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).

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.

Aqueous Extraction 공정을 이용한 난황에서의 콜레스테롤 분리

김일준(I . J . Kim),김영호(Y . H . Kim),김동훈(D . H . Kim),이무하(M . Lee) 한국축산학회 1996 한국축산학회지 Vol.38 No.5

The effect of the addition of com oil(10%, 20%, 30%, 40% and 50% of egg yolk weight) and bile salts(2.5%, 5%, 7.5%, 10%, 12.5% and 15% of egg yolk weight) on the separation of cholesterol from egg yolk was studied. The optimum aqucous extraction conditions used for the separation were obtained by the Response Surface method and included : the egg yolk dilution ratio of 1.5, 18.9% NaCl, pH of 6.6, temperature of 37.5℃. centrifugation speed of 35,000 rpm and centrifugation temperature of 15℃. When com oil was added up to 30%, the amount of Gel-type (G) and Oil (O) fractions decreased while the Aqueous (A) and Protein (P) fractions increased. This resulted in cholesterol separating into the A+P fractions rather than the G+O fractions. The formation of precipitate increased from the 5% level of bile salts. The decrease in the amount of cholesterol separated into the G+O fractions corresponded with the increase in precipitate. Therefore, com oil and bile salt did not seem to have a significant effect on the aqueous extraction of cholesterol from egg yolks. Under the same conditions the effect of protease was studied, showing that pH of 5.0, reaction temperature of 37.5℃, reaction time of 120 minutes and 50 U of enzyme/g egg yolk were the best for lipid separation. Considering these results along with previous reports, the following conditions were chosen for cholesterol separation from the egg yolk egg yolk dilution ratio of 4.0, pH of 5.0, 18.9% NaCl, reaction temperature of 37.5℃, reaction time of 120 minutes, 50 U enzyme/g of egg yolk, centrifugation speed of 45,000 rpm and temperature of 35℃. Ninety-seven percent of the cholesterol in the egg yolk was separated into the Gel-type oil fraction.

브로일러의 성장 및 도체품질에 미치는 적정 cimaterol 수준에 관한 연구

김유용(Y . Y . Kim),한인규(I . K . Han),하종규(J . K . Ha),최윤재(Y . J . Choi),이무하(M . H . Lee),김용구(Y . G . Kim) 한국영양사료학회 1991 韓國營養飼料學會誌 Vol.15 No.3

계육제품에 첨가된 비육단백질의 함량분석에 관한 연구

김영환(Y . H . Kim),박구부(G . B . Park),이무하(M . H . Lee),김일석(I . S . Kim) 한국축산학회 1987 한국축산학회지 Vol.29 No.9

The stacking sodium dodecylsulfate-acrylamide gel electrophoresis method was used to determine the non-meat protein content in chicken products. Densitograms of the selected protein band, denoted by SI, MI, used for the quantitative estimation of isolated soy protein (ISP) and milk protein (MP), respectively. The equation of the line of best fit fot peak area ratio (y) versus protein concentration ratio (X) of ISP/ chicken protein was found to be ; y = 1.5096X + 0.0163 (r=0.9318). And for MP content the corresponding line of best fit was y=1.3536X - 0.0112 (r = 0.9693). These protein content could be determined within 2% of the true value in the range of 10∼30% ISP and MP respectively.

반응표면분석법을 이용한 난황에서의 콜레스테롤 분리를 위한 Aqueous Extraction 조건확립

김일준(I . J . Kim),김영호(Y . H . Kim),이성욱(S . W . Lee),이무하(M . Lee) 한국축산학회 1996 한국축산학회지 Vol.38 No.3

A response surface method with three reaction variables(pH, NaCl and temperature) was used to establish the optimum conditions for the aqueous extraction of cholesterol from egg yolk. Egg yolk was mixed with various NaCl solutions(concentrations, 0∼20%) in a ratio of 1 : 1.5(v/v), adjusted to various pHs(pH 4∼8) and then incubated for 5 minutes in a water bath at different temperatures (20∼60℃) with stirring. The egg yolk treated as above was centrifuged with 35,000 rpm at 15℃ for 4 hours to produce 4 fractions, from which the gel-type oil fraction and oil fraction, containing most of the egg yolk lipid, were analyzed for lipid, cholesterol and protein. From the response surface method, the optimum conditions for lipid separation was pH 6.60, 18.9% NaCl and temperature of 37.5℃ with the predicted yields of 79.9% lipid and 77.7% cholesterol. However, actual aqueous extraction under the optimum conditions resulted in lower separation with 71.88% lipid and 69.6% cholesterol than the theoretical values. Under the optimum conditions, the effects of egg yolk dilution ratio, centrifugation speed, centrifugation temperature, the addition of EDTA or stirring time on the cholesterol separation of the geltype oil fraction and oil fraction were investigated. The dilution ratio of 1:4, 45,000 rpm of centrifugation speed, and 25℃ centrifugation temperature were chosen as optimum conditions considering not only cholesterol but also protein fraction yield. The addition of EDTA or stirring time did not have any significant effect on the cholesterol separation.

