• 한국축산식품학회지
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• 제37권6호
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• pp.889-897
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• 2017

In this study, a nanoemulsion formulation for encapsulating turmeric extract was developed and its physicochemical characteristics including particle diameter, zeta potential, polydispersity index, and stability were determined. The turmeric nanoemulsion (TE-NE) droplets exhibited small diameter (165 nm), low PDI (0.17), and high zeta potential (-31.80 mV), all desirable characteristics in nanoemulsions, as well as stability in a wide range of pH. The TE-NE was spray-dried as a means to allow its incorporation into food products and reduce potential transport and storage costs. The resulting powder exhibited a pale yellowish appearance and had a curcuminoids content of 0.39 mg/g. The spray-dried TE-NE powder was incorporated into minced pork to make canned ham, and the sensory characteristics of the ham were evaluated. As a result, the canned ham incorporating TE-NE powder received the same overall acceptability score as the control, and only exhibited slight yellowing. By contrast, ham incorporating turmeric extract exhibited substantial yellowing, and its appearance was considered less acceptable by the panelists. Therefore, the TE-NE formulation could be incorporated into canned ham and other meat products without substantially affecting their sensory qualities.

• 한국축산식품학회지
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• 제35권4호
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• pp.515-523
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• 2015

The effects of reducing fat levels from 30% to 20% and salt concentrations from 1.5% to 1.0% by partially substituting incorporated phosphate and sea mustard were investigated based on physicochemical properties of reduced-fat / low-NaCl meat emulsion systems. Cooking loss and emulsion stability, hardness, springiness, and cohesiveness for reduced-fat / low-NaCl meat emulsion systems with 20% pork back fat and 1.2% sodium chloride samples with incorporation of phosphate and sea mustard were similar to the control with 30% pork back fat and 1.5% sodium chloride. Results showed that reduced-fat / low-NaCl meat emulsion system samples containing phosphate and sea mustard had higher apparent viscosity. The results of this study show that the incorporation of phosphate and sea mustard in the formulation will successfully reduce fat and salt in the final meat products.

• 한국식품과학회지
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• 제5권2호
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• pp.89-94
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• 1973

육제품(肉製品)의 착색제(着色劑)로 사용되고 있는 식용적색2호(食用赤色2號)와 황색4호(黃色4號)의 가열(加熱) 및 감마(線) 조사(照射)에 의한 변색정도(變色程度)와 첨가물(添加物)에 의한 영향을 model system 을 사용하여 관찰하였다. 황색2호(黃色2號)는 가열(加熱)에 의하여 뚜렷한 변색(變色)을 나타내지 않았으나 황색4호(黃色4號)는 Na-TPP 와 cinnamon oil 을 첨가(添加)하므로써 약간의 퇴색(褪色)을 하였다. 감마선(線) 조사(照射)에 의한 영향은 선량(線量)의 증가와 더불어 퇴색(褪色)하였으며 $NaNO_2$ 와 ascorbic acid 는 퇴색(褪色)을 억제하는 반면 Na-TPP 와 cinnamon oil 은 오히려 촉진하는 경향을 보였다. 이러한 퇴색도(褪色度)는 적색2호(赤色2號)보다는 황색4호(黃色4호(號)가 더욱 현저하였으며 $5^{\circ}C$ 보존(保存)보다는 $25^{\circ}C$보존(保存)에서 퇴색(褪色)이 촉진되었다.

• 한국축산식품학회지
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• 제21권1호
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• pp.71-79
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• 2001

Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality of emulsion-type sausage. Each treatments replaced pork back fat with CLA-sesame oil (CLA-SO), CLA-lard (CLA-LD) and CLA-safflower seed oil (CLA-SSO) were stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The changes in physico-chemical properties, thiobarbituric acid reactive substances(TBARS) and fatty acid composition of each treatments were measured during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The pH values of all treatments significantly(p<0.05) decreased as storage time increased. Sausage products containing CLA-vegetable oils showed higher pH value than that of CLA-lard among the treatments. Color a*-value of CLA-SSO was higher than that of other treatments. During storage, TBARS values of treatments were significantly (p<0.05) increased, sausage products containing CLA-vegetable oils showed lower (p<0.05) TBARS value than CLA-lard, and TBARS of sausage products containing CLA-SSO was the lowest. This result indicated that CLA concentration in emulsion-type sausage did affect the lipid oxidation stability. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids content decreased whereas CLA content extremely increased by replacement of CLA-vegetable oils and CLA-lard. The level of CLA content in CLA-vegetable oils was higher than CLA-lard. It may be concluded that emulsion-type sausage could be manufactured using CLA-vegetable oils as a pork fat substitutor without any negative effects on general components or physico-chemical properties.

