• 한국가금학회지
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• 제32권1호
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• pp.55-60
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• 2005

본 연구는 성게 껍질 분말을 사료내 첨가하여 그 첨가 수준(0, 1, 3, $5\%$)에 따라 계육의 관능검사, 육색, 지방산 및 아미노산 조성 등의 이화학적 특성을 검토하고자 broiler 160수를 공시하여 실시하였다. 전단력은 대조구보다 처리구에서 높고, 보수성은 대조구에서 높았으며(P<0.05), 가열감량, pH는 유의성이 인정되지 않았다. 관능검사 결과 성게 껍질 분말 급여구에서 연도, 다즙성, 풍미가 높은 점수를 나타내었는데 특히 T2에서 유의적인 (P<0.05) 차이를 나타내었다. 육색은 처리구에서 대조구보다 비교적 L$\ast$ 값이 낮고, a$\ast$ 값이 높아 육색이 어두운 편이었다. 대조구에 비해 처리구에서 oleic acid 함량이 유의하게 높거나 높은 경향을 나타내었으며, 총아미노산 함량은 대조구보다 처리구에 많은 함량을 나타내었다. 본 실험 결과 육계사료 내에 성게 껍질 분말의 급여는 관능검사의 결과를 개선할 것으로 사료된다.

• 한국축산식품학회지
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• 제25권1호
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• pp.39-44
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• 2005

본 연구는 감껍질 분말을 사료내에 첨가하여 그 첨가수준(0, 1, 3, 5%)에 따라 돈육의 이화학적 특성을 검토하고자 돼지 60두를 공시하여 사양하였다. 감껌질 분말 사료의 급여수준에 따른 돈육의 일반성분 중 수분은 감소하는 경향을 보였고, 조지방은 증가하는 경향을 나타내었으며(p<0.05), 조단백질과 조회분은 유의성이 없었다. 총콜레스테롤, HDL-콜레스테롤, 중성지방은 처리구에서 높았고, LDL-콜레스테롤은 대조구보다 처리구에서 낮았다(p<0.05). 보수성은 대조구에서 높았으며, 전단력은 처리구에서 높았고, pH는 유의성이 인정되지 않았다. 육색은 처리구에서 대조구보다 비교적 L/sup */값이 높고 a/sup */, b/sup */값이 높아 밝고, 붉은색을 뛰었다. 지방산중에 처리구의 stearic acid함량이 높았고, 포화지방산과 불포화지방산의 비율은 대조구가 1.78, 처리구는 1.71, 1.69와 1.66으로 대조구가 더 높게 나타났다(p<0.05). 관능평가 결과 감 껍질분말의 급여구에서 연도, 다즙성, 풍미가 높은 점수를 나타내었고, 특히 T3구에서 유의적인 차이를 보였다(p<0.05).

• 한국식품조리과학회지
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• 제29권6호
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• pp.825-831
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• 2013

The study examined the physico-chemical properties and sensory characteristics of injeolmi when sugar was substituted to sugar alcohol such as sorbitol and xylitol. The moisture content, crude protein content, crude fat content, crude ash content, energy value, redness, water activity, hardness, cohesiveness, gumminess, and chewiness were not significantly different between the control with sugar and treatments with the sugar alcohol group (p>0.05). The lowest sugar content of injeolmi was observed in the treatment with sorbitol (T1). The adhesiveness of control was higher than that in treatment with sugar alcohol (p<0.05), but control had the lowest springiness (p<0.05). Although the sensory characteristics on color, flavor, tenderness did not show any statistical significance, the sweetness and the overall acceptability were the best in control and T5 group, which replaced sugar to 100% xylitol (p<0.05). The results of this study show that substitution by xylitol improved quality characteristics in injeolmi.

• 한국축산식품학회지
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• 제21권4호
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• pp.314-322
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• 2001

