노계 분쇄 가슴육의 첨가가 크래미의 저장 중 품질변화에 미치는 영향

진상근,박재홍,신대근 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.2

To evaluate the effects of surimi substitution to spent laying hen crushed breast meat on the quality of the Cremi during storage, this study was conducted. Spent laying hen breast meat was crushed using a silent cutter, which is normally adapted to the sausage process. The Cremis were manufactured by the addition of 5 or 10% CSBM and separated to three different groups including control and 5 (05CM) and 10% crushed meat (10CM) treatments. All cremis were packaged and stored at 10±1o C for 3 weeks, and the analysis for the determination of physicochemical and sensory properties of cremi was con-ducted on week 0 and 3 of storage only. Moisture content was significantly differed depending on storage days and both 05CM and 10CM had high moisture content as compared to that of control (p<0.05). In addition, TBARS was lowered when surimi was substituted up to 10% CM as compared to cremis manufactured by the addition of 5% CM. The cremis sampled from 05CM and 10CM treatments had low in CIE a*, in contrast showed high in CIE b* than control (p<0.05). The substi-tution of surimi to CM did not influence on sensory characteristics even though shear force and gel characteristics were affected (p<0.05). In conclusion, the results indicate that although significantly lowered shear force and gel characteristics were determined in 05CM cremis (p<0.05), trained sensory panels did not recognize the differences of 5 or 10% CM addi-tion. Therefore, it seems that the substitution of surimi up to 10% CM may be secured and economically considerable.

국제정치의 다극화와 동남아세아

진상근 중앙대학교 정경대학 학생회 1974 政經論集 Vol.10 No.1

원료육의 혼합비율에 따른 게맛 어육소시지의 조직학적 및 관능적 특성

진상근,김일석,남영욱,박성찬,최승연,양한술,최영준,Jin, Sang-Keun,Kim, Il-Suk,Nam, Young-Wook,Park, Seong-Chan,Choi, Seung-Yun,Yang, Han-Sul,Choi, Young-Joon 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.4

This study was carried out to compare the textural properties of crab-flavored sausage manufactured with six different formulations. We prepared crab-flavored sausage from Alaska pollack surimi as a control by the washing method, and various mixtures of surimi and chicken breast meat were manufactured (pH 11.0) with 33.33% chicken breast meat (CBM) (T1), 50% CBM (T2), 66.66% CBM (T3), 100% CBM (T4) and 20% commercial mechanically deboned chicken meat (MDCM) (T5). Brittleness, gumminess, chewiness, breaking force, gel strength, jelly strength, sensory flavor. texture, and overall acceptability were significantly lower in the formulations containing chicken meat in proportion to the % CBM (p<0.05). However, cohesiveness and springiness were significantly higher in the formulations containing chicken meat in proportion to the amount of CBM (p<0.05). Folding test and deformation values were significantly lower in the surimi manufactured with CBM at pH 11.0. although T5 showed no significant differences relative to the control. Overall, these results indicate that similar textural properties in the crab-flavored sausage were attained when surimi was prepared with 20% CBM and MDCM.

오일 급여가 돈육의 저장 중 물리ㆍ화학적 변화에 미치는 영향

진상근,김일석,송영민,정기화,이성대,김희윤,남기윤,하경희,강양수 한국축산식품학회 2003 한국축산식품학회지 Vol.23 No.3

비육후기 돼지 사료에 우지 5%를 첨가하여 급여한 돈육(대조구), 우지 3%와 들깨유 2%를 혼합하여 급여한 돈육(T1), 우지 3%와 오징어유 2%를 급여한 돈육(72), 우지 3%와 CLA 2%를 급여한 돈육(T1)을 1$\pm$1$^{\circ}C$에서 28일간 저장하면서 육짙특성을 조사한 결과는 다음과 같다. pH는 대조구가 나머지 세 급여구보다 유의적으로 높았으며, 저장기간 경과에 따른 차이는 보이지 않았다. 보수력은 처리간에는 일정한 차이를 보이지 않았으며, 저장기간이 경과할수록 대조구와 T3는 계속 증가하였으며, T1과 T2는 14일까지 증가 후 감소하였다. 단백질 용해성은 T3가 나머지 세 급여구보다 높았으며, 저장기간이 경과할수록 모든 급여구가 14일까지 증가 후 감소하였다. 육색 분석결과 a*값은 저장 28일 대조구가 나머지 세 급여구보다 높은 반면 b값은 낮게 나타났다. VBN은 T3가 가장 높고 T1이 가장 낮게 나타났으며, TBARS는 T2와 T3가 대조구와 T1보다 높게 나타났다. 신선육의 관능검사 결과 육색과 기호성은 대조구가 나머지 세 급여구보다 높게 나타났으며, 외관은 T1이 나머지 세급여구보다 높게 나타났다. 식물성유 대체 급여로 돈육의 품질특성에는 큰 차이를 나타내지 않았으나 불포화지방산의 증가로 인해 산화가 촉진되는 경향이 있으므로 항산화제를 함께 급여하는 것이 바람직하리라 사료된다. The results were obtained from pigs which had been fed finishing pig diets containing 5% beef tallow(C) as control and 2% perilla seed oil(Tl), 3% beef tallow and 2% squid viscera oil(T2), 3% beef tallow and 2% CLA(conjugated linoleic acid, T3). All porks were stored at 1$^{\circ}C$ for 28 days. pH value of control group was higher than other treatments. Water holding capacity(WHC) did not show any significant difference among treatments, however, WHC of C and T3 was increased as storage days increased. Protein solubility of T3 was higher than the other treatments, but that of all groups increased up to 14 days of storage and then decreased. The a* value of C was higher than the others, but b* value was low on 28 days of storage. Volatile base nitrogen(VBN) value of T3 showed the highest level, but that of Tl was the lowest. Thiobarbituric acid reactive substances(TBARS) of T2 and T3 were' higher than those of C and Tl. In sensory analysis, meat color and overall acceptability of C were higher than those of the other treatments in raw meat, and meat appearance was higher than level in Tl.

