Ham's F-10 배양액에 첨가된 태아제대혈청과 EDTA가 백서 수정란의 분할에 미치는 영향

박윤기,김병석,이영기,이태형,이승호 영남대학교 의과대학 1995 Yeungnam University Journal of Medicine Vol.12 No.1

Ham's F-10 기본 배양액과 이 배양액의 여러 농도의 EDTA와 태아제대혈청을 단독 또는 같이 혼합 배양액을 얻어 각각 의 배양액에서 5-10주된 백서를 이용하여 2 세포기 배아의 단계적 분할정도를 96시간 동안 관찰하였다. Ham's F-10 기본 배양액에 비해 태아제대혈청이나 EDTA 50μ M에서 100μ M을 단독 또는 함께 첨가한 배양액에서 2 세포기의 배아의 상실배기난할율이 매우 높았으며(p<0.05), 포배기 난할률은 태아제대혈청과 EDTA 50μ M에서 100μ M을 첨가한 배양액에서 유의하게 높았다(p<0.05). 체외수정실에서 흔히 사용되는 태아제대혈청을 첨가한 배양액과 비교시 태아제대혈청과 EDTA 100μ M을 첨가한 배양액에서 상실기 난할률이 유의하게 높았다(p<0.05). 태아제대혈청과 여러 농도의 EDTA를 첨가한 배양액과 EDTA만 첨가한 배양액의 비교에서 태아제대혈청과 EDTA 50μ M 및 100μ M을 첨가한 배양액에서 EDTA 200μ M만 첨가한 배양액에 비해 상실기 난할률이 매우 유의하게 높았고(p<0.05), 포배기 난할률은 태아제대혈청과 EDTA 100μ M을 첨가한 배양액이 EDTA 200μ M을 단독 또는 태아제대혈청과 함께 넣은 배양액에 비해 유의하게 높았다(p<0.05). 결론적으로 Ham's F-10 기본 배양액에 태아제대혈청과 적정 농도의 EDTA 50μ M 및 100μ M을 첨가한 배양액에서 초기 수정란의 분할이 우수함을 알 수 있고, 이는 수정란의 배양시 적절한 배양액을 선택할 수 있는 기초 자료로써 유용할 것으로 사료된다. It is the most important to select optimal culture conditions to promote safe embryo growth in the technique of human in vitro fertilization and embryo transfer. It has been shown that the addition of biologic fluids, such as blood serum, of various origins, improved fertilization and early cleavage rates in numerous species. The purpose of this study is to attempt to measure developmental potential of mouse eggs fertilized and cleaved in Ham's F10 culture medium containing a chelating agent, EDTA and fetal cord serum. In this study, we selected 40 female mice and 20 male mice, and investigated optimal serum concentrations for mouse embryo growth. Two cell stage mouse embryos were cultured in Ham's F-10 medium, Ham's F-10 medium with various concentrations of EDTA, or Ham's F-10 medium with EDTA and 10% human cord serum. Developmental ratios to morula in Ham's F-10 medium containing various concentrations of EDTA and/or 10% fetal cord serum were significantly higher than in unsupplemented Ham's F-10 medium (p〈0.05). Developmental ratios to blastocyst in Ham's F-10 containing 10% fetal cord serum and 50μM or 100μM EDTA were significantly higher than in unsupplemented Ham's F-10 medium (p〈0.05). Developmental ratio to blastocyst in Ham's F-10 containing 10% fetal cord serum and 100μM EDTA was significantly higher than in Ham's F-10 with 200μM EDTA(p〈0.05). In summary, embryo development to morula and blastocyst was significantly higher in the presence of human cord serum or EDTA than in the unsupplemented medium. The most significantly development to morula and blastocyst was obtained at Ham's F-10 medium with 100μM concentration of EDTA and 10% fetal cord serum. These results suggest that Ham's F-10 medium containing 10% fetal cord serum and optimal concentrations of EDTA significantly promoted early cleavage of mouse zygotes, and these will be useful as basic data for the selection of culture medium in human in vitro fertilization.