본 실험은 조리방법(Grilling, Pan-frying, Oven-roasting, Microwaving)에 따른 쇠고기 안심 스테이크의 이·화학적 변화를 조사하기 위하여 일반성분, pH, 근원섬유 소편화지수, 색도, 가열감량, 물성(Rheology) 및 관능검사(Panel test)를 실시하였다. 조리방법에 따른 일반 성분은 microwaving 방법에서 다른 조리방법에 비하여 낮은 수분함량과 높은 지방함량을 나타냈다. pH는 조리후 다소 상승하였으나 조리방법에 따른 pH 차이는 없었으며, 육색의 변화에 있어서 L*과 b* -값은 microwaving과 pan-frying방법에서 grilling이나 oven-roasting 방법에서 가장 낮게 나타났다. 조리방법에 따른 근원섬유 소편화도는 oven-roasting 방법에서 가장 높게 나타났으나 조리방법간의 유의적인 차이는 없었다. 가열감량은 microwaving 방법에 의한 조리육에서 가장 많았다. 조리육이 물성에 있어서 경도와 부서짐성은 다른 조리방법에 비하여 microwave oven을 이용한 조리방법에서 높게 나타났으며, 응집성은 microwaving 방법에서 가장 낮은 값을 나타냈다. 그러나 탄력성은 모든 조리방법들간에 유의적인 차이가 없는 것으로 나타났다. 관능검사에 있어서 grilling, pan-frying과 oven-roasting 방법은 우수한 것으로 평가되었으며, microwaving은 전 항목에서 가장 낮은 점수를 얻었다.

• 한국식품과학회지
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• 제25권5호
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• pp.546-551
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• 1993

제분방법별(Pin mill, Colloid mill, Micro mill, Jet mill)로 제조한 쌀가루의 특성과 쌀 수제비 제조후 식미에 미치는 영향을 조사하였다. 지방, 회분, 단백질은 제분 방법에 따라 큰 차이를 보이지 않았다. 제분방법별 쌀 가루의 청값, 열수가용성 아밀로오스 함량, 그리고 전분 손상도는 Jet mill, Micro mill, Colloid mill, Pin mill의 순으로 높았음을 나타내었다. 수분흡수지수, 수분용해지수 및 보수력을 측정한 결과 전분손상도가 증가함에 따라 전체적으로 증가하였다. 또한 시료농도 15%의 겔을 형성하였을 때 Pin mill의 경우 강도에 있어서 가장 높음을 보여주었다. 아밀로그램을 이용한 호화개시온도와 최고점도는 입자가 미세하여 짐에 따라 점차 낮아지는 경향을 보였으며 Differential Scanning Colorimetry 측정에 의한 측정값도 아밀로그램에서와 동일한 양상을 나타내어 호화흡열의 면적에서 산출한 호화엔탈피$({\Delta}H)$가 Jet mill의 경우 0.83 kcal로 가장 낮았다. 즉 전분의 손상도가 증가함에 따라 호화엔탈피는 감소하였다. 쌀수제비 제조실험 결과는 Jet mill이 관능검사 결과 가장 우수한 것으로 판명되었고 반죽상태도 양호함을 보여주었다.

• 한국식품과학회지
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• 제19권3호
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• pp.257-262
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• 1987

비육단백질(분리대두단백질, 활성소맥글루텐, 카제인나트륨)의 돈육 대체 수준(0, 10, 20, 30%)에 따른 제품의 이화학적 성질 및 기호성에 미치는 영향을 조사한 결과 대체 수준 증가로 pH는 높아지고, 제품의색에 는 약간의 나쁜 영향을 미쳤으나 조리손실은 줄일수 있었다. TBA가도 비슷하거나 약간 낮아졌으며, 제품의 기능적 성질에도 전반적으로 차이가 없거나 약간의 향상을 나타내었다. 세 비육단백질 모두 20%까지 대체하여도 전반적으로 대조구에 비하여 이화학적 성질 및 기호성에 나쁜 영향을 미치지 않았다.

• 한국식생활문화학회지
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• 제25권6호
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• pp.788-794
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• 2010

Camellia sinensis L. (green tea) seed oils were prepared by roasting at $213^{\circ}C$ and pressing (RP), pressing (P), and nhexane extraction (H). The physico-chemical properties of the RP, P, and H samples, including fatty acid composition, color, and sensory characteristics were analyzed. RP, P and H samples were thermally oxidized at $180^{\circ}C$, and oxidative stability was determined by DPPH, CDA, and p-AV at 0, 20, 40, 60, and 80 min. Compared to the P and H samples, RP resulted in significantly higher thermal oxidative stability according to the DPPH, CDA, and p-AV results (p<0.05). The ratio of unsaturated fatty acids to saturated fatty acids among RP, P, and H samples were significantly different (p<0.05). The oleic acid and linoleic acid contents in green tea seed oils were 58 and 23%, respectively. Hunter's color value of lightness (L) for the RP, P, and H samples was not significant. Redness (a) of RP was $3.47{\pm}0.119$ and yellowness (b) of H was $60.10{\pm}2.483$, which were significantly different. Compared to RP samples, H and P samples had the highest color and off-odor values in the sensory evaluation. RP samples showed the highest taste value and were significant overall (p<0.05). The thermal stability of RP extraction was more stable than any other method. Camellia sinensis L. seed oil extracted by RP had better sensory characteristics than other edible oils, including soybean oil, grape seed oil, and extra virgin olive oil.

