• ANNALS OF ANIMAL RESOURCE SCIENCES
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• v.29 no.4
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• pp.183-190
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• 2018

This study was conducted to evaluate the acceptability of cured cooked boneless chicken drumettes as a raw material for Chuncheon Dakgalbi and to observe its effect on pH, lipid oxidation, volatile basic nitrogen (VBN) content and total viable count (TVC) during refrigerated storage under vacuum. Boneless chicken drumettes were dry cured with a mixed curing agent (0.20% w/w) consisting of sodium chloride (93.1%), sodium nitrite (5.9%) and sodium bicarbonate (1.0%) for 24 h at $2{\pm}2^{\circ}C$. Cured samples were cooked using an oven at $150^{\circ}C$ for 20 min and stored at $5.5{\pm}0.5^{\circ}C$ for 60 days under vacuum. Non-cured cooked sample was used as a control. Sensory evaluation was performed on day 2 of storage using 22 untrained panelists and samples were mixed with Dakgalbi sauce and reheated using a microwave for 2 min. There were no significant differences between control and treatment group on appearance, flavor, texture, juiciness and overall acceptability. Cured cooked boneless chicken drumettes had significantly (p<0.05) higher pH, lower lipid oxidation, VBN and TVC consistently during storage in comparison with control. These results suggest that dry curing could be applied to boneless chicken drumettes as raw material for Chuncheon Dakgalbi and could extend its shelf life during refrigerated storage under vacuum.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.6
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• pp.881-890
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• 2019

Objective: A study was conducted to develop non-dairy creamer analogs/mimics using egg white, egg yolk, soy protein and their combinations, and their nutrient content, shelf-life and flavor acceptability were compared. Methods: Spray dried egg white, egg yolk, and soy protein isolate were purchased from manufacturers and used for the formulae. Results: The protein contents of the non-dairy creamer analogs/mimics were about 8.5% as calculated. The amounts of oleic and linoleic acid content increased as the amount of yolk increased in the formula, but the increases of polyunsaturated fatty acids were <0.5% of total fat. Addition of egg yolk to the formula increased choline and lutein content in the products, but the amounts were <0.4 mg/g for choline and $4{\mu}g/g$ for lutein. The lutein in the products continued to decrease over the storage time, and only about 15% to 20% of the 0-month amounts were left after 3 months of storage. Although the thiobarbituric acid reactive substances values of the spray-dried non-dairy creamer analogs/mimics increased as storage time increased, the values were still low. Yellowness, darkness, and egg flavor/odor of the non-dairy creamer analogs/mimics increased as the amount of egg yolk in the formula increased. The overall acceptability of the non-dairy creamer analogs/mimics was closely related to the intensity of egg flavor/odor, but storage improved their overall acceptance because most of the off-odor volatiles disappeared during the storage. Water temperature was the most important parameter in dissolving spray-dried non-dairy creamer analogs/mimics, and $55^{\circ}C$ to $75^{\circ}C$ was the optimal water temperature conditions to dissolve them. Conclusion: Higher amounts of yolk and soy protein combinations in place of egg white reduced the cost of the products significantly and those products contained better and balanced nutrients than the commercial coffee creamers. However, off-flavor and solubility were two important issues in the products.

• Food Science of Animal Resources
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• v.41 no.4
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• pp.664-673
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• 2021

This study aimed to investigate the influence of Astragalus membranaceus (AM), Adenophora triphylla (AT), and Ulmus pumila (UP) extracts on the quality traits, palatability, and storage stability of sous-vide (SV) cooked chicken breasts. Chicken breasts were marinated in AM, AT, or UP extracts for 1 h, and then consistently cooked at a constant temperature of 60℃ for 2 h. SV cooked chicken breasts with the UP extract exhibited lower lightness and higher yellowness values on the surface region compared to those with the AM and AT extracts (p<0.05). The control and UP groups displayed a similar overall visual acceptability (p>0.05), although the UP group had lower color acceptability (p<0.01). The UP group also had higher flavor and lower off-flavor intensities compared to the control group (p<0.05), although similar scores were observed in tenderness attributes and juiciness among the groups (p>0.05). Owing to these results regarding overall sensory acceptability, samples from the UP group were more preferred by the trained panelists compared to samples from the control group (p<0.001). On 14 d of cold storage, all the groups with herbal medicinal extracts exhibited a lower concentration of thiobarbituric acid-reactive substances than the control group (p<0.05), and the AT and UP groups showed lower values compared to the AM group due to their higher flavonoid contents (p<0.001). Therefore, meat marination with herbal plant extracts before SV cooking can be effective for enhancing the overall quality of SV cooked chicken breast.

