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아질산염의 첨가수준 및 염지온도에 따른 염지육의 이화학적 특성 1 . pH , 보수성 및 염지육색
이한기(H . G . Lee),박구부(G . B . Park),김영환(Y . H . Kim),김진성(J . S . Kim),강정실(J . S . Kang),진상근(S . K . Jin),김영직(Y . J . Kim) 한국축산학회 1990 한국축산학회지 Vol.32 No.8
In order to investigate the effect of added sodium nitrite level and curing temperature on the physicochemical and hygienic characteristics of cured meat, pork meat(ham) was cured with curing agents containing 3 different level of sodium nitrite, 70, 150 and 300ppm, at two different curing temperature, 4 and 15℃. Water holding capacity, pH and cured meat color in the cured meat were analyzed during the 10days of curing period with 5 time intervals. The results obtained are summarized as follows; The pH of the cured meat was not affected by the curing temperature or level of sodium nitrite added. The pH was ranged from 5.86 to 6.15. The water holding capacity of the nitrite treated meat was higher than that of the non-treated meat and the values of cured meat at 4℃ were significantly higher than those cured at 15℃ during the 10 days of curing period. The color intensity of the cured meat was reached to maximum value after 3-5 days of curing and the higher curing temperature accelerated the curing time and intensity. The intensity of the red color was increased with increasing the added amounts of sodium nitrite to the curing salts.
아질산염의 첨가수준 및 염지온도에 따른 염지육의 이화학적 특성 2 . 유리아미노산의 조성변화
이한기(H . G . Lee),박구부(G . B . Park),김영환(Y . H . Kim),김진성(J . S . Kim),김영직(Y . S . Kim),진상근(S . K . Jin),강정실(J . S . Kang) 한국축산학회 1990 한국축산학회지 Vol.32 No.9
In order to investigate the effect of added sodium nitrite level and curing temperature on the physicochemical and hygienic characteristics of cured meat, pork meat(ham) was cured with curing agents containing 3 different level of sodium nitrite, 70, 150 and 300ppm, at two different curing temperature, 4 and 15℃. Free amino acid composition in the cured meat were analyzed during the 10 days of curing period with 5 time intervals The results obtained are summarized as follows; Increase of the total free amino acids in the meat cured at 150℃ was significantly higher than those cured at 4℃ but the effect of sodium nitrite level added on the change in the free amino acid content was not significant. Among the 17 free amino acids amalyzed, 7 amino acids including, valine, glutamic acid, histidine, phenylalanine, methionine, leucine and lysine were increased, 7 amino acids including aspartic acid, serine, glycine, proline, cysteine and tyrosine were irregular formation, and 3 amino acids including alanine, threonine and arginine were decreased in the all the treatments.
저장기간에 따른 계육의 지방산 조성에 관한 연구 Ⅱ. 지방산의 조성변화
박구부(G . B . Park),정천교(C . K . Jung),김영직(Y . J . Kim),이한기(H . G . Lee) 한국축산학회 1989 한국축산학회지 Vol.31 No.1
This experiment were carried out to investigate changes in lipid contents and fatty acid composition from Leghorn muscles of 18 months during postmortem storage. Experimental animals were normally slaughtered to produce sample from leg, breast and gizzard muscles. Muscles were stored for 0, 2, 4 and 7 days respectively at 4℃ postmortem storage. Lipid were separated by the TLC and fatty acid compositions were analysed by the GLC. The results obtained were as follows: Oleic acid (30∼42 %) was the highest in composition of total fatty acid, triglyceride, phospholipid and glycolipid. The second higher compositions of fatty acid was linoleic acid (19∼25%), the third palmitic acid (17∼26%) respectively. U/S ratio in each lipid compositions were higher unsaturated fatty acid (66∼76 %) than in saturated fatty acid (22∼23 %) of immediately after the slaughter. Although saturated fatty acids increased as the storage time passed, unsaturated fatty acid relatively decreased in chicken muscles.
박구부(G . B . Park),김영직(Y . J . Kim),이한기(H . G . Lee),김진성(J . S . Kim),김영환(Y . H . Kim) 한국축산학회 1988 한국축산학회지 Vol.30 No.11
This experiment was carried out to investigate changes in lactic acid, nucleotides and their related compounds, volatile basic nitrogen and 2-thiobarbituric acid from Korean native cattle (1-2 years, ♂) during postmortem storage. Experimental animal was normally slaughtered to produce sample from thigh and loin muscles. And the samples were stored for 0, 12, 24, 48, 96 and 168 hrs at 4℃. The results are summarized as follows: 1. Lactic acid of beef muscle at right after slaughter was 13.1-13.3μmole/g. Lactic acid was changed a little afterward. 2. Nucleotides and their related compounds, such as ATP, ADP, AMP was decreased postmortem storage. Above all, ATP was decreased remarkably at 24hrs.Hypoxanthine, inosine, IMP tend to be increased during postmortem storage. 3. VBN of beef at right after slaughter was 7.3-9.3㎎% but gradually increased during postmortem storage. VBN of beef at 168hrs was 16.1-19.l㎎%. VBN of loin region was higher than that of thigh region. 4. TBA of beef at right after slaughter was 0.085-0.102 but rapidly increased ever since. TBA of beef at 168hrs was 0.259-0.277.