• 한국식생활문화학회지
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• 제14권4호
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• pp.333-352
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• 1999

This study investigates the impact of International Monetary Fund(IMF) Age on the household behavior of food consumption and analysis the related factors(demographic variables, family life style) to find out the reasonable consumer's consciousness and food market conditions. The results are as follows. 1. General life style and food life style, considered as family life style, were classified into 7 types and 9 types respectively as family life style by factor analysis. 2. The rationality of using and disposing stage on food life has increased, the rationality of the planning stage on food life has decreased since the IMF age began. But the rationality of overall food consumption has hardly changed. 3. The amount of purchasing was decreased, discount store was favorite place to buy food, and safety and freshness were major determinants in purchasing for most of food items. But this was different with food items. The various information sources were used impartially to buy food, cash was used mainly, and the degree of using the discount ticket/coupon was a little low. 4. Income level is an influential factor on the rationality of the planning and purchasing stage on food life, while environment-oriented food life style has influenced on the rationality of using and disposing stage. The purchasing amount of grain products, meats, milk products, bread and snacks, drinks, alcoholic drinks, water and convenience goods has influenced by demographic variables, eating out had been influenced by general life styles, and fruits, healthy foods, processed foodstuffs, favorite foods, vegetables seaweeds, import foods and seafood had been mainly influenced by food life style since IMF age began.

• Applied Biological Chemistry
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• 제40권4호
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• pp.294-300
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• 1997

수산가공 부산물을 식용자원으로 이용하기 위한 일련의 연구로서 오징어 내장유의 정제조건에 대하여 검토하였다. 오징어 내장유 100ml에 대하여 인산 3ml를 첨가하고 $60^{\circ}C$에서 30분간 교반하여 탈검한 다음 이것에 20% 수산화나트륨을 0.6% 과잉첨가한 후 탈산처리 하는 것이 효과적이었다. 탈산유에 대하여 10%에 해당하는 활성백토를 가한 후 감압하에 $100^{\circ}C$에서 20분간 탈색처리한 후 압력을 4torr 이하의 감압하에서 수증기증류법으로 $180^{\circ}C$에서 60분간 처리한 오징어 내장유가 물리, 화학적 성상이 가장 우수하였다. 정제유의 산값, 과산화물값 및 색도는 각각 0.20, 0.8 meq/kg 및 0.019이었다. 정제유의 포화지방산에 대한 고도불포화지방산의 비율은 1.28이었고, 주요 구성 지방산은 16 : 0, 18 : 1n-9, 20 : 5n-3 및 22 : 6n-3 등으로 기능성이 우수하였다.

• Fisheries and Aquatic Sciences
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• 제19권10호
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• pp.42.1-42.10
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• 2016

The objectives of this study were to identify the histamine-forming bacteria and bacteriocin- producing lactic acid bacteria (LAB) isolated from Myeolchi-jeot according to sequence analysis of the 16S rRNA gene, to evaluate the inhibitory effects of the bacteriocin on the growth and histamine accumulation of histamine-forming bacteria, and to assess the physico-chemical properties of the bacteriocin. Based on 16S rRNA gene sequences, histamine-forming bacteria were identified as Bacillus licheniformis MCH01, Serratia marcescens MCH02, Staphylococcus xylosus MCH03, Aeromonas hydrophila MCH04, and Morganella morganii MCH05. The five LAB strains identified as Pediococcus acidilactici MCL11, Leuconostoc mesenteroides MCL12, Enterococcus faecium MCL13, Lactobacillus sakei MCL14, and Lactobacillus acidophilus MCL15 were found to produce an antibacterial compound with inhibitory activity against the tested histamine-producing bacteria. The inhibitory activity of these bacteriocins obtained from the five LAB remained stable after incubation at pH 4.0-8.0 and heating for 10 min at $80^{\circ}C$; however, the bacteriocin activity was destroyed after treatment with papain, pepsin, proteinase K, ${\alpha}$-chymotrypsin, or trypsin. Meanwhile, these bacteriocins produced by the tested LAB strains also exhibited histamine-degradation ability. Therefore, these antimicrobial substances may play a role in inhibiting histamine formation in the fermented fish products and preventing seafood-related food-borne disease caused by bacterially generated histamine.