• Journal of Periodontal and Implant Science
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• 제50권1호
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• pp.56-66
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• 2020

Purpose: A stability-measuring device that utilizes damping capacity analysis (DCA) has recently been introduced in the field of dental implantology. This study aimed to evaluate the sensitivity and reliability of this device by measuring the implant stability of ex vivo samples in comparison with a resonance frequency analysis (RFA) device. Methods: Six implant beds were prepared in porcine ribs using 3 different drilling protocols to simulate various implant stability conditions. Thirty-six pork ribs and 216 bone-level implants measuring 10 mm in height were used. The implant beds were prepared using 1 of the following 3 drilling protocols: 10-mm drilling depth with a 3.5-mm-diameter twist drill, 5-mm drilling depth with a 4.0-mm-diameter twist drill, and 10-mm drilling depth with a 4.0-mm-diameter twist drill. The first 108 implants were external-connection implants 4.0 mm in diameter, while the other 108 implants were internal-connection implants 4.3 mm in diameter. The peak insertion torque (PIT) during implant placement, the stability values obtained with DCA and RFA devices after implant placement, and the peak removal torque (PRT) during implant removal were measured. Results: The intraclass correlation coefficients (ICCs) of the implant stability quotient (ISQ) results obtained using the RFA device at the medial, distal, ventral, and dorsal points were 0.997, 0.994, 0.994, and 0.998, respectively. The ICCs of the implant stability test (IST) results obtained using the DCA device at the corresponding locations were 0.972, 0.975, 0.974, and 0.976, respectively. Logarithmic relationships between PIT and IST, PIT and ISQ, PRT and IST, and PRT and ISQ were observed. The mean absolute difference between the ISQ and IST values on a Bland-Altman plot was -6.76 (-25.05 to 11.53, P<0.05). Conclusions: Within the limits of ex vivo studies, measurements made using the RFA and DCA devices were found to be correlated under a variety of stability conditions.

• 한국축산식품학회지
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• 제31권3호
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• pp.469-476
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• 2011

본 실험에서는 유화형 돈육 소시지의 인산염 대체물질로써 굴패각 첨가의 적정 수준과 대체효과를 알아보기 위하여 대조구(무첨가제, T1)와 0.3% 인산염 단독첨가구(T2), 1.5% 소금 단독첨가구(T3), 0.15% 소금과 0.5% 유청단백질 혼합첨가구(T4), 0.15% 소금과 0.5% 유청단백질에 각각 0.15, 0.3 및 0.5% 굴패각을 첨가한 처리구들(T5, T6, T7)을 분석하였다. pH와 보수력에서는 모든 수준의 굴패각 첨가구들이 다른 실험구들과 비교하여 유의적으로 높았다. 가열감량과 전단력은 실험구 사이에 유의적인 차이가 없었다. 조직특성인 경도, 탄력성 및 씹힘성에서는 굴패각 첨가구들이 다른 실험구들에 비해서 유의적으로 높았다. 육색에 있어서 명도는 실험구들 간에 유의적인 차이가 없었으나, 적색도는 인산염 단독첨가구와 굴패각 첨가구들이 유의적으로 높았고, 황색도는 인산염 단독 첨가구가 유의적으로 높은 수준을 보였다. 저장특성 중에서 pH는 저장 첫 0일부터 저장 14일 까지도 유의적으로 높았으며, 저장기간이 증가함에 따라 굴패각의 첨가 수준이 높을수록 pH가 향상되는 것을 알 수 있었다. 저장기간 중 3일 까지 굴패각 첨가구들의 총미생물수가 유의적으로 다른 첨가구들에 비하여 낮았으나, 저장 7일 이후에는 모든 실험구들 사이에 유의적인 차이가 없었다. TBA에 있어서는 굴패각 0.3% 첨가구가 유의적으로 낮았고, 저장 14일에는 모든 실험구들에서 유의적인 차이가 없었다. VBN에서는 저장 첫날부터 저장 10일까지 실험구들 간에 유의적인 차이가 없었으나, 저장 14일에서 소금 단독첨가구가 유의적으로 가장 낮았다. 이상의 결과로 굴패각 분말을 첨가한 소시지에서 굴패각은 인산염을 첨가한 소시지 보다 가공특성을 향상시키는 것을 확인할 수 있었고, 저장특성에서도 인산염 첨가구와 유사하거나 더욱 향상시키는 결과를 나타내어 실제 육가공제품에 인산염을 대체할 수 있을 것이라고 사료된다. 또한 굴패각 분말의 첨가가 증가할수록 반드시 긍적적인 결과를 보여주는 것은 아니고 돈육 소시지의 생산 시에 굴패각 분말 0.3%의 첨가가 가장 효율적인 첨가 수준이라고 사료된다.

