연화제 첨가가 우렁이 중간수분식품의 품질 특성에 미치는 영향

양한술 ( Han Sul Yang ),천지연 ( Ji Yeon Chun ),김병철 ( Byung Chul Kim ),강성원 ( Sung Won Kang ),정창호 ( Chang Ho Jeong ),허호진 ( Ho Jin Heo ),조성환 ( Sung Hwan Cho ),최성길 ( Sung Gil Choi ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2007 한국식품저장유통학회지 Vol.14 No.3

올리브유가 함유된 프레스햄 품질특성

이정일,양한술,정진연,정재두,이진우,하영주,곽석준,박정석,Lee, Jeong-Ill,Yang, Han-Sul,Jeong, Jin-Yeon,Jung, Jae-Doo,Lee, Jin-Woo,Ha, Young-Joo,Kwack, Suk-Chun,Park, Jeong-Suk 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.2

This study was carried out to investigate the effects of olive oil on the quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of olive oil added to the pressed ham. As a control, 10% back fat was added without any olive oil. For the first treatment, 5% olive oil replaced a portion of the lard component added to the press ham. For the 2nd, 3rd and 4th treatments, 10%, 15% and 20% of olive oil were substituted for lard, respectively. Pressed ham manufactured with olive oil was vacuum packaged and stored for 1, 7, 14, 21 and 28 days at $4^{\circ}C$. Samples were analyzed for shear force value, sensory properties, TBARS values and fatty acid composition. Shear force values increased significantly during storage for all treatments. No remarkable differences were found in sensory properties (color, flavor, texture, and acceptability) between the control and olive oil treated hams, and there was no clear change with increased storage time. There was no significant difference in TBARS values between the control and olive oil treated hams. The TBARS values increased significantly during storage for all treatments. With regard to changes in fatty acid composition, the contents of C14:0-C20:4 were decreased significantly by the addition of olive oil. The saturated fatty acid and polyunsaturated fatty acid contents of the control were significantly higher than the olive oil treated hams. Higher levels of added olive oil resulted in significantly higher monounsaturated fatty acid contents. Based on these findings, we conclude that the sensory properties and lipid oxidation (TBARS) of manufactured pressed hams are not affected by olive oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased monounsaturated fatty acid content.

포도씨유 첨가가 프레스햄의 이화학적 및 조직감에 미치는 영향

이정일,양한술,정진연,문상훈,김갑돈,이진우,정재두,하영주,곽석준,박정석,Lee, Jeong-Ill,Yang, Han-Sul,Jeong, Jin-Yeon,Moon, Sang-Hoon,Kim, Cap-Don,Lee, Jin-Woo,Jung, Jae-Doo,Ha, Young-Joo,Kwack, Suk-Chun,Park, Jeong-Suk 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.2

This study was carried out to investigate the effects of grape seed oil on quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of grape seed oil added to the pressed ham. As a control, 10% back fat was added without any grape seed oil. For the first treatment, 10% grape seed oil replaced a portion of the lard component added to the pressed ham. For the 2nd, 3rd and 4th treatments, 20%, 30% and 40% of grape seed oil were substituted for lard, respectively. Pressed ham manufactured with grape seed oil was vacuum packaged and stored for 1, 7, 14,21 and 28 d at $4^{\circ}C$. Samples were analyzed for chemical composition, physico-chemical properties (pH, color) and texture characteristics. Typical chemical composition characteristics (crude protein, crude fat, crude ash) were not significantly different between control and grape seed oil treatment groups. Moisture content of grape seed oil treatment groups (GSO 30% and 40%) was significantly lower than that of controls (p<0.05). There was a not clear difference in pH between control and grape seed oil treatment groups. In the 21 d of storage, pH values of all treatments were significantly higher than those of other storage days. Meat color $(CIEL^*\;and\;b^*)$ of grape seed oil treatment group (GSO 40%) was significantly higher than that of control. Whereas meat color a value of GSO 40% treatment was significantly lower than that of control. It was not clearly changed as storage time increased. There was no significant difference in texture between control and grape seed oil treatment groups, and appeared to be unaffected by storage length. Based on these findings, we conclude that the chemical composition and texture characteristics of manufactured pressed ham were not affected by grape seed oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased polyunsaturated fatty acid content.

