• 대한수의학회지
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• 제47권4호
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• pp.449-456
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• 2007

The approval of use of certain food-grade phosphates as food additives in a wide variety of meat products greatly stimulated research on the applications of phosphates in foods. Although phosphates have never been classified as antimicrobial agents, a number of investigators have reported that phosphates have antimicrobial activities. Phytic acid is a natural plant inositol hexaphosphate constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen, and spores. In this study, we investigated antibacterial activities of sodium phytate (SPT), sodium pyrophosphate (SPP), sodium tripolyphosphate (STPP) on Salmonella typhimurium in tryptic soy broth and in row meat media including chicken, pork and beef. SPY, SPP and STPP at the concentrations of 0.5 and 1% dose-dependently inhibited the growth of S. typhimurium in tryptic soy broth at various pHs. The antibacterial activities of SPT and STPP were the stronger than that of SPP. In chicken, pork, and beef, SPT, SPP and STPP at the concentrations of 0.1, 0.5 and 1.0% significantly inhibited the bacterial growth in a dose-dependant manner (p < 0.05). The antibacterial activities of SPT, SPP, and STPP were more effective in chicken than beef. SPT and STPP at the concentration of 1% reduced the bacterial count by about 2 log units. The addition of SPT, SPP and STPP at the concentration of 0.5% in meats increased the meat pHs by 0.28-0.48 units in chicken, pork, and beef. These results suggest that SPT and STPP were equally effective for the inhibition of bacterial growth both in TSB and meat media and that SPT can be used as an animal food additive for increasing shelf-life and functions of meats.

• Food Science and Biotechnology
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• 제14권5호
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• pp.572-575
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• 2005

The effects of cooking method, cooking time and various food ingredients on the formation/ inhibition of heterocyclic aromatic amines (HAAs) in pork products were investigated. Three HAAs, 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline ($MeIQ_x$), 2-amino-3,4,8-trimethylimidazo [4,5-f] quinoxaline ($DiMeIQ_x$) and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) were measured in pork products using solid-phase extraction and HPLC. Pork patties were boiled, oven-broiled and pan-fried to internal temperatures of 71, 77 and $88^{\circ}C$. Generally, HAA concentrations increased with increasing internal temperature, and HAA formation was greatest with pan-fried. Selected food ingredients (vitamin E, sodium nitrite, sodium tripolyphosphate, sodium ascorbate, Nanking cherry tissue and cherry tissue extract) inhibited HAA formation in pork patties fried at $225^{\circ}C$ for 10 min/side, with the greater inhibition provided by cherry tissue and its methanolic extract.

• 한국가금학회지
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• 제45권2호
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• pp.89-96
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• 2018

본 실험은 75주령 산란 성계(Hy-line) 가슴육을 이용하여 너깃을 제조하는데 STPP와 카놀라유 첨가가 이화학적 및 관능적 품질에 미치는 효과를 구명하기 위해 실시하였다. 성계육 너깃에 STPP를 0%, 0.1%, 0.2%, 0.3% 첨가할수록 수분함량과 수율 그리고 전단력과 경도가 유의적으로 증가하였다(P<0.05). 관능평가에서도 STPP 0.3%를 첨가하면 조직감과 향기 점수가 증가하였다(P<0.05). 카놀라유를 5%, 10%, 15%로 각각 첨가하여 성계육 너깃을 제조하면 카놀라유의 함량 증가에 따라 지방 유출과 수분 유출량이 증가하였지만(P<0.05), 전단력 및 경도에서는 유의적으로 감소하였다(P<0.05). 관능평가에서도 카놀라유 15%를 첨가하면 조직감과 종합적 기호도가 유의적인 증가를 나타냈다(P<0.05). 이를 종합해 보면 STPP 0.3%와 카놀라유 15%를 성계육 치킨너깃에 첨가하면 품질이 향상된 제품을 생산할 수 있다고 판단된다.

• 한국식품과학회지
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• 제32권6호
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• pp.1285-1290
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• 2000

