• 한국축산식품학회지
• /
• 제35권1호
• /
• pp.19-26
• /
• 2015

This study aimed to investigate the effects of various mixtures of the chicken skin and wheat fiber on the properties of chicken nuggets. Two skin and fiber mixtures (SFM) were prepared using the following formulations; SFM-1: chicken skin (50%), wheat fiber (20%), and ice (30%); and SFM-2: chicken skin (30%), wheat fiber (20%), and ice (50%). Chicken nugget samples were prepared by adding the following amounts of either SFM-1 or SFM-2: 0%, 2.5%, 5%, 7.5%, and 10%. The water content for samples formulated with SFM-1 or SFM-2 was higher than in the control (p<0.05), and increased with increasing the concentrations of SFM-1 and SFM-2. The addition of SFM-1 and SFM-2 had no significant effect on the pH of the samples. The lightness value of uncooked chicken nuggets was higher than that of cooked chicken nuggets for all the samples tested. Chicken nuggets formulated with SFM-1 and SFM-2 displayed higher cooking yields than the control sample. The hardness of the control sample was also lower than the samples containing SFM-1 and SFM-2. The sensory evaluation showed no significant differences between the control and the samples containing SFM. Therefore, the incorporation of a chicken skin and wheat fiber mixture improved the quality of chicken nuggets.

• 한국축산식품학회지
• /
• 제29권2호
• /
• pp.203-212
• /
• 2009

The aim of this study was to evaluate the effect of kimchi powder levels (0, 1, 2, and 3%) and pork skin (5%) on the quality characteristics of liver sausages. The additions of the kimchi powder and pork skin improved the color, cooking yield, and sensory properties of the sausages. The addition of the pork skin and increasing concentrations of the kimchi powder significantly increased cooking yields. The moisture and protein contents of the sausages made with kimchi powder and pork skin were higher than those of the control (p<0.05). Due to the low pH of the kimchi powder, the pH values of the batter and sausages with added kimchi powder were lower than those of the treatment without kimchi powder (p<0.05). The control had the lowest hardness, gumminess, and chewiness values (p<0.05). For the sensory attributes of the samples, color, flavor, juiciness, and overall acceptability were higher in the treatments made with kimchi powder than in the treatments without kimchi powder, in which the treatment with 2% kimchi powder had the highest overall acceptability (p<0.05). In conclusion, the additions of kimchi powder and pork skin improved the quality characteristics of liver sausages.

• 한국식품과학회지
• /
• 제44권2호
• /
• pp.185-190
• /
• 2012

음나무 잎 추출물의 총 폴리페놀 및 총 플라보노이드 함량은 각각 $75.9{\pm}6.1mg/g$, $59.0{\pm}6.7mg/g$으로 나타났으며, FRAP 값은 $0.3{\pm}0.0mmol\;Fe^2/g$이고, 그리고 DPPH에 대한 높은 항산화 활성이 존재하였다. 또한 음나무 잎을 첨가하여 돈피 튀김을 제조한 다음 품질특성을 살펴본 결과, 대조구에 비해 음나무 잎 첨가량이 증가할수록 돈피 튀김의 경도 및 TBARS값이 감소되었고, 콜라겐의 함량은 대조구에 비해 시료 첨가구에서 유의적인 높은 값을 보였다.

• 한국응용과학기술학회지
• /
• 제35권4호
• /
• pp.1478-1486
• /
• 2018

Liquid crystals offer plenty of useful activities as improving the stability of emulsion, increasing moisturizing power, drug release, improving skin feeling and visual effect for cosmetics fields. In order to prepare stable semi-transparent gel emulsion, liquid crystal emulsification method was used. The emulsion stabilities of systems containing glycerin, fatty alcohols, surfactants, water and oil were investigated at various temperatures as time passed. The stabilities of all emulsions were evaluated by means of a polarizing microscope, SEM, rheometer, colorimeter and DSC. Even though the samples stored at $50^{\circ}C$ thermostatic chamber were occurred the reduction of hardness, turbidity and ${\Delta}H$ and the peak shift, the semi-transparent gel emulsion was very stable without separation between water and oils phase in emulsion.

