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한우 사골, 꼬리, 우족 및 잡뼈 추출물의 이화학적 특성
이진규(J. K. Lee),정지택(J. T. Jeong),최정석(J. S. Choi1),정명옥(M. O. Jung),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2017 동물생명과학연구 Vol.9 No.-
This study was conducted to investigate the physico-chemical characteristics of various bone extracts in Hanwoo cattle. The experimental materials are as follows; T1(Shank bone extract), T2(Tail extract), T3(Beef feet extract), and T4(The other bones extract). In the proximate composition, the T1 and T2 showed higher moisture and fat contents than those of T3 and T4(p<0.05), and the T3 had the highest protein content among the bone extracts(p<0.05). The quality properties including salinity, sugar content, turbidity and yellowness(b*) values were significantly higher in the T3 than the other bone extracts(p<0.05). However, the pH value of T3 was significantly lower than the other bone extracts. In the mineral contents, calcium contents of bone extracts were 36.33-48.57mg/kg, and the content of phosphorus was the lowest in T1(4.62mg/kg) and T2(19.88mg/kg) was the highest(p<0.05). Contents of sodium and potassium were the highest in T3(215.83mg/kg) and T2(54.59mg/kg), while the content of magnesium was the lowest in T3(12.28mg/kg). In conclusion, these results could be suggested to be the basis information for processed meat extract products industry in korea using Hanwoo bone extract.
최정석(J. S. Choi),진상근(S. K. Jin),하소라(S. R. Ha),최형규(H. K. Choi),최현수(H. S. Choi),최영석(Y. S. Choi),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2015 동물생명과학연구 Vol.7 No.-
본 연구는 포도주박을 돼지 안심과 사태의 숙성에 이용하여 숙성기간 중 품질의 변화와 저장기간중 저장특성을 분석하였다. 포도주박은 안심과 사태의 pH, 명도 그리고 황색도를 감소시켰으며, 전단력을 증가시켰다. 하지만 저장기간중 지방산 패도와 총미생물수를 감소키시는 효과를 나타내었다. 이상의 결과에서 돈육의 안심과 사태에 포도주박을 첨가한 숙성방법은 품질은 다소 영향을 향상시키진 않았으나, 천연 항산화 및 항균물질로서 가치가 있는 것으로 판단되며, 다른 육제품에 적용 연구나 세부적인 첨가수준 연구가 필요한 것으로 판단된다. This study was conducted to investigate the quality and storage characteristics of marinated pork by grape pomace during ripening and storage periods. Experimental design are as follows; Control: 100% Water, GP90: 90% Grape pomace + 10% Water, GP40: 40% Grape pomace + 60% Water. The ripening by grape pomace reduced the pH, lightness, and yellowness values, and increased the shear force value in the tenderloin and hind shank (p<0.05). However, the values in TBA and total microbial count were decreased by the ripening by grape pomace during cold storage. It was determined that grape pomace could be used as a natural anti-oxidant and anti-microbial agent, and further study related natural preservatives is needed.
기계발골계육과 Skin Emulsion을 활용한 계육패티의 품질특성
최정석(J. S. Choi),이주호(J. H. Lee),김중헌(J. H. Kim),강민(M. Kang),한종범(J. B. Han),곽용철(Y. C. Kwak),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2012 동물생명과학연구 Vol.4 No.-
This study was undertaken to investigate the quality characteristics of chicken patty made with mechanically deboned chicken meat (MDCM) and skin emulsion (SE). The chicken patties were divided into 5 groups. T1(chicken meat 85 % + SE 15 %), T2(chicken meat 70 % + SE 15 % + MDCM 10 %), T3(chicken meat 75 % +SE 15 % + MDCM 15 %), T4(chicken meat 60 % +SE 15 % + MDCM 25 %), T5(chicken meat 50 % +SE 15 % + MDCM 35 %). In the proximate analysis, there were no significant diffenrence among 5 groups. In the quality characteristics, water holding capacity(WHC) showed similar value among 5 groups, but pH and total cholesterol showed significantly lower value at T4. In the hunter color, redness value showed the more addition of MDCM the more reddish. In the texture profile, T1 showed significantly higher hardness and chewiness values than the other groups, but addition of MDCM groups showed significantly higher cohesiveness and springiness values than T1. In the sensory evaluation, addition of MDCM groups showed higher(p<0.05) color, tenderness, juiciness, flavor and total acceptability values than T1. As a result, MDCM and SE could be expected be good raw materials for manufacturing chicken patty.
