• 한국조리학회지
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• 제24권1호
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• pp.31-38
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• 2018

The purpose of this study was to provide the basic information of making Skate pipyun made of skate skin. Test for quality characteristics of skate pipyuns seasoned with garlic, ginger, rosemary and basil were carried out. Hardness of GAR(4% of garlic and rosemary) was the highest, while that of GIB(4% of ginger and basil) was the lowest. As for the adhesiveness, springiness and cohesiveness, each specimen did not manifest significant difference. Water contents (82.43~85.56%) were no significant differences. The pipyuns added with spices and herbs were appeared weakly alkali with a range of pH 8.46~8.58. In the sensory evaluation, GIB was the most preferred in overall preference with significantly higher evaluation of flavor, savory taste, and lower fishy odor. The stability of gels decreased during storage at $10^{\circ}C$ for 8 hours, and at $20^{\circ}C$ for 60 min, and the greater was in GIB. Therefore, heating a mixture of 40% skate skin with 60% water for 10 min is recommended as optimum conditions for producing Skate pipyun.

• 동아시아식생활학회지
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• 제26권2호
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• pp.171-180
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• 2016

The purpose of this study was to develop a cooking method for skate pipyun made from skate skin and water. As the gel formation conditions, several skin contents (30~60%) and cooking times (10, 14, and 18 min) were determined. Test for quality characteristics of pipyuns was carried out by measuring texture, water content and pH, sensory evaluation, and heat stability of pipyun gel: five samples (S2: 40%, 10 min, S3: 50%, 10 min, S6: 40%, 14 min, S9: 30%, 18 min, S10: 40%, 18 min) with appropriate gel texture were selected based on their hardness, adhesiveness, and springiness. There was no difference in color among the five pipyuns. Hardness, chewiness, and gumminess of pipyuns significantly increased depending on skate skin content and cooking time. Water contents were significantly higher in S2 (83.40%) and S6 (82.97%). The pH levels of pipyuns appeared to be weakly alkali in the range of 8.17~8.71. In the sensory evaluation, S2 was the most preferred overall with significantly higher evaluation of transparence, gloss, and smoothness. The stability of gels S2 and S9 decreased during storage at $10^{\circ}C$ for 8 hours, and at $20^{\circ}C$ for 60 min. Therefore, heating a mixture of 40% skate skin with 60% water for 10 min is recommended as optimum conditions for producing skate pipyun.

• 한국식품저장유통학회지
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• 제17권4호
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• pp.435-443
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• 2010

Physicochemical and functional properties of collage from skate skin (Raja Kenojei) are examined depending on pH and NaCl concentration in the medium. The solubility decreased as NaCl concentration increased but, turbidity increased as concentration of collagen increased. Oil-holding capacity and water-holding capacity were similar to other fish skin collagens. Emulsion activity, creaming stability, and viscosity were lowest at where pH levels were isoelectric point regions of collagens. However, the higher pH values at 7.0-9.0 caused increasing foam expansion, foam viscosity, and gel strength. These results indicated that collagen from skate skin could be used as a functional ingredient for food and industrial applications.

• 수산해양기술연구
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• 제56권3호
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• pp.202-212
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• 2020

In order to replace sardine baits for octopus pot, an efficacy experiment to lure with alternative bait (fermented skate or chicken skin in artificial crab or northern clam) pots and sardine pot were conducted in a circular water tank. The soaking time of the sardine bait was divided into two categories: six days or less and seven days or more. The behavioral response of octopus to the artificial bait pots and sardine pot were investigated. In the comparison of the luring effects between pots with fermented skate inside artificial crab or northern clam and sardine pot, the pot with artificial crab + fermented skate had better results than the other pots in the section distribution (31.6%) and the number of times the pot was entered into (20.0%) (p > 0.05). In the comparison of the luring effects between pots with chicken skin inside artificial crab or northern clam and sardine pot, the pot with northern clam + chicken skin had better results than the other pots in the section distribution (22.6%) and number of times the pot was entered into (55.6%) (p < 0.05). The results were also better compared to those of pot with artificial crab + fermented skate. From these results, it seems that in the luring effect aspect, sardine bait can be replaced with artificial bait consisting of chicken skin inside northern clam.

