Aprovechamiento alternativo de calamar (Dosidicus gigas) como fuente de proteína para la fortificación de pan tipo baguette / Alternative use of squid (Dosidicus gigas) flour as a protein source to improve the nutritional quality of baguette bread

Introducción. Los cereales tienen aminoácidos limitantes y mezclarlos con harinas de origen marino presentan un mejor equilibrio en éstos mejorando la composición nutricional en productos de panificación, principalmente de proteína y aminoácidos. Objetivo. Desarrollar panes tipo "baguette" sustituyendo parcialente harina de trigo (HT) por harina de calamar (HC) y evaluar su calidad física, química y sensorial. Materiales y métodos. Se utilizó la técnica de masa esponja incorporando 7,5, 10 y 12,5 % de HC. Análisis físicos: tiempo de amasado, peso y fermentación de la masa, volumen específico, peso de los panes (g), % pérdida humedad y color de miga; análisis químicos: humedad, proteína cruda, cenizas, extracto etéreo, fibra cruda, carbohidratos, aminoácidos indispensables y energía bruta y evaluación sensorial: textura, olor, color y sabor. Resultados. Las propiedades físicas no presentaron diferencias (p>0,05), pero sí (p<0,05) para las variables de color en todos los panes, al igual que en los análisis químicos y perfil de aminoácidos (p<0,05), incrementándose la proteína (15,63 % pan con 7,5 % de HC hasta 23,27 % pan con 12,5 % de HC) y mismo comportamiento de aminoácidos indispensables conforme aumentó la inclusión de HC. Los resultados de la evaluación sensorial fueron similares (p>0,05) para 7,5 % de HC (me gusta), para 10,0 y 12,5 % fue indiferente. Conclusiones. La inclusión de HC (7,5 %) en baguette logró un aumento de proteínas y aminoácidos esenciales mejorando la calidad nutricional, con buena aceptación de acuerdo con la prueba de carácter exploratorio con consumidores que se empleó(AU)

Introduction. Cereals have limiting amino acids and mixing them with flours of marine origin could provide a better balance in these improving the nutritional composition in bakery products, mainly protein and amino acids. Objective. To develop and evaluate the physical, chemical, and sensory quality of three white breads of baguette type by partially substitution of wheat flour (HT) with squid flour (HC). Materials and methods. The sponge dough technique was used incorporating 7,5, 10,0 and 12,5 % of HC. Physical analysis: kneading time, dough weight, dough fermentation, specific volume, bread weight (g), % loss of moisture and crumb color; chemical analysis: moisture, crude protein, ash, ether extract, crude fiber, carbohydrates, indispensable amino acids and sensory evaluation: texture, odor, color, and flavor. Results. Physical properties did not show differences (p>0.05), differences (p<0.05) for color variables in all breads as well as in chemical analysis and amino acid profile (p<0.05), the protein show an increase (15,63 % for bread with HT to 23,27 % for bread with 12.5 % of HC) and the same behavior for indispensable amino acids, that increase as inclusion of HC increases. The results of the sensory evaluation were similar (p>0.05) in control and 7,5 % of HC (I like it), for 10 and 12,5% it was indifferent. Conclusions. The inclusion of squid flour (7,5 %) in the preparation of baguette bread achieved an increase of proteins and essential amino acids that improved the nutritional quality of this food, which also presented a good acceptance according to an exploratory test with consumers(AU)

The current status and issue of food allergen labeling in Korea

With increasing need to prevent serious food allergy reactions, Korean food allergen labeling regulation has been revised repeatedly. This paper aims to summarize current statuses of food allergen labeling in Korea and foreign countries and to analyze the issue of food allergen labeling regulation. Korean food labeling regulation currently requires 19 items and 22 foods to be reported on labels (eggs, milk, buckwheat, peanut, soybean, wheat, mackerel, crab, shrimp, pork, peach, tomato, sulfite, walnut, chicken, beef, squid, shellfish, and pine nut). However, some common food triggers (for example, almond, cashew nut, and kiwi fruit) are not included in the current labeling regulation. Another issue is that the Korean labeling regulation has not yet been fully implemented for nonprepacked foods; thus, consumers still have difficulty in correctly identifying allergenic ingredients in food. It should be assessed whether warning statements for cross-contamination are reasonable. To prevent the occurrence of serious reactions from accidental ingestion, efforts must be made to solve recently raised issues including the items required to be listed on food labels, the system of standards for labeling and display methods.

