• Korean journal of food and cookery science
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• v.1 no.1
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• pp.74-81
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• 1985

For this research, the Atka-fisher which are used commonly in many homes for baking and broilling were broiled by an iron baking method, a pan baking method, a grill baking method and a microwave baking method respectively after 20 hours salting with 3% salt concentration of fish muscle weight. This thesis has an intention of appreciating the tastes according to each baking method through a sensory test, of examining the corelation between the change of texture measured by Rheometer and a sensory test and of comparing the changes of chemical component of the fish. The results were as follow: 1. The appearance of the broiled Atka-fish maintained a good appearance by the iron baking method and the grill baking method. In the color, the iron baking method and the grill baking method by direct :fire resulted a good score too. In the flavor, there was a significant difference between the grill baking method and the microwave baking method while there was no difference between the iron baking method and the pan baking method. The result of tenderness showed that the pan baking method has the highest score. Difference between the iron baking method and the pan baking was not significant. There was no difference in tenderness between the grill baking method and the microwave baking method. The iron baking method showed-the highest score in juciness and the microwave baking method stowed the highest score in acceptability however the differences were not significant. 2. As a result of the measurement of the texture by Rheometer, the iron baking method and the grill baking method showed higher score than other methods in hardness and chewiness. In springiness and cohesiveness, there was no significant difference among methods. As a result of the measurement of the texture by Rheometer, the corelation with a sensory test was considered to be low. 3. After broil, the cooking retention was the highest in the pan baking method and the moisture content was the highest in microwave baking method. Nitrogen content was the highest in the iron baking method. Fat content was the highest in the iron baking method, followed by the grill baking method, the pan baking method, and the microwave baking method. Free amino acid content was the highest in the iron baking method, followed by the grill baking method, the pan baking method and the micro-wave baking method.

• Applied Microscopy
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• v.30 no.4
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• pp.357-365
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• 2000

Paneth cells have been suggested to contribute to the elimination of excess metals into the intestinal lumen. The purpose of this study wat to investigate the changes of the zinc pools in rats subjected to functional loading with zinc salt by mean of both light and electron microscopical autometallography (AMG). Wistar rats 4 were administrated with zinc chloride (20 mg/kg body weight) intraperitoneally dissolved in 1 ml distilled water. The control group received 1 ml saline IP. After further one hour the animals were transcardially perfused with 0.4% sodium sulphide dissolved in 0.1 M PB fellowed by 3% glutaraldehyde solution for 10 minutes. Pieces of ileum were frozen with solid $CO_2$ and sectioned on a cryostat. The sections $(20{\mu}m)$ were autometallographically developed. Sections selected for EM were reembedded on top of a blank Epon block, from which ultrathin sections (100 nm) were cut. The ultrathin sections were double stained with uranyl acetate (30 min) and lead citrate (5 min), then examined under electron microscope. Studies of comparable sections from control and zinc loaded animals with the AMG selenium method gave quite different results. The control animals demonstrated a weakly positive staining in the cytoplasm of the Paneth cells. In the electron microscope the AMG silver grains were found to be located in the cytoplasm, while the electron dense secretary granules and other cell organelles were void of staining. Few AMG grains were located at the apical surface of the Paneth cells. In sections from zinc loaded rats, the AMG grains were seen in abundance in the lumen of the Lieberkuhn crypts at light microscopic levels. At EM levels the zinc revealing silver grains were located in the cytoplasm as in the controls, but much more AMG grains were shifted into the secretary granules. Furthermore, profound AMG grains were found in the lumen of the crypts and surrounding vessels. And a few grains were seen in the endothelium. The AMG technique demonstrated a pattern of AMG grains in the Paneth cells that strongly suggests a transport of zinc ions through these cells.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.551-556
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• 2016

