올리브유가 첨가된 프레스햄의 저장 중 품질특성에 미치는 영향

이정일,정재두,이진우,하영주,신택순,곽석준,도창희,Lee, Jeong-Ill,Jung, Jae-Doo,Lee, Jin-Woo,Ha, Young-Joo,Shin, Teak-Soon,Kwack, Suk-Chun,Do, Chang-Hee 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.2

본 연구는 프레스햄의 품질특성에 올리브유 미치는 영향을 조사하고자 하였다. 시험구는 프레스햄에 첨가되는 올리브유의 양에 따라 5개의 시험구를 배치하였다. 대조구는 올리브유를 첨가하지 않고 총 구성분 중 10% 량만큼 등지방을 첨가하였다. 처리구 1은 프레스햄 제조시 첨가되는 돈지방 함량 중 5%를 올리브유로 대체시켰으며, 처리구 2는 10%,처리구 3은 15%,처리구 4는 20%를 올리브유로 대체하여 제조하였다. 제조된 프레스햄은 진공 포장하여 냉장온도($4^{\circ}C$)에서 28일간 저장하면서 실험에 공시하였다. 조단백질과 조지방 함량은 대조구와 올리브유 처리구간에 유의적인 차이가 없었으며, 함유수분과 조회분 함량은 대조구가 올리브유 처리구에 비하여 유의적으로 높은 함량을 보였다(p<0.05). pH는 처리구간의 비교에서 전 저장기간 동안 뚜렷한 경향이 없는 것으로 나타났으며, 저장기간 경과에 따른 변화에서는 전 처리구가 저장 7일째에 가장 높았다가 7일 이후에는 감소하는 경향을 보였다. 육색 변화에서 대조구에 비하여 올리브유 대체 수준이 증가할수록 황색도 값은 증가하고 반면에 적색도 값은 감소하는 경향을 보였다. 저장기간의 경과에 따른 변화에서도 뚜렷한 변화가 없었다. 조직감의 변화에서 대조구와 올리브유 처리구간의 비교에서 유의적인 차이는 인정되었지만 뚜렷한 경향이 없었으며, 저장기간의 경과에 따른 변화에서도 뚜렷한 변화가 없었다. 이상의 결과 프레스햄 제조시 올리브유의 첨가는 이화학적 특성 및 조직감에 영향을 미치지 않으며, 단가불포화지방산 함량을 강화시킨 건강지향적 고급 육제품 생산이 가능하다고 사료된다. The effects of olive oil on the quality characteristics of pressed ham were investigated. Five different treatments were carried out varying the amount of olive oil added to pressed ham. for the control, 10% back fat among the total ham components was added without any olive oil. For the first treatment, 5% olive oil within the lard component was added into the pressed ham. The 2nd, 3rd and 4th treatments included 10%, 15% and 20% olive oil, respectively. Manufactured pressed hams containing olive oil were vacuum packaged and then stored for 28 days at $4^{\circ}C$. The crude protein and crude fat were not significantly different between the control and olive oil treated hams. The moisture and crude ash contents of olive oil treated hams was significantly lower than that of the control(p<0.05). There was no significant difference in pH between the control and olive oil treated hams. The pH increased during the first 7 days of storage and then decreased somewhat for the remainder of the 28 day storage period for all treatments. The meat color $b^*$ value of olive oil treated hams was higher than that of the control, whereas the meat color $a^*$ value decreased with the inclusion of olive oil. Neither value changed during the period of storage. There was no significant difference in texture between the control and olive oil treated hams throughout the storage period. In summary, pressed ham manufactured with added olive oil showed no change in physico-chemical properties and texture characteristics. Thus, it may be assumed that high quality pressed ham can be manufactured with increased monounsaturated fatty acid content.

