• 한국축산식품학회지
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• 제43권2호
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• pp.232-244
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• 2023

We investigated the effects of different phosphate replacements on the quality of ground pork products cured with sodium nitrite or radish powder to determine their potential for achieving clean-label pork products. The experimental design was a 2×5 factorial design. For this purpose, the ground meat mixture was assigned into two groups, depending on nitrite source. Each group was mixed with 0.01% sodium nitrite or 0.4% radish powder together with 0.04% starter culture, and then processed depending on phosphate replacement [with or without 0.5% sodium tripolyphosphate; STPP (+), STPP (-), 0.5% oyster shell calcium (OSC), 0.5% citrus fiber (CF), or 0.5% dried plum powder (DPP)]. All samples were cooked, cooled, and stored until analysis within two days. The nitrite source had no effect on all dependent variables of ground pork products. However, in phosphate replacement treatments, the STPP (+) and OSC treatments had a higher cooking yield than the STPP (-), CF, or DPP treatments. OSC treatment was more effective for lowering total fluid separation compared to STPP (-), CF, or DPP treatments, but had a higher percentage than STPP (+). The STPP (+) treatment did not differ from the OSC or CF treatments for CIE L^* and CIE a^*. Moreover, no differences were observed in nitrosyl hemochrome content, lipid oxidation, hardness, gumminess, and chewiness between the OSC and STPP (+) treatments. In conclusion, among the phosphate replacements, OSC addition was the most suitable to provide clean-label pork products cured with radish powder as a synthetic nitrite replacer.

• Animal Bioscience
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• 제36권11호
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• pp.1738-1746
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• 2023

Objective: The aim of this study was to investigate quality characteristics of reduced-salt, low-fat pork sausage (PS) using pre-rigor muscle and sea tangle extract (STE) to reduce salt level of sausages during refrigerated storage. Methods: Pork ham was prepared with pre-rigor and post-rigor muscle from the local market. Sausages using post-rigor muscle were manufactured with the 1.5% of salt content, and samples with pre-rigor muscle were processed by different salt concentrations (0.8%). Accordingly, PSs were prepared in 4 treatments (REF, PS with 1.5% of salt using post-rigor muscle; CTL, PS with 0.8% of salt using pre-rigor muscle; TRT1, PS with 0.8% of salt and 5% of STE using pre-rigor muscle; TRT2, PS with 0.8% of salt and 10% of STE using pre-rigor muscle). For the evaluation of quality characteristics and shelf-life of reduced-salt PS, pH and color values, cooking loss (%), expressible moisture (%), textural properties, lipid oxidation (thiobarbituric reactive substances), protein denaturation (volatile basic nitrogen), and microbiological analysis (total plate counts and Enterobacteriaceae counts) were determined. Results: The pH and temperature of pre-rigor raw pork ham were higher than those of post-rigor pork ham. Hardness of TRT2 was higher than that of REF or CTL. TRT2 had higher gumminess and chewiness than CTL. TRT1 and TRT2 had lower volatile basic nitrogen than CTL. Total plate counts of TRT2 were lower than those of CTL. Expressible moisture values of TRT1 and TRT2 were similar to those of REF. The addition of STE into PS improved functional properties and shelf-life of PS. Conclusion: Reduced-salt PS containing pre-rigor muscle and STE had similar functional properties to those of regular-salt ones, while containing approximately 47% less salt compared to regular-salt level.

• 한국축산식품학회지
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• 제44권2호
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• pp.464-482
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• 2024

