• 동아시아식생활학회지
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• 제18권4호
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• pp.569-575
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• 2008

The principal objective of this study was to determine the appropriate water content for optimal texture in high omega-3 fatty acid saury nuggets. The approach adopted in this study essentially involved variations in water levels(0{\sim}25%$). The main ingredients of the nuggets included saury mince, mild pizza cheese and hydrated textured soy protein concentrate. The formulated products were molded(dia. 4.5, thickness 1.5 cm, 20 g), battered lightly, flash-fried far 4 min at $160^{\circ}C$ and frozen until they were tested. The frozen nuggets were cooked to $65^{\circ}C$, then subjected to sensory evaluation, texture analysis at 80% deformation, and expressible fluid tests. The moisture contents in the nugget batter and the cooked nuggets were determined. In our sensory evaluation, nugget texture was adjudged the best in the nuggets prepared with a 20% water level(S5). The hardness and chewiness in the nuggets were reduced with increases in the water level. However, when the nuggets contain more than 15% water(S4, S5, S6), we noted no significant differences in the hardness values. The difference in moisture content between the uncooked nugget bat or and the cooked nugget was most profound in the nugget prepared with a water level 25%(S6). The nugget prepared with a water level 25% was also the highest in expressible fluids, and was also highest in internal moisture content. The texture preference of nuggets was correlated positively with moistness(r=0.881) and moisture content(r=0.827), and correlated negatively with firmness(r=-0.870) and cohesiveness(r=-0.839), and these correlations were significant.

• 한국식품과학회지
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• 제23권4호
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• pp.410-413
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• 1991

방사선이 조사(0, 2, 4kGy)된 튀긴 닭고기 patty를 각각 $3{\pm}1^{\circ}C$와 $-10{\pm}1^{\circ}C$로 저장한 뒤 색깔 변화 및 관능검사를 하였다. 선량 4 kGy로 조사된 patty 내의 색깔은 어두워졌으며, 저장동안 동결된 시료의 내부를 제외한 모든 시료의 외부와 내부의 Hunter "L"값의 증가(p<0.05)가 관찰되었다. 냉장 저장 중 시료 외부와 내부의 Hunter "a"값은 저장기간이 지날수록 감소했다(p<0.05). 방사선 조사나 선량과 상관없이 저장 시간만이 patty의 외부와 내부의 Hunter "b"값에 영향을 미쳤다(p<0.05). 삼점시험법에 의한 patty의 관능검사 결과 냄새와 맛에서 2 kGy와 4 kGy로 조사된 시료사이의 차이를 제외하고는 냄새, 맛, 색깔 및 조직감에서의 차이점이 뚜렷하지 않았다(p<0.05).

• 한국식생활문화학회지
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• 제25권1호
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• pp.47-53
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• 2010

This study was conducted to investigate the effects of saltwort, on the quality characteristics of sponge cake. In addition, we examined the commercialization potential of sponge cake containing saltwort. To accomplish this, saltwort was added to sponge cakes at concentrations of 0%, 3%, 5% and 7% and quality and sensory tests were then conducted. The 7% group had the highest water and ash content. There was no difference in the fat content between samples. The control group showed the highest protein content and the lowest specific gravity. As the content of saltwort increased, the specific gravity of the sponge cake increased. Additionally, the dough yield and loss during baking were highest, in the control group, and these values decreased as the saltwort content increased. Similarly, the volume and specific volume were highest in the control group, and these values decreased as the content of saltwort powder increased. Color measurements of the samples, revealed that the L-value decreased as the content of saltwort powder increased. Furthermore, the a-value of the saltwort powder groups was higher than that of the control group and the b-value was highest in the 7% group. There were no differences in elasticity and cohesion between samples, but chewiness and brittleness increased the content of saltwort powder increased. The results of the sensory test revealed that the color, flavor and taste scores were the highest in the 5% group. The pore size was greatest in the control group, while hardness was greatest in the 7% group, chewiness was highest in the 5% group and moistness was highest in the 5% group. Finally, the overall preference was for the 5% group.

• 한국조리학회지
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• 제12권1호
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• pp.82-92
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• 2006

닭뼈 첨가에 따른 브라운 소스의 pH, 점도, 탁도, 색도와 관능검사를 실시하였다. 닭뼈가 증가함에 따라 pH는 5.11에서 5.72로 증가하여(p<0.05) 부패 세균의 최적 발육범위인 $6.8{\sim}7.0$보다 낮았다. 닭뼈의 양이 증가할수록 점도가 증가하여(p<0.05) 닭뼈의 양을 조절함으로써 원하는 점도를 얻을 수 있을 것으로 기대된다. 닭뼈의 비율이 높을수록 탁도가 탁하게 나타나 닭뼈가 소뼈보다 불투명한 용출성분이 많은 것으로 여겨진다. 닭뼈 함량이 증가함에 따라 Hunter's color "L" 값은 감소하였고 "a" 와 "b" 값은 증가하였다(p<0.05). 점도를 제외하고 색상, 향, 맛과 전체적인 평가는 소뼈의 양이 증가할수록 좋게 나타났지만(p<0.05) 닭뼈 : 소뼈 비율이 0.0 : 10.0과 2.5 : 7.5인 시료에서는 유의적인 차이가 없었다(p>0.05). 닭뼈와 소뼈를 2.5 : 7.5 비율로 제조한 소스는 관능적 성질 저하 없이 브라운 소스 제조가 가능하리라 여겨진다. 브라운 소스 제조에 닭뼈의 양을 조절하여 제조한다면 소뼈만을 사용한 소스와 비교하여 품질 저하 없는 소스 제조가 가능하리라 사료된다.

