• 한국축산식품학회지
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• 제21권1호
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• pp.80-88
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• 2001

This study was carried out to evaluate the different physicochemical properties of various lipid sources in beef patties during storage for 6 months. Four groups of samples were made of beef meat patties with 22% of tallow, lard, chicken fat and 20% of palm oil. On the analysis result of physicochemical compositions, the patty has its own fatty acids composition and characteristic different from other lipids. Patty with chicken fat has the highest percentage of unsaturated fatty acid composition of 61.0% compared to the other groups of patties. Beef patty with chicken fat has 18.8% of poly unsaturated fatty acid(USFA) and beef patty with beef lipid has 1.5% of poly USFA which is the least percentage among the others. SFA/USFA ratio of beef patty with chicken lipid was 0.5 which was the least value. The composition of PUFA in beef patty with lard increased to 10.0% from 1.9% over initial value after storage for 6 months. On the contrary, the composition of PUFA in beef patty with chicken fat decreased to 9.2% from 18.8% over initial value after 6 months. Volatile free fatty acids of beef patties were evaluated with four kinds of lipid sources. Formic acid was the most as of 59$\mu\textrm{g}$/g in beef patty with tallow, acetic acid was 15$\mu\textrm{g}$/g, and heptanoic acid was 10$\mu\textrm{g}$/g at starting time of storage. However, propionic acid, butyric acid, valeric acid and caproic acid were not detected. After 6 months, formic acid decreased from 59$\mu\textrm{g}$/g to 7$\mu\textrm{g}$/g in the patty with tallow, from 12$\mu\textrm{g}$/g to non-detect level in the patty with palm oil, but two the others patties slightly increased. Volatile compounds in meat patties were reported nearly 1000 kinds of chemical compounds. Beef patty with tallow has aldehydes 5.3, alcohol 1.3, hydrocarbon 0.8, ketones 0.2, ester 0.1, furans 0.1, acid 0.04, sulfur 0.03 in peak area at starting and increased to aldehydes 8.5, alcohol 2.1, ketones 0.5, ester 1.0, furans 1.5 in peak area during the storage. But only furans was not detected after 6 months of storage. From starting to 6 months, aldehydes increased 2∼10 times, alcohol increased 2∼3 times, acids 4∼50 times and ester 9∼20 times in beef patties with pork lipid, chicken lipid and palm oil. Some volatile compounds such as alcohol, aldehydes and acids in all kinds of patties significantly increased after 6 months of storage. These increases cause oxidative rancidity taste in meat patties. These results showed that selt-life of meat patties with 4 different lipids were not over 6 months even though they were stored at -20$^{circ}C$. Therefore, they should be classified as off-grade because of oxidative rancidity. Although beef patties with tallow are currently common type, the possibility for new type of hamburg patty can be developed by applying different lipids. Finally, we found out new type of beef patty added with lard, which has the best taste and quality compared to the other common types.

• 한국식품과학회지
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• 제33권1호
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• pp.107-112
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• 2001

시금장의 발효기간별 각종 성분 변화를 조사하였다. 세균은 발효시간이 지남에 따라 조금씩 증가하였으며 효모와 곰팡이는 발효 3일째까지는 그 수가 점점 증가하다가 4일째 부터는 큰 변화가 없었다. 젖산균은 발효가 진행됨에 따라 급격히 증가하였다. 유리당은 5종류가 검출되었다. 휘발성 유기산은 acetic acid, propionic acid 및 butyric acid 등 3종이 검출되었다. 비휘발성 유기산은 oxalic acid와 citric acid가 가장 많았다. 총 유리아미노산의 함량은 $1,407.9{\sim}3,053.9\;mg%$였으며, glutamic acid>phenylalanine)arginine>valine순으로 많았다. 총 필수아미노산의 함량은 총 아미노산에 대해 $34.4{\sim}37.0\;mg%$였다. 총 무기질 함량은 $12,966.7{\sim}13,864.5\;mg%$였으며, 첨가된 Na를 제외하면 K>P>Mg>Ca>Fe>Zn>Mn>Cu의 순으로 많았다. Ca과 P의 비는 0.1이었다. 시금장의 주요 구성 지방산은 18:2, 16:0, 18:1이 전체의 약 92.2%를 차지하고 있었으며, 총 불포화 지방산은 $76.3{\pm}1.1%$였다. 관능검사결과 $20^{\circ}C$에서 3일째부터 5일째 사이에 가장 높았다.

