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 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.

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.

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.

소금과 인산염 첨가수준에 따른 산란노계육의 선도변화 - 산패도 , 휘발성 염기태질소 및 미네랄 -

송또준 경상대학교 축산진흥연구소 1993 畜産振興硏究所報 Vol.20 No.1

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.

저장기간에 따른 한우육 및 돈육의 지방산 조성변화

박구부,이한기,송또준,이재숙 경상대학교 축산진흥연구소 1989 畜産振興硏究所報 Vol.16 No.1

가열에 의한 염지 Ham 의 Sodium Nitrite 와 Sodium Ascorbate 첨가효과 - 제 1 보 , pH , 염지육색 및 산패도

박구부,이한기,진상근,송또준,박순현,강정실 경상대학교 축산진흥연구소 1990 畜産振興硏究所報 Vol.17 No.1

동결 저장중 α- , γ- , δ-Tocopherol 의 첨가가 Hamburger patty 의 지방산 조성에 미치는 영향

박구부,박태선,김진형,성필남,송또준,김진성 경상대학교 축산진흥연구소 1997 畜産振興硏究所報 Vol.24 No.1

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.