Physico-chemical and Microbial Properties of Sausages Affected by Plant Scale and Cooking Treatments during Refrigerated Storage

최윤상,구수경,전기홍,박종대,임상동,김희주,김지호,김영붕,Choi, Yun-Sang,Ku, Su-Kyung,Jeon, Ki-Hong,Park, Jong-Dae,Lim, Sang-Dong,Kim, Hee-Ju,Kim, Ji-Ho,Kim, Young-Boong Korean Society of Food and Cookery Science 2016 한국식품조리과학회지 Vol.32 No.4

목적: 본 연구는 육제품 제조 시 가열조건 및 육가공장 규모에 따른 육제품의 저장 중 이화학적 및 미생물학적 변화에 대해 알아보고자 실시하였다. 연구방법: 가열조건은 1차 및 2차 가열조건으로 하였고, 육가공장 규모는 대, 중, 소로 구분하여 이화학적 및 미생물학적 변화로 pH, VBN, 일반세균, 대장균군, 대장균 및 병원성 세균에 대해 7일 간격으로 측정하였다. 결과: 육제품의 가열조건에 따른 병원성 세균(Staphylococcus aureus, Listeria monocytogenes, Clostridium perfrengens 및 Escherichia coli)에 대해 측정한 결과 1차 가열 후 모두 음성으로 나타났다. pH는 초기 1차 및 2차 가열 후 각각 6.17-6.55 및 6.17-6.56의 범위로 가열조건에 따른 차이를 보이지 않았다. 그러나 저장 35일에는 1차 가열 제품은 5.13-6.00의 낮은 pH를 보인 반면 2차 가열 제품의 경우 5.42-6.19 범위로 1차 가열제품보다 높은 경향을 보였다. VBN 함량은 초기 3.89-7.77 mg%의 범위를 보였고 저장 35일에는 9.38-13.05 mg%로 점차 증가하는 경향을 보였다. 가열조건에 따라서는 2차 가열 후 감소하는 경향을 보였으나 육가공장 규모에 따라 다르게 나타났다. 일반세균수는 초기 1.39-2.96 log CFU/g이였고 저장 35일에 1차 및 2차 가열 후 각각 6.13-7.12 log CFU/g 및 3.46-6.92 log CFU/g으로 2차 가열 후 세균수가 적게 나타났다. 또한 육가공장 규모에 따라서는 이화학적 및 미생물학적으로 차이가 나타나지 않았다. 결론: 따라서 1차 가열로 병원성 미생물 제어는 가능하나 2차 가열로 인하여 저장기간을 연장시킬 수 있을 것으로 보이며 제품의 특성에 맞는 관리가 필요할 것으로 사료된다. Purpose: The objective of this study was to examine the effect of plant scale and cooking conditions on the quality characteristics of sausages during refrigerated storage. Methods: Sausages used in this study were classified into two groups: those submitted to $1^{st}$ cooked treatments and those submitted to $2^{nd}$ cooked treatments. The pH, volatile basic nitrogen (VBN), gas production ratio, and microorganisms were measured in triplicate. Results: The change of quality in the products was assessed every 7 days by measuring pH, VBN levels, total microbes, coliform bacteria, Escherichia coli, and pathogenic bacteria in the products. Pathogenic bacteria such as Staphylococcus aureus, Listeria monocytogenes, Clostridium perfringens, and E. coli were not detected in the sausages with $1^{st}$ cooked treatments. The results showed that the pH of the sausages decline as storage time increased. The pH value of the sausages with $2^{nd}$ cooked treatments changed gradually. VBN levels were generally lower in products with $2^{nd}$ cooked treatments than in those with $1^{st}$ cooked treatments, but they varied with the type of products. On the $35^{th}$ day, the number of total microbes ranged between 6.13-7.12 log CFU/g in products with $1^{st}$ cooked treatments and 3.44-6.92 log CFU/g in products with $2^{nd}$ cooked treatments, showing fewer bacteria in the latter products. Conclusions: $1^{st}$ cooked treatments were effective in microbial control, but $2^{nd}$ cooked treatments could prolong the shelf life of the sausages, indicating a need for differential management of each product.