돈육 등심의 냉동 및 해동과정이 냉장저장동안 육색소 산화에 미치는 영향

정진연,양한술,강근호,이정일,박구부,주선태,Jeong Jin-Yeon,Yang Han-Sul,Kang Geun-Ho,Lee Jeong-Ill,Park Gu-Boo,Joo Seon-Tea 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.1

식육을 냉동한 후, 해동하여 냉장저장하면 육색이 빨리 저하되는 원인을 구명하고자 사후 24시간의 돈육 등심을 냉장(대조구), 냉동과 해동 1회 및 2회(처리구)로 구분하여 7일간 냉장저장하면서 표면육색, 육색소와 지방산화도, HADH 활성도, 육즙 감량, 육색소 함량 및 근장단백질 함량의 변화를 조사하였다. 그 결과 처리구가 대조구에 비해 육색이 빨리 어두워지고 옅어지는 것으로 나타났으며 MetMb의 형성도 촉진되는 것으로 나타났다. 하지만 지방산화도는 대조구와 처리구 사이에 유의적인 차이가 나타나지 않았다. 반면 HADH 활성도는 저장 1일과 3일째 처리구가 유의적으로 높게 나타났다. 또한 처리구가 저장기간 동안 많은 육즙 감량을 보였고 낮은 육색소 함량 및 근장단백질 함량을 나타내었다. 이 같은 결과는 식육을 냉동한 후 해동하여 냉장저장하면 지방산화와 무관하게 육색소의 산화가 이루어지는 것을 의미하며, 그 이유는 냉동과 해동과정에서 마이토콘드리아 내에서 HADH가 근형질로 유리되어 MetMb의 환원력이 저하된 결과에 기인한 것으로 사료된다. 또한 각종 효소들을 함유하고 있는 근장단백질의 함량이 감소된 것도 어느 정도 육색소의 산화에 영향을 미친 것으로 생각된다. To investigate the effect of ${\beta}$-hydroxyacyl CoA-dehydrogenase(HADH) activity increased by freezed and thaw process on myoglobin(Mb) oxidation without lipid oxidation during, pork loins were collected at postmortem 24 hts and sliced to steaks (3 cm thickness). Samples were packaged in a polyethylene bag and subjected to flesh group (control), one cycle fieezed and thaw group (treatment 1) and two cycles freezed and thaw group (treatment 2), respectively. Samples were measure meat color (CIE $L^*,\;a^*,\;b^*$), the contents(%) of MetMb, thiobarbituric acid reactive substance (TBARS) value and HADH(${\beta}$-hydroxyacyl CoA-dehydrogenase) activity at 0, 3, and 7 days of storage at $4^{\circ}C$. Both treatments showed significantly (p<0.05) lower $L^*$ and higher $L^*$ value compared to those of control at 7 days. On the contrary, MetMb contents(%) of treatments were significantly (p<0.05) higher than those of control during cold storage. However there were no significant (p> 0.05) differences in TBARS values between control and treatments during 7 days. There were significant (p<0.05) differences in HADH activity between control and treatments at 3 days of cold storage. Both treatments showed higher HADH activity compared to those of control. These results suggested that the freezed and thaw process could accelerate meat color deterioration, i.e. increased MetMb percentage without lipid oxidation in pork loin during cold storage. This also implied that autoxidation of Mb in freezed and thaw pork loin was influenced by enzyme-catalysed reactions in the tissue that would lead to decreased OxyMb.

육가공품의 저염화 기술

임현정,양한술,Lim, Hyun-Jung,Yang, Han-Sul 한국축산식품학회 2013 축산식품과학과 산업 Vol.2 No.3

강직 전 쇠고기 등심근의 신장(伸張)과 온도처리가 근절길이 및 연도에 미치는 영향

문성실,양한술,박구부,주선태,Moon Sung-Sil,Yang Han-Sul,Park Gu-Boo,Joo Seon-Tea 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.2