돈육 비선호 부위의 부가가치 향상방안

진상근,Jin, Sang-Geun 한국육가공협회 2009 肉加工 Vol.36 No.-

브랜드화된 돈육의 품질 특성

진상근,김일석,이제룡,신택순,Jin, Sang-Keun,Kim, Il-Suk,Lee, Jae-Ryong,Shin, Teak-Soon 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.4

This study was carried out to investigate the quality characteristics of brands pork: a crossbred between Korean native and wild pigs (Y), a commercial LYD breed fed with probiotics (J), and a commercial LYD fea without probiotics (M). The moisture and crude ash content of Y treated pork was higher than those for J and M brands, but the crude fat content of J pork was significantly lower (p<0.05) than Y and M brands. The moisture and crude fat contents of Y gilts were higher (p<0.05) than those of barrows. The pH values of Y gilts were higher (p<0.05) than those of gilts of J and M brands. The L and W values of Y pork were lower (p<0.05) than with J and M brands. The springiness value of J pork was significantly higher (p<0.05) than Y and M porks. The sensory scores of Y pork were higher than pork of J and M. The juiciness of gilts of M brands was higher (p<0.05) than for barrows. With regard to the fatty acid profiles among the pork loins, linoleic and arachidonic acid contents of Y pork were higher than with J and M, while the palmitic, pamitoleic, stearic, and oleic acid contents were lower. The saturated fatty acid (SFA) content of Y pork was lower than that for J and M ones, while the unsaturated fatty acids (USFA), essential fatty acids (FFA), USFA/SFA ratio, FFA/SFA ratio, and EFA/USFA ratio were higher. The stearic acid content of M barrows was higher (p<0.05) than that for gilts.

산삼 배양액 급여 돈육의 지방산, 아미노산 조성 및 관능적 특성

진상근,김일석,김수정,정기종,이제룡 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.3

호박분말 급여가 돈육의 품질 특성에 미치는 영향

진상근,양한술 경상대학교 농업생명과학연구원 2012 농업생명과학연구 Vol.46 No.2

This study was carried out to compare the quality properties of pork loin from pigs fed different levels of pumpkin (Cucurbita spp.) powder. Twenty female pigs (Landrace×Yorkshire×Duroc) were fed either a control (commercial diet, based on corn and soybean meal) or the control diet supplemented with 2, 5 and 7% of pumpkin powder for 30 days. Dietary supplementation with pumpkin powder resulted in significantly higher moisture and fat contents in pork loin compared to the control (p<0.05). Dietary supplementation with pumpkin powder led to increased redness, pH and decreased shear force value and cholesterol levels in pork loin (p<0.05). In fatty acid composition, dietary supplementation with 2% or 5% pumpkin powder increased the palmitoleic acid (C16:1) in pork loin. These data suggest that supplementing pig diets with pumpkin powder can produce pork loin with low cholesterol levels and can enhance quality properties because pork loin fed a pumpkin powder-supplemented diet had better moisture, fat contents and tenderness. 본 실험은 호박분말 급여가 돈육의 품질 특성에 미치는 영향을 조사하기 위하여 평균 개시체중 64.5 kg인 총 20두의 3원 교잡종(Landrace×Yorkshire×Duroc)을 대상으로 호박분말 급여량을 0, 2, 5 및 7%로 처리구별 5두씩 공시하여 출하전 30일간 급여하였다. 호박분말 급여구에서 높은 수분 함량 및 조지방 함량을 나타내었다. 명도(lightness) 값은 처리구들 간 유의적인 차이가 나타나지 않았으나(p>0.05), 적색도(redness)는 2% 및 7% 호박분말 급여구가 대조구에 비해 유의적으로 높은 값을 나타내었다. 육즙 및 가열감량은 모든 처리구에서 유의적인 차이가 없었으나, 5% 호박분말 급여구에서 높은 pH 및 모든 호박분말 급여구에서 낮은 전단가 값을 나타내었다. 호박분말 급여구에서 대조구에 비해 낮은 콜레스테롤 함량을 보이며, 호박분말 급여수준이 증가할수록 콜레스테롤 함량이 감소하였다. 또한 호박분말 급여구에서 높은 myristic acid(C14:0) 함량을 보인 반면, 2% 및 5% 호박분말 급여구에서 높은 palmitoleic acid(C16:1) 함량 나타내었다. 따라서 호박분말 급여는 돈육의 사후 pH와 수분함량을 높이고, 전단가 및 콜레스테롤 함량을 감소시키는 등 돈육 품질을 개선시키는 것으로 나타났다.

