• 기술사
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• 제32권4호
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• pp.104-118
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• 1999

Alaska Pollack (Theragramma), Mackerel (Socomber japonicus), yellow corvenia (Pseudosc iance manchurica) were dressed, and then meat was separated from the other parts through a fish meat separator. After dehydration, the meat was ground with a silent cutter, packaged in polyethylene bags, and stored at -15。C for days. Samples were taken at regular intervals throughout the storage period and investigated for changes in puality characteristics such as the amounts of nitrogenous compounds, degree of lipid oxidation, fatty acid composition, and organoleptic factors. The resrlts obtained in this study were as follows; 1. The volatile basic nitrogen[VBN] contents of Alaska pollack, and yellow corvenia meat pastes increased from 14.4, 11.2 and 10.8mg% to 41.6, 38.3 and 40.6mg%, respectively during a 120 day storage period, whereas the trimethylamine oxide nitrogen [TMAO-N] contents decreased from 117.2, 12.8 and 17.2mg% to 40.3, 2.6 and 7.1mg% during the same period. 2. The TBA value of the mackerel meat paste showed a maximum peak after 60 days, and then decreased gradually, whereas the TBAvalues of the alaska pollack and yellow corvenia meat pastes increased steadily during the same period. The acid values of the meat pastes increased during the storage period, while the iodine values decreased. 3. The fatty acid composition of the total lipid of the meat pastes changed considerably during ghe 120 days storage period : saturated fatty acids in the total lipid such as myristic, palmitic, and stearic acid increased, while unsaturated fatty acids such as linoleic, gadoleic, eicosapentaenoic, erucic and docosahexaenoic acid decreased steadily. The initial percentage contents of the unsaturated fatty acids in the total lipid of the Alaska pollack, mackerel, and yellow corvenia meat pastes were 87.2%, 63.9%, and 75.9% respectively. However, the contents decreased to 46.0%, 42.5% and 51.3% after the 120day storage period. 4. The color of the meat pastes changde gradually into dark brown. L values of the meat paste measured with a thistimulus colorimeter decreased steadily during the storage period, while a and b values increased during same period. 5. Judging from the results of organoleptic evaluation on the fish odor, color and overall acceptability, significant difference were found between the odor and color of the mackerel and those of the yellow corvenia meat pastes. Overall acceptability score of yellow corvenia was higher than that of Alaska pollack or mackerel meat pastes.

• 수산해양교육연구
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• 제20권1호
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• pp.127-134
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• 2008

The purpose of this study was to determine content of biogenic amines (Histamine, Cadaverine, Putrescine) in the salted mackerel, canned mackerel, mackerel pike, and freeze dried mackerel pike (Guamegi) collectively, all were purchased in the market. Salted mackerel was purchased at five markets (A, B, C, D, and F market) and stored for 10 days at $4{^{\circ}C}$. At the time of purchase, salted mackerel purchased at markets A, B and C was tested for biogenic amine, yet nothing was detected. However, salt mackerel purchased at market D was tested and the histamine concentration was 0.5 mg/100g. Mackerel from market F, exhibited content levels of 0.5 mg/100g histamine and 1.6 mg/100g cadaverine. Those make certain safety during self-life but that purchased F market gradually increased biogenic amine during storage. Prepared salted mackerel of varying levels of freshness and processing methods were analyzed for biogenic amines. Salting process was performed using functional brine salt. VBN (volatile basic nitrogen) was used to establish freshness levels of salted mackerel. Analyses of mackerel muscle determined the values of freshness to be 9.2 mg/100g (good freshness), 18.2 mg/100g (bad freshness), respectively. After 40 days of storage, the content of histamine, cadaverine, putrescine in the freshness of salted mackerel was 2.0 mg/kg, 2.4 mg/kg and 0 mg/kg, respectively. The content of histamine, cadaverine, putrescine in salted mackerel of poor freshness was 71.3 mg/kg, 22.9 mg/kg and 17.8 mg/kg, respectively. It was concluded the presence of biogenic amines during the salting process of salted mackerel significantly effected freshness of materials. The presence of biogenic amines were detected in mackerel that underwent the salting process after 1 month of storage at $4{^{\circ}C}$. The levels of biogenic amines in the brine salted mackerel were higher than those found in dry, salted mackerel; however, the freshness of fish had an insignificant effect on biogenic amines. The presence of histamine was detected in small quantities in canned mackerel and mackerel pike from three companies. Alternatively, cadaverine and putrescine were not detected. Guamegi, vacuumed packed or sealed with a rope was purchased from three markets (A, B, C seafood company). Guamegi was stored and observed for 180 days at $-20{^{\circ}C}$. Histamine was detected in small quantities in all products stored at $-20{^{\circ}C}$. Levels of histamine was dependent on the types of packaging, rope packaging yielded the highest level. However, other amines were not detected.

