돈피젤라틴 생산시 염산농도와 세척시간이 최종제품 품질에 미치는 영향

이무하,김양하 ( M . H . Lee,Y . H . Kim ) 한국축산학회 1986 한국축산학회지 Vol.28 No.9

Raw pigskins purchased from a local processor were cut into the size of 5 ㎝ × 5 ㎝ after trimmed of visible fat. Being washed in tap water for 8-10hr, they were soaked in 1.7% or 5% HCl solution for 15-18hr. Acidified pigskins were rewashed by tap water for either 2 or 10hr prior to the extraction of gelatin at 60℃, 70℃ and 80℃. When the rewashing after the acidification was carried out for 10hr, gelatin manufactured with the acidification in 1.7% HCl solution showed suprior gel strength than that with the acidification in 5% HCl solution. When HCl concentration was fixed at 1.7%, the rewashing for 10hr resulted in better gelatins in terms of gel strength and viscosity. Chemical composition showed that gelatin with the rewashing for 2hr was higher in lipid content than that with 10hr rewashing. These differences appeared to be due to the lower pH of raw materials after rewashing for 2hr than for 10hr. It can be concluded that after acidified in 1.7% HCl solution, raw materials should be rewashed to have pH above 4 in order to produce the gelatin of good quality.

사료의 지방산 조성이 돈육의 이화학적 및 관능적 특성에 미치는 영향

신대근,김윤지,이무하,강통삼 ( D . K . Shin,Y . J . Kim,M . H . Lee,T . S . Kang ) 한국축산학회 1998 한국축산학회지 Vol.40 No.5

This study was carried out to evaluate the physicochemical and sensory characteristics of pork and to found consumer`s preferences for types of unsaturate fatty acids fatified pork by feeding various levels of dietary unsaturated fatty acids(w-UFA) with 8% fat in the diet. Landrace-Yorkshire-Large White crossbreds pigs weighing 70kg were randomly assigned to 5 treatments(ω3: ω6: ω9= 1:1.5:2(A), 1:2:3(B), 1:1:1(C), 1:2:1(D), 1:3:1(E)) and a control(F). When the ratio of the unsaturated fatty acids was 1:2:1, moisture content was highest and crude protein content lowest among the treatments. Crude fat content was highest in C. However, crude ash content did not differ significantly. In physicochemical analysis, the treatment C showed average in drip loss and VBN value compared to the other treatments. In fatty acid analysis of pork loin, all the treatments except E were higher than F, D was significantly high in the UFA contents(p$lt;0.001). In sensory evaluation, the intensities of juiciness and tenderness were high in C, but the intensity of flavor was lowest although it was not significant statistically and then the fatty acids composition of feed hadn`t much influenced flavor. But, in acceptability, all the items except tenderness showed significant differences(p$lt;0.05 and p$lt;0.01). From the sensory test, the loins from pigs fed the diets high in m6 fatty acid showed highs preference than the loins from pigs fed the diet high in m 9 fatty acid in the all items such as juiciness, tenderness, flavor, fishy and acceptability. Conclusively, The loins from D(ω3: ω6: ω9 = 1:2:1) showed the highest preferences among loins from treatments in respect of physicochemical and sensory characteristics.

한외여과된 돈혈청으로부터 DEAE - Sephacel Chromatography 에 의한 면역단백질의 분리

전기홍,유익종,박우문,이무하 ( K . H . Jeon,I . J . Yoo,W . M . Park,M . H . Lee ) 한국축산학회 1997 한국축산학회지 Vol.39 No.1

Concentrated porcine serum with ultrafiltration 30KDa was purified with DEAF-Sephacel column chromatography. Buffer solution with pH 7 to 9 and buffer concentration with 0.01M to 0.05M, and NaCl gradient with 0M∼0.5M, 0M∼0.8M and 0M∼1.0M were used respectively for chromatographic purification. Optimal conditions were at pH 8.0, buffer conc. 0.03M and salt conc, 0M∼0.5M with immunoprotein concentration 82% and production yield 43%. Purified immunoprotein was identified in the molecular weight 50KDa and 15KDa by electrophoresis.

