Evaluation of Volatile Compounds Isolated from Pork Loin (Longissimus dorsi) as Affected by Fiber Type of Solid-phase Microextraction (SPME), Preheating and Storage Time

Park, Sung-Yong,Yoon, Young-Mo,Schilling, M. Wes,Chin, Koo-Bok Korean Society for Food Science of Animal Resource 2009 한국축산식품학회지 Vol.29 No.5

This study was conducted to investigate the effects of heating, fiber type used in solid-phase microextraction (SPME, two phase vs three phase) and storage time on the volatile compounds of porcine M. longissimus dorsi (LD). Volatile compounds were measured using a gas chromatography and mass spectrometry (GC/MS) with a quadrupole mass analyzer. Among the volatile compounds identified, aldehydes (49.33%), alcohols (24.63%) and ketones (9.85%) were higher in pre-heated loins ($100^{\circ}C$/30 min), whereas, alcohols (34.33%), hydrocarbons (22.84%) and ketones (16.88%) were higher in non-heated loins. Heating of loins induced the formation of various volatile compounds such as aldehydes (hexanal) and alcohols. The total contents of hydrocarbons, alcohols, and carboxylic acids were higher in two phase fibers, whereas those of esters tended to be higher in three-phase fibers (p<0.05). Most volatile compounds increased (p<0.05) with increased storage time. Thus, the analysis of volatile compounds were affected by the fiber type, while heating and refrigerated storage of pork M. longissimus dorsi increased the volatile compounds derived from lipid oxidation and amino acid catabolism, respectively.

Evaluation of Volatile Compounds Isolated from Pork Loin (Longissimus dorsi) as Affected by Fiber Type of Solid-phase Microextraction (SPME), Preheating and Storage Time

Sung Yong Park,Young Mo Yoon,M. Wes Schilling,Koo Bok Chin 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.5

This study was conducted to investigate the effects of heating, fiber type used in solid-phase microextraction (SPME, two phase vs three phase) and storage time on the volatile compounds of porcine M. longissimus dorsi (LD). Volatile compounds were measured using a gas chromatography and mass spectrometry (GC/MS) with a quadrupole mass analyzer. Among the volatile compounds identified, aldehydes (49.33%), alcohols (24.63%) and ketones (9.85%) were higher in pre-heated loins (100oC/30 min), whereas, alcohols (34.33%), hydrocarbons (22.84%) and ketones (16.88%) were higher in non-heated loins. Heating of loins induced the formation of various volatile compounds such as aldehydes (hexanal) and alcohols. The total contents of hydrocarbons, alcohols, and carboxylic acids were higher in two phase fibers, whereas those of esters tended to be higher in three-phase fibers (p<0.05). Most volatile compounds increased (p<0.05) with increased storage time. Thus, the analysis of volatile compounds were affected by the fiber type, while heating and refrigerated storage of pork M. longissimus dorsi increased the volatile compounds derived from lipid oxidation and amino acid catabolism, respectively. This study was conducted to investigate the effects of heating, fiber type used in solid-phase microextraction (SPME, two phase vs three phase) and storage time on the volatile compounds of porcine M. longissimus dorsi (LD). Volatile compounds were measured using a gas chromatography and mass spectrometry (GC/MS) with a quadrupole mass analyzer. Among the volatile compounds identified, aldehydes (49.33%), alcohols (24.63%) and ketones (9.85%) were higher in pre-heated loins (100oC/30 min), whereas, alcohols (34.33%), hydrocarbons (22.84%) and ketones (16.88%) were higher in non-heated loins. Heating of loins induced the formation of various volatile compounds such as aldehydes (hexanal) and alcohols. The total contents of hydrocarbons, alcohols, and carboxylic acids were higher in two phase fibers, whereas those of esters tended to be higher in three-phase fibers (p<0.05). Most volatile compounds increased (p<0.05) with increased storage time. Thus, the analysis of volatile compounds were affected by the fiber type, while heating and refrigerated storage of pork M. longissimus dorsi increased the volatile compounds derived from lipid oxidation and amino acid catabolism, respectively.

