본 연구에서는 전처리 방법별 건조 단호박의 이화학적 특성을 비교 분석하고 반응표면분석법을 이용하여 단호박 말랭이의 최적 건조 조건을 설정하였다. 단호박의 이취 제거와 가공적성을 위한 건열(굽기), 습열(증자), 마이크로웨 이브 처리의 전처리 방법을 비교하고자 호화 점도를 측정 하여 전처리 시간을 설정하였다. 각 전처리 방법별 열풍 건조 전후의 단호박 품질특성을 비교한 결과, 마이크로웨이브 처리에서 가용성 고형분, 과당, 포도당, 자당 함량이 건열과 습열 처리보다 높았고, 수분 함량, 강도 및 경도가 낮게 나타나 마이크로웨이브 처리를 단호박 열풍 건조를 위한 최적의 전처리 방법으로 설정하였고 반응표면분석법을 이용하여 최적의 열풍 건조 조건을 확인하였다. 반응표면분석은 중심합성 계획법으로 실험을 디자인하여 독립변수로서 건조 온도(30, 40, 50oC, X1)와 건조 시간(4, 6, 8 h, X2)을 설정하고, 종속변수로는 건조 단호박의 수분 함량, 수분활성도, 가용성 고형분, 강도, 경도, 과당, 포도당, 자당 함량, 색도(L*, a*, b*)를 측정하여 건조 조건을 최적화하였다. 최적화 변수로는 적합성 결여 검증에서 Pr> F 값이 0.05 이상인 수분 함량, 수분활성도, 가용성 고형분을 최적화 변수로 설정하였으며, 최적화 결과 43oC의 온도와 7.2시간이 최적 건조 조건으로 확인되었고, 예측값과 실험 값을 비교한 결과 90% 이상의 최적 비율을 보였으며, 해당하는 값이 95% 신뢰구간과 예측구간 범위에 들어 실험 디자인과 모델의 적합성 또한 검증되었다.

This study aimed to investigate the effect of storage temperature and pressure plate treatment on chemical composition in Prunus mume sugar extracts (PSEs). Green Prunus mume fruit was mixed with an equal amount of commercial sugar and stored at 4 or 25oC for 9 mon with or without a pressure plate. The alcohol contents in PSEs stored at 4oC were lower than those stored at 25oC. The amygdalin contents in PSEs stored at 25oC with pressure plate were significantly low. The sucrose in PSEs was converted into glucose and fructose during storage. The glucose, fructose and total phenol contents in PSEs stored at 25oC were higher compared with those at 4oC. The total soluble solid and polyphenol contents in PSEs were increased at 25oC until 90 d and 4oC until 150 d and then the contents were constant. The total acidity in PSEs stored at 4oC were higher than those at 25oC. These results indicate that storage temperature plays an important role in controlling the alcohol, amygdalin and sucrose contents in Prunus mume sugar extracts (PSEs).

This study was conducted to investigate changes on the quality characteristics of Prunus davidiana sugar extracts (PSEs) by processing conditions. The PSEs were prepared by extraction with commercial sucrose at 4°C or 25°C for 9 months with or without a pressure plate. The quality characteristics of PSEs were analyzed for Bxo, pH, total acidity, Hunter color value, alcohol content, polyphenol content, DPPH radical scaveging activity, and free sugar content. Bxo increased significantly while pH decreased with increased storage period (p<0.05). The PSEs stored at 4oC scored lower than those stored at 25oC for total acidity, alcohol content, and polyphenol contents. The PSEs with pressure plate possessed lower alcohol content and higher polyphenol content and DPPH free radical scavenging activity than those without pressure plate. The sucrose content in PSEs decreased with increased storage period, while glucose and fructose contents increased. These results indicate that by increasing storage period, sucrose in PSEs is decomposed into glucose and fructose, and the quality characteristics of PSEs such as total acidity, alcohol, and polyphenol content depend on processing conditions.

