Formation of Cholesterol Oxidation Products(COPs) in Animal Products

허선진 한국축산식품학회 2005 심포지움 및 학술발표회 Vol.- No.35

Antioxidative Changes of Blueberry Leaf Extracts in Emulsion-Type Sausage during In Vitro Digestion

허선진,김두환,천세철,이시경,금영수 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.6

This study was conducted to investigate the effects of in vitro human digestion on the antioxidant activity of blueberry leaf extracts (BLE) in emulsion-type sausages (ETS). Leaves from four cultivars of blueberries (Bluecrop, Bluegold, Duke, and Northland) collected from a wild blueberry farm were extracted with 80% ethanol. ETS were prepared with 0.2% BLE. The samples were then passed through an in vitro human digestion system which simulates the composition of the mouth, stom-ach, and small intestine juice. Only one phenolic compound (chlorogenic acid) was detected in the BLE. Northland BLE had appreciably higher amounts of chlorogenic acid than that of other BLE, both before and after in vitro human digestion. Anti-oxidant activity of any BLE was not influenced by in vitro human digestion, whereas the antioxidant activity of chlorogenic acid standard increased in response to in vitro human digestion in both 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and ferric-reducing ability of plasma (FRAP). In the present study, the antioxidant activities of the BLE were not strongly influenced by in vitro human digestion, and the antioxidant activity depended on the chlorogenic acid content of ETS. Thus, compounds from blueberry leaves may have important applications in the future as natural antioxidants for meat products.

In vitro 소화 시스템을 이용한 기능성 축산식품의 개발

허선진,이승연,이승재,Hur, Sun Jin,Lee, Seung Yuan,Lee, Seung Jae 한국축산식품학회 2014 축산식품과학과 산업 Vol.3 No.2

지방산이 식육의 품질에 미치는 영향

허선진,박구부,주선태 한국국제농업개발학회 2005 韓國國際農業開發學會誌 Vol.17 No.1

지방산의 산화에 의해 생성된 물질들은 oxymyoglobin의 산화를 촉진시키는 작용을 하며, oxymyoglobin의 산화 또한 지방산의 산화를 야기한다. 지방산이 산화되는 동안 생성된 유리 radical은 heme 화학구조를 변화시키고, 육색소의 산화를 야기해 육색의 저하를 가져오게 된다. 비타민 E와 같은 항산화제는 지방산과 육색소의 산화를 억제하므로 써 육색의 저하를 억제하는 작용을 할 것이다. 또한 지방산에 있어서는 포화 지방산에 비해 불포화지방산이 육색의 저하에 더 크게 영향을 미칠 것이다. 지방산은 지방조직의 물리적인 성질에 크게 영향을 미치는데 돈육 지방의 물리적인 성질에는 stearic acid(18:0)와 linoleic acid(18:2)가 크게 영향을 미치는데 이는 돈육내 이리한 지방산의 함량이 높기 때문이다. 반추가축에 있어서는 palmitic acid (16:0)와 stearic acid(18:0)가 지방의 경도에 크게 영향을 미친다. 육향의 주요한 전구물질은 수용성 물질과 지질에서 유래되며, 불포화된 인지질 지방산이 육향에 중요한 작용을 하는데 이는 가열하는 동안 인지질의 산화가 더 쉽게 일어나기 때문이다. 돈육에서 linoleic acid(18:2)는 그 함량을 증가시키거나 감소시켜도 육색이나 육향에 영향을 미치지 않지만 linolenic acid(18:3)는 그 함량을 증가시켰을 때 불쾌취를 생성할 수 있는 것으로 나타났다. 또한 다가불포화 지방산은 저장기간이 경과했을 때 산화가 포화지방산이나 단 가불포화지방산에 비해 더쉽게 일어나고 이러한 산화물을 가열했을 때 이취의 생성이 많았다. 본 연구결과를 요약하면 n-3 계열 다가불포화지방산은 건강적인 측면에서 장점이 높으나 저장기간중 식육의 품질이나 기호성 측면에서는 단점이 상대적으로 많을 것이다. 따라서 향후 품질저하가 적고 건강에 유익한 지방산 조성에 관한 연구와 지방산 조성을 변화시킬 수 있는 연구가 필요할 것으로 사료된다. Meat quality is affected by several factors in production, such as breed, diet, muscle type, marbling fat and fatty acid compositions. It is known that fatty acids of meat are significant in the nutritional quality of meat. Numerous study have confirmed that there is a strong relationship among the fatty acid, meat qualities and human health. Increasing the unsaturated fatty acid (USFA) in meats increased the oxidative deterioration. However USFA in meat are beneficial effect in human. The lipid oxidation products can promote pigment oxidation and, lipid oxidation and color development in meat is influenced by fatty acid composition. Antioxidants, especially vitamin E have been used to delay lipid and color oxidation and to extend shelf life. Fat tissue firmness, shelf life (lipid and pigment oxidation) and flavor are influenced by fatty acid composition. The effect of fatty acids on firmness is due to the different melting points of the fatty acids in meat. The saturated fatty acid (SFA) is more higher melting point than USFA. High level of linoleic acid (18:2) was oxidised rapidly when heated, producing various volatile compounds, including the aldehydes pentanal and hexanal. However, there was no change in the flavor in pork. Whereas, linolenic acid (18:3) concentrations of above 3% in total lipid can produce relatively undesirable flavor if processing conditions accelerate lipid oxidation.

