This study aimed to evaluate the characteristic differential between whole cabbage kimchi (pogi kimchi) and sliced cabbage kimchi (mat kimchi) during kimchi fermentation at 6oC. The difference of microbial and physicochemical properties was investigated until 6 weeks. For the changes in the microbial flora, both kimchi samples exhibited a continuous increase in total aerobic bacteria and lactic acid bacteria (LAB) population size up to 2 weeks followed by a stationary phase until 5 weeks. Interestingly, the number of LAB of mat kimchi was overall higher than that of pogi kimchi during kimchi fermentation. We speculate that mat kimchi has in a more advantageous growth condition than pogi kimchi for microbial growth because small kimchi cabbage size appropriately derives nutritional supply in order to increase the LAB growth. During lactic fermentation at 6oC, physicochemical changes in the pH, salinity, and titratable acidity was observed to be no significant differences between two types of kimchi. Furthermore the contents of organic acids such as oxalic acid, citric acid, malic acid, lactic acid, fumaric acid, and acetic acid was not significantly different (p>0.05) between both kimchi samples as well as the contents of total free amino acid.

The aim of this study was to determine the effects of different soy protein concentrate (0, 15, 30, and 45%), defatted soy flour (0, 10, 20, and 30%), and wheat flour (10, 20, and 30%) contents replacing fish meal on physiochemical properties of extruded aquatic feed by using a twin screw extruder. The moisture content, barrel temperature, die diameter, and screw speed were adjusted to 45%, 137oC, 4 mm, and 250 rpm, respectively. With the higher amount of soy protein concentrate replacing fish meal, the expansion ratio, swelling ratio, and water stability increased significantly while specific length and water holding capacity decreased significantly. With the increasing defatted soy flour content, expansion ratio increased significantly, but specific length, water holding capacity and water stability decreased significantly. With increase in the wheat flour content, the specific length significantly decreased while the water stability significantly increased. In conclusion, aquatic feed quality was optimized in this study and could be used in the future.

This study investigated the effects of blanching conditions on the quality characteristics of burdock, lotus root, and garlic scape. The selected plants were blanched at varying temperatures (70-100oC) for 1-5 min, and moisture content, shear force, color, and total microbial count were analyzed. Burdock exhibited browning discoloration when it was blanched at a relatively low temperature (70-80oC). In addition, thermal tenderization of burdock was not evident in the blanching conditions adopted in this study. Blanching affected the tenderness and moisture content of lotus root without deteriorative discoloration. In particular, low temperature blanching (80oC) was favorable to blanching lotus root. Alternately, thermal tenderization of garlic scape was possible by blanching at 80- 100oC for 3-5 min, while discoloration of the blanched garlic scape dominated at high-temperature blanching (100oC). Consequently, the result indicated that low temperature for a long time (80oC and 3-5 min) provided a better blanching condition for lotus root and garlic scape than high temperature applied at a short time (100oC and 1-3 min).

In this study, the physical and sensorial properties of the meat analog were studied for the purpose of improving sensory preference and mimicking animal meat. The meat analog was made with different types of liquid materials such as oil, water, lecithin, polysorbate 80, or the emulsion of these components. At the aspect of density, the sample mixed with oil was higher than the sample mixed with water. Cooking loss value was higher at the sample with water than the sample with oil and this was the result opposite to the liquid holding capacity analysis. Also, texture profile analysis result showed that the samples with medium chain triglycerides (MCT) oil only showed the highest values in all attributes except for adhesiveness. Principal component analysis was carried out to analyze sensorial properties and it showed that the overall acceptance was high when the juiciness and softness increased. This result was highly related with the addition of emulsion. Therefore, emulsion technology can be a good candidate for improving the quality of meat analog and for mimicking the taste of animal meat.

This study examined the nutrient components and measured the physicochemical properties of 23 Korean sweet potato cultivars. The proximate composition, free sugars, organic acids, and dietary fiber of sweet potato were analyzed and the water binding capacity, oil absorption and pasting characteristics were measured. The proximate composition was the highest in Happymi and was higher in colored sweet potato than in general sweet potato (p<0.05). The sucrose content was the highest among the free sugars in the general cultivars and yellow/orange colored cultivar. The major organic acids were oxalic acid, citric acid, malic acid, succinic acid, fumaric acid, and acetic acid. Oxalic acid and citric acid were high in the purple colored cultivars and malic acid was high in yellow/orange colored cultivars. Each total dietary fiber content of the general and colored cultivars was 7.51-13.94 and 13.04-16.97%, respectively, but there was no significant difference. The water binding capacity and oil absorption of Juhwangmi was high in all cultivars (p<0.05). The peak viscosity of sweet potato powder showed highest a significant difference of 12.50-1342 cP (p<0.05). The breakdown of Sincheonmi was 512, which was the highest value (p<0.05). The setback of Geonpungmi was significantly low, 6.0 (p<0.05).

