• Food Science of Animal Resources
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• v.40 no.6
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• pp.1033-1043
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• 2020

This study investigated the impacts of gelatin hydrolysate addition on the technological properties and lipid oxidation stability of cooked sausage. Gelatin hydrolysate was prepared from pork and duck skin gelatin, through stepwise hydrolysis using collagenase and pepsin. The cooked sausages were formulated without gelatin (control) or with 1% pork skin gelatin, 1% duck skin gelatin, 1% pork skin gelatin hydrolysate, and 1% duck skin gelatin hydrolysate. The pH, color characteristics, protein solubility, cooking loss, and textural properties of cooked sausages were evaluated, and the 2-thiobarbituric acid reactive substances (TBARS) value was measured weekly to determine lipid oxidation stability during 4 wk of refrigerated storage. Enzymatic hydrolysis of gelatin decreased protein content and CIE L* but increased redness and yellowness (p<0.05). When 1% gelatin or gelatin hydrolysate was incorporated in cooked sausage, however, little to no impacts on pH value, moisture content, protein content, color characteristics, protein solubility, and cooking loss were found (p>0.05). The addition of 1% duck skin gelatin hydrolysate increased the cohesiveness and chewiness of cooked sausages. The inclusion of 1% duck skin gelatin accelerated lipid oxidation of cooked sausages during refrigerated storage (p<0.05), whereas duck skin gelatin hydrolysate caused a lower TBARS value in cooked sausage compared to duck skin gelatin. The results show comparable effects of gelatin and gelatin hydrolysate addition on the technological properties of cooked sausages; however, the oxidative stability of raw materials for gelatin extraction should be evaluated clearly in further studies.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.18 no.2
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• pp.129-137
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• 2008

In this paper, we propose an improved Bayesian Filtering mechanism to reduce the False Positives that occurs in the existing Bayesian Filtering mechanism. In the existing Bayesian Filtering mechanism, the same Bayesian Filtering DB trained at the e-mail server is applied to each e-mail user. Also, the training method using receiving e-mails only could not provide the high quality of ham DB. Due to these problems, the existing Bayesian Filtering mechanism can produce the False Positives which misclassify the ham e-mails into the spam e-mails. In the proposed mechanism, the sending e-mails of the user are treated as the high quality of ham information, and are trained to the Bayesian ham DB automatically. In addition, by providing a different Bayesian DB to each e-mail user respectively, more efficient e-mail filtering service is possible. Our experiments show the improvement of filtering accuracy by 3.13%, compared to the existing Bayesian Filtering mechanism.

• Proceedings of the IEEK Conference
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• summer
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• pp.289-293
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• 2004

In this paper, data rate of VDSL system was analyzed in RFI(Radio Frequency Interference) environment. This Paper used Various 'VDSL Test Loop' suggested by ANSI DSL Standard group TIE1.4.Many parameters, 'Noise Model A', 'Noise Model F' and KARL-HAM band are used for more accurate results of the simulation. Most of conditions for simulation are followed to the ANSI Standard 'Spectrum management'. Many results have been calculated according to the different conditions of the test loops in simulation. Simulation results confirm that using shaped PSD mask to reject RFI is one of factor to decrease the performance of VDSL systems.

• 제어로봇시스템학회:학술대회논문집
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• 2001.10a
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• pp.51.3-51
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• 2001

In this paper, research of unmanned electric bicycle based on autonomic traveling is discussed. We derived dynamic equation of bicycle and introduced control theory that bicycle´s tilt angle and velocity is stable in some region. We implemented system using DSP processor, accelerometer and DC motor. Then, we carried out an experiment based on studied Control theory.

• Proceedings of the Korean Society of Crop Science Conference
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• 2018.10a
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• pp.290-290
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• 2018

• Proceedings of the Korean Society of Crop Science Conference
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• 2019.09a
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• pp.210-210
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• 2019

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.06a
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• pp.180-180
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• 2020

• Food Science of Animal Resources
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• v.34 no.4
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• pp.415-422
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• 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.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.665-670
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• 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.

• The Journal of Korean Physical Therapy
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• v.33 no.1
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• pp.1-6
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• 2021

Purpose: This study examined the effects of heel insoles on the static balance and leg muscle activity and posture control strategy during external perturbation. Methods: Thirty healthy young men participated in the study. The subjects underwent two experimental conditions: 1) no heel insole condition (0cm) and 2) wearing heel insole condition (5cm). The static balance was measured using an I-Balance device, which measured the change in the center of gravity (COG). The onset time of muscle activation and muscle activation of the erector spinae (ES), hamstring (HAM), gastrocnemius (GCM) were measured using surface EMG electrodes to determine the change in posture control strategy during external perturbation. Results: The speed and distance of COG were significantly higher in the wearing heel insoles condition than the no heel insole condition (p<0.05). In addition, significant differences in the onset time of the GCM, HAM, and ES muscle activation were observed when there was no heel insole condition during external perturbation (p<0.017). On the other hand, no significant differences in the onset time of muscle activation were observed between GCM and HAM when wearing the heel insole condition during external perturbation (p<0.017). Moreover, muscle activation of the GCM was significantly higher in the wearing heel insoles condition than the no heel insole condition during external perturbation (p<0.05). Conclusion: These findings suggest that heel insoles may have disadvantages, and increased efforts are needed to maintain balance and change the posture control strategy during external perturbation.