냉장전후 가열처리가 돈육의 중량손실 , 단백질추출성 및 TBA 치에 미치는 영향

박구부(G . B . Park),박범영(B . Y . Park),김영환(Y . H . Kim),이한기(H . G . Lee),김영직(Y . J . Kim),박태선(T . S . Park),신택순(T . S . Shin) 한국축산학회 1993 한국축산학회지 Vol.35 No.4

This experiments were conducted to investigate the physico-chemical in the ham of pork (80-100㎏) with heating treatments. The heating treatments were examined in the electronic oven with internal temperature 50, 60 and 70 C for the 0, 2, 4 and 8 day, pre(I) and post-cold stoage(II). The results obtained were summarized as follows; The total weight loss 0 day is lowest. In storage period significant difference was appeared. In each heating temperature as heating temperature was higher, weight loss was higher. The extractability of protein in I, II treatments increased until 4 day, but decreased in 8 day. In heating temperature was low, extraction of protein was high. The TBA value`s change of I, II treatment, when heating temperature was high, TBA value was high. In I treatment, as cold storage period passed. TBA value was higher than 0 day, but not significant. As storage period passed in II treatment, TBA value increased.

냉장전후 가열처리가 돈육의 이화학적 성질에 미치는 영향

박구부(G . B . Park),박범영(B . Y . Park),김진성(J . S . Kim),진상근(S . K . Jin),김영직(Y . J . Kim),박태선(T . S . Park),신택순(T . S . Shin) 한국축산학회 1993 한국축산학회지 Vol.35 No.4

This experiments were conducted to investigate the physico-chemical in the ham of pork (80∼100㎏) with heating treatments. The heating treatments were examined in the electronic oven with internal temperature 50, 60 and 70℃ for the 0, 2, 4 and 8 day, pre(I) and post-cold stoagc(II). The results obtained were summarized as follows; In the change of pH by heating I, II treatments were indicated high, when heating with high temperature. Although cold storage periods pH decreased for 2 day, when storage passed, pH increased. The moistures of I, II treatments when high temperature heating was low. In storage periods I treatment decreased in 4 day, and increased in 8 day more or less. As storage: period passed, the moisture of II treatment decreased. In hardness I treatment was the highest in 2 day. As storage period passed, hardness decreased. In heating treatment controls hardness appeared 50$gt;70$gt;60℃ in turn. II treatment was the highest in 2nd day and then unsignificantly in 4 and 8 day. In heating treatment hardness was the highest at 50℃, at 60, 70℃ nonsignificantly. Cohesiveness of I , II treatments, as storage period passed no significance, and then in heating treatments cohesiveness was the highest at 50℃, nonsignifcantly. Chewiness of I, II treatments, as storage period passed not significant. But in heating treatment chewiness is the highest at 50 C. At 60℃ I , II treatments decreased, as storage period passed gradually.

대체염의 첨가수준에 따른 염지 HAM 의 전수분 , TBA 치 , 단백질 추출성 및 무기물의 변화

박구부(G . B . Park),신택순(T . S . Shin),김진성(J . S . Kim),진상근(S . K . Jin),김영직(Y . J . Kim),박범영(B . Y . Park),박태선(T . S . Park) 한국축산학회 1993 한국축산학회지 Vol.35 No.2

