• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.364-369
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• 1989

Experiments were carried out to investigate on the effect of cryoprotectants to the quality changes of pork and beef muscles during frozen storage . Beef and pork muscles were mixed with various cryoprotectants and stored at $-20^{\circ}C$ in a chest freezer for 12 weeks. Samples were analyzed for pH changes, TBA value, free atty acid contents, water and salt soluble protein extractability. The results obtained are summerized as follows. The pH value in all of cryoprotectants added samples were increased up to 0.25-0.5 as in non-treated samples . The TBA value, free fatty acid contents were increased with storage time as compared with the non-treated sample. Cryoprotectant effect on water soluble protein extractability was greater in pork than in beef muscle during frozen storage, especially in pork muscle treated CP-B, mixture of sorbitol, sucrose and sodium tripolyphosphate, as compared with non-treated sample. Cryoprotectant effect on salt soluble protein extractability during frozen storage was more pronounced in the beef muscle treated with CP-A which was mixture of sorbitol, mono sodium glutamate and sodium tripolyphosphate, and in the pork muscle treated with CP-B, mixture of sorbitol, sucrose and sodium tripolyphosphate than in the non-treated sample.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.544-548
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• 1997

Effects of four kinds of phosphate complex on the water holding capacity(W.H.C) and protein solubility of yellow-corvenia(Pseudosciance manchurica) and hair tail(Trichurus lepturns) meat paste were investigated. The formulations of four kinds of phosphate complex employed to this experiment were made by mixing several phosphates such as sodium polyphosphate, sodium pyro-phosphate, sodium acid pyro-phosphate, potassium pyro-phosphate, sodium tetra meta-phosphate, sodium ultra meta-phosphate and sodium hexa meta-phosphate, and monoglyceride at different mixture ratios. Among the four kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium poly-phosphate 50%, sodium pyro-phosphate 20%, sodium tetra meta-phosphate 20%, sodium acid pyrophosphate 5% and sodium ultra meta-phosphate 5% was most effective on enhancing the W.H.C and protein solubility of yellow corvenia meat paste, and in case of hair tail meat paste, phosphate C complex which was formulated by mixing sodium poly-phosphate 40%, sodium pyro-phosphate 30%, potassium pyro-phosphate 15%, sodium tetra meta-phosphate 10%, and sodium hexa meta-phosphate 5% was more effective than other phosphate complex, and their optimum addition level was 0.4% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness, and springiness value of Kamaboko(fish meat paste product) were evaluated as best when 0.3% of phosphate B complex was added. The optimum cooking condition of Kamaboko to get good texture was heating for 45 minutes at 85$^{\circ}C$.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.1
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• pp.439-444
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• 2012

This study was conducted to determine the effects of electrolytic water washing(EWW) and tap water washing(TWW) on proximate composition, color difference and SDS-PAGE changes of Mackerel(Scomber japonicus) muscle. Moisture contents of washed mackerel sediments EWW were much higher than TWW(p<0.05). Crude proteins of washed mackerel sediments EWW were 1% lower than TWW. Crude lipides had same results with crude proteins. Hunter value L, a, b were tested to each samples. $L^*$ values of TWW were higher than EWW. Both of $aL^*$ values were lower with washing times in order of 3rd>2nd>1st(p<0.05) but 2nd and 3rd of EWW were not significantly different(p>0.05). $b^*$ values were not different between the TWW and EWW(p<0.05). SDS-PAGE patterns of EWW muscle sediments were more darkeness 205KD band than TWW muscle sediments. In these results said that EWW is better than TWW for red meat kamaboko industry, respectively.

• Food Science of Animal Resources
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• v.20 no.3
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• pp.222-229
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• 2000

본 연구는 동결 및 재동결 처리가 계육의 부위별 품질특성에 미치는 영향을 검토하기 위해 서 실시하였다. 드립감량은 동결육이 재동결육보다 낮았으며, 가슴육이 다리 및 날개육보다 높았다. 가열감량은 재동결육, 동결육 및 신선육의 순으로 높게 나타났다. L, a 및 b 값은 동결에 의한 차이는 없었으나, L 값은 가슴육이 다리 및 날개육이 가슴육보다 높았다. 수용성 단백질 추출성의 신선육 및 동결육이 재동결육보다 높았으며 , 다리 및 날개육이 가슴육보다 높았다. 염용성 단백질 추출성의 경우, 신선육, 동결육 및 재동결육의 순으로 높았고, 가슴육이 다리 및 날개육보다 높았다. 보수력은 신선육, 동결육 및 재동결육의 순으로 우수하였고, 부위별로는 다리, 날개 및 가슴육의 순이었다. 신선육 및 동결육의 pH는 재동결육보다 낮았으며 다리 및 날개육이 가슴육보다 높았다. TBA 및 VBN은 재동결육, 동결육 및 신선육의 순으로 높았고, 다리 및 날개육의 TBA는 가슴육보다 높았으나, VBN은 낮은 편이었다. 기호성은 신선육이 재동결육보다 우수하였고, 부위별로는 다리 및 날개육이 가슴육보다 우수하였다.

