열처리조건이 육통조림의 기호성 변화에 미치는 영향

송인상,강통삼,김기성,서기봉,송계원 ( I . S . Song,T . S . Kang,K . S . Kim,K . B . Suh,K . W . Song ) 한국축산학회 1982 한국축산학회지 Vol.24 No.2

During the thermal processing of canned food, the rate of sensory quality`s change is much slower than that of the inactivation of bacterial spores. But the thermal processing time has to be minimized for keeping the sensory quality of the product, as long as the microbiological safety is secured. With the aid of the cooking value, the effects of thermal processing on the sensory quality changes were examined in order to obtain the data for optimal processing conditions of canned luncheon meat products. The results obtained are summarized as follows. 1. The sensory quality of the products, expressed as color, texture and flavor was reduced significantly as the thermal processing goes on and higher temperature were used even in the same C-value. Same tendency was shown in the puncture test by Instron and color data measured by Color Difference Meter. 2. The z-values of the cooking value for sensory quality changes of color, texture and flavor during thermal processing were calculated as 75℃, 64.2℃ and 25.3℃, respectively.

난분에 관한 연구 ( 계란단백질의 건조중 변성 )

김기성,송인상,강통삼,민병용,서기봉,송계원 ( K . S . Kim,I . S . Song,T . S . Kang,B . Y . Min,K . B . Suh,K . W . Song ) 한국축산학회 1982 한국축산학회지 Vol.24 No.6

This experiment was carried out to establish effective egg powder preparing method by studying the denaturation of egg protein and changes of functional properties of egg powder at different predrying pH levels. The results obtained were summarized as follow; 1. As the predrying pH rises, whipping quality, whipping stability and heat coagulation capacity of egg white powder were enhanced, so also were the emulsion capacity and emulsion stability of egg yolk powder. 2. On DEAE-Cellulose column chromatography, egg white protein was fractionated into five peaks. And on the acrylamide gel electrophoresis egg white protein was separated into eleven bands and globulin protein was sensitive to the low predrying pH.

응축폐열을 이용한 건조 및 온수장치에 관한 연구

박노현,고하영,정진웅,강통삼,Park N. H.,Koh H. Y.,Jeong J. W.,Kang T. S. 대한설비공학회 1986 설비저널 Vol.15 No.4

In the normal Refrigeration process, the condensation heat of refrigerant s not been used because of its low-temperature waste heat. To recover the condensation waste heat of R-12 refrigerator, a drying and hot water system was designed and experimented. The results obtained were summarized as follows: 1. As the temperature a temosphere was increased, the temperature of discharge gas of compressor was increased. And the temperature was $80-84^{\circ}C$ for air condensing type and was $68-71^{\circ}C$ for water condensing type during summer. 2. The condensation waste heat could be obtained up to $50-55^{\circ}C$ of drying heat-source and Hot water in summer. In this case, recovered rate was about $73\%$. And the more temperature of drying Heat-source and Hot water were increased, the more a recovered rate were decreased. 3. When comparing drying characteristics of Agro-products in dryer of waste heat utilization and Hot air, there was no quality difference in products. But drying time of the former was 3 Hours longer than the latter. 4. The condensation waste heat of compressor could be applied into the drying of marine products, the predrying of agro-products and making hot water. And showed high possibility of the waste heat using in low-temperature storage.

컨추리햄 제조공정중 숙성특성에 관한 연구

이성기,김기성,신동화,강통삼,송계원 ( S . K . Lee,K . S . Kim,D . H . Shin,T . S . Kang,K . W . Song ) 한국축산학회 1986 한국축산학회지 Vol.28 No.10

