• Title/Summary/Keyword: Acceptability

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Physicochemical Characteristics and Antioxidant Activity of Kanjang made from Soybean Cultivars Lacking Lipoxygenase and Kunitz Trypsin Inhibitor Protein (Lipoxygenase와 Kunitz Trypsin Inhibitor 단백질 결핍콩으로 제조한 간장의 이화학적 특성 및 항산화 활성)

  • Hwang, Cho-Rong;Lee, Soo-Jung;Kang, Jae-Ran;Kwon, Min-Hye;Kwon, Hyo-Jin;Chung, Jong-Il;Sung, Nak-Ju
    • Journal of agriculture & life science
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    • v.46 no.5
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    • pp.111-125
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    • 2012
  • In order to evaluate suitability by processing for non-GM soybean cultivars such as Gaechuck#2, Jinyangkong and CJ#1 lacking lipoxygenase (LOX) and kunitz trypsin inhibitor (KTI) protein, physicochemical characteristics and antioxidant activity of Kanjang made from above soybean were compared to Kanjang made from a conventional cultivar (Taekwangkong). Proximate compositions of soybeans were similar for the 4 kinds cultivars. Total phenol and flavonoid contents were significantly higher in cultivars lacking LOX and KTI protein than the Taekwangkong. In Kanjang, contents of total and reducing sugar were higher in Taekwangkong Kanjang than Kanjang from made cultivars lacking LOX and KTI protein. Contents of total and amino type nitrogen were the highest in the Jinyangkong Kanjang. Mineral contents were higher in the Jinyangkong and CJ#1 Kanjangs, amino acid contents were higher in the Kanjang made from 3 cultivars lacking LOX and KTI protein than the Taekwangkong. Taste of the Jinyangkong Kanjang with higher sweety and savory was also found to be superior to that of others in overall acceptability evaluation. Total phenol and flavonoid contents in Kanjang were significantly higher in the Kanjang made from cultivars lacking LOX and KTI protein than the Taekwangkong. Radical scavenging activity of Kanjang was increased in the total phenol contents dependent on. Reducing power by ferric-reducing antioxidant potential (FRAP) was significantly higher the Kanjang made from Gaechuck#2 and CJ#1 than the Taekwangkong. $Fe^{2+}$ chelating activity was higher in Taekwangkong Kanjang than the other cultivars, but its activity was similar to Jinyangkong Kanjang. Therefore, higher nutritional composition, total phenol and flavonoids contents and antioxidant activity in the Kanjang made from soybean cultivars lacking LOX and KTI protein might be provide better benefit for manufacture of another their products.

Textural and Sensory Properties of Beef Jerky replaced Salt with Soybean Paste, Soy Sauce or Red Pepper Paste (소금(NaCl)을 된장, 간장 또는 고추장으로 대체한 우육포의 조직적 및 관능적 특성)

  • Lim, Hyun-Jung;Jung, Eun-Young;Kim, Gap-Don;Joo, Seon-Tea;Yang, Han-Sul
    • Journal of agriculture & life science
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    • v.46 no.6
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    • pp.97-104
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    • 2012
  • The aim of this study was to investigate the quality properties of beef jerky replaced salt (NaCl) with red pepper paste, soy sauce and soybean paste. The quality properties of beef jerky including water activity ($a_w$), pH, moisture content, protein content, color, shear force, texture profile analysis and sensory evaluations were investigated. The sliced beef samples were marinated at salt (control), soybean paste (T1), soy sauce (T2) and red pepper paste (T3) for 24 h and then dried at $70^{\circ}C$ for 8 h. The $a_w$ and moisture content varied from 0.88 to 0.79 and from 28.87% to 22.98%, respectively. All treatment samples showed higher final $a_w$ and moisture content than the control sample after drying for the 8 h (p<0.05). The protein content of T2 and T3 samples were lower than the control. Also, shear force and hardness value of all treatment samples had lower than the control (p<0.05). However, all treatment samples showed lower saltiness intensity than the control sample. Sensory panelists recorded greater flavor and texture scores to the samples with soy sauce replacement. Therefore, sensory panels found that the T2 samples had better overall acceptability scores than the other beef jerky samples (p<0.05).

