• Horticultural Science & Technology
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• v.30 no.2
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• pp.214-219
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• 2012

This study aimed to develop a new type of functional citrus beverage (Citurs-F) containing flavonoids extracted from the young fruits of satsuma mandarin ($Citrus$ $unshiu$) and matured fruits of Jeju native dangyooja ($C.$ $grandis$). We made beverages that contained 30% of satsuma mandarin extract with different percentages of concentrated dangyooja-derived flavonoid extracts. In sensory evalution, the highest response indices of color, taste and aroma were from the beverages based on the 30% young fruit extracts plus 15% (Citrus-F-15) and 20% (Citrus-F-20) flavonoids extract from the dangyooja using the KILO prep. In the changes of body weight after oral administration of the Citrus-F, the rat group with HF diet plus the Citrus-F decreased the body weight compared to the rat group fed only HF diet. This effect was to be continued for 9 weeks until the end of experiment. In the lipid content in blood, the rat group with oral administration of citrus extractions merely tended to resolve it in serum test. However, all the 0.1% Citrus-F-15 and Citrus-F-20 treated rat groups from the beginning or after 5 weeks appeared the lowest lipid contents in the blood. In the cholesterol contents, the rat group feeding the KILO-prep's extraction from the beginning weren't significantly recognized them in the group but the rat group feeding 0.1% Citrus-F-15 acted to reduce in the cholesterol contents from 5 weeks. The results indicated that the Citrus-F-15 with rich flavonoids might be main source alleviating the vascular diseases and obesity in human diet.

• The Korean Journal of Nuclear Medicine Technology
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• v.13 no.1
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• pp.9-14
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• 2009

Purpose: Nowadays in the nuclear medicine, many studies and efforts are being made to reduce the scan time, as well as the waiting time to be needed to execute exams after injection of radionuclide medicines. Several methods are being used in clinic, such as developing new radionuclide compounds that enable to be absorbed into target organs more quickly and reducing acquisition scan time by increase the number of Gamma Camera detectors to examine. Each medical equipment manufacturer has improved the imaging process techniques to reduce scan time. In this paper, we tried to analyze the difference of image quality between FBP, 3D OSEM reconstruction methods that commercialized and being clinically applied, and Astonish reconstruction method (A kind of Iterative fast reconstruction method of Philips), also difference of image quality on scan time. Material and Methods: We investigated in 32 patients that examined the Bone SPECT from June to July 2008 at department of nuclear medicine, ASAN Medical Center in Seoul. 40sec/frame and 20sec/frame images were acquired that using Philips‘ PRECEDENCE 16 Gamma Camera and then reconstructed those images by using the Astonish (Philips’ Reconstruction Method), 3D OSEM and FBP methods. The blinded test was performed to the clinical interpreting physicians with all images analyzed by each reconstruction method for qualitative analysis. And we analyzed target to non target ratio by draws lesions as the center of disease for quantitative analysis. At this time, each image was analyzed with same location and size of ROI. Results: In a qualitative analysis, there was no significant difference by acquisition time changes in image quality. In a quantitative analysis, the images reconstructed Astonish method showed good quality due to better sharpness and distinguish sharply between lesions and peripheral lesions. After measuring each mean value and standard deviation value of target to non target ratio with 40 sec/frame and 20sec/frame images, those values are Astonish (40 sec-$13.91{\pm}5.62$ : 20 sec-$13.88{\pm}5.92$), 3D OSEM (40 sec-$10.60{\pm}3.55$ : 20 sec-$10.55{\pm}3.64$), FBP (40 sec-$8.30{\pm}4.44$ : 20 sec-$8.19{\pm}4.20$). We analyzed target to non target ratio from 20 sec and 40 sec images. And we analyzed the result, In Astonish (t=0.16, p=0.872), 3D OSEM (t=0.51, p=0.610), FBP (t=0.73, p=0.469) methods, there was no significant difference statistically by acquisition time change in image quality. But FBP indicates no statistical differences while some images indicate difference between 40 sec/frame and 20 sec/frame images by various factors. Conclusions: In the circumstance, try to find a solution to reduce nuclear medicine scan time, the development of nuclear medicine equipment hardware has decreased while software has marched forward at a relentless. Due to development of computer hardware, the image reconstruction time was reduced and the expanded capacity to restore enables iterative methods that couldn't be performed before due to technical limits. As imaging process technique developed, it reduced scan time and we could observe that image quality keep similar level. While keeping exam quality and reducing scan time can induce the reduction of patient's pain and sensory waiting time, also accessibility of nuclear medicine exam will be improved and it provide better service to patients and clinical physician who order exams. Consequently, those things make the image of department of nuclear medicine be improved. Concurrent Imaging - A new function that setting up each image acquisition parameter and enables to acquire images simultaneously with various parameters to once examine.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.442-448
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• 2005

