5 . Actomyosin 에 대한 비교연구

문윤희,황칠성,양융 한국동물자원과학회 ( 구 한국축산학회 ) 1983 제40회 학술발표회 논문초록 Vol.- No.-

저급육 첨가가 돼지고기 패티의 품질에 미치는 영향

문윤희 경성대학교 공학기술연구소 2003 공학기술연구지 Vol.S1 No.2

본 연구는 경산모돈육 혼합이 돼지고기 패티의 품질에 미치는 영향을 규명하기 위하여 그 혼합비율을 60(A패티). 40(B 패티). 20(C 패티) 및 60%(D 패티)로 하고 일반성분, 표면색도, 조직감, 아미노산 함량, 지방산 조성 및 관능성을 실험하였다. 수분과 조지방함량은 A 패티가 가장 높았고, 조단백질과 조회분 함량은 D 패티가 높게 나타났다. 명도(L^(*)) 및 황색도(b^(*))는 A와 B 패티가 높았으며, 적색도(a^(*))는 D 패티가 높았다. 경도, 응집성 및 씹힘성은 A와 B 패티가 D 패티보다 낮았다. 아미노산은 모두 glutamic acid, aspartic acid 및 lysine 순으로 함유되어 있었고, 지방산은 oleic acid, palmitc acid 및 linoleic acid 순으로 함유되어 있었다. 향기, 조직감 및 다즙성은 A 패티가, 색깔은 D 패티가 우수하였고 맛 및 종합적인 기호성은 유의적 차이를 보이지 않았다. The effects of adding sow's loin on the chemical compositions, amino acid, faty acid compositions, meat color, texture and sensory properties of the pork patty were investigated. Pork patties prepared from A, B, C and D patties prepared from grade B/E: 60/0, 40/20, 20/40 and 0/60% loins, respectively. Moisture and crude proteins were not different among patties. Amino acid composition was higher in the order glutamic acid, aspartic acid and lysine. Carnosine and aspartic acid were the predominant free amino acid in the patties. Fatty acid composition was higher in the order oleic acid, palmitic acid and linoleic acid. Hunter's L^(*) and b^(*) of A patty higher than those another patties. Hardness, cohesiveness and chewiness of patties prepared from grade B pork meat were lower than patties prepared from grade E pork meat. Palatability was not different among A, B, C and D patties.

海藻類 添加給食에 依한 白鼠의 核酸代謝에 關한 硏究

高鎭福,文允熙 新羅大學校 1981 論文集 Vol.10 No.-

This study was demised to observe the nucleic acid metabolism of growing male albino rats when they were fed on rice diet supplemented with several seaweeds. The experimental diet was isocaloric and isonitrogenous, and 20% of the total protein was designed to be furnished by the seaweeds such as Porphyra tenera, Monostroma nitidum, Undaria Pinnatifida and Laminaria Japonica. While the experiment continued to be conducted for 14 weeks, the fellowing result,: were obtained according to the contents of DHA and RNA detected in the livers of the rats: 1. The content of DNA proved to be quite small in case of the groups of rats which were fed on Porphyra tenera, Monostroma nitidum and Undaria pinnatifida for 4 and 6 weeks respectively. It was also small in case of the groups of rats which were fed on Laminaria japonica for 2,4,6 and 8 weeks respectively. There was no remarkable variation in the other feeding groups compared with the control group. 2. The content of RNA was small in the groups of Porphyra tenera which were fed for 4 and 6 weeks. In the other feeding groups there was no remarkable variation compared with the control group.

닭고기 部位 및 性別에 따른 成分組成 比較

高鎭福,文允熙 新羅大學校 1985 論文集 Vol.20 No.-

The nutrient composition of broiler breast and thigh meats were studied in samples from 7 weeks of age bred at the same condition. Moisture, protein and ash, there were no significantly differences in nutrients between sex and separated regions, but fat content of male and female thigh meats were higher than breast meats. Total cholesterol contents of thigh meat were higher than breast in defatted meat. The ratio of nutral lipid on total lipid of thigh meats were higher than breast meat, but phospholipid and glycolipid of thigh meats were lower than breast from each male and female broiler. Minearl contents were similar in calcium, phosphorus, magnesium and potassium in accordance with sex and separated regions, but sodium and zinc content in thigh meats were higher than breast meats from each male and female broiler.

