물리적 처리가 우모분의 단백질 함량과 소화율에 미치는 영향

김영붕,이준범,성기승,이남형 ( Y . B . Kim,J . B . Lee,K . S . Sung,N . H . Lee ) 한국축산학회 1998 한국축산학회지 Vol.40 No.1

These studies were carried out to investigate the effects of physical treatments of feather on improvement of digestibility. Raw feather consisted of 83.3% protein, 6.6% lipid, 9.0% moisture and 0.6% ash. Feather meals were composed of 72.25∼80.68% protein, 5.08∼22.29% lipid, 4.04∼10.06% moisture and 2.46∼4.81% ash depending upon producers. Pepsin digestibility of the feather meals were ranged from 51.92% to 74.0% by companies(P c 0.05). Various grinding conditions of the raw feather did not affect pepsin digestibility. However, the digestible protein content of the feather meal after steaming was increased to 76.58% compared to the raw feather. The digestibility of feather meal was increased with the increase temperature and time. So, the optimal condition of processed feather meal was 130℃ for 240 min with steaming and ball milling. The digestible protein content from this condition was 80.22%. In electrophoresis the bands of the feather meals showed small peptide fragments of feather by steaming. Molecular weights of the feather meals were below 14,000Da. Therefore proteins in feather were able to convert their keratinous structure to more digestible form under the high-temperature and the long-time condition.

진공포장된 수입 냉장돈육의 저장성에 관한 연구

김영붕(Y . B . Kim),노정해(J . H . Rho),이남형(N . H . Lee) 한국축산학회 1996 한국축산학회지 Vol.38 No.6

To establish on the shelf-life of pork, vacuum-packaged imported chilled pork(Butt and Ham) were purchased from 2 american compaines(M. Co. and I. Co.). The samples were transported by air and stored at 4±1℃ and 0±1℃, respectively. The chemical composition, total microbes, anaerobic microbes, coliform colony count, volatile basic nitrogen(VBN) and sensory evaluation were determined. In the case of vacuum-packaged chilled pork, the date reaching to 10^6 of total microbes at 4±1℃ was 34 days after slaughtering, for pork from I. Co. and 37 days for M. Co.. At 0±1℃, however, it was 41 days for I. Co. and 48 days for M. Co. Under the storage at 4±1℃, VBN of M. Co. pork reached to 26.0±3.8㎎ % after 41 days and I. Co. pork reached to 19.6±1.4 ㎎% after 34 days, while that of M. Co. after 41 days over 20.0 ㎎% at 0±1℃. The sensory scores of freshness and odor were less than 4, for pork from both I. Co. and stored at 4±1℃ for 37 days and M. Co. stored for 41 days. Those scores of I. Co. pork stored for 41 days and M. Co. pork stored for 55 days under 0±1℃ were also less than 4. Therefore, the shelf life of vacuum-packaged imported chilled pork from I. Co. was 31 days and M. Co. was 38 days after slaughtering at 4±1℃. While that of pork from I. Co. was 38 days after slaughtering and M. Co. was SS days, at 0±1℃.

진공포장된 수입 냉장우육의 저장성에 관한 연구

김영붕(Y . B . Kim),김용수(Y . S . Kim),노정해(J . H . Rho),성기승(K . S . Sung),윤칠석(C . S . Yoon),이남형(N . H . Lee) 한국축산학회 1996 한국축산학회지 Vol.38 No.4