This study aimed to determine the effects of humectants on moisture content, water activity, tenderness, color, microbiological analysis, protein denaturation, and oxidation of jerky. A thorough search for papers published in scientific journals that examined the impacts of humectants on jerky was carried out using Web of Science, Google Scholar, PubMed, and Science Direct. Only 14 studies matched inclusion requirements. They were used in the meta-analysis to synthesise quantitative findings. In the current investigation, jerky produced with beef, poultry, goat, or pork was used. The standardised mean difference (SMD) between treatments with humectants and controls was examined to investigate the effects of humectants using random-effects models. Heterogeneity was investigated using meta-regression. A subgroup analysis was carried out for significant factors. Results revealed that the addition of humectants had no significant impact on water activity, pH, fat, ash, CIE L^*, or CIE a^* (p>0.05). However, humectant addition significantly increased moisture (SMD=1.28, p<0.05), CIE b^* (SMD=1.67, p<0.05), and overall acceptability (SMD=1.73, p<0.05). It significantly decreased metmyoglobin (SMD=-0.96, p<0.05), shear force (SMD=-0.84, p<0.05), and protein (SMD=-1.61, p<0.05). However, it was difficult to get a firm conclusion about how humectants affected the myofibrillar fragmentation index, total plate count, and 2-thiobarbituric acid-reactive substances because there were fewer than ten studies. To sum up, the proper use of humectants in jerky demands careful attention to both type and quantity, needing a delicate balancing act with other contributing factors.

• 한국축산식품학회지
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• 제44권4호
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• pp.849-860
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• 2024

The use of natural ingredients in meat processing has recently gained considerable interest, as consumers are increasingly attracted to clean-label meat products. However, limited research has been conducted on the use of natural substitutes for synthetic phosphates in the production of clean-label meat products. Therefore, this study aimed to explore the potential of oyster shell powder as a substitute for synthetic phosphates in pork patties cured with Chinese cabbage or radish powders. Four different groups of patties were prepared using a combination of 0.3% or 0.6% oyster shell powder and 0.4% Chinese cabbage or radish powder, respectively. These were compared with a positive control group that contained added nitrite, phosphate, and ascorbate and a negative control group without these synthetic ingredients. The results showed that patties treated with oyster shell powder had lower (p<0.05) cooking loss, thickness and diameter shrinkage, and lipid oxidation than the negative control but had lower (p<0.05) residual nitrite content and curing efficiency than the positive control. However, the use of 0.6% oyster shell powder adversely affected the curing process, resulting in a decreased curing efficiency. The impact of the vegetable powder types tested in this study on the quality attributes of the cured pork patties was negligible. Consequently, this study suggests that 0.3% oyster shell powder could serve as a suitable replacement for synthetic phosphate in pork patties cured with Chinese cabbage or radish powders. Further research on the microbiological safety and sensory evaluation of clean-label patties during storage is required for practical applications.

• 대한한의학방제학회지
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• 제32권1호
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• pp.83-90
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• 2024

Objectives : As a substitute for high-price ginseng, this study attempted to examine a possibility of the ferment extract of Panax ginseng sprout whether leaves and roots can be used together as a cosmetic ingredient with anti-oxidative and wrinkle-care effects. Methods : In terms of a test method, antioxidant activities were confirmed through total polyphenol contents, total flavonoid contents, DPPH radical scavenging activity and ABTS radical scavenging activity using the Panax ginseng sprout. In addition, to assess wrinkle-care effectiveness, the cytotoxicity of the extract was analyzed through MTT assay, and inhibition of collagenase activity in the cells was tested using the Panax ginseng sprout fermented by Saccharomyces cerevisiae. Resuits : The content of polyphenols and flavonoids in natural plants was highest in Panax Ginseng Sprout Extract at 100℃, which also demonstrated high DPPH, ABTS radical scavenging activity. MTT assay demonstrated that the Panax Ginseng Sprout Ferment Extract did not have a cytotoxic effect in CCD-986SK cell. Also, Panax Ginseng Sprout Ferment Extract was found to inhibit MMP-1 expression by 51.85±6.09% at a concentration of 10%. Conclusions : Therefore, this study has confirmed a possibility of Panax ginseng sprout ferment extract as a cosmetic ingredient with MMP-1-inhibitory effects.

