• Korean Journal of Poultry Science
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• v.41 no.3
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• pp.181-189
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• 2014

This study was conducted to investigate the effect of chicken skin and pork backfat on quality of Dakgalbi-taste chicken sausage as fat sources. The sausages were manufactured with 100% chicken breast without fat sources, 85% chicken breast meat with 15% chicken skin or 85% chicken breast meat with 15% pork backfat, respectively. Batters for production of chicken sausage were mixed with 5% Dakgalbi sauce and 4.92% ingredients (meat and lipid basis) for 20 min and then stuffed into casing. All cooked sausages were vacuum-packaged and stored at $4^{\circ}C$ for 14 days. Moisture and crude protein contents were higher in the control, and crude lipid content was higher in chicken sausage with pork backfat (p<0.05). Unsaturated fatty acids content and monounsaturated fatty acids/saturated fatty acids ratio of sausage with pork backfat were lower than those of control and sausage with chicken skin (p<0.05), which were influenced by fatty acids compositions of fat sources. The chicken sausage with pork backfat showed a lower hardness and chewiness, and higher springiness measured by food texture analyzer. The sausage with pork backfat had a high level of water holding capacity (WHC) during storage (p<0.05). In conclusion, Dakgalbi-taste chicken sausage containing chicken skin had higher unsaturated fatty acid compositions, but showed lower textural quality compared with that containing pork backfat.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.1
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• pp.89-94
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• 2018

In this study, water-dispersed biocellulose nanofibers (TC) were prepared via an oxidation reaction using 2,2,6,6-tetramethyl-1-piperidine-N-oxy radical (TEMPO) as a catalyst. The TC retained their unique structure in water as well as in emulsion. TC adhered to the skin surface while maintaining nanofibrous structures, providing inherent functions of biocellulose, such as high tensile strength and high water-holding capacity. When gelatin gels as model skin were coated with TC, the hardness representing the elasticity was increased by 20% compared to untreated gelatin gel because TC could tightly hold the gelatin structure. When porcine skin was treated with TC and TC-contained O/W emulsion, the initial water contact angles of TC were lower than other materials, and dramatically decreased over time as water penetrated the fibrous structure of the TC film. Characterization of TC on the skin surface offered insight into the function of nanofibers on the skin, which is important for their applications with respect to fiber-cosmetics.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.1-5
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• 1995

The texture profile of frankfurter sausages was carried out by comparing the domestic(A) and imported(B) products. Fourteen character notes were identified: elasticity, surface moisture, surface smoothness, center hardness, skin toughness, cohesiveness, denseness, chewiness, moisture release, cohesiveness of mass, lumpiness, graininess, skin separation, and oiliness. Reference scales and the $0{\sim}3$ point numerical scaling method were also established. Panelists evaluated sausage A harder than the sausage B. It had higher skin separation and elasticity scores requring more chewing. Sausage B had lower surface moisture and cohesiveness of mass, but higher moisture release and graininess. Panelists commented that the sausage B were oilier but had milder tastes.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.266-272
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• 2004

The objective of this study was to investigate the physicochemical characteristics of gelatin extracted from pork skin under soaking in various acid solutions (lactic acid, acetic acid, and citric acid). Gelatin sol was extracted at 8$0^{\circ}C$, frozen at -2$0^{\circ}C$ and lyophilized it for 3 days to be completely dried in freeze drying unit. In the evaluation of gelatin quality, gelatin soaked in citric acid showed higher L- and a-values than those of any other gelatin (p<0.05). Gelatin treated by acetic acid showed the highest gel strength, cohesiveness, and brittleness. The content of hydroxyproline amino acid in gelatin treated by acetic acid was larger than one of gelatin treated in lactic and citric acid in order. From the experimental results, the highest quality of gelatin in all of period, which was soaked in acetic acid and lactic acid, has a more good quality than gelatin soaked in citric acid.

• The Korean Journal of Community Living Science
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• v.20 no.4
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• pp.549-558
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• 2009

This study examined the basic information on the native pear c.v. 'Baekwoon' grown in Mt. Baekwoonsan, Gwangyang, to develop as a local specialty product. the sensory characteristics, chemical compositions, and physiological activities of 'Baekwoon' pear were examined and compared with those of 'Niitaka' pear. Hardness of 'Baekwoon' pear was 19.30N, which was higher than 'Niitaka'. The sugar content of 'Baekwoon' was 11.5 $^{\circ}Brix$, which was lower than 'Niitaka'. The total amino acid contents of the fruit skin and flesh of 'Baekwoon' were 222 mg/100g dry weight (DW) and 130 mg/100g DW, respectively, which were much higher than those of 'Niitaka'. Especially, serine contents in fruit skin and flesh of 'Baekwoon' were 75.4 mg/100g DW and 40.2 mg/100g DW, respectively, which were significantly (p<0.05) higher than those of 'Niitaka'. However, physiological activities, such as total phenol content, DPPH radical scavenging activity, total flavonoid content and nitrite scavenging activity, of 'Baekwoon' were lower than or similar to those of 'Niitaka'. Consequently, vitamin and amino acid contents of 'Baekwoon' were better than those of 'Niitaka'. It is suggested to use fruit skin because of its good composition and physiological activities so that it helps to improve the quality and the biological activity.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.49 no.2
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• pp.97-106
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• 2023

