• 한국식품영양과학회지
• /
• 제43권6호
• /
• pp.859-867
• /
• 2014

본 연구에서 양파의 맛에 관련된 품질인자를 도출하기 위해 국내 주요 양파 생산지인 전남 무안, 경남 창녕, 경북 안동의 세 지역에서 재배된 5가지 품종(수라볼, 하드볼, 황용볼, 터보 및 카타마루)과 경북 문경의 뉴마르스 품종을 이용하여 품종 및 재배지역에 따른 이화학적, 미생물학적 및 관능적 특성을 평가하였다. 양파의 이화학적 특성에서는 건조중량, pH만이 재배지역에 따라 유의적인 차이를 나타내지 않았으며, 가용성 고형분 함량을 비롯한 색도, 비타민 C, quercetin, 폴리페놀 함량, pyruvic acid은 품종별, 재배지역별 값의 차이를 나타냈다. 관능평가 중 지역별 양파의 맛에 대한 기호도에서는 품종에 따라 유의적인 차이를 나타내지 않았고, 전체적으로 맵고 아린 양파 품종보다는 단맛이 높은 품종에서 기호도가 높게 평가되었다. 양파의 맛을 판정할 수 있는 품질지표를 선정하기 위해 각 품질특성들 간의 상관관계 및 회귀분석을 실시하였다. 그 결과 맛에 대한 상관관계는 $Z_{11}$(아린맛)이 -0.914로 아주 밀접한 관련이 있고, 다중회귀분석 한 결과 신맛과 아린맛의 두 변수가 양파의 맛에 영향을 미친다고 할 수 있다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제31권1호
• /
• pp.129-137
• /
• 2018

Objective: The objective of this research was to evaluate the physico-chemical, microbiological and sensorial qualities of restructured steaks processed from beef trimmings (grade I and II) and frozen beef (fresh beef as control and frozen beef). Methods: Beef trimmings from commercial butcher were collected, designated into 4 treatments differing in beef trimmings grade and freezing, processed into restructured steaks with 1% microbial transglutaminase and then analyzed for product quality. Results: The results showed that all meat from different groups could be tightly bound together via cross-linking of myosin heavy chain and actin as observed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Microbial counts of psychrotrophic and mesophilic bacteria were not affected by treatments (p>0.05), and no detectable of thermophilic bacteria were found. Regarding effect of beef trimmings grade, steaks made from beef trimmings grade II (16.03% fat) showed some superior sensorial qualities including higher tenderness score (p<0.05) and tendency for higher scores of juiciness and overall acceptability (p<0.07) than those made from beef trimmings grade I (2.15% fat). Moreover, a hardness value from texture profile analysis was lower in steaks processed from beef trimmings grade II than those made from grade I (p<0.05). Although some inferior qualities in terms of cooking loss and discoloration after cooking were higher in steaks made from beef trimmings grade II than those made from beef trimmings grade I (p<0.05), these differences did not affect the sensory evaluation. Frozen beef improved the soft texture and resulted in effective meat binding as considered by higher cohesiveness and springiness of the raw restructured product as compared to fresh beef (p<0.05). Conclusion: The results indicated the most suitable raw beef for producing restructured steaks without detrimental effect on product quality was beef trimmings grade II containing up to 17% fat which positively affected the sensory quality and that frozen beef trimmings increased tenderness and meat binding of restructured beef steaks.

• 한국축산식품학회지
• /
• 제33권3호
• /
• pp.363-368
• /
• 2013

The main attributes of yogurt that affect consumer satisfaction are taste, consistency, and a firm texture. This study evaluates the influence of xanthan gum, barley beta-glucan, and guar gum in concentrations of 0.05%, 0.1%, 0.2%, and 0.3% on probiotic yogurt. The set-type yogurt samples were prepared by using raw cow's milk. The statistical analysis showed that none of these gum additions had any marked effect on pH, titratable acidity, total solids content, and probiotic bacteria counts of yogurt samples. Evaluations for syneresis and water-holding capacity (WHC) in the yogurt samples were affected by the type and concentration of the stabilizer. Yogurts treated with 0.1% xanthan gum and 0.3% beta-glucan recorded the highest WHC and the least syneresis. The largest amount of gel firmness was recorded in yogurt samples treated with 0.2% xanthan gum and 0.3% beta-glucan. Yogurt samples treated with 0.1% xanthan gum and 0.3% beta-glucan were considered acceptable by trained panelists and gained the highest scores in sensory evaluations. The correlation coefficient between the amount of syneresis, WHC and stiffness of texture was significant compared to scores for sensory evaluation (p<0.01). Results for effects of guar gum on the tested parameters were contrary to the results expected from a gum. According to this study, the use of xanthan gum and beta-glucan are highly recommended for low-fat yogurt production.

