• The Korean Journal of Pain
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• 제36권2호
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• pp.173-183
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• 2023

Background: Understanding the stability of quantitative sensory tests (QSTs) over time is important to aid clinicians in selecting a battery of tests for assessing and monitoring patients. This study evaluated the short- and long-term reliability of selected QSTs. Methods: Twenty healthy women participated in three experimental sessions: Baseline, 2 weeks, and 6 months. Measurements included pressure pain thresholds (PPT) in the neck, upper back, and leg; Pressure-cuff pain tolerance around the upper-arm; conditioned pain modulation during a pressure-cuff stimulus; and referred pain following a suprathreshold pressure stimulation. Intraclass correlation coefficients (ICC) and minimum detectable change (MDC) were calculated. Results: Reliability for PPT was excellent for all sites at 2 weeks (ICC, 0.96-0.99; MDC, 22-55 kPa) and from good to excellent at 6 months (ICC, 0.88-0.95; MDC, 47-91 kPa). ICC for pressure-cuff pain tolerance indicated excellent reliability at both times (0.91-0.97). For conditioned pain modulation, reliability was moderate for all sites at 2 weeks (ICC, 0.57-0.74; MDC, 24%-35%), while it was moderate at the neck (ICC, 0.54; MDC, 27%) and poor at the upper back and leg at 6 months. ICC for referred pain areas was excellent at 2 weeks (0.90) and good at 6 months (0.86). Conclusions: PPT, pressure pain tolerance, and pressure-induced referred pain should be considered reliable procedures to assess the pain-sensory profile over time. In contrast, conditioned pain modulation was shown to be unstable. Future studies prospectively analyzing the pain-sensory profile will be able to better calculate appropriate sample sizes.

• 한국식품조리과학회지
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• 제32권3호
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• pp.290-298
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• 2016

Purpose: This study aimed to investigate the effect of grape skin on the physicochemical properties and sensory score of ground pork meat. Methods: Four types of ground pork were evaluated: T0 without grape skin, T1 with 0.3% grape skin, T2 with 0.7% grape skin, and T3 with 1.0% grape skin. Results: There was no significant group wise difference in VBN content, L-value, b-value, chemical composition of raw and cooked meat, cooking yield, water holding capacity, moisture retention, fat retention, hardness, springiness, cohesiveness, gumminess, chewiness, taste, texture, juiciness, or palatability. Total polyphenol content was highest in T3, and DPPH radical scavenging activity was highest in T2 and T3 (p<0.001). The pH was highest in T0, and was lowest in T3 (p<0.001). The a-value of T2 and T3 were significantly higher than that of T0 (p<0.05). Flavor was highest in T2 among samples (p<0.01). Conclusion: The study results suggest that grape skin may be a useful ingredient in ground pork meat in terms of antioxidant potential, color and flavor.

• Asian-Australasian Journal of Animal Sciences
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• 제29권2호
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• pp.195-203
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• 2016

This study was conducted to evaluate the effect of dietary supplementation with rice bran, flax seed, or sunflower seed to finishing native Korean cattle (Hanwoo) on growth performances, carcass characteristics, fatty acid composition, free amino acid and peptide contents, and sensory evaluations of Longissimus muscle (LM). A total of 39 Hanwoo steers (average age of 22.2 mo and average body weight (BW) of 552.2 kg) were randomly divided into Control, rice bran (RB), flax seed (FS), or Sunflower seed (SS) groups. The steers were group fed for 273 d until they reached an average age of 31.2 mo. Final BW was 768.2, 785.8, 786.2, and 789.0 kg, and average daily gain was 0.79, 0.85, 0.82, and 0.84 kg for the Control, RS, FS, and SS groups, respectively (p>0.05). Fat thickness of the FS group (19.8 mm) was greater (p<0.05) than that of the other groups. Final yield grade converted into numerical values was 2.0 for the RB group, 1.7 for the Control and SS groups, and 1.4 for the FS group. Marbling degrees for the Control, SS, RB, and FS groups were 5.3, 5.1, 4.7, and 4.6, respectively. Percentages of palmitic acid ($C_{16:0}$), stearic acid ($C_{18:0}$), and arachidic acid ($C_{20:0}$) in the LM were not different among the groups. Palmitoleic ($C_{16:1}$) acid was higher (p<0.05) in the SS group. The concentration of oleic acid was highest (p<0.05) in the Control group (47.73%). The level of linolenic acid ($C_{18:3}$) was 2.3 times higher (p<0.05) in the FS group compared to the other groups. Methionine concentration was (p<0.05) higher in FS (1.7 mg/100 g) and SS (1.2 mg/100 g) steers than in the Control or RB groups. Glutamic acid and ${\alpha}$-aminoadipic acid (${\alpha}$-AAA) contents were (p<0.05) higher in the FS group compared to the other groups. LM from the FS group had numerically higher (p>0.05) scores for flavor, umami, and overall palatability in sensory evaluations. In conclusion, supplementation of flax seed to diets of finishing Hanwoo steers improved sensory evaluations which might have been caused by increases in flavor related amino acids such as methionine, glutamic acid and ${\alpha}$-AAA and peptides, anserine and carnosine, and their complex reactions.

