감귤박 펄프 급여가 한우육의 품질에 미치는 영향

문윤희,양승주,정인철,Moon, Yoon-Hee,Yang, Seung-Joo,Jung, In-Chul 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.2

The purpose of this research was to study the effects of the feeding of dietary citrus byproducts on the physicochemical properties and palatability of Hanwoo rump (HR). The samples for experimental samples consisted of the HR not fed without citrus byproducts pulp (CBP-0) and the HR rump fed with citrus byproducts pulp during the fattening period (CBP-1). The control (CBP-0) HR rump was fed by general practical feeding (roughages and concentrates were fed separately), while the CBP-1 was fed in the same manners as CBP-0 until 17 months but with citrus byproducts then fed fer the next 10 months. There were no significant differences in the $L^*$ (tightness), $a^*$ (redness) and $b^*$ (yellowness) of the HR between the CBP-0 and CBP-1 fed groups. There were no significant differences in the pH, VBN content and EDA between the samples, but the TBARS value of the CBP-1 fed group was lower than that of the CBP-0 fed group (p<0.05). There were no significant differences in the water holding capacity, freezing loss, thawing loss, boiling and roasting logs between the CBP-0 and CBP-1 fed groups. There were no significant differences in the hardness, cohesiveness, chewiness and shear force between the samples, but the springiness of the CBP-1 fed group was higher than that of the CBP-0 fed group (p<0.05). There were no significant differences in the sensory scores for the roasted beef between the CBP-0 and CBP-1 fed groups. There were no significant differences in the taste, flavor, juiciness and palatability of roasted beef the between samples, but the tenderness of the CBP-1 fed group was superior to that of the CBP-0 fed group.

감귤피를 급여한 교잡종 돼지 고기가 흰쥐의 지질대사, 단백질 농도 및 효소 활성에 미치는 영향

문윤희,양승주,정인철,양양한,고진복,Moon Yoon-Hee,Yang Seung-Joo,Jung In-Chul,Yang Yang-Han,Koh Jin-Bog 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.1

Three different diet were made with meat for Crossbred pig ($^{\circ}_{+}$, 195 days old, $l15{\pm}5\;kg,\;Landrace{\times}Yorkshire{\times}Duroc$) and used as feed for rats after transformed into 12% protein, These diets include a pork not fed with tangerine peel during finishing period (Control, $T_0$), a pork fed with 3 and 5% tangerine peel during growing and finishing period, respectively ($T_1$), and a pork fed with 6 and 10% tangerine peel during growing and finishing period respectively($T_2$). The effects of the diet on physiological activities of rats were studied by feeding 17 weeks-old Sprague-Dawley rats with the three diets for 4 weeks. The feed intake, weight gain, feed efficiency ratio, and weight of liver, kidney, spleen and epididymal fat pad for the rats was similar among the diets. The total lipid level of liver was similar among $T_0,\;T_1\;and\;T_2$. However, it was found that $T_1\;and\;T_2$ had significantly lower triglyceride and cholesterol level than $T_0$(p<0.05). All the diet groups showed similar trends in terms of the serum total lipid, phospholipid, triglyceride, total cholesterol, HDL-cholesterol and LDL-cholesterol level, and atherogenic index, hemoglobin level, and ${\gamma}-GTP$, ALT, AST and ALP activities.

제주도 개량 흑돼지 고기의 이화학적 및 관능적 품질 특성

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

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.

