Alanine, glycine, proline의 급여가 계육의 연도에 미치는 영향

김선구,조병욱,이길왕,강한석,김용균,전해열,신택순 密陽産業大學校 農業技術開發硏究所 1999 農業技術開發硏究所報 Vol.3 No.2

비필수 아미노산인 alanine, glycine, proline 등을 첨가한 사료의 급여가 broiler 흉심근의 연도에 미치는 영향을 구명함으로서 아미노산 급여기술의 실영화에 기초자료를 제시코져 아미노산의 급여수준에 따라 대조구는 아미노산의 급여수준 0%, A구는 alanine 0.5%를 B구는 glycine 0.5%를 C구는 proline 0.5%를 AB구는 alanine 0.25% 와 glycine 0.25%를, AC구는 alanine 0.25%와 proline 0.25%를, BC구는 glycine 0.25%와 proline 0.25%를, ABC구는 alanine 0.17%, glycine 0.17%, proline 0.17% 등 8개의 실험구를 배치하여 수행한 실험의 결과는 다음과 같다. 경도, 부착성, 응집성, Gum성, 파쇄성 등은 저장기간의 경과에 따라서 감소하였고, 처리구간의 유의적 차이는 저장초기에만 나타나고 저장기간이 경과하면서 나타나지 않았다. 탄력성은 대조구가 저장기간의 경과에 따라서 감소한데 반해서 처리구들은 거의 변화가 없었다. 따라서 비필수 아미노산을 급여하여 생산된 계육의 조직감은 일반적으로 생산된 계육의 조직감과의 이질성을 나타내지 않아서 생산성의 향상된다면 소비자들에게 쉽게 받아들여질 가능성이 있다고 시료되며, 앞으로 이 분야에 대한 많은 연구를 기대한다. This study was conducted to investigate the tenderness of chicken breast which was fed with single or mixed amino acids - alanine, glycine and proline. Raw chicken samples were prepared with one of eight tretments : Control : no amino acids ; A : 0.5% alanine added on basal diet ; B : 0.5% glycine added on basal diet ; C: 0.5% proline added on basal diet ; AB: 0.25% alanine and 0.25% glycine added on basal diet ; AC : 0.25% alanine and 0.25% proline addd on basal diet ; BC : 0.25% glycine and 0.25% proline added on basal diet ; ABC: 0.17% glycine and 0.17% proline added on basal diet. The tenderness of chicken breast was analyzed during the storage periods of 1, 4 and 8 days at 4±1℃. Hardness, adlhesiveness, cohesiveness, gumminess and brittless were respectively decreased with the increment of storage periods, and the significance among the treatments showed only during the early stage of storage. Elasticity in the control was decreased according to the increment of storage days, but there were no significant changes in the treatments. According to the aforementioned results, it assumed that there was no differences in tenderness of meats in tenderness of meats between the normally bred chickens and the chickens fed with amino acids. Thus, the chicken meats with amino acids can be easily adopted for consumers if the productivity is improved, and it may be need to investigate on this aspect for future studies.

