• Journal of Animal Science and Technology
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• v.58 no.4
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• pp.16.1-16.7
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• 2016

Background: This study was conducted to examine the quality and storage characteristics of yogurt containing antifungal-active lactic acid bacteria (ALH, Lacobacillus sakei ALI033) isolated from kimchi and cinnamon ethanol extract. The starter was used for culture inoculation (1.0 % commercial starter culture YF-L812 and ALH). Results: The antifungal activity of cinnamon extracts was observed in treatments with either cinnamon ethanol extracts or cinnamon methanol extracts. Changes in fermented milk made with ALH and cinnamon extract during fermentation at $40^{\circ}C$ were as follows. The pH was 4.6 after only 6 h of fermentation. Titratable acidity values were maintained at 0.8 % in all treatment groups. Viable cell counts were maintained at $4{\times}10^9CFU/mL$ in all groups except for 1.00 % cinnamon treatment. Sensory evaluations of fermented milk sample made with ALH and 0.05 % cinnamon ethanol extract were the highest. Changes in fermented milk made with ALH and cinnamon ethanol extract during storage at $4^{\circ}C$ for 28 days were as follows. In fermented milk containing ALH and cinnamon ethanol extracts, the changes in pH and titratable acidity were moderate and smaller compared with those of the control. Viable cell counts were maintained within a proper range of $10^8CFU/mL$. Conclusions: The results of this study suggest that the overgrowth of fermentation strains or post acidification during storage can be effectively delayed, thereby maintaining the storage quality of yogurt products in a stable way, using cinnamon ethanol extract, which exhibits excellent antifungal and antibacterial activity, in combination with lactic acid bacteria isolated from kimchi.

• Journal of The Korean Society of Integrative Medicine
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• v.4 no.4
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• pp.109-117
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• 2016

Purpose : This study was designed to provide basic data of effective sanitization method of sprout vegetable for microbiological safety. Methods : Sanitization treatments were performed by dipping the sprout into chlorine and vinegar water. Microbial analysis were composed of the total plate count(TPC) and coliform group count(CGC). Result : Among chlorine water sanitization, the microbial reduction was largest in 100ppm chlorine water, and its TPC and coliform group count decreased to 6.01 log CFU/g and 5.06 log CFU/g. The effective dipping time in 100ppm chlorine water treatment was 5.97 log CFU/g and 5.91 log CFU/g for 30min and 60min, in which TPC were below the microbiological safety limits of 6.00 log CFU/g. Coliform group counts were decreased to 5.44, 5.46, 5.42 log CFU/g in the dipping the spouts for 30min, 60min and 90min. As a result of sanitizing alfalfa spout by vinegar water, a microbial counts tended to decrease with increasing concentration and the dipping time. The effective concentration of vinegar water was 2% for TPC(6.00 log CFU/g) and 1% for coliform group count(5.20 log CFU/g). With 1% vinegar water treatment, TPC became below the microbiological safety limits in all samples and in particular, the sample treated for 60min and 90min(4.93, 4.54 log CFU/g). While coliform group counts were decreased to 3.91 log CFU/g in the dipping the sprouts for 90min, those were still beyond the permitted limit. Conclusion : To secure the food safety of food service facilities including kindergarten feeding, it is considered that along with the systematic study of effective disinfection method for microbiological control at the preconditioning level of spout vegetable within the range of secured maleficence to human body, and the study regarding the measures to lower the initial microbiological pollution of spout vegetable.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.677-683
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• 2016

To enhance the physiological activities and reduce the off-flavor of garlic in kimchi, we manufactured kimchi seasoning replaced with 25~75% black garlic, we evaluated microbiological, physico-chemical and sensory evaluation. The changes of total aerobic and lactic acid bacteria were similar between the control and the kimchi seasoning replaced with black garlic during storage periods. The lightness of the kimchi seasoning replaced with black garlic was lower than that of the control and decrease of lightness was proportional to the concentration of black garlic. The redness and yellowness of the kimchi seasoning replaced with black garlic were decreased to the concentration of added black garlic and changes of the redness in all the samples were slightly increased during storage periods. But the yellowness did not change during storage periods. The changes of pH and acidity did not differ between the control and the samples of replaced with black garlic during storage periods. The sensory parameters including taste and flavor did not differ among treatments during storage periods. But color and overall acceptance of the control and sample replaced with 25% black garlic were higher than those of the samples replaced with 50 and 75% black garlic.

