• Title/Summary/Keyword: sensorial properties

Search Result 56, Processing Time 0.025 seconds

Physicochemical Properties of Jadeite Powder and Its Application to Cosmetic Formulations (경옥가루의 물리화학적 특성 및 화장품 제형 응용 연구)

  • Kim, Kyoung Mi;Kim, Yong Woo;Hong, In Gi;Park, Soo Nam
    • Applied Chemistry for Engineering
    • /
    • v.29 no.1
    • /
    • pp.81-96
    • /
    • 2018
  • In this study, physicochemical properties of the natural jadeite powder were investigated and also the wash-off pack and liquid foundation containing the jadeite powder were prepared. In addition, each of these formulations was evaluated by various functional effects, sensory evaluation, stability and skin safety. In the wash-off pack, the far-infrared ray emissivity and radiation energy values increased as a function of the jadeite powder content. At a 3% jadeite powder content, the skin temperature increased by about $0.5^{\circ}C$ when the jadeite powder-containing formulation was applied to the skin. Besides, the chroma of the liquid foundation containing the jadeite powder more clearly expressed the original color of the skin. Moisture content measurements of the wash-off pack and liquid foundation containing the jadeite powder showed the highest moisture uptake of 5.0% and 63.0%, respectively. In sensorial test, the wash-off pack formulations containing the jadeite powder demonstrated improved affinities toward a skin, adherency, and moistness and combatted itching. The liquid foundation containing jadeite powder showed also improved affinities except for the coverage when compared to control formulations. Furthermore, the stability evaluation for 8 weeks revealed neither discoloration nor separation phenomenon for the formulations containing the jadeite powder. Moreover, the pH was found to be stable up to 8 weeks and the viscosity up to 4 weeks. Skin safety assessments showed that all formulations containing the jadeite powder were non-irritating. These results suggest that the jadeite powder as an inorganic pigment may serve as a new multi-functional cosmetic ingredient with stability and safety.

Effects of Drying Conditions on Quality Properties of Pork Jerky (건조조건이 돈육 육포의 품질특성에 미치는 영향)

  • Han, Doo-Jeong;Jeong, Jong-Youn;Choi, Ji-Hun;Choi, Yun-Sang;Kim, Hack-Youn;Lee, Mi-Ae;Lee, Eui-Soo;Paik, Hyun-Dong;Kim, Cheon-Jei
    • Food Science of Animal Resources
    • /
    • v.27 no.1
    • /
    • pp.29-34
    • /
    • 2007
  • We investigated the properties of pork jerky prepared under various drying conditions. Drying conditions were control ($80^{\circ}C$/210 min), T1 ($55^{\circ}C/60 min\to65^{\circ}C/60 min\to72^{\circ}C/90 min$), and T2 ($72^{\circ}C/90 min\to65^{\circ}C/60 min\to55^{\circ}C/60 min$), respectively. Water content and water activity ($a_w$) were the lowest in control, while TBA values were the highest among all groups (p<0.05). CIE $L^*$-value in T1 was significantly (p<0.05) lower than in T2 and CIE $a^*$-value showed significantly (p<0.05) the highest in control. CIE $b^*$-value in T2 were significantly higher (p<0.05) compared to the other treatments. Drying yields of pork jerky showed the lowest values in controls but highest in T2 jerky. In textual profile evaluations, control samples had greater hardness, cohesiveness, gumminess, and chewiness values than the other treatments, but springiness values were the lowest (p<0.05). Controls had significantly (p<0.05) lower scores than the other treatments in all sensorial traits. Total bacterial counts in T2 were the lowest during drying process. Based on our findings, we conclude that T2 conditions provided the most effective drying process.

Effects of Various Humectants on Quality Properties of Pork Jerky (보습제 종류와 첨가수준이 돈육 육포의 품질특성에 미치는 영향)

  • Han, Doo-Jeong;Jeong, Jong-Youn;Choi, Ji-Hun;Choi, Yun-Sang;Kim, Hack-Youn;Lee, Mi-Ai;Lee, Eui-Soo;Paik, Hyun-Dong;Kim, Cheon-Je
    • Food Science of Animal Resources
    • /
    • v.28 no.4
    • /
    • pp.486-492
    • /
    • 2008
  • We investigated the quality properties of pork jerky prepared with various humectants (Konjac, egg albumin, isolated soy protein). Jerky was prepared as follows; control with no humectants, treatments with 0.05, 0.1, and 0.2% humectants, respectively. Humectant treatments had higher drying yields of pork jerky than the control (p<0.05), Konjac treatment produced the the highest drying yields among the humectants tested. CIE a-and b-value were lowest in isolated soy protein treatments. b-value in 0.2% egg albumin treatments were higher than other treatments (p<0.05). Jerky water content increased as humectant content increased. Water activity (Aw) in 0.2% Konjac treatments was higher than controls and 0.05% Konjac (p<0.05). In textual profile evaluations, control samples had greater hardness, cohesiveness, gumminess, and chewiness values than other treatments, but very low springiness (p<0.05). Control had significantly (p<0.05) lower scores than the other treatments in sensorial texture, juiciness and overall acceptability. Based on our findings, we conclude that 0.05% Konjac was the most effective humectant among those we tested in this study.

