• Food Science of Animal Resources
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• v.28 no.4
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• pp.437-444
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• 2008

Microbial reduction, physicochemical property, and sensory evaluation of irradiated beef patty were investigated. The microbial counts of refrigerated beef patty were reduced to below the number of 3 logs after irradiation at 3 kGy. But no viable microorganism was detected in frozen beef patty irradiated at 3 kGy. Food additives such as nitrite, salt, phosphate and ascorbic acid did not affect on the inactivation of microorganism by irradiation. The irradiation effect on the water holding capacity was not significant, but frozen irradiated beef patty showed higher water holding capacity than refrigerated beef patty. The drip loss of irradiated beef patty did not show significant differences according to irradiation doses. Considering the influence of food additives, the irradiated beef patty mixed with salt and phosphate showed lower drip loss than that without food additives. In refrigerated beef patty, TBARS values were increased with increase of irradiation doses and showed lower values in the beer patty mixed with food additives than that without food additives. The redness of refrigerated beef patty showed highest values at 3 kGy of irradiation and then decreased with increasing irradiation doses, while in the frozen beef patty did not show distinct tendency according to the irradiation doses or food additives. In sensory evaluation, the irradiated beef patty showed unpleasant smell as compared with the non irradiated beef patty, but showed some-what higher score in smell at the sample contained ascorbic acid regardless of irradiation doses.

• Journal of dental hygiene science
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• v.9 no.5
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• pp.593-600
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• 2009

In this study, disabled people's life quality according to their use of dental healthcare services were examined, and the factors that influence their life quality were examined. The subjects in this study were 198 domestic disabled people in Jeollabuk-do, on whom a survey was conducted from May 1 to June 1, 2008. After the collected data were analyzed with SPSS WIN 12.0 program, the following findings were acquired: 1. 68.2% of the subjects had an experience of using dental service institutes. Over 80.0% of the physically disabled, the mentally handicapped, and the sensory-disturbance sufferers each used dental service institutes in their locations. Regarding the reason for visiting dental service institutes, 43.4% of the physically disabled visited for regular examination (the largest group for that reason), followed by the mentally handicapped with 37.9%. 43.5% of the sensory-disturbance sufferers visited for pain and fracture. 2. The subjects' life quality level relating to oral health was found to be an average 3.39 point score. There was a statistically significant difference in their life quality levels in terms of demographic features, such as age, religion, marriage/non-marriage, education, and subjective health status variables. Those experienced in using dental service institutes enjoyed higher levels of life quality (p=.011). And, with regard to disability characteristics, the degree of disability and the period of disability influenced the quality of life with a statistical significance. 3. Regarding variables influencing the life quality of subjects, in terms of general characteristic variables, subjective health status were influential variables, and in terms of characteristic variables relating to the use of dental clinics and disability, the experience of using dental service institutes influenced the quality of life. In conclusion, nationwide efforts to nurture separate dental personnels responsible for the disabled, to expand relevant facilities and to improve the health care insurance are required to promote the oral health of domestic disabled people's.

• Food Engineering Progress
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• v.15 no.4
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• pp.346-354
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• 2011

This study was carried out to fortify the antimicrobial activity of yoghurt by adding liquorice extract to it. The liquorice extracts (1 mg/mL) showed relatively high antibacterial activity against H. pylori KCCM 40449 (p < 0.05). The solvent liquorice extracts of minimal inhibitory concentrations (MIC) against H. pylori KCCM 40449 were 25- 100 ${\mu}g$/mL. Lactobacillus amylovorus DU-21 with high EPS production ability were inoulated to milk after the addition of different amounts of liquorice extracts (0.0%, 0.05%, 0.1% and 0.2%). The physico-chemical characteristics of yoghurts added with liquorice extracts were examined. The initial pH, titratable acidity, viscosity and viable cell counts of the yoghurt added liquorice extracts were 3.41-3.51, 1.021-1.091%, 1,686-1,930 cp and 9.41-9.38 Log CFU/mL, respectively. The viscosity and syneresis of yoghurt were better than that of the control. Antimicrobial activity against H. pylori KCCM 40449 increased with increasing addition of liquorice extract. However, the sensory score of yoghurt added with different amounts of liquorice extracts was lower than that of the control (p < 0.05). As a result of the sensory evaluations, the flavor, taste, texture, color and overall acceptability of the yoghurt with 0.05% liquorice extract were found to be much better than those of the other groups (p < 0.05). Overall, the optimal amount of liquorice extract added in the manufacture of yoghurt was 0.05% of the total weight. Further studies on increment of antimicrobial activity and palatability of liquorice extract added yoghurt are necessary.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.4
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• pp.322-330
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• 2018