• 한국수산과학회지
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• 제44권5호
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• pp.456-463
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• 2011

We attempted to isolate a collagenase-1 inhibitory peptide from skate Dipturus chilensis skin protein. The protein from skate skin was digested by various enzymes (alcalase, ${\alpha}$-chymotrypsin, neutrase, papain, pepsin, and trypsin) to produce a collagenase-1 inhibitory peptide. The collagenase-1 inhibitory activity of the peptides obtained was measured by gelatin digestion assay. Among the six hydrolysates, pepsin hydrolysate exhibited the highest collagenase-1 inhibitory activity. The peptide showing strong collagenase-1 inhibitory activity was purified by Sephadex G-25 gel chromatography and HPLC using an octadecylsilyls (ODS) column. The amino acid sequence of purified collagenase-1 inhibitory peptide was identified to be Asn-Leu-Asp-Val -Leu-Glu-Val-Phe (961 Da) by quadrupole time of flight (Q-TOF) and electrospray ionization mass spectrometry (ESI-MS) mass spectroscopy. The $IC_{50}$ value of purified peptide was 87.0 ${\mu}M$. Moreover, the peptide did not exhibit cytotoxic effects on human dermal fibroblast cell lines.

• 한국산학기술학회논문지
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• 제13권11호
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• pp.5637-5645
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• 2012

폐기되는 홍어껍질을 기능성 식품원으로 재이용하고자 홍어껍질 물 추출물의 추출특성과 세 종류의 식용유에 대한 산화억제 효과를 측정하였으며, 추출 콜라겐의 겔화를 위한 최적조건 및 겔화제 선정, 겔의 저장성, 강도와 관능평가를 실시하였다. $50^{\circ}C$ 추출물의 방향족화합물 함량과 페놀성 화합물 함량은 $25^{\circ}C$ 추출물에 비하여 각각 49.4%와 32.7% 높았으며, $50^{\circ}C$ 추출물의 환원력은 $25^{\circ}C$ 추출물 보다 52.74% 높았으나 ascorbic acid의 14.9%, BHT의 27.8%였다. 추출물의 전자공여능은 방향족 화합물과 페놀성 화합물의 함량이 높을수록 높게 측정되었다. 식용유에 대한 $50^{\circ}C$ 추출물의 산화억제 효과는 옥수수 배아유, 대두유 및 올리브유 순이었으며, 식용유 종류에 따라 ascorbic acid의 38.27~96.83%, BHT의 49.53~75.31%였다. 홍어껍질 추출물로부터 콜라겐 겔화의 최적 추출조건은 2.5배의 가수비에서 $100^{\circ}C$, 2시간이었으며, 조미하지 않은 경우에 비해 10% 조미한 경우 겔의 강도를 50%이상 저하시킬 수 있었고, 5개항에 걸친 관능평가 결과 상당한 개선을 보여 식품으로서의 제품화가 가능한 것으로 평가되었다.

• 한국환경과학회지
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• 제25권4호
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• pp.579-588
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• 2016

본 연구에서는 홍어껍질에서 추출한 콜라겐 펩타이드 이화학적 특성과 비만 유발 쥐에 대한 투여 실험을 통해서 지방조직의 지질 감소효과를 조사하였으며, 홍어 껍질 콜라겐 펩타이드를 원료로 한 응용 제품 개발을 통하여 산업적 적용을 검토하였다. 일반성분 분석 결과 홍어 껍질 콜라겐 펩타이드는 대부분이 단백질로 이루어져 있는 고단백 저지방 물질이며, 분자량 측정 결과 약 1000 Da.의 저분자량이고, 아미노산 분석에서는 전형적인 콜라겐 단백질의 특성을 나타내었다. 비만 유발 쥐에 홍어 껍질 콜라겐 펩타이드를 500 mg/kg씩 18일간 경구 투여한 실험 결과에서 사료 섭취량과 음수량이 상당량 줄어 들었으며, 지방조직의 중성지방과 총 콜레스테롤 수치가 유의적으로 감소하였다. 홍어 껍질 콜라겐 펩타이드를 대량생산을 한 결과 제품의 최종 수율은 원료대비 약 17.23%로 상당히 높은 수율을 나타내었다. 이를 원료로 한 기능성 화장품 및 생활용품을 생산 및 출시하였다. 따라서 홍어 가공 부산물인 껍질을 재이용한 기능성 단백질 소재 개발을 통하여 건강기능식품과 화장품 분야에서의 기능성과 가격경쟁력을 갖춘 소재 개발에 기여 할 것으로 기대된다.

• Journal of Microbiology and Biotechnology
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• 제30권8호
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• pp.1195-1206
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• 2020

