• Korean Journal of Agricultural Science
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• v.39 no.3
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• pp.341-347
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• 2012

The objective of this study was to investigate the combined effect of electron beam irradiation (EB) and onion peel extracts and selected flavorings on microbiological and sensory quality of pork jerky. Total aerobic bacteria were detected in the range of $3.87{\pm}0.30{\sim}4.60{\pm}0.12$ log CFU/g in all samples. Addition of both onion peel extract and flavoring showed the decrease of total aerobic bacterial count in pork jerky. No viable cells were observed after EB at 4 kGy. Sensory evaluation indicated that the EB-treated pork jerky with 0.5% barbecue flavoring did not show any difference in overall acceptability compared with the control. Therefore, combined use of EB with onion peel extracts and barbecue flavoring may enhance the safety of pork jerky with proper sensory quality.

• Korean Journal of Human Ecology
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• v.12 no.2
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• pp.253-263
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• 2003

The purposes of this study were to find out an evaluation scale that could predict wear comfort and to investigate the effect of the skin-contacting fiber type on the subjective sensation and microclimate. Sensorial evaluation was basically followed by the Human Perception Analysis (HPA) interviewing 144 consumers. Sixteen female subjects were participated in the sleeve wear test with and without wearing vapor permeable water repellent outerwear. Experimental sleeves were constructed using the same double knit by turning inside out to control other material effects except the skin-contacting fiber type, hence each different side of double knit, cotton side and the cotton/polypropylene blend side, was next to skin in each trial of the experiment. As results, it was noted that the term representing a combined feeling of thermal and wetness sensation, and muggy appeared to be a powerful language to measure perceptual responses of human subject among five dimensions of evaluation. although the ordinary users did not use the term very often. As for the comfort properties of double knits, it seemed that subjects slightly more preferred polypropylene/cotton blend to cotton as the skin-contacting fiber type when they wore outerwear and their skin were covered with sweat, although the result was rot statistically significant and need to be confirmed under higher work load.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.210-218
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• 2017

The intake of dietary salt through food now exceeds current nutritional recommendations and is thought to have negative effects on human health, such as the increasing prevalence of hypertension. This study was performed to investigate whether $W_1/O/W_2$ double emulsions can be used to enhance the saltiness of cheese without increasing the salt content ($W_1$ is distilled water or 1% abalone hydrolysate, and $W_2$ is 1% NaCl or 1% abalone hydrolysate + 1% NaCl solution). We also investigated the effect of adding abalone hydrolysate to the double emulsion as a saltiness enhancer. The cheeses were physico-chemically evaluated to determine curd yield, pH value, moisture content, color, texture, salt release rate, and sensory properties. No significant differences were observed in curd yield, pH value, moisture content, lightness, or redness between the cheeses made with and without the double emulsion. However, in the evaluation of salt release rate, fresh cheese made with double emulsion ($W_1$ = distilled water, $W_2$ = 1% NaCl + 1% abalone hydrolysate) was detected earlier than the control or the other treatments. In the sensory evaluation, fresh cheese made with the double emulsion showed higher scores for saltiness and overall preference than the control or the other treatments. We concluded that abalone hydrolysate encapsulated in a double emulsion ($W_1$ is water and $W_2$ is abalone hydrolysate and NaCl solution) could enhance the saltiness of fresh cheese while maintaining the same salt concentration, without altering its physical properties.

• Animal Bioscience
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• v.34 no.9
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• pp.1479-1490
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• 2021

Objective: Our recent findings confirmed the effectiveness of sodium metabisulfite (SMB) in controlling the growth of undesirable microorganisms in fruit and vegetable discards (FVD); however, lactic acid bacteria (LAB) are susceptible to its antibacterial effects. Two series of experiments were conducted to enable the survivability of LAB during silage fermentation of a total mixed ration (TMR) containing SMB-treated FVD. Methods: In Exp. 1, the objective was to isolate a strain of LAB tolerable to the toxic effect of SMB. In Exp. 2, the SMB load was minimized through its partial replacement with a chemical mixture (CM) based on sodium benzoate (57%), potassium sorbate (29%), and sodium nitrite (14%). FVD was treated with SMB + CM (2 g each/kg biomass) and added to the TMR at varying levels (0%, 10%, or 20%), with or without KU18 inoculation. Results: The KU18 was screened as a presumptive LAB strain showing superior tolerance to SMB in broth medium, and was identified at the molecular level using 16S rRNA gene sequence analysis as Lactobacillus plantarum. Inoculation of KU18 in TMR containing SMB was not successful for the LAB development, biomass acidification, and organoleptic properties of the resultant silage. In Exp. 2, based on the effectiveness and economic considerations, an equal proportion of SMB and CM (2 g each/kg FVD) was selected as the optimal loads for the subsequent silage fermentation experiment. Slight differences were determined in LAB development, biomass acidification, and sensorial characteristics among the experimental silages, suggesting the low toxicity of the preservatives on LAB growth. Conclusion: Although KU18 strain was not able to efficiently develop in silage mass containing SMB-treated FVD, the partial substitution of SMB load with the CM effectively alleviated the toxic effect of SMB and allowed LAB development during the fermentation of SMB + CM-treated FVD in TMR.

