• Food Science of Animal Resources
• /
• v.30 no.4
• /
• pp.626-633
• /
• 2010

This study examined the relationship between meat color and myoglobin content, and evaluated their influence on muscle fiber characteristics and overall pork quality. Four groups of pigs were classified by lightness (CIE $L^*$) and redness (CIE $a^*$): HH, high lightness and high redness; HL, high lightness and low redness; LH, low lightness and high redness; LL, low lightness and low redness. Myoglobin content ranged from 1.2 mg/g to 2.1 mg/g, and was highest in the LH group and lowest in the LL group (p<0.05). Myoglobin content correlated significantly with redness (CIE $a^*$) (r = 0.45, p<0.01). Fiber compositions of type I and IIA were closely related to lightness and redness. Pork with higher sizes of type IIA and IIB fibers had lower lightness and redness, respectively, which was tougher than the other pork. Pork having the highest lightness and lowest redness, often considered "pale", has higher values in drip loss than the other classes of pork tested.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.41 no.3
• /
• pp.193-200
• /
• 2008

We experimentally investigated effects of four concentrations (4, 6, 8, and 10%) each of dietary Spirulina and Chiorella, as well as four concentrations of dietary astaxanthin (40, 60, 80, and 100 ppm in Carophyll Pink), on the body color of red- and white-colored carp, Cyprinus carpio. The total carotenoid concentration in the skin tissue of the red parts of the carp fed dietary Spirulina, Chiorella, and astaxanthin increased up to the second week of the experiment but decreased thereafter. The redness value of the Spirulina-and Chiorella-treated fish decreased up to the sixth week of the experiment and increased thereafter. However, the redness value of the astaxanthin-treated fish consistently increased, beginning in the second week. Of the three agents tested, astaxanthin in Carophyll Pink was the most effective at enhancing the redness of both red- and white-colored carp. The redness value of the fish did not statistically differ among the various concentrations of astaxanthin. Therefore, dietary supplementation with 40ppm astaxanthin would be the most economical method for enhancing the redness of red- and white-colored carp fingerlings.

• Korean Journal of Food Science and Technology
• /
• v.23 no.3
• /
• pp.296-300
• /
• 1991

Seven different cultivars of Korean red pepper, Capsicum annuum L., were collected from different growing areas and analyzed for pungent principles, redness, size and weight. Length of the pod varied in the range of $7.0{\sim}9.4\;cm$ total weight, $1.2{\sim}3.1\;g$, capsaicin content, $11.5{\sim}45.0\;mg%$, dihydrocapsaicin content, $8.5{\sim}35.1mg%$, and redness (absorbance at 460 nm), $6,270{\sim}7,810$ conventional color unit. Contents of capsaicins and redness were significantly different according to the cultivars but the two components were not correlated each other. According to the growing areas, contents of capsaicins and redness were significantly different. Capsaicins content was not significantly different but redness was significantly different between sun-drying and hot air-drying of the pods.

• Journal of Sasang Constitutional Medicine
• /
• v.20 no.2
• /
• pp.129-134
• /
• 2008

1. Objectives The primary purpose of this case study is to report that a Soeumin Mang-yang Syndrome with redness of urine and urination difficulty was treated with 'Soeumin Seungyangikgibuja-tang(升陽益氣附子湯)(SIBT)' and then his symptoms, laboratory test(urine) and urine color improved. 2. Methods The patient has the symptoms including redness of urine, discomfort after urinating, general body sweating, constipation and thirst. We diagnosed him as Soeumin Mang-yang Syndrome. So we treated him with 'SIBT(升陽益氣附子湯)'. 3. Results and Conclusions After the constitutional treatment with SIBT(升陽益氣附子湯) on Soeumin Mang-yang Syndrome patient, his symptoms and laboratory test(urine) improved and urine color was clear. 'SBIT(升陽益氣附子湯)' is considered to be effective in Soeumin Mang-yang Syndrome. The change of urine color can be good evidence for the symtoms of Mang-yang Syndrome is improved.

