• Molecules and Cells
• /
• 제25권3호
• /
• pp.428-437
• /
• 2008

To identify transcriptional markers for beef traits related to meat tenderness and moisture, we measured the transcriptome of the Longissimus dorsi skeletal muscle in 10 Korean native cattle (KNC). We analyzed the correlation between the beef transcriptome and measurements of four different beef traits, shear force (SF), water holding capacity (WHC), cooking loss (CL), and loin eye area (LEA). We obtained non-overlapping and unique panels of genes showing strong correlations (${\mid}r{\mid}$ > 0.8) with SF, WHC, CL, and LEA, respectively. Functional studies of these genes indicated that SF was mainly related to energy metabolism, and LEA to rRNA processing. Interestingly, our data suggested that WHC is influenced by protein metabolism. Overall, the skeletal muscle transcriptome pointed to the importance of energy and protein metabolism in determining meat quality after the aging process. The panels of transcripts for beef traits may be useful for predicting meat tenderness and moisture.

• 한국가금학회지
• /
• 제21권4호
• /
• pp.277-284
• /
• 1994

The functional properties of mechanically deboned chicken meat(MDCM) from whole carcass, whole carcass without exsanguination, neck without skin, leg hone, and upper back and rib were studied. Also, the effects of adding different levels of gelatin and MDCM to the comminuted meats were investigated. Proximate composition values of MDCM ranged from 54.2 to 68.6% moisture, 14.5 to 19.7% protein, 12.3 to 30.1% fat, and 1.1 to 1.3% ash. The MDCM from leg hone had a higher content of fat, and a lower contents of moisture and protein. The MDCM from neck without skin tended to be opposite to the MDCM from leg hone. The total pigment and myoglobin levels were highest in MDCM from whole carcass without exsanguination such as 3.83 and 0.29 rng /g, and those from the other parts were 1.58~2.93 mg /g and 0. 17~0.31 mg /g, respectively. The emulsifying capacity and water holding capacity were highest in MDCM from neck without skin which contained lower levels of fat, collagen and hydroxyproline, but a higher level of salt soluble protein. The emulsifying capacity of comminuted meat decreased as gelatin content increased. The extractability of hydroxyproline from gelatin showed a higher solubility in acidic solution. The MDCM could he added up to 20% level without detrimentally affecting functional properties of comminuted meats although they had less water holding capacity and cooking loss as the proportion of MDCM increased.

• 한국식품영양학회지
• /
• 제28권6호
• /
• pp.1065-1070
• /
• 2015

초다수성 가공용 품종인 보람찬 및 한마음 품종의 수분 함량, 수분결합도, 아밀로오즈 함량, 손상전분, 입도 분포 및 호화특성을 분석하였다. 국내 초다수성 품종의 습식 및 건식분쇄에 의한 쌀가루의 수분 함량은 보람찬 및 한마음의 경우, 각각 14.79, 13.56 및 7.98, 7.14%를 나타냈다. 수분결합도의 경우, 보람찬 및 한마음 시료는 습식과 건식분쇄에 의해서 각각 236.67, 231.35% 및 275.83, 279.73%를 나타내어 건식분쇄에 의해 수분결합도가 증가하는 것으로 확인되었다. 습식분쇄된 초다수성 쌀가루의 수분결합력은 대조구로 사용된 일반미의 수분결합력과 비교 시 낮게 나타나는 것으로 확인되었다. 건식분쇄에 의한 호품, 보람찬 및 한마음 품종의 아밀로오즈 함량은 각각 19.12, 19.55 및 19.59%를 나타내었다. 손상전분의 경우, 보람찬 및 한마음 시료의 경우 습식과 건식분쇄에 의해 12.51, 10.69 및 14.98, 15.22%를 나타내어 습식분쇄에 비해 건식분쇄했을 경우 전분손상도가 증가하는 것으로 확인되었다. 또한 습식분쇄된 초다수성 쌀가루의 손상전분은 대조구에 비해 낮게 나타났으나, 건식분쇄 시에는 손상전분 함량이 대조구에 비해 증가하는 것으로 확인되었다. 국내 초다수성 품종의 분쇄방법에 따른 입도 분포의 경우, 최빈값은 습식에 비해 건식으로 분쇄할 경우 입도가 높은 것으로 나타났다. 초다수성 품종인 보람찬, 한마음을 습식 및 건식분쇄한 쌀가루의 최고 점도는 각각 2,300, 2,319 및 3,352, 3,022 cP를 나타내었다. 최고점도 및 최종점도의 경우 습식분쇄한 초다수성 쌀가루 시료는 대조구에 비해 높은 값을 나타내었다. Setback의 경우, 초다수성 품종 중 건식분쇄한 보람찬 쌀가루의 경우 가장 낮은 값을 나타내었으나, 대조구와 비교했을 경우 초다수성 쌀가루의 setback 값은 대조구에 비해 높은 값을 나타내었다.

