본 연구는 천연 기능성 소재인 비파잎의 첨가가 흑염소고기 저지방 소시지의 품질특성 및 항산화 활성에 미치는 영향을 알아보기 위하여 실시하였다. 20% 지방을 첨가한 대조구(control), 10% 지방을 첨가한 처리구(LF), 10% 지방과 0.25% 비파잎분말을 첨가한 처리구(LL)로 처리하였다. 저지방 소시지인 LF, LL은 대조구보다 지방함량은 낮고, 수분과 단백질 함량은 높았고, 보수력도 향상되었다(p<0.05). 육색의 경우 비파잎을 첨가한 LL은 적색도와 황색도가 감소하였고(p<0.05), TPA에서 탄력성, 검성, 씹힘성 및 응집성은 LF보다 증가하였고, 대조구와 유사한 조직감을 갖는 것으로 나타났다(p<0.05). TBARS와 DPPH radical 소거능은 비파잎을 첨가한 LL에서 우수한 항산화 활성을 나타냈다. 따라서 기능성 소재인 비파잎을 첨가한 흑염소고기 저지방 소시지는 고단백, 저지방 특성의 흑염소고기 섭취 기회를 늘려줌과 동시에 건강 지향적 육제품 개발의 기초자료로 활용될 수 있다.

This study examined the physicochemical properties of radish pickle containing different natural preservatives (grapefruit seed extract, green tea extract, rosemary, or olive) stored for 0, 1, 2, 3, and 4 weeks. The hardness and color of the radish pickles with the grapefruit seed extract was higher than the other radish pickles during storage from week 0 to week 4. A 14.52% and 13.80% decrease in hardness and color were observed in the radish pickles with grapefruit seed extract (GFE), respectively. In addition, the total phenolic content was highest in the GFE in natural preservatives. Based on the results, GFE was selected as the optimal natural preservatives, and the growth of total viable bacteria and yeast were evaluated. The total viable bacteria and yeast showed similar patterns to the control. These results are expected to be useful in producing radish pickles with optimal quality and contribute to the development of various foods in the food industry.

A total of 87 kinds of dried sweet potato products from Korea, China, and Japan were collected to compare dried sweet potatoes' quality characteristics for preparing CODEX. The characteristics of Aw, moisture, and reliable soluble content, color, and hardness were analyzed using Principal Component Analysis. The moisture content varied from country to country in order of Korea (21%), China (20%), and Japan (25%). In terms of color, Chinese products were dark and red compare to Korean and Japanese. Chinese products had a wide distribution of quality characteristics in common, so the product quality was not uniform. As a result of the PCA analysis, 67.2% of the total variance was explained. The first component evaluated the degree of the drying progress and the second component evaluated the appearance of the product, how it was bright and yellow. Based on the first component, Japanese, Korean and Chinese products were placed from the left, so the drying degree varied from country to country. Japanese products were the softest, Chinese products were hard, and Korean products were moderately hard. In conclusion, the moisture and reliable soluble content, color, and hardness of the dried sweet potato are essential quality factors, and they are expected to help identify the primary quality elements of sweet potato in neighboring countries.

This study compares the amygdalin content and quality characteristics of maesil chung prepared with different maesil cultivars. Maesil fruits were sugared for 3 months, aged for 3 months after the liquid separation, and heat treated at 75oC for 30 min. Amygdalin in maesil chung generally peaked at the second month of sugaring and gradually decreased until three months of sugaring. During the first month of aging, amygdalin dramatically decreased and then gradually decreased by additional aging for two months. For the end-use maesil chungs (subjected to heat treatment), the amygdalin content ranged from 68.5 to 179.4 ppm, the soluble solid content from 58.8 to 62.3 oBrix, and the 5-HMF from 3.5 to 13.4 ppm. Their color characteristics exhibited a brightness of 26.8-27.6, a redness of 9.4-10.5, and a yellowness of 5.3-6.9. Their total sugar content was in 34.2-44.7%, consisting of 1.8-2.1 mg/mL glucose, 1.6-2.0 mg/mL fructose, and 1.3-1.9 mg/mL sucrose. Only malic acid and citric acid were detected in the enduse maesil chungs. While the trace amounts of Na and Fe were found, K, P, and Ca were relatively rich.

