• 한국식품영양학회지
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• 제1권2호
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• pp.9-17
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• 1988

The morphological changes of fresh beef treated with ficin(0.1% : 2hrs, 6hrs) were examined with optical microscope (OM, LM), the results obtained were as follows : Connective tissue protein in fresh beef treated with ficin was occurred swelling and separation of endomysial reticulum with time, followed showing granulation and solubilization slightly. Myofibrillar protein was loosed wavy contractile muscle fiber, and showed erosin, cracks and breaks in fibers with time.

• Asian-Australasian Journal of Animal Sciences
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• 제20권8호
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• pp.1285-1291
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• 2007

This research investigated variation in the improvement of the texture of chicken and pork sausages induced by microbial transglutaminase (MTG). The extractability of myofibrillar proteins from these sausages as well as the ${\varepsilon}-({\gamma}-glutamyl)$lysine (G-L)　content were also investigated. MTG treatment of sausages significantly increased the breaking strength values in both meat types, especially for samples incubated at $40^{\circ}C$. However, values of the breaking strength in both meat types were increased differently. The variation in protein extractability of samples incubated at $40^{\circ}C$ for both meat types could lead to some consideration of the mechanisms and the high accessions of myosin heavy chain (MHC) to MTG. SDS-PAGE analysis showed significant changes in the density of the bands after adding MTG, especially for the pork samples in which the bands disappeared totally. The G-L content in the presence of MTG was double that in control samples of both meat types. This study suggests that the binding ability of myofibrillar proteins with MTG is strong. This leads us to suggest that MTG functions positively with different improvements in the texture of chicken and pork products that are treated mechanically, such as sausages. Variability in gel improvement level between chicken and pork sausages was observed; this resulted from the variation in meat proteins in response to MTG, as well as to the original glutamyl and lysine content.

• 대한간호학회지
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• 제36권7호
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• pp.1232-1241
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• 2006

Purpose: The purpose of this study was to examine the effects of cerebral ischemia on Type I(soleus) and Type II(plantaris, gastrocnemius) muscles, and to determine the effects of isometric contraction training by electro- stimulation on Type I and II muscles in cerebral ischemia model rats. Method: Twenty-five male Sprague-Dawley rats were randomly divided into four groups: ST(stroke), STES(stroke+electrostimulation), SH(sham) and SHES (sham+electrostimulation). The ST and STES groups received a transient right middle cerebral artery occlusion operation. The SH and SHES groups received a sham operation. The STES and SHES groups had daily isometric contraction training by electrostimulation(100Hz, 45mA, 7.5V) on hindlimb muscles for 7days. Result: Plantaris and gastrocenmius muscle weight, myofibrillar protein contents of soleus and gastrocnemius, and the muscle fiber cross-sectional area of gastrocnemius in the ST group significantly decreased compared with the SH group. Soleus, plantaris, gastrocnemius muscle weight, myofibrillar protein contents of soleus and gastrocnemius, and the Type I muscle fiber cross-sectional area of soleus and the Type II muscle fiber cross-sectional area of gastrocnemius in the STES group significantly increased compared with the 57 group. Conclusion: Hindlimb muscle atrophy occurs after acute stroke and isometric contraction training by electrostimulation during early stages of a stroke attenuates muscle atrophy of Type I and Type II muscles.

• 한국식품영양학회지
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• 제11권5호
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• pp.482-487
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• 1998

