Sensory evaluation of shucking pressure, pressure holding time, seeding method, difference in full shucking rate in the aquaculture area and shucking oyster was performed using an ultra-high pressure oyster shucking machine. The reaching time for each target pressure is 2.2-2.4 MPa/sec in the range of 180 MPa to 240 MPa. had a rate of pressure rise. There was a difference of 0.5-1.7℃ in the range of 24-27℃ in the seawater temperature before and after the pressure treatment inside the pressure vessel, but there was no specific increase or decrease in seawater temperature. When only the shucking pressure is increased without the pressure holding time, the critical shucking pressure at which the oyster shell is opened and the flesh is peeled in the range of 200 to 220 MPa. When the critical shucking pressure is reached, the oyster sample in the closed vessel is expected to be shucked by about 40%. If there is no pressure holding time when judged only by full shucking, an increase in pressure of about 1.5 MPa is required to further shuck 3% of the oyster population. The oyster samples cultivated in the south coast of Korea were subject to full shucking under the conditions of 220 MPa shucking pressure and two minutes (120 seconds) of pressure holding time, and the difference in the pressure of the oysters according to the oyster seeding method and the farming area was minute. Finally, the condition of 220 MPa of shucking pressure and three minutes of pressure holding time was the best at 1.52 when the result of the sensory evaluation performed manually was set to 1.0. Next was 1.4 under the conditions of 220 MPa of shucking pressure and one minute of pressure holding time (60 seconds), and 1.3 under the condition of 220 MPa and two minutes of pressure holding time (120 seconds). Therefore, it is considered that the most desirable shucking conditions, considering the efficiency and sensory evaluation results, are the conditions of 220 MPa shucking pressure and two to three minutes of pressure holding time.

목적 : 본 연구는 학령전기 아동을 위한 가정환경 기반의 감각처리반응의 평가 도구를 개발하고자 하였다. 연구방법 : 연구과정은 사전연구와 문헌고찰을 통하여 수집한 학령전기 아동의 가정환경과 관련된 감각처 리반응 항목들을 기초로 전문가 델파이 조사를 실시하였다. 델파이조사는 감각통합치료 경험 5년, 석사 학위 이상을 획득한 작업치료사 20명을 대상으로 총 3회를 실시하였다. 델파이조사를 통해 내용타당도 지수(Content Vailidity Ratio; CVR), 안정도, 합의도, 평균지수를 산출하여 항목의 적절성 여부를 평정 하였으며, 학령전기 아동의 보호자를 대상으로 항목의 내용과 구성에 대한 이해도 조사를 실시하였다. 결과 : 자료수집과 델파이 조사를 통해 결정된 항목은 가정의 물리적 환경에 따른 6개의 영역으로 총 80 개 항목이었다. 각 영역별 항목은 일반적 환경 12항목, 거실 7항목, 주방 15항목, 침실 16항목, 화장실 19항목, 현관11항목으로 구성되었다. 최종 항목의 평균 CVR값은 .95로 높게 분석되었다. 결론 : 본 연구는 국내 가정의 감각환경을 바탕으로 감각처리반응을 평가 할 수 있는 평가도구의 항목을 개발하고 내용타당도를 검증하였다는 데 의의가 있다. 추후 임상적으로 유의미한 사용을 위해서는 각 평가항목에 대한 타당도 검증을 실시하여야 할 것이다.

Four types of metal oxide semiconductor gas sensor arrays were used to observe the aroma and spoilage odor emitted during the ripening process of plum & banana fruits. All gas sensors showed a high correlation (R=0.82~0.90) with the olfactory. The TGS 2603 sensor showed a high correlation of 0.90 between the odor generated and sensory perception of smell in the process of ripening and decaying fruits. In addition, it showed a very high correlation of 0.91 with the decay rate of the plum sample, and the significance probability through one-way ANOVA was also less than 0.05, which confirmed it as an optimal gas sensor (TGS 2603). Principal component analysis was performed using all the data. The cumulative variability was 99.54%, which could be explained only by two principal components, and the first principal component was 95.11%, which was related to the freshness of the fruit. It was analyzed as fresh fruit in the negative(-) direction and decayed fruit in the positive(+) direction.