• Animal Bioscience
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• 제36권6호
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• pp.962-972
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• 2023

Objective: This study determined the effects of dietary treatments and castration on meat quality, fatty acids (FAs) profiles, and volatile compounds in Korean native black goats (KNBG, Capra hircus coreanae), including the relationship between the population of rumen microbiomes and meat FA profiles. Methods: Twenty-four KNBG (48.6±1.4 kg) were randomly allocated to one of four treatments arranged into a 2×2 factorial structure. The factors were dietary forage to concentrate ratio (high forage [HF, 80:20] and low forage [LF, 20:80]), and a castration treatment (castration [CA] vs non-castration [NCA]). Results: Among meat quality traits, the CA group exhibited a higher percentage of crude fat and water holding capacity (p<0.05). The profiles of the saturated fatty acid (SFA) in meat sample derived from CA KNBG showed a significantly lower percentage compared to NCA individuals, due to the lower proportion of C14:0 and C18:0. Feeding a high-forage diet to KNBG increased the formation of C18:1n7, C18:3n3, C20:1n9, C22:4n6 in meat, and polyunsaturated fatty acid (PUFA) profiles (p<0.05). Consequently, the n6:n3 ratio declined (p<0.05). There was an interaction between dietary treatment and castration for formation of C20:5n3 (p<0.05), while C18:1n9, C22:6n3, monounsaturated fatty acid (MUFA) and the MUFA:SFA ratio were influenced by both diet and castration (p<0.05). Nine volatile compounds were identified and were strongly influenced by both dietary treatments, castration (p<0.05), and their interaction. In addition, principal component analysis (PCA) revealed distinctly different odor patterns in the NCA goats fed LF diets. Spearman correlation analysis showed a high correlation between rumen bacteria and meat PUFAs. Conclusion: These results suggest the essential effects of the rumen microbial population for the synthesis of meat FAs and volatile compounds in KNBG meat, where dietary intake and castration also contribute substantially.

• Preventive Nutrition and Food Science
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• 제7권4호
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• pp.427-431
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• 2002

Alkali treatment following acidic hydrolysis (ATAH) is a commonly used practice for reducing the levels of monochloropropanediol in commercial Korean soy sauce. This study investigated the chemical compounds produced in commercial Korean soy sauce made by ATAB. The levels of amino-N, total acidity, pH, salinity and Brix of the soy sauce were 6.66%, 2.52%, 19.81%, 4.57 and 35.01, respectively. The major fatty acids were C18:2n-6, C16:0, Cl8:ln-9 and C18:3n-6. The concentration of polyunsaturated fatty acids were especially high, with of C18:2n-6 (49.8%) being the highest followed by C18:3n-6 (3.8%) and C18:3n-3 (2.4%) in that order. Among the non-volatile organic acids, the concentration of levulinic acid (1,206.28 mg/100 g) was the highest, while the taste value of citric acid was the highest. Among the ATP related compounds, IMP concentration (31.19 mg/100 g) was highest followed by AMP, hypoxanthine and GMP in that order. The concentrations of free and total amino acids in soy sauce were 6,136.94 mg/100 g and 8,702.76 mg/100 g, respectively. On the other hand, the taste value of glutamic acid, a major amino acid flavor determinant in soy sauce, was highest of all the amino acids, which is desirable since most free amino acids such as methionine, histidine and phenylalanine have a bitter taste that detracts from the flavor of soy sauce.

