This study investigated the quality characteristics of dry-fermented sausage using goat meat and evaluated its applicability. For this, the samples were prepared by dry-fermenting a control (100% pork) and two treatments (50% goat meat replacement or 100% goat meat replacement) for 21days. The moisture content, ㏗ and water activity were decreased in all treatments whereas lactic acid bacteria (LAB), texture profile analysis (TPA) and volatile compounds were increased during dry fermentation periods. In comparison of treatments, the dry-fermented sausage showed no significant difference in proximate compositions, yield, ㏗, water activity, LAB and TPA compared to the control (P>0.05). However, sausages with goat meat also had significantly higher values of C14:1, C18:1t and C18:3 than the control (P<0.05). Analysis of volatile compounds showed increased level of hexanal, octanal and 1-hexanol as replacing pork by goat meat in dry-fermented sausages (P<0.05). Goat meat replacement increased flavor intensity of dry-fermented sausages, but no difference was observed in overall acceptability score of the control and treated samples (P>0.05). Therefore, goat meat could be useful on raw material in dry-fermented sausage as well as pork.

Naphtha Cracking Bottom (NCB) oil was heat reformed at various reforming temperature and time, and the volatile extracts were characterized including yields, molecular weight distributions, and representative compounds. The yield of extract increased as the increase of reforming temperature (360~420℃) and time (1~4 hr). Molecular weight of the as-received NCB oil was under 200, and those of extracts were distributed in the range of 100-250, and far smaller than those of precursor pitches of 380-550. Naphtalene-based compounds were more than 70% in the as-received NCB oil, and most of them were isomers of compounds bonding functional groups, such as methyl (CH3-) and ethyl (C2H5-). When the as-received NCB oil was reformed at 360℃ for 1 hr, the most prominent compound was 1,2-Butadien, 3-phenyl- (24.57%), while naphthalene became main component again as increasing the reforming temperature.

Sesame (Sesamum indicum L.) is one of the most important oilseed crops with high oil contents and rich nutrient value. The development of a core collection could facilitate easier access to sesame genetic resources for their use in crop improvement programs and simplify the genebank management. The present study was initiated to the development and evaluation of a core collection of sesame based on 5 qualitative and 10 quantitative trait descriptors on 2,751 sesame accessions. The accessions were different countries of origin. About 10.1 percent of accessions were selected by using the power core program to constitute a core collection consisting of 278 accessions. Mean comparisons using t-test, Nei’s diversity index of 10 morphological descriptors and correlation coefficients among traits indicated that the existing genetic variation for these traits in the entire collection has been preserved in the core collection. The results from this study will provide effective information for future germplasm conservation and improvement programs in sesame.

Scientific studies have shown that essential fatty acidintake can have a dramatic impact on human health. Soybean [Glycine max(L.) Merr.] oil from current commercial cultivars typically containsaround 8%linolenic acid (18:3) known as omega-3 fatty acid. Omega-3 fatty acid plays an important role to prevent cardiovascular disease and cancer. Relatively high 18:3 content in seed oil is a trait of the wild soybean (Glycine soja Sieb. and Zucc.) ancestor of modern soybean cultivars. Wild soybean is native to Korean peninsula and recently thousands of wild soybeans collected by soybean researchers in Korea. The objective of this study were to determine the linolenic acid content for wild soybean collection and to determine the stability of linolenic acid content derived from wild soybean over environments. Fatty acid profile for 1,806 wild soybean accessions collected from South Korea was determined by GC. The range of linolenic acid was 7.3 to 23.7% with an average 15.6%. We developed a recombinant inbred population from a cross PI483463 (wild soybean with 15% 18:3) and Hutcheson (cultivar with 8% 18:3). Three RILs, RIL156, RIL159 and RIL166, with high linolenic acid content (over 14%), parents and Williams 82 as checks were grown in nine environments over 2008-2011. Results showed that the content of linolenic acid for the PI483463, Hutcheson, and Williams 82 ranged from 14.8 to 17.1, 8.5 to 9.7, and 6.9 to 8.4 % and averaged 15.4, 9.2 and 8.0%, respectively. However selected RILs 156, 159, and 166 ranged from 10.7 to 15.7, 14 to 15.8, and 14.8 to 15.8, and averaged 13.9, 14.9, and 15.2, respectively. Among the tested accessions, RIL166 was the most stable with the lowest range and CV, and had a relatively lower stability coefficient value than other genotypes. Genes related to high linolenic acid from wild soybean may be useful in developing higher linolenic acid soybean genotypes and would broaden the use of soybean in food applications to improve human nutrition and health.