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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.
전기자극이 토육의 저장기간중 pH , 보수성 , 근장단백질 추출성에 미치는 영향
진상근(S . K . Jin),박구부(G . B . Park) 한국축산학회 1988 한국축산학회지 Vol.30 No.10
Sixteen male rabbit carcasses were split and the left side was electrically stimulated (ES, 220V, AC) while the right side served as an unstimulated control (C). The experiments were conducted to investigate the effects of electrical stimulation on pH, Water Holding Capacity (WHC), Sarcoplasmic protein extractability (SPE) of rabbit muscles stored at 4℃ for 7 days after slaughter. The pH of C was decreased gradually after reaching at a minimum pH in 12∼24 hours but that of ES was rapidly decreased for 6∼9 hours in both parts of regions. During post-mortem storage, the WHC of C was slightly decreased for 48 hours while that of ES was rapidly decreased for 24 hours and gradually increased thereafter. No statistically significant differences in WHC could be attributed by electrical stimulation. The SPE of ES was lower than that of C irrespective of part. During post-mortem storage, that of C was changed a little but that of ES was rapidly decreased for 6 hours.
간장, 고추장 및 된장 양념으로 발효시킨 함기포장 돈육의 저장기간 동안 품질 특성
진상근,김일석,하경희,류현지,박기훈,이제룡,Jin, S.K.,Kim, I.S.,Hah, K.H.,Lyou, H.J.,Park, K.H.,Lee, J.R. 한국축산학회 2005 한국축산학회지 Vol.47 No.4
이 연구는 간장, 고추장 및 된장 양념을 이용한 발효 돈육의 품질 특성에 관한 것으로 돼지 뒷다리를 채취하여 $7{\time}10{\time}2$cm 크기로 자른 후 육을 동일한 비율의 소스(간장소스 T1, 고추장소스 T2, 된장소스 T3)에 침지하여 $1{\pm}1^{\circ}C$에서 10일간 발효숙성한 후 함기포장하여 $1{\pm}1^{\circ}C$에서 1, 14 및 28일 동안 저장하면서 품질 측정한 결과는 다음과 같다. pH는 T1이 저장 1일에 T2와 T3에 비해 낮았지만, 저장 14일과 28일에 현저하게 높았다(P<0.05). 보수성은 T1이 저장 1일과 28일에 T2와 T3에 비해 높았다. 전단가는 T3가 T1과 T2에 비해 낮았다. 표면 육색의 L*값은 T3가 T1과 T2에 비해 높았지만, a*와 b*값은 T2가 T1과 T3에 비해 현저하게 높았다(P<0.05). VBN은 저장 1일과 14일에 T3가 T2에 비해 낮았지만, 저장 28일에는 T1이 T2와 T3에 비해 현저하게 낮았다(P<0.05). TBARS는 저장 14일과 28일에 T3가 T1과 T2에 비해 현저하게 낮았다(P<0.05). 총균수는 저장 1일에 T1이 T2와 T3에 비해 낮았지만, 저장 14일과 28일에는 T2가 T1과 T3에 비해 현저하게 낮았다(P<0.05). 대장균 수는 저장 1일에 T1과 T3가 T2에 비해 현저하게 낮았고(P<0.05), 저장 14일과 28일에는 T2와 T3는 대장균 성장을 나타내지 않았다. 유산균 수는 T2가 T1과 T3에 비해 낮았다. 이상에서, 고추장 발효 돈육인 T2는 양념육 고유의 색을 나타내면서 미생물 성장을 지연시켰다. This study was carried out to evaluate the quality characteristics of aerobic packed pork during storage after fermentation with soy sauce, red pepper and soybean paste seasonings. The ham of pork were cut to cube($7{\time}10{\time}2$cm) and Korea traditional seasonings such as soy sauce(T1), red pepper paste(T2), soybean paste(T3) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned sample were fermented by fill into plastic box at $1{\pm}1^{\circ}C$ for 10 days. And then, the fermented meat from each pack was aerobic packed and stored at $1{\pm}1^{\circ}C$ for up to 28 days. The pH of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but were significantly(P<0.05) higher at 14 and 28 days of storage. The water-holding capacity of T1were significantly(P<0.05) higher compared to T2 and T3 at 1 and 28 days of storage. The shear force of T3 were significantly(P<0.05) lower compared to T1 during storage. The surface meat L* values of T3 were significantly(P<0.05) higher than those of T1 and T2, but a* and b* values of T2 were significantly(P<0.05) higher. The volatile basic nitrogen(VBN) of T3 were significantly(P<0.05) lower compared to T2 at 1 and 14 days of storage, but T1 were significantly(P<0.05) lower at 28 days of storage. The thiobarbituric acid reactive substances(TBARS) of T3 were significantly(P<0.05) lower compared to T1 and T2. The total plate counts of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but T2 were significantly(P<0.05) lower at 14 and 28 days of storage. The Escherichia coli of T1 and T3 were significantly(P<0.05) lower compared to T2 at 1 day of storage. The Lactobacilli spp. of T2 were significantly(P<0.05) lower compared to T1 and T3.
저장기간중 토도체에 대한 저전압 전기자극의 효과 2 . 연도와 근원섬유 소편화
진상근(S . K . Jin),박구부(G . B . Park) 한국축산학회 1991 한국축산학회지 Vol.33 No.3
The experiments were conducted to investigate the effects of electrical stimulation on tenderness and Myofibril Fragmentation Index(MFI) of rabbit muscles stored at 4℃ for 7 days after slaughter. Sixteen male rabbit carcasses were split and the left side was electrically stimulated(ES: 220V. AC) while the right side served as an unstimulated control (C). The results obtained are summarized as follows: During post-mortem storage, the tenderness and the MFI of ES were significantly higher than those of C in both parts of muscles. The tenderness of C was the lowest at 24 hours but that of ES were the lowest at 12 hours and increased thereafter until 168 hours. The MFI of C was increased steadily during post-mortem storage but that of ES was rapidly increased up to 168 hours.
