• 한국식품과학회지
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• 제18권4호
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• pp.313-318
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• 1986

우육(牛肉) 지방질의 산화에 미치는 간장의 항산화작용(抗酸化作用)을 살펴보기 위하여 GCM(ground and cooked meat), GCM-water, GCM-brine, GCM-soybean sauce system들을 $6^{\circ}C$에서 5주간 저장하면서 TBA 값, 과산화물값, 지방산 조성 및 관능검사를 행하였다. 저장 기간 중 TBA값 및 과산화물값의 경우 GCM-soybean sauce system에서는 거의 변화가 없이 낮았으나 기타 system에서는 현저한 증가 현상이 있었으며 특히 GCM-brine system에서 심하였다. 각 system들의 지방산 조성에서는 모노엔지방산 및 폴리엔 지방산의 함량이 변화하였으며, 저장 후 중성지방질 획분에서는 리놀레산이, 또한 인지방질 획분에서는 아라키돈산의 함량이 상대적으로 감소하여 저장 중 산패가 상당히 진행됨을 알 수 있었다. 그러나 GCM-soybean sauce system에서 가장 그 변화가 적었다. 그리고 관능검사에서 나타난 변패취는 GCM-water 및 GCM system에서 2주 후에 각각 나타났으며 5주후에는 system 모두에서 나타났으나 GCM-soybean Sauce System에서 가장 낮은 변패취 생성 결과를 보였다. 그러므로 이와 같은 결과들을 종합해 볼 때 간장은 우육(牛肉) 지방질의 산화 억제 효과가 현저한 것으로 판단되었다.

• 한국식품과학회지
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• 제54권4호
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• pp.431-436
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• 2022

본 연구에서는 세절형 식물성 미트볼의 조직 모방을 위한 첨가소재의 최적화를 위하연 단계별 배합비 최적화를 시도하였다. 원료 식물성 단백질인 ISP를 IMP로 대체시킨 결과 경도가 증가한 반면, 응집성, 탄력성 및 씹힘성은 감소하였고, 대체 비율을 12:15 및 7:20의 범위로 조절하였을 때 대조구와 가장 유사한 조직 특성을 보였지만 점착성에서는 대조구와 큰 차이를 보였다. ISP와 IMP 비율을 10:17로 고정시킨 후 총단백질의 함량 조절에 따른 식물성 미트볼의 특성을 평가한 결과 단백질의 감소에 따른 점착력 증가 효과를 보였지만, 이외 모든 조직 특성 강도의 저하가 발생하여 대조구와의 차이가 현저하게 발생하였다. 대조구와의 이질적인 조직 특성을 보완하기 위하여 PS, KC, MC, KJ 및 PP를 결착소재로 활용한 결과 각 소재별로 상이한 조직 특성을 보여 미트볼 활용을 위하여 특성을 고려한 소재의 조합 활용이 요구되었다. 이에 KJ와 MC를 조합하고, 여기에 PP의 첨가 여부에 따른 특성을 평가한 결과 0.5% KJ+MC+PP 및 1.0% KJ+MC 조합에서 대조구와 가장 유사한 조직감을 보여주었다. 다만 결착 소재의 조합에 따라 대조구에 비하여 높은 경도값을 보여 이를 보완하기 위한 추가 연구가 요구되었다.

• 한국축산식품학회지
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• 제40권4호
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• pp.636-648
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• 2020

This study investigated the effects of the addition levels of white kimchi powder and acerola juice powder, as natural sources of sodium nitrite and sodium ascorbate, on the quality of cooked ground pork products. Freeze-dried white kimchi powder was prepared and used after fermentation for 2 wk. Six treatments were included: control (100 ppm sodium nitrite and 500 ppm sodium ascorbate), treatment 1 (0.2% white kimchi powder, 0.02 % starter culture, and 0.1% acerola juice powder), treatment 2 (0.2% white kimchi powder, 0.02% starter culture, and 0.2% acerola juice powder), treatment 3 (0.4% white kimchi powder, 0.04% starter culture, and 0.1% acerola juice powder), treatment 4 (0.4% white kimchi powder, 0.04% starter culture, and 0.2% acerola juice powder), and treatment 5 (0.4% celery powder, 0.04% starter culture, and 0.2% acerola juice powder). The pH values were decreased (p<0.05) because of lower pH of acerola juice powder, resulting in lower cooking yields (p<0.05) in these treatments. CIE L* and CIE a* values of indirectly cured meat products were not different (p>0.05) from the sodium nitrite-added control. However, indirectly cured meat products showed lower (p<0.05) residual nitrite contents, but higher (p<0.05) nitrosyl hemochrome contents and cure efficiency than the control. Treatments 2 and 4 had higher (p<0.05) total pigment contents and lipid oxidation than the control. This study indicates that white kimchi powder coupled with acerola juice powder has substantial potential to substitute synthetic nitrite to naturally cured meat products, which could be favored by consumers seeking clean label products.