• 한국동물위생학회지
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• 제39권1호
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• pp.13-20
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• 2016

This study is aimed to find out distribution status of online-market livestock products by purchasing and examining 120 cases of livestock products (seasoned meat: 17, 33 cases of packaged meat, 23 cases of ground meat, 19 cases of ham, 11 cases of sausage, 4 cases of bacon, 1 case of meat processing, 8 cases of Meat extract processed, and 4 cased of Dry storage of meat) at 17 On-line markets from April to August. 2015. We checked the weight of them first, and carried out ingredients test for each of processed meats. And we performed gene screening test on the products which were labelled 'Hanwoo' to investigate that the products were made of Korean native cattle. we also carried out test of identifying domestic animal species on ham, sausage and ground processed products. After weighing all products, we could know that all of them were delivered more than labelled weight or in allowable error. The result values of test which measured level of preservatives, Nitrite, Volatile Basic Nitrite (VBN), and tar Color by the type of processed meat products were in permissible range or not detected. Also, 17 beefs inspected Korean native cattle gene test were confirmed that they were made by real korean native cattle. But 2 cases of Ham, sausage, and ground processed products had difference between label and goods. In this study, we could make a decision that livestock products, distributed in On-line markets, were safe and expect to make higher degrees of hygiene for livestock products seller. Futhermore, we hoped result of this study could be used by basic data for progressive national policy decisions.

• 한국가금학회지
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• 제33권4호
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• pp.273-281
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• 2006

본 연구는 오리육의 품질 고급화를 위하여 도축 과정에서 내장 적출 후 화염을 처리하여 도체의 육색 변화와 저장 과정 중 육질 변화 여부를 확인하며, 도체 표면 미생물에 대한 특성을 살펴보고자 수행하였다. 45일령된 오리를 도압장에서 탈모, 내장 제거, 수세 과정에 이어서 화염 처리를 실시하였는데, 화염 처리 수준은 $6kgf/cm^2$ 압력으로 LPG를 무처리, 중처리(50초), 과다 처리(70초)로 구분하여 화염을 처리한 후 저장 특성을 구명하였다. 화염을 처리한 처리구에서는 드립 발생율의 증가율이 적은 반면에 무처리 구에서는 드립 발생 비율이 저장 5일까지 급격히 오르다가 서서히 감소하는 경향을 보였다. 육색에서 명도$(L^*)$ 값은 화염을 처리하지 않은 무처리구가 가장 높은 명도 값을 나타내었고 중, 과 처리구는 서로 비슷한 경향을 나타내었고, 화염 처리 수준별 총 균수의 변화는 무처리구에서 가장 높은 값을 나타내었고, 화염 처리구에서는 처리 수준에 따라 약간씩 저하되는 것을 알 수 있었다. TBARS 값은 화염 처리를 하였을 경우 증가하는 경향을 나타내어 보존성의 저하를 가져왔으나 화염 처리 수준에 따라서는 큰 차이가 없었다. K값 변화는 저장 3일까지는 처리간에 차이가 없었으나 저장 5일이 경과하면서 화염 처리 수준이 증가할수록 K 값이 증가하여 신선도가 감소하는 경향을 나타내었다. 실험을 종합할 때 오리육의 화염을 처리하였을 경우, 화염을 처리할 때 드립발생율 및 육색의 명도 값은 감소되었고, 총 균수도 약간씩 저하되는 경향을 보였으나 지방 산패도를 나타내는 TBARS 값은 증가하는 경향을 나타내었다.

• 한국축산식품학회지
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• 제21권4호
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• pp.307-313
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• 2001

