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RISS 인기검색어
- 검색키워드
- 저자 : 민병용 ( In Sang Song (검색결과 2 건)
- 무료
- 기관 내 무료
- 유료
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송인상(In Sang Song),유익종(Ick Jong Yoo),민병용(Byong Yong Min),송계원(Kae Won Song) 한국축산학회 1984 한국축산학회지 Vol.26 No.3
Most of the meat industry by-products are discarded without being used as a protein resources. They often cause the pollution problems. And only a small parts of them are utilized, and handled unsanitarily as a human food. In order to develop a protein resources from meat industry by-products, optimum conditions for protein recovery from swine liver, lung and bone were examined. The results obtained were summarized as follows: 1. Amounts of extracted protein from the swine liver and lung were increased as the extraction pH was increased. But the optimum pH for extraction and precipitation were considered as 10 and 4.5, respectively in view of the collagen contents of the precipitated protein. 2. More protein were extracted from the swine bone at an alkaline pH than at an acidic pH and the extractability of the protein was increased by the addition of EDTA over all pH range. Extractability of protein was increased as the extraction temperature elevated and was decreased by the addition of KCl and NaCl when alkaline extraction method was used. 3. When water and high pressure extraction (WHPE) method was used, the extraction time for more than 4 hours at a 15 psi has no effect on the increasing the extractability of protein from bone but 3 times more proteins were extracted than atmospheric pressure was used.
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송인상,김기성,강통삼,민병용 ( In Sang Song,Kee Sung Kim,Tong Sam Kang,Byong Yong Min ) 한국축산학회 1984 한국축산학회지 Vol.26 No.4
In order to raise the utility of beef tallow, edible beef tallow was fractionated by an acetone crystallization procedure and utility of each fraction was examined. The results obtained are summarized as follows: 1. Edible beef tallow was effectively fractionated to yield five fractions. Iodine value, cholesterol and unsaturated fatty acids (C_(18:1), C_(18:2)) contents were increased and melting point and saturated fatty acids (C_(16), C_(18)) contents were decreased during the progress of fractionation. 2. It was assumed that the. solid fractions (melting point: 51-56℃) could be used as a substitute of hydrogenated oil and The semi-solid fraction (melting point: 37℃) as a cocoa butter in view of the thermal behavior of this fraction by differential scanning calorimetry. 3. Potato chips were manufactured using the liquid fraction as frying medium. The physico-chemical properties of the oil during the consecutive frying and the preference of the potato chips were examined. It was found that the liquid fraction could be used solely or when mixed with vegetable oil as inexpensive frying oil.
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