• 한국축산식품학회지
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• 제34권4호
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• pp.496-499
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• 2014

Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product.

• 한국환경과학회지
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• 제21권3호
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• pp.369-375
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• 2012

We investigated usefulness of chicken feather as bioadsorbent for removal of hexavalent chromium[Cr(VI)] and oil from aqueous solution. Chicken feather was chemically treated with DTPA, EDTA, NaOH and SDS, respectively. Among them, EDTA was the most effective in adsorbing Cr(VI). Cr(VI) uptake by chicken feather was increased with decreasing pH; the highest Cr(VI) uptake was observed at pH 2.0. By increasing Cr(VI) concentration, Cr(VI) uptake was increased, and maximum Cr(VI) uptake was 0.34 mmol/g. Cr(VI) adsorption by chicken feather was well described by Freundlich isotherm than Langmuir isotherm and Freundlich constant(1/n) was 0.476. As the concentration of chicken feather was increased, Cr (VI) removal efficiency was increased but Cr(VI) uptake was decreased. Most of Cr(VI) was adsorbed at early reaction stage(1 h) and adsorption equilibrium was established at 5 h. On the other hand, chicken feather adsorbed effectively oils including bunker-A and bunker-C. In conclusion, our results suggest that chicken feather waste could be used to remove heavy metal and oil; it is a potential candidate for biosorption material.

• 한국축산식품학회지
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• 제37권3호
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• pp.376-384
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• 2017

The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete replacement of beef fat with GE showed detrimental effect on all investigated cooking characteristics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE $b^*$ values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p<0.05). Our results showed that GE prepared with inulin and olive oil is a viable fat replacer for the manufacture of chicken patty.

• Asian-Australasian Journal of Animal Sciences
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• 제27권2호
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• pp.256-265
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• 2014

This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

• 한국산학기술학회논문지
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• 제18권2호
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• pp.261-267
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• 2017

바이오디젤에 대한 관심이 급증하면서 식물성유지의 가격이 급등하고 있다. 이러한 문제점을 해결하기 위한 방안으로 동물성 폐기물을 이용한 연구가 진행되고 있으며, 이러한 연구는 환경오염을 줄이고 원료가격을 절감시키는 장점이 있다. 또한 동물성 유지는 식물성 유지에 비해 포화지방산이 다량 함유되어 있어 세탄가가 높고 발열량이 큰 연료특성을 갖고 있 다. 그러나 다량 함유된 포화지방산으로 인해 저온유동성이 좋지 않은 문제점이 있다. 이러한 문제점을 보완하기 위해 대두유와 폐계유를 혼합하여 바이오디젤을 제조하였다. 원료는 정제된 대두유와 폐계유를 사용하였으며, 실험은 대두유와 폐계유 혼합비를 1:9에서 9:1까지, 메탄올/유지 몰비를 7~15로 변화시키면서 수행 하였다. 실험조건으로 촉매는 KOH 1wt%, 반응온도 $55^{\circ}C$, 반응시간 1시간으로 하여 바이오디젤을 제조하였다. 그 결과 대두유와 폐계유의 최적혼합비율은 3:7이었으며, 메탄올/유지 몰비는 13으로 나타났다. 또한 제조된 바이오디젤의 성능을 평가한 결과 바이오디젤 수율(BD수율)은 90.2%, FAME 함량은 96.6%, LAME 함량은 4.1%로 나타났으며, 이 결과는 한국공업규격(KSM2413)을 만족하는 것으로 나타났다.

• Asian-Australasian Journal of Animal Sciences
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• 제8권2호
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• pp.151-158
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• 1995

A study was carried out to investigate the effect of palm oil supplementation on the growth, carcass composition and fatty acid distributions of the broilers fed isonitrogenous and isocaloric diets. This study showed that palm oil supplementation increased feed consumption, weight gain and nitrogen intake. Feed conversion improved at higher fat inclusions, but not significant. Male birds consumed significantly more feed than females resulting in significant increase in energy consumption and weight gain. Increaseing fat content in the ME:P constant diet did not produce significant difference in the fat content of the chicken. Fatty acids content of the diet exert varying effects of the composition and distribution of fatty acids in muscles of the chicken. The fatty acids found in larger amount in the breast and thigh muscles were palmitic, oleic and linoleic. The fatty acids of the breast and thigh muscles were found to correspond the fatty acids of the diets. There were no differences in the fatty acids distribution patterns between the sexes.

