기능성소재 연구 및 식육제품에의 적용-총설

강석남(S. N. Kang),박영식(Y. S. Park),박환진(H. J. Park),양미라(M. R. Yang),최양일(Y. I. Choi),김일석(I. S. Kim) 충북대학교 동물생명과학연구소 2010 동물생명과학연구 Vol.3 No.-

In recent years, much attention has been payed to develop meat and meat products with phyisiological function to promote health conditions and prevent the risk of diseases. Value improvement can be realized by adding functional compounds including antioxidant activity, antimicrobial activity, vitamins to improve meat and meat products quality. This review further discusses the functional food from the global viewpoints, and prospects for functional meat and meat products are also discussed. Future discussed the antioxidant activitis of spice commonly used in meat processing and the meat products manufactured with functional plant and spices.

육류의 안전성 평가기술 연구

민중석,이정일,신대근,이상옥,변준석,강석남,김일석,이무하 ( J . S . Min,J . I . Lee,D . K . Shin,S . O . Lee,J . S . Byun,S . N . Kang,I . S . Kim,M . Lee ) 한국축산학회 1998 한국축산학회지 Vol.40 No.4

Microorganisms were taken at the surfaces of pork and beef. Microbial sampling of pork was carried out at 4 steps, i.e. immediately after slaughtering(PA), at 24hrs after slaughtering(PB), before deboning(PC) and after deboning(PD). And the sampling of beef was carried out at 5 steps, i.e. immediately after slaughtering(BA), at 6hrs after slaughtering(BB), at 24hrs after slaughtermg(BC), before deboning(BD) and after deboning(BE). Total plate count was significantly higher in the step before deboning(PC) than in the other steps of pork processing(P$lt;0.05). The numbers of coliforms and E. coli increased in proportion to the total plate counts. Microbial contamination was significantly higher in the step before deboning than any other step of beef processing(P$lt;0.05). The step immediately after slaughtering(BA) was the next highest level in microbial contamination. The results of multiple regression analysis among total plate counts, coliforms and E. coli showed that determination coefficients(R²) were as high as 0.8307-0.9971. This meant that E. coli increased as total plate counts and coliforms increased. The results of PMP(pathogen model program) analysis showed that pathogenic microorganisms grew similarly in low ambient temperature(5℃), while they grew faster as ther initial numbers were high. In the same initial number, growth rate was 10 times faster in 15℃ than in low ambient temperature(5℃) and 4 times faster in 25℃ than in 15℃.

식품의 콜레스테롤 산화물질 분리 및 정량

이정일,강석남,변준석,이무하 ( J . I . Lee,S . N . Kang,J . S . Byun,M . Lee ) 한국축산학회 1998 한국축산학회지 Vol.40 No.5

This experiment was carried out to identify and quantify cholestrerol oxides from meat(Dongrandaeng, Frankfurter sausage, Press ham, Mandu and Vienna sausage), milk(Bioghurt, Butter, Cheese, Icecream, Dry-milk and Yoghurt) arid dried-fish products(anchovy, codfish, shrimp, cuttlefish and filefish) marketed in Korea. The ranges of β-epoxide, 19-hydroxycholestriol, 7 β-hydroxycholesterol and α-epoxide detected in all the meat products were 0.1∼4.73, 0∼1.99, 0.1∼11.06 and 0.1∼6.16 ㎍/g, respectively. Cholestanetriol was detected slightly(below 0.1 ㎍/g). But 22-ketocholesterol and 6-ketocholesterol were not detected in them. Kinds of cholesterol oxides detected in the milk products were similar to those of the meat products. Relatively high amount of 7 β-hydroxycholesterol were detected in the milks(14.25-79.64㎍/g). On the other hand, 22-ketocholesterol and 6-ketocholesterol were not detected. Cheese were found to contain largest amounts of cholesterol oxides in the milk products(P$lt;0.05). The contents β-epoxide, 7 β-hydroxycholesterol, α-epoxide and 7-ketocholesterol detected in the driedfish products ranged 1.38∼86.25, 9.21∼167.36, 1.98∼10.85, and 3.83∼16.57㎍/g, respectively. The amount of cholestanetriol was very low(below 0.1㎍/g), and 22-ketocholesterol, 6-ketocholesterol, 19-hydroxycholestriol, 20 α-hydroxycholesterol and 25-hydroxycholesterol were not detected in the dried-fish processing products. Cuttlefish was found to contain the largest amounts of cholesterol oxides among the fish products(P$lt;0.05).

