Textural and Sensory Properties of Pork Jerky Adjusted with Tenderizers or Humectant

김갑돈,정은영,서현우,주선태,양한술 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.6

This study was carried out to investigate the textural and sensory properties of pork jerky with differently added sources of tenderizer or humectant at final concentrations of 2 or 5% (v/w). Pork jerky treated with 5% glycerol, kiwi, or pineapple had lower moisture content and water activity than that of control pork jerky (p<0.05). The addition of tenderizer or humectant resulted in a lower shear force than that of control (p<0.05). The addition of 2 or 5% glycerol resulted in higher equilibrium moisture content (EMC) than other treatments, and addition of tenderizer or humectant produced a higher EMC than that of control (p<0.05). Furthermore, addition of pineapple and kiwi to the samples affected the structures of the myosin heavy chain and the actin filaments of myofibrillar protein, respectively. Trained panel sensory evaluations indicated that pineapple enhanced the flavor score, whereas tenderness score was improved by the addition of tenderizer or humectant (p<0.05).

Analysis of Myosin Heavy Chain Isoforms from Longissimus Thoracis Muscle of Hanwoo Steer by Electrophoresis and LC-MS/MS

김갑돈 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.5

The purpose of this study was to analyze myosin heavy chain (MHC) isoforms in bovine longissimus thoracis (LT) muscleby liquid chromatography (LC) and mass spectrometry (MS). LT muscles taken from Hanwoo (Korean native cattle) steer(n=3) used to separate myosin bands by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The peptide querieswere obtained from the myosin bands by LC-MS/MS analysis following in-gel digestion with trypsin. A total of 33 and 43queries were identified as common and unique peptides, respectively, of MHC isoforms (individual ions scores >43 indicateidentity or extensive homology, <0.05). MHC-1 (IIx), -2 (IIa), -4 (IIb), and -7 (slow/I) were identified based on the Mowsescore (5118, 3951, 2526, and 2541 for MHC-1, -2, -4, and -7, respectively). However, more analysis is needed to confirmthe expression of MHC-4 in bovine LT muscle because any query identified as a unique peptide of MHC-4 was not found. The queries that were identified as unique peptides could be used as peptide markers to confirm MHC-1 (14 queries), -2 (8queries), and -7 (21 queries) in bovine LT muscle; no query identified as a unique peptide of MHC-4 was found. LC-MS/MS analysis is a useful approach to study MHC isoforms at the protein level. The purpose of this study was to analyze myosin heavy chain (MHC) isoforms in bovine longissimus thoracis (LT) muscleby liquid chromatography (LC) and mass spectrometry (MS). LT muscles taken from Hanwoo (Korean native cattle) steer(n=3) used to separate myosin bands by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The peptide querieswere obtained from the myosin bands by LC-MS/MS analysis following in-gel digestion with trypsin. A total of 33 and 43queries were identified as common and unique peptides, respectively, of MHC isoforms (individual ions scores >43 indicateidentity or extensive homology, <0.05). MHC-1 (IIx), -2 (IIa), -4 (IIb), and -7 (slow/I) were identified based on the Mowsescore (5118, 3951, 2526, and 2541 for MHC-1, -2, -4, and -7, respectively). However, more analysis is needed to confirmthe expression of MHC-4 in bovine LT muscle because any query identified as a unique peptide of MHC-4 was not found. The queries that were identified as unique peptides could be used as peptide markers to confirm MHC-1 (14 queries), -2 (8queries), and -7 (21 queries) in bovine LT muscle; no query identified as a unique peptide of MHC-4 was found. LC-MS/MS analysis is a useful approach to study MHC isoforms at the protein level.

