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RISS 인기검색어
- 검색키워드
- 저자 : 이무하(Moo-Ha Lee) (검색결과 30 건)
- 무료
- 기관 내 무료
- 유료
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Quality Comparison of Gelatins Manufactured from Raw and Scalded Pigskins
이무하,김양하,정명섭,Lee, Moo-Ha,Kim, Yang-Ha,Chung, Myung-Sub Korean Society of Food Science and Technology 1987 한국식품과학회지 Vol.19 No.2
젤라틴 생산을 위한 원료로서 알맞은 돈피의 종류를 조사하기 위해 생박 및 탕박한 돈피를 이용하여 생산된 젤라틴의 품질을 비교하였다. 돈피를 1.7% HCl 용액에서 15-18시간동안 팽윤시킨후 수돗물에서 9시간 동안 세척하였다. 세척된 돈피를 $60^{\circ}C$, $70^{\circ}C$ 및 $80^{\circ}C$에서 추출하여 젤라틴을 생산하였다. 생박돈피에서 생산된 젤라틴은 추출온도에 상관없이 젤 강도가 탕박돈피로부터 생산된 것보다 우수하였다. 또한 수율도 생박돈피에서 높았다. 추출온도가 증가함에 따라 젤 강도와 점도는 감소하였고 색깔이 짙은 젤라틴이 생산되었다. 전기영동상으로 비교하여보면 추출온도가 증가할수록 고분자물질이 감소하였으며, 돈피젤라틴(type A)이 type B젤라틴에 비해 훨씬 복잡한 분자구조를 보여주었다. In order to examine the appropriateness of types of pigskin as a raw material for gelatin production, comparison was made on the quality of gelatins made from raw and scalded pigskins. Raw and scalded pigskins were acidified in 1.7% HCl solution for 15-18 hr and then washed by tap water for 10 hr. After washing, pigskins were extracted at $60^{\circ}C$, $70^{\circ}C$ and $80^{\circ}C$ to produce gelatins. Gelatins from raw pigskins appeared to be better in gel strength than those from scalded ones at all extraction temperatures. Gelatin yield was higher with raw than with scalded pigskins. With the increase of extraction temperature, the decrease in gel strength and viscosity was resulted in. More colored gelatins were produced with increasing extraction temperature in both raw materials. Electrophoretic pattern of gelatins showed that higher molecular weight fractions decreased with the increase of extraction temperature and pigskin gelatin had more complicated molecular composition than that of type B gelatin (alkali-treated gelatin).
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이무하,R . G . 캐센스 ( Moo Ha Lee,R . G . Cassens ) 한국축산학회 1983 한국축산학회지 Vol.25 No.6
The effect of heating rate on tile depletion of nitrite in a ground pork system was studied using either different heating systems with the same size of containers or heating; at a fixed temperature with different sizes of containers. Final concentrations of curing ingredients were calculated as 2% of sodium chloride and 156 ppm of sodium nitrite. The pork mixtures were heated in a water bath at either 72℃ for the fast heating or the increasing temperature from 30℃ to 72℃ for the slow heating until the internal temperature reached 66℃. The results showed that the slow heating caused significantly more depletion of nitrite than the fast heating (P$lt;0.05). The same results were obtained when the mixtures were, cooked at the fixed temperature (72℃) using the different sizes of containers in order to achieve the different heating rates.
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PSE ( Pale , Soft , Exudative ) 돈육을 이용한 Pre - rigor 와 post - rigor preblends 의 기능적 특성
이무하,성삼경 ( Moo Ha Lee,S . K . Sung ) 한국축산학회 1985 한국축산학회지 Vol.27 No.1
In order to find a way of utilization of PSE park which has low water-holding capacity and inferior other functional properties, chemical, functional and microbiological characteristics of preblends were investigated during cooler and freezer storage after preblends were prepared using pre-and post-rigor PSE pork. The results obtained are summarized as follows. 1. With pre-rigor preblends, higher pH was maintained, and salt-extractability of protein and emulsifying capacity (EC) were improved. 2. TBA value and total plate count (TPC) were higher in the case of pre-rigor preblends, but the preblends can be used as raw material even at 20 days of cooler storage, in this period it still showed 0.768 of TBA value and 10^5 of TPC. 3. With the increase of salt level, salt-extractability of protein and EC were improved in pre-rigor preblends whereas not changed in post-rigor preblends. 4. During the freezer storage of pre-rigor preblends, salt-extractability of protein and EC were maintained high upto 4 weeks of storage while TBA and TPC were kept little changed. The increase in TPC during storage was slow regardless of rigor state of pork, and TPC was around 10⁴ at 4 weeks of sl:orage. Accordingly, PSE pork preblenda could be utilized as raw material upto this period. 5. According to the results obtained from this study, it appeared that PSE pork could have similar functional properties to those of normal pork if pre-rigor preblends are prepared.