• 대한지역사회영양학회지
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• 제20권1호
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• pp.30-40
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• 2015

Objectives: This study was performed to investigate the associations of food security with socio-demographic characteristics, nutrient intakes and mental health status among older Korean adults. Methods: This study was conducted using data from the 2008-2010 Korea National Health and Nutrition Examination Survey (KNHANES). Subjects were 4,451 adults aged 65~98 years. Food security was measured using a self-reported question on food sufficiency of subjects' household. Based on the answers, study subjects were classified into secure, mildly insecure, moderately insecure, and severely insecure groups. Dietary intake was estimated by 24-hour dietary recall. Nutrient intake was assessed by dietary reference intakes (DRI). As for mental health status, the data on mental stress, depression, and suicide ideation were used. Results: Rate of food insecurity in older adults was 14.3%. Old age, being female, low education, low income level, living alone, and discomfort in daily living were more related to food insecurity. Means of nutrient intakes were significantly different according to food security status. Intakes of calcium, potassium, and vitamin $B_2$ were lower than recommended intakes in all groups. Consumption amounts of soy and soybean products, vegetables, mushrooms, fruits, vegetable oils, meats, eggs, seafood, and dairy products were lower in food insecure groups. Mental stress, depression, and suicide ideation were higher in food insecure groups independent of the gender and income level. Conclusions: These present findings suggested that food security is related to mental health as well as nutrition status in older Korean adults. A national system that include food and psychosocial support programs for the elderly should be considered in order to improve the overall health of older Korean adults.

• 한국식품위생안전성학회지
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• 제34권5호
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• pp.502-507
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• 2019

본 연구는 국내에 유통되는 두족류 제품에 대한 모니터링을 수행하였다. 문어와 오징어로 표기되어 판매되는 28개 제품을 대상으로 DNA 바코드를 분석하여 원재료의 종을 동정하였다. DNA 바코드 증폭을 위하여 미토콘드리아의 16S ribosomal RNA 및 cytochrome c oxidase subunit I 유전자 부위를 증폭하는 두 종류의 프라이머 세트를 선정하였으며, 이를 이용하여 증폭된 PCR 산물의 염기서열을 분석하였다. 확보한 염기서열은 'BLAST Search'를 이용하여 미국국립보건원 GenBank에 등록되어있는 생물 종의 염기서열과 비교하여 유사도와 매칭 점수를 고려하여 최종 종을 동정하였다. 동정결과, 원재료를 오징어로 표기한 12개 제품은 아메리카대왕오징어(Dosidicus gigas, n=3), 살오징어(Todarodes pacificus, n=9) 종으로 확인되었다. 반면 문어를 원재료로 표기한 16개 제품의 경우, 6개 제품에서 대만주머니낙지(Cistopus taiwanicus, n=1), 하이야주꾸미(Amphioctopus marginatus, n=1), Scaeurgus unicirrhus(n=1), 아메리카대왕오징어(Dosidicus gigas, n=3)로 동정되어 표기된 원재료와 불일치하였으며, 이 중 3개의 제품은 알레르기 유발 원재료인 오징어가 사용되었음을 확인하였다.

• 수산경영론집
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• 제37권2호
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• pp.85-109
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• 2006

This study is aimed to investigate the structure of world pollack markets and the position/competitiveness or Korea for WTO/NAMA Negotiation. First or all, it is clearly pointed out that many limitations and problems are inherent in FAO statistics that is widely utilized to investigate the structure of international seafood markets. Especially, it is impossible to find not only the data for Russia that is the top production and export country of pollack, but also the data for importing/exporting countries for pollack. In order to make up for these problems, the data for export and import of major countries are collected and analyzed. The results of analysis show the followings. First, it is clearly investigated that classification of fish products are different for countries. Second, it is understood the structure of international pollack market in actuality. The pollack market is segmented by frozen, fresh, dried, fillet, roe, surimi, etc. In addition, the pollack market has grown as much as 600,000 tons in amount and $1.2billion in value. Third, competitiveness of Korea in international pollack markets is measured quantitatively. It shows that Korea has low RAC index and TSI index, but high RMI index. Thus, it is identified that Korea becomes the largest pollack importing country. Fourth, the partial equilibrium analysis on pollack import market of Korea indicates that the frozen pollack has both price elasticity and substitution elasticity, while the fresh pollack has income elasticity.

• 한국미생물·생명공학회지
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• 제17권6호
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• pp.634-644
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• 1989

Listeria monocytogenes, one of five species in the genus Listeria and the only one currently believed to be pathogenic for humans, is a small gram-positive, nonsporeforming, aerobic, motile and hemolytic rod-shaped bacterium. The bacterium is widespread in the environment, having been isolated from soil, dust, animal feed, water, sewage, almost every type of animal that has been cultured, and asymptomatic humans. L. monocytogenes causes listeriosis, a disease which most often affects humans with a compromised immune system. Included are pregnant woman, infants and adults suffering from such diseases as cancer, cirrhosis of liver or AIDS or are being treated with drugs such as corticosteroids. Listeriosis is manifested by such syndromes as pregnancy infections, granulomatosis infantiseptica, sepsis, meningoencephalitis, and focal infections. Infections, can be treated successfully with penicillin, ampicillin, or erythromycin. However, a mortality rate of about 30％ has occurred in outbreaks of listeriosis. Food-associated outbreaks of listeriosis have been attributed to coleslaw (Canada, 1981), pasteurized milk (U.S., 1983), and soft cheese (U.S., 1985). Presence of L. monocytogenes in various dairy foods has prompted recall of such products from the U.S. market-place. L. monocytogenes also has been found in raw meats and seafood.