• Proceedings of the SCSK Conference
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• 2003.09a
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• pp.480-490
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• 2003

An innovative biopolymer known as the Rhizobian gum has been developed in France, which shows some dramatic refreshing effect on the skin. The origin of this innovative project takes its source in the natural environment, and in particular the natural environment of the roots of sunflowers and wheat, where a symbiotic bacterium has been discovered. It is a Rhizobium bacterium, which is hosted by the roots, and which is able to synthesize a specific polymer showing a dramatic water binding capacity. This polymer is in particular synthesized in period of drought, and its biological role is to concentrate the small amount water present in the soil in order to take it available for the root, which becomes then able to absorb it. This vital mechanism allows the plant to survive despite a severe climatic environment. This basic research has been conducted in collaboration whit the French National centre of scientific Research (CNRS), and has lead to the isolation of the Rhizobium bacteria. Rhizobian gum is a branched biopolymer consisting in the repetition of a polysaccharide unit of 3 molecules of glucose, 3 molecules of galactose and 1 molecule of glucuronic acid, whit one pyruvate group an average 1.6 acetyl groups. The fresh effect of Rhizobian gum is a strong sensorial impact that 100 ％ of the consumers are able to perceive, and which is judged very pleasant by most of them. In addition to this, a large majority of consumers are perceived, and which is judge very pleasant by most of them. In addition to this, a large majority of consumers also feel a very pleasant relaxing sensation. Smoothness and softness are also felt by most consumers and qualified positively by most of them. These qualities guarantee a strong impact on today's consumers.

• Proceedings of the SCSK Conference
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• 2003.09a
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• pp.50-60
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• 2003

An innovative biopolymer known as the Rhizobian gum has been developed in France, which shows some dramatic refreshing effect on the skin. The origin of this innovative project takes its source in the natural environment, and in particular the natural environment of the roots of sunflowers and wheat, where a symbiotic bacterium has been discovered. It is a Rhizobium bacterium, which is hosted by the roots, and which is able to synthesize a specific polymer showing a dramatic water binding capacity. This polymer is in particular synthesized in period of drought, and its biological role is to concentrate the small amount water present in the soil in order to take it available for the root, which becomes then able to absorb it. This vital mechanism allows the plant to survive despite a severe climatic environment. This basic research has been conducted in collaboration whit the French National centre of scientific Research (CNRS), and has lead to the isolation of the Rhizobium bacteria. Rhizobian gum is a branched biopolymer consisting in the repetition of a polysaccharide unit of 3 molecules of glucose, 3 molecules of galactose and 1 molecule of glucuronic acid, whit one pyruvate group an average 1.6 acetyl groups. The fresh effect of Rhizobian gum is a strong sensorial impact that 100 ％ of the consumers are able to perceive, and which is judged very pleasant by most of them. In addition to this, a large majority of consumers are perceived, and which is judge very pleasant by most of them. In addition to this, a large majority of consumers also feel a very pleasant relaxing sensation. Smoothness and softness are also felt by most consumers and qualified positively by most of them. These qualities guarantee a strong impact on today's consumers.