韓國在來山羊의 體重에 따른 屠體 및 精肉生産量

全海烈,金善丘,趙炳旭,愼澤淳 密陽産業大學校 農業技術開發硏究所 1998 農業技術開發硏究所報 Vol.2 No.1

한국 재래산양 34두로부터 체중에 따른 도체 및 부산물 생산량과 정육율을 조사하였다. 생체중이 13.3kg에서 33.4kg까지 증가함에 따라 도체율은 35.32%에서 45.94%까지 상승하였다. 생체중(X)과 도체율(Y)의 관계는 Y=-4.537 +4.049X-0.067X2으로 추정되었으며 생체중 28KG에서 도체율(48.7%)이 가장 높았다. 도체중이 4.70KG에서 15.34KG으로 증가에 따라 정육율도 64.05%에서 74.31%로 증가하였다. 도체중(x)과 정육율(y)의 관계는 Y= 50.162+3.533X-0.127X2으로 추정되었으며 도체중 13.9KG (생체중30KG)에서 정육율(74.7%)이 가장 높았다. 따라서 재래산양의 적정 도살 시기는 생체중 30KG 내외가 적당할 것으로 사료된다. Thirty-four heads of Korean native goats were used to investigate the yields of carcass and by-products and lean-meat percentage as influenced by live weight. The dressing percentages were increased 35.32% to 45.94% with increasing live weight from 13.3kg to 33.4kg. The regression equation of dressing percentare(Y) on live weight(X) was Y= -4.537 + 4.049X - 0.076X2 and the highest dressing percentage(48.7%) was found at 28kg of live weight. The lean-meat percentages were increased 64.05% to 74.31% with increasing carcass weight from 4.70kg to 15.34kg, The regression equation of lean-meat percentare(Y) on carcass weight(X) was Y =50.162+3.533X-0.127X2 and the highest lean-meat percentage(74.7%) was found at 13.9kg of carcass weight (30kg of live weight). Therefore, it is considered that the optimum slaughter weight of Korean native goat is around 30kg of live body.

톱밥발효사료 급여시 분말어유의 첨가가 돈육 등심의 지방산조성과 콜레스테롤 함량에 미치는 영향

신택순,이길왕,김선구,강한석,조병욱 밀양대학교 농업기술개발연구소 2001 農業技術開發硏究所報 Vol.5 No.1

This study was conducted to investigate the influence of meat quality of pork which was fed with fermented sawdust and sardine oil powder The fed pigs were fed with the feeds which were randomly assigned to one of four treatments : a), control (normal feed); b), T1 (normal feed and fermented sawdust 30%); c), T2 (normal feed and sardin powder oil 10%); d), T3 (normal feed, fermented sawdust 30%, sardin powder oil 10% and limited amino acid 30%) from live weight 30 kg to 110 kg and slaughtered. The samples were stored at 0±1℃. The fatty acids composition and cholesterol content were analyzed for over a period days(2, 4, 6, 8 and 15). The results obtained were summarized as follows : The quantity of crude lipid of control was slightly decreased with the storage periods but that of others was not significantly decreased. There were no significant differences each that of treatments. The composition of unsaturated fatty acid of all the treatments was not changed as the storage periods passed. The n-3 fatty acids - EPA, DPA and DHA- were not found in control and T1, but were found a lot in T2 and T3. The ratio of n-6 to n-3 of T2 and T3 was decreased because the quantity of polyunsaturated fatty acid of T2 and T3 was higher than that of control and T1 The cholesterol of all the treatments was not significantly changed with the storage periods. That of T2 was higher than that of other at 15th day(P<0.05).

인산철의 첨가가 피단의 품질에 미치는 영향

신택순,이길왕,김선구,강한석,조병욱 密陽大學校 生命資源開發硏究所 2002 生命資源開發硏究 Vol.6 No.-

This study was conducted to investigate the influence of ferric phosphate additive on the qualities and shelf life of pidan which was made with NaOH 3%, NaCl 5% and various levels of ferric phosphate solution. The eggs were manufactured with the solutions which were randomly assigned to one of four treatments : a), control (NaOH 3% and NaCl 5%); b), FP 0.3%,(NaOH 3%, NaCl 5% and ferric phosphate 0.3%); c), FP 0.6% (NaOH 3%, NaCl 5% and ferric phosphate 0.6%); d), CA 0.9% (NaOH 3%, NaCl 5% and ferric phosphate 0.9%). The samples were stored at 15±1℃. The pH of egg white and yolk, texture of egg white, and alkali osmotic depth of yolk were analyzed for over a peried days(5, 10, 15 and 20). The results obtained were summarized as follows : 1. The ferric phosphate addition was effected to be decreased on the pH of pidan white 2. The ferric phosphate addition was not effected on the pH of pidan yolks as the storage period began but was decreased those of them during storage period. 3. The Hunter L^*, a^* and b^* of pidan whites added ferric phosphate were lower than those of control. 4. The Hunter L^* and b^* of pidan yolks added ferric phosphate was tend to be higher than those of control but the Hunter a^* of them was tend to be lower than that of control. 5. The ferric phosphate addition was inreased the hardness of pidan whites but decreased springness of them. 6. The alkali osmotic depth of pidan yolk was decreased cause of the ferric phosphate addition.

