냉장저장중 사슴고기의 이화화적 성질의 변화

신택순,강한석,김선구,이길왕,Shin Teak-soon,Kang Han-seok,Kim Seon-ku,Lee Kil-wang 한국생명과학회 2005 생명과학회지 Vol.15 No.4

A total of 5 female elk dEER $(220kg\pm10kg)$ were included in a study on the changes in physicochemical properties of deer meat during storage at $4^{\circ}C\;and\;-2^{\circ}C$. The deer was exposed to normal pre-slaughter handling and put under anesthesia before slaughtered. The loin and leg cuts were deboned from the carcass after 24hrs slaughter. The samples weighing approximately 300g were packaged using wrap packaging and stored for 3, 7, 11 and 15 days at $4^{\circ}C\;and\;-2^{\circ}C$. Water-holding capacity was decreased with increasing storage days at $4^{\circ}C\;or\;-2^{\circ}C$, respectively The deer meats kept at $-2^{\circ}C$ showed lower TBARS value than the meats kept at $4^{\circ}C$, and it was possible to extend the storage period of the meats. VBN values of the meats kept at $4^{\circ}C\;and\;-2^{\circ}C$ showed as edible values after storage for 15 days, although there were no significant differences among the storage temperature. pH values of loin and leg tended to be increased with the passage of storage time, and the values of the meats kept at $-2^{\circ}C$ was lower than that at $4^{\circ}C$. The change of meat softness was remarkable at $4^{\circ}C$, and the change at $-2^{\circ}C$ was slow. Therefore, it was effective to extend the storage period when the meats were kept at $-2^{\circ}C$. Color of the meats kept at $-2^{\circ}C$ was darker than that at $4^{\circ}C$, the index of red color was higher for the meats kept at $-2^{\circ}C$, and yellow color of meats kept at $-2^{\circ}C$ was more rapidly changed with the passage of storage time. [ $4^{\circ}C$ ]와 $-2^{\circ}C$보관한 배최장근과 대퇴근 모두 저장기간이 경과함에 따라서 보수성은 감소하였고, 배최장근의 변화가 대퇴근의 변화보다 크게 나타났다 $4^{\circ}C$저장구보다 $-2^{\circ}C$저장한 사슴육이 낮은 TBARS가를 나타내어 저장기간 연장이 가능하였다. $4^{\circ}C$와 $-2^{\circ}C$에 저장한 사슴육의 VBN가는 저장 15일간 가식권에 있었고, 저장온도에 따른 차이는 크게 나타나지 않았다. 저장기간 경과에 따라서 배최장근과 대퇴근 모두 pH는 증가하는 경향이었고, $-2^{\circ}C$저장구가 $4^{\circ}C$저장구보다 낮은 pH를 나타내었다. 육의 연화는 $4^{\circ}C$에서는 두드러졌으나, $-2^{\circ}C$에서는 지연시키는 경향을 나타내어 $-2^{\circ}C$저장이 저장기간 연장에 효과가 있었다. $-2^{\circ}C$ 저장구가 $4^{\circ}C$저장구 보다는 자기가 어둡게 나타났고, 적색도는 $-2^{\circ}C$가 높게 나타났으며, 황색도는 저장기간 경과에 따라 $-2^{\circ}C$저장구의 변화가 크게 나타났다.