This study was carried out to investigate the effects of freezing temperature on quality of thawed beef loin. In case of thaw drip loss, the freezing of -3$^{\circ}C$ and -2$0^{\circ}C$ were higest by 3.4% to 30 days and by 1.8% to 60 days, respectively. And the thaw drip loss of -3$^{\circ}C$ freezing was more than -2$0^{\circ}C$ freezing. The cooking loss of water bath and pan boiling were increased significantly during freezing than the beginning of freezing, but were not different -3$^{\circ}C$ and -2$0^{\circ}C$. The salt soluble protein extractability was decreased during freezing, the -2$0^{\circ}C$ freezing was higher than -3$^{\circ}C$ freezing. The water soluble protein extractability of -3$^{\circ}C$ freezing was not significant different during freezing storage, that freezed at -2$0^{\circ}C$ was increased during freezing. The "L" value of the beginning of freezing was higher than during freezing, the "a" value was not different during freezing, and the "b" value during freezing was higher than the beginning of freezing. The myoglobin denatured percentage of the -3$^{\circ}C$ and -2$0^{\circ}C$ freezing were highest by 94.4% to 45 days and by 94.0% to 15 days, respectively. The shear force value during freezing was higher than the beginning of freezing, the myofibrillar fragmentation index was not significant different during freezing. The pH was increased to freezing 30 days, after that was decreased.ays, after that was decreased.

• 한국수산과학회지
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• 제19권5호
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• pp.477-484
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• 1986

The interaction of myofibrillar protein with lipid or oxidized lipid was considered to be mostly contributing to the drop of digestibility of fish meat products. The digestibility of myofibrillar protein was $92.11\%$ for flounder and $88.04\%$ for hairtail fish, repectively, and as a rule it decreased as both the amount of lipid and reaction time increased. It also decreased with increase in the amount of added linoleate and oxidized linoleate. However, when the reaction continued for 6 hours or more the digestibility rather increased, which was provably due to the unfolding of protein structure. The hot air dried hairtail fish showed the lowest C-PER values among all dried fish products. The protein quality of flounder, hairtail fish and their dried ones except hot air dried ones measured by C-PER procedure were superior to that of ANRC casein. DC-PER values of all samples were greater than those of C-PER values and the greater discrepancies were noted in hairtail fish (fatty fish) products which possessed the lower in vitro protein digestibilities. Predicted diegstibilities, which were calculated using amino acid profiles, of all samples except raw ones were overestimated in comparison with in vitro protein digestibilities. From the observations so far, formation of complex of lipids and protein was thought to be the most important factor in lowering protein digestibility of the dried fish meat products.

• 한국축산식품학회지
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• 제35권3호
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• pp.315-321
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• 2015

The aim of the present work was to investigate the effect of NaCl concentration on the emulsifying and rheological properties of porcine myofibrillar protein (MF)-stabilized soybean oil and fish oil emulsion (SO-EMs and FO-EMs). Emulsions (EMs) were prepared from 1% MF with 10% SO or FO at various NaCl concentration (0-0.5 M). The emulsifying ability index (EAI) of the EMs increased with increasing NaCl concentration for both oil types. Conversely, increasing NaCl manifested decrease in the emulsion stability index (ESI). In addition, creaming index (CI) also increased with NaCl concentration. From the microscopic observation, droplets of the EMs were more aggregated at relatively higher NaCl concentrations, especially for FO-EMs. All EMs had a gel-like structure owing to G' > G" from the rheological analysis. Comparing the oil types, the emulsifying capacity of SO-EMs was more stable than that of FO-EMs at all NaCl concentrations as determined from the CI value and microscopic observation. Therefore, it can be concluded that SO-EMs and FO-EMs are more stable at relatively lower concentrations of NaCl. In addition, the dispersed stability of SO-EMs was better than that of FO-EMs at the same concentration of NaCl.

• 한국축산식품학회지
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• 제34권4호
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• pp.464-471
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• 2014

Ground lean pork was irradiated by an electron beam or X-rays to compare the effects of two types of radiation generated by a linear accelerator on the quality of Bologna sausage as a model meat product. Raw ground lean pork was vacuum packaged at a thickness of 1.5 cm and irradiated at doses of 2, 4, 6, 8, or 10 kGy by an electron beam (2.5 MeV) or X-rays (5 MeV). Solubility of myofibrillar proteins, bacterial counts, and thiobarbituric acid reactive substance (TBARS) values were determined for raw meat samples. Bologna sausage was manufactured using the irradiated lean pork, and total bacterial counts, TBARS values, and quality properties (color differences, cooking yield, texture, and palatability) were determined. Irradiation increased the solubility of myofibrillar proteins in a dose-dependent manner (p<0.05). Bacterial contamination of the raw meat was reduced as the absorbed dose increased, and the reduction was the same for both radiation types. Differences were observed only between irradiated and non-irradiated samples (p<0.05). X-ray irradiation may serve as an alternative to gamma irradiation and electron beam irradiation.

