• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.986-993
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• 1994

As a part of development of traditional foods, mugwort boogag and dry laver boogag were fried insoybean oil, and BHA or tocopherol-added soybean oil. They were wrapped up in opp vinyl film, and preserved at $4^{\circ}C(RH{\;}40{\pm}5%){\;}and{\;}25^{\circ}C(RH{\;}80{\pm}5%)$. During the storage of bobogags, acid value, peroxide value, and TBA value were investigated. Changes of sensory evaluation and texture profile were also examined. Boogags were manufactured by washing the raw materials. drying in the shade, mixing them with glutinous rice flour, and hot-air drying up it to 13 % of moisture contents after dryed it up to 80% of moisture contents on dry table for 23days, in order. These boogags were packaged to manufacture goods with dryed state or fried at $160^{\circ}C$ for 10 sec. Acid value, peroxide value, and TBA value of boogags which preserved at $4^{\circ}C$ generally appeared lower than at $25^{\circ}C$. As storage time goes by, moisture contents of bobogagas preserved at $25^{\circ}C$ increased and its quality were gradually deteriorated. When the boogags were fried in BHA(0.01%) and tocopherol (0.01%) added soybean oil, changes of acid value, peroxide value, TBA value were generally low. During the storage of bobogagas antioxidant effect of BHA was higher than that of tocopherol. Texture was inclined to decrease as storage time goes, by that of boogags preserved at $4^{\circ}C$ was a little more satisfactory. Hardness was also high.

• Korean Journal of Food Science and Technology
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• v.8 no.4
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• pp.219-224
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• 1976

The appearance of organochlorine pesticide residues in shellfish, seaweed, mud and water samples collected from south coast of Korean peninsula in September 1974 was surveyed to obtain the following results. 1) The residues in shellfish samples were found to be in the orders of Choongmoo > Yeosoo > Busan > Mokpo area, top-shell >short-necked clam > mussel > hard clam > red-shell, aldrin > ${\alpha}-BHC$ > heptachlor> ${\gamma}-BHC$ > dieldrin > heptachlor epoxide > endrin and in the range of $0-49\;{\mu}g/kg$ edible fresh muscle. 2) The residues in seaweed samples from Wando area were found to be in the orders of tangle > green laver > laver, ${\alpha}-BHC$ > ${\gamma}-BHC$ > aldrin > dieldrin > heptachlor > heptachlor epoxide > endrin and in the range of $0-60\;{\mu}g/kg$ dry matter. 3) The residues in water samples were found to be in the orders of Yeongsan River > Nakdong River > Seomjin River > Choongmoo shellfish farm, ${\alpha}-BHC$ > ${\gamma}-BHC$ > aldrin > heptachlor > dieldrin > heptachlor epoxide > endrin and in the range of $0-180\;{\mu}g/kl$ while those in mud samples were in the order of ${\alpha}-BHC$ > ${\gamma}-BHC$> aldrin > dieldrin > heptachlor > heptachlor epoxide > endrin and in the range of $0.7-18\;{\mu}g/kg$ dry matter. It should be noted that BHC contents of water samples from Yeongsan and Nakdong rivers were far above the recommended environmental levels in USA.

• 한국해양학회지
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• v.7 no.1
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• pp.1-14
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• 1972

