• Korean Journal of Community Nutrition
• /
• v.7 no.2
• /
• pp.188-198
• /
• 2002

This study was conducted to compare families eating-out behavior in relation to family life cycle in order to provide basic information on nutritional education about eating-out. The data were collected by the survey method from 440 families who lived in apartment complexes in Kyong-ju and Seoul. The structured questionnaire included items about the frequency of eating out, the choice of eating-out menus, the decision maker of the eating-out process, the attitudes toward eating out and the general characteristics of the families. The major results are as follow: 1) In the cafe of telephone delivery service, and eat-in restaurants, the subjects showed statistical significance (p < 0.01). With respect to telephone delivery service, families in Step II used it most frequently, but families in Step I rarely used it. With respect to eat-in restaurants, families in Step II used them most frequently but families in Step IV rarely used them. 2) In all the family life cycle steps, the most favorable menu was fried chicken for take-out type, Chajang noodles, fried chicken and pizza fur telephone delivery, pizza for internet delivery, raw fish and beef for eat-in restaurant, Docbokki, laver rolled rice and ramyun for convenience flood stores. 3) The wife was most influential in making decisions about the take-out type (p < 0.001). In the case of telephone deliveries (p < 0.001), the wife was the most influential in the families of Steps I and II, but the children were the most influential in the families of Steps III and IV. In the case of eat-in restaurants (p < 0.001), the husband had the most effect on the decision-making process. In the case of convenience flood stores (p < 0.001), the children were the most influential in the families in Steps III and IV. In most family life cycle steps, each of them chose their own meal. 4) from a factor analysis perspective, attitudes toward eating out have been grouped according to two factors, namely 'Advantage' and 'Nutrition'. No factor showed a significant difference among the family life cycle steps.

• Journal of the Korean Society of Food Culture
• /
• v.11 no.1
• /
• pp.83-96
• /
• 1996

The purpose of this paper is to examine the various kinds of recipes of pheasant through classical cookbooks written from 1670 to 1943 which are the basic materials to the meat cooking. The recipes of pheasant are found 39 times in the literature, which can be classified into eleven groups. Chronologically, the recipe of mandu (ravioli) was first appeared, and guk, tang (soup), kui (roasted), jang (salted meat), chim (steamed), po (dried meat), whe (raw meat), gijim (boiled in soy sauce), cho (sparkly heated in soy sauce and sugar), jolim (hard boiled in soy sauce), and jungol (meat with vegetable cooked in pan) followed in the records. Kui was the most popular one with the frequency of 43.6%, which proves that kui is the most suitable one for pheasant among all of recipes. Mandu and guk, tang were 10.2%, chim and po were found with the same rate of 7.7% and the next ones were jang, gijim, cho, and jungol with the rate of 2.6%. The recipes of pheasant were recorded much less than those of beef, chicken, pork, lamb, and dog meat. Particularly, in comparison with chicken belonging to fowls, the frequency of pheasant cooking did not reach even to one third of that. The Korean recipes of pheasant have been independently developed with originality, having nothing to do with the Chinese ones. The recipes of pheasant before the late 1800s have based on the strict recipe principles along with the spirit of art and sincerity, but they were deteriorated to simple and easy ones discarding principles. The main ingredient was the flesh of pheasant and the sub-ingredients such as flour, pinenut, buckwheat powder, and mushroom were included in common. In additon, oil, soy sauce, black pepper, and stone leek were frequently used as main seasonings.