The correlation between the nutritional composition of soybeans and whole soymilk palatability was investigated using nine soybean cultivars (Teagwangkong, Daewonkong, Saedanback, Jinpung, Daechan, Miso, Cheongmiin, Cheongja 3, and Socheongja). Physicochemical analysis of soybeans, showed that the protein and lipid contents were 37.7-46.0 and 15.2-20.9%, respectively. Unsaturated fatty acids were 81.1-84.8% of total fatty acids, of which linoleic acids was 49.7-56.8%. Total tocopherol was $243.5-361.3{\mu}g/g$ of extract, of which ${\gamma}$-tocopherol was $67.14-86.49{\mu}g/g$. Total isoflavone contents varied within cultivars from $495.4-1,443.8{\mu}g/g$ of extract. Daidzin and genistin were 252.1-556.0 and $241.8-730.7{\mu}g/g$, respectively, which were major isoflavones in soybeans. For the sensory evaluation, whole soymilk was made from nine soybean cultivars and 20 panels investigate its palatability. The Daechan cultivar had the highest (9.1), and Cheongmiin the lowest (5.6), overall palatability score. Interestingly, sensory results were strongly correlated with linoleic acid (0.746) and stearic acid (-0.716) content. In summary, the fatty acid composition of soybeans is the key factor in determining the palatability of whole soymilk. This study could be applied to determine the suitability of cultivars for soybean products, including whole soymilk.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.653-660
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• 2006

Some quality characteristics of tofu prepared with cuttlefish ink were investigated to study the effects of various of coagulants. Each concentration of coagulant was determined as 0.2% of GDL, 0.3# of $MgCl_2$, 1%^ of $CaCl_2$, 1.5% of $CaSO_4$ and 0.6% D-gluconic acid calcium by pre-experiment. Also, the optimum concentration of added cuttlefish ink was chosen as 3%(diluted in twenty times). The yield of inky tofu prepared with GDL as coagulant was the highest. According to prepared with $MgCl_2$ was the highest. The result of microstructure was examined by SEM, the particles of inky tofu coagulated with GDL and D-gluconic acid calcium were small and uniformity. In overall acceptability of sensory properties, inky tofu coagulated with GDL was the highest in score. In the color of inky tofu, L value and a value were the highest coagulated with GDL, but that coagulated with $CaCl_2$ had the highest b value. In the texture properties of inky tofu, hardness, gumminess and brittleness were the highest coagulated with D-gluconic acid calcium. A positive correlation was observed between the pH of tofu whey and acidity. Sensory properties of roasted nutty flavor, hardness, cohesiveness and springiness were positively correlated with the acceptability.

