• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.419-424
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• 1998

This study was carried out to investigate changes in the physicochemical and sensory characteristics of Oiji(Korean pickled cucumbers) prepared with different salts(bay, refined and purified salt). The pH of Oiji prepared with bay salt was higher than those prepared with refined and purified salts. The salt concentration of Oiji prepared with purified salt showed the highest value during fermentation period. The cutting forces at middle part of Oiji prepared with bay and refined salts were higher than those of raw cucumber, and bay salt resulted in the highest force during fermentation period. The result of sensory evaluation indicated significant differences in color, odor, taste, texture and overall acceptability among salts at 5% level. Oiji prepared with bay salt showed the highest score in most the sensory characteristics.

• Food Science and Preservation
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• v.2 no.1
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• pp.131-138
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• 1995

In order to obtain basic data for the development of Gat-Kimchi, a salted and fermented lear mustard, changes in mineral, pigment, texture, sensory score and microflora during fermentation at 5$\pm$2$^{\circ}C$ were investigated. Changes in mineral, including iron, calcium and potassium were obviously shown and their contents were markedly decreased after 14 days of fermentation. Contents of total chlorophyll and carotenoid were slowly decreased after 6 and 10 days of fermentation, respectively and ratios of chlorophyll a/b were not changed and similar to those of other cruciferous vegetable Kimchi during fermentation. Shear force of Gat-Kimchi in rheometer during fermentation was increased. The sourness and hardness(p<0.05) of Gat-Kimchi after 24 days of fermentation were significant different in sensory evaluation with no significant difference in off-flavor, color and hotness. Compared with other Kimchi, taste of Gat-Kimchi was desirably kept for 54 days of fermentation. Total viable count and lactic acid bcateria(Genus Lactobacillus) observed to be Increased in the range of 18 to 24 days and yeasts to be gradually increased during overall period of fermentation.

• Physical Therapy Korea
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• v.15 no.3
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• pp.1-7
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• 2008

Multi-sensory systems, including the visual, somatosensory, and vestibular ones, are involved in maintaining standing balance. The organization of these sensory systems is as important as the efficiency of each individual system in maintaining optimal balance. The purpose of the present experiment was to investigate the developmental changes in static standing balance and sensory organization under altered sensory conditions. This study involved 64 children (from 4 to 15 years of age) and 17 young adults. The children were divided into four age groups: 4~6, 7~9, 10~12, and 13~15 years. Static standing balance was assessed with the one-leg standing test under four different sensory conditions: the children stood on a firm surface with (1) eyes open or (2) closed, and they stood on a foam surface with eyes (3) open or (4) closed. In balancing ability, the age groups exhibited significant differences. The function of sensory organization for balance control was poorer for the children than for the young adults. The functional efficiency of the somatosensory system of the children aged 7~9 years was at the young adults' level, and the visual function of the children aged 10~12 years had also reached the young adults' level. However, the functional efficiency of the vestibular system of children was significantly lower than that of the young adults, even at the age of 15 years. This may indicate that sensory organization and standing balance are still developing after the age of 15 years.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.800-806
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• 1997

Effect of temperature on Kakdugi during fermentation was investigated by measuring sensory, physicochemical and microbiological, properties up to 57 days. The diced(2.5$\times$2.5$\times$2.5cm) Chinese radishes(Ra-phanus sativus L.) with other ingredients were fermented under the different temperatures. Kakdugi were stored at 4$^{\circ}C$ after keeping at 2$0^{\circ}C$ for 12 hours(treatment E) from initial fermentation to the end at each temperature on preparation. The pH was decreased to the range of 4.14~4.29 in the initial of pH 5.8, and total acidity was increased 2~4 times more than that of in the initial period (0.24%). And the changes of treatment A, B, and C were nearly constant up to 57 days in the range of 0.80~0.88% (pH 4.1). The changes of vitamin C showed sigmoidal curve, increasing significantly in the palatable period after decreasing gradually in the initial period. The content of vitamin C in treatment E was rapidly decreased, but that of treatment C was kept high content up to 57days. the number of lactic acid bacteria was remarkably increased in palatable period and was gradually decreased thereafter. The scores of aroma, taste, overall acceptability in sensory evaluation during the fermentation was high in order of treatment E, C, D, B and A. The scores of sensory evaluation treatment D and E during fermentation was rapidly decreased, however, treatment A, B and C were maintained. Changes of lactic acid bacteria, and sensory properties, among treatment A, B and C which kept a good quality up to 57 days, had high scores of sensory evaluation, abundant vitamin C in the palatable period. The result showed that Kakdugi fermented at 4$^{\circ}C$ after keeping at 2$0^{\circ}C$ for 36 hours had better taste and quality than those of other treatments.