先天梅毒에 對한 臨床的 考察

安民,鄭光煙,李琦寧,陳東植 金原出版 1975 小兒科 Vol.16 No.8

식염 및 지방을 함유한 분쇄돈육의 이화학적 성상 및 최종가열온도 측정을 위한 근장단백질의 이용

강상미,진구복,조수현,이종문 한국동물자원과학회 2004 한국축산학회지 Vol.46 No.1

Processed meats, such as a ground meat and hamburger patty, are required to ensure that no pathogens remain in the final products. However, there was no rapid method available to verify that the recommended end-point cooking temperature(EPT) was reached. Thus, the objective of this study was to rapidly determine EPT of ground pork hams using sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE), based on the disappearance of sarcoplasmic proteins after cooking. Fresh pork hams were added two levels of salt(0, 2%) and fat(15, 25%) combinations, and stored in refrigerator overnight, and cooked to internal cooking temperatures of 64℃ to 74℃ with 2℃ increments. Cooked pork hams were measured cooking loss(CL, %), protein solubility(PS) and SDS-PAGE. CL(%) was reduced with the addition of 2% salt, as compared to the control, regardless of fat contents. It was also increased with increasing cooking temperature. Protein solubility was affected by the cooking temperature, resulting in reduced PS up to 64℃(P<0.05), but remained constant higher than 68℃. In SDS-PAGE analysis, protein bands with the molecular weights of 36 and 66 kDa were affected by the addition of salt and fat combinations, regardless of treatments. These protein fractions were decreased gradually with increased cooking temperatures up to 68℃~70℃ and might be good indicators for the determination of EPT in ground pork hams.

햄·소시지제품에 대한 소비자 의식 및 구매 실태

조수현,박범영,진구복,유영모,채현석,안종남,이종문,윤상기 한국동물자원과학회 2003 한국축산학회지 Vol.45 No.2

본 설문조사는 국내 육가공제품의 시장에 대한 소비자 의식과 구매형태를 파악하고 시장확대를 위한 기본방안 구축을 위하여 10월부터 12개월까지 3개월 조사한 결과이다. 육가공제품의 구입횟수는 월 1∼2회로 구입하는 소비자가 40.73%로 가장 많았고 그 다음이 주 1∼2회 구입하는 것(28.07%)으로 나타났다. 햄과 소시지를 구분할 수 있는지에 대한 질문에 구분한다가 86.75%로 나타난 반면 구분하지 못한다가 13.25%로 나타났다. 햄과 소시지를 구분하지 못하는 소비자들은 그 이유로서 두 제품의 고기 함량 및 첨가내용물들이 비슷하여서라는 응답이 47.19%로 가장 많았다. 햄과 소시지를 구입할 때 가장 중요하게 고려하는 사항은 회사명(brand name)인 것으로 나타났으며(32.76%) 원료육의 종류(16.53%), 유통기한(16.38%) 및 원료육 생산지(16.23%)인 것으로 나타났다. 햄 또는 소시지 구입시 제품설명 표시내용을 읽느냐는 질문에 응답자들 중 72.25%가 그렇다고 응답한 반면 27.25%는 읽지 않는다고 응답하였다. 소비자들은 햄과 소시지 구입시 불만사항으로 소비자들이 제품내에 고기보다는 결착제를 비롯한 다른 첨가제들이 많아서 고기맛을 거의 느낄 수 없다고 응답하였으며(47.65%), 외관 및 내용물이 비슷한 제품이 너무 많다고 응답한 소비자 및 맛이 없다고 응답한 소비자가 각각 27.70%, 11.62%인 것으로 나타났다. 햄 및 소시지 제품에 대한 요구사항으로 고기 함량이 높은 제품을 생산하기를 원한다고 응답한 소비자가 64.04%였다. 햄과 소시지 제품 판매시 품질에 따른 가격차등제 실시에 대하여 찬성한다고 응답한 소비자가 83.54%인 것으로 나타나 현재 많은 소비자들이 햄과 소시지 제품의 품질에 따른 가격차등제 실시를 원하는 것으로 나타났다. 우리나라도 품질에 따른 등급 기준 설정과 품질별 가격차등제 실시를 통하여 육가공 제품시장의 확대가 가능할 것으로 판단되며 이는 국내돈육의 비선호부위의 소비촉진도 가능할 것이다. Consumer survey(n=1,343) was carried out to investigate the consumer's perception, purchase behavior and demand on the processed meat products. Most consumers purchased the ham and sausage products once a month (40.73%). Consumers(47.19%) didn't distinguish between ham and sausage products due to the similarity of meat contents and additives in products. Consumers(72.75%) considered the product label when they purchased whereas 27.25% of consumers were not interested in the product label. Consumers(47.65%) were not satisfied with ham and sausage products because there were too much additives other than meat, there were many similar processed products in kinds and appearance(27.70%) and they could hardly detect meat taste(11.62%). Consumers demanded to produce the ham and sausage products which contain high meat contents(64.04%). Consumers were favored with establishment of the price differential system depending on the quality based on meat contents in the product(83.54%). In conclusion, the establishment of the price differential system depending on quality as well as the quality grading system for processed meat products is needed not only to increase the processed meat market but also increase the pork consumption especially for non-preferred pork portions.

