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Oils과 Carrageenan을 이용한 저지방 소세지의 저장기간에 따른 pH, 지방산 조성 및 콜레스테롤의 변화
문점동,송또준,박구부,신택순 진주산업대학교 농업기술연구소 1996 農業技術硏究所報 Vol.9 No.-
육제품을 많이 섭취하면 성인병을 유발한다고 믿고 있는 소비자들의 인식 변화를 유도하기 위한 저지방 소세지의 생산 가능성을 제시코자 첨가하는 지방의 량을 줄여 이에 대체물로서 물을 다량 첨가함과 동시에 3종의 oil로 일부를 대체하고 유화안정제로 카라기난을 첨가하여 low-fat sausage를 제조한 후 5℃에서 6주간 저장하면서 저장기간에 따른 pH, 지방산 조성 및 콜레스테롤의 변화에 대한 실험결과를 요약하면 다음과 같다. 1. 모든 처리구들의 pH는 저장기간이 경과함에 따라서 증가하였으며, 저지방 첨가구의 대조구인 B구의 pH에 비하여 카라기난을 첨가하지 않은 저지방 처리구들의 pH는 유의적인 차이를 나타내지 않았으나 대체로 낮은 pH를 나타내었고, 전 저장기간 동안 카라기난을 첨가한 구들이 대조구 및 다른 저지방 처리구에 비하여 높은 pH를 유지하였다(P<0.05). 2. 지방산의 조성은 대체한 oil에 의해서 oleic, linoleic, linolenic acid가 각각 증가하였으며, 저장기간에 따른 지방산 조성의 변화는 나타나지 않았다. 불포화도는 perilla, sunflower, olive의 순으로 낮았으며, 저장기간에 따른 불포화도의 변화는 나타나지 않았다. 오메가 지방산의 비율은 대체한 oil에 의해서 대조구와는 다른 비율을 나타내었으며 perilla유 대체구가 가장 높았고, 저장기간의 경과에 따른 변화는 없었다. 3. 대조구는 모든 저지방 처리구들 보다 높은 cholesterol 함량을 나타내었고, oil의 대체로 인한 cholesterol 함량의 감소가 나타났으며, 저장기간이 경과함에 따른 cholesterol함량의 변화는 없었다. 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. Raw meats for the sausage were removed from the pork carcass(90∼100kg, female, 5∼7months of age) 4∼6 hours after slaughter and randomly assigned to one of eight treatments : control(back fat 30% and water 10), treatment A(back fat 15% and water 25%), treatment B(back fat 7.5%, olive oil 7.5% and water 25%), treatment C(back fat 7.5%, olive oil 7.5%, water 15% and carrageenan 0.5%), treatment D(back fat 7.5%, sunflower oil 7.5% and water 25%), treatment E(back fat 7.5%, sunflower oil 7.5%, water 25% and carrageenan 0.5%), treatment F(back fat 7.5%, perilla oil 7.5% and water 15%) and treatment G(back fat 7.5%, perilla oil 7.5%, water 25% and carrageenan 0.5%). The sausage samples were stored at 5±1℃. The pH, fatty acid and cholesterol 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 values of sausages with carrageenan were lower than that of treatment A but there were no significant differences between the sausages and treatment A. The pH of sausages with carrageenan was higher than those of control and other(P<0.05). The composition of fatty acids of sausages with olive, sunflower and perilla oil was changed, so treatment B and c, D and E and F and G had higher oleic acid, linoleic acid and linolenic acid, respectively. There was no difference with the storage period. The ratio of unsaturated to saturated fatty acids of sausages was affected by oil type and there was no difference with 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 with the storage period. The cholesterol content of control was higher than those of others, and that of low fat sausages was decreased. There was no difference with the storage period.
