• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.5
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• pp.708-713
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• 1997

Various chemical indices were analyzed to clarify the tendency of rancidity during the repeats of heating so called roasting heating and/or reheating in dark muscled fish (mackerel and pacific saury). The total lipid contents of fresh mackerel and pacific saury were $36.7\%\;and\;28.4\%$ in saturated fatty acid, $33.0\%\;and\;20.2\%$ in monoenoic acid, and $29.9\%\;and\;49.7\%$ in polyenoic acid, respectively. The ratios of unsaturated fatty acid (UFA)/Saturated fatty acid (SFA) were 1.7, 2.5 and content of total lipid was $16.5\%\;and\;13.7\%$, respectively. Peroxide content gradually increased after roasting heating and reheating in mackerel while it decreased after reheating in pacific saury. Thiobarbituric acid value also increased during roasting and heating in all the samples but decreased after reheating. Acid value increased after roasting heating and reheating in all samples, particularly it was high in pacific saury which have a high composition of UFA. More conjugated dienes were formed when the meat was roasted at $180^{\circ}C$ than at $200^{\circ}C\;or\;220^{\circ}C$, and in the filet with skin than the skinless.

• Journal of the Korea Organic Resources Recycling Association
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• v.8 no.1
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• pp.109-120
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• 2000

In the analysis of the common categories, moisture contents and organic concentrations were not much different according to the types of industry or treatment facilities. When heavy metals contribution of the sludge from domestic and industrial wastewater treatment facilities was analyzed, As, Hg and Cr concentrations were relatively high among 42 standards of the fertilizer law. As concentration war higher in 28 of 42 facilities (67%) than limits of the fertilizer law. Hg concentration was not acceptable in the 21 of 42 facilities (50%). Cr concentration was not acceptable in 9 of 42 facilities (21%). From these results, It is found that As is the most frequently detectable component and contaminant than any other heavy metals in sludges. The data from this experiment was also compared with the guidelines of harmful organics and the rest of heavy metals that are regulated by some of the foreign countries. Be, Se and Mo concentrations were lower than the limits. Among the organics, the average concentration of PCB (10 samples) was 26.2 ppb. The highest concentration was 162.6 ppb in the sludge of the municipal wastewater treatment facilities and the lowest concentration was 2.14 ppb from the skin manufacturing industry. From the leaching analysis of re-manufacturing goods from the sludge, most of them was acceptable on the regulation law but Cr concentration was over the limit.

• Horticultural Science & Technology
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• v.31 no.6
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• pp.833-836
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• 2013

'Hei' is a new cultivar of red with black flesh; originated from the cross of two inbred lines, mother plant, TKUI separated from 'Kame' in 2007 and father plant, TLB separated from tomato collected in Europe by pedigree breeding method. 'Hei' was tested for specific character and productivity of lines of tomatoes in spring for 2 years, 2008 to 2009. This variety had resistance to powdery mildew. 'Hei' is an indeterminate type. The fruit shape is round and the skin color is blackish red. The average fruit weight of 'Hei' is about 127.9 g and marketable yield is $5,715kg{\cdot}10a^{-1}$. Lycopene contents of 'Hei' are about $18.5mg{\cdot}100g^{-1}$, high compared with other tomato ($3.1mg{\cdot}100g^{-1}$). 'Hei' is suitable for environment-friendly protected cultivation because of resistance to powdery mildew.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.237-244
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• 2014

The total phenolics, total flavonoids, and antioxidant capacities of ten commercial products of Japanese apricot (maesil) were evaluated, including four kinds of alcoholic drinks, two kinds of soft drinks, and four kinds of concentrate found in the Korean market. The daily per capita consumption (g/capita/day) of each product was calculated from in the existing dataset of the Korea National Health and Nutrition Examination Survey in 2010. Using the combined datasets indicated above, the daily per capita intake of total phenolics from maesil product consumption was found to be 1.05 mg gallic acid equivalents. The daily per capita intake of total flavonoids was determined to be 0.13 mg catechin equivalents, and the daily per capita intake of antioxidant capacities were measured at 0.70 mg vitamin C equivalents (1,1-diphenyl-2-picrylhydrazyl assay), and at 1.04 mg vitamin C equivalents (2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) assay). The daily per capita intakes of total phenolics, total flavonoids, and antioxidant capacities were influenced by the daily quantity of consumption of maesil products, as well as their compositional contents.

