• Korean Journal of Poultry Science
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• v.23 no.4
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• pp.193-201
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• 1996

This experiment was carried out to find out the effect of packing methods on physico-chemical properties of breast and thigh meats in chicken, which was dried by air spray chilling method. The chicken carcass was cut into breast and thigh muscles, which were either vacuum packed or atmosphere packed, and stored at -2O˚C for 1, 4, 8, 12 and 16 wk after quick freezing at -45˚C for 35 min. The pH values of atmosphere-packed breast meat and vacuum-packed breast meat after one wk of storage were higher than those of atmosphere-packed thigh meat and vacuum-packed thigh meat(P< .05). The pH values increased as storage period extended, but no significant difference was detected between two packing method(vacuum vs. atmosphere). Total moisture contents of breast meats after one wk of storage were higher than those of thigh meats. The total moisture contents decreased slowly as storage period extended, but no significant difference was detected between two packing method(vacuum vs. atmosphere). The shear force value of thigh meat was higher than that of breast meat. The shear force values of both meats decreased as storage period extended, regardless of packing method. The water soluble protein extractability of thigh meats was higher than that of breast meat, and the water soluble protein extractability of all treatments decreased until 8 wk after storage, but increased gradually after 8 wk of storage period. The salt soluble protein extractability of breast meat was higher than that of thigh meat, and the salt soluble protein extractability of all treatments decreased as storage period extended. With regard to the packing method, the vacuum packing showed higher value than that of atmosphere packing method until 8 wk of storage. Total lipid contents of atmosphere- and vacuum-packed thigh meats at 1 wk of storage were higher than those of breast meats, and the total lipid contents of all of treatments decreased as storage period extended. However, no significant difference was detected between two packing methods. The fatty acid contents of breast and thigh meats were in order of o1eic(33,5~42.4), palmitic(19.7~30.8) and linoleic acid(10.8~17.4).

• Journal of the Society of Cosmetic Scientists of Korea
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• v.49 no.4
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• pp.323-330
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• 2023

The skin's barrier structure is formed through the differentiation process of epidermal keratinocytes. It consists of corneocytes that are composed of keratin proteins and lipids that fill the spaces between them. During this process, the lipids such as phospholipid that made up the membrane of the basal layer cells of the epidermis are decomposed and replaced with newly synthesized components like ceramide. In this study, the effect of ginsenoside Rg3 components on the packing of the intercellular lipid structure of the skin barrier and the barrier function was confirmed. To confirm this, Rg3 components were treated during the differentiation process of 3D epidermal cells. The FT-IR and TEWL analysis on 3D epidermis showed an enhancement in the orthorhombic lipid packing and an improvement in barrier function. Additionally, in HaCaT cells, an increase in the expression of EVOL1 and EVOL4, which synthesize long-chain lipids, was detected, along with a decrease in CERS6, which synthesizes short-chain ceramide, and an increase in ACER6, which decomposes ceramide using phytosphingosine. This suggests the possibility that Rg3 affects lipid synthesis during the epidermal differentiation process, resulting in changes in barrier function.

• Food Science of Animal Resources
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• v.44 no.6
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• pp.1358-1372
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• 2024

This study has aimed to assess the quality and shelf-life stability of dry-cured ham under different packaging systems during storage. The types of packaging systems were: aerobic packing (AP), vacuum packing (VP), and modified atmosphere packaging (MAP). Pork bicep femoris muscles (n=20) were salted with 5% NaCl, 0.01% NaNO₂ and 0.05% sodium erythorbate and then inoculated with Lactobacillus pentosus (4.0×10⁹ CFU/g) and Staphylococcus carnosus (6.0×10⁹ CFU/g). The products were cured, ripened, and dried for 12 mon by using a commercially available manufacturing process. The end products were sliced into 2 mm-thick slices, placed in pouches or trays, and packed with AP (overwrapping), VP, and MAP (70% N₂ and 30% CO₂). The packed samples were stored at 10℃ for 84 d, and then analyzed for color, total volatile basic nitrogen (TVBN), lipid oxidation, microorganisms, tastes-related amino acids and fatty acids. The results showed that after 84 d of storage, the VP- and MAP-packed samples exhibited better color stability. Lower rates of TVBN formation and lipid oxidation were observed in VPand MAP-packed samples (p<0.05). Noticeably, a slower decrease in sweet amino acid and unsaturated fatty acid content was found in the VP- and MAP-packed samples after 84 d of storage (p<0.05). Hence, to retain the quality, taste, and nutritional value during storage, ready-to-eat dry-cured ham slices should be packed under VP or MAP conditions.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.4
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• pp.273-279
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• 2000