• Applied Biological Chemistry
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• 제9권
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• pp.9-27
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• 1968

12년(年) 묵은 개량식(改良式) 간장과, 20년(年) 묵은 재래식(在來式) 간장 및 7년(年)묵은 재래식(在來式) 간장에 대(對)하여 화학적(化學的) 조성(組成)을 분석(分析)하고 microflora를 조사(調査)하여 다음과 같은 결과(結果)를 얻었다. 1. 간장 맛에 영향을 주는 일반성분(一般成分)의 분석결과(分析結果)는 다음과 같았다. a) 오래 묵은 간장일수록 재래식(在來式) 및 개량식(改良式) 간장을 불문(不問)하고 맛을 좌우(左右)하는 성분(成分)인 유기산(有機酸), 유리환원당(遊離還元糖) 및 유리(遊離) 아미노산(酸)의 함량(含量)이 증가(增加)되었다. b) 유기산(有機酸)에 있어서 오래 묵은 간장일수록 비휘발성(非揮發性) 유기산(有機酸)은 증가(增加)하고 휘발성(揮發性) 유기산(有機酸)은 감소(減少)하며, 총산(總酸)은 비휘발성(非揮發性) 유기산(有機酸)에 의(依)하여 지배(支配)되어 있음을 알았다. c) 식염농도(食鹽濃度)는 오래 묵은 간장일수록 감소(減少)되었다. 2. 저장(貯藏)간장중(中)의 microflora를 조사(調査)하여 다음과 같은 결과(結果)를 얻었다. a) 일반세균(一般細菌)은 묵은 간장중(中)에서 pH의 강하(降下) 및 식염농도(食鹽濃度)의 영향(影響)으로 생존(生存) 불능(不能) 상태(狀態)였다. b) 내염성(耐鹽性) 유산균(乳酸菌)은 저장(貯藏)함에 따라 식염농도(食鹽濃度)는 강하(降下)하기는 하나 pH의 강하(降下)로 거의 생존(生存)이 불능상태(不能(狀態)였다. c) 내염성효모(耐鹽性酵母)는 묵힐수록 어느 시기 이후는 식염농도(食鹽濃度)의 강하(降下) 및 pH 직강하(直降下)로 생존(生存)됨을 알았다. 3. Paper chromatography 및 colorimetry에 의(依)하여 유리(遊離) 아미노산(酸)을 분석(分析)한 결과(結果)는 다음과 같았다. a) 재래식(在來式) 간장에 있어서 7년(年)묵은 간장에 대하여 20년(年) 묵은 간장중에는 aspartic acid, glutamic acid, serine, valine, leucine, lysine, histidine, methionine이 증가(增加)하였고, alanine, tyrosine phenylalanine, cystine이 감소(減少)하였다. b) 개량식(改良式) 간장에 있어서는 colorimetry로 정량(定量)된 산(酸)의 양적(量的)인 변화(變化)는 햇간장에 대하여 12년(年)된 간장중의 methionine, tyrosine, histidine는 감소(減少)하고, phenylalanine는 증가(增加)하며 cystine는 별차(別差) 없었다. 4. Paper chromatography에 의하여 유리당류(遊離糖類)를 분석(分析)한 결과(結果)는 다음과 같았다. a) 12년(年)묵은 개량식(改良式) 간장중(中)에서 galactose, glucose, arabinose, xylose, rhamnose, maltose, unknown 1를 검출(檢出)하였고, 정량(定量)한 당류(糖類)의 함량(含量)은 maltose와 미지당(未知糖)을 제외(除外)하고 이상(以上)의 순위(順位)와 같았다. b) 20년(年), 7년(年) 묵은 재래식(在來式) 간장에서 galactose, arabinose, xylose, glucose, rhamnose를 다같이 분리(分離)하였으며 그들의 함량(含量)은 이상(以上)의 순위(順位)와 같았다. c) 7년(年) 및 20년(年) 묵은 재래식(在來式) 간장중(中)에서 햇간장중(中)에 별로 없든 glucose가 생성(生成)되었다. 5. Paper chromatograhpy에 의하여 유기산(有機酸)을 분석(分析)한 결과(結果)는 다음과 같았다. a) Volatile acid i) 7년(年) 묵은 재래식(在來式) 간장중(中)에서 acetic acid, propionic acid, butyric acid를 분리(分離)하였으며, acetic acid가 제일 많았다. ii) 20년(年)된 재래식(在來式) 간장과, 12년(年)된 개량식(改良式) 간장중(中)에는 acetic acid가 주로 많았고, propionic acid, butyric acid는 흔적 정도(程度)로 분리(分離)되었다. iii) 간장은 오래 묵힐수록 고린냄새의 한성분(成分)인 propionic acid, butyric acid가 격감(激減)함을 알았다. b) Non-volatile acid i) 재래식(在來式) 간장에 있어서는 묵힘에 따라 생성(生成)된 것은 citric acid이고, 증가(增加)된 것은 lactic, malic, tartaric acid이고 감소(減少)된 것은 succinic, glycolic, fumaric, malonic acid이며 소실(消失)된 것은 glutaric, oxalic acid이다. ii) 개량식(改良式) 간장에 있어서는 묵을수록 생성(生成)된 것은 citric acid이고, 증가(增加)된 것이 latic, tartaric acid이며, succinic, malic, glycolic acid는 감소(減少)하였고 malonic, glutaric acid는 소실(消失)되었다. iii) 묵은 간장중(中)의 citric acid의 생성(生成)은 간장 맛을 좋게하는 인자(因子)가 될 것으로 생각된다. c) ${\alpha}-Keto$ acid i) 모든 묵은 간장중(中)에서 pyruvic, ${\alpha}-ketoglutaric$, acetoacetic(추정(推定)), oxaloacetic(추정(推定)) acid를 분리(分離)하였으며 양적(量的)인 순위(順位)는 pyruvic acid, ${\alpha}-ketoglutaric$ acid이고, 기타는 흔적 정도(程度)였다. ii) 모든 ${\alpha}-Keto$ acid는 간장이 묵을수록 격감(激減)함을 알았다.