진공포장한 소 등심육의 저장성에 관한 연구

손태문,김미숙,문윤희 慶星大學校 1997 論文集 Vol.18 No.2

This study was investigated storage stability period as a result of physico-chemical properties, total plate count and sensory evaluation on storage stability. The vacuum packaged beef loin stored at 2, 10, 20 and 30℃. The result of evaluated quality change was used, and the shelf-life predicted according to change of storage temperature. A judgement of the early stage of decomposition was by criterion according to aroma, color and appearance of slime in sensory evaluation of vacuum packaged beef loin. The early stage of decomposition by storage period were 11 days at 10℃ and 2 days at 20℃, but the stage at 30℃ was decomposed in the first day. The pH, VBN, TBA and total plate counts of the early stage of decomposition were above 6.05, 26.29mg%, 0.987mg malonaldehyde/kg and 10? CFU/cm², respectively. And the storage during 43 days at 2℃ was not decomposed. The appearance of gas during stored by vacuum package not showed in the early stage of decomposition, but showed during the advance of decomposition. The Q? value 5.5 gained as a result of this studies, the storage stability period in different temperature predicted. The 72 days at -1℃ , 61 days at 0℃, 26 days at 5℃, 9 days at 11℃ and 5 days at 15℃ predicted by storage stability period.

해동 후 냉장과 가열조건이 삶은 돈육 등심의 이화학적 특성에 미치는 영향

문윤희 경성대학교 공학기술연구소 2001 공학기술연구지 Vol.8 No.-

The effects of cooking conditions and refrigerated days after thawing on the chemical characteristics of boiled pork loin were evaluated. As the refrigerated day after thawing became longer, the pH, L^* and b^*value of thawed raw meat became higher. As the refrigerated day after thawing became longer, the cooking loss, hardness, chewiness and shear force value(SFV) of cooked meat became lower, and its tenderness and juiciness became better. However, no difference was observed in the aroma, and the one thaw-aged for 2 days in the cooked meat showed the best palatability. Also, the thawed pork cut with a thickness of 1.5 ㎝ and 0.8㎜ showed the best palatability when its internal temperature and cooking time were 75℃ and 30sec, respectively. Increasing cooking temperature from 75 to 80℃ increased SFV and hardness, and decreased chewiness, sensory tenderness and juiciness.

인산염 첨가가 해동 후 삶은 돈육의 보수력과 기호성에 미치는 영향

문윤희 경성대학교 공학기술연구소 2002 공학기술연구지 Vol.9 No.-

동결, 해동한 돈육에 인산염을 각각 0%, 0.15%, 0.30% 및 0.45% 첨가되도록 하였다. 이것을 2일간 냉장한 후 중심온도 75℃와 80℃가 되도록 삶아서 인산염 첨가효과를 검토하였다. 해동 돈육에 인산염을 첨가하여 삶은 것은 모두 대조구에 비해서 보수력, 조직감 및 다즙성이 향상되었으나 풍미가 약해지고 이상취가 느껴졌다. 해동 후 인산염을 첨가하여 삶은 돈육의 중심온도가 높아지면 가열감량이 많아지고 연도와 다즙성이 저하되지만 풍미가 좋아졌다. 동결, 해동한 돈육의 보수력 및 기호성을 향상시키기 위해서는 인산염을 0.30% 첨가하는 것이 좋은 결과를 얻을 수 있었다. Polyphosphate solution were injected by 10% into thawed pork loin such that polyphosphate could be added by 0%, 0.15%, 0.30% and 0.45%, respectively. Then, the effect of adding polyphosphate to thawed pork loin was investigated after it was thawed at 4℃ after frozen at -18℃ for 30 days and boiled until its internal temperature became 75℃ and 80℃. The thawed pork loin that was boiled with polyphosphate added showed better water holding capacity, texture, and sensory juiciness than control group, but it produced lower pork flavor and strong abnormal flavor. As the internal temperature became at 80℃, the thawed pork loin showed higher cooking loss, worse tenderness and juiciness, and better pork flavor. This study demonstrates that the water holding capacity and palatability of boiled pork loin after thawing can be improved by the addition of about 0.30%.

옥수수와 수수가 닭고기 色과 皮膚色에 미치는 影響

文允熙 건국대학교 1977 論文集 Vol.5 No.1

This experiment was conducted to determine the chicken meat and its skin pigmentation was carried out with 540 chicks to 8 weeds old age when milo were substituted 0% to 60%. Discussion of this experiment suggest the importance of sellecting variety for import as Texas city developed milo low protein and high fat. When milo were substituted folly for 60% corn, there were not any statistical significant difference in growth, weight gain rate, feed consumption, efficiency and carcass percentage, but chicken meat and its skin pigmentation was to be high significance by calculated chemical color scale method. The results obtained were summarized as follows. 1.In chicken meat pigmentation, no significance difference among 1, 2, 3 and 4 groups was observed, but high significance difference (p < 0.01) was recognized in 5 group. 2.There was no significance difference among 1,2,3 and 4 group was observed, but high significance difference (p < 0.01) was reconized in 5 group in skin pigmentation. 3.Chicken meat and skin pigmentation were white color development when many added silo diet after grain Sorghum in Broiler Ration.

