• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.345-352
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• 2011

TMR feed was developed by adding mugwort (Artemisia capillaris), and was fed to Hanwoo cattle to investigate the effects of feeding mugwort on the physicochemical and sensory characteristics of rump meat, and to determine the feasibility of producing Hanwoo beef with high quality and functionality. The experimental samples consisted of the Hanwoo rump from cattle fed with fattening TMR feed without mugwort (T0), and those fed with fattening cattle TMR feed supplemented with mugwort (T1). T1 was significantly higher than T0 for Hanwoo rump characteristics of Hunter's $L^*$, $a^*$, $b^*$ values (p<0.05). VBN content for T0 was significantly higher than for T1, and EDA for T1 was significantly higher than for T0 (p<0.05). There was no significant difference between T0 and T1 in terms of pH, TBARS, and total bacterial numbers. Water holding capacity for T1 was significantly higher than for T0 (p<0.05), but there was no significant difference between T0 and T1 in terms of freezing loss, thawing loss, and cooking loss. Springiness for T1 was significantly higher than for T0 (p<0.05), and there was no significant difference between T0 and T1 in terms of hardness, cohesiveness, gumminess, chewiness, and shear force. There was no significant difference between T0 and T1 in terms of acid value, peroxide value, and iodine value. However, the melting point for T1 was significantly lower than for T0 (p<0.05). Aroma of raw meat for T1 was significantly superior to aroma for T0 (p<0.05). Taste, palatability of boiled meat, and juiciness of roasted meat for T1 were significantly superior to those parameters for T0 (p<0.05). These results suggest that the feed containing mugwort can be used to improve color and sensory characteristics, inhibit VBN formation, and also to increase antioxidant ability as a functional feed.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.431-440
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• 2006

This study was carried out to compare of yield, physico-chemical and sensory characteristics for chicken surimi manufactured by alkaline (pH 11) adjustment with different raw materials. Four experimental groups were surimi with chicken breast (T1) and chicken leg (T2) by spent hen, SF-MDCM (T3) and JY-MDCM (T4). Yield was higher in order of T1>T2>T3>T4 (p<0.05). The yield, physico-chemical and sensory characteristics of T1 were significantly higher than those of other treatments. Especially, $L^*$ and W value, shear force, textural properties, folding test, breaking force, gel strength, breaking $force{\times}deformation$, flavor, color and overall acceptability were higher in T1 but ar value, cooking loss, collagen and myoglobin content of T1 were lower than those of other treatments (p<0.05). Deformation, aroma, juiciness, tenderness were higher but met-myoglobin and yield of T4 were lower than those of T2 and T3 (p<0.05). Crude fat cooking loss and met-myoglobin content were higher in T2 but $b^*$ value, brittleness, hardness, gumminess, chewiness, folding test, breaking $force{\times}deformation$ and aroma of T2 were lower than those of other treatments (p<0.05). pH, collagen and moisture content and br value were higher but crude protein, folding test, $L^*$ and W value, cohesiveness, tenderness of T3 were lower than those of other treatmene (p<0.05). Correlation coefficients (r>0.8) between folding test and other items was positive in crude protein $L^*$ value, shear force and cohesiveness but negative in moisture content (p<0.05).

• Food Science of Animal Resources
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• v.30 no.2
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• pp.216-222
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• 2010

This study was carried out to determine the effects of olive oil prepared tomato powder (OPTP) used as lycopene source on fresh pork patties. OPTP was not added (0%; C), or was added at 0.25% (T1), 0.5% (T2), 0.75% (T3) and 1.0% (T4) in a basic pork patty formula and patties were stored for 7 days at $5^{\circ}C$. pH values of T3 and T4 were lower (p<0.05) than those of control until storage day 3. However, pH values of treated samples were dramatically increased (p<0.05) after 7 d of storage. Cooking loss values of treatments were lower (p<0.05) than those of control at day 1 of storage. Thiobarbituric acid reacting substances values were lower (p<0.05) in all treatments than in untreated samples during storage. All treated samples had lower values (p<0.05) for lightness ($L^*$) but significantly higher values (p<0.05) for redness ($a^*$) and yellowness ($b^*$) than the untreated samples during storage. Total plate counts of T4 were lower (p<0.05) than others during storage. In sensory evaluation, the scores of color, aroma and overall acceptability in T3 and T4 scored higher (p<0.05) than those of control at days 1 and 3 of storage, however, statistical significance was not found (p>0.05) among the samples after 7 days of storage. In conclusion, tomato powder-treated groups were significantly higher in redness ($a^*$) and yellowness ($b^*$), and lipid oxidation was inhibited, as compared with control during storage. Therefore, as a natural additive, tomato powder could be used to extend the self-life of meat products, providing the consumer with food containing natural additives, which might be seen more healthful than those of synthetic origin.

