• 제목/요약/키워드: minced pork

검색결과 20건 처리시간 0.023초

Antioxidant Properties of Lotus Leaf (Nelumbo nucifera) Powder and Barley Leaf (Hordeum vulgare) Powder in Raw Minced Pork during Chilled Storage

  • Choe, Ju-Hui;Choi, Ji-Hun;Choi, Yun-Sang;Han, Doo-Jeong;Kim, Hack-Youn;Lee, Mi-Ai;Kim, Si-Young;Kim, Cheon-Jei
    • 한국축산식품학회지
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    • 제31권1호
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    • pp.32-39
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    • 2011
  • The effects of additions of lotus leaf (0.1 and 0.5%) and barley leaf powder (0.1 and 0.5%) on the lipid oxidation and microbiological analysis of raw minced pork were investigated after 1, 4, 7, and 10 d at chilled storage. Days of storage caused (p<0.05) decreases in pH values in samples with lotus leaf (LP) and barley leaf powder (BP). $L^*$ and $a^*$ values decreased, and $b^*$ values increased in the treatments with increasing lotus leaf and barley leaf powder contents, respectively. The decrease in $a^*$ values was lowest (p<0.05) in the treatment with 0.1% BP. Thiobarbituric acid reaction substance values and free fatty acids in 0.5% LP were lowest (p<0.05) on day 10. Thus, the addition of lotus leaf powder significantly improved lipid oxidative stability in the raw minced pork during chilled storage of 10 d. Furthermore, the raw minced pork treatments with LP and BP presented low peroxide values and total microbes as compared to control (-) (without LP and BP). These results indicate that LP and BP can be incorporated into raw minced pork as natural additives to retard oxidation.

Potential antioxidant and lipid peroxidation inhibition of Phyllanthus acidus leaf extract in minced pork

  • Nguyen, Tuyen Thi Kim;Laosinwattana, Chamroon;Teerarak, Montinee;Pilasombut, Komkhae
    • Asian-Australasian Journal of Animal Sciences
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    • 제30권9호
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    • pp.1323-1331
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    • 2017
  • Objective: This study investigated the effect of extraction solvents on antioxidant bio-active compounds as well as potential antioxidant and lipid peroxidation inhibition of Phyllanthus acidus (P. acidus) leaf extract in minced pork. Methods: The effect of various solvent systems of water, 25%, 50%, 75% (v/v) ethanol in water and absolute ethanol on the extraction crude yield, total phenolic content, total flavonoid content and in vitro antioxidant activities of P. acidus leaves was determined. In addition, antioxidant activities of the addition of crude extract from P. aciuds leaves at 2.5 and 5 g/kg in minced pork on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical cation decolorization, reducing power and inhibition of lipid peroxidation (thiobarbituric acid reactive substances; TBARS) were determined. Moreover, sensory evaluation of the samples was undertaken by using a 7-point hedonic scale. Results: The results showed that the highest crude yield (2.8 g/100 g dry weight) was obtained from water which also had the highest recovery yield for total phenolic content, total flavonoid content and the strongest antioxidant activity. The addition of crude water extract from P. acidus leaves was more effective in retarding lipid peroxidation and higher antioxidant activity than control and butylated hydroxytoluene in minced pork. In particular, the samples containing P. acidus extract had no significant effect on the sensory scores of overall appearance, color, odor, texture, flavor, and overall acceptability compared to the control. Conclusion: Water solvent was an optimally appropriate solvent for P. acidus leaf extraction because of its ability to yield the highest amount of bio-active compounds and in vitro antioxidant property. Particularly, P. acidus crude water extract also strongly expressed the capacity to retard lipid oxidation, radical scavenging, radical cation decolorization and reducing power in minced pork. The results of this study indicated that P. acidus leaf extract could be used as natural antioxidant in the pork industry.

