수퇘지고기의 웅취 판별기술개발

김윤숙(Y . S . Kim),박우문(W . M . Park),유익종(I . J . Yoo) 한국축산학회 1996 한국축산학회지 Vol.38 No.1

Production of intact male pigs results in a number of advantages compared with castrated male pigs. The lean meat content is higher and the feed conversion rate is better resulting in higher growth rates. However, the main disadvantage is that meat from 5% of the male pig carcasses producer an unpleasant odor (boar-taint) during cooking. This meat must be identified and removed from the normal production. There are methods for the detection of what is believed to be the main component of the boar taint, i.e. androstenone and skatole, but those methods which until now have been tried cannot be considered for an on-line detection in abattoirs. The known methods are high pressure liquid chromatography, gas chromatography-mass spectrometry, radioitnmunoassay, enzyme-coupled immunosorbent assay and spectophotometry. All of these methods are complicated, labour-intensive and slow, and they require apparatus which can hardly be used in abattoir on-site. Recently, a rapid testing method has been developed in Denmark which is based an the analysis of skatole, and may prove to be very useful on the slaughter line. However, there is conflict on the accuracy of this method because of lade of knowledge about the contribution from androstenone to boar-taint. Therefore, known detection methods must be re-evaluated to develop a reliable method for the detection of substances contributing to boar-taint.

유지의 종류가 사전유화물을 이용한 소시지의 가공적성에 미치는 영향

유익종(I . J . Yoo),송인상(I . S . Song) 한국축산학회 1988 한국축산학회지 Vol.30 No.4

Hot emulsion technique was applied to make possible use of the various lipid sources to sausage manufacture. Used lipid sources were corn oil, soy bean oil, palm oil, beef kidney fat and pork back fat. The physical and chemical characteristics of sausages with hot emulsion containing different lipid sources were examined. The sausage with pork back fat and corn oil showed higher water holding capacity and all of the sausages with hot emulsion showed higher water holding capacity than control, Emulsion stabilities of the sausages were high level (more than 99%) except the sausage with palm oil The sausage with corn oil and beef kidney fat showed higher yield (more than 98%). The sausage with beef kidney fat showed highest hardness and chewiness while the sausage with corn oil showed lowest chewiness. The sausage with corn oil was the lightest and the sausages with hot emulsion were lighter and less red than control. The sausages with palm oil, beef kidney fat and pork back fat hot emulsion had the higher sensory scores than others.

마육의 영양가치에 관한 연구

유익종(I . J . Yoo),박병성(B . S . Park),정창조(C . J . Chung),김규일(K . I . Kim) 한국축산학회 1993 한국축산학회지 Vol.35 No.2

This study was carried out to examine the nutritive value of horse meat by analyzing the proximate composition, mineral contents, amino acid composition and fatty acid composition. The proximate composition of horse meat was affected by the breeds and carcass parts. Especially, fat contents of native horse meat were higher than those of racing horse meat. Mineral contents of horse meat were not significantly different with the breeds and carcass parts. The ratio of essential amino acids(EAA) to total amino acids was not significantly different with carcass parts within the same breeds, but was different between breeds. The contents of arginine, phenylalanine, leucine and lysine have shown to be higher, while those of methionine, isoleucine and valine were lower in horse meat than those of other meats. The amounts of glutamic acid, one of nonessential amino acids, was the highest and cystine was the lowest. The limiting amino acids appeared to be methionine and cystine. In terms of fatty acid composition, it was greatly affected by breeds and carcass parts. Linoleic acid(18:2ω6) of the racing horse meat was in the highestamount, while the content of oleic acid was the highest in the nonfattened native horse meat. Linolenic acid among ω3 fatty acids was present considerably high; 7.9% in loin and 10.4% in round. In addition, the ratio of ω3 fatty acid to ω6 fatty acid was quite larger, ranged from 0.48 to 0.54.

