• 동아시아식생활학회지
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• 제20권2호
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• pp.248-253
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• 2010

본 연구는 성숙도와 근내지방도가 육질에 미치는 영향을 규명하기 위하여 수행하였다. 성숙도와 근내지방도에 따른 pH, $L^*$값, $a^*$값, $b^*$값, 가열 감량, 근원섬유 단백질 추출성, 경도, 탄력성, 뷰착성, 검성 몇 저작성윤 유의한 차이가 없었다. 그러나 보수력의 경우 성숙도가 6 및 7이고, 근내지방도가 8 및 9인 것이 높았다(p<0.05). 전단력은 성숙도 9이고 근내지방도 7인 것이 가장 높았다(p<0.05). 따라서 본 연구의 결과는 성숙도와 근내지방도가 한우 등심의 육질에 미치는 영향이 았다고 판단된다.

• 한국축산식품학회지
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• 제31권6호
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• pp.817-826
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• 2011

The technological effects of Makgeolli lees fiber (0, 0.5, 1.0, 2.0, and 4.0%) on chicken salt-soluble breast meat proteins in a model system on proximate composition, physicochemical properties, and textural properties were investigated. Makgeolli lees fiber was obtained from Makgeolli brew processing, and the by-products showed good dietary fiber. The moisture and ash contents, water holding capacity, redness, yellowness, hardness, and apparent viscosity of chicken salt-soluble meat protein heat-induced gel systems with Makgeolli lees fiber were all higher than the control without Makgeolli lees fiber. However, protein solubility and electrophoretic patterns did not differ among the control and treatments with Makgeolli lees fiber samples. The chicken salt-soluble protein heat-induced gel systems incorporating Makgeolli lees fiber had improved water holding capacity, textural properties, and viscosity due to Makgeolli lees fiber addition. These results suggest that the addition of 4.0% Makgeolli lees fiber to gel is helpful to improve the physical properties of heat-induced gels.

• 한국식품영양과학회지
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• 제39권2호
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• pp.274-280
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• 2010

발아 전과 후의 현미와 미강을 첨가한 밀가루 복합분으로 만들어진 국수의 품질 특성과 GABA 함량 및 항산화 활성의 변화를 조사하였다. 발아 전후의 현미와 미강을 각각 5, 10, 15% 첨가하여 국수를 제조하였다. 이렇게 제조된 국수는 조리 및 제면특성(cooking loss, swelling index, water holding capacity), 조리에 따른 GABA 함량과 항산화 성분(polyphenol) 및 활성(ABTS와 DPPH의 radical scavenging activities) 변화를 통해 기능성 국수로의 이용가능성을 알아보고자 하였다. 실험결과, 발아 후 rice bran의 첨가에 따른 cooking loss가 증가하는 것으로 관찰되었으며 반면에 swelling index에서는 차이를 나타내지 않았다. 발아 후 현미와 미강을 첨가한 조리 전후 국수에서 발아 전 현미와 미강을 첨가한 국수보다 높은 GABA 함량을 확인하였으며 발아에 따른 polyphenol 함량과 항산화 활성에서는 큰 변화가 없음을 확인할 수 있었다. 따라서 발아현미가 첨가된 국수는 밀가루 국수의 영양학적 가치와 항산화 기능을 향상시킬 수 있는 소재로써 이용 가능할 것으로 생각된다.

• 한국식품영양과학회지
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• 제45권9호
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• pp.1333-1337
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• 2016