최정석(J. S. Choi),정지택(J. T. Jeong),이진규(J. K. Lee),최영석(Y. S. Choi),정명옥(M. O. Jung),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2017 동물생명과학연구 Vol.9 No.-
This study was conducted to determine the effect of boiled feed on carcass characteristics in Hanwoo steers. A total of 37 Hanwoo steers(Approximately 22 months old) were randomly assigned, and the feeding trial was performed for 10 months. The experimental design consisted of control group(Non-boiled feed) and treatment group(Boiled feed) by completely randomized design. Between the control and treatment groups, the carcass weight and backfat thickness values were significantly higher in the control group than those of treatment group(p<0.05). However, the rib-eye area, yield index values(p<0.05) and incidence of A and B grades in the treatment group were higher than the control. There were no significant differences carcass quality traits including marbling, meat color, fat color, texture and maturity between the two groups. As results, feeding of the boiled feed had positive effect on the carcass grade, and was not negative on the meat quality grade in Hanwoo steers.
국내 유통중인 기계발골계육의 품질특성 및 저장특성 비교
이주호(J. H. Lee),최정석(J. S. Choi),김중헌(J. H. Kim),엄태영(T. Y. Eum),김윤희(Y.H. Kim),정준영(J. Y. Jeong),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2012 동물생명과학연구 Vol.4 No.-
This study was undertaken to compare the quality characteristics and storage characteristics between mechanically deboned chicken meat (MDCM) in 5 different companies(T1-T5) in Korean. In the chemical composition, T2 showed higher(p<0.05) moisture, T4 showed higher protein(p<0.05), T3 showed higher fat(p<0.05) and T5 showed higher ash(p<0.05). In the pH value, T5 showed lower(p<0.05) pH value than the other raw meat. In the TBA value, T3 showed lower(p<0.05) value than other products from 0 day to 7 day of storage. In the total microbial count, T3 showed lower(p<0.05) value compared to other raw meat from 0 day. But T1 showed lower(p<0.05) from 7 day. In the VBN value, T5 showed higher(p<0.05) from 0 day. And all raw meats showed higher than standard value from 7 day. As a result, MDCM showed difference the quality and storage characteristics the between companies in Korea. It is impossible to store MDCM more than 7 days when stored at 4℃ refrigerator.
이진규(J. K. Lee),최영석(Y. S. Choi),정지택(J. T. Jeong),최정석(J. S. Choi),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2016 동물생명과학연구 Vol.8 No.-
본 연구는 갈비추출액을 제조할 때 적절한 추출시간을 알아보기 위하여 진행하였으며, 추출시간은 1시간, 6시간, 10시간, 24시간, 48시간으로 하였다. 갈비추출액은 추출시간이 증가할수록 수분은 감소하였고, 단백질과 회분은 증가하는 경향을 나타내었다. 또한 갈비추출액은 염도, 당도 및 색차값과 같은 품질특성에서도 추출시간이 증가할수록 증가하는 경향을 나타내었다. 관능평가에서 갈비추출액의 맛과 전체기호도가 추출 10시간부터 높은 수준을 나타내는 것으로 보아 한우갈비 추출액은 10시간 이상 가열이 품질에 우수한 것으로 판단된다. This study was carried out to determine proper extraction time of rib bone extract in Hanwoo. Experimental design was devided into 5 treatments (T1: 1h, T2: 6h, T3: 10h, T4: 24h and T5: 48h). As the extraction time increased, the moisture content was reduced whereas the protein, fat, and ash were increased (p<0.05). Also, quality characteristics including salinity, sugar content, and color were improved by the extraction time increase. In the sensory characteristics, T4 and T5 showed higher all sensory scores than T1, T2 and T3. Therefore, the extraction time of Hanwoo rib bone is appropriate for more than 10 hours.
