alkaline hydrolyzed FPI showed the severe degradation of protein. The content of several amino acids in FPI were lower than those of FPC. The pepsin digestibility of the FPC dried at high temperature was relatively high. FPC didn't exhibit a significant difference in nitrogen solubility at the pH range of 3.0-9.0, while FPI showed a wide difference with the pH change. FPI was more suspensible and rehydrated in water than FPC. Although the aeration capacity of FPI was very low, foam viscosity was higher than that of FPC. In contrast with aeration capacity, FPI presented higher emulsion capacity and lower emulsion viscosity than FPC. The size of fat globule in the emulsion of FPC was larger than that of FPI. In general, most functional properties decreased with the increment in drying temperature, except water holding capacity.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.215-221
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• 2011

The goal of this study was to evaluate the quality characteristics of various beans in distribution. The quality characteristics investigated were proximate composition, color, free sugars, organic acids, amino acids, and minerals. Bean samples analyzed were white soybeans (Glycine max. (L.) Merrill), kidney beans (Phaseolus vulgaris var. humilis), black soybeans (Glycine max (L.) Merr.), black small soybeans (Rhynchosia nulubilis), sword beans (Canavalia gladiata), and green beans (Phaseolus vulgaris). The highest contents of crude fat and crude protein were 17.60${\pm}$0.14% for white soybeans, and 42.38${\pm}$0.15% for black soybeans, respectively. Higher color values compared to the other samples were $L^*$ (64.07${\pm}$0.97) for sword beans, $a^*$ (15.64${\pm}$0.48) for kidney beans, and $b^*$ (22.92${\pm}$0.09) for white soybeans. The highest contents of sucrose, oxalic acid, and malic acid in black small soybeans were 54.23 mg/g, 23.26 mg/100 g and 18.24 mg/100 g, respectively. Xylose, galactose, lactose, malonic acid, succinic acid, and lactic acid were not detected in the soybeans studied, whereas the glutamic acid content of soybeans ranged from 2.68 to 6.18 g/100 g. Levels of K and Mg contents in soybean were higher than those of the other minerals.

• Journal of Animal Science and Technology
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• v.53 no.4
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• pp.377-385
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• 2011

This study was carried out to investigate quality characteristics of dry-cured hams in the domestic market. Two kinds of dry-cured hams were processed with pork leg (T1) and pork neck (T2). Five 24-month dry-cured legs (T1, 5.3-6.1 kg) and twenty 4-month dry-cured pork necks (T2, 1.5-1.9 kg) were used in this experiment. They were stored at $4^{\circ}C$ chilling room and quality characteristics were investigated. Moisture content, water activity, cholesterol content, CIE $L^*$, VBN, total plate counts and lactic acid bacteria of T1 were significantly higher (p<0.05) than those of T2, whereas fat content, ${NO_2}^-$, CIE $a^*$, TBARS and Warner-Bratzler shear force values of T2 were significantly higher (p<0.05) than those of T1. In fatty acid compositions, palmitoleic acid and stearic acid in T2 were significantly higher (p<0.05) than T1, however, oleic and linoleic acid in T2 was significantly lower (p<0.05) than T1. In free amino acids, the total content and individual content of asparagin, leucine and phenylalanine in T1 were higher than those of T2 (p<0.05). The aroma score of T2 was higher than that of T1 in sensory evaluation (p<0.05). In conclusion, two kinds of dry-cured hams were different in their final characteristics and could enhance the consumer's appeal of pork meat in Korean market.

• Korean Journal of Community Nutrition
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• v.1 no.1
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• pp.9-27
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• 1996

