조미배합 조건과 과일농축물 첨가에 의한 노령 사슴육포의 품질특성

양철영 ( Cheul Young Yang ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.3

The principal objectives of the experiments in this study were to assess the quality of venison jerky made from Elk deer (♀, weight; 380 ㎏, age; 15 old years) in accordance with various seasoning sauce and mixture fruit extract level. Salinity, saccharinity and acidity values of the seasoning sauces were all high(VJ-1; 3.72%), (VJ-3; 3.95%), (VJ-1; 0.35%). The salinity range of the venison jerky products was 5.65~5.92%, the saccharinity range was 3.75∼4.18%, and the seasoning sauce samples resulted in a significant difference in acidity values(p<0.05). Crude protein, fat and ash contents of the venison jerky products satisfied the Korean jerky standard value, but the moisture content range was 36.18~38.59%, and this was also in excess of the jerky standard level. The manufacturing yield was 42.24~44.48%, with VJ-1 at lowest levels followed by VJ-2 and VJ-3. The pH value of VJ-1 was high, but not significantly higher than the other samples(p>0.05). The water activity value range was measured at 0.68~0.71, and the lightness(L) and redness(a) value evidenced marked increases with increased amounts of added sodium nitrite(p<0.05), and the yellowness(b) values did not significantly differ(p>0.05). The overall sensory acceptance scores ranged between 5.53~7.49, in the order VJ-3, VJ-2, VJ-1(p<0.05).

배, 파인애플 및 키위 농축액을 첨가한 닭고기 육포의 이화학적 특성

양철영(Cheul Young Yang) 한국조리학회 2006 한국조리학회지 Vol.12 No.3

우 혈장 첨가대체가 증자 어묵의 품질특성에 미치는 영향

양철영 ( Cheul Young Yang ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.4

Experiments were conducted to assess the quality properties of steamed fish paste by addition level, along with a fish meat replacement(dried bovine plasma). The moisture, crude protein, crude fat and ash contents evidenced partially significant difference among the controls, DBP1, DBP2 and DBP3 groups(p<0.05). The pH values of the steamed samples were higher than those of the non-steamed samples, and when the content of the dried bovine plasma as meat replacement agent was increased, the pH was increased. The water holding capacity of the steamed fish past samples, along with the replacement levels were significantly higher than in the samples without the meat replacer(p<0.05). The range of cooking loss was 5.19~5.38%. Structural weakening of the boiled samples was significantly higher than that observed in the fried sample. Hardness and chewiness were increased slightly by the addition of bovine plasma, but gel strength evidenced a pattern of decreased in DBP1, DBP2 and DBP3 groups. The result of our sensory evaluation on taste, texture, color and overall acceptance evidenced significant differences among the controls, DBP1, DBP2 and DBP3 groups, and the sensory score of color was the highest.

건조게육의 가공조건과 품질 2 . 증자 및 건조방법에 따른 감량 수율 및 유리 아미노산의 변화

양철영(Cheul Young Yang) 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.3

鷄肉의 無機物 組成과 物理的 性質의 變化

정병열(Byoung Yeol Chung),양철영(Cheul Young Yang) 한국식품영양과학회 1982 한국식품영양과학회지 Vol.11 No.4