• 한국축산식품학회지
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• 제39권6호
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• pp.953-965
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• 2019

In this study, the Opuntia humifusa f. jeollaensis (Wanggasi-Chunnyuncho) fruit (WCF) was used as a source of viscous dietary fiber and color pigmentation in sausage production to improve quality characteristics, including cooking loss and emulsion stability. Control and treatment sausages were formulated with 0%, 1%, 5%, and 10% WCF powder, respectively, and the following quality measures were investigated: general composition, fiber content, cooking loss, emulsion stability, chromaticity, pH, texture, and sensory properties. The moisture, dietary fiber, and ash contents showed increasing trends (all p<0.05) with increasing concentrations of fruit powder. Conversely, crude protein and crude fat contents exhibited decreasing trends with increasing fruit powder concentrations (p<0.05). Moreover, both the moisture and dietary fiber contents affected cooking loss, water retention capacity, and the sausage texture, causing the cooking loss to decrease, while the water and oil retention capacity increased (p<0.05) with increasing concentrations of WCF powder. Furthermore, hardness exhibited a significant decreasing trend as the concentration of WCF powder increased (p<0.05). This finding suggested that both dietary fiber and viscous materials, along with the protein and moisture content, affected the product hardness. In addition, sensory evaluation of the WCF powder groups showed better results than did the control group, and the strongest results obtained for the group containing 5% fruit powder (p<0.05). Therefore, this study suggests that WCF powder improves the quality of emulsified sausages and can potentially be applied as a naturally-derived additive.

• 한국식품과학회지
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• 제25권3호
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• pp.295-298
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• 1993

식품산업 특히 육가공산업에 돈혈액의 이용을 위하여 가열온도 가열시간 및 단백질 농도가 혈장단백질과 근원섬유단백질 혼합물의 gel 특성과 열안정성에 어떠한 영향을 미치는지를 규명하기 위하여 실시되었다. 혈장단백질과 혼합물(plasma+myofibrillar protein)의 용해성은 가열온도가 $70^{\circ}C$에서 $90^{\circ}C$로 증가함에 따라 크게 감소하였으며, 근원섬유단백질은 $40{\sim}60^{\circ}C$에서 용해성이 서서히 감소하였다. 또한 gel 강도와 혼탁도는 이 온도범위에서 크게 증가하였다. 가열온도 $75^{\circ}C$에서 가열시간이 경과함에 따라 혈장단백질과 혼합물의 용해성은 감소하였으나 gel 강도와 혼탁도는 증가하였다. 근원섬유단백질은 $75^{\circ}C$에서 가열시간이 경과함에도 용해성, 혼탁도, gel 강도의 변화가 거의 나타나지 않았다. 근원섬유단백질, 혈장단백질, 혼합물의 gel 강도는 단백질 농도가 5%에서 9%로 증가함에 따라 증가하였다.

• 한국축산식품학회지
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• 제39권2호
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• pp.286-295
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• 2019

Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat products. Meat emulsion samples were prepared with pork hind leg meat (60%) and back fat (20%), iced water (20%), various additives, and RPS powder at different concentrations [0% (control), 1%, 2%, 3%, and 4%]. For the physicochemical properties, moisture and fat content, pH value, color, emulsion stability, cooking yield, appearance viscosity, and textural properties were examined. Addition of RPS induced significantly higher values in moisture content, pH, cooking yield, and a* values of the meat emulsion samples, regardless of the amount added. However, lower values were obtained for emulsion stability, cooking yield, and viscosity in samples with RPS powder at 3% or 4% among all groups. In general, addition of RPS powder at 1% and 2% led to the greatest values in viscosity of the meat emulsion samples. Higher values (p<0.05) in hardness and springiness were observed in samples with RPS powder at 4% and 3%, respectively. For gumminess, chewiness, and cohesiveness, the addition of RPS powder at 1%, 2%, and 3% induced the highest values (p<0.05) in the meat emulsion samples. These results showed that addition of RPS powder at optimum levels (2%) could be utilized to improve quality properties of emulsified meat products as a non-meat ingredient.

• 한국축산식품학회지
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• 제41권5호
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• pp.826-839
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• 2021

A 60-d feeding trial was conducted to evaluate the effects of diets supplemented with two concentrations (0% and 0.3%) of black raspberry (Rubus coreanus Miquel) fruit by-product (RCFB) on the physicochemical characteristics, oxidative stability, antioxidant capacity, antioxidant enzyme activity, and fatty acid profile of M. longissimus dorsi (LL) porcine muscle from Berkshire finishing pigs meat. Results revealed that regardless of the sex, diets supplemented with 0.3% RCFB reduced (p<0.05) the thiobarbituric acid reactive substances (TBARS) expressed as malonaldehyde (MDA) content effectively. A higher antioxidant capacity [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity] was found (p<0.05) in response to feeding supplemented with 0.3% RCBF for male or female pigs. Moreover, 0.3% RCFB dietary feed increased (p<0.05) the glutathione peroxidase enzyme activities (GPX1) in blood plasma for male or female pigs. However, no influences were observed (p>0.05) on meat color, WHC, shear force, and fatty acid contents while fed diet supplemented with 0% or 0.3% RCFB for male or female pigs. Overall, this study suggests that a diet supplemented with 0.3% RCFB may beneficially affect owing to better oxidative stability, higher antioxidant capacity, and antioxidant enzyme activity (blood plasma) in pigs which could be a promising natural antioxidant without affecting meat quality traits.