• Transactions of the Korean hydrogen and new energy society
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• v.33 no.4
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• pp.267-283
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• 2022

In these day, the environmental issues of climate change have been continuously highlighted and there is an active discussion on the transition from fossil fuel-based energy to eco-friendly energy use. This study considered psychological attitudes as a major influencing factors for successful implementation of a hydrogen society totally based on the use of hydrogen energy, which is regarded as an alternative energy for future. Accordingly, familiarity, risk perception, and acceptability of psychological factors were investigated. In addition, this study identified whether there are differences in psychological factors according to the general characteristics of gender, age, occupation, and housing type. The results showed that awareness of hydrogen cars and fuels is below the average level, and we also have obtained the implication that social knowledge sharing should precede the implementation of hydrogen policy. Although we found that the degree of urban acceptance of hydrogen energy was high, it was also confirmed that the charging infrastructure was generally perceived as having a high risk. Our findings implicate that it is necessary to figure out policy strategies for suitable locating charging infrastructure in order to promote the use of hydrogen energy more.

• The Journal of Advanced Prosthodontics
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• v.15 no.2
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• pp.93-100
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• 2023

PURPOSE. The aim of this study is to evaluate the effect of resin cement color, cement thickness, and thermocycling on the final color of monolithic lithium disilicate crowns. MATERIALS AND METHODS. A total of ninety prepared central incisors of typodont teeth were restored with lithium disilicate crowns which have different cement thicknesses (40 ㎛, 80 ㎛, and 120 ㎛) and cement shades (clear, yellow, and white). Color parameters of restorations were measured with a spectrophotometer in three different steps 1) before cementing 2) after cementing and 3) after thermocycling with 10000 cycles. Color differences (ΔE₀₀) were calculated with the CIEDE2000 formula and evaluated according to perceptibility (0.8) and acceptability (1.8) thresholds. The ΔE₀₀ data were analyzed by using two-way ANOVA before and after thermocycling (α = .05). RESULTS. There was no interaction between the cement shade and the cement thickness factors. After cementation, the mean ΔE₀₀ was under the perceptibility threshold in the group of 40 ㎛ cement thickness and clear cement while it was between the perceptibility and acceptability thresholds (0.8 < ΔE₀₀ < 1.8) for all other groups. After thermocycling, the ΔE₀₀ values were between the perceptibility and acceptability thresholds for all experimental groups. Although there were no significant differences among the groups, thermocycling increased the color difference values. CONCLUSION. The cementation of restorations with clear, yellow, and white resin cements resulted in color differences with uncemented restorations except for the group cemented with clear cement in 40 ㎛ cement thickness. All study groups revealed perceptible color change after thermocycling.

• International Journal of High-Rise Buildings
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• v.11 no.4
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• pp.347-362
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• 2022

Current vibration serviceability assessment criteria for wind-induced vibrations in tall buildings are based largely on human 'perception' thresholds which are shown not to be directly translatable to human 'acceptability' of vibrations. There is also a considerable debate about both the metrics and criteria for vibration acceptability, such as frequency of occurrence or peak vs mean vibration, and how these might vary with the nature of the vibration. Furthermore, the design criteria are necessarily simplified for ease of application so cannot account for a range of environmental, situational and human factors that may enhance or diminish the impact of vibrations on serviceability. The dual-site VSimulators facility was created specifically to provide an experimental platform to address gaps in understanding of human response to building vibration. This paper considers how VSimulators can be used to inform general design guidance and support design of specific buildings for habitability, in terms of vibration, which allow engineers and clients to make informed decisions with regard to sustainable design, in terms of energy and financial cost. This paper first provides a brief overview of current vibration serviceability assessment guidelines, and the current understanding and limitations of occupants' acceptability of wind-induced motion in tall buildings. It then describes how the dual-site VSimulators facility at the Universities of Bath and Exeter can be used to assess the effects of motion and environment on human comfort, wellbeing and productivity with examples of how the facility capabilities have been used to provide new, human experience based experimental research approaches.

• Journal of Information Technology Services
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• v.22 no.2
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• pp.71-92
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• 2023

Globally, under the leadership of advanced ICT countries, the private sector is promoting various policies to promote the digital transformation of public services. Looking at the research trend, design of public service indicators, development of evaluation system, and empirical research are being carried out steadily, but there are insufficient research cases on models in which the private sector participates in the planning, development, and operation of public services. In this study, Private-centric digital public service suitability evaluation indicators were discovered through interviews with experts in various fields, and weights for each indicator were analyzed through AHP evaluation. In addition, by applying the analysis results to 18 digital public services on a trial basis, the importance and priority of evaluation indicators for each service were derived, and at the same time, the evaluation framework was designed and applied to diagnose implications. As a result of the study, 'social utility', 'corporate acceptability', and 'public acceptability' were selected as the top three indicators of suitability evaluation. At this time, it was analyzed that the weight of the 'company acceptability' index, which includes sub-indices such as 'service profitability', 'service scalability', and 'private initiative possibility', was the highest among the three top indicators. As a result of the demonstration for public services, "IoT facility unmanned remote monitoring service", "blockchain real estate transaction service", and "digital twin disaster prediction service" were evaluated as the most suitable public services for the transition to the private sector.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.762-771
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• 1996

