We developed a type of sausage made of chicken breast and liquid egg whites for consumers interested in weight management. To determine the quality of the product, its chemical characteristics, fatty acid composition, free amino acid contents, and nucleotides contents were evaluated during 4 weeks of storage. Sensory evaluation was conducted by both general consumers and body-builders. The sausage was proposed as a fat-free product as fat content was 0.12% based on the Korean Indication Standard of Animal Origin Food. Protein content was 13.42% and calorie value was 61.50 kcal/100 g of the sausage. In sensory evaluation, the mixture of chicken breast and egg whites stuffed into the same casing had an adverse effect on taste, color, texture and overall acceptance while the product that contained egg white stuffed separately into the outer casing enclosing the chicken breast (double layer) improved these attributes. The developed double-layer sausage can last for at least 4 weeks of storage without quality deterioration of flavor-related compounds, such as fatty acids and nucleotides.

고분자 분리막 기술은 리튬이온전지나 리튬폴리머전지와 같은 리튬이차전지의 성능을 좌우할 정도로 중요한 요소기술이다. 본 논문에서는 지금까지 개발되어 사용되고 있는 다양한 고분자 분리막의 특징 및 기술동향에 대하여 기술하고, 보다 적합한 분리막의 요건을 만족시키기 위한 고분자물질의 판단기준을, 특히 안정성 측면에서 살펴보고자 한다. 또한 실제 리튬이온전지용 분리막을 제조하기 위한 제조공정을 통해 고분자재질의 특징과 관련한 적용성의 여부를 판단코자 하며, 제조된 분리막에 대한 실용화 가능성을 판단하기 위한 분리막의 물리적 요구치 및 측정법에 대하여 기술코자 한다.