This study was conducted to investigate the effects of NaCl concentration on the physicochemical properties of pork emulsion. Pork emulsion was produced containing 0% (control), 0.3%, 0.6%, 0.9%, 1.2%, and 1.5% NaCl. Proximate composition of pork emulsion containing 1.5% NaCl showed the highest moisture content (P<0.05). The ash contents of pork emulsion increased with an increase in NaCl, and protein contents decreased with increasing NaCl concentration. The pH levels of uncooked pork emulsion containing 0.9%, 1.2%, and 1.5% NaCl were lower than those of other treatments (P<0.05), and the pH level of cooked pork emulsion containing NaCl was lower than that of the control (P<0.05). The CIE $L^*$ value of the uncooked pork emulsion samples containing NaCl was higher than that of the control (P<0.05), whereas CIE $a^*$ and CIE $b^*$ values of samples with NaCl were lower than the control (P<0.05). CIE $L^*$ and CIE $b^*$ values of cooked pork emulsion decreased with an increase in NaCl level, and CIE $a^*$ value increased with increasing NaCl concentration (P<0.05). Viscosity of the pork emulsion increased with an increase in NaCl. Texture profile analysis of pork emulsion containing NaCl showed no significant difference in springiness or cohesiveness (P>0.05). Pork emulsion containing 1.5% NaCl showed the highest hardness, gumminess, and chewiness (P<0.05). These results suggest that pork emulsion containing 0.9% and 1.2% NaCl can be used as a low-salt meat product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.253-258
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• 2011

To increase utilization of Korean sweet persimmon, white breads containing sweet persimmon were prepared and those characterizations were evaluated. WB (white bread without persimmon), FPB (white bread containing 30% (w/w) persimmon flesh), and WPB (white bread containing 30% (w/w) whole persimmon) were prepared by straight dough method. Specific volumes of WB, FPB, and WPB were 3.51, 2.99 and 3.21 $cm^3$/g, respectively. Loss of bread of WB, FPB, and WPB were 9.81, 7.78, and 8.86%. With addition of sweet persimmon in bread, the lightness (L) was decreased, and the redness (a) and the yellowness (b) were increased. DPPH radical scavenging activity, one of antioxidant activity, of WB, FPB, WPB at concentration of 10 mg/mL was $12.39{\pm}0.135$, $14.57{\pm}0.01$, and $19.57{\pm}0.44%$, respectively. Total phenolic contents of WB, FPB and WPB were $177.05{\pm}5.52$, $185.26{\pm}0.79$, and $216.24{\pm}5.47$ mg GAE/g. Hardness of WB were 175.33 Dyne/$cm^3$, and the value was decreased in FPB and WPB. In sensory test, FPB acquired relatively high points in texture, flavor, taste, and overall acceptance.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.128-137
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• 2004

For the purpose of making a functional drinkable yoghurt, new types of drinkable yoghurts were prepared from skim milk added with 0.25％ chlorella extract powder and 2.5-10.0％ chlorella extract liquid. Quality characteristics of the drinkable yoghurts were evaluated in terms of quality-keeping property(pH, titratable acidity, number of viable cells) and sensory properties. When the drinkable yoghurts containing chlorella extract(0.25％ chlorella powder and 2.5-10.0％ chlorella extract liquid) were kept at 4$^{\circ}C$ and 20$^{\circ}C$ for 15days, the pH(pH 4.13-4.27), titratable acidity(0.66-0.75％) and number of viable cell counts of the lactic acid(8.42-8.89 log CFU/$m\ell$) were not significantly changed for all drinkable yoghurts during the storage at 4$^{\circ}C$ for 15days, but the pH(pH 3.53-3.56) and titratable acidity(1.30-1.37％) and number of viable cell counts(9.15-9.45 log CFU/$m\ell$) were markedly changed for the storage at 20$^{\circ}C$ for 15days. Therefor the keeping quality of the drinkable yoghurts with addition of chlorella extract was relatively good at 4$^{\circ}C$ for 15days. The results of sensory evaluation of the drinkable yoghurts containing chlorella extract indicated that color, chlorella taste, aftertaste and overall acceptability of the drinkable yoghurt with no addition of chlorella extract showed higher preference than others. And also sensory scores of the yoghurt added with 20％ oligosaccharide were significantly higher than other groups in aftertaste and overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.111-119
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• 2004