• Journal of Home Health Care Nursing
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• v.7 no.1
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• pp.5-14
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• 2000

This study was conducted during the time period of September 1997 to February 1999. in order to provide data concerning important facets of horne care nursing and the degree to which practicing hospital and public health nurses believe themselves to be competent in each area. The study subjects consisted of 610 hospital nurses, 158 public health nurses and 21 other nurses from Seoul and the province of Kyunggi. Korea. Data was collected through self-reporting questionnaires which was used by Kim et al.(1999) to evaluate the status of home health nursing and the varying ideas of self-competence that practicing nurses have. The results of the study were as follows: 1) The mean scores of perceived important components and competencies on home health nursing measured on the Likert 4 point scale were $3.15{\pm}0.36$ for importance. and $2.56{\pm}0.36$ for competency. Of the four categories regarding nursing services, the 'Nursing skill' factor had the highest importance and competency. 2) There were significantly higher scores for hospital nurses' importance components and competencies of home care nursing as compared to those scores for public health nurses. 3) The significant factors of the importance component of home care nursing listed in order of priority were 'general infection control', 'bed sore care skill', 'rehabilitation care', 'keeping maintenance of the client's confidentiality', 'malpractice', 'diabetes patient care', 'ability for problem solving' respectively. In contrast, of low priority in the importance components of home care nursing were 'referring nursing as a job to others'. 'record keeping', 'family dynamics', 'medical equipment', 'economic problems', 'environmental assessment', 'suture removal', 'multidisciplinary coordination' respectively. 4) The high priority of the degree to which practicing nurses believe themselves to be competent in home health nursing were the 'blood sugar test', 'enema skill', 'injection skill', 'skin care', 'bed sore care skill', etc. In contrast, lower competence for home care nursing as perceived by nurses were 'AIDS care', 'family violence care', 'substance abuse care', 'mental health care' respectively.

• Journal of Korean Medicine for Obesity Research
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• v.11 no.2
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• pp.41-68
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• 2011

Objectives: After organizing segmentations related to obesity from classics and each studies, we would like to examine the value of wild ginseng, bovis calculus, ursi fel and moschus as a obesity medicine. Methods: We found out 4 drugs which are wild ginseng, bovis calculus, ursi fel and moschus from the classics, such as "Shin-Nong-Bon-Cho-Kyung", "Myoung-Eui-Byul-Lok", "Bon-Cho-Gang-Mok", "Bon-Cho-Jong-Shin", "Bon-Cho-Bi-Yo", "Bon-Cho-Gu-Jin" and "Deuk-Bae-Bon-Cho", we searched websites such as RISS, Korean traditional knowledge portal, the society of Korean medicine for obesity research, Korean pharmacopuncture institute, the Korean academy of oriental rehabilitation medicine and Korean acupuncture & moxibustion society as well. Results: 1. We couldn't find the contents related to the efficacy of improving obesity through wild ginseng, bovis calculus, ursi fel and moschus from the classics. 2. Wild ginseng had a study dealing with the efficacy of anticancer, obesity, toxicity, immunity, sulfation, diabetes, plasma proteins, depression, hypertension, endometriosis and hair loss. Especially among 6 studies related to obesity, apart from the study that treated extract of wild ginseng directly to the cell or oral administration to the animals, also have studies that had an efficacy of improving obesity through injecting pharmacopuncture to acupuncture point and vein, etc. 3. Bovis calculus had a study about efficacy related to arthritis, liver, inflammation of cornea, obesity, anticancer, immunity, antacid, heart, lumbar pain, hypertension, toxicity, a digestive organ and sasang constitution, especially in case of obesity, had each studies about oral administration of complex prescription and about cell unit experiment of pharmacopuncture. 4. Ursi fel had a study about efficacy related to liver, arthritis, inflammation of cornea, immunity, obesity, anticancer, antacid, lumbar pain, digestive organ, toxicity, cell protection, skin ailment, etc. Especially in case of obesity, had each studies about oral administration of animal experiment and about cell unit experiment of pharmacopuncture. 5. Moschus had a study about efficacy related to liver, the central nervous system, arthritis, inflammation of cornea, immunity, obesity, anticancer, hypertension, heart, lumbar pain, etc. Especially in case of obesity, had one study about oral administration of complex prescription. Conclusion: Through the result of probability as a obesity medicine of wild ginseng, bovis calculus, ursi fel and moschus, we could identify the possibility of each drug as a obesity medicine. Also in the future, it is considered that studies about one or complex prescription and pharmacopuncture as a obesity medicine will be needed.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.490-496
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• 2001