원료육 등급과 쑥 첨가가 loin ham의 이화학적 특성 및 기호성에 미치는 영향

강세주,문윤희,정인철 한국생명과학회 2004 생명과학회지 Vol.14 No.2

본 연구는 쑥 첨가와 도체 등급이 로인햄의 품질 및 기호성에 미치는 영향을 규명하기 위하여 몇 가지 특성 및 관능성을 실험하였다. 로인햄의 VBN, TBARS, 총균수, 보수력 및 열량은 시료들 사이에 유의한 차이가 없었으나, pH 및 아질산 잔류량은 쑥을 첨가한 로인햄이 낮았다. 지방 함량은 B등급육으로 제조한 로인햄이 높았으며, 단백질 및 총 아미노산 함량은 E 등급육 로인햄이 높았다. 그러나 유리아미노산, 포화지방산 및 불포화지방산은 시료들 사이에 유의한 차이가 없었다. $L^{*}$ 값은 B 등급육으로 제조한 로인햄이 E 등급육 로인햄보다 높았으며, $a^{*}$ 값은 E 등급육 로인햄이 높았고, $b^{*}$ 값은 시료들 사이에 유의한 차이가 없었다. 기계적 조직감인 경도, 탄성, 응집성, 뭉침성 및 씹힘성은 햄들 사이에 유의한 차이가 없었다. 향기는 쑥을 첨가하지 않은 로인햄이 쑥을 첨가한 것보다 우수하였고, 다즙성은 B 등급육으로 제조한 로인햄이 B 등급육으로 제조한 것보다 우수하였다. 그러나 색깔, 맛, 조직감 및 전체적인 기호성은 시료들 사이에 유의한 차이가 없었다. This study was carried out to clarify the effect of addition of mugwort and carcass grade on the quality and sensory properties of loin hams. The volatile basic nitrogen, 2-thiobarbituric acid reactive substances, total bacterial count, water holding capacity and calorie of loin hams were not significantly different among hams, but the pH and residual nitrite of loin hams with mugwort were significantly lower than that of loin hams without mugwort. The fat content of grade B loin hams were higher than that of grade E loin hams, and the protein and total amino acid content of grade E loin hams were higher than that of grade B loin hams. The free amino acid, saturated fatty acid and unsaturated fatty acid were not significantly different among loin hams. The $L^{*}$ value of grade B loin hams were higher than that of grade E loin hams, the a value of grade E loin hams were higher than that of grade B loin hams, and the $b^{*}$ value was not significantly different among loin hams. The hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among loin hams. The aroma of loin hams without mugwort were superior than that of loin hams with mugwort, and the juiciness of grade B loin hams were superior than that of grade E loin hams. But the color, taste, texture and palatability were not significantly different among loin hams.

