• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.600-608
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• 2006

The purpose of this study was to investigate the physicochemical characteristics of Cabbage Kimchi with different kinds of jeot-kal. The Cabbage Kimchis were stored at 4${\pm}$1$^{\circ}C$ for 49 days. The pH of all samples of Cabbage Kimchis decreased during fermentation. The total acidity of Cabbage Kimchis increased gradually during fermentation and that of Cabbage Kimchis with different kinds of jeot-kal was higher than that of control. Redox potentials and reducing sugar content decreased gradually during fermentation. Total vitamin C content of Cabbage Kimchis with different kinds of jeot-kal was much higher than that of control. In color measurement, the lightness value decreased gradually, whereas the redness and yellowness values increased gradually during fermentation. The content of hot water soluble pectin (HWSP) decreased as the fermentation proceeded, but that of hydrochloric acid soluble pectin (HCISP) and sodium hexametaphosphate soluble pectin (NaSP) increased.

• Korean Journal of Human Ecology
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• v.6 no.2
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• pp.57-65
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• 2003

To investigate quality characteristics of kimchi prepared for the winter around Chonnam area, home made kimchi samples collected from 22 area, and they were stored at -1${\pm}$1$^{\circ}C$. The results were as follows : The pH and acidity of kimchi samples were 4.75 and 0.84%. respectively. Salt concentration was 3.50% and in Redox potential measurement, Eh value was -134.08mV. Ascorbic acid and reducing sugar contents were 10.l8mg% and 13.25mg%, respectively, In color measurement, L value was 52.29 and a and b values were 19.68 and 27.69, respectively. Total viable count was 5.5${\times}$10$\^$6/ and lactic acid bacteria count and yeast were 4.6${\times}$10$\^$5/ and 8.8${\times}$10$\^$5/. respectively. Properties of hardness of kimchi measured instrumentally was 9.26kgf. Alcohol insoluble solids(AIS) content was 5.53% and hot water soluble pectin(HWSP) content and sodium hexametaphosphate soluble pectin(NaSP) content were 17.35% and 29.65%, respectively, also hydrochloric acid soluble pectin(HClSP) content was 53.0%.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.2
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• pp.113-126
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• 1988

Paralytic shellfish poison(PSP) accmulate in shellfish as a result of feeding toxic dinoflagellates. The shellfish do not seem to be harmed by the toxins, but become toxic to humans and other animals that feed on them. The purpose of this study was to investigate the distribution and changes of PSP by species of shellfish, collected area and collected month. Also, the correlation between PSP and toxic dinoflagellate, Protogonyaulax tamarensis, was investigated. Five hundred and six samples of 13 kinds of shellfish for PSP bioassay were collected at the shellfish growing area of Pusan, Masan, Chungmu, $Samch\check{o}npo, Y\check{o}su, Mokpo and Daech\check{o}n$ located in South Korea during the study period from May, 1985 to Octcber, 1987. Most of the samples submitted were free from PSP except sea mussel, short - necked clam and ark shell. Among the intoxicated samples, PSP was most often detected in sea mussel. PSP was detected mainly in spring$(February\~May)$ in the southern coast of Korea. In case of Pusan, exceptionally, toxic sea mussel have been found even June and July in 1987. The toxicity score of toxic shellfishes examined was ranged from 23.44 to $150.26{\mu}g/100g$ of edible meat and toxicity of sea mussel was higher than other toxic shellfishes. By the study of anatomical distribution of PSP in sea mussel collected at Masan in Febuary and March, 1986, the toxin accumulated in digestive gland was about $70\%$ of all. There was no significant correlation between toxicity of sea mussel and cell numbers of P. tamarensis that one of the causitive organism of PSP during the studying period in Masan area. There was almost no difference in toxicity of sea mussel by water depth of collection, but toxicity of surface shellfish was a little higher than those of 3.5, and 7.0m depth.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.3
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• pp.131-138
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• 1988

