• Korean Journal of Fisheries and Aquatic Sciences
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• v.57 no.2
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• pp.116-121
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• 2024

The meats of tuna Thunnus albacares and swordfish Xiphias gladius are ideal for fish patty production, offering high nutrition and other health benefits. Although red fish meat, including tuna, is added for cost-effectiveness, swordfish white meat is also used, as its aroma resembles that of market-sold beef patties. Here, we assessed the different blending ratios of tuna red meat and swordfish white meat (60:40, 40:60, 20:80, and 0:100) to find the optimal combination for fish patty production. Regarding color, the heated fish patties exhibited increased redness (a*) and yellowness (b*) compared with those of non-heated ones, with similar brightness (L*). The heated patties also scored higher concerning hardness, springiness, gumminess, and chewiness. A higher proportion of swordfish white meat resulted in a softer texture, particularly in patties with a ratio of 40% red meat to 60% white meat. Considering the results of the texture comparison analysis, it is recommended that the texture be improved by increasing the physical property "softness." Sensory evaluations revealed that the addition of white meat led to increased scores in terms of smell, beef taste, texture, and elasticity. These results suggest that swordfish white meat, with improved overall quality, is a suitable raw material for fish patties. Accordingly, the recommended ratio of 20% tuna red meat to 80% swordfish white meat is optimal for fish patty production.

• Journal of the Korea Computer Graphics Society
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• v.30 no.4
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• pp.31-39
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• 2024

This study applied virtual reality systems for forest therapy to reduce motion sickness and enhance immersion using multi-sensory elements. In applying virtual reality systems, multi-sensory elements were utilized to reduce motion sickness while providing a more immersive experience. Among these elements, tactile and olfactory devices utilizing wind and scent were developed and employed. The program was developed using Unity3D's HDRP (High Definition Render Pipeline), and both HMD (Head Mounted Display) and non-HMD systems were established to determine if visual motion induces motion sickness. An air circulator was placed to provide a sense of wind and allow users to smell scents through the olfactory device. An experiment was designed to examine whether tactile and olfactory stimuli influence user satisfaction with the virtual reality forest therapy system. The results showed that the tactile device significantly reduced motion sickness, while the developed olfactory device did not yield significant results in reducing motion sickness for participants.

• Journal of the Korea Organic Resources Recycling Association
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• v.17 no.2
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• pp.81-92
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• 2009

This study investigated the occurrence of residues derived animals produced during the process of slaughter and the subsequent channels of processing those residues derived animals; the status of recycling of these residues derived animals by recycling business is investigated to utilize the results as the basic data for management purposes. At present, animal slaughter is highly specialized and the residues derived animals obtained from the slaughter of animals are separated and dissected into different parts to serve as fodder and residual compost. Some of the residues derived animals obtained from slaughter, which are edible are utilized for edible purposes and those parts which are not edible such as horns, claws, fats etc. are confirmed to be recycled. Poultry residues derived animals are mostly recycled as single-component feed, used as original forms, residual compost whereas fish remains are recycled mostly as singlecomponent feed etc. Most of the companies that recycle residues derived animals are situated in provinces such as Jeollanamdo, Jeollabukdo, Gyeongsangnamdo, Gyeongsangbukdo, where many of the slaughterhouses are located. And many of these recylcing business find themselves in the vicinity of these slaughterhouse. Majority of these slaughterhouse are capable of processing residues derived animals in the range of 10~60 ton/day, which is quite small in terms of processing capacity. The problem encountered in the recycling of the residues derived animals is the occurrence of foul smell caused by the decomposition, for which appropriate measures have to be taken. The residues derived animals are on many occasions directly collected and transported to save costs and secure required amount of residues derived animals.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.524-530
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• 2008