톱밥발효사료 급여시 분말어유의 첨가가 돈육 등심의 지방산조성과 콜레스테롤 함량에 미치는 영향

신택순,이길왕,김선구,강한석,조병욱 밀양대학교 농업기술개발연구소 2001 農業技術開發硏究所報 Vol.5 No.1

This study was conducted to investigate the influence of meat quality of pork which was fed with fermented sawdust and sardine oil powder The fed pigs were fed with the feeds which were randomly assigned to one of four treatments : a), control (normal feed); b), T1 (normal feed and fermented sawdust 30%); c), T2 (normal feed and sardin powder oil 10%); d), T3 (normal feed, fermented sawdust 30%, sardin powder oil 10% and limited amino acid 30%) from live weight 30 kg to 110 kg and slaughtered. The samples were stored at 0±1℃. The fatty acids composition and cholesterol content were analyzed for over a period days(2, 4, 6, 8 and 15). The results obtained were summarized as follows : The quantity of crude lipid of control was slightly decreased with the storage periods but that of others was not significantly decreased. There were no significant differences each that of treatments. The composition of unsaturated fatty acid of all the treatments was not changed as the storage periods passed. The n-3 fatty acids - EPA, DPA and DHA- were not found in control and T1, but were found a lot in T2 and T3. The ratio of n-6 to n-3 of T2 and T3 was decreased because the quantity of polyunsaturated fatty acid of T2 and T3 was higher than that of control and T1 The cholesterol of all the treatments was not significantly changed with the storage periods. That of T2 was higher than that of other at 15th day(P<0.05).

인산철의 첨가가 피단의 품질에 미치는 영향

신택순,이길왕,김선구,강한석,조병욱 密陽大學校 生命資源開發硏究所 2002 生命資源開發硏究 Vol.6 No.-

This study was conducted to investigate the influence of ferric phosphate additive on the qualities and shelf life of pidan which was made with NaOH 3%, NaCl 5% and various levels of ferric phosphate solution. The eggs were manufactured with the solutions which were randomly assigned to one of four treatments : a), control (NaOH 3% and NaCl 5%); b), FP 0.3%,(NaOH 3%, NaCl 5% and ferric phosphate 0.3%); c), FP 0.6% (NaOH 3%, NaCl 5% and ferric phosphate 0.6%); d), CA 0.9% (NaOH 3%, NaCl 5% and ferric phosphate 0.9%). The samples were stored at 15±1℃. The pH of egg white and yolk, texture of egg white, and alkali osmotic depth of yolk were analyzed for over a peried days(5, 10, 15 and 20). The results obtained were summarized as follows : 1. The ferric phosphate addition was effected to be decreased on the pH of pidan white 2. The ferric phosphate addition was not effected on the pH of pidan yolks as the storage period began but was decreased those of them during storage period. 3. The Hunter L^*, a^* and b^* of pidan whites added ferric phosphate were lower than those of control. 4. The Hunter L^* and b^* of pidan yolks added ferric phosphate was tend to be higher than those of control but the Hunter a^* of them was tend to be lower than that of control. 5. The ferric phosphate addition was inreased the hardness of pidan whites but decreased springness of them. 6. The alkali osmotic depth of pidan yolk was decreased cause of the ferric phosphate addition.

포장방법에 따른 사슴고기의 냉장저장 중 이화화적 성질의 변화

신택순,이길왕,김선구,강한석,박현철,김근기,Shin, Teak-Soon,Lee, Kil-Wang,Kim, Seon-Ku,Kang, Han-Seok,Park, Hyean-Cheal,Kim, Keun-Ki 한국생명과학회 2007 생명과학회지 Vol.17 No.3

