냉동변성 방지제가 pH 조절법으로 제조한 닭가슴살 수리미의 냉동저장 중 이화학적 특성에 미치는 영향

진상근,김일석,김수정,정기종,이제룡,최영준,Jin, Sang-Keun,Kim, Il-Suk,Kim, Su-Jung,Jeong, Ki-Jong,Lee, Jae-Ryong,Choi, Yeung-Joon 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.3

냉동변성 방지제가 pH 조절법으로 제조한 닭 가슴살 수리미의 이화학적 특성에 미치는 영향을 파악하기 위하여 C(명태수리미: 수세 2회, 4% 설탕+5% 솔비톨+0.3% 인산염 첨가), 나머지 처리구들은 폐계 가슴살 활용하여 T1(닭 가슴살 수리미: pH 11.0, 0.3% 인산염 첨가), T2(닭 가슴살 수리미: pH 11.0, 5% 솔비톨+0.3% 인산염 첨가) 및 T3(닭 가슴살 수리미 : pH 11.0, 4% 설탕+5% 솔비톨+0.3% 인산염 첨가) 처리구로 하여 시험한 결과를 요약하면 다음과 같다. 일반성분에서 대조구의 조단백질 함량이 처리구에 비해 높았지만, 수분, 조지방 및 조회분 함량은 T3 처리구가 높았다. pH, 보수성 및 콜라겐 함량은 대조구가 모든 처리구에 비해 높았고, 대조구와 모든 처리구는 저장기간이 경과함에 따라 현저하게 감소하였다(p<0.05). 콜레스테롤 함량은 대조구가 처리구에 비해 낮았지만, 근원섬유단백질 함량은 모든 처리구가 대조구에 비해 현저하게 높았다(p<0.05). 가열감량은 T2 처리구가 대조구와 다른 처리구에 비해 낮았다 $L^*$값, $a^*$값 및 $b^*$값은 전 저장기간 동안 모든 처리구가 대조구에 비해 높았고, 처리구간에는 T1 처리구가 T2 및 T3 처리구에 비해 현저하게 높았다(p<0.05). 저장기간이 경과함에 따라 T1과 T3 처리구는 $L^*$값이 감소하여 냉동저장 직후에 비해 저장 1.5개월에 현저하게 감소하였지만, $a^*$값은 증가하였다(p<0.05). W값은 냉동저장 직후에는 대조구와 모든 처리구 간에 차이가 없었고, 저장 1.5와 3개월에는 T3 처리구가 대조구와 T1 처리구에 비해 현저하게 높았다(p<0.05). Myoglobin 함량과 met-Mb 비율은 대조구와 모든 처리구 간에 유사하였으며, met-Mb 비율은 저장기간이 경과함에 따라 증가하였다(p<0.05). 경도는 냉동저장 직후에 대조구가 모든 처리구에 비해 높았지만, 저장 1.5와 3개월에는 현저하게 낮았다(p<0.05). 경도는 저장기간이 경과함에 따라 대조구는 냉동저장 직후에 비해 1.5개월에 감소하였지만, 모든 처리구는 냉동저장 직후에 비해 저장 1.5개월에 현저하게 증가하였다.(p<0.05). 응집성과 검성은 냉동저장 직후에 대조구가 모든 처리구에 비해 높았지만, 냉동저장 1.5와 3개월에는 T3 처리구가 대조구와 다른 처리구에 비해 현저하게 높았다(p<0.05). 이상의 결과에서 대조구가 모든 처리구에 비해 pH와 보수성이 높았고, 콜레스테롤 함량이 낮았다. 그러나 냉동변성 방지제 첨가와 pH 조절한 수리미는 저장기간 동안 염용성단백질 함량이 높고 안정된 조직감을 나타내었다. This study was conducted to determine the effect of cryoprotectants (sugar, sorbitol, polyphosphate) on the physico-chemical characteristics of chicken breast surimi manufactured by pH adjustment (pH 11.0) during freezing storage. The final surimi was divided into experimental units to which the following treatments were randomly assigned: C (Alaska pollack surimi: two washings, 4% sugar +5% sorbitol ${\pounds}'$ 0.3% polyphosphate additive): T1 (chicken breast surimi: pH 11.0 adjusted, 0.3% polyphosphate additive): T2 (chicken breast surimi pH 11.0 adjusted, 5% sorbitol +0.3% polyphosphate additive); T3 (chicken breast surimi: pH 11.0 adjusted, 4% sugar +5% sorbitol +0.3% polyphosphate additive). The crude protein content of the control was higher than all treated samples, however the moisture, crude fat and crude ash of T3 were higher than the control (p<0.05). The pH, WHC and collagen content of the control were higher than all of the treated samples, and these values decreased with storage time for all treatments and the control (p<0.05). The cholesterol content of the control was lower than all treated samples, but the myofibrillar protein contents of all treated samples were higher than the control (p<0.05). The cooking loss of T2 was lower than the control and the other two treatments (p<0.05). The $L^*,\;a^*\;and\;b^*$ values of all treated samples were higher than those of the control during freezing storage (p<0.05). The W value of T3 at 1.5 and 3 months of freezing storage was higher than the control and T1 (p<0.05). The myoglobin and met-Mb contents of the control were similar to all treated samples, and the met-Mb content of the control and all treated samples increased with storage time (p<0.05). Immediately after freezing, the hardness of the control was higher than all treated samples, however it was lower after 1.5 and 3 months of frozen storage (p<0.05). The cohesiveness and gumminess of the control were higher than all treated samples immediately after freezing, however the values for T3 were higher than those of the control and the other two treatments during frozen storage for 1.5 and 3 months (p<0.05).

