• 제목/요약/키워드: E-Nose

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Fried pork loin batter quality with the addition of various dietary fibers

  • Park, Sin-Young;Kim, Hack-Youn
    • Journal of Animal Science and Technology
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    • 제63권1호
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    • pp.137-148
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    • 2021
  • The effect of the addition of dietary fiber extracted from wheat, bamboo, and oat on the quality of fried pork loin batter was investigated. Quality evaluation included proximate composition, pH, color, viscosity, coating and frying yield, electronic nose, and sensory evaluation. Regarding proximate composition of fried batter and fried pork loin, the water content of the dietary fiber treatments was significantly higher than that of the control (p < 0.05), whereas fat content was significantly lower than that of the control (p < 0.05). The lightness of non-fried batter with dietary fiber treatments was significantly higher than that of the control (p < 0.05), whereas the yellowness was significantly lower than that of the control (p < 0.05). The lightness, redness, and yellowness of fried pork loin with dietary fiber treatment were significantly lower than those of the control (p < 0.05). The viscosity and coating and frying yield of dietary fiber treatments were significantly higher than those of the control (p < 0.05). The volatile compounds of dietary fiber treatments were decreased "tallowy" flavor and increased "buttery" and "milky" flavor. The principal components of bamboo and oat fiber treatments were clearly distinguishable from those of the control; however, similar principal components as those of the control were obtained with wheat fiber treatment. Regarding sensory evaluation, the color, texture, and overall acceptability of wheat and oat fiber treatments were significantly higher than those of the control (p < 0.05), and the flavor of the wheat fiber treatment was significantly higher than that of the control (p < 0.05). These results show that wheat and oat fibers are suitable for fried pork loin batter and improve its quality.

Quality Properties of Bulgogi Sauce with Crust Derived from Dry-Aged Beef Loin

  • Park, Sin-Young;Kim, Hack-Youn
    • 한국축산식품학회지
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    • 제41권2호
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    • pp.247-260
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    • 2021
  • This study aimed to determine the physicochemical properties (proximate composition, color, pH, salinity, water holding capacity (WHC), curing yield, and shear force) and sensory properties (electric nose and sensory evaluation) of Bulgogi sauce with added crust derived from dry-aged beef loin. Increasing the amount of crust in the Bulgogi sauce tended to increase the protein content, fat content, and pH. Uncooked Bulgogi also tended to have elevated fat content, ash content, pH, and shear force. Increasing the crust content tended to decrease the water content, lightness, redness, and yellowness of Bulgogi sauce. The yellowness of uncooked Bulgogi with 6%-12% crust in sauce was significantly lower than that of the control (no crust) and the sample with 3% crust in sauce (p<0.05). The redness of the cooked control Bulgogi was significantly lower than that of the samples with crust in sauce (p<0.05). The WHC of uncooked Bulgogi with 6%-12% crust in sauce was significantly higher than that of the control and the sample with 3% crust in sauce (p<0.05). The flavor, texture, and overall acceptability of the Bulgogi with 9% crust in sauce were significantly higher than those of the control (p<0.05). These findings showed that the crust did not degrade the physicochemical properties of Bulgogi sauce and meat. The sensory characteristics of Bulgogi marinated with 9% crust in sauce were rated the best as persensory evaluation. Therefore, crust is a suitable flavor enhancer for Bulgogi sauce, and a 9% addition amount is optimal in terms of quality.

Surimi for snacks: physicochemical and sensory properties of fried fish snacks prepared from surimi of different fish species

  • Yunjin Choi;Jiyeon Chae;Seonghui Kim;Eui-Cheol Shin;Gibeom Choi;Duhyeon Kim;Suengmok Cho
    • Fisheries and Aquatic Sciences
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    • 제26권2호
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    • pp.145-157
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    • 2023
  • Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.

