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용해인,정사무엘,김현주,Dinesh D. Jayasena,이수기,조철훈,배영식 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.1
This study investigated the effect of wild grape (Vitis coignetiae) dietary supplementation on the antioxidative potential and quality of the breast and leg meat of broilers. A total of 36 one-day-old male Cobb broiler chicks were obtained from a commercial hatchery, and randomly assigned to 9 pens with 4 birds per pen. Then, broilers were fed 3 different dietary supplementations,including 0%, 0.25%, or 0.5% wild grape, for 2 wks at the finishing period. After slaughtering, the total phenolic content, α,α'-diphenyl-β-picryl-hydrazyl (DPPH) radical scavenging activity, 2-thiobarbituric acid reactive substances (TBARS), and total cholesterol content of broiler breast and leg meat were measured. Higher total phenolic content was recorded in the leg meat of broilers fed the wild grape when compared with the control, while breast meat did not show any difference. Dietary supplementation of 0.25% and 0.5% wild grape significantly increased DPPH radical scavenging activity of both breast and leg meat. TBARS values of both breast and leg meat were decreased by supplementation of 0.5% wild grape during storage when compared to the control, except for the leg meat at day 7. However, there was no significant difference found in total cholesterol content in both breast and leg meat. The results indicate that the antioxidative potential of broiler meat is improved by supplementing the diet with wild grape.
Ethylenediaminetetraacetic acid(EDTA) 또는 유기산의 첨가가 오리 혈액의 가공 품질특성 및 미생물학적 안전성에 미치는 영향
용해인,김재익,김태경,구수경,김세명,차지윤,최윤상 한국식품조리과학회 2023 한국식품조리과학회지 Vol.39 No.4
Purpose: The objective of this study was to determine the effect of the addition of ethylenediaminetetraacetic acid (EDTA) or organic acids on the processing quality and microbiological properties of duck blood. Methods: The control was duck blood without any additions, while the EDTA treatment comprised addition of 0.01% EDTA to duck blood. The treatment with organic acids comprised the addition of 1% of sodium citrate, DL-sodium malate, sodium acetate, sodium propionate, and potassium sorbate to duck blood, respectively. Results: In the EDTA and sodium citrate treatments, the cooking loss and lipid oxidation values were the lowest, while the a-value (redness) was the highest (p<0.05). The pH values of the duck blood were in the order of control (7.45) > EDTA (7.40) > organic acids (4.30~4.32). Hardness was the lowest in the control and the highest in the sodium citrate treatment. The emulsifying capacity was the highest in the EDTA and sodium citrate, and there were no significant differences between the other treatments. The number of total aerobic bacteria in the control, DL-sodium malate, sodium acetate, sodium propionate, and potassium sorbate showed no significant differences. However, EDTA and sodium citrate were observed to have the lowest number of total aerobic bacteria. Conclusion: The present study demonstrated that 0.01% EDTA or 1% sodium citrate can be used to improve the processing qualities and microbiological safety of duck blood. Thus, using EDTA or sodium citrate can increase the availability of duck blood in meat products.
용해인(Hae In Yong),김태경(Tae-Kyung Kim),최희돈(Hee-Don Choi),정사무엘(Samooel Jung),최윤상(Yun-Sang Choi) 한국축산식품학회 2020 Food and Life Vol.2020 No.1
The income raise induces the change of the consumer perception about food. Chemical synthesis ingredients for food have been denied by consumer and interest about clean label food has been increased. When manufactured meat products, various ingredients are added to enhance quality properties of meat products. It is typical ingredients that color coupler, acidity control agent, preservatives, antioxidant, coloring agent, flavor enhancer, spice, and sweetener for meat products. Some ingredients such as nitrite, phosphate, sorbate were regulated and limited for using because of their negative effects on health. With this concern about aforementioned ingredients, various studies and effort to replace or reduce these ingredients have been conducted using natural ingredients in academy, institute, and industry. However, there were no specific definition about ‘clean label’ and consumer have bought clean label foods without clear information and comprehension. Therefore, regulation and definition for clean label foods have to be conducted.
용해인 ( Hae In Yong ),김태경 ( Tae-kyung Kim ),강민철 ( Min Cheoul Kang ),이민혁 ( Min-hyeock Lee ),김미란 ( Mi-ran Kim ),차지윤 ( Ji Yoon Cha ),최윤상 ( Yun-sang Choi ) 한국식품조리과학회 2021 한국식품조리과학회지 Vol.37 No.5
Purpose: This study was conducted to contribute to the vitalization of the food industry through the analysis of future food technology for producing alternative proteins. The demand for protein is expected to increase due to population growth, but it may be difficult to match protein production compared to the demand. Methods: Food technology for the production of alternative proteins to meet the demand was examined through paper and patent analysis. Results: Meat production that relies on traditional livestock farming cannot meet the growing protein demand, due to climate change and resource depletion. Alternative protein is a future food technology that can replace the traditional livestock industry, which in turn can revitalize the sustainable food industry and contribute to economic growth. Alternative proteins are mainly classified into cultured meat, edible insects, and alternative vegetable proteins. Cultured meat refers to edible protein obtained by collecting live animal cells and multiplying them using cell engineering technology. Proteins extracted from edible insects may also be used in food material. Plant-based protein alternatives include technology that uses plant-derived proteins to manufacture foods similar to livestock foods such as meat and eggs. Through the analysis of future food technology for alternative proteins, we have attempted to examine the competitiveness of original technology that can replace the traditional livestock industry. Conclusion: The results of this study provided information on the development of new source technologies by combining various food technologies involving cultured meat, edible insects, and vegetable protein as replacements for traditional livestock protein.