This study evaluated the quality characteristics of fermented abalone-kimchi or sea tangle-kimchi during 28 days of storage at 4 o C. Abalone and sea tangle were added as extracts compared to a control. We analyzed lactic acid bacteria, pH, acidity, salinity, reducing sugars, free sugars, organic acids, free amino acids, and sensory characteristics. The lactic acid bacteria levels were 4.4～5.3 log CFU/g on day 0, 6.8～7.1 log CFU/g after 7 days, and continued to rise during the fermentation period. The salinity increased slightly over time. As fermentation progressed, pH and reducing sugars, free sugars, and organic acid contents decreased. Free sugars, in particular, dramatically decreased about 70% compared to the initial day. The total free amino acid content was higher in abalone-kimchi. In terms of free amino acid contents, taurine was high in abalone-kimchi, while glutamic acid and aspartic acid content was high in sea tangle-kimchi. The sensory evaluation results show that abalone-kimchi and sea tangle-kimchi had higher scores for their savory taste and overall acceptance compared to the control.

This study investigated the washing efficiency of electrolyzed water for the removal of microorganisms and pesticide residues from Chinese cabbage. Initial total bacteria and coliform counts were 6.64 and 3.56 log cfu/g respectively. After washing, total bacteria count of tap water (TW) were 5.97 log cfu/g and low alkaline electrolyzed water (LAlEW) and strong acidic electrolyzed water (SAcEW) were 1.63-4.67 log cfu/g. Especially SAcEW-100 was found to the most effective method of washing the cabbages. After washing, the coliform count was dramatically reduced. The removal rate of pesticide residues by NaClO treatment (36.93-50.13%) was greater than that of TW treatment (32.28-38.46%). The removal rate of LAlEW-100 and SAcEW-100 was 63.79 and 78.30% respectively, and was higher than those of TW and NaClO treatments. The vitamin C content of the Chinese cabbages after all treatments did not differ significantly. Consequentially, the electrolyzed water was found to be effective to remove bacteria and pesticide residues from Chinese cabbage without affecting quality.

This study evaluated the efficacy of strong acidic electrolyzed water (SAcEW), low alkaline electrolyzed water (LAlEW) and aqueous chlorine dioxide (ACD) for reducing pathogenic bacteria(Escherichia coli, Bacillus cereus, Salmonella Typhimurium, Stapylococcus aureus) on Chinese cabbage. Artificially inoculated Chinese cabbage was immersed for 1, 5 and 10 min with TW, NaClO, EW and ACD. Generally, leaves showed more effective reduction than stems. Regarding the inhibitory effect, ACD treatment showed the highest effects rather than other treatments. When Chinese cabbage was immersed for 3 min in sterilized water, it was reduced to a minimum of 1.33 log CFU/g at LAlEW and a maximum of 4.70 log CFU/g at ACD. Compared to NaClO, ACD and LAlEW which showed a reduction of 3.2 log CFU/g (Sal. Typhimurium) and 2.7 log CFU/g(B. cereus), respectively. Furthermore, the others had similar inhibitory effects compared to NaClO.

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