• 한국식품과학회지
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• 제46권6호
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• pp.702-709
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• 2014

Protease 무첨가가 숙성약주의 이화학적 특성에 미치는 영향을 조사하였다. 발효온도 $20-25^{\circ}C$에서는 정상적으로 알코올 생산을 하였으나 발효온도 $10^{\circ}C$에서는 첨가구보다 21.3%, $15^{\circ}C$에서는 9.4%, $30^{\circ}C$에서는 13.2% 낮은 알코올 생산성을 보여주었다. 발효기간은 발효온도 $25^{\circ}C$를 제외하고 protease 첨가구 대비 증가하는 것으로 나타났다. 총 유기산 함량은 1.0-2.7배 증가하였으며, lactic acid와 acetic acid가 증가된 반면 pyroglutamic acid의 함량이 최대 51.1배 감소되었다. 산도와 휘발산은 증가되었고 pH는 감소되는 것으로 나타났다. 아미노산도는 protease 첨가구에 비하여 3.0-5.2배, 유리 아미노산 총량은 5.2-11.9배 낮게 나타났다. Protease 첨가구의 주요 유리 아미노산은 alanine, arginine, leucine, lysine인 반면 무첨가구는 alanine, arginine, leucine, phenylalanine 이었다. 색차는 protease 첨가구에 비해 1.2-3.0배 낮아졌다.

• 유기물자원화
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• 제20권2호
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• pp.36-43
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• 2012

농업 바이오매스를 혐기소화 시스템에 투입 가능성 여부를 구명하기 위해, 생산량이 가장 많은 볏짚을 원료로 하여 전처리에 따른 볏짚의 가수분해과정에서 휘발성유기산(VFAs)의 변화 특성을 조사하였다. 전처리는 3 cm 절단과 분쇄, $35^{\circ}C$와 $55^{\circ}C$, 알카리 처리, 교반속도 등을 조사하였다. 총 휘발성유기산(TVFAs)의 농도는 가수분해 시간이 경과하면서 증가하였다. 볏짚의 크기에서는 분쇄한 시료가 3cm 절단 시료에 비해 분쇄한 시료에서 TVFAs의 농도가 높게 나타났으며, 알칼리를 처리한 시료는 처리전에 비해 3배 증가하는 것으로 나타났다. 교반속도별로는 온도에 따라 다르게 나타났는데 $35^{\circ}C$에서는 150 rpm이, $55^{\circ}C$에서는 80rpm과 200 rpm에서 TVFAs의 농도가 높게 관측되었다. 전체적으로는 TVFAs중에서 acetic acid가 대부분이었으며, TVFAs와 유사한 증감경향을 보였다. 섬유소의 변화는 셀룰로스와 헤미셀룰로스가 약간 감소하였으나, 리그닌은 변화가 없는 것으로 나타났다.

