• Asian-Australasian Journal of Animal Sciences
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• 제26권7호
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• pp.1038-1046
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• 2013

With the aim of investigating the differences in the quality traits between Korean native chicken (Hanhyup, KNC) and broilers commonly used in two different traditional Korean cuisines, the chemical composition and sensory properties of breast and thigh meat from the two chicken strains were assessed. KNC for baeksuk (chicken meat braised in soup with various Oriental medicinal plants; KNL), KNC for samgyetang (similar to baeksuk but young chickens and ginseng are used; KNS), broiler for baeksuk (BL), and broiler for samgyetang (BS) were used as treatments in this study. KNL and KNS contained higher protein but lower fat content than BL and BS. The $L^*$ values of breast and thigh meat, but not the $a^*$ values, were significantly different between KNS and BS, whereas significant differences in both values were observed between KNL and BL. Compared to the other three types of chickens, KNS contained the highest total and insoluble collagen content, and KNL and BL showed higher inosine-5'-monophosphate content in their meat. Overall, KNL and KNS contributed darker, less tender meat with higher protein and less fat content together with more n-3 fatty acids, as opposed to their counterparts used for the same cuisines. Based on the results of the sensory analysis, even though there are some differences in physiochemical traits, different chicken sources do not differ in overall sensory quality. This information can help consumers to understand better the meat available for their preferred traditional cuisines.

• Asian-Australasian Journal of Animal Sciences
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• 제30권12호
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• pp.1733-1738
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• 2017

Objective: Different dry-aging methods [traditional dry-aging (TD), simplified dry-aging (SD), and SD in an aging bag (SDB)] were compared to investigate the possible use of SD and/or SDB in practical situations. Methods: Sirloins from 48 Hanwoo cows were frozen (Control, 2 days postmortem) or dry-aged for 28 days using the different aging methods and analyzed for chemical composition, total aerobic bacterial count, shear force, inosine 5′-monophosphate (IMP) and free amino acid content, and sensory properties. Results: The difference in chemical composition, total aerobic bacterial count, shear force, IMP, and total free amino acid content were negligible among the 3 dry-aged groups. The SD and SDB showed statistically similar tenderness, flavor, and overall acceptability relative to TD. However, SDB had a relatively higher saleable yield. Conclusion: Both SD and SDB can successfully substitute for TD. However, SDB would be the best option for simplified dry-aging of low-marbled beef with a relatively high saleable yield.

• 한국축산식품학회지
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• 제33권3호
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• pp.305-316
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• 2013

The strategy for increasing the palatability of Hanwoo beef through fattening could lead to a decline in yield grade. The aim of this study was to examine the meat quality traits of Longissimus dorsi (LD) muscle from carcasses of Hanwoo steers at different yield grades. A total of 246 Hanwoo steers was divided into the following yield grades: A (n=77), B (n=76) and C (n=93). Meat quality traits, including proximate composition, cholesterol content, nucleotide content, dipeptide content, creatine and creatinine, free amino acid content, fatty acid composition, instrumental meat color, pH, water holding capacity, drip loss, cooking loss, and sensory qualities of the LD muscle from the 3 yield grades of Hanwoo carcasses were measured. The decline in yield grade from A to C resulted in an increase in crude fat and cholesterol content as well as a decrease in inosine 5'-monophosphate and aspartic acid in the LD muscle (p<0.05). In terms of fatty acid composition, the LD muscle from yield grade A had higher SFA and PUFA and lower MUFA content than that from yield grade C (p<0.05). However, the ratio of PUFA/SFA and n-6/n-3 did not differ among LD muscles from the 3 yield grades. There were no significant differences among other meat quality traits in relation to the yield grade. In conclusion, we suggest that the changes of substances related with health and flavor can be considered in order to obtain better quality Hanwoo beef.