정지택(J. T. Jeong),이진규(J. K. Lee),최정석(J. S. Choi),정영철(Y. C. Jung),정종현(J. H. Jung),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2017 동물생명과학연구 Vol.9 No.-
This study was conducted to compare the physico-chemical meat quality characteristics of longissimus muscle among domestic purebred pigs. A total of 94 longissimus muscle(20 Duroc, 43 Landrace, and 31 Yorkshire) were used for analysis of meat quality characteristics. Landrace and Yorkshire pigs were significantly higher in the lightness (L*) values than Duroc (p<0.05), whereas redness (a*) and yellowness (b*) values were not significantly different (p>0.05). There were no significant differences in the shear force, water holding capacity and cooking loss among the pigs. The drip loss (48hr) value of Duroc was significantly lower than the Landrace and Yorkshire pigs (p<0.05). The fat content of Duroc was higher than Landrace and Yorkshire pigs (p<0.05). The fat content of Duroc was higher than Landrace and Yorkshire pigs significantly (p<0.05). However, there were no significant differences in the moisture, protein, and ash contents. In the subjective evaluation, the color, marbling and hardness values of Duroc were higher than those of the other pigs (p<0.05). As a result, it is suggested that Duroc pigs is superior in terms of drip loss, marbling and meat color compared with the other two breeds, and this information about domestic purebred pigs would be as a basic data for production of high-quality pork.
정지택(J. T. Jeong),최영석(Y. S. Choi),이진규(J. K. Lee),최정석(J. S. Choi),정영철(Y. C. Jung),정종현(J. H. Jung),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2016 동물생명과학연구 Vol.8 No.-
This study was conducted to compare the quality characteristics of pork loin from crossbred combination in pigs. The crossbred combination were Y×Y, YL×Y, YL×D and YL×L(L:Landrace, Y:Yorkshire, D:Duroc). In the proximate composition, the moisture content of YL×D was higher compared with the other crossbred combination. The fat content of YL×Y was significantly higher compared with the other crossbred combination(p<0.05). There ware no significantly difference in share force, WHC, dip loss and cooking loss. The lightness (L<SUP>*</SUP>) value of YL×Y was significantly higher compare with the other crossbred combination(p<0.05). The redness (a<SUP>*</SUP>) values of Y×Y was higher compared with the other crossbred combination. In sensory characteristics, the juiciness, tenderness, flavor and overall acceptability of YL×D were higher compared with the other crossbred combination. As results, it is considered that this information about crossbred combination pigs would be used as a basic data for improvement of pork quality.
냉동 및 냉장 저장한 돈까스와 햄버거스테이크의 품질특성
이주호(J. H. Lee),이진규(J. K. Lee),정지택(J. T. Jeong),최정석(J. S. Choi),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2017 동물생명과학연구 Vol.9 No.-
Freezing of meat products is essential to inhibit the growth of microorganisms and deterioration of quality during distribution. However, eating quality of frozen meat products is decreased due to the water loss by formation of ice crystals. Therefore, this study was conducted to determine the quality and storage characteristics of pork cutlet and hamburger steak which are representative frozen meat products during the 7 days at the 4℃ (Cold) and -16℃ (Frozen) storages. Treatments are as follows. P1(Frozen pork cutlet), P2(Cold pork cutlet), H1(Frozen hamburger steak), and H2(Cold hamburger steak). During the 7 day storages, the frozen meat products had higher moisture contents than those of cold meat products (p<0.05). The cooking and purge losses of cold meat products were lower than frozen meat products (p<0.05). In the storage characteristics, the frozen meat products had lower VBN, TMC, and TBA values than those of cold meat products(p<0.05). In the texture properties, the pork cutlet showed high texture characteristics in cold storage and the hamburger steaks showed high texture characteristics in freezing storage. As results, the pork cutlet is considered to be good in cold distribution, and the hamburger steak is recommended to distribute in frozen state for maintenance of quality.
Ascorbic acid의 첨가수준이 분쇄돈육의 저장특성에 미치는 영향
이주호(J. H. Lee),최정석(J. S. Choi),이현진(H. J. Lee),정준영(J. Y. Jeong),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2013 동물생명과학연구 Vol.5 No.-
This study was conducted to evaluate effect of addition levels of ascorbic acid on the storage caracteristics of ground pork. Ground pork was processed in 5 treatments : T1(no additive), T2(ascorbic acid 0.1%), T3(ascorbic acid 0.3%), T4(ascorbic acid 0.5%), T5(ascorbic acid 1%). Addition of ascorbic acid significantly decreased the pH value of ground pork(p<0.05). In Hunter color, addition of ascorbic acid significantly(p<0.05) increased lightness during 7days of cooler storage. There was no significant difference in TBA value among treatments. However, addition of ascorbic acid significantly decreased the total microbial count and VBN values of ground pork during 7days of cooler storage. As a result, ascorbic acid had a positive effect on the storage characteristics of ground pork and optimal addition level seemed to be 0.1~0.3%.