• 한국식품과학회지
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• 제53권6호
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• pp.695-700
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• 2021

본 연구에서는 단백질 가수분해효소 0.1%와 1% Protamex를 사용하여 저분자 콜라겐을 제조하였다. 토종 닭발의 조단백질과 콜라겐의 함량은 일반 육계에 비해 높은 함량이 나타났다. 단백질 가수분해 효소농도와 반응시간이 증가할수록 낮은 분자량의 콜라겐을 얻을 수 있는 것으로 나타났다. 특히 1% Protamex로 7시간 처리한 시료가 1,000-5,000 Da의 저분자 콜라겐 함량이 55.6%로 나타났으며, 평균 분자량은 5,390 Da로 가장 낮은 분자량이 나타났다. 이는 단백질 가수분해효소 Protamex가 고분자 펩타이드 결합을 저분자 펩타이드로 분해했기 때문이다. 효소처리 콜라겐의 조직감은 고분자 펩타이드의 콜라겐이 저분자 펩타이드로 분해되어 gel을 형성하지 못하고 sol의 형태를 유지하였다. 효소농도와 효소반응시간이 증가할수록 콜라겐의 평균분자량은 작아지나 효소반응 5시간부터 평균분자량의 감소가 미미해지는 경향이 나타났다. 따라서 저분자 콜라겐 효소반응시간은 경제적으로 볼 때 5시간에서 7시간 사이가 적합하다고 할 수 있다. 이 연구결과는 향후 산업적 효소를 이용한 저분자 콜라겐 제조 및 식품 소재 활용의 기초자료로 이용할 수 있을 것이다.

• 한국식품과학회지
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• 제32권6호
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• pp.1306-1312
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• 2000

본 연구에서는 닭발 족편의 품질을 향상시키기 위해 닭살을 첨가한 족편에서 부재료의 최적 첨가 수준을 결정하였고, shelf-life를 측정하였으며, 마지막으로 원가 절감을 위해 닭살 대신 첨가할 수 있는 분말형 육수의 최적 수준을 결정하였다. 부재료 첨가에 따른 바람직한 정도에 대한 평가 결과, 전체적인 바람직한 정도, 닭고기 향미 및 양념의 바람직한 정도에 있어 후추는 일정수준의 첨가량까지는 값이 증가하다가 이후 감소함을 보였다. 이에 비해 생강은 뚜렷한 경향을 보이지 않았으나 후추와의 상호작용이 크게 나타났다. 반응표면분석을 통해 결정한 후추와 생강의 최적 첨가수준은 각각 0.33%와 0.1%이었다. 족편의 냉장 저장 중 관능적 특성 변화와 이화학적 특성 평가를 통해 냉장 족편의 shelf-life는 6일로 결정하였다. 또한 분말형 닭육수를 1.55%(w/w) 수준으로 첨가하는 경우 닭누린내나 탄내 같은 바람직하지 않은 성질은 적게 나타나면서, 익은 닭향미같은 바람직한 특성은 크게 증가시킬 수 있었다.

• 한국식품조리과학회지
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• 제18권6호
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• pp.655-660
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• 2002

We examined the quality characteristics and texture of Jokpyuns with chicken and codfish. In proportion to the increase of water addition, the color became lighter and the texture characteristics decreased in So-Jokpyuns, which were prepared with cow feet. The texture and taste had an influence on overall preference of So-Jokpyun. Yongbon-Jokpyun which was prepared with cow feet and chicken was much preferred to So-Jokpyun in the appearance and texture, and showed a similar preference with So-Jokpyun. However, Sodaegu-Jokpyun which was prepared with cow feet and codfish was not preferred to So-Jokpyun in all items including appearance and texture, and the overall preference was remarkably low. Overall preference of Yongbong-Jokpyun and Sodaegu-Jokpyun was greatly related with the preference of taste and flavor. The lightness and the degree of yellow color of Yongbong-Jokpyun were higher and the degree of red color was lower than So-Jokpyun. On the other hand, the results of lightness, degree of red and yellow color in Sodaegu-Jokpyun were opposite to those of Yonsbong-Jokpyun. In case of the hardness, Yongbong-Jokpyun was the lowest and Sodaegu-Jokpyun was similar with So-Jokpyun. Adhesiveness of Yongbong-Jokpyun and Sodaesu-Jokryun was lower than that of So-Jokpyun. There was no difference in the springiness and cohesiveness among 3 kinds of Jokpyun.

