• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.6
• /
• pp.1049-1055
• /
• 2004

The effects of ethanol extract of onion (EEO) on the qualify of fried fish paste were investigated. EEO was added at 0, 1, 3 and 5% level. Quality attributes including moisture content, pH, acid value, TBA value, volatile basic nitrogen, color value, viable cell count and sensory evaluation were analyzed. Moisture content was not changed by addition of EEO. Increasing the amount of EEO, pH, acid value and TBA value of fried fish paste tended to decreased but volatile basic nitrogen increased. L-value was decreased and a-value and b-value were increased by addition of EEO. Viable cell count was decreased by addition of EEO. In sensory evaluation, the higher amount of EEO obtained higher favorite score in flavor and taste, and 3% EEO had the best score in overall acceptance. These results suggest that EEO can be applied to fried fish paste for the purpose of high quality and functionality.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.9
• /
• pp.1256-1260
• /
• 2006

To provide functional properties in fish paste, Styela plicata (Korean name: omandungi) having antioxidant and anticarcinogenic activity was added at 0, 5, 10, 15, and 20%. The fried fish pastes were investigated for color, textural properties, and sensory attributes. Fish paste containing 15% S. plicata showed the lowest values in lightness (L) and the highest values in redness (a) and yellowness (b). All test samples with 3 mm thickness had good flexibility and did not break even after folding 4 times. Fish paste containing 20% S. plicata showed the highest values in strength, hardness, and adhesiveness. In overall acceptance of sensory evaluation, fish paste containing 15% S. plicata acquired the highest score. These results support that S. plicata can be applied to fish paste products for the purpose of high quality and functionality.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.7
• /
• pp.908-911
• /
• 2006

Fish paste containing Styela clava (Korean name: miduduk) was prepared for the supplementary value of the product, and it was evaluated for the color, textural properities, and sensory attributes. Increasing the amount of S. clava in the fish paste tended to increase the lightness (L), the redness (a), and the yellowness (b) in Hunter color values. All test samples with 3 mm thickness had good flexibility and did not break even after 4 times folds. Fish paste containing 20% S. clava showed the highest values in strength, hardness, and adhesiveness. In overall acceptance of sensory evaluation, fish paste containing 5% S. clava did not show any difference in comparison with non added control. These results suggest that S. clava can be applied to fish paste products to improve the quality and functionality.

• Proceedings of the Korea Port Economic Association Conference
• /
• 2006.08a
• /
• pp.159-179
• /
• 2006

As the current trend to the main index of the port competitiveness evaluation, the competitiveness index of the port service comes to more important than the part of expense, location and facility. To reform the bottleneck of port has an effect on improving port service competitiveness. Therefore, this study shows the importance of analyzing bottlenecks on logistics to improve port competitiveness. It collected recent questionnaire data which are the subject as the Custom Service, the Chamber of Commerce and Industry, the Trade Association about bottlenecks of port logistics for working out bottlenecks of domestic port logistics and it produced the order of priorities of bottlenecks by multiplying each output priorities and weights of each process in user of Incheon inner-outer port which is focused on container freight by analysis of priority and Analytic Hierarchy Process(AHP). Unlike existing studies, this study has important values. It presents the priority evaluation only focused on the container freight was produced by port users who are categorized into shipping company, terminal operation company and forwarder, car-ferry in Incheon inner-outer port and making a application of logistics process. It means internal and external competitiveness improvement plan can be presented more concretely and detailed than past competitiveness attributes such as location, facility, service and expense. If the analysis of port logistics bottlenecks which was focused on container freight is extended to the part of general cargo and sundries such as haul grain, car, scrap iron, those studies will be able to provide Incheon port users with useful information and a model of analyzing overall bottleneck of logistics in Incheon port.