본 연구는 고추씨 분말이 닭다리살 재구성 육포의 이화학적 및 관능적 특성에 미치는 영향을 규명하고자 조사하였다. 고추씨 분말의 함량을 각각 0%(control), 1%, 2%, 3%를 첨가하여 닭다리살 재구성 육포를 제조하였으며, 실험 결과는 다음과 같다. 고추씨 분말을 첨가한 닭다리살 재구성 육포의 수분 함량이 대조구보다 유의적으로 높게 나타났으며 (P<0.05), 단백질 함량은 고추씨 분말을 첨가할수록 줄어드는 경향을 나타내었다. 가열 전후 pH는 고추씨 분말 첨가량이 증가할수록 감소하는 경향을 보였다. 가열 전후 명도, 적색도와 황색도는 고추씨 분말이 증가함에 따라 증가하는 경향을 보였다. 보수력, 건조수율은 고추씨 분말을 첨가할수록 증가하는 경향을 보였으나, 전단력은 고추씨 분말을 첨가할수록 감소하는 경향을 보였다. 관능평가에서 고추씨 분말을 3% 첨가한 닭다리살 재구성 육포의 색도, 풍미, 연도, 다즙성과 전체적인 기호도가 가장 우수한 평가를 받았다. 이상의 연구 결과를 종합하면 3% 고추씨 분말을 첨가한 닭다리살 재구성 육포가 조직감과 관능적 특성을 증진시킨다고 판단된다.

• Asian-Australasian Journal of Animal Sciences
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• 제26권5호
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• pp.723-731
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• 2013

This study provides a comparative analysis of the effects of pre-slaughter penetrative and non-penetrative stunning and post-slaughter stunning on meat quality attributes in longissimus lumborum (LL) and semitendinosus (ST) muscles in heifers. Ten animals were assigned to each of four treatment groups: i) animals were subjected to conventional Halal slaughter (a clean incision through the structures at the front of the upper neck - the trachea, oesophagus, carotid arteries and jugular veins) and post-cut penetrating mechanical stun within 10 to 20 s of the neck cut (Unstunned; US); ii) high power non-penetrating mechanical stunning followed by the neck cut (HPNP); iii) low power non-penetrating mechanical stunning followed by the neck cut (LPNP); and iv) penetrative stunning using a captive bolt pistol followed by the neck cut (P). For each carcass, muscle samples were removed within 45 min of slaughter, portioned and analysed for pH, cooking loss, water holding capacity (WHC), tenderness (WBS), lipid oxidation (TBARS) and color, over a two week storage period. Stunning did not affect pH and cooking loss. Significant differences in water holding capacity, tenderness, lipid oxidation and color were present at different storage time points. HPNP stunning resulted in lower WHC and color values, particularly lightness ($L^*$), higher TBARS values and peak force values compared with those stunned using LPNP, P and US. These adverse effects on quality were mostly encountered in the ST muscle. In conclusion, the meat quality achieved using P, LPNP and US treatments was comparable, and no treatment stood out as considerably better than another.

• Journal of Animal Science and Technology
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• 제58권7호
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• pp.27.1-27.8
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• 2016

Background: Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. Method: A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat ($L*{\leq}58$). A total of 20 breast fillets (10 PSE and 10 normal) were then analyzed for color, pH, and water holding capacity (WHC). After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists. Results: The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P < 0.05). Although there was no significant difference in color, texture, and WHC values between the 2 groups after processing into roasted chicken breast (P > 0.05), an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P < 0.05). Moreover, cooking loss and lightness values showed a significant positive correlation. Nevertheless, there were no significant differences in sensory parameters between the 2 products (P > 0.05). Conclusions: These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat.

• 한국가금학회지
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• 제44권3호
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• pp.161-172
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• 2017

This study was conducted to determine the effect of Saccharomyces cerevisiae (SC) as a dietary probiotic and evaluated the most suitable feeding interval for this probiotic on growth performance, carcass yield, and meat quality parameters in broiler chickens. In total, 1,050 one-day-old Cobb 500 chicks were randomly assigned to one of seven dietary treatment groups, in a $2{\times}3$ factorial arrangement with 3 SC dosages (0.6%, 1%, and 1.4%) and two feeding intervals [long term (LT) for 35 days and short term (ST) for 28 days after hatching], with a negative control diet (NC; 0% SC). Triplicate experiments were performed with 50 birds per cage. Broilers fed a diet including SC showed increased (p<0.01) daily gain and feed efficiency compared to the control. Further, broilers fed the 1.4% SC supplemented diet showed a significantly increased (p<0.01) average daily gain (ADG) and feed conversion ratio (FCR) compared to broilers fed the 0.6% and 1% SC incorporated diets. Similarly, broilers fed an LT SC diet showed a greater (p<0.01) increase in ADG and FCR compared to broilers fed an ST SC diet. Moreover, broilers fed an LT SC diet displayed a reduced (p<0.05) meat pH, gizzard weight, and increased (p<0.05) meat water-holding capacity compared to broilers fed an ST SC diet. Broilers fed the 1.4% SC supplemented diet showed increased (p<0.05) thigh muscle weight compared to broilers fed the 0.6% and 1% SC supplemented diets. In conclusion, broilers fed LT SC diets showed improved growth performance and carcass quality parameters compared to broilers fed ST SC diets, and the NC diet, from hatching to day 35.

