• Fisheries and Aquatic Sciences
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• v.25 no.3
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• pp.175-186
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• 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.

• Food Science of Animal Resources
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• v.42 no.6
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• pp.928-941
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• 2022

This study aimed to analyze the microbiological composition and sensory characterization of fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus SMFM2016-GK1; NK3, P. pentosaceus SMFM2016-NK3), Doenjang (D1, Debaryomyces hansenii SMFM2021-D1), and spontaneously fermented sausage (S8, D. hansenii SMFM2021-S8; S6, Penicillium nalgiovense SMFM2021-S6). The control was commercial starter culture. Nine treatments were applied [GD (GK1+D1), GS (GK1+S8), GDS (GK1+D1+S8), ND (NK3+D1), NS (NK3+S8), NDS (NK3+D1+S8), GND (GK1+NK3+D1), GNS (GK1+NK3+S8), and GNDS (GK1+NK3+D1+S8)] by mixing lactic acid bacteria and yeast, and S6 was sprayed. The microbial composition of fermented sausage was analyzed [aerobic bacteria (AC), Lactobacillus spp. (LABC), Staphylococcus spp. (STPC), and yeast and mold (YMC)], and pH and electronic nose and tongue measurements were taken. The AC, LABC, STPC, and YMC values of the control and treatment groups tended to increase during fermentation (p>0.05). The STPC values of the GD, GS, ND, and GDS groups were similar to that of the control on day 3. The pH of the control on day 3 was significantly lower than that of the GD, ND, and GND groups (p<0.05). Higher levels of 4-methylpentanol, 2-furanmethanol, and propyl nonanoate, which provide a "fermented" flavor, were detected in the GD group compared to in the control and other treatment groups. GD and ND groups showed higher umami values than the control and other treatment groups. Therefore, it is expected that GD can be valuable as a starter culture unique to Korea when manufacturing fermented sausage.

• Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.145-157
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• 2023

Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.570-585
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• 2024

This study focused on understanding the effects of yeast and mold on the sensory properties of dry-cured ham aged at 20℃ and 25℃. Debaryomyces hansenii isolated from Doenjang and fermented sausages, and Penicillium nalgiovense isolated from fermented sausages were utilized. The CIE a^* tended to increase in all treatments as the aging period increased. At 6 weeks of aging, DFD25 showed a significantly higher CIE a^* value than other treatments. The shear force tended to increase in all treatments as the aging period increased. At 6 weeks of aging, among the treatments aged at 25℃, DFD25 showed a low tendency to shear force. The PC1 of the electronic nose was 42.872%. At 25℃, the hexane content was higher and levels of ethanol, propan-2-one, 2,4,5-trimethylthiazole, and limonene were lower than that at 20℃. DFD25 showed significantly higher hexane content and significantly lower limonene content than other treatments. The PC1 of the electronic tongue was 84.529%. All treatments, except for the C starter, exhibited higher salt and lower sour levels at 25℃ compared to 20℃ when the same starter was used. The DFD25 showed the lowest sour taste and a higher tendency of umami than the other treatments. Sensory evaluation revealed that DFD25 had significantly higher scores for texture than C25, whereas no significant differences were observed in other aspects. Therefore, the used starters are considered suitable for aging at 25℃; among them, the DFD starter demonstrates superior qualities and enhanced commercial potential compared to the control.

• The Journal of Korean Society for Radiation Therapy
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• v.21 no.1
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• pp.25-31
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• 2009

Purpose: Evaluate the mold we have made to improve the reproducibility of the patient position and make homogeneous dose distribution to the treatment volume effectively when treating the patient who has hypervascular ulcer on her tongue caused by paraneoplastic autoimmune multiorgan syndrome by mold brachytherapy. Materials and Methods: The mold is consisted of upper and lower parts. We inserted 2 mm of lead sheet on the gums toward the oral cavity to protect them from unnecessary irradiation during the treatment. We had planned on orthogonal images obtained the patient. 200 cGy was delivered in every fraction with a total dose of 3000 cGy. To evaluate the effect of the lead sheet, we made a measurement with a phantom that has gums and tongue made of tissue with an equivalent material (bolus). Five of TLDs were placed on the interesting points of gums to measure the dose during irradiation with lead sheet and without lead sheet for three times respectively. Results: The result of the measurement without lead sheet are A: 33.9 cGy, B: 30.1 cGy, C: 31.8 cGy, D: 23.3 cGy, E: 24.1 cGy. The results of measurement with lead sheet are A: 20.6 cGy, B: 18.8 cGy, C: 19.6 cGy, D: 14.7 cGy, E: 15.1 cGy. Conclusion: Since we are using the mold made in our department during the treatment of the patient with hypervascular ulcer on tongue, we could deliver a proper dose to the treatment volume. In addition, the mold provided highly accurate and reproducible treatment and reduced the dose to the gums and teeth. Therefore, the possibility of side effects could be decreased significantly.

