• Fisheries and Aquatic Sciences
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• 제25권1호
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• pp.31-39
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• 2022

To clarify the factors influencing the physical properties of fish after heat treatments, we investigated changes in the properties of proteins in the dorsal ordinary and dark muscle of yellowtail (Seriola quinqueradiata) heated under different conditions commonly used for the purposes of food hygiene. High-temperature/short-time heating (85℃ for 90 s and 75℃ for 60 s) affected the protein solubility more than low-temperature/long-time heating (63℃ for 30 min). Sodium dodecyl sulphate-polyacrylamide gel electrophoresis and differential scanning calorimetry showed that low-temperature/long-time heating reduced the degree of actin denaturation in fish compared with that by other heating conditions. In addition, collagen solubility was enhanced with low-temperature/long-time heating. Therefore, these results suggest that differences in the degree of actin and collagen denaturation are responsible for the enhanced meat tenderness and diminished meat shrinkage, resulting from low-temperature/long-time heating.

• 한국가금학회지
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• 제40권2호
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• pp.121-127
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• 2013

본 시험은 본 시험은 토종오리 대형종의 생산지수, 도체수율 및 육질을 주령에 따라 평가하여 적정 출하시기를 구명하고자 수행하였다. 공시동물은 국립축산과학원에서 보유하고 있는 토종오리 대형종에서 발생된 병아리 90수로서 15수씩 6칸으로 나누고, 육용오리 사료를 이용하여 8주 동안 사양하였다. 일정 주령(6주령, 7주령 및 8주령)에 도달하였을 때 각각의 주령을 처리구로 하고, 칸 당 2수씩을 도압(屠鴨)하여 처리구당 6반복, 반복 당 2수씩 총 36수의 도체 수율, 부분육 비율 그리고 육질을 조사하였다. 생존율은 주령에 따른 차이가 없었으나, 체중은 6주령에 비해 7주령과 8주령에서 높았다(P<0.05). 사료 요구율은 6주령, 7주령 및 8주령에 각각 2.25, 2.69 및 3.21로 주령 사이에서 유의적인 차이가 있었다(P<0.05). 생산지수는 6주령, 7주령, 8주령에 각각 256.6, 199.8 및 153.0으로 주령에 따라 유의적인 차이가 있었다(P<0.05). 도체 수율은 8주령에 73.5%이었으며 6주령과 7주령에 비해 높게 나타났다(P<0.05). 가슴육의 비율은 주령이 지날수록 높아졌다(P<0.05). 명도($L^*$)는 6주령, 7주령 및 8주령에 각각 41.8, 39.0, 38.1로 6주령에서 7주령과 8주령에 비해 높게 나타났다(P<0.05). 적색도($a^*$)는 주령에 관계없이 일정하게 유지되었으며, 황색도($b^*$)는 8주령에 가장 높게 나타나는 것으로 나타났다(P<0.05). 가열 감량은 6주령에 31.6으로 가장 높았으며, 주령이 지남에 따라 감소하였다. 전단력은 6, 7, 8주령의 비교에서 유의적인 차이가 없었으며, 보수력은 6주령에 비해 8주령에 유의적으로 높게 나타났다. pH는 6, 7, 8주령에 각각 5.84, 5.99, 6.01로 6주령에서 가장 낮게 나타났으며(P<0.05), 7주령과 8주령의 pH는 유의적인 차이가 없었다. 수분함량은 주령이 지남에 따라 유의적으로 감소하였으며(P<0.05), 지방함량은 8주령에 1.88%로 가장 높게 나타났다(P<0.05). 단백질의 함량은 주령의 경과에 따라 유의적으로 높아져서 8주령에는 20.9%로 나타났다(P<0.05). 회분 함량은 6주령에 비해 7주령과 8주령에 높게 나타났다(P<0.05). 다즙성, 연도 및 향미는 주령에 따른 유의차는 없었다. 결론적으로, 6주령에 비해 7주령과 8주령 사이의 육질 특성이 우수하며, 7주령과 8주령의 출하체중이 유사하기에 7주령 이후가 출하시기로 적절하다고 사료되나, 아직 확정짓기에는 부족한 점이 많기 때문에 더욱 많은 연구가 필요하다고 하겠다.