A new type of drinkable yoghurt was prepared to develop a functional yoghurt. Skim milk containing 0.4-1.0％(w/v) water extract of omija(Schizandra chinensis Baillon) was fermented by the mixed strains of Lactobacillus acidophilus and Streptococcus thermophilus. Quality characteristics of the drinkable yoghurts were evaluated in terms of compositions, keeping-quality(pH, titratable acidity, number of viable cells) and sensory properties. The drinkable yoghurts added with water extract of Schizandra chinensis were composed of 2.92-3.03％ protein, 9.98-10.23％ lactose, 0.81-1.08％ fat, 16.21-16.64％ total solid, and 14.57-15.17％ solid-not-fat. The L values(brightness) were significantly lower in the yoghurts containing water extract of Schizandra chinensis than that of the control which had no water extract of Schizandra chinensis, while the a values(redness) and b values(yellowness) were significantly higher than those of the control. The pH, titratable acidity and number of viable cells of the lactic acid bacteria of all yoghurts were not changed during the storage at 4$^{\circ}C$ for 15 days, while the pH and titratable acidity were remarkedly changed during the yoghurts stored at 20$^{\circ}C$ for 15 days. The drinkable yoghurts containing 0.4％(w/v) water extract of Schizandra chinensis added 15％(w/v) oligosaccharide, or 0.6％(w/v) water extract of Schizandra chinensis added 20％(w/v) oligosaccharide had the highest sensory score in taste and overall acceptability among the treatments. From the results, Schizandra chinensis was a useful natural additive with the bioactive effect by provision of a acceptable physicochemical and sensory properties in the drinkable yoghurt.

• Journal of Animal Science and Technology
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• v.55 no.1
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• pp.33-39
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• 2013

This study was conducted to investigate the effects of feeding patterns of concentrates on growth performance, blood parameters and carcass characteristics in Hanwoo cows. Randomly-allocated groups, restricted concentrate feeding (T1), restricted concentrate feeding for 6 months and ad libitum 2 months (T2), restricted concentrate feeding for 4 months and ad libitum 4 months (T3), were contained with 9 animals. According to feeding patterns of concentrate, growth performance was not significantly different among the treatment groups. However, ADG tended to be higher in T2 group (0.75 kg/d) compared to the other groups (T1: 0.62 kg/d, T3: 0.72 kg/d). DMI was not significantly different among the treatment groups, interestingly, rice straw intake was significantly higher in T1 group compared with others (p<0.05). There were significant difference among feed conversion ratio, which are 17.8, 12.8, and 14.1 kg for T1, T2, and T3 (p<0.05), respectively. The serum level of albumin, triglyceride, glucose and GPT were greater in T3 group compared to other groups at fattening 6 to 8 months (p<0.05). The results of yield traits, carcass weight, back fat thickness and rib eye area were not differ among treatment groups, but yield index was significantly greater in T2 group compared to T1 group (p<0.05). The 'A' appearance rate (%) of meat yield grade was highest in T2 group for 78%. The marbling score, meat color, fat color, texture and maturity in quality traits were not differ among the treatment groups. However, marbling score and appearance rate (%) of over 1st meat quality grade were tend to be increased at T3 rather (4.0, 56%) group compared with other groups (T1: 3.4, 56%; T2: 3.6, 33%). Thus, the present study suggested that restricted concentrate feeding (1.6% of BW) for 4 months during early fattening periods and ad libitum feeding for 4 months during late fattening periods are recommendable.

• Journal of Korean Ophthalmic Optics Society
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• v.18 no.2
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• pp.125-136
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• 2013

Purpose: The aim of this study was to investigate the effect of improving read speed with color filter or without color filter to improve reading disorder of teenager who were diagnosed as Meares-Irlen syndrome through survey inspection with Meares-Irlen syndrome visual stress (MISViS) score. Methods: MISViS subjects were selected from screening survey MISViS results given above 2.13 in the clinical criteria scores (MISViS score). Reading speed were measured quickly and efficiently the rate of reading via test in which randomly ordered common words are read aloud during a minute. Each of the subjects were worn a filter of the lowest concentration in each color filter group composed of 15 groups. Results: MISViS score of MISViS group and control group were 2.57 and 0.66, respectively. Results of reading speed with filter and without filter in MISViS group were $102.27{\pm}27.86$ wpm and $118.87{\pm}26.99$ wpm (p=0.001), respectively, as well as were $132.93{\pm}6.88$ wpm and $133.43{\pm}6.64$ wpm (p=0.131) in the normal group. Associated with error changes with filter and without filter between two groups, skipping in MISViS Group were from $0.25{\pm}0.62$ times to 0 times (p=0.191), Errors were from $1.83{\pm}1.69$ times to $0.17{\pm}0.38$ times (p = 0.004) and, repetitions were 0. skipping in control group were 0 times, errors were from $0.21{\pm}0.43$ times to $0.07{\pm}0.27$ times (p=0.336) and, repetitions were from $0.14{\pm}0.36$ times to 0 (p=0.165). The filter of blue series chosen in MISViS group had higher percentage (40%), whereas, subjects in normal group were more likely to prefer the filter of gray color (29%). Conclusions: This study showed that MISViS score have been used as a significant diagnosis for Irlen syndrome screening. This study found that wearing suitable color filter for MISViS patients were useful to improve learning with regard to reading. Unique color filter selection for MISViS subjects must be carefully considered since fit color filter are different personally.

