Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin

민중석,Muhammad I. Khan,이상옥,임동균,설국환,이무하,조철훈 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.1

This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were stored at 4°C and reheated after 3 and 6 d of storage using the original method of preparation or alternately, microwaving. Fat content increased significantly with cooking as a result of the loss in moisture but cholesterol content remained unchanged. Pan roasting and microwave cooking caused a significantly higher production of COPs, as with the process of reheating using microwave, pan roasting, and oven grilling methods. The major COPs found in pork loin were cholestanetriol, 20-hydroxycholesterol, and 25-hydroxycholesterol, whose concentrations varied according to the different cooking and reheating methods used. Moreover, the aerobic storage of cooked pork loin under a refrigerated condition also increased the formation of cholesterol oxides on reheating.

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℃.

전자선 조사에 의한 국내산 신선 돈육의 미생물학적 및 관능적 특성 변화

민중석(Joong-Seok Min),김일석(Il-Seok Kim),이무하(Moo-Ha Lee) 한국식품과학회 1999 한국식품과학회지 Vol.31 No.3

전자선 조사에 의한 신선 돈육의 냉장 저장 중 이화학적 특성 변화

민중석(J . S . Min),이무하(M . H . Lee) 한국축산학회 1999 한국축산학회지 Vol.41 No.1

The effects of electron-beam radiation on the shelf life of pork loins was studied. The pork loins were aerobically packed with polyethylene film ,and exposed to an absorbed dose of 0, 0.5, 1 or 2 kGy of electron-beam irradiation at an ambient temperature. The irradiated samples were stored together with the nonirradiated samples at 4±1 ℃. TBA(thiobarbituric acid) values tended to increase as the storage period and the irradiation dose increased. The TBA values of 0.5kGy irradiated samples were lower than the other irradiated ones during the storage period. VBN(volatile basic nitrogen) value of nonirradiated pork loin increased rapidly after 7 days and those of irradiated samples did slowly during the storage period. Redness(a* value) and yellowness(b* value) of 2 kGy irradiation became lower than those of others as the storage period increased. The pH value of nonirradiated pork loin increased slowly during the storage period.

RAPDs 를 이용한 육류 ( 한우육 , 사슴육 , 면양육 , 산양육 ) 의 축종 판별

민중석(J . S . Min),민병록(B . R . Min),한재용(J . Y . Han),이무하(M . Lee) 한국축산학회 1996 한국축산학회지 Vol.38 No.3

This study was performed to develop the convenient and reliable identification technique of meat species by random amplified polymorphic DNAs(RAPDs). The muscle tissue samples were taken from the KCB(Korean Cattle Beef), deer meat(DM), sheep meat(SM), and goat meat(GM). The genomic DNA of each species were extracted from these muscle tissues. The results of RAPDs had a different profile with various primers. The identification of each species was possible in the state of meat because of different band pattern of RAPDs products of each species. But the difference between SM and GM was undetectable. Species-specific band between SM and GM was shown when pooled DNA was used as template DNA, but when individual DNA was used as template DNA, it was not specific any more. This might be due to the individual difference.

감마선 조사가 닭 다리육의 이화학적 및 관능적 특성에 미치는 영향

이무하,민중석,김일석,이상옥,신대근 한국축산학회 1999 한국축산학회지 Vol.41 No.6

The study was carried out to examine the effects of gamma radiation(^(60)Co) on the shelf-life of chicken thigh meat. The chicken thighs were aerobically packed by polyethylene films and exposed to a gamma ray source at ambient temperature. The dose levels applied were 0, 0.5, 1 and 2kGy. The irradiated samples were stored together with the nonirradiated samples at 4±1℃ TBARS(Thiobarbituric Acid Reactive Substance) values tended to increase with the storage period. TBARS values were apt to increase as the storage period and the irradiation dose increased. VBN(Volatile Basic Nitrogen) values increased with the storage period but as the level of ittadiation was increased, VBN values were decreased. Lightness(L value) increased as the irradiation dose increased except for 2kGy ittadiated treatment. Redness increased as the ittadiation dose increased. pH showed 6.17-6.68 during the storage period. In the descriptive analysis with scaling for raw chicken thigh meat, 1kGy irradiated treatment was the lowest in off-flavor and highest in acceptability. But in cooked chicken thigh the nonittadiated treatment showed highest values in flavor and acceptability.