• 의료ㆍ복지 건축 : 한국의료복지건축학회 논문집
• /
• 제12권2호
• /
• pp.7-15
• /
• 2006

Patients use the senses all the time, mostly simultaneously. Senses are never turned off even patients in serious condition use some of the senses. Space is the inexhaustible source of stimuli. So far we have thought that it is impossible to come up with a set of rules and guidelines that cover all the possible situations involving senses and when there have been usually no conscious coordination between different sensorial stimuli and the comprehensive perception of space always results from the engagement of combination of senses and other inputs based on knowledge and experience. This study concerns about patients' demand analysis through senses. The reflection of patients' demand to the ward planning can develope the healing environment.

• 식품과학과 산업
• /
• 제51권1호
• /
• pp.61-71
• /
• 2018

The evaluation of food taste is one of the important activities of human consciousness and it is practiced by sensory analysis using 5 terminal sensorial consciousness among many other functions. These consciousness activities may be conducted by 3 way branching transformation (3-WBT) logic, which choose one out of 3 options under the multi-layered consciousness decision making system. On the basis of this logic, cognitive sensory evaluation (CSE) method was developed to carry out questionnaire survey covering objective and subjective issues during consumption of food for pregnant women. The results of the CSE for several food items was presented with the Table-pattern called CSET covering consciousness factors and their effects on the food consumers.

• 산업식품공학
• /
• 제23권1호
• /
• pp.62-68
• /
• 2019

현재 본 연구에서 기름, 물 그리고 기름과 물의 혼합형태로 식물성 고기에 혼합하였을 때의 식물성 고기의 물성 및 관능 특성을 비교하고 각각의 결과값과 시료와의 관련성을 비교하였다. 식물성 고기의 단면은 물을 혼합한 물만 넣은 시료와 물과 polysorbate 80가 첨가된 시료보다 기름을 혼합한 MCT oil만 넣은 시료와 MCT oil과 lecithin이 첨가된 시료의 밀도가 높아 보였다. 가열감량은 기름을 넣은 시료가 낮게 물을 넣은 시료가 높게 확인되었으며, LHC는 반대로 물을 넣은 시료가 높게 기름을 넣은 시료가 낮은 값을 가지는 것을 확인 할 수 있었다. 물성검사는 부착성를 제외한 모든 항목에서 MCT oil만을 넣은 시료가 가장 높게 나타났으며, lecithin이 혼합될 경우 경도, 응집성, 점착성, 씹힘성 값이 크게 감소하는 것을 확인할 수 있었다. 관능검사 결과에 대한 PCA 분석에서 시료의 다즙성과 부드러움이 증가할수록 전반적 기호도가 증가하였으며, 유화액을 첨가한 시료가 다른 시료들에 비해 다즙성, 부드러움, 전반적 기호도 모두에서 높은 값을 가지는 것을 확인 할 수 있었다. 관능검사와 이화학적 특성에 대한 시료 간의 관련성을 본 PLSR 분석에서 실험에 사용한 시료들은 가열감량이 증가할수록 다즙성과 부드러움이 증가하는 특성을 가지고 있었으며, 부착성를 제외한 경도, 응집성 탄력성, 점착성, 씹힘성와 LHC와 양의 상관관계를 가지며, 시료의 다즙성과 부드러움과는 반대 경향을 보이는 것을 확인하였다. 본 연구에서는 전체적인 결과값을 확인하였을 때 유화액을 첨가한 시료가 가장 적합한 것을 확인하였다. 하지만 균질화 과정에서 생성된 어떠한 요인 때문에 MCT oil과 물에 lecithin과 polysorbate 80을 첨가한 시료와 유화액을 첨가한 시료의 결과가 차이를 보이는 가에 대한 추가적인 연구가 필요하다.

