• 한국가금학회지
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• 제26권2호
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• pp.85-95
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• 1999

The mechanically deboned chicken meat(MDCM) has several limits in using for in using for in processed meat products as a main material because of poor color and textural properties, chance of microbial contamination and lipid oxidation. There has been a growing interest all over world in the application of MDCM to the surimi process. The surimi made from MDCM contains a high concentration of myofibrillar protein since this processing involves repeated washing processes with an aqueous solution in order to remove heme pigments, fat and other undesirable substances. The quality of the surimi made from MDCM is affected by various processing factors, such as kinds of wash solution, ion strength, washing cycle, temperature, pH changes, composition, part of muscle, particle size, and rigor state etc. A number of researchers havee investigated the effect of the various washing conditions on the properties of surimi gels. A fuller information of all the factors affecting surimi processing and gel formation by heat-induced gelation has not been known yet.

• 한국축산식품학회지
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• 제21권1호
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• pp.18-23
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• 2001

A total of 100 adults were surveyed on types of favorable meat products. They tended to show much of unsatisfactory on the market products. Those unsatisfactory were mostly conceptual such as instant products, unreliable raw materials, sanitation conditions, list of unfavorable ingredients, mix of harmful additives, and etc. The results indicated that the consumers purchased the products of ham, cheese, chicken, sausages, and canned products mostly at medium-large marts(56%), department stores(22%), retail stores(19%) and others(3%). They were also concerned with the distribution date, prices, shape of packaging, and etc. The types of products and frequencies of purchasing various products were varied by time. For the purchase of products, mixed items were more favored rather than the single items.

• 한국축산식품학회지
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• 제34권3호
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• pp.263-272
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• 2014

The effect of the addition of Allium hookeri on the quality of fermented sausage made with meat from sulfur fed pigs was examined, throughout a 60 d ripening period. There were two treatments in animal management: normal feed fed pigs, and sulfur fed pigs given 0.3% sulfur mixed normal feed. Fermented sausage manufactured with meat from normal feed fed pigs, and with meat from sulfur fed pigs, and 1% A. hookeri-containing fermented sausage processed with meat from sulfur fed pigs, were determined at 1 d, 15 d, 30 d, and 60 d. The meat qualities in fermented sausage were measured by DPPH radical scavenging activity (DPPH), $ABTS^+$ radical scavenging activity ($ABTS^+$), total phenolic acids, and total flavonoid contents. Fermented sausage made from pigs that had been fed with 0.3% sulfur was protected from oxidation by reduced free radical, as shown by the significant increase in DPPH and $ABTS^+$ values, compared with fermented sausage made from normal feed fed pigs (p<0.05). A. hookeri-added fermented sausage with sulfur fed pork was shown to increase the values in DPPH, $ABTS^+$, total phenolic acid, and total flavonoid contents, by comparison with both the control sausage, and sausage with sulfur fed pork, at 60 d. These results suggest that A. hookeri in meat from sulfur fed pigs could be a source of natural addition, to increase quality in the food industry.

• 대한가정학회지
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• 제37권4호
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• pp.17-27
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• 1999

This study was performed to investigate the dietary habits, nutrient intake, and health status and to explore the relationship between dietary habits and health status in the middle-aged men and women. The subjects consisted of 220 men and 220 women aged 40-59 years old. Dietary habits and nutrient intake were assessed by self-administered questionnaire and 24 hours dietary recall method by personal interview. Percent of body fat, serum cholesterol, and serum triglyceride level were measured. The middle aged adults who had breakfast and meals irregularly were more than 60% of the study subjects. The middle aged men had meals habits significantly more irregularly than the middle aged women. The middle aged men had high fat meat intake more frequently than the middle aged women. The middle aged men had significantly high energy and protein intake more than the middle aged women but the middle aged women had significantly high carbohydrate intake more than the middle aged men and tended to consume milk higher than the middle aged men. The middle aged adults who had high body fat tended to overeat food, to have high fat meat and processed food intake more frequently than those who had low body fat. The middle aged adults who had high serum cholesterol and triglyceride level tended to overeat food and to have processed food intake more frequently than those who had low serum cholesterol and triglyceride level. The middle aged adults who had regular meals habits. tended to have low serum triglyceride level than those who had irregular meals habits.

