• 한국수산과학회지
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• 제19권2호
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• pp.100-108
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• 1986

This study was carried out in order to investigate protein cross-linking in freeze-dried meat of flounder (Limanda herzensteini). Changes in solubility or extractability of proteins and electrophoretic patterns of the extracted proteins were determined to monitor the cross-linking during the storage of freeze-dried meat. Development of nonenzymatic browning and the loss of in vitro protein digestibilily were also measured to assess their influences on the changes of functional and nutritional properties of proteins. In addition, the effects of lysine added, and removal of fat and water extractives were also mentioned. The extractability of protein decreased upon storage time and temperature, and the loss of solubility of myosin was evident. In case of the samples stored at $5^{\circ}C$ for 150 days, the extractability of protein decreased $26.4\%$, while that of the samples stored at $20^{\circ}C$ for 60 days decreased about $39.7\%$. And it was noted that the loss of solubility of myosin was $68.3\%$ and $98.1%$ for the same storage conditions, respectively. It was noteworthy that the samples treated with $L-lysine{\cdot}HCl$ seemed to prevent more or less the loss of protein solubility, in that, even stored at $20^{\circ}C$ for 120 days, revealed only $57.03\%$ decrease. The nonenzymatic browning was proceeded with the increase of storage temperature, especially, in the samples treated with glucose. This suggests that the decrease in extractibility of myosin was accompanied by the extent of browning. But the browning was retarded in defatted samples. The in vitro apparent protein digestibility was also higher in the samples defatted or water extracted. It was suggested from these results that changes in properties of proteins in freeze dried fish meat were led by the protein cross-linking which was attributed to Maillard type of reactions and protein-lipid interactions.

• Asian-Australasian Journal of Animal Sciences
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• 제21권2호
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• pp.167-176
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• 2008

Galectins are a group of animal lectins consisting of galectin-type carbohydrate recognition domains (CRD) with relatively minor domains. The biological properties of galectins include the regulation of inflammation, intercellular adhesion, cell differentiation and cell death. The diverse kinds of galectin suggest variety in their biological roles. Galectin-1 is released during adipocyte differentiation and is associated with fat which is one of the important factors for meat quality. To verify expression level, a 0.5 kb clone of galectin-1 was obtained from cDNA prepared from back fat tissue of a Sancheong Berkshire pig with good quality meat, and the galectin-1 gene identified. The deduced amino acid sequence of the galectin-1 gene was compared with those obtained from other species. By using RT-PCR and Real time-PCR, an attempt was made to determine the expression level of galectin-1 and to compare with various tissues (tenderloin and back fat) taken from pigs in different groups. Grouping of pigs was based on growth-stage (weighing 60, 80, and 110 kg) and the sub-speciation (Yorkshire and Sancheong Berkshire pigs). We attempted to determine influences of pig species, growth stages and tissue variations on the expression level of the galectin-l gene and it was revealed that the expression pattern of the galectin-1 gene was significantly different (p<0.01 or p<0.05). Galectin-1 genes were expressed more highly in the back fat tissues of pigs weighing 110 kg than in those weighing 60 kg or 80 kg. However, the lowest expression was seen in the tenderloin tissues of pigs weighing 110 kg. Sancheong Berkshire pigs showed higher expression of the galectin-1 gene compared to Yorkshire pigs. Accordingly, it is considered that the expression pattern of the galectin-1 gene influences the growth of back fat tissues and the pig speciation relationship. Previous studies suggested that different expression of galectin-1 genes represents variety among the breeds and is closely related to fat tissue growth, conjugation and catabolism. Further, this study suggests that the expression of galectin-1 at a specific growth stage and tissue contributes significantly to the overall meat quality of Sancheong Berkshire pigs.

