육제품에서의 합성 아질산염 대체기술

정종연(Jong Youn Jeong) 한국축산식품학회 2017 축산식품과학과 산업 Vol.6 No.2

Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

정종연(Jong Youn Jeong),배수민(Su Min Bae),윤지예(Jiye Yoon),정다훈(Da Hun Jeong),곽승화(Seung Hwa Gwak) 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.5

This study investigated the potential for using vegetable powders as a natural replacement for sodium nitrite and their effects on the physicochemical characteristics of alternatively cured pork products. We analyzed pork products subjected to four treatments: control (0.015% sodium nitrite), Chinese cabbabe powder (CCP) treatment (0.4% Chinese cabbage powder), radish powder (RP) treatment (0.4% radish powder), and spinach powder (SP) treatment (0.4% spinach powder). Among the vegetable powders prepared in this study, SP had the highest (p<0.05) nitrate content, while CCP had the lowest (p<0.05). The cooking yields from these treatments were not significantly different from each other. However, the products with vegetable powders had higher (p<0.05) pH and thiobarbituric acid reactive substances values than the control. Pork products with vegetable powders also showed lower CIE L* values and higher CIE b* values than the nitrite-added control. RP treatment had similar (p>0.05) CIE a* values to the control, while SP treatment had the lowest (p<0.05) CIE a* values. The residual nitrite content was lower (p<0.05) in the vegetable powder added pork products than in the control, although nitrosyl hemochrome and total pigment contents in the CCP and RP treatments were similar (p>0.05) to those in the control. The control, CCP, and RP treatments showed curing efficiencies greater than 80%, indicating that CCP and RP would be promising potential replacements for sodium nitrite. The results of this study suggest that RP may be a suitable natural replacement for sodium nitrite to produce alternatively cured meat products, compared to other leafy vegetable powders.

육제품에서의 합성 아질산염 대체기술

정종연,Jeong, Jong Youn 한국축산식품학회 2016 축산식품과학과 산업 Vol.5 No.2

식육 및 육가공 산업에서의 육류 대체 식품 및 소재의 활용

정종연,조철훈,Jeong, Jong Youn,Jo, Cheorun 한국축산식품학회 2018 축산식품과학과 산업 Vol.7 No.1

The Relationship between Fat Level and Quality Properties of Ground Pork Patties Cooked by Microwave Energy

최지훈,정종연,최윤상,이의수,김천제,Choi, Ji-Hyun,Jeong, Jong-Youn,Choi, Yun-Sang,Lee, Eui-Soo,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2008 한국축산식품학회지 Vol.28 No.3

This study was carried out to elucidate the relationship between different fat levels (0%, 5%, 10%, 15%, 20%, and 25%) and the quality of ground pork patties cooked to reach an internal temperature of $75^{\circ}C$ in a microwave oven. The relationship between fat level and cooking rate of pork patties cooked by microwave energy was highly significant ($R^2=0.72$), and had a low determination coefficient ($R^2=0.55$). The relationship between fat level and total cooking loss of pork patties cooked by microwave energy was also very significant, with a high correlation coefficient of $R^2=0.89$. The correlation coefficient between fat level and cooking drip loss of patties cooked by microwave energy was 0.92, which was highly significant. Although the correlation coefficient between fat level and evaporation loss had a negative value ($R^2=-0.63$), there was a highly significant relationship between fat level and shear force of pork patties cooked by microwave energy.

미강에서 추출한 식이섬유 첨가가 유화형 소시지의 품질 특성에 미치는 영향

최윤상,정종연,최지훈,한두정,김학연,이미애,김현욱,백현동,김천제,Choi, Yun-Sang,Jeong, Jong-Youn,Choi, Ji-Hun,Han, Doo-Jeong,Kim, Hack-Youn,Lee, Mi-Ai,Kim, Hyun-Wook,Paik, Hyun-Dong,Kim, Cheon-Jei 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.1

This study evaluated the effects of dietary fiber extracted from rice bran on the chemical composition, cooking characteristics and sensory properties of emulsion type sausage. Sausages were produced containing 0%, 1%, 2%, 3%, and 4% dietary fiber extracted from rice bran. The negative control had the highest fat, cooking loss, CIE L- and CIE a-values. The sausages containing rice bran had higher moisture, ash, pH, and CIE b-values than the control. Sausages with 3% rice bran had the lowest cooking loss. Sausages with 4% rice bran had the highest hardness and cohesiveness. There was a significant difference among the emulsion sausage samples with respect to sensory properties, with sausages containing 1% and 2% rice bran having a higher overall acceptability than the other sausages.