• 한국축산식품학회:학술대회논문집
• /
• 한국축산식품학회 1998년도 추계학술발표회
• /
• pp.160-160
• /
• 1998

• Applied Biological Chemistry
• /
• 제33권3호
• /
• pp.203-208
• /
• 1990

대두의 주요품질중 텍스쳐, 보수력, 색 및 Sag값 등 물리적 특성을 국내에서 재배되는 14가지의 콩 품종에 대해여 비교하였다. 텍스쳐는 rheometer로 측정하였으며 보수력은 여과지 흡수방법으로 측정하였다. 그 결과 두부의 보수력은 밀양-21호, 단엽콩, 황금콩이 높았고, 수원-138호, 수원-141호, 수원-142호는 낮았다. Sag값은 모두(-)값을 보여 성형시 가해졌던 압력을 제거하였을 때 두부가 부풀었음을 알 수 있었고 부풀음 정도는 수원-l38호로 제조한 두부가 가장 높았고, 수원-142호의 두부가 낮았다. 두부의 견고성은 품종별로 큰 차이가 있어 일반적으로 두부의 수분함량이 견고성에 영향을 주었으나 유의적인 관계는 없었다. 가장 단단한 두부는 수원-133호와 장엽이었고 가장 연한 두부는 팔당과 수원-142호이었다. 탄력성과 응집성은 수원-138호 이외에는 큰 차이가 없었으며 그 외의 관능적, 텍스쳐 성질인 부서짐성, 부착성, 검성은 품종간의 차이가 많았다.

• 한국수산과학회지
• /
• 제53권3호
• /
• pp.290-296
• /
• 2020

We investigated the effect of the modified starch [physical treatment, acetate (SA-1, SA-2, and SA-3), hydroxypropyl (HS), and acetylated distarch adipate] content on the physicochemical properties of fish cakes, called Eomuk in Korea, during storage at -20℃. When wheat flour (native starch, NS) was used, the moisture content decreased during frozen storage, resulting in a lower water-holding capacity and higher expressible drip. Compared with NS, adding modified starch had a lower effect on the moisture content during frozen storage. The water-holding capacity and expressible drip differed with the type of modified starch added. The expressible drip was lowest with HS; the SA-3 and HS modified starch were whiter than NS. Therefore, HS and SA-1 are suitable additives to improve the quality of frozen fish cakes.

• 한국식품과학회지
• /
• 제26권3호
• /
• pp.288-294
• /
• 1994

추청과 수천 두 품종의 벼에서 얻은 미강에 함유된 총 식이섬유를 AOAC방법으로 정량하였고, acid detergent fiber(ADF) 방법으로 식이섬유의 성분을 분석하였다. 미강의 식이섬유 함량은 25% 이상이었고 대부분 불용성이었다. 미강 식이섬유의 주성분은 헤미셀룰로오스이었으며 상당량의 셀룰로오스와 uronic acid가 특징적으로 함유되어 있었다. 화학적 처리에 의한 가용성 식이섬유(SDF)의 함량과 보수력(WHC)의 변화를 측정한 결과, 산과 알칼리를 연속적으로 처리한 경우에 SDF함량과 WHC가 뚜렷하게 증가하였다. 미강 식이섬유의 기능성을 조사하기 위하여 밀가루에 미강 식이섬유를 여러 가지 함량으로($0{\sim}100%$) 첨가하고 WHC를 측정한 결과, 식이섬유의 첨가량에 비례하여 밀가루의 WHC가 증가하였다. 또한 differential scanning calorimetry(DSC)로 얻은 thermogram으로부터 미강 식이섬유는 전분의 노화를 지연시킴을 알 수 있었다.

