• 한국미생물·생명공학회지
• /
• 제49권2호
• /
• pp.192-200
• /
• 2021

Kunun-zaki, produced by submerged fermentation of a combination of millet and sorghum, is a popular beverage in Northern Nigeria. Owing to the nature of the process involved in its production, kunun-zaki is highly susceptible to contamination by food spoilage microorganisms, leading to inconsistent quality and short shelf-life. In this study, we investigated various food spices, including cinnamon, garlic, and nutmeg, as potential preservatives that could be used to extend kunun-zaki shelf-life. Kunun-zaki varieties were fermented with each of these spices mentioned above and subjected to bacterial, nutritional, sensory, and quality maintenance assessments (using a twelve-member sensory panel to evaluate the organoleptic properties of kunun-zaki). Bacterial counts in the final products ranged between 10^5-7 CFU/ml. We identified two bacterial genera, Weissella and Enterococcus, based on partial 16S rRNA gene amplicon sequencing. Three amino acids, namely leucine, aspartate, and glutamate, were abundant in all kunun-zaki varieties, while the total essential amino acid content was above 39%, suggesting that kunun-zaki could potentially be considered as a protein-rich food source both for infants and adults. The kunun-zaki products were also rich in carbohydrates, crude proteins, ash, crude fiber, and fat, with contents estimated as 81-84, 8-11, 0.8-4.0, 2.9-3.58, and 5.1-6.3%, respectively. However, this nutritional content depreciated rapidly after 24 h of storage, except for kunun-zaki fermented with garlic, which its crude protein and fat content was maintained for up to 48 h. Our results revealed that organic spices increased the nutritional content of the kunun-zaki varieties and could be potentially be used as natural preservatives for enhancing the kunun-zaki shelf-life. However, garlic might be considered a better alternative based on our preliminary investigation. The presence of the isolated microorganisms in the analyzed kunun-zaki samples should be highlighted to raise awareness on the possible health hazards that could arise from poor handling and processing techniques.

• 한국축산식품학회지
• /
• 제39권1호
• /
• pp.23-34
• /
• 2019

Fat reduction in the formulation of cheese emulsion causes problems in its flowability and functional characteristics during spray-dried cheese powder production. In order to eliminate these problems, the potential of using microparticulated whey protein (MWP) in cheese emulsions was examined in this study. Reduced-fat white-brined cheese emulsions (RF) with different dry-matters (DM) (15%, 20%, and 25% excluding emulsifying salt) were produced using various MWP concentrations (0%-20% based on cheese DM of emulsion). Their key characteristics were compared to full-fat cheese emulsion (FF). MWP addition had no influence on prevention of the phase separation observed in the instable group (RF 15). The most notable effect of using MWP was a reduction in apparent viscosity of RF which significantly increased by fat reduction. Moreover, increasing the amount of MWP led to a decrease in the values of consistency index and an increase in the values of flow behavior index. On the other hand, using high amounts of MWP made the emulsion more liquid-like compared to full-fat counterpart. MWP utilization also resulted in similar lightness and yellowness parameters in RF as their full-fat counterparts. MWP in RF increased glossiness and flowability scores, while decreased mouth coating scores in sensory analyses. Fat reduction caused a more compact network, while a porous structure similar to FF was observed with MWP addition to RF. In conclusion, MWP showed a good potential for formulation of reduced-fat cheese emulsions with rheological and sensorial characteristics suitable to be used as the feeding liquid in the spray drying process.

• 한국축산식품학회지
• /
• 제39권1호
• /
• pp.139-150
• /
• 2019

This study aimed to determine the suitable point of sale and consumption of different quality grade (QG) Hanwoo short loin during aging period, based on physicochemical, sensory, and microbiological quality. Short loins obtained from the carcasses of 13 Hanwoo steers and 2 bulls with 5 different QGs (1++, 1+, 1, 2, and 3) were analyzed over 28 d. QG and aging time had significant effect on water holding capacity, color, shear force, total volatile basic nitrogen (TVBN) content, and sensory traits. Higher QG groups generally exhibited a lower shear force, nucleotide content, and water holding capacity, and higher $L^*$, $a^*$, and $b^*$ values. Acceptable tenderness (shear force <5.4 kg) in QG 1++, 1+, 1, and 2 was achieved on days 7, 14, 16, and 18, respectively, and QG 3 showed a shear force of 6.8 kg, even after 28 d. Regardless of QG, TVBN content below threshold levels (20-30 mg%) was observed throughout the 28 d aging period, while total plate counts above 7 Log CFU/g were seen at 21 d. In conclusion, it is recommended that Hanwoo beef with QG 1++, 1+, and intermediate QG (1 and 2) should be sold or consumed between 7 and 21, 14 and 21, 16 and 21 d, respectively. Beef with QG 3 should be sold or consumed within 21 d, based on microbial growth, even though it has not achieved desirable tenderness. For this reason, an additional tenderizing process is recommended before this beef is ready for consumption.

