육계사료와 식용유 정제 폐백토(Spent Bleaching Clay) 급여가 육계의 생산성에 미치는 영향

전해열,손장호,이길왕,김선구,강한석,신택순,조병욱,Jeon H. Y.,Son J. H.,Lee K. W.,Kim S. K.,Kang H. S.,Shin T. S.,Cho B. W. 한국가금학회 2005 韓國家禽學會誌 Vol.32 No.4

본 연구는 Spent Bleaching Clay(SBC)를 육계사료의 에너지 공급원으로 활용 가능성을 구명하기 위하여 실시하였다. 부화 직후의 120수의 병아리(한협 3호)를4처리 3반복, 반복당 10수(암수 각각 5수씩)를 Control(T1) 사료에 SBC를 $2.0\%(T2),\;4.0\%(T3)$ 및 $6.0\%(T4)$ 첨가한 4처리로 배치하였다. 시험사료 급여전 1주일은 시판사료를 급여하였다. 4주간의 시험 기간동안 증체중 및 사료 섭취량은 T3 및 T4 처리구에서 증가하는 경향이 인정되었다. 사료효율은 T3구에서 개선되는 경향이 인정되었다. 가슴살 및 다리살에서 치방산 조성을 사료의 처리에 따른 효과는 인정되지 않았다. 육계 초기 및 후기 사료 급여시 모두, 사료중의 건물, 조단백질 및 조지방 이용율은 T4 처리구가 다른 처리구에 비해서 유의하게 감소하였으며(p<0.05), 대사에너지가도 T4 처리구가 다른 3구에 비해서 유의하게 저하하였다(p<0.05). 사료중의 조회분의 이용율은 사료의 처리에 따른 차이는 인정되지 않았다. 결론적으로 본 시험의 결과 육계사료에 $2\~4\%$의 SBC첨가는 육계의 성장 및 사료효율 개선의 가능성이 있음이 사료된다. This study was conducted to evaluate the feasibility of spent bleaching clay(SBC) as an energy resource for meat type chicks. A total of one hundred twenty 1-d old broiler chicks(Han-hyop, No. 3) were divided into four groups and each group was assigned to one of the following diets: 0(T1), 2.0(T2), 4.0(T3) and $6.0\%$ SBC(T4). Each treatment had 3 replications of 10 birds. Before feeding experimental diets, they were fed a commercial diet for a week Body weight gain and feed intake tended to increase in T3 and T4, respectively. Feed efficiency(feed intake/ gain) tended to decrease in T3 compared to other groups. Fatty acid composition of breast and thigh meat was not significantly affected by feeding SBC. Utilization of dry matter, energy, crude protein and crude fat was lower in T4 than in the other groups during both starter and finisher periods(p<0.05). Crude ash utilization was not significantly affected by feeding dietary SBC. These results indicate that broiler diets may be supplemented with 2 to $4\%$ SBC without adverse effect on growth.

대체염의 첨가수준에 따른 염지 HAM 의 전수분 , TBA 치 , 단백질 추출성 및 무기물의 변화

박구부(G . B . Park),신택순(T . S . Shin),김진성(J . S . Kim),진상근(S . K . Jin),김영직(Y . J . Kim),박범영(B . Y . Park),박태선(T . S . Park) 한국축산학회 1993 한국축산학회지 Vol.35 No.2

This study was conducted to investigate the possibility of KCl and MgCl₂ for the substitution of NaCl as curing agents in ham production. Ham samples were removed from the porks (90-100㎏, female, 5-7 months of age) 4-6 hours after slaughter and randomly assigned to one of eight treatments; a), control (no-salt treatment); b), NaCl 2.0%; c), NaCl 1.5% plus KCl 0.5%; d), NaCl 1.0% plus KCl 1.0%; e), KCl 2.0%; f). NaCl 1.5%; d), NaCl 1.0% plus KCl 1.0%; e), KCl 2.0%; f). NaCl 1.5% plus MgCl₂ 0.5; g). NaCl 1.0% plus MgCl₂ 1.0%; and h), MgCl₂ 2.0%. The ham samples cured were stored at 4±1 ℃. The total moisture, thiobarbituric acid (TBA) value, soluble protein, and minerals were analyzed for over a period of times (2, 4, 7, 9 days). The results obtained were summarized as follows : 1. Total moisture content of the hams cured with chloride salts was higher than that of control. The hams cured with MgCl₂ maintained higher total moisture content than any other hams cured. 2. Soluble protein content of hams treated with chloride salts was higher than that of control and was slightly decreased in all hams during storage period. The ham cured with NaCl 2% showed the highest soluble protein content within all storage periods. MgCl₂ treated hams maintained higher soluble protein content than KC-treated hams, 3. TBA value of hams treated with chloride salts was higher than that of control during the storage period. Salt treatment enhanced the TBA values in order of NaCl$gt;MgCl₂$gt;KCl. 4. KCl or MgCl₂ treatment did not affect the sodium content, but it compensated the loss of magnessium or potassium.

