식용곤충인 갈색거저리 유충이 식품 대체원료로써 식육에 대한 대체 가능성을 타진하고자 갈색거저리 유충 분말을 대체하지 않은 제품을 대조구로 설정하고 1%, 2%, 3% 비율로 대체한 유화소시지를 처리구로 하여 4±1℃에서 1, 8, 15, 22, 29일간 저장하면서 이화학적 특성과 관능적 특성 변화를 측정하였다. 갈색거저리 유충 분말을 첨가한 처리구의 pH는 대조구보다 증가하였고, 보수성(WHC)은 저장기간에 따라 대조구와 처리구 간 유의적인 차이는 크게 나타나지 않았으나, 대체량이 많을수록 보수성이 더 우수하였다(p<0.05). 휘발성 염기태질소(VBN), 지방산패도(TBARS) 는 대조구보다 감소하였으며, 관능검사의 경우 대조구와 유의적 차이가 나타나지 않았다(p<0.05). 따라서, 처리구가 대조구보다 우수한 품질과 저장성을 가지고 있었으며, 기호적인 측면에서도 뒤처지지 않아서 갈색거저리 유충 분말로 식육을 대체하는 것이 가능하다고 판단되어 식용곤충을 식품 대체원료로 제품화하였을 때, 식용곤충에 대한 거부감을 완화하고 소비자들에게 있어 긍정적인 인식의 변화를 이끌어낼 수 있는 기초자료를 제시할 수 있었다.

This study was designed to evaluate the objective meat qualities of Hanwoo longissimus lumborum muscle after a period of long-term storage (40 days) in which conditions similar to those under which the meat would be stored for export to the Hong Kong beef market were simulated. Twelve LL muscles were sampled from animals slaughtered the previous day at a commercial beef export abattoir and assigned to one of three groups. Each group was subjected to a different packaging condition; Shrink film packed (SFP), vacuum packed (VP), or modified atmosphere packed (MAP)(O2/60%, CO2/40%). Objective meat qualities were assessed at day 1, 7, 21 and 40 of storage. Different Packaging conditions had no noticeable influence on cooking loss significantly. However, the moisture content in both the SFP and MAP groups tended to decline in a linear manner with storage periods throughout the 40 days period. Drip loss of MAP (5.68%) group was much higher in the SFP (3.18%) and VP (2.64%) groups at storage day 40. Redness (CIE a*) of meat color responded in a significant and completely different manner to each packaging method. Redness significantly (p<0.05) and continuously increased 17.51 at day 1 to 20.41 at day 40 in VP group, while MAP linearly dropped and ultimately reached 10.6 after 40 days of aging (p<0.05), at which point the meat had a brown color. Tests of Warner-Bratzler shear force (WBSF) indicated that the tenderness levels of the ready-for-export Hanwoo LL muscles were acceptable 7 days postmortem in the SFP and VP groups, however there was no significant difference between each group. Our gathered data suggests that the packaging method selected for export determines how well the objective qualities of the beef hold up, and indicate that VP is likely the most reliable method.

Roses are one of the most produced flower species in the world, and cut roses are produced in the greenhouses all year round. Recently, due to the increase in the temperature in the greenhouses in summer, the quality of cut roses is seriously deteriorated, such as shortening the stem length. This study was conducted to investigate the effects of the growing seasons on the qualities of cut roses and also to test the effect of cooling at night in high temperature season on the cut flower qualities of roses. Comparing the qualities and yields of cut roses for each season, the major cut flower qualities such as flower stem length, stem diameter and fresh weight were statistically significantly decreased in roses (‘Pink Beauty’ and ‘Pink Shine’) produced in summer. The yields didn’t show a statistically significant difference in both cultivars. Investigating the cut flower qualities, the flower stem length increased by 15% for ‘Pink Beauty’, 11% for ‘Ararat’, and 12% for ‘Pink Shine’ when treated with cooling at night in warm season than the untreated control. In addition, when treated with cooling at night in warm season, the fresh weight of all three cultivars increased by 20-30% statistically significantly than conventionally cultivated control. It is expected that cooling at night in warm season will be helpful to improve the cut flower quality deterioration in summer.

This study was aimed at finding pedagogical answers to the question of ‘what are the qualities of native English speakers at a Korean middle school’. In this study, research results were derived using phenomenological methods from seven native English teachers at a middle school. The results of the study are as follows; 1) native English teachers should teach English effectively, 2) native English teachers should be able to adapt to their positions in Korea, 3) native teachers are ‘new information providers’ and ‘introducers of new cultures’. Korean society has focused on the external conditions and specifications of native speakers. However, it is now necessary to clearly define the qualities that native teachers should have and use them for recruitment and education of native teachers. Also, native teachers who want to work in Korea need to be trained according to the cultural and educational situation in Korea. Through this study,it is critical to consider measures to improve the legal status of native English teachers.