토출구온도와 쌀가루의 첨가수준이 Meat Extrudate 의 이화학적 특성에 미치는 영향

유익종(I . J . Yoo),전기홍(K . H . Jeon),김영붕(Y . B . Kim),박미현(M . H . Park) 한국축산학회 1991 한국축산학회지 Vol.33 No.9

This experiment was conducted to understand the physico-chemical properties of the meat extrudate by die temperature and the ratio of rice flour to pork. The results of this experiment arc summarized as follows. The expansion and the rehydration ratio of the meat extrudate increased as the ratio of rice flour to pork and the die temperature increased. L value of the meat extrudate increased as the rice flour ratio to the pork increased but decreased with the higher die temperature. However, the density and breaking strength of the meat extrudate decreased with the increasing ratio of rice flour to pork and the die temperature. The ratio of rice flour to pork of 3:1 resulted in the best color and taste in the sensory test while the texture of the meat extrudate in sensory test decreased as the ratio increased. Therefore. 3:1 for the ratio of rice flour to pork and die temperature of 110℃ were the desirable processing conditions for the meat extrudate.

압출성형기의 토출구온도와 밀가루 첨가량이 돈육압출성형물의 이화학적 성질에 미치는 영향

유익종(I . J . Yoo),전기홍(K . H . Jeon),한억(O . Han),박동준(D . J . Park) 한국축산학회 1991 한국축산학회지 Vol.33 No.11

This experiment was conducted to understand physico-chemical properties of pork extrudate affected by temperature and ratio of wheat flour to pork. The results of the research are summarized as follows. As. contents of wheat flour and die temperature were increased, expansion ratio and rehydration ratio of pork extrudate increased. L value of pork extrudate was increased with the increase of wheat flour and decreased with the increase of die temperature during extrusion. The density and break strength of pork extrudate were decreased with the increase of wheat flour and die temperature. As content of wheat flour was increased, the sensory scores for color, taste and texture of pork extrudate were improved. The quality of pork extrudate with wheat flour added was optimum when five portions of wheat flour were fed to the extruder with one portion of pork and extruded at the die temperature of 110℃.

염지방법과 원료육의 부위 및 인산염의 첨가가 닭고기햄의 품질에 미치는 영향

유익종(I . J . Yoo),송인상(I . S . Song),송계원(K . W . Song) 한국축산학회 1988 한국축산학회지 Vol.30 No.3

The effects of curing method, phosphate and part of chicken on the quality of chicken hams were investigated. Tumbling and addition of phospate improved chicken ham yields compared to immersion curing and non-phosphate. The yields of breast hams were higher than those of thigh hams. The cooking losses of the hams were decreased by the addition of phosphate. Lipid content of the thigh hams were higher than those of the breast hams. The salt contents of the hams were increased by the addition of phosphate. The residual nitrite and pH of the hams were increased by the addition of phospate. Immersion curing developed redder and darker color of the hams. The thigh hams were redder and darker than the breast hams. `fumbling and addition of phosphate improved the bindability. Especially, the effects of tumbling and phosphate were higher in the breast hams. The breast hams showed higher bindability than the thigh hams. The thigh hams had higher sensory scores in the color, flavor, elasticity, bindability, juiciness, tenderness and overall acceptability while the addition of phosphate was also effective on the same sensory items. However, tumbling was only effective on the bindability among the sensory items.

김치에 의한 소시지의 발효

이성기,유익종,김영붕,김기성 ( S . K . Lee,I . J . Yoo,Y . B . Kim,K . S . Kim ) 한국축산학회 1990 한국축산학회지 Vol.32 No.11

Fermented Kimchi sausage was manufactured with Kimchi(a kind of Korean traditional fermented cabbage) including natural lactic acid bacteria at 27℃. Treatments were divided with 5% Kimchi addition as control, control added with starter culture(Lactobacillus plantaram) and control added with glucono delta lactone(GDL). pH was decreased rapidly from 6hrs to 12hrs fermentation in control and starter culture treatments, but already went down pH 5.3 at the beginning of fermentation in GDL treatment. Lactic acid bacteria counts were increased rapidly until 12hrs and then increased slowly. Lactic acid bacteria counts were higher in starter culture treatment than the others during fermentation. The redness(a value) of Hunter color was increased during fermentation but already increased up in GDL treatment before fermentation. The contents of nitrogen compounds were increased during fermentation. The predominant free amino acids were alanine, leucme and threonine. Only small amount of tyrosine, histidine, cystine were found after fermentation. There was no remarkable difference among the treatments by fermentation. It takes only 18hrs to attain pH 5.0 of fermented sausage using Kimchi.

