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RISS 인기검색어
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- 저자 : 이제룡 ( J. R. Lee ) (검색결과 19 건)
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Rosemary와 유자과피 분말 첨가가 유화형 소시지의 POV, TBARS, 미생물 및 아질산염 소거능에 미치는 영향
이제룡,곽석준,정재두,하영주,어용준,조현소,성낙주,도창희,Lee, J.R.,Kwack, S.J.,Jung, J.D.,Hah, Y.J.,Eo, Y.J.,Cho, H.S.,Sung, N.J.,Do, C.H. 한국축산학회 2005 한국축산학회지 Vol.47 No.4
본 연구는 유화형 소시지 제조시 rosemary, 유자과피 분말 단일 및 rosemary와 유자과피 분말을 혼합 첨가하여 소시지를 제조한 다음 소시지의 POV, TBARS, 미생물 및 아질산염 소거능에 미치는 영향을 비교하고자 실시하였다. 소시지의 POV 값은 rosemary, 유자과피 분말 단일 및 혼합 첨가 소시지가 대조구에 비해 낮았으며, 특히 저장 60일에 유자과피 분말 첨가 소시지가 대조구에 비해 현저하게 낮은 POV 값을 나타내었다(P<0.05). 소시지의 TBARS은 저장 20일과 40일에 rosemary, 유자과피 분말 단일 및 혼합 첨가 소시지가 대조구에 비해 낮았으며(P<0.05), 유자과피 분말 첨가 소시지가 가장 낮은 TBARS를 나타내었다. 소시지의 미생물 수는 저장 20일과 45일에 rosemary, 유자과피 분말 단일 및 혼합 첨가 소시지가 대조구에 비해 낮았다(P<0.05). 소시지의 아질산염 소거효과는 rosemary, 유자과피 분말 단일 및 혼합 첨가 소시지가 대조구에 비해 높은 아질산염 소거효과를 나타냈으며, 특히 저장 20일과 60일에 rosemary 첨가 소시지는 대조구에 비해 현저하게 높은 아질산염 소거효과를 나타내었다(P<0.05). 이상에서, rosemary와 유자과피 분말 첨가 소시지는 대조구에 비해 지방산화와 미생물 성장을 지연시키면서 잔존 아질산염 소거능이 높았고, rosemary와 유자과피 분말 혼합 첨가의 시너지 효과는 발견되지 않았다. This study was carried out to investigate the effects of addition of 0.1% rosemary, 0.9% citron peel powder and 0.1% rosemary combination with 0.9% citron peel powder on the POV, TBARS, aerobic microorganisms and nitrite scavenging of emulsion-type sausages. The POV values of sausage containing citron peel powder were significantly lower than those of control at 60 days of storage. The TBARS values of sausage containing rosemary, citron peel powder and rosemary combination with citron peel powder were lower than those of control at 20 and 40 days of storage. The aerobic microorganisms count of sausage containing rosemary, citron peel powder and rosemary combination with citron peel powder were lower than those of control at 20 and 45 days of storage. The nitrite scavenging of sausage containing rosemary were higher than those of control at 20 and 60 days of storage.
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간장, 고추장 및 된장 양념으로 발효시킨 함기포장 돈육의 저장기간 동안 품질 특성
진상근,김일석,하경희,류현지,박기훈,이제룡,Jin, S.K.,Kim, I.S.,Hah, K.H.,Lyou, H.J.,Park, K.H.,Lee, J.R. 한국축산학회 2005 한국축산학회지 Vol.47 No.4
이 연구는 간장, 고추장 및 된장 양념을 이용한 발효 돈육의 품질 특성에 관한 것으로 돼지 뒷다리를 채취하여 $7{\time}10{\time}2$cm 크기로 자른 후 육을 동일한 비율의 소스(간장소스 T1, 고추장소스 T2, 된장소스 T3)에 침지하여 $1{\pm}1^{\circ}C$에서 10일간 발효숙성한 후 함기포장하여 $1{\pm}1^{\circ}C$에서 1, 14 및 28일 동안 저장하면서 품질 측정한 결과는 다음과 같다. pH는 T1이 저장 1일에 T2와 T3에 비해 낮았지만, 저장 14일과 28일에 현저하게 높았다(P<0.05). 보수성은 T1이 저장 1일과 28일에 T2와 T3에 비해 높았다. 전단가는 T3가 T1과 T2에 비해 낮았다. 표면 육색의 L*값은 T3가 T1과 T2에 비해 높았지만, a*와 b*값은 T2가 T1과 T3에 비해 현저하게 높았다(P<0.05). VBN은 저장 1일과 14일에 T3가 T2에 비해 낮았지만, 저장 28일에는 T1이 T2와 T3에 비해 현저하게 낮았다(P<0.05). TBARS는 저장 14일과 28일에 T3가 T1과 T2에 비해 현저하게 낮았다(P<0.05). 총균수는 저장 1일에 T1이 T2와 T3에 비해 낮았지만, 저장 14일과 28일에는 T2가 T1과 T3에 비해 현저하게 낮았다(P<0.05). 대장균 수는 저장 1일에 T1과 T3가 T2에 비해 현저하게 낮았고(P<0.05), 저장 14일과 28일에는 T2와 T3는 대장균 성장을 나타내지 않았다. 유산균 수는 T2가 T1과 T3에 비해 낮았다. 이상에서, 고추장 발효 돈육인 T2는 양념육 고유의 색을 나타내면서 미생물 성장을 지연시켰다. This study was carried out to evaluate the quality characteristics of aerobic packed pork during storage after fermentation with soy sauce, red pepper and soybean paste seasonings. The ham of pork were cut to cube($7{\time}10{\time}2$cm) and Korea traditional seasonings such as soy sauce(T1), red pepper paste(T2), soybean paste(T3) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned sample were fermented by fill into plastic box at $1{\pm}1^{\circ}C$ for 10 days. And then, the fermented meat