한우와 재래소 우둔육 수화물의 보수력과 품질특성에 관한 연구

송동헌,고하윤,이정아,화반바,설국환,조수현,김현욱 공주대학교 자원과학연구소 2023 자원과학연구 Vol.5 No.2

In this study, we produced brine solutions using beef (M. semimembranosus) from Hanwoo (Korean native cattle), Chikso (Korean native brindle cattle), and Heugu (Korean native black cattle), comparing their quality and water holding capacity. For quality assessment, we used 30-month-old grade 2 Hanwoo steer beef, as well as beef from Chikso and Heugu of the same age and grade. The hydrated beef consisted of 85% ground beef and 15% moisture, with the addition of 1.5% salt. The quality characteristics of ground beef and hydrated beef were assessed for pH, color, water-holding capacity, cooking loss, and shear force. The pH was highest for Heugu and lowest for Chikso both before and after cooking (p<0.05). The the raw sample's color in all parameters was significantly higher for Chikso than for Hanwoo and Heugu, but after cooking, lightness and yellowness were significantly higher in Hanwoo compared to Chikso. The water-holding capacity of the raw meat was highest for Heugu and lowest for Hanwoo, but in hydrated beef, the Chikso showed the most improvement, indicating that water-holding capacity can be enhanced according to processing characteristics. Cooking loss and shear force were lowest for Heugu, followed by Hanwoo and Chikso due to water-holding capacity. Overall, it is concluded that Korean cattle breeds and water-holding capacity could significantly impact the quality characteristics in the manufacturing of meat products using Korean beef.

건미역의 수침에 따른 흡수율과 보수율, 색도 및 무기성분의 함량 변화

한재숙,이연정,이신정,南出隆久 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.3

This study was conducted to examine the water absorption, water-holding capacity, color and mineral contents in natural and cultured dried sea mustards on soaking treatment. Four dried samples of natural and cultured sea mustards were used for the experiments. The effects of soaking treatment on water absorption and water-holding capacity in sea mustards were examined, as the results, these were rapidly accelerated 5 minutes after soaking. It showed that water-holding capacity was significantly high in the case of high absorption of water by soaking. The L a and b values were increased until 30 minutes after soaking, There was significant difference for potassium content between dried natural and dried cultured sea mustards and the natural sea mustard was 10 times as high as the cultured sample. All mineral elements in these materials were significantly decreased and especially, potassium were significantly more decreased at 50~80% of total content by soaking treatment. Ca/ P ratio in these materials by soaking was about 2~3 : 1 levels.

Muscle Fiber Characteristics and Their Relationship to Water Holding Capacity of Longissimus dorsi Muscle in Brahman and Charolais Crossbred Bulls

Waritthitham, A.,Lambertz, C.,Langholz, H.-J.,Wicke, M.,Gauly, M. Asian Australasian Association of Animal Productio 2010 Animal Bioscience Vol.23 No.5

Muscle fiber characteristics and their relationship to water-holding capacity of longissimus dorsi (ld) muscle were studied in Brahman (BRA) and Charolais (CHA) crossbred bulls fattened under practical farm conditions. Thirty-four BRA and 34 CHA bulls were randomly selected and slaughtered at 500, 550 and 600 kg live weight. Parameters of water-holding capacity such as drip, ageing, thawing, cooking and grilling loss were determined. Muscle fiber characteristics were conducted for muscle fiber type percentage and cross-sectional areas of slow- and fast-twitch fiber types, and correlation coefficients to water-holding capacity parameters were calculated. Results showed that CHA meat had a better water-holding capacity (less ageing, thawing and grilling loss) when compared with BRA, whereas slaughter weights had no significant effects on these parameters. Furthermore, there were no significant differences between genotypes and slaughter weights in muscle fiber type percentage and cross-sectional areas of ld muscle. Slow- and fast-twitch fiber types of all experimental groups averaged 24.4 and 75.6%, respectively. Cross-sectional areas of fast-twitch fibers had almost twice the size of slow-twitch fibers (6,721 and 3,713 ${\mu}m^2$, respectively). The correlation between muscle fiber area and water-holding capacity indicated that muscles with larger fiber areas had a lower drip and ageing loss but a higher cooking and grilling loss.

