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.

품종별 돈육의 물리화학적 특성 비교

김영붕,노정해,Richardson, I.,Wood, J. 한국동물자원과학회 2000 한국축산학회지 Vol.42 No.2

The physicochemical properties of pork from 4 different pig breeds (Duroc, Large white, Berkshire and Tamworth) was compared. Duroc showed the lowest pH as 5.99 in pH_(45m) in loin part. There was a significant difference among the breeds (p $lt; 0.05). However, in a pH_(24h) there was no difference among breeds. Moisture contents showed the ranges of 73.57% - 75.35% in loin part and there was a significantly difference(p $lt; 0.05) among the breeds. Berkshire showed the highest water holding capacity(WHC) value (66.10%) in loin part and Large white (54.43%), Duroc (43.78%) and Tamworth (42.94%) followed. There was significant differences (p $lt; 0.05) among breeds at 43min after slaughter in loin and rump, too. However, WHC was showed no difference among the breeds at 24hrs after slaughter. In colour, there was significant differences(p $lt; 0.05) on colour lightness(L value). For the redness(a value) and yellowness(b value) among the breeds. In rump, there was no significant difference except Tamworth. Hardness was slightly different from outer breeds (p $lt; 0.05), however cohesiveness and chewiness were not different frrom others. So, The high temperature deboning method is recommanded to Berkshire breed for manufacturing meat products.

식품의 성분분석을 위한 근적외선(NIR)의 이용(I)

김영붕,Kim, Yeong-Bung 한국식품연구원 1996 食品技術 Vol.9 No.1

식품의 성분분석을 위한 근적외선(NIR)의 이용(II)

김영붕,Kim, Yeong-Bung 한국식품연구원 1996 食品技術 Vol.9 No.2

영국에서 조달(catering)육의 시장

김영붕,Kim, Yeong-Bung 한국식품연구원 1999 食品技術 Vol.12 No.3

외식의 기회는 생활 습관의 변화에 의하여 매년 성장해 간다. 5년전과 비교 시 새로운 것을 먹는 기회보다는 다양한 service를 제공하는 쪽으로 변해간다. 1997년 NFS(National Food Service)에서 외식에 대한 조사 결과가 1999년 2월에 Meat Demand Trends에 편집 및 요약되어졌다. 외식을 위한 통합 식품의 소비는 년초 주당 1인 5파운드를 쓴 것에 비해 4% 증가하였다. 이 article은 조달시장에서 소비된 고기 식사수와 조달업자들이 고기 구입 시 중요한 정보로 이용될 수 있을 것이다.

Changes in Nucleotide Compounds, and Chemical and Sensory Qualities of Duck Meat during Aging at 0oC

김영붕,구수경,주범진,이남혁,장애라 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.4

The objective of this study was to identify appropriate aging conditions, changes in nucleotide-related compounds, chemical changes, and a sensory evaluation of duck meat during aging at 0oC for 7 d. Twenty one 45-day-old Pekin white ducks samples were separated into breast and leg meat. ATP was not detected for almost the entire aging period because ATP was depleted immediately after slaughter. Inosine monophosphate (IMP) was highest on day 1 (26.69 μmol/g), and then it rapidly decreased to 7.11 μmol/g on day 7. However, this level was not different between breast and leg meat. Hypoxanthine (Hx) content of breast meat was 14.88 μmol/g, whereas that of leg meat was 16.41 μmol/g. Inosine content of breast meat was double than that of leg meat. The pH values of breast and leg meat were 5.90-6.05 and 6.23-6.73, respectively, during the aging period. Volatile basic nitrogen content of breast and leg meat increased during aging. Breast meat had good sensory evaluation scores for flavor (7.4), juiciness (6.8), tenderness (7.2), and overall acceptance (7.4) on day 3. Similar to breast meat, leg meat also had good sensory evaluation scores. Therefore, it is concluded that the appropriate aging period is 3 d for duck breast meat and 1 day for leg meat at 0oC.

