어육장과 시중 판매되는 소스의 휘발성 향기 성분들을 GC-SAW 전자코를 이용하여 분석하였다. 어육장은 담그고 1년 동안 발효·숙성 하면서 2개월 간격으로 액체부분만 취해서 분석하였고 숙성 1년이 지난 후에는 가열을 하였다. 소스는 주 원료가 다른 6종을 구입하여 시료로 이용하였다. 발효·숙성이 진행됨에 따라 어육장의 휘발성 향기 성분은 감소하였으며 숙성 후 가열 처리 한 결과 초기 머무름 시간에서 새로운 peak가 여러 개 생성 또는 증가함을 보였다. 쇠고기 추출물, 가쓰오부시, 멸치액젓이 주원료인 소스는 전자코 분석 결과 주 원료에 따라 peak의 분포와 면적의 크기가 서로 다른 패턴을 보였으며, 이는 어육장의 최종 시료와도 달랐다. 어육장과 소스의 향기 성분을 머무름 시간에 따라 주성분 분석을 하여 원료에 따른 향기 패턴에 차이가 있음을 나타내었으며 어육장은 제조 시 사용된 재료로 인하여 쇠고기와 멸치액젓이 주 원료인 소스 사이에 제 1주성분값이 나타났다. 이는 식품의 복잡하고 미묘한 향만을 객관적으로 관찰 한 것으로 향후 맛의 차이에 대한 연구도 병행되어야 할 듯 하다.
This survey was accomplished to compare the characteristics of water quality and algae at the Daechung Dam with those at its regulating reservoir from the year 2003 to 2005. In the case of Daechung Dam, three sites, such as the area near dam body, the Mooneui intake station, and Chudong intake station, were selected averaged data were used for the comparison. The water quality of the Daechung Dam are an follows; temperature is from 4 to 25℃(average 15), pH is from 7.3 to 8.6(average 7.9), DO is from 5.7 to 13.0mg/L(average 9.9), BOD is from 0.7 to 1.7mg/L(average 1.1), COD is from 2.5 to 4.4mg/L (average 3.1), SS is from 1.1 to 9.8mg/L(average 3.2), total coliform is from 0 to 37MPN/100mL(average 11), total phosphorus is from 0.008 to 0.074mg/L(average 0.022) and total nitrogen is from 1.087 to 2.175mg/L(average 1.492). The water quality of regulating reservoir are an follows; temperature is from 1.0 to 24.0℃(average 13), pH is from 6.7 to 8.2(average 7.6), DO is from 5.9 to 13.2mg/L(average 9.2), BOD is from 0.3 to 1.8mg/L(average 0.8), COD is from 2.4 to 5.3mg/L(average 3.8), SS is from 1.2 to 50mg/L(average 9.0), total coliform is from 0 to 260MPN/100mL(average 56), total phosphorus is from 0.005 to 0.224mg/L(average 0.04) and total nitrogen is from 1.123 to 5.227mg/L (average 2.3). The water quality of regulating reservoir had been the Class Ⅱ raw water criteria ein years ago, but it has been improved to Class I recently. Whereas the water quality of the Daechung Dam has been maintained as Ⅱ except COD.
This study was to investigate the effect of Jubak(Sulchigegie) on the physicochemical properties of pork. A pork was cooked in a pot opening the lid with the Jubak for 20 min and then covering the lid without Jubak for 20 min at 100℃. Effect of the added amounts of Jubak on the pork was examined by principal component analysis and electronic nose consisting of six metal oxide sensors. As a pork was cooked with 30g Jubak, ratio of resistance was increased. This condition removed unpleasant smell of pork. Effect of the pork with Jubak is better the end location than middle of pork. Also, first principal component score increased as the pork cooking time was increased. In the texture properties, hardness, chewiness, gumminess, and springness of the pork with 30g Jubak were significantly lower than others processed in this study. With sensory evaluation, the pork with 30g Jubak obtained the best score in taste, texture and overall acceptability. It could be concluded that the pork(400g) with 30g Jubak reduces the pork odor, increase the tenderness and improve the flavor and taste of pork.
2005년 11월 13일 중국 동북3성에 있는 지린(吉林) 석유화학공장에서 일어난 폭발사고로 상수원인 송화강(松花, Songhua River)에 벤젠이 유출되어 인구 1000만명의 하얼빈시(哈爾濱)가 대 혼란에 빠진 사건의 실태와 이에 따른 교훈을 알고져 자료를 정리하였다.