Moon, Yoon-Hee

문윤희,권영창,정인철,이형걸 慶星大學校 1995 論文集 Vol.16 No.2

Frozen beef loin imported from Australia was stored as 2℃ after thawing, then evaluate to improvement of raw meat aroma and palatability of cooked meat by sensory evaluation. To improvement of raw meat aroma and palatability of cooked meat of thawed beef were confirmed for the reason of conditioning after thaw as a result of myofibrillar fragmentation index(MFI) and Mg-ATPase activity of myofibril. Sensory evaluation of raw meat aroma and tenderness on frozen imported beef loin stored at 2℃ after thawing had good in all during cold storage, MFI and Mg-ATPase activity increased, therefore frozen beef loin could recognized to conditioning during stored at 2℃ after thawing. Cold storage after thawing of frozen imported beef loin can improve its cooked aroma and tenderness in case that insufficient conditioning is the reason for its low palatability, and the improvement of palatability on the cooked meat appeared to be greater in aroma than taste. In case of amino acid composition, aspartic acid, threonine, glutamic acid and alanine of imported beef loin stored 7 days after thawing were showed significantly(p<0.05) higher than that stored 0 day after thawing, total amino acid composition of imported beef loin stored 0,3 and 7 days after thawing were 148.40, 171. 06 and 188.99mg/g, respectively.

진공포장 개봉 후 냉장한 우육의 지방산 조성

문윤희,김미숙 경성대학교 2000 論文集 Vol.21 No.1

This study was carried out to investigate the changes of the fatty acid composition of the vacuum packaged Holstein beef loin during the chilled storage and rechilling process. The chilled air packaged beef was stored at 1℃ for 3 days, and the vacuum packaged beef were stored at 1℃ for 20, 40 and 60 days, respectively, and then rechilled at 1℃ for 3 days after open pack. The major fatty acids of the chilled and vacuum packaged beef were oleic acid, palmitic acid and stearic acid. The unsaturated fatty acid and monounsaturated fatty acid/saturated fatty acid(MUFA/SFA) ratio with the storage period decreased, saturated fatty acid increased relatively. There were also appeared to the same result by the rechilling process.

닭고기의 냉장 및 냉동저장 중의 변화

문윤희 慶星大學校 1986 부산수산대학 논문집 Vol.7 No.2

Changes of some properties on pectoral muscle were compared to leg muscle of broiler during storage at 4℃ and -20℃. The pH of leg muscle showed higher than pectoral muscle immediately after slaught ering and both parts reached to the minimum pH at 8 hrs postmortem. Extractability of sarcoplasmic protein of pectoral and leg muscle reached to the highest level at 1st to second day and 1st week of during storage at 4℃ and -20℃, and decreased gradually with the during storage. Mg²??-ATPase activity of myofibrils obtained from the pectoral and leg muscles stored at 4℃ and -20℃, showed the maximum activation after 1st day ad 1st week respectively, and thereafter, it was decreased gradually with the during storage. Ca²??-ATPase activity of myofibrils increaed slightly with storage at 4℃, maximum activation was showed after 1st week stored at -20℃ but it was decreased after that storage time. Fragmentation of myofibrils of both muscle increased graduatly with during storage at 4℃ and increased remarkably by 1st week storage at -20℃, and thereafter, it was increased gradually with the storage time. Generally pectoral muscle showed higher level of sarcoplasmic protein extractrability, Mg²??-ATPase activity, Ca²??ATPase activity and fragentation of myofibril compared to leg muscle.

豚肉 Sausasge의 品質 및 貯藏性에 관한 硏究 : 鹽漬劑 添加水準의 影響

文允熙,黃七星 건국대학교 1976 論文集 Vol.4 No.1

Four kinds of pork sau sages manufactured with different levels of curing salt (Table.1.), stored at 4℃, reserched on the changes of Water-Holding capacity, pH, 2-Thiobarbituric acid, Volatile Basic Nitrogen and Bacterial numbers. The results were shown in Table 2∼10 and Fig.1, As the summary; 1. There was not any statistical significant in Water-Holding capacity when used curing salt (Sodium chloride 2-5% + Sodium nitrite 0.005%). 2. When used curing salt (Sodium chloride 3.0% + Sodium nitrite 0.005%) were higher pH than those of other groups, but was not any statistical significant. 3. There was not any statistical significant difference in storage stability by 2-Thiobarbituric acid and Volatile Basic Nitrogen. 4. When used curing salt (Sodium chlorice 2.5% + Sodium nitrite 0.005%), there were no problems in Bacterial number and elapsed time untile VBN 25mg % and Total count of Bacteria reached 106 per gram in pork sausage found to same period