The influence of different storage temperature and packaging methods on plain dried anchovy were investigated. When plain dried large anchovy (DLA) was stored at $-20^{\circ}C, 5^{\circ}C and 2^{\circ}C$, the lipid oxidation was rapidly progressed with the increased temperature. When DLA was stored at $25^{\circ}C and 5^{\circ}C$, peroxide value (POV) reached to maximum on 4 days and 20 days, respectively, while POV increased progressively during storage at $-25^{\circ}C$. The degree of lipid oxidation was progressed the fastest in DLA packed in polyethylene film, followed by packing with oxygen absorber and packing in vacuum. The fatty acid composition of total lipid in DLA revealed $52.3{\%}$ in polyenes, $29.2{\%}$ in saturates and 1$8.5{\%}$ in monoenes, and the major fatty acids were 22 : 6, 20 : 5, 16 : 0, 16 : 1 and 18: 1. Saturates were increased with the rise of storage temperature and prolonging the storage period, while polyenes were decreased. The changes of fatty acid composition was retarded at lower temperature. And the changes of fatty acid composition were the lowest in DLA by vacuum packing, followed by packing with oxygen absorber and packed in polyethylene film. The contents of highly unsaturated fatty acid of polyenes were decreased remarkably in proportion to the progress of lipid oxidation, while saturates were increased.

• Korean Journal of Poultry Science
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• v.24 no.1
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• pp.17-28
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• 1997

This experiment was carried out to investigate the effects of different chilling and packing methods on physico-chernical properties of cold-stored chicken breast and thigh meats. Dehoned chicken breast and thigh meats were chilled either air spray or ice-water immersion method. The chilled meats were either vacuum packed or atmosphere packed, and stored at -2˚C for 1, 3, 7, 11, 15, and 20 days. The pH of both immersion chilled meats and vacuum packed meats were higher than those of their counterparts(P<0.05). The pH of atmosphere packed meats increased as the storage period extended. The moisture contents of vacuum packed meats were remarkably higher than those of atmosphere packed meats. The pH of all treatments decreased as the storage period extended. The shear values of air spray chilled and vacuum packed breast meats were significantly higher than immersion chilled and vacuum packed ones. However, immersion chilled and atmosphere packed breast meats were significantly higher than those of air spray chilled and atmosphere packed breast meats. The shear values of immersion chilled and vacuum packed thigh meats were significantly higher than those of immersion chilled and vacuum packed thigh meats. In atmosphere packed thigh meats, air spray chilling method showed higher shear values than those of immersion chilled thigh meats. In thigh muscle, tenderness values tended to decrease as the storage period extended(P<0.05). Contents of water soluble proteins of vacuum packed and air spray chilled breast and thigh meats were higher than those of their counterparts as the storage period extended(P<0.05). The contents of water soluble proteins significantly decreased as the storage period extended. Salt soluble proteins of atmosphere packed breast and thigh meats were remarkably higher than those of vacuum packed ones(P<0.05). Total lipid contents of atmosphere packed and air spray chilled breast and thigh meats were higher than those of atmosphere packed and immersion chilled meats as the storage period extended. The vacuum packed meats were significantly higher in total lipid contents than those of atmosphere packed meats. The storage period decreased the total lipid contents of cold chicken, Major fatty acids in cold-stored chicken were oleic, palmitic, linoleic and stearic acids, regardless of chilling method. Unsaturated fatty acids of all treatments decreased, but saturated fatty acids increased as the storage period extended.

• Applied Chemistry for Engineering
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• v.28 no.2
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• pp.177-185
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• 2017

In the present work, the interaction of fatty acid with vesicle membrane of phospholipids was investigated using 3 different kinds of fatty acids such as stearic acid (SA), oleic acid (OA) and linoleic acid (LA). Basically, the same trend has been found in 3 fatty acid systems. The addition of fatty acid produced a close packing of liposome due to the penetration of fatty acid molecules into liposome vesicles, which resulted in a decrease in size and an increase in zeta potential of liposome. However, excessive addition of fatty acid produced a transition from liposomes to aggregates of lipid particles having polymorphic structure. The membrane fluidity, characterized by measuring membrane deformability and fluorescence anisotropy ratio of liposomes, was in good agreement with measurement results of transmission electron microscopy (TEM) and particle size. The minimum size and closest packing of liposome with SA, OA and LA were found when the molar ratios of fatty acid to lecithin were 0.70, 0.50, and 0.25 respectively.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.46 no.3
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• pp.307-317
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• 2020

