녹차와 기능수를 이용한 기능성 양념 계육 개발

성삼경 ( Sam Kyung Sung ),조영석 ( Young Suk Cho ),김은주 ( Eun Ju Kim ),김수민 ( Soo Min Kim ) 한국식품영양학회 2003 韓國食品營養學會誌 Vol.16 No.3

한우육의 물리적 및 형태적 변화에 미치는 고온숙성의 효과

성삼경(Sam Kyung Sung),안동현(Dongs Hyun Ahn),김수민(Soo Min Kim) 한국축산학회 1988 한국축산학회지 Vol.30 No.11

For the purpose of improving the tenderness of Korean Native cattle, longissimus dorsi muscle was aged at different temperatures of 2℃ and 16℃ right after slaughtering. The shear force value, myofibrillar fragmentation index, and sarcomere length, and the morphological changes were observed. Shear force value decreased and myofibrillar fragmentation index increased as the aging progressed, especially at 16℃. Also the sarcomere length increased as the aging progressed, but direct relationship with tenderness was not evident. From the electron microscopic observation it was learned that the morphological change of myofibril and disappearance of Z-line was evident only after 10 days of aging at 2℃ while it took only 1 day at 16℃. The results suggest that the aging at 16℃ have greater improving effect of meat tenderness of Korean Native male cattle compared to conventional low temperature aging.

폐자원(게껍질, 참깨박, 감귤껍질) 추출물의 항산화성 및 아질산염소거작용

김수민(Soo-Min Kim),조영석(Young-Suk Cho),성삼경(Sam-Kyung Sung) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.4

폐자원으로 얻어지는 게껍질, 감귤껍질, 참깨박이 free radical 반응 및 지방산화 억제에 미치는 영향과 nitrosamine 생성의 직접적인 영향인자인 아질산염에 대한 폐자원의 분해효과를 검토하였다. 폐자원(게껍질, 참깨박, 감귤껍질)으로 부터 유효성분인 chitosan, crude sesamol, ascorbic acid는 각각 11.6%, 2.2%, 2.8%로 나타났으며, TBARS값은 대조구에 비하여 낮은 값을 나타내어 항산화성이 인정되었다. 또한, 전자공여능은 chitosan 29.8%, crude sesamol 35.2%, 감귤껍질 추출물 15.8%로 나타났으며, SOD 유사활성능은 전반적으로 SOD 유사활성이 8% 이상으로 나타났으며, chitosan 51.3%, crude sesamol 19.9%, 감귤껍질 추출물 8.4%로 나타났다. 폐자원 추출물의 nitrite 소거작용은 pH 1.2에서 chitosan 17.4%, crude sesamol 56.4%, 감귤껍질 추출물 19.0%로 나타났으며, crude sesamol이 pH 1.2와 pH 3.0에서 각각 56.4%, 55.4%의 높은 소거작용을 나타내었다. The natural sources extracted from crab shell, Korean tangrine peel, sesame meals were utilized to investigate the effects of extracts on free radical reaction, lipid oxidation and nitrite scavenging ability. The recovery percentage of extracts from waste resources (crab shell, sesame meal, dry korean tangrine peel) were chitosan 11.6%, crude sesamol 2.2% and ascorbic acid 2.8%, respectively. The antioxidants were tended to have a lower TBARS value than those of control. The nitrite scavenging and electron donating ability of crude sesamol were tended to be the most effective extract among all extracts. However, In case of chitosan, the superoxide dismutase (SOD)-like activity was the most highest, compared to other extracts.

