Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction

Dong-Min Shin,Do Hyun Kim,Jong Hyeok Yune,Hyuk Cheol Kwon,Hyo Juong Kim,Han Geuk Seo,Sung Gu Han 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.3

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°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.

오리발 유래 콜라겐 스펀지의 피부재생 효과 : In vitro 연구

차세롬(Se Rom Cha),정현기(Hyun Ki Jeong),김수영(Su Young Kim),김은영(Eun Young Kim),송정은(Jeong Eun Song),박찬흠(Chan Hum Park),권순용(Soon Yong Kwon),강길선(Gilson Khang) 한국고분자학회 2015 폴리머 Vol.39 No.3

피부재생을 위한 생체재료는 염증반응이 최소화되는 안정한 소재로 빠른 피부재생을 돕기 위해 우수한 생체 활성과 생체친화성을 가져야 하며, 세포의 부착과 성장을 돕는 미세구조와 다공성이 있어야 한다. 본 연구에서는 새로운 콜라겐 원으로서의 축산부산물인 오리발을 사용하여 콜라겐을 추출하였고 이를 탈미네랄화된 골분(demineralized bone powder, DBP), 돼지 소장점막하 조직(small intestinal submucosa, SIS)과 비교하기 위해 스펀지 형태로 제작하였다. 지지체의 물리, 화학적 특징은 SEM, FTIR을 통해 확인하였다. 세포를 파종하여 MTT를 통해 세포의 부착 및 증식률을 측정하였고, 전염증성 사이토카인의 발현도를 보기 위해 RT-PCR을 실시하였다. 또한 항산화 활성능력을 보기 위해 1,1-diphenyl-2-picrylhydrazyl(DPPH)를 측정하였다. 그 결과 오리발 콜라겐 지지체가 물리적 특성이 우수하고 생체적합성이며, 상처 치유제로서의 가능성을 보여주었다. For biomaterials for skin regeneration with minimized inflammatory response, high bioactivity and biocompatibility are highly required. Also, it should have a porous microstructure to improve cell adhesion and growth. In this study, we extracted a new collagen source from duck"s feet which is by-product, and made the shape of sponges from duck’s feet collagen (DC) to compare with DBP and SIS. To analyze physical and chemical property of the scaffold, SEM and FTIR were used. MTT assay was used to measure the attachment and proliferation of NIH/3T3 in the scaffolds. RTPCR was used to evaluate the expression of proinflammatory cytokine. Also, 1,1-diphenyl-2-picrylhydrazyl (DPPH) was used to measure the ability of antioxidant activity. Overall, this study shows that DC scaffold is biocompatible and has good physical property. Additionally, DC scaffold shows the potential as wound healing biomaterials.

The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham

Jae-Yun Shim,Tae-Kyung Kim,Young-Boong Kim,Ki-Hong Jeon,Kwang-Il Ahn,Hyun-Dong Paik,Yun-Sang Choi 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.1

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.

Effect of the Duck Skin on Quality Characteristics of

Dong-Hyun Kim,Tae-Kyung Kim,Young-Boong Kim,Jung-Min Sung,Young- Jin Jang,Jae-Yun Shim,Sung-Gu Han,Yun-Sang Choi 한국축산식품학회 2017 한국축산식품학회지 Vol.37 No.3

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.

Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan

Kim, Se-Myung,Kim, Tae-Kyung,Ku, Su-Kyung,Kim, Min Jung,Jung, Samooel,Yong, Hae In,Choi, Yun-Sang Korean Society of Animal Sciences and Technology 2020 한국축산학회지 Vol.62 No.4

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.

Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan

( Se-myung Kim ),( Tae-kyung Kim ),( Su-kyung Ku ),( Min Jung Kim ),( Samooel Jung ),( Hae In Yong ),( Yun-sang Choi ) 한국축산학회(구 한국동물자원과학회) 2020 한국축산학회지 Vol.62 No.4

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.

Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage

Youn-Kyung Ham,Dong-Heon Song,Sin-Woo Noh,Tae-Wan Gu,Jae-Hyeok Lee,Tae-Kyung Kim,Yun-Sang Choi,Hyun-Wook Kim 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.6

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.