Quality changes of dried persimmon based on storage conditions (농가별 저장조건에 따른 건시의 품질 특성 변화)

  • Choi, Ji-Young;Jo, Jeong-Seok;Lee, Hyeon-Jeong;Woo, Jin-Ho;Heo, Su-Hyeon;Bae, Su-In;Moon, Kwang-Deog
    • Food Science and Preservation
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    • v.25 no.1
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    • pp.44-51
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    • 2018
  • The purpose of this study is to present the results as basic data for establishing proper storage conditions and distribution conditions of actual farms at point of increasing concern about hygiene and palatabiltiy of consumers to food. In this study, three farmhouses of dried persimmons prepared using different storage conditions were selected in Sangju (Korea). The dried persimmons were stored for 90 days. Changes in temperature and humidity were measured with a temperature and humidity recorder under each storage condition, and physicochemical analysis and sensory evaluation were performed. The average temperatures of farmhouse A, B and C were approximately $-22--23^{\circ}C$, $-19--18^{\circ}C$ and $-25^{\circ}C$ respectively. The humidities of A, B and C were 62-63%, 59-60%, and 66-67%, respectively, and the moisture contents of all farmhouses increased during the storage period, with farmhouse B showing the most rapid increase. Free sugars increased, except for those from farmhouse C. Persimmons from farmhouse B showed the greatest changes in chewiness and hardness. The values of $a^*$ and $b^*$ were significantly decreased in persimmons from farmhouse B, and the color difference value of farmhouse B was dramatically increased. Sensory evaluation showed that the color preference tended to decrease compared with the initial value. Only farmhouse B showed decreased overall acceptability. Moreover, farmhouse B had the highest storage temperature and lowest humidity. Therefore, our results showed that storage at a low temperature and high humidity was important for manufacturing high-quality dried persimmons.

Relationship between Access to Lewd Internet Contents by Middle School Students and Their Awareness of Sex (중학생의 인터넷음란물 접속과 성 의식의 관계)

  • Lim, Jong-In;Choi, In-Sook
    • The Journal of Korean Society for School & Community Health Education
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    • v.4
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    • pp.117-139
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    • 2003
  • The purpose of this research lies in presenting logical viability for the measures that curtail access to lewd Internet contents by middle school students amidst the reality in which lewd contents are circulated freely through the Internet, a medium that the middle school students find most easy to access. In order to establish right form of awareness towards sex, this research identified the ways they access the lewd Internet contents, their reaction after the exposure to those contents, their knowledge of sex, their concerns regarding sex and their accessibility to sexual activities in order to conduct a comparative analysis on the relationship between lewd Internet contents and their awareness of sex. First, realities of accessing lewd Internet contents and reactions according to the demographics of middle school students There isa significant difference in the experience of accessing lewd Internet contents in terms of gender. Mostly, male students tend to access the contents more. As for the way they access the lewd Internet contents, both male and female students replied that they access through spam mail of lewd nature. Thus, measures to address this problem are needed urgently. As to when they first accessed the lewd contents, most of the research subjects replied that they accessed either in elementary school period or in the early middle school period. This shows that most of the students got exposed to lewd contents even before they could establish positive, correct awareness of sex. Thus, there is a risk that they may formulate wrong kind of sexual awareness. Accordingly, it is necessary to develop measures through focused sex education. Students are divided into two groups according to the time they spend on the contents averagely: those who spend over one hour and those who spend less than an hour on the lewd contents. If the students spending longer hours are not to be checked and properly guided, it may lead to increasing cases of sexual delinquencies due to their wrongly formed awareness of sex. When the question of existence(non-existence) of guardian was addressed, students with both parents tend to access the lewd Internet contents in a more diverse manner and tend to access more compared to those students from single parent or no-parent families. Accordingly, guardians need to pay attention to how their children are using the Internet. Second, awareness of sex depending on the middle school students' demographics In case of sexual knowledge, middle school students shows relatively high level of knowledge. In particular, female students are found more knowledgeable than male students, and the students in upper years are more knowledgeable as well. As a result, this research recommends that the students in lower years should be guided with more basc and detailed information, while those in upper years need to be taught to form and express their own thoughts and attitudes and to build up independence on this matter. In case of worries about sex, both male and female students don't worry too much about it. However, male students are more concerned about sex than female students in a more diverse ways. As for the differences by academic year, concerns for sex increase, as students get older. Accordingly, sex education that helps establish sound perception of the opposite sex and that focuses on the etiquettes that one must adhere to at the presence of the opposite sex need to be conducted against middle school students. In case of accessibility to sex, male students manifest higher tendency than female students. As for the differences by academic year, those in the first and second years show higher accessibility than those in their third year. In general, younger students tend to be more open-minded toward sex. Accordingly, students in lower academic years need to undergo basic knowledge oriented sex education, whereas those in upper academic years need to undergo discussion centered sex education where they subject to questions regarding their attitude and opinion. Third, relationship between the reactions after the exposure to the lewd Internet contents and their awareness of sex As the frequency of contact with lewd Internet contents increases, awareness of sex increases as well. Thus, the lewd Internet contents contribute to the increase in students' concern for sex as well as increase in accessibility to sex, which eventually become barriers to students' establishment of a healthy perception of sex. Reactions to sex after the exposure to lewd Internet contents and awareness of sex indicate a significant correlation. However, negative correlation is manifested with knowledge of sex. Thus, it is possible to know that the greater access to lewd Internet contents does not necessarily translate into increase in knowledge of sex. However, the study showed there is a correlation between concerns for sex and the level of accessibility to sex. In more detail, the more reactions to the contents they show, the more concerns for sex they have and the more positively they take acceptability to sex. Moreover, it is necessary to develop necessary measures since textbooks today do not include measures needed to address the lewd Internet contents. Given the above findings, it is necessary to continue to complement structural measures in order to prevent easy access of lewd Internet contents by middle school students. Moreover, it is necessary to be considerate of the students so that they themselves can form a healthy Internet culture and grow up within positive framework for the sex education.

