• Journal of Veterinary Science
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• v.25 no.2
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• pp.29.1-29.11
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• 2024

Background: Preservation of biological tissues has been used since ancient times. Regardless of the method employed, tissue preservation is thought to be a vital step in veterinary surgery teaching and learning. Objectives: This study was designed to determine the usability of chemically preserved cadaveric equine heads for surgical teaching in veterinary medicine. Methods: Six cadaveric equine heads were collected immediately after death or euthanasia and frozen until fixation. Fixation was achieved by using a hypertonic solution consisting of sodium chloride, sodium nitrite and sodium nitrate, and an alcoholic solution containing ethanol and glycerin. Chemically preserved specimens were stored at low temperatures (2℃ to 6℃) in a conventional refrigerator. The specimens were submitted to gross and organoleptic assessment right after fixative solution injection (D0) and within 10, 20, and 30 days of fixation (D10, D20, and D30, respectively). Samples of tissue from skin, tongue, oral vestibule, and masseter muscle were collected for histological evaluation at the same time points. Results: Physical and organoleptic assessments revealed excellent specimen quality (mean scores higher than 4 on a 5-point scale) in most cases. In some specimens, lower scores (3) were assigned to the range of mouth opening, particularly on D0 and D10. A reduced the range of mouth opening may be a limiting factor in teaching activities involving structures located in the oral cavity. Conclusions: The excellent physical, histologic, and organoleptic characteristics of the specimens in this sample support their usability in teaching within the time frame considered. Appropriate physical and organoleptic characteristics (color, texture, odor, and flexibility) of the specimens in this study support the use of the method described for preparation of reusable anatomical specimens.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.3
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• pp.335-342
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• 2017

In this study, we investigated the physicochemical quality characteristics and antioxidant activities of water extracts ($20^{\circ}C$ and $95^{\circ}C$) against different parts (leaf and petiole) from Wasabia japonica (wasabi). Water extracts were divided into six types of wasabi powders: leaf hot air dried (LD), petiole hot air dried (PD), whole (leaf+petiole) hot air dried (WD), leaf steamed and hot air dried (LSD), petiole steamed and hot air dried (PSD), and whole steamed and hot air dried (WSD). Turbidity was higher in wasabi $20^{\circ}C$ water extracts than in $95^{\circ}C$ hot water extracts. Browning degree was higher in wasabi leaf extracts than in petiole extracts. The pH of hot water extraction was lower than that of room temperature extraction. Wasabi extracts did not show much difference in Hunter's color values according to extraction temperature, expected that b value of yellowness was significantly higher in leaf extracts than in petiole extracts. Carbazole pectin contents of leaf extracts were significantly higher than in petiole extracts, however water soluble pectin was higher in petiole extracts. The total polyphenol contents of LD20 and LD95 were 1,561.43 mg gallic acid equivalent (GAE)/100 g and 1,163.02 mg GAE/100 g, respectively, and total polyphenols decreased during hot water extraction. Extracts from different parts of wasabi showed a significant difference in total flavonoid contents. Total flavonoid contents of LD20, LD95, PD20, and PD95 were 554.44 mg/100 g, 396.65 mg/100 g, 55.42 mg/100 g, and 47.68 mg/100 g, respectively. In the sensory evaluation, LD95 extract showed significantly higher values than other samples in terms of color, flavor, taste, mouth feeling, and overall acceptability. In the analysis of sourness, saltiness, umami, sweetness, and bitterness taste by an electronic tongue, the sourness values of LD20 and PSD95, saltiness values of WSD20 and WSD95, and umami values of PD20 and PD95 were significantly higher than other extracts. The results of this study suggest that wasabi leaf and petiole extracts enhance qualities and antioxidant activities when used different parts together.