• 한국축산식품학회지
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• 제35권4호
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• pp.524-532
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• 2015

The objective of this study was to investigate the effects of high post-mortem temperature application on development of pale, soft, exudative (PSE) turkey meat characteristics in terms of local slaughter conditions. Within this scope, it was targeted to obtain PSE-like muscles benefiting from different post-mortem temperature applications. Immediately after slaughter, turkey Pectoralis major (n=15) muscles were kept at various post-mortem temperatures (0, 10, 20, 30, and 40℃) for 5 h. pH values of 40°C treatment were lower than four other treatments (p<0.05). L* values, drip loss, cook loss, and thawing loss of 40℃ group were higher than the other groups (p< 0.05). Napole yield of 40℃ treatment indicated that high post-mortem temperature decreases brine uptake. Protein solubility of 40℃ group was lower than 0℃ group (p<0.05). Expressible moisture did not differ between 0 and 40℃ treatments. Hardness, gumminess and chewiness of 40℃ treatment were higher than 0℃ treatment. The results of this research showed that high post-mortem temperature treatment induced development of PSE-like turkey meat, with lower pH, paler color, higher technological and storage losses, and reduced protein solubility and texture.

• 한국축산식품학회지
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• 제40권3호
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• pp.388-400
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• 2020

This study was conducted to develop chicken meat patties by incorporating pomegranate peel and bagasse powders and their extracts. Patties were developed by incorporating pomegranate peel powder (PPP, 2 g), pomegranate aril bagasse powder (PABP, 4 g), pomegranate peel powder aqueous extract (PPAE, 6 g) and pomegranate aril bagasse powder aqueous extract (PABAE, 9 g) individually per 100 g of minced meat. Both types of powders and extracts treated patties had significantly higher total phenolic content than control and butylated hydroxytoluene (BHT) treated patties. Both types of powder (PPP and PABP) treated patties had significantly higher water holding capacity, ash, crude fibre content, and hardness values, and significantly lower moisture content and lightness values in comparison to control patties. Emulsion stability and cooking yield of PABP treated patties were significantly higher than control. Addition of extracts and BHT did not influence the physico-chemical properties and proximate composition of chicken patties. Both types of powders and extracts provided better protection to chicken meat patties against oxidative rancidity and microbial proliferation in comparison to control and BHT treated patties during refrigerated storage. It is concluded that pomegranate fruit byproducts in the form of peel powder, aril bagasse powder and their extracts can be successfully utilised in development of healthier chicken meat patties and these byproducts can also be effectively used as a replacement of synthetic antioxidants such as BHT.

• Asian-Australasian Journal of Animal Sciences
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• 제17권1호
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• pp.131-136
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• 2004

The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manufactured by washing (MDCM: 0.5% NaCl=1:4), standing, straining and centrifuging. The fat, water-soluble protein and heme pigment in the MDCM were removed by increasing washing cycles. The compressive force of the chicken surimi increased as the concentration of salt was increased from 0% to 5%. Total gel strength of the surimi measured by texture profile analysis showed a maximum in the range 3-5% NaCl. Microstructural analysis showed that the unfolding network structure of the surimi gel began to appear at NaCl concentrations>2%. The optimum heating condition for gelation was $90^{\circ}C$ for 40 min as this resulted in maximum values for measures of gel strength including compressive force, hardness, fracturability, adhesiveness, springiness, gumminess, chewiness and resilience. Chicken surimi gel formed by cooking at a heating rate of $1^{\circ}C/min$ to $90^{\circ}C$ showed better a texture than gels produced at $1.85^{\circ}C/min$. Our result show that a lower rate of heating improves chicken surimi gelation.