• 한국축산식품학회지
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• 제31권6호
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• pp.807-816
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• 2011

The present study evaluated the difference in objective and subjective meat quality properties among the pure-breed boars of Duroc, Berkshire and Yorkshire. Ten longissimus lumborum (LD) muscles were collected from each breed after 24 h slaughtering. The breed type showed a significant effect on intramuscular fat content, moisture (p<0.01), pH, sarcoplasmic protein solubility and color (p<0.05), whereas cooking loss and Warner Blazer shear force (WBsf) did not differ among the breeds. The Yorkshire breed showed significant (p<0.05) lower sarcoplasmic protein solubility, pH and CIE $a^*$ value when compared with other breeds. The sensory panels identified Duroc as having greater overall acceptability and higher rating values than other breeds. The oleic acid content was significantly lower in the Berkshire (29.85 %) than in the Duroc (40.19 %) and Yorkshire breeds (38.18 %, p<0.05). The Yorkshire breed showed the most desirable ratio of polyunsaturated and saturated fatty acids (0.31) than the Berkshire (0.16) and Duroc breeds (0.15, p<0.05). 40 volatile compounds have been identified and quantified, while aldehydes were the most abundant among flavor substances. Aldehydes were negatively correlated with oleic acid content (p<0.05). Current data indicated that each breed had their own merits and deficiencies in terms of meat qualityThe Yorkshire breed showed a greater number of weak points. Furthermore, this study indicated that individual fat-driven flavor components were greatly influenced by fatty acid composition. The polyunsaturated fatty acids did not show any negative effects on meat flavor if cooked meats were consumed soon after cooking.

• Asian-Australasian Journal of Animal Sciences
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• 제28권6호
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• pp.763-770
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• 2015

Improved meat quality and greater muscle yield are highly sought after in high-quality chicken breeding programs. Past studies indicated that polymorphisms of the Perilipin gene (PLIN1) are highly associated with adiposity in mammals and are potential molecular markers for improving meat quality and carcass traits in chickens. In the present study, we screened single nucleotide polymorphisms (SNPs) in all exons of the PLIN1 gene with a direct sequencing method in six populations with different genetic backgrounds (total 240 individuals). We evaluated the association between the polymorphisms and carcass and meat quality traits. We identified three SNPs, located on the 5' flanking region and exon 1 of PLIN1 on chromosome 10 (rs315831750, rs313726543, and rs80724063, respectively). Eight main haplotypes were constructed based on these SNPs. We calculated the allelic and genotypic frequencies, and genetic diversity parameters of the three SNPs. The polymorphism information content (PIC) ranged from 0.2768 to 0.3750, which reflected an intermediate genetic diversity for all chickens. The CC, CT, and TT genotypes influenced the percentage of breast muscle (PBM), percentage of leg muscle (PLM) and percentage of abdominal fat at rs315831750 (p<0.05). Diplotypes (haplotype pairs) affected the percentage of eviscerated weight (PEW) and PBM (p<0.05). Compared with chickens carrying other diplotypes, H3H7 had the greatest PEW and H2H2 had the greatest PBM, and those with diplotype H7H7 had the smallest PEW and PBM. We conclude that PLIN1 gene polymorphisms may affect broiler carcass and breast muscle yields, and diplotypes H3H7 and H2H2 could be positive molecular markers to enhance PEW and PBM in chickens.

• 한국수산과학회지
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• 제26권3호
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• pp.230-234
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• 1993

어육연제품의 제조시 가열에 의한 gel화 및 물성을 연구하기 위하여 differential scanning calorimetry(DSC)와 thermal gravimetric analyzer(TGA)에 의한 gel중의 물의 거동에 대해서 관찰한 결과를 요약하면 다음과 같다. DSC에 의한 물의 거동을 살펴본 결과, $105^{\circ}C$를 경계로 하여 속박상태가 다른 2가지의 물이 존재함을 알 수 있었으며, $R_{105}$값과 gel강도 간에는 높은 상관관계 (r=0.93)가 있었다. TGA에 의한 gel중의 물의 거동을 해석한 결과, 증발속도에 기인하는 3가지 상태의 물이 존재하였으며, 증발속도가 낮은(강하게 속박된) 물과 gel강도 간에는 아주 높은 상관관계(r=0.99)가 있었다. 이상의 결과로 미루어 보아 물의 존재상태와 물성 간에는 아주 깊은 상관성이 있어 물의 존재상태를 측정함으로써 그 물성을 예견할 수 있을 뿐만 아니라 보수력도 동시에 측정할 수가 있으므로TGA에 의한 해석은 어육 연제품의 물성을 연구하는 경우에 아주 유용한 수단으로 생각되었다.