• Food Science of Animal Resources
• /
• v.41 no.6
• /
• pp.1036-1048
• /
• 2021

This study investigated the possible improvement in the antioxidative status and quality characteristics of ready-to-eat (RTE) Samgyetang after adding various black garlic (BG) extracts. The antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), meat quality indexes, and lipid oxidation rates were measured after receiving one of five different treatments consisting of conventional Samgyetang broth as a negative control, raw garlic (RG) extract as a positive control, BG, oven-dried BG, and maltodextrin-encapsulated BG extract as treatments. Employing retort cooking, fat trimmed carcasses were added to the initially prepared broth together with a phenolic extract that was set at 5% (w/w). A significant intensification of red and yellow color was observed in breast and thigh meat treated with BG extracts, regardless of pretreatment, compared to the negative control and RG. The moisture percentage was affected by the addition of BG extracts, where the encapsulation group retained the highest water content after retorting. In terms of antioxidative status, maltodextrin-encapsulated BG extract was as effective as an oven-dried extract to scavenge free radicals and showed the highest score among samples (p<0.01). The concentration of TFC was found to be the highest and did not differ between encapsulation and oven-dried groups, followed by BG, RG, and the negative control. However, the addition of encapsulated BG extract was the most effective in delaying the formation of malondialdehyde among the samples. Therefore, pre-treatment of BG extract through encapsulation is recommended to develop a higher antioxidative status and quality characteristics of Samgyetang.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.1
• /
• pp.193-200
• /
• 2004

The preparation of low-fat chicken patties added 10% fat and 0.5% sodium alginate (SA treatment) arabia gum (AG treatment), xanthan gum (XG treatment), respectively and the control patty containing 20% fat was prepared. The moisture contents of raw, cooked and reheated patty of control were lower than low-fat patties containing gums, and were no significant difference among low-fat patties. The fat content of control patty was higher than that of the low-fat patties and the protein showed no significant difference among patties. In case of raw patty, the Hunter's $L^{*}$ value of control patty was higher than that of the low-fat patties, the Hunter's $a^{*}$ value was no significant difference among patties. But the Hunter's $L^{*}$, $a^{*}$ and $b^{*}$ values of cooked and reheated patties showed no significant difference among patties The yielding and fat retention of cooked control patty were lower than that of the low-fat patties. The yield and fat retention of reheated control patty were lower than those of the low-fat patties, and the final yield of low-fat patties was higher than that of the control patty The hardness of cooked patties showed no significant difference among patties but the springiness, cohesiveness and chewiness of low-fat patties were higher than those of the control patty. The water holding capacity of low-fat patties was higher than that of the control patty. In case of reheated patties, the hardness was no significant difference among patties, the springiness was highest in low-fat patty treated arabia gum and was lowest in control patty. The cohesiveness, chewiness and water holding capacity of reheated low-fat patties were higher than those of the control patty. Oleic, palmitic, linoleic and stearic acids were major fatty acids, and glutamic acid, aspartic acid, lysine, leucine, arginine and alanine were major amino acids in chicken patties. The aroma was not significantly different among patties, but the texture of low-fat patties was higher than that of the control patty and was not significantly different among low-fat patties.tties.ies.

• Journal of the Korean Society of Food Culture
• /
• v.27 no.6
• /
• pp.598-606
• /
• 2012

The aim of this study was to comparatively analyze the differences in Jinseol (ritual table-setting) and Jesu (ritual food) from the cultural perspective of ancestral ritual formalities regarding Bulcheonwijerye of Admiral Yi Sun-Sin, which is being held in Asan-hyeonchungsa shrine, Tongyeong-changnyangmyo and Namhae-chungyeolsa. The results are summarized as follows. A total of 32 types of Jemul (ritual food) in 6 rows in Asan-hyeonchungsa shrine, a total of 30 types of jemul in 6 rows in Tongyeong-changnyangmyo, and a total of 12 types of jemul in 2 rows in Namhae-chungyeolsa were prepared for the ritual table. In the Asan-hyeonchungsa shrine and Tongyeong-changnyangmyo, cooked foods have been used for jesu, whereas raw, uncooked foods have been used for jesu in Namhae-chungyeolsa. In the Asan-hyeonchungsa shrine, Gaeng (Kook) for liquid soup of Tang (stew) and Tang (5-tang) for the solid ingredient of stew have been prepared for a ritual table. In Tongyeong-changnyangmyo, fish Kook for Gaeng and So-tang (tofu stew) for Tang have been prepared for the ritual table. In Asan-hyeonchungsa shrine, Yukjeok (beef slices broiled on a skewer), Gyejeok (chicken jeok) and Eojeok (fish jeok) have been stacked together as Dojeok on a ritual table whereas in Tongyeong-changnyangmyo, Yukjeok, Sojeok and Eojeok have been placed on the ritual table as Pyunjeok (one by one). In Namhae- chungyeolsa, raw pork meat has been placed on the ritual table. As Po (a dried meat or fish), dried fish and dried seafood have been used in Tongyeong-changnyangmyo, whereas raw beef meat has been used in Namhae-chungyeolsa. Although Namul (cooked vegetables) and Mulkimchi (watery plain kimchi) are placed on ritual table for Asan-hyeonchungsa shrine, only Namul and Saengchae (raw vegetables) is used in Tongyeong-changnyangmyo and Namhae-chungyeolsa, respectively. Bulcheonwijerye for the same person, Admiral Yi Sun-Sin, has different characteristics according to the shrines. Accordingly, there is a need to preserve and succeed bulcheonwijerye of Admiral Yi because it is a traditional culture in ancestral rituals.