• Asian-Australasian Journal of Animal Sciences
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• 제12권8호
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• pp.1246-1250
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• 1999

Rabbits (48) of Soviet chinchilla (24) and White giant (24) were fed from 6 weeks to 12 weeks of age intensively on either of four isonitrogenous - isocaloric diets containing 0 ($D_1$), 5($D_2$), 10($D_3$) and 20($D_4$) percent raw neem seed kernel cake (NSKC), respectively as per NRC (1977) requirements in a Randomized block design and slaughtered at the end to find out differences in their carcass traits due to NSKC feeding. Dietary treatment had no significant effect on weight of edibles and inedibles and their percentages and dressing percentage in terms of carcass, carcass with pluck and carcass with pluck and head. Similarly, the meat-bone ratio of various primal cuts and overall carcass, yield of edibles per unit of inedibles and eye muscle area were not influenced due to the dietary variations. Chemical composition of fresh meat, and organoleptic evaluation of cooked meat with and without salt did not vary significantly due to incorporation of NSKC in the diets. The rabbits fed 20% NSKC ($D_4$) though consumed more (p<0.05) DM and DE per kg meat production, the intake of crude protein and total digestible nutrients was similar with other dietary treatments. Feed cost per unit meat production was, however, lower on 5 and 10% NSKC containing diets by 7.75 and 12.56%, respectively, as compared to deoiled ground nut cake containing control diet. It appears that NSKC could be used as a wholesome vegetable protein supplement upto 10% in diet of rabbits without any adverse effect on commercial carcass traits.

• 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.

• 한국축산식품학회지
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• 제31권5호
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• pp.649-657
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• 2011

In this study, the effects of kimchi powder on the quality properties of an emulsion type sausage made with irradiated pork meat were investigated. Raw ground pork ham was gamma-irradiated at 5 and 10 kGy, and the emulsion type sausage was then manufactured with the irradiated pork meat. The pH value was shown to increase by irradiation of raw material (p<0.05). Samples containing kimchi powder had a lower pH value than other treatments, but no significant differences were observed. In a sensory evaluation, the scores of all the criteria were decreased with an increased irradiation dose of raw material, but samples containing kimchi powder had a higher sensory score than other treatments in all irradiation doses of raw material. The TBARS values were increased by irradiation of raw material and the samples containing kimchi powder had the highest value (p<0.05). Odor substances analyzed by an electronic nose were increased with increased irradiation dose of raw material in all treatments, and samples containing kimchi powder showed a higher increase of odor substances than other treatments. Thus, this study demonstrated that kimchi powder was effective in eliminating the off-odor and flavor of sausages made with irradiated pork meat despite the increase of the TBARS value.

• 한국축산식품학회지
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• 제38권6호
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• pp.1237-1245
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• 2018

In this study, the contamination levels of hygienic indicators and foodborne pathogens in retail meat products were investigated in relation to the various market factors including processing temperature, processing area, and market type. Ground beef samples (n=80) were purchased from 40 meat markets and investigated for microbiological quality. Beefs processed below $20^{\circ}C$ had significantly lower numbers of total coliforms (TC) than these processed over $20^{\circ}C$ (2.01 vs. 2.79 log CFU/g; p<0.05). Interestingly, separation of processing area did not affect the contamination levels. Remarkably, the contamination levels of hygienic indicator differ among market types, indicating that not only processing condition but distribution structure that is directly related with storage period could affect the final microbiological loads of the meat products. In addition, the prevalences of Listeria monocytogenes (a psychrotroph), Enterococcus faecium, and Enterococcus faecalis were 7.5% (6/80), 10.0% (8/80), and 20.0% (16/80), respectively, which is irrelevant to market factors except meat products from wholesale markets where no L. monocytogenes were found among 30 samples. The results of this study indicate that the contamination level of hygiene indicator and foodborne pathogens in retail beef is more related with processing temperature and storage period than other environmental factors.