A foodborne outbreak of gastroenteritis caused by Vibrio parahaemolyticus associated with cross-contamination from squid in Korea / 한국역학회지

OBJECTIVES: Water-borne diseases caused by Vibrio parahemolyticus are often known to cause gastritis when raw or undercooked seafood is eaten. It is very rare that Vibrio gastritis caused by ingesting non-seafood products occurs on a large scale. On September 19, 2017, a large-scale Vibrio gastritis occurred after the city residents consumed food at a bazaar held in a welfare center in Jungnang-gu, Seoul. METHODS: The total number of visitors was approximately 299, and 237 (79.3%) of them showed symptoms. Among those who showed symptoms, 116 (48.9%) consulted the hospital, and 53 (45.6%) were hospitalized. Among the 299 exposed individuals, 174 (58.1%) responded to this survey: 163 (93.6%) with and 11 (6.4%) without symptoms. This study was retrospectively conducted by investigating the exposed individuals. To investigate the spread of infection, medical staff of hospitals in the epidemic area were interviewed, exposed individuals surveyed, microbiological testing conducted, and ingredient handling and cooking processes investigated. RESULTS: A total of 237 individuals, including 6 food handlers, were affected (prevalence, 79.2%). During the microbiological testing, V. parahemolyticus was found in 34 patients and 4 food handlers. In the consumption analysis, the relative risk of kimbap was 6.79 (confidence interval 1.10 to 41.69). In-depth investigation found that squid, an ingredient of Korean pancake, and egg sheets, an ingredient of kimbap, were prepared using the same cutting board and knife, which were thought to be the cause of cross-contamination that led to a large-scale outbreak of Vibrio gastritis. CONCLUSION: A recent large-scale outbreak of Vibrio gastritis occurred due to the cross-contamination with kimbap during the preparation process of squid rather than the actual consumption of seafood. Thus, a more stringent hygiene management is necessary during the processing and management of food to prevent infections associated with V. parahemolyticus.

A foodborne outbreak of gastroenteritis caused by Vibrio parahaemolyticus associated with cross-contamination from squid in Korea / 한국역학회지

OBJECTIVES: Water-borne diseases caused by Vibrio parahemolyticus are often known to cause gastritis when raw or undercooked seafood is eaten. It is very rare that Vibrio gastritis caused by ingesting non-seafood products occurs on a large scale. On September 19, 2017, a large-scale Vibrio gastritis occurred after the city residents consumed food at a bazaar held in a welfare center in Jungnang-gu, Seoul.METHODS: The total number of visitors was approximately 299, and 237 (79.3%) of them showed symptoms. Among those who showed symptoms, 116 (48.9%) consulted the hospital, and 53 (45.6%) were hospitalized. Among the 299 exposed individuals, 174 (58.1%) responded to this survey: 163 (93.6%) with and 11 (6.4%) without symptoms. This study was retrospectively conducted by investigating the exposed individuals. To investigate the spread of infection, medical staff of hospitals in the epidemic area were interviewed, exposed individuals surveyed, microbiological testing conducted, and ingredient handling and cooking processes investigated.RESULTS: A total of 237 individuals, including 6 food handlers, were affected (prevalence, 79.2%). During the microbiological testing, V. parahemolyticus was found in 34 patients and 4 food handlers. In the consumption analysis, the relative risk of kimbap was 6.79 (confidence interval 1.10 to 41.69). In-depth investigation found that squid, an ingredient of Korean pancake, and egg sheets, an ingredient of kimbap, were prepared using the same cutting board and knife, which were thought to be the cause of cross-contamination that led to a large-scale outbreak of Vibrio gastritis.CONCLUSION: A recent large-scale outbreak of Vibrio gastritis occurred due to the cross-contamination with kimbap during the preparation process of squid rather than the actual consumption of seafood. Thus, a more stringent hygiene management is necessary during the processing and management of food to prevent infections associated with V. parahemolyticus.

Efeitos da irradiação gama sobre a estabilidade físico-química de anéis de lula congelados / Effects of gamma irradiation on the physico-chemical stability of frozen squid rings

O principal objetivo deste trabalho foi avaliar os efeitos do processo de exposição à radiação gama (césio- 137) na estabilidade físico-química de anéis de lula, Dorytheutis plei, congelados. Foram investigadas 30 amostras, separadas em três grupos, de acordo com a dose de radiação absorvida: 0 kGy (controle), 1,5 kGy e 3,0 kGy. Análises físico-químicas, de Base Voláteis Totais e pH, relevantes na determinação da qualidade do pescado, foram realizadas durante o período de seis semanas. Durante a estocagem, observou-se uma relativa estabilidade físico-química nas amostras estudadas, caracterizando um produto viável para a comercialização. Dentre as doses investigadas, 1,5 kGy mostrou-se a mais apropriada para tratamento do produto. Não houve alteração significativa da composição centesimal das amostras.