전자선 조사, 포장방법 및 저장기간이 우육의 콜레스테롤 산화에 미치는 영향

신택순,이정일 한국동물자원과학회 2002 한국축산학회지 Vol.44 No.1

우육 등심부위를 1 ㎝ 두께로 절단한 후 생육 시료는 PVDC 필름으로 호기적 포장과 진공포장을 하여 6 kGy 선량으로 전자선 조사를 실시한 후 2-4℃의 냉장실에서 보관하면서 저장기간 별(0, 7일) 실험에 사용하였다. 전자선 조사 후 가열시료와 가열 후 전자선 시료는 oven에서 육 내부 온도가 70℃ 될 때까지 가열한 다음 함기 포장과 진공포장을 즉시 실시한 후 생육 시료와 같은 조건으로 냉장실에서 보관하면서 생육 시료와 같은 저장기간별 콜레스테롤 산화물의 발생 종류와 발생량을 조사한 결과는 다음과 같다. 생육 시료에서 저장초기에는 7β-hydroxycholesterol과 7-ketocholesterol이 검출되었으며, 처리구간에는 함기포장 처리구가 진공포장 처리구에 비하여 유의적으로(P<0.05) 많은 발생량을 보였다. 저장기간이 경과함에 따라 저장초기에는 발생되지 않았던 7α-hydroxycholesterol, 20α-hydroxycholesterol, β-epoxid 및 α-epoxide 등이 검출되었으며, 발생량도 저장기간이 경과함에 따라 유의적으로(P<0.05) 증가하였다. 전자선 조사 후 가열 시료와 가열 후 전자선 조사 시료는 저장 초기에는 발생되지 않았던 cholestanetriol이 저장 7일에 검출되었으며, 전처리구가 저장기간이 경과함에 따라 콜레스테롤 산화물의 발생량이 유의적으로(P<0.05) 증가하였으며, 처리구간에는 진공포장한 처리구가 함기포장한 처리구에 비하여 유의적으로(P<0.05) 낮은 발생량을 보였다. 이상의 결과를 종합하면 콜레스테롤 산화물질의 발생량은 조사로 인하여 발생되는 량보다는 저장시 포장조건이 더 많은 영향을 미치는 것으로 밝혀졌다. Beef loins that retailed in market were used as experimental samples. Some beef samples in raw state were packaged with PVDC as aerobic and vacuum condition. The other beef samples were cooked until core temperature arrived at 70℃ and then packaged immediately in the same way of raw samples. After these samples were irradiated by electron beam 6kGy, irradiated samples were stored in refrigerator(2∼4℃). Identify and quantity of cholesterol oxides were analysed stored at 0 and 7 days, respectively. During the early stage of storage, 7β-hydroxycholesterol and 7-ketocholesterol were respectively produced form the raw meat samples, and the production of these chemicals were significantly higher((P<0.05) from the meats with aerobic packaging than those with vacuum packaging. With the passage of storage time, 7α-hydroxycholesterol, 20α-hydroxycholesterol, β-epoxide, β-epoxide and some other chemicals, which were not produced during the early stage of storage, were produced, Also, the production of these chemicals were significantly increased (P<0.05) with the passage of storage time. Cooked meat after irradiation and irradiated meat after cooking produced cholesterol on the 7th day of storage, although this chemical was not produced during the early stage of storage. Production of cholesterol oxides was significantly increased (P<0.05) with the passage of storage time for all treatment, and showed significantly lower value (P<0.05) with the vacuum packaging than aerobic packaging. Summarizing the aforementioned results, it was found that the production of cholesterol oxides was more easily affected by packaging condition than irradiation.

