• Asian-Australasian Journal of Animal Sciences
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• v.32 no.12
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• pp.1933-1941
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• 2019

Objective: This study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard. Methods: Pork loin was cured in brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine was changed by 4:0 (control), 3:1 (T1), 1:1 (T2), 1:3 (T3), 0:4 (T4), and pickled samples with 0.012% sodium nitrite (PC, positive control) and nitrite free brine (NC, negative control) were considered as the control. Results: The pH values of cured pork loins with FSC were decreased with increasing addition level of FSC. Cooking loss was not significantly different among all treatments. T4 had the lowest value in moisture content and lightness value and the highest value in curing efficiency. The redness value of T4 was not significantly different from that of PC in raw. After cooking, however, it was higher than that of PC. The yellowness value of cured pork loin added with FSC was increased with increasing level of FSC. Volatile basic nitrogen content of cured pork loin added with FSC was higher than PC and NC. Thiobarbituric acid reactive substance value of cured pork loin added with FSC was decreased with increasing FSC level. Residual nitrite level and shear force were increased with increasing FSC level. In the sensory evaluation, sensory score for flavor, off-flavor, chewiness, juiciness, and overall acceptability were not significantly different among all treatments. However, sensory score for color was increased when the concentration of FSC added to pork loin was increased. Conclusion: The FSC solution had a positive effect on redness and lipid oxidation. As shown by the results in protein deterioration and sensory, Swiss chard can replace sodium nitrite as natural curing agent.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.433-439
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• 2009

The purpose of this study was to investigate the quality characteristics of tomato sauce, which is widely used in Western cuisine, according to tomato variety. The plum tomato sauce treatment had the highest pH at 4.13 while sauces made with Seo gwang and Young gwang tomatoes exhibited the lowest pH level of 4.07 (p<0.05). Sweetness was highest in the plum tomato sauce at $9.80^{\circ}$Brix. This might have been due to the fact that the plum tomato variety was the sweetest among the different tomatoes. There were no significant differences among the treatments in terms of reducing sugars, salinity, or viscosity. A color difference analysis indicated that redness (a-value) was highest in the plum tomato sauce, which contained a high level of lycopene. Sensory evaluations were performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The plum tomato sauce received the best scores in every evaluation, except for viscosity. These comparative results will support the development of better quality tomato sauce using plum tomatoes.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.398-405
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• 2010

In this study, white bread was prepared containing 1.5, 3.0, 4.5 or 6.0% barley leaves tea powder (BLTP). The samples along with a control were then compared regarding their quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances and sensory qualities, all to determine the optimal ratio of BLTP. As the BLTP content increased, the pH of the dough and bread and the lightness decreased, whereas the total titratable acidity increased. The fermentation power of dough expansion increased with a longer incubation time. The control group was evidenced by a significantly higher specific volume and baking loss than that observed in the BLTP samples. However, greenness and yellowness evidenced the opposite effect. Hardness was highest at a substitution level of 1.5% and lowest at a level of 4.5%. Fracturability and resilience were not significantly different among the samples. For the internal surface appearance, darkness and greenness increased both increased at higher BLTP content. In the sensory evaluation, color, flavor and overall acceptability were highest in the control bread samples but minimal at a substitution level of 6.0%. Softness was the highest at the 3.0% substitution level and lowest in the control bread samples. Barley leaf flavor, astringency, bitterness and off-flavor increased as the BLTP content increased. Delicious taste was not significantly different among the samples. In conclusion, the results demonstrated that 4.5% BLTP may prove quite useful as a substitute for wheat flour in the production of white bread and may provide favorable nutritional and functional properties.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.3
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• pp.197-209
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• 2002

This study was performed to investigate and analyze the level of recognition, preferences and quality factors of sauces. A total of 1,340 subjects, 660 males and 680 females in the Daegu and Kyeongbuk areas participated in a questionnaire for this study. The results were summarized as follows: Among the respondents, 41.1% answered that they learned about the sauces from a western style restaurant. 73.4% of the respondents suggested that the taste and the quality of sauces had an influence on their preferences of western dishes. 51.2% of the respondents recognized that sauces are mainly used when baking and broiling; it was widely known that demiglace sauce is used on steaks. The preferred colors of sauces from most popular to least popular were brown, blond, white, yellow and red. The overall favorite stock material of demiglace sauce was beef bone. Foods that were preferred to be served with sauces were found to be beef, pea seafood, fish, shellfish, poultry and cereals from most preferred to least preferred. The favorite sauces were brown stock sauce, tomato sauce, liquor sauce, and cream sauce from most preferred to least preferred. The oil and butter sauces were preferred the least. Using a scale of 1 to 5 with 5 being the highest, the respondents rated the way sauces were cooked as the most important the quality-determining factor, with a mean value of 4.31. The raw ingredient as the most important factor was rated 4.45. Among sensory factors, the respondents agreed taste was that the most important characteristic, with a mean value of 4.65. 36.0% evaluated the overall quality of sauces as good and 47.0% as ordinary when served with western dishes. 44.1% of the respondents stated that the taste is was the topmost characteristic that needed to be improved, and that flavor and color were next in order.