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.

미국산 및 한국산 닭고기 다리살 및 날개살의 품질 특성

이무하,민중석,김일석,이상옥,장애라,오동훈 한국동물자원과학회 2001 한국축산학회지 Vol.43 No.2

Physicochemicah microbiological and sensory characteristics of chicken thighs and wings of foreign and domestic origin were investigated to provide the basic information of quality. In comparison of the proximate analysis of compositions among the same part of different origin, AT(American thigh meats) showed the highest content in the crude protein and ash. KBW(domestic wing meats produced at A company) showed the lowest moisture contents, and the highest protein contents (P $lt; 0.001). In color, KAT(domestic thigh meats purchased at Korean traditional market) showed higher a value than the others but the lowest pH value. AT and AW( American wing meats) had the highest TBA values and the lowest level of total aerobic bacteria. In the descriptive analysis for raw meat, KBT(domestic thigh meats produced at A company) was given the highest acceptability score(P $lt; 0.05). The cooked American thigh and wing meats obtained the highest score in off-flavor and the lowest score in acceptability.

국내산 수출용 진공포장 돈육 등심의 냉장저장 중 물리화학적 및 관능적 특성

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

This study was carried out to examine the physicochemical and sensory characteristics of Korean vacuum packaged chilled pork loins for export. The samples were stored at 0℃±1(A and B companies) and 2℃±1(C and D companies). In the proximate analysis of composition of pork, there were no significant differences in moisture, crude protein and crude ash, except crude fat(P$lt;0.05). In the pork produced by A wmpany which had good marbling state, the content of crude fat was 2.61%. TBA(Thiobarbituric Acid) values were 0.196∼0.260 ppm and did not change much during the storage times irrespective of storage temperature. VBN(Volatile Basic Nitrogen) were 7.47∼8.40㎎/100g at initial time and did not exceed 17㎎/100g on the 50th day. The values of pH were normal during the experimental period. Purge losses were 0.60∼7.13%. The loin produced by B company showed large purge loss, but it was not statistically significant. Cooking losses were 37.77∼54.56% and that of A company showed relative high level. In the results of sensory evaluation of cooked meat, the loin of B company revealed good scores at aroma, flavor and tenderness, and appeared to be acceptable at the initial time. After 20 days of storage, the loin of C company resulted in a good score in total acceptability with regard to flavor, juiciness and tenderness.