Comparisons of the Carcass Characteristics of Male White Mini Broilers, Ross Broilers and Hy-Line Brown Chicks under the Identical Rearing Condition (동일 조건에서 사육한 수컷 백세미, 브로일러 및 산란종 병아리에 있어서 도체 특성의 비교)

  • Ahn, B.K.;Kim, J.Y.;Kim, J.S.;Lee, B.K.;Lee, S.Y.;Lee, W.S.;Oh, S.T.;Kim, J.D.;Kim, E.J.;Hyun, Y.;Kim, H.S.;Kang, C.W.
    • Korean Journal of Poultry Science
    • /
    • v.36 no.2
    • /
    • pp.149-155
    • /
    • 2009
  • The present study was conducted to compare the carcass yields and meat characteristics of three types of commercial male chicks White mini broilers, Ross broilers and Hy-Line brown chicks under the identical feeding condition. One-hundred 1-d chicks of each type were randomly placed into four pens per group (25 chicks per pen) and fed corn-soybean meal based commercial diets for 35d, 18d or 49d, respectively. At the end of the feeding trial, the birds were sacrificed and subjected to carcass measurements. The dressing percentages of White mini broilers and Ross broilers were significantly higher (P<0.05) than that of Hy-Line brown cockerels. The rate of breast meat of Hy-Line brown cockerels was significantly lower (P<0.05) than those of White mini broilers and Ross broilers. However, Hy-Line brown cockerels showed higher (P<0.05) leg meats than the others. There were no significant differences in serum total cholesterol and the activities of glutamic-oxaloacetic transaminase and glutamic-pyruvic transaminase among the groups. The breast meats of White mini broilers presented highest lightness value. The yellowness of breast and redness of leg meats of White mini broilers and Ross broilers were significantly higher (P<0.05) than those of Hy-Line brown cockerels. There were no significant differences in the SOD-like activity and change of pH in edible meats among the groups. The meat color in White mini broilers was significantly higher than that of Hy-Line brown cockerels. No significant differences were observed in term of flavor, tenderness and overall acceptability. In conclusion, the physico-chemical properties and sensory characteristics of edible meats were not greatly affected by genotype if they were similar body weights and kept under the identical feeding condition. But the Hy-Line brown cockerels were less desirable as a meat-type strain due to lower carcass yields and inferior growth and feed conversion ratio.

Flavor Pattern and Sensory Properties of Meat Flavor Based on Maillard Reaction Products with Supercritical Fluid Extracted Lard Fractions (초임계 추출 Lard를 이용한 Maillard 반응생성물 유래 육류향미제의 향기패턴 및 관능적 특성)

  • Moon, Ji-Hye;Choi, In-Wook;Choi, Hee-Don;Kim, Yoon-Sook
    • Food Science of Animal Resources
    • /
    • v.32 no.5
    • /
    • pp.644-651
    • /
    • 2012
  • We have investigated the effect of lard fraction extracted with supercritical carbon dioxide (SC-$CO_2$) on the flavor enhancement of maillard reaction product (MRP) based meat flavors. MRP based meat flavors were prepared with low glutamic acid (Glu) hydrolyzed wheat gluten (NaCl concentration: 7.61%(w/v)), ribose, cysteine, garlic juice powder, protease-digested Lentinus edodes powder and lard fractions extracted with SC-$CO_2$. Lard was extracted with SC-$CO_2$ at each of three temperatures (40, 60, and $80^{\circ}C$) and at each of four pressures (30, 40, 50, and 60 MPa). Obtained lard SC-$CO_2$ fractions and MRP based meat flavors with those fractions were analyzed for their total yield, aroma pattern by SMart nose system, and sensorial properties. The extraction yield had no difference as temperature increased from $40^{\circ}C$ to $60^{\circ}C$ and even decreased at $80^{\circ}C$. However, increase in pressure level at $40^{\circ}C$ drastically increased the extraction yield. The aroma patterns of raw lard and lard SC-$CO_2$ fractions with 30 MPa were significantly discriminated from those of SC-$CO_2$ lard fractions extracted with higher pressure by SMart nose system. Aroma pattern of MRP based meat flavors with higher pressure extracted lard fractions also showed significant difference through pattern analysis by the SMart nose system. The MRP based meat flavor with lard SC-$CO_2$ fractions at 50 and 60 MPa were described as less sulfuric, less pungent, and more balanced in roasted meat and sweet attributes from sensory evaluation.

