DSC 를 이용한 육단백질의 열변성에 관한 연구

김영환(Y . H . Kim),박구부(G . B . Park),이무하(M . H . Lee),진상근(S . K . Jin) 한국축산학회 1987 한국축산학회지 Vol.29 No.8

Thermal denaturation of proteins (Myofibrillar protein, Sarcoplasmic protein and Stroma protein) in chicken breast (CB) and leg muscle (CL), pork thigh muscle (PT) and beef round muscle (BR) was analysed by differential scanning calorimetry (DSC). BR showed thermal denaturation at the highest temperature, which means the highest heat stability. In case of total enthalpy, CB (0.27 ㎈/g) appeared to be less thermo-stable than PT (0.30 ㎈/g). BR (0.33 ㎈/g) and CL 10.35 ㎈/g). Myofibrillar protein of BR was denatured at the highest temperature and total enthalpy also was highest. Sarcoplasmic proteins of CB and CL (0.32 ca1/g) appeared to be more thermo-stable than those of PT (0.16 ㎈/g) or BR (0.17 ㎈/g). With stroma protein, CB (0.24 ㎈/g) appeared to be less thermo-stable than other three muscles (0.65-0.75 ㎈/g).

대체염의 첨가수준에 따른 염지 HAM 육의 pH , 보수성 , 연도의 변화

박구부(G . B . Park),신택순(T . S . Shin),김영환(Y . H . Kim),이한기(H . G . Lee),김영직(Y . J . Kim),박태선(T . S . Park) 한국축산학회 1993 한국축산학회지 Vol.35 No.2

This study was conducted to investigate the possibility of KCl and MgCl₂ for the substitution of NaCl as curing agents in ham production. Ham samples were removed from the pork carcasses(90-100㎏, female, 5-7 months of age) 4-6 hours after slaughter and randomly assigned to one of eight treatments: a), control (no-salt treatment); b), NaCl 2.0%; c), NaCl 1.5% plus KCl 0.5%; d), NaCl 1.0% plus KCl 1.0%; e), KCl 2.0%; f), NaCl 1.5% plus MgCl₂ 0.5%; g), NaCl 1.0% plus MgCl₂ 1.0%; and h), MgCl₂ 2.0%. The ham samples cured were stored at 4±1℃. The pH, water holding capacity (WHC), and texture profile were analyzed for over a period of times (2, 4, 7, 9 daysj. The results obtained were summarized as follows. 1. pH was slightly increased by the storage and with NaCl or KCl treatment, but not with MgCl₂. 2. WHC of hams cured with chloride salts was higher than that of control. The WHC of hams cured with NaCl or MgCl₂ was higher than that with KCl. Reduction of WHC in all hams cured was observed during storage times and the magnitude of this WHC reduction was greater in the hams cured with MgCh. 3. The texture from hams with KCl or MgCl₂ was similar to that with NaCl 2%. The hams cured with MgCl₂ exhibited higher chewiness and elasticity than the other hams cured with chloride salts, but not significantly different in cohesiveness and gumminess and significantly higher in chewiness and elasticity than those with KCl. Cohesiveness from the ham treated with 2% NaCl was significantly higher than that with KCl.

저장기간에 따른 계육의 지방산 조성에 관한 연구 1 . 지질의 조성변화

박구부(G . B . Park),정천교(C . K . Jung),김영직(Y . J . Kim),이한기(H . G . Lee) 한국축산학회 1988 한국축산학회지 Vol.30 No.12

This experiment were carried out to investigate changes in lipid contents and fatty acid composition from Leghorn muscles of 18 months during postmortem storage. Experimental animals were normally slaughtered to produce sample from leg, breast and gizzard muscles. Muscles were stored for 0, 2, 4 and 7 days respectively at 4℃ postmortem storage. Lipid were separated by the TLC. The results obtained were as follows: Compositions of lipid classification were triglyceride(65∼73 %). phospholipid (11-10 %), glycolipid(7∼8 %), steryl ester(6∼7 %) and free fatty acid (1∼2%) respectively. Although triglyceride and phospholipid decreased as the storage time passed, glycolipid, free fatty acid and free sterol increased but steryl ester does not change. Lipid content of isolated ethanol layer and n-Hexane layer were 5∼10 % and 91-95 % in ethanol layer and n-Hexane respectively and most of samples were n-Hexane layer(70∼77 %).

