돈피젤라틴 생산시 염산농도와 세척시간이 최종제품 품질에 미치는 영향

이무하,김양하 ( M . H . Lee,Y . H . Kim ) 한국축산학회 1986 한국축산학회지 Vol.28 No.9

Raw pigskins purchased from a local processor were cut into the size of 5 ㎝ × 5 ㎝ after trimmed of visible fat. Being washed in tap water for 8-10hr, they were soaked in 1.7% or 5% HCl solution for 15-18hr. Acidified pigskins were rewashed by tap water for either 2 or 10hr prior to the extraction of gelatin at 60℃, 70℃ and 80℃. When the rewashing after the acidification was carried out for 10hr, gelatin manufactured with the acidification in 1.7% HCl solution showed suprior gel strength than that with the acidification in 5% HCl solution. When HCl concentration was fixed at 1.7%, the rewashing for 10hr resulted in better gelatins in terms of gel strength and viscosity. Chemical composition showed that gelatin with the rewashing for 2hr was higher in lipid content than that with 10hr rewashing. These differences appeared to be due to the lower pH of raw materials after rewashing for 2hr than for 10hr. It can be concluded that after acidified in 1.7% HCl solution, raw materials should be rewashed to have pH above 4 in order to produce the gelatin of good quality.

사료의 지방산 조성이 돈육의 이화학적 및 관능적 특성에 미치는 영향

신대근,김윤지,이무하,강통삼 ( D . K . Shin,Y . J . Kim,M . H . Lee,T . S . Kang ) 한국축산학회 1998 한국축산학회지 Vol.40 No.5

This study was carried out to evaluate the physicochemical and sensory characteristics of pork and to found consumer`s preferences for types of unsaturate fatty acids fatified pork by feeding various levels of dietary unsaturated fatty acids(w-UFA) with 8% fat in the diet. Landrace-Yorkshire-Large White crossbreds pigs weighing 70kg were randomly assigned to 5 treatments(ω3: ω6: ω9= 1:1.5:2(A), 1:2:3(B), 1:1:1(C), 1:2:1(D), 1:3:1(E)) and a control(F). When the ratio of the unsaturated fatty acids was 1:2:1, moisture content was highest and crude protein content lowest among the treatments. Crude fat content was highest in C. However, crude ash content did not differ significantly. In physicochemical analysis, the treatment C showed average in drip loss and VBN value compared to the other treatments. In fatty acid analysis of pork loin, all the treatments except E were higher than F, D was significantly high in the UFA contents(p$lt;0.001). In sensory evaluation, the intensities of juiciness and tenderness were high in C, but the intensity of flavor was lowest although it was not significant statistically and then the fatty acids composition of feed hadn`t much influenced flavor. But, in acceptability, all the items except tenderness showed significant differences(p$lt;0.05 and p$lt;0.01). From the sensory test, the loins from pigs fed the diets high in m6 fatty acid showed highs preference than the loins from pigs fed the diet high in m 9 fatty acid in the all items such as juiciness, tenderness, flavor, fishy and acceptability. Conclusively, The loins from D(ω3: ω6: ω9 = 1:2:1) showed the highest preferences among loins from treatments in respect of physicochemical and sensory characteristics.

돈유품질과 도체특성에 대한 전지대두의 급여 효과

이무하(M . Lee),정명섭(M . S . Chung),박형일(H . I . Park) 한국축산학회 1996 한국축산학회지 Vol.38 No.5

In order to study the effects of feeding full-fat soybeans on pork quality and carcass characteristics, wheat-soybean oil meal based diets with different levels of full-fat soybean replacement(0%, 50% and 100%) were fed to cross-bred pigs of three breeds(I.×y×D) with the average live weight of 30.4 ㎏. The pigs were alloted randomly in groups of fourteen to each of three dietary treatments in three replicates(one gilt and two barrows). The whole feeding period was divided into three stages : starting(71∼109 days), growing(109∼44 days) and finishing(145∼169 days). No significant differences were found either in average daily gain(ADG) or in feed conversion rates(FCR) among the three dietary treatment groups. However, the 100% full-fat soybeans(FFS) group resulted in the best ADG and FCR for the total experimental pemod. Considering each experimental stage, the 100% FFS group was better at the starting stage while the control group appeared to be better at the growing and fininshing stages. Fifty percent of the FFS group was average for ADG and FCR. Economic analysis with market feed prices showed that the 100% FFS diet seemed to be economically advantageous over the other two diets. Carcass characteristics of pigs indicated that no differences due to the replacement levels of FFS were observed in terms of hot carcass weight, carcass length, backfat thickness, loin eye area and lean %. There were no differences in moisture, fat, protein, intramuscular fat and pH. Hardness of backfat decreased and TBA values increased with the increase of FFS in diets. Also, the total saturated fatty acids tended to decrease with FFS level in the diets. Of the unsaturated fatty acids, fat from pigs fed FFS contained less oleic acid and more linoleic and linolenic acids than that from pigs fed the control diet. Sensory evaluation indicated that there were no differences in preference among porks from the three dietary treatment groups.