단삼, 도인, 당귀미 및 솔잎의 열수추출물이 지방산화에 미치는 영향

김수민(Soo-Min Kim),조영석(Young-Suk Cho),김은주(Eun-Ju Kim),배만종(Man-Jong Bae),한준표(Joon-Pyo Han),이신호(Shin-Ho Lee),성삼경(Sam-Kyung Sung) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.3

지방산화 촉진인자인 활성산소중(Hydrogen peroxide, Superoxide, Hydroxyl radical)과 철분 급원들의 한약 재료 추출물들과의 반응효과를 in vitro상에서 검토한 결과 oil emulsion 상태에서 활성산소종은ㆍ OH, H₂O₂, KO₂순으로 지방산화 촉진작용이 나타났으며, 한약재료 추출물 자체도 산화반응을 어느 정도 촉진시키는 경향이었다. 한약재료 추출물의 활성산소 포집능은 KO₂에 비해 H₂O₂와ㆍOH은 나타내지 않는 경향이었다. Fe^(2+) ion binding 능력은 추출물 모두 탁월하였다. Fe^(2+)의 함량은 도인, 솔잎에 비해 단삼, 당귀미가 높은 수치를 나타내었으며, total1ron 함량 역시 같은 경향이었다. Ascorbic acid 함량은 솔잎이 26.97ppm으로 가장 높은 함량을 나타내었으며, 단삼과 당귀미는 19.74, 22.l4 ppm으로 유사하며, 도인이 5.50 ppm으로 낮은 값을 나타내었다(p<0.05). 전자공여능은 솔잎, 단상이 각각 79.54%, 77.11%로 도인, 당귀미보다 높게 나타났고, SOD 유사활성측정에서는 도인이 0.16으로 가장 낮은 흡광도 수치를 나타내어, pyrogallol의 자동산화를 억제하는 SOD 유사활성이 다른 추출물에 비해 높은것으로 나타났다(p<0.05). 아질산염 소거작용은 pH에 따라 소거능이 다르게 나타났으며, 솔잎과 당귀미가 pH 1.2에서 각각 99.8%, 98.6%의 강한 소거능을 나타내었고, pH의 증가에 따라 전반적으로 감소하는 경향이었으며, 특히, pH6.0에서는 단삼과 도인의 경우 아질산염 소거작용이 나타나지 않았다. 이상의 결과로 항산화작용은 솔잎추출물이 가장 우수한 것으로 사료된다. This study was carried out to investigate the effects of herb extracts on lipid oxidation and free radical reaction in iron sources reacted with active oxygen species. The catalytic effects of active oxygen on lipid oxidation in oil emulsion tended to show more active in the order of . OH, H₂O₂ and KO₂. Herb extracts tended to show a little catalytic effect and active oxygen scavenging ability of herb extracts didn't show. But herb extracts played role as a strong chelating agents to bind iron if Fe^(2+) ion exist in oil emulsion. The contents of Fe^(2+) ion and total iron in Salvia miltiorrhiza Bge. and Angelica gigas Nakai were higher than those of Prunus persica Stokes and Pinus strobus. The content of ascorbic acid in Pinus strobus showed the highest(26.97 ppm) among several herb extracts. Electron donating abilities of Pinus strobus and Salvia miltiorrhiza Bge. were 79.54% and 77.11%, respectively, which were higher contents than those of Prunus persica Stokes and Angelica gigas Nakai. The SOD-like activity of Prunus persica Stokes showed 0.16 optical density(O.D.), which means the most strong antioxidant activity among other herb extracts. The nitrite scavening effects tended to be different depending on pH. Pinus strobus and Angelica gigas Nakai showed 99.8% and 98.6% nitrite scavening effects at pH 1.2. And the effects were decreased as pH was increased. Especially, they didn't show the nitrite scavenging effect in pH 6.0. In conculsion, the Pinus strobus extract among herb extracts were the most effective antioxidant by evaluating several functional tests.