발효식품에서 분리한 젖산균이 발효소시지의 저장중 이화학적 특성에 미치는 영향

박우문,최원희,유익종,김왕준,지중룡,정동효 ( W . M . Park,W . H . Choi,I . J . Yoo,W . J . Kim,J . R . Ji,D . H . Chung ) 한국축산학회 1997 한국축산학회지 Vol.39 No.1

The effects of Lactobacillus plantarum, which produce bacteriocin, isolated from fermented foods (NFS #6-6, fermented sausage: S #3, kajami sikhae) on the physico-chemical properties of fermented sausages were compared with commercial starter culture, SL during storage at 24℃ and 35℃. Sausages treated with NFS #6-6 and S #3 had higher a value than SL at 24℃. Saturated fatty acid (SFA) were increased but unsaturated fatty acid (USFA) were decreased after 4 weeks storage and that ratio were high as the storage temperature were increased, regardless of treated starters. Free amino acid contents were decreased but glutamic acid, lysine and aspartic acid were detected in large amount as compared with other free amino acids after 4 weeks storage, regardless of storage temperatures and treated starters. TBA values were 0.24∼0.27 ㎎/㎏ at 24℃ and 0.49∼0.52 ㎎/㎏ at 35℃ after 4 weeks storage and did not show any difference among samples.

식물성 유지의 첨가가 인삼을 함유한 저지방 계육소시지의 품질에 미치는 영향

박형일(H . I . Park),이무하(M . H . Lee),유익종(I . J . Yoo),정명섭(M . S . Chung) 한국축산학회 1992 한국축산학회지 Vol.34 No.6

This study was carried out to investigate the effect of unsaturated fatty acid addition on quality of chicken sausage containing ginseng. Chopped chicken meats were processed with 2.5% of ginseng and three different ratio of lard vs. vegetable oils. Total fat content was controlled to be 10%. Sausage Ⅰ contained lard 10%; sausage Ⅱ contained lard 5%, red pepper seed oil 1% and perrila oil 4%; sausage Ⅲ contained lard 2%, red pepper seed oil 1% and perrila oil 7%. Sausages Ⅰ, Ⅱ and Ⅲ had a lower crude fat content (10%), lower calory (less than 50% of commercial sausage), higher content of dietary fiber and slightly higher cohessiveness value (0.51-0.55) than the commercial sausage. In fatty acid composition, unsaturated fatty acid/saturated fatty acid ratio increased significantly by the addition of vegetable oils. During 30 days of storage, pH of sausages remained nearly constant (6.2 to 6.3), while residual nitrite content gradually decreased. Cured meat pigment content showed somewhat complicated change and meat color was not improved, which is one of the weak point in white meat products. Although the TBA value in sausages Ⅰ, Ⅱ and Ⅲ was varied differently, the values were kept under less than 1 ppm by addition of ginseng. The results indicated that the sausages Ⅰ, Ⅱ and Ⅲ had characteristics of low calory and high dietary fiber and that the addition of vegetable oils with high linolenic acid did not result in oxidation problem in the presence of ginseng.

발효식품에서 분리한 젖산균이 발효소시지의 저장중 미생물의 특성에 미치는 영향

박우문,최원희,유익종,김왕준,전기홍,정동효 ( W . M . Park,W . H . Choi,I . J . Yoo,W . J . Kim,K . H . Jeon,D . H . Chung ) 한국축산학회 1997 한국축산학회지 Vol.39 No.1

The effects of Lactobacillus plantarum, which produce bacteriocin, isolated from fermented foods(NFS #6-6, fermented sausage: S #3, kajami sikhae) on the property of fermented sausages were compared with commercial starter culture, SL by measurement of pH, Aw and microbiological characteristics during storage at 24℃ and 35℃. There was slight increase in pH for all treatment and storage at 35℃ lowered pH than storage at 24℃. Lactobacilli count of S #3 and NFS #6-6 treated samples stored at 24℃ maintained 10^7 CFU/g during storage but that of SL treated samples reduced to 10^5 CFU/g after 4 week storage. Lactobacilli count of samples stored at 35℃ were reduced during storage. Staphylococci after 4 week storage at 24℃ were maintained as 10⁴ CFU/g for NFS #6-6, 10³ CFU/g for S #3 and 10² CFU/g for SL treated samples. Staphylococci of samples storage at 35℃ were reduced faster than 24℃ storage. Listeria were effectively inhibited in samples with NFS #6-6 and extinguished after 4 week storage in all treatment.