• Food Science and Preservation
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• v.16 no.6
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• pp.977-984
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• 2009

Campbell Early grapes, the major grape variety in Korea, contain 13 - 15% (w/v) sugar, which is lower than that appropriate for fermentation of red wine. Therefore, chaptalization with sucrose is usually used to increase the sugar level to an extent adequate to produce a wine containing about 12% (v/v) alcohol. In the present study, fermentation of freeze-concentrated Campbell Early grape juice at $25^{\circ}Brix$ was investigated using several industrial wine yeasts including Saccharomyces cerevisiae OC2, S. cerevisiae Fermivin, and S. cerevisiae W-3. During fermentation, changes in the levels of soluble solids, alcohol, total acid, and yeast viable counts were investigated. Alcohol content reached maximal levels after 9 days of fermentation, and was 12.6% (v/v) when the Fermivin strain was used and 13% (v/v) when each of the OC2 and W-3 strains was used. No significant between-strain difference was found, except for slightly slower alcohol production and sugar consumption, and a higher total acid content when strain OC2 was used. Changes in the yeast viable counts were similar during fermentation. The physicochemical characteristics of Campbell Early wine prepared using freeze-concentrated juice were investigated by measuring the levels of total phenolic compounds, organic acids, acetaldehyde, and minor alcohols and assessment of color values. Similar levels of soluble solids and total phenolic contents were observed in wines fermented by the three different strains, but a higher level of total acid was noted in OC2-fermented wine and a lower level of alcohol in Fermivin-fermented wine. The highest level of malic acid and the lowest level of lactic acid were detected in Fermivin-fermented wine. Although the wines showed variable levels of acetaldehyde and minor alcohols, the concentrations of these materials were much lower than those mandated by legal regulations promulgated by the Korean National Tax Service. Red and violet colors in OC2-fermented wine were darker than those of W-3-fermented wine. In sensory evaluation, W-3-fermented wine obtained the highest scores for color and flavor. However, the best taste score was reported for the OC2-fermented wine, whereas Fermivin-fermented wine was awarded the highest score in overall acceptance.

• Journal of Animal Science and Technology
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• v.49 no.3
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• pp.379-386
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• 2007

This study was conducted to investigate the effect of the mating system on the retail cut yield and meat quality in pigs. A total of 210 samples were used to estimate meat productivity and meat quality two blocks of two boarlines Duroc (D) and Berkshire (B) were mated to sows of the sowlines Yorkshire×Landrace (YL) and Berkshire (B). Results showed that YLD (YL♀×D♂) and BD (B♀×D♂) had higher percentages of Boston butt and belly than YLB while it has higher percentages of lean meat yield than YLB (YL♀×B♂). There were no significant differences in crude protein and ash content of pork from different breeds (P>0.05). However, YLB and YLD had higher moisture content in loin and Boston butt than BD (P<0.05). The pH of BD was highest in pork loin and belly (P<0.05). There differences in meat yield, pH and moisture content among the genotypes suggested that pork quality might be affected by the lightness and cooking loss. BD was lowest lightness value (CIE L*) and cooking loss in pork loin among the genotypes (P<0.05). The percentage of saturated palmitic acid (C16:0) in Boston butt (P<0.05) of BD had significant lower, while the percentage of unsaturated palmitoleic (C16:1) and oleic acid (C18:1) had higher in pork loin and belly (P<0.05). Drip and marbling score were found significantly different in genotypes and BD had lower drip and higher marbling score in pork loin and belly (P<0.05). The sensory evaluations indicated that the highest overall acceptability in BD was attained. From the results, BD breed had highest meat quality among crossbred pigs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.12
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• pp.1632-1639
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• 2008

The antioxidant activities and quality characteristics of jam prepared with black garlic were evaluated. Fructo-oligosaccharide or maltitol syrup was replaced with sucrose: control (sucrose), fructo-oligosaccharide (FTO), FTOM (sucrose 50%＋FTO 50%), maltitol syrup (MT) and MTM (sucrose 50%+MT 50%). The endpoint of jam preparation was determined to reach $64^{\circ}Brix$ of sweetness. There were significant differences in moisture content among the treatments, whereas acidity among treatments was not different. Reducing sugar content and viscosity were the highest in FTO (0.144%, 126,800 cP), whereas the lowest in control (0.074%, 101,600 cP). Lightness (L value), redness (a value) and yellowness (b value) of Hunter color system were the highest in FTO compared to the others. Hardness and springiness of textural properties were the highest in FTO. Antioxidant activities were the highest in FTO with the lowest $IC_{50}$ values (42.3 mg/g for DPPH and 22.4 mg/g for hydroxyl radical scavenging activities). Total phenol content was highest in FTO among treatments. The overall acceptance score of black garlic jam containing FTO showed the highest score among treatments. Based on these results, it was suggested that fructo-oligosaccharide was appropriate for good qualities both in physicochemical and antioxidative activities of black garlic jam.