• 한국축산식품학회지
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• 제44권5호
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• pp.1040-1054
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• 2024

This study investigated the potential of Chinese cabbage and radish powders as natural sources of nitrite in ground pork sausages. Four vegetable powders from Chinese cabbage and radish, depending on the processing method, were prepared for evaluation: filtered Chinese cabbage juice powder (FCJP), crushed Chinese cabbage powder (CCP), filtered radish juice powder (FRJP), and crushed radish powder (CRP). Both FCJP and FRJP from filtered juice of Chinese cabbages and radishes had higher total soluble solids and water soluble index compared to CCP and CRP from crushed Chinese cabbages and radishes. Additionally, FRJP and CRP showed a higher nitrate content than CCP and FCJP. The evaluation of vegetable powders against products containing sodium nitrite (control) or commercial vegetable powder in ground pork sausages showed that the use of FRJP and CRP resulted in similar levels of CIE a* compared to the control, whereas those cured with FCJP or CCP resulted in lower CIE a* values. However, regardless of the type and processing method of vegetables, all sausages treated with vegetable powders were similar in terms of cured pigment, total pigment, curing efficiency, and lipid oxidation compared with the control. Although lower hardness was observed in sausages treated with FRJP, no other treatments affected textural attributes. These results indicate that FRJP and CRP have great potential as natural curing agents for replacing nitrite in cured sausages. The use of powders obtained from filtered juices may provide extended utility as vegetable-based curing methods for other meat products.

• 농업과학연구
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• 제15권1호
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• pp.95-113
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• 1988

건조(乾操)대추의 저장기간중(貯藏期間中)에 나타나는 갈변현성(褐變現象)과 화학성분(化學成分)의 변화(變化)를 검토(檢討)하기 위하여 4품종(品種)의 신선(新鮮)한 대추를 수집(蒐集)하여 일반화학성분(一般化學成分)을 분석(分析)하여 품종간(品種間)의 성분함량(成分含量)을 비교(比較)하고 이들중 보은(報恩)대추를 천일(天日) 건조(乾燥)하여 상온(常溫)에서 12개월(個月)동안 저장(貯藏)하면서 경시적(經時的)으로 색상(色相), 적정산도(滴定酸度), pH, vitamin C, 유기산(有機酸) 총(總) amino산(酸), 유리(遊離) amin산(酸), 유리당(遊離糖), hydroxymethyl furfural (HMF) 및 phenol 화합물(化合物)들을 분리정량(分離定量)하여 다음과 같은 결과(結果)를 얻었다. 1. 신선(新鮮)한 대추의 일반화학성분중(一般化學成分中) 수분(水分) 외(外)에는 당질(糖質)(22-28g)과 vitamin C(62-72mg)의 함량(含量)이 많았으며 품종간(品種間)에는 큰 차이(差異)가 나타나지 않았다. 2. 건조(乾操)대추의 갈색도(褐變度)는 저장기간(貯藏期間)에 따라 증자처리구(蒸煮處理區) 비처리구(非處理區) 모두 크게 증가(增加)되었다. 3. 신선(新鮮)한 대추의 vitamin C 함량(含量)은 297.4mg%DB이었으나 건조(乾操)한 후(後) 12개월(個月) 저장(貯藏)하였을 때는 20.2mg%DB로 약(約) 93%가 소실(消失)되었다. 4. 유기산(有機酸)은 oxalic acid, succinic acid, fumaric acid, malic acid, citric acid의 5종(種)이 동정(同定)되었고 저장중(貯藏中)의 함량변화(含量變化)는 fumaric acid만이 증가(增加)되었고 나머지 4종(種)의 유기산(有機酸)은 감소(減少)하였다. 5. 총(總) amino산(酸)은 17종(種)이 동정(同定)되었고 이들중(中) 주요(主要) amino산(酸)은 proline, threonine, glutamic acid, lysine이었으며 저장기간중(貯藏期間中) 총(總)aminol산(酸)은 약(約) 30% 감소(減少)되었다. 6. 유리(遊離) amino산(酸)은 threonine, proline, alanine, valine의 4종(種)이 동정(同定)되었으며 proline의 함량(含量)이 특(特)히 많았고 저장기간(貯藏期間中)중 평균(平均) 85%가 감소(減少)하였다. 7. 건조(乾操)대추의 유리당(遊離糖)은 fructose, glucose, sucrose로 구성(構成)되었 으며 12개월(個月) 저장(貯藏)하였을 때 유리당(遊離糖)의 총(總) 함량(含量)이 24% 감소(減少)하였으며 sucrose는 4개월(個月) 이후(以後)에는 검출(檢出)되지 않았다. 8. 저장중(貯藏中)의 대추에서 HMF를 분리동정(分離同定)하였으며 저장기간(財藏期間)에 따라 그 함량(含量)은 현저(顯著)하게 증가(增加)하였다. 9. 건조(乾燥)대추의 phenol 화합물(化合物)로는 caffeic acid, ferulic acid, P-coumaric acid의 3종(種)이 동정(同定)되었고 그 함량(含量)은 저장기간중(貯藏期間中)에 상당(相當)한 양(量)이 감소(減少)되었다.