• Asian Pacific Journal of Cancer Prevention
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• 제16권13호
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• pp.5389-5396
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• 2015

Diet is one of the major factors that can exert a majorly influence on colorectal cancer risk. This systematic review aimed to find correlations between various diet types, food or nutrients and colorectal cancer risk among Asian populations. Search limitations include dAsian populations residing in Asia, being published from the year 2008 till present, and written in the English language. A total of 16 articles were included in this systematic review. We found that red meats, processed meats, preserved foods, saturated/animal fats, cholesterol, high sugar foods, spicy foods, tubers or refined carbohydrates have been found by most studies to have a positive association with colorectal cancer risk. Inversely, calcium/dairy foods, vitamin D, general vegetable/fruit/fiber consumption, cruciferous vegetables, soy bean/soy products, selenium, vitamins C,E and B12, lycophene, alpha-carotene, beta-carotene, folic acid and many other vitamins and minerals play a protective role against colorectal cancer risk. Associations of fish and seafood consumption with colorectal cancer risk are still inconclusive due to many varying findings, and require further more detailed studies to pinpoint the actual correlation. There is either a positive or no association for total meat consumption or white meats, however their influence is not as strong as with red and processed meats.

• 한국수산과학회지
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• 제44권1호
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• pp.37-44
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• 2011

We investigated the optimum formulation to improve the gelling ability of squid, Dosidicus gigas, surimi. The solubility of minced squid muscle was highest at pH 10.7, and lowest at pH 5.0. The yields of conventional surimi and protein recovery after alkaline pH-shift processing were $68.1{\pm}2.4%$ and $65.3{\pm}2.6%$, respectively, whereas the protein recovery with acidic pH-shift processing was only $21.2{\pm}1.6%$. The addition of 5% starch decreased the breaking force regardless of the kind of starch, while the mixture of corn, potato, and wheat starch (total 15%) increased the breaking force by up to 1.9 fold. The addition of 5% egg white, 5% porcine plasma protein, 0.3% $CaCl_2$, and 0.3% Polymix GA significantly increased the breakingforce (P<0.05). None of the ingredients examined in this study significantly affected the deformation value (P<0.05). The optimum concentrations of egg white and $CaCl_2$ to obtain a breaking force of 55 g and a whiteness of 70 were 2.69% and 0.22%, respectively.

• 한국수산과학회지
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• 제36권1호
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• pp.11-17
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• 2003

수산가공부산물인 갑오징어갑을 칼슘소재로서 효율적으로 이용하기 위한 일련의 연구로 유기산 처리에 의해 갑오징어갑 분말의 가용성을 개선하기 위하여 처리 유기산의 종류 (아세트산, 젖산), 반응농도 (유기산의 몰에 반응하는 칼슘의 몰 비율), 반응시간 (6$\~$24시간), 반응온도 $(20\~60^{\circ}C)$ 등에 대하여 살펴보았다. 아울러 이들로부터 구명된 최적조건을 이용하여 고 가용성 갑오징어갑 분말을 제조한 다음 구조, 가용화 조건 등과 같은 부분적인 특성에 대하여도 살펴보았다. 갑오징어갑 분말의 가공용 개선을 위한 유기산으로는 아세트산이 적절하였고, 반응 조건은 칼슘의 몰/아세트산의 몰 비율을 0.4로 한 다음 실온에서 12시간 정도로 하는 것이 적절하였다 IR 및 XRD 상분석 결과 이렇게 제조한 아세트산처리 갑오징어갑 분말의 경우 주성분이 아세트산 칼슘이었고, 전자현미경 촬영 결과 불규칙한 형을 이루고 있었다. 최적 조건에서 유기산 처리된 갑오징어갑 분말의 가용성은 약 $5.3\%$로 원료에 비하여 약 1,380배 정도 개선되었다. 유기산 처리 갑오징어갑 분말을 가공 기능성 개선제와 같이 보다 효율적으로 이용하기 위하여는 실온에서 증류수 또는 수도수에 1시간 정도 진탕하여 사용하면 가능하리라 판단되었다. 이상의 결과로 미루어 보아 유기산처리 갑오징어갑 분말은 가공 기능성 개선제로 사용 가능하리라 판단되었다.