• 한국축산식품학회지
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• 제38권1호
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• pp.162-171
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• 2018

The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics. Duck ham was prepared with various ratios of duck skin in pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10% + pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture content, fat content, cooking loss, emulsion stability, lightness, textural analysis, apparent viscosity, and overall acceptability changed. The moisture content of T2 was the highest (p<0.05) and that of the control and T4 was the lowest (p<0.05). The fat content of control was higher than all treatments (p<0.05). T2 had the lowest values in cooking loss, total expressible fluid, fat separation, hardness, springiness, and gumminess (p<0.05). The score of overall acceptability of all treatments with pre-emulsified skin was higher than control (p<0.05). Therefore, the pre-emulsification process can improve the quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was the proper ratio to improve the quality characteristics of duck ham.

• 한국축산식품학회지
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• 제37권3호
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• pp.360-367
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• 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.

• Journal of Animal Science and Technology
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• 제62권4호
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• pp.553-564
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• 2020

The present study investigated the effects of duck skin gelatin and carrageenan on the quality of semi-dried restructured jerky. Restructured jerky was prepared as follows: G0 (control, without duck skin gelatin and carrageenan), G0C (0.3% carrageenan), G0.5 (0.5% duck skin gelatin), G0.5C (0.5% duck skin gelatin and 0.3% carrageenan), G1 (1.0% duck skin gelatin), and G1C (1.0% duck skin gelatin and 0.3% carrageenan). The moisture content was the highest for the semi-dried restructured jerky from G0.5C and G1C groups, which showed the lowest for shear force value (p < 0.05). The processing yield of semi-dried restructured jerky with carrageenan was higher compared to that of the control group (p < 0.05). The rehydration capacities of G0.5, G0.5C, and G1C groups were significantly higher than the rehydration capacity of the control group (p < 0.05). Water activity, lightness, yellowness, flavor score, texture score, and overall acceptability were the highest (p < 0.05) for the semi-dried restructured jerky from the G1C group. No significant (p > 0.05) difference was observed in appearance score among restructured jerky prepared from duck skin gelatin and carrageenan. Thus, the addition of 1.0% duck skin gelatin and 0.3% carrageenan to semi-dried restructured jerky formulations results in the optimization of quality characteristics.

• 한국축산식품학회지
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• 제40권6호
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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.

• 한국축산식품학회지
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• 제39권3호
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• pp.446-458
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• 2019

The aim of this study was to investigate the oxidative status and quality characteristics of four animal skin-derived fats extracted using an identical extraction method. Pressurized hot water extraction, a green extraction method, was used to extract animal skin fats (duck, chicken, swine, and bovine skin). Multiple experiments were performed during accelerated storage at $60^{\circ}C$ for 90 days. Quality characteristics, such as extraction yield, iodine value (IV), fatty acid composition, and fat viscosity were determined. In addition, indicators for oxidative status, including acid value (AV), peroxide value (PV), p-anisidine value (p-AV), thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD), and total oxidation (totox) values were evaluated. The fat extraction yield was highest in bovine fat, followed by duck, swine, and chicken fats. The IV was higher in duck and chicken fats. Duck fats contained the most unsaturated fats and the least saturated fats. Fat oxidation indicators, such as PV, TBARS, and totox values, were relatively higher in duck fats during storage compared to the other fats. Other indicators, including AV, p-AV, and CD, were similar in duck, chicken, and swine fats. Viscosity was similar in all the tested fats but markedly increased after 70 days of storage in duck fats. Our data indicate that duck skin fat was more vulnerable to oxidative changes in accelerated storage conditions and this may be due to its higher unsaturated fatty acid content. Supplementation with antioxidants might be a reasonable way to solve the oxidation issue in duck skin fats.

• 한국가금학회지
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• 제41권1호
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• pp.45-52
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• 2014

본 연구는 소시지 제조 시 돼지고기와 돼지 지방을 사용하지 않고, 오리고기와 오리껍질의 첨가 수준에 따른 냉장저장 중 품질 특성을 구명하고자 수행하였다. 대조구는 오리고기만 사용하여 소시지를 제조하였으며, 처리구는 오리껍질을 1(T1), 2(T2) 및 3%(T3) 첨가하여 제조하였다. 그 결과, 오리고기 소시지에 있어서 오리껍질 첨가구가 대조구에 비해 수분 함량은 유의적으로(p<0.05) 낮았고, 지방 함량은 유의적으로(p<0.05) 높게 나타났다. 대조구는 처리구에 비해 수분 함량은 높고(p<0.05), 지방 함량은 유의적으로(p<0.05) 낮게 나타났다. pH는 냉장 저장 4주차까지 오리껍질 첨가구가 대조구에 비해 유의적으로(p<0.05) 높게 나타났다. 명도 값은 오리껍질을 첨가한 T1 및 T2 처리구가 다른 처리구에 비해 냉장 저장 7일차에 유의적으로(p<0.05) 높게 나타났다. 적색도는 오리고기 함량이 가장 높은 대조구가 냉장 저장 4주 이후로 유의적으로(p<0.05) 가장 낮게 나타났다. 오리껍질을 1% 첨가한 T1 처리구의 경도, 탄력성 점착성 및 씹힘성은 전 저장 기간 동안 다른 처리구에 비해 유의적으로(p<0.05) 높게 나타났다. 관능평가의 경우, 색깔, 향, 맛, 조직감 및 종합적인 기호도에 있어서 모든 처리구간 유의적인 차이가 없는 것으로 나타났다. 이상의 결과를 종합해 볼 때, 오리고기 소시지 제조 시 돼지지방 대체제로써 오리껍질의 첨가 수준은 1~2%가 조직감 및 품질 측면에서 긍정적인 영향을 미치는 것으로 사료된다. 그러나 향후 오리고기 소시지가 소비자로부터 좋은 호응을 얻기 위한 맛을 개선시킬 수 있는 추가적인 연구가 필요할 것으로 사료된다.

