• Culinary science and hospitality research
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• v.22 no.2
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• pp.163-175
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• 2016

The purpose of this study was to investigate optimal condition for making marinated crabs sauce added mulberry branches(M/B), which is effective in removing smells and storing food with antibacterial function of microorganism, and present the biochemical properties, VBN, changes of microorganisms and amino acids, and sensory evaluations. pH increased along with aging process when the same amount of M/B. After 1 day of aging, salinity decreased significantly along with the added amount of M/B(p<0.001). Sweetness decreased along with the aging process. L-value decreased as the aging proceeded, so the color turned darker. a-value and b-value showed significantly high figures with 1 day aging and G4(p<0.05). VBN of G4 was lower than that of other groups, meaning the lowest level of decomposition. The samples with M/B showed lower number of microorganism than the G1 due to antibacterial function(p<0.05). Total free amino acid content was the highest in G5 and it increased along with aging process. Characteristic difference test results showed bitterness, grass flavor, and astringent flavor increased significantly as the amount of M/B increased(p<0.05). Savory taste was the highest (p<0.001). Fish flavor was the highest in the G1 and it decreased as the amount of M/B increased(p<0.001). In the preference test conducted on general consumers, flavor, taste, and general preference was statistically significant(p<0.01).

• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.293-298
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• 2002

Carnitine is considered a conditionally essential nutrient because dietary sources may become important under conditions which either reduce biosynthesis or increase urinary excretion of carnitine. Therefore, it is important to have a database for dietary analysis for carnitine content. Because there is limited data available for the carnitine content of Korean foods, this study was undertaken to analyze the total carnitine (TCNE) content of 146 commonly consumed Korean foods. TCNE concentrations were assayed using a modified radioisotopic method. Beef and pork contained 91.09 and 17.21 mg TCNE / 100 g weight, respectively. Fish and shellfish ranged from 0.28 to 24.87 mg TCNE / 100g weight. TCNE concentration in milk was 1.77 mg / 100 mL and cheese was 0.49 mg / 100 g weight. Cereals and pulses contained between 0 and 1.43 mg TCNE / 100 g weight. The TCNE concentration of most fruits and vegetables was between 0 and 0.7 mg 1100 g weight. However, mushrooms contained between 2.77 and 7.02 mg of TCNE / 100 g weight. Soy sauce, soybean paste and fermented red pepper soybean paste contained 1.05, 0.28 and 0.5 mg TCNE / 100 g weight, respectively. These results demonstrate that TCNE concentrations are high in meat, fish, shellfish and milk, but low or non-existent fruits and vegetables. However, mushrooms are a substantial source of vegetable derived TCNE. These data will be useful in establishing a database for determining the TCNE content of Korean diets.

• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.39-52
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• 2011

This study examined the types and cooking methods for dasik (traditional pressed sweet), as recorded in 16 old Joseon dynasty (1392-1909) studies. The ingredients used in dasik during the Joseon dynasty were categorized into cereal powders, tree fruits, flower powders, root clods, dry-fish beef powders, and vegetables. In the early, middle, and late eras of the Joseon dynasty, $1^{st}$ set (two, five, and 70 kinds of dasik), $2^{nd}$ set (two, four, and 16 kinds of dasik) were prepared using cereal powders, and during the middle and late eras of the Joseon dynasty one and 22 kinds of dasik were prepared using tree fruits. During the late eras of the Joseon dynasty, seven kinds of dasik were prepared using flower powders, 11 kinds of dasik were prepared using root clods, 12 kinds of dasik were prepared using dry-fish beef powders, and two kinds of dasik were prepared using vegetables. The frequency of the ingredients were in the order of Huek-im (黑荏), Hwang-yul (黃栗), Jin-mal (眞末), Song-wha (松花), and Nok-mal (菉末) during the Joseon dynasty. To prepare dasik, the ingredients were mixed with honey, soy sauce, sesame oil, pepper, and water or ground and shredded to prepare for pressing and for abstract dasik, respectively. The appearance and taste of dasik varied, thereby resulting in nutrient supplementation, as the types of ingredients increased throughout the Joseon dynasty. This observation may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further investigation will be conducted on the recipes and ingredients recorded in these old studies to develop a standardized recipe for the globalization of dasik.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.894-909
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• 2015

