돼지 품종이 등심의 일반성분, 물리화학적, 콜레스테롤, 아미노산, 지방산 조성 및 관능적 품질 특성에 미치는 영향

김일석 ( I. S. Kim ),진상근 ( S. K. Jin ),김철욱 ( C. W. Kim ),송영민 ( Y. M. Song ),조광근 ( K. K. Cho ),정기화 ( K. H. Chung ) 한국동물자원과학회 2008 한국축산학회지 Vol.50 No.1

솔잎, 깻잎 및 녹차분말이 함유된 유화형 소시지 품질특성

김일석,진상근,하경희,류현지,박기훈,Kim, I.K.,Jin, S.K.,Hah, K.H.,Lyou, H.J.,Park, K.H. 한국축산학회 2005 한국축산학회지 Vol.47 No.4

본 연구는 기능성 물질인 솔잎분말(T1), 깻잎분말(T2), 녹차분말(T3)을 각각 0.4% 첨가하여 제조된 유화형 기능성 소시지를 $9{\pm}1^{\circ}C$에서 40일간 저장하면서 10일 간격으로 품질특성을 조사하였다. 저장기간이 증가함에 따라 pH는 증가하였다. 저장기간에 따라 모든 처리구에서 보수력이 다소 증가하였으나, 저장 40일 보수력이 급격히 감소하였다. 조직감 측정에서 저장기간이 길어짐에 따라 모든 처리구에서 경도, 씹힘성, 검성과 파쇄성은 증가하는 것으로 나타났다. TBARS는 저장 1일에는 T3구가 다른 처리구에 비해 낮게 나타났으나, 저장 40일에는 T1이 다소 높은 값을 나타내었다. 육색은 T2를 제외한 나머지 처리구들은 저장기간에 따라 L*값이 다소 감소하였고, a*값은 대조구가 가장 높게, T2와 T3는 월등히 낮게 나타났다. 잔존 아질산염은 저장 전 기간 동안 법적 규정이내를 유지하였다. 저장 40일차에 대조구가 가장 높은 유산균수(107CFU/g)를 나타내어 모든 처리구들 보다 높은 수준이었다. 전체적인 기호도는 저장 30일차까지 C가 5.5-6.5, T1은 4.8-6.0, T2는 4.8-5.8, T3는 4.3-4.8 범위로 나타났다. 이상의 결과에서 이들 기능성 물질을 함유한 육제품 생산 시에는 솔잎, 깻잎, 녹차분말의 첨가수준이나 첨가형태 및 사용되는 향신료 등에 대한 더 많은 연구가 진행될 필요가 있다. This study was carried out to investigate the effects of addition of functional material(T1; pine needle powder, 0.4%, T2; perilla leaves powder, 0.4%, T3; green tea powder, 0.4%) on the quality characteristics of emulsion-type sausages. The samples were stored at $9{\pm}1^{\circ}C$ for 40 days and analyzed with an interval of 10 days. The pH of all emulsion-type sausages increased as storage period increased. Water holding capacity(WHC) of all treatments were slightly increased as storage period increased and rapidly decreased on 40 days of storage. In texture analysis, hardness, chewiness, gumminess and brittleness were increased with storage in all treatments group. TBARS values of T3 was lower than those of other treatments at 1 days of storage, while that was the slightly higher in T4 at 40 day of storage. The L* values was decreased as storage period increased. The a* values was highest in C, while it was the lowest in T2 and T3. The residual nitrite content of all samples were in very safe range during the whole storage period. During the storage period 40 days, the Lactobacilli spp. of C were higher($10^7$CFU/g) than those of 3 treatments. In sensory evaluation, the score of overall acceptability were higher in the order of C(5.5-6.5)>T1(4.8-6.0)>T2(4.8-5.8)>T3(4.3-4.8). In the manufacture of functional sausage containing pine needle, perilla leaves and green tea powder, further studied are needs on addition type/ratio of functional materials and the use of added spices.