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이무하,송계원 ( Moo Ha Lee,Kai Won Song ) 한국축산학회 1977 한국축산학회지 Vol.19 No.6
This experiment was carried out to investigate 1) the relative merits of phosphates on the WHC and pH of meat in the practical concentration of 0.5% phosphates in combination with 2% sodium chloride, 2) whether the increase of WHC by phosphates was due to sequestering calcium and 3) relationship between the WHC and factors, pH, calcium and tonal phosphorus content. The longissimus dorsi muscles of three 18 month-old crossbred bulls and five 10 month-old rabbits were used as meat samples. The phosphates used were tetrasodium pyrephosphate(PP), tripolyphosphate(TPP) and sodium hexametaphosphate(HMP). The results obtained are summarized as follows: 1. The effect of phosphates and sodium chloride on pH of meat can be arranged in the order of PP-NaCl (6.1)$gt;TPP-NaCl (6.0)$gt;TPP-NaCl (5.9) and HMP-NaCl(5.9) in beef; PP-NaCl(6.5) and TPP-NaCl(6.5)$gt;HMP-NaCl(6.3) and NaCl(6.3) in rabbit muscle. 2. The WHC of meat was observed by a series in the following order: NaCl(81.5)$gt;PP-NaCl(75.7)$gt;TPP-NaCl(57.3)$gt;HMP-NaCl(56.5); TPP-NaCl and HMP-NaCl had no effect on the WHC of beef; and PP-NaCl(93.4)$gt;TPP-NaCl(87.5)$gt;HMP-NaCl(76.0)$gt;NaCl (73.8) in rabbit muscle. 3. Phosphates did not shorn the sequestering effect of calcium ions in meat. 4. The pH of meat had direct relationship with the WHC both in beef, (r=0.64, P$lt;.05) and in rabbit muscle, (r=0.71, P$lt;.01). 5. Calcium content showed inverse relation to the WHC of meat only in beef, (r=-0.77, P$lt;.01). 6. Total phosphorus content regardless of treatments appeared to have no effect on the WHC.
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이무하(Moo Ha Lee),진상근(Sang Keun Jin) 한국축산학회 1987 한국축산학회지 Vol.29 No.3
The effects of the substitution of pork by by-products (liver, lung, tongue and spleen) at 7.5, 15, 22.5 and 30% of pork weight were evaluated on the quality of a restructured product. Increasing the substitution level, pH was increased in three by-product groups except in the product containing liver. In a product containing lung, as the substitution level increased, water holding capacity was decreased and thereby cooking loss was increased. TBA value also was increased. Color of products was improved with the substitution by three by-products except tongue. Flavor was negatively affected by the substitution up to 30% level. However, as the substitution level increased, tenderness was not adversely affected in three by-product groups except in the case of a product containing lung. Consequently, the maximum levels of the substitution without the impairement of the product quality were 22.5% for liver, lung and tongue, and 15% for spleen.
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김숙희,이무하 ( Sook Hee Kim,Moo Ha Lee ) 한국축산학회 1986 한국축산학회지 Vol.28 No.2
In order to help fresh meat processing industry, a survey on consumer`s purchasing pattern of fresh meat was carried out in the area of apartments and houses in Seoul. A total of 1,000 housewives was interviewed with questionnaires. 1. Among meat and poultry, beef was the first preference, pork was the text and the third was poultry. With the increase of income, the preference for beef increased-as the income increased by 100,000 won, the increased amount of purchase was 300g for beef, 90g for pork and 0.1 head for poultry while with 10,000 won increase of groceries expense, purchase of beef, pork and poultry increased by 1608, 40g 0.04 head respectively. Accordingly, measures to boost the preference for pork and poultry should be taken to reduce the relative preference of high-income group for beef. 2. Because 40% of participants, the highest proportion said they would buy more meat if fresh meat in sold as graded and prepackaged forms with different prices, sales volume would increase if fresh meat industry adops the grading and prepackaging system. The meat color was the main criterion of consumer`s selection of meat at retail shops. Therefore, it is important for fresh meat processing industry to watch freshness of meat, selection of packaging films and temperature control at retail shops carefully to maintain meat color red.
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돈육 Preblends 를 이용한 유화형 소시지 제조에 관한 연구
성삼경,이무하 ( S . K . Sung,Moo Ha Lee ) 한국축산학회 1985 한국축산학회지 Vol.27 No.1
Preblends were prepared with pre-rigor and post-rigor state pork. Chemical, functional and microbial characteristics of the preblends were studied with time and temperature of storage. Emulsion-type sausages were manufactured using the preblends and quality attributes were investigated. Results obtained are summarized as follows: 1. In the case of cooler storage, total plate count (TPC), pH and TBA values of the preblends increased with time. Salt-extractable protein (SEP), emulsifying capacity (EC) and water-binding capacity (WBC) did not not show much changes, and the state of rigor did not make much difference even though pre-rigor preblends tended to have higher values. With the increase of salf added, the inhibitory effect of microbial growth increased, and SEP, EC and WBC were improved while TBA values increased. 2. With the freezer storage, TPC, pH and TBA values of the preblends were kept little changed. SEP was lower than in the cooler storage, especially significant difference was observed with post-rigor preblends. The effect of salt level on the functional attributes was similar to that in the cooler storage. 3. Emulsion stability of sausage emulsion manufactured with the preblends was deteriorated with storage time of preblends, especially the trend was worse in samples prepared with post-rigor preblends. TBA values increased drastically after 20 days of storage. With sausages prepared from freezer-stored preblends, changes of functional attributes showed a similar trends to those with cooler-stored preblends. 4. Considering results obtained from the study, pork preblends can be utilized as raw materials for sausage preparation regardless of rigor state of pork upto 20 days of storage in the case of cooler storage, and 12 weeks for freezer storage.
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