• 한국식품조리과학회지
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• 제15권2호
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• pp.163-170
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• 1999

To investigate the effect of adding sugars and lipids on characteristics of cooked rice, the solubility, swelling power, blue value, amylogram and sensory evaluation characteristics of cooked rices with 0.5, 1.0, 1.5, 2.0% level of sugars and lipids additives were measured. The solubility, swelling power and blue value of cooked rice with sugars were increased as the more sugars were added. Those parameters of the cooked rice with isomalto oligosaccharide were higher than sucrose. The solubility decreased as the more lipids were added. The swelling power decreased as the more lipids were added. As the result of amylograph analysis, addition of isomalto oligosaccharide accelerates the gelatinization and retards the retrogradation. In sensory evaluation, the cooked rice with 0.5% level of sucrose and isomalto oligosaccharide were showed better acceptability than the others. In conclusion, the additions of sugars and lipids affect characteristics of cooked rice. Especially, the cooked rice with 0.5% isomalto oligosaccharide was showed the best physiochemical and sensory properties.

• 한국작물학회지
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• 제51권2호
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• pp.154-162
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• 2006

Cheese analogs using lipoxygenase-defected soymilk and ${\alpha}$-chymotrypsin modified soy protein isolate (SPI) were prepared. Color, textural properties, sensory attributes and melting spreadability of cheese analogs were evaluated and compared with mozzarella cheese, and relationships between textural properties, sensory attributes and melting spreadability of cheese analogs were analyzed. Off-flavors were not mostly discriminated. Cheese analogs containing 10% SPI untreated and containing 6% and 8% SPI treated by ${\alpha}$-chymotrypsin in ${\Delta}E$ value of color were the most similar to mozzarella cheese. Quality characteristics and melting spreadability of cheese analogs were highly affected and improved by ${\alpha}$-chymotrypsin modification. Sensory attributes and melting spreadability of cheese analogs containing 6% SPI treated by ${\alpha}$-chymotrypsin were the most similar to mozzarella cheese, while in textural properties, cheese analogs containing 10% SPI were the most similar with mozzarella cheese. Hardness in sensory attributes was highly positively correlated with hardness (r>0.65), adhesiveness (r>0.56), chewiness (r>0.77) and gumminess (r>0.76) in textural properties, while it was highly negatively correlated with melting spreadability (r>-0.68).

• 대한감각통합치료학회지
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• 제17권2호
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• pp.18-30
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• 2019

목적 : 발달지연 아동을 대상으로 Ayres 감각통합중재를 적용하여 감각처리능력과 운동발달에 미치는 영향을 알아보고자 하였다. 연구방법 : 만 3-5세의 발달지연 아동을 대상으로 실험군 9명과 대조군 8명이 본 연구에 참여하였고 Short Sensory Profile(SSP), Peabody Developmental Motor Scale-2(PDMS-2)를 사용하였다. 실험군은 Ayres의 중심원리에 따른 개별 감각통합치료를 40분씩, 주 2회, 8주간 총 16회기를 실시하였다. 분석은 SPSS 24.0 의 카이스퀘어 검정, 맨휘트니 U검정, 윌콕슨 부호순위 검정, Cohen's d 검정으로 하였다. 연구결과 : Ayres의 감각통합중재를 실시한 실험군은 중재를 실시하지 않은 대조군에 비해 감각처리능력은 전체 점수와 움직임 민감성, 청각 여과하기, 낮은 에너지/허약함에서 통계적으로 유의한 차이가 나타났다(p<.05). 실험군과 대조군의 운동발달은 대근육운동발달지수, 소근육운동발달지수, 전체운동발달지수 모두 통계적으로 유의한 차이가 나타났다(p<.05). 결론 : Ayres의 감각통합중재는 발달지연 아동의 감각처리능력과 운동발달에 긍정적인 영향을 미쳤다.

• 한국식품영양학회지
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• 제11권5호
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• pp.580-584
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• 1998

Tenderization of beef by the addition of barks(Morus alba Linne) and its sensory properties were observed by shearing test, cooking loss, pH, protein content and sensory evaluation. Shear force was decreased as the addition level of barks (Morus alba Linne) increased. Tenderization effect of beef was increased 8,8% at the addition level of 2.5%, 25% at 5.0%, 4.7% at 7.5%, 58% at 10% barks(Morus alba Linne). Cooking loss was observed 44.50% at the no addition, 45.3% at 2.5%, 45.8% at 5.0%, 47.5% at 7.5%, 50.0% at 10% addition level of barks (Morus alba Linne). As the addition level of barks(Morus alba Linne) increased pH of cooked beef decreased to the range of 5.6 to 5.46. As the addition level of barks (Morus alba Linne) increaed protein content of beef decreased whereas protein content of cooled liquor increased. The addition of barks(Morus alba Linne) improved the sensory quality of cooked beef. Especially, tenderness scored the highest value in 10% added beef and other quality factors color, flavor, juiciness and overall quality were evaluated significantly high in 5% added beef. Therefore 5% addition level of barks(Morus alba Linne) for cooking beef was suggested as the desirable level of addition.