혈액 첨가 수준에 따른 혈액소시지의 품질 특성

최윤상,성정민,전기홍,최현욱,서동호,김천제,김현욱,황고은,김영붕,Choi, Yun-Sang,Sung, Jung-Min,Jeon, Ki-Hong,Choi, Hyun-Wook,Seo, Dong-Ho,Kim, Cheon-Jei,Kim, Hyun-Wook,Hwang, Ko-Eun,Kim, Young-Boong 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.6

This study evaluated the effects of adding blood levels to phycochemical properties, textural properties, and sensory characteristics of blood sausage. 4 treatment groups of blood sausage were produced, T1 (pork ham : pork blood = 60:15), T2 (55:20), T3 (50:25), and T4 (45:30). T1 had the highest moisture content, most cohesiveness, and gumminess, CIE L-value, CIE a-value, and CIE b-value of raw and cooked blood sausages. Protein content, fat content, ash content, and VBN values were not significantly different among the treatments. T4 was treated with the most added pork blood, and had the highest pH of raw and cooked blood sausages, cooking loss, and TBA values. T2's sausage was the hardest, but had more springiness, cohesiveness, gumminess, and chewiness than T4. The best scores were from T4 and had the most overall acceptability. The results of this study show that blood sausages containing 20% pork blood had higher improved quality characteristics in blood sausages. 본 연구는 영양학적으로 우수한 혈액을 활용한 식육제품의 품질 특성에 미치는 영향을 규명하여 혈액 소시지를 개발하고자 실시하였다. 수분함량, 명도, 적색도, 황색도, 지질 산패도, 응집성, 검성 및 씹음성은 혈액 첨가량이 증가함에 따라 감소하는 경향을 보였으나, 단백질 함량, 지방 함량, 회분 함량, 휘발성 염기태질소 함량은 혈액 첨가량에 따라서 유의적인 차이를 보이지 않았다. 경도 및 탄력성은 혈액을 20% 첨가한 처리구가 다른 처리구들에 비하여 높은 수치를 나타내었다. 또한 혈액을 20% 첨가한 처리구가 전체적인 기호도에서 가장 높은 점수를 받았으며, 색, 풍미, 연도 및 다즙성에서도 혈액을 20%첨가한 처리구가 우수한 평가를 받은 것으로 보여진다. 따라서, 활용도가 낮은 돈육 부산물 중 혈액을 활용하여 혈액 소시지를 제조할 시 혈액의 첨가량이 20%로 하는 것이 혈액 소시지의 품질 및 관능적으로 우수한 혈액 소시지를 제조할 수 있을 것으로 보여진다.

결착제 첨가 종류에 따른 돈육 패티의 품질 특성 비교

최윤상,전기홍,박종대,성정민,서동호,구수경,오남수,김영붕,Choi, Yun-Sang,Jeon, Ki-Hong,Park, Jong-Dae,Sung, Jung-Min,Seo, Dong-Ho,Ku, Su-Kyung,Oh, Nam-Su,Kim, Young-Boong 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.5

카라기난, 트랜스글루타미제, 분리대두단백, 밀 식이섬유 첨가 종류에 따른 돈육 패티의 이화학적 및 관능적 특성을 조사하여, 결착제 첨가 종류에 따른 식육제품의 품질 변화를 알아보고자 하였다. 결착제 첨가 종류에 따른 보수력, 가열수율 및 수분함량은 대조구와 비교하여 카라기난, 분리대두단백 및 밀 식이섬유 첨가구가 높은 수치를 나타내었고, 직경감소율 및 두께감소율도 대조구와 비교하여 카라기난, 분리대두단백 및 밀 식이섬유 첨가구가 낮은 수치를 나타내었다. 전단력은 카라기난 첨가한 처리구가 가장 낮은 수치를 나타내었다. 또한 관능적 특성에서 연도, 다즙성 및 전체적인 기호도에서 대조구보다 결착제를 첨가한 처리구들이 높은 점수를 받았으나, 대조구를 포함한 모든 처리구에서 유의성이 인정되지는 않았다. 그러므로 결착제 첨가 종류에 따른 이화학적 및 관능적 특성 비교를 통하여 소비자 기호에 적합한 패티를 제조할 수 있는 기초자료로 활용할 수 있을 것으로 사료되며, 이러한 기초자료들을 바탕으로 다양한 첨가제들을 활용하여 다양성이 있는 식육제품 개발에 필요한 기초자료로 활용될 수 있을 것으로 보여진다. The objective of this study is to investigate the effects of binding agents (carrageenan, transglutaminase, isolated soy protein, and wheat fiber) on the physicochemical and sensory characteristics of pork patties. One percent of each pork patty formulation was prepared with one of the following carrageenan, transglutaminase, isolated soy protein, or wheat fiber. The lightness and redness values of raw and cooked pork patties with carrageenan, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05). The water holding capacity, cooking yield, and moisture content of pork patties containing carrageenan, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05). However, the reduction in diameter and thickness was lower than the control (p<0.05). The protein and fat content of the pork patties were not significantly different between the control and patties with binding agent addition. The shear forces of the pork patties with transglutaminase, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05), while the pork patties with carrageenan were significantly lower than control (p<0.05). Among the sensory characteristics, tenderness, juiciness, and overall acceptability of pork patties containing carrageenan, transglutaminase, isolated soy protein, and wheat fiber were slightly higher, although there was no significant difference. Therefore, pork patties containing binding agents are useful in making new ground meat products with desirable quality characteristics.