3T3-L1 세포분화 중 지방축적 및 활성산소종 생성에 대한 국내 산림자원 5종 추출물의 효과

최선일(Sun-Il Choi),이종석(Jong Seok Lee),이사라(Sarah Lee),이혜진(Hye Jin Lee),여주홍(Joohong Yeo),조봉연(Bong-Yeon Cho),이진하(Jin-Ha Lee),김재민(Jae-Min Kim),정태동(Tae-Dong Jung),최승현(Seung-Hyun Choi),김종예(Jong-Yea Kim),강석남(S 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.4

본 연구는 국내 산림자생 식물 추출물 5종(밤나무, 진달래, 산수유, 복분자딸기, 갈참나무)에 대한 지방세포 분화 억제 및 활성산소종(ROS) 생성 억제 효능을 평가하였다. 지방세포 분화 중 세포 내 지방축적 및 ROS 생성량을 비교한 결과, 국내 산림 식물 5종 모두 지방축적량 및 ROS 생성량을 농도 유의적으로 감소키는 것으로 나타났다. 특히 복분자딸기 추출물을 처리한 지방세포에서 지방 축적 및 ROS 저감에 가장 크게 나타났으며 양성대조군으로 사용된 N-acetyl-Lcysteine과 유사한 결과를 나타내었다. 또한, 복분자딸기 추출물을 처리함으로써 지방세포의 분화를 조절하는 전사인자인 PPARγ, C/EBPα 및 aP2 발현이 억제됨을 확인하였다. 국내 산림 식물 5종 추출물은 천연물에서 유래한 항비만 및 항산화 활성 기능성식품 소재로 활용 가능할 것으로 생각한다. This study investigate the effects of extracts of five species of Korean native forest plants on lipid accumulation and reactive oxygen species (ROS) production during the differentiation of 3T3-L1 cells. Our results show that Korean native forest plants extracts significantly reduced lipid accumulation and ROS production during adipogenesis in 3T3-L1 cells. Especially, Rubus coreanus Miq. was most effective in the inhibition of lipid accumulation and ROS production at a concentration of 100 μg/mL. Moreover, Rubus coreanus Miq. extracts significantly inhibited adipocyte differentiation, which is dependent on down-regulation of peroxisome proliferator-activated receptor gamma, CCAAT/enhancer-binding protein alpha, and adipocyte-specific fatty acid binding protein, a key adipogenic transcription factor. Therefore, these results suggest that Rubus coreanus Miq. might be a valuable source of bioactive compounds with anti-adipogenic activity.