본 연구는 일본 동경지역에서 시판되고 있는 한국산과 각국산 계육의 미생물학적, 물리화학적 품질특성을 비교분석하였다. 시료는 일본 동경 지역 판매점에서 냉동저장(-2$0^{\circ}C$$\pm$1) 상태에서 시판되고 있는 각국산 계육의 가슴육과 다리육을 각각 구입하여 일본 낙농학원대학 식품과학과 연구실에서 실험이 진행되었다. 가슴육은 한국산과 일본산, 중국산이 비교분석되었고, 다리육은 한국산 일본산, 중국산, 미국산, 태국산이 각각 비교분석되었다. 가슴육의 일반성분의 경우 조지방의 함량은 한국산 계육의 경우 가장 낮은 함량을 나타내었고, 조단백질과 조회분(P<0.01)은 중국산 닭고기가 가장 낮은 함량을 나타내었으나, 수분 함량은 가장 높은 수준을 보였으며 P<0.001수준에서 유의적인 차이를 나타내었다. 가슴육의 물리화학적 특성에서는 보수성의 경우 일본산 닭고기가 가장 높게 나타났으나, 지방의 산화정도를 나타내는 TBA값이 한국산과 중국산에 비하여 높게 나타났다. 가슴육의 미생물수준은 각 국산간에 총균수, 대장균군 모두 고도의 유의적인 차이를 나타내었으며(P<0.001), 총균수의 경우 중국산이 가장 높게 나타났으며, 한국산 닭고기 가슴육은 가장 높은 대장균군을 나타내었다. 다리육의 일반성분 경우 수분은 미국산과 태국산이 높게 나타났으며(P<0.001), 조지방 함량은 미국산 닭고기 다리육에서 가장 높게 나타났다(P<0.001). 닭고기 다리육의 명도(L value)와 황색도(b value)는 모두 고도의 유의적인 차이를 나타내었으며(P<0.001), 명도의 경우 태국산과 일본산이 가장 높은 수준을 나타내는 반면 황색도에서는 일본산의 경우 가장 낮은 수준을 나타내었다. 닭고기는 다리육의 미생물수준은 총균수와 대장균군 모두 고도의 유의적인 차이를 나타내었다(O<0.001). 총 균수는 태국산이 $10^{5}$ 이상의 수준으로 가장 높게 나타났고, 그 외 다른 나라들의 경우는 $10^{4}$이상의 수준으로 유사한 수준을 나타내었다. 대장균군의 경우 미국산과 한국산, 중국산이 다소 높은 경향을 보였다.다.

• 한국축산식품학회지
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• 제24권1호
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• pp.15-22
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• 2004

규격돈의 비육돈육(B 등급육)에 0.3%의 쑥 분말을 첨가한 수육(B$_{+}$ 수육)과 첨가하지 않은 수육(B$_{0}$ 수육), 그리고 종빈돈에서 생산된 육(E 등급육)에 쑥 분말을 첨가한 수육(E$_{+}$ 수육)과 첨가하지 않은 수육(B$_{0}$ 수육)을 제조하고, 도체등급과 쑥 분말이 이화학적, 관능적 특성에 미치는 영향을 검토하였다. 수육의 pH, 휘발성 염기질소 함량, 일반세균 수, 열량, 필수아미노산, 유리아미노산, 불포화지방산 조성, 황색도, 종합적 기호도는 원료육의 등급과 쑥 분말 첨가 유무에 관계없이 유의적 차이를 나타내지 않았다. B$_{0}$수육의 보수력, 탄성 및 명도는 E$_{0}$ 수육보다 높았다(p＜0.05). B$_{0}$ 수육의 적색도는 E$_{0}$수육보다 낮게 나타났다(p＜0.05). B$_{0}$ 수육의 맛과 연도는 E$_{0}$ 수육보다 현저히 우수하였다(p<0.05). 쑥 분말 첨가에 의하여 수육의 보수력, TBARS 값 및 아질산이온 잔류량이 낮아졌다.

• 한국축산식품학회지
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• 제28권3호
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• pp.269-275
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• 2008

The objective of this study was to determine the effects of 0.6% vitamin C (VC), 5% ethanol extract of B. polyfermenticus SCD (EB), and a mixture of 0.3% vitamin C and 2.5% B. polyfermenticus SCD ethanol extract (CB) on the physicochemical properties of cooked ground pork during storage. The changes in pH of VC, EB, and CB were smaller than was observed with the control (CON, no added antioxidant). VC, EB, and CB exhibited significantly lower TBARS values than CON during storage (p<0.05). Longer storage periods resulted in higher TBARS values (p<0.05). VBN values for VC, EB, and CB were significantly lower than CON (p<0.05). The L values of CON and VC were higher than EB and CB (p<0.05). The a value of VC was significantly lower than CON, EB, and CB during storage (p<0.05). The b values of all samples significantly increased during storage (p<0.05). The addition of vitamin C and B. polyfermenticus SCD to cooked ground pork did not significantly affect sensory evaluations during the storage period (p>0.05). Further studies are needed to develop other meat products containing B. polyfermenticus SCD with acceptable physicochemical properties.