돈육 및 우육 부위별 가공적성 연구

최윤상,구수경,이혜진,성정민,전기홍,김현욱,김태경,김영붕,Choi, Yun-Sang,Ku, Su-Kyung,Lee, Hae-Jin,Sung, Jung-Min,Jeon, Ki-Hong,Kim, Hyun-Wook,Kim, Tae-Kyung,Kim, Young-Boong 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.2

Purpose: The objective of this study was to investigate the quality characteristics of pork and beef meat according to species (pork: modern genotype pork, Korean native black pork; beef: Holstein, Korean native cattle) and cuts (pork: shoulder, ham, loin; beef: loin, tenderness, round). Methods: The moisture content, protein content, fat content, ash content, fatty acid compositions pH, whater holding capacity, cooking loss, shear force, color, and sensory characteristics were measured in triplicate. Results: The moisture content, pH, cooking loss, and shear force of modern genotype pork were significantly higher than the Korean native black pork; in addition, the moisture content of loin was significantly higher than shoulder and ham. The fatty acid compositions for different parts of pork showed no significant differences. Among the sensory characteristics, the parameters of pork were not significantly different. The moisture content of Holstein was significantly higher than Korean native cattle. The fatty acid composition of beef could not confirm the specific differences. Water holding capacity of Korean native cattle was higher than Holstein, while cooking loss of Korean native cattle was lower than Holstein. Overall acceptability scores of Korean native cattle was higher than Holstein. Conclusion: The study results of several parameters in selected raw meat samples provide useful information for developing new strategies to improve the quality of meat products consumption.

돈간 첨가량이 햄버거 패티의 품질특성에 미치는 영향

최윤상,구수경,이혜진,박종대,성정민,전기홍,오남수,김영붕,Choi, Yun-Sang,Ku, Su-Kyung,Lee, Hae-Jin,Park, Jong-Dae,Sung, Jung-Min,Jeon, Ki-Hong,Oh, Nam-Su,Kim, Young-Boong 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.1

Purpose: The objective of this study was to examine the effects of pork liver levels on the quality characteristics of hamburger patties. Methods: The effects of the addition of livers concentrations from 0% to 20% were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. Results: The increasing pork liver levels from 0% to 20% resulted in increased moisture content, ash content, redness, reduction in diameter, and reduction in thickness of hamburger patties, but decreased the fat content, lightness, cooking yield, shear force and water holding capacity of hamburger patties. The protein content of hamburger patties with different amounts of pork liver showed no significant differences. The hamburger patties with increasing pork liver levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 (treatments with 5% pork liver). Conclusion: Pork liver in the formulation showed similar quality characteristics as compared to control hamburger patties without liver, with best results obtained on adding up to 5% pork liver.

돈육 후지를 머리고기로 대체한 햄버거 패티의 품질 특성

최윤상,전기홍,구수경,성정민,최현욱,서동호,김천제,김영붕,Choi, Yun-Sang,Jeon, Ki-Hong,Ku, Su-Kyung,Sung, Jung-Min,Choi, Hyun-Wook,Seo, Dong-Ho,Kim, Cheon-Jei,Kim, Young-Boong 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.1

The effects of reducing pork hind legs concentrations from 80% to 60% and replacing the pork head meat with up to 20% pork head meat were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. The increasing the pork head levels from 0% to 20% increased the protein content, pH, reduction in diameter, reduction in thickness, and shear force of hamburger patties, but decreased the moisture content, lightness, redness, yellowness, cooking yield, and water holding capacity of hamburger patties. The fat and ash contents of the hamburger patties with different amounts of pork hind legs and pork head showed no significantly different sensory characteristics from the control and all the treatments (p>0.05). The hamburger patties with increasing pork head levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 and T2. Therefore, replacing pork hind legs with pork head meat in the formulation was successfully similar to control hamburger patties, with best results obtainedon replacing up to 10% pork head meat. 본 연구는 돈육 후지 부위를 영양학적으로 우수한 머리고기로 대체한 햄버거 패티의 품질 특성을 파악하여, 경제적이면서 고품질의 햄버거 패티를 개발하고자 연구를 실시하였다. 수분 함량, 명도, 적색도, 황색도, 가열수율 및 보수력은 머리고기 첨가량이 증가함에 따라 감소하는 추세를 나타냈으나, 지방 함량 및 회분 함량은 대조구와 머리고기를 첨가한 처리구간에 유의적인 차이를 보이지 않았다. 또한 머리고기 첨가량이 증가함에 따라 단백질 함량, pH, 직경감소율, 두께감소율 및 전단력은 증가하는 경향을 나타내었다. 관능적 특성도 색 및 풍미에서 대조구와 비교하여 15%까지 머리고기를 첨가한 처리구(T1, T2, T3)에서는 유의적인 차이가 인정되지 않았으며, 전체적인 기호도에서는 대조구와 비교하여 머리고기를 10%까지 첨가한 처리구에서 유의차가 나타나지 않았다. 따라서, 활용도가 낮은 돈육 부산물 중 머리고기를 활용하여 햄버거 패티를 제조할 시 머리고기의 첨가량이 10% 이하로 첨가하는 것이 햄버거 패티의 품질 및 관능적으로 우수한 식육제품을 제조할 수 있을 것으로 보여진다.

