• Food Science of Animal Resources
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• v.39 no.1
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• pp.102-113
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• 2019

In this study, the effect of sodium chloride (salt) concentration and phosphate on the quality properties of samgyetang was investigated. Increasing the salt concentration by 0.5% increased the moisture and ash content, salinity, water holding capacity (WHC), and thiobarbituric acid reactive substances (TBARS), whereas the protein content, pH, cooking losses, and shear forces were decreased. Addition of phosphate to the brine increased the pH and WHC, but decreased the TBARS, cooking losses, and shear forces. In a sensory evaluation, the scores for flavor and overall acceptability were the highest when the salt concentration of the brine was 2.0%. Overall, this study shows that the salt concentration and addition of phosphate to the brine of samgyetang substantially influences the overall quality of the chicken breast. Based on quality measurements and sensory scores, a 2.0% salt concentration with the addition of phosphate appear to be the most suitable conditions for the manufacturing of marinated samgyetang.

• Journal of the Korean Society of Tobacco Science
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• v.23 no.1
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• pp.31-39
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• 2001

This study was carried out to investigate the changes of physical and chemical properties and the usability of long-term stored leaf tobacco. The physical chemical properties of the flue-cured and burley leaves produced in 1993, processed in 1994 were analysed from Nov. 1996 to Nov. 1999. The pH and moisture content in leaf decreased slowly until 4 years’storage after processing, while those of leaf changed little thereafter. However, total sugar content continuously decreased until 5 years after processing. The filling capacity increased and shatter resistance index decreased in long-term stored leaf. The sensory test, cilia stasis and the chemical components of cigarette smoke had no significant differences between short and long-term stored leaves. When the processed leaves were stored till 5 years after processing, there were no deteriorative effects on quality and usability of leaf tobacco. Therefore, it is considered that the processed leaf may be stored for 5 years or more under the inevitable situation.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.911-917
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• 2011

This study was to investigate the characteristics of the Yakju fermented with differently-processed lotus leaves such as blanching, steaming, roasting, and drying, and fresh one for control. The total acid content was high (0.82~1.22%) in the lotus leaf Yakju, and lactic acid was the main compound among organic acids. Volatile acid content was high (200~500 mg/L) compared to the results of organic acid composition, and the main volatile acid in lotus leaf Yakju was acetic acid. Though the polyphenol content (616.5~693.1 mg/L) was similar among the Yakju, the Hunter's color value of those were quite different and also had a big impact on the sensory evaluation of color. Therefore, it seems that the enzyme activity of polyphenol oxidase in differently-processed lotus leaves may have an influence on the color of lotus leaf Yakju. In a sensory evaluation of color and aroma, lotus leaf Yakju fermentaed with fresh leaves and roasted ones were preferred to the others, and steamed leaves and roasted ones were the best in taste and overall acceptability.

• KIPS Transactions on Software and Data Engineering
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• v.5 no.7
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• pp.313-318
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• 2016

To utilize sensory data, it is necessary to design architecture for processing and handling data generated from sensors in an IoT environment. Especially in the IoT environment, a thing connects to the Internet and efficiently enables to communicate a device with diverse sensors. But Hadoop and Twister based on MapReduce are good at handling data in a batch processing. It has a limitation for processing stream data from a sensor in a motion. Traditional streaming data processing has been mainly applied a MoM based message queuing system. It has maintainability and scalability problems because a programmer should consider details related with complex messaging flow. In this paper architecture is designed to handle sensory data aggregated The designed software architecture is used to operate an application on the open source framework Storm. The application is conceptually used to transform streaming data which aggregated via sensor gateway by pipe-filter style.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.12
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• pp.1933-1941
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• 2019

Objective: This study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard. Methods: Pork loin was cured in brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine was changed by 4:0 (control), 3:1 (T1), 1:1 (T2), 1:3 (T3), 0:4 (T4), and pickled samples with 0.012% sodium nitrite (PC, positive control) and nitrite free brine (NC, negative control) were considered as the control. Results: The pH values of cured pork loins with FSC were decreased with increasing addition level of FSC. Cooking loss was not significantly different among all treatments. T4 had the lowest value in moisture content and lightness value and the highest value in curing efficiency. The redness value of T4 was not significantly different from that of PC in raw. After cooking, however, it was higher than that of PC. The yellowness value of cured pork loin added with FSC was increased with increasing level of FSC. Volatile basic nitrogen content of cured pork loin added with FSC was higher than PC and NC. Thiobarbituric acid reactive substance value of cured pork loin added with FSC was decreased with increasing FSC level. Residual nitrite level and shear force were increased with increasing FSC level. In the sensory evaluation, sensory score for flavor, off-flavor, chewiness, juiciness, and overall acceptability were not significantly different among all treatments. However, sensory score for color was increased when the concentration of FSC added to pork loin was increased. Conclusion: The FSC solution had a positive effect on redness and lipid oxidation. As shown by the results in protein deterioration and sensory, Swiss chard can replace sodium nitrite as natural curing agent.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.2
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• pp.171-174
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• 1994