함석헌의 『바가바드 기타』 주석서에 나오는 경구(經句) 인용의 출처와 맥락 연구

나혜숙 인도철학회 2022 印度哲學 Vol.- No.65

In 1985, Ham Sok-Hon, a Korean philosopher and religious thinker, wrote a commentary on a Hindu scripture, the Bhagavad Gītā (henceforth Gītā). In his commentary, Ham quotes many and various phrases from Eastern and Western scriptures such as the Zhuangzi (莊子), Mencius (孟子), and Bible, etc. This study aims to better understand Ham’s commentary by revealing the source and context of his scriptural quotations. There are two reasons that the source and context, two main topics, are to be explored. Firstly, Ham left rough sources of quotations, but there are many sources that need to be disclosed in detail. Secondly, it is difficult to find out the context or intention of his quotations since they are provided with no explanations. This study, therefore, tries to reveal the source and context of the 91 quotations, and to argue further that it is possible to discover three aspects of his scriptural quotations. Firstly, Ham’s scriptural quotations do not appear without context. A previous study on Ham’s quotations implied that there is almost no relationship between Ham’s quotations and the commented text, the Gītā, and between neighboring quotations. However, this study argues that all 91 scriptural phrases are quoted within context; that is, Ham’s scriptural quotation corresponds to the Gītā verse that he comments on, or the other quotation located above Ham’s quotation, or the Gītā verse(s) located before the Gītā verse that he comments on. Secondly, Ham has never discussed which of the Gītā’s teachings he most put emphasis on. This study highlights Ham’s focus on the Karma-yoga, the teaching that one should fulfill one’s duty without attachment to the results of one’s actions. Considering that both Karma-yoga and Bhakti-yoga are the main teachings of the Gītā where they are described abundantly, it is noteworthy that Ham quotes the scriptural phrases regarding Karma-yoga most often. Thus, it can be said that he put importance on it. Lastly, it is impossible to find out why Ham prefers a manner of quotation to a manner of description in commenting on the Gītā. It can, however, be assumed that by his scriptural quotations, Ham wants to show that the Gītā’s thoughts are present not only in Hinduism but also in Taoism, Confucianism, and Christianity. Ham attempts to find the common features among the religions and see the religions as one. By revealing the source and context of Ham’s scriptural quotations, and by suggesting some new insights on his scriptural quotations, this study contributes to better understanding Ham’s commentary on the Gītā. 한국의 철학자이자 종교가인 함석헌은 힌두교 경전 『바가바드 기타』(Bhagavad Gītā, 이하 ‘『기타』’)에 대해 주석서(이하 ‘『기타주석서』’)를 썼다(1985). 이 주석서에서 함석헌은 『장자(莊子)』, 『맹자(孟子)』, 『성서(聖書)』 등 다양한 경전 및 고전의 구절(이하 ‘경구’)을 많이 인용한다. 본고는 『기타주석서』에서 함석헌이 인용하는 경구의 출처와 맥락을 밝힘으로써 이 문헌에 대한 이해를 높이고자 한다. 경구 인용은 출처가 상세히 밝혀지지 않은 것이 많고, 또 아무 설명 없이 인용으로만 이루어져 있어 인용의 맥락을 알기 어려울 때가 많다. 이에 본고에서는 91개 경구 인용의 출처와 맥락을 밝히고, 그 결과로 다음의 세 가지를 알 수 있다고 주장한다. 첫째, 『기타주석서』에서 경구 인용은 논의되고 있는 내용과 상관없이 갑작스럽게 등장하지 않는다. 경구는 해당 『기타』본문이든, 경구의 바로 위에 인용된 주석이든, 주변 『기타』본문이든, 논의되고 있는 내용과 관련을 맺고 인용되었다. 둘째, 『기타주석서』에서 함석헌은 자신이 역점을 두고 주석한 『기타』의 교리가 무엇인지 밝힌 적이 없다. 그러나 경구 인용의 맥락을 연구함으로써, 그가 주석할 때 『기타』에서 가르치는 행위의 요가(karma-yoga)에 특별히 관심을 두었음을 알 수 있다. 셋째, 경구 인용을 통해, 함석헌은 『기타』에 담긴 사상들이 힌두교에만 있는 고유한 사상들이 아니라 도가사상, 유교, 그리스도교에서도 찾을 수 있는 보편적 사상임을 말하고자 한다. 그가 경구 인용을 통해 종교들을 하나로 보려고 한다는 것을 알 수 있다. 본고는 각 경구 인용의 출처와 맥락을 밝히고 경구 인용에 관한 새로운 통찰들을 제시함으로써, 『기타주석서』를 더 잘 이해하는 데에 기여한다.

체외배양중인 생쥐의 초기 배 발달에 대한 Medicult 및 Human Tubal Fluid 배양액과 난구세포 공배양의 효과

권영숙(Young Sook Kwon),박현정(Hyun Jeong Park),이현수(Hyun Soo Lee),이여일(Yu Il Lee) 대한산부인과학회 1999 Obstetrics & Gynecology Science Vol.42 No.11