• The Journal of Korean Physical Therapy
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• v.22 no.4
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• pp.97-101
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• 2010

Purpose: Sensory input is very important for proper performance of human. Two-point discrimination is the most widely used tactile sensory test. The purpose of this study was to find the changes in cortical activation patterns between tactile stimulation and two-point discrimination. Methods: Two healthy subjects participated in our study. fMRI scanning was done during 4 repeated blocks of tactile stimulation and two point discrimination of the right index finger tip. In one block, stimuli were repeated 10 times every three seconds. To determine the changes of cortical neurons during sensory input, intensity index was analyzed. Results: When tactile stimulation of the right index finger tip was completed, only contralateral primary somatosensory area was activated. In contrast, during two-point discrimination, both the primary somatosensory area and ipsilateral supplementary sensory area were activated. Conclusion: During two point discrimination, both primary somatosensory area and ipsilateral supplementary sensory area were activated. Therefore, two-point discrimination is required more complex and conscious activity than tactile stimulation.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.34-45
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• 2003

Backsulgi, the most basic type of rice cake, were prepared with the addition of process rice flour at 0%, 10%, 20%, 30%, 40% and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textual characteristics of Backsulgi were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2, and 3 days. As a result of sensory evaluation, Backsulgi with 30% process rice flour showed the highest score in overall quality, and the one with 10% process rice flour showed higher scores than controls. Backsulgi with process rice flour did not show significant differences in whiteness, graininess, sweet aroma, roasted nutty taste, sweet taste compared with the control even in the longer storage time at 4$^{\circ}C$ and 20$^{\circ}C$. In the measurement of color changes, L value (lightness) was not significantly different, but a value (redness) and b value (yellowness) were increased as the addition of process rice flour increased.

• Food Science and Preservation
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• v.5 no.2
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• pp.167-171
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• 1998

Bulkogi(roast beef) seasoning stored without cap at 5$^{\circ}C$ and 23$^{\circ}C$ and within capped boule at 5$^{\circ}C$, 23$^{\circ}C$, 38$^{\circ}C$, 48$^{\circ}C$ and heat cycling(38$^{\circ}C$-1 week and 5$^{\circ}C$-1 week) and investigated sensory quality, pH, VBN, amino-N, surface color, and viable cell counts during 6 month storage. Nonpackaged Bulkogi seasoning was deteriorated by molds after 2 weeks at 23$^{\circ}C$ but did not showed any significant quality changes at 5$^{\circ}C$ for 1 month. Sensory scores of packaged sample rapidly declined with the temperature increase but chemical criteria was not significantly changed depending on temperature and storage time. Correlations between sensory scores and chemical parameters was not found, but sensory scores on color was correlated with lightness(L. value) of surface color(r=0.899). Heat cycle storage resulted in similar changes in quality to 38$^{\circ}C$ storage. Ql0 values calculated by sensory evaluation results as a quality index was 6, and the shelf-life of packaged Bulkogi seasoning was predicted 88 months at 23$^{\circ}C$.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.374-389
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• 2003

The Purpose of this study was to propose the most effective packaging method and storage conditions to apply to home-delivered meals for the elderly Changes in the physical and sensory qualities of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok, in wrap packaging, top sealing and vacuum packaging were evaluated during storage at 25, 4 and -18$^{\circ}C$, for 5 days. The speed of falling-off in the foods qualities, under chilled and frozen storage conditions did not differ much as the 5 day storage period was too short for a proper assessment. The sensory characteristics of taste and texture were better evaluated in the chilled than in the frozen storage. The most effective packaging method at all the storage temperatures was the vacuum packaging, which assured the safety of the foods by the removal of oxygen. The lightness, springiness and hardness were significantly influenced by the storage temperature, period and packaging method, while the sensory characters were affected by storage temperature and the period. In conclusion, the quality of the vacuum packed pan fried oak mushroom and meat and soy sauce glazed hair tail, in frozen storage, were still fresh after the five days of the experiment. The shelf-life of those foods with wrap packaging, in chilled storage, were suggested to be three days. The quality of the roasted dodok, with vacuum packaging in chilled storage, was preserved for five days.

• Journal of Sport and Applied Science
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• v.4 no.4
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• pp.1-6
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• 2020

Purpose: The purpose of this study is to identify the effect of 24-week sensory integration activity training on fitness of children with intellectual disability. Research design, data, and methodology: The subjects were 10 children with intellectual disability, 60 min training of sensory integration activity for 24 weeks. Obesity, cardiovascular endurance, muscular strength and muscle endurance were measured pre and post training. Frist, characteristics of subjects were measured with age, height, weight, IQ and SQ. Second, the subjects then performed sensory integration activity training for 24 weeks. Last, weight, strength, endurance, cardiovascular endurance and flexibility were measured. Data were calculated for average and standard deviation by SPSS 25.0 statistic program, and dependent sample t-test was processed to analyze the change between pre and post training. All statistical significance level was set to 0.5. Results: The result was shown that weight, strength and endurance changes between pre and post were significant. However, cardiovascular endurance, flexibility changes between pre and post were not significant. Conclusions: The lack of training frequency of 60 minute per week were acknowledged per week from this result. In future research, increased intensity and frequency are need for an in-depth and meaningful study and the measured data can be used basic information for the study.

• Journal of the Korean Society of Food Culture
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• v.27 no.4
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• pp.383-390
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• 2012

This study was conducted to investigate the physicochemical and sensory changes of 6 kinds of commercial Makgeolli (A, B, C, D, E, and F) during storage at $4{\pm}1^{\circ}C$ for 30 days. The initial pH was 3.50~4.23, but it increased to 3.65~4.37 by the end of the storage period (p<0.05) There were no significant differences in titratable acidity between the beginning and end of the storage period. The reducing sugar content of A and B increased, whereas C, D, E, and F decreased with increasing storage time. A decrease in lightness (L values) was observed in all samples with increasing storage time (p<0.05). The alcohol content increased from beginning values of 5.90~6.10% to ending values of 6.30~7.35% at the end of storage, of which sample B exhibited the highest value. A sensory evaluation test revealed that the overall acceptability of samples A, B, D, and E were still within acceptable limits, but samples C and F showed undesirable changes during 30 days of storage at $4^{\circ}C$.