• 한국식품저장유통학회지
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• 제20권2호
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• pp.278-283
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• 2013

법제화된 유황이 육계사육에 미치는 영향을 알아보고자 유황사료를 급여한 닭의 폐사율, 무게 증가량을 측정 하였으며, 혈액의 항산화 활성과 혈액 내 글루타치온 및 콜레스테롤 함량, 그리고 계육의 단백질, 지방 분석과 닭유래 세포에서의 법제유황의 세포독성을 알아보았다. 먼저 일반사료에 비해 유황사료를 급여한 닭의 경우 폐사율이 감소하며, 닭의 무게가 증가하는 것을 알 수 있었다. 혈액 내 항산화활성을 FRAP 측정법을 이용하여 확인 한 결과 일반사료 급여군에 비해 유황사료 급여군에서 항산화 활성이 증가하였다. 혈액 내 전체 콜레스테롤 함량에는 큰 차이가 나지 않지만, 고밀도 콜레스테롤은 증가하는 반면, 저밀도 콜레스테롤은 감소하는 것을 확인하였다. 또한 계육에서의 총 아미노산과 단백질 함량은 변화가 없지만 지방 함량은 크게 감소시키는 것을 알 수 있었으므로 유황사료가 계육의 품질을 향상시켜 상품성을 높여줄 수 있을 것으로 사료되었다

• Preventive Nutrition and Food Science
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• 제3권3호
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• pp.241-247
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• 1998

Fish extracts were processed at high temperature (136.7 ~14$0^{\circ}C$) for possible use as functional food ingredients. Raw fish meats and those hydrothermal extracts were compared with respect to in vitro and in vivo protein qualities. 95% of fat inraw meats was reduced in extracts but there were not remarkable changes in other macronutrients in freeze-dried extracts. Most of essential amino acids were decreased significantly but two times more proline and glycine were detected in extracts. High temperature cooking resulted 2.1 ~3.7 times of higher total free amino acid content infish extracts compared iwth raw meat, and taurine and glutamic acid were increased especially. Severe protein damages were occurred when invitro protein quality indices such as availblae lysine, hydrophilic browing, trypsin inhibitor formation and in vitro protein digestibility were measured on fish extracts. In vivo protein qualities were also strongly influenced by high temperature ; however rat-body-weight gain was nearly zero during PER assay, and rat PER or NPR of fish extracts were significantly lower (p<0.001) than those of cotnrol (ANRC casein) and original raw fish meats.

• Journal of Nutrition and Health
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• 제57권1호
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• pp.153-169
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• 2024

