• Title/Summary/Keyword: salt soluble protein

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Development of Low-fat Meat Processing Technology Using Interactions between Meat Proteins and Hydrocolloids- I Optimization of Interactions between Meat Proteins and Hydrocolloids by Model Study (식육단백질과 친수성 콜로이드의 상호결합 특성을 이용한 저지방 육제품 제조기술 개발 - I 모델연구를 이용한 상호반응의 최적화)

  • Chin, Koo-Bok;Chung, Bo-Kyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.3
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    • pp.438-444
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    • 2002
  • Interactions between meat proteins and hydrocolloids in a model system may play an important role for the improvement of textural properties in low-fat sausage mixtures. The objective of this study was to determine gel properties as affected by the type and level of hydrocolloid, various pH values of meat protein-hydrocolloid mixture before cooking, and internal cooking temperatures. The desirable heat-induced gels (HIGs) were formed at least pH values above 6.0. The addition of konjac flour (KF), kappa-carrageenan (CN) and locust bean gum (LBG) to extracted salt soluble proteins (2%) improved the gel strength with increased levels (0.5∼1.5%) and HIGs containing CN had the highest (p<0.05) gel strength. The increase of cooking temperature increased gel strength, depending on pH and type of hydrocolloid. However, the minimun internal cooking temperature to make viscoelastic HIGs was 70$^{\circ}C$. These results indicated that desirable HIGs were manufactured with each hydrocolloid concentration of 1% and minimum cooking temperature of 70$^{\circ}C$ with pH values higher than 6.0.

General Composition of Mozzarella Cheese Made from Concentrated Milk Derived by Ultrafiltration (한외여과 농축유로 제조한 모짜렐라 치즈의 일반성분 조성에 관한 연구)

  • Chon, Jung-Whan;Park, Jun-Ho;Lee, Jong-Ik;Song, Kwang-Young;Kim, Dong-Hyeon;Kim, Hong-Seok;Hyeon, Ji-Yeon;Seo, Kun-Ho
    • Journal of Dairy Science and Biotechnology
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    • v.30 no.1
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    • pp.55-67
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    • 2012
  • We compared the general composition of Mozzarella cheese manufactured by the traditional method and by an ultrafiltration technique. The comparison of the general components between raw milk and the retentate of ultrafiltration (CF 2 and CF 3) demonstrated the following. The fat, protein, and non-fat solid contents of the retentate were higher than those of raw milk, but the lactose content was lower. The effect of 3 factors-fat content (0.5% and 3%), bacterial populations (30,000 CFU/mL and 100,000 CFU/mL), and ratio of added starter and rennet (50, 65, or 80)-on Mozzarella cheese made by the traditional method and made using the retentate of ultrafiltration (CF 2 and CF 3) were compared. Total solids (TS), fat, lactose, total nitrogen (TN), water soluble nitrogen (WSN), non-protein nitrogen (NPN), and salt (NaCl) were affected by fat content, bacterial population, and the ratio of starter and rennet added, but the ash content was not affected. During storage at $4^{\circ}C$ over a period of 3 months, the TS, WSN, NPN, and NaCl contents increased significantly (p<0.05), but fat, lactose, and TN contents decreased significantly (p<0.05), while ash contents remained constant. In whey, the protein, lactose, and solids not fat contents were higher in cheese made from ultrafiltration retentate than in traditional Mozzarella cheese. These results indicate that ultrafiltration can be applied to producing several Mozzarella-type cheeses in order to meet consumer needs.

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Effects of Environmental Temperature and Antibiotic Substitute on Quality of Chicken Breast Meat (환경온도와 항생제 대체물질이 닭 가슴살의 품질에 미치는 영향)

  • Kang, Geun-Ho;Kim, Sang-Ho;Kim, Ji-Hyuk;Kang, Hwan-Ku;Kim, Dong-Wook;Cho, Soo-Hyun;Seong, Pil-Nam;Park, Beom-Young;Kim, Dong-Hun
    • Food Science of Animal Resources
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    • v.30 no.2
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    • pp.261-268
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    • 2010
  • This study was conducted to investigate the effects of environmental temperature (ET; $21^{\circ}C$ and $32^{\circ}C$) and antibiotic substitute conditions on meat quality of chicken breast during cold storage. Seven treatments were as follows; T1, ET $21^{\circ}C$ + antibiotics (+); T2, ET $21^{\circ}C$ + antibiotics (-); T3, ET $32^{\circ}C$ + antibiotics (+); T4, ET $32^{\circ}C$ + antibiotics (-); T5, ET $32^{\circ}C$ + 0.1% Lactobacillus; T6, ET $32^{\circ}C$ + 0.1% medicinal plant extract; T7, ET $32^{\circ}C$ + 0.1% essential oil. T7 had a higher (p<0.05) pH at 72 h post-slaughter value when compared to the other treatments. The CIE $b^*$ value of treatments at ET $32^{\circ}C$ showed significantly (p<0.05) higher when compared to the treatments at $21^{\circ}C$. T7 also had significantly (p<0.05) lower TBARS values than the other treatments as the storage time increased. T6 contained significantly (p<0.05) higher extractability of salt-soluble protein contents than the other treatments. The results from SDS-PAGE showed that the actin protein decreased for ET treatments at $32^{\circ}C$. The concentration of actin protein was not significantly different among T1, T2 and T7. Therefore, these result suggested that the antibiotic alternative with essential oil was effective under the high environmental temperature ($32^{\circ}C$) for chicken meat production.

