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염지제 종류와 혼합에 따른 기계발골 계육의 가공 특성과 저장성
강수용,박기수,최양일,이상화,어중혁,Kang, Soo-Yong,Park, Ki-Soo,Choi, Yang-Il,Lee, Sang-Hwa,Auh, Joong-Hyuck 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.2
This study was conducted to determine the preblending effect of curing agents on the characteristics of mechanically deboned chicken meat (MDCM), including the pH, water-holding capacity (WHC), and stability under refrigeration conditions. MDCM was preblended with different curing agents [NaCl, 0.75 or 1.5%; sodium tripolyphosphate (STPP), 0.25 or 0.5%; ascorbic acid, 250 or 500 ppm; sodium nitrite, 75 or 150 ppm] and were stored at $4^{\circ}C$ overnight. The preblending of NaCl was found to have improved the WHC and emulsion stability; STPP was found to have improved the pH, WHC, and emulsion stability; and ascorbic acid or sodium nitrite did not affect the pH, WHC, and emulsion stability. The addition of ascorbic acid or sodium nitrite, however, decreased the 2-thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values of the preblended MDCM through the antioxidizing properties. The mixing effects of different curing agents on MDCM were also evaluated with nine different conditions. Among the treatments, the mixture of NaCl and STPP improved the WHC and emulsion stability due to the increased solubility of salt-soluble protein in the preblended MDCM. The mixture of NaCl, STPP, and ascorbic acid increased the pH, WHC, and emulsion stability, but the mixture of NaCl, STPP, ascorbic acid, and sodium nitrite improved the WHC, emulsion stability, and redness of the surface color with improved storage stability due to the decreased VBN and TBA values. As a result, the mixture of 1.5% NaCl, 0.5% STPP, 500 ppm ascorbic acid, and 75 ppm sodium nitrite showed the best properties as curing agents for MDCM preblending.
복합생균제와 항생제 급여가 육계의 생산성 및 육질에 미치는 영향
박성현,최정석,정동순,어중혁,최양일,Park, Sung-Hyun,Choi, Jung-Suk,Jung, Dong-Soon,Auh, Joong-Hyuck,Choi, Yang-Il 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.3
This study was undertaken to investigate the effects of feeding complex probiotics (Lactobacillus casei, Bacillus subtilis, Saccharomyces cerevisiae, Aspergillus oryzae, Streptomyces griseus, $1.5{\times}10^{10}$ CFU/kg) and antibiotics (oxytetracycline (OTC), 110 ppm) on growth performance and meat quality characteristics of broiler chicks. In the experiment 1, 0.3% complex probiotics feeding level was chosen to be proper addition level due to better average daily gain (ADG), feed conversion (FC) and dressing percent (DP) results among 3 levels (0.1, 0.3 or 0.5%). In the experiment 2, 5 treatments (T1, no probiotics + no antibiotics; T2, probiotics 0.3% + no antibiotics; T3, probiotics 0.3% + antibiotics 50%; T4, probiotics 0.3% + antibiotics 100%; T5, no probiotics + antibiotics 100%) were investigated. In the growth performance of broilers, T5 (antibiotics 100% only) showed the highest (p<0.05) ADG and FC values while T1 (control) showed the worst growth performance. However, T3 (probiotics 0.3% + antibiotics 50%) showed higher ADG (p<0.05), FC (p<0.05) and DP (p>0.05) values compared to control. In the breast and leg meat quality, T3 showed similar pH, proximate composition, cooking loss and meat color values except shear force value compared to T5. Addition of 0.3% probiotics with 50% antibiotics (T3) tended to lower the blood cholesterol levels of broiler chicks and Escherichia coli or Salmonella counts in cecum microflora of broiler chicks compared to T5. In the residual antibiotics analysis, T3 contained 0.04 ppm of residual antibiotics in the breast meat while T4 or T5 contained 0.1 ppm of residual antibiotics and addition of 0.3% probiotics with 50% antibiotics in broiler diets could lower the residual antibiotics level to 40% in the meat. As a result, 0.3% probiotics addition with 50% antibiotics in the broiler diets could be recommended for the production of high quality broiler meat.