The Relationship between Meat Color (CIE L * and a * ), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality

김갑돈,양한술,전진태,주선태,정진연,허선진 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.4

This study examined the relationship between meat color and myoglobin content, and evaluated their influence on muscle fiber characteristics and overall pork quality. Four groups of pigs were classified by lightness (CIE L *) and redness (CIE a *):HH, high lightness and high redness; HL, high lightness and low redness; LH, low lightness and high redness; LL, low lightness and low redness. Myoglobin content ranged from 1.2 mg/g to 2.1 mg/g, and was highest in the LH group and lowest in the LL group (p<0.05). Myoglobin content correlated significantly with redness (CIE a *) (r = 0.45, p<0.01). Fiber compositions of type I and IIA were closely related to lightness and redness. Pork with higher sizes of type IIA and IIB fibers had lower lightness and redness, respectively, which was tougher than the other pork. Pork having the highest lightness and lowest redness, often considered “pale”, has higher values in drip loss than the other classes of pork tested.

Comparison of Characteristics of Myosin Heavy Chain-based Fiber and Meat Quality among Four Bovine Skeletal Muscles

김갑돈,양한술,정진연 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.6

Muscle fiber characteristics account for meat quality and muscle fibers are mainly classified into three or more types according to their contractile and metabolic properties. However, the majority of previous studies on bovine skeletal muscle are based on myosin ATPase activity. In the present study, the differences in the characteristics of muscle fibers classified by the expression of myosin heavy chain (MHC) among four bovine skeletal muscles such as longissimus thoracis (LT), psoas major (PM), semimembranosus (SM) and semitendinosus (ST) and their relationships to beef quality were investigated. MHCs 2x, 2a and slow were identified by LC-MS/MS and IIX, IIA and I fiber types were classified. PM, which had the smallest size and highest density of fibers regardless of type, showed the highest myoglobin content, CIE L*, a*, b* and sarcomere length (p<0.05), whereas ST with the highest composition of IIX, showed high shear force and low sarcomere length (p<0.05). The correlation coefficients between muscle fiber characteristics and meat quality showed that type IIX is closely related to poor beef quality and that a high density of small-sized fibers is related to redness and tenderness. Therefore, the differences in meat quality between muscles can be explained by the differences in muscle fiber characteristics, and especially, the muscles with good quality are composed of more small-sized fibers regardless of fiber type.

Physicochemical Characteristics of Beef Jerky Cured with Salted-fermented Anchovy and Shrimp

김갑돈,양한술,주선태,고광웅,Hyun-Jung Lim,Eun-Young Jung,Hyun-Woo Seo,Jin-Yeon Jeong 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.1

The aim of this study is to evaluate the availability of salted and fermented fish (SFF) including salted and fermentedanchovy (SFA) and shrimp (SFS) as a marinade of beef jerky. In curing solutions, half (SFA 1 and SFS 1) or whole (SFA 2and SFS 2) salt-water was replaced with SFF juices. Higher water activity (aw) was found in the beef jerky cured with SFFsthan the control (C) (p<0.05). The SFFs had the effect of causing a decrease in hardness and an increase in cohesiveness(p<0.05). Among the treatment samples, springiness was the highest in SFA2 and SFS2 (p<0.05) and the lowest values ofWarner-Bratzler shear force were found in SFA1 and SFA2 (p<0.05). The SFFs also had the effect of increasing the flavorof the sensory properties; however, color measurements from both the instrumental surface color (L*, a*, b*, chroma, andhue angle) and color of sensory evaluation were decreased by addition of SFFs (p<0.05). Therefore, we conclude the SFFscan improve the texture and sensory properties of the beef jerky. In particular, the SFS is a good ingredient for the curingsolution. However, studies are still needed on improving the aw, pH, and surface color of the beef jerky to apply the SFFsfor making beef jerky.