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Quality Characteristics and Inhibition Activity against Helicobacter pylori KCCM 40449 of Liquorice Yogurts Manufactured by Exopolysaccharide Producing Lactic Acid Bacteria (Exopolysaccharide 생성 유산균을 이용한 감초 추출물 첨가 Yoghurt의 품질특성 및 Helicobacter pylori KCCM 40449 억제활성)

  • Jung, Seung-Won;Kim, Cheol Woo;Lee, Su Han
    • Food Engineering Progress
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    • v.15 no.4
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    • pp.346-354
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    • 2011
  • This study was carried out to fortify the antimicrobial activity of yoghurt by adding liquorice extract to it. The liquorice extracts (1 mg/mL) showed relatively high antibacterial activity against H. pylori KCCM 40449 (p < 0.05). The solvent liquorice extracts of minimal inhibitory concentrations (MIC) against H. pylori KCCM 40449 were 25- 100 ${\mu}g$/mL. Lactobacillus amylovorus DU-21 with high EPS production ability were inoulated to milk after the addition of different amounts of liquorice extracts (0.0%, 0.05%, 0.1% and 0.2%). The physico-chemical characteristics of yoghurts added with liquorice extracts were examined. The initial pH, titratable acidity, viscosity and viable cell counts of the yoghurt added liquorice extracts were 3.41-3.51, 1.021-1.091%, 1,686-1,930 cp and 9.41-9.38 Log CFU/mL, respectively. The viscosity and syneresis of yoghurt were better than that of the control. Antimicrobial activity against H. pylori KCCM 40449 increased with increasing addition of liquorice extract. However, the sensory score of yoghurt added with different amounts of liquorice extracts was lower than that of the control (p < 0.05). As a result of the sensory evaluations, the flavor, taste, texture, color and overall acceptability of the yoghurt with 0.05% liquorice extract were found to be much better than those of the other groups (p < 0.05). Overall, the optimal amount of liquorice extract added in the manufacture of yoghurt was 0.05% of the total weight. Further studies on increment of antimicrobial activity and palatability of liquorice extract added yoghurt are necessary.

The influence of the decision making time by using point-of-care creatinine in patients with acute abdomen (급성 복증 환자에서 현장검사 크레아티닌을 이용한 의사결정 시간의 단축)