Lipase 를 생산하는 재조합 E . coli 의 phage 에 의한 용균

문윤희,구윤모 ( Yun Hee Moon,Yoon Mo Koo ) 한국화학공학회 1995 화학공학의이론과응용 Vol.1 No.1

훈제품 제조시 유출되는 Shrink를 이용하여 제조한 소시지의 품질 변화

문윤희(Yoon-Hee Moon),정인철(In-Chul Jung) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.4

본 연구는 훈제족발 및 훈제치킨 제조시 발생하는 shrink를 폐기하지 않고 이용하기 위하여 실시하였다. Shrink를 이용하여 제조한 돈육 소시지의 gel 강도는 1461~1874g×㎝이고, 계육 소시지는 865~1733g×㎝이었다. 제품의 수율은 전체적으로 81~85%였고 염도는 2.5~29%였다. 돈육 소시지 표면색도의 L값(명도)은 44.8~47.2이고, 계육 소시지는 43.1~48.0이었으며, 소시지 내부의 명도가 표면보다 더 높았다. 아질산근 잔존량은 3.1~9.4ppm이고, sorbic acid는 모두 0.8g/㎏으로 식품위생법이 정하는 범위 내에 있었다. 아미노산 함량은 계육 소시지가 돈육 소시지보다 많았다. 저장중 pH는 일율적으로 변화하지 않았으며, TBA가와 VBN 함량은 저장중 증가하는 경향이었다. 그리고 총균수는 저장 5주까지 10⁴이하를 유지 하고 있었다. This study was carried out to use the shrink discharged during process of smoke meat products. Qualities of sausage were grasped, and investigated storage properties during five weeks. The gel strength of pork sausage were 1,461~1,847gㆍcm, this of chicken sausage were 865~1,733gㆍcm. The cooking yield of sausage were 81~85% in general, contents of salt were 2.5~2.9%. The L-value(lightness) of pork sausage were 44.8~47.2, those of chicken sausage were 43.1~48.0, and the L-value of the interior was higher than the surface. The remainder contents of nitrite were 3.1~9.4ppm, the sorbic acid contents of all sausage were 0.8g/㎏. The amino acid contents of chicken sausage were higher than those of pork sausage. The pH of sausage not changed uniformly during storage. The TBA value and the VBN contents were a slight tendency to increase during storage. The total plate counts of all sausage maintained 10⁴ less than during storage.

감귤부산물 급여가 닭고기의 이화학적 특성 및 관능적 특성에 미치는 영향

문윤희(Yoon-Hee Moon),정인철(In-Chul Jung) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.6

본 연구는 감귤부산물 첨가 사료를 급여한 닭고기의 이화학적 특성 및 관능적 특성을 검토하기 위하여 실시하였다. 닭고기는 초기, 중기 및 후기 모두 감귤부산물을 첨가하지 않은 육계용 배합사료로 사육한 T-0, 그리고 초기(1~9일), 중기(10~24일) 및 후기(25~36일) 사료에 감귤부산물을 각각 1.0%, 1.5% 및 2.0%를 첨가하여 급여한 T-1으로 구분하였다. 감귤부산물을 급여한 다리살(T-1)의 L*값(명도)은 급여하지 않은 것(T-0)보다 낮았으며, a*값(적색도)은 T-1이 T-0보다 유의하게 높았다. 그러나 b*값(황색도)은 감귤부산물 급여의 영향이 없었다. 보수력은 다리살의 경우 T-1이 T-0보다 높았으며, 가열감량은 T-1이 T-0보다 낮았고(p<0.05), 동결감량 및 해동감량은 감귤부산물 급여의 영향이 없었다. 경도, 탄성, 응집성, 뭉침성, 저작성 및 전단력은 감귤부산물 급여의 영향이 없었다. 산가는 T-0가 T-1보다 높았으며, 과산화물가는 감귤부산물 급여의 영향이 없었다. 항산화력은 T-1이 T-0보다 유의하게 높았다(p<0.05). 닭고기 열수추출물의 유리아미노산 함량, 맛, 풍미, 연도, 다즙성 및 전체적인 기호성은 감귤부산물 급여의 영향이 없었다. In this study, the effects of feeding citrus byproduct on physicochemical and sensory characteristics of chicken meats were investigated. The samples consisted of chicken meats provided with only feed for laying hen without citrus byproduct (T-0), and the chicken meats fed with 1.0%, 1.5% and 2.0% citrus byproduct during the starter (initial period feed; 1~9th day), the grower (middle period feed; 10~24th day), and the finisher (latter period feed; 25~36th day), respectively. The L<SUP>*</SUP> value of thigh was significantly lower in the T-1 than in the T-0, the a<SUP>*</SUP> value was significantly higher in the T-1 than in the T-0 (p<0.05). The water holding capacity of thigh was significantly higher in the T-1 than in the T-0 and the cooking loss was significantly higher in the T-0 than in the T-1 (p<0.05). The acid value was significantly higher in the T-0 than in the T-1 (p<0.05). Antioxidant activity was higher in the T1 than in the T-0 (p<0.05). There was no significance between T-0 and T-1 regardless of feeding citrus byproduct, in terms of chicken's b<SUP>*</SUP> value, frozen loss, thawing loss, hardness, springiness, cohesiveness, gumminess, chewiness, shear force, free amino acid content of hot water extracts, taste, flavor, tenderness, juiciness and palatability.