돈유품질과 도체특성에 대한 전지대두의 급여 효과

이무하(M . Lee),정명섭(M . S . Chung),박형일(H . I . Park) 한국축산학회 1996 한국축산학회지 Vol.38 No.5

In order to study the effects of feeding full-fat soybeans on pork quality and carcass characteristics, wheat-soybean oil meal based diets with different levels of full-fat soybean replacement(0%, 50% and 100%) were fed to cross-bred pigs of three breeds(I.×y×D) with the average live weight of 30.4 ㎏. The pigs were alloted randomly in groups of fourteen to each of three dietary treatments in three replicates(one gilt and two barrows). The whole feeding period was divided into three stages : starting(71∼109 days), growing(109∼44 days) and finishing(145∼169 days). No significant differences were found either in average daily gain(ADG) or in feed conversion rates(FCR) among the three dietary treatment groups. However, the 100% full-fat soybeans(FFS) group resulted in the best ADG and FCR for the total experimental pemod. Considering each experimental stage, the 100% FFS group was better at the starting stage while the control group appeared to be better at the growing and fininshing stages. Fifty percent of the FFS group was average for ADG and FCR. Economic analysis with market feed prices showed that the 100% FFS diet seemed to be economically advantageous over the other two diets. Carcass characteristics of pigs indicated that no differences due to the replacement levels of FFS were observed in terms of hot carcass weight, carcass length, backfat thickness, loin eye area and lean %. There were no differences in moisture, fat, protein, intramuscular fat and pH. Hardness of backfat decreased and TBA values increased with the increase of FFS in diets. Also, the total saturated fatty acids tended to decrease with FFS level in the diets. Of the unsaturated fatty acids, fat from pigs fed FFS contained less oleic acid and more linoleic and linolenic acids than that from pigs fed the control diet. Sensory evaluation indicated that there were no differences in preference among porks from the three dietary treatment groups.

진공정도가 진공포장 돈육의 이화학적 성질에 미치는 영향

이신호,이무하,송인상 ( S . H . Lee,M . H . Lee,I . S . Song ) 한국축산학회 1985 한국축산학회지 Vol.27 No.6

Changes of physico-chemical properties of pork vacuum-packaged at various degrees of vacuum were studied during 21 days storage at 4℃. During storage, pH of pork showed increasing tendancy regardless of degree of vacuum and the most rapid increase was observed with control. At the end of storage period, pH decreased irrespective of degree of vacuum. By studies on TBA and VBN value, rancidity and protein degradation appeared to be relatively low during 21 days of storage at 4℃. Color of fresh pork did not show differences among treatments at early and late stage of storage while increased rapidly in control and low vacuum treatment at 15 days of storage. From results obtained from high vacuum treatment is better in maintaining pork quality during cold storage than other treatments.

수입산 및 국내산 냉동 삼겹살의 미생물학적 및 이화학적 특성 비교

김일석,이무하 ( I . S . Kim,M . Lee ) 한국축산학회 1998 한국축산학회지 Vol.40 No.4

This study was carried out to compare qualities of the imported pork bellies(Canadian, Finnish, Belgian and Danish) with those of domestic one. Samples were analyzed for compositions, microorganisms, pH, color, thawing loss, and cooking loss. The results of the proximate analysis of compositions showed that the contents of moisture, crude protein, crude fat and crude ash were 32.02∼56.69%, 9.75∼19.91%, 19.37∼59.75% and 0.26∼1.11%, respectively. Total plate counts were 1.40×10²∼2.83×10²CFU/㎠ in imported pork bellies, compared to those of 5.87×10³∼6.73×10³CFU/㎠ in domestic ones. The ranges of pH were from 5.68 to 6.55 and significantly different among samples(P$lt;0.001). Belgian pork belly had the lowest pH. Thawing losses showed the large variation of 0.49∼4.02% Danish pork belly was higher in the thawing loss than other samples (P$lt;0.05). Total color differences(ΔE^*) were high as the levels were 37.15∼50.11. This difference was attributed to high L^* value in fat and a^* value in lean.

