Earticle

본 연구는 지방산과 맛 관련 인자들과의 상관관계 및 인과관계를 통해 돈육의 맛 품질을 평가할 수 있는 맛 지수 개발의 기초자료로 이용할 목적으로 수행되었다. 품종 간 성분분석 및 맛 요인 평가를 비교 분석한 결과 Duroc종의 돈육에서 맛 품질이 가장 좋은 것으로 조사되었다. 지방산과 다섯 가지 맛 요인들은 서로 상관관계를 보였다. SFA와 oleic acid는 일반적으로 선호하는 맛으로 간주되는 Sweetness와 Savory taste는 증가시켜주고 선호하지 않는 맛인 Sourness와 Bitterness는 감소시켜 맛에 긍정적으로 작용하며, PUFA는 선호하는 맛을 감소시키는 동시에 선호하지 않는 맛을 증가시켜 맛에 부정적으로 작용하는 것으로 나타났다. 그리고 지방산과 다섯 가지 맛 요인들 간에 다중회귀를 실시한 결과, stearic acid와 oleic acid는 Sweetness와 Savory taste를 증가시키고 myristic acid는 Bitterness를 감소시켜 맛에 긍정적이며, linolenic acid는 선호하지 않는 맛들을 증가시켜 맛에 부정적인 것으로 나타났다. 결과적으로 지방산 중에서 SFA와 oleic acid, 그리고 linolenic acid는 돈육의 맛에 영향을 주는 주요한 요인임을 도출하였다. 따라서 본 연구의 결과는 소비자들이 고품질의 국내산 돼지고기를 신뢰하고 구매할 수 있도록 도움을 줄 뿐만 아니라, 양돈 생산자들에게도 맛이 좋은 돈육을 생산할 수 있는 지표로 이용이 가능할 것으로 사료된다.

The objective of this study was to develop a palatability index for evaluating taste quality of pork through correlation and causality between fatty acids and taste related factors. Results of analysis of the components and taste evaluation among varieties showed that the taste quality of Duroc pork was the best. A correlation was found between fatty acids and taste evaluation factors. Saturated fatty acids (SFAs) and oleic acid increased the sweetness and savory taste, the preferred flavors, while sourness and bitterness, the non-preferred flavors, decreased, and thus positively affecting the taste. Polyunsaturated fatty acids (PUFAs) have been shown to have a negative effect on taste by decreasing their preferred taste while increasing their non-preferred taste. In addition, multiple regression between fatty acid and five taste factors showed that stearic acid and oleic acid increased the sweetness and savory taste, while myristic acid decreased the bitterness. Linolenic acid was found to be negatively affecting the taste by increasing non-preferred flavors. In conclusion, SFAs, oleic acid and linolenic acid were found to be the major factors affecting the taste of pork. Therefore, the results of this study can be used as an index to produce delicious pork for pig producers as well as help consumers to trust and purchase high quality domestic pork.

본 연구는 중·장년층의 혼밥이 건강 관련 삶의 질에 미치는 구조적 관계를 분석하고, 식생활 형편과 스트 레스의 직렬 이중 매개효과를 검증하였다. 분석에는 2023년 국민건강영양조사 자료 중 40세 이상 64세 이하 947 명의 데이터를 활용하였으며, PROCESS Macro(Model 6)와 5,000회 부트스트래핑을 통해 매개효과를 검토하였 다. 분석 결과, 혼밥은 식생활 형편과 스트레스를 순차적으로 매개하여 삶의 질에 영향을 미치는 유의미한 경로를 나타냈다. 이 중 식생활 형편은 삶의 질 향상에 유의미한 매개 역할을 한 반면 스트레스를 통한 간접 경로는 통계 적으로 유의하지 않았다. 이러한 결과는 혼밥이 반드시 부정적이거나 낙인된 식습관이 아니라, 자율적으로 관리될 경우 삶의 질을 유지하거나 향상시킬 수 있는 잠재력을 지닌다는 점에서 중요한 함의를 갖는다. 본 연구는 중·장 년 1인 가구의 건강 및 영양 정책 수립을 위한 기초자료로 활용될 수 있다.

