포장방법과 가열방법이 Hamburger patties의 품질에 미치는 영향

김천제,최병규 건국대학교 1991 學術誌 Vol.35 No.2

This study was carried but to investigate the influence of packaging and cooking method on the quality of hamburger patties during frozen storage at -18℃ by measuring the pH, TBA, VBN, cooking lobs and physical propertied. The value of pH in each treatment patties increased during storage period, but did not appear significant (p>0.05) with packaging method. TBA and VBN value some increased with storage period at 60 days and vacuum packaged patties was lowest theme vague with increased storage time. The changes of cooking loss during storage period did not observed significantly, but P. E. P. A-vacuum packaged sample was lowest and un-wrapped sample was highest. The changes of cooking toss according to cooking methods during frozen storage period was highest in microwave cooking, and then oil-frying>boiling>pan-frying was follows. In hardness according to cooking methods, microwave cooking was highest and pan-frying was lowest in significantly. In elasticity, panfrying was highest and microwave was lowest.

豚肉製品에서의 燐酸鹽의 校果에 관한 硏究

金天濟 건국대학교 1979 論文集 Vol.9 No.1

Additing Sodium tripoly phosphate to the moat-processing, this experiement were carried out great services to the improvement of quality for press ham and pork sausage. The results were obtaiued by these studies summarized as follows: ① The lots to be added SPP 0.3%, 0.6%, 0.9% to press ham is higher 0.15, 0.26, 0. 65, for PH than the lots not to be added, and even pork sausage is higher 0.20, 0.28, 0.66. Each treatment lots wore shown statistically higher significant at the 1 % level(P<0.01)by F-test. ② According to adding SPP, PH was ri3ed a little and according to the rise of PH, the water holding capacity of manufactured was rised. ③ The penetration value (50g/5sec) of P0, P3, P6, and P9 were 91.2, 94.5, 90.2 and 103.6, and according to adding SPP, the penetration was rises a little, but significant difference were not recognized. The penetration value of pork sausage were S0=143, S3=148, S6=159, Sp=172, and among the treatment lots to be added SPP was recognized, statistically higher significant at the 1 % level (P<0.01) by F-test. ④ The lots to be added SPP showed the higher water holding capacity than the lots not to be added SPP. According to the rise of water holding capacity, penetration value was rised. ⑤ The jelly strength between the lots to be added SPP and not to be added SP were not difference. ⑥ The ordinary bacteria was not related to the addition of SPP and increase of the ordinary bacteria according to the rise of PH were showed.

국산 및 수입 Luncheon Meat의 품질비교에 관한 연구

김천제,최수일,한의수,이효진,고원식 건국대학교 동물자원연구센터 1991 動物資源硏究誌 Vol.16 No.-

본 연구는 국내에서 생산되고 있는 돈육 luncheon meat과 수입 luncheon meat의 성분조성 및 품질을 비교 평가하기 위하여 실시하였다. 그 결과를 요약하면 다음과 같다. 1) 국산돈육 luncheon meat의 수분함량은 57.2%로 수입품(53.1%)보다 높았으며 조지방 함량은 수입품(53.1%)보다 높았으며 조지방 함량은 수입품이 26.6%로 국산품(20.6%)보다 높았다. 그러나 조단백질 함량은 거의 같았다. 2) 국산돈육 luncheon meat와 수입품 모두 대장균이 검출되지 않으며, 타르색소(tar colors)도 사용하지 않은 것으로 나타났다. 3) 국산돈육 luncheon meat의 NO₂의 함량은 4 ∼ 35ppm으로 돈육수입 luncheon meat(1.7∼6ppm)보다 높았다. 4) 국산돈육 luncheon meat의 TBA가는 0.09∼0.13로 비교적 낮았으나, 유통기간이 긴 수입돈육 luncheon meat는 0.09∼0.39로 국내제품에 비하여 상대적으로 높은 값을 나타내었다. 5) 국산돈육 luncheon meat의 VBN(12.3∼18.4mg%)은 수입품(15.7∼18.2mg%)보다 낮았다. 6) 수입 luncheon meat는 국산 luncheon meat보다 jelly loss가 약2배 높았다. 7) 경도는 국산돈육 luncheon meat통조림이 수입품보다 높은 것으로 나타났으나, 탄력성과 응집성은 큰 차이가 나지 않았다. The aim of this study was to assay and compare the ingredient or composition and quality of imported pork luncheon meat with those of domestic's. The results obtained were as follows. 1. The amount of water in domestic pork luncheon meat products(57.2%0 was higher than that of imported products(52.2%0, and the content of crude fat in imported products(26.6%) was higher than that of domestic products(20.6%). The amount of crude protein, however, both domestic and imported products was approximately the same. 2. E.coli was not found in both domestic and imported products. No tar-colors were detected in both samples. 3. The amount of NO₂in domestic pork luncheon meat products(4 to 35ppm) was higher than that of imported products(1.7 to 6ppm). 4. The TBA-value of domestic pork luncheon meat products(0.09 to 0.13) was relatively low, whereas the value of imported products was higher than that of domestic products(0.09 to 0.39). 5. The VBN-value of domestic luncheon meat products(12.3∼18.4mg%) was lower than that of imported products(15.7∼18.2mg%). 6. The jelly loss of imported pork luncheon meat products was approximately 2 times higher than that domestic's . 7. The hardness of imported pork luncheon meat products was lower than that of domestic products. Elasticity and coheshiveness in both products were not significantly different.

