• ETRI Journal
• /
• 제36권2호
• /
• pp.224-231
• /
• 2014

In this paper, a method to extract temperature effect information using the color temperatures of video scenes with mapping to temperature effects is proposed to author temperature effects of multiple sensorial media content automatically. An authoring tool to apply the proposed method is also introduced. The temperature effects generated by the proposed method are evaluated by a subjective test to measure the level of satisfaction. The mean opinion score results show that most of the test video sequences receive an average of approximately four points (in a five-point scale), indicating that test video sequences (with the temperature effects generated by the proposed method) enhance levels of satisfaction.

• 방송공학회논문지
• /
• 제21권3호
• /
• pp.330-340
• /
• 2016

본 논문은 MPEG-A(ISO/IEC 23000) 표준으로 새로이 제정된 다중 감각 미디어 응용 포맷의 구조와 구현에 대해 설명한다. 다중 감각 미디어 응용 포맷은 비디오/오디오 데이터와 더불어 감각 효과 메타데이터의 효과적인 저장, 재생, 관리를 용이하게 한다. 포맷을 구성하기 위해, MPEG-4 파트 12(ISO/IEC 14496-12)의 ISO 기본미디어 파일 포맷과 MPEG-V 파트 3(ISO/IEC 23005-3)의 표준 메타데이터를 사용하였다. 본 논문에서는 MPEG-V 파트 3의 감각효과 메타데이터(SEM)의 샘플화를 위해 SEM XML 문서의 분할과, 분할된 샘플을 이진화하는 방법에 대해 비교 분석한다. 이진화 방법에 대한 비교 분석 결과 MPEG-V 이진표현 방법과 Binary MPEG format for XML(BiM)이 gzip방법에 비해 압축율과 처리시간 등에서 우수한 성능을 보였다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제24권10호
• /
• pp.1399-1406
• /
• 2011

This study aimed to establish the optimum level of palm kernel meal in the diet of Santa Ines lambs based on the sensorial characteristics and fatty acid profile of the meat. We used 32 lambs with a starting age of 4 to 6 months and mean weight of $22{\pm}2.75kg$, kept in individual stalls. The animals were fed with Tifton-85 hay and a concentrate mixed with 0.0, 6.5, 13.0 or 19.5% of palm kernel meal based on the dry mass of the complete diet. These levels formed the treatments. Confinement lasted 80 days and on the last day the animals were fasted and slaughtered. After slaughter, carcasses were weighed and sectioned longitudinally, along the median line, into two antimeres. Half-carcasses were then sliced between the 12th and 13th ribs to collect the loin (longissimus dorsi), which was used to determine the sensorial characteristics and fatty acid profile of the meat. For sensorial evaluation, samples of meat were given to 54 judges who evaluated the tenderness, juiciness, appearance, aroma and flavor of the meat using a hedonic scale. Fatty acids were determined by gas chromatography. The addition of palm kernel meal to the diet had no effect on the sensorial characteristics of meat juiciness, appearance, aroma or flavor. However, tenderness showed a quadratic relationship with the addition of the meal to the diet. The concentration of fatty acids C12:0, C14:0 and C16:0 increased with the addition of palm kernel meal, as did the sum of medium-chain fatty acids and the atherogenicity index. Up to of 19.5% of the diet of Santa Ines lambs can be made up of palm kernel meal without causing significant changes in sensorial characteristics. However, the fatty acid profile of the meat was altered.

• 한국식품영양과학회지
• /
• 제35권4호
• /
• pp.482-486
• /
• 2006

본 연구는 청국장의 관능적 품질개선을 위한 연구의 일환으로 녹차를 첨가하여 청국장을 발효시킨 후 품질특성을 비교 평가하고 최종적으로 녹차가 청국장의 풍미 증진을 위한 첨가제로서 활용될 수 있는지에 대한 가능성을 평가하고자 실시하였다. 그 결과 완전발효차와 반발효차 첨가시 청국장 발효가 정상적으로 이루어지지 않아 청국장 제조를 위한 원료로서 부적합한 것으로 나타났다. 한편, 관능평가 결과는 녹차종류에 관계없이 녹차첨가에 의해 시각적 품질이 감소하였으나, 불발효차 및 증제차의 경우 이취개선 효과로 인해 향, 맛, 종합적 기호도가 증가하였으며, 녹차첨가로 인해 항산화활성이 증가하는 것으로 나타났다. 이상의 결과를 종합하여 볼 때 녹차 특히, 불발효차 및 증제차 첨가는 청국장의 이취를 감소시켜 청국장의 관능적 품질을 증진시킬 수 있는 효과적인 방법으로 활용될 수 있을 것으로 평가되었다.

• 한국축산식품학회지
• /
• 제34권5호
• /
• pp.576-581
• /
• 2014

Sodium chloride is an important ingredient added to most of foods which contributes to flavor enhancement and food preservation but excess intake of sodium chloride may also cause various diseases such as heart diseases, osteoporosis and so on. Therefore, this study was carried out to investigate the effect of monosodium glutamate (MSG) as a salty flavor enhancer on the quality and sensorial properties of the NaCl/MSG complex and actual food system. For characterizing the spray-dried NaCl/MSG complex, surface dimension, morphology, rheology, and saltiness intensity were estimated by increasing MSG (0-2.0%) levels at a fixed NaCl concentration (2.0%). MSG levels had no effect of the characteristics of the NaCl/MSG complex, although the addition of MSG increased the surface dimension of the NaCl/MSG complex significantly (p<0.05). Furthermore, the effect of MSG on enhancing the salty flavor was not observed in the solution of the NaCl/MSG complex. In the case of an actual food system, model meat products (pork patties) were prepared by replacing NaCl with MSG. MSG enhanced the salty flavor, thereby increasing overall acceptability of pork patties. Replacement of NaCl with MSG (<1.0%) did not result in negative sensorial properties of pork patties, although quality deterioration such as high cooking loss was found. Nevertheless, MSG had a potential application in meat product formulation as a salty flavor enhancer or a partial NaCl replacer when meat products were supplemented with binding agents.