• Preventive Nutrition and Food Science
• /
• 제11권2호
• /
• pp.160-165
• /
• 2006

This study intends to present basic materials for the development and production of functional dumpling skins by making rice flour-added functional dumpling skins and analyzing the nature of its quality. The moisture content of dumpling skins increased with high addition of rice flour. The color value of dumpling skins changed little with high addition of rice flour. The hardness of dumpling skins showed significant difference in all storage periods with the addition of rice flour. For the sensory properties of dumpling skins with the addition of rice flour, where 25% and 50% rice-flour were added, dumpling skins showed a high score in overall quality for O-day and 7-days of storage. In particular, the 50% rice-flour dumpling skin mixture indicated the highest score. For the correlation between textural and sensory properties according to the addition of rice flour, 0 day-stored dumpling skins showed a positive correlation between smoothness and moistness in the mouth feel and the overall quality (p<0.01) in the sensory properties. Wheat odor (r=0.68) and chewiness (r=0.65) also correlated positively with overall quality (p<0.05). Hardness in textural properties correlated positively with moistness (r=0.69) and the mouth feel (r=0.65) of dumpling skins (p<0.05). Hardness in textural properties correlated positively with adhesiveness (r=0.99) and chewiness (r=0.93, p<0.01). Dumpling skins stored for 7 days showed a positive correlation between hardness, chewiness, and moistness in the mouth feel and overall quality (p<0.05) in the sensory properties. Hardness in textural properties correlated positively with gumminess (r=0.65, p<0.05).

• 한국환경보건학회지
• /
• 제44권3호
• /
• pp.238-243
• /
• 2018

Objectives: The purpose of this study was to determine skin adhesion rate of children's modeling clay for exposure assessment. Methods: Children's modeling clays were classified into 10 categories as PVA clay, PVA soft clay, starch-based clay, foam clay, rubber clay, oil clay, muddy clay, terra clay, paper clay and slime. A total of 26 children's clay goods was selected. Moisture content (%) and hardness of clays were measured. Five adults aged 20 to 25were recruited for experiment. Gravimetric difference of modeling clay was determined after 3 minutes playing time. Skin adhesion rate ($g/min/cm^2$) was estimated bythe amount of skin adhesion per minute (g/min) and each individual's palm surface area ($cm^2$). Results: Twenty four of the 26 children's modeling clay products were adhesive to skins. Two products of foam and rubber clay were not adhered to skin. For the 24 products, the average skin adhesion rate was $5.5{\times}10^{-4}{\pm}4.0{\times}10^{-4}g/min/cm^2$. The highest skin adhesion rate was $1.3{\times}10^{-3}{\pm}4.4{\times}10^{-4}g/min/cm^2$ for paper clay. The lowest skin adhesion rate was $4.6{\times}10^{-5}{\pm}1.1{\times}10^{-4}g/min/cm^2$ for oil clay. The skin adhesion rate was increased with increase of moisture content. Adhesion rates of some clays were varied by person and testing trials. Conclusion: The study determined skin adhesion rate of children's modeling clay. The adhesion rate is useful for exposure and risk assessments and setting safety guideline to protect children's health.