• Journal of Animal Science and Technology
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• v.50 no.4
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• pp.535-542
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• 2008

The effects of tomato on the phsycochemical and sensory properties of meat patties during frozen storage were studied. Meat patties were produced with four different formulation including 0, 0.5, 1.0 and 1.5% chopped raw tomato. Meat patties made with the addition of tomato had higher(p<0.05) pH, L* and a* value than those of control sample. TBARS of all treatments were lower(p<0.05) when compared with those for control. In sensory evaluation, treatment groups resulted in slightly higher(p>0.05) score in overall acceptability. In the manufacture of functional meat patties containing tomato, further studied are needs on addition type and ratio of tomato materials during frozen storage than those of products without tomato.

• The Korean Journal of Pharmacology
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• v.10 no.1 s.15
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• pp.11-19
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• 1974

To see if the treatments of d-amphetamine and chlorpromazine have any influence upon the orienting response and general behavioral activity, 3 groups of male Holtzman rats were prepared, namely d-amphetamine animals (1.0 mg/kg.i.p.), chlorpromazine rats (1.0 mg/kg.i.p.) and the physiological saline control animals. The general behavioral activity was examined by visual scanning using the time-sample method in the adaptation period of orienting response. The occurence of orienting response and its rate of habituation were evaluated by observing cessation of ongoing activity in response to a sound stimulus (1,000 Hz, 70 db & 0.1 sec), or turning of head toward the source of stimulus in 20 trials. Attention shift from sound to light stimulus was also tested in 10 trials. The results obtained were as follows; 1. The general behavioral activity of d-amphetamine group was significantly greater than that of control, however, the chlorpromazine animals showed the tendency to decrease in activity. 2. The d-amphetamine group showed the occurence of orienting response to sound significantly more often than that of placebo controls. However, the chlorpromazine group exhibited significantly fewer orienting response than the placebo group did. 3. The d-amphetamine group displayed no clear out habituation to the orienting response following the repetition of trials, though the placebo and the chlorpromazine groups demonstrated apparent habituation to the response. 4. The three animal groups did not differ significantly from each other with regard to shift of attention from sound to light stimulus. It is inferred that the d-amphetamine tends to increase general activity has a definite facilitative action of orienting response and a inhibitory influence upon the habituation of the latter response. On the contrary, the chlorpromazine tends to decrease general activity, has a inhibitory action of orienting response and facilitatory action of habituation of the response.

• Korean Journal of Agricultural Science
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• v.40 no.2
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• pp.131-137
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• 2013

The inhibitory effect of citrus peel extract, onion peel extract, calcium lactate and phosvitin on microbial growth was investigated in seasoned chicken breast meat during aerobic storage at $4^{\circ}C$, $10^{\circ}C$ and $20^{\circ}C$. Citrus peel and onion peel extract significantly improved (p<0.05) the microbial quality of the sample by reducing the initial counts of the microbial flora compared to control and other two treatments. Data clearly revealed that the counts of the total aerobic bacteria significantly increased with the increase in storage temperature. The shelf life of all samples stored under $20^{\circ}C$ was less than 6 days, while the shelf life of citrus and onion treatment can be extended more than 9 days at $4^{\circ}C$ and more than 6 days at $10^{\circ}C$ in aerobic storage condition. These results indicated that citrus and onion peel extracts are efficient treatment methods to prevent microbial spoilage of seasoned chicken products during storage at $4^{\circ}C$. However, there was an adverse effect of addition of citrus and onion peel extract on several sensory attributes which need to be improved by reformulation of seasoning.