진공포장 우육의 포장 개봉 후 냉장에 의한 아미노산 함량 변화

김미숙,문윤희 慶星大學校 1999 論文集 Vol.20 No.2

This study was conducted to investigate effect of chilling, and rechilling at 1℃ for 3 days after open pack on the free amino acid of vacuum packaged beef in Holstein Cow. The chilled beef was stored at 1℃ for 3 days after 2 days postmortem and the rechilled beef was chilled for 3 days after open pack. In case of total amount of free amino acid, the chilled beef was increased to 35.7% by the chilling process, and by the rechilling process, 20, 40, and 60 days rechilled beef were increased to 24.1%, 34.4% and 37.8%, respectively. Ratio of serine, glutamic acid, glycine, valine, isoleuicine, phenylalanine, histidine, and proline contents in chilled beef were increased by chilling process, but decreased another amino acid. Ratio of acidic, neutral and hydroxy amino acid/total amino acid content of chilled beef were increased by chilling process. By the rechilling process, ratio of serine and arginine contents of total amino acid in rechilled beef were increased, regardless of storage period. Ratio of neutral amino acid content of total amino acid in rechilled beef was decreased by rechilling process, but hydroxy amino acid was increased, regardless of storage period. Also, the amount of aromatic amino acid was increased by the rechilling process after the 20 days only.

제주도 개량 흑돼지 고기의 이화학적 및 관능적 품질 특성

문윤희,Moon Yoon-Hee 한국축산식품학회 2004 한국축산식품학회지 Vol.24 No.3

제주도 개량 흑돼지 고기의 이화학적, 관능적 품질 특성을 알아보기 위하여 4개 농진(Jl, J2, J3및 J4)에서 생산한 등심의 일반성분, 아미노산 함량, 지방산 조성, 물리화학적 특성을 분석하고 관능평가를 하였다. 등심의 수분 함량(73.06∼74.75%), 조단백질 함량(22.78∼23.85%), 조회분 함량(1.23∼1.35%), pH(5.51∼5.70), 불포화지방산(60.21∼62.33%), 보수력(64.22∼69.40%), 가열감량(28.17∼30.45%), Hunter's L*(53.02∼55.64), a*(8.71∼9.87) 및 b*(6.95∼7.29) 값은 4개 농장간의 유의적 차이가 없었다(p>0.05). 등심의 조지방(0.85∼1.81%)과 총아미노산 함량(18.85∼21.19%)은 J2농장의 것이 제일 높고, 경도와 저작성은 J2농장의 것이 가장 낮아 Jl농장의 것과 현저한 차이를 보였다(p<0.05). 7단계 기호척도법에 의한 관능 평가 결과, J2농장의 등심이 맛(5.22), 향(4.80), 연도(5.30), 다즙성(5.09) 및 종합적 기호도(5.33)가 모두 가장 우수하였으며 향을 제외하면 Jl농장의 등심과 유의적 차이를 나타내 었다(p<0.05). The physicochemical properties and sensory characteristics of loins from crossbred Jeju black pigs from 4 different farms (Jl, J2, J3 and J4) were investigated. The approximate composition of loins were as follows; moisture 73.26∼74.75%, crude protein 22.78∼23.85%, crude fat 0.85∼1.81% and ash 1.23∼1.35%. The unsaturated fatty acid (60.21∼62.33%), pH (5.57∼5.70), water holding capacity (64.22∼69.40%), cooking loss (28.27∼30.45%), Hunter's L* (53.02∼55.64), a* (8.71∼9.87) and b* value (6.95∼7.29) of loins were not significantly different along the 4 samples (p>0.05). The crude fat contents and total amino acid (21.29%) of loin from farm J2 were higher than those from the others, and the hardness and chewiness were lower compared to those from farm Jl (p<0.05). The loin from farm J2 had a good score in sensory characteristics with regard to the taste (5.22), aroma (4.80), tenderness (5.30), juiciness (5.09) and palatability (5.33) of loins evaluated by the 7-point hedonic scale.