  • Choi, Younhyuk;Cho, Sunguk;Ahn, Hongjoon;Min, Jinhong;Jeong, Wonjoon;Ryu, Seung;Oh, Segwang;Kim, Seunghwan;You, Yeonho;Lee, Jinwoong;Park, Jungsoo;Yoo, Insool;Cho, Yongchul
    • Journal of The Korean Society of Emergency Medicine
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    • v.29 no.6
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    • pp.663-670
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    • 2018
  • Objective: Radio-contrast abdomino-pelvic computed tomography (APCT) is considered the gold standard diagnostic tool for an acute abdomen in the emergency department. On the other hand, APCT has a risk of contrast-induced nephropathy. Emergency physicians evaluate the creatinine (Cr) level prior to taking a APCT for the above reason but it takes time to evaluation the serum Cr level. This study hypothesized that Cr measured by a point-of-care test (POCT) can shorten the time to making clinically important decisions for patients with an acute abdomen. Methods: This prospective randomized study was conducted between March 2017 and October 2017. The subjects were divided into two groups (Cr measured by laboratory vs. Cr measured by POCT). To analyze the clinical acceptability for creatinine, agreement was demonstrated graphically by Bland-Altman plots. This study compared the time to make a clinically important decision by physicians and the length of stay at the emergency department in both groups. Results: A total of 76 patients were eligible for the study, 38 patients were assigned to each group. There was no statistically significant difference in the time to the first medical examination (P=0.222) and emergency department stay time (P=0.802). On the other hand, the time to recognition of the Cr level (P<0.001), time to performing APCT (P<0.001), time to decision making (P<0.001), and time to initiation of treatment (P<0.001) were shortened significantly in the point-of-care creatinine group. Conclusion: In this study, the POCT for creatinine can allow rapid decision making by shortening the time to performing the radio-contrast APCT than the laboratory for patients with an acute abdomen.

Effects of the Low Plane of Nutrition on Carcass and Pork Quality of Finishing Pigs (저영양 비육돈 사양이 도체 및 돈육 품질에 미치는 영향)

  • Choi, Jung Seok;Yang, Bo-Seok;Kim, Myeong Hyeon;Lee, Kwang Ho;Jung, Hee Jun;Jin, Sang Keun;Song, Young-Min;Lee, Chul Young
    • ANNALS OF ANIMAL RESOURCE SCIENCES
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    • v.29 no.4
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    • pp.172-182
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    • 2018
  • The present study was undertaken to examine if the carcass and pork quality of finishing pigs reared on a low plane of nutrition (LPN) could be improved compared with that of the pigs finished on a high plane of nutrition (HPN). Sixty-eight crossbred (LYD) barrows and 68 LYD gilts weighing approximately 50 kg were fed a diet containing 3.54 Mcal DE/kg with 1.00% lysine (HPN) or 3.02 Mcal DE/kg with 0.68% lysine (LPN) in eight pens up to approximately 120 kg and slaughtered. The belly, loin, ham, and Boston butt were cut out from a total of 20 carcasses, after which physicochemical and sensory quality attributes of the belly and the representative muscle of each of the loin, ham, and Boston butt were evaluated. The ADG, gain:feed ratio, and backfat thickness were less for LPN than for HPN (p<0.05). The cooking loss, hardness, and chewiness values for the Boston butt were less for LPN vs. HPN. In sensory evaluation for fresh meat (muscle), the subjective quality scores were greater for LPN vs. HPN in color, marbling, and acceptability for the loin, the muscle:fat balance score for the belly tending to be greater for LPN (p<0.10). In addition, LPN was superior to HPN in the flavor and juiciness in sensory evaluation for cooked ham. In conclusion, the present results suggest that the carcass and pork quality of finishing pigs could be improved with reduced growth performance by using LPN.

Development of Samgyetang Broth from Air-dried and Oven-roasted Chicken Feet (열풍건조 및 오븐구이 닭발로부터 추출한 삼계탕 육수 제조)

  • Kim, Juntae;Utama, Dicky Tri;Jeong, Hae Seong;Heidar, Barido Farouq;Jang, Aera;Pak, Jae In;Kim, Yeong Jong;Lee, Sung Ki
    • Korean Journal of Poultry Science
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    • v.46 no.3
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    • pp.137-154
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    • 2019
  • This study was conducted to develop and compare Samgyetang broth from extract of pre-treated chicken feet. Chicken feet were subjected to non-heating (control), heating at $70^{\circ}C$ for 12 h in a hot air dryer, and heating at $180^{\circ}C$ for 1 h in an oven. The heat-treated chicken feet were extracted at $121^{\circ}C$ for 1 h and 2 h, respectively. The extract was placed in a pouch with whole chicken carcass ($470{\pm}10g$). The sealed Samgyetang retort was made according to the industrial method. The pH of the extract from preheated chicken feet was lower than that extracted from fresh chicken feet. The Thiobarbituric Acid Reactive Substances (TBARS) value of the preheated chicken feet extract was significantly lower (P<0.05) than that of fresh chicken feet extract, but there were no significant differences among the broths. As the extraction time increased, the pH and TBARS value decreased in the extract (P<0.05) but increased in the broth (P<0.05). According to the sensory evaluation test, the extract from 1 h hot air heating and drying was significantly better in appearance, aroma, and overall preference than the other treatments (P<0.05). The GC-MS results showed that benzaldehyde and benzothiazole, which are widely known to give meat and nuts flavor, were detected in those treatments (P<0.05). The Samgyetang broths prepared from 1 h hot air heating and drying extract were significantly higher in the overall acceptability according to the sensory test (P<0.05). In summary, the quality of retort Samgyetang broth can be improved by adding chicken feet extract which is subjected to heating and drying for 1 h.

