• 한국가금학회지
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• 제33권1호
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• pp.1-6
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• 2006

본 연구는 육계에 오메가 3계열을 다량 함유한 정어리유 1%와 쑥의 급여수준(0, 1, 2, 4%)에 따라 4처리구로(T1, T2, T3, T4)구분하여 5주간 급여 후 도계하여 대퇴 부위 근육을 냉장온도$(4{\pm}1^{\circ}C)$에서 10일간 저장하면서 pH, VBN, TBARS 및 육색의 변화를 조사하였다. 증체량은 T3구에서 가장 낮았으며, pH는 대조구에 비하여 처리구에서 높았고, 저장 기간이 경과하면서 유의성 있게 상승하였다(P<0.05). VBN과 TBARS는 처리구에서 저장기간이 지남에 따라 증가하였을지라도 대조구는 처리구에 비하여 높은 경향을 나타내었다. 육색은 처리구에서 $L^*$과 $b^*$값이 대조구보다 높은 경향이었다. 이상의 실험 결과로 미루어 육계사료에서 정어리유를 1%급여시에 2%까지 첨가하면 계육의 품질 및 저장성 개선 효과가 있는 것으로 사료된다.

• 한국수산과학회지
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• 제19권5호
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• pp.477-484
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• 1986

The interaction of myofibrillar protein with lipid or oxidized lipid was considered to be mostly contributing to the drop of digestibility of fish meat products. The digestibility of myofibrillar protein was $92.11\%$ for flounder and $88.04\%$ for hairtail fish, repectively, and as a rule it decreased as both the amount of lipid and reaction time increased. It also decreased with increase in the amount of added linoleate and oxidized linoleate. However, when the reaction continued for 6 hours or more the digestibility rather increased, which was provably due to the unfolding of protein structure. The hot air dried hairtail fish showed the lowest C-PER values among all dried fish products. The protein quality of flounder, hairtail fish and their dried ones except hot air dried ones measured by C-PER procedure were superior to that of ANRC casein. DC-PER values of all samples were greater than those of C-PER values and the greater discrepancies were noted in hairtail fish (fatty fish) products which possessed the lower in vitro protein digestibilities. Predicted diegstibilities, which were calculated using amino acid profiles, of all samples except raw ones were overestimated in comparison with in vitro protein digestibilities. From the observations so far, formation of complex of lipids and protein was thought to be the most important factor in lowering protein digestibility of the dried fish meat products.

• 한국식생활문화학회지
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• 제12권3호
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• pp.289-299
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• 1997

This study was performed with survay in the field and literature. The result were; 1. In Vietnam, They took their meal in three times a day. They have taken Nuoc nam (fish sauce) with sliced red pepper, half a lime, etc... in every day every night. Fish Sauce was prepared with small fish (generally fresh- water fish), the same amount of salt, and stored in 8 months, and made filltered fluid. It's Nuoc mam. They have gained protein sauce from it. 2. Their basic menu were composed with rice, soup, food with marine products and meat (generally pork), various vegetables, tropical fruit. 3. Food of cereals were Com Trang (white rice), Pho (rice noodle), Chao (rice gruel), Banh Trang (rice paper), Banh mi (bread) etc... Food of meat were Ho sua, Banh bao chien (barbecued little pork), Suon Nuon (grilled pork), Cha Lua (sausage of pork) etc..., Thit be nhung (grilled beef, Dog meat, Chicken, Duck, Frog. Food of fish were generally fresh-water fish, Ca Chien (grilled fish), Canh chua (soup with sour taste), Ca chem chung (steamed fish with fragrant vegetable), Lobster, Crab, Oyster, Cuttlefish, Shellfish, etc... Food of vegetables were Doa Hanh (Kimchi with a welsh onion), Rau xao hon hop (roasted vegetables), Goi Tom (salad), Canh he dau hu (soup) etc..., and They took much food of trophical fruit, Tra (Tea), Coffee, Lua Moi (distilled liquor). 4. For example, Their Daily meal were composed of Sup Bong Ca (Soup), Heo Sua, Banh Bao Chien (barbecued little Pork), Top Hap (steamed shrimp), Cua (steamed Crab), Luon Um (bioled a fresh-water eel), Lau Thap Cam, Hai Sam Sac Nam Dong Co, Trai Cay.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1109-1115
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• 1997

Hydrocarbons were analyzed in irradiated beef, pork, dried and seasoned beef, dried anchovy, dried squid, dried shrimp, and fish paste to determine whether the hydrocarbons can be used as markers for detecting post-irradiation of the imported meat and fish products. The samples were irradiated at 0.5, 1, 3, and 6 kGy. Fat was extracted with hexane, and hydrocarbons were separated from the fat through Florisil column. The hydrocarbons were analyzed with GC. Hydrocarbons 15:0, 16:1, 17:1, 16:2, 17:2, and 16:3 in beef and pork, 17:1, 16:2, and 17:2 in dried and seasoned beef, 16:2 in dried anchovy, 16:1 and 17:1 in dried squid, 16:1, 17:1, and 16:2 in dried shrimp, and 16:1, 16:2, and 16:3 in fish paste were detected in the irradiated samples, but not in the unirradiated, so that the hydrocarbons may be used as makers for detecting post-irradiation of each item.