Recently, the purchase of fresh-cut produce and meal kits has increased. Ready-to-eat (RTE) fresh-cut products have potentially hazard of cross-contamination of various microorganisms in the processes of peeling, slicing, dicing, and shredding. There are frequent cases of protozoa food poisoning, such as Cyclospora and Cryptosporidium, caused by fresh-cut products. The objective of the study is to investigate the microbiological qualities of various types of RTE fresh-cut products in the domestic on/offline markets. RTE fresh-cut fruits cup (n=100), fresh-cut vegetables (n=50), and vegetables in meal kits (Vietnamese spring rolls and white radish rolls kits, n=50) were seasonally analyzed. The contamination levels of hygienic indicator organisms, yeast and mold (YM), and foodborne pathogens (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7) were monitored. Overall, the lowest microbiological qualities of meal kits vegetables were observed, followed by RTE fresh-cut fruits cup and fresh-cut vegetables. Contamination levels of total aerobic bacteria, coliforms, and YM in meal kits vegetables were 5.91, 3.90, and 4.71 logs CFU/g, respectively. From the qualitative analysis, 6 out of 200 RTE fresh-cut products (3%) returned positive result for S. aureus. From the quantitative analysis, the contamination levels of S. aureus in purple cabbage from a meal-kit and fresh-cut pineapple were below the acceptable limit (100 CFU/g). Staphylococcus enterotoxin seg and sei genes were detected in RTE fresh-cut celery and red cabbage from meal-kits, respectively. S. aureus contamination must be carefully controlled during the manufacturing processes of RTE fresh-cut products. Neither Cyclospora cayetanensis nor Cryptosporidium parvum was detected in the samples of RTE fresh-cut products and vegetables from meal-kits from the Korean retail markets.

This study assessed the levels of water qualities and microbials contamination of inland olive flounder farms in Jeju in the summers from 2015 to 2017. Three farms (A-C) located in a concentrated area using mixing coastal seawater and underground seawater and one farm (D) located in an independent area using only coastal seawater were selected. Total ammonia nitrogen (TAN) reached a maximum of 0.898 ± 1.024 mg/L as N in the coastal seawater of A-C, which was close to the limit of the water quality management goal of the fish farm. TAN in the influent from A-C was up to three times higher than that of D, so that the discharged water did not spread to a wide range area along the coast and continued to affect the influent. TAN of the effluent in A-C increased by 2.7-4.6 times compared to the influent, resulting in serious self-pollution in the flounder farm. Heterotrophic marine bacteria in the influent of A-C was about 600 times higher than D, and the discharge of A-C was increased by about 30 times compared to the influent.

This study was conducted to investigate growth characteristics of paprika seedlings according to various qualities of LED light (red : blue = 10 : 0, red : blue = 8 : 2, red : blue = 2 : 8, white). Plant height and stem were significantly longer or thicker as red light ratio increased. Leaf area of paprika seedlings with red light was larger or no significant differences in a mixed light of red and blue. Dry weight of seedling was in the same with the result of leaf area. Seedlings with White light was significantly less than others in all characteristics. As red light ratio was increased, relative growth rate increased. As blue light ratio was increased, the net assimilation amount increased. Considering plant height, leaf area and production ability of dry matter per unit leaf area, the using mixed red and blue lights was suitable, especially at a mixed red : blue = 8 : 2.