• 대한미생물학회지
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• 제11권1호
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• pp.57-67
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• 1976

A total of 100 swelled, springered or flippered canned meat and fish products were studied the degree of contamination with clostridias and serological relationships to Hobbs'13 "heat resistant" types, heat resistance of spores and susceptibility of Clostridium perfringens isolates to several antibiotics. Samples examined in this study were collected from Seoul area from June to October, 1975 and prepared in Korea. Clostridias were isolated from 46(46%) of these samples; 19 strains of Cl. perfringens, 9 strains of Cl. oedematiens A, B, 5 strains of Cl. sordelli, each 3 strains of Cl. chauvoei, Cl, oedematiens C.E, and Cl. difficile, 2 strains of Cl. sporogenes. The highest percentage of contamination by Cl. perfringens was found in beef products(26.5%), and the following(5.2%) in mackerel pike and none in baitop shell. whale, manna brand. and top shell. One of 19 isolates of Clostridium perfringens found in meat products was shown to produce heat resistant spores which resist $100^{\circ}C$ for 60 minutes and others were heat labile strains which is killed at $90^{\circ}C$ for 30 minutes. The distribution of Hobbs' serotype of 19 isolates were each 4 strains of type 6, 8, and 11, 1 strain of type 13 and others untypable. 19 Strains of Cl. perfringens were shown a marked susceptibility to cefamezin, lincomycin and minocin and relatively sensitive to vibraimycin, geopen, and chloramphenicol. A marked resistance to kanamycin, colimycin, and gentamycin were shown. Aerobic enteropathogens from samples were not recovered.

• 사상체질의학회지
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• 제21권3호
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• pp.30-38
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• 2009

1. Objectives: According to Sasang Constitutional Medicine, human beings are classified into four constitutions. Furthermore, medication and food should be taken differently based on the constitution because Sasang Constitutional Medicine is a field where all living things are perceived from a relative viewpoint instead of a standardized one. If so, what about the animals and its meat? This paper aims to identify the characteristics of the mics consumed, sonsially targeting pork and chicken as they are some of the most frequently enjoyed ones with the perception of the animals by the Sasang Constitutional Medicine. 2. Methods: We examine the differences between pigs and chickens through the behavior and nature of them such as morphology, sound, body temperature, taste etc and support the observed differences with medical application. 3. Results: From the Sasang Constitutional Medicine's perceptive, pig is considered as Soeumche while chicken is belongs to Soyangche. Thus, pork is recommended for the SY type while chicken is preferable for the SE type. 4. Conclusions: In this paper, we are trying to suggest several categories for the evaluation of the constitution in animal, especially for pig and chicken. We hope that this is one of the framework for the understanding the animal with Sasang Constitutional Medicine's viewpoint. And also, it may useful to apply the basis what we have outlined in this paper for improving the method of raising livestock as well as the research of laboratory animals.

• 대한수의학회지
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• 제24권1호
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• pp.8-16
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• 1984

The work was conducted with tole purpose of investigation on the development pattern of epididymis in accordance with the growth of meat-type cockerels. 1. Histological features of various ductules in epididymis of the cockerel on the age of weeks were as follow: within 10 weeks after hatching rete testis and connecting ductules were well developed but efferent ductules were observed in immature form. During 10th to 20th week, the lining epithelium of various ductules in epididymis was in the developing stage near to the mature form. From 21th week, various ductules were abruptly matured. Lumen of rete testis was lined by simple squamous or simple columnar epithelial cells and that of efferent ductules, having many folds and being larger than any others, were lined by ciliated pseudostratified columnar epithelium with ciliated columnar cells, clear cells and basal cells were noted. Luminal epithelium of connecting ductules was composed of ciliated low pseudostratified columnar epithelial cells, ciliated columnar cells, clear cells and basal cells. The luminal surface of epididymal ducts was pseudostratified columnar epithelium and which was composed of high columnar cells and basal cells. 2. In the India ink absorption test, India ink granules were noted above the nucleus of some cells in the efferent ductules and the connecting ductules at 7 hours after administration of India ink to the mature epididymis, but not absorbed in the other ductules. The granules reactive to acid phosphatase were most abundant in some epithelial cells of efferent ductules and connecting ductules, especially above the nucleus of cells. The granules reactive to alkaline phosphatase were noted on the luminal border of efferent ductules. The granules reactive to PAS were scattered in the epithelial cells of efferent ductules and connecting ductules.