The nutritional status is strictly related with flood production, flood processing, and distribution along with habits, education and technological achievement, adapted and adjusted to socio-economic conditions. All these factors are independently affecting the nutritional status of populations. In addition to the above mentioned factors launch of it is useful to consider two points ; unification of the South and the North Korea and WTO. The present study gives and overview of basic knowledge about nutritional status of Korean by using availab1e data in relation to nutrition. The basic characteristics of Korean diet with proportions high in carbohydrate and low in fat, have been relatively constant for the past two decades. The average daily flood intake in terms of weight of flood per person is relatively constant throughout the years. Although the proportion of animal food intake tends to increase recently, the Korean diet is still insufficient in meat, eggs, milk, and fish. Moreover because milk has not been accustomed flood with the general population and not much used in traditional flood preparation in Korea, milk consumption was especially low in comparison with western countries. The total energy intake was relatively constant throughout the years from 1969 to 1993. However, changes in the composition have occurred in the past two decades. The amount and proportions of fat have been s1ightly increasing while the total amount of carbohydrate has been decreasing. The nutrition preblems of Korea have changed over the past severa1 decades. The general adequacy of protein and energy existing after Korean War(1950) was resolved now. Since then the average diet appears to be nearly desirable in terms of rapid rates of growth during childhood and attainment of progressively stature and body weight at maturity. The dietary habits of some young people in these days seem to be taking a more western style diets. This trends if established by habit may lead to a marked change in the traditional diet and health. I think Korean nutritional experiences have potential values for tole other countries in Asia and in western countries. Korean diet illustrates a high level of nutritional status and health attainable will a largely vegetable diet : high in complex carbohydrates, and dietary fibre, and low in tat, and reasonable amount of total protein. This is significant for developing and developed countries that must select specific goals fir adequate nutrition for the people. Compared to the western countries, Koreas different incidence of coronary heart disease and malignancy demonstrates the significance of environment and probably the prominent role of diet in the development of these diseases. The changes occurring in the Korean diet of fir the unusual opportunity to assess the effect of diet upon chronic degenerative disease. In the future, the Korean diet might be continue to change significantly These changes are being influenced by socioeconomic factors that have been emerging and growing stronger since mid-l980 and that probably continue to be potent. The expanded purchasing power of the consumer results in increased discretionary purchases. In the case of foodstuffs, the consumer demands appear to be directed toward items of higher protein content, which, being primarily animal products, are inevitably accompanied by an increased consumption of fat. The continued availability of these more expensive flood items depends upon the balance of foreign trade favouring their importation and domestic production. A regression of foreign trade could result in a decreased supply for the consumer, whereas continued growth of trade iou]d provide freedom for increasing availability to the consumer. In this latter situation the exact choice of foodstuffs is depending upon comsumer tastes and the pressures that may influence it.

• Journal of Korean Home Economics Education Association
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• v.29 no.3
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• pp.77-88
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• 2017

Nutritional adequacy of Target patterns in Dietary Guidance System were evaluated. Study subjects were 18 Target patterns designed for 2 children groups, 4 adolescent and 4 adult male and female groups in Dietary Reference Intakes for Koreans 2015. Nutrients examined were 4 macro-nutrients(protein, fat, carbohydrate, and dietary fiber), 5 minerals(Ca, P, Fe, Na, and K), and 5 vitamins(vitamin A, thiamin, riboflavin, niacin, and vitamin C). Energy and nutrients contents were calculated based upon assigned multiples of single serving in Target pattern and Representative Food Composition Table by Excel program. Among the 18 Target patterns, only 5 were mean adequacy ratio(MAR) of 1.0, fulfilled the expectations of Dietary Guidance System. Protein and Na contents were more than dietary reference intakes(DRI) in all 18 Target patterns. Dietary fiber, Ca, and K were deficient nutrient in 15, 10, and 9 Target patterns, respectively. The units of vitamin A were not same in Target pattern and DRI, retinol equivalent(RE) in Target pattern and retinol activity equivalent(RAE) in DRI. When calculate RE content of vitamin A in Target pattern to RAE content, 15 Target patterns did not reach to DRI of vitamin A. The Target pattern of elderly women showed the lowest mean adequacy ratio(MAR), 7 nutrients were less than DRI, need to be revised. Average energy contribution ratio of protein, fat, and carbohydrate were 16.04%, 24.35%, and 60.91%, respectively, fulfilled the adequate acceptable macro-nutrient distribution range(AMDR). To improve the nutritional inadequacy of dietary fiber, Ca, K, and vitamin A in Target pattern, effective mean may be the increasing vegetable group assignment. Also decreasing the meat fish egg legume group assignment in some Target pattern may be the way of preventing of protein overconsumption. The energy in adequate amount for condiment use also need to be considered.