• 한국식품과학회지
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• 제30권2호
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• pp.288-292
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• 1998

대두유, 우지, 팜유에서 증숙면을 튀겨내면서 튀김유의 가열산화안정성을 살펴보았다. 튀김유를 $150^{\circ}C$로 가열하고 증숙면을 30분 간격으로 70초간 튀기는 도중 8시간 간격으로 튀김유를 채취하여 과산화물가와 유리지방산의 함량, 지방산 조성의 변화, 토코페롤 및 토코트리엔올을 분석하였다. 튀김과정중 대두유에서의 과산화물가 및 유리지방산가는 별다른 변화를 보이지 않은 반면, 우지와 팜유에서는 급격한 증가를 보였다. 구성 지방산의 불포화도는 대두유가 가장 높았고 다음이 팜유, 우지의 순이었다. 대두유의 지방산 조성은 튀김과정 동안 거의 변하지 않았으나 우지와 팜유에서는 불포화지방산의 함량이 줄어드는 대신 포화지방산의 함량이 증가하여 산화에 대한 민감성을 나타내었다. 리놀레산과 팔미틴산의 함량비는 대두유의 경우 튀김시간에 따라 큰 차이를 보이지 않았으나 우지와 팜유에서는 튀김시간에 따라 높은 상관관계로 감소하였고 우지보다는 팜유에서 그 속도가 빨랐다. 이것은 대두유가 가열 산화에 가장 안정하고 우지, 팜유가 그 뒤를 따르고 있음을 암시한다. 토코페롤은 대두유에서 튀김과정에 의해 파괴되어 8, 16, 24시간 후 87.5, 81.1, 73.1%가 잔존하였으며 그 파괴 속도는 ${\gamma}$-토코페롤이 가장 컸고 ${\beta}-,\;{\alpha}$-토코페롤 순으로 나타났다. 그러나 대조군 우지와 팜유에 각각 34.2, 169.0 ppm 존재하던 토코페롤과 토코트리엔올은 튀김 8시간을 지나면서 모두 파괴되었다. 따라서 높은 불포화도에도 불구하고 대두유에서 나타난 가열산화안전성은 토코페롤의 높은 잔존량에 기인하였고, 팜유가 우지보다 낮은 가열산화안전성을 보인 것은 구성 지방산의 높은 불포화도에서 일부 기인한 것으로 생각된다.

• 한국초지조사료학회지
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• 제39권4호
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• pp.264-271
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• 2019