• 한국식품영양과학회지
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• 제42권6호
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• pp.969-974
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• 2013

육류조리용 간장양념 제조 시 건강기능성 부가의 목적으로 액상칼슘과 올리고당을 첨가하여 양념을 제조한 후 품질 특성을 비교 분석하였다. $4^{\circ}C$에서 저장한 양념들의 경우 pH와 적정산도는 9일간의 저장기간 동안 별다른 변화를 보이지 않았으나 $20^{\circ}C$에서 저장한 양념의 pH는 대조구와 2% 첨가구가 6일째부터 큰 감소를 보인 반면, 4%와 8% 첨가구는 6일째까지 큰 변화를 보이지 않다가 9일째 약간의 감소를 보여 대조구와 2% 첨가구에 비해 유의적인 차이를 나타냈다. 그리고 적정산도 역시 pH의 경우와 유사하게 4%와 8% 첨가구들이 대조구에 비해 낮은 증가를 보여 유의적인 차이를 나타냈다. 미생물 검사 결과, $4^{\circ}C$에서 저장한 양념들은 경우 저장기간 동안 별다른 변화를 보이지 않았다. 그러나 총균수의 경우 $20^{\circ}C$에서 저장한 양념은 3일 이후 급격히 증가하였으며, 4%와 8% 첨가구가 저장 3일과 6일째에 무첨가구보다 유의적으로 낮은 생균수를 나타냈다. 젖산균도 3일 이후 급격히 증가하여 대조구는 6일째에 최고치를 나머지는 9일째 최고치를 보였다. 젖산균수에서도 역시 4%와 8% 첨가구가 저장 3일과 6일째에 무첨가구보다 유의적으로 낮은 수를 나타냈다. 효모는 젖산균과 같은 경향으로 3일 이후 급격히 증가하여 대조구는 6일째에 최고치를 나머지는 9일째 최고치를 보였으며, 4%와 8% 첨가구가 유의적으로 낮은 효모수를 나타냈다. 양념의 색도는 저장기간이 증가할수록 모든 양념이 전체 항목에서 소폭 증가하는 경향이었으나, 저장온도와 시간 그리고 액상칼슘의 첨가에 따른 양념의 색도 변화는 그 변화폭이 유의적인 차이가 없는 것으로 나타났다. 양념들은 액상칼슘의 첨가량에 따라 칼슘함량이 일정하게 증가하였으나, 그 양념을 이용해서 제조한 양념육을 조리한 후 칼슘함량을 각각 측정한 결과는 2%, 4%, 8% 첨가구가 각각 33.47 mg/100 g, 54.72 mg/100 g, 58.23 mg/100 g의 칼슘함량을 보여 칼슘의 첨가량에 따라 비례적으로 증가되지 않는 것으로 나타났다. 관능검사 결과는 외관을 제외한 모든 항목에서 실험구별로 약간의 차이는 보였지만 모든 구간에서 통계적인 유의차는 나타나지 않았다. 따라서 액상칼슘이 첨가된 양념은 관능적 품질에 영향을 미치지 않으면서 저장성이 우수할 뿐만 아니라 현대인의 식생활에서 가장 부족하기 쉬운 칼슘의 섭취 및 흡수의 증대를 가져와 특히 칼슘 섭취가 많이 필요한 성인이나 성장기 어린이에게 풍부한 영양학적 효과를 기대할 수 있을 것으로 생각된다.

• 한국수산과학회지
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• 제17권5호
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• pp.373-382
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• 1984

우리나라연안에서 많이 어획되는 고등어를 원료로 상온유통가능하며 즉석식품으로 이용할 수 있는 레토르트파우치 튀김어묵을 제조하기 위한 가공조건 및 저장중의 품질안정성에 대하여 검토하였다. 가공조건은 고등어냉동고기풀에 대하여 옥수수전분 $10\%$, 분리대두단백질 $1\%$, 식염 $1.5\%$, 글루탐산나트륨 $0.6\%$, 그리고 항산화제로서 냉동고기풀의 $0.3\%$에 해당하는 고추가루의 에틸알코올추출물이나 sodium erythorbate를 $0.1\%$의 비율로 첨가하고 물을 $10\%$첨가하여 튀김어묵을 제조한 후 polyester/polyvinylidene chloride/미연신 polypropylene ($12{\mu}m/15{\mu}/50{\mu}m,\;14{\times}19cm$) 적층필름주머니에 충전하여 진공포장한 후 $F_0$값이 6.2가 되도록 열수순환식레토르트에서 $120^{\circ}C$, 20분간 살균하는 것이 가장 좋았다. 이 조건하에서 제조된 제품은 가온 검사결과 미생물의 증식은 없었으며, 제품의 외관도 이상이 없었다. 가열살균적정에서 제품의 경도, toughness 응집력은 약간 감소하였으며, 탄성은 약간 증가하였다. 그리고 색조는 L값(명도)은 약간 감소하였고, a값(적색도) 및 b값(황색도)은 거의 변화가 없었으며, ${\Delta}E$은 약각 증가하여 갈변화하는 경향이 있었다. 저장중 pH, 휘발성염기질소, 수분활성 및 색조는 전제품 모두 거의 변화가 없었으며, sodium erythorbate를 $0.1\%$ 첨가한 제품이 지방의 산패억제효과가 가장 좋았다. 그리고 저장중 제품의 경도는 약간 증가하나 탄성, 응집력은 거의 변화가 없었다. 생균수는 저장 100일동안 모두 음성이었으며, 관능검사 결과 시판튀김어묵과 비교하였을때 맛도 양호하고 100일동안 품질이 안정하게 유지됨을 알 수 있었다.