Components and Function of Artichoke Tea Prepared by Steaming and Drying Method (증숙 건조 방식으로 제조한 돼지감자차의 성분 및 기능성)

  • Hwang, Eun Gyeong;Lee, Seon Hyeon;Kim, Byung Ki;Kim, Soo Jung;Ann, Yong Geun;Doryoon, Monk;Oh, Sung-Cheon
    • Journal of the Korean Applied Science and Technology
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    • v.36 no.1
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    • pp.1-12
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    • 2019
  • After making tea by steaming the Artichoke(Hellanthus tuberosus) nine times and drying them nine times, the ingredients and functions of the Artichoke tea were compared to those of M. It had 342.27kcal/100g in its own deloped Artichoke tea, 73.87g/100g of carbohydrates, 6.80g/100g of crude ash and 8.21g/100g of crude protein. The total of free sugars were 32.66mg/100, among them, fructose 17.40, sucrose 9.03 and glucose 6.05 mg/100g. The total mineral contents of the developed tea was 2,785.67mg/100g. It was 2,563.93mg/100g of potassium, 97.52mg/100g of calcium and 88.78mg/100g of magnesium. The saturated fat of Artichoke tea was 30.34mg/100g and unsaturated fat was 69.66mg/100g, among which the linoleic acid was 47.0mg/100%, palmitic acid was 25.31mg/100% and linolenic acid was 8.61mg/100g. DPPH radical scavenging was 34.2% of teas that were developed, 5.2% of M's for comparison, and 44.0% of index materials. ABTS radical scavenging was 93.0% of teas developed, 61.9% of M's tea and 47.6% of index materials, and SOD like activity was 2.7% of teas developed and 1.6% of M's tea. The flavonoid content was 2.8 fold of the tea developed, 2.0 fold of M's tea and 1.7 fold of index material. The polyphenol content was 38.2 fold, 8.92 fold of M's tea and 14.0 fold of index material. The inhibition rate for ${\alpha}$-glucosidase was 9.83% teas developed and 8.92% of M's. The sensory evaluation compares to the one time extract and the five time extract. Based on the one-time extract, color of tea developed was 83.7%, the M's tea was 50.0%, the flavor was 78%, M's tea was 42.5%, the delicate taste was 66.7% of teas developed and M's tea was 37.5% and the overall acceptability was 73.3% of teas developed, M's tea was 47.5%. The comparison of M's tea showed that the extract decreased as we made it, and the overall symbol level decreased to 46.3% after five time-extyracts, while that of the developed tea decreased to 73.3%. The Artichoke tea developed this way is believed to have greater antioxidant function, higher effective substance content, and a higher affinity than M's tea an index material for comparison purposes.

Screening of Resistance of Introduced Kimchi Cabbage (Brassica rapa subsp. pekinensis) Germplasm from Asian areas to Plasmodiophora brassicae Isolates Collected in Korea. (배추 아시아 도입 유전자원의 국내 재배포장에서 수집한 뿌리혹병 균주에 대한 저항성 반응)

  • Jeon, Young-Ah;Lee, Ho-Sun;Rhee, Ju-Hee;Lee, Jae-Eun;Ko, Ho-Cheol;Aseefa, Awraris Derbie;Sung, Jung-Sook;Hur, On-sook;Ro, Na-young;Lee, Sok-Young
    • Journal of the Korean Society of International Agriculture
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    • v.30 no.4
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    • pp.305-312
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    • 2018
  • Clubroot, caused by Plasmodiophora brassicae, is one of the most crucial disease in Kimchi cabbage. Screening disease resistant genetic resources is necessary to develop disease resistant cultivars and conduct related research. We have evaluated the development of clubroot to the 120 genetic resources of Kimchi cabbage introduced from World Vegetable Center and five Asian countries using isolate of Plasmodiophora brassicae collected in Haenam fields in Jeollanam-do Province, Rep. of Korea. This isolate was determined race 2 using differential varieties reported by Kim et al., 2016. IT100384 and IT305623 showed strong resistance, lower than disease index (DI) 1.0. IT100385, 100439, and 135407 showed moderate resistance (1.0