실용 재래닭의 지방산 조성 및 관능적 특성

김영호(Young-Ho Kim),민중석(Joong-Suk Min),황성규(Gyu-Seong Hwang),이상옥(Sang-Ok Lee),김일석(Il-Suk Kim),박형일(Hyung-Il Bark),이무하(Moo-Ha Lee) 한국식품과학회 1999 한국식품과학회지 Vol.31 No.4

오메가-3, -6 지방산 고 함유 급이가 돼지 등심의 지방산조성과 품질특성에 미치는 영향

설국환(Kuk-Hwan Seo),김기현(Ki Hyun Kim),주범진(Bum Jin Joo),김조은(Jo Eun Kim),김광식(Kwang-Sik Kim),김영화(Young Hwa Kim),박준철(Jun Cheol Park),이무하(Mooha Lee) 충남대학교 농업과학연구소 2014 농업과학연구 Vol.41 No.3

본 실험은 비육돈 사료 중 오메가-3와 오메가-6 지방산의 증가가 돈육 등심 내 지방산 조성과 돈육의 품질특성에 미치는 영향에 대하여 알아보기 위하여 수행하였다. 사료 중 유지의 조성은 대조구(우지5%), 아마인유(5%), 홍화씨유(5%) 및 혼합유(아마인유2.5%+홍화씨유2.5%)를 배합하여 비육기 삼원교잡돼지(LYD)에 4주간 급여하였다. 돼지 등심의 지방산 조성은 아마인유처리구(T1)에서 linolenic acid의 함량이 2.35±0.21%로 유의적으로 높게 나타났다(p<0.05). 홍화씨유처리구(T2)에서 linoleic acid의 함량이 35.26±1.91%로 가장 높게 나타났고, Oleic acid의 함량은 대조구(C)에서 21.59±1.85%로 가장 높았으나 유의적인 차이는 보이지 않았다(p>0.05). 전체 다가불포화지방산의 양은 홍화씨유처리구(T2)가 47.80±1.29%로 다른 처리구보다 유의적으로 가장 높았고(p<0.05), n-6:n-3 비율은 11.57±0.90으로 아마인유처리구(T1)가 가장 낮은 값을 보였던 반면, 홍화씨유급여구(T2)는 오메가-6 지방산의 함량이 높아져서 37.56±12.51로 유의적으로 가장 높았다(p<0.05). 돈육의 pH와 명도, 적색도는 시험유지급여에 따른 변화가 없었으나, 황색도는 홍화씨유처리구(T2)에서 다른 처리구에 비하여 유의적으로 높았다(p<0.05). 또한 보수력과 가열감량에 있어서도 시험유지의 급여에 따른 유의적인 차이가 나타나지 않아(p>0.05) 다가불포화지방산의 함량이 높은 시험유지의 급여가 돈육의 육질특성에는 영향을 미치지 않는 것으로 나타났다. 이상의 결과를 볼 때 식물성유지의 급여를 통해 육질에 미치는 영향을 최소화하여 소비자들로부터 각광받고 있는 오메가-3 지방산의 함량을 증가시킬 수 있음을 확인하였으나, n-6:n-3 비율이 권장되는 값에 비하여 높게 나타났으므로(11.57:1) 추후 이 비율을 낮추는 사양기술에 대한 연구가 필요한 것으로 사료된다. This study was conducted to evaluate the effects of high n-3 or n-6 diet on free fatty acid profile and meat quality traits of pork loin. The 20 heads of commercial Landrace × Yorkshire × Duroc (LYD) crossbreed pigs (90.9±2.4BWkg) were divided into four groups by added fat and oils, such as 5% tallow (Control), 5% linseed oil (T1), 5% safflower oil (T2), and mixture of linseed oil (2.5%) + safflower oil (2.5%) (T3), then reared 4 weeks. Pork loins were taken after slaughter, then sliced in 2 cm thickness and put in low-density polyethylene (LDPE) bag for analysis. T1 showed significantly high concentration of linolenic acid (2.35±0.21%) (p<0.05). The total amount of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA) and poly-unsaturated fatty acid (PUFA) was significantly high in T1 (36.05±1.18%), C (22.60±2.11%) and T2 (47.80±1.29%), respectively (p<0.05). However, the ratio of n-6:n-3 was significantly low in T1 (11.57±0.90) than that of T2 (37.56±12.51) (p<0.05). There was no signigicant difference in lightness, redness, pH, water holding capacity and cooking loss between treatments (p>0.05). However, the yellowness of T2 was significantly higher than others (p<0.05). From those results, it was considered that feeding high n-3 and n-6 fatty acid diet to pig enables modify fatty acid profile of pork without any side effect on meat quality.

Linear Programming 을 이용한 소시지 최소가격배합비 작성시 부산물의 사용 가능성

이무하(Mooha Lee),김양하(Yang Ha Kim) 한국식품과학회 1986 한국식품과학회지 Vol.18 No.3

소비자의 신선육 구매실태 조사

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.