• Food Science and Biotechnology
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• 제18권2호
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• pp.307-311
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• 2009

This study examined variations in postmortem meat quality characteristics and consumer sensory evaluations of different pork quality classes in fresh and cooked meat. Pale, soft, and exudative (PSE) meat had the highest drip loss, lightness, and the lowest $pH_{24\;hr}$ whereas dark, firm, and dry (DFD) meat showed the opposite results. When the fresh meat was evaluated by consumer panelists, they could only distinguish the PSE class of meat and it scored lowest in overall acceptability. However, the panelists did not consider cooked PSE or DFD pork to be unacceptable overall, indicating that consumers cannot distinguish the quality of cooked pork.

• 한국식품영양학회지
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• 제22권3호
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• pp.470-477
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• 2009

In this study, we evaluated the physicochemical and sensory quality of Glazed Spanish Mackerel in Teriyaki sauce containing added lemon juice and ginger juice using a Sous vide Cook-Chill method. The products were stored at below $3^{\circ}C$ and then its physicochemical and sensory quality was estimated after varous storage periods(0, 5, 10, 15 days). Measured extent of 40.91~52.04% in extent and reheating after of 42.35~54.40% when moisture content and did not significant by storage period in all sample are until save 15 days. The VBN was increased as the storage period increased. A similar trend was observed after reheating, and while lemon juice additions was significantly low on 15 days(p<0.01). Based on the results of the sensory evaluation, the Teriyaki sauces containing the added lemon juice additions were evaluated that had a better sensory quality is excellent in external appearance, flavor, taste, texture, and acceptability than the control group, and while were the evaluated excellently in overall flavor and taste in occasion of were found to be excellent after the addition of ginger juice.

• 대한감각통합치료학회지
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• 제20권3호
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• pp.48-59
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• 2022

목적 : 본 연구는 자폐스펙트럼장애 아동을 대상으로 국내에서 제공되는 감각통합중재 방법을 체계적으로 고찰하여 중재효과를 제시하고자 하였다. 연구방법 : 연구대상은 2011년 1월부터 2020년 12월까지 최근 10년간 국내 학회지에 게재된 연구로 하였다. 검색에 사용된 데이터베이스는 학술연구정보서비스(RISS)와 디비피아(DBpia)이었다. 검색어는 '자폐', '자폐스펙트럼', '감각통합', '중재'이었다. 분석에 사용된 연구는 총 10개로, 연구 근거의 질적수준과 방법론적 질적수준으로 분석하였고, 결과는 대상자, 중재, 대조, 결과의 PICO(Patient, Intervention, Comparison, Outcome)로 제시하였다. 결과 : 연구분석에서 근거의 질적 수준은 수준 IV가 가장 높았고, 다음으로 수준 II 이었다. 근거의 방법론적 질적 수준은 '우수'의 연구가 가장 많았고, 다음으로는 '보통'이었다. 연구대상자는 자폐스펙트럼장애아동과 부모이었고, 실험설계는 단일대상연구 빈도가 가장 높았다. 중재는 적응행동과 감각조절을 확인하는 연구가 가장 많았고, 중재측정을 위해 사용된 평가도구는 감각프로파일(Sensory Profile)과 캐나다작업수행측정(Canadian Occupational Performance Measure; COPM)의 빈도가 가장 높았다. 분석에 사용된 10개의 모든 연구에서 감각통합중재로 인해 다양한 결과 값에 긍정적인 향상 및 통계학적으로 유의한 효과를 보였다. 결론 : 최근의 임상환경에서 자폐스펙트럼장애 아동을 대상으로 감각통합중재는 지속적으로 이루어져왔다. 앞으로의 연구에서는 다양한 감각통합중재방법과 근거의 질적 수준이 높은 연구가 이루어지는 것이 필요하다.

• 한국식품영양학회지
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• 제11권5호
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• pp.580-584
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• 1998

Tenderization of beef by the addition of barks(Morus alba Linne) and its sensory properties were observed by shearing test, cooking loss, pH, protein content and sensory evaluation. Shear force was decreased as the addition level of barks (Morus alba Linne) increased. Tenderization effect of beef was increased 8,8% at the addition level of 2.5%, 25% at 5.0%, 4.7% at 7.5%, 58% at 10% barks(Morus alba Linne). Cooking loss was observed 44.50% at the no addition, 45.3% at 2.5%, 45.8% at 5.0%, 47.5% at 7.5%, 50.0% at 10% addition level of barks (Morus alba Linne). As the addition level of barks(Morus alba Linne) increased pH of cooked beef decreased to the range of 5.6 to 5.46. As the addition level of barks (Morus alba Linne) increaed protein content of beef decreased whereas protein content of cooled liquor increased. The addition of barks(Morus alba Linne) improved the sensory quality of cooked beef. Especially, tenderness scored the highest value in 10% added beef and other quality factors color, flavor, juiciness and overall quality were evaluated significantly high in 5% added beef. Therefore 5% addition level of barks(Morus alba Linne) for cooking beef was suggested as the desirable level of addition.