• Asian-Australasian Journal of Animal Sciences
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• 제26권12호
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• pp.1753-1761
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• 2013

The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evaluation of cooked pork sausages were investigated after 20 d of storage at $4^{\circ}C$. The powders (0, 0.5 and 1.0%) were added to sausages either alone or in combination with nitrite (0 and 100 ppm). SCP added-sausages showed lower $L^*$ (lightness) and W (whiteness) values, and higher $b^*$ (yellowness) values than sausage containing no nitrite, and exhibited the highest $a^*$ values at a 0.5% addition (p<0.05). Residual nitrite and TBARS values were found to be significantly reduced as the addition levels of SCP increased (p<0.05). As the addition of SCP increased, the sausage showed gradually decreased brittleness, cohesiveness, springiness, gumminess and chewiness, while adhesiveness increased. Polyunsaturated fatty acid, n-6 and n-6/n-3 fatty acid ratio concentrations were significantly higher in sausages containing SCP (p<0.05). The addition of SCP to sausage significantly (p<0.05) increased the ammonia content (by 0.5% SCP) and aromatic amino acid concentrations (by 1.0% SCP) (p<0.05). Inclusion of SCP in sausage meat resulted in a significant deterioration in quality characteristics of flavor, springiness, juiciness and overall acceptability (p<0.05). As expected, the observed changes in $a^*$, W, pH, shear force, texture property, TBARS, fatty acid, amino acid and sensory score of sausages, depended on the rate of addition of nitrite (p<0.05). These results suggest that SCP addition is not an effective way of improving the sensory evaluation of sausages, but may beneficially affect TBARS, nitrite scavenging activity, fatty acid and amino acid content in pork sausages.

• Asian-Australasian Journal of Animal Sciences
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• 제33권10호
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• pp.1666-1673
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• 2020

Objective: To determine the effect of three salting treatments (control, 100% NaCl; T1, 60% NaCl and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl₂) on meat quality of sausages during storage. Methods: Various types of curing salts were used for processing of salamis. Physico-chemical and sensory evaluation of the sausages were analyzed during 4 weeks of ripening. Results: The pH values and salinity contents were the highest in control, while they were the lowest in T2 at 4 weeks (p<0.05). Control and T1 had less thiobarbituric acid reactive substances than T2 at 2 weeks (p<0.05). The volatile basic nitrogen levels in T1 were similar to control and lower than T2 at 2 and 4 weeks (p<0.05). Moreover, T1 samples were redder and had a higher saturation index (C^⋆) value when compared to the others. T2 showed greater hardness, gumminess and chewiness when compared with the control (p<0.05). Control was comparable to T1 for sensory attributes. Conclusion: Sodium chloride may be partially substituted with potassium chloride without negatively influencing meat quality of sausages up to 4 weeks of storage. These results could help to develop low-sodium sausages.

• Asian-Australasian Journal of Animal Sciences
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• 제17권4호
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• pp.564-568
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• 2004

Restructuring had made it possible to utilize lower value cuts and meat trimmings from spent animals by providing convenience in product preparation besides enhancing tenderness, palatability and value. Milk co-precipitates (MCP) have been reported to improve the nutritional and functional properties of certain meat products. This study was undertaken to evaluate the influence of incorporation of milk co-precipitates at four different levels viz. 0, 10, 15 and 20% on the quality of restructured buffalo meat blocks. Low-calcium milk co-precipitates were prepared from skim milk by heat and salt coagulation of milk proteins. Meat chunks were mixed with the curing ingredients and chilled water in a Hobart mixer for 5 minutes, followed by addition of milk co-precipitates along with condiments and spice mix and again mixed for 5 minutes. Treated chunks were stuffed in aluminium moulds and cooked in steam without pressure for 1.5 h. After cooking, treated meat blocks were compared for different physico-chemical and sensory attributes. Meat blocks incorporated with 10% MCP were significantly better (p<0.05) than those incorporated with 0, 15 and 20% MCP in cooking yield, percent shrinkage and moisture retention. Sensory scores were also marginally higher for meat blocks incorporated with 10% MCP than product incorporated with 15 and 20% MCP, besides being significantly higher than control. On the basis of above results 10% MCP was considered optimum for the preparation of restructured buffalo meat blocks. Instrumental texture profile analysis revealed that meat blocks incorporated with 10% MCP were significantly better (p<0.05) in hardness/ firmness than control although, no significant (p>0.05) differences were observed in cohesiveness, springiness, gumminess and chewiness of both type of samples.