• Journal of Animal Science and Technology
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• 제46권3호
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• pp.397-404
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• 2004

가열방법과 포장방법이 저장기간 동안 칠면조육 패티의 지방산화(TBARS)와 콜레스테롤 산화물 함량에 미치는 효과를 조사하기 위하여, 칠면조 다리육을 분쇄하여 패티를 제조하였다. 칠면조육 패티는 5가지 가열방법(oven cooking, pan frying, deep frying, boiling, microwaving)으로 가열한 후 각각 함기포장과 진공포장한 후 저장하면서 시험에 공시하였다. 지방산패도는 함기포장과 진공포장 모두 저장초기에는 boiling 방법이 유의적으로(P < 0.05) 높게 나타났으나, 저장 말기에는 microwaving 방법이 가장 높은 지방산패도를 나타내었다(P < 0.05). 총 콜레스테롤 산화물의 량은 전 저장기간동안 boiling 방법이 가장 낮은 함량을 나타내었고(P < 0.05), microwaving 방법이 가장 높은 함량을 나타내었다(P < 0.05).각각의 콜레스테롤 산화물의 함량을 보면,7$\alpha$-hydroxycholesterol은 pan frying 방법이 가장 낮은 함량을 나타내었고(P < 0.05), microwaving 방법이 가장 높은 함량을 나타내었다(P < 0.05). $\lpha$-epoxide의 량은 boiling 방법이 가장 낮은 함량을 나타내었으며, pan frying 방법에서 가장 높게 나타났다(P < 0.05). $\beta$-epoxide 함량은 pan frying 방법이 가장 낮은 함량을 나타내었으며(P < 0.05), deep frying 방법과 microwaving 방법에서 가장 높은 함량을 나타내었다(P < 0.05). 또한 7-ketocholesterol의 함량은 microwaving 방법에서 가장 높게 나타났다(P < 0.05).

• 한국식품위생안전성학회지
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• 제23권1호
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• pp.68-72
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• 2008

Antimicrobial stability of grape seed extract ($ActiVin^{TM}$), pine bark extract ($Pycnogenol^{(R)}$), and oleoresin rosemary ($Herbalox^{(R)}$) on the growth of Aeromonas hydrophila was investigated in cooked ground beef. When compared to the control, the populations of A. hydrophila were most effectively reduced by 4.06 log CFU/g for 1% $Pycnogenol^{(R)}$ added after cooking at 10 days of refrigerated storage, followed by 3.06 log CFU/g for 1% $Pycnogenol^{(R)}$ added before cooking and 1.36 log CFU/g for $ActiVin^{TM}$. Bacteriostatic and bactericidal activities were observed for $Pycnogenol^{(R)}$ added before and after cooking, respectively. $Pycnogenol^{(R)}$ consists of heat-labile and heat-stable compounds. $ActiVin^{TM}$ and $Pycnogenol^{(R)}$ could be considered for use as multifunctional preservatives in meat and meat products.

• 한국축산식품학회지
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• 제38권6호
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• pp.1179-1188
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• 2018

This study aimed to investigate the combined effect of using natural calcium mixtures and various binding ingredients as replacers for synthetic phosphate in ground pork products. We performed seven treatments: control (0.3% phosphate blend), treatment 1 (0.5% natural calcium mixtures [NCM, which comprised 0.2% oyster shell calcium and 0.3% egg shell calcium powder] and 0.25% egg white powder), treatment 2 (0.5% NCM and 0.25% whey protein concentrate), treatment 3 (0.5% NCM and 0.25% concentrated soybean protein), treatment 4 (0.5% NCM and 0.25% isolated soybean protein), treatment 5 (0.5% NCM and 0.25% carrageenan), and treatment 6 (0.5% NCM and 0.25% collagen powder). All the treatment mixtures had higher pH and lower cooking loss than the control, which was treated with phosphate. We found that NCM and binding ingredients had no negative effects on the moisture content, lightness, and yellowness of the cooked ground pork products. Treatments 3 and 4 showed significantly lower CIE $a^*$ values than the control. Treatments 2 and 6 improved the textural properties of the products. In conclusion, the combination of NCM with whey protein concentrate or collagen powder could be suitable for producing phosphate-free meat products.