• 한국축산식품학회지
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• 제26권3호
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• pp.290-296
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• 2006

감귤피를 급여하지 않은 돼지고기(대조구, T0)와 임신초기부터 분만 후 자돈기, 육성기 및 비육기까지 전 사육기간 동안 8%의 감귤피를 급여한 돼지고기(감귤피 급여구, T1, 198일령, $102{\sim}118kg$)의 물리화학적 특성과 기호도를 비교하였다. 등심과 삼겹살의 pH, 명도, 보수력, 동결감량, 해동 감량, 가열감량, 경도, 탄성, 응집성, 생육의 색깔 및 가열육의 종합적 기호도는 T0와 T1 사이에 유의적 차이를 보이지 않았다(p>0.05). 등심의 적색도, 황색도, 뭉침성, 저작성 및 전단력, 그리고 삼겹살의 항산화력, 전단력, 생육의 냄새 및 가열육향은 T0보다 T1이 높게 나타났다(p<0.05).

• 생명과학회지
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• 제20권6호
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• pp.861-869
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• 2010

폐계육 가슴살에서 회수한 단백질을 첨가하여 제조한 게맛살의 저장기간 중 품질의 변화를 측정하였다. 제조 초기 시험구간의 일반성분의 유의적인 차이가 없었으며, 저장이후에도 회분을 제외한 일반성분의 유의적인 차이가 나타나지 않았다. pH는 제조초기 유의적이 차이가 없었으나, 저장 4주경과 후에 누에고치분말(T2) 및 CLA(T3) 처리구가 다른 시험구에 비해 높게 나타났다. 초기 보수력은 T3가 시험구중 가장 낮았고, 가열감량은 T2 및 T3이 가장 낮았고, 전단가는 T2 및 T3가 낮게 나타났다. $L^*$ 및 W는 대조구와 T3이 시험구 중 비교적 높게 나타났으며, 적색도($a^*$)와 황색도($b^*$)는 T2 및 T3이 낮게 나타났으며, T3는 저장기간 동안 육색의 안정을 보였다. 파괴강도, 겔강도 및 젤리 강도는 처리구가 대조구에 비하여 낮게 나타났으며, T3가 시험구중 가장 낮은 파괴강도, 겔강도 및 젤리강도를 나타내었다. 조직감 중 T2가 모든 항목에서 다른 처리구에 비해 높은 수치를, T1은 낮은 수치를 나타내었다. 특히, T3은 저장기간 동안 경도, 파쇄성, 검성, 저작성 및 부착성이 유의적으로 감소하였다. 지방산패도(TBA)와 휘발성염기질소(VBN)는 처리구간의 유의적인 차이가 나타나지 않았다. 그러나 모든 처리구에서 저장기간의 경과에 의해 TBA값은 감소하였고, VBN값과 총세균수는 저장기간의 증가에 따라 유의적으로 증가하였다. 관능검사 결과 전체적인 기호도를 포함한 육색, 향, 풍미, 연도 및 다즙성 모든 항목에서 처리구간의 유의적인 차이가 나타나지 않았다. 본 실험 결과 기능성 물질의 첨가가 기계적인 품질 측정항목에서의 차이에도 불구하고 관능적 품질에는 크게 영향을 미치지 않는 것으로 나타났으며, 기계적인 품질 측정항목에서는 전체적으로 T3이 다른 처리구에 비교해 품질의 차이가 많이 나는 것으로 나타났다.

• 한국식생활문화학회지
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• 제23권4호
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• pp.514-520
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• 2008

This study addresses the development of a soy hamburger patty containing enzyme-treated textured soy protein (TSP) as a meat analogue. In order to reduce the beany flavor and enhance the texture, TSP was treated with 0.3% Flavourzyme for 5, 10, 20, or 30 min. The degree of hydrolysis and the water holding capacity of the TSP increased with increasing hydrolysis time. The oil binding capacity of the TSP also increased with increasing hydrolysis time, approaching the maximal value, 175.82%, at 30 min, whereas that of pork scored with the lowest value of 128.67%. The volume of pork was reduced to 81.5% as the result of heat treatment, whereas that of the TSP increased to 140.57%. The values of 'L', 'b', and '${\Delta}E$' differed significantly (p<0.001) with heat treatment, but the 'a' values did not differ significantly. With regard to texture, the hardness values were highest in the pork hamburger patty (PHP), and were lowest in the soy hamburger patty (SHP) containing untreated TSP. The hardness of the SHP containing TSP treated for 20 min did not differ significantly from that of the PHP. The cohesiveness and gumminess of the SHP treated for 20 min were highest, whereas those treated for 10 min were the lowest. The gumminess of the SHP treated for 20 min did not differ significantly from that of pork. The chewiness of the PHP was the highest, whereas that of the SHP treated for 5 min was the lowest. In our sensory evaluation, PHP evidenced the highest scores, followed by the SHP treated for 30 min, as color, texture, beany flavor, and overall quality all improved as the consequence of increasing enzyme treatment duration. In conclusion, it is believed that SHP has great potential as a substitute for meat, in that the flavor, texture, and beany flavor of SHP did not differ significantly from those of PHP.