Collection of organisms for the fisheries resources community were obtained with a set net during 8 months between May, 1985 and May, 1986 on the coast of Pukchon, Cheju Island, Korea. Most of organisms, representing 36 species, were less than 20cm $(93\%)$ in length, and 130g $(91\%)$ in weight. The four most abundant species were jack mackerel, Trachurus japonicus ; squid, Todarodes pacificus : damsel fish, Chromis notatus : and rabbit fish, Siganus fuscescens, which comprised about $83\% in number and about $73\%$ of the total catch. The diversity index of the number of species and information indices for individual and catch were the highest in October and the lowest in Septemer, indicating a close relationship with the change between the species number and catch at that time. A cluster analysis of 17 species was illustrated from the similarity matrix. All of the 17 species were grouped at the 0.2 similarity level. Three groups were present at 0.60 level, whereas species in other groups were sporadic in occurrence.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.462-471
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• 1997

Effect of citron on Dongchimi (watery radish kimchi) fermentation was investigated by sensory evaluation and the measurement of non-volatile organic acids, soluble pectin, and the texture during fermentation up to 36 days. Dongchimi with various levels of citron (0, 1, 2, 4, 6％) was fermented at 10$^{\circ}C$. In sensory evaluation, citron-added Dongchimi showed the higher scores in most characteristics than Dongchimi without citron in which Dongchimi with 2％ citron was the most preferable. The non-volatile organic acids of Dongchimi were identified as lactic acid, oxalic acid, succinic acid, malic acid, and citric acid. There were significant changes in the contents of lactic acid, succinic acid, malic acid, and citric acid during fermentation. Generally, the content of hydrochloric acid-soluble pectin (HSP) of Dongchimi occupied the higher ratio in the total soluble pectin content. Generally, the content of hot water-soluble pectin (HWSP) of Dongchimi decreased and that of sodium hexametaphosphate-soluble pectin (NaSP) increased during fermentation. The hardness of radish in Dongchimi showed the highest score on 23$\^$rd/ day and decreased thereafter.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.28-41
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• 2014

The distinctive physiological effect of dietary fiber in the body were studied according to contents and characteristics of each fiber component. In the present study, the composition of fiber in vegetables was investigated, and the effect of heat treatments on fiber content was studied. Contents of total pectin were 0.89~2.75 g/100 g on dry weight basis, with most contents from 1~2 g/100 g. The hot water soluble pectin (HWSP) content of vegetables ranged from 0.33~0.98 g/100 g, sodium hexametaphosphate soluble pectin (HXSP), from 0.29~0.81 g/100 g and HCl soluble pectin(HCLSP), from 0.30~1.40 g/100 g. HCLSP showed the greatest variation according to the type of vegetables. Every vegetable types showed similar contents of these three pectic fractions. Fiber contents of vegetables ranged from 8.8~23.8% for cellulose, 0.6~10.6% for hemicellulose, 1.0~5.2% for lignin, 10.9~25.4% for acid detergent fiber (ADF) and 11.8~31.9% for neutral detergent fiber (NDF) on dry weight basis. Especially, peppers showed higher contents of NDF than the other vegetables. It was found that a great portion of NDF, which is total insoluble dietary fiber, was composed of cellulose since cellulose constituted 63% of NDF. Heat treatment reduced total pectin content in all vegetables regardless of the heating methods and the greatest reduction was observed upon boiling. HWSP content increased, whereas HXSP and HCLSP contents decreased. Heat treatment increased the NDF, ADF and cellulose contents, and most changes were due to changes in cellulose content. The values of hemicellulose and lignin showed irregular pattern upon heating. Contents of total dietary fiber (TDF) were 1.20~7.11% on fresh weight basis. Garlic, edible burdock and pepper leaf showed higher contents of TDF than other vegetables. It was found that a great portion of TDF was composed of insoluble dietary fiber.