• Journal of Animal Science and Technology
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• v.58 no.6
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• pp.23.1-23.17
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• 2016

Background: The functionality of myofibrillar proteins is a major factor influencing the quality attributes of muscle foods. Nonetheless, the relationships between muscle type and oxidative changes in chevon during ageing are meagrely elucidated. Postmortem changes in antioxidant status and physicochemical properties of glycolytic gluteus medius (GM) and oxidative infraspinatus (IS) muscles in goats were compared. Methods: Twenty Boer bucks (9-10 months old, body weight of $36.9{\pm}0.725kg$) were slaughtered and the carcasses were subjected to chill storage ($4{\pm}0.5^{\circ}C$). Analyses were conducted on GM and IS muscles sampled on 0, 1, 4 and 7 d postmortem. Results: Chill storage did not affect the antioxidant enzyme activities in both muscles. The IS had greater (P < 0.05) superoxide dismutase and catalase activities than GM. Carotenoid and tocopherol contents did not differ between muscles but decreased (P < 0.05) over storage. The IS had higher (P < 0.05) glycogen and ultimate pH and lower (P < 0.05) shear force and cooking loss than GM. The carbonyl content, % metmyoglobin, drip loss and TBARS increased (P <0.05) while free thiol, metmyoglobin reducing activity (MRA), shear force and myoglobin decreased (P < 0.05) over storage. Muscle type had no effect (P > 0.05) on free thiol, MRA and TBARS. The GM had lower (P < 0.05) redness on d 0 and 1 than IS while the IS had greater carbonyl, % metmyoglobin and drip loss than GM on d 7. The reflective density of slow myosin heavy chain (MHC) was higher (P < 0.05) while the density of fast MHC and actin was lower (P < 0.05) in IS than GM. Regardless of muscle type, the density of MHC decreased (P < 0.05) while that of actin was stable over storage. Nonetheless, the degradation of fast and slow MHC was greater (P < 0.05) in IS than GM. Muscle type had no effect (P > 0.05) on consumer preference for flavour, juiciness and overall acceptability. However, IS had higher (P < 0.05) tenderness score than GM on d 1 and 4 postmortem. Intramuscular fat was higher (P< 0.05) in IS compared with GM. Fatty acid composition did not differ between the muscles. However, GM had lower (P < 0.05) n-6/n-3 ratio than IS. The n-3 and n-6 PUFA declined (P < 0.05) while the SFA increased (P < 0.05) over storage. Conclusion: The changes in myofibrillar proteins and physicochemical properties of goat meat during postmortem chill storage are muscle-dependent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1302-1309
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• 2003

Physicochemical and sensory characteristics of turnip pickles added with chitosan and/or beet water extract were investigated. Turnip root slices (4${\times}$1${\times}$0.5 cm) were salted with NaCl and CaCl$_2$, soaked into pickling solution, and then stored at 2$0^{\circ}C$. Throughout the whole storage periods, pH, acidity, saltiness and soluble solid content of three pickles (C, turnip pickle; CC, turnip pickle+chitosan; CBC, turnip pickle+chitosan+beet water extract) ranged to 3.1 ∼ 3.5, 1.5 ∼ 1.7%, 0.5 ∼ 0.7% and 24.5 ∼ 28.5$^{\circ}$Brix, respectively. There were no significant differences between three pickles in saltiness, anthocyanin and reducing sugar content. However, acidity and hardness of CC and CBC were higher than those of control C throughout the storage time. While Hunter's a value of CBC was higher than those of CC or C. Sensory results showed that the best edible time was the 14th day of storage, and at that time, scores of CC and CBC were higher in over-all preference (7.8 and 8.4) than those of C (6.1), and CC and CBC maintained good sensory qualities until 28th day of storage, compared to C (p<0.05).

• Food Science and Preservation
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• v.20 no.2
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• pp.265-271
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• 2013

The objective of this study was to assess the quality characteristics of yanggaeng prepared with different ratios of blueberry powder: 0%, 3%, 6%, and 9%. The moisture content of the control yanggaeng was lower than that of any other blueberry added groups. The pH decreased while the titratable acidity and the Brix increased as the amount of blueberry powder increased. The lightness (L) and yellowness (b) were the highest while the redness (a) was the lowest in the controls. Texture profile analysis showed that the hardness of the added groups were higher than that of the control which were the lowest. The total polyphenol content and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity increased as the amount of blueberry powder increased. The results of consumer acceptance test revealed that the color preference was the highest in the 9% added group while the smell, taste, texture and the overall acceptability showed no significant differences groups. Based on these results, it is suggested that yanggaeng with up to 9% added blueberry powder can be developed as products without adverse effects on sensory characteristics.