• 한국식품과학회지
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• 제34권5호
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• pp.824-829
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• 2002

석회수 침지와 중화과정을 거친 닭발의 젤라틴 추출조건을 확립하기 위하여 추출온도와 시간을 달리하여 닭발에서 젤라틴을 추출하고 수율 및 이화학적 특성을 조사한 결과는 다음과 같다. 제라틴의 수율은 추출온도 및 시간이 증가함에 따라 증가하였으나 젤라틴 sol의 점도나 gel의 경도는 일정 온도와 시간까지 증가하다가 그 이후에 다시 감소하는 경향을 나타내었다. 이화학적 특성에 기초하여 결정된 젤라틴의 최적 추출온도 및 시간은 $73^{\circ}C$에서 3시간 40분이었다.

• 한국식품과학회지
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• 제34권5호
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• pp.911-915
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• 2002

닭발에서 추출한 젤라틴을 이용하여 후식용 gel을 제조하기 위한 향신료 수준을 결정하기 위하여 설탕, 구연산 및 딸기향의 수준을 달리하여 gel을 제조하고 소비자기호도검사를 수행한 결과는 다음과 같다. 전체적 기호도, 단맛, 신맛, 및 향의 기호도 모두 향신료에 의한 선형효과 및 순수 2차 효과가 나타나 향신료의 일정수준까지는 모든 항목의 기호도가 증가하다가 그 이후에는 감소하는 경향을 나타내었다. 이와 같은 결과를 고려하여 후식용 젤라틴 gel 제조를 위한 최적 배합비를 설탕 19%, 구연산 0.50%, 딸기향 0.35%로 결정하였다.

• 동아시아식생활학회지
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• 제18권1호
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• pp.58-63
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• 2008

This study was conducted to present fundamental data on the physicochemical properties and sensory qualities of salad dressings made with chicken foot gelatin. Preliminary experiments were performed to confirm the gelatin powder concentrations in preparing gelatin solutions. A 2% gelatin solution, including 0.5% agar, was prepared for use in the experiments that followed. Sensory evaluations were conducted to compare the organoleptic acceptance of dressings manufactured with differing concentrations of the additive in seasoning soybean sauce, mayonnaise, and sesame powder. The viscosities of the dressings significantly increased with increasing gelatin powder concentration. A decrease in turbidity was observed in the mayonnaise and sesame dressings. The color difference values of all dressings indicated no changes. In sensory evaluations of dressings prepared with gelatin solutions at different concentrations of 2 g (1%), 4 g (2%), and 8 g (4%) of gelatin powder, the 4 g (2%) sample received the highest score for overall acceptance. From this study, which was conducted to find an efficient use for chicken house wast product, it is anticipated that chicken feet will be utilized as a new raw material for producing collagen and gelatin, protein sources widely increasing in use with in the food and bio-industries.

• Archives of Plastic Surgery
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• 제44권1호
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• pp.12-18
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• 2017

Background Nonliving chickens are commonly used as a microvascular anastomosis training model. However, previous studies have investigated only a few types of vessel, and no study has compared the characteristics of the various vessels. The present study evaluated the anatomic characteristics of various chicken vessels as a training model. Methods Eight vessels-the brachial artery, basilic vein, radial artery, ulnar artery, ischiatic artery and vein, cranial tibial artery, and common dorsal metatarsal artery-were evaluated in 26 fresh chickens and 30 chicken feet for external diameter (ED) and thicknesses of the tunica adventitia and media. The dissection time from skin incision to application of vessel clamps was also measured. Results The EDs of the vessels varied. The ischiatic vein had the largest ED of $2.69{\pm}0.33mm$, followed by the basilic vein ($1.88{\pm}0.36mm$), ischiatic artery ($1.68{\pm}0.24mm$), common dorsal metatarsal artery ($1.23{\pm}0.23mm$), cranial tibial artery ($1.18{\pm}0.19mm$), brachial artery ($1.08{\pm}0.15mm$), ulnar artery ($0.82{\pm}0.13mm$), and radial artery ($0.56{\pm}0.12mm$), and the order of size was consistent across all subjects. Thicknesses of the tunica adventitia and media were also diverse, ranging from $74.09{\pm}19.91{\mu}m$ to $158.66{\pm}40.25{\mu}m$ (adventitia) and from $31.2{\pm}7.13{\mu}m$ to $154.15{\pm}46.48{\mu}m$ (media), respectively. Mean dissection time was <3 minutes for all vessels. Conclusions Our results suggest that nonliving chickens can provide various vessels with different anatomic characteristics, which can allow trainees the choice of an appropriate microvascular anastomosis training model depending on their purpose and skillfulness.