목적: 본 연구는 보조생식술시 사용되는 기존의 Ham's F-10 배양액을 새롭게 소개되고 있는 Medicult와 Human Tubal Fluid (HTF) 배양액으로 대치할 수 있는지와 난구세포를 공배양 함으로써 배 발달율을 향상시킬 수 있는지의 여부를 알아보고자 시행하였다. 재료 및 방법: 배양액으로는 Ham's F-10, Medicult, 그리고 HTF 배양액에 0.4% 소 혈청단백을 각각 첨가하여 사용하였다. 2세포기 배아는 제 1세대 잡종 F1 암컷 생쥐에 pregnant mare's serum gonadotropin (PMSG)와 human chorionic gonadotropin (hCG)으로 과배란 유도 후 합사가 확인된 F1 생쥐의 난관으로부터 얻었으며, 공배양을 위한 난구세포는 ICR계 암컷 생쥐에 PMSG와 hCG 로 과배란을 유도한 후 생쥐의 난관으로부터 얻었다. 2세포기 배아를 Ham's F-10, Medicult 및 HTF 배양액 하에서 각각의 배 발달율을 비교 관찰하였고, 세가지 배양액 하에서 난구세포가 들어있는 공배양군과 들어있지 않은 대조군으로 각각 나누어 24, 48, 72, 96시간 동안 배양하면서 배 발달율을 비교 조사하였다. 결과: 각 배양액의 비교를 위해 96시간까지 배양하였을 때 부화까지 진행된 배 발달율은 HTF (87.5%)와 Ham's F-10 (85%) 배양액에서 Medicult (70.5%) 보다 유의하게 높았다. 생쥐 2세포기 배아의 세가지 배양액에 대한 난구세포 공배양에 의한 배 발달 증진 효과는 Medicult에서 24시간 (대조군 88.5% 대 공배양군 98.5%)까지는 유의하게, Ham's F-10 (86.5% 대 95.5%)과 HTF (91.3% 대 96.9%)에서는 48시간까지 유의성은 없지만 상승되게 나타났으나, 그 이후 96시간까지는 세가지 배양액 모두에서 대조군과 공배양군 간에 유사한 배 발달율을 보였다. 그리고 세가지 배양액 중 HTF가 유의한 차이는 없지만 배양 기간 동안 전반적으로 가장 높은 경향의 배 발달 효과 및 공배양 부가에 의한 배 발달 증진 효과를 나타냈다. 결론: 세가지 배양액에서 2세포기 배아를 96시간까지 배양하였을때 HTF와 Ham's F-10 배양액에서 Medicult 보다 더 높은 배 발달율을 보였으며, 공배양에 의한 효과는 Medicult에서 만이 한시적으로 유의한 배 발달 증진을 보였다. 양질의 배양액인 경우는 공배양에 의한 효과가 크지 않을 수 있는 점을 감안하면 Ham's F-10 과 HTF가 Medicult 보다는 더 안정화된 배양액으로 추정되므로, Medicult 보다는 HTF가 기존의 Ham's F-10 배양액을 대치할 수 있을 것으로 고려될 수 있으나, 본 연구결과 만으로는 보조생식술시 Ham's F-10 배양액을 Medicult나 HTF 배양액으로 대치할 수 없을 것으로 사료된다. Objectives: This study was to evaluate whether Ham's F-10 used in assisted reproductive technology (ART) could be replaced with newly-introduced Medicult or Human Tubal Fluid (HTF) media, and the rate of embryo development could be enhanced by cumulus cell coculture. Methods: Ham's F-10, Medicult, and HTF media supplemented with 0.4% bovine serum albumin (BSA) were used. Two-cell embryos were obtained from oviducts of mated F1 hybrid female mice superovulated by pregnant mare serum gonadotropin (PMSG) and human chorionic gonadotropin (hCG). Cumulus cells for coculture were obtained from oviducts of ICR female mice superovulated by PMSG and hCG. Two-cell embryos were cultured in Ham's F-10, Medicult, and HTF media respectively to observe and compare the rate of embryo development. In addition, two-cell embryos were cultured in these three media for 24, 48, 72, 96 hrs with or without cumulus cell, and rates of embryo development were investigated and compared. Results: As for the rate of embryo development to hatched blastocyst after 96 hrs culture, HTF (87.5%) and Ham's F-10 (85%) were significantly higher than Medicult (70.5%). The beneficial effect of embryo development by cumulus cell coculture on two-cell mouse embryo among these three media was enhanced significantly in Medicult (control 88.5% versus coculture 98.5%) by 24 hrs, and was not enhanced statistical significantly but slightly elevated in Ham's F-10 (86.5% versus 95.5%) and HTF (91.3% versus 96.9%) by 48 hrs, but rates of embryo development were similar between control and coculture group in all three media by 96 hrs. Significant differences were not shown in three media, but HTF showed generally high tendency of the enhancing effect of embryo development and the beneficial effect of embryo development by coculture. Conclusions: As a result of culturing two-cell embryos in three media for 96 hrs, generally HTF and Ham's F-10 showed higher rate of embryo development than Medicult. As for the beneficial effect of coculture, Medicult only showed early transient significant improvement of embryo development. Considering that coculture effect of good quality media may be not so great, Ham's F-10 and HTF are more stable media than Medicult. Accordingly, HTF may be considered to be a medium to replace with Ham's F-10, however, the present study suggest that Medicult or HTF is not able to replace with Ham's F-10 in ART.

