염수 침지식 및 전극 접촉식 저전압 Ohmic 해동 처리가 돈육의 이화학적 특성에 미치는 효과

홍근표,민상기,고세희,심국보,서은주,최미정,Hong, Geun-Pyo,Min, Sang-Gi,Ko, Se-Hee,Shim, Kook-Bo,Seo, Eun-Ju,Choi, Mi-Jung 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.4

This study investigated the effect of ohmic thawing on the physicochemical properties of pork meat. The physicochemical properties of pork meat thawed by brine immersion and electrode contact ohmic systems were compared. A more rapid thawing rate was seen with the electrode contact thawing system than with brine immersion. No significant differences in pH were found with increasing voltage for both thawing methods (p>0.05). Increasing the voltage level tended to decrease drip loss, resulting in increased water holding capacity. The shear forces of pork thawed at 50 V did not differ from the control (p>0.05) for both thawing methods. Although significantly high TBARS (p<0.05) values were found at 20 and 40 V for immersion, and 0 V for contact thawing, increasing the voltage level tended to decrease the TBARS values. Regarding TVBN, no significant effect was observed with increasing voltage levels (p>0.05). The total color difference of pork was significantly higher (p<0.05) with immersion thawing than with electrode contact thawing. These results indicate that brine immersion thawing is favorable at high voltage levels, while lower voltage levels are applicable for electrode contact thawing. 본 실험은 전압의 증가에 따른 염수 침지식 및 전극 접촉식 ohmic 해동 처리가 돈육의 이화학적 특성에 미치는 효과를 규명하고자 실시되었다. 염수 침지식 ohmic 해동방법은 전압에 의한 염수의 온도 상승에 의하여 시료가 해동 됨으로써 시료 표면의 과열 현상이 효과적으로 억제되었고, 해동 후 높은 보수력 및 전단력의 저하가 관찰되었지만, 육색이 다소 저하되는 단점을 나타내었다. 반면 전극 접촉식 ohmic 해동 방법은 해동 과정 중 얼음의 상전이 구간을 빠르게 통과함으로써 빠른 해동이 가능하였고, 해동 후 식육의 품질 저하가 최소화되었지만, 시료의 크기 및 전압의 증가에 따른 심한 표면 과열 현상이 발생할 수 있는 단점을 보였다. 따라서 염수 침지식 해동은 보다 높은 전압을 이용하여 식육을 빠르게 해동하고, 전극 접촉식 해동은 낮은 전압을 이용하여 표면 과열을 억제하면 보다 효과적인 해동이 가능할 것으로 사료되었다.

Effects of Non-meat Protein Binders and Acidification on the Efficiency of Cold-Set Pork Restructuring by High Pressure

홍근표,천지연,이시경,최미정 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.3

We investigated the effects of non-meat protein binders combined with glucono-δ-lactone (GdL) on the binding properties regarding restructured pork prepared by high-pressure treatment. Soy protein isolate (SPI), casein (CS), whey protein concentrate (WPC), and egg white (EW) were used as non-meat protein binders and compared with the control (no binder)and with the κ-carrageenan (KC) treatment. The compression and depression rates were 2.3 and 37 MPa/s, respectively, and pressurization was conducted at 200 MPa for 30 min at 4oC. After pressurization, the physical properties (pH, water-holding capacity, color, tensile strength, and microscopic structure) of the sample were evaluated. The combination of pressurization with acidification enabled cold-set meat binding, and the binding strength of restructured pork was enhanced by the addition of non-meat proteins. Among binders, SPI demonstrated the best efficiency in binding meat pieces. Therefore, the present study demonstrated that the combination of acidification and pressurization processes with the utilization of non-meat protein binders has a potential benefit in meat restructuring.

Modelization and Optimization of Quality Characteristics of Pork Treated Various Hydrostatic Pressure Conditions

홍근표,천지연,이시경,최미정 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.3

In this study, the effects of physical parameters (30-270 MPa of pressure, 3-57 min of time, and 1-49oC of temperature)on pork quality were investigated. Response surface methodology was used in order to monitor and model the changes in pork quality under varied pressure conditions. As quality characteristics, shear force, water holding capacity (WHC) and the CIE color of pork were measured, and optimum pressure conditions were evaluated by statistical modeling. Pressure improved the WHC of pork at relatively low temperature (<25oC); however, the opposite occurred with increasing temperature. Although pressure and temperature affected the tenderness of the meat, interaction effects among variations were not observed. At pressure levels higher than 200 MPa, the color of pork differed markedly from that of the untreated controls. In particular, differential scanning calorimetry (DSC) revealed marked evidence of myosin denaturation. The present study demonstrates that pork quality varies depending on pressure conditions.