The purpose of this study was to investigate the effects of ingredients(spices and medicinal plants) on the physicochemical properties of Pyunyuk a Korean style-cooked pork. Pyunyuk samples were prepared by the following 5 cooking conditions: Control(pork, water), A(pork, water, soy sauce), B(pork, water, soy sauce, onion, ginger), C(pork, water, soy sauce, onion, ginger, licorice, cinnamon) and D(pork, water, soy sauce, onion, ginger, licorice, cinnamon, clove and chestunt inner skin(CIS). The contents of ash, crude protein in loin and shank Pyunyuk were not significantly different among Pyunyuk samples, but crude fat content of C, D were significantly lower than control, A and B(p＜0.05). In Hunter’s color values of Pyunyuk, the lightness(L) was decreased by the addition of multiple ingredients, whereas the redness was increased. In mechanical characteristics, the hardness of control was the highest among the samples(p ＜0.05). In sensory evaluation, sample D obtained the highest score in flavor, taste, hardness, cohesiveness, springiness, gumminess and overall acceptability(p<0.05), and it was most preferred by the panels. There were higher negative-correlations between mechanical hardness and sensory characteristics of flavor, taste, cohesiveness, gumminess, brittleness and overall acceptability. From these results, it could be concluded that Pyunyuk ingredients(herbs and medicinal plants) reduce the content of crude fat, increase the tenderness and improve the flavor and taste of pork during cooking.

• The Korean Journal of Food And Nutrition
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• v.21 no.2
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• pp.165-175
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• 2008

Pacific saury, Cololabis saira kwamaegi, is a traditional local food of the Eastern sea area centering around Pohang. It is well-recognized as being both tasty and nutritious. Nevertheless, bacterial contamination, excessive dryness, and compositional changes have made it edible only during the winter months. Therefore, to improve its storage, this study examined the effects of storage material, type, temperature, and duration on compositional changes in kwamaegi. The studied samples were kwamaegis that had been dried naturally for 15 days. The storage materials included an A-film, a self-developed multi-film made of polyethylene, polyamide, EVOH, and polyethylene; as well as a B-film made of polyethylene, nylon, polyethylene, nylon and polyethylene. The B films were used after pressing and laminating. The storage types included one whole fish(1G), or 2 divided fish(2G), to increase eating convenience. The 2G type was the muscle portion divided vertically after discarding the jowl, skin, and internal organs. The storage temperatures were $0^{\circ}C$, $-15^{\circ}C$, and $-30^{\circ}C$, and the storage durations were 2, 4, and 6 months. Pathogenic bacteria and rheology were measured to observe general compositional changes. The whole kwamaegi showed a total cell number of $1,565{\pm}112$ CFU/100 g flesh, while the divided Kwamaegi showed significantly greater bacterial numbers at $2,031{\pm}145$ CFU/100 g flesh. Psychrophils and halophils increased significantly while coliform were not found; the number of mesophils also increased, but not significantly. There were no significant cell number variations between the A-film and B-film. At $0^{\circ}C$, both the A-and B-films resulted in cell numbers of $115{\sim}212$ CFU/100 g flesh, revealing just $7.3{\sim}10.4%$ of the initial storage levels. Overall, there were no significant differences between the storage materials. Generally, as the storage temperature and duration increased, the moisture content of the kwamaegi decreased. Also, as storage duration and temperature increased, crude protein and crude lipid contents increased; in addition, they increased proportionally as the moisture content of the fish decreased. There were no significant differences in crude ash content with respect to the storage materials, storage temperatures, or storage durations. Finally, there were no significant differences between the kwamaegi samples naturally dried for 15 days and those stored in the B-film vacuum storage for 6 months for strength, hardness, cohesiveness, springiness, gumminess, and water activity.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.364-370
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• 2007