筋原纖維 蛋白質의 性質比較

文允熙 건국대학교 1981 論文集 Vol.13 No.1

Biological activities were compared function of animal species in one hand, the extractability and the duration necessary to extract actomyosin together with their influence on the biological activity of this protein were determined and the following results were obtained. 1.The Mg-ATPase activity of actomyosin demonstrated a biphasic response i.e., a high activity at low ionic strength and low activity at a high ionic strength. The dissociation of myosin and actin from actomyosin was observes to be more difficult when the actomyosin was originated from cattle or swine when compared with that of rabbit; even though the same method was applied for the extraction of the amount of myosin contained in actomyosin varied remarkably among the species. Myofibril prepared from swine skeletal muscle demonstrated a higher ATP sensitivity at a higher ionic strength than those prepared from cattle and rabbit Indication a loose myofibrillar filamental lattice. Avian myofibril demonstrated a higher sensitivity to ionic strength than that of mammals. 2.Maximum activity of EDTA-ATPase of myofibril prepared from mammalian muscles was in a decreasing order for rabbit, cattle and swine species whilst the avian myofibril did not demonstrate species specificity when compared with that of mammalian origine. EDTA-ATPase of myosin demonstrated the highest activity at a specific ionic strength. 3.In the case actomyosin, 125 micro M EGTA inhibited Mg-ATPase activity indicating a common component of troponin regardless the animal species. 4.Myosin was first released during the extraction followed by actin, which upon the release, formed actomyesin upon the release, formed actomyosin thus indicating a certain difference in compactness in filamental lattice and filamental intergrity.

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%.

돈육 안심부위의 이화학적, 관능적 특성에 미치는 숙성기간과 조리조건의 영향

문윤희 경성대학교 공학기술연구소 2000 공학기술연구지 Vol.7 No.-

The effects of aging time(1, 4 and 7 days), endpoint cooking temperature (70, 75 and 80°C) and cooking time(15, 30, 45 sec) on the physicochemical and sensory characteristics of pork tenderloin were evaluated. Pork tenderloin was obtained from the carcass(live weight, 105~110 kg; grade B) chilled for 24 hours after slaughter. As a aging period became longer, the pH, L* value and drip loss of raw meat became higher. As a aging period became longer, the cooking loss, hardness and chewiness became lower, and its tendermess, juiciness and taste became better. However, no difference was observed in the aroma, and the one aged for 4 days in the cooked meat showed the best palatability. Increasing endpoint cooking temperature from 70 to 80°C increased hardness and taste, and decreased chewiness, sensory tenderness and juiciness. However, it had no effect on the cohesiveness. Also, the one for which the endpoint cooking temperature became 75°C, and cooking time became 30sec in the cooked meat showed the best palatability.

돼지고기 드립의 몇 가지 특성과 염지 효과

문윤희,김미숙,정인철 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.4

한국 돼지고기의 등심, 햄 및 삼겹살과 수입 삼겹살에서 유리된 드림의 pH, 수분, 조단백질 및 아미노산 함량을 분석 비교하였다. 또 등심육의 드립에 아질산나트륨 0.02%, 식염 2.0%, 아스코르부산나트륨 0.06%, 설탕 1.0% 및 피로인산나트륨을 0.3%가 되도록 첨가하여 4℃에서 염지하면서 염지효과를 검토하였다. 드립의 pH 및 수분함량은 각각 5.72∼6.05 및 88.05∼90.85%로 부위별로 큰 차이가 없었다. 국내산 돼지고기 등심, 햄, 삼겹살과 수입삼겹살의 조단백질 함량은 각각 11.07, 8.85, 8.76 및 8.13%이었고, 이것을 수분함량과 합하면 99% 정도를 차지하였다. 등심육 드립의 유리아미노산 총량은 다른 부위육보다 많았으며, 부위에 관계없이 glutamic acid, proline, glycine, alanine 및 lysine이 많이 함유되어 있었다. 드립을 염지하였을 때에 아질산염 첨가구가 무첨가구보다 pH 상승 정도가 컸고, 미생물 증식이 느렸으며, 아질산근 잔존량은 염지 3일째부터 현저히 감소되었다. 또 염지기간중 유리아미노산 총량은 증가되었다. This study was carried out to some properties and curring effect of drip obtained from frozen-thawed pork meat. The drip was prepared from frozen domestic pork loin, ham, belly and imported belly by thawing process at 4℃. Moisture content and pH value of drips were 88.05∼90.85% and 5.72∼6.05 and do not show significant differences between each samples. Protein contents were 11.07, 8.85, 8.76 and 8.13% in the drips from domestic pork loin, ham, belly and imported belly, respectively. Approximately 99% of the drip were constituted with moisture and protein in any part of domestic pork and imported belly. Glutamic acid, proline, glycine, alanine and lysine were the predominant amino acid in the drips. Curing process of the drip by nitrite increased the pH value and total amino acid content. The residual nitrite decreased during the period of curing, and total plate counts in drip with nitrite did not reach 1×10 exp (5) CFU/g until 7 days.