건조조건이 돈육 육포의 품질특성에 미치는 영향

한두정,정종연,최지훈,최윤상,김학연,이미애,이의수,백현동,김천제,Han, Doo-Jeong,Jeong, Jong-Youn,Choi, Ji-Hun,Choi, Yun-Sang,Kim, Hack-Youn,Lee, Mi-Ae,Lee, Eui-Soo,Paik, Hyun-Dong,Kim, Cheon-Jei 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.1

본 연구는 후지를 이용하여 다양한 건조방법에 의해 제조된 육포의 품질특성을 측정하여 가장 적합하고 안전하게 섭취할 수 있는 육포의 제조조건을 확립하기 위해 실시하였다. 대조구가 다른 처리구들에 비해 유의적으로 낮은 수분함량 및 수분활성도와 높은 TBA값을 나타내었다. 또한, 건조조건에 따른 육포의 색도를 비교한 결과, 명도(lightness)를 나타내는 $L^*$-값은 T1처리구가 T2처리구에 비하여 유의적으로 낮게 나타났으며, 적색도(redness)를 나타내는 $a^*$-값은 대조구가 다른 처리구에 비하여 가장 높게 나타났고, 황색도(yellowness)를 나타내는 $b^*$-값은 T2처리구가 유의적으로 높은 값을 보였다. 건조수율 측정 결과, T2처리구가 가장 높은 수율을 나타내어(p<0.05), 최종제품의 수율 측면에서는 T2처리구의 건조방법이 가장 효과적인 건조방법으로 사료되었다. 각 육포의 물성측정 결과, 대조구가 다른 처리구들에 비해 가장 높은 hardness, cohesiveness, gumminess, chewiness값과 가장 낮은 springiness값을 나타내었으며(p<0.05), 관능평가에서는 대조구가 모든 항목에서 유의적으로 낮은 평가를 받았다. 육포의 건조단계별 총균수의 변화를 비교한 결과, T2처리구가 건조초기와 후기에 가장 적은 총균수를 나타내었으며, 각 처리구별 최종 육포제품의 총균수는 $10^3$ CFU/g 미만이었다. 이상의 결과를 종합하여 볼 때, 초기에 고온으로 처리한 후 단계적으로 온도를 저하시킨 T2처리구의 건조방법이 가장 효과적인 것으로 사료된다. We investigated the properties of pork jerky prepared under various drying conditions. Drying conditions were control ($80^{\circ}C$/210 min), T1 ($55^{\circ}C/60 min\to65^{\circ}C/60 min\to72^{\circ}C/90 min$), and T2 ($72^{\circ}C/90 min\to65^{\circ}C/60 min\to55^{\circ}C/60 min$), respectively. Water content and water activity ($a_w$) were the lowest in control, while TBA values were the highest among all groups (p<0.05). CIE $L^*$-value in T1 was significantly (p<0.05) lower than in T2 and CIE $a^*$-value showed significantly (p<0.05) the highest in control. CIE $b^*$-value in T2 were significantly higher (p<0.05) compared to the other treatments. Drying yields of pork jerky showed the lowest values in controls but highest in T2 jerky. In textual profile evaluations, control samples had greater hardness, cohesiveness, gumminess, and chewiness values than the other treatments, but springiness values were the lowest (p<0.05). Controls had significantly (p<0.05) lower scores than the other treatments in all sensorial traits. Total bacterial counts in T2 were the lowest during drying process. Based on our findings, we conclude that T2 conditions provided the most effective drying process.