감마선 또는 전자선 조사된 분쇄돈육과 돈육패티의 저장 중 품질특성 비교 (Comparison of the Quality of Gamma Ray- or Electron Beam-irradiated Minced Pork and Pork Patties)

  • 송범석;박진규;김왕근;김재훈;최종일;윤요한;변명우;김천제;이주운
    • 한국축산식품학회지
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    • 제29권2호
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    • pp.194-202
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    • 2009
  • 본 연구는 분쇄 돈육과 돈육 패티의 품질특성에 대한 감마선 조사와 전자선 조사의 효과를 비교하기 위해 수행되었다. 각각의 샘플을 진공포장한 후 5에서 20kGy의 흡수선량으로 조사하였고 $30^{\circ}C$에서 저장하면서 품질 평가를 실시하였다. 분쇄 돈육과 햄버거 패티의 저장 중 미생물 생육에 대하여 감마선 조사가 전자선 조사에 비해 높은 미생물 사멸효과를 나타냈다. 저장 중 이화학적 품질변화에서 지방산화도(TBARS)는 방사선 조사선량 및 저장기간이 증가함에 따라 유의적으로 증가하였고, 감마선이 전자선에 비해 지방산화를 촉진시켰다. 휘발성 염기태 질소(VBN)는 감마선 조사구가 전자선 조사구에 비해 낮은 VBN함량을 나타내었다. 분쇄 돈육과 돈육 패티의 색도는 방사선 조사선량이 증가함에 따라 명도, 적색도, 황색도가 모두 유의적으로 증가하였다. 햄버거 패티의 경도(hardness)와 색, 씹힘성, 맛, 종합적 기호도 등의 관능적 품질특성은 조사전량이 증가할수록 감소하였고, 감마선이 전자선에 비해 품질 변화가 심했다.

청주시 향토 음식 선정에 대한 연구 (A Study on the Selection of Cheongju City's Local Food)

  • 안용근
    • 한국식품영양학회지
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    • 제19권2호
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    • pp.143-152
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    • 2006
  • 청주시민 1,390명에게 기존에 향토 음식으로 조사되었던 89개 음식에 대하여 청주시의 향토 음식으로 적합한 것을 10개씩 선택하라고 설문조사를 하여 연령별, 성별, 직업별로 분석하였다. 성별 성별 결과에서 남자는 1위 올갱이국(282), 2위는 도토리묵밥(174), 3위는 콩국수(164), 4위는 삼겹살과 해장국(158)을 나타냈고, 여자는 1위 올갱이국(520), 2위는 도토리묵밥 {322), 3위는 콩국수(272), 4위는 삼겹살(271), 5위는 해장국(262)이 차지하였다. 남녀를 합한 결과는 1위는 올갱이국(802명), 2위는 도토리묵밥(496명), 3위는 콩국수(436), 4위는 삼겹살(429명), 5위는 해장국(420명), 6위는 산채 비빔밥(323명), 7위는 보신탕(322명), 8위는 닭도리탕(321)이 차지하였다. 성별 직업별 결과에서 주부는 삼겹살을 적게 택하였고, 회사원은 산채 비빔밥을 적게 택한 대신 다른 직업에서 적게 택한 보신탕과 닭도리 탕을 많이 택하였다. 그러나 이들 중 콩국수와 산채 비빔밥, 보신탕은 여름에만 먹거나 여름에만 재료가 나므로 향토 음식으로 보기에는 무리가 있다.

Inhibition of lipid and protein oxidation in raw ground pork by Terminalia arjuna fruit extract during refrigerated storage

  • Chauhan, Pranav;Pradhan, Soubhagya Ranjan;Das, Annada;Nanda, Pramod Kumar;Bandyopadhyay, Samiran;Das, Arun K.
    • Asian-Australasian Journal of Animal Sciences
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    • 제32권2호
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    • pp.265-273
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    • 2019
  • Objective: Terminalia arjuna plant, specially its leaves, bark, and roots, are widely used in traditional herbal medicine due to presence of bioactive components and being a rich source of natural antioxidants. But its fruit has not been used for any such purposes despite its potential to retard oxidation. Hence, the antioxidant potential of Arjuna fruit extract (AFE) in retarding lipid and protein oxidation of raw ground pork was evaluated during refrigerated storage for 9 days. Methods: The AFEs were prepared using different solvents viz. ethanol (EH), water, ethanol: water (60:40) and methanol:hot water (60:40). The AFEs were analysed for total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power. Water extract (WE) and ethanol-water extract (EH-WE) were selected and incorporated at 1.0% into freshly minced pork meat and compared with a synthetic antioxidant, in retarding lipid and protein oxidation during storage. Results: The TPC in AFEs using different solvents ranged from 11.04 to 16.53 mg gallic acid equivalents/g and extracts exhibited appreciable scavenging activity ranging from 50.02% to 58.62%. Arjuna extracts significantly (p<0.05) improved the colour score of meat samples by reducing the formation of metmyoglobin during storage. Both the AFEs (WE and EH-WE) significantly (p<0.05) lowered the thiobarbituric acid reactive substances value, peroxide formation and formation of protein carbonyls in raw pork than control sample during storage. Upon sensory evaluation of all samples, it was found that AFE treatment could prolong the storage period of meat samples, without influencing the colour and odour score, up to 6 days. Conclusion: AFEs used at 1% improved the oxidative stability, colour and odour score and prolonged the refrigerated shelf life of ground pork up 6 days. Therefore, AFE could be explored as an alternative natural antioxidant in retarding lipid and protein oxidation in meat products.