Dietary Cholesterol Intake in the Korea National Health and Nutrition Examination Survey (KNHANES) VI (2013–2015) / 대한지역사회영양학회지

OBJECTIVES: The aim of the study was to assess the intake of dietary cholesterol and its major food sources in the Korea National Health and Nutrition Examination Survey (KNHANES). METHODS: A total of 20,671 nationally representative sample who had 24-hour recall data from the KNHANES VI (2013–2015) was included in this study. Mean cholesterol intake and the prevalence of subjects with cholesterol intake over the Intake Goal of the Dietary Reference Intakes (DRIs) for Koreans were analyzed. Intakes of cholesterol by food groups or each food were calculated to find out the major food sources for cholesterol intake in Koreans. RESULTS: The mean dietary cholesterol intake was 261.3 mg, which was higher in men (303.5 mg) compared to women (219.1 mg). Dietary cholesterol intake and the prevalence of subjects with cholesterol intake over the Intake Goal of DRIs were the highest in the 19-29 year old group. The eggs was the first major food group source for cholesterol intake in all age groups. Major food sources for cholesterol intake among Korean were egg, chicken, pork, squid and beef, which contributed 66.9% to total cholesterol intake. CONCLUSIONS: Although the mean dietary cholesterol intake was under 300 mg, the prevalence of subjects with cholesterol intake over the Intake Goal of DRIs was about 30% in adults. Because both the mean intake and the prevalence of subjects with cholesterol intake over the Intake Goal of DRIs were higher in young adult groups, the dietary cholesterol intake was expected to be increased.

Anisakiasis Involving the Oral Mucosa

Anisakis is a parasite with life cycles involving fish and marine mammals. Human infection, anisakiasis, occurs with the ingestion of raw infected seafood and usually presents with acute or chronic gastrointestinal symptoms from esophageal or gastric invasion. We report a rare caseinvolving the oral cavity. A 39-year-old male presented with oral and sub-sternal pain of one day duration after eating raw cuttlefish. Physical examination revealed areas of erythema and edema with a central white foreign particle on the labial and buccal mucosa. With microscopic field we could remove the foreign material from the lesions. The foreign material was confirmed to be Anisakis. Anisakis was also removed from the esophagus by esophagogastroduodenoscopy. The patient was discharged the following day without complication. Anisakiasis is frequently reported in Korea and Japan, countries where raw seafood ingestion is popular. The symptoms of acute anisakiasis include pain, nausea, and vomiting and usually begin 2–12 hours after ingestion. The differential diagnosis includes food poisoning, acute gastritis, and acute pancreatitis. A history of raw seafood ingestion is important to the diagnosis of anisakiasis. Treatment is complete removal of the Anisakis to relieve acute symptoms and prevent chronic granulomatous inflammation.

Composición química de harina de calamar gigante dosidicus gigas / Chemical composition of giant squid dosidicus gigas meal

El potencial de uso de la harina de calamar gigante (Dosidicus gigas) (HCG). como alternativa en el desarrollo de productos con valor agregado es relevante. Sin embargo hace falta conocer los elementos químicos que la conforman. El objetivo de este trabajo fue determinar la composición química de la harina de calamar gigante (Dosidicus gigas) procedente de Guaymas, Sonora, México y su posible alternativa para el desarrollo de alimentos funcionales. Los resultados indicaron un alto contenido de proteína (77,7%), sobresaliendo lisina y ácido glutámico (10,16 y 14,53 g aa/100g proteína respectivamente), aminoácidos azufrados y aminoácidos hidrofóbicos. El contenido de la fracción grasa (6,3%) fue bajo así como el de fibra cruda (2,7%), reportada como quitina, reflejándose en el bajo aporte calórico (4 kcal/g). La relación entre ácidos grasos saturados, monoinsaturados y poliinsaturados fue de 1,66:1:1,08 y de n6:n3 fue de 1:1,35. Se concluye que HCG es un ingrediente con posibilidades de uso en panificación, galletas saladas, sazonadores, aderezos, a los que les podría dar un valor agregado. Sin embargo el factor limitante para su uso está en el olor y sabor a pescado, por lo que su aplicación se sugiere dirigir la aplicación hacia el desarrollo de nuevos productos vinculados con preparaciones típicas que incluyan pescados y derivados(AU)

