• Asian-Australasian Journal of Animal Sciences
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• 제14권7호
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• pp.947-950
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• 2001

To improve the low content of crude protein and low quality fermentation of napiergrass silage, ensiling with phasey bean was examined. Napiergrasses, (Pennisetum purpureum cv. Merkeron), hybrid napiergrass (Pennisetum purpureum${\times}$ Pennisetum typhoides) and phasey bean (Macroptilium lathyroides cv. Murray) were cultivated in Fukuoka, Japan. The first growth of napiergrasses and phasey bean were harvested at 90 days of age and chopped into about 1 cm lengths. The mixing levels of phasey bean with napiergrasses were 0, 25, 50 and 75; 700 g of plant materials were ensiled into a laboratory silo (1.0 litre. polyethylene container) and incubated for 30 days. After opening silos, pH, total nitrogen (TN), volatile basic nitrogen (VBN) and organic acids (lactic acid: LA, acetic acid: AA, butyric acid: BA) were determined. The experiment was a factorial design of $2{\times}4$ with 3 replicates. The data were analyzed statistically by two-way analysis of variance. Without inclusion of phasey bean, lower quality was observed for hybrid silage than for Merkeron silage. The inclusion of phasey bean at the rate of 25% increased DM and TN, and decreased pH value, VBN/TN, AA and BA in both Merkeron and hybrid napiergrass silages. The value of pH, TN, VBN/TN, AA and BA were not significantly different among 25, 50 and 75% mixing levels of phasey bean. LA production increased significantly with the increase in phasey bean mixing level in both hybrid and Merkeron silages. At all mixing levels of phasey bean, LA production did not show significant differences between Merkeron and hybrid silages.

• 생명과학회지
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• 제18권11호
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• pp.1538-1542
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• 2008

본 연구는 와인숙성이 우육포의 품질특성에 미치는 영향을 규명하기 위하여 제조과정에 물 50 ml를 첨가한 육포(T0), 물 25 ml와 와인 25 ml를 첨가한 육포 그리고 와인 50 ml를 첨가 한 육포 등 세 종류의 육포를 제조하였다. 수분, 조단백질, 조지방 및 조회분 함량은 시료들 사이에 유의한 차이가 없었다. 육포의 명도($L^*$), 적색도($a^*$) 및 황색도($b^*$)는 시료들 사이에 유의한 차이가 없었다. 기계적 물성으로 측정한 경도, 탄성, 응집성, 뭉침성 및 씹힘성은 와인숙성이 영향을 미치지 않았다. 수분활성도, pH 및 TBARS값은 시료들 사이에 유의성이 없었지만 VBN함량과 총 균수는 T2가 가장 낮았다(p<0.05). 기호도 조사에서 풍미는 T2가 T0보다 유의하게 우수하였으나 (p<0.05) 맛, 색깔, 연도, 다즙성 및 전체적인 기호성은 시료들 사이에 유의한 차이가 없었다.

• 한국식생활문화학회지
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• 제14권5호
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• pp.455-460
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• 1999

In order to establish the processing condition of salt-fermented liquefaction of sardine (Sardinops melanoslicta), effect of temperature, pH value, and concentration of salinity on crude enzyme activity of sardine viscera were investigated. The optimum temperature range of crude enzyme activity in sardine viscera was $45{\sim}50^{\circ}C$ and the optimum pH value of it was 9.8. According to the concentration of salinity increased the crude enzyme activity in sardine viscera decreased. The relationship between concentration of salinity (X) and the crude enzyme activity (Y) in sardine viscera is shown as follows; Y=-0.01363X+0.7676 (r=-0.88). For the purpose of processing conditions of rapid- and low salt-fermented liquefaction of sardine, changes of viable cell count, histamine content, and volatile basic nitrogen (VBN) in the chopped whole sardine with 8% NaCl during preheating process at $40^{\circ},\;45^{\circ}$ and $50^{\circ}C$ for 48 hrs were analyzed. During preheating, initial viable cell counts of chopped whole sardine were $10^{4-7}/g$, but they decreased $10^{1-5}/g$ after 48 hrs. Histamine contents during preheating process at $40^{\circ}\;and\;45^{\circ}C$ were gradually increased, whereas at $50^{\circ}C$ were almost the same level after 48 hrs. VBN contents were continuously increased during preheating, but preheating at $50^{\circ}C$ samples were lower level than that of $40^{\circ}\;and\;45^{\circ}C$ ones. For the purpose to accelerate the fermentation and liquefaction of chopped whole sardine, preheating at optimum temperature of crude enzyme activity for 48 hrs was useful processing method and the contents of viable cell count, histamine, and VBN were safety level for food sanitation.

