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김천제(C . J . Kim),문상우(S . W . Moon),박태규(E . S . Han),한석현(T . K . Park),최병규(S . H . Han),(B . K . Choe) 한국축산학회 1990 한국축산학회지 Vol.32 No.6
This study carried out to investigated the effects of pH, phosphate and fat level on the theological properties and heat stability of pork muscle homogenate. l. The increase in pH increased the apparent viscosity of the pork muscle homogenates, while hardness and cooking loss decreased. Maximum hardness occurred at approximately pH 5.0 ; hardness declined slightly as the pH increased. 2. Addition of sodium tripolyphosphate to the salted homogenate causes a significant decreases in the apparent viscosity and cooking loss(p $lt;0.05). 3. The apparent viscosity increased when the fat level increased from 20 to 50%, whereas. the hardness decreased with an increasing fat content.
돈육 homogenate 의 물성학적 열안정성에 관한 연구 1 . 수분첨가비율 , NaCl , 단백질농도가 돈육 homogenate 의 물성학적 특성과 열 안정성에 미치는 영향
김천제(C . J . Kim),김정부(C . B . Kim) 한국축산학회 1990 한국축산학회지 Vol.32 No.1
This study was carried out to investigate the effects of added water. NaCI and protein concentration on the rheological properties and heat stability of pork muscle homogenate. 1. The apparent viscosity and hardness decreased with an increased addition(0-100%) of extraneous water to the pork muscle homogenate under a variety of conditions. while cooking loss and the degree of diameter reduction increased. There was a close relationship between cooking loss and apparent viscosity of the pork muscle homogenate. 2. As larger amounts of` common salt were added(0.5 to 5.0%) the apparent viscosity of the pork muscle homogenates increase. 3. The apparent viscosity increased linearly with increasing the concentration of protein. The addition of 2% NaCl at low concentration of protein increased the apparent viscosity more compared to the addition of 0% or 1% NaCl.
고유지 옥수수 급여가 육성 비육돈의 도체특성 , 육질 , 돈육의 지방산 조성 및 콜레스테롤 함량에 미치는 영향
정정수,이재준,정영철,강정선,박홍양,김천제 ( C . S . Chung,J . J . Lee,Y . C . Jung,C . S . Kang,H . Y . Park,C . J . Kim ) 한국축산학회 1998 한국축산학회지 Vol.40 No.4
The current study was conducted to determine the effects of high oil com(HOC) on carcass traits and pork quality as well as fatty acid composition, and cholesterol concentrations of loin muscle. Total 104 pigs(Barrow; 52, Gilts; 52) were fed diets containing typical com plus animal fat(control) or high oil corn(HOC) replacing typical corn and animal fat for the final 85 days before slaughter. There were no differences in carcass traits and pork quality between pigs fed HOC diet and control diet. The proportion of polyunsaturated fatty acids of loin muscle and loin fat from pigs fed HOC-diets was higher than that of pigs fed by regular com diet(P$lt;0.05). The cholesterol concentration of loin muscle of HOC-diet pigs tended to be lower than that of the control diet pigs.
한우육과 수입우육의 육색 , pH , 세균수에 관한 연구
강종옥,이주형,김천제 ( J . O . Kang,J . H . Lee,C . J . Kim ) 한국축산학회 1997 한국축산학회지 Vol.39 No.3
This study was carried out to investigate meat color, pH and bacterial count of Hanwoo beef and imported beef. The meat color of beef was measured in L^* a^* b^* using a color difference meter. L^* value of imported beef was generally higher than Hanwoo beef. However, a^* value was higher in Hanwoo beef than in the other. pH of the rib eyes was higher in imported beef. The bacterial count gradually increased during cold storage(0℃), but it decreased during frozen storage(-18~). The initial count of bacteria was not much different in Hanwoo beef compared to imported beef, when measured just after slaughtering and shipment of frozen storage. However, the bacterial count was higher in imported beef than in Hanwoo beef during cold and frozen storage. On the other hand, the bacterial count in consumer stage was higher in Hanwoo beef.