The potential use of giant squid (Dosidicus gigas) meal (GSM) as an alternative in the development of value-added foods may be relevant. However one must know the chemical elements that constitute it. The aim of this study was to determine the chemical composition of giant squid Dosidicus gigas meal from Guaymas, Sonora, Mexico and its possible alternative for the development of functional foods. The data indicated a high protein content (77,7%), lysine and glutamic acid (10,16 and 14,53 g aa/100g protein respectively), sulfur amino acids and hydrophobic amino acids. The content of fat fraction (6,3%) was low and crude fiber (2,7%) reported as chitin, reflected in the low calorie (4 kcal/g). The ratio of saturated, monounsaturated and polyunsaturated fatty acids was 1,66: 1: 1,08 and n6: n3 was 1: 1,35. It is concluded that GSM is an ingredient with potential for use in bread, crackers, seasonings, dressings, which could give them added value. However the limiting factor for use is in the smell and taste of fish, so that its application would be directed at the development of new products related with typical preparations that include fish and derivatives(AU)

Plerocercoids of Nybelinia surmenicola (Cestoda: Tentacularidae) in Squids, Todarodes pacificus, from East Sea, the Republic of Korea

A visceral helminth of the squid, Todarodes pacificus, is reported from the East Sea, the Republic of Korea. Total 39 squid samples were purchased from a fish market in Jumunjin-eup, Gangneung-si (City) from August 2014 to July 2015 and were examined for helminth parasites with naked eyes and under a stereomicroscope after opening the abdominal cavity with a pair of scissors. Whitish larval worms were mainly found in the stomach and abdominal cavity of the squid. They were detected in 25 (64.1%) out of 39 squids examined, and the infection density was 7 larvae per infected squid. Spatula-shaped larvae were 8.2×2.0 mm in average size, round to slightly flattened anteriorly, with round hatching posteriorly, and had characteristic 4 tentacles with numerous hooklets in the scolex. The larvae were identified as the plerocercoid stage of Nybelinia surmenicola by their morphological features. This finding represents a new host record and the first report of N. surmenicola infection in T. pacificus squids from the east coast of Korea.

The Kraken: when myth encounters science / O Kraken: quando mito e ciência se encontram

Hundreds of years ago, sailors were terrified by the Kraken, a dreadful sea monster capable of sinking ships and with a taste for human flesh. Today we know the legends of this monster were based on sightings of giant squids. This animal belongs to the genus Architeuthis and was the subject of many scientific studies. Despite its enormous size (up to 18m), the giant squid is astoundingly elusive and much of its biology remains unknown. Thus shrouded in mystery, Architeuthis is almost a mythological creature and has a place both in science and in myth: the very last of the legends to persist to this day.

Séculos atrás, marinheiros se amedrontavam com histórias do Kraken, um terrível monstro marinho capaz de afundar embarcações e devorar suas tripulações. Atualmente, sabemos que a lenda desse monstro foi baseada em encontros com lulas-gigantes. Esse animal pertence ao gênero Architeuthis e foi alvo de muitos estudos científicos. Apesar de seu enorme tamanho (pode chegar a 18m), a lula-gigante é incrivelmente elusiva e muito de sua biologia permanece desconhecida. Assim, envolto em mistério, Architeuthis é quase um ser mitológico, ocupando um lugar tanto na ciência como no mito: a última das lendas a persistir nos dias de hoje.

A comparison study of hygiene status in meals for poorly-fed children through microbiological analysis / 한국영양학회지

PURPOSE: The purpose of this study was to assess hygiene status of meals for poorly-fed children through microbiolo-gical quality. METHODS: Meals were provided by two social enterprises, one franchise, and one convenience store. There were a total of six meal samples; two samples (social enterprise meal 1; SEM 1, social enterprise meal 2; SEM 2) from two social enterprises, respectively, two samples (franchise meal 1; FM 1, franchise meal 2; FM 2) from one franchise, and two samples (convenience store meal 1; CSM 1, convenience store meal 2; CSM 2) from one convenience store. Microbiologi-cal analysis and assessment were performed by Korean food standards codex (KFSC). RESULTS: General bacteria and E. coli in SEM 1 were detected, but the levels were not over KFSC, and Coliform less than 9.2 x 10 CFU/g was also de-tected in seasoned bean sprouts of SEM 1. General bacteria was detected at 1.6 x 10(6) CFU/g in cabbage kimchi of SEM 2. Coliform was detected in cabbage kimchi, squid cutlet, stir-fried pork, and fried chicken of FM1 and 2, but the levels were not over KFSC. In addition, S. aureus was detected in cabbage kimchi and seasoned dried white radish of FM 1 and 2 (9.8 x 10(2) CFU/g, 9.4 x 10(3) CFU/g respectively), thus was over KFSC. B. cereus was detected in stir-fried pork and fried chicken (1.2 x 10(3) CFU/g, 1.5 x 10(3) CFU/g respectively) of FM 1 and 2, thus was over KFSC. Finally, S. aureus was detected in stir-fried dried squid, seasoned spicy chicken, and stir-fried kimchi of CSM 1 and 2, and was over KFSC too (9.5 x 10(4) CFU/g, 2.4 x 10(2) CFU/g, 1.3 x 10(3) CFU/g respectively). CONCLUSION: Results of this study suggest that systemic management of hygiene is necessary to safely providing meals to poorly-fed children.

