솔잎, 깻잎 및 녹차분말이 함유된 유화형 소시지 품질특성

김일석,진상근,하경희,류현지,박기훈,Kim, I.K.,Jin, S.K.,Hah, K.H.,Lyou, H.J.,Park, K.H. 한국축산학회 2005 한국축산학회지 Vol.47 No.4

본 연구는 기능성 물질인 솔잎분말(T1), 깻잎분말(T2), 녹차분말(T3)을 각각 0.4% 첨가하여 제조된 유화형 기능성 소시지를 $9{\pm}1^{\circ}C$에서 40일간 저장하면서 10일 간격으로 품질특성을 조사하였다. 저장기간이 증가함에 따라 pH는 증가하였다. 저장기간에 따라 모든 처리구에서 보수력이 다소 증가하였으나, 저장 40일 보수력이 급격히 감소하였다. 조직감 측정에서 저장기간이 길어짐에 따라 모든 처리구에서 경도, 씹힘성, 검성과 파쇄성은 증가하는 것으로 나타났다. TBARS는 저장 1일에는 T3구가 다른 처리구에 비해 낮게 나타났으나, 저장 40일에는 T1이 다소 높은 값을 나타내었다. 육색은 T2를 제외한 나머지 처리구들은 저장기간에 따라 L*값이 다소 감소하였고, a*값은 대조구가 가장 높게, T2와 T3는 월등히 낮게 나타났다. 잔존 아질산염은 저장 전 기간 동안 법적 규정이내를 유지하였다. 저장 40일차에 대조구가 가장 높은 유산균수(107CFU/g)를 나타내어 모든 처리구들 보다 높은 수준이었다. 전체적인 기호도는 저장 30일차까지 C가 5.5-6.5, T1은 4.8-6.0, T2는 4.8-5.8, T3는 4.3-4.8 범위로 나타났다. 이상의 결과에서 이들 기능성 물질을 함유한 육제품 생산 시에는 솔잎, 깻잎, 녹차분말의 첨가수준이나 첨가형태 및 사용되는 향신료 등에 대한 더 많은 연구가 진행될 필요가 있다. This study was carried out to investigate the effects of addition of functional material(T1; pine needle powder, 0.4%, T2; perilla leaves powder, 0.4%, T3; green tea powder, 0.4%) on the quality characteristics of emulsion-type sausages. The samples were stored at $9{\pm}1^{\circ}C$ for 40 days and analyzed with an interval of 10 days. The pH of all emulsion-type sausages increased as storage period increased. Water holding capacity(WHC) of all treatments were slightly increased as storage period increased and rapidly decreased on 40 days of storage. In texture analysis, hardness, chewiness, gumminess and brittleness were increased with storage in all treatments group. TBARS values of T3 was lower than those of other treatments at 1 days of storage, while that was the slightly higher in T4 at 40 day of storage. The L* values was decreased as storage period increased. The a* values was highest in C, while it was the lowest in T2 and T3. The residual nitrite content of all samples were in very safe range during the whole storage period. During the storage period 40 days, the Lactobacilli spp. of C were higher($10^7$CFU/g) than those of 3 treatments. In sensory evaluation, the score of overall acceptability were higher in the order of C(5.5-6.5)>T1(4.8-6.0)>T2(4.8-5.8)>T3(4.3-4.8). In the manufacture of functional sausage containing pine needle, perilla leaves and green tea powder, further studied are needs on addition type/ratio of functional materials and the use of added spices.

