Physico-Chemical Characteristics Evaluation of White Pork Rind and Black Pork Rind
![]() |
Jeon, Ki-Hong
(Food Processing Technology Research Center, Korea Food Research Institute)
Hwang, Yoon-Seon (Food Processing Technology Research Center, Korea Food Research Institute) Kim, Young-Boong (Food Processing Technology Research Center, Korea Food Research Institute) Choi, Yun-Sang (Food Processing Technology Research Center, Korea Food Research Institute) Kim, Byoung-Mok (Food Processing Technology Research Center, Korea Food Research Institute) Kim, Dong-Wook (College of Animal Life Sciences, Kangwon National University) Jang, Aera (College of Animal Life Sciences, Kangwon National University) |
1 | AOAC. 2005. The Association Official methods of analysis. 18th ed., pp.1-24 |
2 | Campos H, Wilson Peter WF, Jimenez D, Mcnamara JR, Ordovas J, Schaefer EJ. 1990. Differences in apolipoprotein subfractions in postmenopausal women on and off estrogen therapy: Results from the Framingham offspring study. Metabolism : Clinical and Experimental 39:1033-1038 DOI |
3 | Cho YJ, Seo JE, Kim YJ, Lee NH, Hong SP, Kim YH. 2006. Study on the degradation of pigskim collagen using irradiation technique. J Korean Soc Food Sci Nutr 35:588-593 DOI |
4 | Folch J, Less M, Sloane GH. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J Biology and Chemistry 226:497-509 |
5 | Han CJ, Kang SM. 2008. The effect of collagen supplementation from pork skin on serum collagen, serum sex steroid hormone, serum lipid, and skin crack in Korean middle-aged women. Korean J Community Nutr 13:912-921 |
6 | Jeon YS, Kang SM. 2009. Influence of collagen intake upon facial-skin wrinkles. Korean Sci Aesthetics Cosmetics 7:79-94 |
7 | Kim CJ, Lee BM. 1988. Studies on utilization of pork skin gelatin as a binder or extender in sausage emulsion. Korean J Ani Sci 30:678-684 |
8 | Korea Pork Producers Association. 2014. Available from http://www.koreapork.or.kr [cited 2012 January 18] |
9 | Lee GM. 1987. Effective production and usage of pork rind. The Korea Swine Journal 9:148-153 |
10 | Lee YJ, Kim CJ, Park BY, Sung PN, Kim JH, Kang KH, Kim DH, Cho SH. 2009. Warner-bratzler shear force, sarcomere length, total collagen contents and sensory characteristics of hanwoo beef (Korean native cattle) quality grade. Korean J Food Sci An 29:726-735 DOI |
11 | National Academy of Agricultural Science. 2012. Food Composition Table. pp 500-502. Kyomunsa |
12 | Osburn WN. 1996. Improving the functionality of recovered tissue protein. PhD. Thesis, Nebraska-Lincoln Univ. NE |
13 | Ross RK, Pagamm HA, Mark TM, Henderson BE. 1989. Cardiovascular benefits of estrogen replacement therapy. Am J Obset Gynecol 160:1301-1306 DOI |
14 | Sa MS. 2003. Diet snack using pig skin. Korea Patent |
15 | Yang YS, Kim YH, Kim CJ, Lee MH, Lee CH. 1990. Manufacture of pork rind snack by extrusion cooking process. Korean J Food Sci 22:451-455 |
16 | Seong PN, Cho SH, Kim JH, Hah KH, Park BY, Lee JM, Kim DH. 2009. Meat quality of pork muscles from low-fat cuts. Korean J Ani Sci 29:364-373 |
17 | Shin MH. 2002. Properties of collagen extracted from chicken foot skins. J Culinary Research 8:95-105 |
18 | Yang SJ, Hong JH. 2012. Extraction and physicochemical properties of collagen from squid skin and alaska pollack skin. Korean J Food Cookery Sci 28:711-719 DOI |
![]() |