• 한국가금학회지
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• 제14권2호
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• pp.145-151
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• 1987

식육을 장기저장 할 때 발생되는 단백질의 변성과 해동시 육량감소를 줄이기 위한 방법의 하나로써 최적동결방법을 모색하고자 동결속도에 따른 저장중 닭고기의 물리화학적 변화를 조사한 결과 동결속도가 빠를수록 pH증가가 지연되어 장기보존의 가능성을 보였다. TBA가 및 유리지방산 생성율은 저장기간이 길어짐에 따라 증가하는 추세를 보이고 있으나 부위육의 종류에 따라 동결속도의 영향이 다르게 나타나고 있다. 그러나 단백질추출성을 비교할 때 염용성단백질과 수용성단백질의 추출성은 부위육의 종류에 관계없이 3cm/hr이상의 동결속도에서 저장기간 중 추출성이 가장 높게 나타났으며, 이러한 경향은 다리살 보다 가슴살의 추출성이 더욱 높게 유지되고 있다. 이상의 결과에서 송풍동결기를 이용하여 닭고기를 동결시킬 경우 3cm/hr이상의 동결속도로 동결시켜 냉동저장 할 때 좋은 품질의 냉동육을 얻을 수 있는 것으로 판단되었다.

• Applied Biological Chemistry
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• 제28권2호
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• pp.88-91
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• 1985

한국산 인삼 단백질의 생화학적 특성을 체계적으로 규명하기 위하여 단백질의 분별정량, SDS polyacrylamide gel 전기영동, pH에 의한 단백질의 용출성 및 아미노산 포성을 분석한 결과는 다음과 같다. 인삼 단백질의 분별정량은 albumin이 66.0%로 가장 많았으며 glutelin이 20.5%이었고 인삼 단백질의 pH에 의한 용출성은 pH3에서 최저를 나타내었으며 $pH6{\sim}8$에서 최고치를 나타내었고 염의 종류 및 그 농도별에 의한 추출성은 sodium염의 경우 차이가 없었다. 수용성 단백질의 침전도는 40%의 ammonium sulfate와 acetone에 의하여 96% 침전하였으며 SDS-poly-acrylamide gel 전기영동의 결과 11개의 band가 확인되었으며 수용성 단백질의 주 단백질의 분자량은 43,000이었다. 수용성 단백질의 아미노산조성은 18종류로써 arginine의 함량이 45.17%로 가장 많았으며 proline 및 cystine의 함량은 매우 낮았다.

• 한국축산식품학회지
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• 제25권1호
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• pp.45-51
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• 2005

본 연구는 한국에서 사육된 한우와 일본에 한국산 육성우를 수출하여 일본 사양표준에 의해 사육된 한우 및 일본의 화우육간 미생물 및 단백질 추출성을 상호 비교하여 기초적인 품질정보를 얻고자 실시되었다. 진공포장 쇠고기는 4±1℃에 저장하면서 13일차에 분석하였다. 미생물검사에서 총균수는 각 부위별 비교에서 우둔이 가장 높게 나타났다(p<0.0001). 내냉성 미생물의 경우 우둔이 비교적 높게 나타났으나 유의적인 차이는 없었으며 등심에서 가장 낮게 검출되었다. E. coli는 각 부위별 비교에서 유의적인 차이는 없었다. 젖산균은 한국산 3등급 목심에서 가장 많이 검출되었다(P<0.0001). 수용성 단백질에 있어서는 등심, 목심, 우둔 중에서 목심 부위에서 가장 많이 나왔다(p<0.001). 등심의 경우 수용성 단백질은 3등급 한우와 화우에서 가장 많은 3.010, 2.977mg/g이었으며, 다음은 1등급 한우로 2.927 mg/g이었다(p<0.001). 등심의 염용성 단백질의 경우 1등급 한우가 7.437mg/g으로 가장 많았다.

• 한국식품영양과학회지
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• 제9권1호
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• pp.15-22
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• 1980

