• Title, Summary, Keyword: Sensory Characteristics

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The Difference of Subjective Sense Recognition According to the Characteristics of Sensory Processing (처리특성에 따른 주관적 감각인식의 차이)

  • Park, Mi-Hee;Kim, Kyeong-Mi
    • The Journal of Korean Academy of Sensory Integration
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    • v.5 no.1
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    • pp.21-30
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    • 2007
  • Objective: This study was to provide a standard for the evaluation of The Korean version of Adolescent/Adult Sensory Profile(K-ASP) for University students and to investigate the difference of the subjective sense recognition regarding the characteristics of sensory processing. Method: The subjects consisted of 84 University students. A researcher examined subjective sense recognition and K-ASP for subjects. Visual Analog Scale used to evaluate subjective sense recognition and K-ASP was utilized to evaluate the characteristics of sensory processing. Results: 1. The average scores and standard deviation of K-ASP were $32.93{\pm}7.88$ for low registration group, $39.39{\pm}6.55$ for sensory seeking group, $38.94{\pm}9.13$ for sensory sensitivity group, and $34.24{\pm}7.85$ for sensory avoiding group. 2. The correlation between the total score on an each quadrant and the subjective sense recognition are -.27 for low registration group, .11 for sensory seeking group, .09 for sensory sensitivity group and .12 for sensory avoiding group. It showed the statistically significant correlation between the total score of low registration and the subjective sense recognition group(p<.05). 3. The average scores and standard deviation of the subjective sense recognition were $5.22{\pm}1.56$ for high threshold and $7.28{\pm}1.70$ for low threshold. The subjective sense recognition according to the characteristics of sensory processing showed the statistically significant difference. Conclusions: This study supports the theory that there is the difference of sensory recognition according to each individual and we found that people with difficulties of sensory processing acknowledge their characteristics of sensory processing well. Evaluation of sensory processing ability through interview or questionnaire supports the fact which it is reliable.

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The Correlation Between Sensory Processing Skills and Behavior Characteristics for Preschoolers (취학 전 아동의 감각처리능력에 따른 행동적 특성에 관한 연구)

  • Shin, Ji-Youn;Shin, Hea-Jeong;Cho, Hyun-Hee;Cha, Su-Min;Kim, Kyeong-Mi
    • The Journal of Korean Academy of Sensory Integration
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    • v.3 no.1
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    • pp.23-35
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    • 2005
  • Objectives : The purpose of the study is to understand the sensory processing capacity and behavioral characteristics for preschoolers without disabilities, and to investigate the relationship between sensory processing skills and the behavioral characteristics. Methods : Mothers of preschoolers without disabilities between ages of 4 and 6 who attend Y kindergarten which is located in Busan, H kindergarten in Suwon, S kindergarten in Gimhae was participated. Mothers filled out the questionnaire at home from 4th to 14th of January in 2004. We used SSP(short sensory profile) which was used by Kim, Mi-Sun in 2001 to understand the sensory processing skills. We also used Behavior During Testing Checklist find their places in Miller Assessment for preschoolers to understand behavior characteristics. The results were analyzed with SPSS 10.0. Results : 1. Total incidents in sensory processing were 157 out of 190. Among sub items of the sensory processing, the mark of lower energy/weak was highest with 4.39 point and the mark of taste/smell sensitivity was lowest with 3.60 point. Total incidents in behavioral characteristics were 20 out of 24. Among the area of behavioral characteristics, the mark of sensory responses/threshold area was highest with 2.73 point and the mark of social interaction area was lowest with 2.29 point. 2. Children's total sensory processing capacity correlates with behavioral characteristics, the more sensory processing capacity, the more behavioral characteristics. Sensory processing point correlates with behavioral characteristics points except this item, reaction to separation from caretaker. Conclusions : We hope that the children who have behavioral characteristics with difficulties in sensory processing skills can be distinguished on the basis of this studying. Also, as we find and relieve early stage of the symptoms, following study which can present based to facilitate children's social development and improve the learning ability.

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Correlations of Sensory Quality Characteristics with Intramuscular Fat Content and Bundle Characteristics in Bovine Longissimus Thoracis Muscle

  • Choi, Young Min;Garcia, Lyda Guadalupe;Lee, Kichoon
    • Food Science of Animal Resources
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    • v.39 no.2
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    • pp.197-208
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    • 2019
  • The aim of this study was to investigate the relation of sensory quality traits of cooked beef to fresh meat quality and histochemical characteristics, especially muscle bundle traits, in the longissimus thoracis muscle of Hanwoo steers. Cooking loss negatively correlated with softness, initial tenderness, chewiness, rate of breakdown (RB), and amount of perceptible residue (AR) after chewing (p<0.05), and drip loss showed negative correlation with RB and AR (p<0.05). All the attributes of tenderness exhibited negative correlation with the Warner-Bratzler shear force value (p<0.05). Marbling score and the intramuscular fat (IMF) content showed positive correlation with all the organoleptic characteristics, including tenderness attributes, juiciness, and flavor (p<0.05). Regarding histochemical characteristics, muscle fiber size did not have a significant correlation with all the sensory quality traits, although the area percentage of type I fiber was related with softness, initial tenderness, and chewiness (p<0.05). On the contrary, the characteristics of muscle bundle were related to all the sensory tenderness attributes (p<0.05), and the sensory tenderness increased with smaller muscle bundle size (p<0.05). These results suggest that the IMF content and bundle characteristics can be used as indicators for explaining the variations in sensory tenderness in well-marbled beef.