초피추출물의 항균특성

정순경(Sun-Kyung Chung),정재두(Jae-Doo Jung),조성환(Sung-Hwan Cho) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.2

천연에 존재하는 식물에서 항균성 물질을 추출하여 이 항균물질이 시설채소산물 기타 식품원료에 직접 또는 포장소재로써 적용가능성을 개발하기 위한 방안으로 한국산 초피(Zanthoxylum piperitum DC.)를 물로 추출하여 동결건조한 후 시설채소산물의 저장중 발생하는 변패미생물에 대한 항균력을 측정하였다. Paper disk법에 의한 농도별 항균력에서는 초피추출물이 농도에 비례하는 항균력을 나타내었다. 생육저해곡선의 측정에서는 500ppm 이상에서 미생물의 생육이 완전히 억제되는 것을 확인하였다. 열(40~180℃) 및 pH(4~10) 안전성에서는 넓은 온도범위에도 불구하고 항균력을 보였고 또한 pH범위에서도 우수한 항균력을 보였다. 전자현미경(SEM, TEM)에 의한 미생물 생태변화의 관찰에서도 초피의 항균물질이 생리활성효소 기능을 약화시켜 세포벽 또는 세포막을 파손하고, 삼투기능이 상실되어 미생물의 생리가 중단되고 억제되는 것을 확인하였다. 그리고 β-galactosidase의 효소활성에 관해서는 초피추출물은 chloroform보다 세포막을 더 손상시키며, 세포막파손이 심하게 일어나는 toluene 처리구의 40~50%에 상응하는 세포막 기능파괴가 초래된 것으로 예상할 수 있었다. 이 결과는 전자현미경 실험결과와 잘 일치하였으며, 이와 같은 항균기작에 연유하여 초피추출물처리는 각각 뛰어난 미생물 세포의 생육억제효과를 보여 줄 수 있는 것으로 판단되었다. 따라서 항균력이 있는 초피추출물을 이용하여 시설채소 뿐만 아니라 각종 식품 저장 중에 발생하는 부패율을 억제할 수 있는 항균제로서 이용가능성이 있을 것으로 보여진다. In order to evaluate the antimicrobial function of natural herb extracts as antimicrobial agent or packaging material for the preservation of foods and greenhouse produce, the water extract of chopi(Zanthoxylum piperitum DC.) was prepared and its antimicobial activity was determined. In the paper disk test its antimicrobial activity was increased in proportion to its concentraion. The growth of microorganisms was completely inhibited above 500ppm of its concentration. It showed wide spectrum of thermal(40 to 180℃) and pH(4 to 10) stabilities. In the electronic microscopic observation(TEM and SEM) of microbial morphological change it showed to decrease the activation of physiological enzymes and to lose the function of cell membranes. Even in the activation test of β-galactosidase, it seemed to weaken the osmotic function of cell membranes remarkably in comparison with chloroform and its activation corresponded to 40~50% of toluene. Zanthoxylum piperitum DC. extract seemed to be an excellent antimicrobial for the inhibition of food-borne microorganisms as well as the preservation of greenhouse produces.

올리브유가 함유된 프레스햄 품질특성

이정일,양한술,정진연,정재두,이진우,하영주,곽석준,박정석,Lee, Jeong-Ill,Yang, Han-Sul,Jeong, Jin-Yeon,Jung, Jae-Doo,Lee, Jin-Woo,Ha, Young-Joo,Kwack, Suk-Chun,Park, Jeong-Suk 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.2

This study was carried out to investigate the effects of olive oil on the quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of olive oil added to the pressed ham. As a control, 10% back fat was added without any olive oil. For the first treatment, 5% olive oil replaced a portion of the lard component added to the press ham. For the 2nd, 3rd and 4th treatments, 10%, 15% and 20% of olive oil were substituted for lard, respectively. Pressed ham manufactured with olive oil was vacuum packaged and stored for 1, 7, 14, 21 and 28 days at $4^{\circ}C$. Samples were analyzed for shear force value, sensory properties, TBARS values and fatty acid composition. Shear force values increased significantly during storage for all treatments. No remarkable differences were found in sensory properties (color, flavor, texture, and acceptability) between the control and olive oil treated hams, and there was no clear change with increased storage time. There was no significant difference in TBARS values between the control and olive oil treated hams. The TBARS values increased significantly during storage for all treatments. With regard to changes in fatty acid composition, the contents of C14:0-C20:4 were decreased significantly by the addition of olive oil. The saturated fatty acid and polyunsaturated fatty acid contents of the control were significantly higher than the olive oil treated hams. Higher levels of added olive oil resulted in significantly higher monounsaturated fatty acid contents. Based on these findings, we conclude that the sensory properties and lipid oxidation (TBARS) of manufactured pressed hams are not affected by olive oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased monounsaturated fatty acid content.