This study was carried out to evaluate the quality characteristics of the vacuum packed pre-aged venison with seasoning during chilled storage. The ham of deer were cut to cube and two seasonings such as red pepper sauce (T1) or soy sauce (T2) were seasoned by the proportions or meat to seasonings (1:1), respectively. The seasoned venison was aging by fill into plastic box at $0\pm1^{\circ}C$ for 10 days. And then, the aged meat from each pack was vacuum-packaged and stored at $0\pm1^{\circ}C$ for up to 28 days. pH were significantly decreased with storage periods in all treatments (p<0.05). Salinity $(\%)$ were no significant differences in T1 during the whole storage, but T2 had significantly high content $(1.33\%)$ at the storage days of 28 (p<0.05). Saccarinity $(\%)$ of T1 were significantly higher than that of T2 during the whole storage periods (p<0.05). As storage time extended the value of $L^*$ and $b^*$ in T1 were increased and those values decreased in T2. $a^*$ and shear force $(g/cm^2)$ or T1 and T2 were increased as the storage period passed In the result of sensory evaluation. all treatment had relatively high score $(T1\;6.75\~T2\;7.00)$ in overall acceptability during the storage period of 28 days. In conclusion, this study suggest that vacuum packed pre-aged venison with seasoning may be useful for new deer meat menu.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.969-974
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• 2013

In this study, liquid calcium was used to develop a calcium-fortified soy sauce-based seasoning for meat and the quality characteristics of the seasoning and cooked meat were investigated. All seasonings with different amount of liquid calcium (0, 2, 4, or 8%) showed no significant changes in pH and titratable acidity at $4^{\circ}C$ for 9 days; however, the control seasoning and seasoning with 2% liquid calcium (Ca-2%) showed significant decreases in pH and increases in titratable acidity during storage at $20^{\circ}C$ for 9 days, compared to the seasoning with 4% (Ca-4%) and 8% (Ca-8%) liquid calcium. We also observed that during storage at $20^{\circ}C$, the numbers of total aerobic bacteria, lactic acid bacteria, and yeast were significantly lower in Ca-4% and Ca-8% seasoning compared to the control or Ca-2%. The calcium contents in cooked meat seasoned with the control, Ca-2%, Ca-4%, or Ca-8% were 2.16, 33.47, 54.72, and 58.23 mg/100 g, respectively. Sensory evaluations demonstrated no significant differences in flavor, taste, juiciness, texture, and overall acceptability between the cooked meat samples. These results suggest that soy sauce seasoning supplemented with liquid calcium (2~8%) effectively increases the calcium content in cooked meat without adversely affecting its taste, flavor, and juiciness. Thus, this type of calcium-fortified seasoning may be helpful in combating the lack of calcium in modern diets.

• The Journal of Korean Medicine
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• v.31 no.1
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• pp.81-92
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• 2010

Objectives: The objective of this study was to assess bra in activation and difference by LI11 or ST36 acupuncture stimulation using functional MRI (fMRI). Methods: A total of 10 healthy right-handed volunteers were studied. LI11 acupuncture and ST36 acupuncture stimulations were applied in order on the left. The block design paradigm of RARARA was used for the task, with R representing rest and A representing stimulation, and each period lasted 30 seconds. fMRI data were analyzed using SPM2. Results: The left LI11 acupuncture stimulation activated both sides of the inferior parietal lobule, the left side of the extra-nuclear, culmen and inferior semi-lunar lobules. On the right side, the nodule and midbrain regions were activated by the left LI11 acupuncture stimulation. The left ST36 acupuncture stimulation activated the right side of the superior frontal gyrus, middle frontal gyrus, superior parietal lobule, inferior semi-lunar lobule and pyramis. On the left side, the sub-gyral, middle temporal gyrus, fusiform gyrus, supramarginal gyrus, extra-nuclear, cingulate gyrus and fastigium regions were activated by the left ST36 acupuncture stimulation. Besides, both sides of the paracentral lobule, inferior parietal lobule, culmen, cerebellar tonsil and midbrain regions were activated. Conclusions: In conclusion, brain signal activation patterns according to acupoints were observed to differ, and ST36 acupuncture stimulation activated more regions than LI11. It is supposed that LI11 and ST36 acupuncture stimulations have an influence on motor function and sensory aphasia, and these stimulations thus represent potential for ocular motor dysfunction, discriminative touch or position sense disorder. Moreover, ST36 acupuncture stimulation activated the cingulate gyrus of the limbic system, so it seems to have an influence over autonomic functions.

• Microbiology and Biotechnology Letters
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• v.43 no.1
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• pp.38-44
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• 2015

This study was conducted to investigate the effects of electrolyzed water (EW) and hot-air-drying with ultraviolet light (UV) to reduce coliform bacteria of Undaria pinnatifida (UP). The UP was washed in the order of 15% EW, tap water (TW), and distilled water (DW) under following conditions: 15% EW for 10 min (washing: 1 time), TW for 1 min, and DW for 10 min (washing: 5 times). Viable cells, coliform, and mold counts were at 10²-10³ CFU/g in untreated samples. After EW treatment, viable cells, coliform, and molds were not detected in whole samples or on the surface of UP. But, after hot-air-drying at 48°C for 48 h, the number of viable cells, coliform, and molds were 10¹-10⁵ CFU/g. After hot-air-drying at 48°C for 48 h with UV (12-48 h), viable cells, coliform, and molds were not detected in whole samples or on the surface of UP. In respect of color value, there were no significant changes. In sensory evaluation, the UP with hot-air-drying with UV (12 h) had the highest score in overall preference among UV treatment groups. These results suggest that the treatments at 15% EW for 10 min and hot-air-drying at 48°C for 48 h with UV (12 h) were effective to reduce coliform bacteria of the dried Undaria pinnatifida.

