Low-fat Bologna Formulated with Konjac Blends and Soy Protein Isolate

Chin,Koo B.,Keeton,Jimmy T. 동물자원연구센터 1999 1999년도 동물자원연구센터 학술심포지움 Vol.1999 No.-

The objective of this study was to evaluate levels (0.5% and 1.0%) of konjac blends (KBs; KSS = Konjac flour and starch, and KNC = Konjac flour, carrageenan and starch) and soy protein isolate (SPI, 0 and 2%) as fat replacements in low-fat bologna (LFB < 2% fat), and to compare them to a control (CTL Ⅱ, 30% fat). CTL Ⅱ had higher pH, less moisture and protein (%), expressible moisture (EM, %), and more fat (%) than other treatments. All KB samples were darker and more red (P < .05) than CTL Ⅱ, while those with 2% SPI were more yellow than those without SPI, Compared to CTL Ⅱ, LFB samples with 0.5% KBs were harder, springier and more cohesive, while those with 1.0% KBs were lower in fracturability. Comparisons between KB levels found 0.5% to be lighter in overall color more yellow, harder and gummier than the 1.0% KB level. LFB containing KSS had more EM and vacuum purge, and was lighter and more yellow as compared to bologna with KNC, but no differences (P >.05) in textural parameters were apparent. Sensroy evaluation indicated that 1.0% KBs reduced pepper, spice (aftertaste) and salt taste resulting in sensory flavor scores similar to the CTL Ⅱ. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed differences in salt soluble protein fractions between low-fat bologna and CTL Ⅱ upon cooking. Ultrastructural comparisons of LFB containing KBs and SPI, and CTL Ⅱ showed differences among protein, fat and polysaccharide components. Overall, the 1.0% KB level with 2% SPI had characteristics similar to the CTL Ⅱ based on TPA values and sensory flavor tests.

Evaluation of various salt levels and different dairy proteins in combination with microbial transglutaminase on the quality characteristics of restructured pork ham

Lee, Hong C.,Chin, Koo B. Blackwell Publishing Ltd 2011 International journal of food science & technology Vol.46 No.7

<P><B>Summary</B></P><P>The objective of this study was to evaluate the quality characteristics of restructured pork hams (RH) manufactured with various salt levels (0.5%, 1.0%, and 1.5%) and different dairy proteins (sodium caseinate, SC and whey protein isolate, WPI; 1.0%) in combination with microbial transglutaminase (MTGase; 0.3%). Reduced‐salt (0.5% and 1.0%) RH resulted in reductions of moisture contents (%), textural springiness, cooking yield and most sensory preferences (<I>P</I> < 0.05). When dairy proteins in combination with MTGase were incorporated into the manufacture of RH, SC with MTGase was shown to reduce cooking loss (CL, %) and to increase the textural springiness and chewiness of RH, whereas WPI with MTGase increased textural springiness and chewiness, as well as the shear value of RH (<I>P</I> < 0.05). On the contrary, MTGase with dairy proteins improved the sensory preferences of reduced‐salt (1.0%) RH to give it similar sensory properties to those of the regular‐salt (1.5%) RH controls (CTL) (<I>P</I> > 0.05). The findings of this study demonstrated that the combination of 1.0% dairy proteins and 0.3% MTGase could affect improvements in the functional, textural and sensory properties of reduced‐salt (1.0%) RH.</P>