• Proceedings of the Korea Society of Poultry Science Conference
• /
• 2004.11a
• /
• pp.95-96
• /
• 2004

An experiment was conducted to investigate the effects of dietary supplementation of feather meal (FM its) digests on the performance of broiler chicks and taurine content in broiler meat. A total of 1,000 broiler chickens were assigned to five dietary treatments : Control, FM diet(FM), FM+pyridoxine(FM+Pyridox), H$_2$O$_2$ treated FM diet(H$_2$O$_2$-FM) and enzyme treated FM diet (Enzyme-FM). Treated diets were supplemented with FM or FM digests at the level of 5 % to the control diet. During the stater period, weight gain of chicks fed FM+Pyridox was significantly higher(P<0.05) than those of the other FM or FM digest treatments but was not different from the control. Weight gam of overall period were not significantly different among treatments. Feed intake of the control was greater than that of FM or FM digest treatments. Feed conversion ratio(feed intake/gain) of chicks fed FM and H$_2$O$_2$-FM were significantly higher than those of Enzyme-FM and FM+Pyridox, but were not significantly different from the control. Taurine contents of leg and breast mucle were significantly (P<0.01) different among treatments but those of liver were not significantly different. Taurine content of FM+Pyridox was highest in both leg and breast muscle. It was 85 % higher in leg muscle and 15 % higher in breast muscle than that of the control. Sensory evaluation data showed significant but not consistant responses in various parameters. FM + Pyridox treatment showed highest score in aroma of raw leg muscle of male and in juiciness and tenderness of broiled breast muscle of male chickens. Control group showed highest color score in raw leg muscle of female and lowest overall acceptability score in broiled breast and leg muscle of male chicken. It is concluded that taurine can be enriched especially in broiler leg meat by 5 % FM diet supplemented with pyridoxine.

• Journal of Food Hygiene and Safety
• /
• v.15 no.3
• /
• pp.252-255
• /
• 2000

This study was conducted to investigate the application of ATP bioluminescence to measure the degree of microbial contamination from raw meat, meat processing and milk processing lines. Samples collected from slaughter house, meat and milk processing plants were tested for estimation of bacterial number by using ATP bioluminescence and conventional method. The former result was transffered to R-mATP value(log RLU/ml), and the latter transffered to CFU(log/ml). Correlation coefficient(r) between aerobic counts(CFU, log/ml) and R-mATP(log RLU/ml) value was 0.93(n=408). R-mATP of aerobic counts from beef, pork, chicken was 0.93(n=220), and that was 0.93(n=187) between meat processing and dairy processing plants. In addition, Correlation coefficient(r) between aerobic counts and R-mATP was 0.87(n=252) under 1$\times$10${^5}$/ml of bacterial count and 0.74(n=152) over 10${^5}$ respectively.