냉장방법과 포장방법이 냉장계육의 저장성 및 미생물의 증식에 미치는 영향
박구부,송또준,이상진,김용곤,박태선,신택순,이정일 한국가금학회 1997 韓國家禽學會誌 Vol.24 No.1
This experiment was carried out to investigate the effects on shelf-life of chilling and packing methods of cold chicken breast and thigh meats. Deboned chicken breast and thigh meats were packed by either vacuum or atmosphere packing method, and stored at -2˚C for 1, 3, 7, 11, 15, and 20 days. The thiobarbituric acid(TBA) values of all treatments were significantly increased as the storage period extended(P<0.05), however, TBA values of all treatments were remark-ably decreased at 15 days. TBA values of immersion chilled and vacuum-packed thigh meats were increased, but no difference between atmosphere and vacuum-packing methods was found. The volatile basic nitrogen(VBN) values at 1 day of storage were low, but they were increased as the storage period extended. The VBN values at 20 days after storage were from 12.25~19.28 mg %. Total bacterial counts tended to increase in all treatments, however, no significant difference was found in any treatment. Total plate counts of breast meat were higher than those of thigh meat as the storage period extended.
산란노계육의 저장중 소금과 인산염 첨가가 pH, 수분, 연도 및 무기물에 미치는 영향
박구부,송또준,이정일,김영직,김용곤,박태선 한국가금학회 1994 韓國家禽學會誌 Vol.21 No.4
A study was conducted to investigate the effects of the addition of varied levels of NaCi and phosphates on the physicochernical properties of the breast meat of the spent layers(2 \pm 0.2 kg) which were stabilized for over 24 h before slaughter. Within 1 h after slaughter, breast meats were removed and treated with NaGl(0, 1, 2, 3%) and phosphates(0.25% and 0.5%) using a hot-salted method. The breast meat was stored at 4 \pm $1^{\circ}C$ for 3 d. The results obtained were summarized as follows. 1. The pH values of salt-treated groups were significantly higher than that of the control(P<0.05) ; the higher the salt level, the higher the pH. The pH values were significantly increased in both control and treatment groups during storage(P<0.05). Among salt-treated groups, the 0.5% phosphates level showed significantly high pH(P<0.05) compared to other levels of salt groups. 2. The moisture contents were significantly lower in all salt4reated groups than the control(P<0.05), and showed a negative relationship with the levels of salt. It decreased in control group gradually as the storage period extended, but not significantly changed in salt-treated groups. 3. The shear force values in salt-treated groups were lower than that of the control and showed a negative relationship with salt levels. At a constant level of NaCI, the shear force value was higher in 0.25% phosphates level than in 0.5% level. It decreased in both control and salt-treated groups during storage. 4. The salt treatments tended to increase the sodium content proportionately. The sodium content decreased in both control and salt treatment groups during storage(P<0.05). In addition, the combination of high levels of NaCl and phosphates rather than those of low levels of NaCI and phosphates resulted in elevated levels of sodium. 5. The phosphorus contents in salt-treated groups were higher than that of control. Between 0.5% and 0.25% phosphates levels this value showed significant difference(P<0.05). Its contents in both control and treatment groups were significantly decreased during storage (P<0.05).
젖산나트륨 첨가와 젖산 침지가 소세지의 열처리 손실 , 염도 , 아질산염의 잔존량 , pH , 보수성 , 수분활성도에 미치는 영향
박구부,진상근,이한기,송또준,박태선,김영직 한국축산학회 1995 한국축산학회지 Vol.37 No.4
This study was conducted to investigate the interactive effects of sodium lactate addition and lactic acid dipping on the shelf life of Vienna sausage. Three kinds of vienna sausages were manufactured as the control (addition of potassium sorbate and dipping in fumaric acid solution), treatment A(addition of sodium lactate and dipping in fumaric acid solution) and treatment B(addition of sodium lactate and dipping in lactic acid). They were divided into two groups, and one group was stored at 5℃ for 6 weeks and the other one at 20℃ for 4 weeks. When stored for 6 weeks at 5℃, residual nitrite content of treatment B was significantly (P$lt;0.05) tower compared to treatment A and control. Cooking loss and salt content of control were significantly (P$lt;0.05) higher than those of treatment A and B. pH of treatment A was significantly (P$lt;0.05) higher than those of control and treatment B at 5℃ but it was lower in the order of treatment A, B and control during the storage at 20℃. Water Hold Capacity was significantly (P$lt;0.05) low in the order of treatment A, B and control at both storage temperatures. Aw(Activity of water) of control was significantly (P$lt;0.05) higher than those of treatment A and B at both storage temperatures.