• 한국축산식품학회지
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• 제39권1호
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• pp.54-64
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• 2019

Wet and dry aging methods were applied to improve the quality of three different beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old). After 28 d of wet aging (vacuum packaged; temperature, $2{\pm}1^{\circ}C$) and dry aging (air velocity, 2-7 m/s; temperature, $1{\pm}1^{\circ}C$; humidity, $85{\pm}10%$), proximate composition, cooking loss, water holding capacity, shear force, color, nucleotides content, and sensory properties were compared with a non-aged control (2 d postmortem). Both wet and dry aging significantly increased the water holding capacity of the butt cuts. Dry aging in all beef cuts induced lower cooking loss than that in wet-aged cuts. Shear force of all beef cuts was decreased after both wet and dry aging and CIE $L^*$, $a^*$, and $b^*$ color values in butt and sirloin cuts were higher in both wet and dry aging (p<0.05) groups than those in the non-aged control. Regardless of the aging method used, inosine-5'-monophosphate content among beef cuts was the same. The sensory panel scored significantly higher values in tenderness, flavor, and overall acceptability for dry-aged beef regardless of the beef cuts tested compared to non- and wet-aged cuts. In addition, dry-aged beef resulted in similar overall acceptability among the different beef cuts, whereas that in wet-aged meat was significantly different by different beef cuts. In conclusion, both wet and dry aging improved the quality of different beef cuts; however, dry aging was more suitable for improving the quality of less preferred beef cuts.

• 한국축산식품학회지
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• 제41권1호
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• pp.71-84
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• 2021

This study aimed to determine the effects of breed on meat quality characteristics of porcine Boston butt muscles (M. subscapularis) from three different pig breeds: Landrace×Yorkshire×Duroc (LYD), Berkshire, and Ibérico available in Korean market. Ibérico showed significantly higher fat content, yellowness (CIE b⁎), cooking loss, and lower shear force values than LYD and Berkshire. Moreover, the contents of oleic acid (18:1) and palmitic acid (16:0) were significantly higher in Ibérico breed, but stearic acid (18:0) was higher in LYD. As linoleic acid (18:2) and arachidonic acid (20:4) were higher in Berkshire sows as compared to the other breeds, atherogenicity and thrombogenicity indexes were significantly lower in Berkshire sow. Ibérico had lower the ω-6/ω-3 fatty acids ratio, and higher taurine and free amino acids compared with the others. Ibérico also showed significantly greater lipid oxidation, lower antioxidant capacity, and higher hypoxanthine contents, whereas the Berkshire had higher inosine-5'-monophosphate and lower K-index value as compared to the Ibérico. The breed did not impart any significant effect on the size and density of muscle fibers. Thus, quality characteristics of Boston butt varied from breed to breed, and certain consumer preferences for Ibérico can be explained, in part, by the unique quality characteristics imparted by higher contents of intramuscular fat, oleic acid, and free amino acids.

• 한국축산식품학회지
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• 제42권1호
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• pp.175-185
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• 2022

This study investigated the amino acid and nucleotide-related compound composition and taste characteristics of cultured muscle tissue (CMT) obtained by culturing satellite cells isolated from chicken and cattle and compared them to those of traditional meat (TM). The content of all amino acids except valine and tyrosine was significantly different between CMT and TM (p<0.05). The amount of glutamic acid was not significantly different between CMT and TM in cattle, but the glutamic acid in chicken CMT was lower than that of TM (p<0.05). Among the nucleotide-related compounds, only the content of inosine-5'-monophosphate (IMP) was significant, and the amount of IMP in CMT derived from chicken and cattle was significantly lower than that of TM (p<0.05). There were significant differences in the taste characteristics assessed by an electronic tongue system, and the umami, bitterness, and sourness values of CMT were significantly lower than those of TM from both chicken and cattle (p<0.05). The results of the present study suggest that it is necessary to develop a satellite cell culture method that could increase the umami and bitterness intensity of CMT and adjust the composition of the growth medium to produce cultured meat with a taste similar to that of TM.