간장, 고추장 및 된장 양념으로 발효시킨 함기포장 돈육의 저장기간 동안 품질 특성

진상근,김일석,하경희,류현지,박기훈,이제룡,Jin, S.K.,Kim, I.S.,Hah, K.H.,Lyou, H.J.,Park, K.H.,Lee, J.R. 한국축산학회 2005 한국축산학회지 Vol.47 No.4

이 연구는 간장, 고추장 및 된장 양념을 이용한 발효 돈육의 품질 특성에 관한 것으로 돼지 뒷다리를 채취하여 $7{\time}10{\time}2$cm 크기로 자른 후 육을 동일한 비율의 소스(간장소스 T1, 고추장소스 T2, 된장소스 T3)에 침지하여 $1{\pm}1^{\circ}C$에서 10일간 발효숙성한 후 함기포장하여 $1{\pm}1^{\circ}C$에서 1, 14 및 28일 동안 저장하면서 품질 측정한 결과는 다음과 같다. pH는 T1이 저장 1일에 T2와 T3에 비해 낮았지만, 저장 14일과 28일에 현저하게 높았다(P<0.05). 보수성은 T1이 저장 1일과 28일에 T2와 T3에 비해 높았다. 전단가는 T3가 T1과 T2에 비해 낮았다. 표면 육색의 L*값은 T3가 T1과 T2에 비해 높았지만, a*와 b*값은 T2가 T1과 T3에 비해 현저하게 높았다(P<0.05). VBN은 저장 1일과 14일에 T3가 T2에 비해 낮았지만, 저장 28일에는 T1이 T2와 T3에 비해 현저하게 낮았다(P<0.05). TBARS는 저장 14일과 28일에 T3가 T1과 T2에 비해 현저하게 낮았다(P<0.05). 총균수는 저장 1일에 T1이 T2와 T3에 비해 낮았지만, 저장 14일과 28일에는 T2가 T1과 T3에 비해 현저하게 낮았다(P<0.05). 대장균 수는 저장 1일에 T1과 T3가 T2에 비해 현저하게 낮았고(P<0.05), 저장 14일과 28일에는 T2와 T3는 대장균 성장을 나타내지 않았다. 유산균 수는 T2가 T1과 T3에 비해 낮았다. 이상에서, 고추장 발효 돈육인 T2는 양념육 고유의 색을 나타내면서 미생물 성장을 지연시켰다. This study was carried out to evaluate the quality characteristics of aerobic packed pork during storage after fermentation with soy sauce, red pepper and soybean paste seasonings. The ham of pork were cut to cube($7{\time}10{\time}2$cm) and Korea traditional seasonings such as soy sauce(T1), red pepper paste(T2), soybean paste(T3) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned sample were fermented by fill into plastic box at $1{\pm}1^{\circ}C$ for 10 days. And then, the fermented meat from each pack was aerobic packed and stored at $1{\pm}1^{\circ}C$ for up to 28 days. The pH of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but were significantly(P<0.05) higher at 14 and 28 days of storage. The water-holding capacity of T1were significantly(P<0.05) higher compared to T2 and T3 at 1 and 28 days of storage. The shear force of T3 were significantly(P<0.05) lower compared to T1 during storage. The surface meat L* values of T3 were significantly(P<0.05) higher than those of T1 and T2, but a* and b* values of T2 were significantly(P<0.05) higher. The volatile basic nitrogen(VBN) of T3 were significantly(P<0.05) lower compared to T2 at 1 and 14 days of storage, but T1 were significantly(P<0.05) lower at 28 days of storage. The thiobarbituric acid reactive substances(TBARS) of T3 were significantly(P<0.05) lower compared to T1 and T2. The total plate counts of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but T2 were significantly(P<0.05) lower at 14 and 28 days of storage. The Escherichia coli of T1 and T3 were significantly(P<0.05) lower compared to T2 at 1 day of storage. The Lactobacilli spp. of T2 were significantly(P<0.05) lower compared to T1 and T3.