본 실험은 수소이온 농도, 염, Sodium tripolyphosphate(STPP) 농도에 따른 돈육 등심 드립의 열변성을 DSC를 이용하여 조사한 것이다. pH가 증가함에 따라 돈육 등심 드립의 열안정성은 증가하였으며 특히 $T_1$이 $pH\;5.5{\sim}6.0$에서 $6.33^{\circ}C$의 가장 큰 증가를 보였다. 0.1 N, 0.2 N NaOH/1, 2 N HCl 및 $0{\sim}5%$ NaCl과 $0{\sim}0.5%$ sodium tripolyphosphate(STPP)로 처리하였을 때, pH가 증가함에 따라 드립의 열안정성은 증가하였으며, 특히 $T_1$이 $pH\;5.5{\sim}6.0$에서 $6.33^{\circ}C$의 가장 큰 증가를 보였다. 그리고 NaCl농도의 증가는 드립의 열안정성을 감소시켰는데 그중 $T_1$은 5% NaCl농도 수준에서 $9.41^{\circ}C$의 감소를 보였다. 한편 STPP는 드립이 열안정성을 증가시켰으며 0.5% STPP농도 수준에서 $T_1$이 $5.84^{\circ}C$의 증가를 보였다. $40{\sim}100^{\circ}C$로 증가함에 따라 $Lightness(L^*)$는 41.13에서 69.54로 증가하였고 $redness(a^*)$는 26.70에서 5.40으로 감소하였다. 특히 $L^*-$과 $a^*-$값 모두 $40{\sim}60^{\circ}C$에서 약 78%의 가장 큰 변화를 보였다.

• 한국건설순환자원학회논문집
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• 제3권3호
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• pp.237-243
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• 2015

본 연구에서는 알칼리 활성화 슬래그 결합재의 반응성을 정량적으로 살펴보기 위해 미소수화열을 분석을 수행하였다. 알칼리 활성화 슬래그 결합재의 반응성 및 작업성 확보를 위해 다양한 알칼리 자극제의 종류 및 농도에 대해서 실험을 수행하였다. 알칼리 자극제 및 $SO_3$ 질량비를 변화하면서 미소수화열을 측정하였으며, 응결시간 제어를 위해 sodium tripolyphosphate ($Na_2P_3O_{10}$)와 hydrated sodium borate ($Na_2B_4O_710H_2O$)를 적용하였다. 그 결과, 알칼리 활성화 슬래그 결합재는 알칼리 활성에 의해 calcium silicate hydrate(C-S-H)를 촉진하는데 4~5% 농도의 알칼리가 필요한 것으로 나타났으며, $SO_3$ 함량이 높아질수록 누적 발열량이 작아지면서 전반적으로 발열이 지연되는 것으로 나타났다. 또한, 응결 지연제로서 hydrated sodium borate를 사용하였을 경우 발열을 억제하여 지연된 효과를 나타내며, 전체적인 누적 발열을 지연시키는 효과를 보이는 것을 확인할 수 있었다.

• 한국축산식품학회지
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• 제40권2호
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• pp.197-208
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• 2020

The effects of presalting conditions (storage temperature and duration) with/without sodium tripolyphosphate (STPP) on the color and pigment characteristics of cooked ground chicken breast were investigated. Meat mixtures containing 2% NaCl (control) or 2% NaCl and 0.5% STPP (STPP treatment) were stored for 0, 3, 5, 7, and 10 d at 2℃ or 7℃, followed by cooking to 75℃, and cooling and storage at 2℃-3℃ until further analysis. The treatment was the most effective on the pink color defect of all independent variables. The effect of storage temperature was only observed on CIE L^⁎ values and percentage myoglobin denaturation (PMD). The control was redder than the STPP treated samples and the CIE a^⁎ values increased (p<0.05) from 0 to 5 d in the control and STPP treated samples. Compared to the STPP treatment, the control exhibited increased reducing conditions (more negative oxidation reduction potential), lower undenatured myoglobin, and greater PMD. No differences in the cooking yields of the control and STPP-treated samples were observed for various storage durations. Products with STPP showed higher (p<0.05) pH values than those without STPP, but no differences (p>0.05) in PMD were observed over the storage period in the control and STPP treated samples, except for day 0. Thus, STPP is effective at reducing the pink color in cooked chicken breasts. In addition, presalting for longer than 5 d resulted in increased pink color of the cooked chicken breasts.

• 한국식품과학회지
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• 제9권1호
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• pp.47-60
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• 1977

85% 나트륨 tripolyphosphate와 15% 나트륨 hexametaphosphate로 조성된 $7{\sim}10%$ 인산수용액을 미리 조리하기 전에 어체의 무게가 약 $4{\sim}10%$ 증가될 때까지 다량어육질에 주입하였다. 이실험은 $45{\sim}68kg$과 $7.3{\sim}0.5kg$ 크기의 황다랭이(Thunnus albacares)와 $4.5{\sim}5.0kg$ 크기의 가다랭이(Euthynnus pelamis)를 이용하여 산업규모의 다랑어 가공공장에서 처리하였는데 이 실험(實驗)에서 나타나는 인산염처리(燐酸鹽處理) 결과는 다음과 같았다. 1. 큰 황다랭이는 수율이 약 $5{\sim}8%$ 증가하였고 다소 수분함량이 높았다. 2. 조그만 황다랭이는 수율이 약 $3{\sim}8%$ 증가하였다. 3. 가다랭이는 수율이 $1{\sim}4%$ 증가하였다. 4. 생산품의 색과 맛은 극히 조금 좋아졌다.

