• 한국축산식품학회지
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• 제31권6호
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• pp.858-864
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• 2011

The effect of adding 10% fat substitute (10%F) or 2% plum extract (2%P) on the formation of hydrocarbons and 2-alkyl-cyclobutanones (2-ACBs) in freeze-dried beef patties, irradiated (IR) at 44 kGy, and freeze-dried irradiated cooked beef patties was investigated. Hydrocarbons, such as $C_{16:3}$, $C_{16:2}$, $C_{17:2}$ and $C_{17:1}$, were detected only in irradiated samples and their concentrations were high in the order of 2%P+IR, IR and 10%F+IR. Only irradiated beef samples produced 2-ACBs (2-DCB, 2-TCB, 2-TeCB), and their amounts were high in reverse order. The addition of fat substitute or plum extract did not help in reducing hydrocarbons and 2-ACBs in the freeze-dried irradiated cooked beef. However, the amounts of radiation-induced hydrocarbons and 2-ACBs in all irradiated beef patties even at 44 kGy were too small to be of concern for human consumption.

• 한국환경과학회지
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• 제33권2호
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• pp.179-185
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• 2024

This study aimed to evaluate the differences in canine preferences for pet food terrine according to the processing method. As companion dogs, three male Spitz canines (average age 12 years, average weight 7 kg) and three male Spitz mix canines (average age 12 years, average weight 5 kg) were used in Experiment 1, whereas five male (average age 10 years, average weight 9 kg) and five female Shetland Sheepdogs (Sheltie, average age 10 years, average weight 8 kg) were used in Experiment 2, to evaluate their preferences and intake types. In both experiments, all dog categories mostly preferred 'meat' when it came to their first choice of food consumed, followed by 'vegetables', 'mixed eating', and 'vegetable leftover' last. This confirms means that canines are carnivores, and over time, choosing 'vegetables' or 'vegetable leftovers' as a secondary or alternate food source can be considered a natural process. When provided various terrines, canines in both experiments first ingested 'cooked' rather than 'freeze-dried' duck, chicken, beef, and pork terrines when selecting food at the start of feeding. For both experiments, most of the intake types using duck, chicken, beef, and pork terrine showed a preference for 'after consuming cooked terrine first and then intake freeze-dried' item. In conclusion, the reason for preferring cooked terrine can be attributed to the difference in the preparation cooking method of freeze-dried cooked terrine.

• Asian-Australasian Journal of Animal Sciences
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• 제33권2호
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• pp.332-338
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• 2020

Objective: Aim of this study was to evaluate the influence of freeze-dried acid whey addition and the use a game meat (fallow deer) on a microbial content and the biogenic amines formation in dry fermented sausages. Methods: The experiment involved dry fermented sausages made in two variants from beef and from fallow deer. Each variant was divided into five groups: control (with a curing mixture), reference (with a sea salt), sample with a liquid acid whey and two samples with the addition of reconstituted freeze-dried acid whey in different concentrations. Changes in lactic acid bacteria (LAB), Enterobacteriaceae content and biogenic amines content were determined. Results: The microbial content changes suggest that addition of acid whey slightly affected LAB content in comparison with the control and reference sample, but the addition of freezedried acid whey resulted in a reduction of Enterobacteriaceae content in the sausages from fallow deer or a similar level in the beef sausages compared with the control and reference sample. Both changes in LAB and Enterobacteriaceae content were more evident in case of sausages made from fallow deer. Addition of acid whey (liquid and a higher amount of freezedried) and use of fallow deer meat to produce the sausages resulted in a significant reduction of total biogenic amines content. Conclusion: The addition of acid whey (liquid and higher amount of freeze-dried) resulted in a significant reduction of total biogenic amines content in dry fermented sausages made from fallow deer meat.

