• 한국축산식품학회지
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• 제38권5호
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• pp.912-926
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• 2018

We investigated the quality properties and bacteria diversity of pork salami containing homemade kimchi powder (KP). Pork salamis were manufactured with commercial starter culture (control), and 1% KP (KP1), 3% KP (KP3), and 5% KP (KP5). The salami was fermented and aged for 2 days and 56 days, respectively. The pH and $A_W$ values of salamis with KP were significantly lower than that of the control (p<0.05). The 2-thiobarbituric acid reactive substance values of all salamis with KP increased but were below 0.2 mg MDA/kg. Salamis with KP, decreased the $L^*$ value, but increased the $a^*$ and $b^*$ values (p<0.05). The Lactobacillus count was significantly higher in the salamis with KP than in the control by day 14 (p<0.05). The number of Leuconostoc was higher in salamis with KP than in the control and was the highest in salamis in KP1. The KP1 protected lipid oxidation and showed low TBARS value of pork salami compared to the control. This study demonstrates that KP can improve pork salami properties and can serve as a potential natural compounds for fermented meat prodcuts like Metzgerei.

• Asian-Australasian Journal of Animal Sciences
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• 제31권1호
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• pp.123-128
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• 2018

Objective: This study was performed to determine effects of different curing salts on the quality of salamis and to assess feasibility of using NaCl-alternative salts. Methods: Various types of curing salts (KCl or $MgCl_2$) as well as NaCl (sun-dried or refined) were incorporated for processing of salamis. The proximate composition, fatty acids, nucleotide-related compounds, and free amino acids of the salamis were analyzed during 40 days of ripening. Results: The substitution of NaCl by KCl caused higher fat and ash content, but lower moisture content of the salami after 20 days of ripening (p<0.05). Compared with the sun-dried NaCl, use of KCl in salami also led to greater inosine 5'-monophosphate whereas refined NaCl had more inosine (p<0.05). KCl-added salami also had a higher C12:0, C17:1, and C20:0 than other types of salami (p<0.05). $MgCl_2-added$ salami had higher content of free amino acids compared to the other salamis (p<0.05). Conclusion: Alternative curing salts such as KCl and $MgCl_2$ could substitute NaCl in consideration of quality factor of a fermented meat product. Especially replacement of NaCl with KCl will be a suitable strategy for developing relatively low sodium salami products without compromising product quality.

• 한국축산식품학회지
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• 제40권1호
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• pp.11-20
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• 2020

The intent of this study was to scrutinize the consequence of salt type [sundried salt, refined salt, baked salt, or nitrate pickling salt (NP)] on the physicochemical and microbiological features of salami formulated by soaking with Aspergillus spp. before ripening. The effects of nitrate-free salts added were not significant. Nitrate pickling salt samples were significantly higher in protein level, whereas those were lower in fat level during ripening (p<0.05). The pH of salamis treated with NP was higher than that of other salt treatments, while weight losses of those was lower (p<0.05). During the ripening and drying, NP produced lower extent of volatile basic nitrogen and lipid oxidation than those with other salts (p<0.05). The total aerobic population counts of NP samples revealed lower than that of other samples over the ripening time. The addition of NP in salamis produced redder sausages. The salamis containing NP found to be better physicochemical and microbiological quality attributes than the other salt types.

• Asian-Australasian Journal of Animal Sciences
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• 제33권10호
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• pp.1666-1673
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• 2020

Objective: To determine the effect of three salting treatments (control, 100% NaCl; T1, 60% NaCl and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl₂) on meat quality of sausages during storage. Methods: Various types of curing salts were used for processing of salamis. Physico-chemical and sensory evaluation of the sausages were analyzed during 4 weeks of ripening. Results: The pH values and salinity contents were the highest in control, while they were the lowest in T2 at 4 weeks (p<0.05). Control and T1 had less thiobarbituric acid reactive substances than T2 at 2 weeks (p<0.05). The volatile basic nitrogen levels in T1 were similar to control and lower than T2 at 2 and 4 weeks (p<0.05). Moreover, T1 samples were redder and had a higher saturation index (C^⋆) value when compared to the others. T2 showed greater hardness, gumminess and chewiness when compared with the control (p<0.05). Control was comparable to T1 for sensory attributes. Conclusion: Sodium chloride may be partially substituted with potassium chloride without negatively influencing meat quality of sausages up to 4 weeks of storage. These results could help to develop low-sodium sausages.

• 한국축산식품학회지
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• 제41권1호
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• pp.95-109
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• 2021

Consumer's interest in sustainable livestock farming methods has grown in response to concerns for the environment and animal welfare. The purpose of this study is to examine the different influences of sustainability product information on sensory characteristics and purchase behaviors. To accomplish this aim, the study used salami, which is an Italian-style sausage processed by fermentation and drying. Three different types of information were provided: salami made from the pork of an antibiotic-free pig (SMAFP), of an animal welfare pig (SMAWP), and of a grazing pig (SMGP). This study was conducted as an off-line experiment with Korean participants (n=140). As a result, there were sensory differences according to the sustainability information. For the SMAFP, it had a significant difference in, sourness (p<0.05). With the SMAWP, there was a difference in gumminess (p<0.10), and the SMGP had significant differences in sourness (p<0.01), sweetness (p<0.01), andmoisture (p<0.05). Moreover, the purchase intention and willingness to pay were significantly higher when the sustainability information was given. Especially, among the three types of salamis, participants were willing to pay the most for the SMAWP. This is one of the first consumer studies to investigate sensory evaluation and purchase behavior for various types of sustainable livestock production. These results contribute by helping sustainable meat producers and marketers become aware of the kind of sustainable information to which consumers are sensitive.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2013년도 춘계학술대회
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• pp.144-150
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• 2013

고대부터 오늘에 이르기까지 역사속에서 해전은 국가의 흥망성쇄와 연관이 깊다. 고대부터 현대에 이르기까지 각 시대별로 주요 해전을 선정하여 어떠한 국가가 전쟁에서 승리하였는지 무기체계와 연계하여 연구하였다. 고대에는 살라미스 해전과 포에니 전쟁, 중세와 근세에는 칼레해전, 근대에는 러 일전쟁, 현대에는 미드웨이 해전, 포트사이드 해전, 포클랜드 해전 등 총 7개의 사례를 선정하였다. 이 해전들의 연구결과는 크게 세가지 특징이 있다. 첫째, 해전에서 승리한 국가는 그 당시의 최고성능을 구비한 무기체계를 보유하고 있었으며, 효율적인 합동작전을 수행했다는 점이다. 둘째, 예전과 동일한 방법으로 싸운 국가는 도전국에게 패했다. 셋째, 특히 패권과 연계된 해전에서 승전한 국가인 아테네, 로마, 영국, 미국 등은 해양을 지배하고, 해양을 자유롭게 사용하여 국가의 부를 창출하여 패권국이 되었고, 패전한 국가는 약소국으로 전락하였다. 일반적으로 승전한 국가들은 패배한 국가를 우습게 보고 새로운 무기체계를 수용하는 것을 꺼려하고, 예전의 전투방식을 고집하는 경향이 있다. 그러므로 평시에 미래해전에서 승리하기 위해서는 첨단무기체계를 개발함과 동시에 전사들이 잘 운용할 수 있는 교리 및 교육 훈련체계를 만들어야 한다.