Production of Influenza Virus-like Particles from Stably Transfected Trichoplusia ni BT1 TN-5B1-4 Cells

홍근표,박종화,이현호,장경옥,정대균,김원용,정인식 한국생물공학회 2015 Biotechnology and Bioprocess Engineering Vol.20 No.3

We investigated the production of influenza A/ Korea/01-2-9/2009 (H1N1) virus-like particles (VLPs) containing four structural proteins, matrix protein 1 (M1), matrix protein 2 (M2), neuraminidase (NA) and hemagglutinin (HA), using stably transfected Trichoplusia ni BT1 TN-5B1-4 (TN-5B1-4) cells. Recombinant M1, M2, NA and HA were expressed as bands with molecular weights of 28, 17, 60, and 70 kDa, respectively, in stably transfected TN-5B1-4 (TN-5B1-4/M1-M2-NA-HA) cells. VLPs were purified from the culture medium of the TN- 5B1-4/M1-M2-NA-HA cells by pelleting on a sucrose cushion, followed by ultracentrifugation in a sucrose density gradient. The four structural proteins were released together from the TN-5B1-4/M1-M2-NA-HA cells, and were co-purified from the same fractions of the sucrose density gradient, indicating that recombinant M1, M2, NA, and HA self-assembled into VLPs in the TN-5B1-4/M1- M2-NA-HA cells. Recombinant baculoviruses (rBac/NA and rBac/HA) expressing recombinant NA and HA were generated and used to co-infect stably transfected TN-5B1- 4 (TN-5B1-4/M1-M2) cells expressing recombinant M1 and M2, resulting in the production of high-molecularweight VLPs and the release of self-assembled VLPs with diameters of 80 ~ 120 nm. The production of VLPs was greatly enhanced in the TN-5B1-4/M1-M2 cells co-infected with rBac/NA and rBac/HA, compared with the TN-5B1- 4/M1-M2-NA-HA cells. Our results suggest that a stably transfected-insect cell expression system might be useful for producing VLPs for the development of recombinant vaccines against influenza.

소금과 Glucono-$\delta$-Lactone의 첨가 및 초고압 처리가 재구성 돈육의 이화학적 특성에 미치는 영향

홍근표,박성희,김지연,고세희,민상기,Hong, Geun-Pyo,Park, Seong-Hui,Kim, Ji-Yeon,Go, Se-Hui,Min, Sang-Gi 한국육가공협회 2007 肉加工 Vol.34 No.-

본 실험은 소금 및 GdL의 첨가가 세척 및 가압 처리된 재구성육의 이화학적 특성에 미치는 효과를 규명하고자 실시되었다. 소금 및 GdL의 첨가는 재구성육의 결착강도를 현저하게 증가시켰고, 저염농도 또는 소금이 무첨가 되어도 소량의 GdL의 첨가에 의한 결착강도의 향상을 기대할 수 있었다. 그러나 GdL의 첨가는 색도를 가열처리와 유사하게 변색시켰고, 이러한 변색은 GdL의 증가와 더불어 현저하였다. 그러나 이들 단점은 세척이나 기타 첨가물에 의하여 향상시킬 수 있으리라 판단되었다. 따라서 본 실험의 결과에 의하면 소량의 소금 및 GdL의 조합을 통하여 바람직한 결착강도 및 변색 저하를 기대할 수 있었고, 첨가된 인산염과 carrageenan에 의한 보수력의 향상 효과를 얻을 수 있었다. This study investigated the effect of salt and glucono-$\delta$-lactone (GdL) on the cold-set binding of restructured pork washed and pressurized at 200 MPa. Binding strength, pH, water holding capacity (WHC) and color were determined. NaCl improved pH, WHC and binding strength. GdL also increased binding strength while decreased WHC and pH significantly (p<0.05). However, low GdL level combined with NaCl showed high pH and WHC, compared to control. In color, NaCl decreased L*-value with increasing a*-value significantly (p<0.05). In contrast to NaCl, GdL increased L*-value and decreased a*-value. GdL tended to decrease b*-value and significant differences were found when GdL was added above 1%. Pearson’s correlation coefficients presented that NaCl had a significant effect on binding strength (0.6632) and lightness (?0.7330) while GdL had a significant correlation with all parameters barring binding strength. The results indicated that under washing and pressure treatments, GdL had a potential effect on cold-set binding with reducing NaCl concentration, especially when low GdL concentration combined with NaCl was added.