• 한국조리학회지
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• 제7권3호
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• pp.35-44
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• 2001

김치가 첨가된 수프를 제조하기 위하여 1$0^{\circ}C$에서 10~15일 숙성된 김치를 동결 건조하여 수프 제조에 사용하였다. 수프는 밀가루를 17$0^{\circ}C$의 오븐 속에서 2시간 동안 볶아 갈색을 낸 후 1,000 g을 계량하여 버터 140 g을 혼합하고 고운 체에 내려 쇠고기와 생강, 마늘, 양파 등의 야채와 수분이 있는 재료는 후라이팬에 볶아 익힌 후 수분을 제거하여 김치수프를 제조하였다. 관능검사의 결과에서는 대조군에서 버터향이 고소하고 부드러운 맛에 영향을 나타내었으나 전반적으로 김치 분말 20%를 첨가한 시험구에서 맛, 색, 향의 기호도가 최적점을 나타내었으므로, 김치수프를 만드는데는 김치를 1$0^{\circ}C$에 저장하면서 2주정도 경과한 김치를 동결건조 한 다음 분말화하여 건조 김치채와 분말 20% 첨가하는 것이 가장 적당하였다.

• 한국산업융합학회 논문집
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• 제22권5호
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• pp.545-551
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• 2019

The purpose of this study was to investigate the effects of protease in kiwi fruit powder after freeze drying which has the ratio of 0%, 1%, 2%, and 3% on the tenderization of the bovine longissimus dorsi muscle. Beef loin chunks were marinated in distilled water (Control), 1% kiwi powder (K1), 2% kiwi powder (K2), and 3% kiwi powder (K3). As a result, the enzyme activities have shown to have higher activity (p<0.001) as the amount of freeze-dried kiwi powder increased. There are significant difference in pH (p<0.01), color of the beef were slightly different between the C (control) group and the sample groups. The cooking loss showed the highest value of K3 (p<0.001), and water holding capacity showed the highest value of K3. Furthermore, the sample groups exhibited lower shear force values compared with the control (p<0.001).

• 한국식품영양과학회지
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• 제30권3호
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• pp.488-493
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• 2001

The know the possibility in development of the low-fat beef patty models using crucian carp9 extraction residues (CCER, freeze dried powder : 5%, 10%, 15%), those protein nutritional quality, texture, color and sensory properties were investigated. About 13∼23% (on dry basis) of lipid in control was reduced in cooked beef patties with the higher addition ratios of CCER. In vitro protein digestibility was not changed in raw patties before cooking but 2∼4% higher digestibility was revealed in cooked patties. Computed protein efficiency ratio (C-PER) and discriminant computed protein efficiency ratio (DC-PER) of beef patties containing CCER were almost same as control. Lightness and red color value of both (raw and cooked) beef patties were decreased with the higher CCER addition ratios but brown color value of cooked samples were similar to control. Stronger hardness was noted in all beef patties containing CCER significantly (p<0.05). Consumer's acceptability were generally decreased by addition of CCER, but 10% level could be recommendable in beef patty processing.

• 한국조리학회지
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• 제23권7호
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• pp.63-70
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• 2017

The purpose of this study was to investigate the effects of proteolytic enzymes in Letinus edodes powder which has the ratio of 0%, 2%, 4%, and 8% on the tenderness and sensory characteristics of beef. Beef eye of rounds were marinated in distilled water (Control), 2% L. edodes (L2), 4% L. edodes (L4), and 8% L. edodes (L8). As a result, the enzyme activities have shown to have higher activity (p<0.001) as the amount of freeze-dried Letinus edodes powder increased. The pH and color of the meat were slightly different between the C (control) group and the sample groups. The cooking loss showed the lowest value of control (p<0.01), and water holding capacity showed the highest value of L8. Furthermore, the sample groups exhibited lower shear force values compared with the control (p<0.05). L4 and L8 showed muscle proteolytic effects compared with the control. In case of sensory evaluation, L4 showed significantly higher values in terms of color (p<0.05), flavor (p<0.01), taste (p<0.01), tenderness (p<0.01), juiciness (p<0.01), and overall acceptance (p<0.01). Based on the results, this study conclude that adding of 4% around freeze-dried Letinus edodes powder may be the best optimization ratio for sensory character and tenderization of the beef.