• 한국식품저장유통학회지
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• 제22권5호
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• pp.636-643
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• 2015

본 연구에서는 기호성을 향상시킬 수 있는 고부가가치 간장을 개발하고자 황기 첨가량에 따른 간장의 이화학적 특성 및 관능평가를 실시하였다. 식염변화에서는 황기 10% 첨가 간장에서 약간 감소하는 경향을 보였다. pH 변화는 실험군 모두 숙성기간에 따른 변화는 뚜렷하지 않았으며, 가용성 고형분 함량은 황기 10% 첨가 간장를 제외하고 모두 2개월까지 급격히 증가되었으며 그 이후 일정한 양상을 보였다. 그 반면 황기 10% 첨가 간장는 숙성 초기에 증가되었지만 무첨가 및 황기 5% 첨가 간장 보다 낮은 경향을 보였다. 갈색도 변화는 숙성이 진행될수록 증가되는 경향을 보였으며 조단백질 함량은 무첨가 및 황기 5% 첨가 간장은 숙성 기간이 지남에 따라 증가되는 경향을 보였지만 황기 10% 첨가구는 숙성 기간에 따른 차이를 보지 않았다. 유리 아미노산 측정결과 황기 5% 첨가 간장의 6개월 때가 가장 높은 함량을 나타내었다. 관능평가에서는 황기 5% 첨가 간장의 숙성기간이 증가됨에 따라 기호도가 점차 향상되었으며 이러한 결과를 미루어 보아 황기 5% 첨가 간장이 황기 무첨가 간장에 비해 염도가 낮고 아미노태질소가 높으며 기호도는 6개월 때가 가장 우수하였으며, 풍미가 좋은 간장으로의 활용 가능성이 있음을 제시하였다.

• 한국의류학회지
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• 제17권4호
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• pp.565-576
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• 1993

The Purpose of this study was to develop pattern drafting methods of the hip block and sleeve for female college students of 18 to 26 year-old. The study procedures and results were as follows ; 1. 313 female college students were measured, 17items were analyzed statisitcally. 2. New hip block and sleeve sloper were developed based on the result of the data analysis and fitting tests. 3. The sensory test was applied to evaluate the new hip block and sleeve sloper for female college student by comparing it with Japanese Bunka method sloper. According to statistical analysis of the result of 40items on the questionnaire, all the items showed significant difference($$a{\leq_-}0.01$$) between the two, with the new pattern having higher scores. The new drafting method proved to be better fitted at all 40items, and to be comfortable.

• 한국연초학회지
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• 제28권1호
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• pp.58-66
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• 2006

Threshold limit value (TLV) test between expert and consumer panel was conducted about absolute, recognition and difference threshold respectively. And we tried to suggest appropriate and minimum acceptable menthol concentration level by consumer panel. Determination of threshold value was based on ASTM E 679-79 method by forced-choice ascending concentration series. In addition, a semi-ascending paired difference method was referred to conduct test. The group threshold value was determined as the value of geometric mean individual threshold. The smokers were dividend by two groups, trained and consumer panel. Trained panel was selected according to sensitivity to menthol discrimination. Consumer panel wasrecruited in proportion as population ratios including female smokers. They were all over twenty years old volunteers and summed up thirty four persons. In terms of sensor evaluation, overall difference test with seven-category scale by both trained and consumer panelists were done. On judging correct or incorrect answer, two by three cut-off levels applied to. Every test was conducted with two sessions, before smoking and during smoking period. And, only two samples served each paneI per test with regard to sensory fatigue and reliable results. All tests were replicated, and in total 32 times per panelist. In conclusion, the recognition threshold about consumer and expert panel was 358 ppm/cig. and 276 ppm/cig. in separately. Besides, absolute and difference thresholds were obtained also. And, we conduct difference threshold test with two different ways, upward and downward. And, The results of each method were 246, 195 ppm/cig., 1414, 1336 ppm/cig. and 1047, 972 ppm/cig.

