Influence of fat, muscle fiber, and fresh pork quality characteristics on sensory quality

정다운 고려대학교 대학원 2009 국내석사

This thesis was designed to investigate the effects of fat characteristics, histochemical characteristics, and fresh pork quality characteristics on sensory quality in the longissimus dorsi muscle of Berkshire pigs. The contents of intramuscular fat (IMF: r = 0.49, P < 0.001), saturated fatty acid (SFA: r = 0.46, P < 0.001), and monounsaturated fatty acid (MUFA: r = 0.35, P < 0.001) were positively correlated with the National Pork Producers Council (NPPC) marbling score, but the polyunsaturated fatty acid (PUFA) and the P:S ratio (r = -0.46 and r = -0.46, respectively) had negative relationships with the score. In the relationships between fat characteristics and sensory quality, IMF content was positively related with the scores for chewiness (r = 0.21) and off-flavor (r = 0.31). Moreover, the n-6:n-3 ratio was significantly related with the scores for chewiness (r = -0.27, P < 0.01) and rate of breakdown (r = -0.30, P < 0.01). On the other hand, the morphological characteristics of muscle fibers can influence on sensory quality characteristics. Muscles harboring a small area and higher density of fibers show softer, tender meat and a lower number of chews than muscles harboring a larger area and lower density of fibers. In the measurements of meat texture, texture profile analysis (TPA) was more closely related to the sensory quality characteristics than Warner-Bratzler shear force. In particular, TPA-hardness was positively correlated with softness, initial tenderness, and chewiness (r = 0.58, r = 0.58, and r = 0.57, respectively). The indicators of water holding capacity (WHC), such as drip loss and filter-paper fluid uptake, were negatively correlated with the NPPC color score (r = -0.41 and r = -0.20, respectively), and were positively correlated with softness (r = 0.29 and r = 0.33, respectively), initial tenderness (r = 0.29 and r = 0.38, respectively), and chewiness (r = 0.29, r = 0.40, respectively) scores. Base on these results, one can conclude that although the muscle fiber type composition and fat characteristics only had a limited effect on the sensory quality traits, muscle fiber characteristics, including cross-sectional area and numbers of fibers, as well as the WHC of the fresh meat, were important factors for determining variations in sensory quality, especially the indicator of tenderness.

The Effect of CFO Professional Background Characteristics on Information Disclosure Quality : Moderating Effects of CEO Power and External Corporate Governance