• 한국축산식품학회지
• /
• 제37권3호
• /
• pp.360-367
• /
• 2017

This study was conducted to investigate the effect of duck skin on cooking loss, emulsion stability, pH, color, protein solubility, texture profile analysis (TPA), apparent viscosity, and sensory characteristics of press type duck ham with different ratio of duck breast meat and duck skin. Five duck ham formulations were produced with the following compositions: T1 (duck breast 70% + duck skin 30%), T2 (duck breast 60% + duck skin 40%), T3 (duck breast 50% + duck skin 50%), T4 (duck breast 40% + duck skin 60%), and T5 (duck breast 30% + duck skin 70%). The cooking loss and fat separation were lower in T1, and the total expressible fluid separations were lower in T1 and T2 than others. The pH ranged from 6.48 to 6.59, with the highest values in T4 and T5. T5 had the highest CIE $L^*$-value, and T1 and T2 had the highest CIE $a^*$-values; however, CIE $b^*$-values did not differ significantly between the duck ham samples. The protein solubility and TPA (hardness, springiness, cohesiveness, gumminess, and chewiness) were the highest in T1. T1 and T2 had higher scores for color, tenderness, and overall acceptability. T1, T2, and T3 showed significantly higher values, but there were no significant differences for flavor and juiciness. Regarding apparent viscosity properties, T1 and T2 had higher viscosity values than the other formulations. In conclusion, the T1 (duck breast 70% + duck skin 30%) and T2 (duck breast 60% + duck skin 40%) duck hams show the highest quality characteristics.

• 제어로봇시스템학회:학술대회논문집
• /
• 제어로봇시스템학회 1994년도 Proceedings of the Korea Automatic Control Conference, 9th (KACC) ; Taejeon, Korea; 17-20 Oct. 1994
• /
• pp.587-592
• /
• 1994

To realize artificial device with sensing ability of the human skin, a mono-material tactile sensor with three sensing functions made of some elastic thin electro-conductive rubber sheet with eight latticed patch elements is proposed. This trial sensor provides the information of three kinds of model material characteristics such as thermal property, hardness property and the surface situation of materials by setting up three kinds of surface models as test materials. It can be finally expected to estimate unknown model materials by analyzing the data of the sensor.

• 한국응용과학기술학회지
• /
• 제19권1호
• /
• pp.10-18
• /
• 2002

In this study, it should be mentioned that Lipid-LCG can be prepared with the main compound of hydrogenated lecithin in oil-in water emulsion. The results of its physical property and stability are as follows. First, the best suitable compositions of Lipid-LCG are made from 4.0wt% of the hydrogenated lecithin, 4.0wt% of cetostearyl alcohol as emulsifier and gelling agent, 3.0wt% of butylene glycol and 2.0wt% glycerin as moisturizers, 3.0wt% of cyclomethicone, 3.0wt% of isononyl-isononanoate, 3.0wt% of capric/caprylic triglycerides, 3.0wt% of macadamia oil as emollients. Second, As the optimum conditions to form Lipid-LCG, which figured out 6.0 ${\pm}$ 1.0 for pH level, 32kg/mm, min for hardness to make a .essence to be formed the ternary phase of liquid crystal(multi-lamellar type). Third, as the analytical result of this system, it obtained that particle size is $1{\sim}8{\mu}m$ level, and is certified with it at 400 and 1,000 magnifications by microscope. The stability of Lipid-LCG is very stable on condition of a low temperature ($4^{\circ}C$), a room temperature ($25^{\circ}C$) and a high temperature ($40^{\circ}C$), which is not to be split in for a long time(for 3-month). We produced our own moisturizing essence, which has a good affinity to skin by means of this system.

• 유기물자원화
• /
• 제8권4호
• /
• pp.111-120
• /
• 2000

본 연구는 밤가공 과정에서 폐기물로 나오는 밤껍질에서 분리한 밤 가루의 이화학적 특성을 규명하고, 식품 자원으로의 이용가능성을 검토해보고자 빵, 국수, 묵 등 식품을 제조하여 기호성과 관능검사를 실시하였다. 밤 가루의 물결합능력은 순수한 밤에서 분리한 것보다 껍질에서 분리한 것이 약 40%정도 높았으며 요드반응은 유사한 상태를 보였으며 amylose 분해한도는 밤 껍질에서 분리한 밤가루가 약 8.0%높았다. 밤 가루로 만든 빵, 국수, 묵 등은 냄새, 경도, 탄력성, 응집성, 부착성, 씹힘성, 검성 등에서 밀가루나 도토리로 만든 것과 유의적 차이가 없었다.