• Research in Community and Public Health Nursing
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• v.33 no.4
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• pp.396-407
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• 2022

Purpose: The purpose of this study was to assess insomnia and the quality of sleep, investigate the concordance between objective and self-report sleep patterns, and identify physiological, psychological, and situational factors influencing insomnia and sleep quality among firefighters. Methods: A descriptive, cross-sectional study was conducted with 103 firefighters in Korea. The collected data were analyzed using SPSS 23.0. Descriptive statistics, the independent t-test, and hierarchical logistic regression analysis were performed. Results: Insomnia was found in 66 (64.1 %) of the total subjects, and the average quality of sleep (PSQI) was 5.65 (SD=2.57). Total sleep time (401.00 minutes) and sleep latency (21.60 minutes) measured using self-reported scales were longer than the ones measured using objective measurements by approximately 48.70 and 17.10 minutes, respectively. Factors related to insomnia included the role as a paramedic (OR=4.28, 95% CI: 1.02~17.92), anxiety (OR=1.12, 95% CI: 1.01~1.24), and sedentary lifestyle (OR=0.85, 95% CI: 0.78~0.94), and factors related to sleep quality were physical illness status (OR=5.17, 95% CI: 1.53~17.51) and social support (OR=0.86, 95% CI: 0.78~0.95). Conclusion: The results show a high prevalence of insomnia, poor quality of sleep and the discrepancy between objective and subjective sleep patterns among firefighters. To promote sleep quality and health, early screening and treatment of anxiety and physical illness are required. It is necessary to conduct further studies examining the relationship between physical activity level and sleep.

• The Korean Journal of Community Living Science
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• v.25 no.3
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• pp.363-372
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• 2014

This study was examined the quality characteristics of 20 types of non-sterilized commercial Makgeolli. These samples are classified according to firm size, enterprise Makgeolli(4 samples), prize-winning Makgeolli(6) and local Makgeolli(10). The alcohol contents of Makgeolli was determinded as follows: enterprise Makgeolli(6.18%), local Makgeolli(7.11%), and award-winning( 7.87%). Enterprise Makgeolli(0.24%) showed higher total acidity than award-winning and local Makgeolli(0.21%). In addition, pH levels were as follows: local Makgeolli(3.75), award-winning Makgeolli(3.77), and enterprise Makgeolli(4.09). Enterprise Makgeolli had the lowest sugar content. According to the sensory evaluation, three grades were identified based on balance and taste(5 points). The upper grade(more than 3 points) showed a higher pH, reducing sugar, higher aminoacidity, more soluble solids, and larger color differences than other grades. There were no significant differences in the level of acidity across the grades. The alcohol and volatile acid contents of the upper grade were lower than the middle(2.0-2.9 points) and lower(under 2.0 points) grades. Further research should provide a quality analysis of leavening agents and fermentation conditions, and a sensory evaluation.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.7 no.3
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• pp.78-85
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• 2004

The non-planned development of the rural area surrounding the Metropolitan area has become a social problem. The land development program until now has an aspect of not combining the spacial plan and the environmental plan. The land use and city development system based on development should change into a form that combines developing the area and conserving the environment. Therefore, this research attempts to compare the results of the overlay analysis and the gravity matrix which are ways to evaluate the value land that has a high environmental conservation value. The research area is the town of Seonggeo-eup, Cheonan City, and the reason for selecting this area is because it is expected to be densely populated as a connected area to the Metropolitan and the development pressure, such as expanding the industrial area, is high due to convenient transportation. The environmental factors used in the research are the relative altitude, incline, age-class, natural degree of the ecology, classification of the land covering and the NDVI, and the research methods used are the overlay analysis of the GIS and the statistical method. The overlay analysis results showed level 1 13.2%, level 2 30.7%, level 3 47.4%, level 4 1.0%, level 5 2.4%, level 6 5.4% and so on. The gravity matrix was classified as level 1 27.0%, level 2 9.3%, level 3 58.2%, level 4 2.4%, level 5 2.3%, level 6 0.9% and so on. These results are more appropriate than current methods for plans that value the environment because the analyzed results of the gravity matrix have a tendency to highly condense the environmentally valuable area. Consequently, if the spacial and environmental plans combine and therefore expand the efficient use of the land in the current state where the nation's concern in environment is getting higher, it is thought that it will contribute highly on the development of the nation's life quality.