Effects of cuttlefish bone-bone morphogenetic protein composite material on osteogenesis and revascularization of bone defect in rats / 中华烧伤杂志

<p><b>OBJECTIVE</b>To study the effects of cuttlefish bone-bone morphogenetic protein (BMP) composite material on osteogenesis and revascularization of bone defect in rats.</p><p><b>METHODS</b>The cuttlefish bone was formed into cylinder with the diameter of about 5 mm and height of about 2 mm after the shell was removed, and then it was soaked in the recombinant human BMP 2 to make a cuttlefish bone-BMP (CBB) composite material. Thirty SD rats, with a defect of skull in every rat, were divided into the CBB and pure cuttlefish bone (PCB) groups according to the random number table, with 15 rats in each group. The rats in the group CBB and group PCB were transplanted with the corresponding material to repair the skull defect. At post transplantation week (PTW) 4, 6, and 8, 5 rats from every group were sacrificed by exsanguination, and ink perfusion was performed. One day later, all the transplants and part of the skull surrounding the defect were harvested, and general observation was conducted at the same time. The specimens were paraffin sectioned for HE staining and Masson staining. The area of microvessel and the area of newborn bone were observed and analyzed through histopathological techniques and image collection system. Data were processed with the analysis of variance of factorial design and LSD test. The correlation between the area of microvessel and the area of newborn bone of the group CBB was analyzed with Pearson correlation analysis.</p><p><b>RESULTS</b>(1) The general observation of the transplant region showed that the transplants were encapsulated by a capsule of fibrous connective tissue. The texture of capsule was soft and relatively thick at PTW 4. The texture was tenacious and thin, but rather compact at PTW 6 and 8. The transplants became gelatinous at PTW 4, and similar to the cartilage tissue at PTW 6 and 8. (2) Histological observation showed that the structure of the transplants in two groups was damaged at PTW 4. A moderate quantity of inflammatory cell infiltration could be observed. The amounts of the primary bone trabeculae and microvessels in group CBB were more abundant than those of group PCB, while the number of osteoclasts was less than those of group PCB. At PTW 6, the inflammatory cell infiltration in the transplants in both groups decreased obviously, the cuttlefish bone was found to be further degraded, and the number of newborn microvessels was increased. There were mature bone trabeculae around the transplants in both groups. And there were also mature bone trabeculae in the degraded CBB in group CBB. At PTW 8, the inflammatory reaction in the transplants in both groups disappeared; there were more mature bone trabeculae; the structure of the cuttlefish bone was found to be damaged basically. Bone trabeculae in group PCB were found around the transplant, while the bone trabeculae could be observed not only around the transplant but also in the degraded CBB in group CBB. The amount of the microvessels in group CBB was still larger than that of group PCB. (3) From PTW 4 to 8, the area of microvessel in group CBB [(63 ± 4), ( 136 ± 36), ( 347 ± 31) µm(2)] was larger than that in group PCB [(44 ± 7), (73 ± 4), (268 ± 42) µm(2), P < 0.05 or P < 0.01]. From PTW 4 to 8, the area of newborn bone in group CBB [(236 ± 26), (339 ± 42), (553 ± 40) µm(2)] was larger than that in group PCB [(137 ± 15), (243 ± 21), (445 ± 29) µm(2), with P values all below 0.01]. (4) The relation between the area of microvessel and the area of newborn bone was significantly positive (r = 0.948, P = 0.001).</p><p><b>CONCLUSIONS</b>The CBB may exert good effect on osteogenesis and vascularization of rats with bone defect. It is a good three dimensional scaffold in bone tissue engineering.</p>