In this study, the effects of feed containing citrus byproducts on the physicochemical characteristics and palatability of Korean native chickens were investigated. The Korean native chickens used in this study were divided into two groups: T0 (chickens that were not fed citrus byproducts until they were 39 weeks old) and T1 (chickens that were fed citrus byproducts). The feed given to the T1 chickens was the same as that given to the T0 chickens for the first 16 weeks. Between weeks $17{\sim}39$, the feed given to the T1 chickens was prepared by adding 4% of the citrus byproducts to the feed given to the T0 chickens. The chickens used in the experiment were chilled for 2 days after being sacrificed. The feed containing citrus byproducts did not cause any statistically significant differences in the breast and thigh characteristics of lightness ($L^*$ value), redness ($a^*$ value), yellowness ($b^*$ value), water-holding capacity, frozen loss, thawing loss and boiling loss. As for the rheological properties, there was no statistically meaningful difference in the breast/thigh characteristics of springiness, cohesiveness, gumminess, and chewiness between the T0 and T1 chickens. However, hardness and shear force were significantly lower in the T1 chickens than in the T0 chickens (p<0.05). The acid and peroxide values were also lower in the T1 chickens than in the T0 chickens, but the difference was not statistically significant. Antioxidant activity was better in the T1 chickens than in the T0 chickens. Thus, the results of the present study show that consumption of citrus byproducts did not affect the color and smell of raw meat. The palatability of boiled meat was significantly better in the T1 chickens than in the T0 chickens.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1049-1055
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• 2010

This study investigated the status of mixed grain diet by 68 people with diabetes living in Jeollabuk-do and performed sensory evaluation of different composition of mixed grains to improve the sensory characteristics based on the investigation. BMI of all subjects were measured and found that 61.7% were overweight. 94.1% of them ate mixed grains and females ate more mixed grains than males (p<0.05). Most males and females answered that they ate mixed grains for their health. Females added more mixed grains than males (p<0.01). More females (47.1%) than males said they would continue to eat mixed grains (p<0.05). 59% of them said they had eaten mixed grains for more than 3 years. 46.0% of them said they purchased mixed grains at a small mart near their houses. The mostly added grain to rice was black soybean (76.5%). RMGD-50 is composed of six mixed grains excluding nonglutinous rice and has the mixing rate of 50%. RMGD-40 has the mixing rate of 40%. Sensory evaluation was performed and RMGD-50 got lower score ($3.33{\pm}0.68$, $3.50{\pm}0.81$) than RMGD-40 in the appearances and color. RMGD-40 with Control 1 that includes more glutinous grains and Control 2 that is polished rice were compared. RMGD-40 got lower score than Control 1 in its appearances, smell and color, although there wasn't a meaningful difference. For the people with diabetes who are accustomed to mixed grains, the polished rice got the lowest score in moisture amount, gumminess and overall taste ($3.26{\pm}0.82$, $3.48{\pm}0.85$, $3.19{\pm}0.70$). It showed meaningful difference from RMGD-40 and Control 1 (p<0.01). Consequently people with diabetes preferred mixed grains that include more glutinous grains that have lower mixed ratio. So it is necessary to educate the people with diabetes about eating grains for better blood sugar management. Continual study and development of mixed grains that can help people with diabetes to control their blood sugar are necessary.

• Journal of Environmental Health Sciences
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• v.30 no.4
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• pp.329-343
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• 2004

