• Korean journal of food and cookery science
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• v.15 no.5
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• pp.539-544
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• 1999

This study attempted to determine the effect of storage temperature(5$^{\circ}C$ and 25$^{\circ}C$) and time(1, 24, 48 and 72 hours) on the sensory and textural properties of mungbean starch gels. The color value, syneresis, texture and sensory properties of mungbean starch gels were measured. As the storage time increased, the lightness(L) and whiteness(W) values of mungbean starch gel increased. This trend was more apparent at the storage temperature of 5$^{\circ}C$. The syneresis of gels also increased as the storage time increased and the storage temperature was lower. As the storage time increased, the hardness of the gel increased whereas the adhesiveness and cohesiveness of the gel decreased. These results showed that mungbean starch gel lost its typical viscoelasticity during storage. This trend was also more apparent at the storage temperature of 5$^{\circ}C$. Sensory characteristics of the gel were well correlated with the mechanical characteristics. Overall quality of the gel decreased markedly at the 2nd day storage at 5$^{\circ}C$ and at the 3rd day storage at 25$^{\circ}C$.

• Food Science of Animal Resources
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• v.18 no.1
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• pp.27-34
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• 1998

This study was carried out to evaluate of the microbial and sensory quality of ready-made hamburger and sandwich. Initial total plate count of hamburger for establishment A and B were 1.2$\times$102 cfu / g and 3.4$\times$102 cfu / g, respectively, and for establishment C was 7.9$\times$104 cfu / g. After 48 hour storage at 1$0^{\circ}C$, total plate count of hamburger for establishment A and B increased to 1.2$\times$104 cfu / g and 6.8$\times$103, respectively, and for establishment C increased to 1.2$\times$107 cfu / g. Initial total plate count of sandwich for establishment A and B were 3.2$\times$102 cfu / g 7.9$\times$102 cfu / g, respectively, and for establishment C was 1.1$\times$105 cfu / g. After 48 hour storage at 1$0^{\circ}C$, total plate count of hamburger for establishment A and B increased to 8.1$\times$103 cfu / g and 2.3$\times$104, respectively, and for establishment C increased to 4.4$\times$108 cfu / g. No E. coli, Salmonella, Vibrio, and Staphylococcus aureus were detected under simulated storage conditions. There was no significant changes in pH, acid value, and volatile nitrogen number under simulated conditions. In sensory evaluation of hamburger and sandwich, sensory score was lowered by increase of total plate count.

• Preventive Nutrition and Food Science
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• v.1 no.1
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• pp.23-29
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• 1996

This study was conducted to investigate the changes in chemical, microbial and sensory characteristics, and antimutagenicity of buchu(leek, Allium odorum) kimchi during fermentation at 15$^{\circ}C$. Reducing sugar contents and pH of buchu kimchi were decreased during the fermentation. The reduction rate of reducing sugar of glutinous rice paste and shrimp added buvhu kimchi(GSBK) was faster than those of control buchu kimchi(CBK) and glutious rice paste added bucku kimchi(GBK). Acidity increased rapidly until 4 days,a nd optimum acidity (0.6%) of bucku kimchi was reached within 2 day. Also total bacterial and lactic acid bacterial counts greatly increased after 4 days of the fermentation. The numbers of lactic acid bacteria after 8 day- fermentation in CBK and GSBK, and 10 day-fermentation in GBK were the highest values, 4.5$\times${TEX}$10^{8}${/TEX} CFU/ml, 4.8$\times${TEX}$10^{8}${/TEX} CFU/ml and 6.1$\times${TEX}$10^{8}${/TEX} CFU/ml, respectively. In the sensory evaluation, appearance of sample was good at 0 day, taste from overall quality of buchu kimchi were asquired the highest values at 6th day. The methanol extracts from buchu kimchi(GBK) showed antimutagenicity against aflatoxin {TEX}$B_{1}${/TEX}({TEX}$AFB_{1}${/TEX})in Salmonella typhimurium TA100. The inhibition ration were 58~69% with treatment of the 5% methanol extracts, and when the adding concentration increased the effect increased.

