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.

저장기간에 따른 재래산양육 및 계육의 지방산 조성변화

박구부(G . B . Park),이재숙(J . S . Lee),이한기(H . G . Lee),송또준(D . J . Song) 한국축산학회 1990 한국축산학회지 Vol.32 No.2

This experiment was carried out to investigate changes in lipid contents and fatty acid composition from Korean Native Goat and chicken muscles during postmortem storage. Experimental animals were normally slaughtered to produce sample from leg(or ham) and loin(or breast) muscles. Muscles were stored for 0. 2. 4 and 7 days at 4 ℃ post-mortem 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 2 1-2.5% and 1.8-2.9% in the chicken and Korean Native Goat muscles, respectively. Fatty acid was identified to twelve in Korean Native Goat muscles and ten in chicken muscles by the GLC. The highest composition of fatty acid was oleic acid in Korean Native Goat(47-50%) and chicken(38-43%) muscles. The next higher composition of fatty acid were palmitic and stearic acids in Korean Native Goat (17-19%, 14-18%) muscles, while chicken muscles were palmitic(22-23%) and linoleic acid(15-19%) in chicken muscles. The ratios of polyunsaturated and saturated fatty acids(P/S) 0.72 in chicken, however, it was found that the P/S ratios of chicken muscles were 2-3 times higher than those of Korean Native Goat muscles. The ratios beween saturated and unsaturated fatty acids composition were 41 to 59 in Korean Native Goat muscles and 32 to 68 in chicken muscles. The composition of unsaturated fatty acids was higher than that of saturated fatty acid. Although saturated fatty acids increased a, the storage time passed, unsaturated fatty acid relatively decreased in exprimental animals.

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.

한국 재래산양육의 저장기간에 따른 지방산 조성변화 2 . 지방산의 조성 변화

박구부(G . B . Park),손영달(Y . D . Son),김영환(Y . H . Kim),이한기(H . G . Lee),김영직(Y . J . Kim) 한국축산학회 1988 한국축산학회지 Vol.30 No.4

This experiment was carried out to investigate changes in lipid contents and fatty acid composition of Korean native goat muscles during postmortem storage. Three Korean native goats with 15Kg liveweight were slaughtered to obtain samples from thigh and loin muscles. The lipid contents and fatty acid compositions were analyzed on muscles samples stored at 4℃ for 0, 2, 4 and 7 days of postmortem storage. Lipid contents were separated by the TLC and fatty acid compositions were analyzed by the GLC. The results obtained were as follows: Oleic acid (28-53%) was the highest in composition of total fatty acid, triglyceride, phospholipid and glycolipid. The second highest fatty acid was palinitic acid (20-26%), third was stearic acid (7-21%), respectively. Saturated fatty acids increased as the storage time passed, but unsaturated fatty acid decreased in Korean native goat muscles. While oleic acid was the highest among unsaturated fatty acids of total fatty acid, palmitic acid was the highest among saturated fatty acid. And during the entire storage time the content of saturated fatty acid was increased and unsaturated fatty acid was decreased. Oleic acid was the highest among unsaturated fatty acid of triglyceride, phospholipid arid glycolipid, while palmitic acid was the highest among saturated fatty acid. Especially the content of linoleic acid was higher of phospholipid than that of triglyceride during the storage.

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.

부록 : Conjugated Linoleic Acid 가 Myoglobin 의 산화안정성에 미치는 효과

박구부(G . B . Park),예병화(B . H . Ye),문성실(S . S . Moon),진상근(S . K . Jin),이정일(J . I . Lee),주선태(S . T . Joo) 경상대학교 농업생명과학연구원(구 축산진흥연구소) 2000 畜産振興硏究所報 Vol.27 No.1

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.

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.

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 %).

비육단백질의 대체수준이 유화형 소세지의 수분함량 , 보수성 , 조직감에 미치는 효과

박구부 ( G B Park ),오성현 ( S H Oh ),송또준 ( D J Song ),김용곤 ( Y G Kim ),김진성 ( J S Kim ),진상근 ( S K Jin ),신택순 ( T S Shin ) 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) at 3-4 hours after slaughtering 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 2%); e) SC 15% (meat 85% plus SC 15%); f) SC 20%r (meat 80% plus SC 20%); g) SC 25% (meat 75% plus SC 25%). The sausage samples, mixed and cooked, were stored at 10±1℃. The drip loss, total moisture content, water holding capacity(WHC) and textured profile were analyzed for over all storage period(0, 2, 4, 6 weeks). The obtained results were summarized as follows 1. Drip loss of control was significantly increased, but that of other treatments was significantly decreased as the replaced levels were increased(P$lt;0.05). Especially, SC 25% treatments had the lowest drip loss, and the SC treatments had lower drip loss than the ISP treatments had. 2. Total moisture content of the sausages with SC and ISP was higher than that of control, and that of all ISP and SC treatments was getting high as the replaced levels were increased. 3. WHC of emulsified sausages with SC 25% was higher than that of others, and WHC of them mixed with SC was maintained higher level than that of them with ISP. 4. The texture profile of Brittleness and Hardness of sausages with ISP or SC were lower than those of control. The Brittleness and Hardness from the sausages with ISP or SC were decreased depend on increasing of the replaced level, but were increased during the storage period. Brittleness and Hardness from the sausages with ISP 20% were higher than those of others during the storage period. Gumminess of the sausages with control was higher than that of others, that of sausages tended to be decreased depend on the increasing of the replaced level. Elasticity of control was lower than that of others, but that of ISP 15% was higher than that of others during the storage period.