• 한국가금학회지
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• 제39권1호
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• pp.45-52
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• 2012

본 시험은 토종오리 육용종의 생산성과 도체수율을 조사하기 위해 수행하였다. 공시동물은 A와 B계통 육용종 토종오리에서 발생한 오리 병아리를 암수 각각 210수씩 선별하여 총 420수를 이용하였다. 시험 설계는 농장에 따른 2처리구(A, B)와 성별에 따른 2처리구(암, 수)로 나누어 $2{\times}2$의 복합요인으로 총 4처리구, 처리구당 7반복, 반복당 15수씩 완전임의 배치하였다. 주령별 체중은 계통 간 비교에서 2, 4, 6 및 8주령에 체중의 차이가 없었으나(P>0.05), 성별에 따라서는 2주령에 암컷, 8주령에 수컷의 체중이 높았다(P<0.01). 주령별 일일 사료 섭취량은 암수 비교에서 6~8주령에 수컷의 섭취량이 높았다(P<0.05). 주령별 증체량은 계통 간에 유의적인 차이가 없었으나, 암수 비교에서는 수컷이 높았다(P<0.01). 주령별 사료 섭취량은 계통에 따른 차이는 없었으며(P>0.05), 암수 비교에서는 6~8주령에 수컷의 사료 섭취량이 암컷에 비해 높았다(P<0.05). 주령별 사료 요구율은 계통 간 비교에서 차이가 없었으며, 암수 비교에서 0~2주령에암컷(P<0.05), 6~8주령에수컷이 높았다(P<0.01). 계통과 주령에 따른 생체중과 도체중은 8주령 B계통에서 가장 높았으며(P<0.01), 도체율은 8주령의 A와 B계통이 가장 높게 나타났다(P<0.05). 이런 결과들은 토종오리 육용종의 생산 성적과 도체수율에 대한 기초적인 자료로서 이용될 것이라 사료된다.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 1997년도 제18차 정기총회 및 학술발표회
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• pp.19-39
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• 1997

Extrusion conditions were optimized for blends of ground lamb and starch using a single-screw extruder for the purpose of producing expanded snack-type products. A central composite rotatable response surface methodology(RSM) design was used with variation in feed moisture, process temperature, and screw speed. The three variables significantly affected one or more of the measured physical properties of extrudates. The optimum conditions for minimum shear force values were 26.5% feed moisture, $148^{\circ}C$ process temperature, and 134 rpm screw speed. Lean ground beef, chicken, goat, lamb or mutton was blended with corn starch, and extruded at the optimum condition established from RSM experiments. Physical/rheological properties were generally similar, water activity was low (<0.12) and total aerobic plate counts were <10 for all products. Extrudates containing chicken had the highest ratio of polyunsaturated fatty acids to saturated fatty acids, whereas those containing beef had the highest ratio of monounsaturated fatty acids to saturated fatty acids. Sensory data indicated that texture was acceptable and flavor characteristics were not different among the products.

• 한국축산식품학회지
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• 제33권5호
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• pp.664-671
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• 2013

본 연구에서는 식육의 재구성에 첨가되는 식염의 함량을 줄인 저염 재구성육 제품을 제조하기 위하여 다양한 결착제의 활용, GdL 첨가 및 초고압처리 수준에 따른 재구성돈육의 품질 특성을 조사하였다. 본 연구에서 첨가된 0.5% GdL 수준은 제품의 pH를 유의적으로 감소시키며, GdL 자체 혹은 초고압처리에 의한 식육단백질의 젤 형성에 기인하여 효과적으로 pH 저하에 따른 보수력 감소를 억제할 수 있었다. 또한 첨가된 결착제에 의한 부가적인 보수력 및 조직감 향상을 얻을 수 있었다. 따라서 본 연구결과 초고압 처리 및 GdL을 조합 사용함으로써 식육 재구성에 요구되는 식염의 함량을 0.5%까지 저감시킬 수 있었으며, 다양한 식물성 단백질을 활용한 식육 재구성이 가능할 것으로 기대되었다.