• Korean Journal of Organic Agriculture
• /
• v.11 no.1
• /
• pp.89-97
• /
• 2003

The mudfish(Misgurnus anguillicaudatus) raising fed on hens excreta in order to study effects on production of animal feed resource. The raw hens excreta used for 2 years old mudfish diet during the 35 days and water in aquarium for mudfish was never exchanged during experimental period. Eight of 100L of aquarium. eight kg of mudfish and four of female korean native chicken were used this study. This study are divided according to the mudfish fed on commercial mudfish diet in the four of control group and fed on hens excreta in the four treatment group. The chemical composition was compared with commercial mudfish diet and hens excreta. In the both sample, crude protein contents was almost same. The crude fat and crude ash were higher in hens excreta than commercial mudfish diet. The growth performance of mudfish tend to high when fed hens excreta. There were no differences in contents of E. Coli and Salmonella and pH of water in aquariums between the groups. Mortality of mudfish tend to decrease when fed hens excreta. No problem with mudfish health was observed during the experimental period of 35 days. These results indicated that it is possible to raising mudfish fed on hens excreta only.

• Journal of the Korean Wood Science and Technology
• /
• v.6 no.1
• /
• pp.8-14
• /
• 1978

In order to determine the feeding value of t:1e waste wood of Lentinus eddodes, the waste wood was milled and treated with $Ca(OH)_2$ and cellulase, then raw waste wood and the treated waste wood were fed to broiler chicken and Korean native goates. The results obtained were as follows; 1. The chemical composition of the waste wood was c. protein 2.26%. c. fat 2.57%. c. fiber 44.60 and c. ash 5.58%. No differences were detected between the raw waste wood and $Ca(OH)_2$ or cellulase treated waste wood in chemical composition. 2. In amino acid composition. no cystine and methionine was showed, but trace amount of Vitamin A, $B_1$, and $B_2$, and cholin chloride were detected. 3. Trichoderma viride SANK. No. 16374 was used to decompose the cellulose. 4. In broiler performance, when waste wood meal was subsituted for 5% wheat bran, no adverse effect was showed on weight gain, feed in take and feed efficiency. But $Ca(OH)_2$ and cellulase treated waste wood meal could be subsituted for 8% wheat bran. 5. In Korean native goat performance, feeding waste wood meal subsituted by 50% various bran (25% defatted rice bran and 25% barley bran) had no adverse effect on growth and feed efficiency. 6. Considering the above results, though the waste wood meal could be replaced to part of various bran, there was a bottle-neck to process the waste wood. The waste wood of Lentinus edodes was little feeding value on bed of ruminant.

• Journal of Microbiology and Biotechnology
• /
• v.30 no.4
• /
• pp.526-532
• /
• 2020

A bacterial strain, designated B301^T and isolated from raw chicken meat obtained from a local market in Korea, was characterized and identified using a polyphasic taxonomic approach. Cells were gram-negative, non-motile, obligate-aerobic coccobacilli that were catalase-positive and oxidase-negative. The optimum growth conditions were 30℃, pH 7.0, and 0% NaCl in tryptic soy broth. Colonies were round, convex, smooth, and cream-colored on tryptic soy agar. Strain B301^T has a genome size of 3,102,684 bp, with 2,840 protein-coding genes and 102 RNA genes. The 16S rRNA gene analysis revealed that strain B301^T belongs to the genus Acinetobacter and shares highest sequence similarity (97.12%) with A. celticus ANC 4603^T and A. sichuanensis WCHAc060041^T. The average nucleotide identity and digital DNA-DNA hybridization values for closely related species were below the cutoff values for species delineation (95-96% and 70%, respectively). The DNA G+C content of strain B301^T was 37.0%. The major respiratory quinone was Q-9, and the cellular fatty acids were primarily summed feature 3 (C_16:1 ω6c/C_16:1 ω7c), C_16:0, and C_18:1 ω9c. The major polar lipids were phosphatidylethanolamine, diphosphatidyl-glycerol, phosphatidylglycerol, and phosphatidyl-serine. The antimicrobial resistance profile of strain B301^T revealed the absence of antibiotic-resistance genes. Susceptibility to a wide range of antimicrobials, including imipenem, minocycline, ampicillin, and tetracycline, was also observed. The results of the phenotypic, chemotaxonomic, and phylogenetic analyses indicate that strain B301^T represents a novel species of the genus Acinetobacter, for which the name Acinetobacter pullorum sp. nov. is proposed. The type strain is B301^T (=KACC 21653^T = JCM 33942^T).