• 한국식품조리과학회지
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• 제28권4호
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• pp.443-450
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• 2012

This study was investigated the effect of an oil-water fryer on quality properties of deep frying oil used for chicken. The acid and conjugated dienoic acid values of frying oil using an oil-water fryer were lower than those using a deep fat fryer, whereas the iodine value of frying oil using an oil-water fryer was higher than that using a deep fat fryer. The peroxide values of frying oil did not increase with frying number. Frying oil with an oil-water fryer had lower palmitic acid, stearic acid and oleic acid, and higher linoleic and linolenic acid contents than those with a deep fat fryer. The contents of trans-fatty acids in frying oil using a deep fat fryer and oil-water fryer after frying 110 chickens were 0.75% and 0.47%, respectively. The benzopyrene contents of frying oil using a deep fat fryer and an oil-water fryer after frying 110 chickens were 2.20 and $1.61{\mu}g/kg$, respectively.

• 한국축산식품학회지
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• 제36권5호
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• pp.612-616
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• 2016

This study was conducted to investigate the condition of frying oil used for frying chicken nuggets in a deep fryer. The acidification of the frying oils used, soybean oil (SB), canola oil (CA), palm oil (PA), and lard (LA), were determined as peroxide value, acid value, and fatty acid composition, after chicken nuggets were fried in them for 101 times. The acid value and peroxide value obtained were 5.14 mg KOH/g and 66.03 meq/kg in SB, 4.47 mg KOH/g and 71.04 meq/kg in CA, 2.66 mg KOH/g and 15.48 meq/kg in PA, and 5.37 mg KOH/g and 62.92 meq/kg in LA, respectively. The ranges of the major fatty acid contents were palmitic acid, 8.91-45.84%; oleic acid, 34.74-58.68%; linoleic acid, 10.32-18.65%; and stearic acid, 2.28-10.86%.Used frying oils for food except animal products have a legal limit for the freshness standard, set by the Food Codex regulations (AV<2.5, POV<50). Therefore, this study could help develop a freshness standard for frying oils used for animal products such as chicken nuggets. Based on the quality limits associated with food regulations stated, we suggested that the estimated frying times before acceptable freshness was exceeded were 41 for SB, 38 for LA, 53 for CA, and 109 for PA. This data may be useful in determining food quality regulations for frying oil used for animal products.

• 한국유기농업학회지
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• 제19권spc호
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• pp.186-189
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• 2011

By surveying the 70 composting plants in Gyeonggi Province, the total commercial production of livestock faeces composts (LFCs) in 2008 was estimated to be about 480,000 Mg year-1 and they were manufactured mainly by using both mechanical mixer and bottom air blower. LFCs were composed mainly of chicken faeces 29.2%, pig+chicken faeces 23.1%, pig faeces 20.0%, livestock faeces+oil cake 12.3%, pig+chicken+cattle faeces 10.8% and pig+cattle faeces 4.6%. On the basis of the current official standard which was revised on March 2010, 11 composts out of surveyed 76 ones did not meet the LFCs quality standard (LQS) due to inadequate content of water (5), OM/N (1), NaCl (2) and Zn (3). The OM/N declined by adding chicken faeces and oil cake, while Ca content increased by the addition of chicken faeces and NaCl increased by adding cattle faeces.

• Asian-Australasian Journal of Animal Sciences
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• 제28권10호
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• pp.1380-1387
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• 2015

This study aims to determine the polymorphism and mRNA expression pattern of the heart-type fatty acid-binding protein (H-FABP) gene and their association with intramuscular fat (IMF) content in the breast and leg muscles of Baicheng oil chicken (BOC). A total of 720 chickens, including 240 black Baicheng oil chicken (BBOC), 240 silky Baicheng oil chicken (SBOC), and 240 white Baicheng oil chicken (WBOC) were raised. Three genotypes of H-FABP gene second extron following AA, AB, and BB were detected by polymerase chain reaction-single strand conformation polymorphism (PCR-SSCP) strategy. The G939A site created AA genotype and G956A site created BB genotype. The content of IMF in AA genotype in breast muscle of BBOC was significantly higher than that of AB (p = 0.0176) and the genotype in leg muscle of WBOC was significantly higher than that of AB (p = 0.0145). The G939A site could be taken as genetic marker for higher IMF content selecting for breast muscle of BBOC and leg muscle of WBOC. The relative mRNA expression of H-FABP was measured by real-time PCR at 30, 60, 90, and 120 d. The IMF content significantly increased with age in both muscles. The mRNA expression level of H-FABP significantly decreased with age in both muscles of the three types of chickens. Moreover, a significant negative correlation between H-FABP abundance and IMF content in the leg muscles of WBOC (p = 0.035) was observed. The mRNA expression of H-FABP negatively correlated with the IMF content in both breast and leg muscles of BOC sat slaughter time.