• Asian-Australasian Journal of Animal Sciences
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• 제32권3호
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• pp.387-394
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• 2019

Objective: This study was to investigate the nutrient ileal digestibility of dried mealworm (Tenebrio molitor) larvae and compare with those of three animal protein by-products in growing pigs. Methods: A total of 12 crossbred ($[Landrace{\times}Yorkshire]{\times}Duroc$) growing pigs with average body weights of $24.12{\pm}0.68kg$ were surgically equipped with simple T-cannulas after being deprived of feed for 24 h according to published surgical procedures. These pigs had a recovery period of two weeks. A total of 12 pigs were assigned to individual metabolic crates and allotted to one of four treatments with 3 replicates in a fully randomized design. Dietary treatments included the following: i) Fish meal, corn-vegetable by-product basal diet+9.95% fish meal; ii) Meat meal, corn-vegetable by-product basal diet+9.95% meat meal; iii) Poultry meal, cornvegetable by-product basal diet+9.95% poultry meal; iv) Tenebrio molitor, corn-vegetable by-product basal diet+9.95% dried Tenebrio molitor larvae. Results: Results showed that the apparent ileal digestibility (AID) of Lys was higher (p<0.05) in pigs fed Tenebrio molitor diet than that in pigs fed fish meal diet. Pigs fed Tenebrio molitor diet showed increased (p<0.05) AID of His and Arg compared to pigs fed Fish meal or Meat meal diet. The AID of Cys was increased (p<0.05) in pigs fed poultry meal and Tenebrio molitor diets compared to that in pigs fish meal diet. Pigs fed meat meal, poultry meal, and Tenebrio molitor diets showed higher (p<0.05) standardized ileal digestibility (SID) of total energy compared to pigs fed fish meal diet. The SID of Arg was higher (p<0.05) in pigs fed Tenebrio molitor diet than that in pigs fed fish meal or meat meal diet. Furthermore, pigs fed poultry meal or Tenebrio molitor diets showed increased (p<0.05) SID of Cys compared to pigs fed fish meal diet. Conclusion: In conclusion, providing pigs with diets that contained Tenebrio molitor larvae meal improved AID and SID of nutrients as well as essential and non-essential amino acids. The digestibility of dried mealworm larvae protein and its utilization in vivo are also good. Therefore, dried mealworm larvae protein can be used as protein source at 10% level in growing pigs.

• Asian-Australasian Journal of Animal Sciences
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• 제20권8호
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• pp.1252-1257
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• 2007

This study was conducted to determine the effect of dietary soy isoflavone (ISF, 0 and 20 mg/kg) on performance, meat quality and antioxidative property in male broilers. Six replicates of 45 birds (42 d old) were used for each treatment. The birds were fed soybean meal-free diets containing 3% oxidized fish oil (acid value, 6.76 mg potassium hydroxide/g; and peroxide value, 6.18 meq/kg) for 3 wk. The results showed that average daily gain, feed intake, feed conversion and carcass traits were not affected by soy ISF. Compared with the control group, breast muscle color redness value and water holding capacity were increased (p<0.05) by ISF supplementation. The activity of plasma catalase was increased by supplementing with 20 mg ISF/kg diet. In breast muscle, Broilers fed 20 mg ISF/kg had decreased production of malondialdehyde and lactic acid. The ISF supplementation elevated total antioxidative capacity and activities of total superoxide dismutase and glutathione peroxidase. The results indicated that dietary ISF could increase redness and water holding capacity of meat, and antioxidative property of meat in male broilers fed oxidized fish oil diet.

• 한국수산과학회지
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• 제47권5호
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• pp.474-481
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• 2014

This study examined the effect of pretreated sandfish Arctoscopus japonicus meat as a surimi complex for preparing sandfish flavored fish paste. To prepare the sandfish-flavored paste, fine chopped sandfish meat including backbone was added in a ratio of 0 to 50 wt.% to thawed Alaska pollock Theragra chalcogramma surimi to make a mixed surimi gel. To prepare the sandfish-flavored paste, the mixed surimi was ground with salt using a silent cutter, mixed with starch and stabilizers 0.2% transglutaminase and gluconolactone 0.3%, stuffed in a rectangular container, left for 3 h at $25^{\circ}C$, cooked in hot water for 30 min at $90^{\circ}C$, and finally chilled for 20 min at $4^{\circ}C$. The effects of the pretreatment of sandfish meat were investigated by analyzing the quality of the paste produced. The proximate composition of FP (fish paste containing 40% steam-cooked sandfish meat and 0.3% gluconolactone) was moisture 76.1%, crude protein 12.0%, crude fat 3.8%, carbohydrate 6.1%, and ash 2.0%. The major minerals in FP were Na (23.77 mg/L), Mg (1.46 mg/L), Zn (1.04 mg/L), and Fe (0.41 mg/L), and the major free amino acids were taurine, anserine, alanine, and glutamic acid. The monounsaturated fatty acid content of FP was 566.22 mg%, and the polyunsaturated fatty acid content was 498.43 mg%. The n-3 fatty acid content was 398.01 mg%, and C20:5n-3 (218.85 mg %) was a major component.