본 연구는 포장방법에 따른 사슴고기의 냉장저장 중 이화화적 성질의 변화에 대해 알아 보기 위하여 실시하였다. 생체중 220 $kg{\pm}10$ kg내외의 Elk 암컷 5마리를 도축하여 24시간 냉각한 후 발골하였고, 배최장근과 대퇴 근을 채취 하여 냉장온도로 25일간 유지하면서 비교 분석하였다. 보수성은 저장기간이 경과함에 따라 감소하는 경향이었고, 진공포장저장구가 보수성이 가장 낮았다. 저장기간이 경과함에 따라 TBARS가는 증가하였고, 진공포장저장구가 가장 낮은 TBARS가를 나타내었다. 저장기간이 경과함에 따라 VBN가는 증가하였고, 진공포장저 장구가 가장 낮은 VBN가를 나타내었다. pH는 저장기간이 경과함에 따라 증가하였고, 진공포장한 처리구가 가장 낮았다. 저장기간이 경과함에 따라 함기포장 처리구는 증가하였으나, 진공 포장처리구와 가스치환 포장처리구는 연도가 감소하였다. 대퇴근의 밝기는 포장방법에 따른 차이가 나타나지 않았고, 배최장근은 진공포장 처리구가 함기포장 처리구와 가스치환 포장처리구보다 유의적으로 밝았다. 대체적으로 진공포장 처리구가 함기포장 처리구와 가스치환 처리구보다 적색도가 높게 나타났다. 황색도는 저장기간 경과에 따라 증가 후 감소하는 경향을 나타내었고, 진공포장 처리구가 대체적으로 황색도 높았다. A total of 5 female elk deer (220 $kg{\pm}10$ kg) were included in a study on the changes in physico-chemical properties of deer meat during storage at $4^{\circ}C$. The deers were exposed to normal pre-slaughter handling and put under anesthesia before slaughtered. The loin and leg cuts were deboned from the carcass after 24hrs slaughter. The samples weighing approximately 300 g were packaged using three packaging methods : Atmospheric packaging(A), Vacuum packaging (V) and Modified atmospheric at packaging (M: 80% $CO_2$ +20% $N_2$)and stored for 3, 7, 11, 15, 20 and 25days at $4^{\circ}$. The ability of moisture maintenance tended to be decreased with the passage of storage time, and that of the meats treated with the vacuum wrapping was lower than that with other wrapping methods. TBARS values of the meats with the regardless of treatments was increased with the passage of storage time, although the values with vacuum wrapping was lowest. VBN values of the meats with the regardless of treatments was also increased with the passage of storage time, although the values with vacuum wrapping was also lowest. The pH values of the meats with the regardless of treatments was also increased with the passage of storage time, although the values with vacuum wrapping was also lowest. For the meat softness, the value of the meats treated with atmospheric packaging was increased with the passage of storage time, but the values with vacuum wrapping and modified atmospheric packaging were respectively decreased. There were no significant differences in luminosity of leg, although loin treated with vacuum wrapping was significantly brighter than that with atmospheric packaging and modified atmospheric packaging. In general, the index of red color of the meats treated with vacuum wrapping was higher than that with atmospheric packaging and modified atmospheric packaging. The index of yellow color tended to be decreased after increment for a time with the passage of storage time, although the value with vacuum wrapping was generally higher than that with other wrapping methods.

구연산의 첨가가 피단의 품질에 미치는 영향

신택순,이길왕,김선구,강한석,조병욱 密陽大學校 生命資源開發硏究所 2002 生命資源開發硏究 Vol.6 No.-

This study was conducted to investigate the influence of citric acid additive on the qualities and shelf life of pidan which was made with NaOH 3%, NaCl 5% and various levels of citric acid solution. The eggs were manufactured with the solutions which were randomly assigned to one of four treatments : a), control (NaOH 3% and NaCl 5%); b), CA 0.2% (NaOH 3%, NaCl 5% and citric acid 0.2%); c), CA 0.4% (NaOH 3%, NaCl 5% and citric acid 0.4%); d), CA 0.6% (NaOH 3%, NaCl 5% and citric acid 0.6%). The samples were stored at 15±1℃. The pH of egg white and yolk, Hunter color of egg white and yolk, texture of egg white, and alkali osmotic depth of yolk were analyzed for over a period days(5, 10, 15 and 20). The results obtained were summarized as follows: 1. Citric acid addition was increased the pH of pidan whites as the storage period began but was decreased those of them as storage period passed. The pH of CA 0.2% was similar than that of control. 2. Citric acid addition was not effected on the pH of pidan yolks, but but was decreased those of them during storage period. 3. The Hunter L^* of treatments added Citric acid was higher than that of control. The a^*, b^* of CA 0.6% were higher than those of others. 4. The Hunter L^* of pidan yolks added Citric acid was tend to be lower than that of control. The citric acid addition were not effected on a^* and b^* of those treatments. 5. The citric acid addition were not effected on the texture of pidan white but were incresed the springness of pidan white a little. 6. There were no changed in alkali osmotic depth of pidan yolk cause of the citric acid addition.