국내산 수출용 진공포장 돈육 등심의 냉장저장 중 물리화학적 및 관능적 특성

김일석,민중석,이상옥,신대근,이정일,이무하 ( I . S . Kim,J . S . Min,S . O . Lee,D . K . Shin,J . I . Lee,M . Lee ) 한국축산학회 1998 한국축산학회지 Vol.40 No.4

This study was carried out to examine the physicochemical and sensory characteristics of Korean vacuum packaged chilled pork loins for export. The samples were stored at 0℃±1(A and B companies) and 2℃±1(C and D companies). In the proximate analysis of composition of pork, there were no significant differences in moisture, crude protein and crude ash, except crude fat(P$lt;0.05). In the pork produced by A wmpany which had good marbling state, the content of crude fat was 2.61%. TBA(Thiobarbituric Acid) values were 0.196∼0.260 ppm and did not change much during the storage times irrespective of storage temperature. VBN(Volatile Basic Nitrogen) were 7.47∼8.40㎎/100g at initial time and did not exceed 17㎎/100g on the 50th day. The values of pH were normal during the experimental period. Purge losses were 0.60∼7.13%. The loin produced by B company showed large purge loss, but it was not statistically significant. Cooking losses were 37.77∼54.56% and that of A company showed relative high level. In the results of sensory evaluation of cooked meat, the loin of B company revealed good scores at aroma, flavor and tenderness, and appeared to be acceptable at the initial time. After 20 days of storage, the loin of C company resulted in a good score in total acceptability with regard to flavor, juiciness and tenderness.

수입산 및 국내산 냉동 삼겹살의 미생물학적 및 이화학적 특성 비교

김일석,이무하 ( I . S . Kim,M . Lee ) 한국축산학회 1998 한국축산학회지 Vol.40 No.4

This study was carried out to compare qualities of the imported pork bellies(Canadian, Finnish, Belgian and Danish) with those of domestic one. Samples were analyzed for compositions, microorganisms, pH, color, thawing loss, and cooking loss. The results of the proximate analysis of compositions showed that the contents of moisture, crude protein, crude fat and crude ash were 32.02∼56.69%, 9.75∼19.91%, 19.37∼59.75% and 0.26∼1.11%, respectively. Total plate counts were 1.40×10²∼2.83×10²CFU/㎠ in imported pork bellies, compared to those of 5.87×10³∼6.73×10³CFU/㎠ in domestic ones. The ranges of pH were from 5.68 to 6.55 and significantly different among samples(P$lt;0.001). Belgian pork belly had the lowest pH. Thawing losses showed the large variation of 0.49∼4.02% Danish pork belly was higher in the thawing loss than other samples (P$lt;0.05). Total color differences(ΔE^*) were high as the levels were 37.15∼50.11. This difference was attributed to high L^* value in fat and a^* value in lean.

수입산 및 국내산 냉동 삼겹살의 TBA , VBN , 지방산 조성 및 관능적 품질 특성 비교

김일석,민중석,이무하 ( I . S . Kim,J . S . Min,M . Lee ) 한국축산학회 1998 한국축산학회지 Vol.40 No.5

This study was carried out to compare the qualities of imported pork bellies(Canadian, Finnish, Belgian and Danish) with domestic ones. Samples were analyzed for TBA(Thiobarbituric acid), VBN(Volatile Basic Nitrogen), fatty acid composition and sensory evaluation. There were no significant differences among the samples of different countries in the TBA values, ranging 0.31∼0.72 ppm. The VBN values were 9.43∼15.28 ㎎%. Total saturated fatty acid contents ranged 34.71∼45.96% and those of were significantly lower than the others(P$lt;0.01). In the sensory evaluation of raw pork bellies, Canadian products were better in total acceptability because of their distinct three layers of fat and lean, low purge and low off-flavor. The Belgian pork with low content of crude fat and visible fat revealed the lowest total acceptability. In cooked pork bellies, however, the Belgian samples score the highest in flavor, color, and tenderness.

단감분말 첨가 유형에 따른 저염 미트패티제품의 저온저장 중 품질특성

김일석 ( I. S. Kim ),진상근 ( S. K. Jin ),하창주 ( C. J. Ha ) 한국동물자원과학회 2008 한국축산학회지 Vol.50 No.1

국내산 진공 포장 냉장 돈육 등심의 미생물 수준에 의한 유통기한 설정

김일석,민중석,이상옥,신대근,이정일,이무하 ( I . S . Kim,J . S . Min,S . O . Lee,D . K . Shin,J . I . Lee,M . Lee ) 한국축산학회 1998 한국축산학회지 Vol.40 No.5

