• 한국축산식품학회지
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• 제35권1호
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• pp.130-136
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• 2015

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.

• 생명과학회지
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• 제23권12호
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• pp.1509-1515
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• 2013

'지질독성'이라는 용어는 근육과 같은 지방세포가 아닌 조직에서 여분의 지질 축적이 어떻게 세포의 기능저하와 괴사를 유도하는지를 설명하는데 사용되어 왔다. 고지방을 투여한 근세포 배양에서 지질독성이 확인된 바는 있지만, 생체 내 시험에서, 특히 지질독성에 의해 대사적으로 영향을 받는 Type-I 근육에서 이러한 결과가 확인된 바는 없다. 이 연구의 목적은 고지방식이가 쥐의 Type-I 근육의 형태학적 변화와 세포사멸 단백질 발현에 어떠한 영향을 미치는지를 밝히는 것이다. 이를 위해 6주간 고지방식이와 일반식이를 섭취한 쥐의 Type-I 근육 내 지질축적, 염증반응, 핵 침윤현상, cleaved PARP 단백질 발현을 각각 Oil Red O staining, H & E staining, Western blot 을 이용하여 비교 분석하였다. 6주 후 고지방식이 집단에서 지질축적, 염증반응, 핵 침윤현상, cleaved PARP 단백질 발현이 일반식이 집단에서 유의하게 증가하였다. Type-I 근육량은 일반식이 집단에 비해서 고지방식이 집단에서 낮은 경향을 보였으나 통계적으로 유의하지는 않았다. 이러한 결과는 고지방 식이가 지질독성에 의해 Type-I 근육의 세포괴사를 유도한다는 것을 의미하며, 이는 고지방 섭취가 직접적으로 근 감소증과 관련이 있음을 시사한다.

• 한국의류학회지
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• 제45권4호
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• pp.661-673
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• 2021

The purpose of this study is to analyze the perceptions of obesity among appearance-conscious women in their 20s. It is intended to provide data necessary to produce garments for obese body types by identifying adult women's subjective assessments of obese body types and characteristics. The data were analyzed using Q Methodology in the QUANL program for PC. Type 1 was recognized as uniformly fat in the abdomen, with almost the same width and thickness. Type 2 was perceived to have more fat in the upper body and back, broad shoulders, and an inverted body type. Type 3 was perceived as having a fat lower half of the body, hips wider than the chest, and large thighs. Type 4 was identified as having few curves and fat concentrated in the abdomen. Further research of other age groups and regions is needed to ascertain the difference between perceived and actual body types.

• Preventive Nutrition and Food Science
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• 제5권1호
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• pp.15-19
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• 2000

This study was conducted to determine sensory and chemical traits of reduced-fat frankfurters made with lean lamb or lean lamb/pork (50%/50%), fat from three different sources(pork fat, lamb fat or high-oleic sunflower oil) and added water products designated as L-P-15, LP-L-15, LP-So-15 and LP-P-15, according to lean meat type, source of added fat and target fat content and to compare such products with a similar reduced-fat product made with lean beef/pork (50%/50%) with pork fat(product designated as BP-P-15) and high-fat products made with lean beef/pork (50%/50%) or lamb/pork (50%/50%) with pork fat (BP-P-30 and LP-P-30). Actual fat contents of reduced-fat and high-fat products formulated for 15% and 30% fat were 17~18% and 28~31%, respectively, after processing. Processing yields were lower for all reduced-fat products than for the high-fat products. Trained sensory panelists rated LP-P-15 less intense in lamb flavor as compared to LP-L-15 and LP-So-15. Off-flavor intensity was positively correlated with lamb-flavor intensity (r=0.80), whereas frankfurter-flavor intensity was negatively correlated with lamb-flavor intensity (-0.88) and off-flavor intensity (r=-0.90). According to consumer panelists, LP-P-15 was as desirable in flavor as BP-P-15 or the two high-fat products (BP-P-30 and LP-P-30), while LP-So-15 and LP-L-15 were not. LP-P-15 and BP-P-15 were not notably different from their high-fat counterparts in juiciness and texture desirability and overall palatability. Regardless of fat content, meat type and fat source, there was little lipid oxidation when vacuum-packaged products were refrigerated for 12 weeks.

• 대한한의학회지
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• 제34권1호
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• pp.1-14
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• 2013

Objectives: This study was designed to investigate the anti-obesity, anti-diabetic and anti-inflammatory effects of Platycodi radix on obese type 2 diabetes mouse model. Methods: Obese type 2 diabetes mouse model was induced by Surwit's high fat, high sucrose diet for 8 weeks. Models were divided into 4 groups of normal diet (ND, n=10), high fat and high sucrose diet (HFD, n=10), high fat and high sucrose diet with Platycodi radix (PR, n=10), and high fat and high sucrose diet with Metformin (Met, n=10). Body weights were measured every week. After 7 weeks fasting, blood sugar and oral glucose tolerance tests were conducted. After 8 weeks blood samples were taken from mouse hearts and analyzed biochemically. Lipid profile, fructosamine, leptin and weight of epididymal fat pad and liver were measured. Adipose tissue macrophage percentage was analyzed by fluorescence-activated cell sorting (FACS). Results: Compared with the HFD group, body weight, glucose level, fructosamine, weight of epididymal fat pad and adipose tissue macrophage percentage decreased in the PR group. Conclusions: These results suggest that Platycodi Radix has anti-obesity, anti-diabetic, and anti-inflammatory effects on obese type 2 diabetes mouse model.