포장방법에 따른 사슴고기의 냉장저장 중 이화화적 성질의 변화

신택순,이길왕,김선구,강한석,박현철,김근기,Shin, Teak-Soon,Lee, Kil-Wang,Kim, Seon-Ku,Kang, Han-Seok,Park, Hyean-Cheal,Kim, Keun-Ki 한국생명과학회 2007 생명과학회지 Vol.17 No.3

본 연구는 포장방법에 따른 사슴고기의 냉장저장 중 이화화적 성질의 변화에 대해 알아 보기 위하여 실시하였다. 생체중 220 $kg{\pm}10$ kg내외의 Elk 암컷 5마리를 도축하여 24시간 냉각한 후 발골하였고, 배최장근과 대퇴 근을 채취 하여 냉장온도로 25일간 유지하면서 비교 분석하였다. 보수성은 저장기간이 경과함에 따라 감소하는 경향이었고, 진공포장저장구가 보수성이 가장 낮았다. 저장기간이 경과함에 따라 TBARS가는 증가하였고, 진공포장저장구가 가장 낮은 TBARS가를 나타내었다. 저장기간이 경과함에 따라 VBN가는 증가하였고, 진공포장저 장구가 가장 낮은 VBN가를 나타내었다. pH는 저장기간이 경과함에 따라 증가하였고, 진공포장한 처리구가 가장 낮았다. 저장기간이 경과함에 따라 함기포장 처리구는 증가하였으나, 진공 포장처리구와 가스치환 포장처리구는 연도가 감소하였다. 대퇴근의 밝기는 포장방법에 따른 차이가 나타나지 않았고, 배최장근은 진공포장 처리구가 함기포장 처리구와 가스치환 포장처리구보다 유의적으로 밝았다. 대체적으로 진공포장 처리구가 함기포장 처리구와 가스치환 처리구보다 적색도가 높게 나타났다. 황색도는 저장기간 경과에 따라 증가 후 감소하는 경향을 나타내었고, 진공포장 처리구가 대체적으로 황색도 높았다. A total of 5 female elk deer (220 $kg{\pm}10$ kg) were included in a study on the changes in physico-chemical properties of deer meat during storage at $4^{\circ}C$. The deers were exposed to normal pre-slaughter handling and put under anesthesia before slaughtered. The loin and leg cuts were deboned from the carcass after 24hrs slaughter. The samples weighing approximately 300 g were packaged using three packaging methods : Atmospheric packaging(A), Vacuum packaging (V) and Modified atmospheric at packaging (M: 80% $CO_2$ +20% $N_2$)and stored for 3, 7, 11, 15, 20 and 25days at $4^{\circ}$. The ability of moisture maintenance tended to be decreased with the passage of storage time, and that of the meats treated with the vacuum wrapping was lower than that with other wrapping methods. TBARS values of the meats with the regardless of treatments was increased with the passage of storage time, although the values with vacuum wrapping was lowest. VBN values of the meats with the regardless of treatments was also increased with the passage of storage time, although the values with vacuum wrapping was also lowest. The pH values of the meats with the regardless of treatments was also increased with the passage of storage time, although the values with vacuum wrapping was also lowest. For the meat softness, the value of the meats treated with atmospheric packaging was increased with the passage of storage time, but the values with vacuum wrapping and modified atmospheric packaging were respectively decreased. There were no significant differences in luminosity of leg, although loin treated with vacuum wrapping was significantly brighter than that with atmospheric packaging and modified atmospheric packaging. In general, the index of red color of the meats treated with vacuum wrapping was higher than that with atmospheric packaging and modified atmospheric packaging. The index of yellow color tended to be decreased after increment for a time with the passage of storage time, although the value with vacuum wrapping was generally higher than that with other wrapping methods.

