• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.6
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• pp.623-631
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• 2018

The present study investigated the food component characteristics of a bone-softened mackerel Scomber japonicus product (FC-M). The proximate composition of the FC-M was 57.4% moisture, 25.2% crude protein, 14.1% crude lipid, and 2.7% ash. The energy in the FC-M was 241.5 kcal/100 g, which corresponds to 8.9-16.1% of the daily energy intake recommended for Koreans ${\geq}6$ years of age. Regardless of type of taste, there were no significant differences in taste intensity when the FC-M was compared to a control (canned mackerel) but the odor intensity was significantly higher. Although there were no significant differences in hardness, the Hunter color values of redness and yellowness were significantly lower than those of the control. The sensory score for the FC-M was significantly superior to that of the control. The total amino acid content in the FC-M was 24.12 g/100 g and the major amino acids were aspartic acid, glutamic acid, leucine, and histidine. The major fatty acids in the FC-M were 16:0, 18:1n-9, 20:5n-3, and 22:6n-3 and the FC-M was a good source of minerals.

• Applied Chemistry for Engineering
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• v.30 no.2
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• pp.167-177
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• 2019

The jadeite powder has a disadvantage affecting the stability of the formulation due to the agglomeration of the powder when applied to cosmetic formulations. To overcome this problem, a new composite powder was prepared by modifying the surface of jadeite powder and applied to foundation pact and sun stick. In this study, a triethoxycaprylylsilane among various surface modifiers was selected as an optimum component, and applied to each formulation by making the jadeite powder composite. As a result, the foundation pact maintained the clarity of the product color, and the sun stick gave about 30% higher UV blocking effect in the UVB area compared with that of the blank. In the user sensory evaluation, the formulation containing the jadeite powder composite showed a high score for the overall indicator. The stability evaluation of the formulation was also confirmed that it was stable against discoloration, detachment and hardness. In conclusion, the jadeite powder composite is stable as an inorganic pigment which is applicable to cosmetics as a multifunctional material while maintaining the color clarity of the product and acting as a booster for sunscreen agents.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.1
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• pp.16-22
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• 2021

This study investigated the reduction in human norovirus (HNV) GII. 4 count in pacific oyster Crassostrea gigas using electron beam irradiation. Infectious HNV GII. 4 was detected using RT-qPCR (real time reverse transcription-quantitative polymerase chain reaction) with PMA (propidium monoazide)/sarkosyl. At electron beam doses 1, 5, 7, and 10 kGy, the count of HNV GII. 4 was 2.74, 2.37, 2.06, and 1.55 log copies/μL (control, 3.01 log copy/μL), respectively, confirming that as the irradiation dose increased, norovirus count reduced significantly (P<0.05). After PMA/sarkosyl treatment, the counts further reduced at the same irradiation dose, and 10 kGy showed significant differences between the non-treated and PMA/sarkosyl-treated samples (P<0.05). The Ed (decimal reduction dose of electron beam) value based on the first-order kinetic model was 7.33 kGy (R2=0.98). No significant difference was observed in the pH values of the control (6.2) and electron beam-irradiated samples at all doses (6.1). For sensory evaluation, the non-treated sample scored the highest in all categories (5.25-6.17), while the samples treated with 10 kGy showed the lowest score (4.67-5.33), although without statistical significance (P>0.05). Overall, our results suggest that 7 kGy electron beam is sufficient for the non-thermal sterilization of oysters without causing significant changes in quality.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.231-238
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• 2021

This study investigated the effects of different amounts of aronia juice (0, 4, 8, 12, 16, and 20%) on astringency perception and quality characteristics of cup jelly. With increasing aronia juice content, soluble solid content, redness, yellowness, total acidity, antioxidant components, and antioxidant activities increased, whereas lightness, pH, and gel strength decreased. Regarding sensory evaluation, with 12% or more added aronia juice, purpleness and sourness increased, whereas hardness and cohesiveness decreased in the jelly samples. Cup jelly with 16% aronia juice content had the highest overall acceptability score. These results indicate that aronia can be used as a good source of anthocyanins when developing functional jelly products.

