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RISS 인기검색어
- 검색키워드
- 저자 : 송계원(Kae Won Song) (검색결과 4 건)
- 무료
- 기관 내 무료
- 유료
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이종태,송계원 ( Jong Tae Lee,Kae Won Song ) 한국축산학회 1976 한국축산학회지 Vol.18 No.3
To investigate the average meat production ability of meat hogs and the quality of perk produced primarily for export, the carcass data and cutting yield data were obtained from 7,689 heads of meat hogs and were analysed by production areas. The chemical analysis of muscles and the physical properties of fat were made. The results obtained were summarized as follows. 1. The average postnatal days of the meat hogs was 191 days, and the average live weight of hogs that were fasted for 10∼12 hours was 88.48㎏. From these the market weights was estimated to be about 90㎏. 2. The average dressing percentage was 75.40%, and the average backfat thickness was 2.91㎝ that, this is supposed to be No.2 grade according to the carcass grading standard of Japanese. 3. The average four lean cuts yield was 68.75% and the five primal cuts was 82.31% on the carcass weight basis. 4. The total fresh pork including tender loin was 59.66% on the carcass weight basis and this was 49.98% on the live weight basis. 5. The total abnormality was 9.59% and 36.9% of the total abnormalities was found in the gastro-intestinal tract.
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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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혈장및 도축부산물로부터 회수한 단백질의 섬유화와 그 이용에 관한 연구
송인상(In Sang Song),이신호(Shin Ho Lee),강통삼(Tong Sam Kang),송계원(Kae Won Song) 한국축산학회 1984 한국축산학회지 Vol.26 No.3
In order to increase the utility of the protein isolates and blood which most of them were discarded and causes the pollution problems, protein isolates and blood plasma were made to spun fibers in order to give texture to the protein. Their use in the meat products and microbiological safety were examined. The results obtained were summarized as follows: 1. When protein isolates from liver and lung, and blood plasma were mixed with sodium alginate, the mixture flows pseudoplastically and could be spun into fiber easily. The pH adjustment of the mixture could not increase the tensile strength of the spun fibers. 2. Sausages having 10% of the blood plasma fiber were accepted without much change in the texture and color but addition of 20% of blood plasma fiber gave low acceptability. More acceptable soup could be made using bone protein which was extracted by water and high pressure extraction than by atmospheric pressure extraction. 3. The protein isolates spun fiber were found to be safe in terms of the food poisoning microorganisms.
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도축부산물로부터 회수한 단백질의 물리화학적 성질 및 석시닐화 ( Succinylation )
송인상(In Sang Song),유익종(Ick Jong Yoo),강통삼(Tong Sam Kang),송계원(Kae Won Song) 한국축산학회 1984 한국축산학회지 Vol.26 No.3
For the utilization of protein isolates from swine liver, lung and bone in food, biochemical properties and microbiological safety of the alkaline-extracted protein isolates were examined. Chemical modification (succinylation) was attempted in order to increase the functional properties of protein isolates. The results obtained were summarized as follows: 1. The amino acids composition of the liver protein isolates was quite excellent except valine and isoleucine but other protein isolates had generally lower amino acids contents than FAO/WHO recommended chemical score. Especially, sulfur-containing amino acids were found to be a limiting amino acid. 2. During the extraction, protein seemed to undergo non-covalent interaction and disulfide bond formation bt in-vitro pepsin digestibility of the protein isolates was found to be 80-98%. The protein isolates had a very low amount of calcium and riboflavin. 3. Through succinylation of protein by succinic anhydride during alkaline extraction, the protein recovery, the solubility of the protein in distilled water, emulsion capacity, the oil absorption, the water hydration and whippability of the protein isolates were increased in some degrees. 4. The number of microorganisms in liver and lung were decreased dramatically during the alkaline extraction and protein isolates could be stored for longer than 15 days at-15℃.
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