Effects of Salt Concentration in Soybean Sauce on the Physicochemical Properties of Pre-rigor Ground Hanwoo Muscle

Kim, Hyun-Wook,Choi, Ji-Hun,Choi, Yun-Sang,Kim, Hack-Youn,Han, Doo-Jeong,Kim, Tae-Hyun,Lee, Sung-Ki,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2011 한국축산식품학회지 Vol.31 No.3

This study was conducted to examine the effect of salt concentration in soybean sauce (ganjang) on pre-rigor ground Hanwoo (Korean native cattle) muscle. Although adding soybean sauce reduced pH of pre-rigor Hanwoo muscle, it improved the water holding capacity (WHC), cooking loss, total protein solubility, myofibrillar fragmentation index (MFI), 2-thiobar-bituric acid (TBA) values, and textural properties by increasing salt concentration in the soybean sauce. In particular, adding soybean sauce inhibited lipid oxidation despite increasing salt concentration. An increased salt concentration in the soybean sauce in pre-rigor Hanwoo muscle tended to make the meat have lower lightness and higher redness and yellowness values. Although soybean sauce had a significantly lower pre-rigor salting effect than sodium chloride in terms of cooking loss and total protein solubility (p<0.05), soybean sauce improved myofibrillar fragmentation and lipid oxidation when compared with sodium chloride. Furthermore, no significant differences in textural properties were observed between adding soybean sauce and sodium chloride at the same salt concentrations. Therefore, soybean sauce can be a functional curing material for pre-rigor muscle.

Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages

Kim, Hyun-Wook,Choi, Min-Sung,Hwang, Ko-Eun,Song, Dong-Heon,Kim, Yong-Jae,Ham, Youn-Kyung,Chang, Seong-Jin,Lim, Yun-Bin,Choi, Yun-Sang,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.2

This study is conducted to evaluate the effects of the mixing ratio between pork loin and chicken breast for textural and sensory properties of emulsion sausages. Meat homogenates are prepared by using five mixing ratios between pork loin and chicken breast (100:0, 70:30, 50:50, 30:70, and 0:100), and the emulsion sausages are also formulated with five mixing ratios. The additions of chicken breast increase the salt soluble protein solubility due to high pH levels of chicken breast, thereby resulting in the reduction of cooking losses. In addition, the apparent viscosity of meat homogenates increase with increasing amounts of chicken breast. In terms of emulsion sausages formulated with pork loin and chicken breast, the addition of chicken breast above 50% may contribute to a softer and more flexible texture of emulsion sausages. For sensory evaluations, an increase in the added amount of chicken breast contributes to a rich umami taste and deeper flavor within the emulsion sausages, resulting in the high overall acceptance score for the formulation of 0-30% pork loin and 70-100% chicken breast. Therefore, the optimal mixing ratios between pork loin and chicken breast are 0-30% and 70-100% for enhancing the textural and sensory properties of emulsion sausages.

Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages

Kim, Hyun-Wook,Hwang, Ko-Eun,Song, Dong-Heon,Kim, Yong-Jae,Ham, Youn-Kyung,Yeo, In-Jun,Jeong, Tae-Jun,Choi, Yun-Sang,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.3

This study was conducted to determine the effects of red and green glasswort on the physicochemical and textural properties of reduced-salt cooked sausages. The control was formulated with 1.5% NaCl; then, three reduced-salt treatments were prepared, with 0.75% NaCl (RS), 0.75% NaCl+1.0% red glasswort (RSR) and 0.75% NaCl+1.0% green glasswort (RSG), respectively. The addition of glasswort within the added amount of 1% had no influence on the pH value of the reduced-salt cooked sausages, regardless of the glasswort type. In terms of color, RSG treatment conveyed a higher hue angle value than the RSR treatment (p<0.05). Increases in the protein solubility (total and myofibrillar proteins) and apparent viscosity of reduced-salt meat batter that were due to the addition of glasswort were observed; however, there were no differences according to the type of glasswort (p>0.05). Furthermore, the addition of glasswort, regardless of its type, resulted in decreased cooking loss, and increased emulsion stability. As a result, reduced-salt cooked sausages formulated with either red or green glasswort demonstrated similar textural properties to those of the control. In conclusion, the type of glasswort within an added amount of 1% had no influence on the physicochemical and textural properties of reduced-salt cooked sausages, except for the color characteristics. In terms of color alteration by the addition of glasswort, the red glasswort, which in comparison with the green glasswort could minimize the color changes of reduced-salt cooked sausages, might be an effective source for manufacturing meat products.

Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet

Kim, Hyun-Wook,Yeo, In-Jun,Hwang, Ko-Eun,Song, Dong-Heon,Kim, Yong-Jae,Ham, Youn-Kyung,Jeong, Tae-Jun,Choi, Yun-Sang,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.5

The objectives of this study were conducted to characterize pepsin-soluble collagen (PSC) extracted from bones (PSC-B), skins (PSC-S), and tendons (PSC-T) of duck feet and to determine their thermal and structural properties, for better practical application of each part of duck feet as a novel source for collagen. PSC was extracted from each part of duck feet by using 0.5 M acetic acid containing 5% (w/w) pepsin. Electrophoretic patterns showed that the ratio between α₁ and α₂ chains, which are subunit polypeptides forming collagen triple helix, was approximately 1:1 in all PSCs of duck feet. PSC-B had slightly higher molecular weights for α₁ and α₂ chains than PSC-S and PSC-T. From the results of differential scanning calorimetry (DSC), higher onset (beginning point of melting) and peak temperatures (maximum point of curve) were found at PSC-B compared to PSC-S and PSC-T (p<0.05). Fourier transform infrared spectroscopy (FT-IR) presented that PSC-S and PSC-T had similar intermolecular structures and chemical bonds, whereas PSC-B exhibited slight difference in amide A region. Irregular dense sheet-like films linked by random-coiled filaments were observed similarly. Our findings indicate that PSCs of duck feet might be characterized similarly as a mixture of collagen type I and II and suggest that duck feet could be used for collagen extraction without deboning and/or separation processes.

Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate

Cheon Jei Kim,Ko Eun Hwang,Dong Heon Song,Tae Jun Jeong,Hyun Wook Kim,Young Boong Kim,Ki Hong Jeon,Yun Sang Choi 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.4

The effects of reducing fat levels from 30% to 20% and salt concentrations from 1.5% to 1.0% by partially substituting incorporated phosphate and sea mustard were investigated based on physicochemical properties of reduced-fat / low-NaCl meat emulsion systems. Cooking loss and emulsion stability, hardness, springiness, and cohesiveness for reduced-fat / low-NaCl meat emulsion systems with 20% pork back fat and 1.2% sodium chloride samples with incorporation of phosphate and sea mustard were similar to the control with 30% pork back fat and 1.5% sodium chloride. Results showed that reduced-fat / low-NaCl meat emulsion system samples containing phosphate and sea mustard had higher apparent viscosity. The results of this study show that the incorporation of phosphate and sea mustard in the formulation will successfully reduce fat and salt in the final meat products.

Encapsulation of Bacillus polyfermenticus SCD with Alginate-Methylcellulose and Evaluation of Survival in Artificial Conditions of Large Intestine

( Cheon Jei Kim ),( Song Ae Jun ),( Na Kyoung Lee ),( Kee Tae Kim ),( Si Kyung Lee ),( Chang Han Kim ),( Hyun Dong Paik ) 한국미생물생명공학회 2006 Journal of microbiology and biotechnology Vol.16 No.3

Antagonistic Activity of Polyfermenticin SCD Against Helicobacter pylori KCTC 2948

( Kim Seong Mi ),( Kwang Ho Lee ),( Na Kyoung Lee ),( Cheon Jei Kim ),( Chang Han Kim ),( Hyun Dong Paik ) 한국미생물생명공학회 2004 Journal of microbiology and biotechnology Vol.14 No.1