This study was carried out to investigate the quality characteristics of fried fish paste prepared with different amounts of squeezed Aronia melanocarpa juice. Squeezed Aronia melanocarpa juice (AMJ) was incorporated into fish paste at different levels (containing 2, 7, and 12 g of Aronia melanocarpa juice in 2 AMJ, 7 AMJ, and 12 AMJ, respectively) based on the total weight of water. Sugar contents and total acidity increased with increasing AMJ content. With increasing amounts of AMJ in fried fish paste, L value inside and on the surface decreased, a value increased, and b value inside decreased, whereas b value on the surface increased. pH decreased with increasing levels of AMJ. As the result of textural properties, folding test in all samples showed that AA means good flexibility. The strength, hardness, and chewiness of fried fish paste with AMJ increased while cohesiveness was not significantly different. Total polyphenol contents increased with higher levels of AMJ. DPPH radical scavenging activity was significantly higher than those of the control. In the sensory evaluation, fried fish paste containing 7 AMJ received the highest score than both the control and other samples.

This study was carried out to investigate the effectiveness of Leuconostoc mesenteroides isolated from octopus baechu kimchi as a potential starter for seafood kimchi. L. mesenteroides is lactic acid bacterium currently used as a starter for kimchi production. We selected the most effective L. mesenteroides strain from the 7 strains isolated from octopus baechu kimchi and, based on biochemical properties and 16S rRNA sequencing, identified the selected strain as L. mesenteroides SK-1. The SK-1 strain exhibited acid-tolerance, good survival capacity, and excellent dextran productivity. We investigated the effects the SK-1 of starter on seafood kimchi fermentation. Octopus baechu kimchi was fermented with L. mesenteroides SK-1 at 4˚C for 35 d. The decrease in pH and increase in acidity in octopus baechu kimchi fermented with the SK-1 starter occurred more quickly than that in the control kimchi indicating that. Octopus baechu kimchi with SK-1 starter has a relatively slow rate of increase in lactic acid production. As a result, octopus baechu kimchi prepared with L. mesenteroides SK-1 can be maintained at a suitable ripening degree over an extended period of time compared to that of the control kimchi, Moreover, the octopus baechu kimchi started with L. mesenteroides SK-1 has excellent sensory properties, including a refreshing taste, and a weak sour odor.

This study developed a normal temperature-circulatable retort-sterilized crab analog (RSCA) with a long shelf-life by retort sterilization. We examined the optimum sterilization conditions and quality characteristics of the RSCA. A central composite design for response surface methodology (RSM) was adopted to optimize of the retort sterilization. The central composite design consisted of 11 samples: four factorial points, four star points, and three central points. The sterilization temperature and F 0 -value for retort sterilization were the independent variables, and the shearing force, whiteness, and sensory score for texture were the dependent variable. The RSM analysis of the multiple response optimization for the RSCA using the Minitap statistical programing gave an F 0 -value of 3.3 min. at 117.5℃. The RSM analysis also indicated that the sterilization temperature during retort sterilization was the most influential factor, while the F 0 -value had little effect on the quality of the RSCA. The moisture, pH and volatile basic nitrogen contents of the RSCA product were 73.1%, 7.3 and 17.2 mg/100 g, respectively, and viable cells count was >18 CFU/g. And sensory quality characteristics of this RSCA was similar to those of a commercial crab analog.

The basic design concepts for the limit state design code under development in Korea for the longspan cable-supported bridge are presented. Considering the importance of the structure, higher target reliability level and longer design life are defined compared to those of the ordinary bridges. In deciding the amount of safety increase, the construction cost and the consequence of structural failure are examined. Safety factors including the importance factor which is multiplied to the design strength of the structural member are calibrated through reliability analysis of the actual design examples. It is also shown that the nonlinear analysis of the cable-supported bridge yields higher reliability index of the main cable than that obtained by the linear analysis.

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