자원(資源)이 풍부한 적이용해조(赤利用海藻)를 단백질(蛋白質) 자원(資源)으로 이용(利用)하기 위(爲)하여 지충이, 잘피 및 잘피 등(等) 2종(種)의 해조(海藻)와 1종(種)의 해산식물(海産植物)을 선정(選定)하여 이의 수용성(水溶性) 단백질(蛋白質) 추출조건(抽出條件)을 검토(檢討)하였다. 1) 첨가수량(添加水量)은 곰피는 1:150(W/V)의 비(比)로 가(加)했을 때 추출효과(抽出效果)가 좋았고, 잘피와 지충이는 1:100(W/V)일 때가 좋았다. 2) 추출시간(抽出時間)은 총질소(總窒素)의 경우 2시간(時間) 이상(以上)에서, TCA 불용성(不溶性) 단백질(蛋白質)은 1시간(時間) 정도(程度)가 효과적(效果的)이었다. 3) 추출온도(抽出溫度)는 $40-50^{\circ}C$에서 추출성적(抽出成績)이 좋았으며 $70^{\circ}C$ 이상에서 약간 높아지나 TCA 불용성(不溶性) 질소(窒素)는 증가하지 않으므로 고온추출(高溫抽出)은 불리(不利)하였다. 4) pH의 영향(影響)은 전시료(全試料)가 pH 9 이상(以上)에서 높은 추출율(抽出率)을 보였으나 TCA 불용성(不溶性) 질소(窒素)는 pH 7 이상(以上)에서는 증가(增加)하지 않는 관계로 pH $6{\sim}7$에서 추출(抽出)함이 유리(有利)하였다. 5) 순단백질(純蛋白質) 침전(沈澱) 분리(分離)는 pH 조절법(調節法)에 의(依)한 처리(處理)가 질소(窒素) 함량(含量)이 가장 높았다. 6) 추출단백질(抽出蛋白質)을 정제(精製)함으로써 아미노태질소(態窒素)의 함량(含量) 및 총질소(總窒素)에 대(對)한 백분율(百分率)도 높일 수 있는 효과(效果)를 얻을 수 있었다.

• 한국식품영양학회지
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• 제11권5호
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• pp.536-541
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• 1998

This study was carried out to investigate the changes of characteristics of myofibrillar protein for the vacuum chilled, the air frozen or the rechilled Holstein beef loin. The vacuum chilled beef was stored at 1$^{\circ}C$ and the air frozen beef was stored at -20$^{\circ}C$ for 60 days. The rechilled beef was restored for 3 days at 1$^{\circ}C$ by using the vacuum chilled or the air frozen beef. Myofibrillar protein extractability, 30,000 dalton component content and Mg-ATP ase activity for the vacuum chilled beef were higher than those of the air frozen beef. Each parameters increased significantly for the vacuum chilled beef after the 20 days storage, but there was no significant difference for the vacuum chilled beef after the 20 days storage, but there was no significant difference for the air frozen beef during the 60 days storage. By the rechilling process, myofibrillar protein extractability of the vacuum chilled and the frozen beef were not significant difference. The 30,000 dalton component of the vacuum chilled beef was showed not significant increment by rechilling, but the frozen beef was showed significant increment by rechilling. The Mg-ATPase activity of myofibrillar protein of the vacuum chilled beef was not changes by rechilling, but the frozen beef after the 20 days storage was significant increment by rechilling.

• 한국축산식품학회지
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• 제21권2호
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• pp.126-132
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• 2001

This study was carried out to investigate the effect of ultrasonic treatment on physicochemical and sensory properties of cooked chicken meat. Moisture content of ultrasonic treated breast meat was higher than that of control, fat content of control of breast and leg meat were higher than that of ultrasonic treatment, and protein of control of breast meat was higher than that of ultrasonic treatment. Hunters L(lightness)-and a(redness)-value were not different between cooking methods, L-value of breast meat and a-value of leg meat were higher without regard to cooking method. Hunterb (yellowness)-value was not different among cooking chicken meats. Cooking yield was not different between cooking methods, pH of ultrasonic treated chicken meats were higher than that of control. Water holding capacity and salt soluble protein extractability of ultrasonic treated breast meat were greater than that of control. Water soluble protein extractability of ultrasonic treated leg meat was higher than that of control, and shear force value was not different between cooking methods. Hardness, cohesiveness and gumminess were not different between cooking methods and parts of muscle. Springiness of ultrasonic treated leg meat was greater than that of control and chewiness of breast meat was higher than that of leg meat. Aroma, texture, juiciness and overall acceptability were not different between cooking methods, taste of ultrasonic treated leg meat was higher than that of control. In addition, the sensory scores of parts of muscle were affected greater than that of cooking methods.