냉장전후 가열처리가 돈육의 이화학적 성질에 미치는 영향

박구부(G . B . Park),박범영(B . Y . Park),김진성(J . S . Kim),진상근(S . K . Jin),김영직(Y . J . Kim),박태선(T . S . Park),신택순(T . S . Shin) 한국축산학회 1993 한국축산학회지 Vol.35 No.4

This experiments were conducted to investigate the physico-chemical in the ham of pork (80∼100㎏) with heating treatments. The heating treatments were examined in the electronic oven with internal temperature 50, 60 and 70℃ for the 0, 2, 4 and 8 day, pre(I) and post-cold stoagc(II). The results obtained were summarized as follows; In the change of pH by heating I, II treatments were indicated high, when heating with high temperature. Although cold storage periods pH decreased for 2 day, when storage passed, pH increased. The moistures of I, II treatments when high temperature heating was low. In storage periods I treatment decreased in 4 day, and increased in 8 day more or less. As storage: period passed, the moisture of II treatment decreased. In hardness I treatment was the highest in 2 day. As storage period passed, hardness decreased. In heating treatment controls hardness appeared 50$gt;70$gt;60℃ in turn. II treatment was the highest in 2nd day and then unsignificantly in 4 and 8 day. In heating treatment hardness was the highest at 50℃, at 60, 70℃ nonsignificantly. Cohesiveness of I , II treatments, as storage period passed no significance, and then in heating treatments cohesiveness was the highest at 50℃, nonsignifcantly. Chewiness of I, II treatments, as storage period passed not significant. But in heating treatment chewiness is the highest at 50 C. At 60℃ I , II treatments decreased, as storage period passed gradually.

가열방법 및 온도가 전자선 조사한 한우 steak의 지질산화에 미치는 영향

박태선,신택순,이정일,박구부,Park T. S.,Shin T. S.,Lee J. I.,Park G. B. 한국생명과학회 2005 생명과학회지 Vol.15 No.5

