Changes in the quality characteristics of doenjang prepared with a meju containing components of Acanthopanax senticosus, Angelica gigas and Corni fructus during storage were evaluated. Three types of doenjang produced using each of these components showed lower Hunter's L and a values than the values of the control during the initial stage of storage: however, these values were similar to those of the control after 60 days of storage. Doenjang containing A. gigas showed a similar degree of browning to that of the control during the early stage of storage, while the degree of browning observed in the other samples was much higher than that og the control during this period. Despite these initial differences, the browning in all samples became similar after extended storage. The level of acidity increased gradually for up to 60 days, after which it decreased slightly. The pH of all treatments decreased with storage time. The amino-N contents of all types of doenjang increased gradually, reaching peak values after 60 days. Doenjang with A. senticosus and A. gigas had a strong characteristic flavor that reduced the native flavor of doenjang. Doenjang with C. fructus showed a similar overall palatability to that of the control.

The purpose of this study was to investigate the effect of the addition of various concentrations of sea mustard powder on the quality characteristics of Bacsulgi. The sea mustard powder was added to rice powder at ratios of 3, 5, 7, and 9%(w/w). The moisture contents and salinity of Bacsulgi were increased with the addition of sea mustard powder. The incorporation of sea mustard powder in Bacsulgi lowered the lightness values but increased the blueness and yellowness values. Rheology test showed that hardness was significantly (p

To determine the shelf-life of low salted Myungran-jeot (low salted and fermented Alaska pollack roe), various chemical, microbiological and sensory analyses were carried out with Myungran-jeot stored at 10 days. The lactic acid content was slowly increased in the early stage of storage but then was rapidly increased with lengthening storage period, while pH was decreased during storage. The content was steady at 10 days and peaked at 17 days. The production of VBN was increased to over at 19 days. In microbiological tests, the viable cell count and halotolerant bacteria were , respectively, at the initial state, but they slowly increased to at 17 days. Yeast or fungi did not appear on the surface of Myungran-jeot. Sensory evaluation showed that the original torture of Myungran-jeot in the mouth was a very important indicator for acceptability. Sensory characters and acceptability of Myungran-jeot at 17 days were not significantly different from those of the initial state. From these results, the estimated shelf-life of Myungran-jeot whom sealed with aluminum coated paper, was about 18 days in this study.

The effects of low viscosity chitosan on the rheological properties of soymilk using a model system and on tofu qualities were examined. The flow behavior of soymilk with chitosan closed the Newtonian flow and stabilized according to increasing chitosan concentration. The soymilk containing glucono-δ-lactone exhibited a more pseudoplastic flow behavior compared with that of the control soymilk. The addition of low viscosity chitosan to the tofu preparation did not significantly affect its physicochemical properties. However, the results of the TEM image and instrumental textural properties showed that low viscosity chitosan affected the construction of the tofu structure. Chitosan tofu had low scores across the whole field of appearance in the sensory evaluation, and its overall eating quality was scored significantly lower. These results suggest that the addition of low viscosity chitosan affects the quality of tofu, which changes according to the degree of polymerization and concentration of chitosan.

Abstract Tofu, containing high viscosity chitosan dissolved in a δ-gluconolactone solution, was prepared and physico-chemical properties, microstructure, textural properties and sensory characteristics were investigated. Moisture content and pH of the chitosan tofu were slightly lower than those of the control tofu. The textural properties of tofu such as hardness, cohesiveness, gumminess and chewiness measured by an instrumental method were not significantly changed by the addition of chitosan to tofu. Springiness of chitosan tofu, however, was significantly higher than that of the control tofu. All characteristics except the roasted nutty aroma and yellowness in the sensory evaluation, did not exhibit significant differences between the chitosan tofu and control tofu. Therefore, the quality of tofu was little affected by the addition of the chitosan content employed in this experiment.

소각재를 이용한 다이옥신의 매체특성이 반영된 표준물질 제조 기법을 정립하고, 균질성 및 안정성이 확보된 숙련도 평가용 시료로서의 적용 가능성을 평가하였다. 국내 환경분석에 적합한 폐기물 분석용 다이옥신 표준물질을 제조하여 10회 이상 반복 측정한 결과, Dioxin 17개 이성체별 농도의 상대표준편차는 2.6~15.7%로 나타냈다. 측정결과를 일원분산분석(one-way ANOVA)을 이용하여 균질도를 평가하였다. 측정과정과 균질도를 이용하여 불확도를 평가한 결과, 다이옥신의 확장불확도 값은 0.114~7.091로 산정되었다. This study was performed to validate reference materials (RMs) for proficiency testing (PT) in waste inter-laboratories. Dioxin RMs were prepared from fly ash in industrial incinerators. The relative standard deviations (RSDs) of analytical results were 2.6~15.7% for the dioxin RMs in 10 replicates (between and withinbottles). Data were collected and statistical analysis was performed by the One-way ANOVA test. The combined uncertainties of target isomers in dioxin analysis were 0.114~7.091.