본 시험은 사료용 벼 위주 TMR 급여가 거세한우의 육질 특성에 미치는 영향을 구명하기 위해 수행되었다. 총 16 두의 거세한우 (평균 8개월령)를 대조군 (시중 판매 TMR 급여군)과 WCR-TMR 급여군 (사료용 벼 위주 TMR 급여군)으로 나누고 30 개월령까지 사양시험을 하였고 도축 후 채끝 등심을 수거하여 육질 분석을 하였다. 일반성분은 처리구간에 유의적인 차이가 없었으며 조단백질, 조지방 및 조회분은 각각 19.51~20.23 %, 11.83~11.35%, 그리고 1.10~1.12 %으로 나타났다. 보수력과 가열감량에서도 처리구간에 유의적인 차이가 없었으나 대조군에서 약간 낮은 수치를 보였다. 고기내 들어있는 다양한 기능성 성분중에서 β-carotene은 검출되지 않았지만 α-tocopherol은 WCR-TMR 급여구에서 그리고 vitamin A 함량은 대조구에서 유의적으로 높게 나타났다. 고기내 육색을 나타내는 지수중 a^⁎-value는 대조군에서는 저장 기간에 따라 유의적으로 감소한 반면, WCR-TMR 급여구는 저장 기간에 따른 유의적인 차이를 보이지 않았다. 지방산패도에 있어서는 처리간에 차이가 없었다. 지방산 함량에 있어서는 유의적인 차이는 없었지만 대조구에서 myristic acid 함량이 높았던 반면 WCR-TMR 급여군에서는 Oleic acid 및 Linoleic acid 함량이 높아진 것으로 나타났다. 이상의 결과를 종합하여 볼 때 사료용 벼 위주 TMR 급여는 고기내 기능성 성분인 α-tocopherol 함량을 높였으며 다른 성분은 대조구와는 유의적인 차이가 없었다. 따라서 사료용 벼 위주 TMR의 급여는 기존의 TMR 급여와 고기내 육질특성에는 큰 차이가 없었다고 판단이 된다.

• 한국식품영양과학회지
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• 제43권8호
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• pp.1248-1256
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• 2014

자죽염(purple bamboo salt; PBS)을 제조하는 공정에 영향을 미치는 원염(갯벌천일염, MSS; 죽염, BS)의 종류, 대나무 첨가에 따른 BS의 이화학적 특성, 황 화합물, 미네랄 함량 및 환원력을 비교 분석하고, 이를 통해 PBS에 함유된 $SO_2$와 산화환원전위(ORP)의 발생 원인을 분석하였다. BS를 고온에서 용융시켜 제조한 PBS에서 630 ppm의 $SO_2$가 검출되었다. PBS의 원료 염과 RB에서는 $SO_2$가 검출되지 않았으나, 염화물, 황산염류, 탄산염류와 대나무(RB)를 함께 탄화시켜 $SO_2$ 검출 원인을 확인한 결과 황산칼륨에 의해 782 ppm이 발생하였다. BS의 $SO_2$는 BSRB1(13.88)~BSRB4(109.13 ppm)에서만 발생하였고 $SO{_3}{^{2-}}$는 MSSRB4와 BSRB2~BSRB4에서만 발생하였으며, 시간이 경과함에 따라 증가되는 경향을 나타내었다. $SO_4{^{2-}}$는 시간이 지남에 따라 감소하는 경향을 나타내었으며 $SO_2$와 $SO_3{^{2-}}$가 많을수록 낮은 함량을 나타내었다. ORP는 모두 시간이 지남에 따라 증가하는 경향을 나타내었고 BS에서 더 높은 수준을 나타내었으며, BSRB4(-211.40 mV)에서 가장 높은 환원력을 나타내었다. 일반적 특성 중 불용분은 BS에서 더 높았으며 RB가 탄화되어 남은 물질들이 영향을 미친 것으로 판단된다. Ca, K, Mg의 경우 굽는 시간 경과에 따라 MSS는 감소, BS는 증가하는 경향을 나타내었다. BSRB4의 Ca는 1.4배, Mg는 1.5배 증가하였고 K 함량은 1.8배 더 높은 것으로 나타났다. 미량 미네랄은 굽는 시간 경과에 따라 MSS에서 Li, Al, Mn, Fe, Sr이 증가되었고, BS에서 Al, Fe, Ni가 증가하였다. 음이온(Cl, $NO_3$, Br)과 중금속(Pb, Cd, Hg, As)은 각 요인에 대한 영향을 받지 않았다. 결론적으로 BS의 기능성을 나타내는 환원력은 $SO_2$ 및 $SO_3{^{2-}}$와 같은 저분자 황화합물에 의한 것이며, 이는 한 번 굽는 과정을 거친 BS를 사용하고 이에 RB를 첨가하여 고온에서 용융하는 시간이 길수록 이들 황화물질이 많아져 환원력이 증가된다는 것을 의미하는 것이다.