This study was carried out to examine the microbiological characteristics of Korean vacuum packaged chilled pork loins and to establish their shelf-life for export. The samples were stored at 0℃±1(A and B companies) and 2℃±1(C and D companies). In the analysis of microorganisms, their total plate counts did not reach 1×10^6CFU/㎠ until 30 days. Psychrotrophic microbes of the samples were over 1×10^6CFU/㎠ at 30 days. The anaerobic microbes were over 1×10^6CFU/㎠ at 30 days in samples stored 2℃ and reached 1×10^6CFU/㎠ at 4s days in simples stored 0℃. Shelf-life was 33∼42 days during storage at 0℃ and 26∼34 days at 2℃. In this case, the determination coefficients(R²) of regession equations from shelf-life were 0.8690∼0.9553 in total plate count, 0.7634∼0.8632 in psychrotrophs and 0.7140∼0.9203 in anaerobic bacteria.

전자선조사 , 가열 및 포장조건이 돈육의 콜레스테롤 산화물질에 미치는 영향

이정일,김일석,민중석,박구부,이무하 ( J . I . Lee,I . S . Kim,J . S . Min,G . B . Park,M . Lee ) 한국축산학회 1998 한국축산학회지 Vol.40 No.5

Raw or cooked pork loins were sampled from retail shops in Korea and packaged under an aerobic or anaerobic condition. The samples were irradiated by electron-beam(0, 1, 2kGy), and then Identification and quantification of cholesterol oxides were made at 0, 7, 14 days. From the samples raw and aerobic package, 7 α-hydroxycholesterol, β-epoxide, 7 β-hydroxycholesterol and 7-ketocholesterol were detected(over 0.5 ㎍/g) during the storage. However, the contents of 7 α-hydroxycholesterol, cholestanetriol and α-epoxide from the raw and vaccumm-packaged samples were found to be very low(below 0.5㎍/g). On the other hand, β-epoxide were detected about 2.27-4.72 ㎍/g in the samples on the 14th day. The amounts of 7 α-hydroxycholesterol, β-epoxide, 7 β-hydroxycholesterol and 7-ketocholesterol in the cooked and aerobic samples were 9.61∼47.76, 1.09∼5.31, 16.19∼118.16 and 9.61∼47.19 ㎍/g, respectively. The total amounts of above-mentioned chemicals at the 0, 1 and 2KGy irradiations were 36.86, 96.78 and 112.32 ㎍/g, respectively, on 0 day. And on the 7th day, the amounts were 80.46, 165.84 and 164.10 ㎍/g, respectively. The total amounts on the 14th day were 125.99, 182.56 and 213.84 ㎍/g, respectively. In the cooked and vaccum-package samples, the amount of cholesterol oxides was the same as that of cooked and aerobically packaged samples. However, the quantity decreased with time due to vaccum package.

간장, 고추장 및 된장 양념으로 발효시킨 함기포장 돈육의 저장기간 동안 품질 특성

진상근,김일석,하경희,류현지,박기훈,이제룡,Jin, S.K.,Kim, I.S.,Hah, K.H.,Lyou, H.J.,Park, K.H.,Lee, J.R. 한국축산학회 2005 한국축산학회지 Vol.47 No.4