연질 PVC 필름에 포장된 생육류의 지방함량, 두께, 저장온도와 기간에 따른 Di-(2-ethylhexyl) Adipate의 이행량 (Migration of Di-(2-ethylhexyl) Adipate into the Fresh Meat Wrapped with Plasticized PVC Film Depending on Fat Content, Thickness, Storage Temperature and Period)

  • 홍승인;이근택
    • 한국축산식품학회지
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    • 제23권2호
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    • pp.103-108
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    • 2003
  • 돼지고기와 쇠고기를 다양한 조건으로 PVC 랩 필름으로 포장하고 저장하였을 때 시료로 이행된 DEHA 가소제의 양을 조사하였다. 돼지고기 등심과 등지방을 조합하여 지방 함량을 5.9, 13.9와 29.6%로 각각 만들어 랩 포장하고 5$^{\circ}C$에서 2일간 저장한 결과 지방함량이 높을수록 이행량은 증가되는 경향을 보였다. 돼지고기를 -2, 5와 1$0^{\circ}C$에서 각각 저장하였을 때 저장 기간이 연장되고 저장 온도가 상승할수록 이행량이 증가하는 경향을 보였다. 그리고 랩 포장된 돼지고기와 쇠고기 시료육에서 필름과 접촉된 표면으로부터 멀어질수록 이행량은 낮게 나타났으며 2 cm 이상의 깊이에서는 DEHA가 검출되지 않았다. 돼지고기 삼겹살을 랩 포장 후 5$^{\circ}C$에서 3일간 저장하였을 때 한 겹보다는 두 겹으로 포장 시 이행량이 높게 나타났다. 한편 2일 후 분쇄한 다음 새로 랩 포장하여 하루 더 저장하였던 시료에서는 앞의 두 시료들에서보다 이행량이 더 낮게 나타났다. 국내에는 DEHA 이행량에 대한 기준이 없지만 유럽연합의 기준치인 3 mg/d$m^2$ 또는 18 mg/kg에 근거하면 조사된 대부분의 시료들에서 이 기준치를 초과한 것으로 나타났다.

오미자(Schizandra chinensis)의 병원성 미생물에 대한 항균효과 (Antimicrobial Effects of Schizandra chinensis Extract on Pathogenic Microorganism)

  • 이신호;임용숙
    • 한국식품영양과학회지
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    • 제27권2호
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    • pp.239-243
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    • 1998
  • The growth of pathogens such as Staphylococcus aureus ATCC 29737, Bacillus subtilis KCTC 1021 and Escherichia coli ATCC 11775 was inhibited as much as 1 to 4 log cycles in tryptic soy broth containing 1% of Schizandra chinensis extract but Salmonella tuphimrium ATCC 14028 and Vibrio parahaemolyticus ATCC 17802 were not inhibited. The essential oil of Schizandra chinensis showed stronger inhibitory activity than ethanol extract against above menioned pathogens. The growth of Listeria monocytogenes was not changed in minced pork containing 1% of Schizandra chinensis extract for 12 days at 4$^{\circ}C$. The sensory quality of hamburger patty such as taste, flavor and overall accepability were not decreased by the addition of 1% Schizandra chinensis extract(p<0.05).