• Investigative Magnetic Resonance Imaging
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• v.1 no.1
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• pp.114-118
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• 1997

Purpose: Functional MR imaging is the method of demonstrating changes in regional cerebral blood flow produced by sensory, motor, and any other tasks. Functional MR of visual cortex is performed as a patient stares a photic stimulation, so adaptable photic stimulation is necessary. The purpose of this study is to evaluate whether the size of photic stimulator can affect the degree of visual cortex activation. Materials and Methods: Functional MR imaging was performed in 5 volunteers with normal visual acuity. Photic stimulator was made by 39 light-emitting diodes on a plate, operating at 8Hz. The sizes of photic stimulator were full field, half field and focal central field. The MR imager was Siemens 1.5-T Magnetom Vision system, using standard head coil. Functional MRI utilized EPI sequence (TR/TE= 1.0/51. Omsec, matrix $No.=98{\times}128$, slice thickness=8mm) with 3sets of 6 imaging during stimulation and 6 imaging during rest, all 36 scannings were obtained. Activation images were obtained using postprocessing software(statistical analysis by Z-score), and these images were combined with T-1 weighted anatomical images. The activated signals were quantified by numbering the activated pixels, and activation a index was obtained by dividing the pixel number of each stimulator size with the sum of the pixel number of 3 study using 3 kinds of stimulators. The correlation between the activation index and the stimulator size was analysed. Results: Mean increase of signal intensities on the activation area using full field photic stimulator was about 9.6%. The activation index was greatest on full field, second on half field and smallest on focal central field in 4. The index of half field was greater than that of full field in 1. The ranges of activation index were full field 43-73%(mean 55%), half field 22-40 %(mean 32%), and focal central field 5-24%(mean 13%). Conclusion: The degree of visual cortex activation increases with the size of photic stimulator.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.169-182
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• 2014

This study investigates the physicochemical quality characteristics of tomato sauce added with different kinds of pimpinella brachycarpa. The results are as follows. The pH of tomato sauce added with freeze-dried pimpinella brachycarpa, in contrast to the tomato sauce with raw pimpinella brachycarpa, decreased as the addition quantity of the sample increased. As for sugar content, PBP0 with Pimpinella brachycarpa contained was shown to be the highest with 10.83. For chromaticity, all values (e.g, L, A and B) of tomato sauce added with pimpinella brachycarpa and with freeze-dried pimpinella brachycarpa decreased showing significant differences among the samples as the addition quantity of the samples increased. With increased addition quantity of the sample with freeze-dried Pimpinella brachycarpa, its water content decreased. PBP4, addition group with 4% of freeze-dried Pimpinella brachycarpa, was shown to be the highest DPPH free radical scavenging activity as 29.58. When adding Pimpinella brachycarpa to tomato sauce, a total number of micro-organisms decreased. In case of adding raw Pimpinella brachycarpa rather than freeze-dried Pimpinella brachycarpa, it created a further effect on an inhibitive action of growing and developing micro-organisms. In the preference of tomato sauce with Pimpinella brachycarpa, PBF2 with 2% of Pimpinella brachycarpa had the highest score as 5.1 for the color. For taste, 3.7, the lowest taste score, was shown in PBF1with 1% of Pimpinella brachycarpa. The overall preference revealed that PBF2 was the highest scoring 5.8.. PBF3 was scored highest with 5.9 for overall preference. From the comprehensive findings, 2~3% of the addition ratio between raw Pimpinella brachycarpa and freeze-dried Pimpinella brachycarpa in the production of tomato sauce is considered the most preferable.