• Asian-Australasian Journal of Animal Sciences
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• 제21권3호
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• pp.449-455
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• 2008

This study was carried out to compare the quality properties of chicken breast surimi manufactured by four different procedures/methods. Surimi was made from chicken breast by washing two (T1) or four times (T2) with water as well as by pH adjustments at 3.0 (T3) or 11.0 (T4). The contents of moisture and crude fat were significantly higher in the surimi manufactured from pH-adjusted material than after washing. Again, collagen and yield were significantly higher in chicken breast surimi manufactured from washed than pH-adjusted samples, whereas crude protein was higher in the pH-adjusted than washed surimi samples. There was no significant difference in myofibrillar protein content among the surimi manufactured after different washing times and differences following pH adjustments were found. T4 showed highest myofibrillar protein content rating among the surimi samples. All physical characteristics were higher in pH-adjusted chicken breast surimi than in T1 and T2 washed surimi samples. The pH-adjusted surimi had higher hardness, gumminess and chewiness than washed surimi samples (p<0.05). The chicken breast surimi made by pH adjustments had higher lightness (L*) than when made by washing times, whereas pH 3.0-adjusted surimi samples had lower whiteness (W) then the other surimi samples. Myoglobin content was significantly higher in the surimi manufactured from pH-adjusted chicken breast samples.

• 한국축산식품학회지
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• 제31권5호
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• pp.663-667
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• 2011

This study was performed to measure the angiotensin I-converting enzyme (ACE) inhibitory activity of peptide extracts derived from the enzymatic proteolysis of Hanwoo Musculus longissimus (M. longissimus) during cold storage. Thermolysin (80 ppm, w/w) and protease type XIII (100 ppm, w/w) were injected separately or in combination for the enzymatic proteolysis of sarcoplasmic and myofibrillar proteins prior to storage at $5^{\circ}C$ (T1) or at $-1^{\circ}C$ (T2) in a chilling room for 9 days. Beef injected with thermolysin (E2) and thermolysin+protease type XIII (E3) showed a significantly higher degree of hydrolysis at both storage temperatures (p<0.05). During the storage period, T1E2 at day 6 and T1E3 at day 9 showed the strongest ACE inhibitory activity with sarcoplasmic and myofibrillar protein proteolysates. Macromolecules greater than 10,000 Da were removed by ultra filtration, and the filtrates were separated into fractions using gel filtration. Five and three major fractions were collected from S-T1E2-6 and M-T1E3-9 extracts, respectively, and the $4^{th}$ fraction of the S-T1E2-6 extracts showed the highest ACE inhibitory rate of $61.96{\pm}7.41%$.

• 한국축산식품학회지
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• 제31권3호
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• pp.389-397
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• 2011

This study was conducted to examine the effect of salt concentration in soybean sauce (ganjang) on pre-rigor ground Hanwoo (Korean native cattle) muscle. Although adding soybean sauce reduced pH of pre-rigor Hanwoo muscle, it improved the water holding capacity (WHC), cooking loss, total protein solubility, myofibrillar fragmentation index (MFI), 2-thiobar-bituric acid (TBA) values, and textural properties by increasing salt concentration in the soybean sauce. In particular, adding soybean sauce inhibited lipid oxidation despite increasing salt concentration. An increased salt concentration in the soybean sauce in pre-rigor Hanwoo muscle tended to make the meat have lower lightness and higher redness and yellowness values. Although soybean sauce had a significantly lower pre-rigor salting effect than sodium chloride in terms of cooking loss and total protein solubility (p<0.05), soybean sauce improved myofibrillar fragmentation and lipid oxidation when compared with sodium chloride. Furthermore, no significant differences in textural properties were observed between adding soybean sauce and sodium chloride at the same salt concentrations. Therefore, soybean sauce can be a functional curing material for pre-rigor muscle.