돼지 뒷다리 주요 근육과 등심근육으로 제조된 햄의 품질 특성

성필남,조수현,김진형,하경희,박범영,김동훈,이종문,안종남,Seong, Pil-Nam,Cho, Soo-Hyun,Kim, Jin-Hyoung,Hah, Kyoung-Hee,Park, Beom-Young,Kim, Dong-Hoon,Lee, Jong-Moon,Ahn, Chong-Nam 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.2

This study was conducted to evaluate the quality attributes of cooked hams made with four hind leg muscles (Biceps femoris, Semimembranosus, Rectus femoris, Gluteus medius) and Longissimus dorsi. Muscles were prepared from three market-weighted crossbreeds ($L{\times}Y{\times}D$) and the pH, proximate chemical composition, color, texture attributes, and sensory properties of cooked pork muscle hams were evaluated. In the raw state, no significant differences in pH were found among the five muscle hams. However, Rectus femoris ham had the highest pH, while Longissimus dorsi ham had the lowest pH (p<0.05). All muscle hams had similar moisture, fat, and ash contents. The protein content (%) was highest in Longissimus dorsi ham (p<0.05). The Hunter L value was highest for Longissimus dorsi ham while Rectus femoris and Gluteus medius hams had the lowest Hunter L values (p<0.05). The Hunter a values were similar in Rectus femoris, Biceps femoris, and Gluteus medius hams, and lowest for Longissimus dorsi ham (p<0.05). Texture attributes were not significantly different among the five muscle hams (p>0.05). The results of sensory evaluation showed that Semimembranosus hams had the highest flavor score, but there were no significant differences among five muscle hams with regard to color, taste, and texture (p>0.05).

Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham

Seong, Pil Nam,Park, Kuyng Mi,Kang, Sun Moon,Kang, Geun Ho,Cho, Soo Hyun,Park, Beom Young,Ba, Hoa Van Asian Australasian Association of Animal Productio 2014 Animal Bioscience Vol.27 No.8

The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace${\times}$YorkshireLandrace${\times}$Yorkshire)♀${\times}$Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm $NaNO_2$, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l'Eclairage (CIE) $a^*$ value, while the Du dry-cured ham had higher $L^*$, CIE $b^*$ and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.

Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs

( Dong-gyun Yim ),( Jong-hyun Jung ),( Md. Mhahbbat Ali ),( Ki-chang Nam ) 한국축산학회(구 한국동물자원과학회) 2019 한국축산학회지 Vol.61 No.1

This study was conducted to compare the physicochemical traits of dry-cured hams made from two different pig breeds: Berkshire and Landrace × Yorkshire × Duroc (LYD). Pigs were slaughtered at a live weight of approximately 110 kg and cooled at 0°C for 24 h in a chilling room. Then, the ham portion of the carcasses were cut and processed by dry-curing for physicochemical analyses. The dry-cured hams from Berkshire contain higher crude protein, fat, and ash level than those from LYD, whereas the hams from LYD had higher moisture contents than those from Berkshire(p < 0.05). The pH values of the hams from Berkshire were lower than those from LYD (p < 0.05). The hams from Berkshire had lower L* and b* values than those from LYD (p < 0.05). Palmitoleic acid (C16:1), oleic acid (C18:1), elaidic acid (C18:1t), monounsaturated fatty acids, and ratio of n-6 and n-3 fatty acids (n-6/n-3) in the ham from Berkshire were higher than LYD (p < 0.05). Free amino acids such as aspartic acid, threonine, serine, asparagine, glutamic acid, and lysine in hams from Berkshire were higher than those from LYD (p < 0.05). The microbial population had no significant difference between Berkshire and LYD dry-cured ham. The cross sections of dry cured ham showed difference from different breeds using scanning electron microscope and indicates some differences in texture. Considering the meat quality parameters of ham, hams from Berkshire could provide variety of ham for consumer who are seeking various different qualities and stories.

소금과 아질산염 처리수준에 따른 건염햄의 이화학적 특성

성필남,김진형,조수현,이창현,강동우,하경희,임동균,박범영,김동훈,이종문,안종남,Seong, Pil-Nam,Kim, Jin-Hyoung,Cho, Soo-Hyun,Lee, Chang-Hyun,Kang, Dong-Woo,Hah, Kyoung-Hee,Lim, Dong-Gyun,Park, Beom-Young,Kim, Dong-Hoon,Lee, Jong-Moon,Ah 한국육가공협회 2009 肉加工 Vol.36 No.-