Assessment of acute inhalation toxicity of citric acid and sodium hypochlorite in rats

  • Jinhee Kim;Chul-Min Park;Su Hyun Choi;Mi Jin Yang;Ju-Yeon Lee;Byung-Suk Jeon;Hyun-Ok Ku;Min-Seok Kim
    • Journal of Veterinary Science
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    • 제24권2호
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    • pp.22.1-22.12
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    • 2023
  • Background: Citric acid (CA) and sodium hypochlorite (NaOCl) have been used to disinfect animals to protect them against avian influenza and foot-and-mouth disease. Objectives: We performed a good laboratory practice (GLP)-compliant animal toxicity study to assess the acute toxic effects of CA and NaOCl aerosol exposure in Sprague-Dawley rats. Methods: Groups of five rats per sex were exposed for 4 h to four concentrations of the two chemicals, i.e., 0.00, 0.22, 0.67, and 2.00 mg/L, using a nose-only exposure. After a single exposure to the chemicals, clinical signs, body weight, and mortality was observed during the observation period. On day 15, an autopsy, and then gross findings, and histopathological analysis were performed. Results: After exposure to CA and NaOCl, body weight loss was observed but recovered. Two males died in the CA 2.00 mg/L group and, two males and one female died in the 2.00 mg/L NaOCl group. In the gross findings and histopathological analysis, discoloration of the lungs was observed in the CA exposed group and inflammatory lesions with discoloration of the lungs were observed in the NaOCl exposed group. These results suggest that the lethal concentration 50 (LC50) of CA is 1.73390 mg/L for males and > 1.70 mg/L for females. For NaOCl, the LC50 was 2.22222 mg/L for males and 2.39456 mg/L for females. Conclusions: The Globally Harmonized System is category 4 for both CA and NaOCl. In this study, the LC50 results were obtained through a GLP-based acute inhalation toxicity assessment. These results provide useful data to reset safety standards for CA and NaOCl use.

Evaluating the Potential of Korean Mudflat-Derived Penicillium nalgiovense SJ02 as a Fungal Starter for Manufacturing Fermented Sausage

  • Sujeong Lee;Jeehwan Choe;Minji Kang;Minkyoung Kang;Sooah Kim;Sangnam Oh
    • 한국축산식품학회지
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    • 제44권4호
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    • pp.912-933
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    • 2024
  • The objective of this study was to isolate, identify, and evaluate novel Korean starter cultures for use in fermented sausages. A total of 72 strains were isolated from various indigenous sources, including Nuruk, Jeotgal, and mudflats on the west coast of South Korea. Two strains were identified as Penicillium nalgiovense (SD01 and SJ02), a traditional starter used in the production of fermented sausages. A comparative analysis was performed between SD01 and SJ02 using the commercial starter culture (M600). Strain SJ02 exhibited superior lipolytic and proteolytic activities, as well as an enhanced growth rate at the optimal salinity level of 2% NaCl compared to M600. No significant differences were observed in thiobarbituric acid reactive substances values, sausage colors, and texture properties between SJ02 and M600 fermented sausages, except for adhesiveness. Profiles of mycotoxin-related genes were similar for both strains. Electronic nose analysis revealed distinct aroma profiles between SJ02 and M600 fermented sausages, with a relatively higher levels of propan-2-one and butyl butanoate in SJ02, and a higher level of ethanol and propanal in M600. In electronic tongue analysis, there was no significant differences in taste characteristics between SJ02 and M600. These results indicate that P. nalgiovense SJ02 is a potential starter culture to produce dry fermented sausages, enhancing Korean style cured meat processing industry.

Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices

  • Da-Mi Choi;Hack-Youn Kim;Sol-Hee Lee
    • 한국축산식품학회지
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    • 제44권3호
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    • pp.635-650
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    • 2024
  • In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of CIE L* and CIE a* to that of the control. The shear force of the GI and TU was significantly lower than that of other samples (p<0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p<0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p<0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.

한국 젊은이의 안면미 선호경향에 관한 연구 : 얼굴의 측모평가를 중심으로 (A STUDY ON THE FACIAL ESTHETIC PREFERENCES AMONG KOREAN YOUTHS: ASSESSMENT OF PROFILE PREFERENCES)

