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박범영,조수현,성필남,김진형,강근호,이성훈,김완영,이종문,김동훈,Park, B.Y.,Cho, S.H.,Seong, P.N.,Kim, J.H.,Kang, G.H.,Lee, S.H.,Kim, W.Y.,Lee, J.M.,Kim, D.H. 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.5
유기태 셀레늄 급여가 쇠고기의 육색의 안정성에 미치는 영향을 구명하기 위하여 유기태 셀레늄(효모, 미국 Sel-Plex)군, 유기태 셀레늄 강화버섯을 생산하고 폐기되는 셀레늄이 다량 함유되어 있는 폐배지(Se-SMC : Se-spent mushroom compost)를 급여한 쇠고기와 급여하지 않은 쇠고기의 육색 안정성을 비교한 결과는 다음과 같다. 육색(Hunter $L^*$, $a^*$, $b^*$), chroma(채도, 색도), hue(색조, 색상) 및 총색차(${\Delta}E$)값을 측정한 결과 처리구간에 차이가 없는 것을 볼 때 최대 홍화시점으로 알려진 절개 후 30분이 경과한 육색측정 값으로는 유기태 셀레늄의 급여효과를 구명하기 어려웠다. 반면 냉장($4{\pm}1^{\circ}C$) 14일 및 21일 저장한 시료를 분쇄한 후, $20^{\circ}C$의 항온기에서 48시간 산화시킨 후 육색소의 화학적 조성을 비교한 결과, OxyMb은 저장 14일차 대조구 26.04, 유기태 셀레늄 효모급여구 28.52, 셀레늄 강화 버섯폐배지 급여구 33.78이었고, 21일차는 대조구 12.65, 유기태 셀레늄 급여구 18.98, 셀레늄 강화 버섯폐배지 급여구 18.72로 대조구에 비하여 유기태 셀레늄 효모급여구와 셀레늄 강화 버섯폐배지 급여구가 높은(p<0.05) 결과를 보였다. MetMb의 함량에 있어서는 대조구가 유기태 셀레늄 효모급여구와 셀레늄 강화 버섯폐배지 급여구에 비하여 높은(p<0.05) 결과를 보여 셀레늄 급여 쇠고기는 Mb의 산화 및 갈변화를 억제하고 선홍색의 육색을 유지하는데 효과적인 것으로 판단된다.
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.
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.
냉장전후 가열처리가 돈육의 중량손실 , 단백질추출성 및 TBA 치에 미치는 영향
박구부(G . B . Park),박범영(B . Y . Park),김영환(Y . H . Kim),이한기(H . G . Lee),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 C for the 0, 2, 4 and 8 day, pre(I) and post-cold stoage(II). The results obtained were summarized as follows; The total weight loss 0 day is lowest. In storage period significant difference was appeared. In each heating temperature as heating temperature was higher, weight loss was higher. The extractability of protein in I, II treatments increased until 4 day, but decreased in 8 day. In heating temperature was low, extraction of protein was high. The TBA value`s change of I, II treatment, when heating temperature was high, TBA value was high. In I treatment, as cold storage period passed. TBA value was higher than 0 day, but not significant. As storage period passed in II treatment, TBA value increased.