• 한국식품위생안전성학회지
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• 제30권1호
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• pp.92-97
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• 2015

본 연구에서는 포장방법 (진공, 일반)과 저장온도($4^{\circ}C$, $-20^{\circ}C$)를 달리한 육류 (소고기, 닭고기) 및 생선에 대해 저선량 감마선 반복조사를 적용하였을 때 나타나는 병원성 미생물 E. coli O157:H7 및 S. Typhimurium의 사멸효과를 확인하였다. 소고기와 닭고기의 경우 E. coli O157:H7은 최소 2 kGy 이상의 단일조사와 0.5 kGy 이상으로 반복조사 시 생육이 확인되지 않았고, S. Typhimurium은 최소 2 kGy 이상의 단일조사와 1 kGy 이상으로 반복조사 시 생육이 확인되지 않았다. 생선의 경우 최소 0.5 kGy 이상의 단일 및 반복조사 시 E. coli O157:H7 와 S. Typhimurium의 생육이 확인되지 않았다. 육류보다 생선이 낮은 선량으로 미생물을 사멸시킬 수 있었으며, 전반적으로 포장 방법에 따른 조사선량의 차이는 없었으나 저장온도의 경우 냉장보다 냉동의 경우가 좀 더 높은 조사선량을 요구하는 것으로 확인되었다.

• 한국수산과학회지
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• 제21권6호
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• pp.366-370
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• 1988

In Previous paper, an experimental equation for prediction of thermal diffusivity of white muscled fish meat paste products was suggested. In this paper, another experimental equation for red muscled fish meat paste products was derived. The thermal diffusivities of products with water contents of 44.74 to $82.83\%$ and lipid contents of 0.35 to $23.38\%$ could be deduced as following equations ; $$\alpha_{80.39^{\circ}C}=0.0759{\cdot}10^{-6}{\cdot}X_w+0.0836{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ $$\alpha_{100.63^{\circ}C}=0.0820{\cdot}10^{-6}{\cdot}X_w+0.0853{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ $$\alpha_{120.09^{\circ}C}=0.0830{\cdot}10^{-6}{\cdot}X_w+0.09140{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ The experimental equation derived from these equations was ; $$\alpha=(0.9795+.8996{\cdot}X_w){\cdot}\alpha_w-0.0709{\cdot}10^{-6}{\cdot}X_w-0.0779{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ The errors of the thermal diffusivities of red muscled fish meat paste products predicted with this equation were less than ${\pm}\;0.52\%$ compared with those measured. A new experimental equation for products of white and red muscled fish meat paste could be discribed as follow ; $$\alpha=(1.096+0.5318{\cdot}X_w){\cdot}\alpha_w-0.0057{\cdot}10^{-6}{\cdot}X_w-0.0992{\cdot}10^{-6},\;m^2{\cdot}s^{-1}$$ The errors of the thermal diffusivities predicted with this equation were less than ${\pm}\;0.13\%$ compared with those measured.

• 한국수산과학회지
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• 제20권6호
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• pp.573-581
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• 1987

어육연제품은 최근 그 생산량이 급증하고 있으나 AF-2 등 식품방부제의 사용이 전면 금지됨에 따라 재래식 방법으로 만든 어묵은 유통상 상당한 어려움을 겪고 있다. 이를 결정하기 위한 방안의 하나로 영양적 및 관능적인 품질의 저하를 최소화하되 저장 수명이 길면서 상온유통이 가능한 제품생산을 위한 고온열처리조건을 밝히고자 하였다. 즉 열처리시간은 $F_o$-값 6을 기준으로 하고 레토르트파우치 튀김어묵의 크기와 열처리온도를 달리 하였을 때의 품질을 검토하였다. 젤리강도와 경도는 열처리온도가 높을수록 컸으며 보수력과 강성은 차이가 없었다. 젤리강도, 경도, 명도 및 in vitro 단백질소화율은 전 제품에서 모두 직경이 12mm인 것을 $124^{\circ}C$에서 ?처리한 것이 가장 좋았다. 그러나 관능검사 결과는 $124^{\circ}C$에서 열처리 16mm의 것이 12mm의 그것보다 더 높은 점수를 나타내었다. 저장 40일까지 전 제품의 젤리강도는 증가하였다. 그러나 70일 저장하였을 때는 직경이 12mm인 것만 증가하고 23mm 이상의 것들은 대체로 크게 감소하였다. 저장중 직경이 23mm 이상의 제품은 약간씩 그리고 직경이 16mm 이상인 것은 크게 그 경도가 증가하였다. 전 제품에서 16mm 이상인 것은 크게 그 경도가 증가하였다. 전 제품에서 보수력, 강성 그리고 색조는 전 저장기간을 통하여 큰 변화가 없었다. 이상의 결과로 레토르트파우치 튀김어묵을 제조할 때 직경이 16mm 혹은 그 이상의 것은 고온단시간열처리로 품질저하를 최소화할 수 있다는 결론을 얻었다.