• 한국축산식품학회지
• /
• 제35권5호
• /
• pp.646-652
• /
• 2015

The beef forequarter muscle comprises approximately 52% of carcass weight. The objective of this study was to evaluate the physiochemical characteristics and meat color from forequarter muscle of Holstein steers. Fifteen forequarter muscles were trimmed of external connective tissue and fat. An experimental group of eight Holstein steers was assessed using meat color, water-holding capacity, drip loss, and Warner-Bratzler shear force value at the same quality grade. The M. omotransversarius (0.45 kg) had the highest (p<0.05) lightness (L*) value, whereas the M. teres major (0.4 kg) and M. triceps brachii (caput laterale) (0.52 kg) had the lowest (p<0.05) values. The M. semispanitus capitus (1.48 kg), which is a neck muscle, had the highest values for both redness (a*) and yellowness (b*), whereas the lowest (p<0.05) values were for the M. teres major. The M. omotransversarius, M. latissimus dorsi (1.68 kg), and M. rhomboideus (1.2 kg) were ranked high (p<0.05) in water-holding capacity. The drip loss value was the highest for the M. longissimus dorsi thoracis (p<0.05; 1.86 kg), while the M. infraspinatus (2.28 kg), M. supraspinatus (1.38 kg), M. brachiocephalicus (1.01 kg), and M. pectoralis superficialis (1.18 kg) had the lowest (p<0.05). The Warner-Bratzler shear force value indicated that the M. pectoralis profundus (3.39 kg), M. omotransversarius, and M. brachiocephalicus were the toughest (p<0.05), whereas the M. subscapularis (0.86 kg), M. longissimus dorsi thoracis, M. teres major, and M. infraspinatus were the most tender cuts (p<0.05). Here, muscle type explained most of the variability in the forequarter physiochemical characteristics. Thus, our findings suggest that these muscle profile data will allow for more informed decisions when selecting individual muscles to produce value-added products from Holstein steers.

• 한국식품영양과학회지
• /
• 제22권6호
• /
• pp.763-770
• /
• 1993

To investigate the quality changes during frozen storage, top shell, Omphalius pfeifferi capenteri, was stored at -18$^{\circ}C$, -$25^{\circ}C$ and -3$0^{\circ}C$ immediately after shelling and water holding capacity, protein composition and histological features were examined with the lapsed period of the storage. During the storage period, amount of free drip was increased with higher frozen temperature and longer frozen period, but with the longer storage period, the lower water holding capacity was observed. The extractability and composition of muscle protein, sarcoplasmic protein and stroma protein were rather stable regardless of frozen temperature and frozen storage period. However, the extractability of myofibrillar protein was decreased with higher frozen temperature and longer frozen storage period. On the changes of muscle tissue structure, following points were observed. 1) In the muscle tissue structure of fresh sample, fine muscle fiber was closely distributed all over the tissue regardless of cross and longitudinal section. 2) In tissue structure under frozen state, it was observed that ice crystals apparently grew with the higher storage temperature. Empty spaces between muscle bundles which wee formed by aggregations of muscle fiber were observed after 3 months storage at -18$^{\circ}C$ . 3) Tissue structure in thawed state was restored satisfactorily after 1 month storage regardless of storage temperature. After 3 months storage at -3$0^{\circ}C$, muscle tissue was well restored, but at -18$^{\circ}C$, empty spaces were apparent due to incomplete restoration.

• Journal of the Korean Wood Science and Technology
• /
• 제35권5호
• /
• pp.38-45
• /
• 2007

Flakeboards made from ring- and drum-cut flakes of Douglas-fir, hemlock, red lauan and kapur using two kinds of resin levels were evaluated for the selected properties according to flake thickness. The pH and buffering capacity of four species were determined. Those of kapur were extremely different from the other three species. These pH and buffering capacity values result in the poor internal bond strength of kapur flakeboard. The internal bond strength was affected significantly by flake thickness, resin content and species. MOR and MOE in bending strength were maximized at medium drum-cut flake thickness. Screw holding strength was not consistent for flake thickness, but it was influenced by species. Thickness swelling and water absorption of Douglas-fir and hemlock flakeboard were minimized at medium drum-cut flake thickness.