포도씨유가 함유된 프레스햄의 품질특성

이정일 ( Jeong Ill Lee ),정재두 ( Jae Doo Jung ),이진우 ( Jin Woo Lee ),하영주 ( Young Joo Ha ),주선태 ( Seon Tae Joo ),박구부 ( Gu Boo Park ),곽석준 ( Suk Chun Kwack ),박정석 ( Jeong Suk Park ) 한국동물자원과학회 2008 한국축산학회지 Vol.50 No.5

포도씨유 첨가가 프레스햄의 이화학적 및 조직감에 미치는 영향

이정일,양한술,정진연,문상훈,김갑돈,이진우,정재두,하영주,곽석준,박정석,Lee, Jeong-Ill,Yang, Han-Sul,Jeong, Jin-Yeon,Moon, Sang-Hoon,Kim, Cap-Don,Lee, Jin-Woo,Jung, Jae-Doo,Ha, Young-Joo,Kwack, Suk-Chun,Park, Jeong-Suk 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.2

This study was carried out to investigate the effects of grape seed oil on quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of grape seed oil added to the pressed ham. As a control, 10% back fat was added without any grape seed oil. For the first treatment, 10% grape seed oil replaced a portion of the lard component added to the pressed ham. For the 2nd, 3rd and 4th treatments, 20%, 30% and 40% of grape seed oil were substituted for lard, respectively. Pressed ham manufactured with grape seed oil was vacuum packaged and stored for 1, 7, 14,21 and 28 d at $4^{\circ}C$. Samples were analyzed for chemical composition, physico-chemical properties (pH, color) and texture characteristics. Typical chemical composition characteristics (crude protein, crude fat, crude ash) were not significantly different between control and grape seed oil treatment groups. Moisture content of grape seed oil treatment groups (GSO 30% and 40%) was significantly lower than that of controls (p<0.05). There was a not clear difference in pH between control and grape seed oil treatment groups. In the 21 d of storage, pH values of all treatments were significantly higher than those of other storage days. Meat color $(CIEL^*\;and\;b^*)$ of grape seed oil treatment group (GSO 40%) was significantly higher than that of control. Whereas meat color a value of GSO 40% treatment was significantly lower than that of control. It was not clearly changed as storage time increased. There was no significant difference in texture between control and grape seed oil treatment groups, and appeared to be unaffected by storage length. Based on these findings, we conclude that the chemical composition and texture characteristics of manufactured pressed ham were not affected by grape seed oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased polyunsaturated fatty acid content.

고에너지 수준의 사료급여가 돈육 품질에 미치는 영향

이제룡,하승호,도창희,이중동,하영주,정재두,이진우,이정일,이진희,Lee Jae-Ryong,Hah Seung-Ho,Do Chang-Hee,Lee JeoungDong,Hah Young-Joo,Jung Jae-Doo,Lee Jin-Woo,Lee Jeong-Ill,Lee Jin-Hee 한국축산식품학회 2004 한국축산식품학회지 Vol.24 No.3

