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전기자극이 토육의 저장기간중 pH , 보수성 , 근장단백질 추출성에 미치는 영향
진상근(S . K . Jin),박구부(G . B . Park) 한국축산학회 1988 한국축산학회지 Vol.30 No.10
Sixteen male rabbit carcasses were split and the left side was electrically stimulated (ES, 220V, AC) while the right side served as an unstimulated control (C). The experiments were conducted to investigate the effects of electrical stimulation on pH, Water Holding Capacity (WHC), Sarcoplasmic protein extractability (SPE) of rabbit muscles stored at 4℃ for 7 days after slaughter. The pH of C was decreased gradually after reaching at a minimum pH in 12∼24 hours but that of ES was rapidly decreased for 6∼9 hours in both parts of regions. During post-mortem storage, the WHC of C was slightly decreased for 48 hours while that of ES was rapidly decreased for 24 hours and gradually increased thereafter. No statistically significant differences in WHC could be attributed by electrical stimulation. The SPE of ES was lower than that of C irrespective of part. During post-mortem storage, that of C was changed a little but that of ES was rapidly decreased for 6 hours.
Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin
진상근(Sang-Keun Jin),임동균(Dong-Gyun Yim) 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.5
The objective of this study was to compare effects of two different aging methods on physical, chemical, and microbial traits of pork loin: Dry and wet-aged meat was hung in the cooler at 8±1℃ and 85±2.1% humidity for 14 days, while wet-aged meat was immersed in a 3.5% salt solution of brine in vacuum pouches. On day 7, pH and moisture content were higher in dry-aged loins than in wet-aged, while drip loss and total plate counts (p<0.05) were lower on day 14. As aging continued, the pH and drip loss of dry-aged loins decreased, while their total plate counts and water holding capacity (WHC) increased (p<0.05). After 7 and 14 days of aging, redness in dry-aged loins was higher than that in wet -aged muscles (p<0.05). On day 14 of aging, hardness, chewiness, and adhesiveness were lower in dry-aged pork loin as compared to those in wet-aged samples (p<0.05). Consequently, the results suggested that dry and wet aging methods differently affects meat quality traits of pork loin.
닭가슴살 Surimi의 이화학적 특성에 미치는 pH 조절의 영향
진상근,김일석,허선진,박기훈,하지희,강석모,최영준,김진수,Jin Sang-Keun,Kim Il-Suk,Hur Sun-Jin,Park Ki-Hun,Ha Ji-Hee,Kang Seoc-Mo,Choi Yeung-Joon,Kim Jin-Soo 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.1
This study was conducted to determine the effect of pH adjustment on physico-chemical characteristics of chicken breast surimi. The chicken breast meat was ground with distilled water, of which pH was then adjusted to 2.5 (T1), 3.0 (T2), 10.5 (T3) and 11.0 (T4) for surimi manufacture, respectively. Water content was higher in order of T4>T1>T3>T2 (p<0.05). Crude protein and crude fat were higher in T3 and T4 compared with T1 and T2 (p<0.05). $L^*$ values, myofibrillar protein and water holding capacity of T2 and T4 were higher than those of T1 and T3 (p<0.05). T4 had the lowest yield among the treatments (p<0.05). T1 was higher in yield and pH, whereas breaking force and deformation were higher in T1 (p<0.05). $a^*$ was higher in order of T3>T2>T4>T1 and $b^*$ was lower in T1 compared with other treatments (p<0.05). In textural properties, the chewiness values of T2 and T3 were higher than those of T1 and T4, the hardness was higher in order of T2>T3>T4>T1 (p<0.05). Cohesiveness and gumminess of T1 showed higher values than those of other treatments (p<0.05). In sensory evaluation, the note for appearance was higher in T2 than other treatments (p<0.05), however other traits were not significantly different (p>0.05). Therefore, the alkaline processing (T4, pH 11.0) would be recommended. 닭가슴살을 이용하여 pH를 2.5(T1), 3.0(T2), 10.5(T3) 및 11.0(T4)으로 조절하여 제조한 수리미의 이화학적 특성을 비교한 결과는 다음과 같다. 수분 함량은 T4>T1>T3>T2 순이었으며, 조단백질 및 조지방 함량은 알칼리 처리한 구들이 산 처리한 구들에 비하여 높았으며, 염용성 단백질 추출성, 보수력 및 육색 $L^*$값은 동일한 산과 알칼리 처리구 내에서 pH가 높을수록 높게 나타났다(p<0.05). 수율은 T1이 가장 높았고 T4가 가장 낮았다(p<0.05). pH는 T4가 가장 높았으며, T2, T3가 낮았고, 전단가는 알칼리 처리구들이 산 처리구들에 비하여 높았다(p<0.05). 파괴강도 및 변형값은 T1이 다른 세 처리구들에 비하여 높았다(p<0.05). 육색 $a^*$값은 T3>T2>T4>T1 순이었고, $b^*$값은 T4가 다른 세 처리구들에 비하여 낮았다(p<0.05). 조직감 중 씹힘성은 T2, T3가 T1과 T4에 비하여 높았으며, 경도는 T2>T3>T4>T1 순이었고, 응집성과 검성은 T1이 다른 세 처리구들에 비하여 낮았으며, 탄력성은 T4가 가장 높고 T2가 가장 낮았다(p<0.05). 표면경도는 T3가 가장 높고 T1이 가장 낮았다(p<0.05). 관능검사의 외관은 T2가 가장 높고 T3가 가장 낮은 것(p<0.05)을 제외하고는 전 항목에서 처리 간에 유의적인 차이를 보이지 않았다(p>0.05). 종합적으로 볼 때 pH 11.0으로 조절한 알칼리 처리구인 T4가 다른 세 처리구들에 비하여 수리미의 이화학적 품질이 양호한 결과였다.