• Applied Biological Chemistry
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• v.45 no.1
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• pp.11-17
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• 2002

Fermentation characteristics with/without nitrogen source and quality of the fruit distillate of Opuntia ficus-indica var. saboten were investigated during the manufacturing process of a Korean traditional liquor. As the fermentation period increased, acidity, brix degree, and alcohol concentration increased, whereas pH and contents of reducing sugar decreased. Acidity, pH, and brix degree were higher, whereas the content of reducing sugar lower, in the nitrogen source-added distillate than in the distillate without nitrogen source. The growth of yeast increased, while that of bacteria decreased; this trend was more prominent with the addition of a nitrogen source. Sojues, distilled from two types of mashes and diluted with $H_2O$ and tails of distillate into 22% alcohol concentration, showed pH $3.7{\sim}4.0$, acidity $0.02{\sim}0.10$, and $5.4{\sim}6.1$ $^{\circ}Brix$. Analysis through GC using direct injection methods revealed common volatile flavor compounds in sojues, including acetaldehyde, acetyl acetone, acetic acid ethyl ester, ethyl alcohol, 2-propyl alcohol, acetone, n-propyl alcohol, butanoic acid methyl ester, 2-phenyl ethanol, thymol, acetic acid phenyl ester, and vanillic aldehyde. As revealed through the sensory evaluation, no significant difference (p>0.05) in overall acceptability was shown among four experimental groups, while color and flavor showed significant differences(p<0.05).

• Journal of the Korean Applied Science and Technology
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• v.29 no.3
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• pp.486-494
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• 2012

Nano-emulsion with phase inversion temperature (PIT) emulsifying system was prepared to use rapeseed oil from originating Jeju in order to apply various cosmetic applications. Natural rape seed oil (NRSO) extraction was extracted using n-hexane as a solvent. NRSO extract showed a light yellowish color of viscous liquid as well as yield was $43{\pm}2.5%$. Acid value was $2.76{\pm}0.5$ and gravity was $0.89{\pm}0.05$. Droplet size of PIT-Yuche-NE with 20wt% of rapeseed oil was 50-120nm (average: $82{\pm}5.8nm$) and zeta potential was -29.5mV. It was thermodynamically good stable emulsion due to $(PEG)_{5-30}$fattyacidether. Some conclusions from the result of characteristic experiment were obtained as follows. First, the anti-oxidative activity was measured by free radical scavenging activity using DPPH (1,1-diphenyl-2-picrylhydrazyl radical). Anti-oxidative activity of PIT-Yuche-NE was $37.2{\pm}6.7%$ on 10mg/mL compared with PIT-Toco-NE (Natural tocopherol nano-emulsion, $28.8{\pm}6.5%$ on 10 mg/mL) and PIT-Nokcha-NE (Green tea extract nano-emulsion, $29.6{\pm}7.2%$ on 10mg/mL). Second, the collagen synthesis activity of PIT-Yuche-NE was $148{\pm}15.2%$ compared with PIT-Toco-NE (Natural tocopherol nano-emulsion, $121{\pm}13.5%$ on 10mg/mL) and PIT-Nokcha-NE (Green tea extract nano-emulsion, $95{\pm}12.7%$ on 10mg/mL). Third, the effectiveness of moisturizing activity of Yuche-CRM with Aramo-TS after 6 hours increase $47{\pm}3.9%$ (*p-value￡0.05, n=7) whereas Both Toco-CRM was $30{\pm}5.2%$ (*p-value￡0.05, n=7) and Nokcha-CRM was $35{\pm}4.5%$. Therefore, Yuche-CRM has higher moisturizing effect than other two creams. Finally, Nano-emulsion stabilizing rapeseed oil using PIT emulsifying system of this study can be used to apply cosmetics industry and pharmaceutical industry.