  • 송세진;최익찬
    • 대한치과교정학회지
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    • 제22권4호
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    • pp.881-920
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    • 1992
  • This study was designed to assess profile preferences among Korean youths in the year 1992. Facial esthetics was evaluated by means of silhouette profiles, eliminating the influence of a number of aspects that may affect judgment when normal lateral photographs are used. The main points of preference to be clarified here are as follows. First, on facial convexity, Second, on nasion depth, Third, on mentolabial sulcus depth, Fourth, on the position of upper and lower lips, Fifth, on facial type according to Angle's classification of malocclusion, Sixth, on Song's tangents. The 54 subjects printed in questionnaire as black and white silhouettes were selected from 300 tracings from cephalometric radiographs of people whose age ranging from 11 to 20 years. Photographs of six female subjects were retouched by computer graphic software and printed in color and black/white photographs which were used for adaptation of eyes of participants in selecting profiles in silhouette. They constitute 2 questions. The 54 subjects were grouped as 22 questions, each of them composed of 6 subjects, according to the aspects to be clarified. Twenty four questions in total were asked to assess profile preferences. For the assessment, the profile line, the facial esthetic triangle, Song's tangents, and Angle's classification of malocclusion were introduced. The profile line is composed of 11 component points which are Trichion, Glabella, Nasion, Pronasale, Subnasale, Labrale superius, Stomion, Labrale inferius, Supramentale, Pogonion, and Gnathion. The facial esthetic triangle is composed of 3 tangents: A-tangent which is the tangent of dorsum of nose, B-tangent which is the line passing through Sn and Ls, and C-tangent which is drawn on the turning point of the curve which lies between mentolabial sulcus (Sm) and pogonion (Pg). Angle's classification has 3 types of malocclusion which are Class I, Class II, and Class III. Class II malocclusion is subdivided into Division 1 and Division 2. The participants of the survey were composed of 861 college students (448 male students, 413 female students) whose majors grouped as Fine Arts. Liberal Arts, and Natural Sciences, and whose mean age 21.8 years. The statistics program SPSS/PC + of SPSS Inc. was used to analyze answers of participants. Crosstabulation, Chi-square test, and Kendall test were done. The conclusions are as follows: First, Korean youths have a tendency to prefer the slightly convex face to the flat or concave face. Second, they prefer a moderately deep nasion. Third, they prefer a moderately deep mentolabial sulcus. Fourth, they prefer the position of lips which are near to Ricketts' E-line. The position of the upper lip which is slightly posterior to E-line is preferred. The upper lip which lies too far anterior or posterior to the lower lip is not perferred. Fifth, they prefer most, according to Angle's Classification of Malocclusion, Class I facial profile which has a slight inclination to Class II division 2. The order of preference is Class I, Class II division 2, Class III, and Class II division 1. Sixth, they prefer the type 2 and 3 of Song's tangents. The facial profile within which A-and B-tangent meet is preferred. The facial profile which has Cotangent that .meets with A-tangent slightly posterior to the crossing point of A-and B-tangent or that parallels with B-tangent is preferred.

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구강 호흡이 뇌기능에 미치는 영향에 관한 EEG 연구 (EEG Study for the Effects of Mouth Breathing on Brain Functions)

  • 이경진;이송이;박소영;장소라;강창기
    • 감성과학
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    • 제19권4호
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    • pp.119-126
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    • 2016
  • 본 연구는 구강 호흡이 뇌기능에 미치는 영향을 뇌전도(EEG : electroencephalogram)를 통해 관찰하고자 한다. 신체가 건강한 12명의 피험자(남성: 6명, 여성: 6명, 나이: 21~27, 비흡연자)는 뇌파를 측정하기 위해 두피에 전극을 부착한 상태로 휴지기 상태에서 비강(Rest_N) 및 구강 호흡(Rest_M)을 수행하였고, 영어 대본을 사용한 청각언어자극이 주어지는 상황에서 비강(Eng_N) 및 구강 호흡(Eng_M)을 수행하였다. 각각의 뇌파는 뇌의 기능별로 크게 4 구역(R1~R4)으로 나뉘어 FFT (Fast Fourier Transform)을 통해 각각의 채널별(e.g., Pf1 and Pf2) 및 주파수 대역별(${\alpha}$, ${\beta}$, ${\gamma}$, ${\theta}$)로 절대 파워(Absolute Power) 비율을 살펴보았다. 도출된 결과에서는 Rest_N과 Rest_M 상태의 뇌파는 서로 유의미한 차이를 보이지 않았다. 비강 호흡 수행 중 청각언어자극이 주어졌을 때(Rest_N/Eng_N)의 뇌파를 비교했을 경우, 뇌파의 활동이 휴지기 상태의 뇌파 활동보다 통계적으로 유의미하게 높은 것으로 나타났다. 하지만 같은 조건상에서 구강호흡을 했을 때(Rest_M/Eng_M)는 비강 호흡을 실시했을 때와 달리 대부분의 뇌 구역과 주파수 대역에서 유의미한 차이가 나타나지 않았다. 동일한 조건의 자극에도 불구하고 구강 호흡을 하는 경우는 뇌기능의 변화가 비강 호흡과 다른 결과를 나타내었다.

