Effect of Medicinal Plant Extract Incorporated Carrageenan Based Films on Shelf-Life of Chicken Breast Meat

설국환,주범진,김현욱,장운기,함준상,오미화,박범영,이무하 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.1

This study was performed to examine the possibility of water extracts for several medicinal plants, such as Amomum tsaoko,Alpinia oxyphylla, and Citrus unshiu, as an active packaging ingredient for prevention of lipid oxidation. Chicken breast meats were packed with medicinal plant extracts incorporated carrageenan based films and their physico-chemical and microbial properties during storage at 5oC were investigated. In chicken meat samples packed with A. tsao-ko (TF) or A. oxyphylla (OF) extract incorporated carrageenan based films, pH value, thiobarbituric acid reactive substances (TBARS),and the population of total microbes were significantly lower than those of the negative control (film of no extract was incorporated,CF) after 5 d of storage (p<0.05). Especially, TBARS value of TF (0.12±0.01 mg malonaldehyde/kg meat) was significantly lower than chicken meat samples packed with positive control (ascorbic acid incorporated film, AF, 0.16±0.01mg malonaldehyde/kg meat) at 3 d of storage, and it means TF has enough antioxidative activity to prevent the lipid oxidation of chicken meat. However, there was no consistent effect on VBN values of chicken meats packed with medicinal plant extracts incorporated films during storage. Based on the obtained results, it is considered that A. tsao-ko extract has potential for being used as a natural antioxidant ingredient in active packaging areas.

Changes in Nucleotide Compounds, and Chemical and Sensory Qualities of Duck Meat during Aging at 0oC

김영붕,구수경,주범진,이남혁,장애라 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.4

The objective of this study was to identify appropriate aging conditions, changes in nucleotide-related compounds, chemical changes, and a sensory evaluation of duck meat during aging at 0oC for 7 d. Twenty one 45-day-old Pekin white ducks samples were separated into breast and leg meat. ATP was not detected for almost the entire aging period because ATP was depleted immediately after slaughter. Inosine monophosphate (IMP) was highest on day 1 (26.69 μmol/g), and then it rapidly decreased to 7.11 μmol/g on day 7. However, this level was not different between breast and leg meat. Hypoxanthine (Hx) content of breast meat was 14.88 μmol/g, whereas that of leg meat was 16.41 μmol/g. Inosine content of breast meat was double than that of leg meat. The pH values of breast and leg meat were 5.90-6.05 and 6.23-6.73, respectively, during the aging period. Volatile basic nitrogen content of breast and leg meat increased during aging. Breast meat had good sensory evaluation scores for flavor (7.4), juiciness (6.8), tenderness (7.2), and overall acceptance (7.4) on day 3. Similar to breast meat, leg meat also had good sensory evaluation scores. Therefore, it is concluded that the appropriate aging period is 3 d for duck breast meat and 1 day for leg meat at 0oC.

단백질 고생산 야생형 효모 균주 선별 및 무작위 돌연변이를 통한 단백질 함량 증대

전기범,이영오,주범진,진영욱,김선기 한국산업식품공학회 2023 산업 식품공학 Vol.27 No.3

Protein can be provided by cultivating various microbes, which contain more than 30% protein content by cell dry weight. This study compared intracellular protein concentrations of various wild-type yeasts from different sources to select the best yeast strain with high protein concentration. Among them, Saccharomyces cerevisiae KCCM 34709, used for molasses fermentation, exhibited 4.1-fold higher protein concentration than a laboratory yeast strain, S. cerevisiae D452-2. In this study, an approach consisting of random mutagenesis coupled with the Bradford protein assay-based screening method was applied to enhance the S. cerevisiae KCCM 34709 protein content. Among 1,000 mutants, the #180 mutant strain produced 5,041±519 mg/L total amino acid in 48 h, which was 31% higher than the parental S. cerevisiae KCCM 34709 strain. These results demonstrate that the #180 mutant strain can be an attractive cell factory for animal-free protein production.

Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods

정유성,김혜진,김동욱,주범진,주진우,장애라 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.5

To evaluate the effect of different cooking methods on the physicochemical quality and volatile organic compounds (VOC) of dairy beef round, twelve beef round pieces were divided into four groups: raw, boiling, microwave, and sous-vide. The sousvide group had a higher pH than the boiling or microwave groups. The boiling group exhibited the highest shear force and CIE L*, followed by the microwave and sous-vide groups (p<0.05). The sous-vide group received higher taste and tenderness scores from panelists (p<0.05) and showed significantly higher levels of aspartic and glutamic acids than the other groups. The sous-vide and microwave groups had the highest oleic acid and polyunsaturated fatty acid levels, respectively. The sous-vide group had significantly higher hypoxanthine and inosine levels than the other groups. However, the microwave group had higher inosine monophosphate levels than the other groups. The sous-vide group had a higher alcohol content, including 1-octen-3-ol, than the other groups. Octanal and nonanal were the most abundant aldehydes in all groups. (R)-(-)-14-methyl-8- hexadecyn-1-ol, p-cresol, and 1-tridecyne were used to distinguish the VOC for each group in the multivariate analysis. Sous-vide could be effective in increasing meat tenderness as well as taste-related free amino acid (aspartic acid and glutamic acid) and fatty acid (oleic acid) levels. Furthermore, specific VOC, including 1-octen-3-ol, 2- ethylhexanal ethylene glycol acetal, and 2-octen-1-ol, (E)-, could be potential markers for distinguishing sous-vide from other cooking methods. Further studies are required to understand the mechanisms underlying the predominant association of these VOC with the sous-vide cooking method.

압출성형 저수분과 고수분 대체육을 이용한 식물성 버거 패티의 품질특성 비교

조선영,권훈태,박영훈,주범진,조민재,구본재,류기형 한국식품영양과학회 2023 한국식품영양과학회지 Vol.52 No.11

우수한 가공적성과 영양성을 지닌 버거 패티를 제조하기 위하여 압출성형 저수분과 고수분 대체육을 이용한 식물성 버거 패티와 소고기 버거 패티의 이화학적 특성을 분석하여 비교하였다. 패티 가공 전에 원료육이 되는 저수분과 고수분 대체육 및 소고기의 총 아미노산 함량은 저수분 대체육이 가장 높은 값을 나타내었으며, glutamic acid와 aspartic acid 함량에서 식물성 대체육이 소고기보다 높은 값을 나타내었다. 세 시료의 아미노산 조성에서 미량으로 나타난 황함유 아미노산의 경우, methionine에서 소고기가 가장 높았고 고수분이 저수분 대체육보다 높은 값을 나타내었다. 향미 특성을 나타내는 전자혀 분석에서 고수분과 저수분 대체육이 맛 성분의 대부분을 차지하는 짠맛과 감칠맛 및 쓴맛에서 유사한 패턴을 나타내었다. GC/MS 분석에서 nutty & roasted 향기그룹과 cheesy 향기그룹은 저수분 대체육이 가장 높았고, buttery & caramelic 향기그룹과 floral 향기그룹은 고수분 대체육이 높았으며, fatty & green 향기그룹과 fishy 향기그룹은 소고기가 가장 높은 값을 나타내었다. 또한, 세 시료를 사용하여 제조한 버거 패티의 조직감 분석에서 소고기 버거 패티가 가장 높은 경도, 탄성, 응집성, 씹힘성과 절단강도를 나타내었다. 가열감소율 및 직경과 두께감소율에서 저수분 대체육 버거 패티가 가장 높았고 고수분 대체육 버거 패티가 가장 낮은 값을 나타내었지만, 가열수율에서는 고수분 대체육 버거 패티가 가장 높은 값을 나타내어 버거 패티의 가열감소율과 가열수율은 반비례하였다. 따라서 압출성형공정을 이용한 저수분과 고수분 대체육의 아미노산 조성과 향미 특성은 소고기와 차이가 있었으나, 고수분 대체육을 분쇄하여 제조한 고수분 대체육 버거 패티는 소고기 패티와 비교하여 향미와 다즙성 면에서 우수하였으므로 대체가 가능할 것으로 판단되었다. This study aimed to investigate the physicochemical and organoleptic properties of low- and high-moisture meat analogs (LMMA and HMMA) as materials used for making plant-based burger patties. The isolated soy protein (50%) blended with gluten (40%) and cornstarch (10%) was texturized using a twin-screw extruder equipped with slit and cooling dies. The LMMA and HMMA had a higher glutamic acid and aspartic acid content than beef, while beef had higher methionine content. A similar pattern was found in the saltiness, umami, and bitterness of HMMA and LMMA in comparison with those of beef as a reference with zero value. In gas chromatography-mass spectrometry, the nutty and roasted, and cheesy aromas had the highest value in LMMA, and the buttery and caramel-like aromas had the highest value in HMMA while the fatty and green, and fishy aromas exhibited the highest values in beef. The beef burger patty had the highest hardness, cohesiveness, chewiness, and cutting strength compared with the plant-based burger patties made using LMMA and HMMA. The highest cooking loss, diameter change, and thickness change were seen in the burger patties made with LMMA, while those made with HMMA had the highest cooking yield. Overall, this study suggested that the HMMA burger patties could have potential as an alternative to beef burger patties based on the aspects of juiciness and taste.

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.