• 생명과학회지
• /
• 제29권12호
• /
• pp.1351-1357
• /
• 2019

본 연구는 동물성 지방 대체제로서 식물성유 유화물인 올리브유(OPP), 대두유(SPP) 및 카놀라유(CPP) 유화물을 첨가한 돈육 패티의 품질 특성을 조사하였다. OPP, SPP 및 CPP의 수분 함량이 CON보다 높고, 지방 함량은 낮았다. OPP, SPP 및 CPP는 CON보다 보수력, 수율, 수분 보유율, 지방 보유율이 높았으며, 직경 감소율과 수축율은 낮았다. 가열 전후의 돈육 패티의 백색도와 적색도는 CON이 OPP, SPP 및 CPP보다 높고, 가열 전 돈육 패티의 황색도는 OPP가 가장 높았다. 돈육 패티의 포화지방산은 palmitic acid가 가장 많이 함유되어 있었다. 불포화지방산은 CON (42.84%), OPP (65.41%), CPP (48.63%)의 경우 oleic acid가 가장 많았으며, SPP는 linoleic acid (41.17%)가 가장 많이 함유되어 있었다. 돈육 패티의 불포화지방산 함량은 식물성유 유화물의 대체로 증가하였다. 경도, 응집성 및 저작성은 시료들 사이에 차이가 없었으며, 탄력성은 CON보다 OPP, SPP 및 CPP가 높았다. 맛, 풍미, 전체적인 기호도는 OPP 및 CPP가 CON 및 SPP보다 높게 나타났다. 따라서 식물성유를 겔화시켜 동물성 지방을 대체하면 이화학적·관능적 특성이 향상되고 지방산 조성이 개선되어 소비자들이 요구하는 건강에 유익한 저지방 육제품의 제조가 가능하다.

• 생명과학회지
• /
• 제21권1호
• /
• pp.74-80
• /
• 2011

본 연구는 적포도주의 첨가가 양념돈육의 품질특성 및 유리아미노산 함량에 미치는 영향을 검토하였다. 양념돈육은 물을 25% 첨가한 것(대조구, T0), 물 20%와 적포도주 5%를 첨가한 것(T1), 물 15%와 적포도주 10%를 첨가한 것(T2), 그리고 물 10%와 적포도주 15%를 첨가한 것(T3) 등 네 종류의 양념돈육을 제조하고, 일반성분, 표면색깔, 기계적 조직감, pH, VBN함량, TBARS값, 지방산 조성 및 유리아미노산 함량을 분석하였다. 수분, 조단백질, 조지방 및 조회분은 시료들 사이에 유의한 차이가 없었다. L* 및 b* 값은 T2 및 T3가 T0 및 T1보다 유의하게 높았으며(p<0.05), a* 값은 시료들 사이에 유의한 차이가 없었다. 기계적 조직감, pH, VBN함량, 포화지방산 및 불포화지방산은 시료들 사이에 유의한 차이가 없었으나 TBARS값은 적포도주를 첨가하지 않은 T0가 가장 높았다(p<0.05). 유리아미노산 함량은 적포도주를 10% 및 15% 첨가한 T2 및 T3가 T0보다 유의하게 높았다(p<0.05).

• Asian-Australasian Journal of Animal Sciences
• /
• 제27권11호
• /
• pp.1623-1629
• /
• 2014

Dry-cured pork neck samples were stored at $10^{\circ}C$ for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% $CO_2$+75% $N_2$) conditions. The pH, moisture, water activity, total aerobic bacteria, and Enterobacteriaceae counts of dry-cured pork neck products with MAP were significantly lower than those with VP (p<0.05) after 90 days of storage. However, CIE $b^*$ and 2-thiobarbituric acid reacted substance (TBARS) values of the pork product with MAP were significantly higher (p<0.05) than those with VP. Total aerobic bacterial counts and Enterobacteriaceae counts of samples with MAP were lower than those with VP after 30 days of storage. Sensory results indicated that aroma, flavor and tenderness scores of the samples with both VP and MAP decreased during storage and the scores after >60 days of storage were lower than those at Day 1. In conclusion, despite presenting higher lipid oxidation, the samples stored in packages containing 25% $CO_2$ for 90 days at $10^{\circ}C$ have lower bacterial counts than vacuum-packed samples. Therefore, further studies should be performed on the packaging of dry-cured meat at adjusted concentrations of $CO_2$.

