http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
한우사육형태가 육질에 미치는 영향 2 . 이화학적 특성
채영석,강창기,김동학 ( Y . S . Chae,C . G . Kang,D . H . Kim ) 한국축산학회 1983 한국축산학회지 Vol.25 No.6
The characteristics of three muscles (Cleido Occipitalis; CO, Longissimus Dorsi; LD and Semitendinosus; ST) from Korean cattle fed by using the modern feeding practice were studied. Twelve physico-chemical characteristics on meat quality were measured. The results obtained are as follows: 1. It was observed that of three muscles, pH value was the highest level 6.08 in CO muscle, but Water-Holding Capacity in the highest quantity was 53.03% in CO muscle, 2. Sarcoplasmic protein and myofibril protein contained in ST muscle were 6.20% and 8.72% respectively, being the highest quantity of three muscles, the correlation was significantly recognized between pH value and myofibril protein (r=0.68, P$lt;.05), and between sarcoplasmic protein and Water-Holding Capacity (P$lt;.001) too. 3. Sarcomere length was 1.33 ㎛ in LD, 1.43㎛ in CO and 1.57 ㎛ in ST muscle. Fragmentations in three muscles were highly significant (P$lt;001). 4. Collagen amount contained in CO muscle was 5.73%, being the highest quantity of the three; muscles and collagen amount was recognized to have significant correlation with crude fatty acid (r=0.77, P$lt;.01). 5. The amount of crude fatty acid, total saturated fatty acid and total unsaturated fatty acid showed a high significance in the relation between CO and LD muscle, and tenderness was significantly recognized to have the correlation with total saturated fatty acid (r=-0.93, P$lt;.01) and total unsaturated fatty acid (r=0.94, P$lt;.01).
채영석,강창기 ( Y . S . Chae,C . G . Kang ) 한국축산학회 1983 한국축산학회지 Vol.25 No.6
A study on the tendency in changes of body type of Korean cattle between two different feeding practices has been carried out by judging body conformation. The cattle which are measured are 40 bulls at 24 months of age in Chuncheon region. In the results of measurement, chest width and thurl width of a body under the improved feeding method showed a remarkable increase in comparison with those of a body under the conventional feeding method. There are significant differences in chest width (p$lt;0.01) and in thurl width (p$lt;0.01) respectively. The rate to withers height of each part except hip-bone width increased significantly in general. The correlation coefficient among each part of a body showed a high significance on the whole and was highest between body weight and hip height (r=0.783, p$lt;0.01). While the correlations were not significant in the parts (head, heart, kidney and liver) respectively, the high significant correlations are observed between body weight and carcass weight (r=0.766, p$lt;0.01), body weight and head weight (r=0.808, p$lt;0.01) and carcass weight and head weight (r=0.612, p$lt;0.01). The contributional ratio of multiple regression equation on 3 parts of body measurements was 76.53% (p$lt;0.01).
계육조리중 돌연변이원성 물질의 생성에 관한 연구 1 . Frying 과 Broiling 방법으로 조리한 계육의 산성조건하의 추출액
채영석(Y . S . Chae),함승시(S . S . Ham),강창기(C . G . Kang),권일경(I . K . Guon),김종대(G . D . Kim),정재경(G . K . Cheong) 한국축산학회 1988 한국축산학회지 Vol.30 No.6
The mutagenic effects of extract fraction in acidic solution from chicken meat cooked by frying, and broiling, were studied by means of several rapid microbial assay methods and DNA breaking test. The mutagenic effects were tested with the use of Bacillus subtilis H17 and M45, Salmonella typhimurium TA98 and TA100. The DNA breaking action was assayed by calf thymus DNA. The results were that four kinds of fried and broiled chicken meat showed mutagenic activity on Bacillus subtilis in the spore Rec-assay. Generally, Zn^(2+) increased the mutagenic activity on fried chicken meat, Fe^(2+) increased the mutagenic activity on broiled and cured chicken meat in 2% NaCl and 100 ppm NaNO₂. In broiled chicken meat, Fe^(2+) increased the mutagenic activity on broiled and cured clucken meat in 100 ppm NaNO₂. The DNA breaking action was showed at fried chicken meat, cured in 2% NaCl, 100 ppm NaNO₂ and 2% NaCl but the cured meat in 100 ppm NaNO₂ did not show activity. The presence of Zn^(2+) increased the mutagenic activity on fried chicken meat. The evidence is also presented for weak DNA breaking action in two kinds of broiled chicken meat. The high levels of mutagenic activity assayed with the Ames test were detected in fried and broiled chicken meat.
Propyl Gallate , Sodium Ascorbate , Sodium Tripolyphosphate 첨가가 계육 Surimi 의 저장중 품질에 미치는 효과
강창기,이성기,민병진 한국동물자원과학회 2001 한국축산학회지 Vol.43 No.4
Chicken surimi from the spent layer meat was prepared with 0.02% propyl gallate(PG), 0.2% sodium ascorbate(SA), and 0.2% sodium tripolyphosphate(STPP). Samples were stored at 5℃ for 8 days and at -18℃ for 14 weeks, respectively, to observe quality change including lipid oxidation, color and textural properties. The surimi containing STPP showed higher level of pH than others. Color stability slowly decreased during storage regardless of temperature or additives. Surimi containing STPP had higher lightness(L*), hue angle(h°), and lower redness(a*) values at both 5 and -18℃ than others. Therefore, the STPP maintained the color stable better than SA or PG. Water holding capacity was higher in surimi containing additives than surimi with no additive, and the highest level was observed in surimi containing SA. The SA also significantly improved the gel hardness and cohesiveness compared with other additives. The 3 kinds of additives inhibited lipid oxidation during storage. Less thiobarbituric acid-reactive substance(TBARS) was accumulated in surimi containing SA or PG than surimi containing STPP. Combined addition(SA+PG+STPP) was the most effective in minimizing lipid oxidation in both refrigerated and frozen surimi.