• Journal of Animal Science and Technology
• /
• v.63 no.3
• /
• pp.614-625
• /
• 2021

This study investigates how visual appearance of pork cuts affects consumer preference. Images of pork belly, Boston butt, and loin were chosen on the basis of visible fattiness and used to analyze consumers' perception of the appearance of each pork cut. Meat color and visible fat proportion of images of pork cuts were analyzed by the researchers before conducting the survey. A total of 211 pork eaters evaluated the pork cuts based on appearance (lightness of color, redness, visible fat proportion, and fat distribution), preferability, and overall acceptability. Also, muscle pieces from different pork cuts were taken and the relative area composition of muscle fibers was measured. Based on survey results, correlation between visual traits and preferences of each pork cut was analyzed. The survey results showed that preferred pork appearance varied as per each individual's favorite pork cut. Also, the respondents evaluated visual characteristics and preference for each pork cut differently possibly due to the different visual characteristics of each cut. Correlation analysis between visual traits and preference indicated that overall acceptability of pork cuts was mainly influenced by fat preference, followed by color preference. Fat and color preferences for each pork cut were affected by various visual attributes including redness, lightness of color, visible fat proportion, and fat distribution, but their effects were considerably varied among different pork cuts. Thus, Korean consumers perceived and assessed pork appearance using various quality cues but the evaluation depended on which cut was being observed.

• KSII Transactions on Internet and Information Systems (TIIS)
• /
• v.13 no.6
• /
• pp.3074-3091
• /
• 2019

With the widespread use of the Internet, services for providing large-capacity multimedia data such as video-on-demand (VOD) services and video uploading sites have greatly increased. VOD service providers want to be able to provide users with high-quality keyframes of high quality videos within a few minutes after the broadcast ends. However, existing keyframe extraction tends to select keyframes whose quality as a keyframe is insufficiently considered, and it takes a long computation time because it does not consider an HD class image. In this paper, we propose a keyframe selection method that flexibly applies multiple keyframe quality metrics and improves the computation time. The main procedure is as follows. After shot boundary detection is performed, the first frames are extracted as initial keyframes. The user sets evaluation metrics and priorities by considering the genre and attributes of the video. According to the evaluation metrics and the priority, the low-quality keyframe is selected as a replacement target. The replacement target keyframe is replaced with a high-quality frame in the shot. The proposed method was subjectively evaluated by 23 votes. Approximately 45% of the replaced keyframes were improved and about 18% of the replaced keyframes were adversely affected. Also, it took about 10 minutes to complete the summary of one hour video, which resulted in a reduction of more than 44.5% of the execution time.

• Journal of the Korean Society of Food Culture
• /
• v.22 no.4
• /
• pp.511-519
• /
• 2007

The purpose of this study was to evaluate satisfaction degree on menu served and identify food preference of the meal served to 271 business and industry foodservice workers from 4 institutions by gender difference. The demographics indicated that male(54.6%) and female(45.4%) were about an half each, mean age was ranged from 20 to 39 years old. The workers were not contented with most of menu quality attributes served from past foodservice operation. Primary complaint was improper temperature of the meal. Most workers liked meat and fish(52.1%) the most. Sensory quality evaluation from all workers was 3.37 points out of 5 points. However, female workers rated higher on the most of menu(3.72 points) compared with that of male workers(3.35 points), indicating that satisfaction was higher in the female workers(p<0.05). Mean preference of all the menu according to food type also have shown higher in female(3.52 point) than in male(3.45 point). Best food preference according to food type considering cooking method of male was given to barley rice, boiled rice with assorted mixtures, marine product stew, and Kimchi stew. On the other hand, females cared for curried rice, hash rice, and spaghetti but males have shown low preferences to those foods females liked. Also, females liked more of fried, grilled and broiled food. However, both males and females showed indifferent taste about the food cooked with steamed and stewed. From the findings, the business and industry foodservice workers were not well satisfied with menu quality considerably and differed in food preferences by gender clearly. Therefore, the manager of foodservice institution require to consider composition of gender ratio in menu preparation along with sensory quality evaluation to lead the successful foodservice management.