전자선 조사, 포장방법 및 저장기간이 우육의 콜레스테롤 산화에 미치는 영향

신택순,이정일 한국동물자원과학회 2002 한국축산학회지 Vol.44 No.1

우육 등심부위를 1 ㎝ 두께로 절단한 후 생육 시료는 PVDC 필름으로 호기적 포장과 진공포장을 하여 6 kGy 선량으로 전자선 조사를 실시한 후 2-4℃의 냉장실에서 보관하면서 저장기간 별(0, 7일) 실험에 사용하였다. 전자선 조사 후 가열시료와 가열 후 전자선 시료는 oven에서 육 내부 온도가 70℃ 될 때까지 가열한 다음 함기 포장과 진공포장을 즉시 실시한 후 생육 시료와 같은 조건으로 냉장실에서 보관하면서 생육 시료와 같은 저장기간별 콜레스테롤 산화물의 발생 종류와 발생량을 조사한 결과는 다음과 같다. 생육 시료에서 저장초기에는 7β-hydroxycholesterol과 7-ketocholesterol이 검출되었으며, 처리구간에는 함기포장 처리구가 진공포장 처리구에 비하여 유의적으로(P<0.05) 많은 발생량을 보였다. 저장기간이 경과함에 따라 저장초기에는 발생되지 않았던 7α-hydroxycholesterol, 20α-hydroxycholesterol, β-epoxid 및 α-epoxide 등이 검출되었으며, 발생량도 저장기간이 경과함에 따라 유의적으로(P<0.05) 증가하였다. 전자선 조사 후 가열 시료와 가열 후 전자선 조사 시료는 저장 초기에는 발생되지 않았던 cholestanetriol이 저장 7일에 검출되었으며, 전처리구가 저장기간이 경과함에 따라 콜레스테롤 산화물의 발생량이 유의적으로(P<0.05) 증가하였으며, 처리구간에는 진공포장한 처리구가 함기포장한 처리구에 비하여 유의적으로(P<0.05) 낮은 발생량을 보였다. 이상의 결과를 종합하면 콜레스테롤 산화물질의 발생량은 조사로 인하여 발생되는 량보다는 저장시 포장조건이 더 많은 영향을 미치는 것으로 밝혀졌다. Beef loins that retailed in market were used as experimental samples. Some beef samples in raw state were packaged with PVDC as aerobic and vacuum condition. The other beef samples were cooked until core temperature arrived at 70℃ and then packaged immediately in the same way of raw samples. After these samples were irradiated by electron beam 6kGy, irradiated samples were stored in refrigerator(2∼4℃). Identify and quantity of cholesterol oxides were analysed stored at 0 and 7 days, respectively. During the early stage of storage, 7β-hydroxycholesterol and 7-ketocholesterol were respectively produced form the raw meat samples, and the production of these chemicals were significantly higher((P<0.05) from the meats with aerobic packaging than those with vacuum packaging. With the passage of storage time, 7α-hydroxycholesterol, 20α-hydroxycholesterol, β-epoxide, β-epoxide and some other chemicals, which were not produced during the early stage of storage, were produced, Also, the production of these chemicals were significantly increased (P<0.05) with the passage of storage time. Cooked meat after irradiation and irradiated meat after cooking produced cholesterol on the 7th day of storage, although this chemical was not produced during the early stage of storage. Production of cholesterol oxides was significantly increased (P<0.05) with the passage of storage time for all treatment, and showed significantly lower value (P<0.05) with the vacuum packaging than aerobic packaging. Summarizing the aforementioned results, it was found that the production of cholesterol oxides was more easily affected by packaging condition than irradiation.