broiler의 가슴筋肉과 다리筋肉을 高溫(30℃)과 低溫(2℃)에 貯藏하였을때 貯藏期間 經過에 따른 無機物含量과 死後 生化學的 考察하였으며 가슴筋肉과 다리筋肉은 2℃와 30℃에 貯藏하면서 0.4.8. 20 32시간마다 實驗分析한 結果는 아래와 같다.<br/> (1) 다리筋肉과 가슴筋肉은 無機物組成에 差異가 있다.<br/> (2) 全窒素含量은 가슴筋肉과 다리筋肉이 貯藏溫度와 貯藏期間에 따라 變化의 有意差가 認定되었다.(P<0.05)<br/> (3) 가슴筋肉의 燐酸(P<0.05), 마그네슘(P<0.05) 나트륨(P<0.025) 함량은 다리근육보다 높게 나타났으나 貯藏溫度나 期間에 따른 變化는 없었다.<br/> (4) 칼슘과 철含量은 筋肉의 部位에 따라서는 差異가 없으나 貯藏期間과 溫度에 있어서는 減少되었다.(P<0.01)<br/> (5) 나트륨은 여러 要因間에는 有意差가 없었으며 pH는 다리筋肉과 가슴筋肉間에 有意差가 認定되었다(P<0.05). 極限 pH는 8시간에 보였으나 高溫貯藏한 가슴筋肉은 20時間에 보였다. 低溫貯藏한 가슴筋肉의 pH減少는 高溫貯藏한 가슴筋肉보다 빨랐다.<br/> (6) 가슴筋肉의 針入度는 다리筋肉보다 높았다(P<0.005)<br/> (7) 저온貯藏한 가슴筋肉과 高溫貯藏한 다리筋肉은 死後强直이 없었으며 低溫貯藏한 다리筋肉과 高溫貯藏한 가슴筋肉은 4시간에 死後强直이 發生하였다. This experiment was carried out to investigate the minerals content and post-mortem biochemical change of broiler leg and breast muscle during hot and cold storage period.<br/> The leg and breast muscle samples were stored at 2℃and 30℃ for 32 hours, and analyzed 0, 4, 8, 32 hours after slaughter, the results obtained as follows<br/> (1) Minerals composition were different between breast and leg muscle.<br/> (2) Total nitrogen content changed according to the storage period and temperature in the breast (P<0.005) and the leg (P<0.005)<br/> (3) The Content of phosphate (P<0.005), magnesium (P<0.005), sodium (P<0.025) in breast muscle was higher than in the leg mucle, and did not change according to the storage period and temperature.<br/> (4) Calcium and iron contents were not different between breast and leg muscle but significantly changed according to the storage period and temperature.<br/> (5) Sodium content was not different among the various factors, and pH was different between leg and breast (P<0.005) muscle, and ultimate pH was appeared at 8 hours of slaughter, but 20 hours of slaughter in hot stored breast muscle.<br/> (6) pH decline in cold stored breast muscle was faster than in the hot stored.<br/> (7) Penetration value was higher in the breast muscle than in the leg muscle (P<0.005)<br/> (8) Regormortis were not occurred in cold stored breast muscle and hot stored leg muscle, but occurred in cold stored leg muscle and hot stored breast muscle at 4 hours after slaughter.

기타 : 강황 발효액이 고지방 섭취 흰쥐의 비만에 미치는 효과

이치호 ( Chi Ho Lee ),양철영 ( Cheul Young Yang ),조미진 ( Mi Jin Cho ) 한국동물자원과학회(구 한국축산학회) 2011 한국축산학회지 Vol.53 No.1

본 실험에서는 발효 강황 발효액의 급여가 내장지방과 혈청지질에 미치는 효과를 살펴보고자 수행하였다. 강황과 흑설탕을 동일 비율로 혼합하여 12개월간 숙성 발효하였다. 발효액은 HPLC를 이용해 발효 후 유리당의 함량을 분석하였다. 동물실험은 총 3군으로 일반 대조군에는 고지방사료와 흑설탕 7.2%(HFD), 처리군에는 고지방 사료에 흑설탕 7.2%와 강황 12.8%(TP), 고지방 사료에 분말화한 발효 강황 20%(FTP)을 첨가한 배합사료를 4주간 급여하였다. 혈청지질에서 총 콜레스테롤과 LDL-콜레스테롤은 HFD군에 비하여 모두 감소하는 경향이었다. 혈청 중 아디포넥틴과 렙틴은 HFD군에 비해서 FTP군이 유의적으로 낮았으며(P<0.05), TNF-α은 HFD군에 비해서 FTP군이 감소하였다. 또한 간 손상 지표인 혈청의 AST는 HFD군에 비해서 FTP군이 감소하였다. 이를 통해 발효 강황 발효액은 발효 전보다 발효 후에 고지방식이를 투여한 흰쥐에 있어서 비만을 억제할 수 있는 가능성이 있는 것으로 사료되었다. This study was designed to investigate the effects of fermented turmeric extract on body weight, abdominal fat mass and biochemical markers related to obesity in rats fed high fat diet. Turmeric and brown sugar was equally mixed and fermented for one year. Wistar rats(weighing about 125 g(15 rats)) were divided into three groups: high fat diet(20.9%) and brown sugar 7.2% (HFD), turmeric powder in replace of corn starch 12.8%, brown sugar 7.2% (TP), fermented turmeric powder 20%(FTP) for four weeks. The final body weight was about 425g. The retroperitoneal fat weights in TP group showed the tendency to decrease regardless of feed intake in the rats. Serum levels of total cholesterol and LDL-cholesterol in the FTP group showed the lowering tendency than those of the HFD group(p<0.05). Serum levels of leptin, adiponectin and aspartate aminotransferase(AST) in the FTP group was significantly(p<0.05) lower than that of the HFD group, and serum level of tumor necrosis factor-α(TNF-α) in all the groups were similar. These results suggest that fermented turmeric extract might be effective to prevent obesity in rats fed high fat diet.