Seasonal changes in nutrients and suspended organic particulates were measured in the estuary of Nak-dong River in relation to the black laver bed. Monthly measurements of water temperature, pH, dissolved oxygen, nutrients ( $NH_4$-N, $NO_2$-N, $NO_3$\-N, $PO_4$-P and $SiO_2$-Si) and organic suspended particulates (organic carbon and nitrogen) were determined at five stations from February through December, 1970. PH varied 7.6-8.4 with an average of 8.0, and percent saturation of dissolved oxygen were 71-147% with an average of 100.8%. Studies gave evidence that Nak-dong River estuary is strongly enriched with nutrients. Concentrations of nutrients were: 0.13-12.54 ${\mu}g$-atoms/${\iota}$ (averaging 1.63 ${\mu}g$-atoms/${\iota}$) for $NH_4-N$, 0.12-2.09 ${\mu}g$-atoms/${\iota}$ (averaging 0.71 ${\mu}g$-atoms/${\iota}$) for $NO_2-N$, 3.46-56.79 ${\mu}g$-atoms/${\iota}$ (averaging 21.54 ${\mu}g$-atoms/${\iota}$) for $NO_3$-N, 4.04-57.90 ${\mu}g$-atoms/${\iota}$ (averaging 23.79 ${\mu}g$-atoms/${\iota}$) for total soluble nitrogen, 0.18-5.05 ${\mu}g$-atoms/${\iota}$ (averaging 0.96 ${\mu}g$-atoms/${\iota}$) for $PO_4$-P, and 18.33-133.29 ${\mu}g$-atoms/${\iota}$ (averaging 71.57 ${\mu}g$-atoms/${\iota}$) for $SiO_2$-Si, respectively. These nutrient levels were considerably higher compare with other productive laver beds of Wan do and Pyung-il Do in Korea or Ise Bay in Japan. Concentrations of suspended organic particulates varied 55-648 ${\mu}g/{\iota}$ (averaging 392 ${\mu}g/{\iota}$) with organic carbon, 30-155 ${\mu}g/{\iota}$ (averaging 92 ${\mu}g/{\iota}$) with organic nitrogen, and its carbon-nitrogen ratios were varied within 1.5-8.4 with an average of 4.6.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.489-497
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• 2012

This study was reviewed the changes in main ingredients, seasonings and cooking methods of Tangpyeongchae in Korean cook books and literatures published from the 1700s to the 1960s. The first published books about Tangpyeongchae were in Kosasibijib and Kyongdojabji, written in 1783 and the late 1700s, respectively. Tangpyeongchae, a representative traditional Korean dish that was royal cuisine offered at ritual events in the Chosun Dynasty, was called Cheongpochae in the royal court. It was a dish made by mixing cheongpomuk (mung bean gel), meat, dropwort, mung bean sprout, egg strips and laver. This dish has been seasoned with vinegar, soy sauce, black pepper, garlic, green onion, red pepper, salt, sugar, sesame oil and sesame salt since the early 1900s. Dropwort, egg strips, laver, pine nut (powder), red pepper powder, and red pepper threads were used as garnishes. Tangpyeongchae was made by mixing cheongpomuk with other ingredients and seasonings until the late 1800s. Since the early 1900s Tangpyeongchae has been seasoned first with other ingredients and then mixed cheongpomuk.

• Preventive Nutrition and Food Science
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• v.2 no.4
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• pp.348-353
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• 1997

The antimutagenic and cancer cell growth inhibitory effects of methanol extracts from 9 kinds of seaweed were studied in the Ames assay and cell culture systems, respectively. The methanol extracts from the seaweeds of sea lettuce, chlorella, sea tangle, sea mustard, sporophyll of sea mustard, fusiforme, seaweed papulosa, purple laver and ceylon moss showed antimutagenicities against aflatoxin B₁(AFB₁) and N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) in the Salmonella typhimurium TA100. These extracts revealed relatively higher antimutagenicity against AFB₁(indirect mutagen) than MNNG(direct mutagen). Sporophyll of sea mustard and seaweed papulosa exhibited strong antimutagenic activity against AFB₁, and sporophyll of sea mustard, sea tangle and ceylon moss also reduced the mutagenicity induced by MNNG. The sporophyll fo sea mustard exerted the highest antimutagenic activity among the samples treated. The methanol extracts from 9 kinds of seaweed inhibited the growth of two cancer cell lines, AGS human gastric adenocarcinoma cells and HT-29 human colon carcinoma cells. Sea tangle, sea mustard and sporophyll of sea mustard inhibited the growth of cancer cells significantly. These results suggest that various seaweeds show not only antimutagenic activity but also growth inhibitory effect of some cancer cells.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.33-43
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• 1998

This study was peformed by questionnaire to investigate the recognition, preference and intake of calcium and related food behaviors of middle-aged people (males 600, females 550) in Daegu area. The daily intake was determined by 24-hr dietary recall method. The results were summarized as follows: The meal skipping, diet and nutrition consideration ratio of the subjects were 40.6, 11.1, 34.6% respectively. The recognition scores of calcium of the subjects were 14.3 for male and 15.1 for female, respectively. Also the preference scores of calcium source foods of the subjects were 3.6 for male and 3.5 for female. They preferred laver, cabbage, bean curd and lettuce, in that order, but they disliked cheese and ice cream. The variety of calcium source foods was remarkably low. Milk products were the lowest preferred and eaten calcium source foods. A day's calcium intake was 68.4% (478.6 mg) of the RDA for Koreans. There were significant positive correlations among the recognition, preference and intake scores of calcium.