• 한국식품영양과학회지
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• 제23권6호
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• pp.945-949
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• 1994

Chondroitin sulfate (Chs) contents in edible snail , Achatina fulica Bowdich , andits processed meat extracts were determined by high-performance liquid chormatogrpahy(HPLC) and spectrophotometric method. Spectrophotometric method was based on the precipitation of acriflavine by ChS, and HPLC method was based on the detection of two unsaturated disaccharides, 2-acetamido-2-deoxy-3-O-($\beta$ -D-gluco-4-enepyranosyluronic acid)-4-O-sulfo-D-galactose($\Delta$Di-4S) and 2-acetamido-2deoxy-3-O-($\beta$-D-gluco-4-eepyranosyluronic acid)-6-O-sulfo-D-galactose ($\Delta$야-6S) librated from ChS byenzymeatic digestion with chondroitinase ABc. the ratio of 125$\mu$mol of sodium hydroxide to mg of ChS and 8$0^{\circ}C$ of reaction temperature were proper for alkaline hydrolysis to remove protein residue form ChS. In assay preparation for HPLC ethod, the iptimum concentration of the enzyme chondroitinase ABc was 0.15 unit per 50 $\mu\textrm{g}$ of ChS at a fixed reaction time (30 min) and pH 8.0 using Tris buffer. ChS content in edible snail was 177.6mg% by spectrophotometric method and 153.5mg% by HPLC method and those in the processed meat extract was 71.3mg% by spectrometric method ad 62.8mg% by HPLC method, respectively.

• 한국식품영양과학회지
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• 제28권2호
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• pp.403-408
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• 1999

This study was conducted to investigate chemical properties, quality stability and utilization of approved sardine surimi(ASS) which is developed our laboratory. The product yield of the ASS was about 3 times higher than that of usual sardine surimi(SS). The proper addition concentration of sodium bicarbonate was 0.1% for the neutralization of the ASS. The content of salt soluble protein nitrogen in the ASS was about the half of that in the SS, while the content of water soluble protein nitrogen was 2.4 times higher in ASS. The total amount of free amino acids in the ASS was about 11 times higher than that of the SS. Predominant free amino acids in the ASS were histidine, taurine, glutamic acid and alanine, and those four amino acids occupied 94% of total amount of free amino acids. During cold storage at 21oC for 6 months, the quality of ASS was more stable than that of SS in judging from changes of water soluble and salt soluble protein nitrogen, AV and POV. Quality of fish burger, fish sausage and fried fish paste processed in accordance with commercial processing preparation using the ASS or SS exclusively and mixtures which other white meat fish surimi(alaska pollack, hair tail and sole) were proportionallly added to each of two types of sardine meat were evaluated. In case of fish burger, the product processed from the ASS only were superior.

• Journal of Biosystems Engineering
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• 제43권4호
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• pp.386-393
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• 2018

Purpose: Chicken cutting is done manually, which is inefficient, unhygienic, and carries a high accident risk during processing. This study develops and evaluates an automatic chicken cutting machine that suits small-scale workplaces. Methods: This study developed an automatic chicken cutting machine equipped with four traverse blades and two longitudinal blades. An experiment was conducted with various blade rotating speeds and tray feed rates to evaluate the machine's performance. The chicken loss rate and chicken piece weights were measured to calculate the coefficient of variation (CV), thereby determining processing uniformity. Results: The optimal cutting conditions with the smallest chicken loss rate were 0.05 m/s tray feed speed and 18.8 m/s and 16.4 m/s for the traverse and longitudinal blades, respectively. The processing ran at 55.3 chickens per hour and the chicken pieces were more uniform when using the device than for hand-work processed pieces. Conclusions: The loss rate increased in proportion to the cutting-blade rotation speed due to the high cutting rate in meat. The loss rate also increased as the tray feed speed slowed because the cutting blade pushed the chicken meat. The tray feed speed should be increased to improve the amount processed per hour.