고성정 동명대학교 대학원 2023 국내박사

Information disclosure matters considerably in managing listed firms and maintaining the healthy development of the capital market. Factors affecting information disclosure quality of listed firms and the improvement of information disclosure quality have always been a hot topic for scholars, investors, and regulatory authorities. Determinants of information disclosure quality have been previously examined from the company-level perspective, and it has been found that information disclosure quality is mainly affected by corporate characteristics and governance structures. In recent years, based on the upper echelon theory, some scholars have examined the impacts of the demographic and professional characteristics of the top management team, as well as the demographic characteristics of CFOs on information disclosure quality. However, few scholars have paid their attention to the relationship between CFO professional background characteristics and information disclosure quality. Existing literature indicates that CFO professional background characteristics can affect corporate financial restatement, accruals quality, and accounting conservatism. CFOs, as important leaders in corporate financial decisions, are closely related to corporate information disclosure decisions, and have an impact on information disclosure quality, making it necessary to investigate the effect of CFO professional background characteristics on the quality of information disclosure. CEOs, as core members in the top management team, can exert an impact on corporate implementation of strategies and allocation of resources by taking advantage of their power (Zhang and Yao, 2017), thus affecting corporate information disclosure decision-making and information disclosure quality. Based on the upper echelon theory, the impacts of demographic characteristics and professional experiences of CEOs on corporate information disclosure quality have been examined in previous studies. Some scholars have also explored the effect of the single dimension of CEO power on information disclosure quality. However, little attention has been paid to the relationship between the comprehensive power of CEOs and information disclosure quality from the perspective of the stewardship theory. CEO power is the synthesis of different power dimensions, and its impact on the quality information disclosure should come from the comprehensive power of this very CEO. Therefore, it is necessary to examine the influence of CEOs’ comprehensive power on information disclosure quality based on the stewardship theory. Additionally, network connections among top managers in the top management team have been proven to promote information transmission and collaboration (Kwack, 2021). CFOs are considered subordinates to the CEOs in the corporate hierarchy and this subordination makes it possible to investigate whether CEO power moderates the relationship between CFO professional background characteristics and information disclosure quality. The relationship between CFOs’ professional backgrounds and information disclosure quality might be moderated by the external corporate governance environment. A higher external audit quality and analyst following contribute to reducing information asymmetry between top managers and the outsiders and increasing information transparency (Li, 2020; Sonu and Park, 2021), thereby improving information disclosure quality. In addition, as external supervision and governance mechanisms, high-quality external audit and analyst following can also play oversight roles in corporate governance and restrain earnings manipulation behaviors conducted by top managers. Moreover, several studies have confirmed that some characteristics of CFOs can play the role of a substitute for external audit quality. The above analysis indicates the necessity of exploring whether external audit quality and analyst following can affect the relationship between CFO professional background characteristics and corporate information disclosure quality. Based on the above analysis, this study takes A-share listed companies in the Chinese Shenzhen Stock Exchange as the research samples, and employs regression models to examine the influence of CFO professional background characteristics and CEO power on the quality of corporate information disclosure. In addition, this study also analyzes the moderating effects of CEO power, external audit quality, and analyst following on the relationship between CFO professional background characteristics and information disclosure quality. The main conclusions of this study are summarized as follows. First, the financial background of CFOs is negatively correlated with the quality of information disclosure, that is, it is not conducive to improving information disclosure quality. The audit background of CFOs exerts a positive effect on the quality of information disclosure, positively improving the quality of information disclosure. The above conclusions not only demonstrate that the professional backgrounds of CFOs impose an essential effect on information disclosure quality of Chinese listed firms, but also provide a new reference for investors and regulatory authorities to accurately evaluate the information disclosure quality of Chinese listed companies. Second, there is a positive correlation between CEO power and information disclosure quality, which means that an increase in CEO power can promote the improvement of information disclosure quality. Third, CEO power negatively moderates the negative relationship between CFO financial background and information disclosure quality, which indicates the inhibiting effect of CEO power on the negative relationship between CFO financial background and the quality of information disclosure. However, CEO power fails to moderate the positive relationship between CFO audit background and information disclosure quality. Fourth, external audit quality negatively moderates the negative impact of CFO financial background on information disclosure quality, that is, a higher external audit quality is conducive to suppressing earnings manipulation and aggressive accounting choices conducted by CFOs with financial backgrounds, thus weakening the negative impact of CFO financial background on information disclosure quality. External audit quality negatively moderates the positive impact of CFO audit background on information disclosure quality, implying that CFO audit background can to some extent act as a substitute for external audit quality. Finally, analyst following negatively moderates the negative impact of CFO financial background on information disclosure quality, which means that analysts can effectively supervise CFOs with financial backgrounds and suppress corporate earnings management behaviors and financial frauds, thus improving information disclosure quality. Analyst following negatively moderates the positive impact of CFO audit background on information disclosure quality, implying that CFO audit background can to some extent act as a substitute for analyst following. Overall, the empirical results of this study indicate that CFO professional background characteristics and CEO power can affect the information disclosure quality of Chinese listed companies. In addition, CEO power, external audit quality, and analyst following can moderate the relationship between CFO professional background characteristics and the quality of information disclosure. The research conclusions of this study have several important policy implications for the selection and employment of CFOs, also the rational allocation of CEO power and the improvement of corporate governance. At the same time, these findings offer important guiding significance for external investors’ investment decisions in the capital market and regulatory agencies to regulate the information disclosure behaviors of listed companies. 정보 공시는 상장 기업의 경영 관리와 자본 시장의 건전한 발전에 대 해 중요한 역할을 한다. 상장 기업의 정보 공시 품질에 영향을 미치는 요인과 정보 공시 품질 개선 방법은 항상 학자, 투자자 및 규제 기관에 서 관심을 가지는 핫한 이슈이다. 선행 연구에서는 주로 기업 차원에서 정보 공시 품질의 결정 요인에 대한 고찰을 진행하였으며 정보 공시 품 질은 주로 기업의 특징과 지배 구조 요인의 영향을 받는 것으로 나타났 다. 최근 들어 일부 학자들이 상위 계층 이론을 기반으로 최고 경영진의 인구 및 전문 특징, 그리고 CFO의 인구 통계학적 특성이 정보 공시 품 질에 미치는 영향을 연구하였다. 그러나 CFO의 전문적인 배경 특징과 정보 공시 품질 간 관계에 주목하는 학자는 적은 편이었다. 기존 문헌은 CFO의 전문적인 배경 특징이 기업의 재무제표 재작성, 발생액의 질 및 회계 보수주의에 영향을 미칠 수 있음을 나타낸다. CFO는 기업 재무 결 정의 중요한 리더로, 기업의 정보 공시 결정과 밀접한 연관이 있으며 따 라서 기업의 정보 공시 품질에 영향을 미치므로 CFO의 전문적인 배경 특징이 정보 공시 품질에 대한 영향 연구가 필요하다. 기업 고위 경영진의 핵심 구성원인 CEO는 장악한 권력을 통해 회사 의 전략 실행 및 자원 배분에 영향을 미치며 기업의 정보 공시 결정 및 정보 공시 품질에 영향을 준다(Zhang and Yao, 2017). 기존 연구에서는 주로 상위 계층 이론을 기반으로 CEO의 인구 특징과 개인 경력이 정보 공시 품질에 대한 영향을 살펴보았다. 일부 학자들은 또 CEO 권력의 단 일 차원이 정보 공시 품질에 대한 영향을 논의하였다. 그러나 청지기 이 론을 기반으로 CEO의 종합 권력이 정보 공시 품질에 대한 영향에 주목 하는 학자는 거의 없었다. CEO 권력은 다양한 권력 차원의 통합이며 정 보 공시 품질에 미치는 영향은 CEO의 종합 권력에서 비롯되어야 한다. 따라서 청지기 이론을 기반으로 CEO의 종합 권력이 정보 공시 품질에 미치는 영향을 조사할 필요가 있다. 또한 고위 경영진 고위 관리자들 간 네트워크 연결은 정보 전송과 협업을 촉진하는 것으로 입증됐다 (Kwack, 2021). 회사 계층 구조에서 CFO는 CEO의 부하로 간주되며 이 러한 부하 관계를 통해 CEO 권한에 의한 CFO 전문적 배경 특징과 정 보 공시 품질 간 관계 조절 여부를 논의할 수 있다. CFO 전문적 배경 특징과 정보 공시 품질 간 관계는 외부 기업 지배 환경의 조절을 받을 수 있다. 외부 감사 품질 및 애널리스트 추적은 고 위 경영층과 외부인 간 정보 불균형을 줄이고 정보 투명성을 높여 정보 공시 품질을 높일 수 있다(Li, 2020; Sonu and Park, 2021). 또한 품질 높은 외부 감사와 애널리스트 추적은 외부 감독 및 관리 메커니즘으로서 기업 관리에서 감독 역할을 수행하고 고위 경영층의 이익 조작 행위를 억제할 수 있다. 이밖에 기존 문헌에서도 CFO의 일부 특징과 외부 기업 관리 구조 간에 대체 효과가 있음을 입증하고 있다. 위의 분석은 외부 감사 품질과 애널리스트 추적이 CFO의 전문적 배경 특징과 기업의 정 보 공시 품질 간의 관계에 영향을 미치는지 여부를 검토할 필요가 있음 을 시사했다. 위의 분석을 바탕으로 본 논문에서는 중국 선전증권거래소 A주 상장 기업을 연구 표본으로 회귀 모형을 이용해 CFO의 전문적 배경 특징과 CEO 권력이 상장 기업의 정보 공시 품질에 미치는 영향에 대해 각각 고찰을 진행하였다. 또한 본 연구에서는 CEO 권력, 외부 감사 품질 및 애널리스트 추적이 CFO 전문적 배경 특징과 정보 공시 품질 간 관계에 대한 조절 작용을 분석하였다. 본 연구의 주요 결과를 요약하면 다음과 같다. 첫째, CFO 금융적 배경과 정보 공시 품질은 음의 상관 관계에 있는 데 CFO의 금융적 배경은 정보 공시 품질 향상에 불리함을 나타낸다. CFO 감사 배경이 정보 공시 품질에 긍정적인 영향을 미치는 것은 CFO 의 감사 배경이 정보 공시 품질 향상에 긍정적인 영향을 미침을 나타낸 다. 상술한 결과는 CFO의 전문적인 배경 특징이 중국 상장 기업의 정보 공시 품질에 중요한 영향을 미친다는 것을 입증할 뿐만 아니라 투자자와 규제 기관을 위해 상장 기업의 정보 공시 품질을 정확하게 평가할 수 있 는 새로운 참고 자료를 제공한다. 둘째, CEO 권력과 정보 공시 품질은 양의 상관 관계에 있는데 CEO 권력의 증가는 정보 공시 품질의 향상을 추진할 수 있음을 나타낸다. 셋째, CEO 권력은 CFO의 금융적 배경과 정보 공시 품질 간 부정적 인 관계를 하향 조정하는데 이는 CEO의 권한은 CFO의 금융적 배경과 정보 공시 품질 간 음의 상관 관계에 대해 억제 효과가 있음을 나타낸 다. 하지만 CEO 권력은 CFO의 감사 배경과 정보 공시 품질 간 양의 상 관 관계를 조절할 수 없다. 넷째, 외부 감사 품질은 CFO의 금융적 배경이 정보 공시 품질에 대 한 부정적인 영향을 하향 조정하는데 이는 높은 외부 감사 품질은 금융 적 배경을 가진 CFO의 이익 조작과 급진적인 회계적 선택을 억제하는 데 유리하며 이로써 CFO의 금융적 배경이 정보 공시 품질에 대한 부정 적인 영향을 약화시킬 수 있음을 나타낸다. 외부 감사 품질은 CFO의 감 사 배경이 정보 공시 품질에 대한 긍정적인 영향을 하향 조정하는데 이 는 CFO의 감사 배경이 외부 감사 품질을 어느 정도 대체할 수 있음을 나타낸다. 마지막으로, 애널리스트 추적은 CFO의 금융적 배경이 정보 공시 품 질에 대한 부정적인 영향을 하향 조정하는데 이는 애널리스트는 금융적 배경을 가진 CFO를 효과적으로 감독하고 이익 관리와 금융 사기를 억 제하여 정보 공시 품질을 높일 수 있음을 나타낸다. 애널리스트 추적은 CFO의 감사 배경이 정보 공시 품질에 대한 긍정적인 영향을 하향 조정 하는데 이는 CFO의 감사 배경이 애널리스트 추적을 어느 정도 대체할 수 있음을 나타낸다. 요컨대, 본 연구의 실증 결과에 따르면 CFO의 전문적인 배경 특징과 CEO의 권력은 중국 상장 기업의 정보 공시 품질에 영향을 미칠 수 있 다. 또한 CEO권력, 외부 감사 품질 및 애널리스트 추적은 CFO의 전문 적인 배경 특징과 정보 공시 품질 간 관계를 조절할 수 있다. 본 논문의 연구 결과는 CFO의 선정과 임용, CEO 권력의 합리적인 배분 및 회사 관리 구조의 개선에 정책적으로 중요한 의의를 가진다. 동시에 이러한 연구 결과는 자본 시장에서 외부 투자자의 투자 결정과 규제 기관이 상 장 기업의 정보 공시 행위를 규제하는 데 중요한 지도적 의의를 가진다.

Effects of Pig Breed and Biochemical Degradation on the Quality Characteristics of Dry-Cured Loin

