• The Journal of the Acoustical Society of Korea
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• 제24권4E호
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• pp.132-138
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• 2005

The purpose of this study is to measure the acoustic properties of Tofu and Acorn Curd (Dotori Muk), which are possibly used as tissue mimicking materials (TMMs). Due to its availability and low cost, Tofu was suggested as a TMM by several researchers who measured only sound speed and attenuation. The acoustic properties of Tofu and Muk including the backscattering coefficient were measured in this paper. Sound speed was measured by the time shift in a pulse echo setup. Attenuation coefficients and backscattering coefficients were measured by a broadband method using both 5 MHz and 10 MHz transducers in the frequency domain. The measured acoustic properties of both Tofu and Muk are observed to be similar to those of biological tissues such as beef liver or beef heart.

• Applied Biological Chemistry
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• 제51권4호
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• pp.329-333
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• 2008

This study was designed to estimate the shelf-life of the popular chilled foods kimbab (rice rolled in dried laver), samgak kimbab (triangular rice rolled in dried laver), eomook (fish surimi, boiled fish paste) mook (acorn-starch jelly), and tofu (soybean curd) in large discount markets and convenience stores. Different types of chilled foods were stored at 5, 7, and 10 for 7 and 28 days, and changes in the total numbers of the aerobic bacteria were monitored. Values of 6 and 7 log cfu/g were used as the standard. Ready-to-eat foods stored at 5 showed a much longer shelf-life compared to storage at 10. The respective percentage increases in the shelf-life observed at both 7 and 5 were kimbab (70%, 171%), samgak kimbab (87%, 143%), soybean curd (46%, 95%), fish surimi (46%, 99%), and mook (45%, 87%). To reduce the microbiological contamination, storages at 7 and 5 are recommended for the increases of 45-88 and 87-171% in the shelf-life of these chilled foods.

• 한국동물위생학회지
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• 제25권2호
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• pp.127-133
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• 2002

The case reports for clostridium type A enterotoxemia in Formosan deer have rarely been reported. This paper describes a natural case of type A enterotoxemia in farmed Formosan deer in Cheongwon-gun. A dead, male 10-month-old Formosan deer was submitted to Chungbuk Livestock and Veterinary Research Institute, March 24, 2001 and examined. That deer was fed with assorted grain feed, oak leaves, acorn and bean curd. Grossly there was no visible external change. Despite of the carcass being examined within 12 hours of death, there was a quite degree of posonortem decomposition. There was severe hemorrhage in the serosa of abomasum and small intestine. Much blood tinged and watery contents were contained in those organs. Also there were severe swelling of spleen, some red foci in hepatic parenchyma. Microscopically there were severe congestion and hemorrhage in mucosa submucosa, muscular layer, and serosa of abomasum and small intestine. Also spleen and pancreas showed severe Congestion and hemorrhage. There were multifocal hemorrhage with hepatic necrosis in periportal area and focal mononuclear cell deposition in sinusoid. In bacterial culture for small intestine, Cl perfringens was isolated. By toxin typing for the strain, that had $\alpha$ -toxin belonged to type A. In electronmicroscopy for feces, no vims particle was detected. Considering clinical signs, gross lesions, microscopic lesions, bacterial culture, and toxin typing of the isolate, this case was diagnosed as enterotoxemia by Cl perfringens type A.

• 한국식품영양과학회지
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• 제45권1호
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• pp.126-136
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• 2016

전국의 성인남녀 총 962명을 대상으로 장류를 이용하여 조리하는 한식 메뉴 65종에 대한 기호도를 조사한 결과 전체적으로 기호도가 높은 메뉴는 돼지갈비찜, 쇠갈비찜, 쇠갈비구이, 불고기, 떡갈비 순이었고, 전체적으로 기호도가 낮은 메뉴는 가지나물, 오징어무국, 우엉조림, 도라지오이생채, 마른새우볶음 순이었다. 그리고 여자의 기호도가 남자에 비해 유의적으로 높은 메뉴는 잡채, 도토리묵무침, 궁중떡볶이, 탕평채, 비빔밥, 쇠고기미역국, 숙주나물, 닭찜, 아귀찜이었고, 남자의 기호도가 여자에 비해 유의적으로 높은 메뉴는 더덕구이, 동태찌개, 고추장찌개, 추어탕, 콩비지찌개 등 총 19종이었다. 또한 20세 미만 그룹의 기호도가 다른 그룹보다 유의적 높은 메뉴는 콩나물국이었고 20세 이상에서 30세 미만 그룹의 기호도가 유의적으로 높은 메뉴는 육원전이었다. 한편 40세 이상 그룹의 기호도가 유의적으로 높은 메뉴는 갈치조림, 더덕구이, 조기양념구이, 동태찌개, 추어탕 등 총 15종이었다. 그리고 생산 서비스직군의 기호도가 다른 그룹보다 유의적으로 높은 메뉴는 동태찌개, 추어탕, 북어구이, 북어찜, 북어국, 가지나물, 조기양념구이였고, 사무 전문직군과 학생직군은 쇠갈비찜, 쇠갈비구이, 닭찜, 비빔국수, 육원전, 궁중떡볶이, 순두부찌개, 잡채, 탕평채, 비빔밥, 오징어볶음의 기호도가 생산 서비스직군보다 유의적으로 높았다. 본 연구 결과는 저나트륨 한식 메뉴 조리법 개발을 위한 기초자료로 활용할 수 있을 뿐만 아니라 급식 외식업체의 식단 개발 시에 유용하게 적용될 수 있을 것으로 기대된다.