• Journal of The Korean Society of Integrative Medicine
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• v.8 no.4
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• pp.213-221
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• 2020

Purpose : This study aimed to evaluate the changes in visual perception and daily life activities after simultaneously applying the visual perception training program and transcranial DC stimulation. Particularly, this study tried to understand what changes in abilities among daily life activities influenced cognition. Methods : This study selected 50 dementia patients to achieve the objective. This study applied transcranial DC stimulation and a visual perception training program to a treatment group (n=25) and a visual perception training program to a control group (n=25). The intervention was applied five times per week and 30 minutes per session (total of 30 intervention sessions). This study measured visual perception functions and daily life activities using MVPT and FIM before and after applying the intervention. Results : The visual perception, mobility of daily life activities, cognition, and total score of the treatment group (n=25), which received the visual perception training program and transcranial DC at the same time, were significantly (p<.05) different between before and after the intervention. Moreover, when the visual perception and daily life activities of the treatment group and those of the control group after implementing the intervention were compared, they were significantly (p<.05) different between the two groups. Conclusion : The results of this study showed that the simultaneous application of the visual perception training program and transcranial DC stimulation was an effective means to enhance the visual perception and daily life activities of dementia patients. The results implied that transcranial DC stimulation, as well as the application of visual perception training program, as well as a visual perception training program, was effective for improving the visual perception functions and daily life activities dementia patients and simultaneous application of the two interventions would increase the effect even further.

• Food Science of Animal Resources
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• v.41 no.2
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• pp.214-223
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• 2021

This study compared the quality, cooking, textural, and palatability characteristics between sous-vide (SV) cooked pork loin patties with different searing treatments (ST). Before SV cooking, STs were conducted on each side of the pork loin patties for 0 (control) to 120 s (ST120), and all patties were then cooked using an SV cooker at 75℃ for 120 min. Noticeable differences were observed in quality properties between the groups. The seared SV loin patties exhibited lower lightness and higher browning index values compared to the unseared SV loin patties (p<0.001). Cooking loss gradually increased with increasing ST times, and the control group had a lower percentage compared to the ST60 group (19.5 vs. 25.7%, p<0.001). Changes in cooking properties were associated with the extent of ST, and the ST groups exhibited a higher hardness value compared to the control group (p<0.001). Regarding palatability, loin patties from the control group scored lower in appearance acceptability compared to patties from the ST groups (p<0.05) due to extent of browning on the surface. Moreover, the ST groups did exhibit a higher flavor intensity compared to the control group, but no differences were observed in tenderness and juiciness scores between the control and ST60 groups. Due to these results, the ST60 group exhibited a greater score in overall acceptability compared to the other groups except for the ST90 group. Therefore, an additional ST before SV cooking can achieve a more appealing appearance and palatability as well as to enhance the availability of pork loin.

• The Korean Journal of Food And Nutrition
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• v.34 no.1
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• pp.114-122
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• 2021

The purpose of this study was to evaluate of black carrot on the antioxidant activity and quality characteristics of Sulgidduk. Sulgidduk was prepared with different amounts (0, 1, 2, 3, 4%) of black carrot. As the amount of added black carrot increased, the moisture content (p<0.05) and pH were decreased (p<0.001). Sugar content results showed the increase with the addition of black carrot (p<0.01). L (lightness) values and b (yellowness) values decreased whereas a (redness) values increased with an increased concentration of black carrot powder (p<0.001). The mechanical texture of Sulgidduk was decreased by the addition of black carrot considering hardness, chewiness and gumminess (p<0.001) while those of springiness, cohesiveness increased. Consumer acceptability test revealed that the 2% black carrot groups had a higher score than the other groups in respect to color, flavor, taste, texture, overall palatability. To examine antioxidant activities of Sulgidduk, total phenolic, DPPH radical scavenging activity, and total anthocyanin were tested. Total phenolic, DPPH radical scavenging activity, and total anthocyanin showed good vitality as amounts of black carrot powder increased (p<0.001). Based on the various aspects of results, 2% of black carrot added into Sulgidduk showed the best functionality and sensory qualities.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.284-293
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• 2022