• Journal of the korean academy of Pediatric Dentistry
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• v.24 no.1
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• pp.95-111
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• 1997

The human speech organ consists of respiration system (lung, larynx), phonation system (vocal cord), articulation system (esophagus, pharynx, uvula, teeth, gingiva, palate, tongue, lip) and resonating system(oral cavity, nasal cavity, paranasal sinus). Because teeth are components of the articulation system, it has been reported that the persons with abnormally positioned teeth generally have abnormal occlusion and pronunciation. In this study, using /ㅅ(s)/, the most commonly mispronunced consonant in children with malocclusion, and the seven single vowels, /사(sa), 서($s\delta$), 소(so), 수(su), 스($s\omega$), 시(si), 세(se)/ and / ㅏ(a), ㅓ($\delta$), ㅗ(o), ㅜ(u), ㅡ($\omega$), 1(i), ㅔ(e)/ were recorded and analyzed using speech analysis program on computer by measuring formants and compared them for investigating the differences in pronunciation in children with Angle's class I occlusions and those with Angle's class II div.1 malocclusion. The result were as follows: 1. In the Angle's Class II div.1 group, there were no significant differences in F1 of all recorded sounds as compared with Angle's Class I group(p>0.05). 2. In the consonants, there were significant differences in F2 of /스($s\omega$)/ and F2/F1 ratio of /사(sa), 서($s\delta$), 시(si)/ between the two group(p<0.05). 3. In the vowels, there were significant differences F2/F1 ratio of /ㅓ($\delta$)/(p<0.05) and no significant differences in F2/F1 ratio between two group(p>0.05). 4. In the consonants, there were significant differences in F2 and F2/F1 ratio when succeeding vowels were high or low, and F2/F1 ratio when front in accordance with tongue position (p<0.05). 5. In the vowels, there were no significant differences in formant in accordance with tongue position(p>0.05)

• Toxicological Research
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• v.24 no.3
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• pp.169-174
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• 2008

This study examined the mechanisms underlying the effects of the vasorelaxation active substance(VAS), dimethyladenosine-5'-L-arabinose, and its partial purification fraction on nitric oxide synthase in improving erectile dysfunction with particular focus on the nitric oxide (NO)-cGMP pathways. Two rat models, 9-month-old SD rats and 11-month-old SD rats, were given VAS(40 mg/kg per day) for 4 days, The aqueous fraction of silworm male pupae extract; semi-purified VAS(100 mg/kg per day) for 10 days, respectively. The NOS activities of the following three enzymes were examined: neuronal NO synthase(nNOS), inducible NOS(iNOS), endothelial NOS(eNOS), vascular endothelial growth factor on endothelial cells(VEGF) and anti-inflammation effect of Tumor necrosis factor-$\alpha$. The results showed increases in the nitric oxide synthase activities. Western blotting of the tissue homogenate showed an increase in the nNOS level in the brain and tongue, and an increase in the endothelial NO synthase(eNOS) level in penis. However, there was little association with VEGF production in HUVEC endothelial cells and no relationship with TNF-$\alpha$ which showed low levels.

• Journal of Oral Medicine and Pain
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• v.23 no.4
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• pp.327-341
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• 1998

Aims : The purpose of this study was to investigate whether there are any changes in taste sensitivity with advancing age and to see if smoking or oral hygiene can affect the taste sensitivity. Method : Nine hundred and thirty four subjects(458 male and 476 females) were included for the study and they were categorized into 4 age groups( under 20, 20 to 39, 40 to 59, and over 60 age group ). The electrical taste thresholds were measured using an electrogustometer for the 4 different sites in the oral cavity, I.e., tongue tip, tougue alteral, circumvallate papilla, and soft palate. Results : The elctrical taste thresholds were significantly incresed with advancing age in both gender, but the pattern of change is moere abrupt in female after 40. There were not significant differences in electrical taste threshold between smoking and non-smoking people. Taste thresholds were significantly lower in the groups with higher frequency of daily toothbrushing than the groups with lower frequency Conclusion : The electrical taste threshold is increased with aging. It is not influenced by smoking but by toothbrushing.

• MALSORI
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• no.33_34
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• pp.43-55
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• 1997

This study examined one of the hypotheses on the consonant reduction in Korean inferred from the Articulatory Phonology framework through phonetic experiments: Degree of consonant reduction depends on the height of the neighboring vowels--the lower the height of the neighboring vowel is, the higher the degree of reduction of stop closure period is. The results of this study, in general, turned out to support the hypothesis with some cases requiring other phonetic considerations, e.g., rate of some tongue tip movement in the case of dental lenis stop /t/ or the facts that bilabial lenis stop /p/ share its primary articulators, lips, with the neighboring vowel /u/ and that for bilabial closure, the upper lip lowers more for compensation of little movement of lower lip when its raising gets disturbed for some reasons.

• MALSORI
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• no.33_34
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• pp.57-69
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• 1997

In this paper, 1 will try to examine the aspects of formants, based on the LPC analysis. In this analysis, five Japanese vowels (a, i, u, e, o) will experience two kinds of experiments: vowels in isolated forms, and vowels in carrier sentences. The analysis results of Japanese vowels of the Japanese natives show a peculiar feature that Japanese vowels form respective vowel groups. Each Japanese vowel makes a statistically significant difference. In the Fl analysis of the vowels grouped by the informant's sex, Japanese vowel (a) shows the greatest standard deviation without regard to the informant's sex. In the F2 analysis of Japanese vowels, each vowel has a statistically significant difference. The fact that the male's [u] shows great standard deviation means that there is a great difference of the frontness of the tongue among the Japanese males in articulating [u]. Isolated vowels and carried vowels show statistically little significance between Fl and F2 frequency values. In another contrastive analysis between the isolated vowel group and the carried vowel group, whether a vowel is articulated in isolation or in a sentence appears to have little effect on its formant frequency.