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추출용 진공포장 냉장 돈육 등심의 일반성분 및 물리화학적 품질변화
최염순,박범영,이성기,김일석,김병철 한국축산식품학회 2002 한국축산식품학회지 Vol.22 No.2
The Korean fresh pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for their proximate composition and physico-chemical characteristics. The fresh pork loins were stored at 2℃ for 50 days and analyzed with an interval of 5∼10 days. In proximate analyses, the moisture contents of pork loins from the company Ⅰ were higher, the protein contents from the company Ⅱ were higher, and fat contents from the companies Ⅱ and Ⅲ were higher compared to those from the other companies. The pH of loins increased as storage period increased. The shear value of loins from company Ⅱ showed significantly lower level and tended to decrease during storage. However, the water holding capacity and the purge loss of loins from company Ⅱ increased during storage periods.
수출용 진공포장 냉장 돈육 등심의 육색 , TBARS 및 VBN 변화
최염순,조수현,이성기,김병철,이민석 한국축산식품학회 2002 한국축산식품학회지 Vol.22 No.2
The Korean fresh pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for meat color, TBARS(thiobarbituric acid reactive substance) and VBN(volatile basic nitrogen). The fresh pork loins were stored at 2℃ for 50 days and analyzed with an interval of 5∼10 days. The L^* values of meat from the company Ⅱ and Ⅲ were relatively higher than those from the company Ⅰ. The L^* values of loins from the companies Ⅱ and Ⅲ were increased until 35 days of storage and decreased after that period. The TBARS values were increased as the storage time increased for meat from all companies. Although the TBARS values of all loins were similar at the beginning stage of storage, those from the companies Ⅱ and Ⅲ were higher than loins from the company Ⅰ after 40 days of storage. There were no significant diffference in VBN among loins from three companies during the storage.
수출용 진공포장 냉장 돈육 등심의 일반성분 및 물리화학적 품질변화
최염순,박범영,이성기,김일석,김병철 한국축산식품학회 2002 한국축산식품학회지 Vol.22 No.2
The Korean fresh pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for their proximate composition and physico-chemical characteristics. The fresh pork loins were stored at 2$^{\circ}C$ for 50 days and analyzed with an interval of 5∼10 days. In proximate analyses, the moisture contents of pork loins from the company I were higher, the protein contents from the company II were higher, and fat contents from the companies II and III were higher compared to those from the other companies. The pH of loins increased as storage period increased. The shear value of loins from company II showed significantly lower level and tended to decrease during storage. However, the water holding capacity and the purge loss of loins from company II increased during storage periods. 한국산 수출용 냉장 돈육 등심의 품질 특성을 조사하기 위해 수출 육가공업체 3개소에서 생산된 시료를 2$^{\circ}C$에서 50일간 냉장 저장하면서 일반성분과 물리화학적 특성 변화를 조사하였으며, 그 결과는 다음과 같다. 일반성분에서 수분은 I업체, 조단백은 II업체, 조지방은 II와 III업체의 시료에서 유의적으로 높게 나타났다(p<0.05). 물리화학적 특성변화에서 pH는 저장기간이 경과함에 따라 유의적으로 증가하였으며, 보수성은 II업체 시료가 유의적으로 높고, 저장기간이 경과함에 따라 유의적으로 증가하였다. 전단력은 II업체 시료가 유의적으로 낮았으며, 저장기간이 경과함에 따라 유의적으로 낮아졌다(p<0.05). 육즙손실은 II업체 시료가 유의적으로 많았고, 저장기간이 경과함에 따라 유의적으로 증가하였다. 가열감량은 저장기간에 따라 전반적으로 감소하는 경향이었다. 따라서 본 실험 결과 업체별 돈육의 품질 차이는 돼지 품종, 사육농가의 사육관리, 비육일수와 도축장에서의 도축방법, 냉각방법 등에 의하여 차이가 있는 것으로 판단되며, 이에 대한 추가 연구가 수행된다면 수출돈육의 품질향상을 가져 올 수 있을 것으로 판단된다.