• Food Science of Animal Resources
• /
• v.44 no.3
• /
• pp.635-650
• /
• 2024

In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of CIE L^* and CIE a^* to that of the control. The shear force of the GI and TU was significantly lower than that of other samples (p<0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p<0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p<0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.

• Korean Journal of Food Science and Technology
• /
• v.53 no.4
• /
• pp.375-381
• /
• 2021

This study investigated the physicochemical properties and chemosensory characteristics of radish samples. Brix results in Matdong-radish showed the highest value (1.5±0.1%), and Mansahyungtong-radish showed the lowest. In terms of salinity, Mansahyungtong-radish had the highest value (1.2±0.1%), and there were no significant differences among samples except Mansahyungtong-radish. In pH analysis, Cheongjunggowon-radish had the highest value at 6.69±0.02. The pH in Mansahyungtong-radish showed the lowest value at 6.10±0.01. In the electronic tongue, sourness was high in the Seoho-radish (8.2), and saltiness was high in the Matdong-radish (8.1). Umami was high in the Seoho-radish (8.3), and sweetness was high in the Matdong-radish (8.1). In the electronic nose, sulfur-containing compounds were high in all the samples. Methanethiol, which represented the odor description of cabbage, garlic, and sulfurous, was abundant in sulfur-containing compounds. Multivariate analysis using physicochemical and chemosensory properties can be used as a database for the food industry.

• Journal of Food Hygiene and Safety
• /
• v.36 no.6
• /
• pp.537-545
• /
• 2021

This study investigated the characteristics of taste and flavor in various wintering-radish extracts using electronic sensors. Sourness showed the highest sensor value (6.9) in hot brewed extracts of white radish part. Saltiness showed the highest sensor value (8.0) in cold brewed extracts of green radish part. Umami showed the highest sensor value (8.3) in hot brewed extracts of white radish part. Sweetness showed the highest sensor value (6.8) in cold brewed extracts of green radish part. Bitterness showed the highest sensor value (7.5) in espresso extracts of green radish part. A total of 16 volatiles were identified using electronic nose. Among these volatile compounds in radish extracts, methanethiol was found to be the predominant volatile compound. These sensory characteristics in radish extracts can be used as basic research data in the food industry.

• Journal of dental hygiene science
• /
• v.9 no.3
• /
• pp.339-344
• /
• 2009

The purpose of this study was to examine the knowledge of some adults about oral hygiene devices and their use of the oral hygiene devices. After a survey was conducted from December 3 to 17,2007, the answer sheets from 352 respondents were gathered. and the collected data were analyzed with a SPSS Ver. 17.0 program. The findings of the study were as follows. 1. Concerning the level of knowledge, the adults investigated knew the best that a toothbrush should be kept by making the head upward (76.77). On the other hand, they had little knowledge on water pick, tongue cleaner and interdental brush. 2. As for the level of use, they scored highest on keeping their toothbrushes by making the head upward(76.77), In contrast, they scarcely put water pick, electronic toothbrushes, tongue cleaner to use. 3. Knowledge impact of general characteristics involving mate(62.54). 50s over(66.28) and up, four family members(61.54), graduate school graduate(66.78), self-employed and, professionals(63.63), income of 1 to 1.5 million won(66.66), fathers were smokers(51.89) got the highest marks with a mean. 4. Use impact of the general characteristics female(47.70), 40s over 49s under(47.78), four family members(48.18), graduate school graduate(50.17), professionals(49.79), income of 1 to 1.5 million won(51.89), fathers were smokers(48.10) got the highest marks with a mean.

• Korean Journal of Veterinary Research
• /
• v.40 no.3
• /
• pp.439-450
• /
• 2000

The morphological development of lingual papillae in fetuses between 60, 90, 120 days gestation and neonates of Korean native goat were investigated by scanning electron microscopy. In 60 day old fetuses, the primordia of lingual papillae were observed on the dorsal surface epithelium and those of papillae were primordial fungiform, vallate and conical papillae. The many of microridges and microplicae were observed on the surface of those epithelial cells. In 90 day old fetuses, the rudiment of lentiform and filiform papillae were appeared. There were microplicaes on the surface of the conical papillae epithelium. In the 120 day old fetuses, the lingual papillaes were well developed. The taste bud were opened on the top of vallate papillae that were compactly many of short microvilli. Moreover, secondary papillae partially were observed on top of vallate papillae. In neonate, the fungiform, vallate and lentiform papillae were similar to the adult lingual papillae, but filiform and conical papillae were different from the mature lingual papillae. The outline of filiform papillae were irregularly in indented, but those of conical papillae were regularly. The diameters of filiform, fungiform, conical, vallate and lentiform papillae were about 80~100, 190~250, 230~470, 360~670 and $730{\sim}1,140{\mu}m$, respectively. The height of filiform and conical papillae were about $130{\sim}140{\mu}m$ and $145{\sim}250{\mu}m$.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.53 no.3
• /
• pp.342-350
• /
• 2020