우육 및 돈육 부위에 따라 고기 유화물의 유화맵에 미치는 영향

최윤상,정태준,황고은,김현욱,김천제,성정민,오남수,김영붕,Choi, Yun-Sang,Jeong, Tae-Jun,Hwang, Ko-Eun,Kim, Hyun-Wook,Kim, Cheon-Jei,Sung, Jung-Min,Oh, Nam-Su,Kim, Young-Boong 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.3

This study was conducted in order to evaluate emulsion mapping between emulsion stability and moisture content, cooking yield, hardness, protein solubility, apparent viscosity, and overall acceptability of pork or beef emulsion batters. The pork and beef emulsion batters were added to different parts of the meat. The formulations indicating low emulsion stability and high cooking yield were T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. Low stability, low hardness and protein solubility were also T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. The Pearson's correlation coefficients show that emulsion stability is negatively correlated with cooking yield (p<0.05), with a value of -0.90, and positively correlated with hardness (p<0.05), and protein solubility (p<0.01) with values of 0.65 and 0.59, respectively. This approach has been found to be particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Therefore, the results obtained with emulsion mapping are useful in the making of new emulsified meat products of the desired quality.

단순정맥압박검사에 의한 혈액내 FDP ( fibrinogen degradation produc ) 농도 변화를 이용한 인슐린비의존성 당뇨병환자와 뇌졸중환자의 대혈관기능 이상 진단

김상훈(Sang Hoon Kim),심성춘(Sung Chun Sim),장남수(Nam Soo Jang),박창영(Chang Young Park),최윤상(Young Sang Choi),이규백(Kyu Beck Lee),강진호(Jin Ho Kang),김향(Hang Kim),조윤경(Yoon Kyung Cho),김유리(Yoo Lee Kim),이상종(Sang Jong Le 대한내과학회 1999 대한내과학회지 Vol.56 No.5

N/A Objectives : In diabetic patients, the incidence of atherosclerotic disease are increased, which may be due to decreased fibrinolytic activity. The aim of study is to elucidate the relationship between angiopathies and vascular function evaluated by simplified venous occlusion test in patients with non-insulin dependent diabetes mellitus (NIDDM) and cerebrovascular accident (CVA). Methods : The study was conducted on 63 patients who were hospitalized during the period from March 1, 1994 to May 30, 1997. The serum concentration of fibrinogen degradation products (FDP) was measured before and 5 min after venous occlusion in 31 NIDDM patients, 16 CVA patients and 16 age-matched control subjects. FDP was measured with the anti-fibrinogen- coated latex particle agglutinin assay system. Results : 1) The basal serum FDP level was higher in diabetic patients with macroangiopathy (12.3±5.8 ug/ml) and patients with CVA (11.2±5.1 ug/ml) than in control subjects (5.7±1.8 ug/ml) (p<0.05). 2) The increment of serum FDP level after venous occlusion in diabetic patients with microangiopathy (6.6±2.2 to 10.3±4.1 ug/ml) and control subjects (5.7±1.8 to 11.4±4.3 ug/ml) was significantly higher than basal serum FDP level (p<0.05). But the increment of serum FDP level after venous occlusion in diabetic patients with macroangiopathy (12.3±5.8 to 15.2±5.1 ug/ml) and patients with CVA (11.2±5.1 to 13.7±4.8 ug/ml) wasn't significantly higher than basal serum FDP level. 3) The increment rate of serum FDP after venous occlusion in diabetic patients with macroangiopathy (24.4±29.3%) and patients with CVA (29.4±34.5%) was significantly lower than diabetic patients with microangiopathy (66.3±71.7%) and control subjects (84.1±69.3%) (p<0.05). Conclusion : The responsiveness of fibrinolytic activity to venous occlusion was significantly lower in diabetic patients with macroangiopathy, as in patients with CVA, compared with that in control subjects. We conclude that measurement of the increase in serum FDP concentration 5 min after venous occlusion may be useful to detect vascular dysfunction in patients with macrovascular disease caused by atherosclerosis.

식육가공기사 국가기술자격 소개

김영붕,최윤상,Kim, Young-Boong,Choi, Yun-Sang 한국축산식품학회 2018 축산식품과학과 산업 Vol.7 No.1

국내 시판 훈제오리햄의 품질 특성 비교

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