본 연구는 서해에 위치한 영광 연안해역의 해양수질환경 및 해저퇴적물 환경을 파악하여 기초자료로 제공하고자 한다. 영광 안마도 인근 해역의 21개 정점을 선정하여 2020년 7월에 조사를 실시하였다. 표층해수는 고무 용질의 소형바스켓, 저층은 Van Dorn 채수기를 이용하여 채수하였고, 퇴적물은 Van Veen grab sampler로 채취하였다. 분석항목은 수온, 염분, DO, COD, 영양염류 등 13개의 항목이며, ‘해양환경공정시험기준(해양수산부, 2019)’에 준하여 분석을 실시하였다. 수온은 21.20 ~ 24.20℃, 염분은 31.35 ~ 32.53 psu, 수소이온농도 는 7.62 ~ 8.06, 투명도는 0.20 ~ 3.10 m, 부유물질 농도는 47.00 ~ 455.20 mg/L, COD의 경우에는 0.42 ~ 3.78 mg/L, Chl-a는 0.70 ~ 5.51 μg/L, 용존 무기질소는 0.28 ~ 4.17 uM, 인산은 0.24 ~ 1.14 uM, 규산 규소는 16.28 ~ 35.35 uM, 총 질소는 0.186 ~ 0.542 mg/L, 총 인의 경우 0.037 ~ 0.111 mg/L 의 범위를 나타내었다. 퇴적물 COD의 경우 일본수산용수기준치인 20 mg/g-dry(일본수산자원보호협회편, 2000)보다 낮은 값을 나타내었다. 또한 주성분 분석을 실시하여 해역의 특성을 파악하였다.

본 연구는 남해에 위치한 광양만 해역의 해양수질환경 및 해저퇴적물 환경을 파악하여 기초자료로 제공하고자 한다. 광양만 인근 해역의 12개 정점을 선정하여 2020년 5월 춘계, 2020년 8월 하계에 걸쳐 조사를 실시하였다. 표층 해수는 고무 용질의 소형바스켓, 저층은 Van Dorn 채수기를 이용하여 채수하였고, 퇴적물은 Van Veen grab sampler로 채취하였다. 분석항목은 수온, 염분, DO, COD, 영양염 류 등 13개의 항목이며, ‘해양환경공정시험기준(해양수산부, 2019)’에 준하여 분석을 실시하였다. 수온은 평균 16.11 ~ 25.66 ℃, 염분은 평 균 5.24 ~ 32.23 psu, 수소이온농도는 평균 7.87 ~ 8.19, 투명도는 0.83 ~ 1.76 m, 부유물질 농도는 평균 8.12 ~ 18.74 mg/L, COD의 경우에는 평균 0.74 ~ 1.81 mg/L, Chl-a는 평균 0.26 ~ 1.61 μg/L, 용존 무기질소는 평균 2.57 ~ 22.31 uM, 인산은 평균 0.18 ~ 0.71 uM, 규산 규소는 평 균 26.35 ~ 122.35 uM, 총 질소는 평균 0.121 ~ 1.008 mg/L, 총 인의 경우, 평균 0.025 ~ 0.082 mg/L 의 범위를 나타내었다. 퇴적물 COD의 경우 일본수산용수기준치인 20mg/g-dry(일본수산자원보호협회편, 2000)을 적용한 결과 춘계에는 넘지 않았으나 하계에는 다소 넘는 것을 나타내었다. 또한 주성분 분석을 실시하여 해역의 특성을 파악하였다.

본 연구는 남해에 위치한 동중국해 해역의 해양수질환경 및 해저퇴적물 환경을 파악하여 기초자료로 제공하고자 한다. 동중 국해 해역의 24개 정점을 선정하여 2019년 8월 하계, 2020년 8월 하계에 걸쳐 조사를 실시하였다. 표층 해수는 고무 용질의 소형바스켓, 저층은 CTD 채수기를 이용하여 채수하였고, 퇴적물은 Van Veen grab sampler로 채취하였다. 분석항목은 수온, 염분, DO, COD, 영양염류 등 13개의 항목이며, ‘해양환경공정시험기준(해양수산부, 2019)’에 준하여 분석을 실시하였다. 표층에서 수온은 평균 27.72 ~ 28.44℃, 염분 은 평균 28.13 ~ 28.81 psu, 수소이온농도는 평균 7.19 ~ 7.80, 부유물질 농도는 평균 7.12 ~ 10.17 mg/L, COD의 경우에는 평균 2.23 ~ 2.50 mg/L, Chl-a는 평균 0.61 ~ 0.72 μg/L, 용존 무기질소는 평균 1.96 ~ 5.38 uM, 인산은 평균 0.06 ~ 0.07 uM, 규산 규소는 평균 7.53 ~ 14.09 uM, 총 질소는 평균 0.230 ~ 0.510 mg/L, 총 인의 경우, 평균 0.020 ~ 0.030 mg/L의 범위를 나타내었다. 퇴적물 COD의 경우 일본수산용수기준치인 20 mg/g-dry (일본수산자원보호협회편, 2000)보다 낮은 값을 나타내었다. 또한 주성분 분석을 실시하여 해역의 특성을 파악하였다.