To establish the shelf-life of beef, vacuum-packaged imported chilled beef(chuck and knuckle) was purchased from 2 American companies(M. Co. and I. Co.). The samples were transported by air and stored at 4±1℃ and 0±1℃, respectively. The chemical composition, total microbes, anaerobic microbes, coliform colony count, drip loss, TBA value, volatile basic nitrogen(VBN) and sensory evaluation were determined. Since drip loss and TBA value do not show a direct influence on the shelf-life of beef, the microbial changes, VBN and sensory evaluation were focused. In the case of vacuum-packaged chilled beef, the time needed to reach 10^6 total microbes at 4±1℃ was 27 days after slaughtering, for beef from I. Co. and 30 days for M. Co. At 0±1℃, however, it was 62 days for I. Co. and 72 days for M. Co. Under the storage at 4±1℃, VBN of both I. Co. and M. Co. beef reached to 20.1㎎% after 37 days, while that of M. Co. after 83 days was 20.6㎎g% at 0±1℃. The sensory scores of freshness and odor were less than 4 for beef from both I. Co. and M. Co. stored at 4±1℃ for 37 days. Those scores of 1. Co. beef stored for 62 days and M. Co. beef stored for 72 days under 0±1℃ were also less than 4. Therefore, the shelf life of vacuum-packaged imported chilled beef from I. Co. and M. Co. was 37 days after slaughtering at 4±1℃, while that of beef from I. Co. was 62 days after slaughtering and that from M. Co. was 72 days, at 0±1℃.

Lysozyme 및 sodium ultraphosphate 의 첨가가 프레스 햄의 저장성에 미치는 영향

김영붕(Y . B . Kim),이성기(S . K . Lee),김경환(K . H . Kim),유익종(I . J . Yoo) 한국축산학회 1991 한국축산학회지 Vol.33 No.2

This study was carried out to investigate the effects of the addition 100ppm of lysozyme and 0.2% of sodium ultraphosphate on the shelf-life of press ham, compared with the addition 0.15% of K-sorbate during the storage at 25℃. Addition of combined lysozyme and sodium ultraphosphate inhibited microbial growth more effectively than addition of K-sorbate, lysozyme and sodium ultraphosphate, individually. pH value was not changed by the additives and storage times. VBN value was less increase in addition of combined lysozyme and sodium ultraphosphate than in control at 10days storage. Rheological changes was not differed by the additives although springiness was decreased by the storage times. Color was not differed by the additives and storage times. As results above, addition of combined lysozyme and sodium ultraphosphate extended the shelf-life of press ham compared with control, and was not differed compared with K-sorbate except for microbiological aspect.

도축 부산물로부터 단백질 자원 개발에 관한 연구 1 . 돈혈로부터 단백질의 분리

김영붕(Y . B . Kim),김기성(K . S . Kim),이영철(Y . C . Lee),유익종(I . J . Yoo),이성기(S . K . Lee) 한국축산학회 1990 한국축산학회지 Vol.32 No.5

This study was carried out to increase the utility of porcine blood as a protein resources for the food industry, especially meat processing industry. The fresh porcine blood was anticoagulated by adding 1% sodium citrate solution at the abattoir and separated into plasma and globin protein. The results obtained were summarized as follows ; 1. Protein and moisture contents of porcine blood were 16.52% and 82.12%, respectively. 2. Optimum conditions for the separation of plasma and red blood cell(R.B.C.) was 8,000∼10,000 r.p.m at 0℃ for 10 minutes among various conditions. 3. Protein content of porcine plasma and RBC were 6.5% and 33.9% and their moisture were 91.42% and 62.98%, respectively. 4. The optimum condition for the decolorization of hemoglobin was as follows; 1) Adding water to the globin protein with same ratio. 2) Adjust the pH to below 2.5 with 0.1N HCl solution and add 2% Carboxymethyl cellulose(CMC) solution to the acid suspension with 75-100% ratio. 3) Centrifuge the mixed homogenate with 8,000 r.p.m. at 0℃ for 10 minutes.

혈액 단백질을 첨가한 육제품의 품질에 관한 연구

김영붕(Y . B . Kim),김기성(K . S . Kim),유익종(I . J . Yoo),이성기(S . K . Lee),김수민(S . M . Kim) 한국축산학회 1990 한국축산학회지 Vol.32 No.7

This study was tried to increase the utility of blood protein for the sausage processing by comparing chracteristics of sausage made with different protein ingredients. The results obtained were summarized as follows; l. pH of plasma added sausage emulsion and sausage was higher than that of control but in globin protein added one was not. 2. Moisture content of globin protein added sausage emulsion and sausage was 2-3% lower than that of control. 3. Water holding capacity and emulsion stability of globin protein added sausage emulsion were lower than that of plasma added and control. 4. Texture characteristics of globin protein added sausage was not better than control. But when 50% of sodium caseinate was substituted with globin protein, texture characteristics was improved. 5. Lightness of plasma added sausage and redness of globin protein added one were higher than that of sodium caseinate added sausage product.

