동충하초 분말, 누에고치 분말 또는 Conjugated Linoleic Acid의 첨가가 산란 노계 회수단백질을 이용하여 제조한 Cremi의 품질에 미치는 영향

진상근(Sang-Keun Jin),허인철(In-Chul Hur),신대근(Daekeun Shin) 韓國家禽學會 2011 韓國家禽學會誌 Vol.38 No.3

To investigate the effects of Cordyceps ochraceostromat, silkworm cocoon and conjugated linoleic acid (CLA) addition on the quality of cremi during storage, this study was conducted. Cremis were prepared using a 20% spent layer breast recovered protein to replace Alaska pollack with the addition of 0.1% silkworm cocoon powder (T1), 0.05% silkworm cocoon powder + 0.05% Cordyceps ochraceostromat powder (T2), and 0.05% silkworm cocoon powder + 0.05% CLA. All manufactured cremis were vacuum-packaged, stored at 10±1℃ and finally evaluated for their quality on 0, 2, 4 and 6 weeks of storage. The pH, whiteness, gel strength and breaking force of cremis from T2 were higher than those of samples derived from either T1 or T3. However, cremis from T2 showed low shear force values when compared to other cremis (p<0.05). Therefore, the results indicate that cremis contained 0.05% silkworm cocoon powder and 0.05% Cordyceps ochraceostromat combination (T2) may be recommendable to induce customers to buy, thereby, it may be beneficial to both manufacturers and consumers in market.

흑마늘 첨가 저염.저지방 미트볼의 냉장저장 중 품질변화

진상근,김일석,정진연,강석남,양한술,Jin, Sang-Keun,Kim, Il-Suk,Jeong, Jin-Yeon,Kang, Suk-Nam,Yang, Han-Sul 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.6

흑마늘 첨가 저염, 저지방 미트볼의 냉장저장 중 품질 특성 변화를 알아보고자, 흑마늘 및 아스콜빈산 무 첨가구인 대조구(C)와 아스콜빈산 0.1% 첨가구인 T1 및 흑마늘 첨가수준을 달리하여 1% 흑마늘 첨가구인 T2, 2% 흑마늘 첨가구인 T3 및 3% 흑마늘 첨가구인 T4로 분류하여 21일간 저장하였다. pH 측정 결과, 아스콜빈산 및 흑마늘 첨가구에서 대조구에 비해 낮은 pH 값을 보였으며 (p<0.05), 흑마늘 첨가량이 높을수록 pH 값은 감소하였다. 또한 명도 값은 흑마늘 첨가구에서 낮게 나타났으며, 흑마늘 첨가량이 높을수록 낮은 명도 값을 나타내었다(p<0.05). 가열감량 결과, 저장초기에 비해 저장말기의 가열감량 값이 낮으며, 처리구들간 차이가 없었다. 지방산패도 결과, 흑마늘 첨가구에서 오히려 높은 TBARS 값을 보여 대조구와 T1에 비해 지질산화를 촉진시킨 것으로 판단된다. 그러나 일반적으로 식육 및 육제품은 저장기간이 증가할 수록 TBARS 값은 증가하는데 비해 저장초기 형성된 TBARS 값 보다 저장 중 흑마늘 첨가는 TBARS 값을 감소시키거나 초기 형성된 TBARS 값의 변화를 가져오지 못하였다. 또한 저장기간이 증가할수록 흑마늘 첨가구에서 대조구 및 T1에 비해 유의적으로 낮은 VBN 값을 보이며, 흑마늘 첨가 수준이 증가할수록 낮은 VBN 값을 나타내었다. 관능평가 결과, 저장 초기 1일차에 비해 저장 14일차의 기호도가 감소하나 대조구와 비교하여 흑마늘 첨가 미트볼 제품과의 기호도 차이를 보이지 않았다. 따라서 저염저지방 미트볼 제조시 흑마늘 첨가는 단백질변성을 억제시켜 저장성을 향상시키고 흑마늘 첨가를 통한 기호도 감소를 가져오지 않아 소비자의 선호도를 떨어뜨리지 않을 것으로 판단된다. 그러나 높은 지방산패도와 어두운 제품색을 형성하는 등 이에 대한 연구가 보완되어야 할 것으로 사료된다. The effects of black garlic (Allium sativum L.) addition on the quality characteristics of low-fat and low-salt meatballs during cold storage were investigated. Meatballs were divided into five groups: none (control), 0.1% ascorbic acid (T1), 1% black garlic (T2), 2% black garlic (T3), and 3% black garlic (T4). pH and lightness values were lower in the treatment groups than in controls by storage time. pH and lightness values were decreased with increasing addition of black garlic (p<0.05). Addition of black garlic to meatball resulted in significantly higher TBARS values than that of control and T1 at day 1 (p<0.05). However, the addition of black garlic to meatball resulted in significantly lower VBN values than that of control after storage for 14 d. On day 14 or 21, the VBN values of meatball with added black garlic were lower than those of control and decreased with increasing addition of black garlic (p<0.05). Although addition of black garlic produced low acceptance of color scores, the flavor, tenderness, and juiciness of meatball with added black garlic were similar to those of control and T1 (p>0.05). Based on the current results, addition of black garlic could be recommended for preventing protein degradation in low-salt and low-fat meatball. Further, black garlic could be useful to the pork meat product industry as a food additive.