The Research on Online Game Hedonic Experience - Focusing on Moderate Effect of Perceived Complexity - (온라인 게임에서의 쾌락적 경험에 관한 연구 - 지각된 복잡성의 조절효과를 중심으로 -)

  • Lee, Jong-Ho;Jung, Yun-Hee
    • Journal of Global Scholars of Marketing Science
    • /
    • v.18 no.2
    • /
    • pp.147-187
    • /
    • 2008
  • Online game researchers focus on the flow and factors influencing flow. Flow is conceptualized as an optimal experience state and useful explaining game experience in online. Many game studies focused on the customer loyalty and flow in playing online game, In showing specific game experience, however, it doesn't examine multidimensional experience process. Flow is not construct which show absorbing process, but construct which show absorbing result. Hence, Flow is not adequate to examine multidimensional experience of games. Online game is included in hedonic consumption. Hedonic consumption is a relatively new field of study in consumer research and it explores the consumption experience as a experiential view(Hirschman and Holbrook 1982). Hedonic consumption explores the consumption experience not as an information processing event but from a phenomenological of experiential view, which is a primarily subjective state. It includes various playful leisure activities, sensory pleasures, daydreams, esthetic enjoyment, and emotional responses. In online game experience, therefore, it is right to access through a experiential view of hedonic consumption. The objective of this paper was to make up for lacks in our understanding of online game experience by developing a framework for better insight into the hedonic experience of online game. We developed this framework by integrating and extending existing research in marketing, online game and hedonic responses. We then discussed several expectations for this framework. We concluded by discussing the results of this study, providing general recommendation and directions for future research. In hedonic response research, Lacher's research(1994)and Jongho lee and Yunhee Jung' research (2005;2006) has served as a fundamental starting point of our research. A common element in this extended research is the repeated identification of the four hedonic responses: sensory response, imaginal response, emotional response, analytic response. The validity of these four constructs finds in research of music(Lacher 1994) and movie(Jongho lee and Yunhee Jung' research 2005;2006). But, previous research on hedonic response didn't show that constructs of hedonic response have cause-effect relation. Also, although hedonic response enable to different by stimulus properties. effects of stimulus properties is not showed. To fill this gap, while largely based on Lacher(1994)' research and Jongho Lee and Yunhee Jung(2005, 2006)' research, we made several important adaptation with the primary goal of bringing the model into online game and compensating lacks of previous research. We maintained the same construct proposed by Lacher et al.(1994), with four constructs of hedonic response:sensory response, imaginal response, emotional response, analytical response. In this study, the sensory response is typified by some physical movement(Yingling 1962), the imaginal response is typified by images, memories, or situations that game evokes(Myers 1914), and the emotional response represents the feelings one experiences when playing game, such as pleasure, arousal, dominance, finally, the analytical response is that game player engaged in cognition seeking while playing game(Myers 1912). However, this paper has several important differences. We attempted to suggest multi-dimensional experience process in online game and cause-effect relation among hedonic responses. Also, We investigated moderate effects of perceived complexity. Previous studies about hedonic responses didn't show influences of stimulus properties. According to Berlyne's theory(1960, 1974) of aesthetic response, perceived complexity is a important construct because it effects pleasure. Pleasure in response to an object will increase with increased complexity, to an optimal level. After that, with increased complexity, pleasure begins with a linearly increasing line for complexity. Therefore, We expected this perceived complexity will influence hedonic response in game experience. We discussed the rationale for these suggested changes, the assumptions of the resulting framework, and developed some expectations based on its application in Online game context. In the first stage of methodology, questions were developed to measure the constructs. We constructed a survey measuring our theoretical constructs based on a combination of sources, including Yingling(1962), Hargreaves(1962), Lacher (1994), Jongho Lee and Yunhee Jung(2005, 2006), Mehrabian and Russell(1974), Pucely et al(1987). Based on comments received in the pretest, we made several revisions to arrive at our final survey. We investigated the proposed framework through a convenience sample, where participation in a self-report survey was solicited from various respondents having different knowledges. All respondents participated to different degrees, in these habitually practiced activities and received no compensation for their participation. Questionnaires were distributed to graduates and we used 381 completed questionnaires to analysis. The sample consisted of more men(n=225) than women(n=156). In measure, the study used multi-item scales based previous study. We analyze the data using structural equation modeling(LISREL-VIII; Joreskog and Sorbom 1993). First, we used the entire sample(n=381) to refine the measures and test their convergent and discriminant validity. The evidence from both the factor analysis and the analysis of reliability provides support that the scales exhibit internal consistency and construct validity. Second, we test the hypothesized structural model. And, we divided the sample into two different complexity group and analyze the hypothesized structural model of each group. The analysis suggest that hedonic response plays different roles from hypothesized in our study. The results indicate that hedonic response-sensory response, imaginal response, emotional response, analytical response- are related positively to respondents' level of game satisfaction. And game satisfaction is related to higher levels of game loyalty. Additionally, we found that perceived complexity is important to online game experience. Our results suggest that importance of each hedonic response different by perceived game complexity. Understanding the role of perceived complexity in hedonic response enables to have a better understanding of underlying mechanisms at game experience. If game has high complexity, analytical response become important response. So game producers or marketers have to consider more cognitive stimulus. Controversy, if game has low complexity, sensorial response respectively become important. Finally, we discussed several limitations of our study and suggested directions for future research. we concluded with a discussion of managerial implications. Our study provides managers with a basis for game strategies.

  • PDF