고추씨유, 캡사이신 및 토코페롤의 첨가가 돈지와 대두유의 산화안정성에 미치는 영향

이치호,한규호,김아영,이슬기,홍고은,변장원,최강덕,양철영,Lee, Chi-Ho,Han, Kyu-Ho,Kim, Ah-Young,Lee, Seul-Ki,Hong, Go-Eun,Pyun, Chang-Won,Choi, Kang-Duk,Yang, Cheul-Young 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.5

This study was designed to compare the thermal oxidative stability of lard, soy bean oil, and hot pepper seed oil for 0-3 d at $100^{\circ}C$, and to evaluate the effect of capsaicin on thermal oxidative stability in lard and soy bean oil. As result, thermal oxidation stability was shown in the order hot pepper seed oil>soy bean oil>lard for 0-3 d at $100^{\circ}C$. In blended oils, hot pepper seed oil effectively inhibited lipid oxidation when mixed with lard than soy bean oil by showing the ratio of 30% pepper seed oil plus 70% lard and 60% pepper seed oil plus 40% soy bean oil inhibited lipid oxidation during storage periods. And to investigate the antioxidative effect of antioxidants such as capsaicin and alpha-tocopherol in hot pepper seed oil, 1,200 and 2,400 ppm capsaicin, or 0.3% alpha-tocopherol were added in soy bean oil and lard and stroed for 0-3 d at $100^{\circ}C$. Capsaicin inhibited lipid oxidation in lard but not in soy bean oil, however alpha-tocopherol exhibited a prooxidaton effect in soybean oil. Therefore, it suggests that the application of hot pepper seed oil or capsaicin in lard may be better for thermal oxidative stability.

豚 內臟肉의 冷凍貯藏에 따른 品質變化

楊澈永 한국식품영양학회 1989 韓國食品營養學會誌 Vol.2 No.1

This experiment was carried out to investigate the changes in quality of pork organs such as the meat of large intestine, small intestine and liver during frozen storage at -18±1℃. The result obtained were as follows ; 1. The moisture contents in the meat of large intestine, small intestine and liver was 61.1%, 65.1% and 71.3% and the content of crude fat was 27.1%, 21.5% and 5.0% respectively. 2. Weight loss increased in the course of storage period, and liver showed the least weight loss in them. 3. Total lipid in the meat of large intestine, small intestine and liver was 24.4%, 19.2% and 4.3% respectively, and which decreased gradually in the course of storage period. 4. The content of volatile basic nitrogen in raw meat was 20㎎% within and without before storage treatment, and that of the value was 24.2㎎% within after 3 weeks storage.

Bovine Plasma첨가가 돈육 소시지 품질에 미치는 영향

양철영 한국산업식품제조학회 2001 산업식품제조학회지 Vol.5 No.1

비정육 대체물질인 건조 소 혈당단백질을 단계별로 첨 거하여 제조된 비엔나 소시지의 저장 중 품질특성을 고찰 한 결과 수분은 control구와 D-3 사이, D-l 과 D-3 사이에서 유의적인 차이가 있으며(p<0.05) 조단백은 비교구에서 높은 수준를 보이고 조지방은 control구와 D-1 사이. D-1과 D-2에서 함량의 유의적인 차이가 있었다. 조회분은 control에서 약간 높은 수준이었다. pH의 수준은 control에서 약간 낮은 상태를 보이나 10일 저장된 것보다 40일 저장된 시료에서 큰 값으로 증가하였다. 대체물질의 첨가량이 증가된 비교구에서 보수력이 높고 저장기간이 연장됨에 따라 control, D-l, D-2, D- 3에서 유의적인 차이로 감소함을 보였다. 휘발성 염기질소량은 소시지 제조 후 처리구간에서 차이를 보이며 40일 저장 후는 높은 증가량을 보이나 19.00mg% 이하 수준이었다. TBA가는 initial에서 처리구간 유의적인 차이가 인정되었고(p<0.05) 40일 저장된 경우 비교구가 control에 비해 증가폭이 적게 나타내었다. 아미노산 분석에서 18여종이 분석되었으며 필수아미노산 비율은 D-3에서 컸으며 산성아미노산류가 가장 높았고, control과 혈장단백질을 첨가한 D-l, D-2, D-3구에서 특정 아마노산 함량에 특이한 차이가 인정되지 않았다(p<0.05). This study were carried out to investigate the effect by the addition of dry bovine plasma on the quality of the vienna sausage. The content of moisture, crude protein, crude lipid and crude ash was partial significant difference among the control group and D-1, D-2, and D-3 group(p<0.05). The pH of control group was showed slightly lower than difference group, but that of stored sample of 40 days were higher increase than stored sample of 10 days. Addition level of non-lean meat substitution of water holding capacity in vienna sausage were higher increase than control group, and the various treatment group was significant difference decreased by according to storage periods. The volatile basic nitrogen was significant difference among the control group, D-l, D-2, and D-3 group, but that of VBN level was 19.99mg% below at stored sample of 40 days. TBA value showed significant difference in various treatment group at stored sample of initial, and the difference group was less increase than control group at stored sample of 40 days. An analysis of amino acid detected 18 kinds, and the essential amino acid ratio was higher in D-3 group, but that of specific amino acid contents was no significant difference between the control and difference group, and the glutamic acid and the asparic acid was relatively high level among the all amino acid.