• Journal of Photoscience
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• v.9 no.2
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• pp.534-536
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• 2002

A halophilic archaeon, Halobacterium salinarum, exhibits phototactic behaviors, by which the organism is guided to red-orange light and evades shorter wavelengths of light. The phototaxis is mediated by two retinal proteins, sensory rhodopsin I and II (SRI and SRII), whose structures are analogous to the cognate protein bacteriorhodopsin, a light-driven proton pump. SRI mediates both attractant and repellent swimming behaviors to orange light and near- UV light, respectively. The two different signaling through the single photoreceptor have been ascribed to the presence of two active structures of SRI (S$\_$373/ and P$\_$520), which are produced upon orange light illumination of SRI and upon subsequent near-UV illumination of S$\_$373/, respectively. In the present study, we have measured the difference FTIR spectra of S$\_$373/ and P$\_$520/ states. In P$\_$520/, the isomeric structure of the chromophore is assignable to all-trans, and the Schiff base of the chromophore is protonated with concomitant deprotonation of Asp76, a combination which allows for the formation of a salt bridge between them. It was suggested that the way of interaction between the Schiff base and the counterion, which is different among SRI$\_$587/, S$\_$373/ and P$\_$520/ and which has been shown to drive the conformational changes in the cognate protein, bacteriorhodopsin, is the key to controlling conformational changes for the attractant and the repellent signaling by SRI.

• The Korean Journal of Pain
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• v.25 no.4
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• pp.228-237
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• 2012

Background: Milnacipran is a balanced serotonin norepinephrine reuptake inhibitor with minimal side effects and broad safety margin. It acts primarily on the descending inhibitory pain pathway in brain and spinal cord. In many animal studies, intrathecal administration of milnacipran is effective in neuropathic pain management. However, there is no study for the neurological safety of milnacipran when it is administered neuraxially. This study examined the neurotoxicity of epidural milnacipran by observing behavioral and sensory-motor changes with histopathological examinations of spinal cords in rats. Methods: Sixty rats were divided into 3 groups, with each group receiving epidural administration of either 0.3 ml (3 mg) of milnacipran (group M, n = 20), 0.3 ml of 40% alcohol (group A, n = 20), or 0.3 ml of normal saline (group S, n = 20). Results: There were no abnormal changes in the behavioral, sensory-motor, or histopathological findings in all rats of groups M and S over a 3-week observation period, whereas all rats in group A had abnormal changes. Conclusions: Based on these findings, the direct epidural administration of milnacipran in rats did not present any evidence of neurotoxicity in behavioral, sensory-motor and histopathological evaluations.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.313-320
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• 2010

In this study, kiwi fruit, which has various medical actions and excellent functionality, was used together with gruels for comparison and analysis of to compare and analyze the changes in physico-chemical quality of a kiwi fruit-gruel according to the amount of kiwi concentrate added to the gruel. Analysis on the sensual quality of kiwi fruit-gruel spread was done to indicate to it was executed to find out the merchandising potential of the preparation and to provide basic data for gruel commercialization. Increasing content of kiwi concentrate decreased the solid content and pH of kiwi fruit, and increased sweetness and viscosity. Significant changes in chromaticity to L(lightness) and a(redness), texture qualities of hardness and cohesiveness, gumminess, springiness, color, flavor, sourness, and sweetness were evident with increasing kiwi concentrate. Concerning overall acceptability and sensory evaluation, 20% softness samples were most preferred. The findings may lead to enhanced medical/nutritional activity and functionality of kiwi fruit-supplemented gruel. The more the kiwi concentrate was added to the gruel, solid content and pH of the kiwi fruit-grue decreased. The sweetness and viscosity of kiwi fruit-gruel increased. For chromaticity to L(lightness) and a(redness) of the gruel decreased and showed significant difference between sample groups. For texture, there were significant changes shown for hardness and cohesiveness the amount of kiwi concentrate added was different, increased There was a significant change between samples for gumminess. As for springiness, there was a significant change between samples. There were significant difference between each sample for color, flavor, sourness, sweetness. For softness, overall-acceptability and sensory evalution 20% group was most preferred based on this study, from the physico-chemical and sensual perspective, 20% group is highly recommended for adding kiwi concentrate into gruel. In conclusion, this study is meaningful as it enhanced the functionality and quality of a gruel by combining kiwi fruit with various medical action and excellent functionality, with Kiwi Fruit and presented a basic material for creating a kiwi concentrate combined gruels.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.463-470
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• 1987