목적 : 본 연구는 학령기 아동을 대상으로 학교에서의 활동에 기초한 감각처리능력을 알아보기 위한 평가 도구의 문항을 개발하는 예비연구로 진행되었다. 연구방법 : 연구 과정은 예비 문항 구성과 본 문항 구성을 통해 이루어졌다. 예비 문항 구성은 문헌고찰을 통한 문항 수집 후 감각통합 교육 경험이 있는 초등교사 3명과 학교 작업치료 경험이 있는 작업치료사 4명에게 문항 적절성 조사 및 신규 문항 수집을 하였다. 본 문항 구성은 초등교사 24명에게 내용 타당 도 지수(Content Validity Index; CVI)를 이용한 문항 적절성 조사, 작업치료사 19명에게 내용 타당도 지수(CVI)를 이용한 문항 적절성 조사 및 감각의 종류, 감각처리장애의 분류에 대한 조사를 하였다. 결과 : 문헌고찰을 통해 179문항이 수집되었고, 이후 예비 문항 구성 단계에서 93개 문항 삭제, 23개 문 항 추가되어 105개 문항이 구성되었다. 본 문항 구성 단계에서는 내용타당도 지수 값이 단계에 따라 70-80%가 만족될 때 선정하여 19개 문항 삭제, 1개 문항 추가되어 87개 문항이 구성되었다. 최종적으 로 학교에서의 활동에 기초한 감각처리 문항으로 분류하면, 일반적 학습 활동은 45개 문항, 예체능 활동 은 17개 문항, 식사 시간 및 쉬는 시간 활동은 25개 문항으로 총 87개 문항이 개발되었다. 결론 : 본 연구는 국내 학교의 활동 영역을 바탕으로 감각처리능력을 평가 할 수 있는 평가도구의 문항을 개발하였다는 데 의의가 있다. 본 평가도구의 임상적, 연구적 사용을 위해서는 추후 본 평가도구의 다양 한 타당도를 검증하기 위한 연구가 진행되어야 할 것이다.

목적 : 본 연구는 학령전기 아동의 일상생활활동에 기반한 감각조절기능을 측정할 수 있는 평가항목을 개발하고자 한다. 연구방법 : 문헌고찰을 기반으로 학령전기 아동의 일상생활영역을 선정하고 항목 개발을 위한 자료를 수집 하였다. 이후 아동작업치료 5년 이상 경력의 전문가 패널 21명을 대상으로 총 3회의 델파이 조사를 실시하였다. 전문가 패널에게 각 평가항목의 적절성 여부를 평정하게 한 후 학령전기 아동의 보호자를 대상으로 평가항목의 내용과 평가지 구성에 대한 이해도 조사를 실시하였다. 결과 : 자료 수집과 델파이 조사를 통해 학령전기 아동의 일상생활영역은 7개로 구성하였고(잠자기 및 일어나기, 옷 입기, 식사하기, 화장실 사용, 씻기, 단장하기, 이동하기) 총 105개 항목이 도출되었다. 최종 적으로 델파이 조사의 평균 내용타당도 비율은 0.89, 안정도 0.13, 합의도 0.81로 높게 분석되었다. 결론 : 학령 전 아동의 일상생활영역에서의 감각조절문제를 측정할 수 있는 평가항목을 개발하고 내용타당도를 검증하였다. 향후에는 각 평가항목에 대한 타당도 검증을 실시하여 평가도구로의 유용성을 확인하고 임상에서 활용되기를 기대한다.