연구논문(硏究論文) : 활엽수 낙엽의 수분저류 특성에 대한 실험적 분석

( Qiwen Li ),최형태 ( Hyungtae Choi ),이은재 ( Eun Jai Lee ),임상준 ( Sangjun Im ) 한국환경복원기술학회(구 한국환경복원녹화기술학회) 2016 한국환경복원기술학회지 Vol.19 No.2

This study purposed to examine the water retention capacity of floor litter in deciduous forests. Water holding capacity(WHC) and interception storage capacity of Alnus hirsuta Turcz. ex Rupr., Quercus acutissima, Quercus mongolica litters were experimentally estimated. Physical characteristics of litters were also obtained to understand the relationships between water-retention capacity and litter characteristics. Experiments showed that WHC increases with specific volume of litter, varying 244.4% to 416.8% of its dry mass. Interception storage have estimated with rainfall simulation experiments. Maximum interception storage (Cmax) and minimum interception storage (Cmin) of litters were 220% and 138% of dry mass in Alnus hirsuta Turcz. ex Rupr., 218% and 137% in Quercus acutissima, and 240% and 156% in Quercus mongolica. Both Cmax and Cmin increased linearly with litter mass, and the values of Cmin in broadleaf litters have also linear relation to leaf area.

Determination of Water-holding Capacity of Porcine Musculature Based on Released Water Method Using Optimal Load

Seon-Tea Joo 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.4

The purpose of this study was to evaluate the suitability of the released water (RW) method for measuring water-holding capacity (WHC) by pressure and filter-paper absorption within two thin plastic films. One hundred fifty pork loins with considerable variations in WHC (three pork qualities: PSE, pale, soft, and exudative; RFN, reddishpink, firm, and nonexudative; and DFD, dark, firm, and dry; 50 pork loins in each pork quality group) were used to measure drip loss (DL)% and RW % after applying different loads (1.5, 2.0, 2.5, 3.0 and 3.5 kg). Percentages of DL and RW were significantly (p<0.05) different among pork quality groups. The RW % of 2.5 kg load sample was significantly (p<0.05) higher than that of 2.0 kg or 1.5 kg load sample. However, there were no significant (p>0.05) differences in RW % among 2.5 kg, 3.0 kg, and 3.5 kg load samples for all three pork quality groups. The RW % was highly and positively correlated (r>0.95; p<0.001) with DL %. The highest correlation was observed between DL % and RW % of 2.5 kg load sample (r=0.97; p<0.001). Among all RW loads within each quality groups, the highest correlation between DL % and RW % was observed for 2.5 kg load sample (r=0.43, 0.66, and 0.46 for PSE, RFN and DFD quality groups, respectively, p<0.001). These results imply that applying 2.5 kg load is the best for determination of RW %. It is recommended as a reference method to assess DL % of pork muscles.

온도편차가 한우고기의 장기간 숙성 중 보수력, 연도, 지방산화 및 육색안전성에 미치는 영향

강선문,안달래,성필남,김진형,조수현,박범영,김윤석 한국식생활문화학회 2019 韓國食生活文化學會誌 Vol.34 No.6

This study investigated the effect of temperature deviation on the water-holding capacity, tenderness, lipid oxidation, andcolor stability of Korean Hanwoo (韓牛) beef during long-term aging. The striploins (M. longissimus lumborum) were agedfor 56 days at 2±1oC (T1), 2±2oC (T2), or 2±3oC (T3). Drip loss and cooking loss were higher (p<0.05) in T3 than in T1on day 56. The Warner-Bratzler shear force value was similar for all treatments during aging times. On day 56, the contentof 2-thiobarbituric acid reactive substances was higher (p<0.05) in T3 as compared to T1. The CIE L* and b* values weresimilar for all treatments, but the a* value was lower (p<0.05) in T3 than in T1 on the last day. These findings indicate thathigh temperature deviation adversely affects the water-holding capacity, lipid oxidation stability, and color stability ofHanwoo beef during long-term aging.

