• 한국축산식품학회지
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• 제21권3호
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• pp.246-255
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• 2001

Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of muscles extracted with distilled water, saline solution, SDS or Trition X-100 showed simular protein patterns between Hanwoo and Holstein meat, indicating that SDS-PAGE technique may not be useful for the identification between Hanwoo and Holstein meat. Lectine blot analysis of muscle extracted with distilled water demonstrated that Hanwoo and Holstein meat had similar affinities for concanavalin A (Con A), ricinus communis agglutinin (RCA-120), ulex europaeus agglutinin (UEA-1) or peanut agglutinin (PNA) lectins. However, approximately 32.1 kDa component of Hanwoo meat showed high affinity for dolichos biflorus agglutinin (DBA) lectin. On the contrary, high molecular weight components of Holstein meat had the specific affinity for wheat germ agglutinin (WGA) lectin. Hanwoo meat-specific components were observed by lectin staining of heat-denatured meat at 100$^{\circ}C$ for 30 sec. Also, the component of heat-denatured meat at 100$^{\circ}C$ for 30 sec, which was slightly smaller than Hanwoo meat-specific component, was concentrated specifically in Holstein meat.

• Journal of Nutrition and Health
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• 제14권1호
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• pp.16-25
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• 1981

한국에서 사육되고 있는 오리의 식용화를 검토하기 위하여 시도하였다. 시장에서 구입한 오리고기를 일반분석하여 수분 62.87%, 조단백질 19.06%, 조지방 17.05%, 회분 1.02%를 나타냈으며 오리고기 단백질을 GLC로 분석하여 거의 모든 필수아미노산이 함유되어 있음을 알 수 있었고 트리프토판이 제한 아이노산 이었다. 한편 오리고기의 지방산을 GLC로 분석하여 oleic acid가 많았고 linoleic acid도 상당량 함유되었음을 알 수 있었고 지방산의 P/S 비는 3.4를 나타냈다. 그리고 오리고기의 콜레스테롤 함량은 70.5mg%를 나타냈고 인지질도 많은 양이 함유되었으며 특히 레시틴이 많았다. 도살 후 2시간까지는 APT-phosphorus의 유리는 높은 온도에서 훨씬 빨리 되어지며, 근원단백질의 ATPase활성은 EDTA, 금속이온의 농도가 증가하면 억제를 받고 농도가 감소되면 활성은 증가되었다. 오리고기를 상이한 조건에서 조리하고 pepsin을 첨가하여 좋은 소화상태를 알 수 있었다. 이는 오리고기가 동물성 단백질이 풍부하며 소화도 잘 되므로 좋은 동물성 단백질원이 된다고 생각되어 진다.

• Journal of Nutrition and Health
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• 제15권3호
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• pp.212-222
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• 1982

본(本) 연구자(硏究者)는 21세(歲)부터 25세(歲)까지의 건강(健康)한 여대생(女大生) 8명(名)을 대상(對象)으로 식이중(食餌中)의 단백질(蛋白質) 급원(給源)((동물성)(動物性)과 식물성(植物性) 단백질(蛋白質))을 달리했을 때 혈청중(血淸中)의 cholesterol 농도(濃度)와 triglyceride 농도(濃度) 및 24시간(時間) 뇨중(尿中)의 creatinine 농도(濃度)와 3-methylhistidine의 농도(濃度)에 미치는 영향(影響)을 살펴보았다. 조사대상자(調査對象者)들은 control diet와 meat diet와 textured soy protein (TSP) diet를 각(各) 3일씩 섭취(攝取)하였으며, 각(各) 식이(食餌)의 3일째 되는 날에는 24시간(時間) 뇨(尿)를 채취(採取)하였고, 4일째 되는 날 아침 식사(食事) 전에 채혈(採血)하여 분석(分析)한 결과(結果)는 다음과 같다. 1) 혈청(血淸) cholesterol 농도(濃度)는 meat diet 시에 control diet보다 현저(顯著)하게 증가(增加)하였으며 (P<0.05), TSP diet시에는 control diet 보다 현저(顯著)하게 감소(減少)하였고 (P<0.01) meat diet와 비교(比較)시에도 현저(顯著)하게 감소(減少)되었다(P<0.01). 2) 혈청(血淸) triglyceride 농도(濃度)는 meat diet 시에 control diet 보다 감소(減少) 되었으나, 유의적(有意的)인 차이(差異)는 없었고 meat diet와 비교(比較)시에는 현저(顯著)하게 감소(減少)되었다(P<0.01). 3) 뇨중(尿中)의 creatinine 농도(濃度)는 meat diet 시에 control diet보다 약간 증가(增加)했으나 유의적(有意的)인 차이(差異)는 없었다. TSP diet 시에는 control diet보다 약간 감소(減少)하였으나 유의적(有意的)인 차이(差異)는 없었고 meat diet와 비교(比較)시에는 현저(顯著)하게 감소(減少)되었다(P<0.05). 4) 뇨중(尿中)의 3-methylhistidine 농도(濃度)는 meat diet 시에 control diet보다 약간 증가(增加)했으나, 유의적(有意的)인 차이(差異)는 없었다. TSP diet 시에는 control diet보다 약간 감소(減少)하였으나 유의적(有意的)인 차이(差異)는 없었고 meat diet와 비교(比較)시에는 현저(顯著)하게 감소(減少)되었다 (P<0.05). 5) 3-methylhistidine가 creatinine의 비(比)는 control diet 보다 meat diet와 TSP diet 시에 약간 증가(增加)하였으나, 유의적(有意的)인 차이(差異)는 없었다.