• 한국축산식품학회지
• /
• 제34권4호
• /
• pp.464-471
• /
• 2014

Ground lean pork was irradiated by an electron beam or X-rays to compare the effects of two types of radiation generated by a linear accelerator on the quality of Bologna sausage as a model meat product. Raw ground lean pork was vacuum packaged at a thickness of 1.5 cm and irradiated at doses of 2, 4, 6, 8, or 10 kGy by an electron beam (2.5 MeV) or X-rays (5 MeV). Solubility of myofibrillar proteins, bacterial counts, and thiobarbituric acid reactive substance (TBARS) values were determined for raw meat samples. Bologna sausage was manufactured using the irradiated lean pork, and total bacterial counts, TBARS values, and quality properties (color differences, cooking yield, texture, and palatability) were determined. Irradiation increased the solubility of myofibrillar proteins in a dose-dependent manner (p<0.05). Bacterial contamination of the raw meat was reduced as the absorbed dose increased, and the reduction was the same for both radiation types. Differences were observed only between irradiated and non-irradiated samples (p<0.05). X-ray irradiation may serve as an alternative to gamma irradiation and electron beam irradiation.

• 한국축산식품학회지
• /
• 제37권3호
• /
• pp.456-463
• /
• 2017

The aim of this study was to identify the optimal and superior type of natural calcium for replacing phosphate in cooked ground pork products. To achieve this, 0.5% eggshell calcium (ESC), oyster shell calcium (OSC), marine algae calcium (MAC), or milk calcium (MC) was added to ground pork meat products. The effect of this substitution was studied by comparing the substituted products with products containing 0.3% phosphate blend (control). ESC was considered an ideal phosphate replacer for minimizing the cooking loss, which likely resulted from the increase in the pH of the product. Among the other natural calcium types, OSC treatment did not cause a significant increase in pH, but it lowered the cooking loss. CIE $L^*$ values were higher (p<0.05) in products treated with OSC or MC than the control, and lowest (p<0.05) in the products with ESC. However, products with ESC had higher (p<0.05) CIE $a^*$ and CIE $b^*$ values than the control and products treated with other powders. Compared to the control, products treated with ESC and OSC had similar substitution effects on the textural properties of the products. Therefore, the results of this study suggested that the combined use of ESC and OSC could be a potentially effective method for replacing synthetic phosphate in ground pork products.

• 동아시아식생활학회지
• /
• 제8권4호
• /
• pp.430-440
• /
• 1998

이상의 결과로 돼지고기는 비교적 미생물 오염도가 낮아 1kGy 조사로 저온성 미생물을 제외한 오염미생물의 생육을 검출한계 이하로 감소시킬 수 있었으며 모든 오염미생물의 살균을 위해서는 3kGy의 선량이 요구되었다. 감마선조사와 저장기간에 따른 일반성분 변화의 경우 수분함량에 있어서만이 저장기간에 따라 다소 감소되었으며, pH 및 산도는 감마선 조사에 의한 영향은 없었으나 저장기간이 경과함에 따라 pH는 증가하고 산도는 감소하는 경향을 보였다. 총 아미노산 조성에서는 가장 많이 검출된 것이 glutamic acid였고, 저장기간에 따른 함량변화는 거의 없었으며 감마선 조사에 의한 영향도 매우 미비하였다. 무기질 함량의 경우 주요 무기질성분으로 potassium, phosphorus, sodium, magnesium 순이었고 감마선 조사에 의한 조성변화는 없었다.

• 한국축산식품학회지
• /
• 제34권2호
• /
• pp.158-165
• /
• 2014

The effects of replacing pork back fat with brewer's spent grain (BSG) pre-emulsion for physicochemical, textural properties, and sensory evaluations of reduced-fat chicken sausages are evaluated. Control was prepared with 15% pork back fat, and three reduced-fat chicken sausages were formulated with the replacement of 20, 25, and 30% pork back fat with BSG pre-emulsion. The pH level of reduced-fat sausages formulated with BSG pre-emulsion is lower than that of the control (p<0.05). The redness, yellowness, and apparent viscosity of reduced-fat chicken sausages increase proportionally with increasing BSG pre-emulsion (p<0.05). With increasing BSG pre-emulsion concentration, the fat contents and energy values are decreased in reduced-fat chicken sausages (p<0.05). The BSG pre-emulsion improves the hardness, gumminess, and chewiness of reduced-fat chicken sausages (p<0.05), and the reduction in fat and the addition of BSG pre-emulsion had no influence on the cohesiveness of the chicken sausage. And there is no significant difference in the overall acceptability among control, T1 (chicken sausage with 20% of BSG pre-emulsion, 10% of fat addition), and T2 (chicken sausage with 25% of BSG pre-emulsion, 5% of fat addition) (p>0.05). Therefore, our results indicate that BSG is effective dietary fiber source for manufacturing of reduced-fat meat product and suggest that 20-25% of BSG pre-emulsion is suitable for pork back fat in chicken sausages.