• The Korean Journal of Food And Nutrition
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• v.6 no.2
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• pp.96-102
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• 1993

A Nuluk, a Korean traditional koji for brewing, was made with wheat flour and Rhizopus japonicus T2 which had a good aroma and strong abilities in producing saccharogenic and proteolytic enzymes, and cultural conditions for the production of those two enzymes were tested. The productivity of saccharogenic enzyme was markedly improved when Nuluk was made with unsteamed wheat flour as compared with that with steamed one, but that of acid protease was reduced. The addition of water containing 0.5% hydrochloric acid was unfavorable for the production of saccharogenic enzyme and neutral protease. The optimum ratio of water added to wheat flour for the production of saccharogenic enzyme and proteolytic enzyme was 28% on the basis of wheat flour. The productivity of saccharogenic enzyme was enhanced "when the Nuluk was molded after 10~20 hours precultivation but that of proteolytic enzyme was reduced as compared with no molding. The optimum temperature for the production of saccharogenic enzyme was 28f and that of proteolyic enzyme was also 28$^{\circ}C$. The optimum cultural time for the production of saccharogenic enzyme was 36 ~72 hours at 3$0^{\circ}C$ and that of proteolytic enzyme was 36 hours.ours.

• Journal of Oriental Neuropsychiatry
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• v.16 no.2
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• pp.181-188
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• 2005

The purpose of this study is to investigate how much acupuncture treatment and autogenic training can affect to physical, mental relaxation through neurofeedback(Alpha/Theta training). I measured the numerical value of Alpha/H-Beta on the patient with facial tremor due to anxiety during acupuncture treatment and autogenic training, and when that patient wasn't relaxed I gave her feedback. The result shows that autogenic training is always more effective than aucupuncture in making the patient relaxed. On this case, the symptom was not much improved after having the treatments 10 times, but the frequency and intensity of the tremor decresed little. In according to the number of treatments, relaxtion didn't ascend regularly. I think it depends on the patient's condition or surroundings. I am unsatisfied I had only one case in this study and the number of treatments wasn't enough. In the future, much more clinical and statistical studies on herbal, musical, aroma therapies should be needed.

• Korean Journal of Adult Nursing
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• v.19 no.1
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• pp.1-11
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• 2007

Purpose: To identify the effects of the aromatherapy on stress of nurses working in operating room. Methods: The study design was nonequivalent control-group pretest-posttest design. The subjects were 45 nurses working in the operating room. Experimental group were 24 nurses in G Hospital and control group were 21 nurses in U Hospital. All of the subjects were measured of the subjective stress, stress responses and the job stress. For aromatherapy, lavender, bergamot, and ylang were mixed in the ratio of 2 : 2 : 1. Results: 1) "The subjective stress of experimental group is lower than that of the control group" was supported (t=-2.70, p=.01). 2) "The stress responses of experi-mental group is lower than that of the control group" was supported (t=-2.49, p=.01). 3) "The job stress of experimental group is lower than that of the control group" was supported (t=-7.97, p=.00). Conclusion: This study suggested that such aroma inhalation method could be effective on stress of nurses working in operating room.

• Journal of Oriental Neuropsychiatry
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• v.23 no.2
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• pp.33-48
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• 2012

Objectives : This study aimed to assess the effects of incense smokes of 'Cheung-Woon' on the concentration and EEG in healthy individuals. Methods : A total of 48 healthy volunteers participated in this study. The volunteers were examined with K-MAS, CBT(Corsi block tapping task), and EEG before and after smelling the incense smokes of 'Cheung-Woon'. K-MAS measured the recalled words, and CBT measured the recalled positions and orders of the color boxes. EEG measured the relative power of ${\theta}$ wave, ${\alpha}$ wave, SMR wave, mid-${\beta}$ wave, high-${\beta}$ wave, ${\gamma}$ wave and T(concentraion index T = (SMR wave + mid-${\beta}$ wave) / ${\theta}$ wave). 'Cheung-Woon' consists of 7 herbal powder, known as a useful effect on the concentration and memory. Results : After smelling 'Cheung-Woon', K-MAS were increased significantly(p<0.05). In relative power of ${\theta}$ wave, F4, T3, and P4 were decreased significantly(p<0.05) and P3 was also decreased significantly(p<0.01). In the relative power of ${\alpha}$ wave, SMR wave, and mid-${\beta}$ wave, the values were not significant. In the relative power of high-${\beta}$ wave, Fp1, and P4 were increased significantly(p<0.05). In relative power of ${\gamma}$ wave, T3 were increased significantly (p<0.05). In T value, F4, T3, T4, and P4 were increased significantly(p<0.05) and P3 were also increased significantly(p<0.01). Conclusions : This results show that smelling incense smokes of 'Cheung-Woon' is an effective way of increasing concentration and memory.

