Freshly squeezed juices were prepared using the domestic Chunggyun, Hanrabong, and imported oranges and physicochemical and sensory characteristics of the juices were investigated. The Chunggyun had significantly the lowest pH value of 3.35, and imported and Hanrabong showed the pH values of 3.82 and 3.93, respectively(p〈0.05). The refractive index of Hanrabong showed significantly the highest values of 14.7˚Bx (p〈0.05), and the samples of imported and Chunggyun did not show significant differences with indices of 12.5 and 12.2, respectively. The quantitative descriptive analysis(QDA) showed imported sample had significantly the highest values of sweet and sour aroma with values of 11.57 and 11.08, respectively. However, Hanrabong showed significantly the highest value of sweet flavor with value of 12.31. Consumer acceptance test represented the Chunggyun was the most accepted one but did not show any great differences in overall, appearances, and flavor among the samples.

꽁치 가공식품 개발 가능성을 타진하기 위해 경북 동해안 일대의 전통·향토식품인 과메기를 자연건조와 인공건조로 각각 15일 건조하여 콜레스테롤 함량변화에 따른 과메기의 품질변화 건조효과를 조사하였다. 그 결과, 생체 꽁치의 콜레스테롤 함량은 건물 시료당 56.0mg%이었으며, 자연건조 3일째에 급격히 감소(생체 대비 10%)하였고, 그 후 큰 변화가 거의 없었다. 인공건조는 서서히 감소(3.0%→6.6%)하였다.