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한국 재래산양육의 냉장 및 동결저장에 따른 이화학적 변화 2 . 선도변화
김진성(J . S . Kim),김영환(Y . H . Kim),이한기(H . G . Lee),강정실(J . S . Kang),김영직(Y . J . Kim),진상근(S . K . Jin),박태선(T . S . Park),박구부(G . B . Park) 한국축산학회 1992 한국축산학회지 Vol.34 No.5
To investigate the freshness of Korean native goat meat during storage, the loin and leg were stored at cold (4±1℃) and frozen (-10 and -20℃) temperatures for 14 days and 3 months, respectively. The changes in freshness observed during storage are summarized as follows: The contents of lactic acid in loin and leg immediately after slaughter were 11.8 and 10.9 μ㏖/g, respectively. The highest contents were observed after 1 day of cold storage and after 1 month of frozen storage. The lactic acid content of meat under -10℃ was higher than that of -20℃ throughtout the whole experiment (P$lt;0.01). The VBN contents of 7.48 and 6.02㎎/% in loin and leg observed immediately- after slaughter were increased with storage time (P$lt;0.01), and the contents were significantly different between parts of carcass (P$lt;0.05). There was also a significant differences between storage temperatures of -10℃ and of -20℃ (P$lt;0.05). The TBA values of 0.192 and 0.179 in loin and leg observed immediately after slaughter were increased with storage time both in cold and frozen storage (P$lt;0.01) and no significant difference was observed between parts of carcass and between storage temperatures.
한국 재래산양육의 냉장 및 동결저장 기간에 따른 이화학적 변화 1 . pH , 감량 및 지방산
김진성(J . S . Kim),김영환(Y . H . Kim),이한기(H . G . Lee),강정실(J . S . Kang),김영직(Y . S . Kim),진상근(S . K . Jin),박태선(T . S . Park),박구부(G . B . Park) 한국축산학회 1991 한국축산학회지 Vol.33 No.11
To investigate the properties change of Korean native goat meat during storage, the loin and leg were stored at cold(4±1℃) and frozen (-10 and -20℃) temperatures for 14 days and 3 months, respectively. The changes in physicochemical properties observed during storage are summarized as follows; 1. The mean pH of loin and leg in cold storage showed the lowest values of 5.48 and 5.56 at 24 hours after storage. respectively, and those values were increased with storage time. However, pH of meat in frozen storage showed the lowest value after one month and then tended to increase gradually. The pH of leg showed slightly higher value compared to that of loin. 2. Weight losses during cold and frozen storage were significantly increased with storage time (P$lt;0.01). In frozen meat weight loss was greater at -10℃ than at -20℃. There was a significant linear relationship between weight losses and storage time(P$lt;0.01). 3. In fatty acid composition oleic acid was the major Catty acid in loin(46.85%) and leg(47.29%) followed by palmitic acid, stearic acid and linoleic acid. Especially, leg contains more palmitoleic acid and arachidonic acid than loin. Unsaturation of fatty acid immediately after slaughter was recorded 59.4 and 61.8% in loin and leg, respectively, and those values were decreased with storage time. In cold storage unsaturation of fatty acid was decreased to less than 50% after storage of 14 days, and in frozen storage it took 2 months in loin and 3 months in leg to decrease to less than 50%. The compositions of fatty acid were significantly changed with storage time in both cold and frozen storage(P$lt;0.01).
아질산염의 첨가수준 및 염지온도에 따른 염지육의 이화학적 특성 1 . pH , 보수성 및 염지육색
이한기(H . G . Lee),박구부(G . B . Park),김영환(Y . H . Kim),김진성(J . S . Kim),강정실(J . S . Kang),진상근(S . K . Jin),김영직(Y . J . Kim) 한국축산학회 1990 한국축산학회지 Vol.32 No.8
In order to investigate the effect of added sodium nitrite level and curing temperature on the physicochemical and hygienic characteristics of cured meat, pork meat(ham) was cured with curing agents containing 3 different level of sodium nitrite, 70, 150 and 300ppm, at two different curing temperature, 4 and 15℃. Water holding capacity, pH and cured meat color in the cured meat were analyzed during the 10days of curing period with 5 time intervals. The results obtained are summarized as follows; The pH of the cured meat was not affected by the curing temperature or level of sodium nitrite added. The pH was ranged from 5.86 to 6.15. The water holding capacity of the nitrite treated meat was higher than that of the non-treated meat and the values of cured meat at 4℃ were significantly higher than those cured at 15℃ during the 10 days of curing period. The color intensity of the cured meat was reached to maximum value after 3-5 days of curing and the higher curing temperature accelerated the curing time and intensity. The intensity of the red color was increased with increasing the added amounts of sodium nitrite to the curing salts.
아질산염의 첨가수준 및 염지온도에 따른 염지육의 이화학적 특성 2 . 유리아미노산의 조성변화
이한기(H . G . Lee),박구부(G . B . Park),김영환(Y . H . Kim),김진성(J . S . Kim),김영직(Y . S . Kim),진상근(S . K . Jin),강정실(J . S . Kang) 한국축산학회 1990 한국축산학회지 Vol.32 No.9
In order to investigate the effect of added sodium nitrite level and curing temperature on the physicochemical and hygienic characteristics of cured meat, pork meat(ham) was cured with curing agents containing 3 different level of sodium nitrite, 70, 150 and 300ppm, at two different curing temperature, 4 and 15℃. Free amino acid composition in the cured meat were analyzed during the 10 days of curing period with 5 time intervals The results obtained are summarized as follows; Increase of the total free amino acids in the meat cured at 150℃ was significantly higher than those cured at 4℃ but the effect of sodium nitrite level added on the change in the free amino acid content was not significant. Among the 17 free amino acids amalyzed, 7 amino acids including, valine, glutamic acid, histidine, phenylalanine, methionine, leucine and lysine were increased, 7 amino acids including aspartic acid, serine, glycine, proline, cysteine and tyrosine were irregular formation, and 3 amino acids including alanine, threonine and arginine were decreased in the all the treatments.