키토산의 함량을 달리하여 첨가한 저지방 소시지의 품질 특성

진구복,왕승현,Chin Koo B.,Wang Seung H. 한국축산식품학회 2004 한국축산식품학회지 Vol.24 No.4

저지방 소시지에 키토산(30-50 kDa)을 0.3과 0.6%를 첨가하여 pH및 일반성분을 분석한 결과 키토산의 첨가에 의해 pH는 감소하였으나 키토산의 첨가량의 증가에 의한 유의적 차이는 나타나지 않았다. 수분과 지방, 단백질, 가열감량에서는 키토산의 첨가에 의한 영향이 나타나지 않았으며 보수력에서는 유화형 소시지와 비교했을 때 키토산을 첨가한 소시지가 유리수분의 양이 많아짐으로써 낮은 보수력을 나타냈다. 조직적 검사에서는 부서짐성을 제외한 모든 항목에서 키토산의 첨가에 의해 조직감이 상승하였고, 견고성의 경우 키토산의 첨가에 의해 값이 크게 상승하였으나 키토산의 함량의 증가에 의한 유의적 차이는 보이지 않았다. 점도는 저지방 소시지의 경우 키토산의 첨가에 의해 변화가 없었으나, 유화형 대조구와는 유의차를 보였다. 관능검사는 모든 항목에서 유화형 소시지의 선호도가 가장 높았으며 키토산의 첨가에 의한 기호도는 약간 감소하는 것으로 나타났다. 결과적으로 저지방 소시지에 키토산을 첨가함으로써 소시지의 pH와 보수력를 저하시켰고, 조직감의 수치를 상승시켰으나 관능적으로 0.3%이하로 첨가 시 저지방 소시지의 품질에 큰 영향을 주지 않는 것으로 평가된다. Physicochemical and textural properties, and sensory evaluation of low-fat sausages (LFSs) manufactured with 0.3 and 0.6% chitosan were investigated and compared with those of regular-fat sausages (RFSs). Although the batter pH was not changed with the addition of chitosan (p>0.05), product pH was reduced (p>0.05) with the addition of chitosan up to 0.6%. Proximate composition and cooking loss (%) were not affected by the addition of chitosan. Expressible moisture 1r91ues (EM, %) of LESs were lower (p<0.05) than those of RFSs, but not affected by the addition of chitosan. The addition of chitosan in the sausage formulation became harder, springier and more cohesive (p<0.05), whereas, no differences were observed (p>0.05) in these values of sausages containing between 0.3 and 0.6%. Batter viscosity was not affected by the addition of chitosan, but LESs with or without chitosan had lower viscosity than RFSs due to high moisture (%). Sensory evaluation results showed that LFSs containing 0.3% chitosan had most parameters similar to those of low-fat control. These results indicated that chitosan at the level of 0.3% can be used for the manufacture of LFSs without quality defect.

자몽 종자 추출물을 첨가한 저지방 세절 소시지의 이화학적, 조직적 특성 및 향균 효과

진구복,김화영,김광현,Chin Koo B.,Kim Wha Y.,Kim Kwang H. 한국축산식품학회 2005 한국축산식품학회지 Vol.25 No.2

본 연구는 젖산나트륨과 자몽 종자 추출물의 첨가량을 달리하여 저지방 소시지에 첨가하여 제조한 후 냉장$(4^{\circ}C)$저장 중 이화학적 및 조직적 성상과 항균 효과에 미치는 영향을 관찰하기 위하여 실시하였다. 수분, 지방 그리고 단백질의 범위는 각각 $73.9\~75.9\%,\;1.3\~2.4\%$ 그리고 $15.8\~17.1\%$이었으며 pH는 $6.09\~6.26$의 범위로 젖산나트륨의 처리구가 저지방 대조구와 자몽 종자 추출물에 비해 비교적 높은 값을 보였다. 보수력과 진공감량은 젖산나트륨과 자몽 종자 추출물의 첨가에 따라 뚜렷한 변화를 보이지 않았다. 저장별 효과에서 보수력은 저장기간이 길어져도 차이를 보이지 않은 반면 진공감량은 저장기간이 길어질수록 증가하는 경향을 보였다. 보수력과 진공감량에서와 마찬가지로 젖산나트륨과 자몽종자 추출물의 첨가는 소시지의 보수력과 진공감량에 변화를 주지 못하였다. 명도와 적색도는 소시지의 제조시의 값이 10주차 때까지 유지되었으며 다만 황색도만 저장기간이 길어질수록 증가하였다. 젖산나트륨과 자몽 종자 추출물 첨가에 따른 조직감 검사에서 자몽 종자 추출물은 조직감에 뚜렷한 영향을 주지 않은 반면 젖산나트륨은 조직감에 영향을 주어 저지방 대조구에 비해 높은 경도와 저작성을 나타내었다. 조직감에 대한저장별 효과에서 다만 응집성만 저장기간이 길어짐에 따라 증가하는 경향을 보였을 뿐 나머지는 조직적 특성의 큰 변화를 보이지 않았다. 자몽 종자 추출물을 $0.2\%$ 첨가할 때부터 항균 효과를 보여 $0.3\%$의 자몽 종자 추출물 첨가로 10주 때까지 $10^3\;CFU/g$을 유지하여 젖산나트륨의 처리구와 유사한 항균효과를 보여주었다. 본 연구에서 얻은 결과를 종합해 보면 천연 식물 첨가물인 자몽 종자 추출물을 $0.3\%$ 정도 첨가하는 것이 천연의 젖산나트륨 $(3.3\%)$을 사용할 때와 비교하여 저지방 대조구와 유사한 물성을 가지며 항균효과를 보여 합성 보존료의 대체제로사용 할 수 있을 것으로 판단된다. This study was conducted to evaluate physicochemical and textural properties, and antimicrobial effects of low-fat comminuted sausages manufactured with sodium lactate $(3.3\%,\;SL)$ and various levels $(0.1\~0.3\%)$ of grapefruit seed extract (GSE, DF-100) during refrigerated storage for 10 weeks. Low-fat comminuted sausages (LFCS) has pH ranges of $6.09\~6.26,\;74\~76\%$ moisture, $<3\%\;fat,\;16\~17\%$ protein. The addition of SL $(3.3\%)$ and GSE with various levels $(0.1\~0.3\%)$ didn't impair water holding capacity (WHC), vacuum purge (VP) and Hunter color values (L, a, b). LFCS containing SL $(3.3\%)$ increased hardness and chewiness, whereas most TPA values were not affected by the addition of various levels $(0.1\~0.3\%)$ of GSE. LFCS containing $0.2\%\;or\;0.3\%$ GSE retarded the microbial growth of Listeria monocytogenes(LM). The addition of $0.3\%$ GSE in LFCS showed similar antimicrobial effect to $3.3\%$ SL, which kept $10^3 CFU/g$ until 10 weeks of refrigerated storage. Yellowness, VP and cohesiveness tended to be increased with increased storage time. These results indicated that the addition of $0.3\%$ GSE as a replacer for synthetic particularly paI1icuiarly inhibited the microbial growth of LM, resulting in antimicrobial effect similar to those of $3.3\%$ SL treatment without quality defects.