유기산 처리가 돈육의 VBN, TBARS, 색깔, 관능적 특성에 미치는 영향

강석남,장애라,이상옥,민중석,이무하 한국동물자원과학회 2002 한국축산학회지 Vol.44 No.4

유기산 처리가 돈육의 VBN, TBARS, 육색, 관능적 특성에 미치는 영향을 조사하였다. 지방산패도 변화 비교(TBARS)의 경우, 젖산을 처리하지 않은 구와 0.5%, 1% 처리구에서 저장기간별로 지방산패도가 증가하였으나 1.5%와 2% 처리구에서는 유의적인 변화가 없었다. 하지만 저장 14일째에는 S1.5%와 2% 처리구에서 0.3㎎MA/㎏이하 수준의 낮은 값을 보였다. 구연산을 처리한 구에서도 저장 1일을 제외한 3, 7, 14일째에 처리구간별로 유기산 처리구가 유의적으로 낮은 지방산패도를 나타내었다(p<0.05). 저장 14일째에 대조구와 0.5%의 구연산 처리구에서의 지방산패도는 다소 높게 나타났으나 1.5%와 2% 처리한 구에서는 0.249∼0.229gMA/㎏으로 아주 낮은 값을 나타내었다. 그리고 모든 처리구내의 저장기간별 유의성은 발견되지 않았다. 단백질 변패도 변화 비교(VPN)의 경우 저장 기간에 따라 대조구 및 0.5% 젖산 처리구를 제외한 모든 처리구, 그리고 1% 초산(1% 젖산, 1% 구연산은 제외) 처리구에서 단백질 변패도가 유의적으로 증가하였으나, 모든 유기산 1.5%, 2% 처리구에서는 초기의 값과 14일의 값이 비슷한 경향을 보였다. 유기산을 살포한지 30분 경과 후의 육색의 경우(0일차) 모든처리구에서 대조구보다 높은 L*값이 나타나 표백현상이 나타났음을 확인할 수 있었다(p<0.05). 젖산 및 구연산의 경우 저장초기의 표백현상이 저장 14일까지 영향을 미치는 것으로 나타났다. 젖산의 경우 대조구에서 저장기간에 따라 L*값이 감소하였으나, 모든 처리구에서 저장기간에 따라 L*값의 감소는 나타나지 않았다. 초산의 경우 모든 처리구 및 대조구에서 저장기간에 따라 육색의 변화에 대한 유의성이 발견되지 않았다. 젖산을 관능검사한 구의 육색의 선호도에 있어서는 1, 1.5, 2% 처리한 구가 유의적으로 낮았으나 대조구 및 0.5% 처리구에서는 유의적으로 높은 선호도를 보였다. 이는 유기산에 의한 탈색 현상 때문으로 생각된다 구연산의 경우는 육색의 선호도가 대조구보다 처리구가 낮았으나 선호도에서는 처리구가 오히려 높은 값을 나타내었다. 또한, 젖산처럼 산취, 비린내, 피냄새, 불쾌취에 대해 대조구와 처리구간 유의적인 차이가 발견되지 않았다. 반면, 초산 처리의 경우 처리구 모두에서 심한 산취를 느꼈으며 전체적인 선호도도 낮았다. 그러나 비린내는 대조구가 높았음을 알 수 있었다. 결국 처리된 유기산의 농도가 높을수록 지방산패도와 단백질 변패도가 낮고 관능적인 특성에는 유의적인 영향은 없었음을 알 수 있었다. The objective of this study was to evaluate the effects of concentration(0, 0.5, 1, 1.5 and 2%) of lactic, citric and acetic acid on chemical and sensory characteristics of fresh pork loins. The pork loins were sprayed with organic acid by a hand sprayer for 15 sec at 30℃, packaged under air and stored for 14 days at 4℃ and then during the storage time analyzed for VBN, and TBARS, color and sensory property. All treated loins showed lower(p<0.05) VBN, TBARS values than the control's. Two percents of organic acid was the most efficient than the rest of treatments(p<0.05). All of pork loins that were sprayed with organic acids had higher CIE L*value(p<0.05) during storage, However, on 14th day, L* value of meat treated with lactic and acetic acid in 1.5 and 2% concentrations was not different from that of initial fresh loins(0 days). According to the results of sensory test, lactic acid, citric acid and acetic acid did not affected bloody and off-flavor of the meat for one day at 4℃. While the acetic acid spraying resulted in the strong sour flavor of meat after one day.

국내시장에 유통중인 한우 및 수입 쇠고기 냉동 등심 부위의 물리 화학적 미생물학적 및 관능적 품질 특성

이무하,민중석,김일석,변준석,강석남,이상욱 한국축산학회 2000 한국축산학회지 Vol.42 No.1

This study was carried out to compare qualities of the frozen imported beef loins with those of the Han-woo beef loins. Samples were stored at -20℃. In the proximate analysis of composition of beef loins, there were significant differences in crude fat, crude protein and moisture(P$lt;0.001). Han-woo loins were higher in crude protein and moisture than those of the other loins. In the analysis of microorganisms, TPC(Total Plate Counts) and psychrotroph bacterial counts of the Han-woo loins showed the lowest value. TBARS(Thiobarbituric Acid Reactive Substance) values were less than 0.4㎎MA/㎏ in all samples, VBN(Volatile Basic Nitrogen) values were less than 20㎎/100g in all samples. In the descriptive analysis with scaling for raw and cooked beef loins, it was observed that off-flavor of American raw beef loins was higher than that of other ones. In cooked beef loins, acceptability was higher in the Han-woo loins than in the imported ones.

국내시장에 유통중인 국내산과 외국산 냉동 삼겹살의 품질 특성 비교

김일석,신대근,이상옥,변준석,강석남,이무하 한국축산학회 1999 한국축산학회지 Vol.41 No.2

This study was carried out to compare qualities of the imported frozen pork bellies (Danish and Swedish) with those of the domestic frozen bellies (A and B). Samples were analyzed for compositions, microorganisms and physicochemical characteristics (TBARS, VBN, pH, color, cooking loss). The results of the proximate analysis of compositions showed that moisture, crude protein and crude ash of Swedish belly were higher than those of the other bellies. On the other hand, crude fat of Swedish belly was the lowest (25.28±2.02%). Especially, there was a significant difference in crude protein(P$lt; 0.01). Total plate counts (TPC) of the domestic pork belly (B) showed the highest value(10^(5)SCFU/㎠). TBARS (Thiobarbituric Acid Reactive Substance) values were less than 4.0㎎MA/㎏ in all samples, which is the threshold for ediblity. VBN (Volatile Basic Nitrogen) values were less than 20㎎/100g in all samples. In analysis of meat color, lightness (CIE L*) and redness (CIE a*), values for domestic belly (A) were significantly higher than those of the others(P$lt; 0.01). The range of pH values was from 5.62 to 5.78, but there were no significant differences among the samples.

