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      • 염지 중 햄육의 특성 변화

        문윤희,문영덕,곽석범 慶星大學校 1990 論文集 Vol.11 No.2

        Cured hams were manufactured using dry during method with 0, 1, 3, 5% levels of sodium chloride. The study was conducted to determine the effect of level of sodium chloride on moisture content, water activity, pH, salt concentration in cured meat, extractability of protein, SDS-PAGE and AT-Pase activity of myofibillar protein. During the process of curing, the moisture contents and water activity in cured ham meat decreased, while the pH and salt concentration incresed. The extractabilities of protein and SDS-PAGE shows that changes in extractactability of water soluble protein extracted from SSS-solution are less noticeable while the extractability of salt soluble proteins extracted from HS-and KI-solution increased. The ATPase activity of Myofibrillar protein from cured ham meat with low level of salt concentration demonstrated a higher sensitivity to ionic strength than that of myofibril from cured ham meat with high levels. These changes were rapid in the high level concentration of sodium chloride.

      • 염지 중 베이컨육의 특성 변화

        문영덕,문윤희,곽석범 慶星大學校 1989 論文集 Vol.10 No.2

        Cured becon meats were manufactured from bacon using dry curing method with varing levels of sodium chloride. To study the changes of moisture content, water activity, pH, salt concentration, extractability of proteins, SDS-PAGE and ATPase activity of protein were investigated during curing period at 3±1℃. During the process of curing, the moisture content and water activity in bacon meat decreased while the pH and salt concentration increased. Extractabilities of protein and SDS-PAGE shows that changes in extractability of water soluble protein are less noticeable while the extractability of salt soluble protein depended on curing period. These changes were rapid in the high level concentration of sodium chloride. The ATPase activity of myofibril from cured bacon with low level of salt concentration demonstrated a higher sensitivity to ionic strength than that of myofibril from cured bacon with high levels.

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