• 한국축산식품학회지
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• 제37권5호
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• pp.617-625
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• 2017

The effects of replacing pork meat with yellow mealworms on the physicochemical properties and sensory characteristics of frankfurters were investigated in this study. The control (50% pork ham), T1 (45% pork ham + 5% yellow mealworm), T2 (40% pork ham + 10% yellow mealworm), T3 (35% pork ham + 15% yellow mealworm), T4 (30% pork ham + 20% yellow mealworm), T5 (25% pork ham + 25% yellow mealworm), and T6 (20% pork ham + 30% yellow mealworm) were prepared, replacing lean pork meat with yellow mealworm. The moisture content, lightness, sarcoplasmic protein solubility, hardness, gumminess, chewiness, and apparent viscosity of frankfurters with yellow mealworm were lower than those of the control (p<0.05), whereas the content of protein and ash, pH, and yellowness of frankfurters with yellow mealworm were higher than those of the control (p<0.05). The fat content of frankfurters in T1 (p<0.05) was the highest, and the fat content of treatments decreased with increasing yellow mealworm concentrations (p<0.05). Frankfurters with increasing yellow mealworm concentrations had lower color, flavor, off-flavor, and juiciness scores. The overall acceptability was not significantly different in the control, T1, and T2 (p>0.05). Thus, the results of this study showed that replacing lean pork meat with up to 10% yellow mealworm successfully maintained the quality of frankfurters at a level similar to that of the regular control frankfurters.

• 한국축산식품학회지
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• 제26권1호
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• pp.78-84
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• 2006

본 연구는 어유 1%와 쑥 펠렛 사료의 첨가수준(0, 1, 3, 5%)에 따라 돼지고기의 품질을 검토하고자 돼지 40두를 공시하여 사용하였다. 돼지의 증체량은 유의성이 없었다. 어유와 쑥 펠렛 사료의 급여 수준에 따른 돈육의 일반성분 중 조지방은 감소하는 경향이었고(p<0.05), 수분과 조단백질 및 조회분은 유의성이 없었다. 총콜레스테롤, HDL-C, 중성지방은 처리구에서 높았고, LDL-C은 대조구보다 처리구에서 낮았다(p<0.05). pH, 보수성 그리고 전단력은 대조구보다 처리구에서 높았으며, 특히 T3구에서 가장 높았다. 육색은 처리구에서 대조구보다 $L^*$값이 높아 밝은 색을 유지하였다. 관능평가 결과 어유와 쑥 펠렛의 급여구에서 연도와 풍미가 높은 점수를 나타내었고 특히 T2와 T3구에서 유의적인 결과를 보였다(p<0.05).

• 한국축산식품학회지
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• 제41권4호
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• pp.674-686
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• 2021

This study aimed to enhance the quality of broiler breast meat by adding pig skin collagen to feed. A total of 50 Ross 308 broilers were classified according to the following feeding regime for two weeks: basal diet (NC), basal diet+0.1% fish collagen (PC), basal diet+0.1% pig skin collagen (T1), basal diet+0.5% pig skin collagen (T2), and basal diet+1.0% pig skin collagen (T3). The moisture content was the highest in the PC group, and the protein content was the lowest in the T1 group (p<0.05). The fat content was higher in the T1 and PC groups, whereas the ash content was higher in the T3 group (p<0.05). Drip loss was the highest in the NC group and the lowest in the T2 group (p<0.05). Lightness was low in groups T2 and T3, redness was low in groups T2 and PC, and yellowness was low in groups T1, T2, and PC (p<0.05). The collagen content of the chicken breast was the highest in the T3 group, and that of the skin was the highest in the T1 group (p<0.05). The texture characteristics of springiness, cohesiveness, chewiness, and hardness were the highest in the T3 group (p<0.05). In conclusion, the supplementation of a broiler diet with pig skin collagen was found to increase the collagen content of the breast meat, indicating the improved quality of the broiler breast meat.

• Preventive Nutrition and Food Science
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• 제15권4호
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• pp.340-347
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• 2010

To standardize the recipes for healthy fast food market potentiality, a sensory acceptability analysis, instrumental texture analysis and nutritional evaluation were performed on Korean style mung bean pancake (MPC) and modified MPC containing squid meat and soybean. Optimal ingredient formulation was revealed to be 34% mung bean, 49% pork and 17% vegetables for traditional MPC, and 21% pork, 66% squid meat and 13% soybean for modified MPC, using response surface methodology. Flavor and hardness correlated highly with overall acceptability, rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springiness and resilience of modified MPC, but the higher soybean levels decreased these textural attributes. Protein, lipid and total calories of modified MPC were lower than those of traditional MPC. Degree of gelatinization of modified MPC was superior to traditional MPC.