• Journal of the Korean Society of Food Culture
• /
• v.22 no.6
• /
• pp.801-807
• /
• 2007

The objectives of this study were to develop Korean dishes acceptable for quick-service Korean food restaurant franchising operations in the U.S. and to test consumer preferences of 6 Korean dishes developed. One hundred American consumers evaluated beef(Bulgogi), pork(Jeyuk-bokkeum), chicken(Dagkalbi), noodles with seasoned vegetables(Japchae), braised tofu(Dubujorim), and stir-fried kimchi (Kimchi-bokkeum). Consumer preferences for color and aroma of the three dishes(Bulgogi, Jeyuk-bokkeum and Dagkalbi) were not different with most indicating they liked these attributes. Bulgogi was preferred over Dagkalbi and Jeyuk-bokkeum was least acceptable. Consumers rated the flavor of the Bulgogi from a little too mild to just right while both the Dagkalbi and Jeyuk-bokkeum were rated from just right to too strong. Overall acceptance was inversely related to spiciness. Bulgogi and Dagkalbi were ranked significantly higher than Jeyuk-bokkeum with Bulgogi receiving a slightly higher score. Overall acceptance was higher for the Japchae than the Kimchi-bokkeum. Dubujorim was intermediate and not preferred or disliked more than either of the others. Consumers rated the flavor of the Japchae and the Dubujorim higher than the Kimchi-bokkeum, indicating that the flavor of the Kimchi-bokkeum was too strong. Almost half indicated both the Dubujorim and Kimchi-bokkeum were slightly or much too hot. The Japchae and the Dubujorim were ranked equally high and significantly higher than the Kimchi-bokkeum. We suggest that control of spiciness is a main factor to develop Korean dishes acceptable for quick-service Korean food restaurant franchising operations in the U.S.

• Food Science and Preservation
• /
• v.30 no.5
• /
• pp.743-757
• /
• 2023

The formulation of a novel functional fresh apple juice enriched with dietary prebiotic fiber (inulin or polydextrose), ginger extract (GE), and cardamom essential oil (CEO) was carried out based on a combined D-optimal design. In the first stage, sensory evaluation was performed to screen and select the optimum sample for further experiments. The sensory evaluation showed that the sample containing inulin 0.25 g/100 g GE and 0.03 g/100 g CEO had the highest organoleptic score. In the second stage, various chemical experiments, including pH, acidity, formalin index, total phenol, flavonoids, antioxidant capacity, and vitamin C content, were evaluated on the selected enriched apple juices. The addition of GE and CEO caused changes in nutritional characteristics, including antioxidant capacity, total phenol, flavonoids, vitamin C, and IC50, from 35 g/100 g, 350 mg GAE/g, 17 mg/L, 370 mg/kg, and 1,800 mg/kg to 45 g/100 g, 460 mg GAE/g, 21 mg/L, 420 mg/kg, and 1,200 mg/kg respectively. The steady shear flow and dynamic oscillatory shear rheological tests were also performed on the screened samples, and results showed that the addition of dietary fiber in apple juices increased the apparent viscosity, storage modulus, loss modulus, and complex viscosity. In general, adding plant extracts and processed essential oil to apple juice increased the nutritional-nutraceutical value and sensory attributes of apple juice.

• Archives of Plastic Surgery
• /
• v.51 no.1
• /
• pp.30-35
• /
• 2024

Background Breast aesthetics evaluation often relies on subjective assessments, leading to the need for objective, automated tools. We developed the Seoul Breast Esthetic Scoring Tool (S-BEST), a photometric analysis software that utilizes a DenseNet-264 deep learning model to automatically evaluate breast landmarks and asymmetry indices. Methods S-BEST was trained on a dataset of frontal breast photographs annotated with 30 specific landmarks, divided into an 80-20 training-validation split. The software requires the distances of sternal notch to nipple or nipple-to-nipple as input and performs image preprocessing steps, including ratio correction and 8-bit normalization. Breast asymmetry indices and centimeter-based measurements are provided as the output. The accuracy of S-BEST was validated using a paired t-test and Bland-Altman plots, comparing its measurements to those obtained from physical examinations of 100 females diagnosed with breast cancer. Results S-BEST demonstrated high accuracy in automatic landmark localization, with most distances showing no statistically significant difference compared with physical measurements. However, the nipple to inframammary fold distance showed a significant bias, with a coefficient of determination ranging from 0.3787 to 0.4234 for the left and right sides, respectively. Conclusion S-BEST provides a fast, reliable, and automated approach for breast aesthetic evaluation based on 2D frontal photographs. While limited by its inability to capture volumetric attributes or multiple viewpoints, it serves as an accessible tool for both clinical and research applications.