본 연구는 식품의 안전성에 대한 관심이 고조되면서 위생적인 식육생산을 위한 방법으로 전자선을 조사하여 이화학적 특성 및 지방산화에 미치는 영향을 조사하고자 실시하였다. 공시재료는 한우암소 지육중 육질등급 1+판정(근내지방도 No.7. 육색 No.4, 성숙도 No.1, 조직감 No.1)을 받은 지육($280\∼300kg$) 6두를 구매하였다. 구매한 원료지육을 1차 수도물로 고압수세하고 2차 $ 50\% $에틸알콜로 소독한 후 발골 정형하여 실험재료로 사용하였다. 모든 처리에서 가열온도가 높아갈수록 포화지방산의 함량이 높아갔다. PBS는 가열온도에 따른 지방산패에서 전자선 비조사구와 조사구 모두 가열온도가 높을수록 높은 지방산 패도를 나타내 었고(P<0.05), OBS 또한 malonsldehyde양이 증가하였다(p<0.05). 가열온도별로는 $ 60^{\circ}C $에 비하여 $ 80^{\circ}C $가 비조사구와 3, 6 kCy 조사구는 약 2배정도의 MA량이 생성되었다(p<0.05). OBS가 PBS보다 많은 양의 malonaldehyde가 생성되었으며, 전자선 조사 수준의 차이에는 수준에 따라 비조사구와 약간의 차이만 나타내었다. 전자선조사수준과 가열온도가 증가함에 따라 콜레스테롤 산화물의 발생량이 증가하였으며, 또한 가열방법 중 PBS가 OBS에 비하여 산화의 정도가 유의적으로 증가하였다(p<0.05). This study was carried out to investigate the effect of electron beam irradiation and cooking temperature on physico-chemical characteristics and lipid oxidation of beef. A total of six beef carcasses ($280\∼300 kg$) that were quality grade $1^{+}$(marbling score No.7, meat color No.4, maturity No.1, texture No.1) was purchased at the commercial slaughter house. The carcasses were transported and washed using high pressure water, and pasteulized with $ 50\% $ ethyl alcohol in the laboratory. After the carcasses were deboned and trimmed, loin and round were taken out to make steak (1.5cm thickness) or ground beef respectively. Samples were wrap or vacuum packaged and irradiated with 0, 3, 4.5, 6 and 7.5 kGy using electron-beam accelerator at Samsung Heavy Industries Ltd. Co. (in Taejun). Irradiated samples were cooked with different methods(electronic pan and gas oven) and temperatures ($ 60^{\circ}C, 70^{\circ}C and 80^{\circ}C$) and used to measure fatty acid composition, TBARS, cholesterol oxide products and panel test scores. The content of saturated fatty acids increased by increasing heating temperature in oven boiling steak (OBS) and pan boiling steak (PBS), and there was no difference by electron-beam irradiation. Both irradiated and non-irradiated treatment were high as the heating temperature increased in TBARS by heating temperature in PBS (p < 0.05) and the amount of Malonaldehyde (MA), standard of fat deterioration, was increased in OBS (p < 0.05). Non-irradiated and 3, 6 kGy treatment produced about 2 fold amount of MA at $ 60^{\circ}C $ compared with $ 80^{\circ}C $. In comparison with PBS, OBS produced much amount of MA and a bit different from non-irradiated treatment but did not show no tendency. As irradiation levels and heating temperature increased, the amount of cholesterol oxides products was increased and also pan-heating method, direct heating method, significantly increased the degree of oxidation compared with oven-heating method, indirect heating method (p < 0.05).

계란을 이용한 눈꽃동충하초 재배방법에 관한 연구

강한석 ( H. S. Kang ),손장호 ( J. H. Son ),이길왕 ( K. W. Lee ),김선구 ( S. K. Kim ),조병욱 ( B. W. Cho ),신택순 ( T. S. Shin ),전해열 ( H. Y. Jeon ) 한국유기농업학회 2003 韓國有機農業學會誌 Vol.11 No.1

This study was conducted to established method of culture for Paecilomyces japonica using an egg. Mycelia grew favorably at the temperature of 22~26℃ on eggs. 5.1g of dry matter basis(average 7.2㎝ of longer and 199.6 of numbers) of artificial fruiting bodies were harvested at 60 days after inoculation from one of egg. Commercial fruiting bodies of Paecilomyces japonica from silkworms was used for comparative nutriental contents. Cordycepin contents of fruit bodies of Paecilomyces japonica cultivated on eggs and silkworms were not significantly different. Crude fat contents of fruiting bodies of Paeilomyces japonica cultivated from eggs was significantly higher than from silkworms(P<0.05). Mn and Cu contents of fruiting bodies of Paecilomyces japonica cultivated from silkworms were significantly higher than from eggs(P<0.05),but Na, Mg, Fe and Zn contents were significantly higher from eggs(P<0.05). Glycine, Arginine and Proline contents in the fruiting bodies of Paecibmyces japonica cultivated from silkworms were tend to higher than from eggs, but Serine, cystein, methionine, isoleucine and phenylalanin were tend to higher from eggs. These results were made possible that possible mass production of artificial fruiting bodies of Paecilomyces Japonica cultivated on eggs.