본 시험은 고에너지 수준의 사료를 급여한 돼지의 사양성적, 돈육의 도체 특성, 일반성분, 이화학적 특성 및 지방산 조성에 미치는 영향을 조사하기 위해 실시하였다. 80$\pm$3 kg의 삼원교잡종 120두를 공시하여 비육돈 사료 변화의 영양소 수준에 따라 저에너지 DE 3,290 kcal/kg, CP 14.5%, Lysine 0.70%, Ca 0.78로 배합한 사료를 38일간 급여하였고, 고에너지 DE 3,350 kcal/kg, CP 15.0%, Lysine 0.10%, Ca 0.78%로 배합한 사료를 27일간 급여하였다. 저에너지와 고에너지 사료를 급여한 돼지의 종료체중이 101 kg내외에 도달했을 때 도축하여 시험에 공시하였다. 고에너지 사료를 급여한 돼지가 일당 증체량이 높았고, 사료섭취량과 사료요구율은 낮았다(p<0.05). 도체특성과 일반성분은 차이를 보이지 않았다 이화학적 특성 중 고에너지 사료를 급여한 돈육의 가열 감량과 황색도는 저에너지 사료를 급여한 돈육에 비해 현저히 높게 나타내었다(p<0.05). 지방산 조성에서는 저에너지와 고예너지 사료를 급여한 돈육에서 차이를 보이지 않았다. 이상에서 고에너지 사료를 27일간 급여한 돼지는 저에너지 사료를 38일간 급여한 돼지에 비해 성장률이 향상되었고, 돼지의 도체 특성, 물리적 특성 및 지방산 조성에는 미치지 않았지만 돈육의 가열 감량과 황색도가 높았다. In a trial involving 120 pigs, the growth performance of finishing pigs and proximate composition, physicochemical properites and fatty acid composition of loin muscle were investigated by feeding the high-energy density diet and low-energy density diet. The treatments included feeding 1) the low-energy density diet (3,290 cal/kg DE, 14.50% CP, 0.70% lysine and 0.78% Ca) for 38 days and 2) the hight-energy density diet (3,350 cal/kg ME, 15.0% CP, 0.70% lysine and 0.78% Ca) for 27 days. The average daily gains were significantly higher for pigs fed the high-energy density diet than those fed the low-energy density diet, but average daily feed intake and feed conversion rate were significantly lower than those fed the low-energy density diet (p<0.05). The cooking loss and yellowness of pork were significantly (p<0.05) lower for pigs fed the low-energy density diet than those fed the high-energy density diet. There were no significant differences in carcass characteristics, proximate composition and fatty acid composition of pork. In conclusion, the results of the experiment suggested that the high-energy density diet for pigs tended to improve the growth performance, but the cooking loss and yellowness of pork were higher for pigs fed the high-energy density diet than those fed the low-energy density diet.

천연항균제 처리에 의한 양돈배합사료의 품질보존

정재두,조성환 경상대학교 농업생명과학연구원 2003 농업생명과학연구 Vol.37 No.4

우수한 항균력을 지닌 천연항균제인 자몽종자추출물(Grapefruit seed extract GFSE)과 초피추출물(Zanthoxylum piperium DC.)을 이용하여 사료의 변패에 관여하는 미생물에 대한 항균력을 검토하였다. Paper disk 법에 의한 항균력 검사결과, 자몽종자추출물은 50ppm 이상에서 초피추출물은 200ppm 이 상에서 항균력을 보여 천연항균제로서 산업계에 적용가능성을 보여 주었다. 열 및 pH에 대한 안정성 검사결과, GFSE구와 초피추출물 처리구의 천연항균제 공히 pH 4~10 , 열 40℃~180℃의 범위내에서 항균력이 지속되는 결과를 보였다. 항균제 처리에 의한 미생물의 형태변화 조사결과 GFSE구와 초피추출물 처리구는 대조구에 비해 미생물의 세포막을 파괴하는 것을 관찰할 수 있었다. 양돈배합사료에 천연항균제를 배합처리하고 저장할 때, 자몽종자추출물로 처리한 사료구는 대조구에 비하여 조단백질 및 조지방함량 이 높은 것으로 나타났으며, 사료중 변패미생물의 총균수가 낮은 경향을 보였다. 아울러, 시험사료에 대한 시험기간별, 향미, 색도에 대한 관능검사에서 우수한 결과를 나타낸 자몽종자추출물은 양돈배합사료의 품질보존에 유효한 것으로 판단되었다. 이상의 결과를 토대로 하여, 여름철 고온다습기에 양돈배합사료에 천연항균제를 처리하여 사료의 품질유지에 유리한 결과를 예측할 수 있으며, 보충시험이 선행된다면 현장 적용도 가능할 것으로 판단되었다. Following statement is the experimental results of antibiosis to microorganisms regarded as putrefaction of feed by use grapefruit seed extract(GFSE) and sable(Zanthoxylum piperium DC.)extract which have good antibiotic properties. As a result of antibiosis test using the method of paper disk, GPSE showed antibiosis over 50 ppm and sable extract did over 200 ppm. Natural antibiotic of GFSE and sable extract showed thermal & pH stability in the range of 40℃~150℃ and pH 4~10, respectively. We could investigate that GFSE and sable extract treatment destroyed cell membranes of contaminated microorganisms in camparison with control showing no changes. While the swine feed stored in the chamber, feed treated with GFSE showed the highest content of crude protein and crude fat as well as the least contaminted colony count. As feed treated with GFSE and stored in the storage chamber also showed the best sensory evaluation results, we could estimate that GFSE, natural antimicrobial agent, should be essential to the preservation of swine feed storaged in the high temperature and humidity in summer.