• Asian-Australasian Journal of Animal Sciences
• /
• 제28권5호
• /
• pp.677-685
• /
• 2015

The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used to produce dry-cured loins. The dry-cured loins were assessed at 30, 60, and 90 days of ripening for the aforementioned characteristics. Our results showed that the water activity ($a_w$) decreased (p<0.05) up to 60 days and did not change thereafter. The lipid oxidation and weight loss levels significantly (p<0.05) increased with increased ripening time. The Commission Internationale de l'Eclairage (CIE) $L^*$ decreased for 90 days while CIE $a^*$ increased for 60 days and did not increase thereafter. More noticeably, the levels of most of unsaturated fatty acids and total polyunsaturated fatty acids significantly decreased as increasing ripening time up to 90 days. The 30 days-ripened loins had lower (p<0.05) color, flavor and overall acceptability scores than the loins ripened for 60 and 90 days, however, no differences in sensory traits occurred between the 60 and 90 day-ripened samples. Based on the results obtained in the present study, it is suggested that the ripening duration between 30 and 60 days could be more appropriate for producing dry-cured loin product with higher quality and economic benefits.

• 감성과학
• /
• 제21권2호
• /
• pp.125-136
• /
• 2018

Although atypical sensory processing is a core feature of autism spectrum disorder (ASD), there is considerable heterogeneity among ASD individuals in the modality and symptoms of atypical sensory processing. The present study examined visual processing of children with ASD, focusing on the complexity and orientation of visual information. Age- and -IQ-matched Korean children (14 ASD and 14 typically-developing (TD) children) received an orientation discrimination task involving static spatial gratings varied in complexity (simple versus complex) and orientation (horizontal versus vertical). The results revealed that ASD children had difficulty perceiving complex information regardless of orientation, whereas TD children had more difficulty with vertical gratings than horizontal gratings. Thus, group-level differences between ASD and TD children appeared greater when gratings were presented horizontally. Unlike ASD adult literature, however, ASD children did not show superior performance on simple gratings. Our findings on typical and atypical processing of ASD children have implications for both understanding the characteristics of ASD children and developing diagnostic tools for ASD.

• 동아시아식생활학회지
• /
• 제10권1호
• /
• pp.55-61
• /
• 2000

Physicochemical and sensory characteristics of Yukwa(fried rice cookie) made by different processing condition were investigated to estabilish the optimum expansion of Yukwa. The expansion rate and crispness of Yukwa prepared by soaking waxy rice for 24 hours was satisfactory . Addition of 15% soy slurry gave better effect on increasing the expantion rate, crispiness and sensory preference than no addition of soy slurry . Yeast, Soju(distilled liquor) , Mackeali(rice wine, turbid) and Chunju(rice wine, clear) as expansion reagent were added to Yukwa prepration . Yeast and Mackeali among tested expansion reagent showed better expansion rate and lower hardness meausred by texturometer than Chunju. Yukwa added chungju showed more fine structure and lower expantion rate than others. Microwave puffed Yukwa was less expansion rate, but same level of crispiness and hardness compared with oil puffed. And no difference in sensory characteristics such as degree of crispiness and stickiness of microwave puffed and oil puffed.

• 동아시아식생활학회지
• /
• 제11권2호
• /
• pp.131-139
• /
• 2001

The physicochemical and sensory characteristics of brown rice flakes by different processing conditions such as flaking Process and their heat treatments were investigated to establish the brown rice flake processing procedure. To successfully make the compressed rice grain type flakes, the most appropriate water steeping conditions were 5 hours at 60'C. The brown rice flakes by compressed flaking procedure and heat treatment with microwave toasting showed the best crispiness-texture that tested from textrometer or sensory evaluation, and there was no significant difference between the source of rice varieties. The water absorption index(WAI) of tested flakes were negatively correlated with the water soluble index( WSI) and positively correlated with bowl life. The flakes made by compressed flaking procedure and heat treatment with microwave toasting showed longer bowl life, which is the length of the time that the cereal can retain its crispness after being soaked in milk.

• 한국식품조리과학회지
• /
• 제33권2호
• /
• pp.148-154
• /
• 2017

Purpose: Frozen Korean traditional rice cakes (Sulgitteok and Garaetteok) were evaluated different conditions ($-20^{\circ}C$ and $-10^{\circ}C$) freezing (magnetic resonance quick freezing and air blast freezing) to study differences in quality characteristics. Methods: Experiments analyze Korean rice cakes for water content, water activity, color, textural properties, and sensory characteristics. Results: Moisture content showed high value at $-20^{\circ}C$ freezing regardless of freezing method. Water activity was higher at $-20^{\circ}C$ than $-10^{\circ}C$, and water activity higher magnetic resonance quick freezing than air blast freezing. The lightness values were higher $-20^{\circ}C$ freezing temperature compare to $-10^{\circ}C$ freezing temperature. Hardness and chewiness were the lowest $-20^{\circ}C$ magnetic resonance quick freezing. sensory evaluation both Sulgitteok and Garaetteok showed better overall acceptability at $-20^{\circ}C$ magnetic resonance quick freezing. Conclusion: Therefore, the $-20^{\circ}C$ magnetic resonance quick freezing method resulted in favorable textural properties and sensory characteristics.