• Journal of Oral Medicine and Pain
• /
• 제47권2호
• /
• pp.87-94
• /
• 2022

Purpose: This study aimed to evaluate the differences between clinical and quantitative sensory testing (QST) results among persistent idiopathic dentoalveolar pain (PIDP), inflammatory dental pain, and control group subjects to identify discriminative clinical features for differential diagnosis. Methods: Thirty-three patients (5 PIDP-a without surgical procedures 10 PIDP-b with surgical procedures, 8 dental pain patients, and 10 controls) were evaluated for clinical features and QST results. Cold pain threshold, heat pain threshold, mechanical pain threshold (MPT), mechanical pain sensitivity, and pressure pain threshold (PPT) were performed. Psychological factors were assessed using Symptom Checklist-90-Revision (SCL-90-R) and a chart review was conducted to evaluate additional discriminative clinical features such as pain quality and treatment prognosis. Results: The dental pain group had lower PPT than the PIDP-b and the control group. The PIDP-a group showed higher MPT and PPT than the PIDP-b and dental pain group but the difference was not statistically significant. Differences in SCL-90-R SOM (Somatization), O-C (obsessive-compulsive), ANX (anxiety), and PSY (Psychoticism) values were statistically significant among groups. PIDP-a and PIDP-b groups showed remaining symptoms after treatment and the pain tended to spread widely, whereas, in toothache patients, symptoms disappeared after treatment. However, factors that confound the diagnosis, such as an increase in pain during chewing and a decrease in the pain threshold at the affected site, could also be identified. Conclusions: PIDP and dental pain groups have distinct clinical symptoms, but there are also factors that cause confusing in diagnosis. Therefore, various clinical examination results should be carefully reviewed and comprehensively evaluated in the differential diagnosis process.

• Fisheries and Aquatic Sciences
• /
• 제25권3호
• /
• pp.175-186
• /
• 2022

Sea mustard (Undaria pinnatifida), an important edible seaweed belonging to the brown algal family of Alariaceae, contains copious physiologically active substances. It has long been popular in Korea as a food and is frequently consumed in the form of soup. It is also commercially available as a home meal replacement. In this study, we developed a seasoning key base with a high degree of sensory preference from sea mustard using the extrusion cooking process. Extrusion cooking conditions were optimized through response surface methodology. Barrel temperature (X₁, 140℃-160℃) and screw speed (X₂, 158-315 rpm) were set as independent variables, and overall preference was determined as the dependent variable (Y, points). An optimal condition was obtained at X₁ = 148.5℃ and X₂ = 315 rpm, and the dependent variable (Y, overall acceptance) was 7.95 points, similar to the experimental value of 7.81. Umami taste had a relationship with the overall acceptance of sea mustard seasoning. In the electronic nose and tongue, increased sourness and umami intensities were associated with the highest sensory score. The samples were separated well by each characteristic via principal component analysis. Collectively, our study provides imperative preliminary data for the development of various seasonings using sea mustard.

• 한국수산과학회지
• /
• 제55권2호
• /
• pp.121-128
• /
• 2022

The aims of this study were to optimize the processing procedure of high-quality semi-alternating temperature dried Israeli carp Cyprinus carpio (SAD-IC) and to investigate the sensory properties of the product. Based on the differences in moisture content of the dorsal and ventral muscles, high quality SAD-IC was prepared by alternating the drying temperature between 4 h at 35℃, and 2 h at 5℃, three times before final drying for 2 h at 35℃. The surface in SAD-IC produced under the optimal alternating-temperature drying process had a markedly superior browning index value and softer texture compared to products produced using constant-temperature drying. SAD-IC produced from dorsal and ventral muscle had significantly superior taste values than the raw material. These results suggest that SAD-IC has the potential to be industrialized.

