• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.2
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• pp.114-121
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• 2014

This study compared the food quality of domesticated(RT-DS) and freshwater (RT-F) rainbow trouts Oncorhynchus mykiss. The proximate composition of RT-DS was 73.8% moisture, 20.6% crude protein, 4.2% crude lipid, and 1.1% ash and was similar to RT-F. No differences were found in the red color, odor and taste intensities, calcium, and potassium between RT-DS and RT-F based on the Hunter a values, volatile basic nitrogen content, odor intensity and using an electronic nose, and taste intensity using an electronic tongue. The crude protein, total amino acid contents, and taurine, glutamic acid, glycine, alanine and anserine contents in free amino acids were higher in RT-DS than in RT-F. There was no difference in hardness between RT-DS and RT-F.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.2
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• pp.103-113
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• 2014

This study compared the food quality of freshwater rainbow trout Oncorhynchus mykiss cultured (in Pyeongchang, Pyeongtaek, Jecheon and Geochang) with that of imported salmon Oncorhynchus keta. The proximate composition of the four types of rainbow trout was 74.4-75.7% moisture, 18.3-19.4% crude protein, 3.1-4.3% crude lipid, and 1.3-1.7% ash. There were slight differences in the proximate composition of the four types of rainbow trout. No significant (P>0.05) differences were found in the red color and odor and taste intensities of the four types of rainbow trout based on the Hunter a values, volatile basic nitrogen content, odor intensity using an electronic nose and taste intensity using an electronic tongue. The crude protein, total amino acid, and mineral contents of rainbow trout cultured in Pyeongtaek were superior or similar to those of the trout cultured in the other three places. The rainbow trout cultured in Geochang had the highest hardness, at 858.5 g.

• Food Science of Animal Resources
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• v.44 no.4
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• pp.912-933
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• 2024

The objective of this study was to isolate, identify, and evaluate novel Korean starter cultures for use in fermented sausages. A total of 72 strains were isolated from various indigenous sources, including Nuruk, Jeotgal, and mudflats on the west coast of South Korea. Two strains were identified as Penicillium nalgiovense (SD01 and SJ02), a traditional starter used in the production of fermented sausages. A comparative analysis was performed between SD01 and SJ02 using the commercial starter culture (M600). Strain SJ02 exhibited superior lipolytic and proteolytic activities, as well as an enhanced growth rate at the optimal salinity level of 2% NaCl compared to M600. No significant differences were observed in thiobarbituric acid reactive substances values, sausage colors, and texture properties between SJ02 and M600 fermented sausages, except for adhesiveness. Profiles of mycotoxin-related genes were similar for both strains. Electronic nose analysis revealed distinct aroma profiles between SJ02 and M600 fermented sausages, with a relatively higher levels of propan-2-one and butyl butanoate in SJ02, and a higher level of ethanol and propanal in M600. In electronic tongue analysis, there was no significant differences in taste characteristics between SJ02 and M600. These results indicate that P. nalgiovense SJ02 is a potential starter culture to produce dry fermented sausages, enhancing Korean style cured meat processing industry.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.635-650
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• 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
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• v.53 no.4
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• pp.375-381
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• 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
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• v.36 no.6
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• pp.537-545
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• 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
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• v.9 no.3
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• pp.339-344
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• 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
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• v.40 no.3
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• pp.439-450
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• 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
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• v.53 no.3
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• pp.342-350
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• 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
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• v.14 no.3
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• pp.199-208
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• 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.