교잡종 돼지에서 비육기간에 따른 돈육 등심의 이화학적 특성 변화

진상근,김일석,허선진,하경희,김병우 한국동물자원과학회 2004 한국축산학회지 Vol.46 No.5

재구성 돈육제품 품질에 있어 비육단백질과 부산물의 상호 육 대체 효과

진상근(S . K . Jin),이무하(M . H . Lee) 한국축산학회 1988 한국축산학회지 Vol.30 No.7

The interactive effects of non-meat proteins (soy protein isolate, vital wheat gluten) and by-products (liver, spleen, lung) substitutedfor pork on the quality of the restructured pork products were evaluated at 10% of meat weight for non-meat proteins, and 7.5 and 15% for by-products. In products containing ISP, products with spleen showed higher pH, water holding capacity, juiciness and more reduction of cooking loss than those with liver and lung. Color of products with spleen was better than that of ones with liver and lung. The addition of by-products brought only a slight negative effect on TBA values. With products containing VWG, ones with spleen resulted in higher pH and water holding capacity, reducetion of cooking loss and the improved tenderness than those with liver and lung. TBA value was lower in products with spleen than in those with lung and liver. Regardless of the kind of by-product, 15% level showed no significant difference or a slight positive effect on color of products from 7.5% level while significant difference on panel test. Consequently, all three by-products appeared to be acceptable in terms of physico-chemical and sensory properties at up to 15% of the replacement of pork in the restructured product containing 10% ISP or VWG.

함기포장한 양념 발효 돈육의 저장중 품질변화

진상근,김일석,하경희,류현지,박기훈,이정일 한국동물자원과학회 2005 한국축산학회지 Vol.47 No.5

원부재료의 투입 순서가 유화형 소시지의 품질 특성에 미치는 영향

진상근,김일석,남영욱,조주현,허선진,강석남,Jin, Sang-Keun,Kim, Il-Suk,Nam, Young-Wook,Cho, Ju-Hyun,Hur, Sun-Jin,Kang, Suk-Nam 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.2