• 한국축산식품학회지
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• 제36권1호
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• pp.90-99
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• 2016

This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification rate and reduced the time to complete fermentation (pH 4.5). Supplementation of plant extracts and storage time were found to influence the characteristics of the yogurts, contributing to increased viability of starter culture and phenolic compounds. In particular, the increase in the counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was highest (2.95 and 1.14 Log CFU/mL respectively) in DK yogurt. Furthermore, supplementation of the plant extracts significantly influenced to increase the antioxidant activity and water holding capacity and to produce volatile compounds. The higher antioxidant activity and water holding capacity were observed in NN yogurt than DK yogurt. Moreover, all of the sensory characteristics were altered by the addition of plant extracts. Addition of plant extracts increased the scores related to flavor, taste, and texture from plain yogurt without a plant extract, as a result of volatile compounds analysis. Thus, the overall preference was increased by plant extracts. Consequently, supplementation of DK and NN extracts in yogurt enhanced the antioxidant activity and physical property, moreover increased the acceptability of yogurt. These findings demonstrate the possibility of using plant extracts as a functional ingredient in the manufacture of herbal yogurt.

• 한국식품조리과학회지
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• 제33권1호
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• pp.20-27
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• 2017

Purpose: The objective of this study was to examine the effects of pork liver levels on the quality characteristics of hamburger patties. Methods: The effects of the addition of livers concentrations from 0% to 20% were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. Results: The increasing pork liver levels from 0% to 20% resulted in increased moisture content, ash content, redness, reduction in diameter, and reduction in thickness of hamburger patties, but decreased the fat content, lightness, cooking yield, shear force and water holding capacity of hamburger patties. The protein content of hamburger patties with different amounts of pork liver showed no significant differences. The hamburger patties with increasing pork liver levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 (treatments with 5% pork liver). Conclusion: Pork liver in the formulation showed similar quality characteristics as compared to control hamburger patties without liver, with best results obtained on adding up to 5% pork liver.

• 한국축산식품학회지
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• 제34권3호
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• pp.307-315
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• 2014

pH adjustment would be of advantage in improving the water holding capacity of muscle proteins. The objective of this study was to evaluate the addition of fish sarcoplasmic protein (SP) solution, which was adjusted to pH 3.0 or 12.0, neutralized to pH 7.0, and lyophilized to obtain the acid- and alkaline-treated SP samples, on the functional properties of the chicken myofibrillar protein induced by microbial transglutaminase (MTG). The solubility of alkaline-treated SP was higher than that of the acid counterpart; however, those values of the two pH-treated samples were lower than that of normal SP (p<0.05). All SP solutions were mixed with myofibrillar proteins (MP) extracted from chicken breast, and incubated with MTG. The shear stresses of MP with acid- and alkaline-treated SP were higher than that of normal SP. The thermal stability of MP mixture reduced upon adding SP, regardless of the pH treatment. The breaking force of MP gels with acid-treated SP increased more than those of alkaline-treated SP, while normal SP showed the highest value. The MP gel lightness increased, but cooking loss reduced, with the addition of SP. Smooth microstructure of the gel surface was observed. These results indicated that adjusting the pH of SP improved the water holding capacity of chicken myofibrillar proteins induced by MTG.