저장기간에 따른 계육의 지방산 조성에 관한 연구 Ⅱ. 지방산의 조성변화

박구부(G . B . Park),정천교(C . K . Jung),김영직(Y . J . Kim),이한기(H . G . Lee) 한국축산학회 1989 한국축산학회지 Vol.31 No.1

This experiment were carried out to investigate changes in lipid contents and fatty acid composition from Leghorn muscles of 18 months during postmortem storage. Experimental animals were normally slaughtered to produce sample from leg, breast and gizzard muscles. Muscles were stored for 0, 2, 4 and 7 days respectively at 4℃ postmortem storage. Lipid were separated by the TLC and fatty acid compositions were analysed by the GLC. The results obtained were as follows: Oleic acid (30∼42 %) was the highest in composition of total fatty acid, triglyceride, phospholipid and glycolipid. The second higher compositions of fatty acid was linoleic acid (19∼25%), the third palmitic acid (17∼26%) respectively. U/S ratio in each lipid compositions were higher unsaturated fatty acid (66∼76 %) than in saturated fatty acid (22∼23 %) of immediately after the slaughter. Although saturated fatty acids increased as the storage time passed, unsaturated fatty acid relatively decreased in chicken muscles.

저장기간에 따른 한우육 및 돈육의 지방산 조성변화

박구부(G . B . Park),이재숙(J . S . Lee),이한기(H . G . Lee),송또준(D . J . Song) 한국축산학회 1989 한국축산학회지 Vol.31 No.4

This experiment was carried out to investigate changes in lipid contents and fatty acid composition from Korean Native Cattle and porcine muscles during postmortem storage. Experimental animals were normally slaughtered to produce sample from leg(or ham) and loin muscles. Muscles were stored for 0, 2, 4 and 7 day at 4℃ postmortem storage. Fatty acid compositions were analysed by the GLC. The results obtained were as follows: As the storage time passed, the total lipid contents of experimental animals were decreased on 4.5∼4.7% and 3.3∼3.9% in the porcine and Korean Native Cattle muscles, respectively. Fatty acid was identified to eleven in porcine and Korean Native Cattle muscles by the GLC. The highest composition of fatty acid was oleic acid in Korean Native Cattle(40∼43%) and porcine(36∼40%) muscles. The next higher composition of fatty acid were palmitic and stearic acids in Korean Native Cattle (25∼30%, 10∼14%) and porcine (25∼28%, 6∼12%) muscles. The ratios of polyunsaturated and saturated fatty acids (P/S) 0.36∼0.43 in porcine, however, it was found that the P/S ratios of porcine muscles were higher than those of Korean Native Cattle muscles. The ratios between saturated and unsaturated fatty acids composition were 39 to 61 in Korean Native Cattle muscles and 34 to 66 in porcine muscles. The composition of unsaturated fatty acids was higher than that of saturated fatty acid. Although saturated fatty acids increased as the storage time passed, unsaturated fatty acid relatively decreased in experimental animals.

비육단백질의 대체수준이 유화형 Sausage 의 저장성 및 관능성에 미치는 영향

박구부 ( G B Park ),오성현 ( S H Oh ),문점동 ( J D Mun ),이한기 ( H G Lee ),김영환 ( Y H Kim ),박태선 ( T S Park ),김영직 ( Y G Kim ),진상근 ( S G Jin ) 한국축산학회 1995 한국축산학회지 Vol.37 No.4