서진규 경상국립대학교 대학원 2022 국내박사

Dry-cured meat product is one of the oldest meat processing methods and is used as one of the main foods in the West. As a result, many types of dry-cured meat products are produced with the characteristics of each country and each region, and typical examples are Jamon (Spain), Jambon (Belgium), Prosciutto (Italy), and Bayonne Ham (France). The quality characteristics of dry-cured meat product are changed by various factors. In this study, various factors were classified into several categorized, and the effect of each factor on the quality characteristics of dry-cured meat was investigated. The first study aimed to compare the meat quality characteristics between Berkshire and Landrace, Yorkshire, and Duroc (LYD) and to discover the relationship between the variables representing pork loin quality characteristics. In this study, Berkshire and LYD were used for 20 animals, respectively, for comparison of meat quality between pig breeds, and a total of 40 animals were used to determine the relationship between the measured variables. Here, 23 variables were used, including proximate composition, pH, drip loss and cooking loss, Warner–Bratzler shear force (WBSF), and fatty acid composition. Berkshire had significantly higher water content, pH, water-holding capacity, and saturated fatty acid (SFA) content, and more redness than LYD (p < 0.05). However, the fat content and polyunsaturated fatty acid (PUFA) were low (p < 0.05). The results of the correlation analysis between variables were a negative correlation between moisture and fat content and a positive correlation between the SFA and fat content. Moreover, SFA and PUFA were negatively correlated. Additionally, caused by factor analysis, SFA and fat content were considered the first factors affecting pork quality characteristics. Therefore, the pig breed is associated with differences in meat quality, and fatty acid composition among meat quality parameters can affect meat quality. The second study was investigated the effects of pork varieties and processing steps on the quality characteristics of dry-cured loin. It consisted of two pig breeds (Berkshire vs LYD) and four processing stage (raw meat, cured meat, drying-ripening 15 days and 30 days). For each processing stage, 10 dry-cured loins per pig breed were prepared and their physicochemical properties were analyzed. On the 30 days of drying-ripening, the moisture content and pH values of Berkshire and LYD were 59% and 53%, 6.17 and 5.94, respectively (p<0.05). Redness and yellowness were higher in Berkshire than in LYD (p<0.05). The pig breed and processing stage did not influence on lipid oxidation and lightness (p>0.05). However, the sulfhydryl content was significantly higher in Berkshire than in LYD after 15 days of drying-ripening (p<0.05). The concentrations of total free amino acids and fatty acids were higher in Berkshire in all processing stage (p<0.05). Therefore, dry-cured loin manufactured by Berkshire would have more desirable overall quality characteristics compared to LYD due to its higher water content and pH. The third study compared free amino acids and volatile compounds of dry-cured loin prepared from F2 (Landrace × Yorkshire × Duroc, LYD; Yorkshire × Berkshire × Duroc, YBD) produced using maternal lines for LY and YB, and further investigated the relationship between crossbreeds and measured parameters. Overall, free amino acids and volatile compounds were shown to be higher in YBD than in LYD. Particularly, MSG-like and sweet-related free amino acids showed high significance levels, and the content of YBD was higher than those in LYD. The volatile compound showed the most obvious difference between alcohol and ketone, and YBD was comparatively higher than LYD. As a result of grouping the data, it was clearly distinguished according to the pig breed to show the relationship between each group, numerous volatile compounds and free amino acids showed a strong correlation with YBD. Therefore, if the YB is used as a maternal line when producing dry-cured loin, products with better taste and flavor than LY can be produced. The purpose of fourth study is to compare quality characteristics between sample groups using dry cured loin with different levels of proteolysis and lipolysis, and to investigate the effect of proteolysis and lipolysis on individual quality characteristics. Dry-cured loins were divided into 4 groups (HH, PI of high range and TBARS of high range; HL, PI of high range and TBARS of low range; LH, PI of low range and TBARS of high range; LL, PI of low range and TBARS of low range) using the proteolysis index (PI) and 2-thiobarbituric acid reactive substances (TBARS). Moisture, pH, instrumental color, texture properties, fatty acid composition, free amino acid, and a volatile compound which are the main quality characteristics of dry-cured loin were analyzed. Moisture decreased constantly according to proteolysis and lipolysis levels. Accordingly, other physical parameters also showed differences, and proteolysis induced a greater difference than lipolysis. The HH, which was both decompositions were actively degraded had the highest moisture content and MUFA, but the lowest PUFA content. Also, free amino acids and volatile compounds showed the highest content in HH. However, LL, which did not actively decompose had the opposite result from HH. HL and LH, in which only one decomposition was actively degraded showed differences according to individual quality characteristics. Therefore, the quality characteristics of dry-cured loin are affected as a whole by proteolysis and can be affected by lipolysis according to individual quality characteristics. In summary, the pig breed, processing stage, and biochemical degradation (proteolysis and lipolysis) in the production of dry-cured loin could cause changes in quality characteristics. In particular, can have a direct effect on fatty acids, amino acids, and volatile substances that are directly related to sensory factors. 생햄은 가장 오래된 식육가공품 중 하나이며 서양에서 주요 식료품 중 하나로 이용된다. 그에 따라 매우 다양한 종류의 생햄이 존재하며 대표적으로 하몽(스페인), 잠봉(벨기에), 프로슈토(이탈리아) 및 바욘햄(프랑스) 등 각 나라 및 각 지역 별 특색을 갖춘 생햄이 생산된다. 이렇게 다양한 생햄은 다양한 요소에 의해 품질특성이 변하게 되는데, 본 연구에서는 다양한 요소들을 몇 가지 요인으로 구분하여 각 요인이 생햄의 품질특성에 미치는 영향을 알아보고 실시되었다. 첫번째 연구는 버크셔와 삼원교잡종인 LYD의 육질 특성을 비교하고, 돈육 등심 품질특성을 나타내는 변수 간의 관계를 탐색이 목적이다. 돈육 품종 간 육질 비교를 위해 버크셔와 LYD를 각각 20마리, 측정변수 간의 관계를 확인하기 위해 총 40마리를 사용하였다. 일반성분, pH, 육즙 감량 및 가열 감량, 전단가(Warner-Bratzler shear force, WBSF) 및 지방산 조성을 포함하는 총 23개의 변수가 사용되었다. 버크셔는 LYD보다 수분 함량, pH, 보수력, 적색도 및 포화지방산 함량이 유의하게 높았다(p<0.05). 그러나 지방함량과 다중불포화지방산은 낮았다(p<0.05). 변수간 상관분석 결과 수분과 지방함량은 음의 상관관계를 보였고, 포화지방산과 지방함량은 양의 상관관계를 보였다. 또한, 포화지방산과 다중불포화지방산은 음의 상관관계였다. 추가로, 요인분석의 결과를 통해 돈육 품질특성에 영향을 미치는 첫 번째 요인으로 포화지방산과 다중불포화지방산을 고려하였다. 따라서 돈육 품종은 육질의 차이를 유발하며 육질 매개변수 중 지방산 조성이 육질에 영향을 미칠 수 있다. 두번째 연구는 돈육 품종과 가공단계가 건염등심의 품질특성에 미치는 영향을 조사하였다. 2개의 돈육 품종(버크셔 vs LYD)과 4개의 가공단계(원료육, 염지육, 건조 숙성 15일 및 30일)로 구성하였다. 각 가공단계별로 품종당 10개의 건염등심을 준비하여 이화학적 특성을 분석하였다. 건조 숙성 30일차에 버크셔와 LYD의 수분 함량과 pH 값이 각각 59%와 53%, 6.17과 5.94로 유의적인 차이를 보였다(p<0.05). 적색과 황색은 LYD보다 버크셔에서 더 높았다(p<0.05). 지질 산화 및 명도는 가공단계와 돈육 품종에 영향을 받지 않았다(p>0.05). 그러나 sulfhydryl 함량은 15일 건조 숙성 후 LYD에 비해 버크셔에서 유의하게 높았다(p<0.05). 총유리아미노산과 지방산의 농도는 모든 가공단계에서 버크셔가 더 높았다(p<0.05). 그러므로 버크셔로 제조된 건염등심은 LYD에 비해 높은 수분 함량과 pH로 인해 전반적인 품질특성이 더 우수하다. 세번째 연구는 LY와 YB의 모계계통을 이용하여 생산한 F2(Landrace×Yorkshire×Duroc, LYD; Yorkshire×Berkshire×Duroc, YBD)로 만든 건염등심의 유리아미노산과 휘발성 화합물을 비교하고, 더 나아가 교잡종과 측정된 변수 간의 관계를 조사하였다. 전반적으로 유리 아미노산과 휘발성 화합물은 LYD보다 YBD에서 더 높게 나타났다. 특히 MSG와 단맛과 관련된 유리아미노산은 높은 유의수준을 보였고 YBD가 LYD보다 높은 함량을 보였다(p<0.05). 휘발성 화합물은 알코올과 케톤 사이에 가장 분명한 차이를 보였고 YBD가 LYD보다 비교적 높았다(p<0.05). 데이터의 그룹화 결과, 돼지 품종에 따라 명확하게 구별되어 각 그룹 간의 관계를 보였고 대다수의 휘발성 화합물과 유리 아미노산이 YBD와 강한 상관관계를 보였다. 따 라서 건염등심을 제조 시 YB를 모계로 사용하면 LY보다 맛과 향이 좋은 제품을 생산할 수 있다. 네번째 연구는 단백질분해와 지방분해 수준이 다른 건염등심을 사용하여 그룹 간에 품질 특성을 비교하고 단백질분해와 지방분해가 개별적인 품질특성에 미치는 영향을 조사하는 것이 목적이다. 단백질분해 지수와 지방산패도를 활용하여 4개의 군으로 나누었다(높은 단백질분해와 지방산패도, HH; 높은 단백질분해와 낮은 지방산패도, HL; 낮은 단백질분해와 높은 지방산패도, LH; 낮은 단백질분해와 낮은 지방산패도, LL). 건염햄의 주요 품질 특성 요소인 수분, pH, 기계적 색도, 조직감, 지방산 조성, 아미노산 조성 및 휘발성 화합물을 분석했다. 수분은 분해 수준에 따라 일정하게 감소했다. 그에 따라 다른 물리적 변수들도 차이를 보였으며 단백질분해가 지방분해에 비해 더 큰 차이를 유발했다. 시료 그룹 중 양쪽의 분해가 활발히 진행된 HH는 수분과 단가불포화지방산이 가장 높았으나 반면에 다가불포화지방산은 가장 낮았다. 또한 유리아미노산과 휘발성 화합물은 HH에서 가장 많은 함량을 보였다. 하지만 분해가 활발하게 진행되지 않은 LL은 HH와 정반대의 결과였다. 한쪽의 분해만 활발하게 진행된 HL과 LH는 개별적인 품질 특성에 따라 차이를 보였으며 경향은 HL은 HH와 유사하며 LH는 LL과 비슷했다. 그러므로 건염등심의 품질 특성은 단백질분해에 의해 전체적인 영향을 받으며 개별적은 품질 특성 요소에 따라 지방분해에 영향을 받을 수 있다. 종합해보면 건염등심 제조 시 돈육 품종과 가공단계 그리고 생화학적 분해(단백질분해 및 지방분해)가 품질 특성에 변화를 초래할 수 있으며 특히 관능적 요소와 직결되는 지방산과 아미노산 그리고 휘발성 물질에 직접적인 영향을 줄 수 있다.