[P1-35] Evaluation of Preheating and Different Solvents of Fresh Onion on Antioxidant and Antimicrobial Activity

Sung Y. Park,Koo B. Chin 한국식품영양과학회 2008 한국식품영양과학회 학술대회발표집 Vol.2008 No.10

Characterization of Restructured Meat Products Manufactured with PSE Pork Hams as Compared to Those with Normal Pork Counterparts

Mueller, Wolf-Detrich,Koo B. Chin Korean Society for Food Science of Animal Resource 2003 한국축산식품학회지 Vol.23 No.4

The objectives of this study were to develop restructured meat products(RMPs) using a transgluta-minase(TGase) and to improve the textural characteristics of RMPs manufactured with pale, soft, exudative(PSE) pork hams. The pH values of RMPs with PSE and normal pork were 5.94 and 6.07, respectively, and their water activity value was approximately 0.981. The RMPs had 70∼72% moisture, 4∼5% fat, 19∼20% protein, and approximately 3% ash contents. No differences in pH, water activity, chemical composition, and hunter color values were observed between RMPs manufactured with normal and PSE pork(p>0.05). However, RMPs containing PSE pork hams had higher drip loss(%)(p>0.05) than those with normal pork hams after 10 days of refrigerated storage. Although no differences were observed in the texture profile analysis(TPA) hardness and sensory evaluation, RMPs with PSE pork hams tended to have more pores and lower binding capacity those with normal pork. This result indicated that additional substrates or longer tumbling time(>4 hr) for the manufacture of RMPs containing PSE pork were required for the products to have similar palatability to those with normal pork.

Evaluation of Physicochemical and Textural Properties of Low-Fat/Salt Sausages Manufactured with Two Levels of Milk Proteins

Lee. Hong-C.,Chin. Koo-B. 한국축산식품학회 2004 심포지움 및 학술발표회 Vol.- No.34

Low-fat (〈 3%)/salt(〈 1%) sausages were manufactured with two levels (1, 2%) of milk proteins(whey protein and sodium caseinate) to compensate for the textural problems due to reduced fat and salt(%). The addition of two levels of milk proteins into these meat products did not affect the most physicochemical and textural properties. As compared to regular-fat counterpart, higher expressible moisture of low-fat/salt sausages were observed. In addition, low-fat/salt sausages containing more than 2% of milk proteins reduced the textural hardness and gumminess, resulting in significantly lower these values, as compared to regular-fat counterparts. These results indicated that the low-fat/salt sausages were successfully manufactured with the addition of these milk proteins at the lower than 1% to improve the textural difference, however further research will be performed to improve the water holding capacity in these products.