from each pack was aerobic packed and stored at $1{\pm}1^{\circ}C$ for up to 28 days. The pH of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but were significantly(P<0.05) higher at 14 and 28 days of storage. The water-holding capacity of T1were significantly(P<0.05) higher compared to T2 and T3 at 1 and 28 days of storage. The shear force of T3 were significantly(P<0.05) lower compared to T1 during storage. The surface meat L* values of T3 were significantly(P<0.05) higher than those of T1 and T2, but a* and b* values of T2 were significantly(P<0.05) higher. The volatile basic nitrogen(VBN) of T3 were significantly(P<0.05) lower compared to T2 at 1 and 14 days of storage, but T1 were significantly(P<0.05) lower at 28 days of storage. The thiobarbituric acid reactive substances(TBARS) of T3 were significantly(P<0.05) lower compared to T1 and T2. The total plate counts of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but T2 were significantly(P<0.05) lower at 14 and 28 days of storage. The Escherichia coli of T1 and T3 were significantly(P<0.05) lower compared to T2 at 1 day of storage. The Lactobacilli spp. of T2 were significantly(P<0.05) lower compared to T1 and T3.
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이제룡,서종태,정재두,이진우,하영주,이정일,곽석준,이중동 한국동물자원과학회 2003 한국축산학회지 Vol.45 No.6
In a trial involving 240pigs, the proximate composition, physico-chemical properites, color, amino acid composition and fatty acid composition of loin muscle were investigated in feeding various finished pig fees. The treatments included feeding control) the low-nutrient density diet(2,960㎈/㎏ ME, 12.25% CP, 0.41% lysine and 0.70% Ca), T1) the medium-nutrient density diet(3,220㎈/㎏ ME, 15.50% CP, 0.87% lysine and 0.90% Ca) and T2) the hight-nutrient density diet(3,350㎈/㎏ ME, 17.50% CP, 1.05% lysine and 0.90% Ca). The crude ash contents of T1 were significantly(p<0.05) higher than those of control and T2. The ?_(u) of T2 were significantly higher than those of control and T1, but cooking loss were significantly(p<0.05) lower than those of control. In compositions amino acid, aspartic acid, threonine, iso-leucine and histidine of T2 were higher than those of control, but proline and glycine were significantly(p<0.05) lower then those of control. The oleic acid(18:1) contents of control were significantly higher than those of T1 and T2, but the contents of linoleic acid(C18:2) and arachidonic(C20:4) acid were significantly(p<0.05) lower. Inconclusion, the results of the experiments suggest that the high-nutrient density diet for pigs tended to improve the postmortem ?_(u) and cooking loss.
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이제룡,서종태,허태영,정재두,하영주,이진우,이정일,이중동 한국동물자원과학회 2003 한국축산학회지 Vol.45 No.5
In a trial involving 120 pigs, the effects of transport time on blood profile and meat quality in pigs were investigated. One group of 60 animals was subjected to 20min and the others to 2 h transport time, and held in lairage for 1 h 30min. There was not significantly different in the carcass weight, backfat thickness and carcass grade between groups. Cortisol and lactic dehydrogenase(LDH) concentrations were significantly(P<0.05) higher in the group transported for 2 h compared with the group transported for 20min. There was not significantly different(P>0.05) in meat quality(?_(1), ?_(u), drip loss, cooking loss, hardness, CIE L^(*), a^(*), b^9*) and NPPC) and skin damage of port carcass between groups. These results imply that the stress could be affected by transport time in transit without meat quality.
