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도계 중 할랄방법에 CO2와 N2 가스기절처리가 닭 가슴살과 내장의 물리화학적 특성에 미치는 영향
송동헌,Shahbubul Muhammad Alam,이정아,Van Ba Hoa,강선문,김현욱,전진주,강환구,조수현,설국환 한국가금학회 2022 韓國家禽學會誌 Vol.49 No.1
We investigated the effects of stunning methods and gas treatments during slaughter on the quality characteristics of chicken breast and small intestine. Broilers (Ross 308) were stunned and slaughtered using halal, CO2, or N2 gas stunning methods (for 10 birds). After slaughter, the pH, proximate composition, color, water-holding capacity, cooking loss, and shear force of chicken breast muscle and small intestine were determined. Compared with the halal treatment, CO2 treatment resulted in higher pH and lower cooking loss (P<0.05), and the pH, color, and shear force of chicken breast muscle with N2 treatment were similar to those of the halal treatment (P>0.05). Compared with the halal treatment, the gas treatments resulted in lower pH and lightness and higher redness, yellowness, thickness, and shear force of the small intestine (P<0.05). However, compared with the CO2 treatment, the N2 treatment resulted in lower pH, redness, and yellowness, and higher lightness, thickness, and shear force. Overall, compared with the halal method, our results suggest that the use of N2 gas suppresses the discoloration and deterioration of the texture of chicken meat and small intestine caused by CO2 gas treatment in the gas stunning method. 본 연구는 도축 중 실신방법과 가스종류가 계육 가슴살과 소장의 품질 특성에 미치는 영향을 조사하기 위해 실시하였다. 육계(Ross 308)를 각 10수씩 할랄법, CO2 및 N2 가스실신법으로 기절 후 도축하였다. 도축 후 계육 가슴살과 내장을 채취하여 실험에 사용하였다. 계육 가슴살에서 pH, 일반성분, 육색, 보수력, 가열감량 및 전단력을, 소장에서 pH, 육색, 두께 및 전단력을 분석하였다. 계육 가슴살에서 할랄 처리구에 비하여 CO2 가스실신 처리구는 pH가 높고 육색 가열감량이 낮았으며(P<0.05), N2 가스실신 처리구는 할랄 처리구와 유사한 pH, 색도, 전단력을 나타냈다(P>0.05). 또한, 소장에서는 할랄 처리구에 비하여 가스실신 처리구들이 pH, 명도가 낮으며 적색도, 황색도, 두께 및 전단력이 높았고(P<0.05), CO2 가스실신 처리구 보다 N2 가스실신 처리구에서 낮은 pH, 적색도 및 황색도, 높은 명도, 두께, 전단력을 나타냈다. 결론적으로 가스실신법에서 CO2 가스로 야기된 식육의 변색과 조직감 저하를 N2 가스 사용으로 억제할 수 있을 것으로 판단되며, 향후 가스 종류와 농도가 식육의 변색에 미치는 기작에 관한 연구가 필요할 것으로 사료된다.
반응표면분석을 이용한 카파 카라기난과 염화칼슘 첨가 고령친화형 젤라틴 젤의 최적 배합비율 확립
송동헌,김현욱 공주대학교 자원과학연구소 2022 자원과학연구 Vol.4 No.1
The objective of this study was to determine the optimal mixing ratios of pork skin gelatin, κ-carrageenan, and calcium chloride for manufacturing senior-friendly gelatin gels with hardness for tongue or gum intake, as well as fulfilling protein, dietary fiber, and calcium contents of the Korean industry standard (KS) for senior-friendly foods. The optimal mixing ratio of the ingredients was determined within 6.60~33.3% (w/v) pork skin gelatin, 2.50~6.25% (w/v) κ-carrageenan, and 0.235~2.351% (w/v) calcium chloride using response surface methodology. The mixing ratios for the senior-friendly gelatin having the hardness of 2 to 5 N/cm2 were predicted as 6.605~11.331% (w/v) pork skin gelatin, 2.74~6.25% (w/v) κ-carrageenan, and 0.235% (w/v) calcium chloride. The amounts of nutrients (proximate composition, calcium, and dietary fiber contents) in the senior-friendly gelatin gels were significantly affected by changing the mixing ratio of the three ingredients. In conclusion, thereby mixing 6.605~11.331% (w/v) pork skin gelatin, 2.74~6.25% (w/v) κ-carrageenan, and 0.235% (w/v) calcium chloride, it could be confirmed to control the hardness corresponding to 2nd to 3rd hardness grades of senior-friendly gelatin gels, with fulfilling the nutrients standards for 6 g of protein, 80 mg of calcium, and 2.5 g of dietary fiber per 100 g of product.
송동헌,최지훈,최윤상,김현욱,황고은,김용재,함윤경,김천제 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.6
This study was conducted to determine the effects of using mechanically deboned chicken meat (MDCM) and collagenon quality characteristics of semi-dried chicken jerky. In experiment I, semi-dried chicken jerky was prepared with thereplacement of chicken breast with MDCM (0, 10, 20, and 30%). The pH value of the jerky formulated with only chickenbreast was 5.94, while the replacement of chicken breast with MDCM significantly increased the pH (p<0.05). The proteincontent and shear force of the jerkies decreased with increasing amounts of MDCM, whereas the fat, ash content and pro-cessing yield showed the opposite tendency (p<0.05). Replacement with up to 10% MDCM had no adverse effects on thesensory characteristics of the semi-dried chicken jerky. In experiment II, four levels of pork collagen (0, 1, 2, and 3%) wereadded to the semi-dried chicken jerky formulated with 90% chicken breast and 10% MDCM. The addition of collagenincreased the moisture content, but decreased the ash content of the jerkies produced (p<0.05). The processing yield of thejerkies increased with increasing added amounts of collagen (p<0.05). It was found that the jerkies formulated with 0-2%collagen had significantly higher overall acceptance score than those prepared with 3% collagen (p<0.05). In conclusion,MDCM and collagen could be useful ingredients to reduce the production cost and improve the processing yield of semi-dried chicken jerky. The optimal levels of MDCM and collagen which could be added without adverse effects on the sensorycharacteristics were up to 10% and 2%, respectively.