국내산과 외국산 냉장 삼겹살의 물리 화학적 및 미생물학적 품질 특성

이무하,민중석,김일석,이상옥,신대근,강석남 한국축산학회 1999 한국축산학회지 Vol.41 No.3

The qualities of the imported pork belly (C) and two domestic bellies (A, B) were examined through the analysis of quality attributes. Two domestic bellies (A, B) were purchased at a department store. Vacuum packaged chilled pork bellies were stored at 4℃±1 and analyzed after 15 days from the processing date. In the proximate analysis of composition of pork bellies, there were no significant differences in moisture, crude fat and crude ash, but in crude protein (P$lt;0.01). Imported belly showed the highest content of crude protein (13.05±0.81%) and conversely showed the lowest content of crude fat (30.14±2.91%). The number of total plate count (TPC) of imported pork belly showed over 10^(7)CFU/㎠ at 15 days, while TPC of two domestic bellies was over 10^(6)CFU/㎠ at 35 days. TBARS (Thiobarbituric Acid Reactive Substance) values of a domestic belly (A) increased significantly, comparing to those of domestic belly (B) and imported pork belly (P$lt;0.001). In all samples, VBN (Volatile Basic Nitrogen) values were over 30 ㎎/100g after l5 days at 4±1℃. As the storage time increased, lightness (CIE L*) increased while redness (CIE a*) decreased. The pH values of vacuum packaged chilled pork bellies increased except in a domestic belly (B) (P $lt; 0.001).

키토산 발효사료의 첨가가 비육돈의 도체특성 및 육질에 미치는 영향

김종원,김종덕,성기승,강석남 한국동물자원과학회 2003 한국축산학회지 Vol.45 No.3

처리구 당 돼지 10마리씩을 선발하여 비육후기에 0.2%, 0.5%의 키토산 발효사료를 첨가하여 6주간(43일) 급여한 사양시험 결과는 증체량에 있어서는 0.2% 처리구가 가장 높았으며 (p<0.05) 사료요구율에 있어서는 0.5% 처리구가 가장 낮게 나타났다. 0.2% 수준에서의 첨가는 사료의 효율을 증가시키고 증체량을 개선하였다. pH값은 등심의 경우에 있어서 대조구가 5.27로서 가장 낮았고 0.2%와 0.5% 처리구는 각각 5.47과 5.54를 나타내었으며 처리구간에 있어서 유의한 차이를 보여 주었다(p<0.05). 등심의 경우 L*값이 0.2%와 0.5%의 두 처리구에 있어서 대조구보다 유의하게(p<0.05) 낮게 나타났으며, 목심의 경우네는 0.5% 처리구가 다른 처리구보다 유의하게(p<0.05) 낮은 것으로 나타났다. 3가지 처리에 따른 등심부위의 지방산 조성을 보면 현저한 차이를 발견할 수는 없으나 키토산 발효사료 처리구에는 C12:0 이나 C16:0과 같은 포화지방산의 비율이 높아진 반면 탄소수가 18개의 불포화 지방산 함량은 다소 낮아 진 것을 알 수 있다(대조구 : 30.15%, 0.2% 처리구 : 26.03%, 0.5% 처리구 : 26.94%). 관능검사항목 중에서 다즙성의 경우에만 처리구간별로 유의한 차이를 나타내었으며, 0.5% 처리구가 가장 높은 것으로 나타났다(p<0.05). 또한 연도에 있어서도 0.5% 처리구가 가장 부드러운 것으로 나타났다. 삽겹살에 대해서는 다즙성, 풍미 그리고 기호성을 조사한 바, 풍미와 기호성 측면에서도 0.5% 처리구가 가장 높은 것으로 나타났다(p<0.05) This experiment was carried out to investigate the effect of fermented chitosan additive(FCA) as a probiotics in finishing pig. The levels of 0.2% and 0.5% of FCA powder was added to the regular feed. A total of 30 pigs were used to evaluate the growing performance. Those FCA supplemented feeds were supplied to the pigs at 17 weeks of age for 6 weeks. After slaughtering, 4 pigs of each treatment were used to compare the physico-chemical characteristics and sensory evaluation. Addition of 0.2% of FCA improved the average daily weight gain and feed efficiency. The pH of the FCA treated loin was slightly higher than control. The L^*, a^*, b^* values of the treatment groups were generally low compared to control group. So the effect of FCA to meat color was expression of purplish red color. Juiciness of the pork shoulder treated with 0.5% FCA was significantly(p<0.05) higher than the other groups. Flavor and overall preference scores for bacon treated with 0.5% of FCA were significantly(p<0.05) higher than the other groups.