The value of using rice flour processed into rice powder in preparing porridge was evaluated by measuring the moisture content, pH, total starch, reducing sugar, and color content. The moisture content of the rice flour and the pH of porridge made with rice flour were measured. Rice flour contained 77.55% moisture and the moisture content of the porridge made from rice flour processed into rice powder was 91.40 to 92.47%. The pH of rice flour porridge was acidic at 6.53 to 6.95. The color of the porridge was also measured. The L* values ranged from 82.62 to 97.55, the a* values ranged from －0.09 to 0.08, and the b* values ranged from －2.74 to 1.91.

The purpose of this study was to compare the quality characteristics of silken tofu products from the commercial market in Korea. Seven types of commercial silken tofu were sampled and their physicochemical properties, including soluble solid contents, salinity, pH, total acidity, moisture contents (total solid contents), crude protein and fat contents were evaluated. The TPA results suggest that the texture of silken tofu was very different from one another according to the type of and the amount of coagulant. The commercial silken tofu showed a range of pH 5.53~6.48, total acidity of 0.12~0.32%, soluble solid contents of 2.62~5.07 °Brix, salinity of 2.28~4.30%, and moisture contents of 87.10~92.24%, respectively. In terms of the coagulant of tofu, besides the GDL (glucono-δ- lactone), other coagulants such as MgCl2 for making ‘silken tofu’ in the Korean tofu market. The quality characteristics differed depending on the constituents of sample and the coagulants of tofu used. These results are expected to be useful in identifying new trends in the domestic silken tofu industry.

In this study, to develop balloon flower (Platycodon grandiflorum) leaves, which are not used as tea, a method of making green tea was referred to, and several physiological activities were analyzed using the balloon flower leaf tea with different times of roasting and rubbing. The highest total polyphenol and tannin contents were 33.02 mg GAE/g and 5.03 mg/g at two times of roasting and one time of rubbing, respectively. In the case of the total flavonoids, the RO3 + RU2, subjected to three times of roasting and two times of rubbing, showed the highest value, whereas there was no significant difference between the control and the other samples. Except for the green tea as a control, the RO2 + RU1 samples reported the highest antioxidant activity whereas it decreased with increasing number of times of roasting and rubbing. The color, lightness, and yellowness tended to decrease slightly as the number of increasing roasting and rubbing among the samples with no significant difference. All of these things together, to develop tea using the balloon flower leaves would be suitable with two times of roasting and one time of rubbing.

The purpose of this study was to evaluate the quality properties of Meju prepared by inoculating two strains of Bacillus amyloliquefaciens HJ5-2, and Aspergillus oryzae PS03. The three soybean varieties that include Daewonkong, Daechan, and Saedanbaek were used in this experiment. The fermentation temperature during the Meju aging varied at 20℃, 30℃, and 40℃, respectively. The physicochemical analysis of the soybeans, showed that the cured protein and fat contents were 34.83~43.49% and 12.91~18.90%, respectively. The pH and total acidity were 6.47~6.93 and 0.11~1.22%, respectively. The change in appearance of the Meju was that the yellow-green mold was well formed on seven days at fermentation temperature of 20℃ and 30℃, but at 40℃, there was minimal mold formation and cracking of the surface. The amino nitrogen content was highest on the Daechan Meju at 621.83 mg% for seven days. The amylase increased as the fermentation period increased in all samples, and the protease increased rapidly until the first day of the fermentation, and then gradually increased thereafter. The total number of bacteria increased or decreased as the fermentation proceeded to 6.66~10.07 log CFU/g. The mold counts increased with increasing fermentation period in the range of 6.38~8.79 log CFU/g.