We conducted to investigate citizen's attitude to the treatment of food waste in Yongin city. The respondent of $41.81\%$ throws the food waste eliminate from home and store less than 1l in Yongin. When they dump the food waste, they speak out the inconvenience of damaged envelope by animals in case of home and store. This caused troubles for reason of sanitary. So a local autonomous entity must carefully consider of expand use specially designed container as like apartment house. They give an answer that the collecting time of food waste is suitable form dawn till morning. This answer shows the satisfaction of the period time to collect the food waste. They prefer to be appointed the exclusive place to collect food waste. The service interval of collect is suitable 1 time a day. They want to increase the number of washing of the collecting container. This is good method for sanitary condition, but the care of the period time to collect the food waste is more efficient than the care of the number of washing the collecting container. The care of the period time minimizes to incur the enmity of the people and to pollute in environment. The major of respondent handled the food waste after keeping the basket or a kit. This fact shows to us almost citizen doesn't feel the seriousness to remove the moisture of the food waste. Recently, many solutions which can be disposal efficiently are getting magnified and improved owing to increase utilities channel to loss in quantities and dry the food waste. We expect the reduction of food waste is solved getting easily step by step. The results of the awareness about the facility of food waste show citizen prefer recycling facility to the other facilities. If recycle facility and incineration facility are constructed, they were worried about bed smell. When some facility of the food waste is constructed, they have to maintain and to handle not to incur the enmity of the people. The spread rate of specially designed container already increased, the citizen set a high value on the use of specially designed container more than amount-rate vinyl envelope that people have used for several years. In the cost treatment about food waste, the major respondent answered the use cost of specially designed container is suitable price. So we can know the use charge is proper level. The majority of citizen more prefer autonomous plan which voluntary atmosphere creation and public information by mass media than levy system and rising treatment cost which forced plan. The citizens have pretty positive thinking of incineration, so the government needs more efforts for a public notice, which includes the incineration is no more than abandoned thing. Each of local self government has to sort the food waste and make kind of resource system related to collecting and carrying, constructing a suitable facility, proper disposal of the food waste and producing harmless in our surrounding in order to solve the invisible problems. To do above mentioned things, we have to analyze referred several problems till now. Also, to minimize the side effect, the government will have to improve through enforce the system.

• Journal of Applied Biological Chemistry
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• v.57 no.4
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• pp.307-312
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• 2014

Chocolate is restricted for obese and diabetic patients due to high in sugar contents. We investigated shell-chocolate fillings with low calorie content and low glycemic indexes using alternative sweeteners such as tagatose and xylose and adding coffee grounds. Chocolate filling was made with sugar, cacao and butter in the original recipe. Sugar was substituted with tagatose or xylose and 3% coffee ground was added in each chocolate filling and substituted for 3% of the cocoa. Water retention and spreadability of the chocolate filling was significantly higher in the tagatose+coffee ground group in comparison to the sugar. In the chromaticity test, chocolate filling made with tagatose was darker in comparison to that made with sugar: brightness (L) was lower and redness (a) and yellowness (b) were higher than the sugar filling. Sensory evaluation revealed that chocolate filling made with tagatose had high score in 4 categories such as taste, smell, texture of foreign substance, overall acceptance. After consuming 60 g of the chocolate with different fillings, blood glucose levels of subjects at 1 and 2 h were significantly lower in the tagatose and tagatose+coffee ground groups than the other groups. In conclusion, using tagatose as the sweetener in chocolate filling has a beneficial effect on lowering blood glucose levels and increasing water retention, spreadability and sensory scores. Coffee ground did not have additive effect on quality of chocolate filling and blood glucose levels. These results indicate that shell chocolate made with tagatose can be used as a snack for diabetic patients.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.3
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• pp.172-178
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• 2004

When soybean sprouts aye grown in the closed condition (where the ratio of $\textrm{O}_2$ and $\textrm{CO}_2$ is 7 ： 3), amount of $\textrm{CO}_2$ is increased and $\textrm{O}_2$ is decreased with the passage of time. At the same time, the amount of ethylene is automatically increased. By increasing the concentration of ethylene gas up to 0.5-1.0 ppm in the growth room, the length of sprouts was restricted to 6-7 cm and the thickness of sprouts was increased to 2.70$\pm$0.30 mm. The production of good quality sprouts which were fat and short was possible without application of any growth regulators such as indole-3-acetic acid known to have accumulation problem in humane body. To maintain the freshness during the transportation and prevent sprouts from rotting and bad smell at market, cold storage at 2-$5^{\circ}$ and airtightness which will restrict photosynthesis and respiration (higher than $10^{\circ}$) are needed. The freshness of sprouts is depended on the increase of $\textrm{CO}_2$ and the depletion of $\textrm{O}_2$ in the package. When the sprouts were stored below 1$0^{\circ}C$ (preferably below 8$^{\circ}C$), the concentration of $\textrm{CO}_2$ in the package remained below 30% for more than 60 hours, which was possible to keep sprouts in freshness without any offensive odor, But sprouts were maintained at $13^{\circ}$ for more than 25 hours, the concentration of $\textrm{CO}_2$ increased over 30% and produced an offensive odor. The little amount of $\textrm{O}_2$ gas was existing for 30 hours at $5^{\circ}$ but it was disappeared completely within 7 hours over $10^{\circ}$ and the sprouts became rot and produced severe offensive odor.