수세용매 종류와 횟수에 따라 제조된 계육 Surimi 의 품질특성
이무하,김병철,한정희,강창기,이성기 한국축산학회 1999 한국축산학회지 Vol.41 No.6
Mechanically deboned chicken meat(MDCM) was washed using 0.5% sodium chloride(NaCl), 0.5% sodium bicarbonate(NaHCO₃) and 0.5% sodium tripolyphosphate(STPP) solution, respectively, to produce chicken surimi. All solutions were controlled pH 6.0. For the washing cycle experiment, surimi was prepared with 0.5% NaCl solution and washed from t to 4 cycles at a 5:1 solution-MDCM ratio. The selected washing solutions affected color values and textural properties. Product prepared with STPP solution had highest lightness(L*) and whiteness(W) values, and lowest redness(a*) value, and had highest gel strength such as hardness, chewiness, and cutting strength. The water holding capacity(WHC) and salt soluble protein(SSP) were highest in 0.5% NaCl wash solution. The color and textural properties were affected by the number of washing cycles. The L* and W value increased, but a* value decreased as the number of washing cycle increased. Gel strength decreased with increased number of washing cycle and moisture content. Scanning electron microscopy showed distinct difference by the number of washing cycle. The washed meat of cooked surimi appeared a fibrous protein network structure resulting from protein heat-induced gelation. Therefore, based on this study, the preparation of surimi from MDCM washed for 3 cycles with a 5:1 ratio (0.5% NaCl solution : MDCM) would be recommended.
수세용액과 Oleoresin 향신료 첨가가 기계발골계육의 품질특성에 미치는 영향
채영석,강창기,이성기,조규석,정재경,김종원 한국축산학회 1994 한국축산학회지 Vol.36 No.1
This study was undertaken to determine the effect of washing solution including distilled water, sodium phosphate(0.04M, pH 8.0) and sodium bicarbonate solution(0.5%, pH 8.0) on the quality characteristics of mechanically deboned chicken meat(MDCM) and also investigated the effect of natural oleoresin sage and rosemary of washed MDCM on the retardation of oxidative rancidity during storage at 3℃. Lipid and protein content decreased while moisture content increased by washing procedure in MDCM. 47.4% and 47.1 % of total fat(dry weight basis) in MDCM were removed by sodium phosphate and sodium bicarbonate solution, respectively. The yields of washed MDCM with sodium phosphate and sodium bicarbonate solution were 68.1% and 73.3% (protein weight basis), respectively. SDS-PAGE indicated that a substantial quantity of the sm-coplasmic fraction was removed by the washing procedure. The washed MDCM waa signifiruoly lighter and les, red than the unwashed MDCM. The content of fatty acid such as 16:0, 18:1, and 18:2 contained about 85% in MDCM. There was not apparent difference of fatty acid composition by washing procedure. The washed MDCM itself showed remarkably retardation of oxidative rancidity during storage. Natural oleoresin rosemtuy and sage had a slightly antioxidant activity in washed MDCM with sodium dicarbonate solution compared with only washed MDCM.
성장단계에 따른 적색 및 백색계육 염용성 단백질의 gel 화 특성에 관한 연구
채영석,강창기,이성기,김희주 한국축산학회 1995 한국축산학회지 Vol.37 No.1
Influences of protein concentrations, pH and thermal treatments on the heat-induced gelation properties of chicken salt soluble protein(SSP) from red(leg) and white(breast) muscle at different growth stages such as 4 weeks, 8 weeks and 24 months were investigated. The electrophoretic patterns indicated that breast SSP had more actin bands than leg SSP. The bands of myosin light chain 1 and 3 at 8 weeks and 24 months almost disappeared compared with those at 4 weeks. The heat-induced viscosity showed increase with increasing the protein concentration and started to increase rapidly in SSP from younger and breast muscles. The least amount of protein needed for forming gel in SSP from younger and breast muscles. The heat-induced turbidity way highly correlated with protein concentrations ranging from 0 to 3.5 ㎎/㎖ in SSP from 8 week old breast muscle(r=0.99). There were higher levels in SSP from younger and breast muscles while protein concentrations increased. At a heating rate of 1℃/min, suspensions (pH 6.0, 6.5, 7.0) of isolated SSP were found to start forming gels from 40℃ to 55 ∼ 60℃ detected by viscosity, and unfolding of peptide structures at 35℃detected by turbidity. The pH for optimum gelation, indicated by heat-induced viscosity, was 6.0 for breast SSP and 6.5 for leg SSP. The SSP from breast muscle had more favorable gelation properties than that from leg muscle. The gel also formed more easily in SSP from younger muscle.