This study was conducted to investigate the possibility of Non-meat proteins, ISP(isolated soy protein) and SC (sodium caseinate), for the substitution of meat protein as emulsifying substance in sausage production. Sausage samples were removed from the porks(80㎏, female) 3-4 hours after slaughtered and assigned to one of seven treatments : a) control (meat 100%) ; b) ISP 15% (meat 85% plus ISP 15%); c) ISP 20% (meat 80% plus ISP 20% ; d) ISP 25% (meat 75% plus ISP 25%); e) SC IS% (meat 85% plus SC 15%); f) SC 20% (meat 809 plus SC 20%) ; g) SC 25% (meat 75% plus SC 25%). The sausage samples, mixed and cooked, were stored at 10±1℃. The pH, thiobabituric acid(TBA) value, volatile basic nitrogen (VBN) and sensory evaluation were analyzed for over all storage period(0, 2, 4, 6 weeks). 1. pH was not different among control and treatments with non-meat protein and control, but these pH values of treatments were slightly decreased until 2 weeks and then increased again. 2. TBA value of ISP or SC treatments was higher than that of control, and that of treatments was increased according to increasing the replaced level. TBA value of control and treatments was unchanged within two weeks; however, that of those was increased between 4 weeks and 6 weeks. 3. VBN of ISP or SC treatments was lower than that of control during the storage period. That of treatments was decreased depend on the replaced level was increased. That of control and treatments was Increased according to passing the storage period. 4. Sensory evaluation of ISP 20% or SC 15% treatment was higher than that of other treatments, and Springness of control and treatments was decreased during the storage period. Tenderness of treatments was good by increasing of replaced level. Meaty-aroma of control was better than that of other treatments, but that of control and treatments was decreased depend on passing the time of storage. Off-aroma of control and treatments was increased through the increasing replaced level and the passing time of storage. Desirability and over all appearance tended to be good according to increasing the replaced level, but those were decreased as passing the storage time. These of ISP 20% and 5C 25% replaced treatments were better than those of others.

저장기간에 따른 육의 선도변화 1 . 돈육의 선도변화

박구부(G . B . Park),김영직(Y . J . Kim),이한기(H . G . Lee),김진성(J . S . Kim),김영환(Y . H . Kim) 한국축산학회 1988 한국축산학회지 Vol.30 No.9

This experiment was carried out to investigate changes in lactic acid, nucleotides and their related compounds, volatile basic nitrogen and 2-thiobarbituric acid from pork (6-8 months, ♀) during postmortem storage. Experimental animal was normally slaughtered to produce sample from thigh and loin muscles. And the sample were stored for 0, 12, 24, 48, 96 and 168 hrs at 4℃. The results are summarized as follows: 1. Lactic acid of pork muscle at right after slaughter was 32.0-32.4μmole/g. Lactic acid was changed a little afterward. 2. Nucleotides and their related compounds was decreased ATP, ADP, AMP for postmortem storage. Above all, ATP was decreased remarkably at 12hrs. Hypoxanthine, inosine, IMP tend to be increased during postmortem storage. 3. VBN of pork at right after slaughter was 8.6-9.9㎎%, but gradually increased during postmortem storage. VBN of pork at 168 hrs was 19.4-20.3㎎%. VBN of loin region was higher than that of thigh region. 4. TBA of pork at right after slaughter was 0.107-0.109 but rapidly increased ever since. TBA of pork at 168hrs was 0.322-0.348.

저장기간에 따른 육의 선도변화 2 . 우육의 선도변화

박구부(G . B . Park),김영직(Y . J . Kim),이한기(H . G . Lee),김진성(J . S . Kim),김영환(Y . H . Kim) 한국축산학회 1988 한국축산학회지 Vol.30 No.11

This experiment was carried out to investigate changes in lactic acid, nucleotides and their related compounds, volatile basic nitrogen and 2-thiobarbituric acid from Korean native cattle (1-2 years, ♂) during postmortem storage. Experimental animal was normally slaughtered to produce sample from thigh and loin muscles. And the samples were stored for 0, 12, 24, 48, 96 and 168 hrs at 4℃. The results are summarized as follows: 1. Lactic acid of beef muscle at right after slaughter was 13.1-13.3μmole/g. Lactic acid was changed a little afterward. 2. Nucleotides and their related compounds, such as ATP, ADP, AMP was decreased postmortem storage. Above all, ATP was decreased remarkably at 24hrs.Hypoxanthine, inosine, IMP tend to be increased during postmortem storage. 3. VBN of beef at right after slaughter was 7.3-9.3㎎% but gradually increased during postmortem storage. VBN of beef at 168hrs was 16.1-19.l㎎%. VBN of loin region was higher than that of thigh region. 4. TBA of beef at right after slaughter was 0.085-0.102 but rapidly increased ever since. TBA of beef at 168hrs was 0.259-0.277.