• 한국포장학회지
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• 제14권2호
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• pp.65-72
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• 2008

Vinegar and/or sake are often added for preservation hurdle in Korean seasoned beef product, affecting sensory quality. Sous vide packaging formerly developed requires optimization of formulation recipe in these ingredients. Therefore this study looked into the effect of vinegar and sake on the sensory quality attributes by response surface methodology. The addition of vinegar lowered the product pH significantly but sake addition did increase it slightly. Water activity did not change with the addition of these. Ten day storage at $8^{\circ}C$ did not make any significant changes in salt content and water activity. The added vinegar and/or sake in the formulation degraded the hedonic sensory scores of the product. The storage of the product made the degradation effect less pronounced. For the stored product the effect of sake on taste, texture and flavor was greater than that of vinegar. The respective addition of vinegar and sake less 4.0 and 4.5% could maintain the required sensory quality and thus was suggested in this study as their affordable use level for preservation hurdle.

• 한국식품저장유통학회지
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• 제5권2호
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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$^{\circ}C$.

• 한국식품조리과학회지
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• 제19권3호
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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.

• 한국산학기술학회논문지
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• 제17권6호
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• pp.81-88
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• 2016

본 연구는 대학생의 감각처리능력을 조사하고 그 중 감각처리능력에 문제가 있는 대상을 선별하여 일상생활에서 스스로 실천 할 수 있는 감각처리중재 방법을 교육한 후 삶의 질에 영향을 미치는지 알아보고자 하였다. 연구대상은 2013년 5월 초 충청지역에 소재한 3개 대학의 동일 계열 전공 대학생 230명으로 하였다. 230명 모든 대상자에게 감각처리능력, 개인적 특성, 삶의 질에 대해 설문조사를 실시하고 감각처리능력에 문제가 있는 32명의 대상자를 각각 16명씩 실험군과 대조군으로 구분하여, 실험군에게는 감각처리 중재를 실시하고 대조군에게는 중재를 실시하지 않았다. 감각처리 중재 방법을 6주 동안 스스로 시행 한 후 삶의 질을 재평가 하였다. 연구 결과 중재 후 삶의 질 총 점수는 실험군 98.69점, 대조군 84.81점(p=0.001), 신체적 건강 점수는 실험군 16.43점, 대조군 14.64점(p=0.008), 심리적 건강 점수는 실험군 14.71점, 대조군 11.75점(p<0.001), 사회적 점수는 실험군 14.67점, 대조군 13.17점(p=0.032), 생활환경 점수는 실험군 14.66점, 대조군 12.34점(p=0.006)으로 나타났다. 실험군은 삶의 질 모든 영역에서 유의하게 점수가 향상되었고 대조군은 삶의 질에 변화가 없었다. 감각처리 문제를 가진 대상자에게 일상생활에서 실천 가능한 감각처리중재 방법을 교육하는 것이 삶의 질을 향상시키는 효과가 있는 것으로 보인다. 앞으로 성인을 대상으로 하는 감각처리중재 프로그램의 다양한 적용과 삶의 질 향상을 도모해야 할 것이다.

• Food Quality and Culture
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• 제3권1호
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• pp.15-19
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• 2009

Gochujang samples with essential oils were evaluated for sensory including taste and, smell during various storage periods with the aim of developing improved high value-added products. The sensory testing was performed on Gochujang with 0.005% Zanthoxylum piperitum and Chrysanthemum indicum essential oils, extracted through steam distillation. During storage at 4 and $20^{\circ}C$ for 8 weeks, sensory testing was performed at 0, 1, 2, 4 and 8 weeks by trained panelists. Overall quality decreased in Gochujang samples containing Z.piperitum essential oil and increased in samples containing C.indicum essential oil, at 4 and $20^{\circ}C$. Samples stored at $4^{\circ}C$ were quality more then those stored at $20^{\circ}C$. Sensory evaluation was highest for Gochujang with C.indicum essential oil stored at $4^{\circ}C$. It is concluded that functional Gochujang can be developed by adding small quantities of essential oils. Increasing the amount of essential oil added is likely to affect the innate taste and flavor of Gochujang.

• 대한감각통합치료학회지
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• 제17권2호
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• pp.1-17
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• 2019

목적 : 본 연구는 감각통합중재가 감각방어가 있는 성인의 수면의 질 향상에 미치는 영향을 알아보고자 하였다. 연구방법 : 감각방어가 있는 비숙면군 성인 3명을 대상으로 연구 설계는 단일대상연구(single subject research)중 다중기초선 설계를 사용하였다. 기초선 기간은 대상자 1은 4회기, 대상자 2는 7회기, 대상자 3은 14회기로 하였고, 중재기간은 총 4주로 주 3회씩 총 12회기 개별 감각통합치료를 제공하였다. 모든 회기에는 총 수면시간, 수면 잠복기, 밤 중 깨기 횟수를 측정하였고 중재 전 후로 수면의 질 변화, 감각방어를 포함한 감각통합능력의 변화와 대상자의 수면 만족도 변화를 알아보았다. 연구결과 : 감각통합중재 적용 후 총 수면시간, 수면잠복기, 밤 중 깨기 횟수를 시각적으로 분석한 결과 모든 대상자에게서 눈에 띄는 향상은 보이지 않았다. 그러나 중재 전 후 평가에서 수면의 질과 대상자가 직접 보고한 수면 만족도가 큰 폭으로 향상되었다. 또한 모든 대상자의 감각통합운동능력은 큰 폭의 향상을 보였다. 그러나 감각처리영역에서 일부 대상자는 눈에 띄는 변화가 없는 것으로 나타났다. 결론 : 본 연구는 성인에게 감각통합중재를 적용했다는 것과 감각통합치료를 수면장애치료를 위한 새로운 중재방법으로 제안했다는 점에서 의의가 있다.