자연환경에서 건염햄 제조 시 소금 처리수준과 아질산염 처리 유무가 뒷다리 중량감소, 제품의 일반성분, 화학적 특성 및 조직적 특성에 어떠한 영향을 미치는지를 조사하기 위해 HS(뒤다리 kg당 9.2 g 소금 처리), HS+NaNO2(뒷다리 kg당 9.2 g소금+100 ppm 아질산염 처리), LS(뒷다리 kg당 6.2 g 소금 처리), LS+NaNO2(뒷다리 kg당 6.2g 소금+100 ppm 아질산염 처리) 등 4개 처리구에 뒷다리 3개씩을 배치하여 조사하였다. 소금처리 수준과 아질산염 첨가 유무는 전체 중량감소율에 영향을 미치지 않았으며(p>0.05) 제조과정 중 중량감소는 건조기간 동안 가장 많이 발생하였다(27.46%, 28.25%, 26.99%, 28.42%) 자연환경에서 제조된 건염햄의 일반성분을 분석한 결과, 저염처리구(LS)가 아질산염을 처리한 고염처리구(HS+NaNO2)와 아질산염을 처리한 저염처리구(LS+NaNO2) 보다 수분 함량이 높았다. 지방함량, 단백질 함량, 회분 함량은 소금처리수준과 아질산염 처리에 영향을 받지 않았다. 경도(hardness)와 씹힘성(Chewiness)은 저염처리구(LS)에서 가장 낮았으며, 아질산염 처리는 건염햄의 조직감에 영향을 미치지 않는 것으로 조사되었다. 저염처리구(LS) 건염행 대퇴두갈래근의 수분활성도는 고염처리구(HS)와 아질산염을 처리한 고염처리구(HS+NaNO2) 보다 높았으며, 염도는 아질산염을 처리한 저염구(LS+NaNO2)가 고염처리구(HS)와 아질산염을 처리한 고염처리구(HS+NaNO2) 보다 낮았다. 아질산염 잔존량은 아질산염 처리유무에 영향을 받지 않았다. 육색 명도(L)와 적색도(a), 색도($h^{\circ}$)는 소금 처리 수준과 아질산염에 영향을 받지 않았으며, 황색도(b)와 채도(chroma)는 아질산염을 처리한 고염처리구(HS+NaNO2)에서 높은 값을 나타내었다. The aim of this work was to analyze the effects of salt and NaNO2 on weight loss, proximate compositions, chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The H8 group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+NaNO2 group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm NaNO2. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+NaNO2 group of 3 hams (10.62 kg) was salted same as L8 group and added 100 ppm NaNO2. The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of NaNO2 (p<0.05), the L8 hams had significantly higher moisture content than HS + NaNO2 and L8 + NaNO2 (p<0.05). The level of salt and NaNO2 did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from L8 hams were significantly lower than in the muscles from HS + NaNO2 hams (p<0.05). The NaNO2 did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05). The water activity in biceps femoris muscle from L8 hams was significantly higher than in muscles from HS and H8+NaNO2 hams (p<0.04). The salt content in biceps femoris muscles from LS + NaNO2 hams was significantly lower than in the muscles from HS and HS + NaNO2 hams (p<0.05). The NaNO2 treatment did not affect the NaNO2 content in biceps femoris muscles (p>0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and $h^{\circ}$ of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS + NaNO2 hams were significantly higher than in the muscles from HS and LS hams.

소금과 아질산염 처리수준에 따른 건염햄의 이화학적 특성

성필남,김진형,조수현,이창현,강동우,하경희,임동균,박범영,김동훈,이종문,안종남,Seong, Pil-Nam,Kim, Jin-Hyoung,Cho, Soo-Hyun,Lee, Chang-Hyun,Kang, Dong-Woo,Hah, Kyoung-Hee,Lim, Dong-Gyun,Park, Beom-Young,Kim, Dong-Hoon,Lee, Jong-Moon,Ah 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.4

The aim of this work was to analyze the effects of salt and $NaNO_2$ on weight loss, proximate compositions. chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The HS group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+$NaNO_2$ group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm $NaNO_2$. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+$NaNO_2$ group of 3 hams (10.62 kg) was salted same as LS group and added 100 ppm $NaNO_2$. The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of $NaNO_2$ (p<0.05), the LS hams had significantly higher moisture content than HS+$NaNO_2$ and LS+$NaNO_2$ (p<0.05). The level of salt and $NaNO_2$ did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from LS hams were significantly lower than in the muscles from HS+$NaNO_2$ hams (p<0.05). The $NaNO_2$ did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05). The water activity in biceps femoris muscle from LS hams was significantly higher than in muscles from HS and HS+$NaNO_2$ hams (p<0.05). The salt content in biceps femoris muscles from LS+$NaNO_2$ hams was significantly lower than in the muscles from HS and HS+$NaNO_2$ hams (p<0.05). The $NaNO_2$ treatment did not affect the $NaNO_2$ content in biceps femoris muscles (p>0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and $h^{\circ}$ of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS+$NaNO_2$ hams were significantly higher than in the muscles from HS and LS hams.