The ripening characteristics of country-style ham were compared with one another among various curing formula. Raw meats were cured with 20, 30, 40, 50% sucrose content of curing mixtures. Hams were prepared by curing 5℃ for 1 month followed by holding at 11℃±1℃ for 1 month and then ripened 4 months at 27℃±1℃ and RH 65-80%. pH of all samples showed an increase from 5.52-5.87 to 6.37-6.44 during ripening. It increased remarkably for the sample with the higher sucrose content. Free amino nitrogen (NH₂-N) increased to 48.9-61.0 ㎎% at the end of the ripening period. Its concentration was also higher as the sucrose content increased. Residual nitrate and nitrite were sharply depleted during the first month of ripening, then changed slowly. At the second month ripening, they were 80 ppm and 50 ppm, respectively. Almost all of ATP, AMP disappeared in various samples although the initial contents were very low. But the remaining amount of ADP was considerably high (1.1-7.4 μmole/g meat) while the other nucleotides almost entirely disappeared. IMP tended to degrade rapidly during ripening. Hypoxanthine accumulated about 5.0-9.3μmole/g at the first month ripening then degraded slowly. Microbial counts generally increased as storage temperature increased. Total plate count and lactic acid bacteria count increased during the first month of ripening (1.8×10^7 and 2.8×10^6 cells/g, respectively), then decreased slowly.

사료의 지방산 조성이 돈육의 이화학적 및 관능적 특성에 미치는 영향

신대근,김윤지,이무하,강통삼 ( D . K . Shin,Y . J . Kim,M . H . Lee,T . S . Kang ) 한국축산학회 1998 한국축산학회지 Vol.40 No.5

This study was carried out to evaluate the physicochemical and sensory characteristics of pork and to found consumer`s preferences for types of unsaturate fatty acids fatified pork by feeding various levels of dietary unsaturated fatty acids(w-UFA) with 8% fat in the diet. Landrace-Yorkshire-Large White crossbreds pigs weighing 70kg were randomly assigned to 5 treatments(ω3: ω6: ω9= 1:1.5:2(A), 1:2:3(B), 1:1:1(C), 1:2:1(D), 1:3:1(E)) and a control(F). When the ratio of the unsaturated fatty acids was 1:2:1, moisture content was highest and crude protein content lowest among the treatments. Crude fat content was highest in C. However, crude ash content did not differ significantly. In physicochemical analysis, the treatment C showed average in drip loss and VBN value compared to the other treatments. In fatty acid analysis of pork loin, all the treatments except E were higher than F, D was significantly high in the UFA contents(p$lt;0.001). In sensory evaluation, the intensities of juiciness and tenderness were high in C, but the intensity of flavor was lowest although it was not significant statistically and then the fatty acids composition of feed hadn`t much influenced flavor. But, in acceptability, all the items except tenderness showed significant differences(p$lt;0.05 and p$lt;0.01). From the sensory test, the loins from pigs fed the diets high in m6 fatty acid showed highs preference than the loins from pigs fed the diet high in m 9 fatty acid in the all items such as juiciness, tenderness, flavor, fishy and acceptability. Conclusively, The loins from D(ω3: ω6: ω9 = 1:2:1) showed the highest preferences among loins from treatments in respect of physicochemical and sensory characteristics.

오메가 지방산 비율이 조절된 식물성 식용유가 흰쥐의 출혈시간 , 혈장 콜레스테롤 및 혈압에 미치는 효과

한찬규(C . K . Han),박병성(B . S . Park),성기승(K . S . Sung),윤칠석(C . S . Yoon),강통삼(T . S . Kang),이남형(N . H . Lee) 한국영양사료학회 1994 韓國營養飼料學會誌 Vol.18 No.1

포장방법별 수입 쇠고기의 유통기간 설정에 관한 연구 2 . 포장방법별 미생물학적 변화

임상동(S . D . Lim),김수민(S . M . Kim),박우문(W . M . Park),김영수(Y . S . Kim),강통삼(T . S . Kang) 한국축산학회 1990 한국축산학회지 Vol.32 No.7

The study was carried out to investigate the effect of packaging method on the microbiological change of imported beef and to examine the most effective packaging method after calculating the shelf-life and her-eby, to improve storaging of packaged meat. The results obtained are as follows; 1. The shelf-life was about 4 days and 8 days, respectively in PVC packaging stored at 4℃ and 0℃. Distributed of lactobacilli and anaerobic bacteria out of aerobic bacteria was decreased as the storage time was extended. Psychrotrophic bacteria count was higher than aerobic bacteria count. 2. The shelf-life was about 10 days and 19 days, respectively in PVDC packaging stored at 4℃ and 0℃. Distribution of lactobacilli and anaerobic bacteria out of aerobic bacteria was increased as the storage time was extended. Psychrotrophic bacteria count was higher than aerobic bacteria count. 3. The shelf-life was about 10 days and 32 days, respectively in Cryo-vac packaging stored at 4℃ and 0℃. Distribution of lactobacilli, anaerobic bacteria and psychrotrophic bacteria out of aerobic bacteria was similar to PVDC packaging.