To investigate the effects of stretching and temperature of pre-rigor muscle on sarcomere length and tenderness of beef, hot boned M. Iongissimus dorsi thoracis were stretched or non-stretched, and stored at $0^{\circ}C$ for 48 hrs ($0^{\circ}C$ stretched and $0^{\circ}C$ non-stretched) or at $10^{\circ}C$ for 7 hrs followed by $0^{\circ}C$ for 41 hrs ($10^{\circ}C$ stretched and $10^{\circ}C$ non-stretched). There was no significant difference in muscle pH and drip loss between $10^{\circ}C$ stretched and $10^{\circ}C$ non-stretched samples, but they were significantly (p<0.05) lower in pH and drip loss than $0^{\circ}C$ stretched and $0^{\circ}C$ non-stretched samples. Stretched muscles at $0^{\circ}C$ showed significantly (p<0.05) higher cook loss than control muscles. Sarcomere length of $10^{\circ}C$ stretched muscle was significantly (p<0.05) longer than that of control. However, control muscle showed significantly (p<0.05) higher value of shear force at 2 and 14 days postmortem compared to that of $10^{\circ}C$ stretched muscle. Panels rated $10^{\circ}C$ stretched muscle as having a significantly (p<0.05) better tenderness, flavor and overall acceptability compared to those of control muscle. Results suggest that longer sarcomere length and tender beef could be obtained by stretching of pre-rigor muscle and storing it at $10^{\circ}C$ for 7 hrs followed by $0^{\circ}C$ for 41 hrs. 사후강직 전 쇠고기 등심근의 신장처리와 온도처리가 근절길이 및 연도에 미치는 영향을 알아본 결과, 근육의 pH는 신장처리와 온도처리에 의해 영향을 받지 않았지만 육즙 감량은 $10^{\circ}C$ 신장처리구가 $0^{\circ}C$ 대조구에 비해 유의적으로 낮았고, 가열 감량은 $0^{\circ}C$ 신장처리구가 $0^{\circ}C$ 대조구보다 유의적으로 높았다. 근절길이는 $10^{\circ}C$ 신장처리구가 $0^{\circ}C$ 대조구에 비해 유의적으로 길었고, 그 결과 전단가도 $10^{\circ}C$ 신장처리구가 $0^{\circ}C$ 대조구에 비해 유의적으로 낮았다. 뿐만 아니라 관능검사 결과, $10^{\circ}C$ 신장처리구가 $0^{\circ}C$ 대조구에 비해 유의적으로 높은 연도, 풍미 및 전체적인 기호성 만족도 점수를 얻었다. 이 같은 결과는 사후강직 전 쇠고기 등심근을 발골하여 $10^{\circ}C$에서 7시간동안 신장시킨 후 냉장보관하면, 곧바로 냉장 보관한 것과 비교하여 긴 근절길이와 연한 쇠고기를 얻을 수 있다는 것을 의미한다. 그러나 육의 안전성 확보를 위해 이러한 조건에서 냉장보관동안 미생물의 변화 과정에 대한 연구가 향후 필요하리라 사료된다.

냉동 중 신선 소고기패티의 안정성 평가를 위한 정향 첨가 효과

박준영,양한술,Park, Jun-Young,Yang, Han-Sul 한국축산식품학회 2020 축산식품과학과 산업 Vol.9 No.2

돼지 품종의 교배조합간 육질특성 비교

오하식,김현열,양한술,이정일,주영국,김철욱,Oh, Ha-Sik,Kim, Hyun-Youl,Yang, Han-Sul,Lee, Jeong-Ill,Joo, Young-Kuk,Kim, Chul-Uk 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.2

This study was conducted to investigate the meat quality characteristics of pork loin in 3 crossbred groups (30 pigs/group). The crossbreeds were LY female${\times}$D male, Y female${\times}$B male and L female${\times}$B male (L: Landrace, Y: Yorkshire, B: Berkshire, D: Duroc). Pork loins were collected from animals ($110{\times}120kg$ body weight) slaughtered in a commercial slaughter house and stored at $-3^{\circ}C$. Samples were analyzed for general composition, physico-chemical properties, meat and fat color, texture characteristics, sensory evaluation and fatty acid composition at 24 hrs postmortem, and TBARS (Thiobarbituric Acid Reactive Substances) values were determined at various storage times. The LYD pigs showed a higher back fat thickness than the YB and LB pigs. There were no significant differences in intramuscular fat, intermuscular fat, subcutaneous fat and springiness among the 3 crossbreeds. In addition, there were no significant differences in general composition, pH, drip loss, cooking loss and cooked sensory evaluation among the 3 crossbreeds (p>0.05). The shear force value of LB pork was significantly lower than other crossbreeds (p<0.05). Total heme pigment was significantly higher in YB pork compared to LYD and LB pork (p<0.05). The TBARS value of YB pork was significantly lower than that of LYD pork, except after the I day of storage (p>0.05). TBARS values increased significantly during storage for all three crossbreeds. The lightness (CIE L) of YB pork was significantly lower, while the redness (CIE a) was significantly higher in YB pork relative to the other crossbreeds. With regard to textural properties, the hardness and adhesiveness values were significantly lower in YB pork compared to LB pork. In fresh meat, the color of YB pork was significantly higher than the other breeds (p<0.05). The content of myristic acid (C14:0) was significantly lower, while the content of arachidonic acid (C20:4) was significantly higher in LB pork (p<0.05). These results show that the YB breed has the highest quality meat of the three crossbreeds.