Chemical and sensory characteristics of kakdugi which was prepared with various radish cultivars and harvesting seasons were analyzed during 7-day storage. Average pH of small radish cultivar kakdugi was higher than that of large ones, and total acidity was lower in small ones. Reducing sugar content was the highest in kakdugi of autumn radish. Organic acids such as lactic, succinic and fumaric acid analyzed by GC increased until the third day of fermentation, whereas volatile isothiocyanates analyzed by GC/MS continued to decline. There was a significant difference in flavor characteristics of large radish kakdugi across seasons, in contrast to no significant difference in those of small radish kakdugi except sweet taste and reducing sugar content in which interaction existed between season and cultivar. Score of overall acceptability was higher in small radish than large ones with Dongja showing the highest score of overall acceptability. Overall acceptability of autumn Dongja kakdugi was positively correlated with radish kakdugi odor and sour odor, respectively, but negatively with total acidity, lactic acid content, sweet taste and pungency, respectively. By multiple regression analysis, overall acceptability in spring Dongja kakdugi is expressed as a function of overall acceptability = -0.1115 + 1.2519 savory taste + 1.5159 malic acid -0.0054 total isothiocyanate + ${\varepsilon}$.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.222-235
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• 2006

Herbs have unique tastes and flavors, and they have been used in western foods. This study used herbs to make cookies. The purpose of this study was to investigate the sensory characteristics of cookies with rosemary(1, 2, 3, 4%) and mints(1, 2, 3, 4%) after foretasting herbs. The sample of this study was 880 college students which consisted of 436 males and 444 females. The results of this study were as follows. This study was conducted to find a high quality product through a sensory test with rosemary and mints. First, in terms of foretasting experience, the respondents had tasted 12 herbs. 65.2% of them preferred parsley, followed by mint(45.2%), bay leaf(44.0%), rosemary(28.3%), basil(21.8 %), etc. Second, in terms of the most important items while making herb added to bread and cookies, taste was high with 45.8%, flavor 27.3%, price 10.1%, nutrition 8.5%, etc. There were significant differences between genders and among majors(p<0.001). Third, it was found that appearance was high with 2% added group(M=6.00) in terms of sensory preference. The flavors, tastes, texture, overall acceptability were high with 1% added group in terms of sensory preference of cookies with rosemary. The respondents showed low preference for cookies with mints. While the 1% added mint group showed the highest preference for appearances and texture, the control group showed the highest preference for flavors, tastes and overall acceptability. There was a significant difference in appearances and tastes on all samples except colors and taste of rosemary added cookies $(p<0.05{\sim}p<0.001)$. Fourth, males preferred 2% rosemary added one in appearances and tastes in a sensory test. They preferred the 1% rosemary added group in terms of flavors, texture, and overall acceptability. Females preferred appearances of cookies with 2% rosemary and also preferred flavors, tastes, texture and, overall acceptability with 1% rosemary. Both of them less preferred 4% mint added one. Overall, this study found that respondents preferred 1% rosemary herb cookies. There should be further researches with less than 1% mint to make herb cookies.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.1
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• pp.177-184
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• 2017

The purpose of this study was to establish an intervention strategy for nursing students' empathic ability enhancement by confirming the degree of empathy ability of nursing students to confirm the relationship between empathy ability and diversity acceptance, emotion recognition clarity, and other person' s recognition. The subjects were 173 nursing students. Data were collected as a self-report questionnaire consisting of general characteristics, diversity acceptability, emotional clarity, other-awareness, and empathy. We carried out t-test, ANOVA, Scheff's test, Pearson correlation coefficient, and multiple regression using IBM SPSS Statistics 19. The results show that there was a significant difference in empathy ability according to the general characteristics of the subjects according to academic year and practice experience, and empathy was statistically significant according to academic year, diversity acceptability, emotional clarity, and other-awareness. Factors influencing empathy ability of nursing students were academic year, diversity acceptability, emotional clarity and other-awareness, and these variables explained empathy ability as 51.9%. In order to improve empathy ability of nursing students based on these results, we should adopt a nursing education program that can accept subjects with various backgrounds and clearly recognize emotions in a therapeutic setting.