• 한국가금학회지
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• 제25권2호
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• pp.55-64
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• 1998

This study was carried out to investigate the postmortem changes in physico-chemical characteristics of chicken meat with different breeds. Thigh and breast meats from Korean Native Chicken(KNC, 15-wk old), Wangchoo(15-wk old), and broiler(7-wk old) were stored at 5 ˚C. Differences in postmortem pH changes were not recognized among breeds, and pH showed by the lowest value at the 1st day of postmortem in all breeds. Breast meat had tendency to drop pH faster than thigh meat. Heme pigment contents showed no differences among breeds. KNC showed the lowest cholesterol contents in all breeds, total collagen contents showed the lowest value at the 1st day of postmortem, and thereafter it was gradually increased. Heat soluble collagen contents was lowest in Wangchoo. Water soluble and salt soluble protein showed the lowest extractability at the 1st day of storage. Broiler showed the highest extractability of these proteins and Wangchoo showed the lowest. Water holding capacity(WHC) had increasing tendency whilst cooking loss had decreasing tendency by the ageing. WHC of breast and thigh meat showed the highest values in KNC and broiler, respectively. Myofibrillar fragmentation index (MFI) was significantly increased in all breeds by the ageing. Breast and thigh meat showed almost same MFI in KNC and broiler, and in KNC and Wangchoo, respectively. Hardness of breast meat showed decreasing tendency by the ageing.

• 생명과학회지
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• 제10권4호
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• pp.326-332
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• 2000

In order to investigate the possibility of functional property improvement of meat products, four kinds of pork patties were prepared with water 10% as control, mugwort extract 10%, pine needle extract 10% and fatsia leaf extract 10%, respectively. In case of control moisture content was higher, but crude fat was lower, compared to patties treated with plant extracts. Crude ash content of pine needle extract treatment showed higher level than that of other patties. pH range of patties revealed to 5.92∼5.978. In raw patties Hunter's L-and a-value of control were higher than those of plant extract treatment, and a-value of raw patties showed higher level than that of cooked. Yield, water holding capacity, salt soluble protein extractability and gel strength among patties did not show significant differences. In control patty, fat retention was lower compared to other plant extract treatments, but water soluble protein extractability was higher compared to pine needle. Values such as hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among the patties. In sensory scores such as aroma, juiciness and palatability, significant differences were not observed among cooked patties, but texture score was higher in the order pine needle, mugwort, fatsia leaf and control.

• 한국식품영양과학회지
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• 제22권6호
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• pp.758-762
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• 1993

Sodium hexametaphosphate(SHMP)가 탈지대두박 단백질의 추출과 농축단백질의 색도 및 아미노산 조성에 미치는 영향을 검토하였다. SHMP에 의한 단백질의 추출은 1.5% SHMP에서 가장 높았으며 이 이상의 농도에서는 오히려 감소하는 결과를 나타내었다. 또한 참깨박 단백질의 추출은 pH 5.0에서 17.0%, pH 2.0에서는 22.7%로 아주 낮았으나 pH 12.0에서 60.7%의 단백질이 추출되었다. 시료와 용매와의 비율에 있어서는 1 : 40에서 약 60%의 단백질이 추출되었으며 비율이 증가할수록 추출율이 증가하는 경향을 나타내었고 SHMP처리로 인해 농축단백질의 색도가 개선되었다. 참깨빡 농축단백질의 아미노산 조성을 비교한 결과 SHMP의 처리에 의해 lysine과 hethionine의 함량이 현저히 감소된 반면 valine과 leucine함량은 증가된 결과를 나타내었다.

• 한국가금학회지
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• 제21권4호
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• pp.277-284
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• 1994

The functional properties of mechanically deboned chicken meat(MDCM) from whole carcass, whole carcass without exsanguination, neck without skin, leg hone, and upper back and rib were studied. Also, the effects of adding different levels of gelatin and MDCM to the comminuted meats were investigated. Proximate composition values of MDCM ranged from 54.2 to 68.6% moisture, 14.5 to 19.7% protein, 12.3 to 30.1% fat, and 1.1 to 1.3% ash. The MDCM from leg hone had a higher content of fat, and a lower contents of moisture and protein. The MDCM from neck without skin tended to be opposite to the MDCM from leg hone. The total pigment and myoglobin levels were highest in MDCM from whole carcass without exsanguination such as 3.83 and 0.29 rng /g, and those from the other parts were 1.58~2.93 mg /g and 0. 17~0.31 mg /g, respectively. The emulsifying capacity and water holding capacity were highest in MDCM from neck without skin which contained lower levels of fat, collagen and hydroxyproline, but a higher level of salt soluble protein. The emulsifying capacity of comminuted meat decreased as gelatin content increased. The extractability of hydroxyproline from gelatin showed a higher solubility in acidic solution. The MDCM could he added up to 20% level without detrimentally affecting functional properties of comminuted meats although they had less water holding capacity and cooking loss as the proportion of MDCM increased.