• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1452-1456
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• 2008

For the effective use of salmon processing by-products, the food components of salmon frame muscle were investigated and compared with those of fillet muscle. The proximate composition of salmon frame muscle was 73.2 g/100 g muscle for the moisture, 76.9 g/100 g dry material for the protein, 15.7 g/100 g dry material for the lipid and 4.1 g/100 g dry material for the ash. pH and volatile basic nitrogen (VBN) content of salmon frame muscle were 6.63 and 16 mg/100 g, respectively. The proximate composition, pH and VBN of salmon frame muscles were similar to those of salmon fillet muscle. The Hunter values of salmon frame muscle were 55.34 for L value, 16.60 for a value, 19.99 for b value and 48.83 for ${\Delta}E$ value, which were different compared to the salmon fillet muscle. The trichloroacetic acid (TCA) soluble-N content of salmon frame muscle was 542 mg/100 g, which was lower than that of salmon fillet muscle. No difference was found in fatty acid composition, total amino acid, calcium, phosphorus contents and sensory evaluation between salmon frame muscle and salmon fillet muscle. These results suggested that muscle from salmon frame could be used as resources for seafood processing.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.1
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• pp.26-35
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• 2015

This study compared the meat quality of sea rainbow trout Oncorhynchus mykiss frame muscle (S-FR-TY) and fillet (S-FI-TY) with the frame muscle of freshwater rainbow trout (F-FR). There was a difference of < 1% in the proximate composition of S-FR-TY vs. S-FI-TY, and of S-FR-TY vs. F-FR. The Hunter a value of F-FR-TY was lower compared with that of F-FR cultured in Jecheon (F-FR-JC), but higher than that of F-FR cultured in Pyeongtaek (F-FR-PT). However, no difference in the Hunter a value of S-FR-TY compared with any other F-FR was observed. The odor intensity of S-FR-TY was lower compared with that of F-FR, while the taste of S-FR-TY was milder than that of S-FI-TY, but stronger than that of F-FR. Although its total amino acid content was lower, the essential amino acid content of S-FR-TY was higher compared with S-FI-TY; the potassium content of S-FR-TY was also significantly greater. S-FR-TY contained high levels of nutritional and functional components, such as anserine, lysine, threonine, and eicosapentaenoic and docosahexaenoic acid. These results suggest that S-FR-TY could be used as a resource of canned food or fish jerky for children.

• Journal of Korean Institute of Industrial Engineers
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• v.24 no.2
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• pp.261-278
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• 1998

The paper represented the lower extremity muscle model as four rigid-body segments: trunk, shank, and foot. We transformed their tibial data into our shank data by rotating their tibial X and Y axes by 5.483 degrees, so the revised coordinate data used to translating the origin of their tibial reference frame to our shank reference frame. According to weight of subject, physiological cross-setional area(PCSA) of each lower extremity muscle was calculated by scaling those data by Brand. The objectives of this paper are to investigate the variations of the recruitment patterns of the lower extremity muscles, and to analyze the changes of the role assigned to each muscle during the seated foot operation. For exertion levels, the transition point of type F motor unit of each muscle is inferred by analyzing the electromyogram at the seated postures. Also, for predetermined seated foot operations exertion levels, the recruitment pattern and the changes of the role assigned are identified in the continuous exertion, by analyzing the electromyogram changes due to the accumulated muscle fatigue. This study can be used to design and to assess the pedals and foot-related equipments design.

• 제어로봇시스템학회:학술대회논문집
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• 2002.10a
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• pp.77.5-77
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• 2002

A mechanical device was developed for assisting the grasping function of a person whose fingers suffered cervical injury and thus are unable to grasp. This device is composed of a mechanical glove put on the user's hand and a muscle sensor to measure the activity of his or her muscle. The mechanical glove consists of a finger frame, a base and an air cylinder mounted on the base. With the kinematics carefully designed, the finger frame can achieve the grasping motion under the actuation of the air cylinder. For controlling this motion, an innovative sensor was developed to detect the user's motion intention. The sensor measures the change of the muscle stiffness...

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.183-189
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• 2009

This study was conducted to prepare salmon patty using muscle separated from salmon frame (SPFM) and to investigate the food component characterization. When compared to salmon patty with fillet muscle (SPM), SPFM was lower in the moisture content, while it was higher in crude lipid content. However, no differences in the ash and protein contents between SPFM and SPM were found. Compared to SPM, the Hunter color value in cross section of cooked SPFM was higher in a and $\Delta$E values, while the color was lower in Land b values. Trichloroacetic acid soluble-N content of SPFM was 279 mg/100 g, which was insignificantly different (P>0.05) compared to those of SPM and commercial patty. The hardness of SPFM was 0.44 kg/$cm^2$, which was insignificantly different (P>0.05) compared to that of SPM, while was higher than that of commercial patty. The major fatty acids of SPFM were 16:0 (16.5%), 18:1n-9 (29.2%) and 18:2n-6 (26.1%). The 20:5n-3 and 22:6n-3 were also detected in high composition. The total amino acid content of SPFM was 16.6 g/100 g, which was similar to that of SPM. However, the total amino acid of SPFM was 14% higher than that of commercial patty. From the results of the mineral content, SPFM was higher than that of SPM in Fe and Ca, while the K in SPFM was lower. According to the result of sensory evaluation on the color, flavor and taste, no significant differences in all sensory items between SPFM and SPM were found.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.281-289
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• 2020