Effects of pH-Shift Processing and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar System

홍근표,최미정,Ji-Yeon Chun,Yeon-Ji Jo 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.2

This study investigated the effects of microbial transglutaminase (MTGase) and pH-shift processing on the functionalproperties of porcine myofibrillar proteins (MP). The pH-shift processing was carried out by decreasing the pH of MP sus-pension to 3.0, followed by re-adjustment to pH 6.2. The native (CM) and pH-shifted MP (PM) was reacted with and with-out MTGase, and the gelling and emulsion characteristics were compared. To compare the pH-shifted MTGase-treated MP(PT), deamidation (DM) was conducted by reacting MTGase with MP at pH 3.0. Rigid thermal gel was produced byMTGase-treated native MP (CT) and PT. PM and DM showed the lowest storage modulus (G') at the end of thermal scan-ning. Both MTGase and pH-shifting produced harder MP gel, and the highest gel strength was obtained in PT. All treatmentsyielded lower than CM, and CT showed significantly higher yield than PM and DM treatments. For emulsion characteris-tics, pH-shifting improved the emulsifying ability of MP-stabilized emulsion, while the treatments had lower emulsion sta-bility. PM-stabilized emulsion exhibited the lowest creaming stability among all treatments. The emulsion stability could beimproved by the usage of MTGase. The results indicated that pH-shifting combined with MTGase had a potential applica-tion to modify or improve functional properties of MP in manufacturing of meat products.

주요학술지에 게재된 간호연구 논문분석

홍근표,김매자,김명자,이항련,이경자,박오장,강형숙 대한간호협회 1983 대한간호 Vol.22 No.3

미래형 식육 냉동 기술 개발을 위한 초고압 가공 기술의 활용

홍근표,Hong, Geun-Pyo 한국축산식품학회 2019 축산식품과학과 산업 Vol.8 No.1

離乳 : 이유를 성공시켜 아기의 발육과 성장을 도우려면 어머니의 정성과 노력이 깃들여야 한다.

홍근표 대한간호협회 1965 대한간호 Vol.4 No.4

Optimisation of Calcium Alginate and Microbial Transglutaminase Systems to form a Porcine Myofibrillar Protein Gel

홍근표,Koo Bok Chin 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.5

The aim of this study was to model and optimize the calcium alginate (CA) and microbial transglutaminase (TG) systems to form a cold-set myofibrillar protein (MP) gel containing 0.1 M or 0.3 M NaCl using a response surface methodology. The gel strengths of cold-set and heat-induced MP gels, and cooking yields were measured. All measured parameters showed determination coefficients (R2) above 0.7 without a lack-of-fit. The CA system had the best results with component ratios of 1.0:0.3:1.0 corresponding to sodium alginate, calcium carbonate and glucono-δ-lactone, respectively, and was favourable at 0.1 M NaCl. In contrast, the TG system only had an effect on cold-set MP gelation at 0.3 M salt, and the optimal ratio of TG to sodium caseinate was 0.6:0.5. By combining the two systems at 0.3 M NaCl, an acceptable cold-set MP gel with an improved texture and high cooking yield could be formed. Therefore, these results indicated that the functionality of the cold-set MP gel could be enhanced by combining these two optimized gelling system. The aim of this study was to model and optimize the calcium alginate (CA) and microbial transglutaminase (TG) systems to form a cold-set myofibrillar protein (MP) gel containing 0.1 M or 0.3 M NaCl using a response surface methodology. The gel strengths of cold-set and heat-induced MP gels, and cooking yields were measured. All measured parameters showed determination coefficients (R2) above 0.7 without a lack-of-fit. The CA system had the best results with component ratios of 1.0:0.3:1.0 corresponding to sodium alginate, calcium carbonate and glucono-δ-lactone, respectively, and was favourable at 0.1 M NaCl. In contrast, the TG system only had an effect on cold-set MP gelation at 0.3 M salt, and the optimal ratio of TG to sodium caseinate was 0.6:0.5. By combining the two systems at 0.3 M NaCl, an acceptable cold-set MP gel with an improved texture and high cooking yield could be formed. Therefore, these results indicated that the functionality of the cold-set MP gel could be enhanced by combining these two optimized gelling system.