• 한국축산식품학회지
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• 제43권2호
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• pp.245-268
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• 2023

The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containing 1.5% NaCl and 2% sodium tripolyphosphate (STPP) or phosphate alternatives. Treatment variables consisted of no phosphate [control (-)], 0.3% sodium tripolyphosphate [control (+)], 0.3% prune juice (PJ), 0.3% oyster shell, 0.3% nano-oyster shell, and 0.3% yeast and lemon extract (YLE) powder. One-third of the meat samples were stored at 4℃ for 1 d, and the rest of the meats were kept at -18℃ for 7 d. In chilled meat, a lower drip loss was noted for control (+) and YLE, whereas higher cooking yield in YLE compared to all tested groups. Compared with control (+), the other treatments except PJ showed higher pH, water holding capacity, moisture content, lower thawing and cooking loss, and shear force. Natural phosphate alternatives except for PJ, improved the CIE L^* compared to control (-), and upregulated total protein solubility. However, phosphate alternatives showed similar or higher oxidative stability and impedance measurement compared to control (+), and an extensive effect on myofibrillar fragmentation index. A limited effect was observed for C^*, h°, and free amino acids in treated meat. Eventually, the texture profile attributes in cooked of phosphate alternatives improved except for PJ. The results indicate the high potential use of natural additives could be promising and effective methods for replacing synthetic phosphate in chilled and frozen chicken with quality enhancement.

• 한국축산식품학회지
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• 제38권1호
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• pp.26-42
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• 2018

Today incorporation of natural ingredients as inorganic phosphate replacers has come into prominence as a novel research topic due to health concerns about phosphates. In this study, we aimed to investigate the quality of emulsified chicken meatballs produced with Jerusalem artichoke powder (JAP), either alone or in combination with sodium carbonate (SC) as sodium tripolyphosphate (STPP) replacers. The results showed that naturally dried JAP showed favorable technological properties in terms of water-oil binding and gelling. Emulsion batters formulated with JAP-SC mixture showed lower jelly and fat separation, higher water-holding capacity and higher emulsion stability than control samples with STPP. In final product, incorporation of JAP-SC mixture increased moisture and reduced lipid and energy values, and kept the pH value similar to control. Added JAP lead to increments in $b^*$ values whereas decreases $L^*$ values. Cook yield was similar to control in phosphate-free samples formulated with JAP-SC mix. Either low or medium ratios of JAP in combination with SC managed to protect most of the sensory parameters, while sensory scores tend to decrease in samples containing high levels of JAP. Addition of JAP to formulations presented samples that have equivalent behavior to phosphates in terms of lipid oxidation. In conclusion, our study confirms that utilization of JAP in combination with SC had promising effects as phosphate replacers by presenting natural solutions and providing equivalent quality to standard phosphate containing products.

• 한국미생물·생명공학회지
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• 제34권1호
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• pp.40-46
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• 2006

단위 동물의 사료 내 phytate 인의 효율적 이용으로 배출되는 인의 양을 줄여 환경오염을 감소시키기 위해 phytate의 분해활성이 뛰어난 phytase 효소 분비 미생물을 탐색하기 위하며 우분으로부터 phytate 분해활성이 뛰어난 phytase를 생산하는 균주를 분리하였다. 분리균주를 동정한 결과, API 50 CHB test에 의해 B. circulans로 분류되었고, 16S rRNA sequencing 결과, B. subtilis로 동정되어 Bacillus sp. CF 5-26으로 명명하였다. 효소생산을 위한 최적배지 조성은 10% rice bran extract, 0.1%, whey protein powder, $0.01%\;CaCl_{2},\;0.01%\;KH_{2}PO_4$ 이었다. Bacillus sp. CF 5-26이 생산하는 phytase는 ethanol 침전, Sephadex G-100, CM Sepharose CL-6B, Sephacryl S-100-HR column chromatography를 통하여 정제도 20.3배, 수율 5.6% 정제되었고, SDS-PAGE에서 분자량 66 kDa의 단일 band를 확인하였다. 정제된 phytase는 pH 5.0, 7.0, 11.0에서 안정하였으며, $100^{\circ}C$에서 1시간 처리하였을 때 50%의 잔존활성을 보였다. 기질 특이성은 inositol polyphosphate인 sodium phytate 분해활성이 뛰어났으며, tripolyphosphate와 pyrophosphate에도 약간의 활성을 보였다. Bacillus sp. CF 5-26이 생산하는 phytase의 sodium phytate에 대한 Km은 0.64 mM 이었고, Vmax는 $4.41{\mu}mol/min$ 이었다.