논의 물질순환 모니터링

박승우,윤광식,진영민,이변우 서울大學校 農業生命科學大學 農業開發硏究所 1997 서울대농학연구지 Vol.22 No.1

칸디다증의 면역진단 방법 비교 연구(Ⅱ)

김봉수,김현경,이영선,조인선,동미란,유미옥,오현순,김동한,신종희 국립보건연구원 1994 국립보건원보 Vol.31 No.1

비기생충 단발성 간낭종 예

김주태,임채준,정정명,최하진 인제대학교 1982 仁濟醫學 Vol.3 No.4

Two cases of solitary non-parasitic cyst of the liver are reported. All two cases are female, and have taken contraceptive pills in the part time. Whether the etiology of the cyst is congenital or the contraceptive pills, can't be conformed. Case 1 : 44year old female, taken contraceptive pills for 1 year 18 years ago. The cyst was located in the right lobe and resected. The diameter of the cyst was 25cm×20cm. Histologically simple cyst was proven. Case 2 : 35 year old female, Contraceptive pills taken for 2 years 8 years ago. The cyst was located in the right lobe and 180cc of the yellowish fluid was aspirated.

심전도 파형 분석 프로그램 개발

이상세,고석남,임승관,정호춘,진달복,이문영,박병림 원광대학교 생체공학연구소 2000 원광인체과학회지 Vol.4 No.1

Easy check system for cardiac function war developed for computer user in this study. EKG amplifier was designed to remove a common noise and muscle noise. EKG pattern, and calculated real time heart rate and probability if arrhythmia were displayed in personal computer. This system would be an effective tool for checking cardiac function in everyone using computer

Lignocellulosic Sugar Palm Fibre-Reinforced Thermoplastic Composites: Mechanical, Thermal and Dynamic Mechanical Properties

M. R. M. Asyraf,K. Z. Hazrati,Desmond Daniel Chin Vui Sheng,M. Rafdah,W. Ashraf,Emrah Madenci,Yasin Onuralp Özkılıç,Ceyhun Aksoylu,N. M. Nurazzi 한국섬유공학회 2023 Fibers and polymers Vol.24 No.8

Lignocellulosic fibre obtained from forest biomass has various advantages, especially in product development due to its abundance and ability in mechanical properties. Sugar palm fibre (SPF) has emerged as promising fibre reinforcement in composite industries to form high-strength and stiffness biocomposites. Due to environmental concerns such as air pollution and global warming, the global community has worked together to replace conventional plastic with biomass waste like SPF in various product types. Traditionally, sugar palm by-products are useful for various traditional uses such as traditional foods, gula kabung, and alcohol, while SPF is applied as rope, brooms and brushes. Numerous researchers have taken initiatives to implement SPF in the packaging sector and transport uses such as lifeguard boats. Some works have proved that SPF-reinforced polymer composites exhibit high mechanical strength and remarkable properties in thermal degradations. However, like other lignocellulosic fibres, the SPF exhibits high water absorption properties, which causes problems binding with thermoplastic matrix, reducing its performance. Based on the literature survey, no review has been carried out on discussing the mechanical and thermal behaviour of SPF-reinforced thermoplastic composites. Hence, the current review aims to establish concise and collective findings from previous works on SPF/thermoplastic composites to provide a good source of literature for further research on this topic.