• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1147-1152
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• 2016

This study evaluated the effect of the addition of pig skin gelatine powder with different levels on the chemical compositions, cooking characteristics, and sensory properties of tteokgalbi. Tteokgalbi was produced from products containing 0% (control), 1%, 2%, 3%, and 4% pig skin gelatine powder. The protein and moisture contents of samples increased with an increase of pig skin gelatin powder levels. In addition, the pH value and CIE $b^*$ values of uncooked and cooked samples increased with increasing amount of pig skin gelatin powder. However, cooking loss, diameter reduction, and thickness reduction of samples decreased with an increase of gelatin powder contents. The hardness, gumminess, and chewiness of samples increased with an increase of gelatin powder contents, and sensory evaluation of tteokgalbi containing 2~3% pig skin gelatin powder was the highest. Therefore, usages of pig skin gelatin powder can improve quality characteristics of tteokgalbi.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.150-152
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• 2005

환경친화적 기술로 알려진 방사선조사기술(RT: Radiation Technology)을 이용하여 돈피 유래 올리고펩타이드를 제조하고자 하였다. 생 박 돈피를 hammer mill과 chopper를 이용하여 조분쇄한 후 $-20^{\circ}C$ 아세톤으로 탈지하였고, ${\gamma}$-ray irradiator를 이용하여 0, 20, 40, 60, 100, 150, 200, 250, 300 kGy의 총 흡수량을 얻도록 탈지돈피에 방사선조사를 실시하였다. 방사선조사에 의한 탈지돈피의 pH 변화는 0${\sim}$100 kGy 조사선량에서는 미비했으나, 150 kGy 이상에서는 소폭 증가하였다. 탈지돈피의 단백질 함량 중 콜라겐 함량은 93% 이었으며 방사선조사된 돈피콜라겐을 효소처리하면 효소반응 시간이 길어질수록 약 24 kDa 범위에서 밴드가 확인되었고, 100 kGy 이상의 고선량에서는 효소반응 2시간 이후 10% polyacrylamide 전기영동 겔의 최 하단에 머무는 분자량의 펩타이드가 다량 관찰되었다. 용해도 변화는 20${\sim}$60 kGy의 선량에서는 효소반응 시간이 길어질수록(1시간${\sim}$4시간) 최대 65${\sim}$80%의 용해도 증가를 보였고, 반면에 100 kGy 이상에서는 효소반응 시간에 관계없이 80% 이상, 300 kGy에서는 90% 이상의 용해도를 보여주려다. 점도와 탁도는 100 kGy 이상의 고선량에서 짧은 효소반응 시간(1시간)에 급격히 감소하였다. 가수 분해물(300 kGy)을 gel permeation chromatography한 결과 분자량 9,000 Da의 주 피크가 검출되었다.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.80-84
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• 2017

Physicochemical properties of spent hen chicken-thigh sausage manufactured with 0 (control), 1, 3, and 5% pork skin gelatin were determined. The moisture contents of samples containing pork skin gelatin were higher than control samples. The pH value of cooked samples increased with increasing pork skin gelatin level (p<0.05). The lightness and yellowness values of cooked samples containing gelatin were higher than lightness and yellowness values of the control (p<0.05). The cooking yield of samples increased with increasing concentration of pork skin gelatin (p<0.05). The samples containing 3 and 5% pork skin gelatin showed higher viscosity than control and gelatin 1% sample (p<0.05). Hardness values were lowest in the of control group and highest in samples containing 5% pork skin gelatin (p<0.05). Overall acceptability of 5% gelatin samples was higher than acceptability of the control samples (p<0.05). The results showed that the pork skin gelatin could improve the physicochemical properties of spent hen chicken-thigh sausage.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.102-106
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• 1987

In order to examine the appropriateness of types of pigskin as a raw material for gelatin production, comparison was made on the quality of gelatins made from raw and scalded pigskins. Raw and scalded pigskins were acidified in 1.7% HCl solution for 15-18 hr and then washed by tap water for 10 hr. After washing, pigskins were extracted at $60^{\circ}C$, $70^{\circ}C$ and $80^{\circ}C$ to produce gelatins. Gelatins from raw pigskins appeared to be better in gel strength than those from scalded ones at all extraction temperatures. Gelatin yield was higher with raw than with scalded pigskins. With the increase of extraction temperature, the decrease in gel strength and viscosity was resulted in. More colored gelatins were produced with increasing extraction temperature in both raw materials. Electrophoretic pattern of gelatins showed that higher molecular weight fractions decreased with the increase of extraction temperature and pigskin gelatin had more complicated molecular composition than that of type B gelatin (alkali-treated gelatin).