• Food Engineering Progress
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• v.23 no.1
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• pp.62-68
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• 2019

In this study, the physical and sensorial properties of the meat analog were studied for the purpose of improving sensory preference and mimicking animal meat. The meat analog was made with different types of liquid materials such as oil, water, lecithin, polysorbate 80, or the emulsion of these components. At the aspect of density, the sample mixed with oil was higher than the sample mixed with water. Cooking loss value was higher at the sample with water than the sample with oil and this was the result opposite to the liquid holding capacity analysis. Also, texture profile analysis result showed that the samples with medium chain triglycerides (MCT) oil only showed the highest values in all attributes except for adhesiveness. Principal component analysis was carried out to analyze sensorial properties and it showed that the overall acceptance was high when the juiciness and softness increased. This result was highly related with the addition of emulsion. Therefore, emulsion technology can be a good candidate for improving the quality of meat analog and for mimicking the taste of animal meat.

• Journal of Korea Trade
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• v.27 no.2
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• pp.115-129
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• 2023

Purpose - This study empirically analyzes the consumer value of risk management associated with illegal, unreported, and unregulated (IUU) fishing of fishery products imported to Korea. The global regulatory paradigm for IUU fishing has shifted from production-centered to market-centered. As a result, changes in the international fisheries trade environment emphasizing "transparency" and "legality" of the production process are accelerating. Therefore, changes in the management systems of fishery products entering the country are also needed. Accordingly, this study estimated the consumer value for risk management of IUU fishing, targeting major fish species imported to Korea, and derived the feasibility of introducing related policies. Design/methodology - This study used the choice experiment as an analysis model to estimate consumers' willingness to pay for the "possibility to check for IUU fishing." The choice experiment assumes that the value of a good or service is composed of separable attributes and that the sum of the part-worth of these individual attributes becomes the total value. In this study, respondents were presented with profiles comprising three attributes (country of origin, price, and possibility of checking IUU fishing) and the levels of frozen poulp squid, the subject of the analysis. The participants were asked to select their preferred profile. The marginal willingness to pay for each attribute was derived from the results of the respondents' choices using conditional logit model estimates. Findings - There is a marked difference in utility based on the preference of the country of origin of fishery products among consumers. In addition, the utility of fishery products that have undergone IUU fishing verification was observed to be higher, with the utility marked to be higher for lower prices. Originality/value - Estimating the policy value of the risk management in IUU fishing of imported fisheries products in this study is a novel attempt that has never been conducted before. Several studies have been conducted to assess the risk of IUU fishing associated with the import of fishery products internationally. However, such studies are yet to be conducted in Korea. Instead, policies and studies have focused on issues related to complying with trading partners' legal and transparent standards for exporting fishery products. This study should be the beginning of more in-depth empirical and theoretical explorations to establish order in the domestic seafood market and respond to changes in international regulations on IUU fishing.

• Information Systems Review
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• v.23 no.3
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• pp.51-75
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• 2021

Global e-commerce websites offer personalized recommendation services to gain sustainable competitiveness. Existing studies have offered personalized recommendation services using quantitative preferences such as ratings. However, offering personalized recommendation services using only quantitative data has raised the problem of decreasing recommendation performance. For example, a user gave a five-star rating but wrote a review that the user was unsatisfied with hotel service and cleanliness. In such cases, has problems where quantitative and qualitative preferences are inconsistent. Recently, a growing number of studies have considered review data simultaneously to improve the limitations of existing personalized recommendation service studies. Therefore, in this study, we identify review and rating mismatches and build a new user profile to offer personalized recommendation services. To this end, we use deep learning algorithms such as CNN, LSTM, CNN + LSTM, which have been widely used in sentiment analysis studies. And extract sentiment features from reviews and compare with quantitative preferences. To evaluate the performance of the proposed methodology in this study, we collect user preference information using real-world hotel data from the world's largest travel platform TripAdvisor. Experiments show that the proposed methodology in this study outperforms the existing other methodologies, using only existing quantitative preferences.

• Journal of Intelligence and Information Systems
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• v.19 no.3
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• pp.25-44
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• 2013

Accessing movie contents has become easier and increased with the advent of smart TV, IPTV and web services that are able to be used to search and watch movies. In this situation, there are increasing search for preference movie contents of users. However, since the amount of provided movie contents is too large, the user needs more effort and time for searching the movie contents. Hence, there are a lot of researches for recommendations of personalized item through analysis and clustering of the user preferences and user profiles. In this study, we propose recommendation system which uses ontology based knowledge base. Our ontology can represent not only relations between metadata of movies but also relations between metadata and profile of user. The relation of each metadata can show similarity between movies. In order to build, the knowledge base our ontology model is considered two aspects which are the movie metadata model and the user model. On the part of build the movie metadata model based on ontology, we decide main metadata that are genre, actor/actress, keywords and synopsis. Those affect that users choose the interested movie. And there are demographic information of user and relation between user and movie metadata in user model. In our model, movie ontology model consists of seven concepts (Movie, Genre, Keywords, Synopsis Keywords, Character, and Person), eight attributes (title, rating, limit, description, character name, character description, person job, person name) and ten relations between concepts. For our knowledge base, we input individual data of 14,374 movies for each concept in contents ontology model. This movie metadata knowledge base is used to search the movie that is related to interesting metadata of user. And it can search the similar movie through relations between concepts. We also propose the architecture for movie recommendation. The proposed architecture consists of four components. The first component search candidate movies based the demographic information of the user. In this component, we decide the group of users according to demographic information to recommend the movie for each group and define the rule to decide the group of users. We generate the query that be used to search the candidate movie for recommendation in this component. The second component search candidate movies based user preference. When users choose the movie, users consider metadata such as genre, actor/actress, synopsis, keywords. Users input their preference and then in this component, system search the movie based on users preferences. The proposed system can search the similar movie through relation between concepts, unlike existing movie recommendation systems. Each metadata of recommended candidate movies have weight that will be used for deciding recommendation order. The third component the merges results of first component and second component. In this step, we calculate the weight of movies using the weight value of metadata for each movie. Then we sort movies order by the weight value. The fourth component analyzes result of third component, and then it decides level of the contribution of metadata. And we apply contribution weight to metadata. Finally, we use the result of this step as recommendation for users. We test the usability of the proposed scheme by using web application. We implement that web application for experimental process by using JSP, Java Script and prot$\acute{e}$g$\acute{e}$ API. In our experiment, we collect results of 20 men and woman, ranging in age from 20 to 29. And we use 7,418 movies with rating that is not fewer than 7.0. In order to experiment, we provide Top-5, Top-10 and Top-20 recommended movies to user, and then users choose interested movies. The result of experiment is that average number of to choose interested movie are 2.1 in Top-5, 3.35 in Top-10, 6.35 in Top-20. It is better than results that are yielded by for each metadata.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1239-1245
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• 2005