• 한국미생물·생명공학회지
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• 제7권3호
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• pp.119-125
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• 1979

(l) 핵산관련물질 생산균주의 분리를 위한 변이 유기제와 최적 처리조건은 UV; 30 cm, 1 min, NTG; 200 $\mu\textrm{g}$/ml, 20min, DES; 0.32 %, 90 min, EMS; 5%, 60 min 이었으며 이때 변이솔는 각각 0.083 %, 0.67%, 1.1 %, 및 0.45%로 DES가 가장 양호하였다. (2) Purine 영양요구변이주 239 strain 중 5'-IMP 생산균주는 모두 6 strain이었으며 이중 adenine-guanine 동시요구주 D-2150이 4.8mg/ml로 가장 우수하였다. (3) D-21530 strain의 배양액에서 얻은 결정을 paper chromatogram의 Rf치, 자외선 및 적외선 흡수 spectum 비교, 가수분해에 의한 hypoxanthine 생성량 및 orcinol 반응에 의한 D-ribose의 생성량을 검토한 결과 5'-IMP로 동정되었다. 이 연구을 할때 협력하여 주신 제일제당주식회사 김홍집 상무, 그리고 핵산의 정량분석을 하여준 문화식 씨에게 감사드립니다.

• 한국식품과학회지
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• 제23권4호
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• pp.459-464
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• 1991

$121.1^{\circ}C$에서 가열처리했을 때 고등어육의 수분함량은 가열처리 후에, 그리고 Fo값이 커질수록 약간씩 감소하는 반면, 조단백질 함량은 약간씩 증가하였다. pH는 가열처리 정도가 커질수록 증가하였고, 휘발성염기질소량 역시 급증하였다. 비타민 함량은 자숙처리 및 Fo 5 시료에서는 생시료에 비해 약간 증가하였으나 가열처리가 더 진행될수록 점차 분해되었다. 고등어육의 유리아미노산 조성은 히스티딘, 타우린, 리진, 알라민, 류우신 및 글루탐산 등이 주성분이었고, 총유리아미노산 함량은 Fo값이 커질수록 상당량 감소하였으며, 히스티딘의 양적 감소가 가장 컸다. 핵산관련물질 중 이노신산 및 아데노신이인산은 가열처리 정도가 커질수록 감소하였으며, 아데노신일인산 및 히포크산틴은 상대적으로 증가하였다. 산화트리메틸아민 함량도 가열처리 정도가 커질수록 감소한 반면, 트리메틸아민 함량은 급증하였다. 또한 총크레아틴 함량도 가열처리 정도에 비례하여 현저한 감소를 보였다. 지질성분의 변화에서, 과산화물값. 카르보닐값 및 갈변물질량은 가열처리 후에 급증하였고, Fo값이 커질수록 약간씩 증가하는 경향이었다. 총지방질(TL)에 대한 비극성(NL) 빛 극성지방질(PL)의 조성비는 생시료가 71.9%, 28.1%였고, Fo 15 시료는 81.5%, 18.5%로서 가열처리 정도에 따라 NL은 증가하는 반면, PL은 감소하였다. 지방산조성의 변화를 보면, 자숙처리에서는 지방산조성비의 변화가 거의 없었으나, $121.1^{\circ}C$ 열처리에서는 Fo값이 커질수록 22 : 6 등 폴리엔산의 조성비가 점차 감소하는 반면, 16 : 0 및 18 : 0 등의 조성비는 상대적으로 증가하였다. 이 때 가열처리에 따른 고도불포화지방산의 감소는 대부분이 PL에서 일어나고 있었다.

• 한국수산과학회지
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• 제43권3호
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• pp.179-187
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• 2010