畜肉의 筋原纖維에 관한 硏究

文允熙 경성대학교 1983 부산수산대학 논문집 Vol.4 No.2

Myofibrils were extracted from mammalian and avian skeletal muscles. The effect of trypsin treatment, EGTA (1,2-bis-(2-dicarboxymethylaminoethoxy)-ethane) on ATP ase activities and biological activities were compared function of animal species. Myofibril prepared from avians skeletal muscle demonstrated a higher ATP sensitivity at low ionic strength than those prepared from mammals, avian indicating a loose myofibrillar filamental lattice. Avian myofibril demonstrated a higher sensitivity to ionic strength than that of mammalian myofibril. The trypsin treatment of mammalian and avian myofibril increased its maxmum activity by about 5 folds and 3 folds when compared with the untreated myofibril. In the case myofibril, 125 micro M EGTA inhibited Mg-enhanced ATPase activity indicating a common component or troponin regardless the mammalian and avian skeletal muscle.

畜肉의 myosin에 關한 硏究

文允熙 경성대학교 1984 부산수산대학 논문집 Vol.5 No.2

소, 돼지, 토끼, 닭 그리고 오리의 骨格筋으로부터 myosin을 抽出하였다. 소의 筋肉은 7日間 2℃에서 保存 하면서 抽出性과 ATPase 活性을 比較하였고, 哺亂動物과 家禽類의 myosin에 對하여 生物 活性과 金屬 ion 및 有機溶媒의 影響 그리고 溶解度를 比較하였다. 소의 myosin은 貯藏 2日 까지는 抽出性과 ATPase 活性에 差異가 적었고, 그 後에 myosin量과 효소 活性이 떨어졌다. Myosin의 EDTA-enhanced ATPase 活性은 特定 鹽濃度에서 最高 活性値를 나타내었다. 소와 돼지의 筋肉에서 抽出된 myosin은 7.5%의 ethanol에서 最大 活性을 나타내었고 26%에서 沮害를 받고 있으나, 닭의 myosin은 15%에서 最大 活性을 나타내었고 50%에서도 活性을 維持하였다. 哺亂動物의 myosin은 15%의 methanol 에서 最大 活性을 나타내었고, 그 以上의 濃度에서 貯害되었으며, 家禽의 myosin은 26%의 methanol에서도 약 90%의 活性値를 維持하였다. 哺亂動物과 家禽類에서 抽出한 myosin은 0.2M KCL에서 溶解되었다. Myosin was extracted from bovine, swine, rabbit, hen and duck skeletal muscle. The compared extractability, biological activities, and the influence of metalicions, organic solvents on the myosin. The solubities of myosin in function of animal species was also stdied. The storage time of 2 days had little effect on the amount of myosin extractd and its ATPase activity. After this time there was denaturation of myosin cousing a fall in yield and enzymic activity. EDTA-enhanced APTase of myosin demonstrated the highest activity at a specificionic strength. The cattle and swine myosine demonstrated the activity at 7.5 percent ethanol which disappointed at a concentration or 26 percent of this compound in contrast to that of avian origine which demonstrated the highest activity at 15% concentration up to 50% of avian. As for the myosin of mammalian, 15% of methanol demonstrated the highest activity and the further increase in its concentration decreased the activity whereas the avian myosin maintained 90% of its activity until 26% of methanol. Myosin extracted from mammal and poultry was solubilized at 0.2M Kcl.