솔잎, 깻잎 및 녹차분말이 함유된 유화형 소시지 품질특성
김일석,진상근,하경희,류현지,박기훈,Kim, I.K.,Jin, S.K.,Hah, K.H.,Lyou, H.J.,Park, K.H. 한국축산학회 2005 한국축산학회지 Vol.47 No.4
본 연구는 기능성 물질인 솔잎분말(T1), 깻잎분말(T2), 녹차분말(T3)을 각각 0.4% 첨가하여 제조된 유화형 기능성 소시지를 $9{\pm}1^{\circ}C$에서 40일간 저장하면서 10일 간격으로 품질특성을 조사하였다. 저장기간이 증가함에 따라 pH는 증가하였다. 저장기간에 따라 모든 처리구에서 보수력이 다소 증가하였으나, 저장 40일 보수력이 급격히 감소하였다. 조직감 측정에서 저장기간이 길어짐에 따라 모든 처리구에서 경도, 씹힘성, 검성과 파쇄성은 증가하는 것으로 나타났다. TBARS는 저장 1일에는 T3구가 다른 처리구에 비해 낮게 나타났으나, 저장 40일에는 T1이 다소 높은 값을 나타내었다. 육색은 T2를 제외한 나머지 처리구들은 저장기간에 따라 L*값이 다소 감소하였고, a*값은 대조구가 가장 높게, T2와 T3는 월등히 낮게 나타났다. 잔존 아질산염은 저장 전 기간 동안 법적 규정이내를 유지하였다. 저장 40일차에 대조구가 가장 높은 유산균수(107CFU/g)를 나타내어 모든 처리구들 보다 높은 수준이었다. 전체적인 기호도는 저장 30일차까지 C가 5.5-6.5, T1은 4.8-6.0, T2는 4.8-5.8, T3는 4.3-4.8 범위로 나타났다. 이상의 결과에서 이들 기능성 물질을 함유한 육제품 생산 시에는 솔잎, 깻잎, 녹차분말의 첨가수준이나 첨가형태 및 사용되는 향신료 등에 대한 더 많은 연구가 진행될 필요가 있다. This study was carried out to investigate the effects of addition of functional material(T1; pine needle powder, 0.4%, T2; perilla leaves powder, 0.4%, T3; green tea powder, 0.4%) on the quality characteristics of emulsion-type sausages. The samples were stored at $9{\pm}1^{\circ}C$ for 40 days and analyzed with an interval of 10 days. The pH of all emulsion-type sausages increased as storage period increased. Water holding capacity(WHC) of all treatments were slightly increased as storage period increased and rapidly decreased on 40 days of storage. In texture analysis, hardness, chewiness, gumminess and brittleness were increased with storage in all treatments group. TBARS values of T3 was lower than those of other treatments at 1 days of storage, while that was the slightly higher in T4 at 40 day of storage. The L* values was decreased as storage period increased. The a* values was highest in C, while it was the lowest in T2 and T3. The residual nitrite content of all samples were in very safe range during the whole storage period. During the storage period 40 days, the Lactobacilli spp. of C were higher($10^7$CFU/g) than those of 3 treatments. In sensory evaluation, the score of overall acceptability were higher in the order of C(5.5-6.5)>T1(4.8-6.0)>T2(4.8-5.8)>T3(4.3-4.8). In the manufacture of functional sausage containing pine needle, perilla leaves and green tea powder, further studied are needs on addition type/ratio of functional materials and the use of added spices.
한국 재래산양육의 냉장 및 동결저장 기간에 따른 이화학적 변화 1 . pH , 감량 및 지방산
김진성(J . S . Kim),김영환(Y . H . Kim),이한기(H . G . Lee),강정실(J . S . Kang),김영직(Y . S . Kim),진상근(S . K . Jin),박태선(T . S . Park),박구부(G . B . Park) 한국축산학회 1991 한국축산학회지 Vol.33 No.11
To investigate the properties change of Korean native goat meat during storage, the loin and leg were stored at cold(4±1℃) and frozen (-10 and -20℃) temperatures for 14 days and 3 months, respectively. The changes in physicochemical properties observed during storage are summarized as follows; 1. The mean pH of loin and leg in cold storage showed the lowest values of 5.48 and 5.56 at 24 hours after storage. respectively, and those values were increased with storage time. However, pH of meat in frozen storage showed the lowest value after one month and then tended to increase gradually. The pH of leg showed slightly higher value compared to that of loin. 2. Weight losses during cold and frozen storage were significantly increased with storage time (P$lt;0.01). In frozen meat weight loss was greater at -10℃ than at -20℃. There was a significant linear relationship between weight losses and storage time(P$lt;0.01). 3. In fatty acid composition oleic acid was the major Catty acid in loin(46.85%) and leg(47.29%) followed by palmitic acid, stearic acid and linoleic acid. Especially, leg contains more palmitoleic acid and arachidonic acid than loin. Unsaturation of fatty acid immediately after slaughter was recorded 59.4 and 61.8% in loin and leg, respectively, and those values were decreased with storage time. In cold storage unsaturation of fatty acid was decreased to less than 50% after storage of 14 days, and in frozen storage it took 2 months in loin and 3 months in leg to decrease to less than 50%. The compositions of fatty acid were significantly changed with storage time in both cold and frozen storage(P$lt;0.01).