이 연구는 간장, 고추장 및 된장 양념을 이용한 발효 돈육의 품질 특성에 관한 것으로 돼지 뒷다리를 채취하여 $7{\time}10{\time}2$cm 크기로 자른 후 육을 동일한 비율의 소스(간장소스 T1, 고추장소스 T2, 된장소스 T3)에 침지하여 $1{\pm}1^{\circ}C$에서 10일간 발효숙성한 후 함기포장하여 $1{\pm}1^{\circ}C$에서 1, 14 및 28일 동안 저장하면서 품질 측정한 결과는 다음과 같다. pH는 T1이 저장 1일에 T2와 T3에 비해 낮았지만, 저장 14일과 28일에 현저하게 높았다(P<0.05). 보수성은 T1이 저장 1일과 28일에 T2와 T3에 비해 높았다. 전단가는 T3가 T1과 T2에 비해 낮았다. 표면 육색의 L*값은 T3가 T1과 T2에 비해 높았지만, a*와 b*값은 T2가 T1과 T3에 비해 현저하게 높았다(P<0.05). VBN은 저장 1일과 14일에 T3가 T2에 비해 낮았지만, 저장 28일에는 T1이 T2와 T3에 비해 현저하게 낮았다(P<0.05). TBARS는 저장 14일과 28일에 T3가 T1과 T2에 비해 현저하게 낮았다(P<0.05). 총균수는 저장 1일에 T1이 T2와 T3에 비해 낮았지만, 저장 14일과 28일에는 T2가 T1과 T3에 비해 현저하게 낮았다(P<0.05). 대장균 수는 저장 1일에 T1과 T3가 T2에 비해 현저하게 낮았고(P<0.05), 저장 14일과 28일에는 T2와 T3는 대장균 성장을 나타내지 않았다. 유산균 수는 T2가 T1과 T3에 비해 낮았다. 이상에서, 고추장 발효 돈육인 T2는 양념육 고유의 색을 나타내면서 미생물 성장을 지연시켰다. This study was carried out to evaluate the quality characteristics of aerobic packed pork during storage after fermentation with soy sauce, red pepper and soybean paste seasonings. The ham of pork were cut to cube($7{\time}10{\time}2$cm) and Korea traditional seasonings such as soy sauce(T1), red pepper paste(T2), soybean paste(T3) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned sample were fermented by fill into plastic box at $1{\pm}1^{\circ}C$ for 10 days. And then, the fermented meat from each pack was aerobic packed and stored at $1{\pm}1^{\circ}C$ for up to 28 days. The pH of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but were significantly(P<0.05) higher at 14 and 28 days of storage. The water-holding capacity of T1were significantly(P<0.05) higher compared to T2 and T3 at 1 and 28 days of storage. The shear force of T3 were significantly(P<0.05) lower compared to T1 during storage. The surface meat L* values of T3 were significantly(P<0.05) higher than those of T1 and T2, but a* and b* values of T2 were significantly(P<0.05) higher. The volatile basic nitrogen(VBN) of T3 were significantly(P<0.05) lower compared to T2 at 1 and 14 days of storage, but T1 were significantly(P<0.05) lower at 28 days of storage. The thiobarbituric acid reactive substances(TBARS) of T3 were significantly(P<0.05) lower compared to T1 and T2. The total plate counts of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but T2 were significantly(P<0.05) lower at 14 and 28 days of storage. The Escherichia coli of T1 and T3 were significantly(P<0.05) lower compared to T2 at 1 day of storage. The Lactobacilli spp. of T2 were significantly(P<0.05) lower compared to T1 and T3.

국내 냉장돈육의 이화학적 특성과 저장성에 관한 연구

최양일,조현갑,김일석 ( Y . I . Choi,H . G . Cho,I . S . Kim ) 한국축산학회 1998 한국축산학회지 Vol.40 No.1

This study was undertaken to investigate the pH, sensory and storage characteristics of 7 domestic chilled porks during 21 days of storage at 4℃. The pH values of chilled porks at 0 day of storage were 5.47∼5.67. Until the 21 days of storage period, the pH values of all chilled porks appeared to be normal. 1n the proximal analysis of chilled porks, the ranges of moisture and fat contents were larger than the other contents. However, all the chilled porks contained more than s% fat content and showed deposit of intramuscular fat well enough. In visual color scores, all the chilled porks showed high color scores until 14 days of the storage period except one sample of PSE(Pale, soft, exudative) meat. In sensory flavor scores, all the chilled porks showed similar scores and there was no sex odor problem. In sensory juiciness and tenderness scores, there were little differences among the porks at 0 day of storage, but after 3 days all the porks showed increased scores resulting from the aging effect until the 14th day of storage period. During the 21 days of storage at 4 C, the VBN (volatile basic nitrogen) values of chilled porks were in safe range until the 14th day of storage and the TBA(2-thiobarbituric acid) values of chilled porks were in very safe range until the 2lst day. In the total microbial counts, there were little differences among the porks at 0 day of storage, but they showed safe ranges(below the 106 Colony forming unit/g) until the 14th day. However, they reached the putrefaction ranges the 21st day of storage. In the coliform bacteria counts, 3 chilled porks among 7 companies showed coliform bacteria counts, but the count numbers were not high. However, better and/or tighter pork quality control should be necessary during the slaughtering and processing lines.