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식육감별을 위한 미토콘드리아 12S rRNA와 16S rRNA 유전자의 종 특이적 multiplex PCR 기법 개발 (Development of species-specific multiplex PCR assays of mitochondrial 12S rRNA and 16S rRNA for the identification of animal species)

  • 고바라다;김지연;나호명;박성도;김용환
    • 한국동물위생학회지
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    • 제34권4호
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    • pp.417-428
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    • 2011
  • Species-specific PCR assay was developed for detection of cattle, sheep, goat, horse, dog, pig, chicken, duck, goose, and turkey using mitochondrial 12S rRNA and 16S rRNA as target genes. Also, an internal positive control was used to detect possible false negatives by using 18S rRNA gene. We designed species-specific primers with amplicon length of 190, 219, 350, 467, 241, 119, 171, 229, 111 and 268 bp for cattle, sheep, goat, horse, dog, pig, chicken, duck, goose, and turkey respectively. The specificity of the primers was tested against the other 10 non-target animal species and a cross-reaction was not observed. We developed two multiplex PCR assays for the simultaneous identification of Korea's major livestock species (cattle, pig, chicken and duck) and poultry species (chicken, duck, goose and turkey) from analogous samples, retaining the same specificity. The limit of detection of the multiplex PCR assay (cattle, pig, chicken and duck) ranged between 1 pg and 0.1 pg of template DNA extracts from raw meat. Applying multiplex PCR assays to DNA extracts from experimental pork/beef and pork/chicken tested raw and heat-treated ($120^{\circ}C$ for 30 min) mixtures respectively, detection limit was 0.1% level beef in pork, pork in beef and chicken in pork and 1.0% level pork in chicken. In conclusion, this assay using gel-based capillary electrophoresis would be very useful in highly sensitive and rapid identification of animal species or ingredients in minced meat and other meat products.

광주와 전라남도의 음식문화 연구 (I) - 일상식 - (Traditional Food Use of Frequency of Gwangju City and Chollanamdo Area - In food everyday -)

  • 김경애;정난희;전은례
    • 한국가정과학회지
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    • 제5권2호
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    • pp.9-21
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    • 2002
  • This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

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고종 24년 진찬의궤 찬문에 대한 분석적 연구 (A Review Study of the Royal Bangquet menu on the 24th of king Kojong in Chosun Dynasty)

  • 한복진;황혜성;한복려;김상보;이성우;박혜원
    • 동아시아식생활학회지
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    • 제1권3호
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    • pp.259-276
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    • 1991
  • The review of side dishes, oereal dishes and seasonings of the banquet on the 24th year of King Kojong in Chosun Dynasty were summarized as follows: 1. Ten kinds of soups(=Tang), that is Yyolguja Tang$.$Guja Tang$.$Keumjung Tang$.$Whanja Tang$.$Jap Tang$.$Gol Tang$.$Seunggiwa Tang$.$Jeopo Tang$.$Haesam Tang$.$Yang Tang were served. The most frequently served soup among them was Yyolguja Tang. 2. Various kinds of dried meat/fish were piled up most highly among dishes. Sliced beef and minced beef among dried meats, white cud$.$yellow cud$.$flatfish$.$skate$.$shark$.$octopus$.$dried abalone$.$cuttle fish$.$dried scallop were piled up together. 3. Sliced of boiled beef/pork and gelatined knuckles were assorted. Boiled meat which was made of beef, pork, lamb, liver, stomach, brisket and plat flank of caw was chiefly used for boiled beef, hams for boiled pork, mediumsized lamb for boiled lamb. And the legs and stomach of caw, old chicken, mullet were used for gelatined knuckle. 4. Three kinds of pan-frying dishes that was stomach and liver of caw, and mullet were usually piled up, If one kind in one dish, sea cucumber and mullet were used respectively. 5. Boiled abalone was dried abalone with soaked, sliced and boiled down in soysauce. 6. Roasted dish was usually made of assorted food stuffs. Sometimes chicken an pheasant was used for roasted dish. 7. Steamed dish was like this : assorted beef, fresh abalone, sea cucumber, mullet, young pork, chicken, dried abalone. 8. Raw dish was made of intestine of caw, fresh abalone and mullet. 9. Poached egg was serving decorated with red pepper, pine-nut and green onion. 10. Seasoned green-been-jelly was served only one time. 11. Radish kimchi was served only one time. 12. Chief foods were nuddle and stuffed bun. 13. Served seasings were honey, mustard, soysauce with vinegar, salt. Review from banquet menu, 34 kinds of side dishes were served : 10 kinds of soup, dried fish/meat, boiled beef, boiled pork, gelatined knuckle, 5 kinds of panfrying, boiled-down-abalone in soysauce, 3 kinds of roast, 5 kinds of steamed, 3 kinds of raw dishes, pouched egg, green-bean-jelly, kimchi. 4 kinds of chief foods were served : nuddle, dry nuddle, 2 kinds of dumping.

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