TGase를 사용하여 재구성돈육 제조시 결착시간과 압력조건이 품질에 미치는 영향

김영붕,노정해,박은혜 한국동물자원과학회 2003 한국축산학회지 Vol.45 No.1

본 연구는 효소제인 TGase를 사용하여 돈육을 재구성시킬 때 결착시간(2시간, 4시간, 6시간 및 16시간) 및 압력조건(1㎏, 3㎏, 5㎏ 및 10㎏)이 재구성 돈육의 품질에 미치는 영향을 시험하였다. 그 결과 결착시간별에 따른 육색은 L, a, b값 모두 유의적인 차이가 없었다. 압력별에서는 5㎏ 처리구 a값이 12.81로 높게 나타났다(p<0.05). 시간별에서 인장강도는 생육에서는 6시간 처리구가 202.1±32.3g, 가열육에서는 386.0±72.9㎏ 으로 높은 값을 보였지만 처리구간 유의적인 차이는 없었다. 압력별에서는 생육에서 5㎏ 처리구가 114.6±48.9g, 가열육에서는 303.7±64.7g으로 타 처리구에 비해 유의적으로 높게 나타났다(p<0.05). 결착시간별 조직감에서 hardness, springiness, cohesiveness 및 chewiness 모두 생육 및 가열육에서 처리구간 차이가 없었다. 관능검사 결과 시간별 생육에서는 4시간 처리구가 항목에서 가장 높게 나타났고(p<0.05) 가열육에서는 4시간과 6시간 처리구가 우수하게 평가되었다(p<0.05). 또한 압력별에서는 생육 및 가열육에서 5㎏ 처리구가 각 항목 모두에서 유의차를 나타내었다(p<0.05). 따라서 TGase를 사용하여 재구성돈육 제조시 결착시간은 4-6시간, 압력은 5㎏으로 결착시키는 육색, 인장강도 및 관능적 특징에서 가장 좋다고 할 수 있겠다. This study was performed to compare the effects of binding time(2hr, 4hr, 6hr and 16hr) and pressing condition (1㎏, 3㎏, 5㎏ and 10㎏) on manufacturing restructured pork. Meat color, in terms of L, a, b showed significant difference by treatment of binding time. Five ㎏ pressing resulted in the highest red value(P<0.05). In tensile strength, 6 hour treatment showed significant difference ranging in 202.1g for raw restructured pork and 389.0g for cooked restructured pork. Five ㎏ pressing showed the highest tensile strength, 114.6 for raw restructured pork and 303.3 for cooked restructured pork. In hardness, springiness, cohesiveness and chewiness, raw and cooked restructured pork showed insignificant difference regardless of pressing time. In sensory evaluation, four hour treated raw restructured pork showed the highest values of color, binding degree, shape, acceptance, while four or six hour treated restructured pork showed the highest values in cooked restructured pork. Therefore the optimal conditions for manufacturing restructure pork using TGase were four through six hour pressing with 5㎏ pressure.

신선육의 성분 분석을 위한 근적외분광(NIR) 분석법의 이용

김영붕,이무하 한국축산학회 1997 한국축산학회지 Vol.39 No.1

NIR, one of spectrometry, is the advanced technique among non-destructive analysis for foods. NIR spectroscopy is based on energy absorption in wavelength range from 0.8 ㎛ to 2.5 ㎛ by overtone and combination tone of C-H, N-H, O-H functional groups, which are major components in foods. Compared with other tradtional chemical analysis, NIR requires no chemicals and no solvents. Also, NIR allows simple sample preparation, fast measurement, spontaneous analysis of numerous components, and repeated determination of the same sample. For using NIR in meat analysis, the effects of various factors, especially homogenity and temperature showed be minized. Since NIR measurements can be carried out by difference of energy input and energy output and can be influenced by such factors. By the reported paper, NIR analysis of raw meat allowed the reliable determination of chemical components and showed that moisture results revealed an excellent correlation coefficient, more than 0.95, protein of 0.90, and fat of 0.92, respectively. So, NIR is very useful as a tool for the meat analysis hereafter.

혈액 단백질을 첨가한 육제품의 품질에 관한 연구

김영붕,김기성,유익종,이성기,김수민 제주대학교 농과대학 제주도축산문제연구소 1991 畜産論叢 Vol.6 No.1

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 : 1. 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 casehate 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 sod-ium caseinate added sausage product.

[P3-30] Microwave의 출력 및 온도별에 따른 fish scale 단백질 추출에 관한 연구

김영붕,이남혁,김영호,전기홍,김영언,이진영,김현경 한국식품영양과학회 2008 한국식품영양과학회 학술대회발표집 Vol.2008 No.10