돼지 생체에서의 등지방 두께 , 배장근 단면적 측정으로 정육율 추정을 위한 초음파 측정기 비교 연구
이승우,정영철,김천제,박홍양,김성래,이의수 한국축산학회 1999 한국축산학회지 Vol.41 No.5
Two real-time B-mode ultrasound machines. ALOKA 500 and SONOACE 600V, and one A-mode ultrasound machine of PIGLOG 105 have been evaluated on live hogs to assess the accuracy of predicting lean percentage compared to live body weight. Ninety two 3 breed crossbred (Duroc x (Yorkshire x Landrace)) market hogs and 57 market hogs were measured by the ultrasound machines, then carcass traits were measured as Ist and 2nd experiment, respectively. A-mode ultrasound machine. PIGLOG 105, tends to underestimate the depth of 10th-rib backfat(BF10) by 0.66cm. whereas the B-mode machines underestimate the BF10 by 0.09cm in the 1st experiment. ALOKA 500 and SONOACE 600V tend to overestimate 10th-rib loin muscle area(LMA) by 0.48 -5.37㎠. 2.70-5.75㎠ respectively. Correlations between scans of B-mode machines and carcass measurements were high for BF10(r = 0.68-0.70) and those of LMA were moderate to high(r = 0.36-0.71). Ranges of deviation(bias) of lean percentage of live market hogs scanned by ALOKA 500 and SONOACE 600V were 1.45-3.98%. 0.74-2.29%. respectively. Correlation between scans of B-mode machines and carcass measurements for Ican percentage to live body weight were low(r = 0. 33-0.42) for 1st experiment, however, it was high (r = 0.72) for 2nd experiment. Standard errors of prediction(SEP) for BF10 were 0.375-0.469㎝(ALOKA 500). 0.409-0.453㎝(SONOACE 600V) and 0.463㎝(PIGLOG 105). Absolute deviation for BF10 were 16.1%(ALOKA 500). 13.7%(SONOACE 600V) and 26.0%(PIGLOG 105). SEP for LMA were 3.43-3.81㎠(ALOKA 500) and 4.01 -4.54㎠(SONOACE 600V). SEP for lean percentage of live pigs were 1.23-2.41%(ALOKA 500) and 1.17-2.15%(SONOACE 600V). It is concluded that both of ALOKA 500 and SONOACE 600V. B-mode machines, can be applied to predict lean percentage of live market hogs.
β-cyclodextrin 을 이용한 난황의 콜레스테롤 제거
박우문,유익종,지중룡,전기홍,김천제,임상빈 한국축산학회 1997 한국축산학회지 Vol.39 No.5
This study was carried out to remove cholesterol from liquid egg yolk by using β-cyclodextrin(β-CD) which formed insoluble complex by binding with cholesterol existed in oil-water interface of egg yolk. The conditions of treatment varied with the centrifugal force, mixing temperature, mixing time, distilled ratio and β-CD : cholesterol molar ratio, and the removal efficiency of cholesterol of each treatment was measured. The optimal conditions of centrifugal force, mixing temperature and mixing time to remove β-CD. cholesterol complex were 2,000 g, 35℃ and 15 min, respectively. The ratio of egg yolk to distilled water was 1 : 3 with the most cholesterol removal and with the highest solid content remained. When the molar ratios of β-CD to the egg yolk cholesterol were 3: 1, 5: 1 and 6: 1, the efficiencies of cholesterol removal were 75.0, 88.9 and 95.9%, respectively, and the contents of remnant solid were 68.2, 64.6 and 56.9%, respectively. As the amount of added β-CD increased, cholesterol removal efficiency was increased but valuable nutrients of egg yolk also decreased. Therefore, it was concluded that the molar ratio of 3 : 1 -5 : 1 for β-CD : cholesterol was most effective in removing cholesterol from egg yolk, considering the amount of valuable components remained.
유익종,김천제,전기홍,김윤숙 한국축산학회 1995 한국축산학회지 Vol.37 No.2
Egg lecithins were prepared by fractionating egg yolk powder with alcohol, and optimal extraction conditions were determined to improve production yield and phosphatidylcholine(PC) enrichment. Effects of extraction time, solvent volume, ethanol concentration and extraction temperature on yield, PC content, phosphatidylethanolantine (PE) content and phospholipid amount were deterntined. PC, PE and sphingomyeline(SM) contents were analysed by HPL.C method. Optimal extraction conditions were 30 min, 10:1 solvent/egg yolk ratio, 95% ethanol conc. and temperature of 50℃∼70℃. Under these conditions, yield was 23.25% from egg yolk powder and egg lecithin (KPC-50) produced had 56% PC along with 18.7% PE content. Results from chemical analysis of KPC-50 were also demonstrated. Alcohol extraction with those conditions were useful to produce high-PC containing egg lecithin without using toxic solvents.