축산물 및 가공 : 유통초기단계의 건조-숙성햄의 품질특성 비교

진상근 ( Sang Keun Jin ),김일석 ( Il Suk Kim ),양미라 ( Mi Ra Yang ),허인철 ( In Chul Hur ),김대승 ( Dae Seung Kim ),강석남 ( Suk Nam Kang ) 한국동물자원과학회(구 한국축산학회) 2011 한국축산학회지 Vol.53 No.4

본 연구는 시중에 유통 중인 국내산 건조-숙성햄 중 숙성기간이 24개월된 다리육(T1)과 4개월 된 목살(T2)의 성분 특성 및 이화학적 특성, 지방산, 유리 아미노산 및 관능적 특성을 비교 조사하기 위해 실시하였다. 수분 함량은 T1(45.24%)이 T2(32.50%) 보다 유의적으로 높았으나(p<0.05), 지방 함량은 T2(26.42%)가 T1 (16.46%) 보다 유의적으로 높게 나타났다(p<0.05). 콜레스테롤 함량은 T1이 69.47mg/100g, T2가 54.80mg/100g으로 T1이 T2 보다 높게 나타났다(p<0.05). 하지만, 처리구간 염농도, 염용성 단백질, 보수력 및 pH의 유의적인 차이는 나타나지 않았다. 전단력은 T1이 T2 보다 낮았으며(p<0.05), 지방산패도인 TBARS는 T2가 3.25mgMA/kg로 T1의 0.39 mgMA/kg 보다 유의적으로 높게 나타났고(p<0.05), VBN은 T1이 134.65 mg/100 g로 T2의 47.25 mg/100g 보다 유의적으로 높게 나타났다(p<0.05). 미생물의 경우, 모든 시험구에서 대장균 군 및 대장균은 검출되지 않았으며, T1 및 T2의 유산균수은 각각 4.31, 3.57 log CFU/g로 T1이 T2보다 높게 나타났다(p<0.05). 적색도는 T2가 T1 보다 유의적으로 높게 나타났고(p<0.05), 황색도는 6.41~7.24 수준으로 시험구간의 유의적인 차이가 나타나지 않았다. 지방산의 경우, Palmitoleic acid 및 stearic acid의 함량이 T2가 T1 보다 유의적으로 높게 나타났으며(p<0.05), oleic acid, linoleic acid 및 단가 불포화지방산은 T1이 T2 보다 유의적으로 높게 나타났다(p<0.05). 유리아미노산의 경우, T1이 T2 보다 유리아미노산의 총량이 유의적으로 높게 나타났으며(p<0.05), T1이 T2 보다 asparagine, leucine 및 phenylalanine의 함량이 높게 나타났다(p<0.05). 이상의 결과 숙성 기간이 상대적으로 많은 T1의 연도, 단백질 변성도, 유산균수 및 유리아미노산 총량이 T2 보다 높게 나타났으나, 지방산화도는 낮게 나타나 장기간의 숙성 제품이 오히려 단기간 숙성 제품보다 낮았다. This study was carried out to investigate quality characteristics of dry-cured hams in the domestic market. Two kinds of dry-cured hams were processed with pork leg (T1) and pork neck (T2). Five 24-month dry-cured legs (T1, 5.3-6.1 kg) and twenty 4-month dry-cured pork necks (T2, 1.5-1.9 kg) were used in this experiment. They were stored at 4℃ chilling room and quality characteristics were investigated. Moisture content, water activity, cholesterol content, CIE L*, VBN, total plate counts and lactic acid bacteria of T1 were significantly higher(p<0.05) than those of T2, whereas fat content, NO2-, CIE a*, TBARS and Warner-Bratzler shear force values of T2 were significantly higher (p<0.05) than those of T1. In fatty acid compositions, palmitoleic acid and stearic acid in T2 were significantly higher (p<0.05) than T1, however, oleic and linoleic acid in T2 was significantly lower (p<0.05) than T1. In free amino acids, the total content and individual content of asparagin, leucine and phenylalanine in T1 were higher than those of T2 (p<0.05). The aroma score of T2 was higher than that of T1 in sensory evaluation (p<0.05). In conclusion, two kinds of dry-cured hams were different in their final characteristics and could enhance the consumer`s appeal of pork meat in Korean market.