• Asian-Australasian Journal of Animal Sciences
• /
• 제24권8호
• /
• pp.1112-1119
• /
• 2011

The study aimed to evaluate the best level of licury oil in the diet of 3/4 Boer goats, as determined by profile analysis of commercial cuts on aspects of chemical composition, sensorial quality and fatty acid content. Nineteen male goats were used, with an initial weight of 10.8 kg/live weigh. The animals were fed with hay and a concentrated mix containing different levels of licury oil, which constituted the treatments. The experiment lasted for 60 days, at which point the animals were submitted to feed fasting and slaughtered. The carcass weight, commercial yield and cuts were measured. The ham was collected for sensorial and chemical evaluation and the longissimus dorsi was collected for fatty acid profile analysis. The addition of licury oil to the diet did not promote changes in the proportions and weights of the commercial cuts, nor to the meat's sensorial attributes. The sum of medium-chain fatty acids and the atherogenicity index was increased with the addition of oil. Licury oil can be added to the diet of goats (up to 4.5%) without resulting in changes in to the proportions of the commercial cuts, or to the chemical composition or sensorial characteristics of the meat. Based on the chain length of fatty acids, the addition of 4.5% licury oil can improve the quality of meat, but no effect was noted in relation to the atherogenicity index.

• Asian-Australasian Journal of Animal Sciences
• /
• 제12권2호
• /
• pp.271-281
• /
• 1999

The cost of production of high quality pork is compensated by high returns, but constraints by the market are increasing. A few opportunities to maintain and improve pork quality by dietary means are presented. The healthy value of pork is a prerequisite. A careful control of suppliers and preservation of feeds are essential to protect pork against presence of contaminants from the feed. The feeding level and some dietary components modify the partition of the dietary energy into different pig tissues and chemical components of pork, affecting the hygienic and nutritional value, tenderness and taste. It is difficult to transfer a nutrient from the diet to pork, if the requirements. for growth are satisfied. Fatty acids and Vitamin E are the most studied exceptions. There is some evidence that iron and selenium contents can be affected too. Varying the content of a nutrient frequently changes sensorial and technological properties of pork. The addition of oils improves the acidic profile of depot fats, but the effect on phospholipid composition is not well studied and negative effects on oxidability and consistency of meat products are observed. Vitamin E can improve many healthy and sensorial characteristics, but its effect is clearer when the meat is stressed or manipulated.

• 방송공학회논문지
• /
• 제25권1호
• /
• pp.113-116
• /
• 2020

본 논문은 360도 동영상과 감각효과(Sensorial Effects)가 피실험자의 몰입도, 만족도, 실재감에 미치는 영향을 측정하기 위한 사용자 경험(Quality of Experience: QoE) 평가 실험 방법을 제안한다. 피실험자는 발향장치가 부착된 헤드 마운티드 디스플레이(Head Mounted Display: HMD)를 착용한 상태에서 감각효과가 동반된 360도 동영상을 경험한 후, 몰입도, 만족도, 실재감에 대한 설문에 응답한다. 응답 분석 결과 제안된 실험방법이 360도 VR 동영상과 감각효과에 대한 피실험자의 몰입도, 만족도, 실재감 등을 측정하기에 적합한 실험 방법임을 확인하였다. 반면, 360도 동영상을 시청하는 도중 비교 실험을 위한 회색 화면을 삽입하게 되면 몰입도와 실재감에 상당한 저하를 일으키는 것으로 파악되었다.

• 한국축산식품학회지
• /
• 제31권4호
• /
• pp.497-505
• /
• 2011

The objective of this study was to examine the effect of hot-boning and soy sauce as a curing agent on the processing properties of beef jerky. Beef jerky was prepared under the following four treatment conditions; Beef jerky with cold-boned beef and salt solution, beef jerky with cold-boned beef and soy sauce solution, beef jerky with hot-boned beef and salt solution, and beef jerky with hot-boned beef and soy sauce solution. Cured meat and jerky containing hot-boned beef had a significantly higher pH, water holding capacity (WHC), moisture content, Myofibrillar fragmentation index (MFI), processing yields, tenderness, and sensorial scores than samples containing cold-boned beef (p<0.05). Regardless of the raw materials, the jerky containing soy sauce had a significantly lower pH, WHC, moisture content, salt content, TBA, CIE $L^*$ and $b^*-$ values, and significantly higher MFI, mechanical tenderness, and sensorial scores (p<0.05). Based on these findings, we concluded that the use of hot-boned meat and soy sauce was the most effective boning method and curing agent during beef jerky processing.

• 한국축산식품학회지
• /
• 제31권2호
• /
• pp.183-190
• /
• 2011

The objective of this study was to examine the effect of adding various humectants (konjac, egg albumin, and isolated soy protein) on the properties of semi-dried chicken jerky. Jerky samples were prepared as follows: control with no humectants and treatments with 0.05, 0.1, and 0.2% of added humectants. Adding the humectants influenced the increase in pH, processing yields, moisture contents, water activity, mechanical tenderness, and sensorial properties (tenderness, juiciness, and overall acceptability) of chicken jerky. Additionally, the konjac treatment most improved the yields, tenderness, and sensorial traits, among the humectant treatments tested. Furthermore, adding 0.1% konjac during jerky manufacture resulted in similar quality properties as adding 0.2% konjac.