This study was conducted to investigate the possibility of KCl and MgCl₂ for the substitution of NaCl as curing agents in ham production. Ham samples were removed from the porks (90-100㎏, female, 5-7 months of age) 4-6 hours after slaughter and randomly assigned to one of eight treatments; a), control (no-salt treatment); b), NaCl 2.0%; c), NaCl 1.5% plus KCl 0.5%; d), NaCl 1.0% plus KCl 1.0%; e), KCl 2.0%; f). NaCl 1.5%; d), NaCl 1.0% plus KCl 1.0%; e), KCl 2.0%; f). NaCl 1.5% plus MgCl₂ 0.5; g). NaCl 1.0% plus MgCl₂ 1.0%; and h), MgCl₂ 2.0%. The ham samples cured were stored at 4±1 ℃. The total moisture, thiobarbituric acid (TBA) value, soluble protein, and minerals were analyzed for over a period of times (2, 4, 7, 9 days). The results obtained were summarized as follows : 1. Total moisture content of the hams cured with chloride salts was higher than that of control. The hams cured with MgCl₂ maintained higher total moisture content than any other hams cured. 2. Soluble protein content of hams treated with chloride salts was higher than that of control and was slightly decreased in all hams during storage period. The ham cured with NaCl 2% showed the highest soluble protein content within all storage periods. MgCl₂ treated hams maintained higher soluble protein content than KC-treated hams, 3. TBA value of hams treated with chloride salts was higher than that of control during the storage period. Salt treatment enhanced the TBA values in order of NaCl$gt;MgCl₂$gt;KCl. 4. KCl or MgCl₂ treatment did not affect the sodium content, but it compensated the loss of magnessium or potassium.

비육단백질의 대체수준이 유화형 소세지의 수분함량 , 보수성 , 조직감에 미치는 효과

박구부 ( G B Park ),오성현 ( S H Oh ),송또준 ( D J Song ),김용곤 ( Y G Kim ),김진성 ( J S Kim ),진상근 ( S K Jin ),신택순 ( T S Shin ) 한국축산학회 1995 한국축산학회지 Vol.37 No.4

This study was conducted to investigate the possibility of non-meat proteins, ISP(isolated soy protein) and SC (sodium caseinate), for the substitution of meat protein as emulsifying substance in sausage production. Sausage samples were removed from the porks(80㎏, female) at 3-4 hours after slaughtering and assigned to one of seven treatments : a) control (meat 100%) ; b) ISP 15% (meat 85% plus ISP 15%); c) ISP 20% (meat 80% plus ISP 20%); d) ISP 25% (meat 75% plus ISP 2%); e) SC 15% (meat 85% plus SC 15%); f) SC 20%r (meat 80% plus SC 20%); g) SC 25% (meat 75% plus SC 25%). The sausage samples, mixed and cooked, were stored at 10±1℃. The drip loss, total moisture content, water holding capacity(WHC) and textured profile were analyzed for over all storage period(0, 2, 4, 6 weeks). The obtained results were summarized as follows 1. Drip loss of control was significantly increased, but that of other treatments was significantly decreased as the replaced levels were increased(P$lt;0.05). Especially, SC 25% treatments had the lowest drip loss, and the SC treatments had lower drip loss than the ISP treatments had. 2. Total moisture content of the sausages with SC and ISP was higher than that of control, and that of all ISP and SC treatments was getting high as the replaced levels were increased. 3. WHC of emulsified sausages with SC 25% was higher than that of others, and WHC of them mixed with SC was maintained higher level than that of them with ISP. 4. The texture profile of Brittleness and Hardness of sausages with ISP or SC were lower than those of control. The Brittleness and Hardness from the sausages with ISP or SC were decreased depend on increasing of the replaced level, but were increased during the storage period. Brittleness and Hardness from the sausages with ISP 20% were higher than those of others during the storage period. Gumminess of the sausages with control was higher than that of others, that of sausages tended to be decreased depend on the increasing of the replaced level. Elasticity of control was lower than that of others, but that of ISP 15% was higher than that of others during the storage period.

저장기간에 따른 한우육 및 돈육의 지방산 조성변화

박구부(G . B . Park),이재숙(J . S . Lee),이한기(H . G . Lee),송또준(D . J . Song) 한국축산학회 1989 한국축산학회지 Vol.31 No.4