돈육 뒷다리부위와 닭가슴살을 활용하여 제조한 수리미의 특성에 미치는 pH 조절의 영향

진상근,김일석,양한술,박구부,최영준,신택순,김병균,Jin, Sang-Keun,Kim, Il-Suk,Yang, Han-Sul,Park, Gu-Boo,Choi, Yeung-Joon,Shin, Taek-Soon,Kim, Byeong-Gyun 한국생명과학회 2007 생명과학회지 Vol.17 No.5

원료육(돈육 뒷다리 및 닭가슴살)에 따라 pH 조절법(3.0 또는 11.0)으로 제조한 수리미의 이화학적 및 관능적 특성을 비교 분석한 결과, 돈육 뒷다리를 활용한 pH 3.0으로 조절한 수리미는 높은 조단백질 함량, 수율, 보수력을 보였으나, 적색도, 황색도, Mb 및 metMb 함량이 높고(P<0.05) 백색도, 근원섬유단백질, 파괴강도, 변형값 및 겔강도가 낮아(P<0.05) 품질에 나쁜 영향을 미쳤다. 돈육 뒷다리를 활용한 pH 11.0으로 조절한 수리미는 높은 조직 특성과 낮은 Mb 및 metMb 함량으로 인해 양호한 결과를 얻었으나, 가열감량이 낮고 파괴강도, 변형값 및 겔강도가 낮게 나타났다(P<0.05). 또한 닭가슴살을 활용한 pH 3.0으로 조절한 수리미는 높은 조단백질 함량, 수율, pH, 파괴강도, 변형값, 겔강도 및 명도를 보여 양호한 결과를 얻었으나(P<0.05), 근원섬유단백질, 적색도 및 metMb 함량이 높고 수리미의 조직 특성이 낮아 품질에 나쁜 영향을 미쳤다(P<0.05). 닭가슴살을 활용한 pH 11.0으로 조절한 수리미는 근원섬유단백질, 변형 값, 명도, 백색도 및 응집성이 높고 Mb 함량, 가열감량, 조단백질 함량, 수율 및 파괴강도 값이 낮게 나타났다(P<0.05). 따라서 색 및 겔 특성을 기준으로 수리미의 품질 특성을 비교하면, 돈육 뒷다리에 비해 닭가슴살의 활용이 명도, 백색도, 파괴강도, 변형값 및 겔강도 값이 높게 나타났으며, pH 3.0에 비해 pH 11.0으로 회수한 수리미에서 높은 백색도, 근원섬유단백질 함량 및 응집성을 보였다. 그러나 모든 수리미 샘플의 관능평가 항목에서 유의적인 차이가 나타나지 않아, 돈육 뒷다리 및 닭가슴살을 활용한 pH 조절법으로 회수한 수리미의 제조가 가능할 것으로 판단된다.. In this study, we prepared surimi from pork leg and chicken breast by pH adjustments of 3.0 and 11.0. The content of crude protein, yield, water-holding capacity, redness, yellowness, myoglobin(Mb) and metmyoglobin(metMb) were significantly higher in the surimi manufactured from pork leg at adjustment pH 3.0 compared to the other surimi samples; whereas whiteness, myofibrillar protein, breaking force, deformation and gel strength were lower than other samples(P<0.05). The textural attributes were significantly higher in the surimi manufactured from pork leg at adjustment pH 11.0 compared to the other surimi samples; whereas Mb, metMb, cooking loss, breaking force, deformation and gel strength were lower than other samples(P<0.05). Again, the content of crude protein, yield, pH, breaking force, deformation, gel strength and lightness were significantly higher in the surimi manufactured from chicken breast at adjustment pH 3.0 compared to the other surimi samples; whereas myofibrillar protein, redness and metMb were higher than other samples(P<0.05). The content of myofibrillar protein, deformation, lightness and cohesiveness were significantly higher in the suriml manufactured from chicken breast at adjustment pH 11.0 compared to the other surimi samples; whereas Mb, cooking loss, yield and breaking force were higher than other samples(P<0.05). The chicken breast surimi had superior color and gel characteristics than manufactured from pork leg, and adjustment pH 11.0 had superior whiteness and cohesiveness than the pH 3.0 adjusted sample, however, there were no significant differences in sensory attributes among the surimi samples.