올리브유가 첨가된 프레스햄의 저장 중 품질특성에 미치는 영향

이정일,정재두,이진우,하영주,신택순,곽석준,도창희,Lee, Jeong-Ill,Jung, Jae-Doo,Lee, Jin-Woo,Ha, Young-Joo,Shin, Teak-Soon,Kwack, Suk-Chun,Do, Chang-Hee 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.2

본 연구는 프레스햄의 품질특성에 올리브유 미치는 영향을 조사하고자 하였다. 시험구는 프레스햄에 첨가되는 올리브유의 양에 따라 5개의 시험구를 배치하였다. 대조구는 올리브유를 첨가하지 않고 총 구성분 중 10% 량만큼 등지방을 첨가하였다. 처리구 1은 프레스햄 제조시 첨가되는 돈지방 함량 중 5%를 올리브유로 대체시켰으며, 처리구 2는 10%,처리구 3은 15%,처리구 4는 20%를 올리브유로 대체하여 제조하였다. 제조된 프레스햄은 진공 포장하여 냉장온도($4^{\circ}C$)에서 28일간 저장하면서 실험에 공시하였다. 조단백질과 조지방 함량은 대조구와 올리브유 처리구간에 유의적인 차이가 없었으며, 함유수분과 조회분 함량은 대조구가 올리브유 처리구에 비하여 유의적으로 높은 함량을 보였다(p<0.05). pH는 처리구간의 비교에서 전 저장기간 동안 뚜렷한 경향이 없는 것으로 나타났으며, 저장기간 경과에 따른 변화에서는 전 처리구가 저장 7일째에 가장 높았다가 7일 이후에는 감소하는 경향을 보였다. 육색 변화에서 대조구에 비하여 올리브유 대체 수준이 증가할수록 황색도 값은 증가하고 반면에 적색도 값은 감소하는 경향을 보였다. 저장기간의 경과에 따른 변화에서도 뚜렷한 변화가 없었다. 조직감의 변화에서 대조구와 올리브유 처리구간의 비교에서 유의적인 차이는 인정되었지만 뚜렷한 경향이 없었으며, 저장기간의 경과에 따른 변화에서도 뚜렷한 변화가 없었다. 이상의 결과 프레스햄 제조시 올리브유의 첨가는 이화학적 특성 및 조직감에 영향을 미치지 않으며, 단가불포화지방산 함량을 강화시킨 건강지향적 고급 육제품 생산이 가능하다고 사료된다. The effects of olive oil on the quality characteristics of pressed ham were investigated. Five different treatments were carried out varying the amount of olive oil added to pressed ham. for the control, 10% back fat among the total ham components was added without any olive oil. For the first treatment, 5% olive oil within the lard component was added into the pressed ham. The 2nd, 3rd and 4th treatments included 10%, 15% and 20% olive oil, respectively. Manufactured pressed hams containing olive oil were vacuum packaged and then stored for 28 days at $4^{\circ}C$. The crude protein and crude fat were not significantly different between the control and olive oil treated hams. The moisture and crude ash contents of olive oil treated hams was significantly lower than that of the control(p<0.05). There was no significant difference in pH between the control and olive oil treated hams. The pH increased during the first 7 days of storage and then decreased somewhat for the remainder of the 28 day storage period for all treatments. The meat color $b^*$ value of olive oil treated hams was higher than that of the control, whereas the meat color $a^*$ value decreased with the inclusion of olive oil. Neither value changed during the period of storage. There was no significant difference in texture between the control and olive oil treated hams throughout the storage period. In summary, pressed ham manufactured with added olive oil showed no change in physico-chemical properties and texture characteristics. Thus, it may be assumed that high quality pressed ham can be manufactured with increased monounsaturated fatty acid content.