Effects of Surfactant Tween 80 on Enzymatic Accessibility and Degradation of Orchardgrass (Dactylis glomerata L.) at Different Growth Stages

Goto, M.,Bae, Hee-Dong,Yahaya, M.S.,Karita, S.,Wanjae, K.,Baah, J.,Sugawara, K.,Cheng, K.J. Asian Australasian Association of Animal Productio 2003 Animal Bioscience Vol.16 No.1

The study evaluates the enzymatic dry matter (DM) degradability and water holding capacity of leaf and stem fractions of orchardgrass (Dactylis glomerata L.) at different growth stages with or without the presence of surfactant Tween 80. While Tween 80 significantly (p<0.05) increased water and enzyme holding capacities in the leaf blades fraction, less was observed in the fraction of leaf sheath and stem of orchardgrass. The enzyme holding capacity in the leaves was also altered more than that for water holding capacity. This resulted in the increased rate and extent of enzymatic hydrolysis of the leaf blade fractions at two growth stages, whereas little was with leaf sheath and stem fractions. It was also observed that at 0.005% concentrations of Tween 80 the enzymatic DM degradability of young leaf blades was higher (p<0.05) by 20-30% compared to that of the control, as well as for water and enzyme holding capacity. For matured leaf blades the DM degradability were increased with over 0.01% concentrations of the surfactant, but the increase was less than leaf blades of young orchardgrass. This result suggests the possibility of using the surfactant Tween 80 to improve forage digestibility in the rumen.

조각자(주엽) 나무의 생리활성물질 Gleditschia이 비육돈육의 이화학적 성상에 미치는 영향

서종립,허정호,정명호,조명희,이국천,김국헌,하대식,류재두,김충희,김곤섭,김의경,김종수,Seo, Jong-Lip,Heo, Jung-Ho,Jung, Myung-Ho,Cho, Myung-Heui,Lee, Kuk-Cheon,Kim, Kuk-Hun,Hah, Dae-Shik,Ryu, Jae-Doo,Kim, Chung-Hui,Kim, Gon-Sup,Kim, Eui-Gy 대한수의학회 2005 大韓獸醫學會誌 Vol.45 No.4

The effects of dietary Gleditschia on fatty acid composition, lipid oxidation, and pork quality were investigated. Pigs (n=40) were fed a diet containing 0, 0.1, 0.2, 0.4, and 1% Gleditschia for 14 weeks and slaughtered at 110 kg average. The longissimus throracis et lumborum muscle was collected at 24 hr postmortem. Pork loin chops (3 cm thick) were packaged aerobically and stored at $4^{\circ}C$ for 7 days. Samples were analyzed for fatty acid composition, ultimate pH, thiobarbituric acid-reactive substance (TBARS), color ($L^*$, $a^*$, $b^*$), drip loss and water-holding capacity. There was no significant difference of moisture and crude fat percent in between treatment and control group, and the color stability of pork loin better in all treat groups was more improved during cold storage. The change of pH was significantly increased (p<0.05) in 0.2, 0.4, 1% treatment groups compare to the control group. Water-holding capacity of pig loins was significantly higher (p<0.05) in all treat groups than in control group; 0.2% treat group was the highest in the water holding capacity followed by 0.4, 1, and 0.1% treat groups. Less drip loss of pig loin was observed with samples from Gleditschia-fed pigs except 1% treat group. Unsaturated fatty acid were tend to be decreased and saturated fatty acid were tend to be increased in Gleditschia-treated group. Thiobarbituric acid-reactive substance value of control was significantly higher than that of the Gleditschia-fed group (p<0.05).