The objective of this study was to investigate the quality characteristics of Cheongsoo wine using freeze concentration fermented with 5 kinds of yeast strains (Saccharomyces cerevisiae EJ18, EJ30, HK22, HK32 and Fermivin). We compared the characteristics, volatile flavor component and physiological activity of 5 wines. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content and the alcohol content of freeze-cententrated Cheongsoo wines ranged between 15.0~15.8%. The pH of wines ranged from 2.92 to 2.94 and the total acidity and soluble solid of wines ranged from 12.40~13.27. °Brix. The major organic acid in the wines was tartaric acid (4.49~5.11 mg/mL) and malic acid (7.00~7.97 mg/mL). It contains higher functional compounds in wine fermented with yeast (EJ18, EJ30, HK22, HK32) than wine fermented with fermivin. α-glucosidase and tyrosinase inhibitory activity had the highest values (78.87% and 62.25%) in wine fermented with HK22 and EJ18 yeast, respectively. 16 volatile flavor compounds (alcohols, esters, ketones, acids, and others) were detected in the Cheongsoo wines by freeze concentration. These results provide useful information that the quality characteristics of wine developed by the freeze-concentration method using grapes cultivated in Korea.

당화공정이 간편한 장점이 있는 팽화미의 이용성을 높이기 위하여 팽화미를 당화한 후 항산화 효과가 좋은 레몬밤을 첨가하여 알코올 발효를 하고, 이를 이용하여 제조한 식초의 품질 특성과 항산화 활성을 조사하였다. 효소로 당화한 팽화미에 레몬밤 추출물을 농도별로 첨가하여 Saccharomyces cerevisiae KCCM 11201로 알코올 발효 후 알코올 함량 6% 및 초기 산도 2%로 조절한 다음, Acetobacter aceti KCCM 40229로 30oC, 200 rpm로 15일간 초산 발효를 하여 식초를 제조하였다. 팽화미 식초의 pH 및 알코올 함량은 발효가 진행되면서 전체적으로 감소하였고, 총산은 발효 15일째 5.20±0.01%(레몬밤 2.0%)-5.80±0.01%(레몬밤 0.0%)로 레몬밤 첨가량이 증가할수록 총산이 약간 낮게 나타났다. 팽화미 식초의 유기산 함량은 발효 15일에 5.26%(레몬밤 2.0%)-5.97%(레몬밤 0.0%)이었으며, acetic acid의 함량이 가장 높았다. 팽화미 식초의 총 폴리페놀 함량과 총 플라보노이드 함량은 레몬밤 첨가량이 많을수록 함량이 높았으며, 발효 15 일에 각각 179.4±4.5 mg/kg(레몬밤 0.0%)-340.8±2.6 mg/kg(레몬밤 2.0%) 및 1.5±0.3 mg/kg(레몬밤 0.0%)-31.7±0.3 mg/ kg(레몬밤 2.0%)이었다. 레몬밤 첨가량이 많을수록 DPPH 라디칼 소거 활성, FRAP(환원력) 및 ABTS 라디칼 소거 활성이 높게 나타나 레몬밤 2.0% 처리구는 발효 15일에 각각 82.99±0.61%, 1.08±0.01 abs.(at 593 nm), 87.67±0.68%를 나타냈다. 본 연구결과 레몬밤을 첨가한 팽화미 식초가 항산화 활성을 갖는 식초로 활용될 수 있는 가능성이 있다는 것을 확인하였다.

The purpose of this study was to prepare bread added with sea buckthorn (Hippophae rhamnoides L.) berry powder (SBBP) (1, 3, and 5%) using a straight dough method. The quality and antioxidant characteristics of the bread were analyzed. The results indicated that the pH value and dough raising power of the dough decreased and the moisture content of the bread added with SBBP increased compared to that without the SBBP. The crust color of the bread did not change significantly. However, the crumb lightness value decreased and the redness and yellowness value increased respectively to the concentration of the SBBP. The texture measurement indicated that the hardness, gumminess, and chewiness of the bread increased with the addition of the SBBP. The total polyphenol content of the bread supplemented with the SBBP was increased (4.60~16.14 mg GAE/g) compare to the control (1.67 mg GAE/g). Dose-dependent, significant-high DPPH (26.86%) and ABTS (42.52%) radical scavenging activities were observed in the bread with the addition of the SBBP up to 5%. Based on these results, the optimum amount of the SBBP to add for baking bread would be 3% and the SBBP could be considered a functional agent.