This experiment was carried out to investigate changes in lipid contents and fatty acid composition from Korean Native Cattle and porcine muscles during postmortem storage. Experimental animals were normally slaughtered to produce sample from leg(or ham) and loin muscles. Muscles were stored for 0, 2, 4 and 7 day at 4℃ postmortem storage. Fatty acid compositions were analysed by the GLC. The results obtained were as follows: As the storage time passed, the total lipid contents of experimental animals were decreased on 4.5∼4.7% and 3.3∼3.9% in the porcine and Korean Native Cattle muscles, respectively. Fatty acid was identified to eleven in porcine and Korean Native Cattle muscles by the GLC. The highest composition of fatty acid was oleic acid in Korean Native Cattle(40∼43%) and porcine(36∼40%) muscles. The next higher composition of fatty acid were palmitic and stearic acids in Korean Native Cattle (25∼30%, 10∼14%) and porcine (25∼28%, 6∼12%) muscles. The ratios of polyunsaturated and saturated fatty acids (P/S) 0.36∼0.43 in porcine, however, it was found that the P/S ratios of porcine muscles were higher than those of Korean Native Cattle muscles. The ratios between saturated and unsaturated fatty acids composition were 39 to 61 in Korean Native Cattle muscles and 34 to 66 in porcine muscles. The composition of unsaturated fatty acids was higher than that of saturated fatty acid. Although saturated fatty acids increased as the storage time passed, unsaturated fatty acid relatively decreased in experimental animals.

저장기간에 따른 계육의 지방산 조성에 관한 연구 Ⅱ. 지방산의 조성변화

박구부(G . B . Park),정천교(C . K . Jung),김영직(Y . J . Kim),이한기(H . G . Lee) 한국축산학회 1989 한국축산학회지 Vol.31 No.1

This experiment were carried out to investigate changes in lipid contents and fatty acid composition from Leghorn muscles of 18 months during postmortem storage. Experimental animals were normally slaughtered to produce sample from leg, breast and gizzard muscles. Muscles were stored for 0, 2, 4 and 7 days respectively at 4℃ postmortem storage. Lipid were separated by the TLC and fatty acid compositions were analysed by the GLC. The results obtained were as follows: Oleic acid (30∼42 %) was the highest in composition of total fatty acid, triglyceride, phospholipid and glycolipid. The second higher compositions of fatty acid was linoleic acid (19∼25%), the third palmitic acid (17∼26%) respectively. U/S ratio in each lipid compositions were higher unsaturated fatty acid (66∼76 %) than in saturated fatty acid (22∼23 %) of immediately after the slaughter. Although saturated fatty acids increased as the storage time passed, unsaturated fatty acid relatively decreased in chicken muscles.

한국 재래산양육의 저장기간에 따른 지방산 조성변화 2 . 지방산의 조성 변화

박구부(G . B . Park),손영달(Y . D . Son),김영환(Y . H . Kim),이한기(H . G . Lee),김영직(Y . J . Kim) 한국축산학회 1988 한국축산학회지 Vol.30 No.4

This experiment was carried out to investigate changes in lipid contents and fatty acid composition of Korean native goat muscles during postmortem storage. Three Korean native goats with 15Kg liveweight were slaughtered to obtain samples from thigh and loin muscles. The lipid contents and fatty acid compositions were analyzed on muscles samples stored at 4℃ for 0, 2, 4 and 7 days of postmortem storage. Lipid contents were separated by the TLC and fatty acid compositions were analyzed by the GLC. The results obtained were as follows: Oleic acid (28-53%) was the highest in composition of total fatty acid, triglyceride, phospholipid and glycolipid. The second highest fatty acid was palinitic acid (20-26%), third was stearic acid (7-21%), respectively. Saturated fatty acids increased as the storage time passed, but unsaturated fatty acid decreased in Korean native goat muscles. While oleic acid was the highest among unsaturated fatty acids of total fatty acid, palmitic acid was the highest among saturated fatty acid. And during the entire storage time the content of saturated fatty acid was increased and unsaturated fatty acid was decreased. Oleic acid was the highest among unsaturated fatty acid of triglyceride, phospholipid arid glycolipid, while palmitic acid was the highest among saturated fatty acid. Especially the content of linoleic acid was higher of phospholipid than that of triglyceride during the storage.

