• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.477-481
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• 1998

Sea mustard paste was prepared by treating wet and dried sea mustard with 0.1M Na2CO3, which mainly aimed to extract alginate from the cell wall of sea mustard. The pastes were added to beef, chicken and pork to manufacture the meat patties. The effects of adding the paste were investigated in terms of sensory properties, texture(hardness)and weight changes after cooking. The sensory attributes such as taste, color, texture and juiciness were generally enhanced by adding the paste. The hardness of cooked patties was significantly decreased, so the paste provided softer texture. The addition of paste also resulted in decreasing the weight loss of meat patties after cooking.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.276-280
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• 1991

The quality changes of brown rice during storage were determined by the method of quantitative analysis of n-hexanal, amylogram, texture and volume expansion. The qualities of stored brown rice were also analyzed with sensory evaluation of cooked milled rice obtained from brown rice, n-Hexanal content, peak viscosity and total setback of brown rice flour pastes increased substantially with the increased of storage period at 35$^{\circ}C$. Up to 10 months of storage at 35$^{\circ}C$, stale flavor obtained by a sensory method markedly increased, but stickiness decreased. The scores of overall preference were in good agreement with those of stale flavor (r=-0.98) and sticky texture (r=0.98). The correlation coefficient between stale flavor obtained by a sensory method and instrumetal analysis for stored brown rice was r=0.97.

• Physical Therapy Korea
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• v.22 no.2
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• pp.59-69
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• 2015

The purpose of this study was to identify the effects of an upper extremities group exercise program based on motor learning in chronic stroke patients and to assess improvements in upper sensory motor function and activities of daily living (ADL). Five chronic stroke patients participated for the duration of 25 weeks. On the assessment of motor and process skills, there was a statistically significant improvement in motor area functioning in 4 of the subjects. In process area functioning, there was a statistically significant change in 3 of the subjects. Therefore, further studies are needed to assess sensorimotor area and ADL changes in chronic stroke patients to reduce medical cost and assess for positive psychological changes.

• Journal of Dental Anesthesia and Pain Medicine
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• v.21 no.2
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• pp.173-178
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• 2021

Inferior alveolar nerve (IAN) injury is usually caused by stretching or crushing of the neurovascular structures and postoperative intra-alveolar hematoma or edema after dental procedures. This results in paresthesia in the ipsilateral chin, lip (vermilion border, skin, and mucosa), and labial or buccal alveolar mucosa of the mandibular anterior teeth. However, there are no reports of sensory alterations in the teeth, especially tooth hypersensitivity, after IAN injury. I report a case in which paresthesia of the lower lip and hypersensitivity of the lower anterior teeth occurred simultaneously after the removal of the third molar that was located close to the IAN. In addition, I discuss the reasons for the different sensory changes between the tooth and chin (skin) after nerve injury from a neurophysiological point of view. Since the dental pulp and periodontal apparatus are highly innervated by the inferior alveolar sensory neurons, it seems necessary to pay attention to the changes in tooth sensitivity if IAN injury occurs during dental procedures.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.81-92
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• 1999

This study attempted to examine the effect on sensory characteristics and texture of Kyongdan in various volumes of adding Sungumcho power. The results are summarised as follows. 1. Sensory evaluation: The best recipe of Sungumcho Kyongdan was Sungumcho powder 1%, 2%, 3%. 2. The result of rheometer test was 1%, 2%, 3%, 4%, 5% Sungumcho Kyungdan were stabler than 0%.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.45-54
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• 2002

Packaged Backsulgi cooked by steam/convection oven and then rapidly chilled was examined by research of microbiological test and sensory evaluation while storing them at the temperatures of 3$^{\circ}C$ and 3$0^{\circ}C$ for 0, 2, 4, 6, 10 days . The pH and reducing sugar content were seemed to change little at 3$^{\circ}C$. However the pH was rapidly reduced until 4 days and then decreased a little at 3$0^{\circ}C$, the reducing sugar content was inclosed little by little. In the microbiological test, any microbial growth in total aerobic, psychrophilic, anaerobic, spore forming bacteria, yeast and molds was not observed until 10 days at 3$^{\circ}C$, but microbial changes of aerobic, psychrophilic and anaerobic bacteria increased to 6 logCFU/g until 10 days at 3$0^{\circ}C$. However microbial changes of them decreased from 6 logCFU/g to 5 logCFU/g. As a result of the sensory evaluation, appearance, taste, color, softness, chewiness and overall Quality were significantly decreased during storage times(p<0.05), but scores of taste and overall quality on 6th days were 7.38${\pm}$1.06, 7.00${\pm}$0.93. Therefore we concluded that there was no problem about stability of storage 6 days at 3$^{\circ}C$.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.7
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• pp.960-964
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• 2010

