• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1006-1016
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• 2011

Saltwort (Salicornia herbacea L.), as a natural additive for regulating Mul-kimchi fermentation, was assessed for physicochemical and sensory characteristics of Yulmoo Mul-kimchi during storage. Saltwort in the form powder was directly added to the Yulmoo Mul-kimchi preparation at 0 (control), 1, 3, 5, and 7% (w/v) per weight of salt to evaluate their physicochemical, sensory, and microbiological characteristics in storage at $10^{\circ}C$ for 30 days. The pH values of all treatments were high, indicating a less acidic environment in all treatments compared to those of the control sample throughout the preservation period. Total acidity increased with storage time as is usually seen with normal kimchi fermentations, whereas the increases were more gradual in the 3 and 5% treatments. The increases in total vitamin C continued until days 6 (control) to 13 (7%), and were different according to the amount of added saltwort and then they decreased after each peak. The fluctuation in reducing sugars fol owed a similar trends of total vitamin C content by showing an initial increase, followed by a decrease based on the saltwort concentration and storage day. The 5% treatment was most effective for suppressing the increase in turbidity among all treatments. The 3 and 5% treatments showed the highest lactic acid bacteria counts during the entire preservation period. In the sensory evaluation results, adding saltwort at more than 3% concentration attained an overall higher scores of acceptability with respect to color, smell, taste, fresh taste, sour taste, crisp, and overall acceptability characteristics. In conclusion, adding saltwort, particularly at concentrations of 3 and 5% extended the preservation period of Yulmoo Mul-kimchi by retarding fermentation effectively.

• Korean Journal of Environmental Biology
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• v.39 no.4
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• pp.559-572
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• 2021

A survey was conducted to analyze water masses and spatial distributions of phytoplankton communities at 15 stations on the surface and chlorophyll a maximum layers (CML) in the western South Sea of Korea from September 8 to 9, 2021. As a result, water masses were classified into Coastal Waters (CW) with relatively low salinity, the Tsushima Warm Current (TWC) with high water temperature and high salinity, and mixed waters (MW) showing a mixture of these two water masses. Turbidity showed high concentration in both the surface and CML. The chlorophyll a concentration was as low as 0.90±0.43 ㎍ L^-1 in the surface, more than 1.1 ㎍ L^-1 in CW, around 1.0 ㎍ L^-1 in MW, and less than 0.5 ㎍ L^-1 in the TWC. CML was 1.64±0.54 ㎍ L^-1. Regarding species composition of phytoplankton communities, there were 57 species in 31 genera(diatoms, 57.8%; dinoflagellates, 35.1%; and other phytoflagellates, 7.1%). The phytoplankton standing crop had 4.6±7.6 cells mL^-1 in the surface, more than 30 cells mL^-1 in the CW, 2-5 cells mL^-1 in the MW, and less than 2 cells mL^-1 in the TWC. CML was slightly higher than the surface with a variation of 5.7±8.4 cells mL^-1. Dominant species were found to be Rhizosolenia flagilissima f. flagilissima, Skeletonema costatum-ls, and Nitzschia sp./ small size in the surface. For the CML Rh. flagilisima f. flagilissima showed a dominance of 12.0%. For the surface, the diversity variation was 2.36±0.40, which was high for TWC but low for MW. For CML, the diversity variation was 2.29±0.52, which was slightly lower than that of the surface. The dominance in the surface was 0.50±0.15, with a fluctuation range of more than 0.5 in MW and less than 0.5 in the TWC, which was different from the diversity. According to correlation analysis and principal component analysis (PCA), the presence of phytoplankton standing crops was high in CW but low in MW and TWC. That is, phytoplankton communities in early autumn were strongly affected by the expansion and mixing of water masses in western South Sea.