This study aimed to determine microbiological quality on vegetable salad used dressing added with Prunus mume extracts. For this study, Dressing were blended with Prunus mume extracts to different concentrations of 0, 10, and 20%. Microbiological effects of vegetable salad used dressing added with Prunus mume extracts were assessed during production process by measuring process time, temperature, pH and Aw and determining total plate counts and coliforms. Effects of vegetable salad used dressing added with Prunus mume extracts on total plate counts and coliforms were observed during holding at 3. 25±1 ℃ for 12 hours. Dressing added with Prunus mume extracts improved the microbiological quality and showed antibacterial properties when they are added to vegetable salad.

Ca-alginate bead로 소금의 흡착에 미치는 영향조건을 검토한 결과는 다음과 같다. Ca-alginate beads 에 의한 소금 흡착은 시간이 경과함에 따라 증가하였으며, 10분 후 4.0g으로 최고의 흡착량을 나타내었다. 0.2M CaCl_2, 0.2M BaCl_2, 0.2M FeCl_3 및 0.2M MgCl_2 등의 경화용액으로 조제한 bead에 의한 소금 흡착량은 Fe-alginate beads가 5.6g으로 제일 높았으나 bead가 쉽게 부서지는 단점이 있었고, MgCl_2 용액으로는 bead가 만들어지지 않았다. 그리고 0.2M CaCl_2 경화 용액이 0.1M, 0.2M 및 1M일 때 소금 흡착량은 각각 4.8g, 4.2g 및 4.1g으로 나타났다. Alginate의 농도를 0.6%, 1% 그리고 2%로 하여 제조한 비드로 소금 흡착량은 2.8g, 4.0g, 4.4g으로 각각 나타났으며, 그리고 bead의 크기를 각각 2.5mm, 3.5mm 그리고 4.5mm로 제조하여 소금의 흡착량을 살펴본 결과 각 크기별 모두 4.0 ~ 4.2g로 차이가 없었다. 초기 소금의 농도 4%, 8%, 12% 그리고 16%에서, 각각 소금의 흡착율은 30%, 28%, 27% 그리고 25%이었으며, pH에 따른 염분의 흡착률은 산성 (pH 4.0) 및 중성 (pH 6.8) 영역에서보다는 염기성 (pH 10.0)에서 더 높았다. 된장으로부터 내염성 세균을 분리한 후 alginate로 고정화된 beads와 비고정화한 bead와의 염분 흡착량은 고정화한 bead에 의한 염분 초기흡착속도가 보다 낮았으며, Ca-alginate bead 제조시 경화용액에 머무는 시간이 길수록 염분 흡착률은 감소하는 것으로 나타났다. 또한 1회 사용한 bead를 증류수에 하루 동안 방치 후 이 bead를 재이용함에 따라 염분 흡착량은 점점 감소하였다. 시료를 된장으로 하여 0시간, 3시간, 6시간, 12시간 및 24시간 후 소금 흡착율은 시간의 경과에 따라 더불어 증가하였다. 또한 소금이 감소된 된장의 pH를 측정한 결과, 4.90, 5.00, 5.01, 5.02 그리고 5.03이었으며, 적정산도는 0.1N-NaOH 소모량이 4ml, 3.4ml, 3.2ml, 3.0ml 그리고 3.0ml이었다. 저염 된장의 아미노태 질소를 적정한 결과, 원료 된장이 840mg/된장 100g, 740mg/된장 100g, 630mg/된장 100g, 그리고 530mg/된장 100g으로 줄어들었다. 각 시료별 염분 흡착율은 된장이 다른 시료 (Doengjang 100%, Kochujang 86%, Soysauce 78% and Jeotkal 71%)보다 가장 높게 나타났다.

Lactobacillus spp. PAP1과 Lactobacillus spp. MGG2를 혼합 균주로 사용하여 밤 발효제품을 제조하기 위한 제반 조건을 조사하였다. 밤 발효액은 phytone, peptene. yeast exract, glucose를 각각 0.4. 0.2, 0.5% 이상으로 첨가할 때 산도와 생균수가 가장 컸다. 첨가물 중 phytone peptone은 대두박이나 순물로 대체해도 같은 효과가 관찰되었다. 버섯추출물의 첨가는 산도와 생육을 약간 촉진하였으나 안정제는 약간의 감소를 가져왔다. 기본 발효액은 관능성적이 나빴으나 산도를 0.54%로 낮추고. 당을 10%로 보강하고. sodium alginate를 0.2% 첨가하였을 때, 산미, 감미, 음용감이 크게 개선되었다.

This study was performed to investigate the influence of Chlorella which effected the change of Pb contents, enzyme activity and lipid compounds on the rats fed the beverage involved Pb and the different contented Chlorella added-diets for 18weeks. The rat`s weight of 200ppm Pb group was decreased 6.04% and the cause of that was Pb intake. But the rat`s weight of Chlorella added-diets+200ppm Pb group was increased 4.02%(p<0.01). When feeding the different(0%, 2%, 5%, 10%) Chlorella added-diets with the Pb contented beverage to the rats, we could know that the Pb contents accumulated on tissue were decreased to 20.70(0%), 12.88(2%), 14.83 (5%) and 19.56(10%), compared with the quantity of Pb taken in. Total-cholesterol, triglyceride, glucose content and AST, ALT, ALP, LDH enzyme activity in serum were the highest on 200ppm Pb group and those were decreased by the order of different (2%∼5%>10%) Chlorella contents +200ppmPb group. A significance was recognized on the level of 1%. Therefore, when rats were exposed to Pb, it was thought that the amount of Chlorella intake was adequate on content 2∼5% for reducing the lead toxicity.

This study was to investigate the consumption patterns of fast food in small city. The survey was conducted by questionnaires from March to April in 1997. The object was 500 men and women who were in their teens through fifties and living in Kimchen and Sangju city. A total of 444 subjects(88.8%) excluding incomplete answer were analyzed, all statistical data analysis were conducted using the SAS/PC+. 1. The reason why people go to fast food restaurants are quickness, a convenient place, good taste, low prices, good service, and good atmosphere. There was significant correlation with each element with one exception between taste and prices. 2. On the question about the fast food which was eaten most frequently, responded hamburger to 39.86%, noodles to 29.50%, chicken to 16.67%, pizza to 10.36% and the others to 3.60%. And female, teens and twenties ate hamburger more often and another groups ate noodles more often. 3. The standard of choosing fast food restaurants was taste, prices, sanitation, atmosphere and service. There was significant correlation with exception between taste and prices, sanitation and service, atmosphere and service. 4. About propriety of fast food serving size as one meal, it was not enough portion for female and 40s. 5. The awareness that eating foreign-made food was not right, was significant difference among age groups, but not sex. 6. Customers was discontented with sanitation, price and service. There was also significant correlation with each element. 7. The frequency of eating fast food was 1-2 times/a month(35.36%), 3-5 times/a month(31.31%), 5-10 times/a month(18.24%), hardly using(11.04%), 10-20 times/a month(2.70%), over 20 times/a month(1.35%). There was significant difference among sex and age groups.