냉장전후 가열처리가 돈육의 이화학적 성질에 미치는 영향

박구부(G . B . Park),박범영(B . Y . Park),김진성(J . S . Kim),진상근(S . K . Jin),김영직(Y . J . Kim),박태선(T . S . Park),신택순(T . S . Shin) 한국축산학회 1993 한국축산학회지 Vol.35 No.4

This experiments were conducted to investigate the physico-chemical in the ham of pork (80∼100㎏) with heating treatments. The heating treatments were examined in the electronic oven with internal temperature 50, 60 and 70℃ for the 0, 2, 4 and 8 day, pre(I) and post-cold stoagc(II). The results obtained were summarized as follows; In the change of pH by heating I, II treatments were indicated high, when heating with high temperature. Although cold storage periods pH decreased for 2 day, when storage passed, pH increased. The moistures of I, II treatments when high temperature heating was low. In storage periods I treatment decreased in 4 day, and increased in 8 day more or less. As storage: period passed, the moisture of II treatment decreased. In hardness I treatment was the highest in 2 day. As storage period passed, hardness decreased. In heating treatment controls hardness appeared 50$gt;70$gt;60℃ in turn. II treatment was the highest in 2nd day and then unsignificantly in 4 and 8 day. In heating treatment hardness was the highest at 50℃, at 60, 70℃ nonsignificantly. Cohesiveness of I , II treatments, as storage period passed no significance, and then in heating treatments cohesiveness was the highest at 50℃, nonsignifcantly. Chewiness of I, II treatments, as storage period passed not significant. But in heating treatment chewiness is the highest at 50 C. At 60℃ I , II treatments decreased, as storage period passed gradually.

대체염의 첨가수준에 따른 염지 HAM 의 전수분 , TBA 치 , 단백질 추출성 및 무기물의 변화

박구부(G . B . Park),신택순(T . S . Shin),김진성(J . S . Kim),진상근(S . K . Jin),김영직(Y . J . Kim),박범영(B . Y . Park),박태선(T . S . Park) 한국축산학회 1993 한국축산학회지 Vol.35 No.2

This study was conducted to investigate the possibility of KCl and MgCl₂ for the substitution of NaCl as curing agents in ham production. Ham samples were removed from the porks (90-100㎏, female, 5-7 months of age) 4-6 hours after slaughter and randomly assigned to one of eight treatments; a), control (no-salt treatment); b), NaCl 2.0%; c), NaCl 1.5% plus KCl 0.5%; d), NaCl 1.0% plus KCl 1.0%; e), KCl 2.0%; f). NaCl 1.5%; d), NaCl 1.0% plus KCl 1.0%; e), KCl 2.0%; f). NaCl 1.5% plus MgCl₂ 0.5; g). NaCl 1.0% plus MgCl₂ 1.0%; and h), MgCl₂ 2.0%. The ham samples cured were stored at 4±1 ℃. The total moisture, thiobarbituric acid (TBA) value, soluble protein, and minerals were analyzed for over a period of times (2, 4, 7, 9 days). The results obtained were summarized as follows : 1. Total moisture content of the hams cured with chloride salts was higher than that of control. The hams cured with MgCl₂ maintained higher total moisture content than any other hams cured. 2. Soluble protein content of hams treated with chloride salts was higher than that of control and was slightly decreased in all hams during storage period. The ham cured with NaCl 2% showed the highest soluble protein content within all storage periods. MgCl₂ treated hams maintained higher soluble protein content than KC-treated hams, 3. TBA value of hams treated with chloride salts was higher than that of control during the storage period. Salt treatment enhanced the TBA values in order of NaCl$gt;MgCl₂$gt;KCl. 4. KCl or MgCl₂ treatment did not affect the sodium content, but it compensated the loss of magnessium or potassium.