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RISS 인기검색어
- 검색키워드
- 저자 : 권연주(Y . J . Kwon) (검색결과 5 건)
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한국토종닭과 교잡종의 나이와 성에 따른 근섬유의 조직화학적 특성 비교
김대곤,권연주,성삼경 ( D . G . Kim,Y . J . Kwon,S . K . Sung ) 한국축산학회 1997 한국축산학회지 Vol.39 No.5
N/A This study was carried out to examine the histochemical properties of muscle fiber in Korean Native chickens(KNC). Wangchoo(crossbred) and broiler were used as controls in this study. Live weight and the weight of the pectoralis profundus and iliofibularis muscles differed greatly among breeds. The largest live weight and muscle weight were obtained in broiler, the next in crossbred and the smallest in KNC. In percentage distribution of each fiber type, based on the reactivities for myosin adenosine triphosphatase and reduced nicotinamide adenine dinucleotide dehydrogenase., the pectomlis profundus muscle was composed only of type IIW fibers throughout the experimental period in all breeds. However, the iliofibularis muscle was composed of type IR, IIR and IIW fibers. In the iliofibularis muscle, the highest frequency of type IIR fibers occured in the breeds, and type IR was the lowest percentage. In the same fiber type, the activities of reduced nicotinamide adenine dinucleotide dehydrogense were different among the breeds. When KNC was compared with the crossbred, it showed higher frequency of type IIR fibers and lower frequency of type IIW fibers. The percentage of type IIR fibers of the female was higher than that of the male. The largest diameter of fiber was measured in broiler and the smallest in KNC, and the male had larger diameter than the female. A breed with larger body weight or iliofibularis muscle weight was exhibited larger diameter in each fiber type compared to the other breeds. At 7 weeks age, the largest diameter was measured in type IIt of crossbred, but diameter of type IIW was the largest in KNC. Broiler was the largest in the diameter of type IIW fibers at 7 weeks age, but the crossbred and KNC was the largest in the diameter of type IR fibers at 15 weeks age.
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거세 및 숙성이 한우육 연도요소의 특성변화에 미치는 영향
김상유(S . Y . Kim),권연주(Y . J . Kwon),김대곤(D . G . Kim),김수민(S . M . Kim),성삼경(S . K . Sung) 한국축산학회 1996 한국축산학회지 Vol.38 No.6
This study was carried out to investigate the effect of castration and aging on the tenderness factors of Hanwoo beef. Steer was significantly lower than bull in hardness, which was decreased during aging. Amount of separated actomyosin filaments and myofibrillar fragment index were significantly increased, which was clearly high in steer, compared to bull. The most important tenderness factor was degree of separated actomyosin filaments, which was affected by castration and aging. Hanwoo bull was tended to be high in collagen contents, compared to Hanwoo steer, which was tended to be decreased during aging, irrespective of castration. However, collagen contents were not different between steer and bull. Heat soluble collagen and salt soluble collagen contents were tended to be high in Hanwoo steer, compared to Hanwoo bull. These factors also were increased during aging, irrespective of castration. The background tenderness factors were partially affected by castration and aging, which were contributed to improve tenderness within limited scope. In conclusion, actomyosin tenderness factors were affected highly by castration and aging, in contrast to background tenderness factors were partially affected by degree of which was contributed to tenderness in Hanwoo beef.
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한국 토종닭고기의 숙성중 부위별 근원섬유 단백질의 변화
안동현,박소연,권연주,성삼경 ( D . H . Ahn,S . Y . Park,Y . J . Kwon,S . K . Sung ) 한국축산학회 1997 한국축산학회지 Vol.39 No.5
N/A Postmortem changes were examined in myofibrillar proteins of M. pectoralis, M. sartorius and M. soleus from Korean native chickens(KNC) and commercial broilers. Purified myofibrils were prepared from the muscles after 0, 3, 6, 12, 24, 48, 72 and 120 hours of post mortem storage at 4℃. SDS-PAGE results showed that 30kDa and 32kDa components appeared earlier in the M. pectoralis than in the M. sartorius and M. coleus from KNC and broilers. These components were observed after 12 hours post mortem in all M. pectoralis. Titin I disappeared after 12 hours post mortem in M. pectoralis from KNC, earlier than that of broilers. In M. sartorius, thin II appeared after 6 hours post mortem in KNC, earlier than that of broilers, and thin I disappeared after 120 hours of storage. Titin II appeared after 24 hours post mortem in M. Soleus from KNC and broilers. Among all the samples studied, the post mortem changes in M. Pectoralis was the fastest and those changes in M. coleus was the slowest. The molecular weight of the titin in M. coleus and M. sartorius is larger than that of M. pectoralis from KNC.
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닭의 성장단계에 따른 Actomyosin 의 이화학적 특성의 변화
성삼경(S . K . Sung),권연주(Y . J . Kwon) 한국축산학회 1992 한국축산학회지 Vol.34 No.1
To investigate the physico-chemical characteristics, myofibrils and actomyosins were prepared from white and red muscle of day-old chick, broiler and cull layer. The results were summarized as follows. 1. In the case of day-old chick, the SDS-polyacrylamide gel electrophoretograms of myofibril from red muscle were different from that of white muscle, while those of broiler and cull layer were same. 2. The Ca-activated ATPase activity of actomyosin increased in the order of cull layer, broiler and day-old chick. The enzymatic activity was higher in the white muscle compared to red muscle in all three age groups, regardless of KCI concentration and pH. However, in the case of day-old chick, KCI concentration dependency of Ca-activated ATPase activity was not observed. 3. The Mg-activated ATPase activity of actomyosin was higher at 0.02M KCI concentration, and decreased remarkably as the ionic strength increased in all muscle fiber types and age groups. 4. The effect of KCI concentration on the solubility of actomyosin was different. The solubility of actomyosin from day-old chick, broiler and cull layer increased remarkably at 0.25 M, 0.4 M and 0.55 M KCI concentration, respectively. 5. The thermostability of actomyosin decreased as the heating temperature increased. The thermostability of actomyosin from white muscle was higher than that of red muscle and actomyosins from day-old chick muscles were more heatlabile than those from broiler and cull layer.
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한봉수(B . S . Han),권연주(Y . J . Kwon),성삼경(S . K . Sung) 한국축산학회 1992 한국축산학회지 Vol.34 No.2
This study was conducted to investigate the meat quality of hybrid pig. Babcock and Conventional crossbreed pig. The physical and functional characteristics of the two groups were observed. The results obtained are summarized as follows. The pH values of the two groups showed between 5.4 and 5.8, but a part of barrows of Conventional crossbreed pig group (12%) looked like PSE pork with a low pH value of 5.2 to 5.4. The salt extractable protein and the water-holding capacity of Babcock pig meat were higher than those of Conventional crossbreed pig. The emulsifying capacity of salt soluble protein from the two groups were similar. Babcock pigs had higher △E and a value than those of Conventional crossbreed pig. However, L value and b value of Babcock pig were lower than those of Conventional crossbreed pig. And the amount of total pigment of Babcock pig was higher than that of Conventional crossbreed pig. Babcock pigs had significantly more lean meat than that of Conventional crossbreed pigs in loin cut as well as in the whole fresh meat.
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