Anatomical Characteristics for Wood Identification and Quality Evaluation of Six Korean Oak Species

Alvin Muhammad Savero 강원대학교 대학원 2024 국내박사

Oak species predominantly cover the forests in Korea. Among them, six major Korean oak species stand out: Quercus variabilis Blume (Qv), Quercus serrata Murray (Qs), Quercus mongolica Fisch. ex Ledeb (Qm), Quercus dentata Thunb. (Qd), Quercus aliena Blume (Qal), and Quercus acutissima Carruth. (Qac). The utilization of these six Korean oak woods has shifted from high-grade to low-grade applications. Therefore, we investigated and compared the anatomical characteristics of six Korean oak woods to provide valuable information on wood identification keys and quality indices for the effective utilization of these species. Chapter 1 describes the background and literature reviews on the anatomical characteristics for wood identification and quality evaluation of six Korean oak species. In chapter 2, the macro- and microscopic anatomical characteristics of six Korean oak wood species were investigated and compared. Microscopic anatomical characteristics were evaluated according to the International Association of Wood Anatomists’ list for hardwood identification. Qv had a corky bark texture, with a color similar to that of Qs. Flat ridges and shallow-fissured barks were observed in Qs and Qm. The heartwood color was darker than that of sapwood in all species, with color variations. Qv had heartwood–sapwood colors similar to those of Qac, while Qm and Qal presented similar heartwood–sapwood colors. Concerning microscopic features, Qv and Qac exhibited similar latewood vessel arrangements, featuring diagonal and/or radial patterns. In contrast, dendritic-to-diagonal patterns of vessels with angular outlines were observed in Qs, Qm, Qd, and Qal. Additionally, Qv and Qac had vasicentric, confluent, and unilateral paratracheal axial parenchyma in the latewood. In summary, bark morphology, bark color, wood color, and latewood vessel characteristics can be used as identification keys for Korean oak species. In chapter 3, the objective of this chapter was to examine and compare the radial variation of the vessel and fiber properties and the transition age from juvenile to mature wood of the six Korean oak wood species. Quantitative anatomical features were observed from the pith to the bark at five growth-ring intervals using optical microscopy. A segmented regression model was used to evaluate the transition from juvenile wood to mature wood. The clearest transition from juvenile to mature wood was observed in the radial variation of the earlywood vessel diameter and fiber length. The maturation age of the six Korean oak species ranged from 25 to 42 years. Qv exhibited the highest values for latewood vessel diameter, fiber length, and fiber diameter. Qac displayed the highest values for earlywood vessel diameter and fiber wall thickness. The highest fiber lumen diameter was observed for Qm. There was a positive correlation that observed between vessel diameter and fiber properties. The differences in earlywood and latewood vessel diameters and fiber properties could be utilized as identification keys for these species. Earlywood vessel diameter and fiber length have emerged as the most reliable indicators for estimating the transition from juvenile to mature wood. In chapter 4, the radial variation of uniseriate ray characteristics in six Korean oak species was observed to provide information for wood identification and quality evaluation. Radial variations of uniseriate ray characteristics in tangential section, such as ray height, number, and spacing, were investigated at five growth ring intervals from the pith to near the bark using optical microscopy. The transition point between the juvenile and mature wood was evaluated using a segmented regression model. All species showed a comparable trend in uniseriate ray number and spacing, gradually decreasing from the pith to near the bark. Transition zones for the six Korean oak species ranged from 21 to 39 years of growth. The highest uniseriate ray heights and spacings were observed in Qal. Qd exhibited the highest number of uniseriate rays. Across all species, uniseriate ray number and spacing were higher in juveniles than in mature wood. A negative correlation was observed between the uniseriate ray number and spacing and the uniseriate ray height. The strongest positive correlation was observed between uniseriate ray number and ray spacing. The most reliable parameters for estimating the demarcation point were uniseriate ray number and spacing. The ray characteristics may be used to identify the six Korean oak species. In chapter 5, the non-anatomical characteristics of six Korean oak wood species were investigated and compared to provide identification keys and quality indices for the effective utilization of these species. Non-anatomical characteristics, including heartwood fluorescence, fluorescence and color of water and ethanol extracts, froth test, chrome azurol S test, and burning splinter test, were evaluated according to the International Association of Wood Anatomists (IAWA) lists. None of the six Korean oak species displayed heartwood fluorescence or fluorescence in the ethanol extract. Only Qs exhibited bright blue fluorescence in the aqueous extract. Each species showed distinct colors in both water and ethanol extracts, and the water extract of all species was darker than that of the ethanol extract. A weak positive reaction in the froth test was observed only for Qs. Furthermore, Qv and Qac showed positive reactions to both heartwood and sapwood in the chrome azurol S test. The burning splinter test revealed that only Qac was transformed into charcoal. Thus, water extract fluorescence and color, ethanol extract color, froth test, chrome azurol S test, and burning splinter test can be used to identify the six Korean oak species. In conclusion, the anatomical characteristics including bark morphology, bark color, wood color, latewood vessel characteristics, earlywood and latewood vessel diameters, and fiber lengths, and non-anatomical characteristics including water extract fluorescence and color, ethanol extract color, froth test, chrome azurol S test, and burning splinter test, can be used as identification keys for Korean oak species. It is essential to combine and analyze all anatomical and non-anatomical characteristics to achieve more accurate wood identification. Additionally, radial variations in earlywood vessel diameter, fiber length, ray number, and ray spacing emerged as the most reliable indicators for estimating the transition from juvenile to mature wood.

Sensory quality traits with different beef quality grades and surface texture features, and the relation to histochemical characteristics : 근육 조직화학적 특성 및 식육 표면 조직감이 우육의 관능적 특성에 미치는 영향