This study investigated the structural relationship between eating alone and health-related quality of life among middle-aged adults, focusing on the sequential mediation of dietary conditions and perceived stress. Data were drawn from the 2023 Korea National Health and Nutrition Examination Survey (N = 947, aged 40–64). Mediation analysis was conducted using PROCESS Macro (Model 6) with 5,000 bootstrap resamples. Results revealed a significant indirect effect through dietary conditions and perceived stress in sequence, while the path through stress alone was not significant. These findings suggest that eating alone may serve as a form of autonomous dietary self-management, rather than a stigmatized behavior. The study offers policy-relevant evidence to support the health and nutrition of middle-aged individuals living alone.

Purpose: The aim of this study was to investigate the factors influencing eating attitudes in female nursing students. Methods: A cross-sectional study was conducted on 121 university students in 2016. Data was collected using self reported questionnaires asking about circadian rhythm (Morningness-Eveningness Questionnaire), daytime sleepiness (Epworth Sleepiness Scale), sleep quality (Pittsburgh Sleep Quality Index), and eating attitudes (Eating Attitudes Test-26). Stress resistance was measured with a brain quotient test. The data were analyzed with a t-test, ANOVA, Pearson’s correlation analysis and linear regression using SPSS 22.0. Results: Eating attitudes were associated with daytime sleepiness, sleep quality, and stress resistance of the right hemisphere. Among these, daytime sleepiness and sleep quality had a significant effect on eating attitudes. Conclusion: The results of this study suggest that sleep should be taken into account when developing interventions for preventing eating disorders in female nursing students.

The purpose of this study is to figure out the effect relation of the quality of word-of-mouth information system of eating out product through social network services on maintaining continuous relation through empirical value, emotional response, information satisfaction, and information sharing intention. As a result of analysis, First, it showed that information quality, emotional quality among the qualities of word-of-mouth information system of eating out product have the positive effect to the empirical value through SNS. Second, it showed that the recreation quality, information quality and emotional quality among the qualities of word-of-mouth information system of eating out product have the positive effect to the empirical response. Third, it showed the recreation quality, information quality and emotional quality among the qualities of word-of-mouth information system have the positive effect to the information satisfaction. Based on this research result, it was found when the eating out product is operated by focusing on the recreation quality, emotional quality and information quality factor among SNS information system quality that reflects the consumer characteristics, its empirical value, emotional response and information satisfaction increase and the information sharing intention improves, resulting in maintaining the continuous relationship.

본 연구의 목적은 미혼 성인의 혼밥 유무에 따른 비만, 우울과 삶의 질 차이를 융합적으로 파악하는 것이다. 본 연구의 설계는 국민건강영양조사 제 7기 1차 년도의 자료를 활용한 2차 분석연구로, 연구대상은 미혼 성인이면서 세 끼 모두 식사하는 344명이다. 자료 분석은 SPSS 24.0 프로그램을 이용하여 빈도와 백분율, t-test, 교차분석으로 분석하였다. 연구결과, 1인 가구와 연령이 30세 이상과 소득수준이 낮은 군에서 혼밥 비율이 유의하게 높았다. 혼밥 집단이 동반 식사 집단보다 우울 점수가 높고 삶의 질이 낮았다. 본 연구는 향후 건강증진 프로그램 개발을 위한 기초자 료를 마련하였다고 할 수 있다. 따라서 지속적으로 증가하고 있는 혼밥과 1인 가구를 대상으로 건강증진 프로그램을 개발할 때에는 우울과 삶의 질을 관리하는 것이 필요하다.

This convergence study investigated the differences in obesity, depression, and quality of life of unmarried adults who ate alone. Secondary data from the 7th National Health-Nutrition Survey in Korea was analyzed using the SPSS 24.0 program. We utilized data from 344 unmarried adults who received three meals per day. Our results showed that the rate of eating-alone was higher in the group with participants who were over 30-year-old, belonged to single-person households, and had low incomes. The group which ate alone had high depression scores and low quality of life scores. When developing a health promotion program, it is necessary to manage depression and quality of life of persons who eat alone and belong to single-person households.