온도별 저장중 축육 소시지의 이화학적 변화

김수민(Soo-Min Kim),성삼경(Sam-Kyung Sung) 한국식품과학회 1989 한국식품과학회지 Vol.21 No.2

식물체 추출물의 항산화성 및 아질산염 소거작용

김수민(Soo-Min Kim),조영석(Young-Suk Cho),성삼경(Sam-Kyung Sung) 한국식품과학회 2001 한국식품과학회지 Vol.33 No.5

제조방법별 솔잎추출물의 항산화성 검토

김수민(Soo-Min Kim),김은주(Eun-Ju Kim),조영석(Young-Suk Cho),성삼경(Sam-Kyung Sung) 한국식품과학회 1999 한국식품과학회지 Vol.31 No.2

식물체(솔잎, 자초)의 에탄올 추출물이 유탁액의 지방산화에 미치는 영향

김수민(Soo-Min Kim),조영석(Young-Suk Cho),성삼경(Sam-Kyung Sung) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.5

천연항산화제로서 지방산화를 억제하는 천연산화방지제로 솔잎, 자초, 솔잎+자초 복합추출물을 검토한 결과 솔잎추출물이 가장 강한 Fe^(2+) ion binding 능력을 나타내었으며, 자초, 솔잎+자초복합추출물도 우수한 효과를 나타내었다. 활성산소중 지방산화에 결정적인 역할을 하는 hydroxyl radical 포집능력 역 시 추출물 모두 우수하였으며, 지방산화 촉진인자인 iron 함량은 자초보다는 솔잎이 Fe^(2+) ion 및 total iron 함량이 낮았다. 또한, 항산화제 함량의 척도가 되는 vitamin C 함량은 솔잎 추출물이 자초보다 높아 항산화력이 우수한 추출물로 나타났으며, 이러한 추출물에 대해 항산화능력을 다각적으로 평가하기 위하여 전자공여능, SOD 유사활성물질 및 아질산염 분해능을 측정하였다. 전자공여능은 자초보다는 솔잎이 우수하였고, 솔잎과 자초를 혼합시킨 처리구는 자초 단독보다는 높은 전자공여능을 나타내었다. 아질산염 분해능도 솔잎이 자초보다. pH 1.2와 pH 3.0에서 우수한 분해능을 나타내어 기능성 재료로 이용될 수 있음을 시사하고 있다. 그러나, pyrogallol의 자동산화를 낮추어 줄 수 있는 물질이 있다면 SOD유사활성 물질이 어느 정도 함유되어 있다고 평가하는 방법을 토대로 SOD유사활성을 평가한 결과 자초가 솔잎보다 pyrogallol 자동산화를 방지하는 효과가 인정되었다. 이러한 결과는 어떤 면에서 자초도 좋은 항산화 재료로 사용될 수 있음을 시사하는 것이다. This study was carried out to investigate the effects of ethanol extracts on lipid oxidation of oil emulsion. The results are as follows; The scavenging ability of plant extracts for hydroxyl radical was found, and plant extracts played an important role as a strong chelating agents to bind iron if Fe^(2+) ion exists in oil emulsion. Pinus densiflora(PD), Lithospermum erythrorhizon(LE) and PD+LE acted as strong chelating agents to bind iron to reduce lipid oxidation in oil emulsion. The content of Fe^(2+) ion in ethanol extracts from LE and PD+LE were significantly higher(p<0.05) than that of ethanol extracts from PD. The content of total iron has same tendency. The ascorbic acid content of PD(16.36 ppm) was slightly higher than those of LE(13.08 ppm). Electron donating ability of PD was significantly higher(p<0.05) than those of LE. However, the superoxide(SOD)-like ability of LE showed a little higher than those of LE and PD+LE, which means the strong antioxidant activity of LE. The nitrite scavenging effects were dependent on pH value, however, they decreased as pH value increased. Especially, they almost didn′t show the nitrite scavenging effect in pH 6.0. In conclusion, the PD and LE extracts may be used as natural antioxidant sources to reduce lipid oxidation in oil emulsion.