대체염의 첨가수준에 따른 염지 HAM 육의 pH , 보수성 , 연도의 변화

박구부(G . B . Park),신택순(T . S . Shin),김영환(Y . H . Kim),이한기(H . G . Lee),김영직(Y . J . Kim),박태선(T . S . Park) 한국축산학회 1993 한국축산학회지 Vol.35 No.2

This study was conducted to investigate the possibility of KCl and MgCl₂ for the substitution of NaCl as curing agents in ham production. Ham samples were removed from the pork carcasses(90-100㎏, female, 5-7 months of age) 4-6 hours after slaughter and randomly assigned to one of eight treatments: a), control (no-salt treatment); b), NaCl 2.0%; c), NaCl 1.5% plus KCl 0.5%; d), NaCl 1.0% plus KCl 1.0%; e), KCl 2.0%; f), NaCl 1.5% plus MgCl₂ 0.5%; g), NaCl 1.0% plus MgCl₂ 1.0%; and h), MgCl₂ 2.0%. The ham samples cured were stored at 4±1℃. The pH, water holding capacity (WHC), and texture profile were analyzed for over a period of times (2, 4, 7, 9 daysj. The results obtained were summarized as follows. 1. pH was slightly increased by the storage and with NaCl or KCl treatment, but not with MgCl₂. 2. WHC of hams cured with chloride salts was higher than that of control. The WHC of hams cured with NaCl or MgCl₂ was higher than that with KCl. Reduction of WHC in all hams cured was observed during storage times and the magnitude of this WHC reduction was greater in the hams cured with MgCh. 3. The texture from hams with KCl or MgCl₂ was similar to that with NaCl 2%. The hams cured with MgCl₂ exhibited higher chewiness and elasticity than the other hams cured with chloride salts, but not significantly different in cohesiveness and gumminess and significantly higher in chewiness and elasticity than those with KCl. Cohesiveness from the ham treated with 2% NaCl was significantly higher than that with KCl.

비육단백질의 대체수준이 유화형 소세지의 수분함량 , 보수성 , 조직감에 미치는 효과

박구부 ( G B Park ),오성현 ( S H Oh ),송또준 ( D J Song ),김용곤 ( Y G Kim ),김진성 ( J S Kim ),진상근 ( S K Jin ),신택순 ( T S Shin ) 한국축산학회 1995 한국축산학회지 Vol.37 No.4

This study was conducted to investigate the possibility of non-meat proteins, ISP(isolated soy protein) and SC (sodium caseinate), for the substitution of meat protein as emulsifying substance in sausage production. Sausage samples were removed from the porks(80㎏, female) at 3-4 hours after slaughtering and assigned to one of seven treatments : a) control (meat 100%) ; b) ISP 15% (meat 85% plus ISP 15%); c) ISP 20% (meat 80% plus ISP 20%); d) ISP 25% (meat 75% plus ISP 2%); e) SC 15% (meat 85% plus SC 15%); f) SC 20%r (meat 80% plus SC 20%); g) SC 25% (meat 75% plus SC 25%). The sausage samples, mixed and cooked, were stored at 10±1℃. The drip loss, total moisture content, water holding capacity(WHC) and textured profile were analyzed for over all storage period(0, 2, 4, 6 weeks). The obtained results were summarized as follows 1. Drip loss of control was significantly increased, but that of other treatments was significantly decreased as the replaced levels were increased(P$lt;0.05). Especially, SC 25% treatments had the lowest drip loss, and the SC treatments had lower drip loss than the ISP treatments had. 2. Total moisture content of the sausages with SC and ISP was higher than that of control, and that of all ISP and SC treatments was getting high as the replaced levels were increased. 3. WHC of emulsified sausages with SC 25% was higher than that of others, and WHC of them mixed with SC was maintained higher level than that of them with ISP. 4. The texture profile of Brittleness and Hardness of sausages with ISP or SC were lower than those of control. The Brittleness and Hardness from the sausages with ISP or SC were decreased depend on increasing of the replaced level, but were increased during the storage period. Brittleness and Hardness from the sausages with ISP 20% were higher than those of others during the storage period. Gumminess of the sausages with control was higher than that of others, that of sausages tended to be decreased depend on the increasing of the replaced level. Elasticity of control was lower than that of others, but that of ISP 15% was higher than that of others during the storage period.