The purpose of this research aims to reveal how radish kimchi (Jong-ga) differs in Jong-ga recipes and old cookbooks. To accomplish this, old cookbooks ("Soowoonjabbang", "Jusiksiui", "Eumsikbangmunnira", "Siuejunsuh", "Banchandeungsok", and "Buinpilji") were reviewed and 8 Jong-ga recipes (Seogye Park Se-dang from the Bannam Park clan Jong-ga, Myungsukgong from the Changnyeong Jo clan Jong-ga, Nampa Park Jae-gyu from the Milyang Park clan Jong-ga, Geunggudang Kim Joong-jeung from the Gwangsan Kim clan Jong-ga, Dongchundang Song Jun-gil from the Eunjin Song clan Jong-ga, Myeongjae Yun Jung from the Papyung Yun clan Jong-ga, Daeseunggong Ryu Cha-dal from the Munhwa Ryu clan Jong-ga, Inmukjae Son Sung-jeung from the Milseong Son clan Jong-ga) from five areas were reviewed. We classified the radish kimchi into five categories, radish kimchi, Dongchimi, kkakdugi, Seokbakji and Nabak kimchi and other kimchi. According to old cookbooks, most kimchi was made with radish, cabbage, cucumber, pear, yuju, fish meat, and salt. Modern Jong-ga is made of seasoned radish, sticky rice paste, seafood, sugar, powdered pepper, fish sauce and salt. This study helps to understand notable clans' cultures via their recipes for kimchi.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.401-404
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• 2015

A sandwich ELISA (sELISA) to detect pork in processed foods was developed using goat anti-pig IgG antibodies. From the sELISA standard curve, the detection range of pork was $3-1,000{\mu}g/mL$. The cross-reactivity between the pig IgG antibodies, pork, and other meats (beef, chicken, fish, and crustaceas) was 100, 0.18, and 0%, respectively. When pork was heated for 10 min, the mean assay recoveries of pig-IgG were 79-32% at $60-70^{\circ}C$ and less than 0.11% at $80^{\circ}C$ or higher. When pork was spiked into cream soup, weaning food, fish paste, and sauce, the mean assay recoveries were 8.8, 45, 36, and 39%, respectively. In 12 commercial processed foods, the assay results coincided qualitatively with the food labels on the packages.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.1
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• pp.53-75
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• 1991

To examine the main party of royal family in the Man Kyong Jeon, the authors analyzed“Jin Chan Eui Gue”, which is a historical record published in 1887(King Go-Jong). The results obtained from the study were as follows, 1. The dining tables were divided into two:fixed arranging tables(131) and taking-away tables. 2. Food and flowers were distributed to the 1238 attendants. 3. According to the status or class of the attendants, the pattern or size of table settings were differentiated in the kinds of food, hights of food, flowers china ware etc. 4. The seat of the King's Grand Mother was located facing the south. 5. Red silk table cloth was used in the main party. 6. At the main party for the King's Grand Mother, dishes were arranged in the following sequence, the first line : cakes made of flour, oil and honey etc. the second : oil and honey pastry the third : fruits the fourth : rice cake etc. the fifth : cooked meat and fried fish etc. the sixth : sliced raw fish and beverage etc. the seventh : noodles, soup and soy bean sauce the eighth : spoon and chopsticks. 7. In the arrangements of tables for the King's Grand Mother, the heights of food on the dishes were as following level, a dish : 1 chok and 5 chon (1척 5촌) 27 dishes : 1 chok and 3 chon (1척 5촌) 7 dishes : 1 chok. (1척)

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.5
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• pp.596-605
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• 2023