진공포장돈육에 있어서 진공정도에 따른 미생물 생태계의 변화

이신호,이무하,송인상 ( S . H . Lee,M . H . Lee,I . S . Song ) 한국축산학회 1986 한국축산학회지 Vol.28 No.1

Boneless pork chops were vacuum-packaged at the various degrees of vacuum to have 4 different levels (17.6%, 9.8%, 3.1% and 0.4%) of initial residual oxygen in the packages. During the storage period of 21 days at 4℃, changes of reisdual oxygen content, total bacteria count, psychrotrophs count, anaerobes count, lactic acid bacteria count and fluorescent pseudomonads count were investigated. At the end of storage period, all treatments showed no difference in both psychrotrophs and lactic acid bacteria count. However, control gave the highest numbers in total bacteria, anaerobes and fluorescent pseudamauads count. According to results obtained from this study, it appeared that high vacuum-packaging would be more practical method than the other three in terms of microbiological shelf-life.

신선육의 성분 분석을 위한 근적외분광 ( NIR ) 분석법의 이용

김영붕,이무하 ( Y . B . Kim,M . Lee ) 한국축산학회 1997 한국축산학회지 Vol.39 No.1

NIR, one of spectrometry, is the advanced technique among non-destructive analysis for foods. NIR spectroscopy is based on energy absorption in wavelength range from 0.8 ㎛ to 2.5 ㎛ by overtone and combination tone of C-H, N-H, O-H functional groups, which are major components in foods. Compared with other tradtional chemical analysis, NIR requires no chemicals and no solvents. Also, NIR allows simple sample preparation, fast measurement, spontaneous analysis of numerous components, and repeated determination of the same sample. For using NIR in meat analysis, the effects of various factors, especially homogenity and temperature showed be minized. Since NIR measurements can be carried out by difference of energy input and energy output and can be influenced by such factors. By the reported paper, NIR analysis of raw meat allowed the reliable determination of chemical components and showed that moisture results revealed an excellent correlation coefficient, more than 0.95, protein of 0.90, and fat of 0.92, respectively. So, NIR is very useful as a tool for the meat analysis hereafter.

수입산 및 국내산 냉동 삼겹살의 TBA , VBN , 지방산 조성 및 관능적 품질 특성 비교

김일석,민중석,이무하 ( I . S . Kim,J . S . Min,M . Lee ) 한국축산학회 1998 한국축산학회지 Vol.40 No.5

This study was carried out to compare the qualities of imported pork bellies(Canadian, Finnish, Belgian and Danish) with domestic ones. Samples were analyzed for TBA(Thiobarbituric acid), VBN(Volatile Basic Nitrogen), fatty acid composition and sensory evaluation. There were no significant differences among the samples of different countries in the TBA values, ranging 0.31∼0.72 ppm. The VBN values were 9.43∼15.28 ㎎%. Total saturated fatty acid contents ranged 34.71∼45.96% and those of were significantly lower than the others(P$lt;0.01). In the sensory evaluation of raw pork bellies, Canadian products were better in total acceptability because of their distinct three layers of fat and lean, low purge and low off-flavor. The Belgian pork with low content of crude fat and visible fat revealed the lowest total acceptability. In cooked pork bellies, however, the Belgian samples score the highest in flavor, color, and tenderness.

재구성 돈육제품 품질에 있어 비육단백질과 부산물의 상호 육 대체 효과

진상근(S . K . Jin),이무하(M . H . Lee) 한국축산학회 1988 한국축산학회지 Vol.30 No.7

The interactive effects of non-meat proteins (soy protein isolate, vital wheat gluten) and by-products (liver, spleen, lung) substitutedfor pork on the quality of the restructured pork products were evaluated at 10% of meat weight for non-meat proteins, and 7.5 and 15% for by-products. In products containing ISP, products with spleen showed higher pH, water holding capacity, juiciness and more reduction of cooking loss than those with liver and lung. Color of products with spleen was better than that of ones with liver and lung. The addition of by-products brought only a slight negative effect on TBA values. With products containing VWG, ones with spleen resulted in higher pH and water holding capacity, reducetion of cooking loss and the improved tenderness than those with liver and lung. TBA value was lower in products with spleen than in those with lung and liver. Regardless of the kind of by-product, 15% level showed no significant difference or a slight positive effect on color of products from 7.5% level while significant difference on panel test. Consequently, all three by-products appeared to be acceptable in terms of physico-chemical and sensory properties at up to 15% of the replacement of pork in the restructured product containing 10% ISP or VWG.