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유화형 Sausage의 품질특성에 식물성유와 동물성유 CLA 첨가가 미치는 영향
이정일,이진희,곽석준,하영주,정재두,이진우,이제룡,주선태,박구부 한국동물자원과학회 2003 한국축산학회지 Vol.45 No.2
CLA-식물성유와 CLA-동물성유가 대체가 유화형 sausage의 품질특성에 미치는 영향을 조사하기 위해 3개의 시험구를 배치하였다. CLA-CO는 돼지 등지방 함량 중 30%를 CLA-corn oil로 대체시켰으며, CLA-SSO는 30% CLA-safflower seed oil, CLA-LD는 30% CLA-lard을 각각 대체하여 유화형 sausage를 제조한 후 1, 7, 14, 21 그리고 28일 동안 4℃의 냉장고에 저장하면서 이화학적 특성, 조직감, 지방산패도, 지방산 조성 및 CLA 함량의 변화를 조사하였다. CLA-식물성유와 CLA-동물성유를 첨가한 sausage의 pH는 전 저장기간동안 대조구에 비하여 유의적으로 낮게 나타났으며(p<0.05), 모든 처리구가 저장 14일째에 유의적으로 가장 낮은 pH를 보였다(p<0.05). Sausage의 L*과 a*값은 모든 처리구간에 큰 차이는 없었으나, b*값의 경우 CLA-처리구가 대조구에 비해 전 저장기간 동안 유의적으로 높은 경향을 나타내었다(p<0.05). CLA 처리구가 대조구에 비하여 모든 지방산 조성이 감소하는 결과를 보인 반면에 linolenic acid 함량은 대조구에 비하여 CLA 처리구인 CLA-CO와 CLA-SSO 처리구가 유의적으로 높은 함량을 보였다(p<0.05). 모든 처리구가 저장기간 경과에 따른 지방산 조성의 변화는 없었다. 조직감에서는 CLA-LD 처리구가 대조구나 다른 처리구에 비하여 응집성, 탄력성, 고무성 및 파쇄성 등이 유의적으로 높았다(p<0.05). 유화형 sausage의 지방산패도는 저장기간이 경과함에 따라 처리구 모두 유의적으로 높게 나타났고(p<0.05), CLA-CO 처리구가 대조구 보다 유의적으로 낮은 경향을 보였다(p<0.05). 이상의 결과 유화형 sausage 제조시 CLA 첨가는 이화학적 특성과 조직감에 영향을 미치지 않으며, 제품의 저장기간을 연장 및 CLA를 축적시키는 것이 가능하여 고급 sausage 생산이 가능하다고 사료된다. Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality characteristics of emulsion-type sausage. Each treatments replaced pork back fat with CLA-corn oil (CLA-CO), CLA-safflower seed oil (CLA-SSO) and CLA-lard (CLA-LD) were stored during 1, 7, 14, 21 and 28 days at 4℃. The changes in physico-chemical properties, texture, thiobarbituric acid reactive substances (TBARS), fatty acid composition and CLA content of each treatments were measured during 1, 7, 14, 21 and 28 days at 4℃. During storage, pH of control showed higher pH value than that of CLA-vegetable and CLA-lard treatments. The pH values of all treatments was significantly low at storage 14 days (p<0.05). The color L^* and a^*-value of all the treatments was not significantly changed with the storage periods. Color b^*-value of CLA-treatments was higher than that of control during the storage period. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids composition were decreased with CLA replacements than that of the control. Whereas linolenic acid content extremely increased by replacement of CLA-vegetable. CLA content of CLA-treatments was extremely increased than that of the control. The cohesiveness, springness, gumminess and brittleness of CLA-LD treatment was significantly higher (P<0.05) than that of the other treatments. The TBARS value of all treatments were significantly increased (P<0.05) as the storage period was passed. TBARS of sausage products containing CLA-CO was the lowest. Summing up the a forementioned results, emulsion-type sausage manufacturing with CLA-vegetable oil and CLA-lard was not affected in physico-chemical properties and texture characteristics. Also, it may be assumed that the high quality sausage can be manufactured with the extent of storage period and CLA accumulation.
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양파 부산물 급여가 돈육의 지질산화와 혈액성상 및 항돌연변이성에 미치는 영향
이정일,김동훈,박구부,이제룡,주선태,허선진,하영래 한국축산학회 1999 한국축산학회지 Vol.41 No.6
Effects of dietary onion peels on pork quality were investigated using pigs(20 barrows and 20 gills). The pigs were divided into 4 treatment groups (5 pigs/group, each sex) and subjected to one of four treatment diets(0, 1, 3, and 6% onion peels diets) for 4 weeks before slaughter. Pork loin and blood were taken and collected from the animals (105-110 ㎏ body weight) slaughteed at the commercial slaughter house. Concentrations of quercetin (0.39-6.89 ㎎/㎏) and rutin(0.11-0.72 ㎎/㎏) in pork loin samples of both sexes were positively related to the onion peel content in the diets. Thiobarbituric acid reactive substances(TBARS) were significantly reduced in the pork loin from onion peel-treated groups (P $lt; 0.05), as compared to those of control group. Cholesterol content was also significantly reduced in the pork loin by dietary onion peels(P $lt; 0.05). Low density lipoprotein (LDL) concentrations in the blood were significantly reduced by dietary onion but high density lipoprotein (HDL) were increased in both sexes. Cholesterol concentration in the blood were significantly reduced by dietary onion peels(P $lt; 0.05). These positive effects of pork quality and blood composition by dietary feeding might be, in part, due to the flavonoids (quercetin and rutin) absorbed from onion peels, These results suggest that onion peels, actually wastes, could be used to improve pork quality as feed ingredients.
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