• 한국축산식품학회지
• /
• 제34권3호
• /
• pp.387-394
• /
• 2014

This study was conducted to determine the effect of duck feet gelatin concentration on the physicochemical, textural and sensory properties of duck meat jellies. Duck feet gelatin was prepared with acidic swelling and hot water extraction. In this study, four duck meat jellies were formulated with 3, 4, 5, and 6% duck feet gelatin, respectively. In the preliminary experiment, the increase in duck feet gelatin ranged from 5 to 20%, resulting in a significant (p<0.001) increase in the color score, but a decline in the hardness and dispersibility satisfaction scores. An increase in the added amount of duck feet gelatin contributed to decreased lightness and increased protein content in duck meat jellies. Regarding the textural properties, increase in the added amount of duck feet gelatin highly correlated with the hardness in the center (p<0.01, $R^2=0.91$), and edge (p<0.01, $R^2=0.89$), of duck meat jellies. Meanwhile, the increase in duck feet gelatin decreased the score for textural satisfaction; duck meat jellies containing 6% duck feet gelatin had a significantly lower textural satisfaction score, than those containing 3% duck feet gelatin (p<0.05). Furthermore, a significant difference in the overall acceptance of duck meat jellies formulated with 5% duck feet gelatin was observed, as compared to those prepared with 3% duck feet gelatin. Therefore, this study suggested that duck feet gelatin is a useful ingredient for manufacturing cold-cut meat products. In consideration of the sensory acceptance, the optimal level of duck feet gelatin in duck meat jellies was determined to be 5%.

• 한국축산식품학회지
• /
• 제36권5호
• /
• pp.665-670
• /
• 2016

The objectives of this study were conducted to characterize pepsin-soluble collagen (PSC) extracted from bones (PSC-B), skins (PSC-S), and tendons (PSC-T) of duck feet and to determine their thermal and structural properties, for better practical application of each part of duck feet as a novel source for collagen. PSC was extracted from each part of duck feet by using 0.5 M acetic acid containing 5% (w/w) pepsin. Electrophoretic patterns showed that the ratio between α₁ and α₂ chains, which are subunit polypeptides forming collagen triple helix, was approximately 1:1 in all PSCs of duck feet. PSC-B had slightly higher molecular weights for α₁ and α₂ chains than PSC-S and PSC-T. From the results of differential scanning calorimetry (DSC), higher onset (beginning point of melting) and peak temperatures (maximum point of curve) were found at PSC-B compared to PSC-S and PSC-T (p<0.05). Fourier transform infrared spectroscopy (FT-IR) presented that PSC-S and PSC-T had similar intermolecular structures and chemical bonds, whereas PSC-B exhibited slight difference in amide A region. Irregular dense sheet-like films linked by random-coiled filaments were observed similarly. Our findings indicate that PSCs of duck feet might be characterized similarly as a mixture of collagen type I and II and suggest that duck feet could be used for collagen extraction without deboning and/or separation processes.

• 한국축산식품학회지
• /
• 제33권1호
• /
• pp.109-118
• /
• 2013

The objective of this study is to increase the utilization of duck by-products. The nutritional characteristics of four kinds of duck by-products (liver, heart, gizzard, and feet) were determined. The quality changes of four kinds of duck by-products were evaluated during frozen storage at $-20^{\circ}C$. The crude protein and cholesterol contents showed the highest level in liver while the crude fat content was determined to be the highest content in feet at 13.90%, and lowest in gizzard at 0.57%. Duck by-products contained USFA in the range of 48.69-77.66%, and the highest level in feet (p<0.05). During storage of duck by-products at $-20^{\circ}C$, the pH of duck by-products was in the range of 6.24-7.15, and there were no significant differences during the 4 mon storage period at $-20^{\circ}C$. Microbial counts of duck by-products except the gizzard were decreased significantly as storage time elapsed. In the sensory evaluation, overall acceptability of by-products (liver, heart, gizzard and feet) showed a tendency of decreasing value through storage, because off-flavor was increased with increased storage. Considering the combined results, one can conclude that duck by-products provide a good source of protein, and it was judged that the use of raw meat would be most appropriate within 3 mon of frozen storage.

• 한국축산식품학회지
• /
• 제33권2호
• /
• pp.162-169
• /
• 2013

We determined the optimum pretreatment conditions such as pH and time for swelling duck feet and investigated the effects of the extracting method, such as water bath (WB), pressure cooker (PC), and microwave oven (MO), on quality characteristics of the duck feet gelatin for improving utilization of duck feet as a novel source of gelatin. The soaking solution of pH 1 among pH 1-14 with unit intervals was selected due to the highest yield. The quality characteristics of the gelatin tested were color, pH, gel strength, viscosity, and melting point. For the extracted gelatin with different methods, the CIE $L^*$, $a^*$ and $b^*$ values were in the following order: MO>PC>WB (p<0.05), WB>PC>MO (p<0.05) and PC>MO>WB (p<0.05), respectively. The gelatin extracted using WB showed the highest pH and that extracted using MO showed the lowest pH (p<0.05). The gel strength, viscosity, and melting point were the highest for MO (p<0.05). The gel strength and melting point were the lowest for PC (p<0.05). No significant difference was found in viscosity between the gelatins extracted using WB and PC (p>0.05). The quality characteristic of duck feet gelatin was affected by extracting methods, and MO extraction can be one of the effective methods for duck feet gelatin.