가스치환포장이 냉장돈육의 저장성에 미치는 영향

진상근,문점동 진주산업대학교 농업기술연구소 2000 農業技術硏究所報 Vol.13 No.-

The present experiment was undertaken to investigate the effects of the modified atmosphere packaging(MAP) with different gas composition, i.e. control(vaccum-packaging), T1(100% CO_2), T2(30% CO_2, 70% N_2), T3(30% CO_2, 50% N_2, 20% O_2) and T4(50% CO_2, 30% N_2, 20% O_2), on the changes of meat quality of porcine loin eye cuts after 6 wk of storage in the refrigerator(0±1℃). Summarized below are changes after the storage in phycochemical characteristics and the bacterial count. pH, WHC, TBARS, VBN, number of coliform bacteria and total plate count increased after the storage in all the treatments(Ts), whereas L, a and b values of the meat color decreased. Compared with control, pH was decreased in all the Ts; WHC was lowest in T2; purge loss was lowest in T2 and T3. L, a and b values of the meat color were not different between the control and Ts. TBARS, by contrast, was higher in all the Ts except T2; VBN and the number of coliform bacteria were greater in all the Ts; total plate counts were greater in all the Ts except T1 than in control. Taken together, T1 was the most effective MAP among those Ts that had been tested in improving the shortcoming of the vacuum-packaging. However, more studies are necessary to develop a MAP using O_2 gas that can maintain the meat color without causing any disadvantageous effect in fat oxidation.

전통양념으로 숙성하여 함기포장한 돼지고기의 저장 중 품질변화

진상근,김일석,하경희,허선진,류현지,박기훈,배대순 한국동물자원과학회 2005 한국축산학회지 Vol.47 No.1

The Effects of Mechanically Deboned Chicken Hydrolysates on the Characteristics of Imitation Crab Stick

진상근,Jin-Won Hwang,Sung-Sil Moon,Yeung-Joon Choi,김갑돈,Eun-Young Jung,양한술 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.2

The effects of adding mechanically deboned chicken (MDC) hydrolysates on the quality characteristics of imitation crabstick (ICS) during storage were investigated. ICS was prepared from Alaska Pollack, chicken breast surimi, and proteinhydrolysates enzymatically extracted from MDC. ICS samples were divided into 4 groups: without protein hydrolysate(control), added with 0.5% protein hydrolysate (T1), added with 1.0% protein hydrolysate (T2), and added with 1.5% pro-tein hydrolysate (T3). Results showed that crude protein content did not differ significantly among the ICS samples(p>0.05). ICS sample added with MDC hydrolysates had higher crude fat and ash content but lower moisture content thanthe control (p<0.05). Lightness was significantly lower in T2 and T3 than in the other groups at 0 and 4 wk of storage. Also,whiteness decreased in the groups contained MDC hydrolysates. Breaking force and jelly strength were higher in samplescontaining MDC hydrolysates compared to control samples (p<0.05). Additionally, saturated fatty acid contents were lowerin the groups containing MDC hydrolysates than in control sample groups (p<0.05). Polyunsaturated fatty acid (PUFA) andessential fatty acids (EFA) were significantly higher in T2 and T3 than the control samples. In particular, all samples con-taining MDC hydrolysates had reduced thiobarbituric acid-reactive substances (TBARS) values at 4 wk. Free radical scav-enging activity also was increased with addition of MDC hydrolysates.