• Asian-Australasian Journal of Animal Sciences
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• 제16권4호
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• pp.575-580
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• 2003

We determined the effect of caponization on the carcass and giblet characteristics, and skin and muscle color in Taiwan country chicken cockerels. Caponized birds were surgically altered at 10 weeks old and were fed growing and finishing diets ad libitum during an eighteen-week experimental period. The results showed that the percentage of dressing, heart, feet, thigh, head and neck were significantly (p<0.05) higher in the intact birds, while the capons had a higher (p<0.05) percentage of abdominal fat, intestine, back, wing and breast. Eviscerated weight, breast width, gizzard, liver and spleen ratios were not affected by the treatments. The breast skin color values for lightness (L*) and yellowness (b*) values in the capons were significantly (p<0.05) higher than in the intact birds, but the thigh and back skin were not significantly（p>0.05）different. Compared with the intact birds, the capons had a significantly (p<0.05) less redness (a*) values in the back skin, but were not significantly (p>0.05) different in the breast and thigh skin. The L* value of the thigh muscle was significantly (p<0.05) greater in the capons than in the intact birds, but were not significantly (p>0.05) different in breast and back muscles. The b* values in the breast, back and thigh muscles of the capons were significantly (p<0.05) greater whereas the intact birds had a higher (p<0.05) a* values in the breast, back, and thigh muscles. Moreover, our findings also indicate that the castration resulted in a significant alteration in dressing percentage, carcass region and organ percentage.

• Archives of Plastic Surgery
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• 제46권3호
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• pp.228-234
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• 2019

Background The management of flexor tendon injuries has evolved in recent years through industrial improvements in suture materials, refinements of repair methods, and early rehabilitation protocols. However, there is no consensus on the ideal suture material and technique. This study was conducted to compare the tensile strength, repair time, and characteristics of 4-strand cruciate, modified Kessler, and 4-strand horizontal intrafiber barbed sutures for flexor tenorrhaphy with a 12-mm suture purchase length in an animal model. Methods The right third deep flexors of 60 adult Leghorn chicken feet were isolated and repaired with a 12-mm suture purchase length. The tendons were randomly assigned to three groups of equal number (n=20 each). Groups 1 and 2 received 4-strand cruciate and modified Kessler repair with conventional suture materials, respectively. A 4-strand horizontal intrafiber barbed suture technique was used in group 3. The repaired tendons were biomechanically tested for tensile strength, 2-mm gap resistance, and mode of failure. Repair times were also recorded. Results The maximum tensile strength until failure was $44.6{\pm}4.3N$ in group 1, $35.7{\pm}5.2N$ in group 2, and $56.7{\pm}17.3N$ in group 3. The barbed sutures were superior to the other sutures in terms of the load needed for 2-mm gap formation (P<0.05). Furthermore, the barbed sutures showed the shortest repair time (P<0.05). Conclusions This study found that 4-strand horizontal intrafiber barbed suture repair with a 12-mm purchase length in a chicken flexor tendon injury model showed promising biomechanical properties and took less time to perform than other options.

• 한국가금학회지
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• 제47권4호
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• pp.199-210
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• 2020

발바닥 피부염은 발바닥 표면에 생기는 상처로 세계 가금산업에서 더욱 중요한 문제가 되고 있다. 발바닥 피부염은 닭의 복지뿐만 아니라, 닭발의 품질과 생산성에도 영향을 미치기 때문이다. 아시아 먹거리 시장에서 닭발에 대한 소비자 수요가 증가함에 따라 발바닥 피부염을 줄이기 위한 방법을 찾는 양계업체의 관심이 증가하고 있다. 발바닥 피부염은 깔짚 수분함량에 직접적인 영향을 받아 생기는 것으로 영양, 급수기 형태 및 관리, 환경 상태(온도, 상대습도, 암모니아 수준, 환기량 등), 계군의 건강 등 다양한 요인들이 복합적으로 연관되어 있다. 따라서, 본 논문에서는 발바닥 피부염의 특징, 생성 원인, 발바닥 피부염 평가시스템, 최근 연구 등 발바닥 피부염에 대한 전반적인 사항을 다루고, 이를 통해 발바닥 피부염에 대한 이해와 향후 연구 수립에 도움을 주는 기초 자료로써 활용하고자 한다.