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- 저자 : 이근택(K . T . Lee) (검색결과 3 건)
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축육 제품의 유통 구조 및 저장성 개선에 관한 연구 2 . 시판 축육제품의 품질 수준
이근택(K . T . Lee),박숙영(S . Y . Park),강종옥(J . O . Kang) 한국축산학회 1991 한국축산학회지 Vol.33 No.2
Wiener and Frankfurter type sausages stored at refrigerater or ambient temperatures for longer than 3 weeks within expiration date in domestic markets were were randomly sampled and investigated on the various qualty characteristics to determine the commercial qualty of the products. The results obtained are summarized as follows; l. In the samples of Wiener sausage, the dominant flora was lactic acid bacteria. The 9 out of 17 products samples tested were found to have a total microbial count exceeding 10^7/g. 2. In Frankfurter sausages, the 17 out of 20 samples had a total microbial count below 10^6/g. 3. In all samples except for the 3 cases, there was no presence of Brochothrix thermosphacta, Enterobacteriaceae, and yeast and mould above detectable limit of 10²/g. 4. When the total microbial count in Wiener sausage exceeded 10^7/g, sensory defects were noted. The Wiener sausages sampled from refrigerater were evaluated to be unacceptable in some cases, whereas the Frankfurter sausages held at ambient temperature maintained an acceptable qualty. 5. With the development of lactic acid bacteria in Wiener sausage, there was a significant decrease in pH value (P$lt;0.001). 6. There was no consistent trend in the data of TBA and VBN values for prediction of spoilage in packed meat products, which was more pronounced in Frankfurter sausages with lower microbial counts than in Wiener.
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이근택(K . T . Lee),박태규(T . K . Park) 한국축산학회 1989 한국축산학회지 Vol.31 No.2
This present study was conducted to determine the effects of smokehouse relative humidity difference on quality characteristics including color, pH, residual nitrite, phenol deposition, TBA value and product yield of hams. The results obtained were summarized as follows: 1. 98 % relative humidity resulted in the highest cured color in outside of ham(pigment conversion). 2. The obejective color showed the significant difference in outside of ham(p$lt;0.05). 3. There were no significant difference among treatments in pH, residual nitrite, and TBA values. 4. 70 % relative humidity resulted in the highest phenol deposition and 50 % relative humidity showed the lowest phenol deposition. 5. High relative humidity in smokehouse tends to have high product yield.
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돈소장 CASING 의 제조 및 활용을 위한 연구 1 . 소시지 casing 으로서의 원료학적 품질 특성
김학뢰,이근택,편강계 ( H . R . Kim,K . T . Lee,K . Kataoka ) 한국축산학회 1990 한국축산학회지 Vol.32 No.6
For the utilization of domestic hog small intestine as a sausage casing, several characteristics. such as length of intestine and diameter, chemical compositions and change of microorganisms during preparation of casing were investigated. 1. The average length of hog small intestine was about 17.5m and about 60 percents of samples belonged to the range from 16 to 19m. 2. The average diameter of hog small casing was about 3.16mm and more than 70 percents of samples belonged to the range from 30 to 33mm. 3. The contents of water, crude protein, crude fat and ash of casing were analyzed as 85.1, 11.7, 1.6 and 0.5%, respectively. 4. Collagen and salt concentrations of casing were 7.8 and 0.25%, respectively. 5. In raw hog small intestine, total aerobic microbial counts were about 10^5.7/g and the flora was dominated by lactic acid bacteria. After washing, salting and storaging of casing the counts of various organisms were reduced. The count of total aerobes decreased to lower than 10^2.5 /g after pasteurization.
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