• 한국식품위생안전성학회지
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• 제8권1호
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• pp.55-61
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• 1993

토양을 비롯하여 어류, 패류, 조류, 포유류의 소화기관으로부터 Clostridium botulinum 분리를 시도하였다. 총 158개 분리원을 screening한 결과 10개 시료로부터 Clostridium botulinum 분포 가능성을 확인하였으며 6개 시료로부터 Clostridium botulinum을 순수 분리하여 3.8% 분리율을 나타내었다. 분리 균주의 형태적 특징, 배양상의 특성 및 생화학적 특성 등을 표준 균주의 특성과 비교하고 항혈청에 의한 중화시험을 실시하여 분리균주를 동정하였다. Egg york agar에서의 opalescence 생성, 탄수화물 이용성, Egg york GAM 배지상에서의 pearly layer 생성 등으로부터 Clostridium botulinum으로 동정할 수 있었으며 trypsin에 의한 toxicity 활성화, type E 항혈청에 의한 opalescence 생성억제 및 mouse 방어효과가 인정되어 type E 로 동정하였다. 국내에서 시판되고 있는 수 종의 식품을 대상으로 Clostridium botulinum 의 toxin 생성능을 비교하였던 바 식품의 종류, 사용균주에 따라 toxin 생성량에 현저한 차이가 있었다. 분리균주 type E 의 경우 어패류통조림, ham 식품에서 많은 양의 toxin 이 생성되었으며 sausage, 과일통조림 식품에서는 비교적 적었다. 그러나 type A 의 경우에는 어패류, ham , sausage 식품에서 상당량의 toxin 이 생성되었으며 과일통조림에서도 비교적 맣은 양의 toxin이 생성되었다 .

• 한국축산식품학회지
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• 제35권1호
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• pp.130-136
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• 2015

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.

• 한국식생활문화학회지
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• 제10권4호
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• pp.301-310
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• 1995

The purpose of this study is to survey various recips of the roasted skewered beef (Sanjuk) with twenty three classical cookbooks written before 1943 in Korea. The recipes of the roasted skewered beef are found thirty times in the records, which can be classified into six groups such as the palm-type skewered beef (Sulhamyukjuk), little finger-type skewered beef, mixed skewered beef, juice skewered beef, little finger-type skewered internal organs, and wide-cut skewered internal organs. The palm-type skewered beef and the mixed skewered beef most frequently appeared in the records. The 'Sulhamyukjuk' in the 17th century were inherited while changing its name to 'Sanjuk' in the late 18th century, which is the origin of 'Bulkoki'. There were two types of the roasted skewered beef, the palm-type and the little finger-type; and the palm type preceded the little finger-type. They were used with no change until the 19th century. Actually the roasted skewered beef existed even in the 16th century, but were put down in the early 17th century. In the cooking of 'Sulhamyukjuk' the process of dipping shortly into cold water in the midst of roast seems to absolutely disappeared. Some recipes of the roasted skewered beef were lost, but most have been inherited in the similar way with simplification including little use of internal organs. The main ingredients consisted of parts of cattle such as fresh meat, intestines, heart, liver, omasum, tripe, head, sweet bread, and lung with various vegetables and mushroom. And the main seasonings were mixtures of oil, soy sauce, sesame seed powder, scallion stalk, pepper, sesame seed oil, and salt. And sometimes wine, vinegar, ginger, garlic, and sugar were added.