냉장저장중 식물성 기름 , 물 및 Carrageenan 의 첨가가 저지방 소세지의 화학적 특성에 미치는 영향
문점동(J . D . Moon),박구부(G . B . Park),박범영(B . Y . Park),박태선(T . S . Park),김진성(J . S . Kim),이정일(J . I . Lee),신택순(T . S . Shin),송또준(D . J . Song) 한국축산학회 1996 한국축산학회지 Vol.38 No.4
This study was conducted to investigate the possibility of production of low fat sausage which was made with vegetable oils and added water to reduce back fat content in the sausage. The sausage samples were stored at 5±1℃. The chemical properties were analyzed for over a period of times(0, 2, 4, 6 weeks). The results obtained were summarized as follows The pH of all treatments was increased with the storage period. The pH of sausages with carrageenan was higher than those of control and others(P$lt;0.05). The thiobattiituric acid reactive substances(TBARS) of low fat sausages without carrageenan was a little lower than that of control. The TBARS of low fat sausages with carcageenan was higher than those of others during storage period(P$lt;0.05), and it was rapidly increased after 4th week in all the treatments. The cholesterol content of control was higher than those of others, and that of low fat sausages was decreased. There was no difference within the treatments during the storage period. The composition of fatty acids of sausages with olive, sunflower and perilla oil was changed, so treatment B (back fat 7.5%, olive oil 7.5% and water 25%) and C(back fat 7.5%, olive oil 7.5%, water 15% and carrageenan 0.5%), D(back fat 7.5%, sunflower oil 7.5% and water 25%) and E(back fat 7.5%, sunflower oil 7.5%, water 25% and carrageenan 0.5%) and F(back fat 7.5%, perilla oil 7.5% and water 15%) and G(back fat 7.5%, perilla oil 7.5 %, water 25% and carrageenan 0.5%) had higher oleic acid, linoleic acid and linolenic acid, respectively. There was no difference within the treatments during the storage period. The ratio of unsaturated to saturated fatty acids of sausages was affected by oil type and there was no difference within the treatments during the storage period. The ratio of saturated to monounsaturated to polyunsaturated fatty acids of sausages was affected by oil type and was different from that of control. There was no difference within the treatments during the storage period. The ratio of n-3 to n-6 fatty acids of sausages was different from that of control, and that of treatment F and G, both of which perilla oil was added, was higher than those of others. There was no difference within the treatments during the storage period.
김영직(Y . J . Kim),이한기(H . G . Lee),박범영(B . Y . Park),박태선(T . S . Park),박구부(G . B . Park) 한국축산학회 1993 한국축산학회지 Vol.35 No.4
This experiment was carried out to investigate the effect of electrical stimulation on postmortem changes of Korean native cattle longissimus muscle and meat quality, and to examine the utilization of electrical stimulation in practice. Six cattle of approximately 400-500㎏ (1-2 years, ♂) live weight were assigned randomly to one of three treatment groups: (a) control, (b) stimulated with 100V, (c) stimulated with 300V. Stimulation was conducted immediately after slaughter. After, meats were transferred to chilling room (4±1℃), pH, hardness, myofibrilar fragmentation index, meat color, drip loss were analyzed during the 7 days of postmortem storage with 5-time intervals. The results obtained summarized as follows; 1. The pH`s of control, ES-100 and ES-300 right after slaughter were 6.69, 6.64 and 6.62, respectively. The pH of electrically stimulated (100 V and 300V) beef declined more rapidly than control at initial period. However, the final pH values of the stimulated and control were all between pH 5.69-5.86. The pH of the ES-300 treatment was lower than ES100 treatment through all periods. 2. The hardness of control and stimulated beef gradually decreased during postmortem storage, That of ES treatments tend to be lower than control through all periods. Hardness and chewiness values decreased as stimulation voltage levels increased. But springiness and cohesiveness were not affected by treatments. 3. The myofibrillar fragmentation index right after slaughter were 25.3, 47.6 and 49.8, respectively but gradually increased during postmortem storage. MFI of control, ES-100 and ES-300 at 7 days were shown to be 64.7, 87.5 and 90.2. Electrical stimulation resulted in higher MFI compared to the control. MFI increased with times in both stimulated and control meats. 4. The ES beefs were significantly lighter in color (greater L values) than the non-ES ones during all postmortem storage. The ES beef also reelected more red and yellow light (higher a and b values). increasing the storage time also leads to a significant decrease in the b values (yellow) and a values (red) of the all treatments. 5. The drip loss in NES, ES-100 and ES-300 were 1.41-2.99%, 1.49-3.89% and 1.71-4.35%, respectively and gradually increased during postmortem storage. `The drip loss of electrically stimulated meat was higher than that of non-ES meat.