침지액의 NaOH와 NaCl의 농도 및 계란 침지기간이 계란 피단의 완성도에 미치는 영향

신택순,조성근,이홍구,조병욱,강한석,박현철,배석현,김윤석,김병우 경상대학교 농업생명과학연구원 2013 농업생명과학연구 Vol.47 No.1

본 실험은 계란의 과잉생산에 따른 여러 가지의 문제점을 해결하고 사육 농가의 소득을 증대하기 위해 계란으로 피단을 제조하는 방법을 실험하였다. NaOH의 농도를 3, 5, 7%로 기준하고 NaCl의 농도를 5, 10, 15, 20%로 기준하여 침지액을 제조하여 2일 간격으로 14일간 실험하였다. 침지액의 pH는 NaOH의 농도가 높을수록, 그리고 침지기간이 경과할수록 피단제조용 침지액의 pH는 증가하였고, NaCl의 농도가 높을수록 감소하는 경향이 나타났다. 난황의 pH는 NaOH의 농도가 진할수록 증가하였으나, NaCl의 농도에 따라서는 차이가 나타나지 않았다. NaOH와 NaCl의 농도가 높을수록 난황과 난백 침투속도는 빨라지는 것으로 나타났다. NaOH의 농도가 3%일 때 14일까지도 난백의 수양화가 되지 않았으나, 5%일 때는 11∼12일째에, 7%일 때는 8∼10일째에 각각 수양화가 발생하였다. 수양화가 되었을 때 난백의 pH는 11.8∼12.0으로 조사되었다. NaOH의 농도가 3%일때는 12∼14일 정도, 5%일 때는 10일 정도, 7%일 때는 6∼7일 정도 침지 후 열처리를 하면 피단이 완성되었다. NaOH의 농도가 높을수록 침지기간 및 제조기간은 단축하였으나, 피단 난백의 수양화가 빠르게 진행되는 것이 큰 단점으로 나타났다. 따라서 NaOH가 3∼5%정도가 알맞다고 생각되며, NaCl의 농도는 침지기간에는 무관하나 염도에 영향을 미치므로 5∼10%정도 범위에서 조절하는 것이 적당하고 15∼20%일 경우에는 염도가 높아 기호도가 떨어졌다. This study carried out on the manufacturing of pidan. The production of pidan can be one of solutions for over-produced eggs and stable egg price. For the alkali-pickling solution for manufacturing of Pidan, the tested concentration of NaOH and NaCl were respectively as 3, 5, 7% and 5, 10, 15, 20%, and examined every 2 days for 14days. According to the results, pH value of alkali-pickling solution was increased by the increment of NaOH concentration and the pickling period, and was decreased by the increment of NaCl concentration. The pH value of egg yolk was increased by the increment of NaOH concentration, but it was not significantly different by the NaCl concentration. By the increment of NaOH and NaCl concentrations, the alkali infiltration in egg yolk and egg white was accelerated. Furthermore, the weight change of the eggs in the alkali-solution has no effects on manufacturing of Pidan. Liquefied albumen showed significant differences by NaOH concentration rather than that of NaCl. There was no liquefied albumen for 14days at 3% of NaOH, but it was found between 11-12days at 5% and 8-10days at 7%, respectively. The pH values of egg white when it was liquefied albumen were between 11.8 and 12.0. Pidan was made by heat treatment after 6-7days dipped in the solution at the concentration of 7%, about 10days at 5%, and 12-14days at 3% of NaOH, respectively. Although, the period of manufacturing of Pidan was saved by the increment of NaOH concentration, liquefied albumen was accelerated and the food preference was decreased by ammonia odor. Therefore, the suitable concentration of NaOH is between 3 and 5%, and that of NaCl is between 5 and 10% due to the effect of salinity by the soaking period. Through this study, optimal pickling solution and dipping time for manufacturing of Pidan was figured out, and also find out that it can save a time about 15days for manufacturing of Pidan.