• 한국가금학회지
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• 제44권1호
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• pp.41-49
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• 2017

본 연구는 6주령 브로일러(Arbor Acre)와 함께 70, 95주령 산란 성계(Hy-line)의 가슴육과 다리육을 이용해 주령에 따른 산란 성계육의 육질특성 및 가공적성을 브로일러와 비교 평가하여 원료육으로서의 가치를 구명하고자 실시하였다. 브로일러는 생육과 유화물에서 우수한 보수력 및 유화안정성을 보였으며, 관능평가에 있어서 높은 점수를 받았다. 성계육 내에서 연령이 증가할수록 조직감이 질긴 특성을 보였으나, PUFA/SFA 및 n-6/n-3 지방산 조성이 유사하고, 가열육에 대한 관능검사 결과, 연령에 따른 차이를 나타내지 않았으며, 생육과 유화물에서의 가열감량과 수분손실이 유사하여 가공육의 원료로서 95주령 성계육이 70주령의 성계육과 동등한 수준의 이용성을 지닌 것으로 판단할 수 있었다.

• Journal of Microbiology and Biotechnology
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• 제17권7호
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• pp.1152-1161
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• 2007

An immunochromatography (ICG) strip test based on a monoclonal antibody for the rapid detection of L. monocytogenes in meat and processed-meat samples was developed in this study. A monoclonal antibody (MAb) specific to L. monocytogenes was produced from cloned hybridoma cells (FKLM-3B12-37) and used to develop an ICG strip test. The antibody showed a stronger binding to L. monocytogenes than other Listeria species, and a weak cross-reaction to S. aureus based on an ELISA. The detection limit of the ICG strip test was $10^5\;cell/ml$. In total, 116 meat and processed-meat samples were collected and analyzed using both the ICG strip test and a PCR. The ICG strip test and PCR indicated L. monocytogenes contamination in 34 and 27 meat samples, respectively. The 7 meat samples not identified as L. monocytogenes positive by the PCR were also tested using an API kit and found to be contaminated by Listeria species. In conclusion, the ICG strip test results agreed well with those obtained using the PCR and API kit. Thus, the developed ICG has potential use as a primary screening tool for L. monocytogenes in various foods and agricultural products, generating results within 20 min without complicated steps.

• 한국식품과학회지
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• 제13권3호
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• pp.176-180
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• 1981

국내의 산란노계와 브로일러로부터 생산(生産)된 수동발골육(HDM) 및 기계발골육(MDM)을 여러가지 비율(比率)로 배합(配合)하여 제조(製造)한 치큰 패티와 프랑크푸르트 소시지의 특성(特性), 보존성(保存性), 기호성(嗜好性)을 평가(評價)하였던 바 다음과 같은 결과(結果)를 얻었다. 1. HDM을 사용한 치큰 패티의 TBA시험에 의한 지방산패도는 냉동저장중 계속 증가하였으나 8주(週)까지는 보존성이 양호(良好)였다. 2. 치큰 패티의 색(色)과 기호성(嗜好性)에 있어 MDM을 50%까지 첨가한 것이 가장 우수하였고 50%까지도 양호(良好)하였으나 70%이상 첨가는 권장할 수 없었다. 3.프랑크푸르트 소시지의 제조에 있어 MDM을 50%까지 첨가한 것의 기호성이나 조직적 특성은 HDM으로만 만든 제품과 비등하게 양호(良好)하였으나 70% 이상 첨가한 것은 불량(不良)하였다. 4. MDM을 함유(含有)한 프랑크푸르트 소시지의 보존성(保存性)은 $4^{\circ}C$에서 4주까지 무난하였으며 저장 기간에 따른 TBA 값의 변화는 거의 없었다. 5. 결론적으로 치큰 패티나 프랑크푸르트 소시지등의 육제품(肉製品) 제조에 있어서 MDM을 총원료육의 $30{\sim}35%$까지 첨가하여도 조직이나 기호성이 우수한 제품을 생산(生産)할 수 있었다.