Lipoxygenase are responsible for offensive grassy and green bean flavors which limit the wide utilization of soy protein products. This study was carried out to investigate the processing characteristics of soybean genotypes lacking lipoxygenase. Soybean curd made from soybeans with and without seed lipoxygenase showed nearly similar yield, while those sensory evaluation was better in lipoxygenase lacking lines than noramal one. Chemical composition of soybean curd also was similar between different genotypes, but total sugar content was higher in lipoxygenase lacking lines. Significant different quality of soymilk was showed by sensory test. The flavor and taste of soymilk were better in soybeans without seed lipoxygenase, although soymilk was made by two different processing methods. Therefore, in soybean breeding pro-gramme for food processing, lipoxygenase-lacking soybean genotypes could be useful economically and nutritionally.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.750-754
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• 1991

The perceived intensities of Cheddar cheese flavor were investigated in terms of cheese processing conditions and types of panels participated. The mean intensities of sensory properties for Cheddar cheese were higher in untrained panels compared to those in trained panels. There are significant differences in Cheddar cheese flavor between six-month and eight-month ripening. Cheddar cheese ripening at 1$13^{\circ}C$ resulted in positive effects on sensory attributes compared to ripening at $8^{\circ}C$. The addition of lactobacilli as starter culture caused an increase of sharpness and a decrease of bitterness. Sharpness and bitterness were not related to other cheese sensory properties, and revealed a positive relationship each other. Cheese acidity was negatively related to rancidity and fruitiness.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.77-82
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• 2011

This study was conducted to provide information for improving the quality characteristics of Buckwheat Soksungjang (BWS). We determined aminotype nitrogen content, total microbial flora counts, the population of Bacillus cereus, presence of volatile compounds, fibrinolytic activity, antioxidant activity, ACE inhibition rate, and a sensory evaluation. The aminotype nitrogen increased gradually during fermentation. We found a decreasing population of B. cereus during fermentation, thus, the edible period for BWS was more than 30 days after fermentation. Acetaldehyde, butanol, and pyrazine were detected as volatile compounds after fermentation. The fibrinolytic activities of a 10% BWS water extract were high at 120.8 units compared to the control (71.6 units). In a sensory evaluation, Soksungjang with 60% added BW showed a significantly higher score (p < 0.001) for color, taste, smell, texture, and overall. The results suggest that a new type of shortened fermented soybean paste had good safety, bioactivities, and sensory characteristics within 4 weeks.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.6
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• pp.2780-2787
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• 2013

This research was conducted to find out the relation between sensory processing ability and Interpersonal Problem of university students. The subjects were 177 university students whose curricula were similar. The researchers made the subjects fill out the Adolescent/Adult sensory profile and Korean inventory of interpersonal problem(KIIP). The analysis of the relevancy between the Adolescent/Adult profile and the Interpersonal problem showed that 'Low Registration' is related to all aspects of KIIP. 'Sensation Seeking' showed relation with Domineering/Controlling(r=0.150, p<0.05), self sacrificing(r=0.175, p<0.05), Intrusive (r=0.218, p<0.01), Interpersonal sensitivity(r=0.196, p<0.01), and Need for social approval(r=0.149, p<0.05). 'Sensation Sensitivity' showed relation with all aspects of KIIP. 'Sensation avoiding' showed relatively high relation with Domineering/ Controlling(r=0.403, p<0.01), Vindictive(r=0.420, p<0.01), Interpersonal ambivalence (r=0.452, p<0.01), and aggression(r=0.417, p<0.01). Through this research, it turned out that 'Sensory Processing ability' and the Interpersonal Problem are generally related, especially 'Low Registration' and 'Sensation Sensitivity' are highly related to the Interpersonal Problem.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.33-37
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• 2003

Sensory quality of pine nut gruel was investigated to determine the effects of processing conditions on its quality. Response surface methodology was applied to investigate effects of water volume and pine nut weight ratios to rice weight and heating time on the preference of pine nut gruel in terms of color, flavor, viscosity, taste, and overall acceptance. Results showed that processing conditions did not affect the color of pine nut gruel. Viscosity and overall acceptance were affected by the ratio of water volume to rice weight and heating time. $R^2$ of response surface regression equations were 0.6954, 0.8333 (p<0.05), 0.9668 (p<0.01), 0.8664 (p<0.05), and 0.8159 (p<0.10) for color, flavor, viscosity, taste, and overall acceptance respectively. No relationship was observed between color and overall acceptance. The relationship between viscosity and overall acceptance was the highest.