돈육 등심의 콜레스테롤 및 지질 산화에 전자선 조사 , 포장 및 저장기간이 미치는 영향

신택순,이정일 한국축산식품학회 2002 한국축산식품학회지 Vol.22 No.2

Pork loins that retailed in market were used as experimental samples. Some pork samples in raw state were packaged with PVDC in either aerobic or vacuum condition. The other pork samples were cooked until core temperature reached at 70℃ and then packaged immediately in the same way with the raw samples. After these samples were irradiated by electron beam 6 kGy, the samples were stored in a refrigerator (2∼4℃). Identification and quantification of cholesterol oxides were performed at 0 and 7 days. The results were following. Druing the early stage of storage, cholesterol oxides were not produced from the raw meat samples, but with the passage of storage time, 7α-hydroxycholesterol, 7β-hydroxycholesterol, 7-ketocholesterol, 20α-hydroxycholesterol, β-epoxide and α-epoxide, which were not produced during the early stage of storage, were produced. The production of cholesterol and lipid oxidation products were significantly higher (P

침지액의 NaOH와 NaCl의 농도 및 계란 침지기간이 계란 피단의 완성도에 미치는 영향

신택순,조성근,이홍구,조병욱,강한석,박현철,배석현,김윤석,김병우 경상대학교 농업생명과학연구원 2012 농업생명과학연구 Vol.46 No.6

본 실험은 계란의 과잉생산에 따른 여러 가지의 문제점을 해결하고 사육 농가의 소득을 증대하기 위해 계란으로 피단을 제조하는 방법을 실험하였다. NaOH의 농도를 3, 5, 7%로 기준하고 NaCl의 농도를 5, 10, 15, 20%로 기준하여 침지액을 제조하여 2일 간격으로 14일간 실험하였다. 침지액의 pH는 NaOH의 농도가 높을수록, 그리고 침지기간이 경과할수록 피단제조용 침지액의 pH는 증가하였고, NaCl의 농도가 높을수록 감소하는 경향이 나타났다. 난황의 pH는 NaOH의 농도가 진할수록 증가하였으나, NaCl의 농도에 따라서는 차이가 나타나지 않았다. NaOH와 NaCl의 농도가 높을수록 난황과 난백 침투속도는 빨라지는 것으로 나타났다. NaOH의 농도가 3%일 때 14일까지도 난백의 수양화가 되지 않았으나, 5%일 때는 11∼12일째에, 7%일 때는 8∼10일째에 각각 수양화가 발생하였다. 수양화가 되었을 때 난백의 pH는 11.8∼12.0으로 조사되었다. NaOH의 농도가 3%일때는 12∼14일 정도, 5%일 때는 10일 정도, 7%일 때는 6∼7일 정도 침지 후 열처리를 하면 피단이 완성되었다. NaOH의 농도가 높을수록 침지기간 및 제조기간은 단축하였으나, 피단 난백의 수양화가 빠르게 진행되는 것이 큰 단점으로 나타났다. 따라서 NaOH가 3∼5%정도가 알맞다고 생각되며, NaCl의 농도는 침지기간에는 무관하나 염도에 영향을 미치므로 5∼10%정도 범위에서 조절하는 것이 적당하고 15∼20%일 경우에는 염도가 높아 기호도가 떨어졌다. This study carried out on the manufacturing of pidan. The production of pidan can be one of solutions for over-produced eggs and stable egg price. For the alkali-pickling solution for manufacturing of Pidan, the tested concentration of NaOH and NaCl were respectively as 3, 5, 7% and 5, 10, 15, 20%, and examined every 2 days for 14days. According to the results, pH value of alkali-pickling solution was increased by the increment of NaOH concentration and the pickling period, and was decreased by the increment of NaCl concentration. The pH value of egg yolk was increased by the increment of NaOH concentration, but it was not significantly different by the NaCl concentration. By the increment of NaOH and NaCl concentrations, the alkali infiltration in egg yolk and egg white was accelerated. Furthermore, the weight change of the eggs in the alkali-solution has no effects on manufacturing of Pidan. Liquefied albumen showed significant differences by NaOH concentration rather than that of NaCl. There was no liquefied albumen for 14days at 3% of NaOH, but it was found between 11-12days at 5% and 8-10days at 7%, respectively. The pH values of egg white when it was liquefied albumen were between 11.8 and 12.0. Pidan was made by heat treatment after 6-7days dipped in the solution at the concentration of 7%, about 10days at 5%, and 12-14days at 3% of NaOH, respectively. Although, the period of manufacturing of Pidan was saved by the increment of NaOH concentration, liquefied albumen was accelerated and the food preference was decreased by ammonia odor. Therefore, the suitable concentration of NaOH is between 3 and 5%, and that of NaCl is between 5 and 10% due to the effect of salinity by the soaking period. Through this study, optimal pickling solution and dipping time for manufacturing of Pidan was figured out, and also find out that it can save a time about 15days for manufacturing of Pidan.