• 한국가금학회지
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• 제45권2호
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• pp.89-96
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• 2018

본 실험은 75주령 산란 성계(Hy-line) 가슴육을 이용하여 너깃을 제조하는데 STPP와 카놀라유 첨가가 이화학적 및 관능적 품질에 미치는 효과를 구명하기 위해 실시하였다. 성계육 너깃에 STPP를 0%, 0.1%, 0.2%, 0.3% 첨가할수록 수분함량과 수율 그리고 전단력과 경도가 유의적으로 증가하였다(P<0.05). 관능평가에서도 STPP 0.3%를 첨가하면 조직감과 향기 점수가 증가하였다(P<0.05). 카놀라유를 5%, 10%, 15%로 각각 첨가하여 성계육 너깃을 제조하면 카놀라유의 함량 증가에 따라 지방 유출과 수분 유출량이 증가하였지만(P<0.05), 전단력 및 경도에서는 유의적으로 감소하였다(P<0.05). 관능평가에서도 카놀라유 15%를 첨가하면 조직감과 종합적 기호도가 유의적인 증가를 나타냈다(P<0.05). 이를 종합해 보면 STPP 0.3%와 카놀라유 15%를 성계육 치킨너깃에 첨가하면 품질이 향상된 제품을 생산할 수 있다고 판단된다.

• 한국식품과학회지
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• 제53권1호
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• pp.29-33
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• 2021

본 논문에서는 3D 프린터의 원료로 이용하기 위하여 연육의 물성을 조정하기 위하여 식염의 함량을 변화시키는 연구를 수행하였다. 이를 토대로 식염 3%를 첨가하였을 때 연육의 물성이 3D 프린터에 더 적합한 물성을 갖는 것을 확인하였다. 식품산업은 식품 안전성의 특성상 3D 프린터의 적용 가능한 잉크 원료개발에 제한이 많은 분야이다. 그러므로 본 연구는 연육이 물성조절을 통해 3D 프린터용 잉크로 개발될 수 있음을 확인한 기초 연구이며, 수산식품산업의 3D 프린팅 기술 응용에 매우 중요한 연구이다. 향후 연육의 3D 프린터 원료로의 개발이 표준화 된다면, 개인맞춤형 수산 식품 제작, 수산 단백질을 이용한 다양한 대체육 개발 등 많은 분야에서 응용이 가능할 것으로 생각된다.

• 한국축산식품학회지
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• 제37권2호
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• pp.191-199
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• 2017

The objective of this study was to evaluate the effect of different levels of palm kernel meal (PKM), an alternative to corn, on the quality of pork. A total of 72 crossbred pigs ([Yorkshire ${\times}$ Landrace] ${\times}$ Duroc) were assigned into four dietary treatments (PKM level of 0, 4, 8, or 12%). After 12 wk, one pig of median weight in each pen was selected and slaughtered to analyze meat quality. The color, free radical scavenging activity, lipid oxidation, texture, composition of fatty acids, and sensory qualities of pork loin were evaluated post slaughter. When the levels of PKM in the diet increased, the $L^*$-value of pork loin decreased, whereas $a^*$-value and total saturated fatty acids increased. 2-Thiobarbituric acid reactive substance (TBARS) values of pork loin were lower in groups treated with 8 and 12% PKM than in the control group at day 0; this difference, however, was not observed at day 3 and 7. The results of texture analysis showed that increasing the PKM ratio decreased hardness, chewiness, and springiness at day 7. The sensory test, however, indicated no differences between the control and treated groups. These findings show that finisher pigs could tolerate PKM as a replacement for corn; PKM did not negatively affect the quality of pork, indicating that it can be utilized as feed.