본 연구에서는 양파플레이크를 상대습도 90%의 환경에서 저장온도를 달리하여 저장했으며 70일간 저장 중 품질 특성 변화를 관찰하였다. 저장기간이 지남에 따라 외관이 어두워졌으며 저장온도가 높을수록 품질특성이 빠르게 변화하는 것을 확인할 수 있다. 수분활성도는 저장기간이 지날수록 높아졌으며 저장 70일에서는 건조식품의 수분활성도 기준인 0.6을 넘어섰다. 또한, 저장온도가 높을수록 유의적으로 증가하는 경향을 보였다. 저장기간이 지남에 따라 갈변도는 증가하고 L값은 낮아지는 경향을 보였는데 이는 저장 중 수분활성도의 증가로 인해 갈변이 빠르게 진행되었기 때문으로 보인다. a값은 20oC, 30oC의 경우 저장 기간에 따른 유의적 차이가 없었으며 40oC에서는 저장기간 중 감소하는 경향을 보였다. 저장초기 5.04였던 pH는 모든 처리구가 낮아지는 경향을 보였으며 40oC에서 급격하게 감소하였다. 가용성 고형분함량 또한 수분의 영향으로 수분 활성도가 증가함에 따라 감소하였다. 일반세균의 경우 저장 7일까지는 성장을 보이지 않다가, 저장 21일까지 30oC 와 40oC에서 일반세균의 생장이 더 높은 것으로 나타났다. 저장온도 20oC에서는 일반세균이 지속적으로 나타났지만 30oC, 40oC에서는 양파후레이크의 품질이 변화하면서 생육 환경이 맞지 않아 검출되지 않았다. 대장균과 황색포도상 구균은 저장기간 동안 검출되지 않았다. 이러한 결과를 종합해볼 때, 양파플레이크 저장 시 수분의 증가가 양파플레이크 품질 특성에 큰 요인이 될 것으로 생각되며 낮은온도에서 수분을 흡습하지 않도록 저장하는 것이 양파플레이크의 품질을 유지하기 위한 적합한 방법으로 판단된다.

This study investigated the quality characteristics of sweet pumpkin after blanching. Sweet pumpkins were blanched in distilled water, 2% citric acid and 2% NaCl water at 100oC for 3 min. The cooking loss of sweet pumpkin in the blanching groups was lower than that in the control group, and greenness and yellowness in the blanching groups were higher than those in the control group (p<0.001). Total polyphenol content (TPC) of sweet pumpkin increased after blanching (p<0.05), and TPC true retention (TR) was measured with the highest NB. CON and NB were significantly higher in ?- carotene content (p<0.001). Lutein content in the blanching treatment groups was lower than that in the control group, but NB was the highest between the blanching groups (p<0.001). DPPH and ABTS+ radical scavenging activity assays revealed higher antioxidant activity in the NB groups among the blanching groups (p<0.001). The CON was 2.44 log colonyforming unit (CFU)/ g in the total bacterial count, but there were no microorganisms in the blanching groups. In conclusion, blanching with the addition of 2% NaCl can inhibit the growth of microorganisms and improve TR and antioxidant activities in sweet pumpkin.

본 연구는 HS-SPME/GC-MS 방법과 화학계량학 (chemometrics) 분석으로 차의 등급과 품질 판단의 가능성을 실험한 연구이다. HS-SPME/GC-MS 방법으로 녹차, 재가공차 (화차), 홍차 및 등급별 향기를 분석했고, 주성분분석, 부분최 소제곱회귀분석 등 chemometrics와 관능 평가 결과를 결합하여 차의 종류와 등급 예측 판단을 진행하였다. 주성분분석결과는 차의 종류 판별에 양호한 결과를 내었고, 녹차 Y1(X)=- 7.138-4.094X1-7.876X2, 재가공차(화차) Y2(X)=-7.291- 2.059X1+8.157X2, 홍차 Y3(X)=-3.060+4.022X1+0.746X2 판별 함수를 얻었으며 교차검증 및 식별 인자 모두 100%의 정확률 에 도달했다. GC-MS 시그널과 차의 등급에서 부분최소제곱 회귀분석을 진행하고, 관능 평가 결과와 함께 차의 종류 및 등급 예측 판단을 진행하였다. 예측값과 실제값의 상관성은 각각 대불용정 0.9056, 재스민차 0.8855, 운남홍차 0.9527, 기문 홍차 0.9710으로, 재스민차의 값이 약간 낮은 외에 모두 0.9 이상의 의미있는 결과를 보였다. GC-MS와 화학계량학 분석 으로 차의 등급과 품질 판단 연구를 진행하고, 차의 종류 식별 함수와 등급 예측 모형 수립은 차의 종류와 등급 판별에 참고 가치가 있다는 결론을 내었다.