흑마늘 첨가 저염.저지방 미트볼의 냉장저장 중 품질변화

진상근,김일석,정진연,강석남,양한술,Jin, Sang-Keun,Kim, Il-Suk,Jeong, Jin-Yeon,Kang, Suk-Nam,Yang, Han-Sul 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.6

흑마늘 첨가 저염, 저지방 미트볼의 냉장저장 중 품질 특성 변화를 알아보고자, 흑마늘 및 아스콜빈산 무 첨가구인 대조구(C)와 아스콜빈산 0.1% 첨가구인 T1 및 흑마늘 첨가수준을 달리하여 1% 흑마늘 첨가구인 T2, 2% 흑마늘 첨가구인 T3 및 3% 흑마늘 첨가구인 T4로 분류하여 21일간 저장하였다. pH 측정 결과, 아스콜빈산 및 흑마늘 첨가구에서 대조구에 비해 낮은 pH 값을 보였으며 (p<0.05), 흑마늘 첨가량이 높을수록 pH 값은 감소하였다. 또한 명도 값은 흑마늘 첨가구에서 낮게 나타났으며, 흑마늘 첨가량이 높을수록 낮은 명도 값을 나타내었다(p<0.05). 가열감량 결과, 저장초기에 비해 저장말기의 가열감량 값이 낮으며, 처리구들간 차이가 없었다. 지방산패도 결과, 흑마늘 첨가구에서 오히려 높은 TBARS 값을 보여 대조구와 T1에 비해 지질산화를 촉진시킨 것으로 판단된다. 그러나 일반적으로 식육 및 육제품은 저장기간이 증가할 수록 TBARS 값은 증가하는데 비해 저장초기 형성된 TBARS 값 보다 저장 중 흑마늘 첨가는 TBARS 값을 감소시키거나 초기 형성된 TBARS 값의 변화를 가져오지 못하였다. 또한 저장기간이 증가할수록 흑마늘 첨가구에서 대조구 및 T1에 비해 유의적으로 낮은 VBN 값을 보이며, 흑마늘 첨가 수준이 증가할수록 낮은 VBN 값을 나타내었다. 관능평가 결과, 저장 초기 1일차에 비해 저장 14일차의 기호도가 감소하나 대조구와 비교하여 흑마늘 첨가 미트볼 제품과의 기호도 차이를 보이지 않았다. 따라서 저염저지방 미트볼 제조시 흑마늘 첨가는 단백질변성을 억제시켜 저장성을 향상시키고 흑마늘 첨가를 통한 기호도 감소를 가져오지 않아 소비자의 선호도를 떨어뜨리지 않을 것으로 판단된다. 그러나 높은 지방산패도와 어두운 제품색을 형성하는 등 이에 대한 연구가 보완되어야 할 것으로 사료된다. The effects of black garlic (Allium sativum L.) addition on the quality characteristics of low-fat and low-salt meatballs during cold storage were investigated. Meatballs were divided into five groups: none (control), 0.1% ascorbic acid (T1), 1% black garlic (T2), 2% black garlic (T3), and 3% black garlic (T4). pH and lightness values were lower in the treatment groups than in controls by storage time. pH and lightness values were decreased with increasing addition of black garlic (p<0.05). Addition of black garlic to meatball resulted in significantly higher TBARS values than that of control and T1 at day 1 (p<0.05). However, the addition of black garlic to meatball resulted in significantly lower VBN values than that of control after storage for 14 d. On day 14 or 21, the VBN values of meatball with added black garlic were lower than those of control and decreased with increasing addition of black garlic (p<0.05). Although addition of black garlic produced low acceptance of color scores, the flavor, tenderness, and juiciness of meatball with added black garlic were similar to those of control and T1 (p>0.05). Based on the current results, addition of black garlic could be recommended for preventing protein degradation in low-salt and low-fat meatball. Further, black garlic could be useful to the pork meat product industry as a food additive.