• Korean Journal of Soil Science and Fertilizer
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• v.50 no.4
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• pp.235-250
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• 2017

In this study, we monitored 4 volatile organic compounds (VOCs) such as chloroform, dichloromethane, 1,2-dichloroethane, and tetrachloromethane in groundwater samples to determine the detection frequency and their concentrations and evaluated the health risk level considering ingestion, inhalation, and skin contact. 75 groundwater wells were selected. 24 wells were from monitoring background groundwater quality level and 51 wells were from monitoring groundwater quality level in industrial or contamination source area. In the results, the detection frequency for chloroform, dichloromethane, 1,2-dichloroethane, and tetrachloromethane was 42.3%, 8.1%, 6.0%, and 3.4%, respectively. The average concentrations of VOCs were high in the order of chloroform ($1.7{\mu}g\;L^{-1}$), dichloromethane ($0.08{\mu}g\;L^{-1}$), tetrachloromethane ($0.05{\mu}g\;L^{-1}$), and 1,2-dichloroethane ($0.05{\mu}g\;L^{-1}$). Chloroform had the highest detection frequency and average detection concentration. In the contaminated groundwater, the detection frequency of VOCs was high in the order of chloroform, dichloromethane, 1,2-dchloroethane, and tetrachloromethane. The average concentrations for chloroform, dichloromethane, 1,2-dichloroethane, and tetrachloromethane were $2.23{\mu}g\;L^{-1}$, $0.08{\mu}g\;L^{-1}$, $0.07{\mu}g\;L^{-1}$, and $0.06{\mu}g\;L^{-1}$, respectively. All the 4 compounds were detected at industrial complex and storage tank area. The maximum concentration of chloroform, dichloromethane, and 1,2-dichloroethane was detected at industrial complex area. Especially, the maximum concentration of chloroform and dichloromethane was detected at a chemical factory area. In the uncontaminated groundwater, the detection frequency of VOCs was high in the order of chloroform, dichloromethane, and 1,2-dchloroethane and tetrachloromethane was not detected. The average concentrations for chloroform, dichloromethane, and 1,2-dichloroethane were $0.57{\mu}g\;L^{-1}$, $0.07{\mu}g\;L^{-1}$, and $0.03{\mu}g\;L^{-1}$, respectively. Although chloroform in the uncontaminated groundwater was detected the most, the concentration of chloroform was not exceeding water quality standards. By land use, the maximum detection frequency of 1,2-dichloroethane was found near a traffic area. For human risk assessment, the cancer risk for the 4 VOCs was $10^{-6}{\sim}10^{-9}$, while the non-cancer risk (HQ value) for the 4 VOCs is $10^{-2}{\sim}10^{-3}$.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.513-519
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• 2009

The principal objective of this study was to assess the effects of various concentrations of added mulberry fruit powder on the quality characteristics of Jeolpyon. The chemical composition as a whole was 10.23% moisture, 8.03% crude protein, 5.40% crude fat, 2.51% crude ash, and 6.98% crude fiber. The mulberry fruit powder was added to rice powder at ratios of 2, 4, 6 and 8%. The moisture contents of the mulberry fruit Jeolpyon samples ranged between $50.75{\sim}52.66%$. With regard to the color values the L-value decreased and the a-value and b-value increased with increasing amounts of added mulberry fruit powder. In the mechanical evaluation of the mulberry fruit Jeolpyon, the hardness, adhesiveness, cohesiveness, springiness and chewiness values were lower in the Jeolpyon samples with added mulberry fruit powder than in the samples with more than 0% mulberry fruit powder, respectively. In the sensory evaluation, the overall acceptability was deemed highest at a 4% level of added mulberry fruit powder. In conclusion, the Jeolpyon prepared with 4% mulberry fruit powder added to rice flour was assessed to as optimal formulation, in terms of its overall acceptability and textural qualities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1649-1655
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• 2013

This study is conducted to investigate the quality characteristics of kimchi with added Allium hookeri root (AHR) during a 56-day fermentation process at $4^{\circ}C$. AHR was added to salted cabbage at concentrations of 0, 5, 10, and 20% (w/w). The quality characteristics of the kimchi with added AHR were determined by measuring pH, acidity, salinity, reducing sugar, microbial amounts, and sensory evaluation. AHR had a higher level of crude lipid and potassium than other kinds within the Allium family. All kimchi with added AHR gradually decreased in the pH level compared to Baechu kimchi until 2 weeks, and kept a higher level of pH than Baechu kimchi until 8 weeks. Salinity showed a range of 1.87~2.43% over 8 weeks. The reducing sugar content showed no difference between all kimchi. In sensory evaluations, overall acceptance, taste and texture were highest in kimchi with added 10% AHR.