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- 저자 : 정구용(K. Y. Chung) (검색결과 4 건)
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해동계육 ( 解凍鷄肉 )의 저장중에 있어서 지질변화에 관한 실험적 연구
정구용,최병규,황칠성 ( K . Y . Chung,B . K . Choe,C . S . Hwang ) 한국축산학회 1981 한국축산학회지 Vol.23 No.6
This experiment was carried out to investigate the quality changes of lipid-pH, W.H.C. V.B.N. T.B.A. -Thin layer chromatogram in chicken muscles and drip during cold storage (0±1℃) after thawing. The results obtained were summarized as follows: 1. The variation in pH were found in kinds of muscle in accordance with storage period after thawing. 2. W.H.C. were decreased in according to storage period, and W.H.C. of breast and leg muscle were 56%, 63.1%, respectively. 3. T.B.A. value of leg muscle were higher than breast muscle. 4. Total lipids of chicken`s breast and leg muscle were shown 1.2%, 3.94%, respectively. 5. Free fatty acid and diglyceride of chicken muscle were increased, and triglyceride and sterol ester were decreased, while cholesterol was not changed. 6. There was little free fatty acid in drip detected, and sterol ester content of drip was appear to be higher than chicken muscle in this experiment.
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이현진(H. J. Lee),최현수(H. S. Choi),유호식(H. S. Yoo),정구용(K. Y. Chung),고경철(K. C. Koh),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2014 동물생명과학연구 Vol.6 No.-
This study was undertaken to evaluate the quality characteristics of 7 emulsion-type sausages(5 domestic and 2 imported) in domestic market. In the chemical composition, there were large variations in moisture and fat contents of sausages. Moisture contents were 52.4 ? 60.7% and fat contents were 13.9 ? 23.2%, respectively. In the quality characteristics of sausages, pH values were 5.82 ? 6.40 and cook test values were 1.33 ? 11.95%, respectively. In the surface color, L values were 52.83 ? 80.40 and a values were 11.36 ? 23.72, respectively. There were large variation in residual nitrite amount of sausages(2.70 ? 35.64ppm). but the level was below 36ppm and seemed to be acceptable. In the texture profile analysis, there were large variations in cohesiveness and chewiness values among sausages. As a result, there were large variations in chemical composition, surface color and texture profile analysis values among emulsion-type sausages in domestic market, and these results were due to the differences in raw meat and additive ratios.
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SDS - PAGE 기법을 이용한 우육 , 돈육 및 계육의 축종 판별에 관한 연구
황보식,임태진,정구용,이난희 한국축산학회 1997 한국축산학회지 Vol.39 No.5
The objectives of the present study were to investigate 1) effects of various extraction solution on sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns of muscle proteins, 2) species-specific muscle protein components among beef; pork, and chicken meat and 3) hexose amounts and lectin staining patterns of muscle proteins from Hanwoo and Holstein beef. Although great amount of approximately 1.1 kDa and 7.5 kDa protein components were extracted from Hanwoo beef with 0.5% sodium dodecyl sulfate (SDS) or saline solution and Triton X-100, respetively, there were no differences in SDS-PAGE patterns of muscle proteins from Hanwoo or Holstein beef which were extracted with distilled water, 0.5% SDS, 0.5% Triton X-100 or saline solution. The SDS-PAGE patterns of muscle proteins from various parts of Hanwoo beef did not differ from those of Holstein beef. However, SDS-PAGE patterns of muscle proteins among beef, pork and chicken meat differ significantly. However those of 68, 47, 43 and 28 kDa were observed particularly in beef but not in pork or chicken meat. However those of 40 and 34 kDa were identified in pork but not in beef or chicken meat. The components of 50 and 38 kDa were identified in chicken meat but not in beef or pork. Observations that amount of hexose at various parts of Hanwoo and Holstein beef did differ in a certain degree, and that lectin staining patterns[in particular, affinities for Dolichos diflorus agglutinin (DBA) and Ulex europaeus agglutinin (UEA-1)]did differ between Hanwoo and Holstein beef suggest that unique sugar chain may be synthesized in breed-specific manners in beef.
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황보식,임태진,정구용 한국동물자원과학회 2001 한국축산학회지 Vol.43 No.6
증류수, 식염수, SDS, Triton X-100을 이용하여 한우 및 에버딘앵거스육으로부터 추출한 단백질을 SDS-PAGE에 의하여 분석한 결과, 한우육 및 에버딘앵거스육의 구성 단백질에는 큰 차이가 없음이 확인되어 SDS-PAGE 분석에 의한 한우육과 에버딘앵거스육의 식별은 불가능하였다. 증류수로 추출한 육 단백질을 이용하여 lectin 염색을 실시한 결과, LCA, PNA, 그리고 UEA-1에서는 그 차이를 발견할 수 없었으나, DBA의 경우 약 32.1kDa의 성분이 한우육에서 많이 생합성되는 것으로 나타났다. 내열성 단백질의 함량을 측정한 결과, 온도가 상승함에 따라 그 변성도가 심하여 졌으며, 이러한 경향은 한우육보다 에버딘앵거스육이 격심한 것으로 확인되었다. 100℃에서 30초 가열한 후, 내열성 단백질을 이용하여 LCA lectin 염색을 실시한 결과, 한우 특이적인 성분을 검색할 수 있었다. 또한 에버딘앵거스육에서는 한우육 특이성분보다 분자량이 다소 적은 성분이 특이적으로 농축되었으며, 이 성분은 한우육에는 없는 것으로 나타났다. Sodium dodecyl sulfate-polyacrylamide gels electrophoresis (SDS-PAGE) of muscles extracted with distilled water, saline solution, SDS or Trition X-100 resulted in similar protein patterns between Hanwoo and Aberdeen Angus (Angus) meat, indicating that SDS-PAGE cannot be used for identification between Hanwoo and Angus meat. Lectine staining analysis of muscle extracted with distilled water demonstrated that Hanwoo and Angus meat had similar affinities for lens culinaris agglutinin (LCA), peanut agglutinin (PNA) or ulex europaeus agglutinin (UEA-1) lectins. However, approximately 32.1 kDa component of Hanwoo meat showed high affinity for dolichos biflorus agglutinin (DBA) lectin. Hanwoo meat-specific Also the component of heat-denatured meat at 100℃ for 30 sec, lectin staining of heat-denatured meat at 100℃ for 30 sec, which was slightly smaller than Hanwoo meat-specific component, was concentrated specifically in Angus meat.
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