감마선 조사가 건조발효햄의 저장기간 중 이화학적 특성에 미치는 영향

진상근,전용균,허인철,이중근,정진연 경상대학교 농업생명과학연구원 2011 농업생명과학연구 Vol.45 No.1

This study was carried out to investigate effect of irradiation doses on quality of vacuum-packed dry-cured ham during storage. Dry-cured pork slices were vacuum-packaged in nylon/ polyethylene bags. Vacuum-packed dry curd pork was stored at 10℃ for 12 weeks after irradiation (0 kGy, 2.5 kGy, 5 kGy, 7.5 kGy and 10 kGy) and physicochemical properties of dry curd porks, such as meat color surface, thiobarbituric aicd reactive substances, volatile basic nitrogen, pH, microbial (total plate count, Lactobacillus) and sensory properties (color, flavor, overall acceptability) were investigated. Irradiation treatment decreased a^*-value, TPC and Lactobacillus. Irradiation dose significantly (p<0.05) increased irradiation flavor and TBA value. However, irradiation dose decreased redness and sensory color in dry-cured ham. The quality of dry-cured ham was affected by the irradiation dose. The results suggested that dry-cured ham irradiated at 5 kGy dose may show optimum quality characteristics of the products as well as microbial safety. 진공포장 한 건조발효햄에 감마선을 조사 (0, 2.5, 5, 7.5, 10 kGy)하여 저장 3개월 동안 이화학적 품질 (육색, 지방산패도, 염기태 질소화합물, pH) 및 미생물 (총균, 유산균) 생육특성을 평가하였다. 감마선 조사는 선량이 높을수록 시료의 표면 육색인 적색도 (a^*)와 관능적 육색 및 기호도를 저하시켰다. 반면에 pH, 지방산패도, 염기태 질소화합물, 수분활성도에 큰 영향을 미치지 않은 것으로 나타났다. 미생물적 측면에서는 감마선 조사 수준이 높을수록 미생물학적 품질이 개선되었다. 관능적 측면인 풍미에서는 저장기간 및 처리구간에 유의적 차이는 나타나지 않았지만 육색 측면에서는 5 kGy 이상에서는 낮은 평점을 나타내었다. 따라서 건조발효햄의 저장기간을 고려할 때 미생물학적 및 이화학적 품질은 5 kGy 수준의 감마선 조사에 의해 개선되는 것으로 나타났다.

돼지 성별이 돈육의 일반성분 및 물리화학적 품질에 미치는 영향

진상근,김일석 진주산업대학교 산업과학기술연구소 2007 산업과학기술연구소보 Vol.- No.14

60두의 재래돼지와 멧돼지 교잡종을 공시하여 각 돈방당 20두씩 암퇘지와 거세돼지를 혼합하여 3반복으로 일반적인 관행에 따른 사양관리와 사육 단계별 동일한 사료를 급여하여 110±3 kg 시 출하 도축하여 성 간에 등심육의 일반성분 및 물리화학적 품질을 분석한 결과를 요약하면 다음과 같다. 수분, 조단백질, 조회분 및 콜레스테롤 함량은 성 간에 차이가 없었으며(p>0.05), 조지방 함량은 암컷이 거세돈보다 유의적으로 높았다(p<0.05). pH, 보수력, 가열감량 및 전단가는 성 간에 차이를 보이지 않았다(p>0.05). 육색 및 지방색의 명도, 적색도, 황색도 및 백색도 모두 성 간에 차이를 보이지 않았다(p>0.05). 지방의 전단가도성 간에 차이를 보이지 않았다(p>0.05). 조직감의 표면경도, 경도, 응집성, 탄력성, 검성 및 십힘성은 성간에 차이를 보이지 않았다(p>0.05). The effect of sex on the proximate composition and physico-chemical properties of loin from Korean native pig×Korean wild pig, fed a same diet, was evaluated. A total of 60 head (30 gilts and 30 barrows), fed were slaughtered at 110±3 kg of live weight. The result obtained were as follows; Moisture, crude protein, crude ash and cholesterol contents were not a differences, while crude fat contents of gilts was significantly (p<0.05) higher than that of barrows. There were no differences (p>0.05) in meat color, shear force value of fat, and textural properties between gilts and barrows.