• 한국축산식품학회지
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• 제36권4호
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• pp.523-530
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• 2016

This study investigates the effect of bovine heart surimi-like material (BHSM) used as a back fat replacer, on the physicochemical and sensory characteristics of frankfurter-type sausages. Frankfurter-type sausage with added BHSM had a higher moisture content and lower fat content than the control. In addition, the samples with added BHSM had higher pH, cooking loss and 2-thiobarbituric acid-reactive substance (TBARS) value and lower water exudation than the control. The sausage formulation with 40% BHSM was more effective in delaying lipid oxidation without affecting cooking loss compared to the 60% BHSM treatment sample. Results showed that hardness values increased upon replacement with BHSM, and sausages manufactured with 40% BHSM had higher lightness and lower redness values. Panelists found there were no differences in color, odor, and tenderness scores and the overall acceptability score found that treatment samples containing 20% and 40% BHSM were preferable to the control after storage for 14 d. These results indicate that fat replacement with BHSM was beneficial to the quality of frankfurter-type sausages, and acceptable reduced-fat products can be produced when back fat is replaced with up to 40% BHSM.

• Archives of Plastic Surgery
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• 제36권4호
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• pp.475-480
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• 2009

Purpose: To correct the facial asymmetry and to achieve symmetry and balance, not only the soft tissue restoration of deficits but also creation and facial contour line such as mandible border and angle is important. Micro fat graft has limitation such as high resorption rate and somewhat limited ability to emphasize the rigid bony characteristics of the mandible angle due to its innate soft consistency. We have investigated the advantages of dermal fat graft over micro fat graft to correct asymmetry of the lower face in patients who had undergone mandibular reconstruction or distraction, using comparative analysis. Methods: Total of 12 patients were enrolled in our study: 6 micro fat graft and 6 dermal fat graft. Postoperative results were compared and analyzed at immediate postoperative period and more than 1 year later in each group with photographs, and analysised with image J program. Result: No complications were noted both in the micro fat type and the dermal fat type of procedures such as fat necrosis or micro calcifications. All of the patients who received micro fat graft, however had considerable amount of fat resorption after the procedure which led to two additional fat graft procedures. Although minor contour obliteration due to contracture was seen in patients who had undergone dermal fat graft procedure, no definite resorption was found even after more than one year follow-up. Results of dermal fat graft patients were satisfactory in terms of mandible angle symmetry. Secondary revision was necessary in one case due to overcorrection using dermal fat graft. Conclusion: The dermal fat graft has many advantages over the conventionally more popular micro fat graft to correct asymmetry of the lower face following mandible reconstruction owing to its lower resoption rate, more effective in emphasizing the natural curvilinear anatomical contours of the mandible angle and body and lower complication rates such as fat necrosis or micro calcifications.

• Animal Bioscience
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• 제35권6호
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• pp.927-937
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• 2022

Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods: The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results: Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion: Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.

• 대한한의학회지
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• 제33권3호
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• pp.33-45
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• 2012

Objectives: Recent data have revealed that the plasma concentration of inflammatory mediators is increased in the insulin-resistant states of obesity and type 2 diabetes. The purpose of this study was to investigate the antidiabetic and anti-obesity effect of Massa Medicata Fermentata on obese type 2 diabetes mice. Methods: In order to examine the effects of Massa Medicata Fermentata, obese type 2 diabetes mice induced by Surwit's high fat, high sucrose diet. Mice were divided into 4 groups of ND (normal diet), HFD (high fat and high sucrose diet), Met (high fat and high sucrose diet with metformin) and MMF (high fat and high sucrose diet with Massa Medicata Fermentata) and investigated over 8 weeks. Diabetic and obese clinical markers, including body weight, glucose level, lipid level, leptin concentration, epididymal fat pad and liver weights and adipose tissue macrophage (ATM) were determined. Results: Compared with the HFD group, body weight, fructosamine, triglyceride, epididymal fat pad weight and ATM were significantly reduced in the MMF group. Conclusions: From the above results, the intake of Massa Medicata Fermentata may be effective in anti-hyperglycemia and anti-obesity by the attenuation of glucose and lipid levels and also inflammation state. Massa Medicata Fermentata may be beneficial for controlling diabetes mellitus type 2 in humans.

• 한방비만학회지
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• 제6권1호
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• pp.51-59
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• 2006

Objectives : This study was designed to evaluate the relationship with abdominal visceral fat area in obese patients identified as phlegm type. Methods : This research were performed in 201 cases, visited Kirin Oriental Hospital from March 2005 to February 2006 for weight loss. We measured body mass index(BMI), abdominal CT, and classified all patients into two groups, normal and obesity group. And then we differentiated patients with phlegm-retention symptom from patients without it through questionnaire made by Korea Institute of Oriental Medicine. Results and Conclusions : Phlegm type was significantly higher than them of no symptom of phlegm in the abdominal visceral areas(P=0.036) and ratio(P=0.007), in obesity group$(BMI{\geq}25)$. On the other hand, there is little difference between abdominal visceral fat areas of phlegm type and no symptom of phlegm in normal group. According to the above results, if obese patients are diagnosed as identification of phlegm type there is good chance of abdominal visceral obesity.