Marination 조건이 돈육 육포 제조용 양념육의 품질 및 최종 제품의 관능적 특성에 미치는 영향

최지훈,정종연,최윤상,한두정,김학연,이미애,이의수,백현동,김천제,Choi Ji-Hun,Jeong Jong-Youn,Choi Yun-Sang,Han Doo-Jeong,Kim Hack-Youn,Lee Mi-Ae,Lee Eui-Soo,Paik Hyun-Dong,Kim Cheon-Jei 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.2

본 연구는 marination 조건에 따른 돈육 육포 제조용 양념육의 품질 특성을 조사하고 최종 제품의 관능적 특성에 미치는 영향을 조사하기 위하여 실시하였다. 육포 제조용 양념액을 사용하여 침지 처리구는 1, 6, 12, 24, 48시간 동안 침지후 양념육의 품질 특성을 조사하였고 텀블링 처리구는 10, 20, 30, 60분 동안 텀블링한 후 조사하였다. 각 marination 조건별 육포의 평가를 위해 육포는 6, 12, 24, 48시간 침지시간이 경과된 양념육과 10, 20, 30, 60분 동안 텀블링을 실시한 양념육으로 제조하였으며, 관능 검사를 실시하였다. 침지 처리구와 텀블링 처리구 모두 염지 시간이 경과할수록 염지 수율과 보수력이 증가하였으며, 텀블링 처리구가 침지 처리구보다 높은 수율을 나타내었고, 보수력에서는 차이가 나타나지 않았다. 침지 처리구의 pH는 상승하는 경향을 보였으나 텀블링 처리구는 차이를 보이지 않았고, $L^*$-값과 $b^*$-값은 침지와 텀블링 처리구 모두에서 감소하였으나, $a^*$-값은 증가하는 경향을 보였다. 제조된 육포의 관능평가시 침지와 텀블링 처리구는 모두 뚜렷한 차이는 나타나지 않았으나, 모든 항목에서 30분 동안 텀블링을 실시한 후 제조된 육포가 좋은 평가를 받았다. 이상의 결과에서, 텀블링 방법으로 염지한 육포 양념육 및 육포의 품질이 침지 방법보다 우수하여, 텀블링 방법을 사용하여 우수한 품질의 육포를 제조할 수 있을 것으로 판단된다. The purpose of this study was to investigate the effect of marination condition(immersion and tumbling) on quality characteristics of cured pork meat and sensory properties of pork jerky. Pork meat was immersed for 1, 6, 12, 24, and 48 hours or tumbled for 10, 20, 30, and 60 minutes with curing solution. The jerky was made from cured pork meat immersed for 6, 12, 24, and 48 hours or tumbled fer 10, 20, 30, and 60 minutes. The curing yields and water holding capacity in immersion and tumbling treatments were increased as marination time increased, and the curing yields of tumbling treatments were higher than those of immersion treatments, but water holding capacity was not. The pH value of all treatments were not significantly different. CIE $L^*$- and $b^*$-value of immersion treatments were significantly decreased as marination time increased, but CIE $a^*$-value were increased. Objective color of tumbling treatments showed a similar tendency with those of immersion treatment. The sensory properties of pork jerky were not significantly different between immersion and tumbling treatments.

Effects of Ethanol Extract of Bacillus polyfermenticus SCD on the Physicochemical Properties of Cooked Ground Pork during Storage

김학연,정종연,최지훈,최윤상,한두정,이미애,이장현,백현동,김천제,Kim, Hack-Youn,Jeong, Jong-Youn,Choi, Ji-Hun,Choi, Yun-Sang,Han, Doo-Jeong,Lee, Mi-Ai,Lee, Jang-Hyun,Paik, Hyun-Dong,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2008 한국축산식품학회지 Vol.28 No.3