Analysis of Lifestyle in Androgenetic Alopecia Patients / 대한피부과학회지

BACKGROUND: Androgenetic alopecia (AGA) is the most common type of hair loss, and androgens and genetic predisposition are believed to be the major factors that influence the development of AGA. Although there have been previous reports about the relationship between family history, smoking and insulin resistance with AGA, no previous study has investigated lifestyle habits such as eating habits in AGA patients. OBJECTIVE: The aim of this study was to investigate family history, lifestyle including smoking and eating habits in AGA patients and to compare the results with data from Korea Health Statistics 2009: Korea National Health and Nutrition Examination Survey (KNHANESIV-3). METHODS: We retrospectively evaluated a total of 347 male patients with AGA who visited the Department of dermatology, Inha University School of medicine, from September 2010 to August 2012. RESULTS: AGA with paternal family history was the most common (49.9%), and both of maternal and paternal family history was the least (10.1%). Body mass index and smoking did not show significant differences but eating habits showed a statistically significant difference according to the duration of AGA. Patients with longer disease duration (> or =60 months) showed higher intake of meat but low intake of fish than those with shorter disease duration (<12 months). Also, AGA patients showed low intake of beef, bean and squid in comparison to the average Korean population. CONCLUSION: This was the first study which investigated lifestyle habits such as eating habits in AGA patients and compared the results with data from Korea Health Statistics. However, a further large scale Cohort study is needed to define the casual relationship between eating habits and the development of AGA. Also, a further study including the difference of serum and hair androgen levels in relation to different lifestyle habits should be done.

Qualidade bromatológica da carne de lula (Loligo vulgaris) comercializada na cidade de São Luís, MA / Quality chemical meat of squid (Loligo vulgaris) commercialized in São Luís, MA

O presente estudo avaliou a qualidade bromatológica, em termos de umidade, cinzas, proteínas, lipídios e valor calórico, da carne de Lula (Loligo spp.), animal introduzido na comercialização e consumo da população de São Luís, MA em quase duas décadas. As amostras foram coletadas em cinco supermercados (totalizando 20 amostras). As análises foram realizadas em triplicata seguindo-se as recomendações metodológicas para Análises de Alimentos do instituto Adolfo Lutz (2005). Na análise de proteína os resultados (entre 14,37 e 16,72%) demonstraram que, para uma dieta alimentar saudável, a carne de Lula apresenta-se como um alimento bastante nutricional. Os teores de lipídios (entre 0,37 e 0,48%) e o valor calórico (entre 61,02 e 71,2 Kcal/100g) foram baixos. Este alimento, portanto, é considerado saudável para o consumo humano por apresentar baixo índice de gordura.

Improvement of HACCP Verification Checklist in School Foodservices: A Case Study on Cooked Squid with Seasoned Fresh Vegetable

The purpose of this study was the improvement and modification of the HACCP verification checklist in school foodservices. For this, the HACCP verification checklist was modified on the basis of an existing school foodservice format. The modified checklist was composed of 28 items, including CCPs (critical control points), microbial test, and other components of the HACCP system than CCPs. To confirm the suitability of the modified checklist, comparisons were made based on the microbiological quality of cooked foods, utensils, and number of aerial microbes in the working area. In this study, the applicability of the modified checklist was determined by focusing on cooked squid with seasoned fresh vegetables (Ojingeochaesomoochim). The following results were obtained from 14 schools in Changwon. The checklist scores for maintaining hot foods over 60degrees C or serving within 2 hours, microbial tests of drinking water, food contact surfaces and cooking utensils, monitoring tools, and usage of suitable sanitizers were 2 points each (The possible highest score is 2 points). On the contrary, the checklist score for microbial test of cooked foods was the lowest of all the items. The correlation coefficient (r) between the improved checklist and microbiological quality of cooked foods was 0.699 (P<0.01), whereas that between the improved checklist and microbiological quality of cooking utensils was 0.612 (P<0.05). The correlation coefficient between the improved checklist and aerial plate count in the working area was -0.556 (P<0.05). Our results indicate the potential possibility of using the HACCP verification checklist in school foodservices.

