http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
포장방법이 동결계육의 저장성 및 미생물의 증식에 미치는 영향
박구부,하정기,이성기,정선부,김홍국,조규석,조규석,신택순,박태선 한국가금학회 1996 韓國家禽學會誌 Vol.23 No.4
This experiment was carried out to find out the effects of packing methods on shelf-life and hy-giene of breast and thigh meats in chicken. The carcass weights were about 1.6 kg per bird, and chilled by air spray method. The breast and thigh meats were packed by either vacuum or atmosphere packing methods. Samples were analyzed at 1, 4, 8, 12 and 16 wk after quick freezing at -45˚C for 35 min. Regardless of packing method. The thiobarbituric acid(TBA) values of thigh meats after 1 wk of storage were higher than those of breast meats. The TBA values of both treatments were increased as storage period extended. In addition, the TBA values of vacuum packed meats were lower than those of atmosphere packed meats. The VBN(volatile basic nitrogen) values, regardless of packing method, at 1 wk of storage were higher than those of breast meats. The VBN contents of breast and thigh meats after 16 wk of storage increased markedly, but failed to show significant difference between the two packaging methods. Total plate counts of breast and thigh meats were increased gradually as storage period extended, and the total plate count of breast meat was higher than that of thigh meat. The coliform bacteria were not detected until 16 wk after storage.
젖산나트륨 첨가와 젖산 침지가 소세지의 열처리 손실 , 염도 , 아질산염의 잔존량 , pH , 보수성 , 수분활성도에 미치는 영향
박구부,진상근,이한기,송또준,박태선,김영직 한국축산학회 1995 한국축산학회지 Vol.37 No.4
This study was conducted to investigate the interactive effects of sodium lactate addition and lactic acid dipping on the shelf life of Vienna sausage. Three kinds of vienna sausages were manufactured as the control (addition of potassium sorbate and dipping in fumaric acid solution), treatment A(addition of sodium lactate and dipping in fumaric acid solution) and treatment B(addition of sodium lactate and dipping in lactic acid). They were divided into two groups, and one group was stored at 5℃ for 6 weeks and the other one at 20℃ for 4 weeks. When stored for 6 weeks at 5℃, residual nitrite content of treatment B was significantly (P$lt;0.05) tower compared to treatment A and control. Cooking loss and salt content of control were significantly (P$lt;0.05) higher than those of treatment A and B. pH of treatment A was significantly (P$lt;0.05) higher than those of control and treatment B at 5℃ but it was lower in the order of treatment A, B and control during the storage at 20℃. Water Hold Capacity was significantly (P$lt;0.05) low in the order of treatment A, B and control at both storage temperatures. Aw(Activity of water) of control was significantly (P$lt;0.05) higher than those of treatment A and B at both storage temperatures.
산란노계육의 저장중 소금과 인산염 첨가가 pH, 수분, 연도 및 무기물에 미치는 영향
박구부,송또준,이정일,김영직,김용곤,박태선 한국가금학회 1994 韓國家禽學會誌 Vol.21 No.4
A study was conducted to investigate the effects of the addition of varied levels of NaCi and phosphates on the physicochernical properties of the breast meat of the spent layers(2 \pm 0.2 kg) which were stabilized for over 24 h before slaughter. Within 1 h after slaughter, breast meats were removed and treated with NaGl(0, 1, 2, 3%) and phosphates(0.25% and 0.5%) using a hot-salted method. The breast meat was stored at 4 \pm $1^{\circ}C$ for 3 d. The results obtained were summarized as follows. 1. The pH values of salt-treated groups were significantly higher than that of the control(P<0.05) ; the higher the salt level, the higher the pH. The pH values were significantly increased in both control and treatment groups during storage(P<0.05). Among salt-treated groups, the 0.5% phosphates level showed significantly high pH(P<0.05) compared to other levels of salt groups. 2. The moisture contents were significantly lower in all salt4reated groups than the control(P<0.05), and showed a negative relationship with the levels of salt. It decreased in control group gradually as the storage period extended, but not significantly changed in salt-treated groups. 3. The shear force values in salt-treated groups were lower than that of the control and showed a negative relationship with salt levels. At a constant level of NaCI, the shear force value was higher in 0.25% phosphates level than in 0.5% level. It decreased in both control and salt-treated groups during storage. 4. The salt treatments tended to increase the sodium content proportionately. The sodium content decreased in both control and salt treatment groups during storage(P<0.05). In addition, the combination of high levels of NaCl and phosphates rather than those of low levels of NaCI and phosphates resulted in elevated levels of sodium. 5. The phosphorus contents in salt-treated groups were higher than that of control. Between 0.5% and 0.25% phosphates levels this value showed significant difference(P<0.05). Its contents in both control and treatment groups were significantly decreased during storage (P<0.05).
Conjugated Linoleic Acid 가 Myoglobin 의 산화안정성에 미치는 효과
박구부,진상근,주선태,예병화,이정일,문성실 한국동물자원과학회 2000 한국축산학회지 Vol.42 No.6
Animal fed CLA have been reported to have reduced weight loss, improved growth and increased lean body mass. In this study, we have hypothesized that CLA prohibits myoglobin oxidation due to delay lipid oxidation, so that meat color could be improved during cold storage. Two trials were conducted to investigate the relationship between CLA and myoglobin oxidation. For the first trial, a total of 48 pigs were fed a diet including 5% CLA for 4 weeks before slaughter, and meat color (CIE L*, a*, b*) and lipid oxidation (TEARS; thiobarbituric acid reactive substances) were measured during 11 days of cold storage at 4℃. The simple correlation coefficients between CLA and a* value and TBARS were -0.283 (p=0.180) and -0.804 (p$lt;0.0001), respectively. This result suggested that CLA could reduce effectively the lipid oxidation, but had only a small effect on meat color. For the second trial, we made beef patties including 0.5%, 1% and 2% CLA, and the changes in meat color and oxymyoglobin concentration were investigated during 13 days of cold storage. The L* value increased with increasing the CLA level in patties, and the a* value of 1% and 2% CLA added patty was higher than others. Also, oxymyoglobin concentration was not quickly decreased with higher levels of CLA. These results imply that CLA could prevent the oxidation of myoglobin due to delay of the lipid oxidation.
박구부,양민석 경상대학교 축산진흥연구소 1982 畜産振興硏究所報 Vol.9 No.1
In order to determine the changes in content and fatty acid composition of lipid in chicken meat during the postmortem storage, the lipid of breast and leg muscles were extracted from Rhode Island Red chicken of 2, 6 and 18 months old stored at 4 for 7 days postmortem, and the composition of fatty acids of the lipid was analyzed by GLC method. The results obtained were as follows; 1. The lipid content of chicken meat just after slaughtering was ranged form 1∼3% and it was found higher in leg muscles than breast ones. 2. The fatty acids of the lipid from chicken meat were composed of follows: myristeric acid, palmitic acid, stearic acid, oleic acid, linoleic acid and arachidonnic acid. 3. The relative proportion of the fatty acids were found as follows; oleic acid: 40∼48, palmitic acid: 20∼25% linoleic acid: l∼15% stearic acid: 6∼8%, and arachidonic acid: 1∼2%. The composition of fatty acids of lipid from chicken meat not changed significantly by the age or muscle position of chicken. 4. As the storage time passed by, the saturated fatty acids increased gradually with the lower propotion of the unsaturated fatty acids.