Silent cutter작업 시 T1(지방을 얼음 다음 투입), T2(지방을 얼음보다 앞에 투입), T3(모든 원부재료 일시 투입) 처리구로 하여 모든 처리구들은 4.5분간 커팅하여 최종 유화물의 온도를 15 이내로 제조하여 원부재료의 투입 순서에 따른 유화형 소시지의 품질 특성을 분석한 결과는 다음과 같다. pH는 T1이 가장 높고 T3가 유의적으로 가장 낮았다(p<0.05). 전단가는 T1이 다른 두 구보다 유의적으로 높았다(p<0.05). 경도와 검성은 T1이 다른 두 구보다 유의적으로 낮았다(p<0.05). 맛은 유의적으로 T2>T1>T3 순이었으며, 육색은 T1과 T2가 T3보다 유의적으로 높았다(p<0.05). 유리수분 및 보수력, 기계 측정 육색 전 항목, 조직감의 표면경도, 응집성, 탄력성 및 씹힘성, 관능평가의 향, 다즙성, 연도 및 전체적 기호도는 처리 간에 유의적인 차이는 없었다(p>0.05). 종합적으로 보면 유화물 제조 시 얼음 다음에 지방을 투입한 T1이 다른 두 구에 비하여 육의 품질 특성상 가장 양호한 결과였다. Emulsification sausages were prepared in 3 different ways: T1: fat added after ice, T2: fat added before ice, T3: all ingredients added together. Each sample was ground for 4.5 min by a silent cutter at $15^{\circ}C$ and emulsified batters were stuffed into fibrous casing and then cooked for 40 min at $78^{\circ}C$ to determine the effect of the order of ingredient addition on the qualities of emulsion type sausage. The pH of T1 sausage was significantly higher, whereas the pH of T3 was significantly lower compared with the other samples(p<0.05). The shear force was significantly higher in T1 sausage, however the hardness and gumminess were significantly lower in T1 sausage compared with other two types(p<0.05). With regard to sensory evaluation, the relative amounts of flavor can be summarized as T2>T1>T3, and the color was significantly higher in T1 and T2 compared with T3(p<0.05). There was no significant difference among the test sausages with regard to aroma, juiciness, tenderness and overall acceptability(p>0.05). There were no significant differences in free moisture, water holding capacity(WHC), meat color and texture properties such as brittleness, cohesiveness, springiness and chewiness. As a result of this study, the sausage were much for sausage prepared by adding the fat after the ice(T1) than the other sausage samples in which fat was added after ice to make emulsion type sausages.

한국 전통 양념으로 제조한 돼지고기의 숙성중 물리화학적 변화

진상근,김일석,허선진,류현지,하경희,주선태,이정일 한국동물자원과학회 2004 한국축산학회지 Vol.46 No.5

새송이버섯과 원료육의 입자 차이가 소시지의 품질 특성에 미치는 영향

진상근,김일석,김동훈,정기종,문성실 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.3

원료육 종류에 따라 알칼리 조절법으로 제조한 계육 수리미의 수율, 이화학적 및 관능적 특성 비교

진상근,김일석,김동훈,정기종,최영준 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.4

가스치환포장이 냉장돈육의 저장성에 미치는 영향

진상근,문점동 진주산업대학교 농업기술연구소 2000 農業技術硏究所報 Vol.13 No.-

The present experiment was undertaken to investigate the effects of the modified atmosphere packaging(MAP) with different gas composition, i.e. control(vaccum-packaging), T1(100% CO_2), T2(30% CO_2, 70% N_2), T3(30% CO_2, 50% N_2, 20% O_2) and T4(50% CO_2, 30% N_2, 20% O_2), on the changes of meat quality of porcine loin eye cuts after 6 wk of storage in the refrigerator(0±1℃). Summarized below are changes after the storage in phycochemical characteristics and the bacterial count. pH, WHC, TBARS, VBN, number of coliform bacteria and total plate count increased after the storage in all the treatments(Ts), whereas L, a and b values of the meat color decreased. Compared with control, pH was decreased in all the Ts; WHC was lowest in T2; purge loss was lowest in T2 and T3. L, a and b values of the meat color were not different between the control and Ts. TBARS, by contrast, was higher in all the Ts except T2; VBN and the number of coliform bacteria were greater in all the Ts; total plate counts were greater in all the Ts except T1 than in control. Taken together, T1 was the most effective MAP among those Ts that had been tested in improving the shortcoming of the vacuum-packaging. However, more studies are necessary to develop a MAP using O_2 gas that can maintain the meat color without causing any disadvantageous effect in fat oxidation.