• 한국잡초학회지
• /
• 제31권2호
• /
• pp.146-151
• /
• 2011

메타세콰이아(Metasequoia glyptostroboides)의 구과로부터 수증기증류법을 이용하여 정유를 추출하였고, 정유의 향취를 분석하였으며 이에 함유되어 있는 휘발성 화학성분을 solid-phase microextraction 장치가 장착된 gas chromatography-mass spectrometry를 이용하여 분석하였다. 메타세콰이아의 구과에 함유된 정유는 0.4%이었다. 정유의 주향취는 woody, coniferous, herbal이었으며, 부향취는 minty, spicy, oily이었다. 정유에는 총 9종의 휘발성 유기화합물이 함유되어 있었는데 이들을 화학성분별로 구분하면 탄화수소가 8종 그리고 옥사이드가 1종이었다. 정유에 함유된 휘발성 유기화합물은 limonene(66.18%), ${\delta}$-3-carene(11.11%), ${\beta}$-caryophyllene(6.66%), ${\beta}$-myrcene(5.92%), ${\beta}$-pinene(4.14%), caryophyllene oxide (2.39%), camphene(2.32%), ${\alpha}$-caryophyllene(0.85%), tricyclene(0.43%)이었다. 메타세콰이아 구과로부터얻은 정유의 herbal과 minty 향취는 limonene과 ${\delta}$-3-carene, spicy 향취는 caryophyllene, coniferous 향취는 ${\alpha}$-pinene과 ${\beta}$-pinene, oily 향취는 camphene에 의해 발현된 것이라 판단된다.

• 한국식품과학회지
• /
• 제23권6호
• /
• pp.711-716
• /
• 1991

조리 식품의 관능특성을 평가하고, 다변수 통계법으로 서로의 상관관계를 조사 하였다. 시료 식품을 각각 특징지을 수 있는 12개의 관능특성을 단계적 차별 분석에 의해 선정하였으며, 요민분석에 의해 도출된 3개의 요인으로 12개의 관능 특성이 갖는 변이의 61.9%를 설명할 수 있었다. 요인 I은 질적 관능성질과 관련이 있고, 요인 II는 양적인 관능특성과 높은 상관관계를 나타내었다. 시료 식품과 관능특성을 동시에 주 성분 좌표상에 표시함으로서 서로간의 상관관계 설정이 용이하였고, average linkage 및 Ward's method을 이용한 집락분석에서 9개의 조리식품은 관능특성의 유사성에서 크게 3개의 집락으로 분류되었다.

• 대한인간공학회지
• /
• 제17권1호
• /
• pp.91-102
• /
• 1998

History of the Sensibility Ergonomics is explained. Concepts, definition, and research methods on the human sensibility are proposed for systematic applications of human sensibility studies to product and environment developments. Sensibility Ergonomics was born in socio-technological environments where consumers required aesthetic and satisfactory products in addition to useful and usable ones, and manufactures were trying to develop consumer-oriented, user-friendly products. Sensibility Ergonomics is defined as "multi-disciplinary and inter-disciplinary processes for developing products and environment as usable, comfortable and satisfactory with the information on human sensibility." Human sensibility is functionally defined as "feelings generated when perceived sensory and information stimuli are reflected from memory which has been accumulated through personal experiences." Human sensibility is affected by at least three factors: personal, social, and cultural. Consumers evaluate products in three aspects : functional, sensorial, and cultural sensibilities. Human sensibility is personal, dynamic, and ambiguous. It is generated reflectively and intuitively against external stimuli. No Physiological responses are accompanied, and one cannot control his/her sensibility. However, the sensibility affects the decision making or behavior of the person. To understand the human sensibility many inter-disciplinary methods should be used instead of one-variable approach. Micro-scopic studies such as Questionnaire, interview, behavioral analysis, and psychophysiological experiments can be performed. In addition, social and cultural studies are essential to understand an individual's sensibility. Results of sensibility studies can be applied to setup new interactions between human and machine through sensible(or affective) human-machine (computer) interfaces. Human-oriented and user-friendly products can be made with the information on human sensibility.

• 한국지역사회생활과학회지
• /
• 제15권2호
• /
• pp.179-187
• /
• 2004

The purpose of this study is to investigate the preservation of traditional sesame dasik when stored in different packaging material by comparing its physical and sensorial characteristics. The quality and sensory characteristics of sesame dasik that were evaluated were moisture content, water activity, number of microflora, texture profile, Hunter color different value, and sensory properties (color, chewiness, overall acceptability, etc) during the storage at 35\pm1^\circ{C}$ temperature and $73\pm{2%}$ relative humidity. And the packaging materials were paper boxes (coated 0.02mm thickness polyethylene film), plastic boxes, and oriented polypropylene laminated film. Traditional sesame dasik is made from sesame powder 100g, honey 25g, rice syrup 25g, and table salt 0.5g. During the storage period, the changes in water content and water activity of sesame dasik with different packaging material showed a slight decline. On the other hand, it increased in hardness, and "a" and "b" value of Hunter color difference during the storage. Texture profile analysis data change in hardness was the greatest after the third day in a paper box, and it was affected by the moisture content of dasik and the temperature and relative humidity of the air. Therefore plastic boxes or oriented polypropylene laminated film was found to be better suited than paper boxes for storing sesame dasik.