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저장온도 20℃ 가 적색 돈근육의 생화학 , 물리적 변화에 미치는 영향
김천제(Cheon Jei Kim),최병규(Byung Kyu Choe) 한국축산학회 1987 한국축산학회지 Vol.29 No.12
The influence of the storage temperature at 20℃ on the biochemical and structural changes in the red porcine muscles (M. cleidomastoideus) postmortem were studied. The results obtained were summarized as follows: 1. 45 minutes to 1 hour postmortem the pH-value had already dropped to 6.4-6.3, after 5 or 6 hours at 20℃ it had reached its final pH-value (5.6). 2. The cause of the rapid glycogenolyses was the fast turnover of ATP. Within 3 hours postmortem ATP had already reached a concentration of about 1μuMol/g muscle. At this level of concentration at 20℃ rigor mortis sets in. At this point most of the glycogen had already been broken down. 3. The irreversible loss of extensibility, i.e, the onset of rigor mortis, arose at 20℃ between 1 and 2 hours postmortem at pH 6.2 to 6.1 and R-value between 1.00 to 1.05. The complete loss of extensibility was reached after 5 hours at pH 5.9. 4. At 20℃ the shortening of the sarcomeres reached approximately 40%. 5. The viscosity of salted homogenates increased considerably as the pH fell below 6.1 and at R values above 1.1.
유화형 sausage 에서 결착제 , 증량제로서 돈피 gelatin 의 이용에 관한 연구
김천제(Cheon Jei Kim),이보명(Bo Myung Lee) 한국축산학회 1988 한국축산학회지 Vol.30 No.11
This study was carried out to investigate the effects of swelled pork skin and gelatin gel extracted from swelled pork skin at various temperatures on the water-holding capacity, emulsion stability, viscosity and rheological properties of the frankfurter-type sausage. The results obtained were summarized as follow: 1. Compared with control groups, the water-holding capacity and emulsion stability of the sausage heated at 75℃ showed slight decrease at up to 15% of the gelatin gel substitution for lean meat but there was no significant difference (P $gt;0.05). 2. Phosphate added group showed high emulsion stability with less than 1% fat loss in spite of gelatin gel substitution ratio increase. 3. As the lean meat to pork skin gelatin gel substitution ratio increased, viscosity and hardness decreased. The groups heated at high temperature (90℃) showed the lower hardness than that of low temperature (75℃). 4. Sl in which pork was substituted by swelled and cooked pork skin at 80℃ (30 min.) showed significantly (P $lt; 0.05) higher cooked yield than that of the control (C) but not significantly than other groups though showing the highest cooked yield (P $gt;0.05). 5. S3 in which pork was substituted by gelatin gel extracted at 60℃ showed the highest hardness and elasticity. S5 in which pork was substituted by gelatin gel extracted at 100℃ showed the lowest hardness and S2 in which pork was substituted by swelled and unheated pork skin showed the lowest elasticity.
pH , 팽윤온도 , 팽윤시간 , 산의 종류가 돈피 Gelatin gel 의 생산량과 물리화학적 성질에 미치는 영향
김천제(Cheon Jei Kim),김경환(Kyung Hwan Kim),최병규(Byung Kyu Choe) 한국축산학회 1988 한국축산학회지 Vol.30 No.5
This study was carried out to investigated the effects of the various conditions on the swelling capacity of pigskin and the physical properties of gelatin gel extracted. The conditions were confined to the kinds, concentrations, pH, soaking temperatures and soaking times of acid solutions. The results obtains were summarized as follows: 1. The most effective pH range in the capacity of swelling, the increase of thickness was 2-3; 127% and 57% at pH 2, respectively. 2. Variations in the swelling capacity, the extract yields and the components of gelatin gel according to the kinds of acids were investigated. The 5% acetic acid solution resulted in the highest swelling capacity (195%) but the 5%o L-96 solution showed the highest extract yield (12.5%). The 5% sulfuric acid resulted in the lowest swelling capacity. 3. The soaking temperature affected the swelling of pigskins and the room temperature (20±2℃) resulted in higher swelling capacity than that of cold temperature (3±2℃) but the temperature difference did not affect the extract yield. 4. The melting points of extracted gelatin gel were 31.90-34.15℃ in the room temperature group and 32.70-34.80℃ in the cold temperature group but did not show significant difference (P$gt;0.05).