• Journal of Microbiology and Biotechnology
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• 제27권10호
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• pp.1736-1743
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• 2017

Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to improve bread properties like volume, flavor, and texture. A Korean traditional sourdough was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like bread (jeung-pyun). The aim of this study was to investigate the microbial diversity of makgeolli products and their influence on the organoleptic quality of jeung-pyun. Three commercial makgeolli were tested for jeung-pyun production, with each product exhibiting varied dough swelling rates and organoleptic qualities, and among them, J-product was ranked highest in texture and taste. Microbial analysis of the three makgeolli also showed a big difference in their population and diversity. J-product had the highest LAB and yeast counts, and the predominant species were Lactobacillus casei, Lactobacillus brevis, Leuconostoc pseudomenteroides, and Saccharomyces cerevisiae. Using J-product, sourdough was fermented at $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, and the microbial growth in and textural properties of jeung-pyun were examined by instrumental and sensory tests. At high temperature ($35^{\circ}C$), the rates of dough swelling and acidification were fast due to rapid microbial growth mainly caused by LAB, resulting in a short leavening time and soft and sour jeung-pyun. Sensory tests showed consumer preference for the soft and mild-sour jeung-pyun. This study shows that LAB in makgeolli play key roles in production of jeung-pyun, influencing the textural and sensory properties. For the production of high-quality jeung-pyun, development of LAB starters with high gas productivity and low acidity and establishment of an optimal fermentation procedure for rice dough are necessary.

• 한국식품과학회지
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• 제14권3호
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• pp.203-209
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• 1982

시판(市販) Carton 및 Cone 형 아이스크림에 대한 화학성분(化學成分) 분석(分析) 및 지방성분(脂肪成分)의 이화학적(理化學的) 성질(性質)을 조사(調査)하고, 또한 선발(選拔) 및 훈련(訓練)된 파넬에 의해 관능적(官能的) 품질(品質) 평가시험(評價試驗)을 실시하여 다음과 같은 결과(結果)를 얻었다. 가. 시판(市販)아이스크림 중의 지방(脂肪), 총고형분(總固形分), 총단백질(總蛋白質), 무지유고형분(無脂乳固形分), 유당(乳糖) 및 조회분(粗灰分)함량은 제조회사별(製造會社別)로 큰 차이가 없었으며 , 그들의 평균함량은 각각 Carton형이 8.53%, 34,18%, 3.43%, 11.02%, 6.17% 및 0.84%이었고 Cone형이 6.54%, 34.02%, 3.29%, 10.40%, 5.84% 및 0.77%이었다. 나. 추출(抽出)된 아이스크림 지방(脂肪)의 산가(酸價), 감화가, 요오드가(價) 및 Reichert-Meissl가(價)는 제조회사별(製造會社別)로 다소간의 큰 차이를 나타내었으며, 그들의 평균값은 각각 Carton형이 0.58, 221.88, 19.63 및 29.04이었고 Cone형이 0.65, 219.45, 18.64 및 28.82이었다. 다. 시판(市販) 4개회사(個會社) 제품(製品)의 아이스크림을 시료(試料)로 하여 3점시험법(點試驗法), 순위시헙법(順位試驗法) 및 채점시험법(採點試驗法)에 의한 관능적품질(官能的品質) 평가시험(評價試驗)을 실시한 결과(結果) 거의 5% 수준(水準)이상에서 제조회사별(製造會社別)로 유의적(有意的)인 차이(差異)가 인정(認定)되었으여, Carton 및 Cone험 모두가 C 및 D 회사(會社) 제품(製品)의 아이스크림이 A 및 B회사제품(會社製品)의 것보다 우수하게 평가(評價)되었다.

• 대한물리의학회지
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• 제17권1호
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• pp.85-92
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• 2022

PURPOSE: This study aimed to analyze the effects of task exercise on an unstable surface on the involuntary arm and leg movement and balance in stroke patients. METHODS: 20 stroke patients were clinically sampled and randomly assigned to two groups of 10 patients each. Experimental group I received task exercise intervention on an unstable surface and experimental group II received task exercise intervention. The interventions were carried out 3 times a week for 4 weeks (30 minutes per session). The global synkinesis (GS) and Berg Balance Scale (BBS) of the patients were evaluated as pre-tests prior to intervention, and then the post-tests were re-measured in the same manner as the pre-tests after a 4-week intervention period. RESULTS: In the experimental group I, there were statistically significant differences in the changes in the arm and leg GS (p < .01) and in the BBS (p < .05). On the other hand, in the experimental group II, there were statistically significant differences in the changes only in the arm GS (p < .01) and in the BBS (p < .05). Also, in the comparison of the changes between the two groups, there was a statistically significant difference in the changes in the leg GS only (p < .05). CONCLUSION: In the experimental group I, the arm and leg GS were statistically significantly reduced, but the balance ability was statistically significantly improved. The reason was that in the experimental group I, similar movements of the paralyzed arm were promoted due to the double-task exercise on the unstable surface, and sensory feedback and posture strategies were well utilized in the legs, which was found to be effective in reducing the GS and improving the balance ability. Therefore, based on these results, the double-task exercise on an unstable surface should be fully utilized for the rapid rehabilitation of stroke patients.