침지액의 NaOH와 NaCl의 농도 및 계란 침지기간이 계란 피단의 완성도에 미치는 영향

신택순,조성근,이홍구,조병욱,강한석,박현철,배석현,김윤석,김병우 경상대학교 농업생명과학연구원 2012 농업생명과학연구 Vol.46 No.6

본 실험은 계란의 과잉생산에 따른 여러 가지의 문제점을 해결하고 사육 농가의 소득을 증대하기 위해 계란으로 피단을 제조하는 방법을 실험하였다. NaOH의 농도를 3, 5, 7%로 기준하고 NaCl의 농도를 5, 10, 15, 20%로 기준하여 침지액을 제조하여 2일 간격으로 14일간 실험하였다. 침지액의 pH는 NaOH의 농도가 높을수록, 그리고 침지기간이 경과할수록 피단제조용 침지액의 pH는 증가하였고, NaCl의 농도가 높을수록 감소하는 경향이 나타났다. 난황의 pH는 NaOH의 농도가 진할수록 증가하였으나, NaCl의 농도에 따라서는 차이가 나타나지 않았다. NaOH와 NaCl의 농도가 높을수록 난황과 난백 침투속도는 빨라지는 것으로 나타났다. NaOH의 농도가 3%일 때 14일까지도 난백의 수양화가 되지 않았으나, 5%일 때는 11∼12일째에, 7%일 때는 8∼10일째에 각각 수양화가 발생하였다. 수양화가 되었을 때 난백의 pH는 11.8∼12.0으로 조사되었다. NaOH의 농도가 3%일때는 12∼14일 정도, 5%일 때는 10일 정도, 7%일 때는 6∼7일 정도 침지 후 열처리를 하면 피단이 완성되었다. NaOH의 농도가 높을수록 침지기간 및 제조기간은 단축하였으나, 피단 난백의 수양화가 빠르게 진행되는 것이 큰 단점으로 나타났다. 따라서 NaOH가 3∼5%정도가 알맞다고 생각되며, NaCl의 농도는 침지기간에는 무관하나 염도에 영향을 미치므로 5∼10%정도 범위에서 조절하는 것이 적당하고 15∼20%일 경우에는 염도가 높아 기호도가 떨어졌다. This study carried out on the manufacturing of pidan. The production of pidan can be one of solutions for over-produced eggs and stable egg price. For the alkali-pickling solution for manufacturing of Pidan, the tested concentration of NaOH and NaCl were respectively as 3, 5, 7% and 5, 10, 15, 20%, and examined every 2 days for 14days. According to the results, pH value of alkali-pickling solution was increased by the increment of NaOH concentration and the pickling period, and was decreased by the increment of NaCl concentration. The pH value of egg yolk was increased by the increment of NaOH concentration, but it was not significantly different by the NaCl concentration. By the increment of NaOH and NaCl concentrations, the alkali infiltration in egg yolk and egg white was accelerated. Furthermore, the weight change of the eggs in the alkali-solution has no effects on manufacturing of Pidan. Liquefied albumen showed significant differences by NaOH concentration rather than that of NaCl. There was no liquefied albumen for 14days at 3% of NaOH, but it was found between 11-12days at 5% and 8-10days at 7%, respectively. The pH values of egg white when it was liquefied albumen were between 11.8 and 12.0. Pidan was made by heat treatment after 6-7days dipped in the solution at the concentration of 7%, about 10days at 5%, and 12-14days at 3% of NaOH, respectively. Although, the period of manufacturing of Pidan was saved by the increment of NaOH concentration, liquefied albumen was accelerated and the food preference was decreased by ammonia odor. Therefore, the suitable concentration of NaOH is between 3 and 5%, and that of NaCl is between 5 and 10% due to the effect of salinity by the soaking period. Through this study, optimal pickling solution and dipping time for manufacturing of Pidan was figured out, and also find out that it can save a time about 15days for manufacturing of Pidan.