축산물 및 가공 : 유통초기단계의 건조-숙성햄의 품질특성 비교
진상근 ( Sang Keun Jin ),김일석 ( Il Suk Kim ),양미라 ( Mi Ra Yang ),허인철 ( In Chul Hur ),김대승 ( Dae Seung Kim ),강석남 ( Suk Nam Kang ) 한국동물자원과학회(구 한국축산학회) 2011 한국축산학회지 Vol.53 No.4
본 연구는 시중에 유통 중인 국내산 건조-숙성햄 중 숙성기간이 24개월된 다리육(T1)과 4개월 된 목살(T2)의 성분 특성 및 이화학적 특성, 지방산, 유리 아미노산 및 관능적 특성을 비교 조사하기 위해 실시하였다. 수분 함량은 T1(45.24%)이 T2(32.50%) 보다 유의적으로 높았으나(p<0.05), 지방 함량은 T2(26.42%)가 T1 (16.46%) 보다 유의적으로 높게 나타났다(p<0.05). 콜레스테롤 함량은 T1이 69.47mg/100g, T2가 54.80mg/100g으로 T1이 T2 보다 높게 나타났다(p<0.05). 하지만, 처리구간 염농도, 염용성 단백질, 보수력 및 pH의 유의적인 차이는 나타나지 않았다. 전단력은 T1이 T2 보다 낮았으며(p<0.05), 지방산패도인 TBARS는 T2가 3.25mgMA/kg로 T1의 0.39 mgMA/kg 보다 유의적으로 높게 나타났고(p<0.05), VBN은 T1이 134.65 mg/100 g로 T2의 47.25 mg/100g 보다 유의적으로 높게 나타났다(p<0.05). 미생물의 경우, 모든 시험구에서 대장균 군 및 대장균은 검출되지 않았으며, T1 및 T2의 유산균수은 각각 4.31, 3.57 log CFU/g로 T1이 T2보다 높게 나타났다(p<0.05). 적색도는 T2가 T1 보다 유의적으로 높게 나타났고(p<0.05), 황색도는 6.41~7.24 수준으로 시험구간의 유의적인 차이가 나타나지 않았다. 지방산의 경우, Palmitoleic acid 및 stearic acid의 함량이 T2가 T1 보다 유의적으로 높게 나타났으며(p<0.05), oleic acid, linoleic acid 및 단가 불포화지방산은 T1이 T2 보다 유의적으로 높게 나타났다(p<0.05). 유리아미노산의 경우, T1이 T2 보다 유리아미노산의 총량이 유의적으로 높게 나타났으며(p<0.05), T1이 T2 보다 asparagine, leucine 및 phenylalanine의 함량이 높게 나타났다(p<0.05). 이상의 결과 숙성 기간이 상대적으로 많은 T1의 연도, 단백질 변성도, 유산균수 및 유리아미노산 총량이 T2 보다 높게 나타났으나, 지방산화도는 낮게 나타나 장기간의 숙성 제품이 오히려 단기간 숙성 제품보다 낮았다. This study was carried out to investigate quality characteristics of dry-cured hams in the domestic market. Two kinds of dry-cured hams were processed with pork leg (T1) and pork neck (T2). Five 24-month dry-cured legs (T1, 5.3-6.1 kg) and twenty 4-month dry-cured pork necks (T2, 1.5-1.9 kg) were used in this experiment. They were stored at 4℃ chilling room and quality characteristics were investigated. Moisture content, water activity, cholesterol content, CIE L*, VBN, total plate counts and lactic acid bacteria of T1 were significantly higher(p<0.05) than those of T2, whereas fat content, NO2-, CIE a*, TBARS and Warner-Bratzler shear force values of T2 were significantly higher (p<0.05) than those of T1. In fatty acid compositions, palmitoleic acid and stearic acid in T2 were significantly higher (p<0.05) than T1, however, oleic and linoleic acid in T2 was significantly lower (p<0.05) than T1. In free amino acids, the total content and individual content of asparagin, leucine and phenylalanine in T1 were higher than those of T2 (p<0.05). The aroma score of T2 was higher than that of T1 in sensory evaluation (p<0.05). In conclusion, two kinds of dry-cured hams were different in their final characteristics and could enhance the consumer`s appeal of pork meat in Korean market.
재구성 돈육제품 품질에 있어 비육단백질과 부산물의 상호 육 대체 효과
진상근(S . K . Jin),이무하(M . H . Lee) 한국축산학회 1988 한국축산학회지 Vol.30 No.7
The interactive effects of non-meat proteins (soy protein isolate, vital wheat gluten) and by-products (liver, spleen, lung) substitutedfor pork on the quality of the restructured pork products were evaluated at 10% of meat weight for non-meat proteins, and 7.5 and 15% for by-products. In products containing ISP, products with spleen showed higher pH, water holding capacity, juiciness and more reduction of cooking loss than those with liver and lung. Color of products with spleen was better than that of ones with liver and lung. The addition of by-products brought only a slight negative effect on TBA values. With products containing VWG, ones with spleen resulted in higher pH and water holding capacity, reducetion of cooking loss and the improved tenderness than those with liver and lung. TBA value was lower in products with spleen than in those with lung and liver. Regardless of the kind of by-product, 15% level showed no significant difference or a slight positive effect on color of products from 7.5% level while significant difference on panel test. Consequently, all three by-products appeared to be acceptable in terms of physico-chemical and sensory properties at up to 15% of the replacement of pork in the restructured product containing 10% ISP or VWG.