이윤경 경북대학교 대학원 2018 국내석사

본 연구는 근내지방도 위주의 소도체 등급판정 제도 개선의 일환으로 진행되었으며, 우육 관능적 특성에 영향을 주는 새로운 인자를 찾기 위해 진행하였다. 이를 위해 식육 표면의 조직감이 관능적 특성에 미치는 영향을 분석하였으며, 또한 조직감 변이의 원인을 근육 조직화학적 분석방법을 통해 밝혀내고자 하였으며, 이를 육질 등급제도 개선의 과학적인 기초 자료로 제공하고자 하였다. 본 연구를 위해 거세한우 87두를 공시하였으며, 사후 45분 한우 배최장근을 이용하여 육질 및 근육 조직화학적 특성을 분석하는데 이용하였다. 이후 사후 24시에 소도체 육질 등급평가를 실시하였으며, 등급판정 부위에서 근육의 함몰 정도 및 경도를 통해 fine 그룹과 coarse 그룹으로 구분하였다. 육질측정은 기기나 표준화된 기준 및 방법에 의해 측정하는 기계적 육질평가가 있으며, 사람의 감각기관에 의해 평가하는 관능적 육질평가가 있다. 본 연구에서는 실험군의 육질을 기계적 및 관능적 육질평가를 통해 다각적으로 실시하였다. 조직감 그룹 간 육질차이는 나타나지 않았으며(Table 1), 육질등급 간 육질의 경우, 사후 45분 및 24시의 산도는 정상적인 수치로 분석되었으며, 등급 간 뚜렷한 차이를 나타내지 않았다(Table 2). 육색의 경우, 육질 등급이 높을수록 다소 밝은 색을 나타냈으며(P < 0.01), 보수력 중 가열감량에서는 1+ 등급이 다른 등급에 비해 감량이 낮게 나타났으나(P < 0.05), 모든 육질등급의 수치는 정상적인 범주에 속하였다. 연도의 객관적인 지표인 전단력(Warner-Bratzler shearforce)은 그 값이 낮을수록 식육이 연한 것으로 판정한다. 육질등급 간 전단력 차이의 분석 경우, 그룹간 유의적인 차이를 나타냈으나(P < 0.05), 1++ 등급과 1+ 등급, 1등급과 2등급 간 유의적인 차이는 나타내진 않았다. 관능적 특성 분석은 소비자가 식육 구매 시 중요하게 작용하는 품질지표 중 하나이며, 본 실험에서는 관능적 특성인 연도, 다즙성 및 풍미를 훈련된 패널을 통해 분석하였다. 연도는 처음 저작 하였을 때 연한 정도, 지속적으로 저작할 시 느껴지는 힘의 정도, 목 넘김 후 입 안의 잔여물로 정의 내려질 수 있다. 따라서, 본 연구에서 관능적 특성 분석에서의 softness와 initial tenderness는 첫 번째 정의에 해당하며, chewiness와 rate of breakdown은 연도의 두 번째 정의, 그리고 amount of perceptible resdue는 연도의 마지막 정의에 해당되며, 연도의 종합적인 평가도 분석하였다. 다즙성은 식육 저작 시 육즙과 지방 자극으로 인해 분비되는 침의 양을 말하며, mouth coating과 juiciness가 해당된다. 그 외에 flavoer intensity와 off flavor intensity를 분석하였다. 조직감 그룹 간 연도는 뚜렷한 차이를 나타냈으며(Table 4), fine 그룹이 coarse 그룹에 비해 연도가 우수한 것으로 분석되었다(P < 0.001). 육질등급 간 연도도 뚜렷한 차이를 나타냈으며(Table 5), 등급이 높을수록 연도가 우수한 것으로 분석되었다(P < 0.001). 근세포는 근육의 기본 단위로 근육성장 및 근육의 조직화학적 특성을 설명하는 인자로 활용되고 있다. 이러한 근섬유의 형태학적 및 이화학적 특성은 관능적 특성에 영향을 미칠 수 있으며, 본 연구에서는 근섬유의 여러 가지 특성 이외에 근속 특성을 추가 분석하였다. 근속은 근섬유 다발로 일반적으로 하나의 근속에 10-100 개의 근섬유로 구성되어 있으며, 근주막이라는 결체조직에 의해 둘러 쌓여 있으며, 근속과 근속 사이의 근주막에 지방세포 및 혈관이 존재한다. 따라서, 근속이 작고 촘촘할 경우 근내지방도 분포가 골고루 퍼져 있게 되며 연도가 좋을 수 있다. 근속 특성은 조직감 그룹 간 뚜렷한 차이를 나타냈으며(P < 0.001), 그 외 근섬유 특성 항목에서는 그룹 간 유의적인 차이를 나타내진 않았다(Table 7). 근속 특성의 경우, fine 그룹이 coarse 그룹에 비해 근속 크기가 작았으며(0.30 vs. 0.51, P < 0.001), 근속 당 근섬유 수도 적은 것으로 분석되었다(71.2 vs. 134, P < 0.001). 총 근속 수의 경우, 배최장근 단면적에 존재하는 근속의 수를 계산한 것으로 fine 그룹이 coarse 그룹에 비해 많은 근속 수를 나타냈다(32,700 vs. 19,400, P < 0.001). 육질등급 간 근섬유 및 근속 특성에서는 모든 항목에서 유의적인 차이를 나타내지 않았다(Table 8). 이러한 결과를 통해 식육 표면의 조직감의 차이는 근속의 크기와 근속 당 근섬유 수로 설명 할 수 있으며, 근육의 함몰이 없고 절단면이 부드러운 식육의 경우 연도가 더 우수하였다. 결과를 종합해보면, 식육 표면의 조직감 변이는 우육의 관능적 특성 특히 연도에 큰 영향을 주는 요인으로 분석되었다. 따라서 소도체 등급 판정제도에서 연도를 더 정확하게 예측 및 파악할 수 있는 지표로 사용가능하다고 판단된다. The main objective of this study was to compare the eating quality among the groups categorized by the Korean beef quality grade and texture feature of exposed muscle surface assessed by extent of dented areas and firmness. A total of 87 beef samples were evaluated twice, surface texture was evaluated by visual appraisal, and was classified into two groups as determined by experienced official graders at the 24 h postmortem. Additionally, this study also investigated the effects of fiber and bundle characteristics on texture feature to establish the cause of differences in muscle surface texture. Significant differences were observed in the sensory quality characteristics among the quality grades mainly determined by marbling score (P < 0.05). However, the coarse texture group with a dented surface required a higher initial force to penetrate meat (P < 0.001), was more difficult to break meat into fragments (P < 0.001), and had a higher amount of perceptible residue in the mouth (P < 0.01) compared to the fine texture group. These differences in the surface texture features between the fine and coarse groups could be explained by bundle area and fiber number per each bundle.

사후대사특성과 근섬유 특성 및 돈육질과의 관계

최지환 고려대학교 대학원 2008 국내석사

This thesis was designed to investigate the relation of metabolites contents in muscle and blood glucose level to muscle fiber characteristics and to evaluate the effect of these factors on meat quality traits in pigs. The first objective was to examine the relation between major metabolites, such as glycogen and lactate content and muscle fiber type composition, and to evaluate their influence on postmortem glycolytic rate and meat quality (Chapter 2). A total of 63 crossbred (Landrace × Yorkshire × Duroc) pigs were evaluated and muscle samples were classified into glycogen high, low and lactate high, low based on their glycogen, lactate content at 45 min postmortem. Muscles with low glycogen and high lactate content showed low muscle pH45 min (5.91, P < 0.05) and high R-values (1.21, P < 0.05). However, muscles with low glycogen and lactate content showed normal rate of postmortem glycolysis (pH45 min: 5.99, R-value: 0.96, P < 0.05) and normal meat quality (L*: 46.19, drip loss: 3.91%, P < 0.05). On the other hand, muscles with high glycogen and lactate content showed rapid postmortem glycolysis (pH45 min: 5.94, R-value: 1.17, P < 0.05), paler surface color (50.49 vs. 47.69, P < 0.05), higher drip loss (6.63 vs. 4.13 %, P < 0.05), and higher extents of protein denaturation (P < 0.05) than muscles with high glycogen and low lactate content. These results may be partially explained by muscle fiber type composition. Muscles with low glycogen and lactate content at early postmortem are composed of significantly higher fiber type I (7.55 vs. 4.10 %, P < 0.05) and lower fiber type IIB (85.79 vs. 92.47 %, P < 0.05) as compared to muscles with high glycogen and lactate content. The second objective was to estimate the relation between blood glucose level and muscle fiber characteristics, and to investigate effects of blood glucose level on meat quality traits in pigs (Chapter 3). In this study, a total of 160 crossbred (Landrace × Yorkshire × Duroc) pigs were evaluated and muscle samples were classified into high blood glucose level and low blood glucose level group based on blood glucose level measured at slaughter. Pigs with high blood glucose level were composed of lower composition of muscle fiber type I (7.01 vs. 8.62 %, P < 0.001) and higher composition of fiber type IIB (84.86 vs. 82.20 %, P < 0.05) than pigs with low blood glucose level. Blood glucose level had strong influences on meat quality measurements. Comparing to low blood glucose level group, high blood glucose level group presented lower values of pH at 45 min (5.98 vs. 6.27, P < 0.001) and at 24 h (5.75 vs. 5.81, P < 0.05), and showed paler meat color (48.84 vs. 47.73, P < 0.001) and diminished water holding capacity (P < 0.001) than . Moreover, blood glucose level had negative relationship with pH45 min (r = -0.563, P < 0.001), solubility of sarcoplasmic (r = -0.439, P < 0.01) and myofibrillar protein (r = -0.584, P < 0.001), on the other hand, had positive relationship with lightness (r = 0.345, P < 0.001), drip loss (r = 0.619, P < 0.001), and filter-paper fluid uptake (r = 0.434, P < 0.001). In conclusion, blood glucose level was related to muscle fiber characteristics and meat quality measurements, and can partially indicate ultimate meat quality.

