http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : 성삼경 (검색결과 98 건)
- 무료
- 기관 내 무료
- 유료
-
-
-
성삼경,한상국,김대곤 영남대학교 자원문제연구소 1987 資源問題硏究 Vol.6 No.-
The study was undertaken to investigate the change of tenderness parameters in bull beef of Korean Native Cattle which occur during aging period. The longissmus dorsi muscle(LDM) and bicep femoris muscle(BFM) from the bull carcases of about 36 months age were sampled, and stored at 2±2"C chilling room during the test aging period. The myofibril fragmentation index(MFI), shear force value(SFV), sarcomere length and water holding capacity(WHC) were observed. SFV of LDM decreased rapidly until 5 days of aging, and thereafter gradually. SFV of BFM showed a gradual decrease with the prolonged aging. MFI of LDM and BFM increased gradually and sarcomere length became longer progressively as the aging period increased. In addition, WHC was raised with pH increased with aging. These results suggest that SFV on MFI, sarcomere length and WHC may he varied partly with certain muscles and other factors.
-
성삼경,안동현 영남대학교 자원문제연구소 1988 資源問題硏究 Vol.7 No.-
For the purpose of improving the meat tenderness of Korean Native male cattle, longissmus dorsi muscle was aged at different temperatures of 2. 16 and 37°C just after slaughtering. The shear force value, myofibrillar fragmentation index. fragmentation index and sarcomere length, and the morphological changes were observed. At 16°C and 37°C compared to 2°C. shear force value decreased myofibrillar fragmentation index increased and fragmentation index decreased as the aging progressed. Also the sarcomere length increased, but direct relationship with tenderness was not apparent. From the electron microscopic observation, the morphological change of myofibril and disappearance of Z-line was found on 10th days of aging at 2°C, on 1st day at 16°C and on 3rd days at 37°C. The component of 30.00dalton on electrophoresis appeared much faster when the meat was aged at 16°C and 37°C. The results suggest that the aging at 16°C and 37°C have eater improving effect of meat tenderness of Korean Native male cattle compared to conventional low temperature aging.
-
한국 토종닭고기의 숙성중 부위별 근원섬유 단백질의 변화
성삼경,안동현,권연주,박소연 한국축산학회 1997 한국축산학회지 Vol.39 No.5
Postmortem changes were examined in myofibrillar proteins of M. pectoralis, M. sartorius and M. soleus from Korean native chickens(KNC) and commercial broilers. Purified myofibrils were prepared from the muscles after 0, 3, 6, 12, 24, 48, 72 and 120 hours of post mortem storage at 4℃. SDS-PAGE results showed that 30kDa and 32kDa components appeared earlier in the M. pectoralis than in the M. sartorius and M. coleus from KNC and broilers. These components were observed after 12 hours post mortem in all M. pectoralis. Titin I disappeared after 12 hours post mortem in M. pectoralis from KNC, earlier than that of broilers. In M. sartorius, thin II appeared after 6 hours post mortem in KNC, earlier than that of broilers, and thin I disappeared after 120 hours of storage. Titin II appeared after 24 hours post mortem in M. Soleus from KNC and broilers. Among all the samples studied, the post mortem changes in M. Pectoralis was the fastest and those changes in M. coleus was the slowest. The molecular weight of the titin in M. coleus and M. sartorius is larger than that of M. pectoralis from KNC.
-
Vitamin C 와 Vitamin E 처리가 한우육의 육색 및 지방산화에 미치는 영향
성삼경,김수민,이신호 한국축산학회 1997 한국축산학회지 Vol.39 No.3
The effects of vitamin C concentration and vitamin E on lipid peroxidation and meat color were determined by spraying the vitamins on meat, Binding them together, and storing at 5℃ either in a dark room or a fluorescent lighted room. The meat in the dark room showed low TBARS value. Vitamin C was effective to retard the pigment and lipid oxidation, irrespective of storage conditions. However, there were not significant differences between 1% vitamin C and 3% vitamin C groups. The treatment of vitamin C and vitamin E played a role as the most powerful antioxidants to reduce lipid oxidation. The concentration of vitamin C tended to be decreased gadually with times and 3% vitamin C had the highest degradation rate. The effects of vitamin C concentration on meat color and meat flavour were determined at the difTerent storage conditions. The lightness of meat color treated with I% vitamin C and 3% vitamin C fumed out to be very high at dark room until 5 days. The redness of meat color had very similar tendency to the lightness of meat color at dark room until 5 days. After 5 days of storage, there were not significant differences. The result of the sensory test indicated that the change of meat color tended to be decreased gradually, but there were not significant differences during storage at 5℃. However, vitamin C treatment had a slightly higher score in meat color than that of control after storage for 5 days, irrespective of storage conditions(P$lt;0.05). Meat with 3% vitamin C was the most effective to keep meat color during the storage for 10 days. And also, meat flavour tended to be decreased during storage at 5℃, but there were not distinct differences according to vitamin C concentration.
-
성삼경,권연주,김대곤 한국가금학회 1998 韓國家禽學會誌 Vol.25 No.2
This study was carried out to investigate the postmortem changes in physico-chemical characteristics of chicken meat with different breeds. Thigh and breast meats from Korean Native Chicken(KNC, 15-wk old), Wangchoo(15-wk old), and broiler(7-wk old) were stored at 5 ˚C. Differences in postmortem pH changes were not recognized among breeds, and pH showed by the lowest value at the 1st day of postmortem in all breeds. Breast meat had tendency to drop pH faster than thigh meat. Heme pigment contents showed no differences among breeds. KNC showed the lowest cholesterol contents in all breeds, total collagen contents showed the lowest value at the 1st day of postmortem, and thereafter it was gradually increased. Heat soluble collagen contents was lowest in Wangchoo. Water soluble and salt soluble protein showed the lowest extractability at the 1st day of storage. Broiler showed the highest extractability of these proteins and Wangchoo showed the lowest. Water holding capacity(WHC) had increasing tendency whilst cooking loss had decreasing tendency by the ageing. WHC of breast and thigh meat showed the highest values in KNC and broiler, respectively. Myofibrillar fragmentation index (MFI) was significantly increased in all breeds by the ageing. Breast and thigh meat showed almost same MFI in KNC and broiler, and in KNC and Wangchoo, respectively. Hardness of breast meat showed decreasing tendency by the ageing.
-
글리세린 근섬유의 소편화에 미치는 Ca2+ 과 pH 의 영향 및 알카리 강직근의 소편화 .
성삼경,화천건차랑 ( S . K . Sung,K . Izumi ) 한국축산학회 1982 한국축산학회지 Vol.24 No.3
Fragmentations of different rigor type muscles during postmortem storage were studied and glycerinated muscle fibers were employed in order to determine the factors influencing fragmentation. Degree of fragmentation was significantly different on different rigor types. Fragmentation of acid rigor proceed rapidly during postmortem aging while it was very slow in alkaline rigor. Similar results were obtained when glycerinated muscle fibers were incubated with sarcoplasm extracted from two types of rigor muscle. The protein compositions of sarcoplasm from two rigor types were not significantly different. But the fragmentation of the two rigor types changed according to the pH change. The same effects were also obtained by use of Ca^(2+) Under the conditions of acid rigor sarcoplasm, fragmentation was not suppressed by the addition of the lodoacetate, irreversible inhibitor of CAF. On the other hand, the fragmentation was not increased by the addition of Ca^(2+) alone under conditions alkaline rigor sarcoplasm. From these results it can be suggested that the fragmentation of different rigor types are influenced by different factors and Ca^(2+), CAF and proteases are involved with a complex relationship.
-
-
연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