코로나19 팬데믹 발생과 엔데믹은 사람들의 식품 소비 패턴에 큰 변화를 유발한 사건으로 여겨진다. 코로나19 발생 이전부터 코로나19가 종식된 시점까지 국내 소비자들의 식생활이 어떻게 변모되어 왔는지 파악할 필요성이 있다. 이에 코로나19 기간을 구분하고 기간에 따른 국내 소비자들의 식품 지출액을 실증적으로 분석하여, 식품 소비 행태를 파악하고자 하였다. 본 연구에서는 코로나19 기간을 세 가지로 구분하였으며, 분석을 위해 통계청 가계동향조사 마이크로데이터의 월별 식료품 지출액 자료를 2019년 1월부터 2022년 9월까지 활용하였다. 코로나19 기간이 구분되는 두 지점은 국내 첫 코로나19 확진자가 발생한 2020년 1월과 유행 규모가 둔화하고 사회적 거리두기 정책이 완화된 2022년 3월로 설정하였다. 즉, 2019년 1월부터 2020년 1월까지는 PRE-코로나19 (T1), 2020년 2월부터 2022년 2월까지는 INTER-코로나1 9(T2), 2022년 3월부터 2022년 9월까지는 POST-코로나19 (T3)이다. 식품 카테고리는 신선곡물과 가공곡물, 신선채소와 가공채소, 신선과일과 가공과일, 신선수산과 가공수산, 신선축산과 가공축산 지출액을 분석하였으며, 추가적으로 육류 단백질 급원식품 (붉은 육류, 흰살 육류, 햄/소시지/베이컨), 수산 단백질 급원식품 (생선류, 연체류, 갑각류/조개류, 해조류, 어묵/맛살, 수산물통조림), 식물성 단백질 급원식품 (두류, 두부, 두유) 지출액을 분석하였다. 각 식품 카테고리 및 급원식품의 T1 대비 T2의 지출액 변화와 T2 대비 T3의 지출액 변화를 다중회귀분석으로 결과를 도출하였다. 분석 결과, 전반적인 가정 내 식료품 지출액 변화는 T1 대비 T2에 증가하였으며, T2 대비 T3에 감소하는 모습을 보였다. T1에서 T2로 시간이 흐르며 내식이 확대되며 식료품 지출액이 증가할 때, 신선과일과 수산 단백질 (갑각류/조개류) 지출액만 증가하지 않는 것으로 나타났다. 반면에, T2에서 T3로 시간이 흐르며 내식이 축소되며 식료품 지출액이 감소할 때, 가공육류와 수산 및 육류 단백질 급원식품 (즉, 햄/소시지/베이컨, 어묵/맛살, 수산물통조림) 지출액만 감소하지 않는 것으로 나타났다. 더불어, T1, T2, T3 시간에 따라 식료품 지출액이 변화할 때 식물성 단백질 급원식품인 두유의 지출액은 변동이 없는 것으로 나타났다. 이러한 분석 결과는 코로나19라는 전례 없었던 사건이 확산되고 종식되는 시간에 따라 국내 소비자들의 식료품 지출액에 미친 영향을 보여준다.

• Journal of Dairy Science and Biotechnology
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• 제17권1호
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• pp.16-31
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• 1999

Milk and milk products, especially the cow's milk and cheese, have been used since the ancient time. Because they contains almost all kinds of nutrients that are necessary for human beings except for iron, n-3 fatty acid, and vitamin C. Milk is an excellent dietary source of protein, calcium and phosphorus. The biological value of milk protein is as high as those of red meat and eggs. So cheese, a food processed from concentrated milk protein, is highly recommended food for the patient of diabetes mellitus. Because the major form of milk lipids is n-6 fatty acid, milk and milk products may not be a good food for the patients of cardiovascular disease. But the nutritional quality of milk lipids cannot be inferior to those of margarine, fish oil, and vegetable oil. Milk has been produced commercially since 1936 in Korea. The most popular milk product is a drink milk now in Korea. But according to the change of dietary pattern the consumption of yoghurt and cheese has been enormously increased during the last 20 years. As the soy sauce, tofu, and soy been paste have been the fundamental seasoning and source of protein in Korea, milk and cheese have consisted the essential flavor of western cuisine. But the basic idea for the usage of protein, peptides, and amino acids are the same. We found that milk and milk products can be nicely added in many Korean dishes such as Juk, Mandoo, Jeon, and Bindeatuk for the diversity of traditional flavor.

• 한국축산식품학회지
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• 제44권3호
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• pp.620-634
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• 2024

This study explores the potential of utilizing meat byproducts, specifically chicken and beef liver, to enhance the nutritional value of processed foods like chicken nuggets. Proximate analysis was conducted on the livers, including moisture, ash, fat, and protein content, and degradation potential was observed. Antioxidant potential was analyzed through 2,2-diphenyl-1-picrylhydrazyl (DPPH). The total phenolic content (TPC), oxidative stability through peroxide value (POV), and free fatty acid (FFA) were performed to evaluate quality changes during seven-day storage. The radical scavenging activity showed that beef liver has excellent antioxidant capacity (61.55%- and 195.89- mM gallic acid equivalent for DPPH and TPC, respectively) compared to chicken liver and significantly increased the antioxidant potential of nuggets by 5%-10%. POV and FFA values increased with increased storage days for the liver and its incorporation in nuggets. However, the values remained under the 10 meq/kg threshold. Incorporating the livers into chicken nuggets led to a significant (p=0.000) improvement in nutritional content, particularly a 1.5%-2% increase in protein, with a similar increase in mineral content. Texture and sensory evaluations indicated favorable consumer acceptability for liver-enriched nuggets. Overall, this research shows the value of adding liver as a functional ingredient to enhance the nutritional profile of processed foods.

