• Journal of agriculture & life science
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• v.45 no.5
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• pp.81-89
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• 2011

This study was carried out to investigate changes in physicochemical and sensory properties of cooked sausages replaced sodium chloride (NaCl) to potassium chloride (KCl) or magnesium chloride ($MgCl_2$) during storage for 30 days under $4^{\circ}C$. All sausages were prepared with different combination of salts as follow; CTL (1.5% NaCl), KCL (0.9% NaCl+0.6% KCl), MCL (0.9% NaCl+0.6% $MgCl_2$), KML (0.9% NaCl+0.3% KCl+0.3% $MgCl_2$) and PST (1.5% PanSalt). Among sausages moisture content in KML was the highest (p<0.05). Lightness and redness in CTL were lower than those of other treatments, but MCL and KML containing $MgCl_2$ showed higher CIE $L^*$ and $a^*$ values than CTL. The pH in CTL was the highest during storage, however, no significant difference was determined between two treatments, MCL and KML (p>0.05). Crude fat content and water holding capacity (WHC), hardness and cohesiveness of MCL sausages were higher than those of CTL. In sensory characteristics of cooked sausages, saltness in MCL was the lowest during 10 and 20 days of storage (p<0.05). Yellowness in PST was lower than other treatmeants. Gumminess and chewiness of texture property of sausages from MCL and KML were higher than CTL. The results indicate that the replacement of NaCl by KCl improved texture, but meat color was not improved as expected. In contrast, the replacement of NaCl by $MgCl_2$ enhanced color, texture and WHC, whereas partial replacement of NaCl by $MgCl_2$ must reduce bitter taste as compared to sausages manufactured with a NaCl only. Therefore, $MgCl_2$ may be a salt replacing NaCl in cooked pork sausages.

• The Journal of the Society of Stroke on Korean Medicine
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• v.12 no.1
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• pp.16-23
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• 2011

Object : The purpose of this study is to observe the changes of symptoms and signs diagnosised by differentiation of the pattern identification in stroke patients. Methods : Seventy subjects were recruited from patients with stroke within ten days of onset. We chose twenty-nine subjects diagnosised as same differentiation of the pattern identification, and who had at least on follow up session. We had investigated change of symptoms and signs diagnosised by differentiation of the pattern identification. Results : There were five symptoms and signs (thick fur, dry fur, difficult defecation, heat vexation and aversion to heat, normal pulse) and ten (heavy-headedness, frequency of defecation, hard defecation, feel heavy, slippery pulsem, dry mouth, bitter taste in the mouth, feel lazy, look lazy) symptoms and signs that were statistically significant improved in fire-heat patterns and dampness-phlegm pattern, respectively. Conclusions : This study provides evidence that collaborative treatment is effective in improving some symptoms and signs in acute ischemic stroke patients diagnosised by fire-heat pattern and dampness-phlegm pattern. Further studies with larger scale, longer observation period would be required.