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RISS 인기검색어
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- 저자 : 진상근(S . K . Jin) (검색결과 50 건)
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축산물 및 가공 ; 젖산나트륨 첨가와 젖산 침지가 소세지의 열처리 손실 , 염도 , 아질산염의 잔존량 , pH , 보수성 , 수분활성도에 미치는 영향
진상근(S . K . Jin),송또준(D . J . Song),이한기(H . G . Lee),김영직(Y . G . Kim),박태선(T . S . Park),박구부(G . B . Park) 한국축산학회 1995 한국축산학회지 Vol.37 No.4
This study was conducted to investigate the interactive effects of sodium lactate addition and lactic acid dipping on the shelf life of Vienna sausage. Three kinds of vienna sausages were manufactured as the control (addition of potassium sorbate and dipping in fumaric acid solution), treatment A(addition of sodium lactate and dipping in fumaric acid solution) and treatment B(addition of sodium lactate and dipping in lactic acid). They were divided into two groups, and one group was stored at 5℃ for 6 weeks and the other one at 20℃ for 4 weeks. When stored for 6 weeks at 5℃, residual nitrite content of treatment B was significantly (P$lt;0.05) tower compared to treatment A and control. Cooking loss and salt content of control were significantly (P$lt;0.05) higher than those of treatment A and B. pH of treatment A was significantly (P$lt;0.05) higher than those of control and treatment B at 5℃ but it was lower in the order of treatment A, B and control during the storage at 20℃. Water Hold Capacity was significantly (P$lt;0.05) low in the order of treatment A, B and control at both storage temperatures. Aw(Activity of water) of control was significantly (P$lt;0.05) higher than those of treatment A and B at both storage temperatures.
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축산물 및 가공 ; 젖산나트륨 첨가와 젖산 침지가 비엔나 소세지의 품질 및 관능상에 미치는 영향
진상근(S . K . Jin),김영환(Y . H . Kim),박범영(B . Y . Park),김영직(Y . G . Kim),신택순(T . S . Shin),박구부(G . B . Park) 한국축산학회 1995 한국축산학회지 Vol.37 No.4
This study was conduct to investigate the interactive effects of sodium lactate addition and lactic acid dipping on the shelf life of Vienna sausage. Three kinds of Vienna sausages were macwfacaured as the control (addition of potassium sorbate and dipping in fumaric acid solution), treatment A(addition of sodium lactate and dipping in fumaric acid solution) and treatment B(addition of sodium lactate and dipping in lactic acid). They were divided into two groups and one group was stored at 5℃ for 6 weeks and the other one at 20℃ for 4 weeks. The physico-chemical properties of sausages were exanuned during the storage time. $quot;Ihe results are summarized as follows: 1. At both storage temperatures, lactic acid contents of treatment A and B were significantly (P$lt;0.05) higher than that of control. As storage period passed, it was significantly (P$lt;0.05) decreased in all treatments. Also, the decreasing rates of control and at 20℃ were higher than those of treatment A, B and at 5℃. 2. Jelly strength was low in the order of control, treatment A and B at both storage temperatures. Jelly strengths of control and treatment A were higher at the end of the storage compared to at the initial stage of the storage but treatment B was lower. It was lower at 30℃ than at 5℃. 3. At both storage temperatures, treatment B and control showed significantly (P$lt;0.05) higher $quot;L$quot; value than that of treatment A but lower $quot;a$quot; value, $quot;b$quot; value was decreased in the order of control, treatment A and B. $quot;L$quot; and $quot;a$quot; value were significantly (P$lt;0.05) decreased with storage period in all treatments but $quot;b$quot; value showed a increasing tendency. Treatment B showed intense discoloration compared to other treatments at 20℃. 4. In sensory panel score, there was a difference between control and treatment B and the difference was more obvious at 20℃ than at 5℃. From the results mentioned so far, it was shown that, treatment A maintained similar product quality to control at both storage temperatures white treatment B only at 5℃.
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축산물 및 가공 ; 젖산나트륨 첨가와 젖산 침지가 비엔나 소세지의 저장성에 미치는 영향
진상근(S . G . Jin),김진성(J . S . Kim),박태선(T . S . Park),이정일(J . I . Lee),신택순(T . S . Shin),박구부(G . B . Park) 한국축산학회 1995 한국축산학회지 Vol.37 No.4
Study was conducted to investigate the interactive effects of sodium lactate addition and lactic acid dipping on the shelf life of Vienna sausage. Three kinds of vienna sausages were manufactured as the control (addition of potassium sordate and dipping in fumaric acid solution), treatment A(addition of sodium lactate and dipping in fumaric acid solution) and treatment B(addition of sodium lactate and dipping in lactic acid). They were divided into two groups and one group was stored at 5℃ for 6 weeks and the other one at 20℃ for 4 weeks. The physico-chemical properties of sausages were examined during the storage time. TBA value was not significantly (P$lt;0.05) different among treatments at both storage temperatures. TBA value was significantly (P$lt;0.05) increased with storage period in all treatments. Increasing rate of TBA value was higher at 20℃ than at 5℃. VBN values of treatment A and B were a higher than that of control. As storage period passed, VBN values of all treatments were significantly (P$lt;0.05) increased and increasing rate of it was higher at 20℃ than at 5℃. In total plate counts, treatment B tended to be higher compared to control and treatment A. With storage period, total plate counts was increased in all treatments and increasing rate was higher at 20℃ than at 5℃. Lactic acid bacteria population was not significantly (P$lt;0.05) different among treatments at both storage temperatures but treatment B showed a high tendency compared to control and treatment A at the end of storage. With storage period, the number of lactic acid bacteria was increased in all treatments and increasing rate was higher at 20℃ than at 5℃.
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축산물 및 가공 : 혹운모 분말 급여 돈육의 이화학적 특성
진상근 ( S. K. Jin ),김일석 ( I. S. Kim ),송영민 ( Y. M. Song ),이성대 ( S. D. Lee ),하경희 ( K. H. Hah ),김회윤 ( H. Y. Kim ),남기윤 ( K. Y. Nam ),장애라 ( A. R. Jang ) 한국축산학회 2003 한국축산학회지 Vol.45 No.3
This study was carried out to analyze the physico-chemical characteristics of the loin from pigs fed biotite. Control was fed diet for piglets and growing pigs, and treatments were fed diet supplemented 1.25% and 1.75% biotite to piglet diet and to growing pigs, respectively. Ratio of carcass grade A was shown as 27.8% and 50% in control group and treatment, respectively. And that of carcass grade A and B was appeared as 52.8% in control and 80% in treatment. The control group showed higher value of water and protein content than treatment. However, fat and ash content of treatment were higher than those of control. Treatment showed lower value than control in shear force and cooking loss, and was higher than control in pH value(p<0.05). L^*, a^* and b^* value of control in meat color were lower than those of treatments. Treatments group was shown lower value than control group in textural gumminess and brittleness. In the sensory test of fresh meat, there was no significant difference between control and treatment group. However, intramuscular fat content and overall acceptability of control were more or less lower than its of treatment. In cooked meat, the meat color of control was lower than those of treatments. Control group was shown higher saturated fatty acid value than treatment group. However, the ply unsaturated fatty acid, essential fatty acid, and the ratio of unsaturated fatty acid/saturated fatty acid and essential fatty acid/saturated fatty acid were low.
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