진공정도가 진공포장 돈육의 이화학적 성질에 미치는 영향

이신호,이무하,송인상 ( S . H . Lee,M . H . Lee,I . S . Song ) 한국축산학회 1985 한국축산학회지 Vol.27 No.6

Changes of physico-chemical properties of pork vacuum-packaged at various degrees of vacuum were studied during 21 days storage at 4℃. During storage, pH of pork showed increasing tendancy regardless of degree of vacuum and the most rapid increase was observed with control. At the end of storage period, pH decreased irrespective of degree of vacuum. By studies on TBA and VBN value, rancidity and protein degradation appeared to be relatively low during 21 days of storage at 4℃. Color of fresh pork did not show differences among treatments at early and late stage of storage while increased rapidly in control and low vacuum treatment at 15 days of storage. From results obtained from high vacuum treatment is better in maintaining pork quality during cold storage than other treatments.

진공포장돈육에 있어서 진공정도에 따른 미생물 생태계의 변화

이신호,이무하,송인상 ( S . H . Lee,M . H . Lee,I . S . Song ) 한국축산학회 1986 한국축산학회지 Vol.28 No.1

Boneless pork chops were vacuum-packaged at the various degrees of vacuum to have 4 different levels (17.6%, 9.8%, 3.1% and 0.4%) of initial residual oxygen in the packages. During the storage period of 21 days at 4℃, changes of reisdual oxygen content, total bacteria count, psychrotrophs count, anaerobes count, lactic acid bacteria count and fluorescent pseudomonads count were investigated. At the end of storage period, all treatments showed no difference in both psychrotrophs and lactic acid bacteria count. However, control gave the highest numbers in total bacteria, anaerobes and fluorescent pseudamauads count. According to results obtained from this study, it appeared that high vacuum-packaging would be more practical method than the other three in terms of microbiological shelf-life.

재구성 돈육제품 품질에 있어 비육단백질과 부산물의 상호 육 대체 효과

진상근(S . K . Jin),이무하(M . H . Lee) 한국축산학회 1988 한국축산학회지 Vol.30 No.7

The interactive effects of non-meat proteins (soy protein isolate, vital wheat gluten) and by-products (liver, spleen, lung) substitutedfor pork on the quality of the restructured pork products were evaluated at 10% of meat weight for non-meat proteins, and 7.5 and 15% for by-products. In products containing ISP, products with spleen showed higher pH, water holding capacity, juiciness and more reduction of cooking loss than those with liver and lung. Color of products with spleen was better than that of ones with liver and lung. The addition of by-products brought only a slight negative effect on TBA values. With products containing VWG, ones with spleen resulted in higher pH and water holding capacity, reducetion of cooking loss and the improved tenderness than those with liver and lung. TBA value was lower in products with spleen than in those with lung and liver. Regardless of the kind of by-product, 15% level showed no significant difference or a slight positive effect on color of products from 7.5% level while significant difference on panel test. Consequently, all three by-products appeared to be acceptable in terms of physico-chemical and sensory properties at up to 15% of the replacement of pork in the restructured product containing 10% ISP or VWG.

전자선조사와 포장방법이 발효소시지의 냉장 저장 중 품질 특성에 미치는 영향

임동균 ( D. G. Lim ),이무하 ( M. Lee ) 한국동물자원과학회 2007 한국축산학회지 Vol.49 No.4

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.

효소적 변형에 돈피단백질의 성질 변화

권세훈(S . H . Kwon),이무하(M . H . Lee) 한국축산학회 1991 한국축산학회지 Vol.33 No.6

After removing fats and water soluble proteins raw pig skin was hydrolysed by using collagenase at different levels. Then. optimum enzyme concentration and pH were determined based upon degradation rates. In order to study property changes of collagen by enzymatic modification, degree of hydrolysis, thermal transition temperature. viscosity foaming capacity, emulsion capacity and stability and solubility were investigated After 1 hour upon enzyme addition, rapid hydrolysis was made. But after 4 hour further significant advance was not observed Considering the changes of protein functionality by enzyme hydrolysis. 2% of enzyme concentration at pH 7.4 was used in this study. As hydrolysis continued. the decrease in thermal transition temperature and viscosity were observed but viscosity was increased after 1 hour hydrolysis Emulsion capacity and stability and solubility tended to increase. At 0. 1. 3 hour hydrolysis foaming capacity increased, among them that at 1 hr hydrolysis was increased most. while at hr hydrolysis it was decreased.

신선돈육에 있어 타육류의 혼합비율 추정에 관한 연구

김영환(Y . H . Kim),박구부(G . B . Park),이무하(M . H . Lee),진상근(S . K . Jin) 한국축산학회 1988 한국축산학회지 Vol.30 No.2

The Differential Scanning Calorimetry (DSC) was used to estimate the mixing ratio of various meats $lt;beef round muscle (BR), chicken breast and leg muscle (CB and CL) min fresh pork products. The regression equations of denaturation temperature or enthalpy on mixing ratio was found to be y (denaturation temperature) = 0.51x + 67.30 (r=0.997) or y (enthalpy) = 0.29x + 0.60 (r=0.980) for BR/PT mixing ratio (x). For CL/PT mixing ratio (x) they were y (denaturation temperature) = -1.37x + 68.45 (r= -1.000) or y (enthalpy) = 0.17x + 0.66 (r=0.997). Also, the corresponding lines for CB/PT mixing ratio (x) was y (denaturation temperature) = 4.05x + 66.07 (r=0.966) and y (enthalpy) = -0.09x + 0.69 (r= -0.960). Therefore, the results suggested that analysis of denaturation temperature or enthalpy change in meat mixtures by DSC could be a method for the estimation of mixing ratio between pork and other meats. However, the practical application of this method needs to be studied further.