• Agribusiness and Information Management
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• 제11권2호
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• pp.25-34
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• 2019

Poultry is one of the three major meats in Korea and is a representative source of protein. The annual per capita consumption of chicken has been showing steady growth trends, with an increase of approximately 89% in 2018 compared to that of 2005. In this study, we investigated the domestic chicken production and consumption, and conducted an overall study on the domestic chicken industry. By using consumer panel data, we analyzed the characteristics of consumers buying chicken. Specifically, poultry was categorized into two types: traditional raw chicken and processed chicken, which emphasizes convenience. The purchase of raw chickens has generally been on the decline. From these, however, the proportion of native Korean chicken and chicken cuts is on the rise. Processed chicken, on the other hand, continues to grow, especially online. After examining the consumption characteristics of consumers who buy chicken, it was found that the purchase share increased with increasing age of native Korean chickens, whereas the purchase share increased with decreasing age of processed chicken. Based on these results, we confirmed that it is necessary to establish differentiated marketing and promotion strategies for each consumer target for the growth of chicken market.

• 한국수산과학회지
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• 제27권5호
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• pp.495-500
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• 1994

수산 가공품 제조 공정중 수세 과정중에 필연적으로 나오는 수용성 단백질이 다량 함유된 폐액에 대해 등전점이동응집처리를 행하여 대부분의 수용성 단백질을 회수하였다. 그래서, 본 회수단백질 구분에 대한 등전점응집처리과정중의 단백질 성상변화 관찰과 동시에 식품가공품의 부 또는 주 원료로서의 이용가능성 타진을 목적으로 냉동 명태 고기풀 대용으로 사용하여 어묵제조를 시도해 보았다. 그 결과, 등전점 응집처리과정중에 약 $50\%$정도 수용성 단백질의 고분자화가 일어나 어묵과 같은 탄력중시 제품에 주원료로서의 사용은 불가능하였다. 그러나, $30\%$까지 냉동 명태 고기풀에 대해 대체 첨가하여 어묵을 제조했을 때는 색차, 젤리강도 및 조직감 관찰을 통해 관찰된 결과로는 냉동 명태고기풀로만 만든 어묵에 비해서도 전혀 손색이 없는 제품을 만들 수 있음을 확인할 수 있었다.

• 한국식품과학회지
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• 제13권3호
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• pp.171-175
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• 1981