Purification and Characterization of a Novel Angiotensin I-Converting Enzyme Inhibitory Peptide Derived from an Enzymatic Hydrolysate of Duck Skin Byproducts

Lee, Seung-Jae,Kim, Yon-Suk,Kim, Seong-Eun,Kim, Eun-Kyung,Hwang, Jin-Woo,Park, Tae-Kyu,Kim, Bo Kyung,Moon, Sang-Ho,Jeon, Byong-Tae,Jeon, You-Jin,Ahn, Chang-Bum,Je, Jae-Young,Park, Pyo-Jam American Chemical Society 2012 Journal of agricultural and food chemistry Vol.60 No.40

<P>An angiotensin I-converting enzyme (ACE) inhibitory peptide was isolated and identified from hydrolysates of duck skin byproducts. Duck skin byproducts were hydrolyzed using nine proteases (Alcalase, Collagenase, Flavourzyme, Neutrase, papain, pepsin, Protamex, trypsin, and α-chymotrypsin) to produce an antihypertensive peptide. Of the various hydrolysates produced, the α-chymotrypsin hydrolysate exhibited the highest ACE inhibitory activity. The hydrolysate was purified using fast protein liquid chromatography (FPLC) and high-performance liquid chromatography (HPLC). The amino acid sequence of the ACE inhibitory peptide was identified as a hexapeptide Trp-Tyr-Pro-Ala-Ala-Pro, with a molecular weight of 693.90 Da. The peptide had an IC<SUB>50</SUB> value of 137 μM, and the inhibitory pattern of the purified ACE inhibitor from duck skin byproducts was determined to be competitive by Lineweaver–Burk plots. In addition, the peptide was synthesized and the ACE inhibitory activity was verified in vivo. Spontaneously hypertensive rats (SHR) exhibited significantly decreased blood pressure and heart rate after peptide injection. Taken together, the results suggest that Trp-Tyr-Pro-Ala-Ala-Pro may be useful as a new antihypertensive agent.</P><P><B>Graphic Abstract</B> <IMG SRC='http://pubs.acs.org/appl/literatum/publisher/achs/journals/content/jafcau/2012/jafcau.2012.60.issue-40/jf3023172/production/images/medium/jf-2012-023172_0009.gif'></P>

오리껍질의 첨가가 오리고기 소시지의 품질 특성에 미치는 영향

강근호(Geunho Kang),성필남(Pil-Nam Seong),조수현(Soohyun Cho),문성실(Sungsil Moon),박경미(Kyoungmi Park),강선문(Sun Mun Kang),박범영(Beom-Young Park) 한국가금학회 2014 韓國家禽學會誌 Vol.41 No.1

Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties

Sin-Woo Noh,Dong-Heon Song,Youn-Kyung Ham,Tae-Kyung Kim,Yun-Sang Choi,Hyun-Wook Kim 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.2

The objectives of this study were to determine the interaction between porcine myofibrillar proteins and various gelatins (bovine hide, porcine skin, fish skin, and duck skin gelatins) and their impacts on gel properties of porcine myofibrillar proteins. Porcine myofibrillar protein was isolated from pork loin muscle (M. longissimus dorsi thoracis et lumborum). Control was prepared with only myofibrillar protein (60 mg/mL), and gelatin treatments were formulated with myofibrillar protein and each gelatin (9:1) at the same protein concentration. The myofibrillar protein-gelatin mixtures were heated from 10°C to 75°C (2°C/min). Little to no impacts of gelatin addition on pH value and color characteristics of heat-induced myofibrillar protein gels were observed (p>0.05). The addition of gelatin slightly decreased cooking yield of heat-induced myofibrillar protein gels, but the gels showed lower centrifugal weight loss compared to control (p<0.05). The addition of gelatin significantly decreased hardness, cohesiveness, gumminess, and chewiness of heat-induced myofibrillar gels. Further, sodium dodecyl poly-acrylamide gel electrophoresis (SDS-PAGE) showed no interaction between myofibrillar proteins and gelatin under non-thermal conditions. Only a slight change in the endothermic peak (probably myosin) of myofibrillar protein-gelatin mixtures was found. The results of this study show that the addition of gelatin attenuated the water-holding capacity and textural properties of heat-induced myofibrillar protein gel. Thus, it could be suggested that well-known positive impacts of gelatin on quality characteristics of processed meat products may be largely affected by the functional properties of gelatin per se, rather than its interaction with myofibrillar proteins.