인공항산화제와 천연항산화제의 첨가가 가열 분쇄돈육의 pH, POV, 지방산 조성, 기호도에 미치는 영향

조병욱,김선구,이길왕,강한석,신택순 密陽産業大學校 農業技術開發硏究所 1999 農業技術開發硏究所報 Vol.3 No.1

천연항산화제의 실용화를 위한 기초자료로서 열처리된 육에서 인공항산화제와 천연항산화제의 혼합 사용으로 상승효과를 얻을 수 있는지 여부와 천연항산화제로의 대체 가능성을 구명하고져 돈육의 대퇴부위를 마쇄한 후 인공항산화제인 sodium erythorbate와 α -tocopherol, carnosine을 동시에 첨가하여 분쇄돈육을 제조한 후 열처리하여 4'c에서 30일간 저장하면서 저장기간에 따른 지방의 산화 및 지방산 조성의 변화를 조사한 연구결과를 요약하면 다음과 같다. 1) pH는 저장기간이 경과함에 따라 유의적인 차이가 나타나지 않다가 저장 21일 이후 급격한 증가를 나타내었다. Carnosine 첨가구는 PH를 상승시켰으나, sodium erythorbate는 거의 변화가 없었다. 2) Carnosine과 α-tocopherol의 첨가는 POV의 상승들 억제하였고 POV의 형성시간은 지연시키지 못하였으나, erythorbate는 형성시간을 지연시켰으며 POV의 상승을 약간 억제하였다. 3) 저장초기 대조구와 처리구간의 지방산 조성은 차이가 없었으나 저장기간이 경과함에 따라 대조구의 불포화 지방산의 함량은 감소하였고, 천연항산화제를 첨가한 처리구들에서는 불포화 지방산이 약간 감소하거나 변화가 없었다. 저장초기 대조구와 처리구간의 S:U, S:M:P 비율은 차이가 없었으나 저장 기간이 경과함에 따라 대조구의 S:U, S:M:P 비율은 감소하였고, 천연항산화제 첨가구인 처리구들에서는 S:U, S:M:P 비율이 약간 감소하거나 변화가 없었다. 4) 처리구들간 기호성은 유의적인 차이가 나타나지 않았으나, 저장기간의 경과에 따라서 대조구, T-1,T-2구는 유의적으로 감소하였다. 이상의 결과를 요약하면 2% 소금을 첨가한 염지 가열 분쇄돈육에 carnosine과 α-tocopherol의 첨가는 peroxide의 형성은 감소시켰으나, peroxide의 형성시간은 지연시키지 못하였으며, 반면 erythorbate는 형성시간을 지연시켰고, 또한 peroxide의 형성도 감소시켰다. 천연항산화제의 혼합사용은 인공항산화제와 유사한 수준으로 지방의 산화를 억제할 수 있었고, 50% 대체사용도 지방의 산화를 효과적으로 방지하여 인공항산화제와의 상승작용을 잘 이용한다면 천연항산화제의 실용화가 가능하다는 것을 시사한다고 사료된다. 따라서 천연항산화제의 문제점인 높은 비용과 제한된 공급원등을 해결한다면 소비자들이 기피하는 인공항산화제의 사용을 줄이고 천연항산화제의 사용을 늘여나갈 수 있으리라 사료된다. 그러나, 천연항산화제의 실용화에는 해결해야 할 문제들이 많이 남아 있으므로 앞으로 이분야에 대한 많은 연구가 있어야 할 것으로 사료된다. This study was conducted to investigate the synergistic effects of natural and synthetic antioxidants in cooked ground pork which was treated with antioxidants - α -tocopherol, carnosine and sodium erythorbate. The ground pork samples were prepared with one of five treatments : control(no antioxidant), treatment 1(sodium erythorbate at 0.5 % of meat), treatment 2(sodium erythorbate at 0.25 % of meat), treatment 3(α -tocopherol at 0.01 % of total fat, sodium erythorbate ·71 0.25 % and carnosine at 0.25 % of meat), and treatment 4(α -tocopherol at 0.02 % of total fat and car,nosine at 0.5 % of meat). The ground pork samples were cooked at 85'c for 1 hour and stored at 4±1 7C. The physico-chemical properties and fatty acids composition were analyzed during the storage periods of 7, 4, 6, 8 and 10 days. The results obtained were summarized as follows 1) The pH values of cooked ground pork with carnosine were higher than those of control and others (P<0.05) but those of cooked ground pork with sodium erythorbate were slightly lower than those of control. The pH of all treatments was not changed until 21 days but rapidly Increased from 21 days of storage. 2) The peroxide values of all cooked ground porks increased upon the passage of the storage. The peroxide values of cooked ground porks was lowered by addition of carnosine and α -locopherol but the passing time of peroxide values of cooked ground porks was not inhibited by addition of carnosine and α-tocopherol; however, the increasing and passing time of peroxide values of cooked ground porks was inhibited by addition of sodium erythorbate. 3) There was no difference in the fatty acids composition of control and treatments in early storage time; however, unsaturated fatty acid content of control was decreased and that of treatments was slightly decreased or not changed as the storage period passed. There was no difference in the ratio of S:U and S:M:P of control and treatments in early storage time; however, S:U and S:M:P of control was decreased and that of treatments was slightly decreased or not changed as the storage period passed. 4) There were no significant differences in overall acceptability among all treatments. The overall acceptability of control, T-1 and T-2 was significantly decreased as the storage periods passed. From the results mentioned so far, The peroxide values of cooked ground porks was lowered by addition of carnosine and α -tocopherol but the formation time of peroxide values of cooked ground porks was not inhibited by addition of carnosine andα-tocopherol; however, the increasing and formation time of peroxide values of cooked ground porks was inhibited by addition of sodium erythorbate. The composition of fatty acid was successfully preservated during the storage time. Combination of natural antioxidants to utilize synergistic effects in processed meat could be possible to reduce the usage of synthetic antioxidants but there are a lot of problem still remain to be solved.