부록 : Conjugated Linoleic Acid ( CLA ) 가 우육패티의 지방산화에 미치는 효과

예병화(B . H . Ye),주선태(S . T . Joo),이제룡(J . R . Lee),신택순(T . S . Shin),김영환(Y . H . Kim),이정일(J . I . Lee),박구부(G . B . Park) 경상대학교 농업생명과학연구원(구 축산진흥연구소) 2000 畜産振興硏究所報 Vol.27 No.1

전기자극이 한우육의 풍미성분에 미치는 영향

김영직(Y . J . Kim),김진성(J . S . Kim),신택순(T . S . Shin),이정일(J . I . Lee),박구부(G . B . Park) 한국축산학회 1993 한국축산학회지 Vol.35 No.3

This experiment was carried out to investigate the effect of electrical stimulation on postmortem changes of Korean native cattle longissimus muscle and meat quality, and to examine the utilization of electrical stimulation in practice. Six cattle of approximately 400-500㎏ (1-2 years, ♂) live weight were assigned randomly to one of three treatment groups: (a) control, (b) stimulated with 100V, (c) stimulated with 300V. Stimulation was conducted immediately after slaughter. After, meats were transferred to chilling room (4±1 ℃), NPN, free amino acid, nucleotides and their related compounds and VBN were analyzed during the 7 days of postmortem storage with 5-time intervals. The results obtained summarized as follows ; 1. The NPN of control, ES-100 and ES-300 during postmortem storage were 3.42-4.66 ㎎/g. 3.54-4.83 ㎎/g and 3.58-4.96 ㎎/g, respectively, but generally increased during postmortem storage. Electrical stimulation improved meat flavor. 2. Increase of the total free amino acids in electrical stimulated beef was significantly higher than that of non-ES beef. Among the 17 free amino acids analyzed, 10 amino acids including glutamic acid, glycine, alanine, cystine, valine, methionine, iso-leucine, leucine, phenylalanine and histidine were increased, 5 amino acids including aspartic acid, serine, proline, tyrosine and lysine were Irregular and 2 amino acids including threonine and arginine were decreased in the all treatments. 3. As Cor the nucleotides and their related compounds, ATP, ADP and AMP were decreased but IMP, inosine, hypoxanthine were increased during postmortem storage. Above all, ATP was very rapidly decreased t electrically stimulated(ES) beef, and a large amount of hypoxanthine was detected right after slaughter. 4. The VBN value of the ES beef during 7 days of postmortem storage was ranged from 9.13-14.36 ㎎%. The value in the ES meat with high voltage was significantly lower than those in low voltage and non-ES beef.

전기자극이 한우육의 단백질 추출성에 미치는 영향

김영직(Y . J . Kim),김영환(Y . H . Kim),진상근(S . K . Jin),박태선(T . S . Park),신택순(T . S . Shin),박구부(G . B . Park) 한국축산학회 1993 한국축산학회지 Vol.35 No.3

This experiment was carried out to investigate the effect of electrical stimulation on postmortem changes of Korean native cattle longissimus dorsi muscle and meat quality, and to examine the utilization of electrical stimulation in practice. Six cattle of approximately 400-500㎏ (1-2 years, ♂) live weight were assigned randomly to one of three treatment groups: (a) control, (b) stimulated with 100V, (c) stimulated with 500V. Stimulation was conducted immediately after slaughter. Then, meats were transferred to chilling room (4±1℃), extractability of WSP, SSP, myosin and actomyosin were measured during the 7 days of postmortem storage at a coldroom with 5-time intervals. The results obtained summarized as follows ; The water soluble protein extractability in all treatments was decreased during postmortem storage. The water soluble protein extractability in ES treatments was decreased more dramatically than those in the control. The extractability of salt soluble protein in control, ES-100 and ES-300 right after slaughter were 52.8, 52.6 and 52.1㎎/g, respectively, and decreased to 51.6, 51.3 and 51.0㎎/g at 1-day, but they were gradually increased ever since. The extractability of myosin right after slaughter were 21.0-29.4㎎/g. The values increased rapidly at 3 days. and slightly increased ever since. The extractability tend to be increased during the storage at high voltage stimulation. The extractability of actomyosin increased gradually during postmortem storage. Among NES, Es-l00 and ES-300, the highest extractability was resulted from ES-300 and the lowest from NES at the initial period.