육제품의 발암물질 논란에 대한 오해와 진실

허선진,장애라,정종연,조철훈,진구복,이근택,Hur, Sun Jin,Jang, Aera,Jeong, Jong Youn,Jo, Cheorun,Chin, Koo Bok,Lee, Keun Taik 한국축산식품학회 2015 축산식품과학과 산업 Vol.4 No.2

포장방법과 저장조건이 돈육 등심의 저장성 및 보수력에 미치는 영향

허선진,주선태,오성현,김영직,김영환,이정일,박구부 한국동물자원과학회 2001 한국축산학회지 Vol.43 No.1

To investigate the effects of packaging method and storage condition on meat quality, a total of eight pork loins were selected from a commercial meat plant at 24 hr postmortem. The loins were cut to 2.5㎝ thick steaks and were randomly assigned to the five treatment combination; vacuum packaging and submersion in chilled salt water(SCSW)(T1), non-vacuum packaging and submersion in chilled salt water (T2), vacuum packaging and storage in conventional refrigerator(SCR)(T3), non-vacuum packaging and storage in conventional refrigerator(T4), and wrap packaging and storage in conventional refrigerator(TS). All samples were stored at 0℃ for 20 days to measure color of meat(CIE L*, a*. b*), pH, drip loss, purge loss %, lipid oxidation (TBARS; thiobarbituric acid reactive substances) and total plate counts (TPC). CIE L* and b* value of SCSW(T1, 2) samples were significantly(P$lt;0.05) lower than SCR samples when they were measured at storage 20 days. The sample of SCSW(T1, 2) showed significantly(P$lt;0.05) lower pH than those of SCR(T3, 4, 5) during storage. The sample of SCSW(T1, 2) showed significantly(P$lt;0.05) higher Drip loss than those of SCR(T3, 4, 5) during 5 days storage. T2 showed the lowest purge loss % whereas T3 remarked the highest purge loss %. The samples of SCSW showed significantly(P$lt;0.05) lower TBARS than those of SCR during storage. TPC was samples of SCSW(T1, 2) showed significantly(P$lt;0.05) lower than other treatments. These results suggested that NVP(non-vacuum packaging) and SCSW could reduce purge loss and discoloration, and extend shelf-life of pork loin.

돈육 유래 단백유화물을 이용하여 제조한 비가열 재구성삼겹살 및 가열 재구성 베이컨의 품질특성 평가

허선진,강근호,양한술,정진연,박구부,주선태 한국축산식품학회 2004 한국축산식품학회지 Vol.24 No.2

돈육에서 추출한 염용성 단백질과 유화물로 제조한 결착제를 이용하여 재구성 삼겹살과 재구성 베이컨을 제조하고, 재구성육간의 물리적인 특성과 관능적 특성을 조사하였다. 재구성 베이컨과 삼겹살 간의 육색을 비교한 결과, 명도값(L$^{*}$ )은 재구성 삼겹살이 유의적으로(p<0.05) 가장 높게 나타났고, 냉장육과 냉동육으로 만든 베이컨간에는 유의적인 차이가 없었다. 또한 적색도를 나타내는 a$^{*}$ 와 황색도를 나타내는 b$^{*}$ 역시 재구성 삼겹살이 유의적으로(p<0.05) 높게 나타났으며, 냉장과 냉동육으로 제조한 재구성육간에는 적색도와 황색도에 있어 유의적인 차이를 나타내지 않았다 재구성 삼겹살과 재구성 베이컨간의 보수력 비교에서는 재구성 베이컨의 보수력이 유의적으로(p<0.05) 높게 나타났으며, 그중에서도 냉동원료육으로 만든 재구성 베이컨의 보수력이 가장 높게 나타났다(p<0.05). 재구성 베이컨의 인장강도가 재구성 삼겹살의 인장강도에 비해 유의적으로(p<0.05) 높게 나타났다. 또한 원료육의 상태에 따른 재구성 베이컨간의 비교에서는 냉장육으로 제조한 재구성 베이컨의 인장강도가 냉동원료육으로 만든 재구성 베이컨에 비해 유의적으로(p<0.05)높은 인장강도값을 나타내었다. 재구성 베이컨과 삼겹살간의 관능검사 결과, 육색은 재구성 삼겹살과 냉장육으로 제조한 재구성 베이컨이 냉동육으로 제조한 재구성육에 비해 유의적으로(p<0.05) 높은 육색을 나타내었다 다즙성과 탄력성은 재구성 삼겹이 재구성 베이컨에 비교해 유의적으로(p<0.05) 높게 나타났으나 연도는 재구성 베이컨이 유의적으로 (p<0.05)높게 나타났다. 전체적인 기호도를 보면 재구성 삼겹살이 재구성 베이컨에 비해 유의적으로(p<0.05)높게 나타났다. The objectives of this study were to develope the uncooked-restructured belly (URB) and the processed-restructured bacon (PRB) using a protein-emulsion material (PEM) from pork, and to evaluate the quality characteristics of the URB and PRB. The PEM used to adhere muscle and fat tissues was prepared with a salt-soluble protein and emulsions (ratio 9:1). In color measurements, L$\^$*/, a$\^$*/ and b$\^$*/ values were significantly (p<0.05) higher in URB than PRB. There was no significant difference in L$\^$*/ value between PRB from fresh pork and PRB from thaw pork PRB showed significantly (p<0.05) higher water holding capacity compared to URB. Tensil strength of PRB was also significantly (p<0.05) higher than that of URB. However, PRB from thawed pork marked the lowest color score among restructured meats in sensory evaluation. The scores of juiciness and tenderness were significantly (p<0.05) Higher in URB compared to PRB. Consequently URB had significantly (p.<0.05) higher score of overall acceptability than PRB. These results suggested that URB made with PEM could have a better sensory characteristics compared to PRB. Results also suggested that the PEM would not be enough to adhere fresh muscle and fat tissues as much as PRB, even though the possibility of PEM was confirmed as a meat glue.