Physiochemical Characteristics and Sensory Evaluation of Mulberry Fruit Beverages for Rural Food Process (산지가공 오디음료의 이화학적 특성 및 관능평가)

  • Yang, Hyang-Sook;Rho, Jeong-Ok
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.2
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    • pp.246-254
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    • 2012
  • The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.

Comparison With Stress, Depression and Self-Esteem Depending on Adolescent's Sensory Processing Characteristics (청소년들의 감각처리특성에 따른 스트레스, 우울감, 자아존중감과의 비교)

  • Kim, So-Young;Kim, Eun-Kyung;Park, Jin-Seon;Jun, Seo-Hyun;Chang, Moon-Young
    • The Journal of Korean Academy of Sensory Integration
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    • v.11 no.1
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    • pp.39-49
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    • 2013
  • Objective : We studied adolescent's sensory processing characteristics and classification of the depending on the adolescent's sensory processing characteristics degree. And we studied depending on sensory processing characteristics the difference of the general characteristics; sex, health status, hospital visit, the usual sensory problem. In addition, we investigated differences in each group; sensory processing characteristics, stress, depression, and self-esteem. Methods : We have collected 310 for students in Busan, Gyeongsangnam-do region of high school to distribute the questionnaire; Adolescent / Adult sensory profile (AASP), the Korean version Daily Stress Assessment (K-DSI), Beck Depression Inventory (BDI), and Self-Esteem Scale (SES). The questionnaire used in the final study part 310 to part 288 of which corresponds to 92% of the total questionnaire. The data analysis was used SPSS for windows 18.0 statistical analysis. Results : Sensory Seeking of sensory processing characteristics of adolescents in the study was low score. The higher stress score, Sensory Sensitivity and Sensation Avoiding score were higher, and the higher depression score, Low Registration and Sensation Avoiding score were higher. The lower self-esteem score, Sensation Avoiding and Sensory Sensitivity score was higher whereas Sensation Seeking score was lower. Conclusions : Study about Korean's mean in the next studies should be investigate. In addition, a lot of study about adolescents with sensory processing problems should be investigate.

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Carcass Performance, Muscle Fiber, Meat Quality, and Sensory Quality Characteristics of Crossbred Pigs with Different Live Weights

  • Choi, Young Min;Oh, Hee Kyung
    • Food Science of Animal Resources
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    • v.36 no.3
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    • pp.389-396
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    • 2016
  • In order to attain heavier live weight without impairing pork or sensory quality characteristics, carcass performance, muscle fiber, pork quality, and sensory quality characteristics were compared among the heavy weight (HW, average live weight of 130.5 kg), medium weight (MW, average weight of 111.1 kg), and light weight (LW, average weight of 96.3 kg) pigs at time of slaughter. The loin eye area was 1.47 times greater in the HW group compared to the LW group (64.0 and 43.5 cm2, p<0.001), while carcass percent was similar between the HW and MW groups (p>0.05). This greater performance by the HW group compared to the LW group can be explained by a greater total number (1,436 vs. 1,188, ×103, p<0.001) and larger area (4,452 vs. 3,716 μm2, p<0.001) of muscle fibers. No significant differences were observed in muscle pH45 min, lightness, drip loss, and shear force among the groups (p>0.05), and higher live weights did not influence sensory quality attributes, including tenderness, juiciness, and flavor. Therefore, these findings indicate that increased live weights in this study did not influence the technological and sensory quality characteristics. Moreover, muscles with a higher number of medium or large size fibers tend to exhibit good carcass performance without impairing meat and sensory quality characteristics.