새우젓을 첨가한 우 , 돈육 젓갈발효에 대한 단백질 분해효소의 영향

김윤지(Y . J . Kim),성기승(K . S . Sung),한찬규(C . K . Han),정재홍(J . H . Jeong),강통삼(T . S . Kang) 한국축산학회 1996 한국축산학회지 Vol.38 No.3

This study was carried on to develop a new fermented meat product which is similar to fermented fish sauce. Sliced(2㎝×8㎝×2㎜) beef or pork treated with proteolytic enzymes [0.05% Novo E89L(NE89L) or 0.5%o Pacific Protease NP(PPNP)] and nonenzyme treated beef or pork were incubated at 55℃ for 4h. Edible salt (NaCl, 25%(w/w)) and 10%(w/w) ground fermented shrimp were added to both enzyme treated sliced meats and untreated meats and then mixed well. Untreated sliced meat with only 25% salt added was used as control. Thiobarbituric acid(TBA), volatile basic nitrogen(VBN) values, and soluble protein content from filtrate of each ground treatment were observed to evaluate the degree of fermentation during 100 days storage at 10 or 20℃. Nonenzyme treated beef or pork was not fermented even after 100 days storage, and there was no significant difference in lipid deterioration between enzyme treated and nonenzyme treated beef or pork. Enzyme treated beef or pork showed higher VBN value than that of nonenzyme treated. However VBN values of enzyme treated meat was much lower(about 15%) than that of fermented anchovy sauce from other published data The soluble protein content of enzyme treated meat was increased by a maximum 2 times of that of nonenzyme treated. The effects of proteolytic enzymes between PPNP and NE89L used were not significantly different. The effect of storage temperature was observed in change of VBN value although not in the change of soluble protein content. The addition of fermented shrimp showed no significant effect on the fermentation of beef or pork.

포장방법별 수입 쇠고기의 유통기간 설정에 관한 연구 1 . 포장방법별 이화학적 변화

김수민(S . M . Kim),임상동(S . D . Lim),박우문(W . M . Park),김영수(Y . S . Kim),김영붕(Y . B . Kim),강통삼(T . S . Kang) 한국축산학회 1990 한국축산학회지 Vol.32 No.7

This study was carried out to investigate the effects of packaging method(PVC-wrap, PVDC, Cryo-Vac) on the properties of imported beef and the changes of physico-chemical characteristics in the course of the storage(0℃ , 4℃ ) and to calculate and predict the shelf-life of imported beef by physico-chemical analysis. Correlation coefficient(R) was -0.9977 between sensory evaluation and volatile basic nitrogen(VBN) contents, -0.9552 between sensory evaluation and Thiobabituric acid(TBA) value of imported beef in PVC packaging when stored at 4℃ . In physico-chemical analysis of imported beef, the VBN was increased with the increase of storage time in general, irrespective of packaging method (PVC, PVDC, Cryo-vac) or storage temperature(0℃ , 4℃ ). The TBA values were increased with the increase of storage time. Specifically, in TBA values, the effects of packaging method were markedly more changed than storage temperature. Water activity(Aw) was decreased during the storage, but moisture content was not much changed. The color of imported beef was darkened as the storage time was increased because of decrease of L-value in PVC packaging. But the color of imported beef was lighten as L-value was increased in PVDC and Cryovac packaging. Judging from physico-chemical properties, VBN was found to be the most valuable index in quality judgement of imported beef and their upper limiting contents were about 20mg%. Thus it is possible to calculate and predict the shelf-life of imported beef through the regression equation. As a result, the shelf-life prediction was 14 days in PVC packaging, 36 days in PVDC packaging, 34 days in Cryo-vac packaging stored at 0℃ and 11days in PVC packaging, 23 days in PVDC packaging, 26 days in Cryo-vac packaging stored at 4℃ .