한국산업규격(KS)에서 오징어젓은 오징어 배합비율이 75% 이상으로 정하고 있다. 본 연구는 저염 젓갈을 제조하기 위한 기초연구로 유산균 첨가에 따른 영향을 실험한 결과이다. 면역활성이 있는 기능성 유산균을 오징어젓 및 어리굴젓에 각각 첨가한 후, 냉장 또는 실온에서 45일간 보존하면서 미생물학적, 관능적 품질을 평가하였다. 오징어젓은 실온에서 보관한 경우, 보존기간이 경과하면서 유산균 수는 대체로 증가하였다. 어리굴젓의 경우에도 유산균 첨가 시료에서 실온에 2주간 노출한 경우, 생균수가 약 100배 증가하였다. 한편, 일반세균의 경우에는 유산균 첨가 및 비첨가 대조구 모두 현저한 변화가 없이 일정수준으로 유지되는 것으로 나타났다. 미생물 학적 변화를 바탕으로 판단할 경우 본 시험에 공시된 오징어젓 및 어리굴젓은 유산균 첨가에 의한 현저한 미생물의 증식이나 감소는 수반되지 않으며, 소비자가 통상적으로 섭취하는 기간동안 유산균의 빠른 증식은 물론, 일반세균의 증식억제효과는 기대하기 어려울 것으로 판단된다. 그러나 저염화와 더불어 관능적 품질 향상이 뚜렷하게 나타났으며, 기호성이 우수한 제품의 개발이 가능하다고 판단된다.

To analyze the quality characteristics of soybean (Glycine max), the approximate analysis, physical properties, mineral and free sugar content of domestic soybean cultivars were analyzed. The moisture content was about 9.15~11.84%. The fat content of Cheonga, Taekwang, and Jinpung cultivars were 17.93~18.37%, which was significantly higher than that of others. Protein content of Cheonga and Seonyu were 36.15~36.70%, significantly higher than that of others. As for the weight and shape of soybeans, the Daewon was the largest allele, and the seed cover ratio was the highest in the Seonyu. In terms of water absorption rate, the Seonyu showed the highest absorption rate at 246.19%, and the Daewon showed the lowest absorption rate. Soaked soybeans had a hardness of 2.80~4.73 kg/cm2, which did not show low hardness in the sample with high moisture absorption. The grinded soybeans showed higher lightness and yellowness values than the raw soybeans, and the redness was decreased. Soybean minerals contained high K, P, Mg, and Ca content. Overall, The Taekwang contained more minerals than others. Stachyose, sucrose, glucose and fructose were detected as free sugars in soybeans. The total free sugar content of Taekwang was the lowest at 3.47%, and the Cheonga (6.80%) was the highest.

This study was conducted to investigate the seedling qualities and growth of paprika according to various irrigation points (Ips) (30, 40, 50, 60 or 70%) of the water contents of rockwool cube for raising seedlings of paprika. Growth degree of paprika seedlings was positively correlate with various irrigation points. In particular, paprika seedlings with IP 30-40% and IP 50-70% treatments were significantly higher than those with other treatments. Leaf area of seedlings was 50-100% wider in those with IP 50% and IP 40% treatments than those with other treatments, therefore dry weight was IP 30-60% heavier. The dry weight of more than IP 50% treatments had no significant differences. Leaf area (Y1) had a significant relation with the irrigation point (x) as Y1 = 48.311x + 133.7 (R2 = 0.9116**). Also dry weight (Y2) of the seedlings showed a linear regression equation as Y2 = 0.1584x + 0.8616 (R2 = 0.8853*). Considering the leaf area and the dry weight of irrigation points for rising seedlings of paprika in this study, the optimum range of the irrigation points in the water contents of rockwool cube is IP 50%.

Effect of 6kg large unit with the carton box (20% open ratio) and MA box (10,000cc·m-2·day-1·atm-1 oxygen transmission rates modified atmosphere package), and the 100g small unit with MA film on asparagus sensory quality were evaluated. The CO2 concentration depended largely on the packing unit and maintained at around 3% in small MA packages, whereas in the MA box increased to 12%. Ethylene concentration rapidly increased until after 3 days of storage in MA packages and then decreased to maintain 5μL·L-1. Unrelated to the unit size, the lower weight loss was obtained in MA packages. A significant difference in visual quality was shown since the 15th day, the best and worst were the MA box and small MA package on the finish day. Off-odor was the highest in small MA packages and the lowest in the carton box (< 3.0). Although there was no significant difference in firmness among all treatments, the packages showed the highest firmness in tips and stems, respectively. The sugar content and hue angle decreased during storage, but there was no statistical difference in all treatments. EL was lowest and highest in small MA package and carton box, respectively. On the 10th day, the total aerobic bacteria was lowest in small MA packages, but no significant difference on the 20th day. E. coli was not found in all treatments on the 10th day, while it was the lowest in the MA box on the 20th day. The mold and yeast were not observed during the whole storage. Based on the above results, the carton box packaged with 10,000cc OTR film was more effective in maintaining the quality of green asparagus with the suitable CO2 concentration for asparagus cold storage.