Beringraja pulchra, Cham-hong-eo in Korean, is a mottled skate which is belonging to the cartilaginous fish. Although this species is economically valuable in South Korea as an alkaline-fermented food, there are few microbial studies on such fermentation. Here, we analyzed microbial changes and pH before, during, and after fermentation and examined the effect of inoculation by a skin microbiota mixture on the skate fermentation (control vs. treatment). To analyze microbial community, the V4 regions of bacterial 16S rRNA genes from the skates were amplified, sequenced and analyzed. During the skate fermentation, pH and total number of marine bacteria increased in both groups, while microbial diversity decreased after fermentation. Pseudomonas, which was predominant in the initial skate, declined by fermentation (Day 0: 11.39 ± 5.52%; Day 20: 0.61 ± 0.9%), while the abundance of Pseudoalteromonas increased dramatically (Day 0: 1.42 ± 0.41%; Day 20: 64.92 ± 24.15%). From our co-occurrence analysis, the Pseudoalteromonas was positively correlated with Aerococcaceae (r = 0.638) and Moraxella (r = 0.474), which also increased with fermentation, and negatively correlated with Pseudomonas (r = -0.847) during fermentation. There are no critically significant differences between control and treatment. These results revealed that the alkaline fermentation of skates dramatically changed the microbiota, but the initial inoculation by a skin microbiota mixture didn't show critical changes in the final microbial community. Our results extended understanding of microbial interactions and provided the new insights of microbial changes during alkaline fermentation.

• Archives of Plastic Surgery
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• 제38권4호
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• pp.401-407
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• 2011

Purpose: A number of flap for nipple reconstruction have been well described in the literature. However, most of these techniques do not permit the reconstruction of a projecting nipple and all are hampered to some extent by long-term loss of nipple projection. The objective of this study is to evaluate the long-term result and clinical efficacy of nipple reconstruction using skate flap technique after breast reconstruction. Methods: A retrospective chart review was carried out on 23 patients who underwent 25 nipple reconstructions. In those patients with greater than 10 mm nipple projection, reconstruction with skate flap and full-thickness skin graft and/or tattooing was performed. Maintenance of nipple projection was then carefully assessed over one-year follow-up. The following factors were analyzed: type of breast reconstruction, type of areola reconstruction, followup period, decrease in nipple projection, complication, and whether secondary nipple reconstruction was necessary and/or performed. Results: Breast reconstructions were performed in 17 patients with free transverse rectus abdominis musculocutaneous flap, 3 patients with extended latissimus dorsi musculocutaneous flap, and 3 patients with expander and implant. The mean follow-up after nipple reconstruction was 17 months. Mean loss of projection were $17.0{\pm}13.99%$, $25.0{\pm}12.70%$, $30.0{\pm}12.57%$ and $30.8{\pm}12.49%$ at 3, 6, 9 months and over one year, respectively. The greatest decrease in projection was noted in the first 3 months following surgery. Conclusion: These results indicated that nipple reconstruction with skate flap showed about 70 percent of the projection achieved over one year postoperation. Therefore, the skate flap may be a reliable method of nipple reconstruction in those patients with greater than 10 mm nipple projection.

• 동아시아식생활학회지
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• 제18권3호
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• pp.353-360
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• 2008

홍어 분말 첨가량을 다르게 하여 국수를 제조한 후 색도, 조리 특성, 조직감 및 관능검사 등의 품질 특성을 조사하였다. 밀가루와 홍어 분말의 수분 결합 능력과 용해도 및 팽윤력을 측정한 결과 홍어 분말이 밀가루에 비해 높았으며, 용해도와 팽윤력은 홍어 분말의 경우온도의 상승에 따른 변화가 더 크게 나타났다. 아밀로그라프에 의한 점도 측정 결과, 홍어 분말 첨가량이 증가할수록 점진적으로 증가하여 대조군보다 높은 온도에서 호화가 진행됨을 알 수 있었다. 최고 점도와 $95^{\circ}C$에서의 점도, $95^{\circ}C$에서 15분 방치 후의 점도는 홍어 분말의 첨가량이 증가할수록 감소하는 경향을 보였다. 홍어 국수의 색깔은 홍어 분말 첨가량이 많을수록 L값(명도)과 b값(황색도)은 감소하였으며, a값(적색도)은 증가하는 경향을 보였다. 홍어 분말 첨가량이 증가할수록 조리 후 무게와 부피가 높은 상관 관계를 나타내며 증가하였고, 국물의 탁도는 높아지는 경향을 보여 조리 중의 고형분 손실량이 많음을 알 수 있었다. 국수의 경도(hardness)는 홍어 분말 첨가시 첨가하지 않은 대조군보다 유의적으로 증가하였으며, 첨가량에 따라서도 차이를 보였다. 점착성(adhesiveness), 탄력성(springiness), 씹힘성(chewiness)은 홍어 분말 첨가시 유의적인 차이는 없었으나, 첨가량이 많아질수록 증가하는 경향을 보였다. 응집성(cohesiveness)은 대조군과 큰 차이가 없었고, 홍어 분말 3% 첨가군에서 가장 낮았다. 관능검사 결과 홍어 분말 3% 첨가한 국수에서 기호도가 가장 우수하였으며, 홍어 분말 1% 첨가 국수는 대조군보다 더 낮은 점수를 나타내었다. 이상의 결과를 보면 홍어 분말을 3% 첨가함으로써 품질과 관능성이 향상된 국수 제조가 가능함을 알 수 있었다.