In this study, we aimed to optimize the blending conditions of sunflower oil (A), water (B), and oriental sauce (C) for canned smoked oysters Crassostrea gigas in oriental sauce (SOO). Using response surface methodology (RSM), we found that the optimal independent variables [X₁, A/(B+C); X₂, B/C] based on the salinity (Y₁) amino acid nitrogen content (Y₂), and overall acceptance (Y₃) of high-quality SOO were 48.7% (w/w) for sunflower oil, 25.5% (w/w) for water, and 25.8% (w/w) for oriental sauce. Under optimal conditions, the experimental values of Y₁, Y₂, and Y₃ were 1.68±0.4 g/100 g, 155.4±2.4 mg/100 g, 6.2±0.23 score, respectively, which were not significantly different from the predicted values (P<0.05). The SOO prepared under optimal conditions had a higher overall acceptance than commercial canned smoked oysters. These results suggest that developing canned smoked oysters in oriental sauce can be industrialized, and the product is predicted to be competitive in the global market.

• Journal of the Korean Society of Food Culture
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• v.37 no.2
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• pp.162-170
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• 2022

This study evaluate the antioxidant activity and quality characteristics of muffins prepared with the addition of Cirsium nipponicum powder in the ratio of 0, 2, 4, 6, and 8% and confirm the possibility of using Cirsium nipponicum as a functional food. As the proportion of Cirsium nipponicum powder increased, the specific gravity of the muffins increased while their height, specific volume, moisture content and pH decreased. The baking loss rate of the samples prepared with the addition of Cirsium nipponicum powder was higher than in the control group. The 'L' and 'b' values decreased with the increase in the Cirsium nipponicum powder content, while the 'a' value increased. The evaluation of texture showed that hardness, chewiness, and gumminess increased with an increase in the Cirsium nipponicum powder content. As per the results of the consumer acceptability test, the 4-6% Cirsium nipponicum powder group showed higher scores than the other groups in the characteristics of color, flavor, taste, and texture, and the 4% group secured the highest score for overall acceptance. Also, with the increasing addition of Cirsium nipponicum powder, the antioxidant activity levels increased, as indicated by the total phenolic content, DPPH, and ABTS radical scavenging activities and reducing power. Based on these study results, muffins prepared with the addition of 4% of Cirsium nipponicum powder showed the best functional and sensory qualities.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.434-440
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• 2007

Yackwa is used as one of foods prepared for traditional rituals and holidays and enjoyed as snacks. Since Yackwas are fried, they contain oil, which can cause rancidity and undermines the freshness of Yackwas during distribution to retailers, not to mention a high level of calories. The study aims to develop baked Yackwas and analyze the quality in terms of calorie levels and characteristics by baking Yackwas in oven. Calorie level was 4.65 kcal/g in fried Yackwa, 3.96 kcal/g in baked Yackwa, and 2.95 kcal/g in baked peanut Yackwa prior to dip coating of grain syrup. baked Yackwa showed hardness of 13476.33 $g/cm^2$ before dipping in grain syrup, which was harder than 1912.56 $g/cm^2$ of fried Yackwa. After grain syrup coating, hardness of baked Yackwa reduced more significantly, compared with that of fried Yackwa, as grain syrup permeated through texture of Yackwa. And less hardness makes baked Yackwa tastier. Sensory evaluation was measured in a 5-point scale. Scores for texture and taste of baked Yackwa outpaced those of fried Yackwa. Score for the overall quality was 3.65 in baked Yackwa and 3.25 in baked peanut Yackwa, compared to 2.85 of fried Yackwa, indicating a higher potential of commercializing(p<0.05).