Vitamin B12 Content Using Modified Microbioassay in Some Korean Popular Seaweeds, Fish, Shellfish and Its Products

There is a limitation to estimate vitamin B12 intake due to a lack of data on vitamin B12 content in many Korean foods. In this study, vitamin B12 content was determined in some seaweeds, fish, and shellfish and their product that are consumed in Korea using a modified microbioassay with Lactobacillus delbruecki ATCC 7830. Dried laver and dried seasoned and toasted laver contained very high levels of vitamin B12 (66.8 and 55.2-71.3 microg/100 g, respectively. Sea lettuce and seaweed fulvescene also contained high vitamin B12 content of 5.47-9.41 and 6.46-7.20 microg/100 g, respectively, whereas sea mustard and sea tangle contained low levels of vitamin B12; vitamin B12 was not detected in seaweed fusifome. Pacific saury, trout, sea-bass, or squid contained 12.01, 2.00, 0.49 and 2.33 microg vitamin B12/100 g, respectively. Ochellatus octopus, and naked sand lance contained 0.72-1.43 and 3.68 microg vitamin B12/100 g, respectively. Dried Alaska pollack contained 0.19-2.64 microg vitamin B12/100 g. Shellfish such as little neck clam and small ark shellfish contained high levels of vitamin B12 of 30.5-40.5 microg/100 g, and mussel and abalone contained 17.71 and 7.82 microg/100 g, respectively. Of unique Korean traditional fermented seafood products, salt-fermented products of squid (2.91 microg/100 g), clams (34.31 microg/100 g), Alaska pollack roe (9.98-12.02 microg/100 g), hairtail guts (4.58 microg/100 g) or small shrimp (0.58-1.55 microg/100 g), and fish sauce from anchovies (1.52-1.78 microg/100 mL), sand eel (0.22-0.24 microg/100 mL) or small shrimp (0.19-0.78 microg/100 mL) were analyzed. A few commercial brands of flying fish roe (0.73-1.73 microg/100 g), canned tuna (0.40 microg/100 g), and fried fish paste (0.25-0.69 microg /100 g) were also analyzed. In conclusion, vitamin B12 content in these foods, chosen considering the Korean food culture, should contribute to improve the present vitamin B12 food database. It may be helpful to estimate vitamin B12 intake more correctly than before, and provide additional information for dietary education related to vitamin B12 and meal management.

Evaluation of Food and Nutrient Intake by Food Frequency Questionnaire between Normal and Risk Groups according to the Bone Mineral Density of Female College Students Residing in Gangwon Area / 대한지역사회영양학회지

The purpose of this study was to examine the relationship between bone density and dietary intake for college women in their twenties. This study was performed on 160 female college students residing in Gangwon-do. It was conducted using ultrasound measurement of calcaneus bone density, anthropometric checkup and food-frequency questionnaires (FFQ) comprising 94 kinds of commonly consumed foods. Subjects were divided into two groups according to the T-score of bone density: a normal group (n = 113 persons, T-score > or = 1) and a risk group (n = 47, T-score < 1.0). The average age of the subjects was 20.17 years and there was no significant difference between the two groups. Body weight and body fat percentage of the normal group were significantly higher than those of the risk group. The mean daily energy intake of the normal group was significantly higher than that of the risk group. Also, protein, fat, vitamin A, niacin, vitamin B6, folate, calcium, phosphorus, sodium, potassium, iron and zinc intake for the normal group were significantly higher than for the risk group. For the intake of the commonly consumed foods (or dishes) listed in FFQ, the mean daily intake amount of loaf bread, rice cake, potatoes, spicy beef soup, cucumber, seasoned spinach perilla leaves, crown daisy, stir-fried mushroom, sea mustard, beef rib, ham, chicken, mackerel, common squid, drink type curd yogurt, oriental melon and chocolate in the normal group was significantly higher than in the risk group. While, the mean daily intake of ramyun (instant noodle) and carbonated beverage by the normal group was significantly lower than that of the risk group. In conclusion, 20 something female college students showed a higher rate (26.9%) of the bone mineral density risk group (osteopenia or osteoporosis). For the risk group, the levels of nutrient and food intake were lower than in the normal group. Therefore, the bone density risk group needs to increase their nutrient intake and diet quality by increasing the intake of various foods. In addition, they should decrease the intake of foods, which are negative for skeletal health such as instant noodles and carbonated beverages.

La pota, alimento nutritivo y saludable: Recetario / Pota, nutritious and healthy food: Cookbook

La publicación describe un recetario para la preparación del recurso hidrobiológico peruano denominado pota (Dosidicus gigas), dirigido a la población en general con el objetivo de promover su consumo en los hogares peruanos.