• Journal of the Korean Applied Science and Technology
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• v.33 no.1
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• pp.30-40
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• 2016

This study related to get skin improvement effect of sheet mask pack using 5% of $2^{nd}$ fermented snail extract. To the scientific study of the skin, it was used for this sheet mask of 100% cotton as cutting face shape. We reported the results of measurement of skin improvement effect with the placebo and Gene-SEM (general snail extract mask). First; moisturizing effect of 2F-SEM ($2^{nd}$ fermented snail extract mask) has been increased about 11% than the PM and Gene-SEM was improved about 4.7% more than the PM (placebo mask). Second; elasticity of the mask pack containing $2^{nd}$ fermented snail extract was 13.8% better than PM and Gene-SEM was improved about 6.7 % more than PM. Third; Skin roughness of 2F-SEM has improved 6.80% than PM and Gene-SEM was improved about 2.3% more than PM. Fourth; melanin reductive effect of 2F-SEM was improved about15.0% more than PM and Gene-SEM was improved about 8.7% more than PM. Fifth; fine wrinkle decline effect of 2F-SEM was about 8.0% better than PM and Gene-SEM was improved with 5.1% more than PM. Sixth; sensorial evaluation of 2F-SEM using $2^{nd}$ fermented snail extract was significantly showed difference merits regarding softness, moisture, fine-wrinkle improvement.

• Journal of Ginseng Research
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• v.10 no.1
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• pp.94-100
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• 1986

Korean red ginseng tails was extracted with solutions having various ethanol concentration at the temperature range of 70-$100^{\circ}C$, Extraction was carried out for 1-5 times of 8 hours at given condition. Sensory properties and color of RG-Ext. were found to be significantly affected by conditions of extraction. Absorbance at 490nm was decreased as the ethanol concentration increased, the increase in ethanol concentration also showed an increase in the Hunter's values of "L" and "b", and a decrease in "a" value indicating the color of RG-Ext. was changed to yellowish with less in darkness. Increase in extraction time and temperature caused darker brown color which is indicates a typical phenomena of non-enzymatic browning reaction. The flavor and bitternes of RG-Ext. were found to be significantly increased as the ethanol concentration increase, the generally responses of acceptance range of ethanol concentration was 30-70%.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.156-163
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• 2015

The effects of low molecular-weight collagen peptides derived from porcine skin were investigated on the physicochemical and sensorial properties of chocolate ice cream. Collagen peptides less than 1 kDa in weight were obtained by sub-critical water hydrolysis at a temperature of $300^{\circ}C$ and a pressure of 80 bar. Ice cream was then prepared with gelatin powder and porcine skin hydrolysate (PSH) stabilizers mixed at seven different ratios (for a total of 0.5 wt%). There was no significant difference in color between the resulting ice cream mixtures. The increase in apparent viscosity and shear thinning of the ice cream was more moderate with PSH added than with gelatin. Moreover, the samples containing more than 0.2 wt% PSH had enhanced melting resistance, while the mixture with 0.2 wt% PSH had the lowest storage modulus at $-20^{\circ}C$ and the second highest loss modulus at 10℃, indicating that this combination of hydrocolloids leads to relatively softer and creamier chocolate ice cream. Among the seven types of ice creams tested, the mixture with 0.2 wt% PSH and 0.3 wt% gelatin had the best physicochemical properties. However, in sensory evaluations, the samples containing PSH had lower chocolate flavor scores and higher off-flavor scores than the sample prepared with just 0.5 wt% gelatin due to the strong off-flavor of PSH.

• Journal of Fisheries and Marine Sciences Education
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• v.28 no.4
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• pp.1152-1158
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• 2016

This study was used samples, mackerel (Scomber japonicas), Japanese Spanish mackerel (Scomberomorus niphonius), alaska pollock (Theragra chalcogramma), yellow croaker (larimichthys crocea) known as some of the major species fisheries products in Korea We were investigated temperature change during thawing processing, water holding capacity, drip loss, extractive-nitrogen and viable cell count by various thawing methods, thawing at the room temperature (TRT), hot-air thawing (HAT), aeration thawing (AT), high-frequency thawing (HFT). The temperature changes have taken 2~3 hours in HFT and 24 hours by TRT. The expressible drip loss was 0.47~0.87 g/100 g in HFT, 1.91~4.42 g/100g in TRT, 1.31~4.93 g/100g in HAT, and 2.01~4.59 g/100g in AE. The water holding capacity was higher samples thawing by HFT than other thawing methods. Extractive-nitrogen was 276~452 mg/100 g in HFT, 177.21~420.27 mg/100 g in TRT. Viable cell count was $10^2$ to $10^3$ in HFT, $10^3$ to $10^5$ in other thawing methods. The processing speed and uniformity by HFT was minimized the risk of product degradations (drip losses, deterioration of sensorial, chemical and physical characteristics, bacteria growth, etc.), thus helping to preserve at its best the product quality than those by thawing methods. Therefore, HFT was expected to make high-quality thawing products anticipate future thawing technology