• Korean Journal of Human Ecology
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• v.13 no.6
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• pp.1031-1036
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• 2004

Effects of irradiation on physico-chemical properties of beef and pork loins were examined. Beef and pork were irradiated at dose levels of 0, 0.5, 1, 2, 3, and 5 kGy with a use of Co-60 source. The drip loss of beef increased from 0 kGy to 5 kGy, whereas that of pork remained unchanged. TBA values of beef and pork increased due to irradiation. Irradiation caused a decrease in the lightness, redness, and yellowness of beef, whereas it did an increase in the same properties of pork. Irradiation also contributed to an increase in the solubility of salt soluble protein.

• Food Science of Animal Resources
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• v.18 no.3
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• pp.209-215
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• 1998

Effects of protein concentration, ionic strength, pH, and temperature range on the heat-induced denaturation of salt soluble protein extracted from spent layer meat were investigated. Viscosity of salt soluble protein heated at 65$^{\circ}C$ for 30 min began to increase sharply above 7 mg/ml of breast protein concentration, and above 21 mg/ml of leg protein concentration, respectively. Both turbidity and viscosity showed the highest value in cooked protein solution with pH 6.0 and 1% NaCl. The turbidity of salt soluble protein started to increase continuously from 40$^{\circ}C$ to 80$^{\circ}C$. The viscosity increased rapidly from 45$^{\circ}C$ to 60$^{\circ}C$ in breast protein, and increased from 50$^{\circ}C$ to 55$^{\circ}C$ in leg protein, respectively, and then kept relatively constant. Breast protein had higher viscosity than leg protein during heat-induced gelation. Therefore, salt soluble protein from spent layer meat was associated with denatured protein (turbidity change) prior to gelation (viscosity change) during heating. Breast protein showed lower thermal transition temperature, and better gel formation than leg protein during heating.

• Korean Journal of Human Ecology
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• v.13 no.1
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• pp.91-96
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• 2004

Effects of irradiation on physical and chemical properties of chicken were investigated. Chicken was irradiated at dose levels of 0, 0.5, 1, 3 and 5 kGy using Co60 source. Irradiation increased drip loss and TBA value. Irradiation decreased L value, and increased a value and b value, indicating that irradiation made chicken darker, more reddish and more yellowish. Irradiation induced the degradation in salt-soluble protein, not water-soluble protein. Any differences in color, odor and tenderness between irradiated and non-irradiated chicken were not perceived by sensory panels.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.590-595
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• 1990

The destructive effect of peroxidized lipid on the amino acid in protein isolate and the proteolytic activity of protease were studied in the model system of rice bran. The content of amino acids in the protein isolate decreased significantly when they reacted with peroxidized lipid (pov. 1200 meq/kg). Most of amino acids were lost by more than 90% in salt soluble protein isolates when analyzed by the method of enzyme hydrolysis. Formaldehyde reduced the activity most severely among peroxidized products. Formic acid, peroxidized lipid and hydroperoxide were also found to reduce the protease activity. The damaging effect of the secondary products on the protease activity was more serious than that of the primary products of lipid peroxidation. The destruction of amino acids in the total protein and Inhibition of protease activity by the peroxidized lipid were apparent.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.45-51
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• 2005

This study was carried out to get the informations on microbes and protein extractability through comparing the quality attributes of Hanwoo fed in Korea, Hanwoo fed in Japan and Japanese Wagyu. The fresh beefs were stored at 4±l℃ for 13 days. In microbiological test, the total plate counts were higher in rump than in other beef portion as loin, chuck (p<0.000l). The number of psychrotrobes in the rump were maintained high levels (p>0.0001) for storage period, whereas the loin from Hanwoo fed in Korea, Hanwoo fed in Japan and Wagyu were lowest levels. The number of E. coli were no significantly different among the samples. In lactic acid bacteria, the loin form 3 grade Hanwoo (K3) had highest levels (p<0.0001). Comparing to the protein extractability, water soluble proteins were high in chuck (p<0.001). In the case of loin, water soluble proteins of K3 (3 grade Hanwoo) and Wagyu were high as 3.010 mg/g and 2.977 mg/g, respectively (p<0.001). Salt soluble protein of K1 (1 grade Hanwoo) was high as 7.437 mg/g (p<0.0001).

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.468-474
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• 1993

A dehydrating sheet comprises polymeric water absorber. which are packed in a semipermeable cellophane film bag allowing selective permeation of water. This sheet dehydration is quite different from conventional drying method such as sun drying, hot-air blast drying and cold air blast drying in a sense that samples are dried without heat treatment. As a part of the studies to develope a new processing method for effective utilization of dark muscle fishes, the preparation of a good quality salted and semi-dried mackerel by the dehydrating sheet was attempted. The dehydration time for preparation of a salted and semi-dried mackerels containing approximately equal moisture content were revealed $180{\sim}510min$ in conventional drying method and $90{\sim}160min$ in this sheet dehydration, respectively. The moisture and histamine contents of those salted and semi-dried mackerels were $59.4{\sim}62.4%$ and $2.5{\sim}3.6 mg/100g$, respectively. The changes in peroxide value, fatty acid composition, brown pigment formation, myofibrillar protein solubility and Ca-ATPase activity during processing of the salted and semi-dried mackerel prepared by the sheet dehydration were more lower than those of products prepared by conventional drying methods. Therefore, these result showed that the quality of a salted and semi-dried mackerel prepared by the sheet dehydration was imperial to that of those products by conventional drying method.