국내(國內) 산란(産卵)노계(老鷄)와 브로일러로부터 수동(手動) 및 기계발골(機械拔骨)을 할 때의 수율(收率), 발골육(拔骨肉)의 화학적(化學的) 조성(組性), 기계적(機械的) 특성(特性) 저장성(貯藏性), 미생물수(微生物數) 등을 조사하여 다음과 같은 결과를 얻었다. 1. 수동발골의 경우 35%, 기계발골의 경우 45%의 산육수율(産肉收率)을 보여 1차 수동발골을 거친 후 기계발골을 병행(竝行)할 경우 총 산육량(産肉量)은 도체중(屠體重)의 80%에 이르렀다. 2. 기계발골육(器械拔骨肉)은 수분(水分) 65%, 단백질(蛋白質) 12%, 지방(脂肪) 1.7%, Ca $0.2{\sim}0.4%$로서 수동(手動)발(拔)골육(骨肉)에 비해 수분(水分)과 단백질은 낮고 지방(脂肪), 회분(灰分) 및 Ca은 현저히 높았다. 또한 기계(器械)발(拔)골육(骨肉)의 총색소(色素)함량(含量)은 수동발골역(手動拔骨肉)의 2.5배로서 이는 주로 해모그로빈의 증가에 기인하였다. 3. 기계발골육(機械拔骨肉)의 고기 g당 유화능력(乳化能力)은 수동발골육(手動拔骨肉)의 70%에 불과하였으나 단백질 g당 유화능력은 오히려 더 높았는데 이는 기계발골육(機械拔骨肉)의 염용성(鹽溶性) 단백질(蛋白質)의 구성비(構成比)가 수동발골육(手動拔骨肉)보다 높았기 때문이었다. 4. $-20^{\circ}C$에서 냉동(冷凍)저장(貯藏)하는 동안 기계발골육(機械骨肉)의 TBA값은 4주(週)후부터 급격히 증가하였으며 유화능력(乳化能力)도 4주후부터는 낮아져 기계발골육(機械拔骨肉)의 저장(貯藏)은 4주(週) 이내가 권장되었다. 또한 저장 중의 미생물수(微生物數)는 큰 변화없이 $1.8{\times}10^{6}\;cells/g$으로서 수동발골육(手動拔骨肉)의 미생물수(微生物數)와 큰 차이가 없었다.

• 한국축산식품학회지
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• 제39권2호
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• pp.229-239
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• 2019

The objectives of this study were to determine the interaction between porcine myofibrillar proteins and various gelatins (bovine hide, porcine skin, fish skin, and duck skin gelatins) and their impacts on gel properties of porcine myofibrillar proteins. Porcine myofibrillar protein was isolated from pork loin muscle (M. longissimus dorsi thoracis et lumborum). Control was prepared with only myofibrillar protein (60 mg/mL), and gelatin treatments were formulated with myofibrillar protein and each gelatin (9:1) at the same protein concentration. The myofibrillar protein-gelatin mixtures were heated from $10^{\circ}C$ to $75^{\circ}C$ ($2^{\circ}C/min$). Little to no impacts of gelatin addition on pH value and color characteristics of heat-induced myofibrillar protein gels were observed (p>0.05). The addition of gelatin slightly decreased cooking yield of heat-induced myofibrillar protein gels, but the gels showed lower centrifugal weight loss compared to control (p<0.05). The addition of gelatin significantly decreased hardness, cohesiveness, gumminess, and chewiness of heat-induced myofibrillar gels. Further, sodium dodecyl poly-acrylamide gel electrophoresis (SDS-PAGE) showed no interaction between myofibrillar proteins and gelatin under non-thermal conditions. Only a slight change in the endothermic peak (probably myosin) of myofibrillar protein-gelatin mixtures was found. The results of this study show that the addition of gelatin attenuated the water-holding capacity and textural properties of heat-induced myofibrillar protein gel. Thus, it could be suggested that well-known positive impacts of gelatin on quality characteristics of processed meat products may be largely affected by the functional properties of gelatin per se, rather than its interaction with myofibrillar proteins.

• 한국축산식품학회지
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• 제36권6호
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• pp.729-736
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• 2016

This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were found in moisture and fat contents (p>0.05) between NP and SP, but the protein and ash con-tents of SP were significantly higher than those of NP (p<0.05). The pH of SP was significantly lower than that of NP, and the water activity ($a_w$) of SP was significantly higher than that of NP after 14 and 21 d (p<0.05). The TBA (Thiobarbituric acid reactive substance) w value of SP was significantly lower than that of NP (p<0.05). The lightness and yellowness of NP were significantly higher than those of SP, whereas the redness of NP was lower than SP (p<0.05). The total plate count of SP was lower than that of NP (p<0.05). There was no significant difference in TPA (Texture profile analysis) between the two samples. SP showed significantly increased monounsaturated fatty acid (p<0.05) and decreased saturated fatty acid. Umami taste and richness in SP were significantly higher than in NP (p<0.05). Therefore, it is suggested that processed sulfur fed pigs may play a key role in enhancing the quality of meat products.