가열방법과 포장조건이 칠면조육 패티의 저장중 지방산화와 콜레스테를 산화물에 미치는 효과

허선진,주선태,박구부,김일석,진상근 한국동물자원과학회 2004 한국축산학회지 Vol.46 No.3

Impact of livestock industry on climate change: Case Study in South Korea — A review

허선진,Kim Jae Min,Yim Dong Gyun,윤요한,Lee Sang-Suk,조철훈 아세아·태평양축산학회 2024 Animal Bioscience Vol.37 No.3

In recent years, there has been a growing argument attributing the primary cause of global climate change to livestock industry, which has led to the perception that the livestock industry is synonymous with greenhouse gas (GHG) emissions. However, a closer examination of the global GHG emission by sector reveals that the energy sector is responsible for the majority, accounting for 76.2% of the total, while agriculture contributes 11.9%. According to data from the Food and Agriculture Organization of the United Nations (FAO), the total GHG emissions associate with the livestock supply chain amount to 14.5%. Within this, emissions from direct sources, such as enteric fermentation and livestock manure treatment, which are not part of the front and rear industries, represent only 7%. Although it is true that the increase in meat consumption driven by global population growth and rising incomes, has contributed to higher methane (CH4) emissions resulting from enteric fermentation in ruminant animals, categorizing the livestock industry as the primary source of GHG emissions oversimplifies a complex issue and disregards objective data. Therefore, it may be a misleading to solely focus on the livestock sector without addressing the significant emissions from the energy sector, which is the largest contributor to GHG emissions. The top priority should be the objective and accurate measurement of GHG emissions, followed by the development and implementation of suitable reduction policies for each industrial sector with significant GHG emissions contributions.

Conjugated Linoleic Acid(CLA)의 생리활성과 축산식품

허선진,이정일,하영래,박구부,주선태 한국동물자원과학회 2002 한국축산학회지 Vol.44 No.4

Conjugated linoleic acid (CLA) is collective term for a group of positional (c8, c10; c9, c11; c10, c12, and c11, c13) and geometric(cis,cis; cis,trans; trans,cis; and trans,trans) isomers of octadecadienoic acid (linoleic acid) with conjugated double bond system. CLA has been shown to have a variety of biological effects. Major effects of CLA on health, such as anti-cancer, anti-oxidation, anti-atherosclerosis and improving immuno-responses, might be derived or partially derived from the alternated lipid metabolism after CLA feeding. Most of studies on the effect of CLA on fat metabolism are concentrated on rats, mice, pigs and other mammals. The CLA inhibited carcinogen-induced neoplasia in several animal models and inhibited the proliferation of human malignant melanoma, colorectal and breast cancer cells and CLA reduced the atherosclerosis. Several studies have determined the antioxidant property of CLA; however, the property still remains controversial. Some of the studies have shown that CLA acted as an antioxidant, whereas some other studies have demonstrated that CLA might be a prooxidant. Several studies suggested that CLA could reduce fat accumulation in mammals. CLA was suggested to promote muscle growth and reduce fat deposition in mouse, and improve feed efficiency in rats. CLA has been shown to inhibit the activity of stearoyl-CoA reductase. CLA also reduced the content of arachidonic acid. Since arachidonic acid, and eicosapentaenoic acid (EPA) and docosahexenoic acid (DHA) are synthesized by different pathways, reducing the synthesis of arachidonic acid may not mean reducing that of EPA and DHA. Many sutdies have been shown biological effects of CLA . Therefore, further research is needed to answer the following question; 1) how to synthesize the new CLA by new methods, 2) why CLA has shown biological effects. 3) how to increase CLA effects in animal products.