국내에서 다수확품종으로 육성된 Indica형 장려품종인 통일미(米)와 Japonica형 재래 장려품종인 진흥미(米)를 5℃와 30℃에 6개월 저장한 후 기호특성(嗜好特性) 및 지질(脂質)성분의 변화를 비교한 결과는 다음과 같다. 최적가수율로 취반(炊飯)한 미반(米飯)의 texture특성은 어느 경우에나 저장에 의하여 hardness, cohesiveness, gumminess의 증가와 adhesiveness의 감소를 보였으며, 관능검사 결과는 두 품종이 모두 5℃에 저장한 경우는 별 이상이 없었으나, 30℃에 저장한 경우 고미취(古米臭)가 발생하였고 진흥미의 경우 끈기가 현저히 감소하였다. 저장전 시료에서 지질(脂質)을 분별추출한 결과, 유리지질(遊離脂質)은 결합지질(結合脂質)의 5배나 되었으며 통일미는 진흥미의 70~80%에 해당하였다. 저장중 결합지질은 소량씩 증가 하는 경향이 있었으나, 유리지질은 5℃저장의 경우 두 품종이 모두 증가하는 경향을 보인 반면 30℃저장의 경우 통일미에서는 증가하나 진흥미에서는 감소하는 경향이 있었다. 저장 전 시료에서 추출정제한 유리지질에서는 triglyceride, free fatty acid, sterol ester를 주성분으로 하는 9개 성분을 확인하였고, 결합지질에서는 free fatty acid, sterol ester를 주성분으로 하는 8개 성분을 확인하였다. 저장중 유리지질은 결합지질보다 그리고 진흥미는 통일미보다 지질성분의 변화가 더욱 심하였다. 결국 통일미는 진흥미보다 저장성이 우수하며 저장중 변질(變質)은 주로 유리지질에서 발생함을 확인하였다.

Two rice varieties in Korea, an Indica type 'Tongil' and a Japonica type 'Jinheung', were stored at 5℃and 30℃ for six months and the changes in organoleptic quality and lipid components were investigated to obtain the following results. In storage, both varieties brought about increases of hardness, cohesiveness and gumminess, and a decrease of adhesiveness among textural parameters of cooked rice. Storage at 5℃ showed no change in organoleptic quality but storage at 30℃ caused the occurrence of off-flavor in both varieties and a marked decrease of stickiness in Jinheung. Rice samples before storage contained 5-times more free lipids than bound lipids and free lipid content of Tongil was 70~80% of Jinheung. In storage, bound lipids tended to increase slowly while free lipids increased in both varieties at 5℃ and tended to increase in Tongil and to decrease in Jinheung at 30℃. In free lipid fractions of rice samples before storage were found 9 components including triglycerides, free fatty acids and sterol esters and in bound lipid fractions were found 8 components including free fatty acids and sterol esters, as the major components. In storage, changes in lipid components were more remarkable in free lipids than in bound lipids and in Jinheung than in Tongil. It was, therefore, concluded that Tongil variety had a better storage stability than Jinheung variety and the deterioration of rice quality occurred mainly in free lipid fractions during storage.

Chalk, an opaque area in the rice grain, is an important quality characteristic in rice and occurs most commonly when grains are exposed to high temperatures during development. Chalky rice decreases the value of rice because of its undesirable appearance and eating quality for consumers. We investigated the chemical composition, morphological structure, cooking, texture properties of cooked rice, and pasting and gelatinization properties to evaluate the reason for the deterioration in eating quality of chalky rice. The ultra-structure of chalky kernels differed greatly from that of head rice. Chalky grain had more air spaces, a disordered cellular structure, and rounder amyloplasts than head rice. Chalky rice absorbed water more rapidly during cooking and had a slightly larger expansion volume than head rice, confirming its loose starch granule structure. The lower amylose content of chalky kernels caused a more soluble solid and higher iodine index during cooking indicating their lower eating quality compared to translucent kernels. The lower gelatinization temperature of chalky kernels was suggested to be related to a more short-branch chain amylopectin structure. Chalky kernels resulted in a harder and less adhesive (or sticky) texture of cooked rice, requiring more time for chewing than those of head kernels, caused by its low protein content. The palatability of cooked rice showed a linear decrease with increasing chalky rice proportion in the sensory evaluation. In amylography, the peak and final viscosities greatly decreased when the chalky rice proportion increased from 0 to 5%. It indicated that chalky rice kernels induce quality deterioration even at 5%.