• Journal of Animal Science and Technology
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• 제61권1호
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• pp.28-34
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• 2019

Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or fruits, are applied to meat products for inhibiting oxidation without adverse effects on their quality. Hence, this study investigated the effects of natural powders derived from green tea leaf (GTL), lotus leaf (LL), and kimchi (KC) on the quality and change in lipid oxidation and freshness of chicken liver sausages during two weeks of storage. Chicken liver sausages were manufactured with chicken breast (70%) and liver (20%), pork back fat (5%), iced water (5%), various additives, and GTL, LL, and KC [0 (control) or 1%]. They were processed in three batches. For determination of the quality characteristics of chicken liver sausages with various plant powders, pH, color, and texture properties were assessed. In addition, lipid oxidation and freshness using thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) were analyzed at day 0 and week 2 of refrigerated storage. Higher values were obtained for pH and cooking yield in sausage samples with LL and KC powders than in samples with the other treatments. For a* values, the sausage samples with KC showed similar (p > 0.05) values, whilst others had significantly lower values than the control. The addition of the three powders to sausage samples induced an increase (p < 0.05) in hardness, gumminess, and chewiness. The addition of plant powders did not influence TBARS and TVBN of sausage samples at the initial stage. However, after two weeks of storage, significantly lower TBARS and TVBN values were observed, and the sausage with KC (p < 0.05) showed the lowest values of both TBARS and TVBN. The results showed the potential ability of the three powders to improve the quality and inhibit lipid oxidation in liver sausages. Particularly, the addition of KC did not adversely affect the $a^*$ values of sausage samples. The effects on sensory properties and inhibition mechanisms of GTL, LL, and KC in meat products should be further studied.

• 한국축산식품학회지
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• 제26권1호
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• pp.15-19
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• 2006

The aim of this study was to determine the best processing conditions for producing of dried lean pork as a ready-to-serve product without using large-scale machines. Lean pork sausage was produced using 1.27% sodium chloride, 0.075% sodium polyphosphate, 0.06% sodium ascorbate, 0.075% sodium pyrophosphate, 0.009% sodium nitrite, 0.009% dextrin, 0.11% sodium glutamate and 1.4% spice mixture. The most appropriate slice thickness for drying was examined by slicing the sausage at a 0.5, 1 and 2 cm thickness. The drying temperatures were determined by drying the sausage slices at 35, 48 and $68^{\circ}$. The total drying period was for 12 hr, In order to examine the ability of this process to sterilize the pork, the raw meat materials were inoculated with Escherichia coli (E. coli). The optimal conditions for producing lean pork sausages were a 2 cm slice thickness and drying temperature of $68^{\circ}C$ for 12 hr, The moisture content water activity, color, hardness and pH were measured in the dried product. The product had a moisture content of 47.5% and a water activity of 0.93. There was a 47.7% percentage reduction in moisture. The dried product tested negative for E. coli even though the raw meat materials been inoculated with E. coli.

• 한국축산식품학회지
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• 제31권3호
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• pp.339-348
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• 2011

Ground pork containing 0, 1, 2, or 3% rice bran fiber was prepared. pH increased as the amount of rice bran fiber added increased (p<0.05) but decreased during storage. The lightness and redness values of the raw ground pork decreased with the addition of rice bran fiber, and ground pork containing 3% rice bran fiber had the highest yellowness value during early storage (p<0.05). Moreover, adding rice bran fiber was not associated with color stability during storage. Samples containing 2 or 3% rice bran fiber had improved cooking loss, hardness, gumminess, and chewiness. Furthermore, rice bran fiber enhanced tenderness, juiciness, and overall acceptability on a sensory evaluation. These physico-chemical properties were maintained to the final storage period. The best results were obtained with ground pork containing 2 or 3% rice bran fiber. Rice bran fiber combined with useful antioxidants may be a more effective approach to increase the stability of ground pork during cold storage.

• 농업과학연구
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• 제45권4호
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• pp.799-809
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• 2018

This study was performed to compare the physicochemical characteristics between imported dry-cured Hams from black and white pigs available in the domestic market. The black dry-cured hams contain higher moisture and ash contents than that of white hams, whereas the black dry-cured hams had lower fat contents than that of the black ones (p < 0.05). The hams from black ones had lower lightness ($L^*$) and yellowness ($b^*$) values than those from the white ones (p < 0.05). Moreover, the pH values and salt contents of the hams from the black ones were higher than those from the white ones (p < 0.05). Moreover, the black ones had a higher water holding capacity (WHC) than that of the white ones (p < 0.05). The thiobarbituric acid reactive substances (TBARS) values of the black ones were lower than those of the white ham samples (p < 0.05). For texture profile analysis, hardness, gumminess, chewiness, cohesiveness and shear force values were significantly lower in the black ones than in the white samples (p < 0.05). Saturated fatty acids in the white ones were higher than in the black ones, whereas unsaturated fatty acids in the black ones were higher (p < 0.05). Free amino acids such as aspartic acid and glutamic acid in the black ones were higher than in the white ones (p < 0.05). The shrinkage of muscle fiber was stronger in the white ones. Considering the meat quality parameters of ham, the black ones showed a superior meat quality. In general, this research can be used as fundamental information for the mass production of dry-cured hams in Korea.