• Journal of Animal Science and Technology
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• 제64권3호
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• pp.471-480
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• 2022

This experiment was conducted to determine the maximum dietary energy levels on growth performance and carcass characteristics of White Pekin duck. the Six dietary treatments were formulated based on their apparent metabolizable energy (AME) concentrations from 2,700 to 3,200 kcal/kg with a 100 kcal/kg gap to evaluate the accurate dietary AME requirement to address current knowledge and further issues for fulfilling the genetic potential of meat-type white Pekin ducklings. A total of 432 one-day-old male White Pekin ducklings were randomly allocated into one of six dietary treatments with six replicates (12 birds per pen). The diets were formulated as corn-soybean meal-based diets to meet or exceed the Nutrient Requirement of Poultry specification for meat-type ducks. Growth performance indices (i.e. average daily gain [ADG], average daily feed intake, feed conversion ratio) were measured weekly. Medium body weight (BW) ducklings from each pen were sacrificed to analyze the carcass traits and abdominal fat content on day 21. Obtained data were analyzed to estimate significant effect using the one-way ANOVA of IBM SPSS Statistics (Version, 25). If the p-value of the results were significant, differences in means among treatments were separated by Tukey's post hoc test. Significant differences were then analyzed with a linear and quadratic broken model to estimate the accurate concentration of AME. Ducklings fed higher dietary AME diets increased (p < 0.05) BW, ADG. Ducklings fed higher AME than 2,900 kcal/kg diets increased abdominal fat accumulation and leg meat portion. The estimated requirement by linear plateau method showed from 3,000.00 kcal/kg to 3,173.03 kcal/kg whereas the requirement by quadratic plateau method indicated from 3,100.00 kcal/kg to 3,306.26 kcal/kg. Collectively, estimated dietary requirements exhibit diverse results based on the measured traits and analysis methods. All the estimated requirements in this experiment present higher than previous research, the maximum requirement for the next diet formulation should be selected by the purpose of the diet.

• 한국수산과학회지
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• 제17권5호
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• pp.353-360
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• 1984

유전가열을 이용한 내부가열로서 어육연제품을 조리${\codt}$살균함과 동시에 내부수분을 확산${\codt}$이탈시켜 제품의 수분활성을 조절하여 상온보장이 가능한 보장성 어묵을 가공하는 방법과 제품개발을 위한 원료첨가물의 배합 및 가공조건을 검토한 실험결과를 요약하면 다음과 같다. (1) 고등어 연육의 첨가물 배합조건은 고기풀 100에 대하여 전분(옥수수 전분) $10\%$, 소금 $1.5%$, MSG $0.6\%$, sorbitol $3.0\%$, 설탕 $2.0\%$일 때가 가장 적당하였다. (2) 연제품의 형상과 크기는 두께 0.8cm, 직경 8cm의 원반형이 균일한 가열과 팽화 및 표면경화를 막는데 가장 적당하였고, 이것은 연육을 8cm 직경의 원주형으로 충전하여 이것을 열탕중에서 $2{\sim}3$분간 가열처리하여 gel시킨 후 0.8cm 두께로 절단하여 만들수 있으므로 조작이 매우 편리하였다. 동시에 열탕처리는 유전 가열시간을 단축시키는 효과도 있었다. (3) 유전가열은 $5{\sim}6$분간을 2분, $1{\codt}5$분, $1{\codt}5$분 및 1분씩으로 간헐적으로 행하는 것이 제품의 성상과 수분활성 조절 및 살균효과가 좋았다. 1단계 가열에 의하여 확산${\codt}$이탈된 수분은 $60^{\circ}C$, 3m/sec의 열풍으로 2분간 건조하고 계속적으로 600 W 전열기로 $5{\sim}6$분간 가열 표면배소와 함께 최종적으로 수분활성을 조절할 수 있었다. (4) (3)과 같은 조건으로 가공한 연제품은 수분활성 0.84{\sim}0.86, 생균수 $3{\times}10^2/g$이하, TI함량 27.6mg/g였고 texture 시험성적은 hardness 42, cohesiveness 0.53, toughness 4.6, elasticity 0.8, folding test AA였다. (5) 연제품의 일반성분 조성은 수분 $40.1\%$, 단백질 $20.8\%$, 지방 $17.4\%$, 탄수화물 $16.2\%$ 및 회분$5.5\%$였다.