• 한국수산과학회지
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• 제12권2호
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• pp.103-111
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• 1979

우리나라 연안수산자원의 효율적인 이용방법을 개발할 목적으로 축육과 유사한 가공적성을 가지는 새로운 형태의 어육단백질농축물을 가공하기 위한 기초자료를 얻고자 백색육어인 명태와 적색육어인 고등어를 원료로 하여 최적가공조건 및 제품의 품질에 관하여 실험하였다. 명태 및 고등어로써 어육단백질농축물을 제조할 때의 최적가공조건은 다음과 같았다. 원료어육의 pH는 7.5, 고기풀제조시의 식염첨가량은 원료어육 중량에 대하여 $1.0\%$, 압출기로 압출한 고기풀의 에틸알코올중 침지시간은 40분, 침지시의 에틸알코올 량은 어육량에 4배, 그때의 에틸알코올 온도는 낮은 온도가 적당하였으며, 에틸알코올중의 침지회수는 4회가 적당하였고, 에틸알코올을 제거하는데는 냉풍건조가 효과적이었다. 원료어육에 대한 제품의 수율은 명태와 고등어가 각각 $19.9\%$ 및 $29.8\%$ 였다. 제품의 단백질함량은 명태가 $84.3\%$, 고등어가 $78.1\%$였으며, 지방함량은 각각 $0.5\%$ 및 $3.6\%$였다. 명태 및 고등어 조직단백질농축물의 필순 아미노 산조성은 우육, 대두조직단백질 및 FAO 표준치와 비교하였을 때 손색이 없었으며, 두 제품 모드 우육과 1:1의 중량비로 혼합하여 맛, 색, 촉감에 손색없이 식품소재로 이용할 수 있다는 결론을 얻었다.

• 한국축산식품학회지
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• 제38권4호
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• pp.711-717
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• 2018

Myogenic factor 5 (MYF5) plays an important role in regulating skeletal muscle fiber characteristics, consequently affecting meat production and quality. We identified a novel p.A41P mutation in exon1 of the porcine MYF5 gene by direct sequencing. The mutation was predicted to be destabilizing in protein structure based on the resultant amino acid substitution. We estimated the significant substitution effect of p.A41P on the energy stabilization of Myf5 protein structure. Then, we demonstrated that the mutation in Yorkshire population significantly affected muscle fiber type I composition (p<0.05), loin-eye area of lean meat content (p<0.05) and filter-fluid uptake of meat quality (p<0.01). Furthermore, dominant effects significantly influenced total muscle fiber number (p<0.05). This study suggests that the novel p.A41P mutation in porcine MYF5 may be a valuable genetic marker to affect the muscle fiber characteristics and consequently improve meat production quality and quantity.

• 한국축산식품학회지
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• 제41권4호
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• pp.701-714
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• 2021

In this study, the microbial community succession and the protein hydrolysis of donkey meat during refrigerated (4℃) storage were investigated. 16S rDNA sequencing method was used to analyze the bacteria community structure and succession in the level of genome. Meanwhile, the volatile base nitrogen (TVB-N) was measured to evaluate the degradation level of protein. After sorting out the sequencing results, 1,274,604 clean data were obtained, which were clustered into 2,064 into operational taxonomic units (OTUs), annotated to 32 phyla and 527 genus. With the prolonging of storage time, the composition of microorganism changed greatly. At the same time, the diversity and richness of microorganism decreased and then increased. During the whole storage period, Proteobacteria was the dominant phyla, and the Photobacterium, Pseudompnas, and Acinetobacter were the dominant genus. According to correlation analysis, it was found that the abundance of these dominant bacteria was significantly positively correlated with the variation of TVB-N. And Pseudomonas might play an important role in the production of TVB-N during refrigerated storage of donkey meat. The predicted metabolic pathways, based on PICRUSt analysis, indicated that amino metabolism in refrigerated donkey meat was the main metabolic pathways. This study provides insight into the process involved in refrigerated donkey meat spoilage, which provides a foundation for the development of antibacterial preservative for donkey meat.