• 한국축산식품학회지
• /
• 제34권4호
• /
• pp.415-422
• /
• 2014

Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redness of low-fat frankfurters (p>0.05). The statistical results indicated that adding DFG improved cooking yield of low-fat frankfurters (p<0.05). In addition, replacing pork back fat with DFG resulted in increased moisture content, protein content, and ash content of low-fat frankfurters, and the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel had the highest moisture content and lowest fat content (p<0.05). Adding of DFG increased all textural parameters including hardness, springiness, cohesiveness, chewiness, and gumminess of low-fat frankfurters (p<0.05). In terms of sensory properties, the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel showed similar satisfaction scores for the flavor, tenderness, juiciness, and overall acceptance when compared to the regular frankfurters (20% back fat). Therefore, our results suggest that DFG could be an effective novel source, as a fat replacer, for manufacturing of low-fat frankfurters.

• 폴리머
• /
• 제39권3호
• /
• pp.493-498
• /
• 2015

피부재생을 위한 생체재료는 염증반응이 최소화되는 안정한 소재로 빠른 피부재생을 돕기 위해 우수한 생체활성과 생체친화성을 가져야 하며, 세포의 부착과 성장을 돕는 미세구조와 다공성이 있어야 한다. 본 연구에서는 새로운 콜라겐 원으로서의 축산부산물인 오리발을 사용하여 콜라겐을 추출하였고 이를 탈미네랄화된 골분demineralized bone powder, DBP), 돼지 소장점막하 조직(small intestinal submucosa, SIS)과 비교하기 위해 스펀지 형태로 제작하였다. 지지체의 물리, 화학적 특징은 SEM, FTIR을 통해 확인하였다. 세포를 파종하여 MTT를 통해 세포의 부착 및 증식률을 측정하였고, 전염증성 사이토카인의 발현도를 보기 위해 RT-PCR을 실시하였다. 또한 항산화 활성능력을 보기 위해 1,1-diphenyl-2-picrylhydrazyl(DPPH)를 측정하였다. 그 결과 오리발 콜라겐 지지체가 물리적 특성이 우수하고 생체적합성이며, 상처 치유제로서의 가능성을 보여주었다.

• 한국정밀공학회지
• /
• 제25권7호
• /
• pp.79-86
• /
• 2008

This paper describes the development of wearing intelligent shoe system to measure applied forces and moments (ground reaction forces and moments) on the soles of feet during human walking. In order to walk safely, robot must get the intelligent feet with 6-axis force/moment sensors (Fx sensor (x-direction force sensor), Fy sensor, Fz sensor, Mx sensor (Mx : x-direction moment sensor), My sensor, and Mz sensor) and detect the forces and moments data from the sensors. And the feet must be controlled with the data and controllers. While a human is walking, the forces and moments should be measured and analyzed for robot's intelligent feet. Therefore, the wearing intelligent shoe system should be developed. In this paper, four 6-axis farce/moment sensors and two high speed measuring devices were designed and fabricated, and the wearing intelligent shoe system was made using these. The characteristic tests of the wearing intelligent shoe system were performed, and the forces and moments were detected using it.

• 대한족부족관절학회지
• /
• 제6권2호
• /
• pp.247-250
• /
• 2002

Myositis ossificans progressiva, otherwise called fibrodysplasia ossificans progressiva is a rare hereditary disease of unknown etiology, which is characterized by progressive ectopic ossification in connective tissues of the muscles, tendons, fascia and aponeurosis. We report a case of myositis ossificans progressiva confined to hands and feet, which has an unusual clinical feature with slow progression.

• 대한족부족관절학회지
• /
• 제1권2호
• /
• pp.75-80
• /
• 1997

정상 아동 124명에서 족부 단순방사선촬영 소견에서 편평족과 관련하여 방사선학적 계측치를 나이에 따라 비교한 결과 나이가 어릴수록 대부분이 편평족 소견을 보였고 나이가 많아짐에 따가 차츰 발아치가 형성되어 13세 이후에는 대부분의 예에서 성인과 비슷한 소견을 보였다. 따라서 아동에서는 방사선학적 계측에서 편평족 소견을 보이더라도 이를 치료할 필요가 있을지 결정하는데는 임상 소견이 더 중요할 것으로 사료된다. 본 연구는 정상아동에 대한 횡적 조사연구이므로 향후 종적 조사를 시행하면 나이에 따른 발아치의 변화를 좀 더 정확하게 파악할 수 있을 것으로 사료된다.

• 한국철도학회:학술대회논문집
• /
• 한국철도학회 2011년도 정기총회 및 추계학술대회 논문집
• /
• pp.1327-1334
• /
• 2011

subway has became citizen's feet which can transport over 24 million people since the era of high oil price started. Because the request of passengers for more comfortable thermal comfort is drastically increasing, the importance of comfortable environment in the passenger car is more stressed. This paper suggests an indicator whether railroad car is fitted with suitable cooling and heating equipment by applying the international climatic testing method, UIC 553, 553-1. Specified ambient temperature, humidity, solar irradiation condition, as well as extreme outside condition, can be achieved by using an environmental chamber. The change temperature and humidity in the passenger space can be monitored to judge if the passenger room is nicely air-conditioned.