• 한국응용과학기술학회지
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• 제24권2호
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• pp.117-123
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• 2007

• 한국축산식품학회지
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• 제33권1호
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• pp.96-102
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• 2013

본 연구는 오리 신선육과 냉동 후 해동육의 구별을 손쉽게 할 수 있는 방법을 제시하고, 오리육의 처리형태별 저장기간에 따른 미생물, 드립감량, 관능검사 등 품질변화를 연구하여 기계적 방법(토리미터)을 이용한 신선도 측정 시 객관적인 등급판정 기준을 제시하기 위해 실시되었다. 오리가슴육 중 냉동 후 해동육 껍질(skin)색에서 신선육이나 토치육에 비해 명도가 낮아지고, 적색도가 증가하였으며, 드립감량은 냉동 후 해동육이 다른 처리구에 비해 유의적으로 높았다(p<0.05). 일반 호기성 미생물은 1일차에서 토치육이 신선육에 비해 낮았으나 3 및 7일차에는 모든 처리구간에 유의적인 차이는 없었다. TBARS값은 저장기간 동안 증가하였으나 처리구간 유의적인 차이를 보이지는 않았다. 관능검사결과 냉동 후 해동육이 관능검사의 모든 항목에서 유의적으로 낮은 결과를 나타내었다(p<0.05). 토리미터 값은 오리 가슴 껍질(skin)과 육(meat) 모두에서 냉동 후 해동육이 다른 처리구에 비해 유의적으로 낮게 나타났다(p<0.05). 오리육의 토리미터값과 품질특성과의 상관관계를 분석한 결과 육색을 제외한 일반호기성미생물, 지질산패도, 드립감량 및 저장기간과의 밀접한 관계가 있는 것으로 확인되었다. 이상의 결과에서 냉동 후 해동된 오리 가슴육은 신선육이나 토치육에 비해 육색의 변화나 드립 감량 증가가 빠르게 이루어짐을 알 수 있었고, 토리미터 값의 측정은 냉동 후 해동육을 신선육이나 토치육으로부터 구별하는 신속한 방법으로 이용이 가능할 것으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제31권2호
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• pp.180-188
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• 2018

Objective: The aim of this study was to investigate the effect of single nucleotide polymorphisms (SNPs) of the melanogenesis associated transcription factor (MITF) and dopachrome tautomerase (DCT) genes on plumage coloration in Asian native duck breeds. MITF encodes a protein for microphthalmia-associated transcription factor, which regulates the development and function of melanocytes for pigmentation of skin, hair, and eyes. Among the tyrosinase-related family genes, DCT is a pigment cell-specific gene that plays important roles in the melanin synthesis pathway and the expression of skin, feather, and retina color. Methods: Five Asian duck varieties (black Korean native, white Korean native, commercial Peking, Nageswari, and Bangladeshi Deshi white ducks) were investigated to examine the polymorphisms associated with plumage colors. Among previously identified SNPs, three synonymous SNPs and one indel of MITF and nine SNPs in exon regions of DCT were genotyped. The allele frequencies for SNPs of the black and white plumage color populations were estimated and Fisher's exact test was conducted to assess the association between the allele frequencies of these two populations. Results: Two synonymous SNPs (c.114T>G and c.147T>C) and a 14-bp indel (GCTGCAAAC AGATG) in intron 7 of MITF were significantly associated with the black- and white-colored breeds (p<0.001). One non-synonymous SNP [c.938A>G (p.His313Arg)] in DCT, was highly significantly associated (p<0.001) and a synonymous SNP (c.753A>G) was significantly associated (p<0.05) with black and white color plumage in the studied duck populations. Conclusion: The results of this study provide a basis for further investigations of the associations between polymorphisms and plumage color phenotypes in Asian duck breeds.

• 한국응용과학기술학회지
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• 제25권2호
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• pp.137-143
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• 2008

Chemicals for cosmetics, including skin, the skin absorbs some of the research in the field of science or pharmacy recently, about the environment and the health of the heightened interest in skin absorption, and many other human attributes and absorption evaluation studies are underway in various areas. In this study, The effects of commercial permanent wave products to skin which are composed with cysteine and bases using rat. Results are as follows; the content of penetration 4 hours later with steady state and no significant changeable after 20 hours later. In cysteine groups lag time and permeability coefficient of young skin is 3.32hr and $0.102{\mu}g/cm^2{\cdot}hr$, lag time and permeability coefficient of old skin is 4.04hr and $0.106{\mu}g/cm^2{\cdot}hr$. In conclusion of study lag time and permeability coefficient in old skin and wounded skin are faster than healthy skin. We notified that fine rinkle and rash of skin were changeable in the case of treating with permanent wave drugs than normal skin.