비육단백질의 대체수준이 유화형 Sausage 의 저장성 및 관능성에 미치는 영향

박구부 ( G B Park ),오성현 ( S H Oh ),문점동 ( J D Mun ),이한기 ( H G Lee ),김영환 ( Y H Kim ),박태선 ( T S Park ),김영직 ( Y G Kim ),진상근 ( S G Jin ) 한국축산학회 1995 한국축산학회지 Vol.37 No.4

This study was conducted to investigate the possibility of Non-meat proteins, ISP(isolated soy protein) and SC (sodium caseinate), for the substitution of meat protein as emulsifying substance in sausage production. Sausage samples were removed from the porks(80㎏, female) 3-4 hours after slaughtered and assigned to one of seven treatments : a) control (meat 100%) ; b) ISP 15% (meat 85% plus ISP 15%); c) ISP 20% (meat 80% plus ISP 20% ; d) ISP 25% (meat 75% plus ISP 25%); e) SC IS% (meat 85% plus SC 15%); f) SC 20% (meat 809 plus SC 20%) ; g) SC 25% (meat 75% plus SC 25%). The sausage samples, mixed and cooked, were stored at 10±1℃. The pH, thiobabituric acid(TBA) value, volatile basic nitrogen (VBN) and sensory evaluation were analyzed for over all storage period(0, 2, 4, 6 weeks). 1. pH was not different among control and treatments with non-meat protein and control, but these pH values of treatments were slightly decreased until 2 weeks and then increased again. 2. TBA value of ISP or SC treatments was higher than that of control, and that of treatments was increased according to increasing the replaced level. TBA value of control and treatments was unchanged within two weeks; however, that of those was increased between 4 weeks and 6 weeks. 3. VBN of ISP or SC treatments was lower than that of control during the storage period. That of treatments was decreased depend on the replaced level was increased. That of control and treatments was Increased according to passing the storage period. 4. Sensory evaluation of ISP 20% or SC 15% treatment was higher than that of other treatments, and Springness of control and treatments was decreased during the storage period. Tenderness of treatments was good by increasing of replaced level. Meaty-aroma of control was better than that of other treatments, but that of control and treatments was decreased depend on passing the time of storage. Off-aroma of control and treatments was increased through the increasing replaced level and the passing time of storage. Desirability and over all appearance tended to be good according to increasing the replaced level, but those were decreased as passing the storage time. These of ISP 20% and 5C 25% replaced treatments were better than those of others.

저장기간에 따른 계육의 지방산 조성에 관한 연구 1 . 지질의 조성변화

박구부(G . B . Park),정천교(C . K . Jung),김영직(Y . J . Kim),이한기(H . G . Lee) 한국축산학회 1988 한국축산학회지 Vol.30 No.12

This experiment were carried out to investigate changes in lipid contents and fatty acid composition from Leghorn muscles of 18 months during postmortem storage. Experimental animals were normally slaughtered to produce sample from leg, breast and gizzard muscles. Muscles were stored for 0, 2, 4 and 7 days respectively at 4℃ postmortem storage. Lipid were separated by the TLC. The results obtained were as follows: Compositions of lipid classification were triglyceride(65∼73 %). phospholipid (11-10 %), glycolipid(7∼8 %), steryl ester(6∼7 %) and free fatty acid (1∼2%) respectively. Although triglyceride and phospholipid decreased as the storage time passed, glycolipid, free fatty acid and free sterol increased but steryl ester does not change. Lipid content of isolated ethanol layer and n-Hexane layer were 5∼10 % and 91-95 % in ethanol layer and n-Hexane respectively and most of samples were n-Hexane layer(70∼77 %).

부록 : Conjugated Linoleic Acid 가 Myoglobin 의 산화안정성에 미치는 효과

박구부(G . B . Park),예병화(B . H . Ye),문성실(S . S . Moon),진상근(S . K . Jin),이정일(J . I . Lee),주선태(S . T . Joo) 경상대학교 농업생명과학연구원(구 축산진흥연구소) 2000 畜産振興硏究所報 Vol.27 No.1