한국성인 정상교합자와 부정교합자의 연조직 측모에 관한 두부방사선 계측학적 비교연구 (A CEPHALOMETRIC COMPARATIVE STUDY ON SOFT TISSUE PROFILE BETWEEN NORMAL OCCLUSION AND MALOCCLUSION IN KOREAN ADULTS)

  • 강홍구;윤태호
    • 대한심미치과학회지
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    • 제4권1호
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    • pp.23-36
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    • 1995
  • The purpose of this artic1e is to compare soft tissue profiles between Korean adults with normal occ1usion and malocclusin and to identify the differences between them. The subjects of this cephalometric study were 40 males with normal occlusion(Group 1), 27 females with normal occlusion(Group 2), 28 adults with Angle's Class II malocclusion(Group 3) and 41 adults with Angle's Class III malocclusion(Group 4). The results of this study were as follows ; 1) People with Angle's Class II malocclusion had tendency to have more labial tipping of lower teeth than people with normal occ1usion. Through NOA angle measurement, it was determined that people with Angle's Class II malocclusion had more protruding midface than people with normal occlusion and people with Angle's Class III malocclusion had retruding midface. 2) Through Powell's esthetic triangle analysis, it was determined that people with Angle's Class II malocclusion had retruding chin and protruding nose. 3) No significant differences between people with normal occlusion and maloclusion could be identified by measuring soft tissue profile angle basis of S-NS plane. 4) There were significant differences between groups with normal occlusion and malocclusion by measuring Facial convexity angle(Significance level 99%). 5) By measuring the distance between each landmark basis of N-Pog plane, People with Angle's Class II malocclusion were identified as having more protruding midface, but there were no significant differences between people with normal occlusion and Angle's Class III malocclusion. 6) By measuring the vertical dimension of the face, it was determined that the lower facial height was higher than the upper facial height in all groups, particularly in group with Angle's Class III malocclusion. 7) By measuring the lips basis of E-line and S-line, it was determined that people with Angle's Class III malocclusion had more, protruding lower lips than people with normal occlusion, while people with normal occlusion, while people with Angle's Class II malocclusion had more protruding upper lips. By measuring the distance between the superior sulcus and inferior sulcus basis of H-line, people with Angle's Class II malocclusion had thicker upper lips than the other's.

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사상체질별(四象體質別) 두면부(頭面部)의 형태학적(形態學的) 특징(特徵) (A Morphologic Study of head and face for Sasang Constitution)

  • 고병희;송일병;조용진;최창석;김종원;홍석철;이의주;이상용;서정숙
    • 사상체질의학회지
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    • 제8권1호
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    • pp.101-186
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    • 1996
  • 1. 연구배경 : 사상의학의 가장 중요한 요점은 체질진단이다. 그간 다양한 체질변증에 관한 연구가 있었지만 신체 각부의 형태학적인 연구, 특히 얼굴을 대상으로 한 연구는 거의 전무하였다. 저자들은 그 동안 전일적이고 직관적으로 표현된 동의수세보원의 형태적 묘사를 정량화하여 정리하고, 이 자료를 체질진단의 근거자료로 삼고자 하는 연구의 일환으로 먼저 두안부(頭顔部)의 형태를 태음인 소음인 소양인 별로 그 형상적 특징을 찾아내고자 하였다. 2. 방법 : 1995년 7월부터 1995년 12월까지 경희의료원 부속한방병원 외래환자 및 직원을 대상으로 설문지 및 임상적 치료 경과를 통하여 체질적 경향성이 뚜렷한 대상자를 선별하고 동일촬영 조건을 통하여 얻은 얼굴 사진 중 형태특이자를 제외한 170례의 고경(전두고외 26항목) 방사경(두최대장외 22항목) 및 폭경(안최대폭외 18항목)등 총 69항목을 측정한 후 이를 분석하여 체질별 상이점을 도출하였다. 3. 결과 : 체질별 두면부의 형태학적인 특징을 수치화하여 설명할 수 있게 되었고, 나아가 직관적이고 전일적인 형태를 구체화시킬 수 있는 특징을 도출할 수 있었다. 4. 결론 : 이상의 결과를 이용하여 체질별 각 부분의 형태를 계량화하여 비교 설명하고, 이를 이용하여 체질판별공식을 만들었다.

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