Water-cooked salted ducks were tray-packaged and stored under refrigeration ($4{\pm}1^{\circ}C$) in order to evaluate the quality changes during storage. pH, total volatile basic nitrogen (TVB-N), sensory and microbiological analysis were determined at 0, 2, 4, 6, 8, 9 and 10 days of storage. pH value and TVB-N (mg N/100 g) varied from $6.47{\pm}0.16$ to $6.69{\pm}0.10$ and from $5.90{\pm}0.93$ to $13.42{\pm}2.46$, respectively. Sensory results indicated that ducks were unacceptable at the 10th day of storage. The predominant spoilage bacteria at the end of the shelf-life were Brochothrix thermosphacta, lactic acid bacteria (LAB) and minor components were Enterobacteriaceae, members of Micrococci, yeasts and moulds. Pseudomonads were also detected. Both total bacteria and the various spoilage ones, overall, increased from the initial sampling to the final day.

• Korean journal of food and cookery science
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• v.23 no.2 s.98
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• pp.252-260
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• 2007

This study was performed to provide basic data for the operation of the sous vide cook-chill system(SVCC) by comparing and evaluating the quality of SVCC prepared foods to those prepared using the cook-chill system(CC). Foremost, the microbial risk was less and the food quality excellent when SVCC was used compared to CC, where changes in pH, Aw and moisture loss were less with SVCC. The CC and SVCC Aw value were 0.93 and 0.92 and 0.92 and 0.95 at 0 days and 15 days, respectively. Secondly, the microbial quality by storage days was relatively high with SVCC. The CC and SVCC viable cell and coliform counts were 4.43 and 4.37 LogCFU/g, and 4.53 and 3.60 LogCFU/g, respectively, by 15 days. Also, after reheating, the viable cell and coliform counts satisfide the standards applied in processed food(5.0 and 2.0 LogCFU/g respectively). Lastly, the sensory scores for SVCC were higher than those for CC. Thus, microbial and sensory qualities by days of storage were acceptable and overall quality satisfaction was better for SVCC than CC.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.11-16
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• 2003

Jeungpyun was prepared with different ratios of makkulli leaven to water in order to examine the changes in its quality characteristics. The results on the height and volume of the samples showed that Jeungpykn prepared with the ratio of 1 makkulli leaven to 2 water showed the highest degree of fermentation. Texture profile analysis, Hunter's color and sensory evaluation of jeungpyun were carried out for 4 days from the day of its steaming, to see its quality changes. In texture profile analysis, the hardness, gumminess and chewiness increased in all samples as the time elapsed, and at the same time texture parameters were increased as the water ratio increased. As the water ratio increased, L value was increased; however, a value and b value were decreased. The results of sensory evaluation showed that Jeungpyun prepared with the ratio of 1 makkulli leaven to 2 water had the most favorable sensory qualities.

• The Transactions of the Korean Institute of Electrical Engineers D
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• v.52 no.3
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• pp.181-187
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• 2003

For the moving objects with environmental sensors such as object tracking moving robot with audio and video sensors, environmental information acquired from sensors keep changing according to movements of objects. In such case, due to lack of adaptability and system complexity, conventional control schemes show limitations on control performance, and therefore, sensory-motor systems, which can intuitively respond to various types of environmental information, are desirable. And also, to improve the system robustness, it is desirable to fuse more than two types of sensory information simultaneously. In this paper, based on Braitenberg's model, we propose a sensory-motor based fusion system, which can trace the moving objects adaptively to environmental changes. With the nature of direct connecting structure, sensory-motor based fusion system can control each motor simultaneously, and the neural networks are used to fuse information from various types of sensors. And also, even if the system receives noisy information from one sensor, the system still robustly works with information from other sensors which compensates the noisy information through sensor fusion. In order to examine the performance, sensory-motor based fusion model is applied to object-tracking four-foot robot equipped with audio and video sensors. The experimental results show that the sensory-motor based fusion system can tract moving objects robustly with simpler control mechanism than model-based control approaches.