The barrier structure of the skin's epidermis is a key structure to prevent the loss of water inside the body and the invasion of foreign substances, and is composed of keratinocytes and intercellular lipids. At this time, the intercellular lipids of the skin barrier has the strongest structure when packed in an orthorhombic structure. However, it is damaged by various external causes and changes to a hexagonal structure. This change in physical structure can be analyzed non-invasively by analyzing the signal of the CH₂-CH₂ scissoring band of lipids using FT-IR. In this study, SDS was treated on porcine skin to construct a skin barrier damage model, and the degree of change in packing structure was quantified by analyzing FT-IR signals. We then judged whether the barrier of the damage model was recovered according to the treatment of the cosmetic formulation. From these results, an indirect method of measuring the water evaporation of the skin barrier to date can be supplemented. In addition, physical changes in the structure of the skin barrier can be utilized in a direct and efficient manner to identify the function and verify the formulation of various materials.

• Journal of Food Hygiene and Safety
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• v.20 no.2
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• pp.89-97
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• 2005

The influence of different storage temperature and packaging methods on the flying cultured eel bone were investigated. The acid values, peroxide values and fatty acid composition were measured during storage 20$^{\circ}C\;and\;40^{\circ}C$ for 60 days. The lipid oxidation was rapidly progressed with the increased temperature. The addition of oxygen absorber remarkably repressed lipid oxidation during storage of the living cultured eel bone at $20^{\circ}C\;and\;40^{\circ}C$, followed by $N_{2},\;BHA,\;\alpha$-tocopherol and control. The monounsaturated fatty acid content was the highest in the frying cultured eel bone, followed by saturated fatty acid and polyunsaturated fatty acid. The major fatty acids were oleic acid, palmitic acid and linoleic acid. The saturated fatty acids increased with the rise of storage temperature and prolonging the storage period, while monounsaturated fatty acid and polyunsaturated fatty acid were decreased. The changes of fatty acid composition were the lowest in sample by packing with oxygen absorber, followed by packing $N_{2},\;BHA,\;\alpha$-tocopherol and control. from the result of sensory evaluation, sample by packing with oxygen absorber were rated as higher quality than the others.

• KSBB Journal
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• v.32 no.2
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• pp.103-107
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• 2017

The effect of the trehalose incorporation on the biological membranes was investigated with respect to the phase of the membranes using the fluorescence intensity change. Spherical phospholipid bilayers, vesicles, were prepared only with the variation in the phase of each layer via a double emulsion technique. In the aqueous inside of the vesicles, 8-Aminonaphthalene-1,3,6-trisulfonic acid disodium salt(ANTS) was encapsulated. As a quencher, p-Xylene-bis(N-pyridinium bromide)(DPX) was included in the buffer where the vesicles were dispersed. The fluorescence scale was calibrated with the fluorescence of ANTS vesicles in p-Xylene-bis(N-pyridinium bromide)(DPX)-included-buffer taken as 100% fluorescence and the mixture of ANTS and DPX in the buffer as 0% fluorescence. Trehalose injection into the vesicle solution led the distortion of the membrane. It was found that the distortion was related to the phase of each layer the vesicle up on the ratio of trehalose to lipid. In the identical measurements at glucose, the behavior of the distortion was completely different from that of trehalose. These results seem to depend on the stability of the vesicles, due to the osmotic and volumetric effects on the headgroup packing disruption.

• Archives of Pharmacal Research
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• v.19 no.2
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• pp.95-99
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• 1996

Four N-adamantyl n-alkanamides were prepared by amide condensation reaction between amantadine and n-alkanoic acid. Their enhancing activity on the penetration of ibuprofen through rabbit skin from petrolatum ointment was evaluated in in-vivo experiment. The experiments showed that the compounds have a strong transdermal penetration-enhancing activity, and their activities were comparable with that of Azone. The measurements of the fluorescence polarization of DP[-i-labelled DPPC liposomes showed that these compounds considerablly decreased the phase transition temperature of the liposomes. The mechanism of the transdermal penetration-enhancing activity of the compounds was ascribed to the reduction of the resistance to drug flux of the stratum corneum lipid layers due to the loose packing of the layers when the bulk head group of the enhancers inserts into the layers.