Dietary Life Status of Korean Prisoners' and the Background during the Period of Japanese Ruling (일제하(日帝下)(1920년대) 조선인수형인(朝鮮人受刑人)의 식생활상황(食生活狀況)과 그 배경(背景))

  • Kim, Chon-Ho
    • Journal of the Korean Society of Food Culture
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    • v.18 no.1
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    • pp.56-68
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    • 2003
  • The objects of this study are to find out (1) real situation of the food supply in prison under Imperial Government of Japan more cleary (historical meaning) and (2) which might help in understanding wrong present food consumption patterns in Korea which causes environmental as well as health problems. It is generally known that the length of the Japanese occupation for Korea is 36 years. However, it is concluded in this study that it was longer (70 years ; from 1875 to 1945 from when Japanese Army attacked and occupied Yungjongdo and Kanghwado island to e time when they were defeated on World War II.) Korea was annexed by Japan in 1910 then the Imperial Government of Japan dismissed the Korea Army, controlled the Office of Justice and the management of prison by force. Since then about 50% of all land was fell into Japanese Government ownership and 80% of Korean farmers became as tenant. After this change, Korea farmers were forced to pay extremely high rent (up to 80% of its harvest). Forced immigration, low price procurement of grain by Japanese government up to more than 30%of their production, was practiced. Accordingly, the food situation of Korean farmers became miserable, which may caused more violations of Imperial Japanese Law. Malnutrition, epidemic diseases, mortality rate of infants soared and average life expectancy shortened to 20-30 years old. This was the period of World Economic Crises and Food Crises in Japan. It was said then that if one Japanese comes to Korea then 200 Koreans will starved to death. Meanwhile, Proconsul Bureau of Chosun requested to the Department of Medicine, the Imperial University of Kyungsung to survey food supply situation of Koreans in prison throughout Korea. Objectives of the survey then was not only to find out scientifically whether it is agreeable in maintaining prisoner's health and also find out the possibility to save food during food crisis. Survey was started from 1923 and ended in 1945, and it focussed on prisoners in the Seodaemoon Prison. This report is the outcome of the first survey. They concluded that the food supplied was nutritionally (had) no problem, in compare with those of workers in the factory, students in the dormitory in Japan and with those of prisoners in Taiwan, France and Germany. Amount of grain supplied were different according to their work lord and was divided into 9 different levels. Total grain was consisted of 50% millet, 30% soybean and 20% indica rice(variety). However, there were no difference in the amount of supply of side dishes between work groups. For the highest working group, 3280g of boiled grain per day was supplied to make stomach full but as a side dishes, salty fermented bean paste, fermented fish and salty soups, etc. was supplied. Deficiency of animal protein were observed, however, high intake of soybean may possibly caused animal protein deficiency problem. On the contrary, the intake of water soluble vitamins were insufficient but the level of calcium and iron intake seems to be sufficient, however, imbalance of intake of nutrition may caused low absorbtion rate which might caused malnutrition. High intake of dietary fiber and low intake of cholesterol may possibly prohibited them from so called modem disease but may caused the defect in disease resistancy againist epidemics and other traditional disease. Over intake of salt(20-30g per day) was observed. Surveyors who attended in this survey, mentioned that the amount of food intake may nutritionally be sufficient enough but the quality of food(and possibly, the taste of food) were like that of animal feed. For the officials who received this report might consider that considering the war situation and food crisis, the supply situation of food in the prison may considered to be good enough(because they are not starving). But as a Korean who studied this report, one feel extremely pity about those situation because (situation of) those period were very harsh under the Imperial Law and keeping the Law by Koreans were almost impossible, therefore, about one third adult violated the Law and were put into jail. And they were treated like animals.

Preblending Effects of Curing Agents on the Characteristics of Mechanically Deboned Chicken Meat (염지제 종류와 혼합에 따른 기계발골 계육의 가공 특성과 저장성)

  • Kang, Soo-Yong;Park, Ki-Soo;Choi, Yang-Il;Lee, Sang-Hwa;Auh, Joong-Hyuck
    • Food Science of Animal Resources
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    • v.29 no.2
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    • pp.220-228
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    • 2009
  • This study was conducted to determine the preblending effect of curing agents on the characteristics of mechanically deboned chicken meat (MDCM), including the pH, water-holding capacity (WHC), and stability under refrigeration conditions. MDCM was preblended with different curing agents [NaCl, 0.75 or 1.5%; sodium tripolyphosphate (STPP), 0.25 or 0.5%; ascorbic acid, 250 or 500 ppm; sodium nitrite, 75 or 150 ppm] and were stored at $4^{\circ}C$ overnight. The preblending of NaCl was found to have improved the WHC and emulsion stability; STPP was found to have improved the pH, WHC, and emulsion stability; and ascorbic acid or sodium nitrite did not affect the pH, WHC, and emulsion stability. The addition of ascorbic acid or sodium nitrite, however, decreased the 2-thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values of the preblended MDCM through the antioxidizing properties. The mixing effects of different curing agents on MDCM were also evaluated with nine different conditions. Among the treatments, the mixture of NaCl and STPP improved the WHC and emulsion stability due to the increased solubility of salt-soluble protein in the preblended MDCM. The mixture of NaCl, STPP, and ascorbic acid increased the pH, WHC, and emulsion stability, but the mixture of NaCl, STPP, ascorbic acid, and sodium nitrite improved the WHC, emulsion stability, and redness of the surface color with improved storage stability due to the decreased VBN and TBA values. As a result, the mixture of 1.5% NaCl, 0.5% STPP, 500 ppm ascorbic acid, and 75 ppm sodium nitrite showed the best properties as curing agents for MDCM preblending.