• Journal of the Korea Academia-Industrial cooperation Society
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• v.3 no.1
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• pp.27-31
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• 2002

To estimate the effect of NaCl concentration in brine solution on quality of kimchi, chinese cabbage was brined At 5%, 8%, 10% or 15% NaCl. Titratable acidity, pH, mechanical texture and sensory quality of kimchi were measured during fermentation at 10'C. The salinity of kimchi brined at 15% NaCl was 2.49%, and the rates of pH decrease, titratable acidity acidity increase and mechanical texture decrease during fermentation were lower than those of kimchi brined at 5∼10% NaCl. Furthermore, sensory characteristics such as crispness, salty taste, sourness and overall quality of kimchi brined at 15% NaCl were in good estimation.

• Journal of Animal Science and Technology
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• v.65 no.4
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• pp.865-877
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• 2023

Thirty Hanwoo cattle including bulls, cows, and steers (n = 10 each) were slaughtered and investigated for carcass traits (weight, meat color, fat color, yield index, maturity, marbling score, back-fat thickness, and firmness) and meat quality. The meat quality such as: pH, color, cooking loss, fatty acid, thiobarbituric acid reactive substance, warner-bratzler shear force, tensile tests, and texture profiles were analyzed on longissimus lumborum (LL) muscles of the carcasses at different aging times (3 d and 21 d). The results showed that steers and cows had higher back-fat thickness and marbling score, and a lower firmness (p < 0.001) than bulls. Bulls exhibited a lower meat quality indicating by higher cooking loss, thiobarbituric acid reactive substance content, warner-bratzler shear force and tensile test values (p < 0.01). Regarding the sensory property, the bull meat also had higher hardness, and lower tenderness, juiciness and flavor scores than the cow or steer meat (p < 0.01). Additionally, the bull meat had a higher polyunsaturated fatty acid and a lower monounsaturated fatty acid contents (p < 0.01). With increased aging time, the meat tenderness was improved in all the genders. Taken together, the present study demonstrated that the gender and aging time affected the carcass traits, fatty acid and sensory quality of beef. Postmortem aging could improve the meat tenderness of all genders especially bulls.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.65-69
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• 1974

Noodles were made from composite flours based on barley or sweet potato/wheat flour and their quality was assessed to obtain the following results. 1) In noodle sheet and dried noodle formation, barley flour could substitute 100% and sweet potato flour, 70% of wheat flour and their textural characteristics were improved by addition of glyceryl monostearate and sodium polycrylate. 2) Textural parameters such as hardness, cohesiveness and gumminess of noodle sheet and dried noodle were decreased by admixture of barley of sweet potato flour whereas they were increased by use of the additives. Noodle sheet required hardness over 6.2 and gumminess over 430 while dried noodle needed hardness over 6.8. 3) In cooked noodle, replacement of wheat flour and use of additives tended to lower the textural parameters. With respect to the cooking quality, barley flour could substitute 60% and sweet potato flour, 40% of wheat flour. 4) In organoleptic evaluation of cooked noodle with respect to its color, taste and texture, 20% replaced composite flour was not different significantly at 5% level from wheat flour and the quality defect was mainly due to discoloration of the product.

• Food Science and Preservation
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• v.11 no.2
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• pp.170-174
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• 2004

Whole muskmelon was blanched at 50$^{\circ}C$ water for inhibition decline of fresh-cut melon quality from direct heat treatment. The muskmelon, after storage at 5$^{\circ}C$ for 24 hours, was processed to melon cylinders with 2 cm diameter. The changes of color, texture and the quality characteristics such as gas composition. soluble solid content, pH during storage at 5$^{\circ}C$ were measured. Degree of oxygen contents decreased and that of carbon dioxide in melon cylinder increased during storage. Especially, changes of gas composition inside packages appeared high level cor in blanched melon cylinders than non-treatment melons. Blanching with whole fruits at 50$^{\circ}C$ had effects on hardness in melon cylinder. Blanched melon, without regard on branching time, appeared higher hardness value than that of non-blanched melon at 6 days storage. There were slight difference between treatment on melon cylinder color. Degrees of change in soluble solid contents and pH on melon cylinder blanched at 50$^{\circ}C$ for 20minuets were lower than that of other treatments. In consequence, blanching with whole fruit at 50$^{\circ}C$ for 20minuets, before minimal processing, was effective in preserving of texture and quality of melon cylinder during storage.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.256-266
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• 2012