텀블링 시간이 돈육 뒷다리 소분할부위로 제조된 햄 품질에 미치는 영향

성필남 ( P. N. Seong ),김진형 ( J. H. Kim ),조수현 ( S. H. Cho ),하경희 ( K. H. Hah ),박범영 ( B. Y. Park ),김동훈 ( D. H. Kim ),이종문 ( J. M. Lee ),안종남 ( J. N. Ahn ) 한국동물자원과학회 2007 한국축산학회지 Vol.49 No.6

축산물 및 가공 : 셀레늄 급여원에 따른 한우 채끝육의 육질 특성

박범영 ( Beom Young Park ),조수현 ( S. H. Cho ),성필남 ( P. N. Seong ),하경희 ( K. H. Hah ),이성훈 ( S. H. Lee ),황인호 ( I. H. Hwang ),김동훈 ( D. H. Kim ),김완영 ( W. Y. Kim ),이종문 ( J. M. Lee ),안종남 ( J. N. Ahn ) 한국동물자원과학회 ( 구 한국축산학회 ) 2006 한국축산학회지 Vol.48 No.4

혹운모 분말 급여 돈육의 이화학적 특성

진상근,김일석,송영민,이성대,하경희,김회윤,남기윤,장애라 한국동물자원과학회 2003 한국축산학회지 Vol.45 No.3

돼지(LYxD)의 자돈용 및 육성용 기본사료를 급여한 대조구와 자돈용 사료에 흑운모 분말 1.25%, 육성용 사료에 1.75%를 첨가한 처리구 등심육의 이화학적 특성을 분석한 결과는 다음과 같다. A등급 출현율은 대조구가 27.8%인 반면, 처리구는 50%를 나타내었으며, A, B 등급 출현율은 대조구가 52.8%, 처리구가 80%를 나타내었다. 대조구가 52.8%, 처리구가 80%를 나타내었다. 수분과 단백질은 대조구가 처리구보다 높게 나타났으나(P<0.05), 지방과 화분은 처리구가 높게 나타났다(P<0.05). 전단력과 가열감량은 처리구가 대조구보다 낮게 나타난 반면, pH는 높게 나타났다(P<0.05). 육색의 L*값, a*값 및 b*값 모두 처리구가 대조구에 비해 높은 경향을 나타내었다. 조직감의 검성과 파쇄성은 처리구가 대조구에 비해 낮게 나타났다(P<0.05). 선선육의 관능검사에서 대조구와 처리구간에 항목별로 유의적인 차이는 없었으나 근내지방도 및 전체적인 기호도에서 처리구가 대조구보다 다소 높게 나타났으며, 가열육의 관능검사에서 육색은 처리구가 대조구에 비해 높게 나타났다. 지방산 조성 중 포화지방산은 처리구에 비하여 대조구가 높게 나타난 반면 다가불포화지방산, 필수지방산, 불포화지방산/포화지방산 및 필수지방산/포화지방산의 비율은 낮게 나타났다. This study was carried out to analyze the physico-chemical characteristics of the loin from pigs fed biotite. Control was fed diet for piglets and growing pigs, and treatments were fed diet supplemented 1.25% and 1.75% biotite to piglet diet and to growing pigs, respectively. Ratio of carcass grade A was shown as 27.8% and 50% in control group and treatment, respectively. And that of carcass grade A and B was appeared as 52.8% in control and 80% in treatment. The control group showed higher value of water and protein content than treatment. However, fat and ash content of treatment were higher than those of control. Treatment showed lower value than control in shear force and cooking loss, and was higher than control in pH value(p<0.05). L^*, a^* and b^* value of control in meat color were lower than those of treatments. Treatments group was shown lower value than control group in textural gumminess and brittleness. In the sensory test of fresh meat, there was no significant difference between control and treatment group. However, intramuscular fat content and overall acceptability of control were more or less lower than its of treatment. In cooked meat, the meat color of control was lower than those of treatments. Control group was shown higher saturated fatty acid value than treatment group. However, the ply unsaturated fatty acid, essential fatty acid, and the ratio of unsaturated fatty acid/saturated fatty acid and essential fatty acid/saturated fatty acid were low.