In order to develop a rapid predicting method of the shelf-life of moisture sensitive foods and establish their proper packaging methods, the qualify changes and shelf-life of dired laver as a model food were studied by the computer simulation. A mathematical model of the relationship between the rate constants of chlorophyll a and water activity was established at $10^{\circ}C,\;25^{\circ}C$ and $40^{\circ}C$. Computer simulation to predict water activity and chlorophyll a was developed by considering the simultaneous influence of storage conditions such as water content of products, storage temperature and relative humidity, packaging materials. Simulated quality changes of dried laver was in good agreement with the experiment data. Chlorophyll a and sensory score decreased as the water activity increased. And correlation coefficient between the sensory scores and the contents of chlorophyll a was very high as 0.991. The critical water activity by sensory evaluation was around 0.55. The shelf-life of dried laver packaged with plastic films could be predicted from the above results in various storage conditions.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.1
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• pp.47-54
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• 2002

This study examined the chemical and sensory characteristics of Altari Dongchimi with inoculation of Leuconostoc citreum IH22. Dongchimi was stored at room temperature for the first day and at 4$^{\circ}C$ from 2nd to 28th day. The pH was somewhat lower in Altari Dongchimi when first inoculated with Leuconostoc citreum IH22 than non -treated Dongchimi. As fermentation proceeded, titratable acidity of Altari Dongchimi significantly increased. The patterns of microflcral changes in both the inoculated and the control were similar during fermentation: the total number of bacteria increased at the beginning, but rapidly decreased right after the optimum ripening point. The hardness and fracturability of both Dongchimi's decreased gradually during fermentation. The evaluation of the sensory qualities showed that the sour taste and fresh taste resulted in similar scores in both Dongchimi's but overall acceptability of the control was higher than that of inoculated one with Leuconostoc citreum IH22.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.2
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• pp.57-63
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• 2008

The effects of airtight containers and zipper bags on the freshness extension of pine nuts (Pinus koraiensis) were studied at 4 and $25^{\circ}C$. Changes in total microbial growth, 2-thiobarbituric acid(TBA), color, and sensory quality were evaluated during storage. Total bacterial counts of the samples continuously increased over 28 days for airtight containers and 56 days for zipper bags, and then decreased at 70 days because the lack of air could affect the inhibition of the aerobic microbial growth. However no significant differences were observed between airtight containers and zipper bags. TBA values continuously increased with storage time, but there were no significant differences between the airtight containers and zipper bags during storage. Color changes and sensory evaluation analyses showed that the data revealed similar results for both packaging systems over the storage time. Therefore, it has been concluded that airtight containers and zipper bags could be used as a good packaging system to extend the shelf life of pine nuts by controlling the microbial growth, but the packaging systems of the airtight containers and the zipper bags was not significantly affect the quality parameters for 2-thiobarbituric acid(TBA), color, and sensory quality.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.356-361
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• 2006

This study was carried out to investigate the physico-chemical and storage characteristics of sausages added mugwort powder at $4^{\circ}C$ during 13 days. The composition of fresh sausages was as the following : meat 60 % (w/w), lard 20 %, ice 20 %, salt 1.5 %, sugar 0.5 %, phosphate 0.25 %, mugwort 2 % or 5 %. Sausages were divided into three groups; control group mugwort 0 %, Treatment I mugwort 2 % and Treatment II mugwort 5 %. The pH, TBA(thiobarbituric aid) value, VBN(volatile basic nitrogen), rheology, and sensory evaluation were measured. The changes of pH of all groups were slightly decreased with increasing storage days. But, the significant difference of pH changes were not shown between mugwort 2 % (Treatment I) and mugwort 5 % (Treatment II) groups. The changes of TBA values of all treatments increased during storage periods. TBA values of Treatment I and Treatment II groups were significantly (p<0.05) higher than that of the control group. The change of VBN showed trends to increase during storage periods. The change of VBN of Treatment I was significantly (p<0.05) lower than those of the control and Treatment II. Hardness and brittleness of 2 % and mugwort 5 % groups were significantly (p<0.05) higher than that of the control group. Elasticity and cohesiveness of 2 % and Treatment II were significantly (p<0.05) lower than that of the control group. Also, Treatment I was superior to the other groups by the results of sensory evaluation. Therefore, these results suggest that it may be possible to manufacture sausages added 2 % mugwort powder which can help to increase storage periods, and improve quality of sausage.