• Food Science of Animal Resources
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• v.29 no.3
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• pp.374-381
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• 2009

Low-fat pork sausages (LFPS) were prepared with 1% transglutaminase (TG) and 0.5% sodium caseinate (SC), and with or without different type of hydrocolloids (0.3%; acorn, AC or mungbean, MB) to evaluate the effects of these ingredients on the physicochemical and textural properties of LFPS with reduced salt. pH, moisture content (%) and lightness of low-fat/salt pork sausages (LFSPS) were affected by the addition of TG combined with SC (TG-SC) and acorn or mungbean powders affected the lightness and yellowness of LFSPS. However, cooking yield of LFSPS decreased, while textural properties were increased with the addition of TG-SC combination, which did not affect expressible moisture contents (%) of LFSPS. Both AC and MB tended to improve the cooking yield and water holding capacity of LFSPS, especially, MB rather than AC. However, these had no effect on the textural properties of LFSPS, except for textural chewiness. These results indicated that AC and MB powders could be used as a water binding agent in TG-SC combination of LFSPS.

• Journal of Life Science
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• v.29 no.7
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• pp.792-799
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• 2019

This study was carried out to investigate the effect of persimmon peel on the physicochemical properties of ground pork stored at $4^{\circ}C$ for 10 days. Four types of ground pork were evaluated: T0 without dried persimmon peel powder, and T1 with 0.3%, T2 with 0.7%, and T3 with 1.0% dried persimmon peel powder. The pH increased during storage, with the pH of T3 being the lowest (p<0.01). The L-value and b-value were not significantly changed, but the a-value decreased during storage. On the 10th day of storage, the a-values were significantly higher for T2 and T3 than for T0 and T1 (p<0.001). TBARS significantly increased during storage, with lower values for T2 and T3 than for T0 and T1 (p<0.001). DPPH free radical scavenging activity decreased during storage, with T0 having the lowest value (p<0.001). The VBN content increased during storage, and the VBN content of T0 was the highest at the 10th day (p<0.05). The water-holding capacity decreased and cooking loss increased during storage. Hardness and chewiness increased, while springiness and gumminess decreased during storage. The results of this study showed that the addition of persimmon peel during the process of making ground pork had antioxidant effects that maintained redness and physical quality. A 0.7% addition was the most appropriate.

• KOREAN POULTRY JOURNAL
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• v.7 no.8 s.70
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• pp.96-99
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• 1975

지난 5월말 현재 돈육(부분육) 수출실적은 750만불로 목표액인 900만불의 83$\%$에 이르고 있으며, 수출의 호전으로 생돈가격이 폭등되어 kg당 650원이라는 예년에 볼 수 없었던 가격을 형성하고 있는 실정이다. 이러한 호경기가 장기간 계속되리라고는 아무도 예측할 수 없으므로 수급 조절면에 세심한 주의를 기우려야 할 것이며 종자의 개량, 사양관리의 개선, 새로운 기술도입과 합리적인 경영 등을 실현하여 우리나라 양돈업의 근대화에 박차를 가해야 하겠다. 지난 수년간의 경험을 되살려 무모한 증식이나 불량돈육의 생산으로 국제시장에서의 외면 등의 불행한 사태가 생기지 않도록 서로가 협조하여 80년대를 향한 축산번영을 위하여 총력을 기울여야 겠다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2002.11a
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• pp.141-141
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• 2002

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1998.10a
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• pp.150-150
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• 1998

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2004.07a
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• pp.46-46
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• 2004

예로부터 옻은 항암성, 항산화성, 혈액순환기계 질환예방, 항균성 및 면역증강 작용 등이 있음이 알려져 왔다. 본 연구에서는 옻 중의 유독 성분으로 강한 알레르지를 유발하는 urushiol을 불활성화 시킨 기능성 옻 추출물을 첨가시킨 육가공품을 제조하였다. 소세지, 햄, 베이컨 및 족발 시료는 옻 추출물을 0.1% 첨가하여 사육한 돈육 및 일반 돈육에 옻 추출물을 2%, 4%및 8%첨가하여 제조한 시료에 대하여 4$^{\circ}C$에서 60일간 저장하면서 관능적 특성 및 물리적 특성을 조사하였다. (중략)

• Bulletin of Food Technology
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• v.2 no.4
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• pp.47-52
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• 1989

• the MEAT Journal
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• s.31 summer
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• pp.16-21
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• 2005

• The Korea Swine Journal
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• v.27 no.6 s.310
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• pp.156-160
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• 2005

• The Korea Swine Journal
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• v.26 no.6 s.298
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• pp.96-99
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• 2004