The Physiochemical Characteristic and Descriptive Sensory Evaluation of the Blackberry Fruit Beverage (복분자 음료의 이화학적 특성 및 묘사적 관능평가)

  • Yang, Hyang-Sook;Rho, Jeong-Ok
    • Korean Journal of Human Ecology
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    • v.21 no.2
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    • pp.363-375
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    • 2012
  • The purpose of this study was to analyze the physiochemical properties of blackberry fruit beverage(BFB) and to develop a descriptive analysis procedure for evaluating the sensory characteristics of BFB. The amount of soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of BFB were determined. All BFB samples demonstrated significantly different physicochemical properties(p<.01). Ten highly trained panelists identified the following eleven sensory attributes in the BFB and defined by standardized terminology for each attribute; turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, throat hit, refreshing, as well as astringent grade for textural characteristics. There were significant differences in all the eleven sensory attributes of the BFB samples(p<.001). Descriptive terminology used in the BFB analysis was capable of classifying the sensory attributes of the BFB. Based on these results, the analysis method and sensory evaluation techniques used in this study could be reasonably applied to other fruit beverages for establishing similar physiochemical characteristic and descriptive sensory attributes.

Differences in Eating Attitudes According to the Sensory Processing Characteristics of the Average Woman (일반 여성의 감각처리 특성에 따른 섭식 태도의 차이)

  • Moon, Gyu-Lahn;Lee, Chunyeop;Joo, A-Young;Kwak, Naim;Jung, Hyerim
    • The Journal of Korean Academy of Sensory Integration
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    • v.18 no.1
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    • pp.13-22
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    • 2020
  • Objective : This study was conducted to confirm general differences in eating attitudes according to the sensory processing characteristics of women. Methods : The Adolescent/Adult Sensory Profile (AASP) and the Eating Attitude Test (EAT-26) were used to survey 241 women. Their eating attitudes according to the sensory processing characteristics was analyzed using an independent t-test and one-way ANOVA, and the post-analysis was performed using the Scheffe test. Results : Among the sensory processing characteristics, except for eating control due to low registration, binge-eating and foodlessness due to sensory avoidance, all eating attitudes were significantly different according to sensory processing characteristics (p<.05). The anorexic behaviour, binge-eating and foodlessness was shown to be negative in cases of those who had much lower registration than most people. All eating attitudes, such as anorexia, binge-eating and foodlessness, and eating control, were shown to be negative in cases of women whose sensation seeking was equal to or much greater than the general population. The binge-eating and foodlessness were shown to be negative in cases of high sensory sensitivity. The anorexic behaviour was shown to be negative in cases of elevated sensory avoidance. Conclusion : Eating attitudes differed depending on the sensory processing characteristics. As such, sensory integration mediation can be proposed as a method of controlling the eating attitudes of women in general.

Effect of Nutriprotein on the Sensory and Mechanical Characteristics of Backsulgi by Storage Time and Temperature (단백질 대체량을 달리한 백설기의 저장기간과 온도에 따른 관능적 및 기계적특성)

  • 오미향;김경자
    • Korean journal of food and cookery science
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    • v.19 no.1
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    • pp.46-59
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    • 2003
  • Backsulgi were prepared with the addition of nutriprotein powder at 0%, 2%, 4%, 6%, 8%, and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textural characteristics of Backsulgi were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2, and 3 days. In the sensory evaluation, Backsulgi with 4% nutriprotein powder showed the highest score in overall quality. In the measurement of color changes, L value (lightness) was decreased, but a value (redness) and b value (yellowness) increased as the addition of nutriprotein powder increased. In textural characteristics, the hardness, gumminess and cohesiveness of Backsulgi were decreased by the increase of nutriprotein powder. The hardness and gumminess were increased as the storage time increased.

Study on Sugar, Amino Acid, and Sensory Characteristics in Traditional Korean Gyupjang (Soy sauce) According to Different Methods (제조방법을 달리한 겹장의 당, 아미노산 분석 및 관능 특성에 관한 연구)

  • Kim, Kyungmin;Lee, Jiyoon;Chung, Rak Won
    • Journal of the Korean Society of Food Culture
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    • v.31 no.4
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    • pp.348-356
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    • 2016
  • The purpose of this study was to investigate the chemical contents (sugar, nitrogen, and amino acids) and sensory characteristics of traditional soy sauce according to three different methods. The samples were taken from four different periods (0, 20, 40, and 60 days after fermentation). Total sugar contents increased in all groups according to ripening period, and Gyupjang (G) showed the highest sugar content among the groups. Total nitrogen and amino acid contents of all groups increased after 60 days of ripening, and Gyupjang (G) and Gyupjang mixed with salt water (SG) had higher total nitrogen content compared to Chungjang (S) at the same period. The results from the sensory evaluation show that preferable sensory characteristics, such as color preferences, sweetness, umami taste, and overall preference, were significantly higher in Gyupjang (G) and Gyupjang mixed with salt water (SG) than in Chungjang (S). Preferable sensory characteristics had significantly high positive correlation with most amino acids, total nitrogen, and sugar contents, except for glutamine. Based on the significant difference in preferable sensory characteristics between Gyupjang mixed with salt water (SG) and Chungjang (S), Gyupjang mixed with salt water (SG) can be used to improve sensory characteristics. This research implies that adding salt water during the manufacturing Gyupjang process is advisable to yield high quality soy sauce.