• Journal of the Korean Society of Food Culture
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• v.4 no.3
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• pp.245-251
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• 1989

To estimate the nutritional values and the optimum cooking method of the Cow's rumen-reticulum (tripe) which is a Korean traditional food, the nutrients of raw tissue of tripes, the changes in total N, ${\alpha}-amino$ N, calcium and phosphorus contents and nucleotides and their related compounds contents in soup stock prepared of tripe tissues according to various boiling time period with saucepot or pressure cooker and various ratios of the water to the tripe (wt/wt) were measured. No significant difference was observed in nutrients contents between rumen (1st stomach) and reticulum (2nd stomach) which contained 83% moisture, 0.4-0.5% ash, 3% fat, 13% protein, 50-56 mg% calcium, 75-76 mg% phosphorus. 75-77 mg% ${\alpha}-amino$ N on fresh weight basis. The results obtained show that the significant loss of nutrients observed after removing epitherial cell layer from tripe, and in aspect of the nutrients contents, the nucletides contents, and the sensory evaluation score in soup stock, the optimum cooking time period of tripe was 8 hours in boiling in saucepot and 1 or 2 hours in cooking in pressure cooker, and the ratio of the water to the tripe (wt/wt) was above ten.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.813-824
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• 2005

This study was carried out to evaluate the quality characteristics of the spicy fermented pork with traditional seasonings. The samples, outside muscle of pork ham, were cut to cube($7{\time}10{\time}2$cm3) and five traditional seasonings such as soy sauce(T1), Kimchi sauce(T2), pickled shrimps sauce(T3), onion sauce (T4) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned samples were fermented at $1{\pm}1^{\circ}C$ for 10 days. And then, the spicy fermented meat was atmosphere packaged and stored at $1{\pm}1^{\circ}C$ for up to 28 days. The pH level of fermented pork has been decreased at the end of the storage compared to the early storage days. The pH level of T3 was higher than that of other treatments during the whole storage days. The salinity and saccharinity of treatments were increased during the storage periods in T1, T3 and T4. TBARS in all treatments was significantly high at the later days of the storage compared to the early days of the storage. VBN was increased until the 21 days of storage and decreased rapidly since then. There were no significant differences in WHC among the all treatments. The shear force was increased with storage in all treatments group. The L* values of surface meat showed a tendency of increasing value along the storage days and the a*, b* values showed a tendency of decreasing value. The number of total bacteria and lactic acid bacteria were tended to increase during storage, while E. coli was decreased as storage period extended. In the results of sensory evaluation, T1 had the highest score in overall acceptability.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.495-499
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• 1985

To develope a process by which liquid foods can be stored in the liquid state at the frozen storage temperature, suitable cryoprotectants were selected. Orange juice, chosen as an example of liquid foods, was stored with combined cryoprotectants at $-15^{\circ}C$, and quality changes of orange juice during storage were evaluated. Among 7 cryoprotectants tested, NaCl solution had lower initial freezing point than others, and initial freezing points of glucose, fructose, glycerol, propylene glycol and citric acid were close to each other. Considering flavor quality of orange juice, cryoprotectants suitable for reducing freezing point of orange juice were glucose, fructose, glycerol, and citric acid. Combined cryoprotectants for reducing freezing point of 3 and 4 folds concentrated orange juice to $-15^{\circ}C$ consisted of 10% glucose, 8% frutose, 4.6% glycerol and 3% citric acid, and 5.5% glucose, 4.5% fructose, 4.6% glycerol, and 3% cirtric acid, respectively. When destruction of ascorbic acid, sedimentation volume and sensory flavor score of orange juice stored with combined cryoprotectants at $-15^{\circ}C$ and the control stored at $-18^{\circ}C$ were compared, there were no significant differences. These results indicated that liquid foods with suitable combined cryoprotectants could be stored at $-15^{\circ}C$ or below in the liquid state without adverse effect on quality of the stored products.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.723-728
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• 2011

This study was performed to test the effect of Sargassum sagamianum extract (SSE) on shelf-life and improved quality in bread with 0.25, 0.5 and 0.75% added SSE. Bread with added SSE had reduced total microbial counts by 2 log cycles and mold cell counts by 3 log cycles. No changes in moisture content or pH occurred from days 3 to 9. In addition, bread with SSE had a lower yield of malonaldehyde than that of the control as shown by the TBARS assay. Yellowness increased in bread with added SSE, whereas lightness and redness decreased. In the sensory evaluation, taste, total preference, inner shape, and color of the bread containing 0.25 and 0.5% SSE were preferred. These results suggest that the adding 0.25 and 0.5% SSE to bread improved shelf-life and quality.