This study was conducted to find out the change in nutritional components and antioxidant activities of salted Chinese cabbage according to storage temperature and duration using supercooling. Salted Chinese cabbage was investigated every 2 weeks while it was stored at -2℃ and 2℃ for 8 weeks. This was followed by an analysis of freeze dried samples. The analyzed contents were free sugar and free amino acid contents, DPPH and ABTS radical scavenging activity, and TPC and TFC. Free sugar content of salted Chinese cabbage decreased with longer storage duration, while free amino acid did not change significantly. DPPH and ABTS radical scavenging activities did not change significantly with storage duration whereas the TPC and TFC of salted Chinese cabbage stored at -2℃ was higher than that stored at 2℃ for 6 weeks. Therefore, the quality of salted Chinese cabbage was maintained in direct refrigerator storage for a long duration, showing economic and industrial values as a new storage technology.

In this study, the effects of heat-moisture treatment (boiling or steaming for 45 min) prior to hot air drying (70 o C for 8 h) on water activity (Aw), moisture (MC), Brix, color, and texture of dried sweet potato slices were investigated to identify the best pretreatment condition for producing dried sweet potato with the best eating quality. Dried sweet potato slices pretreated by boiling (BL) showed significantly lower Aw, MC, and hardness while Brix was significantly higher than with steaming (ST) treatment. There were no significant differences for the color, springiness, cohesiveness, gumminess, and brittleness indexes. At 8 h drying, the Aw, MC, Brix, and hardness of the BL and ST samples were 0.81 and 0.82, 19.71% and 25.53%, 53.80% and 49.40%, and 20.49 kg/cm 2 and 31.98 kg/ cm 2 , respectively. This information will be useful for manufacturers in the production of dried sweet potato slices. These findings provide evidence of the feasibility of heat-moisture treatments in the production of dried sweet potato.

This study examined the changes in the protein and mineral composition of Gryllus bimaculatus fermented with Bacillus substilis and the mycelia of Basidiomycetes. Normal Gryllus bimaculatus (S) and experimental group data obtained after an inoculation of Bacillus substilis (SC) (KACC 19623), Pleurotus eryngii (SP) and Cordyceps millitaris (SC) were compared. The crude protein content of the Gryllus bimaculatus (control) was 75.48%, but it decreased to 64.55, 54.32, and 63.53% after fermentation with SB, SP and SC, respectively (p<0.05). An analysis of the organic elements showed that the contents of the carbon and nitrogen sources were also reduced after fermentation, and the most significant decrease was observed after fermentation with SP. In SDS-PAGE, a 120 kDa and a 48 kDa protein of Gryllus bimaculatus were found. On the other hand, protein bands faded after fermentation with SP and SC, respectively. Moreover, no visible band was observed after fermentation with SB. According to amino acid analysis, the total free amino acid content increased 3.84 and 1.74 times after fermentation with SB and SP, respectively, compared to the corresponding baseline data. In contrast, it decreased by 0.52 times after fermentation with SC. Among the essential amino acids found in crickets fermented with SB, the valine and isoleucine content was 3.57 and 2.64 times higher, respectively, than the recommended daily amount of essential amino acids.

Early life stage mortality in fish is one of the problems faced by loach aquaculture. However, our understanding of immune system in early life stage fish is still incomplete, and the information available is restricted to a few fish species. In the present work, we investigated the expression of immune-related transcripts in loach during early development. In fishes, recombination-activating gene 1 (RAG-1) and sacsin (SACS) have been considered as immunological function. In this study, the expression of the both genes was assessed throughout the early developmental stages of loach using real-time PCR method. maRAG-1 mRNA was first detected in 0 dph, observed the increased mostly until 40 dph. Significant expression of maRAG-1 was detected in 0 to 40 dph. These patterns of expression may suggest that the loach start to develop its function after hatching. On the other hand, maSACS was detected in unfertilized oocyte to molura stages and 0 to 40 dph. maSACS mRNA transcripts were detected in unfertilized oocytes, suggesting that they are maternally transferred.