< 총설 > 냉장육의 저장중 품질변화

김용수(Y . S . Kim),김영붕(Y . B . Kim),유익종(I . J . Yoo) 한국축산학회 1993 한국축산학회지 Vol.35 No.6

The refrigeration of the meat is recently favored technique to preserve the meat without significant changes of meat quality caused by the freezing process. In fact, the low temperature during refrigeration is still an another culplit to deteriorate the meat quality. There have been several factors need to he considered in refregeration of meats to control the meat quality Microorganisms could be grown in chilled meat easily by utiliz ing various nutrients and greatly harmful to meat quality. Lipid oxidation and protein deterioration cause unpleasant ordor in chilled meat by producing the unstable reactants such as aldehyde, ketone and amine etc. Drip released during storage affect the purchasing preferences of consumers by making the appearance of meat pale and dry. Short storage duration is a limited factor in the refrigeration of meat. However, these problems could be improved or prevented when proper treatments are employed: packaging materials(PVC, PVDC, Cryovac), organic acid treatments(Lactic acid, Acetic aicid, Propionic acid etc.), modified atmosphere packaging (CO₂ and N₂ gas). In this revive, quality changes of chilled meat are discussed in relation to the treatments mentioned above.

염지와 훈연 오리고기의 생산 1 . 염지와 훈연 오리고기의 판구이 수율 및 풍미평가

김영주(Y . J . Kim),김민배(M . B . Kim),문용일(Y . I . Moon),김영붕(Y . B . Kim) 한국축산학회 1991 한국축산학회지 Vol.33 No.12

Studies were conducted to determine the effect of treatments such as brining, smoking, and soaking into LS(liquid-smoke)-brine on the consumer sensory panel, percentage of deboned meat or legs, and pan-broiling yield of sliced duck meat. Duck carcasses supplied from market were classified by 800g(small), 1,000g(medium), and 1,200g(large) of weight. Deboned yields of duck carcass representing 3 weight classes as small, medium. and large were 67.8%. 66,8%. and 58.5% of initial weight, respectively, but the total weight of deboned meat increased as carcass weight increased. Pan-broiling yield of smoked legs were 75.5% as increased about 4% more than other treatments. Pan-broiling yield of deboned meat from carcass without legs were ranged from 40.5% to 43.8%. Pan-broiled duck meats treated with brine or smoking were considered to be equally acceptable for tenderness and preferred to water soaked duck meat as the control by the 32-member of consumer panel.

염지와 훈연 오리고기의 생산 2 . 염지와 훈연 오리고기의 저장 특성

김영주(Y . J . Kim),김민배(M . B . Kim),문용일(Y . I . Moon),김영붕(Y . B . Kim) 한국축산학회 1991 한국축산학회지 Vol.33 No.12

Studies were conducted to determine the effect of treatments such as brining, smoking, and soaking into LS(liquid-smoke)-brine on the tyrosine content. residual nitrite, TBA value, and volatile alkaline nitrogen in duck carcasses during storage at 7±3℃ for 12 days. Residual nitrite in duck carcass(1.2㎏ class) treated with the brine containing 100 ppm nitrite were ranged from 11.8 ppm to 14.8 ppm after 4 days storage. but in LS-brine soaked cluck carcass decreased as storage days increased from 8 days. TBA value of water soaked duck carcass increased to 17.5㎎/㎏ of red meat at 12 days storage, but in brining, smoking, or LS-soaking increased at a rather slow rate to 1.3㎎-3.3㎎/㎏. Volatile alkaline nitrogen contents in water soaked duck carcasses showed that the freshness of meat was not maintained as increased more than 20㎎/100g at 8 days of storage, but in duck carcasses with other treatments the freshness was kept until 12 days of storage.

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℃ .