豚肉 통조림과 Retort Pouch의 品質安定性에 관한 比較硏究

양철영,황칠성 한국축산학회 식육연구회 1982 食肉硏究會報 Vol.3 No.1

食肉加工産業에서 많은 비중을 차지하는 豚肉(pork)을 原料로 하여 통조림을 對照區로 하고 retort pouch를 比較區로 하여 容器의 適性, 內容物의 安定性 加溫 및 微生物檢査, 官能檢査를 貯藏溫度(37℃, 20℃, 10℃, 4℃), 貯藏期間(30days, 120days)을 變化시켜 그 安定如否를 檢討한 結果 다음과 같다. 1. Pork retort pouch가 pork can보다 容器의 安全함을 보이고 殺菌期間은 pork can보다 비교하여 pork retort pouch-vacuum이 2배, pork retort pouch-none vacuum 이 1.5배의 效果가 있었다. 2. 粗蛋白質은 pork can<pork retort pouch-vacuum<pork retort-none vacuum의 順으로 變化直가 적었으며, 貯藏期間 120일구에서 有意差가 認定되었다(P>0.05). 3. 組脂肪質의 變化는 溫度가 높은 곳에서 安定하지 못하였고, 容器區間에서 30일간 저장구는 5%수준, 120일 저장구에서는 1%의 水準에서 有意差가 있었다. 4. Pork can 粗灰分의 增加를 보였고, 容器區間에서 有意差가 認定되었다.(P> 0.05). 5. 糖度는 全區에서 微微한 變化를 보이고 PH는 120일 구간에서 initial의 測定値와 近似하였다. 溫度區間에서 (P> 0.01)과 容器區間(P>0.05)에서 有意差가 認定되었다. 6. 加溫 및 微生物檢査 結果는 pork retort pouch가 有利하였다. 7. 嗜好性은 貯藏溫度區에서 37℃<20℃<10℃<4℃의 順으로 접수가 좋았으며 容器區間에서는 pork retort pouch-vacuum<pork can<pork retort pouch-none vacuum의 順이나 有意差가 認定되지 않았다.(P<0.05). This includes such experiments with comparsion between canned food and foods, of retort pouch, designating former group, as reference and the latter group as standard sample to examine the relvency of application with purpose of substitution retort pouch for the cans, property and general characteristics are tested for sterilization time, pH, concentration of sugar, crude protein, crude fats and crude ashs, package stability, panel test and micro-organisms, the results obtained were as follows; 1. Package suitability; pork retort pouch better than pork can for package stability, sterilization time was 2 times as effectives for pork retort pouch-vacuum in comparsion, to pork can and 1.5 times effective for retort pouch none-vacuum. 2. The change of crude protein showing pork can, pork retort pouch-vacuum, pork retort pouch-none vacuum on ranking of stability, and a significate difference was at storage period 120 days(P>0.05) 3. The change of crude fats at higher temperature range 37℃, 20℃was unstability, also a significant difference was at package sect of storage 30 days (P>0.05) and at the storage period 120 days (P>0.01) 4. The degree of change in the crude ash contents at the entire temperature range was exhibiting increasing for reference group and for sample group was showing stability:, but no significant difference was at the level 5% 5. Sugar 'contents' and the characteristics of pH with the result of 'reduction to the initial value' arid a significant defference was at the storage, temperature sect (P>0.01) and a, significant defference was at the package section (P>0.05) 6. For the heating and microbilogical was sample group better than reference group. 7. At the panel test are in comparsion to less flavorable for 37℃ while increase was from the 4℃,and no significant. defference was at level 5%.