무 뿌리의 전분지수 측정과 이를 활용한 조직감의 유전특성 분석
김헌(Hun Kim),김종현(Jong Hyun Kim),어중혁(Joong-Hyuck Auh),김종기(Jongkee Kim) 한국원예학회 2009 원예과학기술지 Vol.27 No.4
본 연구에서는 전분-요오드반응을 적용하여 무 조직의 Hunter ‘b’ 값을 측정하여 전분 지수(starch index)를 구하고, 이를 통해 전분 함량과 경도를 간편하게 평가하는 방법을 개발하였다. 무 조직의 호화조건은 60℃에서 20분 이상 침지하는 것이 요오드 반응에 가장 효과적이었으며, 색차계를 이용한 Hunter ‘b’ 값은 전분 농도와 고도의 역의 상관관계를 보였다(r²=0.948). 이를 토대로 비교했을 때 일대 잡종 무조직의 색도와 경도는 품종간에도 고도의 상관을 나타내어 (r²=0.703) 무의 조직감을 비교하는 지표로 활용할 수 있었다. 또한 일대 잡종 무와 양친, 여교잡 세대 및 후대를 대상으로 조직의 전분 지표를 측정한 결과, 양친 중 무의 조직감이 낮은 쪽이 우성으로 작용하며, 잡종 강세가 약하게 나타나는 형질인 것으로 나타났다. As one of the major storage carbohydrates, starch correlates with the tissue firmness and cell wall contents as well as contributes to the textural quality of radish (Raphanus sativus L.) root. In this study we developed a simple method to evaluate starch content and tissue firmness by measuring the color (Hunter ‘b’) of iodized radish slice as a starch index. The gelatinization of radish slice was optimized by swelling at 60℃ for 20 min, and the Hunter ‘b’ value and the concentration of iodized potato starch were highly correlated (r²=0.948). This relationship was also effective to the analyses of inheritable texture traits of three F₁ hybrids and their breeding lines. The heritability of tissue firmness of radish root, based on starch index and compressibility, turned out to be fairly high, ranging from 0.47 to 0.93. However, heterosis was relatively low. This method is simple and rapid, and, therein, could be employed as a quick evaluation for qualifying radish texture since the correlation between Hunter ‘b’ value and starch content was consistent among different cultivars. The present study also revealed that either parental line which exhibits a relatively less firm in texture of the root was dominant.
이영미 ( Young Me Lee ),김승기 ( Seung Ki Kim ),박지원 ( Ji Won Park ),어중혁 ( Joong Hyuck Auh ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.4
호박과 피는 과육에 비해 매우 높은 16%의 식이섬유를 함유하고 있었고, 이로부터 분리된 호박과 피펙틴은 53%의 galactuonic acid를 함량을 나타내었으나, 타 펙틴에 비해 매우 높은 메틸기를 함유한 high methoxyl pectin(HMP)로 확인되었다. 또한 0.34%의 낮은 수준이나, 일부 아세틸기를 함유하고 있어, 기존의 펙틴질과 차별화될 수 있는 구조적 특징을 보유하고 있었다. 담즙산과의 결합능에 있어서는 다른 펙틴질에 비해 비교적 높은 9%의 결합능을 보여, 식품 소재로서의 우수한 특성을 보유하고 있어 향후 식품 소재로서의 개발이 가능할 것으로 판단되었다. Pectins were isolated from pumpkin peel with hot-acid extraction method and the physicochemical properties were determined including molecular weight distribution, galacturonic acid content, degree of methylation & acetylation and bile acid binding capacity in vitro. Pumpkin peel contained higher dietary fiber (16%) compared to the pumpkin flesh. Pectins prepared from pumpkin peel had 53% of galacturonic acid, whereas showed relatively higher degree of methylation (86.5%) with some degree of acetylation as well, which was distinct from commercial citrus peel pectin. In addition, bile acid binding capacity of pumpkin peel pectins was investigated in vitro and around 9% of taurocholic acid was bound in a model system, which indicated the possible health promoting effect of pumpkin dietary fiber.
Ethyl Acetate와 Methanol을 이용한 블루베리 추출물 대사체 분석
조영희(Young-Hee Jo),김수경(Sugyeong Kim),권다애(Da-Ae Kwon),이홍진(Hong Jin Lee),최형균(Hyung-Kyoon Choi),어중혁(Joong-Hyuck Auh) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.3
본 연구에서는 LC-MS/MS를 이용한 블루베리의 methanol과 ethyl acetate 추출 분획에 존재하는 대사체의 분석을 통해 효율적인 대사체 profiling의 가능성을 탐색하였다. LC-MS/MS에서 검출되는 대사체를 통계 처리한 결과, methanol 추출 분획에서는 5-O-feruloylquinic acid, malvidin hexoside, malvidin-3-arabinoside, petunidin-3-arabinoside, delphinidin hexoside, delphinidin, petunidin hexoside와 같은 안토시아닌 계열의 화합물들이 존재하였고, ethyl acetate 분획에서는 chlorogenic acid, chlorogenic acid dimer, 6,8-di-C-arabinopyranosylluteolin, luteolin과 같은 플라보노이드 계열의 화합물이 검출되었다. 본 연구는 기존 연구와 달리 대사체학 기법을 이용한 블루베리 추출물 전체 대사물질의 profiling을 시도한 최초의 연구로서 블루베리에 함유된 유용 성분의 스크리닝등 향후 응용 연구에 유용한 기반으로 이용될 수 있을 것으로 기대된다. Metabolite profiling of blueberry (cultivar "Spartan") was performed by extraction using different solvents, methanol and ethyl acetate, through metabolomic analysis using LC-MS/MS. Unsupervised classification method (PCA) and supervised prediction model (OPLS-DA) provided good categorization of metabolites according to the extraction solvents. Metabolites of the anthocyanin family, including delphinidin hexoside, delphinidin, 5-O-feruloylquinic acid, malvidin hexoside, malvidin-3-arabinoside, petunidin-3-arabinoside, and petunidin hexoside, were mainly detected in methanol fractions, whereas those of the flavonoid family, including chlorogenic acid, chlorogenic acid dimer, 6,8-di-C-arabinopyranosyl-luteolin, and luteolin were successfully prepared in the ethyl acetate fraction. Thus, metabolomic analysis of blueberry extracts allows for the simple profiling of whole and distinctive metabolites for future applications.