• 한국수산과학회지
• /
• 제56권3호
• /
• pp.275-283
• /
• 2023

This study optimized the vegetable rice porridge preparation process with Israeli carp Cyprinus carpio (VRP-IC). The optimum heating period for Israeli carp paste (IC-P) in a retort was 120 min as per yield results. Response surface methodology was performed with IC-P/[rice (glutinous rice: non-glutinous rice=6:4) (Rice, RI)+vegetable (carrot: zucchini=1:1) (vegetable, VE)] (X₁) and RI/VE (X₂) as independent variables; viscosity (Y₁), hardness (Y₂), amino nitrogen (Y₃), and overall sensory acceptance (Y₄) as dependent variables. Optimum rates of IC-P, RI, and VE were 47.37%, 24.49%, and 28.15%, respectively; predicted multiple response optimum values for the dependent variables were 20,150 mPa·s, 2,002.9 N/m2, 193.1 mg/100 g, and a 6.4 score for Y₁, Y₂, Y₃, and Y₄, respectively. Under optimum conditions, experimental values for Y₁, Y₂, Y₃, and Y₄ were 20,359.8±191.9 mPa·s, 2,015.0±9.6 N/m2, 188.1±4.9 mg/100 g, and a 6.5±0.2 score, respectively, which were not significantly different from the predicted values (P < 0.05). Results of F0 value, viscosity, hardness, volatile odor intensity, and browning suggested that the optimum sterilization period was 25 min. VRP-IC prepared under the optimum conditions was superior to commercial vegetable rice porridges in sensory evaluations.

• 한국수산과학회지
• /
• 제56권3호
• /
• pp.284-292
• /
• 2023

This study was conducted to optimize the cookie preparation using Israeli crap Cyprinus carpio paste (C-ICP). The results of response surface methodology suggested the selection of other supplementary materials/[soft flour (SF) + ICP] (X₁) and SF/ICP (X₂) as independent variables, and hardness (Y₁), yellowness (Y₂), amino acid nitrogen (Y₃), and overall sensory acceptance (Y₄) as dependent variables. The optimal conditions of OS, SF, and ICP were 35.0%, 40.3% and 24.7%, respectively, and the predicted values of the multiple response optimal conditions Y₁, Y₂, Y₃, and Y₄ were 2,006.2 N/m2, 21.1, 30.0 mg/100 g, and a score of 6.6, respectively. Under the optimum conditions, experimental values of Y₁, Y₂, Y₃, and Y₄ were 2,010.5 ± 22.3 N/m2, 21.6 ± 0.5, 29.6 ± 0.7 mg/100 g, and a score of 6.9 ± 0.3, respectively, which were not significantly different from the predicted values (P < 0.05). The results on hardness, moisture, VCI yellowness, and lightness suggested that the optimum heating period was 20 min. C-ICP prepared under the optimum conditions was superior in sensory evaluation to cookies without the Israeli carp paste.

• KSBB Journal
• /
• 제26권1호
• /
• pp.49-56
• /
• 2011

Volatile components of crude fucoidan and its raw material, Undaria pinnatifida sporophylls were identified by GC/MSD analysis, and the effects of a combined method of solvent extraction and drying (hot-air drying or spray drying) on deordorization of fucoidans were examined. The major components of seaweed smell (odor) in crude fucoidan and Undaria pinnatifida sporophylls were identified as alkanes (octadecane, heptadecane, tetradecane) and acids (hexadecanoic acid, oleic acid). Solvent extraction and drying were combined for the deordorization of fucoidans: hot-air drying/deordorization process (HDDP) and spray drying/deordorization process (SDDP). The deordorization effects of solvent extraction using solvents including water, ethanol, and acetone were investigated. Among the tested solvents, ethanol was selected as a deordorization solvent, because the seaweed smell and taste were mostly lowered by ethanol extraction followed by drying. In addition, HDDP and SDDP were compared, showing that SDDP gave higher sensory characteristics than HDDP. When the crude fucoidan was treated by ethanol extraction for 30 min followed by SDDP, approximately 60% of off-flavor components of crude fucoidan was removed based on GC/MSD peak area, and the total sugar and sulfate contents and APTT-anticoagulant activity significantly increased compared to crude fucoidan. In conclusion, SDDP after ethanol treatment was proposed and established as a deordorization process for fucoidan preparation.

• 복식문화연구
• /
• 제22권1호
• /
• pp.158-166
• /
• 2014

Apparel design is an economic activity to create values for users over the value chain of a product. In this paper, the contribution of apparel design is defined as the enhancement of users' perceived values by improving users' experience of products. In this context, the value of a product corresponds to compensation for experience or a promise for experience of a product. Experience can be sensory or psychological benefits to users. To evaluate the value of apparel design, the researcher identified and analyzed the apparel design parameters affecting users' experience and benefits of products such as macro-, micro-environmental factors, value chain factors, apparel designer factors, and user factors. For an analytical modeling of the values of apparel design, this paper introduces the concept of a utility function from economics. In economics, utility is a measure of desirability or satisfaction that can be correlative to need or desire. The measure of value can be found in the price which a user is willing to pay for the fulfillment or satisfaction of need or desire via the experience of a product.