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Vitamin C 와 Vitamin E 처리가 한우육의 육색 및 지방산화에 미치는 영향
김수민,이신호,성삼경 ( S . M . Kim,S . H . Lee,S . K . Sung ) 한국축산학회 1997 한국축산학회지 Vol.39 No.3
The effects of vitamin C concentration and vitamin E on lipid peroxidation and meat color were determined by spraying the vitamins on meat, Binding them together, and storing at 5℃ either in a dark room or a fluorescent lighted room. The meat in the dark room showed low TBARS value. Vitamin C was effective to retard the pigment and lipid oxidation, irrespective of storage conditions. However, there were not significant differences between 1% vitamin C and 3% vitamin C groups. The treatment of vitamin C and vitamin E played a role as the most powerful antioxidants to reduce lipid oxidation. The concentration of vitamin C tended to be decreased gadually with times and 3% vitamin C had the highest degradation rate. The effects of vitamin C concentration on meat color and meat flavour were determined at the difTerent storage conditions. The lightness of meat color treated with I% vitamin C and 3% vitamin C fumed out to be very high at dark room until 5 days. The redness of meat color had very similar tendency to the lightness of meat color at dark room until 5 days. After 5 days of storage, there were not significant differences. The result of the sensory test indicated that the change of meat color tended to be decreased gradually, but there were not significant differences during storage at 5℃. However, vitamin C treatment had a slightly higher score in meat color than that of control after storage for 5 days, irrespective of storage conditions(P$lt;0.05). Meat with 3% vitamin C was the most effective to keep meat color during the storage for 10 days. And also, meat flavour tended to be decreased during storage at 5℃, but there were not distinct differences according to vitamin C concentration.
고기 혼합물에서 철 관련 지방산화에 미치는 Ascorbic acid 와 산소종의 영향
김수민,조영석,이신호,김대곤,성삼경 ( S . M . Kim,Y . S . Cho,S . H . Lee,D . G . Kim,S . K . Sung ) 한국축산학회 1998 한국축산학회지 Vol.40 No.1
The effects of prooxidants on lipid oxidation were determined in meat homogenate. Sample were prepared by adding free iron and heme pigment into meat homogenate. Ferrous(Fe^(2+)) and Ferric(Fe^(3+)) ions were very strong catalyst to generate lipid oxidation. Ferric(Fe^(3+)) ion had same 2-thiobarbituric acid reactive substances (TBARS) value as Ferrous(Fe^(2+)) ion in meat homogenate. As the amounts of total iron in hemoglobin (Hb) were very low, it was acted as very weak catalyst of lipid oxidation in meat homogenate in control. The effect of iron sources reacted with H₂O₂ and H₂O₂ + Fe^(2+) on lipid oxidation were not different in TBARS value, even though H₂O₂ + Fe^(2+) has more total iron than that of H₂O₂. On the other hand, iron sources reacted with KO₂ were very similar to those of xanthine oxidase (XOD) in TBARS value. Especially, although Hb reacted with KO₂ was lower than that of Hb reacted with XOD in amounts of total iron, Hb reacted with KO₂ and XOD had same TBARS value as a weak catalyst to generate lipid oxidation. It was concluded that the iron sources important in the catalyst of lipid oxidation were Fe^(2+) and Fe^(3+) ions in the meat homogenate. However Hb was a very weak catalyst of lipid oxidation in meat homogenate.
전기자극 처리가 한우육의 육색 및 지방산화에 미치는 영향
김수민,김대곤,성삼경 ( S . M . Kim,D . G . Kim,S . K . Sung ) 한국축산학회 1997 한국축산학회지 Vol.39 No.2
The effects of electrical stimulation on lipid peroxidation and meat color were determined in Korean beef stored at 5℃. Electrically stimulated(ES) meat and Non electrically stimulated(NES) meat were homogenized with distilled water. The degree of lipid peroxidation in ES meat was not significantly different from that in NES meat until 10 days of storage(P$gt;0.05), but TBARS(thiobarbituric acid reactive substances) value and Fe^(2+) ion in ES meat were higher than those in NES meat at 15 days of storage, indicating that ES resulted in more free iron(Fe^(2+)) from binding iron. However, there was little difference in the amount of total iron between ES and NES meat during the 5℃ storage(P$lt;0.05). Carnosine contents also tended to be decreased with time, and it showed little degadation of camosine as antioxidant. Heme pigment gradually tended to be increased during the storage at 5℃, but L value(Lightness) of ES meat was higher than that of NES for one day. However, L value tended to be decreased with time after 5 days of storage. The a value(Redness) of ES meat also had the same tendancy as L value of ES meat. Overall, ES meat color was kept more bright red than NES meat color, but they were not significantly different(P$gt;0.05).
Glycerol 첨가수준이 중간수분육의 이화학적 특성변화에 미치는 영향
김수민(S . M . Kim),성삼경(S . K . Sung) 한국축산학회 1989 한국축산학회지 Vol.31 No.5
This study was carried out to investigate the effects of glycerol addition on the properties of intermediate moisture meat. And also, the changes of protein and physical characteristics were discussed in the course of the process of intermediate moisture meats. The results were summarized as follows: I. During the process of curing. the moisture contents and water activity decreased at the same time as the concentration of glycerol addition increase. 2. The changes ih the extractability of water soluble proteins extracted from SSS-solution are less noticeable, while the extractability of salt soluble proteins extracted from KI-solution and HS-solution increased slightly. 3. Water holding capacity of fresh meat was 77.8%, but increased markedly to 95.1% by dry curing and low temperature air drying at 4℃. And also, WHC tend to be increased as glycerol addition increase. 4. During the process of curing, meat color was darken as concentration of glycerol addition increase, but a-value(redness)tend to be increased slightly. 5. During the process of curing, hardness and chewisness of air dried meat was higher than that of curing meat, but cohesiveness and springiness of air dried meat was not different, compared to curing meat. 6. The glutamic acid was the predominant amino acid among the 17 amino acids from all the samples. And also, the contents of histidine and lysine were higher than that of other amino acids. Glutamic acid increased from 13.98% to 16.42% during the process of IMM, but cystine, methionine and lysine contents were decreased. 7. The changes in contractability of fresh meat were decreased from 95.4% to 10.4%∼40.4% during dry curing and drying at 4℃, irrespective of glycerol addition. Calcium activated factor(CAF) was prepared from cured meat and air dried meat. Its activity was still found even after air drying of cured meats. If activity of fresh meat consider as 100`%, cured treat was 38.8∼4 0.4% and air dried meat was 22.5∼33.8%.