This study was conducted to evaluate fish cake made from salmon Oncorhynchus keta frame muscle (FC-SFM) in terms of taste, flavor, and nutritional characteristics. FC-SFM was significantly higher in moisture and lower in ash and carbohydrate than commercial fish cake (CFC). There were no significant differences in protein and lipid contents between FC-SFM and CFC (P<0.05). The total amino acid content of FC-SFM was higher than that of CFC. The major amino acids found in FC-SFM were aspartic acid and glutamic acid. The mineral content based on 100 g of FC-SFM was 76.7 mg calcium, 126.3 mg phosphorus, 19.1 mg magnesium, and 88.7 mg potassium. The total fatty acid content of FC-SFM was 1,833 mg/100 g, which was lower than that of CFC. The major fatty acids found in FC-SFM were 16:0, 18:1n-9, and 18:2n-6. The eicosapentaenoic acid and docosahexaenoic acid content of FC-SFM was higher than that of CFC. The results suggest that FC-SFM has different nutritional characteristics to CFC, and FC-SFM could be commercialized.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1467-1474
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• 2006

Fish-frames, which are left after obtaining fillets or muscle during fish processing, consists of useful food components, such as muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This study was carried out to prepare snack using conger eel frame (SF) for human consumption and also to elucidate food component characterization of the snack. The results of volatile basic nitrogen suggested that conger eel frame was a suitable material for preparing snack. Based on the results of sensory evaluation and costs, starch syrup was an optimal sweetener for preparing snack using conger eel frame. The starch syrup-treated SF appeared safe because the moisture content and peroxide value were below the safety limits described in the guideline of Korea Food and Drug Administration (KFDA). Starch syrup-treated SF was similar in the pattern of fatty acid composition to soybean oil, whereas EPA and DHA were detected in SF. The total content of amino acid in starch syrup-treated SF was 23.9% based on 100 g of raw material. The maj or amino acids were aspartic acid, glutamic acid, glycine and alanine. The total contents of calcium and phosphorus in starch syrup-treated SF were 4.9% and 2.8%, respectively. The Ca/P of starch syrup-treated SF was 1.9, which is a good ratio for absorption of calcium. The SF made with starch syrup was superior in EPA and DHA compositions, total amino acid, calcium and phosphorus contents to commercial snack using eel frame.

• Physical Therapy Rehabilitation Science
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• v.12 no.3
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• pp.259-267
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• 2023

Objective: Rehabilitative ultrasound imaging is a safe and noninvasive technique for evaluating muscle thickness. A dual probe-fixing frame (DPF) can provide visual feedback during exercises targeting specific muscles. The purpose of this research was to verify the reliability and validity of the DPF for dual-probe ultrasound (DPU)-based visual feedback exercises, allowing users to use both hands freely. Design: This cross-sectional study used repeated measures to compare muscle thickness measurements obtained using the handheld device and DPF with DPU. Methods: Twenty healthy adults participated in the study. Measurements were taken over two sessions, with a two-day interval between the sessions. The thicknesses of the rectus abdominis (RA) and transverse abdominis (TrA) muscles were measured using DPU. The DPF with DPU developed by the research team, was used along with a laptop-based muscle viewer. Bland-Altman analysis and intraclass correlation coefficients (ICCs) calculations were used in statistical analyses to evaluate agreement and reliability, respectively. Results: The results of the Bland-Altman analysis showed small average differences between the handheld and DPF methods for both RA and TrA muscle thicknesses. Inter-rater reliability analysis showed high ICC values for DPF measurements of both RA (0.908-0.912) and TrA (0.892-741) muscle thicknesses. Intra-rater reliability analysis also showed good ICC values for measurements taken by a single examiner over two days. Conclusion: The findings of this study demonstrate that the DPF provides reliable and valid measurements of muscle thickness during visual feedback exercises using the DPU.

• Journal of the Ergonomics Society of Korea
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• v.16 no.3
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• pp.37-48
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• 1997

It is very common for women wear shoes with a high heel. It has been known that the high heel could disfigure the foot shape and cause various joint problems including back pain. However, few quantitative studies have been conducted. Therefore, in this study, the low back muscle has been investigated in order to find fatifue effect due to different heights of the heel. In particular, 0, 4, 6 and 8cm heel and two different shapes of heel have been used for an experiment. Ten healthy female subjects volunteered for the study. Isometric Trunk Exertion Frame(ITEF) and Electromyography were used to measure tha Median Frequency via Spectral analysis. The results indicated that the heel height significantly affected the local muscle fatigue of the back. After post hoc analysis, it was found that a proper heel height ougth to be lower than 5cm not to have severely fatigued back muscle after a casual walk for an hour. Such results could be applies to female industrial workers in order to prevent a cumulative trauma disorder of the back, and also to design a female dress shoes minimizing low back fatigue.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.651-656
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• 2007

Fish-frames which are left after obtaining fillets or muscle during fish processing, consist of useful food components such as muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This study was carried out to prepare snack using flatfish frame and also to elucidate food component characterization of the snack. The results of heavy metal and volatile basic nitrogen (VBN) content suggested that flatfish frame was a suitable material for preparing snack. The optimal addition ratio of flatfish frame to mix was 3% for preparing snack according to the results of VBN content, water activity and sensory evaluation. The major fatty acids of the snack with 3% flatfish frame (SFF) were 16:0 and 18:0 as saturates, 18:1n-9+7 as monoenes, and 18:2n-6 and 18:3n-3 as polyenes, while EPA and DHA were contained in small amount SFF. Total amino acid content (9,281.9 mg/100 g) of the SFF was higher than that of the snack without flatfish frame (7,791.3 mg/100 g) and the major amino acids were aspartic acid, glutamic acid, proline and leucine. The calcium and phosphorus contents of SFF were 492.3 mg/100 g and 270.3 mg/100 g, respectively. The Ca/P of SFA was 1.82 which is a good ratio for the absorption of calcium. The SFF was superior in total amino acid, calcium and phosphorus contents compared to the snack without flatfish frame.