This study examined ways to improve the functional properties of commercial soy sauce using gelatin hydrolysates from the refiner discharge of Alaska pollock, Theragra chalcogramma. The total nitrogen content and pH of gelatin sauce prepared by dissolving the second-step gelatin hydrolysates (15 g), salt (20 g), sugar (5 g), glucose (2.5 g), inosine monophosphate (IMP) (0.5 g), black pepper (0.1 g), caramel powder (0.1 g), ginger powder (0.05 g), garlic powder (0.05 g), vinegar (3 mL), and fructose (3 mL) in water(100 mL) were 1.71% and 5.35, respectively. The results of a sensory evaluation indicated that when preparing blended soy sauce, the optimal blending ratio of gelatin sauce to commercial soy sauce was 20:80 (v/v). Because the total nitrogen content and pH of the blended soy sauce were 1.52% and 5.31, respectively, the blended soy sauce could be sold as a soy sauce. The oxidative property of the blended soy sauce was similar to that of 20 mM ascorbic acid, and its angiotensin-converting enzyme (ACE) -inhibiting activity was 1.5 mg/mL. The results suggest that the antioxidative and ACE-inhibiting activities of commercial soy sauce can be improved by blending gelatin sauce (20) with commercial soy sauce (80). The total amino acid content of the blended soy sauce was 9,107.3 mg/mL, which was higher than that (8,992.4 mg/100 mL) of commercial soy sauce. However, the taste value of the blended soy sauce was 415.8, which was lower than that (431.2) of commercial soy sauce.

• 동아시아식생활학회지
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• 제6권1호
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• pp.93-103
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• 1996

고등어는 흔히 많이 먹는 붉은살 생선으로 가정에서는 생선으로 구입하여 조리하기도 하지만 소금에 절여 판매하기도 한다. 또한 고등어는 부패하면 식중독의 원인이 되는 histamine이 생성되므로 저장조건이 매우 중요하다. 따라서 염분농도를 0, 3, 5, 10%로 달리하고 저장온도를 0, 8, 16, 2$0^{\circ}C$로 변화시켜 저장했을 때, 맛 성분인 inosine산(IMP)과 K값의 변화, 유리아미노산의 변화, histamine의 생성량을 측정한 결과는 다음과 같다. 1. 생시료중에 있는 IMP의 함양은 607.3mg%였고, 저장온도가 낮을수록, 절임 농도가 높을 수록 IMP 함량의 감소속도가 느렸다. 2. 생시료의 K값은 14%, inosine은 99.9mg%였으며, 저장온도가 높을수록 절임농도가 낮을수록 발리 증가되었다. 3. 저장에 따라 신선도가 멸소되어 가식정도의 수준인 K값이 50%이 되는 저장일수는 염분 농도에 관계없이 $0^{\circ}C$ 저장에선 13.6-16.6일이 되었고, 온도가 높을수록 빨라져 2$0^{\circ}C$ 저장에선 1.4-3.3일이었다. 즉 일정온도에서는 염분농도가 높을수록 그 기간이 길었으나 그 차이는 2-3일 정도였다. 4. 유리아미노산은 $0^{\circ}C$와 높은 염분농도에서 저장하면 서서히 증가했으나, 높은 온도(2$0^{\circ}C$)에서 저장하고 염분을 첨가하지 않은 경우는 taurine과 histamine 제외하면 증가하였으며, 이때 급격히 증가하는 것은 Ala., Glu., Val., Leu., Lys., NH$_3$ 등이고 서서히 증가하는 것은 Phe., Gly., Ile. 등이었다. 5. Taurine과 histamine은 다른 유리아미노산 증가와 반대로 높은 온도, 무염군에서 감소폭이 컸다. 6. Taurine은 무염처리군에서 2$0^{\circ}C$에서는 $0^{\circ}C$에서 보다 급격히 감소하였으나, 10% 염분 처리군에서는 $0^{\circ}C$와 2$0^{\circ}C$사이에 별차이 없이 저장일수에 따라 감소하였다. 7. Histamine 생성량이 100mg% 이상이 된 것은 무염처리군에선 16$^{\circ}C$와 2$0^{\circ}C$에서 3일(180mg%, 443.5mg%)에 있었고, 3% 식염 첨가군에선 16$^{\circ}C$에서 10일 (163.lmg%)에 있었으며 5, 10%식염 첨가군에선 미량만 생성되었다. 따라서 고등어 저장은 $0^{\circ}C$에서 저장할 때 2주일 정도가 최대기간이고 염분을 첨가하면 저장일수는 2-3일 연장시킬 수 있다. 염분을 첨가하지 않고 실온에 방치하면 2-3일에도 부패하여 histamine이 생성되므로 저온 저장이 제일 효과적임을 알 수 있다.