The purpose of this study is to decide the optimum amount of ginger, which draws attention as a functional food nowadays, to make ginger muffins and to serve the basic data for functional bakery products added with ginger juice. As measurement items for quality characteristics, I tested height, weight, volume, specific volume, moisture, pH, chromaticity, texture and organic functions of muffin by adding 10%, 20% and 30% ginger juice respectively comparing with general ingredients plus water amount used to make muffins. Height decreased with the amount of the addition increased, and there was no significant difference in weight. The volume and specific volume measurements of the muffins showed a lower value with the amount of the addition increased, which showed a significant difference. The moisture contents of the muffins increased with the amount of the addition increased. In the pH measurement, 0, 10, and 20% showed no significant difference while 30% showed a significant difference. Color measurement found that lightness and yellowness decreased with the amount of the addition increased, which showed a significant difference; redness showed high values, which indicated significant differences among all the samples. Texture measurement found that hardness showed significant differences among all the samples; cohesiveness showed a significant difference between the control and the treatment group; resilience/springiness increased with the amount of the addition increased. There were no significant differences in gumminess while chewiness increased with the amount of the addition increased. The sensory evaluation showed the lowest color with the amount of the addition increased; 10% addition was most preferred in flavor and taste; there was no significant difference in texture; there was no significant difference in 0, 10, 20% additions in overall acceptability. Taking the quality assessment and the sensory evaluation together, it is considered that general tastes of ginger muffins can be improved when ginger juice addition is 10% of water amount used.

• Journal of Broadcast Engineering
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• v.20 no.5
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• pp.718-727
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• 2015

In this paper, we present a novel segmentation method that can extract new foreground objects from a current frame in real-time. It is performed by detecting differences between the current frame and reference frame taken from a fixed camera. We minimize computing complexity for real-time video processing. First DCT (Discrete Cosine Transform) is utilized to generate rough binary segmentation maps where foreground and background regions are separated. DCT shows better result of texture analysis than previous methods where texture analysis is performed in spatial domain. It is because texture analysis in frequency domain is easier than that in special domain and intensity and texture in DCT are taken into account at the same time. We maximize run-time efficiency of DCT by considering color information to analyze object region prior to DCT process. Last we use Guided filter for natural matting of the generated binary segmentation map. In general, Guided filter can enhance quality of intermediate result by incorporating guidance information. However, it shows some limitations in homogeneous area. Therefore, we present an additional method which can overcome them.

• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.210-218
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• 1982

Correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those was studied. The results of evaluation of preference for appearance, flavor, texture and total quality of four commercial ice cream samples by multiple paired comparison test indicated that sample C was the best among samples in both type of carton and cone. There was some correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those in carton, but that was not shown in cone. The results showed that flavor of ice cream in carton and appearance and flavor of ice cream in cone affected total quality, but texture did not.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.177-186
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• 1996

This study attempted to examine the sensory quality, the degree of gelatization, color, texture and moisture content of Backsulgi added with Jobs'tears and Brown rice. The results were as follows: In sensory quality Backsulgi added with 10% Jobs'tears and Brown rice showed the most favorable sensory evaluation. In view of color, flavor, afterswallowing and overall quality, 10% Backsulgi was preferable than those of other Backsulgi added with Jobs'tears and Brown rice. The moisture contents was about 36-40%. There are not changed after 24hr and 48hr. L-value on the control group was high, 90.08. and Al, A2, A3 and A4 group were 80.65, 71.63, 68.66 and 61.50 respectively. L-value on the Backsulgi added with Jobs'tears was decreased as the amount of Jobs'tears. The gelatinization of Backsulgi added with Jobs'tears and Brown rice was Increased as the amount of Jobs'tears and Brown rice.

• Journal of Korea Multimedia Society
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• v.17 no.7
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• pp.797-805
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• 2014

In this paper we propose a new frame rate up conversion scheme which is used to overcome the motion blur problem of liquid crystal display caused by its slow response. The conventional bilateral motion estimation method which is mainly used in the frame rate up conversion scheme has a drawback that it cannot find true motion vector if there are blocks with simple texture in the search range. To solve this problem, a texture adaptive bilateral motion estimation method that increases cost value of block with simple texture is proposed. Also a motion estimation scheme that utilizes neighboring motion vector effectively is proposed to reduce computation time required to estimate motion. Since the proposed scheme does not apply all available motion vectors within the search range, the execution time of frame rate up conversion can be reduced dramatically. Experimental results show that the interpolated frame image quality of the proposed method is improved in subjective as well as objective view point compared with that of the conventional method.

• Journal of the Korean Institute of Telematics and Electronics
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• v.26 no.6
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• pp.89-96
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• 1989

An improved method on texture coding, which is a part of the region growing based image coding, is presented in this paper. An image is segmented into stochastic regions which can be described as a stochastic random field, and non-stochastic ones in order to efficiently represent texture. In the texture coding and reconstruction, an autoregressive model is used for the stochastic regions, while a two-dimensional polynomial approximation is used for the non-stochastic ones. This proposed method leads to a better subjective quality, relatively higher compression ratio and shorter processing time for coding and reconstructing than the conventional method which uses only two-dimensional polynomial approximation.