The objective of this study was to investigate the sensory and nutritional characteristics of seasoned broughton's ribbed ark Scapharca broughtonii product (S-BRA). Based on 100 g, the proximate composition of S-BRA was 68.9 g moisture, 16.1 g crude protein, 4.0 g crude lipid and 4.0 g ash. The salinity was 2.2 g. Based on the results of a taste-intensity test using an electronic tongue, S-BRA had a stronger umami taste and less sourness than the control (BRA prepared with commercial seasoning sauce) (P<0.05). In a sensory evaluation, S-BRA scored higher for appearance, taste, flavor, and texture compared to the control. The total amino acid content based on 100 g of S-BRA was 16.04 g, and the major amino acids were aspartic acid, glutamic acid, leucine, and arginine. The S-BRA was higher in calcium, phosphorus, potassium, iron, and zinc than the control. The fatty acid content based on 100 g of S-BRA was 3,242 mg, and the major fatty acids were 16:0, 20:5n-3 and 22:6n-3. These results indicated that S-BRA had greater nutritional value than the control.

• The Journal of the Institute of Internet, Broadcasting and Communication
• /
• v.14 no.3
• /
• pp.199-208
• /
• 2014

At present, the effect of oriental treatment system is proved in the west and using the data of tongue and pulse of body, the doctor can decide the patient's body state without Xray and CT data of large machines. In this paper, the patient's medical data is transmitted to the doctor and the real time decision algorithm is developed and so the doctor can decide the medical treatments. Using the mobile phone, the pulse data and bio data can be sent to the doctor and therefore the patients, who can't care in real time, can be treated in real time in the impossible medical treatment areas. Therefore in this paper, the oriental medical treatment system algorithm and artificial intelligence electrical needle simulation are processed for real time and checked and treated, so anyone can decide patient's state using mobile phone.

• Asian Pacific Journal of Cancer Prevention
• /
• v.16 no.12
• /
• pp.5107-5110
• /
• 2015

The State of Punjab has been in focus because of aperceived increasing rate of cancer. Both print and electronic media have created an impression that Punjab, especially the cotton belt of Malwa Region, has become a high incidence cancer region. Actually the increased number of cancer patients might be at least partly because of increasing population and heightened health awareness and reporting. The purpose of this study is to find out the pattern of cancer amongst patients registered in Mukh Mantri Punjab Cancer Rahat Kosh Scheme (MMPCRKS), under cancer registry at Rajindra Hospital Patiala from the various districts of Punjab. The study covers 500 cancer patients registered under MMPCRKS at Rajindra Hospital Patiala, for free cancer treatment. Information regarding age, gender, religion, method of diagnosis and affected sites was obtained. Results were analyzed statistically. Of the 500 patients, 65% were females and 35% were males. The most affected female age groups were 50-54 and 60-64; while males in the age groups of 65-69 and 60-64 had the highest risk. The leading cancers in females were breast followed by cervix and ovary where as in males they were were colon followed by esophagus and tongue. The commonest histological type was adenocarcinoma followed by squamous cell carcinoma. The increasing trend of cancer in Punjab is alarming. Since this study is a preliminary investigation, it could provide a leading role in prevention, treatment and future planning regarding cancer in Punjab.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.51 no.5
• /
• pp.491-498
• /
• 2018

The objective of this study was to investigate the composition of canned oyster Crassotrea gigas in white sauce (CO-WS). The proximate composition of CO-WS was 74.1% water, 10.4% crude protein, 4.9% crude lipid, and 3.1% ash. The energy converted based on these percentages was 112.2 kcal/100 g, while the salinity was 1.1 g/100 g. In a taste-intensity test using an electronic tongue, the CO-WS showed higher umami taste intensity than the control (canned oyster in commercial white sauce), whereas the intensities of the other tastes (salty, sour, bitter, and sweet) were lower. Because the odor intensity was low, CO-WS was considered to have a relatively weak odor and showed no difference in hardness compared to the control. Sensory evaluation of CO-WS by a panel yielded higher scores for appearance, taste, and texture, and a lower score for flavor compared to the control. The total amino acid content of CO-WS was 8.91 g/100 g, and its major amino acids were aspartic acid, glutamic acid, and leucine. With respect to mineral content, CO-WS had higher calcium and lower zinc contents than the control. These results suggest that CO-WS has excellent nutritional value.

• Korean Journal of Food Science and Technology
• /
• v.53 no.5
• /
• pp.601-606
• /
• 2021

This study investigated the quality and sensory properties of Tteokgalbi containing various amounts of roasted garlic powder by measuring the proximate composition, color, pH, cooking yield, electronic tongue, and sensory evaluation. Samples containing 3% and 5% roasted garlic powder had lower moisture content than the control group (p<0.05), however, protein content was higher (p<0.05). The redness of samples containing 3% and 5% roasted garlic powder was significantly higher compared to the control (p<0.05). pH decreased significantly with increasing amounts of roasted garlic powder (p<0.05). Cooking yield exhibited an upward trend with increasing levels of roasted garlic powder. The intensity scales of saltiness, sourness, and umami of samples containing roasted garlic powder were stronger than those of the control. Samples containing 3% roasted garlic powder scored the highest flavor and overall acceptability. These results indicate that adding 3% roasted garlic powder can enhance the quality and sensory properties of pork Tteokgalbi.