Effects of additional electrical stimulation and pre-rigor conditioning temperature on the ageing potential of hot-boned bovine muscles

Balan Prabhu,Farouk Mustafa M.,Staincliffe Maryann,Stuart Adam D,Kemp Robert,Craigie Cameron 아세아·태평양축산학회 2020 Animal Bioscience Vol.33 No.10

Objective: The aim of this study is to characterize the impact of additional electrical stimulation (AES) and various pre-rigor holding temperatures (for 3 h) on the ageing-potential of hot boned bovine M. longissimus lumborum (LL). Methods: Paired LL loins from 12 bulls were hot-boned within 40 min of slaughter, immediate AES applied and subjected to various holding temperatures (5°C, 15°C, 25°C, and 35°C) for 3 h. Results: AES did not accelerate the rate of rigor attainment, but the 3 h pre-rigor holding temperature did. Shear force values decreased as the pre-rigor holding temperatures increased. AES and holding for 3 h (at 25°C) resulted in higher water-holding capacity. Conclusion: Data confirmed that AES did not influence the various meat quality parameters in the present study, but pre-rigor holding temperature (25°C) alone or in combination with AES resulted in superior meat quality.

베타-갈락토시데이즈를 이용하여 합성한 1, 2-Hexanediol Galactoside의 보습력과 항균력에 대한 연구

김이옥 ( Yi-ok Kim ),정경환 ( Kyung-hwan Jung ) 대한화장품학회 2017 대한화장품학회지 Vol.43 No.4

재조합 대장균의 β-galactosidase (β-gal)을 이용하여 transgalactosylation 반응으로 1, 2-hexanediol galactoside (HD-gal) 합성을 수행하였다. 먼저, 합성 반응을 수행할 때의, β-gal의 양, 1, 2-hexanediol (HD)의 양, 반응 pH, 반응 온도 등 반응조건을 최적화하였다. β-Gal은 4.8 U/mL, HD는 75 mM, pH는 7.0, 온도는 37 ℃의 조건이 최적 합성 조건이었으며, 이때, 약 96%의 HD가 HD-gal로 conversion 되었다. 그리고, 돼지 epidermis를 이용하여 HD와 HD-gal의 water holding capacity (WHC)를 비교 측정하여 보았는데, 이때, epidermis 표면에 HD와 HD-gal을 84.4, 126.6, 168.8, 211.0 mM을 처리하였으며, 84.4, 126.6, 168.8 mM의 HD와 HD-gal을 처리하였을 경우 HD-gal이 HD보다 더 큰 WHC 값을 보여 주었고, 168.8 mM의 경우에는 HD-gal이 HD와 비교하여 최대 약 20% 정도의 더 큰 WHC 값을 보여 주었다. 그러나, HD-gal의 MIC (minimal inhibitory concentration) 값을 측정해 본 결과, Enterococcus faecalis의 경우에는 HD의 MIC와 같았으나, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus의 경우에는 약 3배에서 10배까지 HD-gal의 MIC 값이 HD에 비하여 증가되는 현상이 관찰되었다. 결론적으로, HD의 transgalactosylation 반응으로 인하여 합성된 HD-gal의 보습력은 HD에 비하여 증가되고, HD-gal의 항균력은 HD와 비교하여 감소하는 현상을 관찰하였다. We carried out the enzymatic synthesis of 1, 2-hexanediol galactoside (HD-gal) by transgalactosylation reaction using recombinant Escherichia coli β-galactosidase (β-gal). The amounts of β-gal and 1, 2-hexanediol (HD), pH, and temperature, respectively, were first optimized (β-Gal, 4.8 U/mL; HD, 75 mM; pH, 7.0; temperature, 37 ℃). Under these optimal conditions, about 96% HD was converted to HD-gal. When we investigated the water holding capacities (WHCs) of HD and HD-gal using pig epidermis in the concentrations of 84.4, 126.6, 168.8, 211.0 mM, WHC of HD-gal was superior to HD. In particular, at 168.8 mM HD and HD-gal, WHC of HD-gal showed about 20% greater than that of HD. However, it was observed that MIC values against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus of HD-gal were about three to ten times greater than those of HD, although MIC value of HD-gal against Enterococcus faecalis was almost the same as that of HD. Finally, it was concluded that the covalent bonding of a galactose molecule to HD (transgalactosylation) resulted in an increase in WHC of HD-gal and a decrease in anti- bacterial activity.