녹차 추출물의 첨가가 간장 양념계육의 냉장 저장 중 이화학적 특성에 미치는 영향

김갑돈(Gap-Don Kim),정진연(Jin-Yeon Jeong),정은영(Eun-Young Jung),서현우(Hyun-Woo Seo),김상호(Sang-Ho Kim),강근호(Guen-Ho Kang),최양호(Yang-Ho Choi),주선태(Seon-Tea Joo) 韓國家禽學會 2010 韓國家禽學會誌 Vol.37 No.3

Ready-to-cook 식품으로 미생물 안전성이나 저장성이 상대적으로 낮은 양념계육에 녹차 추출물을 첨가함으로써 냉장 저장 기간 동안 녹차 catechin류에 의한 양념계육의 미생물 안전성 및 저장성 등에 대한 효과를 조사하였다. pH는 모든 처리구가 저장 기간의 증가에 따라 감소하였다가 다시 증가하였고, 육색에 있어서는 녹차 추출물이 양념계육을 다소 어둡게 하였으며, 저장 후기에는 a*를 제외하고 처리구간 차이를 나타내지 않았다(p>0.05). VBN, TBARS 및 총균의 변화에서는 저장 후기에 대조구가 T1 및 T2 처리구에 비해 유의적으로 높은 값을 나타내었다(p<0.05). TBARS의 값이 다른 처리구보다 높은 값을 나타내었던 대조구의 저장 16일 지방산 조성의 변화는 linoleic acid에서 가장 높은 값을 나타내었다(p<0.05). 녹차 특유의 짙은 색과 냄새로 인해 양념계육의 향을 다소 없애고 기호도를 떨어뜨린 결과를 나타내었다. 따라서 녹차 추출물이 양념계육의 미생물 안전성 및 저장성 증대에 효과가 있었으나, 향 및 기호성에는 부정적인 영향을 미친 것으로 나타났다. The objective of this study was to investigate the effects of addition of green tea extracts on physicochemical properties and shelf-life of seasoned chicken with soy sauce during cold storage. Treatments (C, T1 and T2) containing various levels (0, 1 and 2%, respectively) of green tea extracts were manufactured, and we investigated pH, meat color (L<SUP>*</SUP>, a<SUP>*</SUP>, b<SUP>*</SUP>), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), total plate counts, fatty acid composition and sensory scores during cold storage for 16 days. T1 and T2 have more dark color than control during storage time. VBN, TBARS and total plate count of control were significantly higher than those of T1 and T2 at the latter storage time (p<0.05). Also, VBN, TBARS and total plate count of all treatments was increased with storage time. Linoleic acid was the highest value in control which had the highest value of TBARS in day 16 (p<0.05). Aroma value of control was significantly higher in storage time except day 16 than those of T1 and T2 (p<0.05). Acceptability value of control was significantly higher than those of T1 and T2 in day 4, 8 and 12 (p<0.05).

Bio 이온수 급여가 비육돈의 성장, 혈액성상 및 육질 특성에 미치는 영향

정은영,김갑돈,서현우,양한술,김삼철 경상대학교 농업생명과학연구원 2011 농업생명과학연구 Vol.45 No.1

본 연구는 돼지의 육성기 또는 비육기에 Bio 이온수 급여에 따른 성장, 혈액분석 및 육질 특성 평가를 위하여 실시하였다. 시험구는 Bio 이온수 무 급여구 (대조구), 육성기 급여구 및 비육기 급여구로 3시험 구를 두었으며, 각 시험구 당 33두의 3원교잡종 (Landrace☓Yorkshire☓Duroc) 돼지를 배치하였으며, 총 99두를 이용하여 사양시험을 수행하였다. Bio 이온수 급여는 육성돈과 비육돈의 성장과 사료효율에 영 향을 미치지 않았지만 (P>0.05), 비육기 급여구에서 일당증체량과 A등급 출현율이 높게 나타났다. 대조구 에 비해 Bio 이온수를 급여한 처리구에서 혈액성상 분석 결과 적혈구와 백혈구의 수치가 증가하였다 (p<0.05). 일반성분, 육색, pH, 육즙감량, 가열감량 및 전단력에서 유의적인 차이는 나타나지 않았다. 지방 산 분석 결과 육성기 급여구에서 포화지방산/불포화지방산 비율이 낮게 나타났고, 불포화지방산의 함량 비 율이 가장 높게 나타났다. 또한 가열육 관능검사에서 향과 전체적인 기호도에서 높은 점수를 획득하였다. This study was conducted to investigate the effects of bio-ion water on growth performance, blood characteristics and meat quality in pigs. Ninety nine crossbreed pigs (Landrace☓ Yorkshire☓Duroc) were randomly allotted to three treatments; CON (basal diet), T1 (basal diet with bio ion water from growing period), T2 (basal diet with bio ion water from finishing period). There were no significant differences in growth performance and carcass characteristics of pigs among treatments. The red blood cell and white blood cell were significantly higher (P<0.05) in diet added with bio ion water than the control. Proximate analysis (%), meat color, pH, drip loss (%), cooking loss (%) and shear force (kg/cm2) were not significantly different (P>0.05) among treatments. The treatment 1 had lower saturated fatty acid (SFA) to unsaturated fatty acid ratio, but higher UFA concentration than those of control. The aroma of cooked meat in T1 was higher than other treatments. Thereby, overall acceptability sensory score of cooked meat in T1 tended to be higher than other treatments.