Sik-hae is a traditional Korean salt-fermented seafood having a low salt content and a high concentration of Lactobacillus, unlike most salt-fermented fish and fish sauce, which have a high salt content and low concentration of Lactobacillus. This study aimed to investigate the health-promoting functional properties of 10 types of commercial sik-haes. The results showed that for the commercial sik-haes studied, angiotensin-I-converting enzyme inhibitory activity, DPPH radical scavenging activity, α-glucosidase inhibitory activity, xanthine oxidase inhibitory activity, and sodium nitrite scavenging activity ranged from 29.0% to 46.3%, 35.5% to 65.4%, 0% to 20.0%, 20.1% to 78.8% , and 17.9% to 82.6%, respectively. Antimicrobial activity against Escherichia coli, Vibrio parahaemolyticus and Staphylococcus aureus was rarely detected. The results on healthy functional properties suggest that the commercial sik-haes are expected on the antioxidative activity in F-1-F-5, AP-1, BES, and S, xanthine oxidase inhibitory activity in the other 9 types expected for A, and sodium nitrite scavenging activity in the other 9 types expected for AP-2.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.2
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• pp.98-102
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• 2000

To investigate quality characteristics of southeast asian salt-fermented fish sauces, various chemical properties were examined against 13 kinds of southeast asian salt-fermented fish sauces. The range of chemical compositions were $60.6{\~}72.8{\%}$ moisture, $18.2{\~}25.8{\%}ash,\;0.9{\~}13.7{\%}$ crude protein and $14.1{\~}338.6\;mg/100 ml$ VBN. The pH and salinity were $4.66{\~}5.91,\;24.1{\~}30.6{\%}$, respectively. Total nitrogen, amino nitrogen, total free amino acid, and total ATP related compounds (sum of $ATP{\~}IMP$, HxR, Hx and uric acid) were in the ranges of $0.140{\~}2.199g,\;115.4{\~}1,643.0 mg,\;46.4{\~}9,056.3\;mg\;in\;100 ml,\;and\;0.829{\~}9.564 {\mu}mol\;in\;1\;ml$, respectively. Southeast asian salt-fermented lish sauces were rich in tree amino acids, such as glutamic acid, Iysine, leucine, alanine, aspartic acid, valine and isoleucine in the order.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1053-1058
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• 1998

Volatile flavor compounds in salt fermented big eyed herring were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry and aroma extract dilution anlaysis. A total of 44 volatile compounds were detected by GC/O analysis. Of these, 23 were positively identified, and composed of aldehydes(7), esters(5), ketones(4), sulfur containing compounds (3), aromatic hydrocarbons(2), alcohol(1) and nitrogen containing compound(1). Predominant odorants (Log3FD$\geq$5) in sample were ethyl butanoate(bubble gum /sweet candy-like), 3 methylbutyl butanoate (almond /nutty), 1 octen 3 one(earthy/mushroom like), (E,E) 2,6 nonadienal(roasted wheat/grainy), dimethyl trisulfide(soy sauce /cooked cabbage like), 2 acetylpyrazine(nutty/baked potato like) and unidentified compound(RI=1867, seaweed like).

• Speech Sciences
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• v.7 no.1
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• pp.65-75
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• 2000

The present study attempted to determine the effect of olfactory stimulation on word retrieval deficit in Korean aphasics. Eleven nonfluent and 9 fluent aphasic patients served as subjects. The 20 subjects' age ranged from 14 to 65 with the mean of 43.0 (SD: 17.6). A neurologist examined them and diagnosed that they had no visual, auditory, and olfactory impairment. The study consisted of 2 experiments: Experiment I included visual stimulation while experiment II included visual and olfactory stimulation. The subjects were presented with 19 pictures for them to name in the experiment I, whereas they were exposed to the 19 pictures along with the corresponding olfactory stimulus in the experiment II. The 19 items included soy sauce, chilly pepper, Kimchi, chewing gum, cigarette (smoked), soybean paste, lemon, banana, alcohol (wine), apple, fish, vinegar, cuttlefish (dried), milk, rose, sesame oil, melon, coffee, and perfume. The results were as follows: First, olfactory stimulation tended to improve aphasics' word retrieval deficit although the improvement was not statistically significant. Second, the nonfluent aphasics seemed to take more advantage from olfactory stimulation compared to the fluent aphasics. Third, olfactory stimulation (olfactory + visual) did not produce a different naming performance compared to visual stimulation in the pre- and post-test when the pre- and post-test was composed of naming tasks through auditory + visual stimulation. Fourth, the fluent aphasics performed better with unpleasant olfactory stimulus while the nonfluent aphasics performed better with pleasant olfactory stimulus.