• 한국축산식품학회지
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• 제31권5호
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• pp.710-718
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• 2011

The effects of organic acids mix (0.4%) and modified atmosphere packaging (MAP) on the storage quality of sliced bacon were investigated. Pork bellies were treated with or without organic acids at the curing stage. The organic acids mix comprised 35% sodium acetate, 25% salt, 15% calcium lactate, 11% trisodium citrate, 7% ascorbate, and 7% citric acid. The cured pork bellies were smoked and packaged with 50% $CO_2$ + 50% $N_2$ (50% $CO_2$-MAP) and 100% $N_2$ (100% $N_2$-MAP), and stored at $5^{\circ}C$ for 14 d. The 50% $CO_2$-MAP showed a higher pH value (p<0.05) up to 10 d, a lower protein deterioration (p<0.05) as measured by volatile basic nitrogen (VBN) from 6 to 14 d, and a higher color value of lightness (CIE $L^*$) compared to 100% $N_2$-MAP. The development of lipid oxidation measured by thiobarbituric acid reactive substance (TBARS) values seemed to be effectively controlled throughout the storage period in both 50% $CO_2$-MAP and 100% $N_2$-MAP regardless of the application of organic acids. The 50% $CO_2$-MAP inhibited the growth of aerobic and anaerobic bacteria (p<0.05) both in non-added and bacon added with organic acids mix. The 50% $CO_2$-MAP alone seemed to be effective in delaying the growth of bacteria since the use of organic acids mix gave no additional effects. The addition of organic acids mix lowered the pH value (p<0.05), effectively retarded the protein deterioration (p<0.05), and showed a higher color value of lightness (CIE $L^*$) value (p<0.05) and lower color value of redness (CIE $a^*$) value (p<0.05). In conclusion, 50% $CO^2$-MAP showed better quality and self-life of sliced bacon during storage. However, the beneficial effect of organic acids mix was not noticed in the concentration used in this experiment.

• 한국수산과학회지
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• 제49권4호
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• pp.427-435
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• 2016

The effects of salt solution and chlorella on the quality of canned oyster, Crassostrea gigas, were evaluated to obtain basic data regarding the processing of two canned oyster products. In canned oyster processing, the shucked oyster meat was steamed for 20 min and then drained. Then, each can (301-3) was filled with 90 g boiled oyster in 60 mL 1.5% salt solution for the control samples or 30 mL 1.5% salt solution and 30 mL chlorella culture medium for the experimental samples. All canned products were sealed using a vacuum seamer and then sterilized to Fo values of 6-12 min in a steam retort system at 118℃. The viable bacteria count, proximate composition, pH, salinity, yield, volatile basic nitrogen (VBN), amino-nitrogen, thiobarbituric acid (TBA), mineral, color value, free amino acid levels, hardness, and sensory evaluation of the two canned products were measured under various sterilization conditions. There were no significant differences in the physical or chemical factors and little difference in the overall acceptance of the control and experimental samples.

• 한국수산과학회지
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• 제18권5호
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• pp.409-416
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• 1985

In previous paper (Lee et al., 1983) processing method of sardine meat "surimi" was described as a part of the wort to develop new types of ready-to-cook food materials with dark fleshed fishes. As the other part of the work, processing of low salt mackerel fillet was investigated, in this paper, in which fresh mackerel was filleted, salted in brine or with dry salt for an adequate time until the expected salt concentration reached, washed, air dried (3 m/sec, 15 to $20^{\circ}C$), and finally packed individually in K-flex film bag by vacuum or $N_2$ gas substitution. Salting time and salt concentration of brine was decided by the salt level penetrated into the fillet. As the final salt level was fixed to 4 to $5\%$, salting for 20 hours with $10\%$ dry salt or in $15\%$ brine at $5^{\circ}C$ was enough to get that level of salt. If the final salt level was set 5 to $6\%$, salting for 20-24 hours with $15\%$ dry salt or in $20\%$ brine was adequate. Salt penetration, however, was not much influenced by salting method and temperature. Changes in VBN and salt soluble protein occurred more rapidly in cases of salting with dry salt at $20^{\circ}C$ than salted in brine at $5^{\circ}C$, although it was not significant in the period of 20 to 24 hours. Oxidation of lipid and histamine formation during salting at $20^{\circ}C$ could not be neglected if it was delayed loger than 25 hours. Insolubilizing the salt soluble proteins during the storage of salted fillet occurred rapidly regardless of storage temperature. Browning and histamine formation, however, was depended on temperature and packing condition. In case of air pack, deterioration by browning and rancid was deeply developed but not the case for the packs by vacuum or $N_2$ gas substitution. The shelf-life of the salted mackerel fillet based on panel scores of brown color and rancidity, appeared 21 days for the air packed, and more than 30 days for vacunm or $N_2$ gas packed fillet at $20^{\circ}C$.