Influences of Aging Methods and Temperature on Meat Quality of Pork Belly from Purebred Berkshire and Crossbred Landrace×Yorkshire×Duroc (LYD) Pigs

진상근,임동균 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.3

We studied effects of aging methods and temperature on the physical, chemical, and amino acid composition of pork belly from Berkshire and Landrace× Yorkshire×Duroc (LYD) swine. Pork belly samples were assigned randomly to breed groups (Berkshire and LYD), aging temperature groups (0℃ and 9℃), and aging method groups. One samples of vacuum-packaged hanging pork bellies were hung in a refrigerated cooler with 83±2.0% humidity, while the other samples were immersed in a 3.5% salt solution in a vacuum package and subsequently stored in the same cooler for 2 weeks. LYD pork had lower pH and purge loss and higher lightness values than those of Berkshire pork (p<0.05). Moreover, thiobarbituric acid reactive substances and hardness values of LYD pork were lower than those of Berkshire pork after aging (p<0.05). Berkshire pork had a higher level of flavorful amino acids than LYD pork did during aging (p<0.05). Bellies aged at elevated temperatures for two weeks had higher volatile basic nitrogen. However, significantly higher percentages of flavorful and sweet taste amino acids were observed in bellies aged at 9℃ compared to those aged at 0℃ for 2 weeks. Moisture content was higher in immersed samples than hanging samples after two weeks of aging (p<0.05). Hanging pork bellies exhibited higher texture profiles than immersed pork bellies at two weeks (p<0.05). We concluded that breeds, aging temperature, and methods affected most quality attributes of pork belly.

오일과 토코페롤 급여가 돈육의 이화학적 성질에 미치는 영향

진상근,김일석,송영민,정기화,이성대,하경희,김회윤,박기훈 한국축산식품학회 2003 한국축산식품학회지 Vol.23 No.2

The pork quality was determined with following treatments. The meat samples were obtained from pigs which had been fed finishing pig diets containing 5% beef tallow(Control), 3% beef tallow and 2% perillar seed oil(T1), 250 ppm vitamin E(a-tocopheryl acetate) in T1(T2), 3% beef tallow and 2% squid viscera oil(T3), 250 ppm vitamin E in T3(T4), 3% beef tallow and 2% CLA(Conjugated linoleic acid, T5). T1 had the lowest sarcomere length, salt solubility and total protein contents among the treatments. Salt solubility and total protein content of T2 and T4 which had been fed diets containing Vit. E were higher than those of T1 and T3 which had not been fed diets without Vit. E. pH and water holding capacity(WHC) values of control were higher than those of T1, T3 and T5, while WHC of T2 and T4 was higher than those of T1, T3 and T5. The hunter L value of meat and a value of fat showed higher in T5 than those in control, T, T3. The adhesiveness of T3 and the springiness of T5 in cooked meat showed higher level than other treatments. 우지가 5% 첨가되어 있는 일반적인 비육후기사료를 급여한 돈육(C), 우지 3%에 들깨유 2%를 대체 급여한 돈육(T1), T1에 비타민 E를 250 ppm 첨가한 돈육(T2), 우지 3%에 오징어유 2%를 대체 급여한 돈육(T3), T3에 비타민 E를 첨가 급여한 돈육(T4), 우지 3%에 CLA 2%를 우지 대체 급여한 돈육(T5)의 이화학적 품질특성에 미치는 영향을 조사한 결과는 다음과 같다. 오일만 급여한 처리구들간(C, T1, T3, T5)에 근절길이, 염용성 및 총단백질의 함량은 T1이 다른 세 처리구들보다 낮았으며, 동일한 오일 급여구에서 비타민 첨가구들(T2, T4)이 첨가하지 않은 처리구들(T1, T3)보다 염용성 및 총단백질의 함량은 높게 나타났다. pH및 보수성의 경우 대조구가 다른 세 처리구들(T1, T3, T5)보다 높았으며, 비타민 첨가한 처리구들이 첨가하지 않은 처리구들보다 보수성은 높게 나타났다. 오일간에 육색의 L값과 지방색의 a값의 경우 T5가 다른 세 처리구들(C, T1, T3)보다 높게 나타났다. 신선육의 경도, 부착성, 점착성의 경우 T5가 다른 세 처리구들(C, T1, T3)보다 높게 나타났다. 오일간에 가열육의 부착성의 경우 T3가, 탄력성은 T5가 다른 세 처리구들보다 높게 나타났으며, 비타민 첨가에 따라 경도는 T3가 T4보다 높은 반면 응집력과 탄력성은 반대로 낮게 나타났다.