• Asian-Australasian Journal of Animal Sciences
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• 제18권3호
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• pp.427-432
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• 2005

The purpose of this study was performed as model study using four animals to investigate the correction between the changes in Differential Scanning Calorimetry thermogram of muscle proteins during storage and meat freshness. M. longissimus dorsi of pork was obtained immediately after slaughter and chilled/stored at either $-2^{\circ}C$ or $25^{\circ}C$ for up to 96 h for analyses. DSC thermograms were determined and compared with pH values, ATP-related compounds, K-values, volatile basic nitrogen (VBN) levels, bacterial counts and electrophoretic behavior. Changes in pH, bacterial counts, VBN and K-values were associated with increased storage temperature and time. The levels of pH values, bacterial counts, VBN and K-values of pork samples stored at $25^{\circ}C$ were higher than those of the pork samples stored at $-2^{\circ}C$. ATP concentration decreased faster in samples stored at $25^{\circ}C$. Only IMP increased in samples stored at $-2^{\circ}C$, whereas the concentration of hypoxanthine and inosine increased in samples stored at $25^{\circ}C$. One exothermic peak and two endothermic peaks appeared on the thermograms of pork stored at either temperature. Lower transition temperature of myosin, sarcoplasmic protein and actin peaks were observed. The freshness parameters of K-value, VBN and hypoxanthine showed highly negative correlations (-0.742- -0.9980) to the changes in transition temperature. Therefore, the shift temperature on DSC thermogram can be used as an indicator of the freshness parameters of meat.

• Applied Biological Chemistry
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• 제44권2호
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• pp.81-87
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• 2001

굴을 대상으로 조미 양념 젓갈(salt-fermented oyster)과 전통적인 게장의 제조법을 이용한 젓갈 제품(oyster in soy sauce)으로 새로운 형태의 젓갈을 제조하여 각각 진공 및 무진공 상태로 저장하면서 숙성 형태별 숙성 기간에 따른 이화학적 성분의 변화를 살펴 보았다. 굴 젓갈에 있어서 pH는 숙성 기간이 경과함에 따라 점차 감소했으나, 아미노태 질소(AN)와 휘발성 염기 질소(VBN)는 반대로 증가하는 경향을 나타냈으며, 함량에 있어서는 AN의 경우 진공 숙성시에, VBN은 무진공 숙성시에 더 많은 것으로 나타났다. 총균수는 어느 정도 증가했다가 감소하는 경향은 비슷하나 진공 숙성에 비해 무진공 숙성시에 더 현저하였다. 총 구성 아미노산에 있어서는 숙성이 진행됨에 따라 진공의 경우 함량이 증가했거나 감소한 경우라도 무진공 숙성시에 비해 함량이 높은 것으로 나타났다. 이상의 결과를 종합해 볼 때,무진공 숙성시보다 진공 숙성시 숙성이 지연되는 것으로 보여지며, 숙성 지연으로 인한 젓갈의 품질 유지 기간의 연장에도 진공 숙성이 효과적이라고 사료되었다.

• 한국축산식품학회지
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• 제23권4호
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• pp.285-291
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• 2003

도체등급과 쑥 분말의 첨가가 소시지의 저장 안정성에 미치는 영향에 대한 연구를 위하여 B 등급육과 E 등급육(경산 모돈육)에 쑥 분말을 0.3% 첨가한 것과 첨가하지 않은 소시지를 제조하고, 4$\pm$1$^{\circ}C$에서 8주 동안 저장하면서 pH, 휘발성 염기태질소(VBN) 함량, TBARS 값, 일반세균수 및 아질산염 잔류량에 대하여 검토하였다. 소시지의 pH는 B 등급육으로 제조한 소시지가 낮고, 냉장 중 쑥 분말을 첨가한 소시지가 현저한 차이는 아니었지만 비교적 낮았다. VBN 함량은 원료육과 쑥 분말 첨가에 의한 현저한 차이가 없었다. TBARS 값은 원료육의 등급에 따라 유의적인 차이를 나타내지 않았으며, 냉장 중 쑥 분말을 첨가한 소시지가 낮게 나타났다. 일반 세균수는 원료육의 등급에 의한 현저한 차이를 보이지 않았고, 냉장 중 쑥 분말을 첨가한 소시지가 적게 나타났다. 아질산염 잔류량은 원료육에 따른 차이를 보이지 않았고, 냉장 중 쑥 분말 첨가에 의해 감소되었다.