동결 기간 및 해동 후 냉장이 제주 흑돼지고기의 물리화학적, 기호적 품질에 미치는 영향

문윤희(Yoon-Hee Moon) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.4

숙성기간과 가열조건이 삶은 돼지 등심육의 조직적, 관능적 특성에 미치는 영향

문윤희(Yoon-Hee Moon),김영길(Young-Kil Kim),고창완(Chang-Wan Koh),현재석(Jae-Suk Hyon),정인철(In-Chul Jung) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.3

생체중 105~110 kg의 돼지 지육(B 등급)을 도축 후 24시간 냉장하고 등심부위를 취하여 약 1.5 cm 두께로 자르고 함기포장하여 1℃에서 1, 4 및 7일 숙성한 후 중심온도 75℃가 되도록 가열한 것과, 숙성 4일째의 등심육을 중심온도 70, 75 및 80℃가 되도록 가열한 것의 이화학적, 관능적 특성을 검토하였다. 한편 두께 0.8 mm로 자른 것을 90℃의 1% 식염수에서 15, 30 및 45초 가열하여 관능특성을 비교하였다. 숙성기간이 길어짐에 따라 생육의 pH, 명도(L^*) 및 황색도(b^*)가 높고, 전단력가가 낮아졌으며, 가열육의 전단력가, 경도 및 저작성이 낮아지고 관능적인 연도와 다즙성은 좋아졌다. 기호성은 숙성 4일째의 것이 가장 우수하였다. 등심육의 중심온도를 높게 가열할수록 전단력가, 경도 및 저작성이 높아지고 관능적인 연도와 다즙성은 나빠졌으며 기호성은 75℃가 되도록 가열한 것이 가장 우수하였다. 두께 0.8 mm로 자른 등심육의 기호성은 30초 가열한 것이 우수하였다. The effects of aging time (1, 4 and 7 day), endpoint cooking temperature (70, 75 and 80℃) and cooking time (15, 30 and 45 sec) on the textural and sensory characteristics of pork loin were evaluated. As an aging period became longer, the pH, L^* and b^* value of raw meat became higher. As an aging period became longer, the cooking loss, hardness, chewiness and shear force value (SFV) of cooked meat became lower, and their tenderness and juiciness became better. However, no difference was observed in the aroma, and the one aged for 4 day among the cooked meat showed the best palatability. Increasing endpoint cooking temperature from 70 to 80℃ increased SFV and hardness and decreased chewiness, sensory tenderness and juiciness. Also, the pork cut with a thickness of 1.5 cm showed the best palatability when its internal temperature was 75℃. And the pork cut with a thickness of 0.8 mm showed the best palatability when its cooking time was 30 sec.

해동 후 돼지고기 저지방 부위 뒷다리살과 등심의 냉장 중 물리적 특성 변화

문윤희(Yoon-Hee Moon) 동아시아식생활학회 2013 동아시아식생활학회지 Vol.23 No.4

인진쑥 TMR 사료 급여가 한우 우둔 부위의 이화학적 및 관능적 특성에 미치는 영향

문윤희(Yoon-Hee Moon),양종범(Jong-Beom Yang),정인철(In-Chul Jung) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.3