In this study, we would like to study the stabilization of the high content of ceramide formulation by containing cyclodextrin. Ceramide, which constitutes the intercellular lipid, a human skin barrier, is a very important ingredient in moisturizing maintenance by protecting moisture in the skin and strengthening the skin barrier. However, since ceramide is poorly soluble, even if it is included in the cosmetic formulation, it has a problem that it is slowly gelled or crystallized and deposited over time, making it difficult to containing a high amount of ceramide. Cyclodextrin is a cyclic oligosaccharide connected with glucose molecules and has a cylindrical structure with hydrophilic outer surface and hydrophobic inner surface, which is known to improve the physicochemical properties of drugs such as improving solubility and absorption of poorly soluble drugs. We demonstrated the stability of the formulation containing high amount of ceramide by measuring hardness and observing emulsion drops with polarized microscope. This study also demonstrated that the high-content ceramide formulation containing cyclodextrin has the effect of preventing gelation or crystallization of ceramide, thus having excellent environmental conditions stability and skin moisturization.

• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.2
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• pp.355-358
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• 2004

Jang Nam's opinion is that Yin-Yang of pathogenic factors change following to the Yin and Yang of human body. As the pathogenic factors injure the human body, the conditions of diseases become different to the inborn constitution of human. Therefore the main principles of remedy set up the diagnosis on the YINㆍYANG & the strengthㆍweakness of constitution. This diagnotic points are body formal distinction, flesh hardness and softness, face color and form, skin color. Moreover he arranges the 4 type of the hole-body constitution based on the Seop-Gye's the guide of clinical differentiation of syndromes(臨證指南); Yang-Strength and Yin-weakness(陽盛陰虛), Yin ㆍYang-strength(陰陽具盛), Yin-Strength and Yang-weakness(陰盛陽虛), YinㆍYang-weakness(陰陽兩虛).

• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.1
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• pp.22-27
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• 2004

Seop-Gye divided up the constitution's strength and weakness, and so he cured disease by the 'cold and heat'. 'deficiency and excessiveness' means on the basis of the YINㆍYANG of constitution. He classified constitution with pathogenesis grounding in body formal distinction, flesh hardness and softness, face color and form, skin color. Therefore he grasped the rule of constitution connected with physiological function and pathological distinction, applied the rule of constitution in the diagnosis and cure of the chronic & epidemic febrile disease.

• Advances in aircraft and spacecraft science
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• v.10 no.6
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• pp.555-572
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• 2023

Airplanes in flight collide with raindrops, and the leading edges of the airframe can be damaged when colliding with raindrops. A single waterjet testing platform was created to study rain erosion damage. Carbon fiber samples with three types of skins were studied and the mechanical properties were measured using a nanoindentation instrument. The research results show that the impact force on the sample increases with the continuous increase in the impact speed of raindrops, which leads to an increase in the damage area. Sheathing with low surface roughness is more damaged than other sheathings due to its rougher surface, and the result proves that surface roughness has a more significant effect on rain erosion damage to sheathings compared to their hardness.

• Korean Journal of Poultry Science
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• v.41 no.1
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• pp.45-52
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• 2014

This study was conducted to investigate the effect of additions of duck skin as pork fat replacer on the quality characteristics of duck meat sausage during refrigerated storage. The sausage made with only duck meat was severed as the control. Three treatments of sausages were produced with addition levels (T1, 1%; T2, 2% and T3, 3%) of duck skin. Our results showed that the addition of duck skin significantly (p<0.05) decreased the moisture content whereas significantly (p< 0.05) increased the fat content in the sausages. The sausages with duck skin had significantly (p<0.05) higher pH values until 4 weeks of refrigerated storages when compared to the control. CIE $L^*$ value was significantly (p<0.05) higher in T1 and T2 than those of other treatments after 7 days of refrigerated storage. Similarly the sausages with duck skin had significantly (p<0.05) higher CIE $a^*$ values as compared with the control after 4 weeks of refrigerated storage. The sausages with 1% duck skin processed the significantly (p<0.05) highest hardness, springiness, gumminess and chewiness values at all storage days. No differences were found between the control and treatment for color, flavor, taste, texture and overall acceptability. Based on the results obtained in the present study it is suggested that duck skin to levels of 1~2% can be used as fat replacer for manufacture of duck meat sausage with a positive effect on quality and texture characteristics. However, further research in necessary to improve taste and palatability of the products.