• Asian-Australasian Journal of Animal Sciences
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• 제21권8호
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• pp.1201-1206
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• 2008

The effects of free-range farming, compared to a conventional production system, on carcass and meat qualities were studied using black-feathered Taiwan native chickens. Twenty 16-week old females were purchased separately from a free-range farm and a conventional production farm and used for this study. The results showed similarities in the live weight (roughly 2.1 kg), dressing percentage (69%) and meat percentage (19%) of deboned leg quarter. Significant differences (p<0.05) found for the free-range chickens included: a higher percentage of meat for the breast, an increased crude protein content and chewiness value for the breast, but decreased crude fat content and lower hardness and fracturablility values for the leg quarter. Significantly higher L* values were found for the breast and leg meat of conventionally produced chickens, whereas no significant differences were found for WHC and purge loss between the breast and the leg, and between the two production systems as well. Results of sensory evaluation showed a significant preference for leg over breast meat (p<0.05). The scores of all the attributes including aroma, flavor, firmness, tenderness, juiciness and overall acceptability of leg meat from free-range chickens were slightly higher than for conventional chickens, while the reverse was true for breast meat, though no significant difference could be found. Free-range Taiwan native chicken appeared to yield the best of the results, with flavorful yet tender leg meat for higher sensory satisfaction, and high-protein but low-fat breast meat for healthier diet choice.

• Asian-Australasian Journal of Animal Sciences
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• 제28권12호
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• pp.1760-1766
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• 2015

This study investigated the proximate composition and $\small{L}$-carnitine and betaine content of meats from 5 lines of Korean indigenous chicken (KIC) for developing highly nutritious meat breeds with health benefits from the bioactive compounds such as $\small{L}$-carnitine and betaine in meat. In addition, the relevance of gender (male and female) and meat type (breast and thigh meat) was examined. A total of 595 F1 progeny (black [B], grey-brown [G], red-brown [R], white [W], and yellow-brown [Y]) from 70 full-sib families were used. The moisture, protein, fat, and ash contents of the meats were significantly affected by line, gender, and meat type (p<0.05). The males in line G and females in line B showed the highest protein and the lowest fat content of the meats. $\small{L}$-carnitine and betaine content showed effects of meat type, line, and gender (p<0.05). The highest $\small{L}$-carnitine content was found in breast and thigh meats from line Y in both genders. The breast meat from line G and the thigh meat from line R had the highest betaine content in males. The female breast and thigh meats showed the highest betaine content in line R. These data could be valuable for establishing selection strategies for developing highly nutritious chicken meat breeds in Korea.

• Asian-Australasian Journal of Animal Sciences
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• 제32권5호
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• pp.721-733
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• 2019

Objective: The objectives of this study were to investigate the thermal gelation properties and molecular forces of actomyosin extracted from two classes of chicken breast meat qualities (normal and pale, soft and exudative [PSE]-like) during heating process to further improve the understanding of the variations of functional properties between normal and PSE-like chicken breast meat. Methods: Actomyosin was extracted from normal and PSE-like chicken breast meat and the gel strength, water-holding capacity (WHC), protein loss, particle size and distribution, dynamic rheology and protein thermal stability were determined, then turbidity, active sulfhydryl group contents, hydrophobicity and molecular forces during thermal-induced gelling formation were comparatively studied. Results: Sodium dodecyl sulphate-polyacrylamide gel electrophoresis showed that protein profiles of actomyosin extracted from normal and PSE-like meat were not significantly different (p>0.05). Compared with normal actomyosin, PSE-like actomyosin had lower gel strength, WHC, particle size, less protein content involved in thermal gelation forming (p<0.05), and reduced onset temperature ($T_o$), thermal transition temperature ($T_d$), storage modulus (G') and loss modulus (G"). The turbidity, reactive sulfhydryl group of PSE-like actomyosin were higher when heated from $40^{\circ}C$ to $60^{\circ}C$. Further heating to $80^{\circ}C$ had lower transition from reactive sulfhydryl group into a disulfide bond and surface hydrophobicity. Molecular forces showed that hydrophobic interaction was the main force for heat-induced gel formation while both ionic and hydrogen bonds were different significantly between normal and PSE-like actomyosin (p<0.05). Conclusion: These changes in chemical groups and inter-molecular bonds affected protein-protein interaction and protein-water interaction and contributed to the inferior thermal gelation properties of PSE-like meat.

• KSBB Journal
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• 제16권4호
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• pp.426-429
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• 2001

정어리 단백질을 효율적으로 이용하기 위하여 정어리 단백질 농축액을 명태 냉동풀에 0, 15, 20, 25%로 첨가하여 어육 연제품을 제조하여, 그 굳기의 변화, 관능검사를 하였으며 아미노산 및 지방산 특성을 검토하였다. 정어리 용출 단백질의 함량은 72%였으며, 10$0^{\circ}C$에서 1시간 전후에 거의 용출되었다. 연육제품의 굳기는 농축 단백질을 15% 첨가하였을 때 0.54 kg으로 명태 단백질만의 굳기 0.52 kg 보다 더 높은 수치로서 정어리 농축 단백질 첨가시에 더 좋았다. 아미노산 조성으로 볼 때 total amino acid는 농축 단백질을 15% 첨가하였을 때가 90.701 mg/g으로 가장 높았다. 지질 성분으로서는 불포화 지방산이 61.8634%와 61.9384%로 높은 상태이며, 생정어리의 경우 $C_{20:5}$와 $C_{22:6}$인 경우 7.2931%와 27.7843%로 매우 우수한 수치로 함유되어 있음을 알 수 있었다.있었다.