The objective of this study was to determine the effects of 0.6% vitamin C (VC), 5% ethanol extract of B. polyfermenticus SCD (EB), and a mixture of 0.3% vitamin C and 2.5% B. polyfermenticus SCD ethanol extract (CB) on the physicochemical properties of cooked ground pork during storage. The changes in pH of VC, EB, and CB were smaller than was observed with the control (CON, no added antioxidant). VC, EB, and CB exhibited significantly lower TBARS values than CON during storage (p<0.05). Longer storage periods resulted in higher TBARS values (p<0.05). VBN values for VC, EB, and CB were significantly lower than CON (p<0.05). The L values of CON and VC were higher than EB and CB (p<0.05). The a value of VC was significantly lower than CON, EB, and CB during storage (p<0.05). The b values of all samples significantly increased during storage (p<0.05). The addition of vitamin C and B. polyfermenticus SCD to cooked ground pork did not significantly affect sensory evaluations during the storage period (p>0.05). Further studies are needed to develop other meat products containing B. polyfermenticus SCD with acceptable physicochemical properties.

재구성 스틱형 육포의 포장방법이 저장중 품질특성에 미치는 영향

최윤상,정종연,최지훈,한두정,김학연,이미애,백현동,김천제,Choi, Yun-Sang,Jeong, Jong-Youn,Choi, Ji-Hun,Han, Doo-Jeong,Kim, Hack-Youn,Lee, Mi-Ai,Paik, Hyun-Dong,Kim, Cheon-Jei 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.3

재구성 스틱형 육포의 저장 중 안정성 및 저장성 확보를 위하여 육포의 포장 방법 및 저장기간에 따른 pH, 수분활성도, 지방산패도, 경도, 총균수 및 관능검사를 측정하여, 육포의 품질관리에 대한 기초자료를 제공하고자 육포를 제조하여 상온에서 90일간 저장하면서 시료를 분석하였다. pH는 저장기간이 경과함에 따라 감소하였으나 일반포장과 진공포장 사이에는 유의적인 차이가 없었다 수분활성도는 진공포장에서는 저장기간이 경과함에 따라 유의적인 차이가 없었으나 일반포장의 경우는 저장기간이 경과함에 따라 감소하는 경향을 나타내었다. 간장 육포의 TBA 수치는 저장 15일부터 포장방법에 따라 유의적인 차이를 나타내었고 고추장 육포는 저장 30일부터 유의적인 차이를 나타내었다. 경도는 모든 처리구에서 저장기간이 경과함에 따라 증가하였고, 진공포장이 일반포장에 비해 경도의 변화가 적었다. 총균수는 저장기간이 경과함에 따라 증가하였다가 감소하는 경향을 나타냈으며 저장 동안 진공포장을 한 육포가 일반포장에 비해서 총균수가 적게 나타났다. 관능검사 결과도 저장기간이 경과함에 따라 대체적으로 진공포장이 일반포장과 비교하여 높은 점수를 받았지만 유의적인 차이를 나타내지 않았다. 따라서 일반포장은 소량의 공기를 포함하기 때문에 지방산패에 의한 산패취가 발생할 우려가 있어서 식감이 떨어질 수 있으므로 육포의 저장 중 안전성을 확보하기 위해서는 진공포장으로 유통하는 것이 저장성 측면에서 우수할 것으로 사료된다. The effect of packaging methods on the quality of stick type restructured jerky was investigated in terms of pH, water activity $(A_w)$, TBA (thiobarbituric acid) value, total bacterial counts, and sensory evaluation during storage at room temperature $(25^{\circ}C)$ for 90 days. The jerky was subjected to plastic or vacuum packaging at $(25^{\circ}C)$. The pH decreased slightly as storage time increased (p<0.05), but there were no significant differences between the packaging methods. The water activity of jerky in plastic packaging decreased as storage time increased (p<0.05), however jerky in vacuum packaging showed no significant change. Vacuum packaging resulted in a higher water activity value than plastic packaging. The TBA and hardness values decreased as storage time increased (p<0.05), and there were significant differences between packaging methods during the storage period (p<0.05). The total bacterial counts in vacuum packaged jerky were lower than jerky in plastic packaging. The sensory evaluation of each treatment decreased slightly as storage time increased (p<0.05), however there was no significant difference between packaging methods. Based on our findings, we conclude that vacuum packaging provides more effective storage than common packaging of jerky.