Evaluation of Physico-chemical and Textural Properties, and Sensory Evaluation of No-fat Sausages Manufactured with Various Salt Levels

Lee. Hong-C.,Chin. Koo-B. 한국축산식품학회 2004 심포지움 및 학술발표회 Vol.- No.33

pH, proximate analysis and functional properties were not significantly affected by reduced salt levels in NFS which contained 75~ 76% moisture, 14~ 15% protein 〈 0.5% fat in the final products. However, NFSs had differences in color and EM (%) values as compared to RFS, The results of textural test showed that they were not different with reduced salt levels (0.75~ 1.5%) among the RFS and no-fat treatments (P〉0.05). NFS containing 1.0% salt had similar sensory color, flavor and saltiness values to those RFS. These results indicated that NFSs was successfully manufactured with 1.0% salt level and these may contribute to the healthier meat products for consumers due to no-fat and low-salt meat products.

국내 시판 육제품의 이화학적, 조직적 특성 및 미생물의 성상

진구복,김경훈,이홍철,Chin Koo-B.,Kim Kyung-H.,Lee Hong-C. 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.1

본 연구는 시중에 유통되고 있는 육가공품들을 구입하여 이화학적 및 조직적 특성 및 미생물 검사를 통해서 소비자들의 기호성과 적합한 육가공품을 개발하기 위한 기초 자료를 제시하고자 실시하였다. 측정한 19가지 육제품은 소시지와 햄으로 pH는 $5.46{\sim}6.69$, 수분은 $47.6{\sim}65.3%$, 지방은 $14.2{\sim}34.7%$, 그리고 단백질은 $9{\sim}20%$에 이르기까지 다양하였고 햄의 단백질 함량이 소시지에 비하여 높았다. 진공감량은 $2.40{\sim}7.44%$ 범위로 나타났고 원심분리에 의한 유리수분의 함량은 $6.10{\sim}28.3%$의 범위로 독일형 소시지의 보수력이 비교적 낮았다. 육색은 명도가 $59.6{\sim}75.7$, 적색도는 $11.6{\sim}21.1$, 그리고 황색도는 $2.30{\sim}11.4$로 나타났으며 조직감은 각 제품 별로 다양한 수치를 보여 부서짐성, 경도, 탄력성은 계육으로 제조한 Frank A가 가장 높은 반면 응집성, 검성, 저작성은 로인햄과 Beershinken이 비교적 높아 단백질 함량과 상관관계를 보였다. 미생물 검사 결과 총균수는 대부분에서 3.00 log CFU/g 이하이었고 대장균군은 검출되지 않았다(< 2.00 log CFU/g). 이러한 결과로 볼 때 시중에서 판매되는 육제품은 매우 다양하고 비교적 위생적이지만 현대 소비자들의 용구를 충족시키기 위한 기능성 저지방, 저염 기능성 웰빙 육제품의 개발이 필요로 된다. This study was performed to investigate the product characteristics of meat products sold in Korean markets and determine if these products meet the comsumer demands. The total nineteen meat produce were evaluated the physico-chemical, textural properties, and microbial counts of total bacteria and Enterobacteriaceae. pH values were ranged from 5.46 to 6.69, moisture $47.6{\sim}65.3%,\;fat\;14.2{\sim}34.7%,\;and\;9{\sim}20%$ and the pH values of ham products were higher than those of sausages. Purge loss(%) and expressible moisture(%) were ranged $2.40{\sim}7.44\;and\;6.10{\sim}21.2%$ respectively. Varied hunter color values (Lightness $59.6{\sim}75.7$, Redness $11.6{\sim}21.1$, Yellowness $2.30{\sim}l1.4$) were observed. Texture profile analysis values were observed and Frank A sausages made with chicken had highest fracturability, hardness and springiness, whereas loin ham and beershinken had highest cohesiveness, gumminess and chewiness. Most meat products had the total microbial counts of less than 3 log CFU/g and Enterbacteriaceae were not detected (< 2 log CFU/g) in this study. These data suggested that the meat products sold in Korean market were various and relatively safe. In addition, well-being meat products, such as low-fat, salt and containing functional ingredient, should be developed to meet the consumer needs these days.

Flavor Compounds of Low-fat Sausages Containing Various Kinds and Levels of Sugars in Combination with Lysine

Park. Sung-Y.,Yoo. Seung-S.,Chin. Koo-B. 한국축산식품학회 2004 심포지움 및 학술발표회 Vol.- No.33