우지방을 현미유와 올리브유로 대체한 우육 패티의 냉장저장 중 품질변화

서현우,김갑돈,정은영,양한술,Seo, Hyun-Woo,Kim, Gap-Don,Jung, Eun-Young,Yang, Han-Sul 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.5

The effects of replacing tallow with plant oils on the chemical composition, physical properties, fatty acid composition, and sensory properties of beef patties were investigated. Beef patties were produced with seven different formulations: control (tallow, 100%), rice-bran oil replaced (TR) and olive oil replaced (TO) (each at 20%, 40%, and 60% substitution). Fat content of beef patties increased, whereas moisture content decreased with increased TR and TO. Beef patties had increased lightness and yellowness but decreased pH and redness compared to those in the control (p<0.05). The thiobarbituric acid reactive substances (TBARS) values of all beef patties increased during cold storage. The TBARS values in the replaced TR or TO were similar to or lower than those in the control after 3 d. Saturated fatty acid content of beef patties decreased as the level of TR and TO increased, whereas unsaturated fatty acid content increased. Monounsaturated fatty acids were higher in TO and polyunsaturated fatty acids were higher in TR. The overall acceptability scores showed no significant differences between the control and replaced TR or TO over 7 d of storage.

Bio 이온수 급여가 비육돈의 성장, 혈액성상 및 육질 특성에 미치는 영향

정은영,김갑돈,서현우,양한술,김삼철 경상대학교 농업생명과학연구원 2011 농업생명과학연구 Vol.45 No.1

This study was conducted to investigate the effects of bio­ion water on growth performance, blood characteristics and meat quality in pigs. Ninety nine crossbreed pigs (Landrace☓Yorkshire☓Duroc) were randomly allotted to three treatments; CON (basal diet), T1 (basal diet with bio ion water from growing period), T2 (basal diet with bio ion water from finishing period). There were no significant differences in growth performance and carcass characteristics of pigs among treatments. The red blood cell and white blood cell were significantly higher (P<0.05) in diet added with bio ion water than the control. Proximate analysis (%), meat color, pH, drip loss (%), cooking loss (%) and shear force (kg/cm^2) were not significantly different (P>0.05) among treatments. The treatment 1 had lower saturated fatty acid (SFA) to unsaturated fatty acid ratio, but higher UFA concentration than those of control. The aroma of cooked meat in T1 was higher than other treatments. Thereby, overall acceptability sensory score of cooked meat in T1 tended to be higher than other treatments. 본 연구는 돼지의 육성기 또는 비육기에 Bio 이온수 급여에 따른 성장, 혈액분석 및 육질 특성 평가를 위하여 실시하였다. 시험구는 Bio 이온수 무 급여구 (대조구), 육성기 급여구 및 비육기 급여구로 3시험구를 두었으며, 각 시험구 당 33두의 3원교잡종 (Landrace☓Yorkshire☓Duroc) 돼지를 배치하였으며, 총 99두를 이용하여 사양시험을 수행하였다. Bio 이온수 급여는 육성돈과 비육돈의 성장과 사료효율에 영향을 미치지 않았지만 (P>0.05), 비육기 급여구에서 일당증체량과 A등급 출현율이 높게 나타났다. 대조구에 비해 Bio 이온수를 급여한 처리구에서 혈액성상 분석 결과 적혈구와 백혈구의 수치가 증가하였다(P<0.05). 일반성분, 육색, pH, 육즙감량, 가열감량 및 전단력에서 유의적인 차이는 나타나지 않았다. 지방산 분석 결과 육성기 급여구에서 포화지방산/불포화지방산 비율이 낮게 나타났고, 불포화지방산의 함량 비율이 가장 높게 나타났다. 또한 가열육 관능검사에서 향과 전체적인 기호도에서 높은 점수를 획득하였다.