한국 전통 양념을 이용한 발효 돼지고기의 품질 특성

진상근,김철욱,이상원,송영민,김일석,박석규,하경희,배대순 한국동물자원과학회 2004 한국축산학회지 Vol.46 No.2

This study was carried out to evaluate the quality characteristics of the fermented pork with Korean traditional seasoning. The samples, outside muscle of pork ham were cut to cube(7×12×2㎝) and five Korean traditional seasonings such as garlic paste(T1), pickled Kimchi(T2), pickled Kimchi juice(T3), soybean paste(T4), red pepper paste(T5) were seasoned by the proportions of meat to seasonings(1:1). The seasoned samples were fermented at -1±1℃ for 20 days. According to proximate composition analysis, all pork samples contained protein 20~22%, fat 3~5%, moisture 64~70% and ash 1.8~2.0%. However, T5 had high crude fat level and relatively low moisture content. The highest pH among treatments was shown in T1 whereas T3 showed the lowest. Water holding capacity(WHC) of T4 and T5 were higher, while those values were lower in T3 compared with other treatment. Shear force value was the higher in T5, while it was the lowest in T4. TBARS value of T3 was the highest, while that was the lowest in T4. Moreover the highest VBN value was observed in T4 due to fermentation of soy protein. However, the lowest VBN value shown in T1 indicated the inhibition of protein degradation by the garlic. The highest saccarinity was shown in T5 but it was the lowest of in T3. Salinity was shown to be high in T2 and low in T5. L* values of T4 was higher both at the surface and inner side of samples than the others but T5 showed the lowest value. T2 showed the highest a* value but T4 and T5 showed the lowect. In the result of sensory evaluation for cooked meat, T5 had the highest score in all item including overall acceptability, while T4 had the lowest score. Unsaturated fatty acid(UFA) ratio of T5 and T2 were 72.16 and 69.93 respectively, and the ratio of UFA/Saturated fatty acid(SFA) were higher in the order of T5> T4> T3> T2. Overall quality characteristics were higher in the order of T5> T2> T1> T4> T3.

돈방구조와 발효사료 급여가 비육돈의 육질에 미치는 영향

송영민,진상근,이성대,하경희,정맹화 한국국제농업개발학회 2002 韓國國際農業開發學會誌 Vol.14 No.3

본 연구는 비육돈에 대한 돈방구조와 발효사료 급여가 돈육품질에 미치는 상호영향을 파악하기 위하여 콘크리트 바닥에서 배합사료를 급여한 대조구(C), 톱밥발효돈방에서 배합사료를 급여한 T1구, 톱밥발효돈방에서 발효사료를 20% 대체급여한 T2구로 설정하여 실시하였다. pH는 삼겹부위에서만 T2구가, 수분함량은 등심과 삼겹부위 모두 T2구에서 가장 낮았다(P<0.05). 조지방 함량은 등심부위에서만 T1구가 가장 낮았고(P<0.05), 조회분의 함량은 등심부위에서만 T2구가 높았으며(P<0.05), 저장감량은 T2구가 적게 나타났다(P<0.05). 관능검사에서는 T2구가 향과 맛 및 종합적 기호성에서 좋은 평가를 받았다. 종합적으로 볼 때 일반 콘크리트 돈사에서 배합사료를 급여한 대조구보다 톱밥발효 돈방에서 토착미생물 발효사료를 급여한 T2 처리구가 육질면에서 좋은 결과를 나타내었다. This study was carried out to investigate piggery type and the dietary fermented feedstuffs on meat quality in finishing pigs. Control was treated commercial diet in concrete pen, T1 : commercial diet treated in saw-dust fermented pen, T2 : 20% substituted commercial for saw-dust fermented feedstuff in saw-dust fermented pen. Analytical results of female pigs showed that pH values of the belly were low(P<0.05) in T2, moisture content of loin and belly were also lower(P<0.05). Fat color of the belly in T2 was higher(P<0.05), and purge loss was low(P<0.05) in T2. Sensory evaluation of fresh meat showed no differences in smell, meat-color, meat-juiciness and off-flavor, although T2 was a better overall palatabilit than the other treatments. In cooked meat, smell, taste and palatability score were higher in T2.