• Journal of the Korean Society of Marine Environment & Safety
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• v.16 no.4
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• pp.421-425
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• 2010

It has been mown that the global warming has an effectet on marine ecosystem and marine environments. Then, fisherman's activity and fishing production were decreased by changing of marine plankton composition and increasing of harmful marine organisms such as jellyfish, starfish and green laver bloom. Harmful red tides algae bloom and the deserted sea bottom often occurred due to increasing of sea water temperature and sea level rising in Korea. In this report, the cause and mechanism of the global warming phenomenon and it's effect on marine environment and marine ecosystem were introduced, and measures against global warming were suggested

• Journal of Nutrition and Health
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• v.29 no.1
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• pp.89-96
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• 1996

This study was conducted to analyze dietary fiber content of 113 common Korean foods. Content of total dietary fiber(TDF) in vegetables, mushrooms, fruite, and seaweeds was determined by enzymatic-gravimetric method developed by Prosky et al. and adopted by AOAC. The average TDF content of the foods analyzed was 3.62$\pm$2.09% for green vegetables, 5.90$\pm$7.61% for light vegetables, 14.27$\pm$18.11% for mushrooms, 3.02$\pm$4.48% for fruits, and 11.39$\pm$12.68% for seaweeds. The foods containing the highest TDF values in the food groups were boiled radish leaves(10.84%) in green vegetables, dried braken(38.36%) in light vegetables, dried juda's ear(18.18%) in mushrooms except dried manna lichen(52.87%), dried persimon(17.73%) in fruits and dried sea mustard(37.77%) in seaweeds. Dried Seaweeds such as sea mustard (37.77%), sea tangle(29.30%), and laver(31.36%) were good sources of dietary fiber. When we consider the health and therapeutic benefits of dietary fiber, it is recommended to continue to consume traditional Korean diet which are mainly composed of vegetables rather than animal foods and to increase consumption of dried mushrooms and seaweeds which contain high content of TDF.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.337-341
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• 2002

Crude seasoning oil was manufactured from direct heat treatment of com germ, wheat germ, dehulled peanut, mustard, black pepper and com oil(RBD type). The sesame oil substituted was composed of this crude seasoning oil, oil soluble natural pigment mixture and com oil, and showed the similar appearance, flavor and taste with sesame oil. Free fatty acid content of SO was 1/4 than sesame oil, the other values were similar, respectively. Use of this SO was suitable about cooking, general frying as well as frying of laver and Chinese cake. As a result, this SO had possiblility as sesame oil substituted.

• Korean Journal of Pharmacognosy
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• v.5 no.4
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• pp.211-216
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• 1974

시판(市販) ${\ulcorner}$김${\lrcorner}$의 유리(遊離) 지방산(脂肪酸)을 20% DEGS (diethyleneglycol succinate) 칼람을 장치(裝置)한 가스 크로마토그라피를 사용하여 separation factor 및 oxymereuration-demercuration법(法)을 이용(利用)함으로써 23종(種)의 지방산(脂肪酸)을 확인(確認)하였으며, 가스 크로마로그람의 면적(面積)으로부터 그들을 각각 정량(定量)하였다. 진기(珍奇)한 산(酸)은 존재(存在)하지 않았으며, $C_{22}F{\times}1,\;C_{26}$, oleic acid, palmitic acid가 거의 60%를 차지했다. Oxymercuration-demercuration법(法)에 의(依)하여 분리(分離)된 불포화 지방산(脂肪酸)중에서 $C_{13}F{\times}1,\;C_{18}F{\times}1,\;C_{20}F{\times}1$는 명명(名名) 두 개(個)의 기하이성체(幾何理性體)가 존재하는 것으로 추정(推定)된다. 쇄상 포화 지방산(脂肪酸) 및 $F{\times}1$ 및 $F{\times}2 $의 쇄상 불포화 지방산(脂肪酸)은 $R_{USEVA}-A_{TANSONA}$ 및 $M_{URRAY}$등이 언급(言及)한 바와 같이 지방산(脂肪酸)의 탄소수(炭素數)에 대해서 $t_R\;(retention time)$을 semi-log plot를 하였을때 직선(直線)을 주었다.