• Journal of Nutrition and Health
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• v.50 no.2
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• pp.133-141
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• 2017

Purpose: The objective of this study was to examine the association of temperature-fluctuation with freshness quality in various foods. Methods: We investigated the effects of storage conditions on antioxidant activities of cherries and romaine lettuce during storage at $0.7{\pm}0.6^{\circ}C$, $1.2{\pm}1.4^{\circ}C$, and $1.6{\pm}2.8^{\circ}C$. Cherries and romaine lettuce were stored for a period of 9 days and 7 days, respectively. We also analyzed the effects of storage conditions on fresh quality of beef and salmon during storage at $-0.3{\pm}0.8^{\circ}C$, $-0.6{\pm}2.3^{\circ}C$, and $-1.5{\pm}4.4^{\circ}C$. Both of them were stored for a period of 14 days. Results: The amount of water loss was highest in beef, and the microbial count was also the highest at $-1.5{\pm}4.4^{\circ}C$. In the case of salmon, there was no difference in water loss according to storage, and TBA value was significantly increased at $-1.5{\pm}4.4^{\circ}C$. Moisture retention was the highest at $0.7{\pm}0.6^{\circ}C$ in both romaine lettuce and cherry samples. The contents of polyphenol and flavonoid were significantly higher in cherries, and content of polyphenols in romaine lettuce was significantly higher at $0.7{\pm}0.6^{\circ}C$ (p < 0.05). DPPH activity decreased in the order of $0.7{\pm}0.6^{\circ}C$ > $1.2{\pm}1.4^{\circ}C$ > $1.6{\pm}2.8^{\circ}C$ over 7 days. Conclusion: The results indicate that temperature-fluctuation may affect qualities of foods stored in a refrigerator.

• Journal of Life Science
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• v.32 no.4
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• pp.325-330
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• 2022

While swimming is a very popular competitive sports activity, swimming injuries are unique due to the repetitive nature of the swimming stroke and demanding training programs that can result in upper limb overuse. Therefore, the primary objective of this review was to analyze swimmers' injury areas, injury types by stroke type, and swimming rehabilitation, as well as to discuss safety management for improving swimming performance. In this study, the injuries incurred in swimming events were discussed in the order of upper limb injuries (neck, shoulder, arm, and wrist), lower limb injuries (knee and ankle), and waist injuries. An analysis by stroke type found that shoulder injuries occurred most often with freestyle, backstroke, and butterfly strokes, followed by rotator cuff injury, impingement syndrome, and SLAP (superior labral tear from anterior to posterior) lesions. Knee injuries were associated with the breaststroke, whereas spinal cord injuries occurred with the breaststroke and butterfly stroke. Finally, back injuries were associated with the butterfly stroke. During the freestyle stroke, the shoulder undergoes repetitive overhead movement; hence, shoulder and musculoskeletal pain are the most common and well-documented complaints of swimmers. For safety management, coaches and instructors must ensure that athletes do sufficient warm-up and cool-down exercises to avoid injuries. In case of an injury, they should be familiar with first aid measures so that secondary damage can be prevented with its quick application. In addition, coaches and instructors need to be trained in injury prevention and treatment so that they can provide appropriate rehabilitation treatment for athletes. Although swimming-related injuries cannot be completely eliminated, to reduce them to a minimum, leaders need the knowledge to apply scientific and systematic training principles and methods individualized for each athlete.