구연산의 첨가가 피단의 품질에 미치는 영향

신택순,이길왕,김선구,강한석,조병욱 密陽大學校 生命資源開發硏究所 2002 生命資源開發硏究 Vol.6 No.-

This study was conducted to investigate the influence of citric acid additive on the qualities and shelf life of pidan which was made with NaOH 3%, NaCl 5% and various levels of citric acid solution. The eggs were manufactured with the solutions which were randomly assigned to one of four treatments : a), control (NaOH 3% and NaCl 5%); b), CA 0.2% (NaOH 3%, NaCl 5% and citric acid 0.2%); c), CA 0.4% (NaOH 3%, NaCl 5% and citric acid 0.4%); d), CA 0.6% (NaOH 3%, NaCl 5% and citric acid 0.6%). The samples were stored at 15±1℃. The pH of egg white and yolk, Hunter color of egg white and yolk, texture of egg white, and alkali osmotic depth of yolk were analyzed for over a period days(5, 10, 15 and 20). The results obtained were summarized as follows: 1. Citric acid addition was increased the pH of pidan whites as the storage period began but was decreased those of them as storage period passed. The pH of CA 0.2% was similar than that of control. 2. Citric acid addition was not effected on the pH of pidan yolks, but but was decreased those of them during storage period. 3. The Hunter L^* of treatments added Citric acid was higher than that of control. The a^*, b^* of CA 0.6% were higher than those of others. 4. The Hunter L^* of pidan yolks added Citric acid was tend to be lower than that of control. The citric acid addition were not effected on a^* and b^* of those treatments. 5. The citric acid addition were not effected on the texture of pidan white but were incresed the springness of pidan white a little. 6. There were no changed in alkali osmotic depth of pidan yolk cause of the citric acid addition.