In this study, the physical and sensorial properties of the meat analog were studied for the purpose of improving sensory preference and mimicking animal meat. The meat analog was made with different types of liquid materials such as oil, water, lecithin, polysorbate 80, or the emulsion of these components. At the aspect of density, the sample mixed with oil was higher than the sample mixed with water. Cooking loss value was higher at the sample with water than the sample with oil and this was the result opposite to the liquid holding capacity analysis. Also, texture profile analysis result showed that the samples with medium chain triglycerides (MCT) oil only showed the highest values in all attributes except for adhesiveness. Principal component analysis was carried out to analyze sensorial properties and it showed that the overall acceptance was high when the juiciness and softness increased. This result was highly related with the addition of emulsion. Therefore, emulsion technology can be a good candidate for improving the quality of meat analog and for mimicking the taste of animal meat.

We investigate how two concurrent multimodal sensory primes affect consumers’ evaluation of green products. More specifically, we study how an action of physical cleansing—which enables consumers to smell cleaning scents and offers them a sensation of physical cleanliness—influence their subsequent green detergent choices. Based on the theory of embodied cognition (Barsalou, 2008), we theorize that the two sensory inputs can simultaneously prime morality and cleaning effectiveness—two related yet different concepts—, which can be diagnostic for green product evaluations. The results of two studies show that both the cleaning effectiveness and the primed morality affect how consumers judge a green detergent. On the one hand, consumers infer how effective the detergent is from its scent strength and artificiality – the milder and the more natural the scent is perceived to be, the ―greener‖ and the less effective the detergent is judged to be compared to a regular, non-green alternative. On the other hand, the act of physical cleansing primes the sense of moral superiority of consumers relative to ―others.‖ The consumers who feel morally superior to others then underestimate how attractive the green detergent is going to be to ―other consumers‖ in the market (i.e., to the rest of the market). Our research contributes to both the psychophysiology and the green marketing literature. Regarding the former, we demonstrate a novel multisensory interaction effect by investigating how the brain deals with two competing primed concepts at the same time. Regarding the latter, our findings explain why making people feel moral does not always promote green or ethical consumption (Khan & Dhar, 2006; Mazar & Zhong, 2010). Apart from the account of moral licensing, we further identify that self-based green choices are largely utilitarian and driven by a pragmatic self-interest rather than by morality.

The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, 45℃) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.

The changes in the aroma and spoilage odor emitted from eleven ‘Hongro’ apples during ten weeks’ storage were investigated using six types of metal oxide semiconductor gas sensor arrays. The gas sensors used in the evaluation were sensitive to apple-emitted aroma or spoilage odor, and a high reproducibility of 5% relative standard deviation or less was confirmed. Significantly, the change in apple-emitted aroma or spoilage odor was easily distinguished by the optimal gas sensor and a significant correlation (r=0.992) between decay rate and sensitivity change was observed. The results of a principal component analysis of the signal patterns obtained by data standardization using the optimal gas sensor showed a clear classification between decayed sampler groups and undecayed sampler groups.

본 연구는 YorkshireⅹLandraceⅹDuroc(YLD), YorkshireⅹChester whiteⅹYorkshire(YCY), and YorkshireⅹBirkshireⅹDuroc(YBD) 삼원교잡종 목심의 육질특성을 비교하여 새로운 교잡종 생산을 통한 품종개량에 필요한 기초적 자료로 이용하고자 이화학적 분석 및 관능 평가를 실시하였다. 돈육은 출하체중 110-120kg의 규격돈으로서 교잡종 별로 10두씩 임의로 선택하여 도축 후 24시간 동안 0±1℃예냉실에서 냉도체를 만든 후 좌도체로부터 돈육 목심 부위를 발골 및 정형하여 진공포장 후 일반성분 분석, 이화학적 분석 및 관능검사를 실시하였다. 일반성분 분석결과, YLD 교잡종 목심의 지방함량이 다른 교잡종에 비해 높았다(p<0.05). 육색지수의 경우 YLD 교잡종 목심의 L*값이 가장 높았다(p<0.05). 가열감량의 경우 YBD 교잡종이 다른 교잡종에 비해 높았지만, 다른지표들은 낮았다(p<0.05). 저장기간별 YCY의 TBARS 수치가 저장 14일차에 다른 교잡종보다 가장 낮았다(p<0.05). 관능검사의 경우 YLD와 YCY 교잡종이 더 높은 값을 나타내었다. 따라서 본 연구결과를 통해 보수력이 뛰어나고, 전단력가는 낮으며, 지방함량은 높아, 결국 가장 훌륭한 관능검사 결과를 얻은 YLD 교잡종목심에 대한 선호도가 높을 것으로 판단된다. 본 연구 결과를 통해 세가지 형태의 삼원교잡이 육질에 영향을 미칠 수 있음을 확인하였다.