• 한국식품과학회지
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• 제32권2호
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• pp.306-311
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• 2000

저지방, 저콜레스테롤 소시지의 제조에 이용하기 위하여 원료로 사용되는 쇠고기와 돼지고기의 지방과 콜레스테롤을 초임계 이산화탄소로써 추출하였다. 추출 온도의 범위는 $35-55^{\circ}C$이었으며, 추출압력은 103-373bar를 이용하였다. 쇠고기의 지방은 압력이 높을수록 추출이 잘되었으나, 콜레스테롤은 압력에 대한 영향보다는 온도가 높을수록 추출이 잘 이루어졌다. 여러 가지 수분 함량을 가지는 동결 건조된 쇠고기의 지방 및 콜레스테롤은 쇠고기의 수분함량이 낮을수록 추출이 잘 되었다. 아울러 지방에 대한 콜레스테롤의 추출 비율도 쇠고기의 수분 함량이 낮을수록 높았다. 돼지고기의 지방과 콜레스테롤 추출도 쇠고기와 비슷한 양상의 초임계 유체 추출 특성을 보였다. 또한 시료 쇠고기의 형태가 잘게 부수어진 것에 비하여 작은 육면체의 형태를 가지고 있는 것이 지방 및 콜레스테롤의 추출량을 증가시켰다. 추출 후 쇠고기와 돼지고기는 육색소의 추출이 함께 이루어지므로 추출 전의 쇠고기와 돼지고기에 비하여 옅은 색을 나타내었는데 육색소의 양이 많은 쇠고기의 경우 그 차이가 훨씬 컸다. 지방과 콜레스테롤이 초임계 이산화탄소로 제거된 쇠고기와 돼지고기는 재수화한 후, 지방과 콜레스테롤이 제거되지 않은 고기와 섞어 저지방 소시지를 제조하였다. 두 종류의 고기를 섞는 비율이 50 : 50이 될 때까지 소시지의 품질에 큰 영향이 없었으며, 이화학적 성질도 큰 차이를 보이지 않았다.

• Asian-Australasian Journal of Animal Sciences
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• 제31권12호
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• pp.1974-1979
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• 2018

Objective: This study compared fatty acid compositions and antioxidant activities of high-preference cuts (loin, tenderloin, and rib) and low-preference cuts (brisket, topside, and shank) of Hanwoo (Bos taurus coreanae) cows to obtain potentially useful information for promoting the consumption of various low-preference cuts. Methods: Individual 500 g samples of fresh beef were collected from each of the six cuts from 10 Hanwoo cows (quality grade 1) and immediately freeze-dried. The dried samples were evaluated for fatty acid composition, free radical scavenging activities (hydroxyl, alkyl, and 2, 2'-diphenyl-1-picrylhydrazyl [DPPH] radical), and antioxidative enzyme activities (glutathione peroxidase [GPx], glutathione-S-transferase [GST], and superoxide dismutase [SOD]). Results: The percentages of total polyunsaturated fatty acids were significantly higher in low-preference cuts than in high-preference cuts (p<0.05). Hydroxyl, alkyl, and DPPH radical scavenging activities were significantly higher in low-preference cuts than in high-preference cuts (p<0.05). In addition, the activities of antioxidant enzymes, such as GPx, GST, and SOD, were significantly higher in low-preference cuts compared with high-preference cuts (p<0.05). Conclusion: These results may influence consumers to include more low-preference cuts in their selections based on the nutritional facts, which could help to balance the beef market in South Korea.

• 한국식품과학회지
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• 제27권5호
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• pp.680-689
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• 1995

본 연구는 $4{\sim}6$개월의 유아들을 위하여 재수화시킨 후 숟가락으로 떠먹일 수 있도록 쌀을 기본으로 하고 당근, 쇠고기 및 계란을 각각 주재료로 한 냉동건조 이유식 제조의 최적조건을 결정하기 위하여 수행되었다. 본 연구에서 얻어진 결과를 요약하면 다음과 같다. 당근, 쇠고기 및 계란이유식에서 모두 냉동건조시간은 수분함량이 높고 가열판온도가 낮을수록 증가하였다. 파쇄성은 수분함량이 감소하고 가열판온도가 증가함에 따라 증가하였다. 관능적 특성 중 수화속도, 균질성 및 매끄러운 정도는 수분함량이 증가하고 가열판온도가 감소할수록 증가하였고, 뜨기 쉬운 정도는 수분함량이 증가할수록 증가하였으나, 가열판온도의 영향은 거의 받지 않았다. 또한 피막형성성은 수분함량과 가열판온도가 증가할수록 증가하였다. 이유식 제조의 최적조건은 당근이유식의 경우 수분함량 88.5%와 가열판온도 $34^{\circ}C$로, 쇠고기이유식에서는 수분함량 88.5%와 가열판온도 $28^{\circ}C$로, 그리고 계란이유식에서는 수분함량 87.3%와 가열판온도 $39^{\circ}C$로 결정되었다.