• 한국식품영양학회지
• /
• 제33권3호
• /
• pp.331-338
• /
• 2020

The purpose of this study was to examine the effect of noni (Morinda citrifolia) powder on the physicochemical properties and antioxidant activities of ground pork meat. Four samples of ground pork meat were prepared as follow: CON without noni powder, NP0.5 with 0.5% noni powder, NP1.0 with 1.0% noni powder, and NP1.5 with 1.5% noni powder. The moisture content of CON was the highest (p<0.05). The ash, fiber, fat retention, hardness, cohesiveness, gumminess, chewiness, lightness, and yellowness increased with the addition of the noni powder (p<0.05). The protein, fat, water holding capacity, cooking yield, moisture retention, springiness,and redness of the cooked meat were not significantly different among the samples. The pH of CON was the highest among the samples (p<0.05). The TBARS of CON, NP0.5, NP1.0, and NP1.5 were 0.48, 0.41, 0.36 and 0.34 mg/kg, respectively, and the NP1.5 was the lowest (p<0.05). The DPPH radical scavenging activity of CON, NP0.5, NP1.0, and NP1.5 were 10.4%, 20.8%, 34.6% and 45.3%, respectively, and the NP1.5 was the highest (p<0.05). Consequently, these results support the possible use of noni powder for meat product industry, as addition of noni powder enhances the antioxidant activities of ground pork meat.

• Animal Bioscience
• /
• 제36권5호
• /
• pp.797-809
• /
• 2023

Objective: Many scientists have investigated solutions to reduce microbiological risks in dry-aged meat after the dry-aging technology was revived for high quality and value-added premium meat product in the market. This study aimed to investigate the effect of scoria powder in onggi (Korean earthenware) on the meat quality of pork loins during 21 days of dry aging and to elucidate its mechanism of action. Methods: The pork loins were randomly divided into three groups: aged in vacuum-packaging, onggi containing red clay only (OR), and onggi containing 30% red clay and 70% scoria powder (OS). Microbial analyses (total plate count and Lactobacillus spp.) and physicochemical analyses (pH, shear force, volatile basic nitrogen [VBN], water activity, 2-thiobarbituric acid reactive substances, water content, water holding capacity, cooking loss, and color analysis) of aged meat were conducted. Far-infrared ray emission, quantification of immobilized L. sakei and microstructure of onggi were investigated to understand the mechanism. Results: On day 21, the meat aged in OS exhibited lower pH, shear force, VBN, and water activity than those aged in OR, along with an increase in the number of Lactobacillus spp. OS had a smaller pore diameter than OR, implying lower gas permeability, which could promote the growth of L. sakei. Conclusion: OS improved the microbiological safety and storage stability of pork loin during dry aging by increasing number of Lactobacillus spp. possibly due to low permeability of OS.

• 한국축산식품학회지
• /
• 제28권3호
• /
• pp.319-326
• /
• 2008

본 연구는 미강 식이섬유의 첨가 수준이 분쇄형 돈육 육제품의 품질 특성에 미치는 영향을 규명하고자 실시하였다. 분쇄형 육제품의 단백질 함량은 대조구와 처리구간에 유의적인 차이가 없었으며, 수분함량은 미강 식이섬유 2% 처리구가 가장 높은 수치를 나타내었다. 회분함량은 미강 식이섬유를 첨가함에 따라 높아졌지만, 지방함량은 대조구가 유의적으로 가장 높았으며, 미강 식이섬유 첨가량이 증가함에 따라 감소하는 경향을 나타내었다. pH는 가열전과 가열 후 모두 미강 식이섬유를 첨가한 처리구들이 높은 수치를 나타냈으며, 가열전 명도와 적색도는 대조구와 비교하여 처리구들이 높은 수치를 나타냈으나 황색도는 처리구들이 높은 수치를 나타내었다. 가열감량은 미강 식이섬유 첨가량이 증가할수록 낮은 수치를 나타내었으며, 직경감소율은 처리구들이 유의적으로 낮은 수치를 나타내었다. 보수력은 가열전과 가열후에서 대조구 보다 2% 처리구가 유의적으로 높은 수치를 나타내었다. 경도는 2% 처리구에서 가장 높은 수치를 나타내었다. 탄력성, 응집성, 겁성 및 씹음성은 대조구와 비교하여 2%와 3% 처리구에서 유의적으로 높게 나타났으며, 관능적 특성도 모든 항목에서 2% 처리구가 높은 접수를 받는 것으로 나타났다. 따라서, 돈육 분쇄형 육제품에 2-3%의 미강 식이섬유를 첨가하면 물성, 가열감량, 직경감소율 및 보수력과 관능적으로 가장 우수한 육제품을 제조할 수 있다.