This study was conducted to investigate changes in the physicochemical properties (proximate compounds, reducing sugar, organic acid, ATP and related compounds, and free amino acid) of beachu kimchi (BK) with octopus, abalone, squid and webfoot octopus added during its storage at 4℃ for 35 days. The crude protein content of the seafood Kimchi, 1.98∼3.41%, was higher than that of the BK. The organic acid level did not significantly differ in the four kinds of seafood during their fermentation, and their malate and succinate contents decreased while their lactate content increased. The levels of the ATP and related compound substances of the hypoxanthine contents were high but decreased during their fermentation. However, 3.40 μmol/g of IMP was detected in the Kimchi with octopus added; 0.67 μmol/g in the Kimchi with abalone added; and 1.80 μmol/g in the Kimchi with squid added after they were fermented for 21 days, but the same were not detected in the BK. The taurine and γ-amino-n-butyric acid contents of the free amino acids in the seafood Kimchi were approximately two to 10 times and 1.5 to three times higher than in the BK, respectively.

Contents of ginsenosides 7 subordinations of two-year ginseng (fresh ginseng) is 1.27% and three-year ginseng is 2.09%, so the three-year ginseng root increased 64.9% compared to the two-year root. Compared with the comparison group, ginsenosides component content of KEM+SAF-applied group increased 24% in case of the two-year root and 20% in case of the three-year root. In vitamin C content, two-year root showed 59.4% higher and three-year root showed 37.7% higher in KEM+SAF applied group compared with the comparison group. In case of vitamin E, the two-year root indicated 5.6% higher and three-year root indicated 1.5% higher in KEM+SAF applied group compared with the comparison group, but there is no significant difference. In phytosterol three components (campesterol, stigmasterol, sitosterol), two-year root showed 25.3, 3.6, 14.1% higher for each, and three-year root showed 23.6, 6.8, 12.9% higher in KEM+SAF applied group and 14.4% was higher on average. In DPPH, two-year root indicated 34.4% higher and three-year root indicated 42.4% higher in KEM+SAF applied group compared to the comparison group. To sum up the results, KEM+SAF applied group showed ①22% ginsenosides components content, ②48.6% vitamin C content, ③3.6% vitamin E content, ④14.4% phytosterol content, ⑤38.4% DPPH higher averagely compared to the comparison group.

This study was carried out to investigate the effect of KEM and SAF appication on contents change of fatty acids and organic acid of perilla(Perilla Frutescens Britton). Contenst of squalene in perilla leaves on control and KEM/SAF treated were 3.39 mg and 4.22 mg, respectively. Therefore the squalene quantity of KEM/SAF treated leaves was 24.2% more than that of control. A total 6 fatty acids in perilla leaves were analyzed in this study. Percentage of the saturated and unsaturated fatty acid in perilla leaves were 20 and 80%, respectively. Contents of phytosterols in perilla leaf such as campesterol and sitosterol were 2.0 and 20.0 mg, respectively. Therefore sitosterol content was 10 fold more than that of campesterol. The KEM/SAF application on perilla leaf was effective on the change of squalene or phytosterol contents. However effect of that was negligible on the change of fatty acid content.

This study was carried out to compare and analyze the effect of Korean effective microorganism(KEM) and seafood amino acid fertilizer(SAF) application on apple on functional substances of fruit. Vitamin C in fruit of control and KEM/SAF treated were 29.3 and, 39.8 ㎎, respectively. Also active oxygen scavenging ability of those treatments measured with DPPH method were 40.6 and 54.1%, respectively. Vitamin E contents of those treatments were 2.51 and 2.50 ㎎, respectively. Sitosterol, a phytosterol, contents of those treatments were 4.79 and 5.41 ㎎, respectively. Proportion of sugars, fructose, glucose, and sucrose in the fruit of control were 36.1, 15.3 and 17.8%, respectively. Those of the fruit of KEM/SAF treated were 45.9, 13.2 and 18.8%, respectively. Malic acid contents of control and KEM/SAF treated fruits were 53.7 and 43.8%, respectively.

수산 가공 부산물인 자숙액을 식품 및 공중보건 소재로 이용하기 위해 자숙액의 위생화를 위한 감마선 조사기술의 이용가능성을 검토하였다. 톳, 참치 및 굴 자숙액을 시료로 하여 1-5 kGy의 감마선을 조사하여 미생물 생존율을 측정하였고 생존미생물을 동정하였다. 굴 자숙액에서는 호기성 미생물이 검출되지 않았으나, 톳 및 참치 자숙액에서는 약 6.4 및 3.1 log CFU/g의 호기성 미생물이 검출되었고, 저장기간이 증가함에 따른 미생물 수에는 유의

이 연구의 목적은 대구 경북지역 초등학교에 공급되는 냉장, 냉동유통 제품인 어육류와 냉동가공제품의 유통단계를 분석하고, 유통과정에서의 미생물 변화와 학교급식에 이용되는 식재료의 미생물 품질 평가를 위하여 실시되었다. 쇠고기와 돼지고기는 가공업체에서 학교로 냉동차량을 이용하여 직배송 되었으나 다른 어육류와 냉동가공제품들은 농산물과 함께 직납업체를 거쳐 냉장()으로 혼재 배송되고 있었다. 학교 도착 후 일반세균과 대장균군의 수는 각각 절단생선 ,

김치 첨가 해물만두의 생리기능성을 조사하고자 시판 만두, 해물만두 및 20% 김치첨가 해물만두 추출물에 대한 항돌연변이, 항산화 효과 및 아질산염 소기능에 대하여 조사하였다. 간접돌면변이원으로 알려진 aflatoxin B을 첨가한 Salmonella typhimurium TA 100 및 YG 1024에 만두 추출물을 5 mg/plate 농도로 처리한 후 항돌연변이 효과를 조사한 결과 20% 김치첨가 해물만두의 돌연변이 저해율이 47% 및 61%로

김치첨가에 따른 해물만두의 저장효과를 조사하고자 김치를 농도별로 첨가하여 제조한 해물만두를 2에서 저장하면서 저장성에 관련된 주요성분을 조사하였다. 저장 중 해물만두의 pH는 전체적으로 감소하는 경향이었으며, 김치 첨가 농도가 높을수록 높게 나타났고, 총산은 반대의 결과를 보였다. 산가는 저장중 전체적으로 증가하였는데, 김치첨가 해물만두가 대조군에 비하여 낮게 나타났고, 과산화물가의 경우도 김치첨가 해물만두가 대조군에 비하여 과산화물가가 적었으며