• 한국수산과학회지
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• 제49권1호
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• pp.1-6
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• 2016

This study investigated the physicochemical and sensory characteristics of fish paste containing red snow crab Chionoecetes japonicus leg-meat powder (RMP) in 0, 3, 6, 9, and 12% concentrations. The moisture contents of fish paste with RMP ranged from 56.7 to 60.2% and the pH ranged from 7.0 to 7.7. The L values decreased as the RMP concentration increased, and a and b increased. The folding test for all of the fish paste samples scored AA, which indicates good flexibility. The hardness, springiness, gumminess, and cohesiveness increased with the RMP concentration. In the sensory evaluation, the fish paste prepared with 6% RMP was the most preferred. These results suggest that RMP can be added to fish paste to achieve high quality.

• 한국식품영양학회지
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• 제16권2호
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• pp.138-145
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• 2003

난백, bpp, gelatin 및 gluten을 농도별로 첨가하였을 때 페루산과 포클랜드산 오징어 모두에서 각각 4%, 5%, 3% 및 4% 첨가구가 가장 높은 jelly강도를 나타내었고, 그 이상의 첨가에서는 큰 변화가 없었다. 이때의 물성 특성 값들을 보면 절곡시험 값은 모두 B를 나타내어 두겹으로 접어 1/2정도만 균열이 생겼으며, 페루산 오징어 연제품의 경우 수분함량은 72.06~73.78%, 보수력은 88.53~91.11%사이였고, 포클랜드산 오징어 연제품의 경우 수분함량은 71.91~72.89%, 보수력은 90.21~93.25%사이였다. 그리고 가장 높은 jelly강도 값을 나타낸 경우는 bpp를 5% 첨가하였을 때이며 이때 페루산과 포클랜드산 오징어 연제품에서 각각 872$\pm$29g.cm와 982$\pm$26g.cm를 나타내었다. Gluten 4% 첨가의 경우 jelly강도의 증가폭에 비하여 탄력성과 깨짐성의 힘이 크게 나타났으며 보수력도 크게 증가되는데 반해 경도의 변화는 크지 않았으며, 이때의 절곡시험 값은 B, 수분함량은 페루산이 73.74%, 포클랜드 산이 72.89%로 나타났다. 이상의 결과에서 오징어를 이용한 연제품제조시 적절한 단백질류 첨가는 제품의 품질 향상에 효과가 있는 것으로 나타났다.

• 한국가금학회지
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• 제32권1호
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• pp.55-60
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• 2005

본 연구는 성게 껍질 분말을 사료내 첨가하여 그 첨가 수준(0, 1, 3, $5\%$)에 따라 계육의 관능검사, 육색, 지방산 및 아미노산 조성 등의 이화학적 특성을 검토하고자 broiler 160수를 공시하여 실시하였다. 전단력은 대조구보다 처리구에서 높고, 보수성은 대조구에서 높았으며(P<0.05), 가열감량, pH는 유의성이 인정되지 않았다. 관능검사 결과 성게 껍질 분말 급여구에서 연도, 다즙성, 풍미가 높은 점수를 나타내었는데 특히 T2에서 유의적인 (P<0.05) 차이를 나타내었다. 육색은 처리구에서 대조구보다 비교적 L$\ast$ 값이 낮고, a$\ast$ 값이 높아 육색이 어두운 편이었다. 대조구에 비해 처리구에서 oleic acid 함량이 유의하게 높거나 높은 경향을 나타내었으며, 총아미노산 함량은 대조구보다 처리구에 많은 함량을 나타내었다. 본 실험 결과 육계사료 내에 성게 껍질 분말의 급여는 관능검사의 결과를 개선할 것으로 사료된다.