• Korean Journal of Human Ecology
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• v.17 no.1
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• pp.171-179
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• 2008

This study focuses on 130 estheticians currently working in and around Daegu and Gyeongbuk region, in order to find out the current state of affairs and side effects related to aromatherapy. This paper is based on a survey. SPSS win 11.0 program was used for the analysis of descriptive statistics and independent t-test. According to the result of analysis, about 33% of the estheticians have had allergy experience. And in terms of installation of an air ventilation fan, which is the most important facility in an treatment room, more than half (50.8%) replied they did not have one. There was a statistically significant difference between those estheticians suffering from allergy and those who did not, in symptoms of stuffy nose/rhinitis (P<0.01) and dry skin/itchiness (P<0.5). (Allergy symptoms from the 33% of estheticians were limited to those which occurred after he or she began career) On work related symptoms, those who had work history at hospitals/clinics or apothecaries were compared. A statistically relevant difference was confirmed between those estheticians with therapy experience and those who had none, in all symptoms except headaches and drowsiness/weariness. In other words, there was difference in symptoms such as dryness of skin/itchiness (P<0.01), stuffy nose/rhinitis, dry throat, tension/nervousness, dizziness, tired eyes(P<0.5), nausea, having trouble with focusing, and fatigue(P<0.1). Those estheticians who had a history of treatment especially suffered most from dryness of skin and itchiness. The rate of regular check-ups and the use of masks, employed for self protection, was lower than average (amounting to 5 points), with the use of masks especially having the lowest average (1.7) points.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.193-203
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• 2006

The quality characteristics of cookies containing black rice flour, which has a greater variety of functional components than wheat flour, were studied. The results of the pasting properties shows that the inclusion of black rice flour to the wheat flour-mixture did not affect the pasting temperature but increased the enthalpy, indicating that more energy is needed for the starch gelatinization. The total dietary fiber and total polyphenol content increased and the cookies color became darker and deeper with increasing black rice flour content. According to the results from TA on texture, the hardness decreased and the crispness increased significantly (both, p<0.001) with increasing black rice flour content. From the acceptance test, the appearance, aroma and texture of the cookies with added black rice flour were significantly (p<0.001) lower than those of the wheat flour cookies. However, the taste and overall acceptance of the cookies with added black rice (lour did not differ significantly from those of the wheat flour cookies. According to the results from the sensory evaluation, the aroma, black rice flavor, crispness, graininess and color(gray-violet) of the cookies increased significantly(p<0.001) with increasing black rice flour content and those of the cookies with 30% black rice flour had the highest values among the cookies which weren't significantly different from those of the cookies with 20% black rice flour. From the above results, the optimal ratio for the addition of black rice flour to the cookies was 10% from the viewpoint of the sensory evaluation and functional components.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.6
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• pp.898-904
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• 2006

Effects of sodium bicarbonate (SBC) injection on meat quality and functionality of porcine M. longissimus lumborum were investigated. Fifteen pigs ($100{\pm}5kg$) were randomly selected at a commercial slaughter plant. After slaughtering the loins were dissected from the carcass before chilling at approximately 30 minutes post mortem. The loins were divided into four cuts for sample treatment, and SBC of 0.25 M, 0.40 M and 0.75 M was injected (2% w/w) using a syringe. As SBC injection level was increased, muscle pH increased significantly (p<0.05). SBC injection decreased lightness ($L^*$) values on the surface of muscle. Moreover, with injection of SBC, drip loss %, cooking loss % and shear force were significantly (p<0.05) decreased, whereas WHC and $Na^+$ content were significantly (p<0.05) increased. From panel testing of uncooked pork loin, no significant differences (p>0.05) were found in aroma, off-flavor and drip between injection of SBC at different levels and the control, although color and acceptability were significantly lower (p<0.05) in control pork loin compare with injection of SBC at 0.75 M. In cooked pork loin from the panel test, aroma, flavour, off-flavour and juiciness were found to be similar (p>0.05) on all treatments, but tenderness and acceptability were significantly higher (p<0.05) with injection of SBC at 0.75 M than for control loin. Myofibrillar protein solubility of muscles treated with SBC was significantly (p<0.05) higher than that of the control, although no significant differences (p>0.05) were found in sarcoplasmic protein solubility between the treatments. These results indicated that SBC injection into pre-rigor porcine M. longissimus lumborum could improve ultimate pork quality characteristics such as meat color, water-holding capacity, and could inhibit muscle protein denaturation due to an increase in muscle pH.