A comparative study on the correlation between Korean foods and the fractures of PFG and all ceramic crowns for posterior applications / 대한치과보철학회지

STATEMENT OF PROBLEM: Recently, there have been increased esthetic needs for posterior dental restorations. The failure of posterior dental ceramic restoration are possible not only by the characters of the component materials but also by the type of food. PURPOSE: The research aim was to compare the in vitro fracture resistance of simulated first molar crowns fabricated using 4 dental ceramic systems, full-porcelain-occlusal-surfaced PFG, half-porcelain-occlusal-surfaced PFG, Empress 2, Ice Zirkon and selected Korean foods. MATERIAL AND METHODS: Eighty axisymmetric crowns of each system were fabricated to fit a preparation with 1.5- to 2.0-mm occlusal reduction. The center of the occlusal surface on each of 15 specimens per ceramic system was axially loaded to fracture in a Instron 4465, and the maximum load (N) was recorded. Afterwards, selected Korean foods specimens (boiled crab, boiled chicken with bone, boiled beef rib, dried squid, dried anchovy, round candy, walnut shell) were prepared. 15 specimens per each food were placed under the Instron and the maximum fracture loads for them were recorded. The 95% confidence intervals of the characteristic failure load were compared between dental eramic systems and Korean foods. Afterwards, on the basis of previous results, 14Hz cyclic load was applied on the 4 systems of dental ceramic restorations in MTS. The reults were analyzed by analysis of variance and Post Hoc tests. RESULTS: 95% confidence intervals for mean of fracture load 1. full porcelain occlusal surfaced PFG Crown: 2599.3 to 2809.1 N 2. half porcelain occlusal surfaced PFG Crown: 3689.4 to 3819.8 N 3. Ice Zirkon Crown: 1501.2 to 1867.9 N 4. Empress 2 Crown: 803.2 to 1188.5 N 5. boiled crab: 294.1 to 367.9 N 6. boiled chicken with bone: 357.1 to 408.6 N 7. boiled beef rib: 4077.7 to 4356.0 N 8. dried squid: 147.5 to 190.5 N 9. dried anchovy: 35.6 to 46.5 N 10. round candy: 1900.5 to 2615.8 N 11. walnut shell: 85.7 to 373.1 N under cyclic load (14Hz) in MTS, fracture load and masticatory cycles are: 1. full porcelain occlusal surfaced PFG Crown fractured at 95% confidence intervals of 4796.8 - 9321.2 cycles under 2224.8 N (round candy)load, no fracture under smaller loads. 2. half porcelain occlusal surfaced PFG Crown fractured at 95% confidence intervals of 881705.1 - 1143565.7 cycles under 2224.8 N (round candy). no fracture under smaller loads. 3. Ice Zirkon Crown fractured at 95% confidence intervlas of 979993.0 - 1145773.4 cycles under 382.9 N (boiled chicken with bone). no fracture under smaller loads. 4. Empress 2 Crown fractured at 95% confidence intervals of 564.1 - 954.7 cycles under 382.9 N (boiled chicken with bone). no fracture under smaller loads. CONCLUSION: There was a significant difference in fracture resistance between experimental groups. Under single load, Korean foods than can cause fracture to the dental ceramic restorations are boiled beef rib and round candy. Even if there is no fracture under single load, cyclic dynamic load can fracture dental posterior ceramic crowns. Experimental data with 14 Hz dynamic cyclic load are obtained as follows. 1. PFG crown (full porcelain occlusion) was failed after mean 0.03 years under fracture load for round candy (2224.8 N). 2. PFG crown(half porcelain occlusion) was failed after mean 4.1 years under fracture load for round candy (2224.8 N). 3. Ice Zirkon crown was failed after mean 4.3 years under fracture load for boiled chicken with bone (382.9 N). 4. Empress 2 crown was failed after mean 0.003 years under fracture load for boiled chicken with bone (382.9 N).

Fluctuations in abundance of common squid, Todarodes pacificus in the Far East.

Long term fluctuations in the abundance of common squid, Todarodes pacificus are taken in the waters around Korea and Japan from 1952 to 2003. The year-to-year fluctuations in the abundance in the Tsushima Warm current (TWC) region (Yellow sea- east China sea-east/Japan sea) revealed the same pattern with that in the Kuroshio-Oyashio Current (KOC) region (Northern Pacific) except for the period of fishing shifts from the KOC to TWC region in the late 1960s and 1970s. Two period of high abundance in the entire fishing regions emerged in the 1950s-1960s and 1990s, in-between there has been a low level in the KOC region for 20-years (1970s-1980s) and in the TWC region for 10-years (1980s). The squid fishery in the marginal zone of the distribution range (KOC region) was mainly based on winter-breed microcohort that collapsed earlier (from the early 1970s) than that of the fishery in the central zone (TWC region), based on autumn and winter-breed microcohorts from the mid 1970s. During the low abundance period (1980s) the catch rates of the autumn microcohort were higher than those of the winter microcohort, while the abundance of the two increased schynchronously from the early 1990, suggesting the possible homogeneity of the population structure during the high abundance period.