돈육질 및 근섬유 특성이 관능 평가에 미치는 영향

남윤주 고려대학교 대학원 2009 국내석사

This thesis was designed to investigate the relation of sensory evaluations of pork with postmortem meat quality traits and muscle fiber characteristics. The first objective was to investigate the variations in postmortem meat quality characteristics and sensory evaluations of different pork quality classes in both fresh and cooked meat. Pale, soft, and exudative (PSE) meat had the lowest pH45 min (5.96, P < 0.001) and the highest dip loss (7.85%, P < 0.001), filter paper fluid uptake (45.42 mg, P < 0.001), and lightness (53.41, P < 0.001), whereas dark, firm, and dry (DFD) showed the opposite tendency. When the fresh meat was evaluated by panelists, they could only distinguish the PSE class of meat and it scored lowest in overall acceptability (P < 0.001). However, the panelists did not consider cooked PSE or DFD pork to be unacceptable overall, indicating that consumers cannot distinguish the quality of cooked pork. The second objective was to investigate sensory evaluations in both fresh and cooked meat and their relationships with meat quality measurements and histochemical characteristics. Based on the results, postmortem meat quality traits had close relationships with almost all the evaluated sensory attributes. With regard to histochemical characteristics, cross-sectional area of muscle fiber was related to both National Pork Producers Council color (r = 0.26, P < 0.01) and cooked meat color acceptability (r = ? 0.24, P < 0.01) as well as abnormal flavor intensity (r = 0.25, P < 0.01). Number percentage of fiber type I was associated with fresh pork color acceptability (r = 0.36, P < 0.001), overall acceptability (r = 0.22, P < 0.01), and taste acceptability (r = 0.25, P < 0.05) after cooking. There were no significant relationships between fiber type IIa proportion and the evaluated sensory attributes; however, good meat sensory quality was partially explained by the percentage of fiber type I. 본 연구는 사후 육질 및 조직학적 특성이 소비자 관능 평가에 미치는 영향에 대해 알아보고자 수행하였다. 첫 번째 연구에서는 돈육질을 보수력과 육색을 기준변수로 하여 네 그룹으로 분류하였으며, 각 돈육질 그룹 간 사후 육질과 소비자 관능평가를 비교 분석하였다(Chapter 2). Pale, Soft, exudative(PSE) 그룹은 네 개의 그룹 중 가장 낮은 사후 24시간 pH(5.63, P < 0.001)와 가장 높은 유리 육즙량(7.85%, P < 0.001), 여과지 흡수량(45.42 mg, P < 0.001) 및 명도(53.41, P < 0.001)를 보였으며, dark, firm, dry(DFD) 그룹은 정반대의 결과를 나타냈다. 신선육의 관능평가 결과를 살펴보면, PSE 그룹은 식육 표면의 수분이 가장 많은 것으로 분석되었으며, National Pork Producers Council(NPPC) 육색과 마블링, 육색의 기호도, 외관의 기호도 및 전체적인 기호도에서 모두 가장 낮은 값을 나타내었다(P < 0.001). DFD 그룹의 경우는 NPPC 육색과 마블링에서 가장 큰 값을 보였으며, 육색의 기호도는 정상육(red, firm, non-exudative: RFN) 그룹보다 낮았으나 표면 수분의 정도, 외관의 기호도 및 전체적인 기호도에서는 RFN 그룹과 유의적인 차이가 없었다. 가열육의 관능평가에서는 DFD 그룹이 RFN 그룹에 비해 색, 외관 및 풍미의 기호도가 낮았으나, 맛, 다즙성, 연도 및 전체적인 기호도에서는 각 그룹 간에 유의적인 차이가 나타나지 않았다. Chapter 3에서는 상업적으로 이용되는 133두의 교잡종 배최장근을 이용하여 소비자 관능 평가와 육질 및 조직학적 특성간의 상관관계를 조사하였다. 소비자 관능 평가는 대부분의 사후 육질 항목과 밀접한 관계가 있었다. 소비자 관능 평가와 조직학적 특성과의 상관성 분석 결과를 살펴보면, 근섬유 단면적은 신선육의 NPPC 색(r = 0.26, P < 0.01) 및 가열육의 이상취 강도와는 정의 상관관계(r = 0.25, P < 0.01), 색의 기호도와는 부의 상관관계(r = 0.24, P < 0.01)를 나타냈다. 근섬유 유형 I의 조성은 신선육 색의 기호도(r = 0.36, P < 0.001), 전체적인 기호도(r = 0.22, P < 0.01) 및 가열육 맛의 기호도(r = 0.25, P < 0.05)와 정의 상관관계를 나타냈다. 본 연구의 결과를 종합해 분석해보면 다음과 같다. (1) 신선육 상태에서는 이상육 중 특히 PSE 돈육의 소비자 기호도가 낮은 수치를 나타내지만, 가열 후 소비자들은 이상육과 정상육 간의 종합적인 관능적 특성 차이를 느끼지 못하는 것으로 판단된다. (2) 근섬유의 크기와 조성은 신선육과 가열육의 소비자 관능 평가와 부분적으로 상관관계를 나타내며, 특히 소비자들이 느끼는 바람직한 관능적 특성은 근섬유 유형 I의 조성으로 설명이 가능하다고 분석되었다.