• 한국축산식품학회지
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• 제44권5호
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• pp.1069-1079
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• 2024

This study was conducted to confirm the following effects of non-meat binders (NMB) on proximate composition, pH, cooking yield, amino acids, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), and correlation of pork emulsified sausages during refrigerated storage. The following groups of sausage samples were manufactured: Control (non-addition), BBP (1% bovine blood plasma); PBP (1% porcine blood plasma), EWP (1% white egg powder), CPPP (1% commercial porcine plasma powder), ISP (1% isolated soy protein), SP (1% seaweed powder), and SC (1% sodium caseinate). When NMB was added, ISP, SP, and SC showed higher heating yields while PBP showed lower heating yields than the control. As a result of amino acid analysis, PBP, CPPP, and SC showed significantly higher serine content than the control. EWP and SC showed significantly lower TBARS values than the control group, and VBN did not exceed 20 mg% in any treatments until the 5^th week. These results demonstrate that SC is a NMB that can lower TBARS value while improving heating yield and serine content.

• 한국식품영양과학회지
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• 제29권1호
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• pp.68-75
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• 2000

Optimum processing conditions for vinegar fermentation using fig, pear and persimmon were determined. Alcohol contents in the fermentatio broth of crushed fruits of fig, pear and persimmon were 7.5%, 5.1% and 6.8%, respectively. Alcohol contents increased up to 14.3~15.1% by adding 24% of sugar to the fruit juices. The total acidity of 7.04%, 3.30% and 3.66% were obtained for fig, pear and persimmon, respectively, through acetic acid fermentation of fruit juices containing 8% ethanol. Acetic acid yield increased by shaking during fermentation for pear and persimmon broth. Acetic acid yield increased 1.80~1.92 times by adding 0.5% of yeast extract to the fermentation broth of pear and persimmon. After fermentation, each fruit vinegar was clarified up to 93.1~97.4 of light transmittance by using 0.6% of kaki shibu for 4 days at 1$0^{\circ}C$. After aging for 60 days at 1$0^{\circ}C$, the acidity of fruit vinegar decreased slightly. Tannin content of persimmon vineger was remarkably higher than the other, while light absorbance of pear vinegar was higher than the other vinegars. Acetic acid was identified as the main volatile organic acid in the fruit vinegars, while propionic, isobutyric and isovaleric acids were identified as the minors. The content of non-volatile organic acids in the pear vinegar was higher than that in the persimmon vinegar. Sensory evaluation results indicate that the fig vinegar was preferred to the pear vinegar in the aspects of color, flavor and overall acceptability, but the fig vinegar had a strong background taste. Sensory scores of the persimmon vinegar increased significantly by pasteurization, but those of the fig and pear vinegars did not by pasteurization.

• 한국축산식품학회지
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• 제44권3호
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• pp.662-683
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• 2024

Thai-Native×Anglo-Nubian goat meat cooked by grilling (GR), sous vide (SV), and microwave (MW), was compared to fresh meat (Raw) in terms of flavor development. Non-volatile [i.e., free amino acids, nucleotide-related compounds, taste active values (TAVs) and umami equivalency, sugars, lipid oxidation, Maillard reaction products] and volatile compounds, were investigated. Notably, inosine monophosphate and Glu/Gln were the major compounds contributing to umami taste, as indicated by the highest TAVs in all samples. Raw had higher TAVs than cooked ones, indicating that heat-cooking removes these desirable flavor and taste compounds. This could be proportionally associated with the increase in aldehyde, ketone, and nitrogen-containing volatiles in all cooked samples. GR showed the highest thiobarbituric acid reactive substances (1.46 mg malonaldehyde/kg sample) and browning intensity (0.73), indicating the greatest lipid oxidation and Maillard reaction due to the higher temperature among all cooked samples (p<0.05). In contrast, SV and Raw exhibited similar profiles, indicating that low cooking temperatures preserved natural goat meat flavor, particularly the goaty odor. The principal component analysis biplot linked volatiles and non-volatiles dominant for each cooked sample to their unique flavor and taste. Therefore, these findings shed light on cooking method selection based on desirable flavor and preferences.