• Journal of Aquaculture
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• v.8 no.4
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• pp.261-269
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• 1995

A practical control diet was prepared and compared with raw fish ($80\%$ frozen horse mackerel + $20\%$ commercial binder meal) and moist pellet ($50\%$ frozen horse mackerel + $50\%$commercial binder meal) diets to develop a practical diet formulation for Korean rockfish (Sebastes schlegeli). Korean rockfish averaging 68.5g were fed with the three experimental diets for 11 months. Final average body weight was approximately 330g and showed no significant difference between fish groups (P>0.05). Feed efficiency of fish from control diet was significantly lower than those of fish from raw fish and moist pellet diets (P<0.05). Protein and lipid retention efficiency of fish ranged $26.9-28.8\%$ and $86.5-110.2\%$, respectively, without any significant difference between the different diets. At the end of the experiment, chemical composition for the various parts of fish body and flesh quality of the raw fish were examined. The data showed that there was no significant difference between fish from the different diet groups for moisture, protein and lipid contents of whole body, liver, and dorsal muscle. Also, thirty three panelists did not find any difference in color, smell, texture, and taste of the raw fish flesh. These results suggest that Korean rockfish can be cultured with a laboratory practical feed without any negative effects on growth, nutrient utilization, chemical composition of fish, and quality of raw fish. Therefore, the next step in developing practical feed is to modify the control diet for improving fish performance and reducing feed cost.

• The Journal of Korean Academy of Sensory Integration
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• v.9 no.2
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• pp.41-49
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• 2011

Objective : This study aims to compare children with and without pervasive developmental disorders in terms of the sensory processing ability and behavioral characteristic of oral feeding. This study also aims to identify correlation between sensory processing and characteristics of eating. Methods : The subjects of this research were normal children and those who have diagnosis of a pervasive developmental disorder, aged from 4 to 6. The research instruments were composed of Short Sensory Profile (SSP), Brief Autism Mealtime Behavior Inventory (BAMBI) and Food Items of the Sensory Checklist. Data collection was done by a professional survey institute located in 10 cities including Busan, South Korea. The survey questionnaires were distributed to 455 parents of children with and without pervasive developmental disabilities through the survey institutes. Total 263 answers were collected out of 455 questionnaires (62%) and 154 answers were used in data analysis. Out of 154 answers, 45 were for children with pervasive developmental disabilities and 109 were for normal children. Data analysis was done to identify correlations between sensory processing and characteristics of eating such as eating behavior and oral feeding. Results : 1. There was a significant difference between children with and without pervasive developmental disorders in all area of sensory processing ability (p<.05). 2. There was no difference between children with and without pervasive developmental disorders in eating behavior (p=0.881) and oral feeding (p=0.324). 3. In the group of children with a pervasive developmental disorders, it is found that there is negative correlation between sensory processing, eating behavior and oral feeding (r=-0.384, p<.01). 4. A remarkable significant correlation was found between sensory processing and eating behavior especially in taste/smell sensitivity (r=-0.6, p<.01) and auditory filtering (r=-0.326, p<.05). The correlation between sensory processing and oral feeding was most significant in under responsiveness/seeking sensation (r=-0.372, p<.05) and auditory filtering (r=-0.382, p<.05). Conclusion : This study found that there are significant correlations between sensory processing ability and some characteristics of eating behaviors for children with pervasive developmental disorders. This information can be useful to develop a program to intervene eating behavior problems of children with pervasive developmental disorders.