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수세용액과 Oleoresin 향신료 첨가가 기계발골계육의 품질특성에 미치는 영향
채영석,강창기,이성기,조규석,정재경,김종원 한국축산학회 1994 한국축산학회지 Vol.36 No.1
This study was undertaken to determine the effect of washing solution including distilled water, sodium phosphate(0.04M, pH 8.0) and sodium bicarbonate solution(0.5%, pH 8.0) on the quality characteristics of mechanically deboned chicken meat(MDCM) and also investigated the effect of natural oleoresin sage and rosemary of washed MDCM on the retardation of oxidative rancidity during storage at 3℃. Lipid and protein content decreased while moisture content increased by washing procedure in MDCM. 47.4% and 47.1 % of total fat(dry weight basis) in MDCM were removed by sodium phosphate and sodium bicarbonate solution, respectively. The yields of washed MDCM with sodium phosphate and sodium bicarbonate solution were 68.1% and 73.3% (protein weight basis), respectively. SDS-PAGE indicated that a substantial quantity of the sm-coplasmic fraction was removed by the washing procedure. The washed MDCM waa signifiruoly lighter and les, red than the unwashed MDCM. The content of fatty acid such as 16:0, 18:1, and 18:2 contained about 85% in MDCM. There was not apparent difference of fatty acid composition by washing procedure. The washed MDCM itself showed remarkably retardation of oxidative rancidity during storage. Natural oleoresin rosemtuy and sage had a slightly antioxidant activity in washed MDCM with sodium dicarbonate solution compared with only washed MDCM.
성장단계에 따른 적색 및 백색계육 염용성 단백질의 gel 화 특성에 관한 연구
채영석,강창기,이성기,김희주 한국축산학회 1995 한국축산학회지 Vol.37 No.1
Influences of protein concentrations, pH and thermal treatments on the heat-induced gelation properties of chicken salt soluble protein(SSP) from red(leg) and white(breast) muscle at different growth stages such as 4 weeks, 8 weeks and 24 months were investigated. The electrophoretic patterns indicated that breast SSP had more actin bands than leg SSP. The bands of myosin light chain 1 and 3 at 8 weeks and 24 months almost disappeared compared with those at 4 weeks. The heat-induced viscosity showed increase with increasing the protein concentration and started to increase rapidly in SSP from younger and breast muscles. The least amount of protein needed for forming gel in SSP from younger and breast muscles. The heat-induced turbidity way highly correlated with protein concentrations ranging from 0 to 3.5 ㎎/㎖ in SSP from 8 week old breast muscle(r=0.99). There were higher levels in SSP from younger and breast muscles while protein concentrations increased. At a heating rate of 1℃/min, suspensions (pH 6.0, 6.5, 7.0) of isolated SSP were found to start forming gels from 40℃ to 55 ∼ 60℃ detected by viscosity, and unfolding of peptide structures at 35℃detected by turbidity. The pH for optimum gelation, indicated by heat-induced viscosity, was 6.0 for breast SSP and 6.5 for leg SSP. The SSP from breast muscle had more favorable gelation properties than that from leg muscle. The gel also formed more easily in SSP from younger muscle.
채영석,강창기 ( Y . S . Chae,C . G . Kang ) 한국축산학회 1983 한국축산학회지 Vol.25 No.6
A study on the tendency in changes of body type of Korean cattle between two different feeding practices has been carried out by judging body conformation. The cattle which are measured are 40 bulls at 24 months of age in Chuncheon region. In the results of measurement, chest width and thurl width of a body under the improved feeding method showed a remarkable increase in comparison with those of a body under the conventional feeding method. There are significant differences in chest width (p$lt;0.01) and in thurl width (p$lt;0.01) respectively. The rate to withers height of each part except hip-bone width increased significantly in general. The correlation coefficient among each part of a body showed a high significance on the whole and was highest between body weight and hip height (r=0.783, p$lt;0.01). While the correlations were not significant in the parts (head, heart, kidney and liver) respectively, the high significant correlations are observed between body weight and carcass weight (r=0.766, p$lt;0.01), body weight and head weight (r=0.808, p$lt;0.01) and carcass weight and head weight (r=0.612, p$lt;0.01). The contributional ratio of multiple regression equation on 3 parts of body measurements was 76.53% (p$lt;0.01).
저장중면양근육내(貯藏中緬羊筋肉內)에서의 보수성 , 단백질추출성 및 pH 의 변화
채영석 한국농화학회 1978 Applied Biological Chemistry (Appl Biol Chem) Vol.21 No.2
This study was undertaken in order to observe the differences cf the changes in the water-holding capacity (WHC), extractability of proteins (EP) and pH value of ovine muscle during storage. WHC decreased gradually after slaughter, reached to minimum at about 2-4hr after death as well as that of pH value and they. These were recovered along with the progress of the storage. The same tendency was observed in EP but The degree of the changes in pH value up to 6hr after slaughter was more rapid this that of WHC and EP. After the fourth day, the rate of recovery in WHC, EP and pE value in ovine muscle during storage showed similar pattern.
식육의 품질에 관한 연구 1 . 돈육의 pH 가 ( 價 )및 육색에 의한 계절적품질실태에 관하여
채영석,최국지 ( Young Seok Chae,Kook Chi Choi ) 한국축산학회 1979 한국축산학회지 Vol.21 No.4
Measurements of porcine muscle pH and color estimates at 25 minutes post mortem on the porcine muscle as a rapid parameter to find out the incidence of abnormal PSE porcine muscles, were taken in a total of 465 commercial pig carcasses at the domestic animal slaughter plant in Chuncheon, Investigations were made on the M. Longissimus in the last rib and the M, Semimembranosus. Wide differences were recorded in each season in the distribution of below pH 6.0 . The mean range was 15.9% in summer and 7.5% in winter, The correlation between sex and the distribution of pH value was found to be significantly negligible and that of the pH measured in LD and SM muscle on one individual was also significantly negligible (r=0.624). The correlation between muscle color and pH value was significantly nigh, LD=p$lt;0.01 r=0.2, SM=p$lt;0.001, r=0.95 in the summer especially. Carcass weight and pH value on the correlation were significantly high (LD. r=0.89, p$lt;0.001, SM. r=0.84, p$lt;0.001). But the correlation of muscle color to sex and muscle color to breeds on phenotype was significantly negligible.