Interaction between carcass quality grade and end-point cooking temperature on eating quality of Hanwoo m. longissimus was investigated. Ten (10) of steers were sampled from a commercial population; carcasses with QG 1<SUP>++</SUP> (n=5) and QG 1 (n=5) were chosen. Samples were cooked by electric oven at 60 or 82℃ and compared with uncooked control samples. The pH was not affected by cooking temperature but decreased the redness after cooking and steaks cooked at 60℃ were more reddish than steaks cooked at 82℃ in both QG groups. Higher cooking temperature greatly (p<0.05) increased the cooking loss, but there was no significant interaction between cooking temperature and QG on the cooking loss. Moisture is negatively correlated with temperature in both QG while the proportionate relationship between crude fat and end-point temperature found in QG 1<SUP>++</SUP>. WBSF values were significantly (p<0.05) high for QG 1, while that was significantly (p<0.05) increased when the temperature continues to increase. The increasing quality grade of beef resulted in significant higher (p<0.01) level of TBARS and cooking temperature increased TBARS content. Fatty acid composition was not altered by cooking at both temperatures and also the amount of fat intake was not changed. The current study indicates that eating quality of beef m. longissimus was greatly influenced by end-point temperature being interacted with QG. However, the amount and composition of fat were stable regardless of end-point temperatures. These results will provide a consumer reference to determine cooking conditions and intramuscular fat content.

This study was conducted to determine the optimal milling condition including moisture content (11, 13, 15, 17, and 19%) and kernel temperature (0, 10, 20, 30, and $40^{\circ}C$) of brown rice to produce milled rice with predominant eating quality, which was examined by a sensory evaluation. Intensity of glossiness and taste on cooked rice decreased with the increase of moisture content and kernel temperature of brown rice, whereas yellow color and off-flavor intensity increased (p <0.001). Quality scores of appearance, flavor, taste, texture, and overall eating quality showed relatively higher value in below kernel temperature $20^{\circ}C$, particularly in moisture content 15 and 17% at kernel temperature 0 and $10^{\circ}C$, whereas ${\geq}15%$ of moisture content at kernel temperature $40^{\circ}C$ showed very low quality scores (p <0.001). Consequently, optimum milling condition of brown rice should be moisture content 15.7% and kernel temperature $0-10^{\circ}C$ for the production of milled rice with good eating quality.

Eating quality of rice attracts more and more attention from rice-eating consumers in the recent years. Thus, improvement of eating quality of cooked rice has become one of the most important breeding goals in japonica rice. Here, the generation of transgenic japonica rice with improved eating quality and grain yield are reported. Overexpression of OsSbe1 gene encoding rice starch branching enzyme 1 was driven by 35S promoter. Eleven independent homozygous $T_3$ transgenic lines were characterized and had shown higher palatability (71.2 ~ 72.6) than wild type Gopum (70.4). Moreover, transgenic rice lines showed an increase in 1000-grain weight and number of spikelets per panicle compared with the wild type. The yield of milled rice was 562.8 ~ 596.7 kg/10a in eight $T_3$ lines, but 542.1 kg/10a in wild type. Gene expression analyses in mRNA transcription and enzyme activity levels suggest that improved eating quality is due to the up-regulation of OsSbe1 gene.