혼합 천연항산화제가 가열분쇄돈육의 pH와 지방산 조성에 미치는 영향

신택순 密陽産業大學校 農業技術開發硏究所 1999 農業技術開發硏究所報 Vol.3 No.2

촌연항산화제의 실용화를 위한 기초자료로서 열처리된 육에서 천연항산화제의 혼합 사용이 상승효과를 얻을 수 있는지의 여부와 상승효과의 정도를 구명하고저 돈육의 대퇴부위를 마쇄한 후 α-tocopherol, GFSE, carnosine, rosemary 등의 천연항산화제를 조합하여 분쇄돈육을 제조한 후 열처리하여 4℃에서 10일간 저장하면서 저장기간에 따른 지방의 산화 및 지방산 조성의 변화를 조사한 연구결과를 요약하면 다음과 같다. 전처리구에서 pH는 저장 4일 에 낮아졌다가 다시 서서히 증가하였고, carnosine을 첨가한 처리구들이 유의적으로 높은 pH를 나타내었다. CD = BC < AC < AD = BD < Control의 순으로 높았다. 저장초기 대조구와 처리구간의 지방산 조성의 차이는 없었으나 저장기간이 경과함에 따라 대조구의 불포화 지방산의 함량은 감소하였고, 천연항산화제를 첨가한 처리구들에서는 불포화 지방산이 약간 감소하였거나 변화가 없었다. 저장초기 대조구와 처리구간의 S:U, S:M:P 비율은 차이가 없었으나 저장기간이 경과함에 따라 대조구의 S:U, S:M:P 비율은 감소하였고, 천연항산화제첨가구인 처리구들에서는 S:U, S:M:P 비율이 약간 감소하거나 변화가 없었다. This study was conducted to investigate the synergistic effects of antioxidants in cooked ground pork which was made with mixed natural antioxidants - α-tocopherol, GFSE, carnosine and rosemary. Raw meat samples were prepared with one of seven treatments : control(no antioxidant), treatment AB( α-tocopherol at 0.02% of total fat and GFSE at 0.1% of meat), teatment AC( α-tocopherol at 0.02% of total fat and carnosine at 0.5% of meat), treatment AD( α-tocopherol at 0.2% at total fat and rosemary at 0.02% of meat), treatment BC(GFSE at 0.1% and carnosine at 0.5% of meat), treatment BD(GFSE at 0.1% and rosemary at 0.02% of meat), and treatment CD(carnosine at 0.5% and rosemary at 0.02% of meat). The ground pork samples were cooked at 85℃ for 1 hour and stored at 4±1℃. The physico-chemical properties and fatty acids composition were analyzed during the storage periods of 2,4,6,8 and 10 days. The pH values of cooked ground pork with carnosine were higher(P<0.05) than those of control and others but there were no significant differences between the other treatments and control. The pH of all treatments was slightly increased with the storage period. The pH of treatments was in order of CD = BC > AC > AD = BD > AB > control. There was no difference in the fatty acids composition of control and treatments in early storage time; however, unsaturated fatty acid content was decreased and that of treatments was slightly decreased or not changed as the storage period passed. There was no difference in the ratio of S:U and S:M:P of control and treatment in early storage time; however, S:U and S:M:P of control was decreased and that of treatments was slightly decreased or not changed as the storage periods passed.