• The Journal of Internal Korean Medicine
• /
• v.41 no.6
• /
• pp.1307-1316
• /
• 2020

This is a case report of Raynaud's disease improved by Korean medicine treatment. A patient suffering with redness of the hands for more than five years took Yanggyeoksanhwa-tang or Geopungcheonggi-san for 3 months. The change in symptoms was assessed with photographs and evaluating the subjective symptoms of patient. After the 25th treatment, the redness of the hands and the subjective symptoms showed improvement. These findings suggested that Korean medicine treatment could be an effective option for redness of the hands due to Raynaud's disease.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.8 no.5
• /
• pp.1098-1103
• /
• 2007

This paper presents an automatic detection and removal method of red eye in a color image. The method detects initial red eye region based on redness and geometric feature, and extracts final red eye region considering local characteristics around the initial red eye region. Red eye fur the foal red eye region is removed by soft based removal method. In the experiments, the proposed method improved the red eye detection and removal results than that of Willamowski and Csurka[1].

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.42 no.4
• /
• pp.337-342
• /
• 2016

Melasma has several well-recognized etiologic factors, but most researches focus on melanogenesis. The purpose of this study is to show improvement of melasma by reducing vascularity distinguished from melanogenesis. We examined 20 Korean women with both melasma and solar lentigo that were visually assessed by a dermatologist. The volunteers applied functional cosmetics for 8 weeks. We analyzed the results obtained using the chromameter, evaluating the skin color of three areas (melasma lesions, solar lentigo lesions, and non-lesional skin) on the face of volunteer. There was a statistically significant improvement in the brightness and redness of melasma lesions compared to those of non-lesional skin after 8 weeks. Also, we observed that the improvements in the brightness of melasma lesions and solar lentigo lesions were similar. However, the redness of melasma lesions improved more than that of solar lentigo lesions with statistical significance after 8 weeks. In this study, we have shown that brightness and redness in melasma lesions can be improved by functional cosmetics. Thus, we suggest redness to be an additional suitable parameter for the evaluation of melasma lesions.

• Food Science of Animal Resources
• /
• v.30 no.6
• /
• pp.1014-1023
• /
• 2010

This study was performed to evaluate the quality characteristics of low-fat boiled or smoked sausages containing sodium nitrite and various levels of red beet during refrigerated storage. Physicochemical properties of boiled and smoked sausages were not affected by the addition of red beet (p>0.05), except for the color values. The interaction between treatment and storage time had significant effects on redness and yellowness of boiled sausages, and on redness of smoked sausages (p<0.05). Boiled sausages containing more than 0.5% red beet decreased lightness and increased redness and yellowness (p<0.05). During storage time, redness decreased and yellowness increased (p<0.05). The combination of sodium nitrite with red beet was better than red beet alone for color stability. In the smoked sausages, addition of red beet decreased lightness, but redness (p<0.05), unlike the boiled sausages, did not change. Redness of sausages containing red beet alone decreased with increased storage time (p<0.05), but there was no change (p>0.05) upon treatment with the combination of sodium nitrite and red beet. These results indicate that the combination of red beet and sodium nitrite contributed to color stability of smoked sausages during refrigerated storage. Therefore, we suggest that red beet as a natural colorant may be used to reduce the content of nitrite during low-fat sausage processing.

• Food Science of Animal Resources
• /
• v.20 no.2
• /
• pp.93-100
• /
• 2000

Effects of onion peel (OP) components (quercetin and rutin) in press ham on TBARS, pH, redness (a*) and flavor (panel test) were investigated during cold storage. TBARS in OP samples of high concentration was significantly (P〈0.05) lower than control during cold storage. This result suggests that OP components have an antioxidant activity in press ham. Also, redness of OP samples was significantly (P〈0.05) higher than control after three weeks of cold storage. Cured ham redness could be improved through lower pH of OP samples compared to that of control. However, flavor score of OP samples was not significantly (P〉0.05) different with control during cold storage. It could be possible that OP components plays role as an antioxidant without any negative effects on plavor of press ham.

• Journal of the Korean Home Economics Association
• /
• v.25 no.3
• /
• pp.1-13
• /
• 1987

In this study, I have tested the effects of the agents and dyeing conditions on the Brazil-wood dyestuff as one plant dyestuffs. According to the tests, I have fount that color differenciation depending opon the agents and procedual condtitions. As the agents, Alm induced redness and light yellowness by Aluminum Acetate, dark greenness or blueness by Ferrous chloride, dark redness by Stannous Chloride, dark grenness or blueness by Copperous Chloride, light yellowness or greenness by Calcium Dihydroxide. On the other hand, color-fastness differed from various mordant agents. The color-fastnes was solid using multiple agents than sole agent.