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.588-593
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• 2006

This study was intended to observe possibility of which radiation technique can be used for oligopeptide production from pigskin collagen to reduce environmental pollution in processing and simplify the processing steps. Raw pigskin was ground using chopper, and then defatted in acetone cooled at $-20^{\circ}C$ freezer. Defatted dried pigskin was irradiated at 20, 40, 60, 100, 150, 200, 250, and 300 kGy using Co-60 gamma rays irradiator. With irradiation doses, the amount of soluble proteins increased, and the viscosity and turbidity of soluble proteins decreased, which could be clue of that irradiation degrade high molecular proteins directly. pH of soluble proteins from defatted pigskin increased in the sample above 150 kGy, and low molecular weight components (below 24 kDa) in SDS-PAGE increased. From gel permeation chromatography of the hydrolysates of pigskin irradiated at 300 kGy showed the major peak of 9,000, 8,200, 860, and 170 Da.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.451-455
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• 1990

The extrusion characteristics of pork rind mixed with corn flour were investigated. The blends of pork rind to corn flour in the ratio of 1 : 2, 1 : 1, 2 : 1 and 3 : 1(w/w) were made and each blend was dried up to 5, 10 and 15% moisture content. The blends were extruded by single screw extruder. The extrusion characteristics of each extrudate were as follow. The highest value of expansion ration was attained by mixing pork rind and corn flour in the ratio of 1 : 1, containing 5% moisture content. As the rind content to the corn flour mixture was increased, the bulk density, water absorption index, breaking stregth and redness, of the extradate increased, but the lightness and yellowness decreased. It was concluded that a high quality snack food could by produced by extrusion-cooking the mixture of pork rind and corn flour.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.107-110
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• 2005

돈피를 부위별로 분류하여 일반성분, 아미노산, 지방산, 색도, 조직감, 관능평가를 실시하였다. 일반성분은 등 부위를 제외한 부위들이 비슷한 수치를 보였고 아미노산은 앞다리 부위와 뒷다리 부위가 필수 아미노산 함유량이 더 높은 것으로 나타났다. 돈피의 지방산 함량은 부위에 따라서는 크게 차이가 나타나지 않았으며 지방산의 종류별로는 oleic aicd의 함량이 가장 많았고, 색도는 붉고 황색기가 적으며 명도가 높은 등 부위와 배 부위가 높은 수치를 보였고 이는 관능에 영향을 미쳐 명도가 낮고 붉은 황색을 띄는 앞다리보다 높은 기호도를 보였다.

• The Korea Swine Journal
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• v.9 no.7 s.95
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• pp.148-153
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• 1987

• Proceedings of the Costume Culture Conference
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• 2002.06a
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• pp.69-70
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• 2002

• Journal of the Korean Home Economics Association
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• v.47 no.1
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• pp.85-91
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• 2009

Dyeability and antimicrobial property of dyed pig skin with Coptis chinensis Franch was investigated. Dyestuff was extracted with water and concentrated. Pig skin was dyed and mordanted according to various dyeing temperature, dyeing time, dyestuff concentration, mordanting methods and kinds of mordants. The results of this experiment were as follows: 1. Dyeability of pig skin with Coptis chinensis Franch was best at 200%(owf) dyestuff concentration, 50${^{\circ}C}$ dyeing temperature, and 20min. dyeing time. 2. Pre-mordanting by Cu improved the K/S values of dyed pig skin. 3. Surface color and color difference of dyed pig skin showed various results according to the mordants used : generally their color was yellow, Al post-mordanted pig skin showed the greatest color difference. 4. Color fastness to drycleaning was considerably high in case of staining compared to fading. Fastness to light was improved by Cu-mordanting while other treatments were not effective. 5. Antimicrobial property of samples was not different (99.9%) between untreated and treated.