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녹차 추출물의 첨가가 간장 양념계육의 냉장 저장 중 이화학적 특성에 미치는 영향
김갑돈(Gap-Don Kim),정진연(Jin-Yeon Jeong),정은영(Eun-Young Jung),서현우(Hyun-Woo Seo),김상호(Sang-Ho Kim),강근호(Guen-Ho Kang),최양호(Yang-Ho Choi),주선태(Seon-Tea Joo) 韓國家禽學會 2010 韓國家禽學會誌 Vol.37 No.3
Ready-to-cook 식품으로 미생물 안전성이나 저장성이 상대적으로 낮은 양념계육에 녹차 추출물을 첨가함으로써 냉장 저장 기간 동안 녹차 catechin류에 의한 양념계육의 미생물 안전성 및 저장성 등에 대한 효과를 조사하였다. pH는 모든 처리구가 저장 기간의 증가에 따라 감소하였다가 다시 증가하였고, 육색에 있어서는 녹차 추출물이 양념계육을 다소 어둡게 하였으며, 저장 후기에는 a*를 제외하고 처리구간 차이를 나타내지 않았다(p>0.05). VBN, TBARS 및 총균의 변화에서는 저장 후기에 대조구가 T1 및 T2 처리구에 비해 유의적으로 높은 값을 나타내었다(p<0.05). TBARS의 값이 다른 처리구보다 높은 값을 나타내었던 대조구의 저장 16일 지방산 조성의 변화는 linoleic acid에서 가장 높은 값을 나타내었다(p<0.05). 녹차 특유의 짙은 색과 냄새로 인해 양념계육의 향을 다소 없애고 기호도를 떨어뜨린 결과를 나타내었다. 따라서 녹차 추출물이 양념계육의 미생물 안전성 및 저장성 증대에 효과가 있었으나, 향 및 기호성에는 부정적인 영향을 미친 것으로 나타났다. The objective of this study was to investigate the effects of addition of green tea extracts on physicochemical properties and shelf-life of seasoned chicken with soy sauce during cold storage. Treatments (C, T1 and T2) containing various levels (0, 1 and 2%, respectively) of green tea extracts were manufactured, and we investigated pH, meat color (L<SUP>*</SUP>, a<SUP>*</SUP>, b<SUP>*</SUP>), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), total plate counts, fatty acid composition and sensory scores during cold storage for 16 days. T1 and T2 have more dark color than control during storage time. VBN, TBARS and total plate count of control were significantly higher than those of T1 and T2 at the latter storage time (p<0.05). Also, VBN, TBARS and total plate count of all treatments was increased with storage time. Linoleic acid was the highest value in control which had the highest value of TBARS in day 16 (p<0.05). Aroma value of control was significantly higher in storage time except day 16 than those of T1 and T2 (p<0.05). Acceptability value of control was significantly higher than those of T1 and T2 in day 4, 8 and 12 (p<0.05).
우지방을 현미유와 올리브유로 대체한 우육 패티의 냉장저장 중 품질변화
서현우,김갑돈,정은영,양한술,Seo, Hyun-Woo,Kim, Gap-Don,Jung, Eun-Young,Yang, Han-Sul 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.5
The effects of replacing tallow with plant oils on the chemical composition, physical properties, fatty acid composition, and sensory properties of beef patties were investigated. Beef patties were produced with seven different formulations: control (tallow, 100%), rice-bran oil replaced (TR) and olive oil replaced (TO) (each at 20%, 40%, and 60% substitution). Fat content of beef patties increased, whereas moisture content decreased with increased TR and TO. Beef patties had increased lightness and yellowness but decreased pH and redness compared to those in the control (p<0.05). The thiobarbituric acid reactive substances (TBARS) values of all beef patties increased during cold storage. The TBARS values in the replaced TR or TO were similar to or lower than those in the control after 3 d. Saturated fatty acid content of beef patties decreased as the level of TR and TO increased, whereas unsaturated fatty acid content increased. Monounsaturated fatty acids were higher in TO and polyunsaturated fatty acids were higher in TR. The overall acceptability scores showed no significant differences between the control and replaced TR or TO over 7 d of storage.
축산물 및 가공 : 제주 개량 흑돼지와 국내에 도입된 주요 돼지 품종의 육질 특성 및근섬유 특성 비교
고경보 ( Kyong Bo Ko ),김갑돈 ( Gap Don Kim ),강동근 ( Dong Geun Kang ),김영화 ( Yeong Hwa Kim ),양익동 ( Ik Dong Yang ),류연철 ( Youn Chul Ryu ) 한국동물자원과학회(구 한국축산학회) 2013 한국축산학회지 Vol.55 No.5
This study compared the pork quality and muscle fiber characteristics between the Jeju black pig(JBP) and domesticated pig breeds, including three-way crossbred(Landrace×Yorkshire×Duroc, LYD), Berkshire(B), Duroc(D), Landrace(L), Meishan(M), and Yorkshire(Y) pigs. JBP had the lowest carcass weight among the pig breeds(p<0.05) and its NPPC marbling score was lower than the other domesticated pig breeds(p<0.05), except for M. M had the highest value for backfat thickness among the pig breeds (p<0.05), whereas its NPPC marbling score was the lowest(p<0.05). The pH values were higher in JBP and B at 45 min and 24 h postmortem, respectively, but LYD and M had the lowest pH values at 45 min and 24 h postmortem, respectively (p<0.05). M had a higher lightness and lower redness than the other breeds(p<0.05). Moreover, M had the highest drip loss among the pig breeds(p<0.05), whereas D had the lowest drip loss and the highest redness(p<0.05). In terms of muscle fiber characteristics, JBP and LYD had the largest type IIB fibers(p<0.05). The fiber number and area composition of type I fibers were higher in JBP than the others(p<0.05) however type IIA fibers were lowest in JBP among the pig breeds(p<0.05). Overall, our results indicate that JBP provided better pork quality compared with M, but the carcass trait and pork quality of JBP were not better than LYD and D, respectively.
박준영(Jinyoung Park),송수민(Sumin Song),청혜린(Huilin Cheng),임조은(Choeun Im),김갑돈(Gap-Don Kim) 한국축산식품학회 2023 Food and Life Vol.2023 No.1
This study aimed to provide a fundamental summary of the caprine and ovine muscle fiber characteristics. The goat and sheep industries have been experiencing growth due to their adaptability to market changes and the diversity of their products. Muscle fibers, which represent the basic unit of muscle and an essential factor in assessing meat quality, can be classified into several types by their contractile and metabolic properties. Species, breeds, muscle type, age, and sex are the main factors affecting muscle fiber characteristics. While the effects of these factors on muscle fiber characteristics of major livestock species (cattle, pigs, and chickens) are widely studied, goats and sheep (the main meat sources among minor livestock species) have not fully studied. Understanding muscle fiber characteristics will help to development technologies for regulating goat and lamb meat quality. In the present study, the muscle fiber characteristics of the caprine and ovine skeletal muscles assessed in previous studies were summarized. In addition, the effects of breed, sex, age, and muscle type on the caprine and ovine muscle fiber characteristics were assessed using the results of previous studies. Specific in-depth studies on muscle fiber characteristics and their relationship to the quality characteristics of goat and lamb meat are required. These studies will help to extend shelf-life and retard deterioration in meat quality during storage or freeze-thawing of goat and lamb meat.