• 한국식품과학회지
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• 제12권3호
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• pp.150-157
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• 1980

관능검사법(官能檢査法)에 의한 식품(食品)의 품질(品質) 평가(評價)를 위하여 관능(官能) 파넬을 선발(選拔)하여 우유에 대한 차이(差異) 식별(識別) 시험(試驗)을 실시하여 다음과 같은 결과(結果)를 얻었다. 1. 파넬원 선발(選拔)의 일반(一般) 기준(基準), 감도(感度) 시험(試驗)및 차이(差異) 식별(識別) 능력(能力) 시험(試驗)을 통하여 40명의 관능(官能) 파넬을 선발(選拔)하였으며 또한 그들이 우유 품질(品質)의 관능적(官能的) 평가(評價)에 있어서 정상 능력을 갖도록 훈련(練訓)을 실시하였다. 2. 파넬원의 기본(基本) 맛에 대한 감도(感度) 시험(試驗) 결과(結果) 짠맛, 신맛, 쓴맛 및 단맛의 평균 최소(最小) 감도(感度)양(量)은 각각 0.0128M sodium chloride, 0.008M citric acid, 0.0016M caffeine 및 0.0256 M sucrose이었다. 3. 시판(市販) 5개(個) 회사(會社) 제품(製品)의 우유 시료(試料) 간(間)에 단일시료법(單一試料法), 2점(點) 대비법(對比法), 1 2 점(點) 시험법(試驗法) 및 3점(點) 시험법(試驗法)에 의한 차이(差異) 식별(識別) 시험(試驗)을 통하여 1% 수준(水準)이상에서 유의적(有意的)인 차이(差異)가 인정(認定)되었다.

• 복식문화연구
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• 제6권2호
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• pp.66-76
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• 1998

In order to investigate the effect of shoulder pad affecting the arm movement, eleven women volunteers of standard body whose age is from eighteen to twenty-four(x±1σ) were chosen and this experiment had done according to front-vertical motion, side-vertical motion and horizontal motion of upper limps for tow different materials of shoulder pad(sponge, non-woven) and four different thickness of shoulder pad(0.6cm, 0.8cm, 1.2cm). On the base of this, this study, when putting on shoulder pad, try to find the reform method of shoulder part pattern. The results are as follows. 1. When puting on shoulder pad to blouse pattern to rise shoulder pad for rate of two-third per thickness is seemingly the best for sensory evaluation. So, when putting on shoulder pad, we understand that in order to improve sensory evaluation. So, when putting on shoulder pad, we understand that in order to improve sensory evaluation of clothes, when that, rising shoulder pad for ate of two-third per thickness is the best. 2. From the results of measure of functional volume and physiological value for functionality evaluation according to thickness and material, motion of shoulder pad, 1.2 cm thickness and non-woven material is evaluated the worst for functionality. 3. From the results of sensory evaluation and functionality evaluation of material of shoulder pad, sponge material is superior for functionality but not for sensory evaluation, non-woven material is superior for sensory evaluation non-woven material is superior for sensory evaluation but not for functionality. So, think that it had better use sponge material for functional clothes, non-woven material for aesthetical clothes. 4. From the results of functionality of clothes, when putting on shoulder pad, the worst discomfortable parts are the armpit part and the shawl part, functionality of these part shoulder be reformed.

• Preventive Nutrition and Food Science
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• 제15권4호
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• pp.335-339
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• 2010

The effects of baking with broccoli powder on the consumer perception and sensory characteristics were investigated using a model system of cookies incorporated with broccoli powder as a value-added food ingredient. Broccoli powder was incorporated into cookie dough at 5 levels (0%, 1%, 2%, 3%, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hour and packed in airtight bags prior to all measurements. Control received the most favorable mean score, which was not significantly different from samples with 1% broccoli powder for color preference (p>0.05). Results of the consumer preference on taste showed a similar trend. Consumers did not find any significant differences on aftertaste and flavor among samples prepared by replacing wheat flour with up to 2% broccoli powder (p>0.05). Overall, incorporation of 1% broccoli powder in the formulation would result in the most favorable broccoli cookies for the consumers without sacrificing the sensory qualities, while still taking advantages of health benefits of broccoli. Correlation analysis indicated that broccoli powder concentration was significantly negatively correlated with the consumer preference for color, taste, aftertaste, flavor, overall acceptability and positively correlated with sensory color, taste, and flavor (p<0.05). Consumers' color, taste, aftertaste, and flavor were well correlated with the overall acceptability (p<0.05). Sensory intensity results are also presented.