Hallabong peel oils grown in open field and green house were extracted by hand-pressing flavedo and collected on ice. Volatile flavor components of Hallabong peel oils were identified and compared by using gas chromatography and mass- spectrometry. Forty-four flavor components were identified in open field oil and 45 flavor components in green house oil. (E) -Limonene-1,2-epoxide and neral were identified only in Hallabong oil grown in open field, on the other hand, $\beta$-cubebene, $\beta$-elemene and decyl acetate were detected only in green house oil. Limonene was the most abundant component in both oils as more than 86$\%$ of peak weight, followed by sabinene (1.8$\~$ 3.6$\%$) and myrcene (2.4$\~ $2.6$\%$). The difference of the volatile profile between open field and green house oils were significantly characterized by identification and quantity of alcohol group. The total alcohols in open field and green house oils accounted for 1.8$\%$ and 0.8$\%$, respectively. Among alcohols, the level of linalool was relatively high in open field oil (1.2$\%$), however, it accounted for 0.5$\%$ in green house oil. Flavor properties of fresh Hallabong peel and flesh were also examined by sensory evaluation. Flavor properties of fresh Hallabong grown in open field were relatively stronger on both peel and flesh by sensory analysis. Sweetness was strong in Hallabong flesh from open field, and sourness in that from green house. The sensory evaluation of the preference in consideration of taste and aroma was significantly high in Hallabong grown in open field (p<0.01). From the present study, the stronger flayer properties and the preference of Hallabong from open field by sensory evaluation seem to be associated with the high level of linalool in its peel oil, and the composition of monoterpene hydrocarbons such as sabinene and (E) -$\beta$ -ocimene.

• Journal of the Korean Geotechnical Society
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• v.19 no.6
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• pp.71-84
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• 2003

The metallic shell of soil-steel structures are so weak in bending moment that it should sustain the applied load by the interaction of the backfill soil around the structures. The shell can be subjected to excessive bending moment during side backfilling or under live-load when the soil cover is less than the minimum value. The current design code specifies the allowable deformation and Duncan(1979) and McGrath et al.(2001) suggested the strength analysis methods to limit the moments by the plastic capacity of the shell. However, the allowable deformation is an empirically determined value and the strength analysis methods are based on the results of FE analysis, hence the experimental verification is necessary. In this study, the full-scale tests were conducted on the high-profile arch to investigate its behaviors during backfilling and under static live-loads. Based on the measurements, the allowable deformation of the tested structure could be estimated to be 1.45% of rise, which is smaller than the specified allowable deformation. The comparison between the measurements and the results of two strength analyses indicate that Duncan underestimates the earth-load moment and overestimates the live-load moment, while McGrath et al. predicts both values close to the actual values. However, as the predicted factors of safeties using two methods coincide with the actual factor of safety, it can be concluded that both methods can predict the structural stability under live-loads adequately when the cover is less than the minimum.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.521-530
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• 2009

Perilla leaves powder was added to cookies to determine a practical use for the herb, which has been shown to have medical benefits and functionality. We examined the antioxidant activity and quality characteristics of cookies prepared with different amounts (as ratios of 0.5%, 1%, 3%, 5% to the total materials) of perilla leaves powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic compound content in perilla leaves powder and cookies. The quality characteristics of the perilla leaves cookie were estimated in terms of the bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. While the bulk density and pH of the dough as well as total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased, the spread factor, loss rate, leavening rate and L value of the cookies decreased with increasing perilla leaves powder content(p<.05). The consumer acceptability scores for the $1{\sim}3%$ perilla leaves cookie groups ranked significantly(p<.05) higher than those of the other groups in appearance, taste, flavor, texture, and overall preference. This study suggests that perilla leaves powder is a good ingredient to increase the consumer acceptability and the functionality of cookies.