Rice (Oryza sativa L.) is one of the most important food crops in the world. The eating quality of cooked rice is the most important trait japonica rice breeding in Korea. Rice varieties that produce kernels that are firm and fluffy after cooking are generally favored in countries such as India, Pakistan, and Indonesia. Whereas varieties with kernels that maintain its shape, glossiness, savory odor, stickiness, and tenderness when cooked are preferred in Korea. This study analyzed the major physicochemical components of rice grain associated with the eating quality of 20 japonica rice varieties. Physicochemical components such as the amylose content, protein content, amylographic characteristics of polished rice, and texture of cooked rice were tested using a Tensipresser as alternative indirect methods in determining rice eating quality. Evaluation of eating quality of cooked rice using sensory test was conducted with 20 well trained members. The 20 rice varieties in different eating quality showed amylose contents of 17~20%. The amylose content of rice varieties had negative correlation with peak viscosity, however positive correlation with setback viscosity was observed. The stickiness and adhesiveness of cooked rice showed correlation with the amylose content and amylopectin chain length distribution. Rice varieties with good eating quality showed less retrogradation of cooked rice and higher hot viscosity of rice flour in amylogram.

The composition and distribution of seed storage proteins are important factors for eating quality such as flavor and texture in rice. The levels of rice protein disulfide isomerase and rice chaperone binding protein proteins were examined in rice cultivars which have different eating qualities. Results showed that their levels have no direct correlation with eating quality.

Following breast cancer diagnosis, women often attempt to modify their lifestyles to improve their health and prevent recurrence. These behavioral changes typically involve diet and physical activity modification. The aim of this study was to determine association between healthy eating habits and physical activity with quality of life among Iranian breast cancer survivors. A total of 100 Iranian women, aged between 32 to 61 years were recruited to participate in this cross-sectional study. Eating practices were evaluated by a validated questionnaire modified from the Women's Healthy Eating and Living (WHEL) study. Physical activity was assessed using the International Physical Activity Questionnaire (IPAQ). A standardized questionnaire by the European Organization of Research and Treatment of Cancer Quality of Life and its breast cancer module (EORTC QLQ-C30/+BR-23) were applied to determine quality of life. Approximately 29% of the cancer survivors were categorized as having healthy eating practices, 34% had moderate eating practices and 37% had poor eating practices based on nutrition guidelines. The study found positive changes in the decreased intake of fast foods (90%), red meat (70%) and increased intake of fruits (85%) and vegetables (78%). Generally, breast cancer survivors with healthy eating practices had better global quality of life, social, emotional, cognitive and role functions. Results showed that only 12 women (12%) met the criteria for regular vigorous exercise, 22% had regular moderate-intensity exercise while the majority (65%) had low-intensity physical activity. Breast cancer survivors with higher level of physical activity had better emotional and cognitive functions. Healthy eating practices and physical activity can improve quality of life of cancer survivors. Health care professionals should promote good dietary habits and physical activity to improve survivor's health and quality of life.

The aim of this study was to use the Healthy Eating Index-2005 (HEI-2005) to assess diet quality and determine the relationship between the HEI-2005 and the energy and nutrient intakes of adolescents. A cross-sectional study was conducted on 1,104 healthy adolescents, mean age of $15.8{\pm}1.24$ years. Dietary intake was measured with the 24-hour dietary recall method, and dietary quality was assessed by means of the HEI-2005. Diet quality scores ranged from 23.7 to 77.5. The mean score was found to be $51.5{\pm}9.07$ according to the HEI-2005. There were no differences according to gender, 42.8% had a poor diet and 57.2% had a diet that needs improvement. No subjects had a "good diet". Lower mean subgroup scores were found for whole grains, total vegetables, total fruits, dairy products, and meat and beans. Fruits and vegetables scores were significantly high in girls, whereas sodium, oil, and meat and beans scores were significantly high in boys. Total HEI-2005 scores were increasingly associated with parental education level when age and gender were adjusted. There was a negative correlation between HEI-2005 scores and age, total energy intake, and fat intake. Positive correlation was only observed in the HEI-2005 scores for protein and dietary fibre intakes. Consequently, the overall diet quality and nutritional habits of Turkish adolescents need modification and improvement. In the family, measures should be initiated by the government, including advertisements and campaigns.