천연연화제 및 인산염의 첨가가 저급양념한우갈비의 품질개선에 미치는 효과

김기진,민중석,이상옥,장애라,장성현,천용헌,이무하 한국동물자원과학회 2003 한국축산학회지 Vol.45 No.2

본 연구는 저급한우갈비의 이용을 용이하게 하기 위해 건 양념에 키위, 배 등의 식물성 천연연화제를 첨가하여 저급양념한우갈비의 연도개선 효과를 알아보고, 품질개선제를 첨가하여 품질개선 효과를 알아보고자 실시되었다. K0.1(키위분말 0.1%), K0.3(키위분말 0.3%), K0.5(키위분말 0.5%)를 첨가한 양념갈비의 MFI value는 각각 341.43±2.98, 368±10.95, 405.10±5.82로 첨가량이 증가할수록 MFI value가 증가하였으며(P<0.001), P0.5(배분말 0.5%), P1.0(배분말 1.0%), P3.0(배분말 3.0%)를 첨가한 양념갈비에서도 첨가량이 증가할수록 MFI value가 증가하였다. 하지만, 배분말의 경우 갈비중량당 3.0% 정도 첨가시 확실한 연육효과가 기대되며, 배분말이 3.0%를 초과할시 더 큰 연육효과는 기대되지만, 갈비표면적보다 배분말의 부피가 역전되어 실효성이 없을 것으로 판단된다. 품질개선제로 CS(Polymix-CS)를 첨가한 경우 0.3% 수준 이상 첨가시 연육효과가 있었고, CS0.3과 CS0.5 처리구에서는 비슷한 MFI value를 나타내었다. 보수력(WHC)을 알아본 실험에서는 키위분말, 배분말 모두 첨가량이 증가할수록 보수력이 저하되었는데(P<0.001), 이러한 현상은 키위의 actinidin의 활성과, 배의 protease 성분으로 기인된 것으로 사료된다. 반면, 품질개선제를 첨가한 CS0.1, CS0.3, CS0.5 처리구에서는 첨가량이 증가할수록 보수력이 증가하였다. Drip loss의 경우는 보수력과 마찬가지로 키위분말과 배분말은 첨가량이 증가할수록 drip loss도 증가하였고, 반대로 품질개선제는 첨가량이 증가할수록 drip loss가 감소하는 경향을 보였다. Meat color는 양념과 혼합처리시 L*-value의 측정결과는 배분말 처리구에서 control과 유사한 값을 보였고, a*-value는 키위분말 0.1∼0.3%, 배분말 0.5∼1.0%, CS 0.3∼0.5 수준의 첨가시 control 보다 향상된 값을 보였다. 하지만, 양념갈비의 육색은 양념중 약 70%를 차지하는 설탕과 마늘 등으로 인한 심한 변색으로 첨가제의 첨가로 인한 육색의 안정 및 향상은 힘들 것으로 보인다. 관능검사의 경우 양념과 혼합처리시 Juiciness(P<0.01), Tenderness(P<0.001), Acceptability (P<0.001) 항목에서 K0.3과 CS0.5 처리구가 전체적으로 높은 관능 수치를 나타내었으며, 배분말 중에서는 P3.0 처리구가 가장 높은 Acceptability를 나타내었다. 또한 기타 항목에서는 갈비양념 성분으로 인해 유의차가 없었던 것으로 생각되며, 전체적으로 Acceptability는 Tenderness, Juiciness와 밀접한 관계가 있음이 확인되었다. 본 실험에서 천연연화제로 사용한 키위분말과 배분말은 모두 식육연육효과를 가지고 있는 것으로 확인되었으며, 혼합인산염을 통한 품질 개선효과도 확인하였다. 특히 키위는 적은 양으로도 연육효과가 있어, 앞으로 저급한우갈비에 효과적인 사용이 기대된다. In order to improve the quality of low-grade seasoned ribs, kiwi powder, pear powder and phosphates were studies. To seasoned ribs, 0.1%, 0.3% or 0.5% of kiwi powder was added and their MFI(Myofibrillar Fragmentation Index) values were 341.4, 368.3 and 405.1, respectively. As the amount of kiwi increased, MFI value increased(p<0.001). Also, then 0.5%, 1.0% or 3.0% of pear powder was added to seasoned ribs, their MFI values were increased as the addition levels of pear powder increased. As the amount of kiwi and pear powder were increased, WHC(Water Holding Capacity) decreased(p<0.001). On the other hand, as the amount of phosphates added increased, WHC increased. In drip loss, as the amount of kiwi and pear powder increased, it increased However, drip loss was decreased as the amount of phosphates increased. For meat color, 'L' values of pear treatment groups were similar to those of control and 'a' values were higher in the treatment groups of 0.1~0.3% kiwi powder, 0.5~1.0% pear powder and 0.3~0.5% phosphate than those of control. In sensory evaluation, treatment group of 0.3% kiwi powder and 0.5% phosphate showed the highest values in juiciness, tenderness and acceptability among the treatments(p<0.01).