Kunrak, a type of Korea traditional cheese, is made using Tarak, a yogurt produced with makgeolli as the fermentation source. Kunrak is produced by removing whey from Tarak, followed by drying process for safe storage and consumption over a longer period. In this study, we produced kunrak based on the method described in「Imwonsibyukji」. Prepared Kunrak was ripening for 96 hours at 20, 30, and 40oC. In order to study characteristics of Kunrak, physiochemical properties (pH, acidity, water contents) and contents of metabolites (organic acids, sugars, amino acids, and fatty acids) were analyzed. During ripening, water contents decreased. The main organic acids in Kunrak were citric acid and lactic acid, and the main free sugar was lactose. Main amino acids were glutamate and phenylalanine, and main fatty acid was saturated capric acid. At later ripening, all metabolites increased immediately after preparation. The sensory evaluation score of overall preference was highest for Kunrak, which was ripening at 40oC for 96 hours. This study was aimed to assay metabolites of Kunrak under various ripening conditions. The results provide basic data to produce conditions for standardized manufacturing of Kunrak.

Excessive salt intake in body induces health risks resulting high blood pressure or heart diseases. Therefore, the low salt concentration and sale tasted food is needed by means of the modification of manufacturing process. The purpose of this study was to study the effect of inhomogeneous salt localization in bread to enhance the saltiness encapsulated salt. The 0, 0.5, 1, 1.5, and 2.0% of liposome encapsulated salt (LS) was added into the baking of white pan bread. The final salt concentration was adjusted at 2% by addition of salt. After baking the bread, the moisture content, loaf volume, fermentation rate, color, texture analysis, salt release rate and sensory test were measured. From this study, moisture content has no significant difference between control and treatments (p>0.05), except for 2.0% LS. Lightness of all treatments was higher than control (p<0.05), whereas, there were no significant difference in hardness (p>0.05). From the sensory test, the bread added 2.0% LS was showed the highest value from the salty taste. Moreover, it is related to the highest release rate of salt was represented at 2.0% LS. In conclusion, the salty intensity of bread can be enhanced by the salt localization using encapsulation of salt.

Non-thermal techniques for microbial decontamination in foods are becoming more promising. This work aims to evaluate suitability and effectiveness of corona discharge plasma jet (CDPJ) for the inactivation of microbial contaminants of dried squid shreds. CDPJ was generated at 20 kV DC and at 58 kHz frequency. Upon the CDPJ treatment for 3 min of the shreds, bacterial contaminants namely aerobic, marine and Staphylococcus aureus were inactivated by 2.0, 1.6, and 0.9 log units, respectively. Also, a 0.9 log reduction of yeasts and molds contaminants was observed. The inactivation pattern fitted well to the pseudo-first-order model rather than first-order kinetic model. The CDPJ treatment did not exert statistically significant (P>0.05) changes in color characteristics and volatile basic nitrogen content of the shreds, as compared to untreated controls. In contrast, the moisture and thiobarbituric acid reactive substances levels were significantly (P<0.05) altered by the plasma exposure. However, the treatment exerted no significant (P>0.05) impact on the sensory characteristics of the shreds. The CDPJ was found effective for bio-decontamination of real-world samples of dried squid. This technology can readily be applied to commercial dried squid processing.