• 한국축산식품학회지
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• 제26권3호
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• pp.356-361
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• 2006

This study was carried out to investigate the physico-chemical and storage characteristics of sausages added mugwort powder at $4^{\circ}C$ during 13 days. The composition of fresh sausages was as the following : meat 60 % (w/w), lard 20 %, ice 20 %, salt 1.5 %, sugar 0.5 %, phosphate 0.25 %, mugwort 2 % or 5 %. Sausages were divided into three groups; control group mugwort 0 %, Treatment I mugwort 2 % and Treatment II mugwort 5 %. The pH, TBA(thiobarbituric aid) value, VBN(volatile basic nitrogen), rheology, and sensory evaluation were measured. The changes of pH of all groups were slightly decreased with increasing storage days. But, the significant difference of pH changes were not shown between mugwort 2 % (Treatment I) and mugwort 5 % (Treatment II) groups. The changes of TBA values of all treatments increased during storage periods. TBA values of Treatment I and Treatment II groups were significantly (p<0.05) higher than that of the control group. The change of VBN showed trends to increase during storage periods. The change of VBN of Treatment I was significantly (p<0.05) lower than those of the control and Treatment II. Hardness and brittleness of 2 % and mugwort 5 % groups were significantly (p<0.05) higher than that of the control group. Elasticity and cohesiveness of 2 % and Treatment II were significantly (p<0.05) lower than that of the control group. Also, Treatment I was superior to the other groups by the results of sensory evaluation. Therefore, these results suggest that it may be possible to manufacture sausages added 2 % mugwort powder which can help to increase storage periods, and improve quality of sausage.

• 동아시아식생활학회지
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• 제20권6호
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• pp.923-931
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• 2010

한우 사태육의 동결 기간에 따른 물리화학적, 기호적 특성 변화와 해동 후 냉장 효과를 검토하였다. 한우의 사태육을 진공포장하여 $-20^{\circ}C$에서 9개월간 동결하는 동안 표면 색도휘발성 염기질소(VBN) 및 콜라겐 함량은 유의적 차이가 없었다. 그리고 pH, 지방산패도(TBA), 경도, 드립 감량 및 가열감량은 증가하고 기호도가 저하하였으나, 모두 6개월까지는 유의적 차이가 나타나지 않았고, 9개월째에 유의적 차이를 보였다. 동결 저장 6개월 후 해동한 사태육은 해동 후 냉장 4일까지 연도, 보수력, 아미노산의 L-glutamic acid, 지방산의 oleic acid 및 다가불포화지방산 조성이 높아지고 관능 특성에서 기호도가 유의적으로 향상하여 해동 후 냉장 효과가 있었다. 해동 후 냉장 6일째에는 VBN 및 TBA 값이 현저히 상승하였으며 기호도가 저하하였다.

• 한국가금학회지
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• 제21권4호
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• pp.249-256
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• 1994

This study was conducted to investigate the effects of the addition of varied levels of NaCI and phosphates to the breast meat of spent layers(2 \pm 0.2 kg), which were stabilized for over 24 h before slaughter, on the protein extractability, thiobarbituric acid(TBA) and volatile basic nitrogen (VBN). Within 1 h after slaughter, breast meat was removed and treated with NaCI(0, 1, 2, 3%) and phosphates(0.25% and 0.5%) using a hot-salted method. The breast meat samples were stored at 4\pm$1^{\circ}C$ for 3 d. The results obtained were summarized as follows. 1. Soluble protein contents of salt-treated groups were significantly higher than that of control (P<0.05) and showed a positive relationship with the levels of salt. At a constant level of NaCI, the soluble protein content was proportionately elevated by the levels of phosphates (P<0.05). It decreased significantly in both control and salt-treated groups during storage (P<0.05). 2. TBA values of salt-treated groups were significantly higher than that of control(P<0.05) and showed a positive relationship with the levels of salt. At a constant level of NaCI, TBA values in 0.5% phosphates treatment groups were significantly lower than that in 0.25%(P<0.05). It increased significantly in both control and salt-treated groups during storage(P<0.05). 3. VBN values of salt-treated groups were significantly lower than that of control(P<0.05) They increased significantly by the salt treatment for the first day of storage(P<0.05), but not from the second day of storage. VBN values in both control and salt-treated groups were significantly increased during storage(P<0.05). After the first day of storage and at the same level of NaCI, no significant difference in VBN value was observed between the two levels of phosphates.

• 한국수산과학회지
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• 제37권2호
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• pp.77-84
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• 2004

The powder and liquid products of seasoned and smoked skipjack tuna (Euthynus pelamis) was manufactured by using small skipjack tuna (1-2 kg, 20-30 cm) captured in the East Sea, Korea. Smoking was done three times at $80^{\circ}C$ for 8 hrs to decrease the moisture content below $15\%.$ The seasoned and smoked skipjack tuna powder with liquid smoke showed the lower pH than the control. The pH, VBN, amino nitrogen content, and TBA value were increased slowly as storage period was increased at room temperature. Liquid smoke decreased the production of animo nitrogen and VBN. Vacuum packaging was efficient for inhibiting the deterioration and the microbial growth of the seasoned and smoked skipjack tuna powder product.