테프와 효소를 첨가한 Sourdough Bread의 품질 특성

김지민 경희대학교 대학원 2021 국내박사

본 연구는 특색 있고 독특한 향미를 지니며 건강지향적인 재료를 찾는 소비자들에게 생소하지만 영양성분이 풍부한 테프를 활용하여 sourdough bread 제조에 적용하고, 효소(α-Amylase, glucose oxidase)를 첨가하여 더 좋은 품질로 향상시켜 테프를 제과제빵 제품에서 좀 더 활용도가 높게 사용할 수 있도록 학문적 기초자료로 제시하고자 본 연구를 실시하였다. 본 연구는 사워스타터를 첨가하지 않은 대조군(이하 CON으로 명명)과 사워스타터 100%로 만든 대조군(이하 T0로 명명)을 나누어 대조군이 2가지 형태로 존재한다. 실험은 크게 세 가지로 구성되었으며, 첫 번째 실험에서는 테프 분말로 사워스타터를 제조한 후 테프 첨가량을 달리하여 sourdough bread(강력분 대비 테프 분말 5%, 10%, 15%, 20%를 첨가)을 만들고, 반죽의 제빵 적성 및 제품의 품질 특성을 살펴보았다. 두 번째 실험에서는 첫 번째 실험 결과로 통해 확인한 최적 배합비(TP10)에 효소 첨가량(A1: α-Amylase 0.890 U/g, α-Amylase 1.780 U/g, O1 : glucose oxidase 2.5 U/g, O2 : glucose oxidase 5.0 U/g)을 달리하여 sourdough bread를 만들어 반죽의 제빵 적성 및 제품의 품질 특성을 확인하였다. 세 번째 실험에서는 첫 번째 실험과 두 번째 실험을 통해 확인된 테프와 효소를 첨가한 최적 배합비의 시료들만을 모아 관능검사(기호도 검사, 정량적 묘사분석)를 진행하였다. 본 연구 결과를 요약하면 다음과 같다. 테프와 효소를 첨가한 sourdough bread의 품질 특성을 알아보기 위해 테프 첨가량에 따른 sourdough bread 제조 시 사워스터터를 첨가하지 않은 대조군(CON)과 사워스타터 100%를 만든 대조군(T0)과 비교한 결과, 테프 분말을 10% 첨가한 sourdough bread(TP10)가 부피가 크고 부드러웠으며 기호도에서도 A1 다음으로 가장 좋은 평가를 받아 sourdough bread 제조에 적합한 것으로 확인되었다. 효소를 첨가한 테프 sourdough bread의 품질 특성에서는 α-Amylase 첨가로 인해 저장성 면에서 경도가 낮아져 부드러워지며 수분함량이 증가하고 껍질두께가 감소하여 노화 지연에 긍정적인 영향을 미친다고 나타났으며, glucose oxidase 첨가로 인해서는 반죽 완료 및 1차 발효 pH를 감소시켜 점탄성이 더 우수한 반죽이 되어 발효 팽창력을 촉진하고 탄력 있는 최종 제품이 된다고 나타났다. 결과적으로 테프의 활용성을 높이기 위해서 테프를 이용하여 사워스타터를 만들고, sourdough bread를 제조할 때 TP10이 가장 제빵 적성이 우수한 빵이 나왔으며 강력분 대비 테프를 대체한 sourdough bread에서 부족한 부분을 효소를 활용하여 보완함으로써 뛰어난 품질 특성을 가진 빵을 제조할 수 있었다. 이러한 결과로 제빵 산업에서 테프를 좀 더 효과적으로 활용하기 위해서는 효소를 제품에 접목시키고, 더 심층된 연구를 통해 우수한 제품을 생산할 수 있을 것으로 사료된다. This study is unfamiliar to consumers who are looking for health-oriented ingredients with full-bodied characteristics and unique flavor, but it can be easily applied to the manufacture of sourdough bread by adding both a nutrient-rich teff and enzymes(α-Amylase, glucose oxidase). This study was conducted in order to provide the basic academic data so that teff can be used more highly in confectionery and bakery products through the improvement of its overall quality. In this study, a control group without sour starter was added(here in after referred to as CON) and a control group made with 100% sour starter(here in after referred to as T0) exist in two forms. The experiment that was conducted consisted largely of three main things. In the first experiment, after making a sour starter with Teff Powder, sourdough bread(5%, 10%, 15%, 20% Teff Powder compared to a strong flour) was made by varying the amount of teff added to the mix. The quality characteristics of the dough and the final product were then examined. In the second experiment, sourdough bread was made by varying - 208 - the amount of enzyme added to the optimal blending ratio(TP10) identified by the first experiment result, and the quality characteristics of the dough and product were then confirmed. In the third experiment, a sensory test(acceptance test, quantitative descriptive analysis)was conducted by only collecting specific samples of the optimum mixing ratio to which the teff and enzyme were added, which were confirmed through the first and second experiments. The summary of this study is as follows. First experiment: Quality Characteristics of Sourdough Bread added with Different Quantities of Teff Powder The pH at the time of the completion of the dough, the pH after the first fermentation, and the pH of the finished product, all showed a tendency to increase significantly as the amount of teff added into the mix increased. After the first fermentation, the pH was lower than the pH of the finished dough, but increased again when the inner quality of the finished product was measured. In comparison to CON and T0, after 90 minutes, the removal efficiency of TP10 steadily increased, from 105 minutes, except for TP5, TP10, and T0, the removal efficiency of the remaining samples decreased. In addition, 10% is considered an appropriate amount that has a good effect on the fermentation process. As a result of the TPA analysis, CON showed low values of hardness, adhesiveness, springiness, and cohesiveness, and low chewiness, gumminess, and resilience. T0 showed the highest values of hardness, chewiness, and gumminess. As a result of analyzing the remaining samples, it is believed that adding a certain amount of sour starter and adding Teff Powder affects all textures except for the adhesion of sourdough bread. As a result of the image analysis, T0 showed the highest grain fineness, and the remaining samples showed a tendency to increase as the amount of teff added increased. In general, CON and T0 showed significant differences from the rest of the samples in terms of grain elongation and crust - 209 - thickness. In the volume and specific volume of sourdough bread, TP10 was the largest, and moreover, there was a significant difference between each of the samples(p<0.001). When analyzing the chromaticity based on CON and T0, the brightness (L value) of the crumb became darker as the amount of Teff Powder added increased, and the a value and the b value of the crumb showed a tendency to increase as the amount of Teff Powder added increased. The brightness of the crust decreased as the amount of Teff Powder increased, and the a and b values tended to decrease as the amount of Teff Powder added increased. Moisture content showed a tendency to decrease as the amount of Teff Powder added increased. In terms of storage test, as the amount of Teff Powder added increased, the hardness of the sample increased and the moisture content decreased, and as time passed, the shelf-life decreased. Second experiment: Effect of Enzymes on the Quality Characteristics of Teff Sourdough Bread As a result of confirming the research results on the quality characteristics of sourdough bread with added Amylase, the pH was TP10, A1, A2, T0 than CON without sour starter at all stages(right after dough completion, immediately after first fermentation, and finished product) all measured significantly lower. In the case of fermentation efficiency, the dough containing α-Amylase showed lower fermentation expansion power, when compared to CON at the beginning of fermentation, however, A1 showed high fermentation expansion power after 75 minutes of fermentation, and A2 showed higher expansion power 90 minutes after fermentation. As a result of TPA, the addition of α-Amylase reduced the hardness, adhesiveness, springiness, and cohesiveness of A1 and A2, rather than TP10, and it also reduced chewiness, gumminess, and resilience. As a result of image analysis, the addition of the enzyme α-Amylase reduced grain fineness, grain elongation, and crust thickness. The volume and specific volume tended to increase as the amount of α-Amylase added increased. In chromaticity, samples added with α-Amylase(A1, A2) significantly decreased the brightness of the crumb and the crust, and the red a value and yellow b value of the crumb also increased. As the amount of α-Amylase added increased, the redness of the crust increased, but the yellow b value of the crust tended to decrease. Moisture content showed a tendency to decrease in the amount of α -Amylase being added, but it was confirmed that A1 had a higher moisture content than TP10, so that the moisture content increased. In terms of storage test, the hardness and moisture content of the sample(A1) added with α-Amylase tended to increase, when compared to TP10, indicating that the shelf-life was improved and the aging was delayed. As a result of confirming the results of the research focused on the quality characteristics of sourdough bread with glucose oxidase being added, the pH was TP10, O1, O2, when compared to CON without sour starter at all stages(right after dough completion, immediately after first fermentation, and finished product). In addition, T0 was measured significantly lower. The fermentation efficiency of dough containing glucose oxidase showed somewhat of a lower fermentation expansion power, when compared to CON at the beginning of fermentation, but the fermentation expansion power of both O1 and O2 steadily increased. In TPA, O1 and O2 increased hardness, adhesiveness, and chewiness than that of TP10. Moreover, image analysis showed that the samples(O1, O2) to which glucose oxidase was added, when compared to TP10 showed significant differences in grain fineness, grain elongation, and crust thickness, especially when glucose oxidase was added. It was confirmed that the lowered and the elongation of the grains also increased. The volume and specific volume showed a tendency to decrease as the amount of glucose oxidase added increased. As the amount of glucose oxidase increased, the crumb eventually became darker and darker, and the redness and b value of the crumb also tended to decrease. As the amount of glucose oxidase increased, the crust brightness decreased, the redness of the crust increased, and the b value decreased. Moisture content tended to increase as glucose oxidase was added. The hardness of sourdough bread O1 added with glucose oxidase was lower than that of TP10, when compared to TP10 until 48 hours of storage. It appeared to contain more moisture than bread, and it is thought that the addition of glucose oxidase delays the aging process. Third experiment: Sensory Characteristics of Sourdough Bread added with Teff and Enzymes As a result of analyzing the acceptance test results, among the samples to which the sour starter was added, A1 showed a similar result to CON, showing little significant difference. In particular, when compared to TP10, enzymes(α-Amylase, glucose oxidase) added samples(A1, O1) showed high values, which is thought to be able to produce better bread with improved nutritional and functional aspects. As a result of quantitative descriptive analysis, 20 descriptive words out of a total of 25 descriptive words(volume, crust color, crumb color, grain size, grain uniformity, vortex or crumb, roughness of crumb, moisture of crumb, hardness, degree of tearing, moisture, adhesiveness, jjolgit, chewiness, fermented smell, flour smell, sweet taste, salty taste, sour taste, and tub-tub), and 5 descriptive words(springiness, savory cereal smell, yeast smell, sweet smell, caramel smell, bitter taste), did not show any significant difference between samples. As a result of the analysis of the main components of the sensory properties, T0 was located in the positive(+) direction of the first main ingredient, and CON was located in the negative(-) direction of the first main ingredient, and it was clearly distinguished, which was in accordance to the properties of the added Teff Powder and enzymes. Considering that the location of T0 was located at the edge of the positive(+) direction of the first main ingredient, the sour taste, bitter taste, crumb color, fermented smell, roughness of crumb, after mouthfeel(tub-tub), as well as hardness are all representative characteristics of T0. CON is located at the edge of the negative(-) direction of the first main ingredient, and it can be said that the volume, degree of tearing, sweet smell, flour smell, adhesiveness, moistness of crumb, moisture, chewiness, jjolgit and so on, are all representative characteristics of CON. It was confirmed that A1, O1, and TP10 were located in the center relatively far away from CON and T0, so the strength of the characteristics were not strong. As a result of partial least square regression analysis(PLSR) analysis, TP10, A1, and O1, which did not exhibit too strong of characteristics in the production of sourdough bread with Teff Powder and enzyme added, showed a positive evaluation in taste and overall acceptability, when compared to CON. Furthermore, it was considered to be visible, and the difference between the characteristics from T0, which were clearly different, could be easily recognized. In the future, when Teff Powder and enzymes are used for making sourdough bread, it is believed that the overall acceptability can be improved if the sour starter's unique sour flavor and texture are complemented.