The physical and chemical properties of corrugated cardboard-based media were evaluated to assess their suitability as substrates for plants. Samples were collected periodically from the same study area over 5 months to determine any seasonal variabilities. In addition to the corrugated cardboard-based media, the rural soil of the study area was used as the control. The corrugated cardboard-based media showed adequate levels of moisture content and bulk density and correspondingly high porosity values when compared with the rural soil. All corrugated cardboard-based media showed adequate levels of electrical conductivity, organic matter, and correspondingly high cation exchange capacity values when compared with the rural soil in all seasons. The C/N ratio of the corrugated cardboard-based media was similar to the optimal values of 15-20. However, the pH values of the corrugated cardboard-based media were lower than the optimum value(pH 4) for plant growth and rural soil. The moisture content value which cycle bobs up and down according to sampling date, and this means that the moisture content is affected by seasonal changes in the components entering the study area. The corrugated cardboard-based media appear to be acceptable for growing plants(Lotus corniculatus var. japonicus). Finally, the use of this media permits better vegetation establishment than the use of rural soil. Our results prove that corrugated cardboard-based media can exhibit higher plant cover over a long period(September-November) as opposed to rural soil. Our study demonstrates the effectiveness of corrugated cardboard-based media for plant growth, and we recommend that future studies should focus on potential materials relevant to revegetation and management.

The aim of this research is to evaluate the impact of various process conditions on the physical properties and digestibility of extruded fish feed at different barrel temperatures (120, 130, and 140oC) and moisture contents (35, 40, and 45%). The expansion ratio decreased with increasing the moisture content. The hardness was negatively correlated with the expansion ratio. The bulk density decreased by increasing moisture content. The water holding capacity increased by increasing the moisture content and barrel temperature. Soaking time significantly (p<0.05) affected water stability and the best water stability was observed in all samples soaked for 1 h, but water stability was also stable at 2 h and 3 h. There was a significant increase in the protein digestibility of extruded fish feed, compared to that of the raw material.

본 연구에서는 vitamin C를 넣어 발효시킨 오징어 액젓을 조미용도로 활용하기 위해 발효 과정 중 아미노산함량 변화, 염도별 이화학적 특성, 오징어 액젓과 시판 저염간장 과의 관계양상을 파악하였다. 발효 중 총 아미노산은 증가 하였으며, 그중 Asp, Pro, Gly, Ala, Val, Ile, Leu의 함량은 발효 기간에 따라 증가하였다. 소금 첨가량에 따라 오징어 액젓의 염도와 당도는 증가하였으며, 수분과 pH는 감소하는 것으로 나타났다. 색도의 경우 소금을 넣을 경우 명도, 적색도, 황색도 모두 감소하였고, 소금 첨가량에 따른 차이는 있으나 특별한 경향을 보이지는 않았다. 동일한 염도의 오징어 액젓과 시판 저염간장의 관능검사 결과, 색은 모든 염도에서 차이를 보였으며, 향은 1, 2, 4%에서 차이를 보 였다. 짠맛은 염도가 높아질수록 기호도가 높아지는 경향 을 보였다. 오징어 액젓의 단맛은 가장 낮았으며, 신맛은 가장 높은 기호도를 가졌다. 오징어 액젓과 저염간장의 기 호도 양상은 83.84~94.51%의 설명력을 가지며, 향과 색의 기호도는 저염간장보다 오징어 액젓이 높았고, 감칠맛은 반대로 저염간장이 높은 것으로 나타났다. 또한 감칠맛과 단맛은 전반적 기호도와 양의 상관관계를 가지는 것으로 조사되었다. 오징어 액젓의 염도가 높아질수록 저염간장군과 가까워지는 것으로 나타나 일정 염도를 가질 때 간장과 유사한 용도로 사용이 가능할 것으로 보인다.