소금(NaCl)을 된장, 간장 또는 고추장으로 대체한 우육포의 조직적 및 관능적 특성

임현정,정은영,김갑돈,주선태,양한술 경상대학교 농업생명과학연구원 2012 농업생명과학연구 Vol.46 No.6

The aim of this study was to investigate the quality properties of beef jerky replaced salt (NaCl) with red pepper paste, soy sauce and soybean paste. The quality properties of beef jerky including water activity (aw), pH, moisture content, protein content, color, shear force, texture profile analysis and sensory evaluations were investigated. The sliced beef samples were marinated at salt (control), soybean paste (T1), soy sauce (T2) and red pepper paste (T3) for 24 h and then dried at 70℃ for 8 h. The aw and moisture content varied from 0.88 to 0.79 and from 28.87% to 22.98%, respectively. All treatment samples showed higher final aw and moisture content than the control sample after drying for the 8 h (p<0.05). The protein content of T2 and T3 samples were lower than the control. Also, shear force and hardness value of all treatment samples had lower than the control (p<0.05). However, all treatment samples showed lower saltiness intensity than the control sample. Sensory panelists recorded greater flavor and texture scores to the samples with soy sauce replacement. Therefore, sensory panels found that the T2 samples had better overall acceptability scores than the other beef jerky samples (p<0.05). 본 연구는 소금을 된장, 간장 및 고추장으로 대체한 우육포의 품질특성 구명 및 전통장류를 이용한 우육포의 제조가능성을 타진코자 실시하였다. 본 실험에 이용된 원료육은 한우육의 semimembranosus 근육을 이용하여 동일한 염도(15)의 소금(대조구), 된장, 간장 및 고추장을 염지액의 2% 수준으로 첨가시켜 70℃에서 8시간동안 건조하였다. 수분활성도는 0.79-0.88의 범위를 만족하며, 처리구에서 대조구인 소금 첨가구에 비해 높은 수분활성도 값을 나타내었다(p<0.05). 수분함량 또한 22.98-28.87%의 범위를 보였으며, 된장과 간장 첨가구에서 대조구보다 높은 수분함량 값을 나타내었다(p<0.05). 육색 측정 결과, 된장, 간장 및 고추장 첨가구에서 대조군보다 낮은 명도 값을 나타내었고, 적색도는 대조구와 고추장 첨가구에서 된장 및 간장 첨가구에 비해 낮게 나타났다(p<0.05). 전단가 및 조직감 측정 결과, 대조구에 비해 처리구에서 낮은 전단가를 보였다. 경도 또한 대조구인 소금 첨가구에서 처리구에 비해 높게 나타났다(p<0.05). 관능평가 결과, 소금을 첨가한 대조구가 6.25로 가장 높은 염도 값을 나타내어 전통장류로 대체 시 소비자들이 느끼는 염도를 줄일 수 있을 것으로 판단된다. 또한 향 및 조직감에서 간장 첨가구에서 가장 높은 값을 획득하였다(p<0.05). 이러한 결과는 종합적 기호도로 이어져 간장을 첨가한 육포가 소금과 된장 및 고추장을 첨가한 육포에 비해 유의적으로 높은 선호도 값을 획득하였다(p<0.05).