• 보존과학연구
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• s.24
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• pp.187-213
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• 2003

Sungseonsa Temple site in Chungju city in Chungcheongbuk-doProvince is written in "Goryeosa" as a building for Queen Sinmyeongsunseong, the mother of Gwangjong in AD 954 in Goryeo Dynasty. The museum in Chungcheong University takes charge of the excavation for 3 times from 2000 to 2002 and identified that its construction was carried out till Joseon Dynasty. Among the iron artifacts from the first excavation such as a weeding hoe, a hand knife, a lock, two nails and a plow which had conservation treatments, the sample was collected. Its micro-structure and method of manufacture were investigated. Excavation report for those artifacts has not published yet, therefore, the date of each artifacts is not clearly confirmed. The samples were collected from each part of the objects and then embedded in epoxy resin and etched with nitric acid. The examination of its microstructure is carried out under the microscope and the hardness values were measured by Vickers hardness tester. From the results, some artifacts show different manufacture method sin the each parts. The forming processes of the iron weeding hoe and the iron sickle are similar but the blade of iron weeding hoe was strengthened by carbonization whereas the blade of the iron sickle was done by quenching. The hand knife and the nails were produced through almost same methods and shows similar microstructures. The hand knife seems to be made by repeated beating and folding in low temperature resulting in fine crystallization, but the nail shows large crystallization due to processes in high temperature. Lock is made of white cast iron, that does not show any heat treatment.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.181-188
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• 2013

The aim of this study was to investigate the quality properties of beef jerky replaced salt with soy sauce, red pepper paste, and soybean paste. The quality properties of beef jerky including final water activity ($a_w$), moisture content, pH, color, shear force, total plate counts, thiobarbituric acid reactive substance (TBARS) values, and sensory evaluations were investigated. The sliced beef samples were marinated in salt (control), soy sauce (T1), red pepper paste (T2), and soybean paste (T3) for 24 h and then dried at $70^{\circ}C$ for 6-8 h. The water activity of finished beef jerky varied from 0.72 to 0.70. The water activity for control and T1 samples decreased more rapidly as drying proceeded up to 6 h. The samples with salt replacement showed a lower pH and lightness than the control (p<0.05). The T1 sample showed a significant decrease in total plate counts after 21 d of storage (p<0.05). The TBARS for all treatments increased with storage days (p<0.05). The TBARS were significantly lower in T2 and T3 samples compared to control and T1 until 21 d of storage (p<0.05). The samples with salt replacement showed a lower intensity of saltiness than the control. Sensory evaluations found that the replaced soy sauce of beef jerky samples had better overall acceptability scores than the other treatment samples. It was concluded that replacing salt with soy sauce can delay lipid oxidation and enhance the sensory acceptance of beef jerkies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.216-221
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• 2007

Microbiological, chemical and sensorial quality changes of kimchi, which was manufactured with sanitized materials by ozone and gamma irradiation, were investigated during storage. The number of total aerobic bacteria in control was increased rapidly by storage and decreased after 10 days of storage. However, the kimchi which was manufactured with materials treated with ozone or gamma irradiation showed a lower rate of increase. The number of lactic acid bacteria was lower in control than in treatments. Gamma irradiation of 3 or 5 kGy showed the lowest change of microbial population in kimchi during storage. pH, acidity and sensory quality were also rapidly changed in control whereas those of ozone or irradiation treated sample was slower. Therefore, cold pasteurization of materials before kimchi manufacturing provide a slower fermentation, resulting into the extension of storage quality for kimchi.

• Journal of Acupuncture Research
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• v.37 no.1
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• pp.13-18
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• 2020

This review examined recently published (July 2014 to June 2017), randomized controlled trials (RCTs) which investigated the safety and effectiveness of combined Korean medicine/complementary alternative medicine (CAM) and Western medicine, to indicate the direction for integrative medical practice. The Korean Medicine Convergence Research Information Center evidence-based medicine database (KMCRIC EBM DB) was used to retrieve relevant RCTs indexed in the last 3 years. Study design, country, sample size, disease/condition with the Korean Standard Classification of Diseases code, interventions, direction of outcomes, and adverse events were extracted and summarized. A total of 93 RCTs were included in this review. Acupuncture/moxibustion was the most commonly used intervention (n = 47; 51%), and 19% (n = 18) of the studies treated musculoskeletal disorders, followed by circulatory disorders (n = 16; 17%), and mental and behavioral disorders (n = 9; 10%). Integrative treatment was reported as more effective than monotherapy in approximately 83% of these studies. Adverse events were poorly reported in most studies. This review suggests that integrative treatments are feasible, effective, and safe for various diseases/conditions, based on the evidence from recently published RCTs. Future studies on integrative healthcare are warranted.