포도주박의 첨가가 족발의 품질특성에 미치는 영향

이진규 충북대학교 2018 국내석사

The objective of this study was to investigate the effect of grape pomace addition on the meat quality and storage characteristics during the aging of Jokbal (Pig’s trotters). The results obtained are summarized as follows: Experiment 1. Study for Pork Loin with Addition Level of Grape Pomace This study investigated quality characteristics and storage characteristics of pork loin marinated in grape pomace (raw or powder) during different storage periods. The experimental design included six treatments (CON: No addition, T1: 20% grape pomace raw, T2: 40% grape pomace raw, T3: 0.5% grape pomace powder, T4: 1.0% grape pomace powder, T5: 2.0% grape pomace powder). The total polyphenol content of grape pomace (Skin + seed) extracts used in this study was 14.06 ± 0.07 mg eq galic acid/g, and total phenolic compound content was 207.94 ± 8.01 μg/g. In proximate composition, the pork loin aged by grape pomace powder showed increased moisture content; however, their fat content decreased significantly (p < 0.05). In addition, the pork loin with addition grape pomace resulted in higher (p < 0.05) shear force value, lightness value, and lower (p < 0.05) pH value, yellowness value than in CON. During cold storage at 4°C, the pork loin marinated in grape pomace powder was reduced the 2-thiobarbituric acid (TBA) value, volatile basic nitrogen (VBN) content, and total microbial count (TMC) value. Therefore, marination with grape pomace powder improved the storage characteristics, and could be used to improve storage stability of pork loin. Experiment 2. Meat Quality and Storage Characteristics of Jokbal (Pig's Trotters) by Addition Level of Grape Pomace This study was carried out to determine the effect of addition level of grape pomace (raw or powder) on the quality characteristics and storage characteristics of Jokbal. The experimental design included five treatments (CON: No addition, T1: 5% grape pomace raw, T2: 10% grape pomace raw, T3: 0.5% grape pomace powder, T4: 1.0% grape pomace powder). For proximate composition, the moisture content and protein content showed significantly (p < 0.05) similar to treatments. The addition of more grape pomace significantly (p < 0.05) decreased the pH value and shear force value of Jokbal, but water holding capacity (WHC) value was no significant (p < 0.05) difference among treatments. In hunter color, lightness value was significantly (p < 0.05) increased as the addition level of grape pomace was increased. In sensory characteristics, T2 and T4 showed significantly (p < 0.05) higher color score than CON, but the texture, juiciness, flavor, and total acceptability were no significant (p < 0.05) difference among treatments. Also, T4 was reduced the 2-thiobarbituric acid (TBA) value, volatile basic nitrogen (VBN) content, and total microbial count (TMC) value during cold storage day at 4°C. Therefore, the grape pomace could be used in natural additives manufacturing Jokbal with good storage characteristics. In conclusion, the addition of the 1.0% grape pomace powder to Jokbal improved storage period by increasing the preservative quality.

즙장의 첨가물과 배합 비율 조합에 따른 품질 특성과 저장성 연구

김언정 경희대학교 대학원 2024 국내박사

The purpose of this study was to rediscover the benefits of jeupjang, a traditional Korean soybean paste that, like modified soybean paste, is versatile and yet maintains the flavor of traditional Korean doenjang. Our objective was to ascertain the most advantageous blend of additives and ratios of mixing in order to augment the nutritional worth of soybeans, conform to contemporary tastes, and preserve superior flavor and quality. In order to do this, we looked through old recipe books for jeupjang and found five more components: rice flour, barley flour, buckwheat flour, wheat bran, and wheat yeast powder. These five ingredients are also used to make jeupjang. The study was conducted in three stages. In Study 1, jeupjang samples were prepared for the experiment using rice flour, barley flour, buckwheat flour, wheat bran, and wheat yeast powder. These ingredients were mixed with additives specified in traditional jeupjang recipes. The additive ratio in the samples was set at 6% of the total ingredients, following the traditional jeupjang production methods described in ancient texts such as "jipjang-damgeunun-bup(Danyangdaek 1838)" and "Jeupjang-bup(Author unknown 1800a; Author unknown 1800b)". Six samples were created, one of which served as a control (fermented soybean lump powder without additives), while the other five contained different additives. These samples were combined, fermented, and aged for seven days in an electric rice cooker set to 70°C. The correlations were examined using partial least squares regression (PLSR). Based on the results of Study 1, the YE sample most closely aligned with the preference test items related to appearance, odor, flavor, texture, and overall acceptance. YE was created by blending wheat yeast powder and fermented soybean powder. Additionally, BR, which incorporated wheat bran into fermented soybean powder, demonstrated a significant association. Conversely, BA utilized barley powder, RI utilized rice powder, and BU utilized buckwheat powder. They were distant from the consumer preference items, suggesting a weak correlation with overall consumer choice. Furthermore, when the results of the sensory characteristic difference test were compared to those of the consumer preference test, it was found that appearance attributes did not align with customer preferences. The characteristic difference test showed significant differences in the distributions of color (BrownA), particle size (PSizeA), and roughness (RoughA). Hence, it can be inferred that the product's appearance is not a crucial factor for consumers in selecting jeupjang. Consumer flavor preferences were significantly associated with FermentedO and DGrassO, as well as BitterF and UmamiF. Consumer texture preferences showed no correlation with sample or sensory features, indicating that texture is not a relevant selection criterion for consumers choosing jeupjang. The overall consumer preference was significantly linked to BrownA, BitterF, and UmamiF based on the characteristic difference test. Therefore, it was demonstrated that customers' overall preference for jeupjang was influenced by the brown visual characteristics, the bitter flavor, the distinctive umami taste, and a strong positive correlation. According to the findings of Study 1, the beige and brown appearance, bitter and umami flavor characteristics, and texture roughness all showed a strong positive correlation with consumer choice among the samples. Based on these results, wheat bran and wheat yeast powder were chosen as additives for the sample used in Study 2, which aims to determine the appropriate additive mixing ratio. In Study 2, seven samples were used, six of which contained wheat bran and wheat yeast powder, the additives selected in Study 1, in proportions of 2%, 6%, and 10%, respectively. Apart from the 6% mixing ratio used in Study 1, the quantity of additives in the recipes of ancient texts such as "Jubangmoon (Ha SW 1600), Chosunyorijebup (Bang SY 1917), and Shinyoungyang-yoribibup (Lee SM 1934)" was approximately 10%. Although mentioned in the literature, an experiment was conducted at a 2% mixing ratio with 4% equal intervals applied systematically to enhance statistical accuracy and reliability in the study on the optimal mixing ratio of jeupjang additives. These seven samples underwent testing for physicochemical properties, sensory distinctions, and consumer preferences, and the results were subsequently assessed. Similar to Study 1, the physicochemical properties of each sample were evaluated in six areas: salinity, pH, soluble solids, moisture content, viscosity, and chromaticity, all meeting the traditional Korean soybean paste standard. After evaluating the sensory characteristics of the seven samples and the consumer preferences of 66 individuals aged 20 to 60, a partial least squares regression analysis (PLSR) was performed to identify correlations. This investigation revealed that the TanninM characteristic of aftertaste has the strongest positive (+) association with customer choice, while the SweetF characteristic shows the most significant negative (-) correlation. This finding validates the Y6 sample, which exhibited the highest TanninM characteristic in the aftertaste test at 9.33 and the lowest SweetF characteristic in taste at 3.96, resulting in the highest consumer rating of 7.12. Furthermore, according to partial least squares regression analysis, Y6 was the sample that closely matched the consumer preference test items such as appearance, odor, flavor, texture, and overall acceptance, with Y2 following closely behind. In contrast, C, B10, B6, B2, and Y10 showed a weak association with customer preference as they were distant from the consumer preference items. B2, B6, and B10 exhibit similarities to the beige and brown exterior characteristics, the sweet, sour, and salty flavor characteristics, and the aftertaste irrigation characteristics. These characteristics showed little to no correlation with consumer preference, as indicated in the previous analysis of characteristic differences. Following Study 2, Y6 was identified as a sample closely aligned with consumer preferences. Y6 was favored for its exceptional fermentation-related qualities, such as DGrainO, FermentedO, FermentedF, BitterM, and TanninM. Study 3, which utilized YS0, YS1, YS2, YS3, and YS4, confirmed that all samples met the standards for both traditional Korean soybean paste and currently available commercially accessible soybean paste products, with the same mixing ratio and storage conditions for a week. The study concluded that there was no statistically significant change in the sensory attributes of the jeupjang storage study samples. The number of viable cells (the primary criterion for determining storage properties), the amount of amino-type nitrogen, and the amount of ammonia-type nitrogen, all of which are important criteria for determining soybean paste quality, were confirmed to meet the standards of traditional Korean soybean paste and existing commercially available soybean paste products. Consequently, jeupjang prepared with 6% wheat yeast powder exhibits excellent quality and sensory characteristics, along with satisfactory storage properties, making it a product of significant value to modern consumers interested in traditional soybean paste. This study focuses on jeupjang, which can overcome the limitations of traditional Korean soybean paste. Traditional Korean soybean paste has a good flavor but takes more than one to three years to create, whereas improved soybean paste is productive but flavorless. Jeupjang is a traditional Korean soybean paste with a salinity of less than 10%, allowing for attribute fermentation while maintaining the quality of traditional fermented meals. It can be described as a high-temperature fermented bean paste that aligns with current health-conscious eating habits. Therefore, research on jeupjang is highly valuable for sustaining and enhancing traditional dietary practices. This study aims to establish the foundation for creating a commercialization model through research and development strategies. The goal is to improve flavor and nutrient balance by utilizing the heat produced by an electronic rice cooker. While the consumption of soybean paste has decreased recently, the consumption of mixed pastas and sauces, such as instant soybean paste, has risen. With dietary preferences shifting towards taste, aesthetics, and health benefits, Jeupjang, a low-salt condiment traditionally crafted from local ingredients, could align well with this market trend. It can be used not only as ssamjang but also for seasoning vegetables, marinating soups, and enhancing the flavor of stews. Furthermore, the manufacturing process is considered straightforward and does not involve procedures like intestinal management or separation, making it suitable for commercialization as a meal kit-style intestinal dipping set.