To utilize textured vegetable protein (TVP) instead of meat in kimchi stew, TVP of different sizes were added to kimchi stew under different cooking conditions. Canned Kimchi stew was prepared by adding processed TVP. Physicochemical quality characteristics and antioxidant activities of the broth, kimchi, and meat (or TVP) were measured. The pH and salinity did not show a significant difference between treatment groups in the broth or kimchi. However, the TVP treatment group showed higher pH and lower salinity than the control group. There was no significant difference in color between control group and TVP-treated groups. In terms of texture, the control group had the lowest hardness, gumminess, and chewiness, followed by TVP-1 and TVP-2 manufactured after pre-cooking, which showed lower hardness, gumminess, and chewiness. The smaller the size of the TVP, the lower the hardness, gumminess, and chewiness. Results of shear force were consistent with those of hardness. Contents of flavonoid and polyphenol compounds as antioxidant components did not increase or decrease with the addition of TVP. There were no significant differences in antioxidant activities among experimental groups.

To determine the differences in food quality between fish fed a low fish meal diet containing black soldier fly (Hermetia illucens) instead of fish meal and those fed a general fish meal diet, we analyzed the approximate components, mineral content, amino acid composition, fatty acid composition, color, and texture of Flounder (Paralichthys olivaceus). The analysis of approximate components showed no difference between the two samples, except for moisture content. Mineral contents were measured in the order of K, P, Na, and Mg in both samples, with no difference except for phosphorus (P). A total of 16 amino acids were detected in both samples, with no significant differences in their composition. Additionally, 17 types of free amino acids were identified, with no significant differences between the two samples. The fatty acid composition consisted of 13 fatty acids, with palmitic acid, DHA, and oleic acid being the most prominent, although slight differences in content were observed. The color and texture also showed no differences between the two samples. Overall, there were no significant differences in chemical components or physical characteristics, so it was judged to be insignificant in terms of food science.

To utilize textured vegetable protein (TVP) in food manufacturing, TVP was soaked in salt solutions of different concentrations. Physicochemical quality characteristics of TVP were then measured. When TVP was soaked in a salt solution, the pH tended to increase compared to the control. However, the pH decreased after 18 hours of soaking. The salinity of the control decreased slightly from the initial value depending on the soaking time. The group treated with salt solution showed higher salinity than the control. Water absorption capacity of the control increased as the soaking time increased. However, water absorption capacity of the group treated with salt solution decreased as the concentration of salt solution increased. Lightness of the group treated with salt solution showed less change than the control during soaking. The redness increased as the concentration of salt solution increased. The yellowness increased compared to the control during soaking. Hardness, gumminess, and chewiness of the control decreased during soaking in water. The group treated with salt solution showed significantly higher hardness, gumminess, and chewiness as the concentration of the salt solution increased. However, adhesiveness, elasticity, and cohesiveness generally did not show significant differences among samples.

In this study, total mercury (THg) variations of Black-tailed Gull (Larus crassirostris) eggs laid on Baengnyeongdo, West Sea of Korea were compared between within- and among clutch in order to ensure statistical representativeness of an egg sampling method. In the ANOVA analysis, the THg variation (59%) among clutches was much higher than within-clutch (27%). This means that the mercury variation of sampled eggs was significantly influenced by the mercury variation among female individuals occupying different nests. In spite of relatively smaller variation of THg in the within-clutch, the THg concentration depending on an egg-laying sequence within a clutch significantly appeared higher in the first-laid eggs rather than the second-laid eggs. Therefore, it is necessary to take one egg from one nest in order to sample more nests in terms of better sampling representativeness. Also, one egg selection from one nest should be consistently applied in order to ensure comparability of mercury concentrations among monitoring sites and monitoring years.

본 연구는 기혼여성의 출산의도에 영향을 미치는 요인이 무엇인지 살펴보기 위해 생태학적 관점을 적용 하여 포괄적인 시각에서 분석을 실시하고자 하였다. 본 연구의 분석을 위해 2011년 제4차 한국아동패널 자료를 활용하였으며, 최종적으로 보육시설에 다니는 자녀를 둔 기혼여성 748명을 추출하여 분석에 사 용하였다. 생태학적 변인이 출산계획에 미치는 영향을 살펴보기 위해 로지스틱 회귀분석을 실시한 결과, 미시체계 변인인 자녀수와 배우자 양육 참여 시간이 유의미한 것으로 나타났다. 그리고 생태학적 변인이 이상자녀수에 미치는 영향을 분석하기 위해 다중회귀분석을 실시한 결과, 미시체계 변인인 자녀수와 자녀관이 유의미한 것으로 나타났다. 이상의 분석결과를 통해 우리나라 기혼여성의 출산의도에는 중범위 체계 변인이나 거시체계 변인보다 미시체계 변인의 영향을 많이 받는 것으로 확인되었다.