노계육 ( 老鷄肉 ) 추출단백질의 유화특성에 관한 연구

김수민,성삼경 ( Soo Min Kim,Sam Kyung Sung ) 한국축산학회 1983 한국축산학회지 Vol.25 No.3

This experiment was conducted to investigate the effect of ultimate pH on emulsifying characteristics of extractable proteins during postmortem storage. Spent fowl (18 months age) were slaughtered and divided into two groups, insulin injected and control. The results obtained are summarized as follows: In breast meat, the pH decline of control tended to be slow, however pH of insulin-injected sample declined rapidly after 3hr postmortem. In leg meat, insulin-injected showed same tendency as the breast meat. Emulsifying capacities of salt-soluble protein from two groups were slightly different before rigormortis, but it appeared to be similar thereafter. Emulsion stability of salt-soluble protein decreased slowly with storage time, irrespective of insulin treatment. The emulsifying capacity of salt-soluble protein was significantly greater than that of water-soluble protein. Extractability of salt-soluble protein appeared to decrease slowly with postmortem storage, but extractability of water-soluble protein stayed to be same through postmortem storage, irrespective of ultimate pH. Pre-rigor salt-soluble protein has a greater emulsifying capacity than post-rigor salt-soluble protein, irrespective of insulin treatment and muscle type. The emulsifying capacity of breast meat was less than that of leg meat, even though the extractability of salt-soluble protein of breast meat was significantly higher. The emulsifying capacity and emulsion activity increased at adjusted pH values to 5.9 ultimated pH of insulin-injected meat, but decreased at adjusted pH values to 5.6 ultimated pH of control meat.

천연 부산물을 이용한 소시지 개발

김수민(Soo-Min Kim),조영석(Young-Suk Cho),이신호(Shin-Ho Lee),김대곤(Dea-Gon Kim),성삼경(Sam-Kyung Sung) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.4

천연 부산물을 첨가한 소시지의 이화학적 특성을 알아보기위하여 대조구의 pH와 수분함량을 비교한 결과 이들 성분의 변화는 유사한 경향을 나타내었다. 그러나, 보수력은 대조구에 비하여 chitosan, sesamol 첨가구가 약간 높은 경향을 나타내었다. 부산물 첨가 소시지의 지방산화도는 10℃와 30℃ 저장에서 대조구에 비하여 다소 낮은 TBARS 값을 나타내어 저장성이 있는 것으로 나타났다. 이러한 부산물 첨가 소시지의 지방산화 도는 potassium sorbate 0.5% 첨가구와 유사한 경향을 나타내었다. 잔존아질산염 함량은 대조구에 비하여 부산물 첨가구가 약간 낮은 경향을 나타내었으며, 그중에서도 감귤껍질 첨가구가 가장 낮은 값을 나타내었다. 부산물 첨가 소시지의 명도는 대조구와 유사하였으며, 적색도는 대조구에 비하여 chitosan 첨가구가 약간 높은 것으로 나타났다. 부산물 첨가구와 대조구의 관능적인 차이는 인정되지 않았다. 따라서, 대조구에 비하여 부산물 첨가 소시지는 지방산화도와 잔존아질산염의 함량을 낮추는 특성이 있으며, 제품의 이화학적 특성은 대조구와 유사하여 육제품 제조시 첨가추출물로서의 이용 가능성을 확인하였다. These studies were carried out to develop sausage using extracts from waste resources. The changes of pH and moisture contents were tended to be a similar to control, respectively ranged in pH 6.0~6.4 and 62~60% in moisture content. However, the water holding capacity of sausage added with chitosan and sesamol gradually were tended to be a little high, compared to control. The treatments using natural resource by-product revealed a low TBARS value, compared to control. This means that sausage added with natural by-product seem to be extend its shelf-life during storage. At the same time, the TBARS values were very similar to sausage added with 0.5% potassium sorbate. The residual nitrite contents of sausage added with natural resource by-product were tended to be a little lower than that of control. As storage time goes by, the nitrite contents of sausage product gradually were a little more decreased during storage at 30℃ than those of storage at 10℃. The lightness of sausage color gradually were a little more decreased during storage at 30℃ than those of storage at 10℃. The redness of sausage added with chitosan were a little highter, compared to control. Sensory test suggested that the changes of sausage color, flavor, texture and taste were tended to be decreased gradually. In conclusion, sausage added with natural resource by-product was effective on the basis of the reduction in residual nitrite content and lipid oxidation.