전통양념으로 발효숙성하여 진공포장한 돼지고기의 저장 중 품질 변화

진상근,김일석,하경희,허선진,박기훈,류현지,배대순 한국동물자원과학회 2005 한국축산학회지 Vol.47 No.1

전통 양념을 이용한 소스의 냉장저장 중 pH, 산도, 단백질 분해효소 활성도 및 미생물 변화

진상근,김일석,하경희,박기훈,김인진,이제룡,Jin Sang-Keun,Kim Il-Suk,Hah Kyoung-Hee,Park Ki-Hun,Kim In-Jin,Lee Jae-Ryong 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.2

Changes of pH, acidity, pretense activity and microorganism on Korean traditional seasonings using soy sauce (T1), red pepper paste (T2) and soybean paste (T3) were investigated during storage at $1{\pm}1^{\circ}C$ for 21 days. The pH and pretense activity of soybean paste were significantly (p<0.05) higher compared to those for soy sauce and red pepper paste during storage. The acidity of red pepper paste were significantly (p<0.05) higher compared to those for soy sauce and soybean paste at 1, 7 and 14 days of storage. The total plate counts and Lactobacilli spp. of soy sauce were significantly (p<0.05) lower compared to those for soybean paste and red pepper paste during storage. The Escherichia coli of red pepper paste and soybean paste were not detected during storage. 본 연구는 간장(T1), 고추장(T2) 및 된장(T3) 소스를 제조한 후 $1{\pm}1^{\circ}C$에서 21일간 저장하는 동안 pH, 산도, 단백질 분해효소 활성도 및 미생물의 변화를 관찰하고자 수행하였다. pH는 된장 소스가 간장과 고추장 소스에 비해 현저하게 높았다. 산도는 고추장 소스가 간장과 된장 소스에 비해 저장14일까지 현저하게 높았다. 단백질 분해효소 활성도는 된장소스가 간장과 고추장 소스에 비해 현저하게 높았다. 총 균수는 간장 소스가 고추장과 된장 소스에 비해 현저하게 낮았고, 저장기간이 경과함에 따라 감소하였다. 대장균은 간장 소스가 저장 1일에 검출되었으나 저장 7일부터는 검출되지 않았고, 고추장과 된장 소스는 저장 1일부터 검출되지 않았다. 유산균수는 간장 소스가 고추장과 된장 소스에 비해 현저히 낮았고, 모든 양념에서 저장기간이 경과함에 따라 감소하였다.

Influences of partial replacement of sodium chloride with potassium chloride, potassium lactate and calcium ascorbate on quality characteristics of cooked pork ham during cold storage

진상근,김일석,정진연,강석남,신대근,김갑돈 경상대학교 농업생명과학연구원 2013 농업생명과학연구 Vol.47 No.2

This study was conducted to determine the effects of partial replacement (40.0%) of sodium chloride by potassium chloride, potassium lactate and calcium ascorbate on quality characteristics of cooked pork ham during cold storage. The cooked pork hams with partial replacement of sodium chloride by potassium chloride and potassium lactate had lower lightness (L*) and higher bitterness than others (p< 0.05). However, redness (a*), yellowness (b*) and overall acceptability of sensory properties were not different among the treatments (p>0.05). The partial replacement of sodium chloride by all substitutes leads to increase tenderness (p<0.05). There are no problems in microbiological stability and lipid oxidation of cooked pork hams with 40% replacement of sodium chloride by potassium chloride, potassium lactate and calcium ascorbate during cold storage. Therefore, it is possible to use potassium chloride, potassium lactate and calcium ascorbate as partial substitutes of sodium chloride in cooked pork ham.