• 한국축산식품학회지
• /
• 제36권6호
• /
• pp.799-806
• /
• 2016

The effects of reducing pork fat levels from 20% to 15% or 10% by partially substituting pork back fat with wheat sprout fiber in reduced-fat chicken patties were investigated. Approximate composition, energy value, pH, color, cooking loss, reduction in diameter, reduction in thickness, shear force, and sensory properties were determined. Moisture content, ash contents, yellowness of uncooked and cooked reduced-fat chicken patties with wheat sprout were higher than those in the control, while displaying fat content, calorie content, and pH of uncooked and cooked lower in reduced-fat chicken patties than in the control. Cooking loss, reduction in diameter, and reduction in thickness were the highest in the reduced-fat chicken patties with 10% fat level. Cooking loss, reduction in diameter, and reduction in thickness were decreased when fat levels and wheat sprout levels were increased. Control samples without wheat sprout dietary fiber had significantly (p<0.05) higher color and flavor scores compared to reduced-fat chicken patties containing wheat sprout dietary fiber. The overall acceptability of the control and treatment with 15% fat and 2% wheat sprout dietary fiber (T3) was the highest. Therefore, 15% fat level in reduced-fat chicken patties with the addition of 2% wheat sprout dietary fiber can be used to improve the quality and sensory characteristics of regular-fat chicken patties containing 20% fat level.

• 한국축산식품학회지
• /
• 제35권2호
• /
• pp.149-155
• /
• 2015

The combined effects of smoking and boiling on the proximate composition, technological quality traits, shear force, and sensory characteristics of the Korean traditional boiled loin were studied. Cooking loss, processing loss, and shear force were lower in the smoked/ boiled samples than those in the control (without smoking treatment) (p<0.05). The results showed that the boiled loin samples between the control and treatment did not differ significantly in protein, fat, or ash contents, or pH values (p>0.05). The treated samples had higher score for overall acceptability than the control (p<0.05). Thus, these results show that the Korean traditional boiled loin treated with smoking for 60 min before boiling had improved physicochemical properties and sensory characteristics.

• 재활치료과학
• /
• 제8권2호
• /
• pp.31-41
• /
• 2019

목적 : 본 연구는 국내 아동 작업치료사를 대상으로 학교에서의 감각처리 수행을 알아보기 위한 기존 평가방법과 기존 평가를 실시하는데 있어 한계점을 알아보고, 학교용 감각처리 평가도구 개발 필요성에 대한 욕구를 조사하여 새로운 평가도구 개발의 기초 자료를 제공하기 위한 것이다. 연구방법 : 학령기 아동의 작업치료 중재 경험이 3년 이상인 작업치료사 20명으로 대상으로 설문조사를 실시하였다. 설문조사는 온라인 설문조사와 전화면접을 통해 정보를 얻었다. 설문 내용은 일반적인 특성과 기존의 학교에서의 감각처리 평가 방법 및 한계점, 학교용 감각처리 평가도구의 필요성과 학교용 감각처리 평가도구 개발에 대한 의견 조사로 나누어 폐쇄형 질문은 12문항, 개방형 질문은 4문항으로 구성되었다. 결과 : 연구 대상자의 90%가 학령기 아동의 학교에서의 수행 정도를 부모나 아동을 통해'약간의 정보'를 파악하고 있다고 하였으며, 학교생활에서 감각처리와 관련 된 어려움에 대한 호소를 경험한 것은 '종종'이 50%, '보통정도'이상이 50%로 나타났다. 학교용 감각처리 평가도구 개발 필요성은'상당히 필요함'이상이 80%로 조사되었다. 결론 : 국내 아동을 담당하는 작업치료사들은 학교에서의 감각처리 능력을 파악하기 위한 평가도구 개발 필요성에 대한 욕구를 가지고 있으며, 평가도구 개발을 통해 학령기 아동의 작업치료 평가 및 중재에 중요한 역할을 할 것으로 판단하고 있다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제29권8호
• /
• pp.1173-1180
• /
• 2016

Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot, and hot peppers, and fresh garlic on the lipid oxidation, cholesterol content and sensory characteristics of fermented sausages. Six fermented sausage treatments (5 with 1% (w/w) each test seasoning and 1 without added test seasoning (control) were prepared. The addition of seasonings generally had beneficial effects on the improvement of fermented sausage's quality however the effects differed depending on the each type of seasonings added. Significant lower pH values were found in all fermented sausages made with the seasonings while, lower levels of lipid oxidation were found in the treatments with hot peppers and garlic as compared with the control (p<0.05). The treatment with seasonings did not cause color or texture defects in the products whereas the sausages made with gochu-jang had significantly higher Commission International de $l^{\prime}Eclairagea^{\ast}$ (redness) value in comparison with the control. Noticeably, incorporating doenjang, medium-hot peppers, hot peppers and garlic resulted in reduction of 26.50, 32.54, 47.04, and 48.54 mg cholesterol/100 g samples, respectively (p<0.05). Higher scores for the sensory traits such as aroma, taste, color and acceptability were also given for the sausages made with seasonings. The current work demonstrates that the test seasonings represent potentially natural ingredients to be used for producing healthier fermented sausages.

• 전자통신동향분석
• /
• 제34권4호
• /
• pp.65-75
• /
• 2019

Sensory substitution involves mapping the characteristics of one sensory modality to the stimuli of another sensory modality. In general, when a person is visually impaired or deaf, they do not actually lose their ability to see or hear completely; however, they only lose their ability to transmit sensory signals from the periphery to the brain. It has been experimentally proven that a person who has lost the ability to retrieve data from the retina can still visualize subjective images by using data transferred from other sensory modalities such as tactile or auditory modalities. This is because vision processing pathways are still intact in most cases. Therefore, sensory substitution uses human perception and the plasticity of the human brain to transmit sensory signals through pathways that have not been lost. In this study, we analyze the characteristics and problems of various devices used for sensory substitution and summarize the recent technological trends in these devices.