혼합 천연항산화제가 가영분쇄돈육의 지방산화에 미치는 영향

신택순 密陽産業大學校 農業技術開發硏究所 1999 農業技術開發硏究所報 Vol.3 No.2

천연항산화제의 실용화를 위한 기초자료로서 열처리된 육에서 천연항산화제의 혼합 사용이 상승효과를 얻을 수 있는지의 여부와 상승효과의 정도를 구명하고저 돈육의 대퇴부위를 마쇄한 후 α-tocopherol, GFSE, carnosine, rosemary 등의 천연항산화제를 조합하여 본쇄돈육을 제조한 후 열처리하여 4℃에서 10일간 저장하면서 저장기간에 따른 지방의 산화 및 지방산 조성의 변화를 조사한 연구결과를 요약하면 다음과 같다. POV는 저장기간이 경과함에 다라서 전 처리구에서 증가하였으며, 대조구와 BD구는 8일과 10일 경에 POV의 변화가 없었다. Carnosine이 첨가된 처리구들이 유의적으로 낮은 POV를 나타내었으며, 저장 6일경부터 POV가 증가하였고, 다른 처리구들은 저장 4일경부터 POV는 증가하였다. AC와 CD구는 상승효과가 인정되었고, 다른 처리구는 상승효과가 인정되지 않았다. 전체적으로 POV는 AC < CD < BC < AD < AB < BD < Control의 순으로 낮았다. 전 처리구에서 TBARS는 저장기간이 경과함에 따라서 증가하였으며, carnosine을 첨가한 처리구들이 낮은 TBARS를 나타내었다. AC구를 제외한 대조구와 다른 처리구들이 저장 8일부터 급격한 TBARS의 상승을 나타내었다. AC, BC, 및 CD구만이 상승효과가 있었으며 AB와 AD구는 상승효과 보다는 혼합효과로 사료된다. AC < CD = BC < AD < AB < BD < Control 의 순으로 낮았다. This study was conducted to investigate the synergistic effects of antioxidants in cooked ground pork which was made with mixed natural antioxidants-α-tocopherol, GFSE, carnosine and rosemary. Raw meat samples were prepared with one of seven treatment : control(no antioxidant), treatment AB(α-tocopherol at 0.02% of total fat and GFSE at 0.1% of meat), treatment AC(α-tocopherol at 0.02% fat and carnosine at 0.5% of meat), treatment AD(α-tocopherol at 0.02% of total fat and rosemary at 0.02% of meat), treatment BC(GFSE at 0.1% and carnosine at 0.5% of meat), treatment BD (GFSE at 0.1% and rosemary at 0.02% of meat), and treatment CD(carnosine at 0.5% and rosemary at 0.02% of meat). The ground pork samples were cooked at 85℃ for 1 hour and stored at 4±1℃. The physico-chemical properties and fatty acids composition were analyzed during the storage periods of 2, 4, 6, 8 and 10 days. The peroxide values of all cooked ground porks increased upon the passage of the storage time but those of control and BD slightly decreased at 8 and 10 days, respectively. The peroxide values of cooked ground porks with carnosine were lower(P<0.05) than those of control and others and increased from 6 days of storage, but those of control and others were increased after 4 days of storage. The peroxide values of treatment were in order AC > CD > BC > AB > BD > control. The TBARS of all ground porks was increased as the storage period passed. The TBARS of cooked ground porks with carnosine were lower (P<0.05) than those of control and others. Those of all treatments except treatment AC rapidly increased after 8 days. Antioxidant treatment reduced the TBARS in order of AC > CD = BC > AD > AB > BD > control.