This study was carried out to investigate the effect of lipid type on the physicochemical properties and sensory score of pork patties. The samples consisted of pork patties containing 20% pork fat (PP), 20% olive oil (OP), and 20% soybean oil (SP). The surface color, water holding capacity, increased rate in thickness, decreased rate in diameter, rheological properties, pH, VBN content and TBARS value were determined for the pork patties as the physicochemical properties: the sensory scores were also evaluated. The $L^*$ value for PP was the highest, and the lowest for OP among the samples (p<0.05). For the $a^*$ value OP was the highest among the samples, and the $b^*$ value of OP was lower than that of the PP (p<0.05). The water holding capacity and increased rate of thickness were higher for PP than for OP and SP (p<0.05). The cooking loss and decreased rate of diameter of PP were lower than those of OP and SP (p<0.05). The hardness and springiness of OP and SP were higher than those of PP, and SP had the highest chewiness among the samples (p<0.05). However, cohesiveness and gumminess were not different among the samples. The pH of SP was the highest among the samples, and the TBARS value of OP was lowest (p<0.05). The VBN contents were not different among the samples. The amounts of raw color for OP and SP were higher than that of PP (p<0.05). The raw aroma was not different among the samples. Also, roasted aroma and taste were not different among the samples, but the tenderness, juiciness, and palatability of SP were the highest among the samples (p<0.05).

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.213-218
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• 2007

The aim of this study was to investigate the effect of the addition of red wine on the physicochemical properties ana sensory score of cooked pork patties. The samples consisted of the pork patty without red wine(control), and 1, 3 and 5% red wine(RWP-1, 3 and 5, respectively). There were no significantly differences in the moisture$(58.1\sim58.7%)$, crude protein$(15.9\sim16.3%)$ crude fat$(23.2\sim23.7%)$, and crude ash$(2.7\sim2.9%)$ contents, and the Hunter's $a^*-value(0.2\sim0.6)$, cooking loss$(16.5\sim19.2%)$, VBN$(11.9\sim15.6mg%)$, total bacterial count($(11.9\sim15.6mg%)$ Log cfu/mL), hardness$(3,193\sim3,336\;dyne/cm^2)$, springiness$(75.8\sim79.7%)$, cohesiveness$(47.8\sim52.1%)$, gumminess$(489\sim509kg)$, chewiness$(183\sim209g)$ and strength $(1,144\sim1,199g)$ between the pork patties. Of the pork patties the $L^*$ value of the control and the b value of RWP-5 were the lowest(p<0.05). The pH and TBARS value of RWP-5 were the lowest of all the pork patties. The flavor of RWP-5 was superior to that of the other pork patties, and the taste, texture, juiciness and palatability of RWP-3 and RWP-5 were superior to those of the control and RWP-1. In conclusion, the addition of 5% red wine was most suitable for enhancing the physicochemical properties and sensory score of pork patties.