• 한국축산식품학회지
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• 제43권3호
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• pp.412-427
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• 2023

The effects of wet-aging using a commercial refrigerator (CR, 4℃) and a pulsed electric field refrigerator (PEFR, 0℃ and -1℃) on the quality of sous vide pork loin were analyzed. The moisture and fat contents, pH, CIE L^*, CIE b^*, chroma, and shear force of the wet-aged samples were lower than those of the raw meat samples, whereas the water holding capacity (WHC) was higher. The PEFR group showed higher pH, CIE b^*, chroma, and WHC and lower weight loss than the CR samples. Electronic nose analysis indicated that positive flavor compounds were induced whereas negative flavor compounds were inhibited in the PEFR group. Wet-aging increased the sourness, saltiness, and umami of sous vide pork loin; the PEFR 0℃ samples showed the highest umami. Sensory evaluation indicated that wet-aging improved the color of sous vide pork loin. The PEFR 0℃ samples were rated higher than the raw meat and CR samples for all sensory traits. In conclusion, sous vide after wet-aging using a PEFR improved the quality of pork loin.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1109-1115
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• 1997

Hydrocarbons were analyzed in irradiated beef, pork, dried and seasoned beef, dried anchovy, dried squid, dried shrimp, and fish paste to determine whether the hydrocarbons can be used as markers for detecting post-irradiation of the imported meat and fish products. The samples were irradiated at 0.5, 1, 3, and 6 kGy. Fat was extracted with hexane, and hydrocarbons were separated from the fat through Florisil column. The hydrocarbons were analyzed with GC. Hydrocarbons 15:0, 16:1, 17:1, 16:2, 17:2, and 16:3 in beef and pork, 17:1, 16:2, and 17:2 in dried and seasoned beef, 16:2 in dried anchovy, 16:1 and 17:1 in dried squid, 16:1, 17:1, and 16:2 in dried shrimp, and 16:1, 16:2, and 16:3 in fish paste were detected in the irradiated samples, but not in the unirradiated, so that the hydrocarbons may be used as makers for detecting post-irradiation of each item.

• 생명과학회지
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• 제17권7호통권87호
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• pp.964-969
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• 2007

본 연구는 돼지지방, 올리브유 및 대두유를 첨가한 분쇄돈육의 품질 및 기호성을 검토하기 위하여 돼지지방을 첨가한 분쇄돈육(GP-P), 올리브유를 첨가한 분쇄돈육(GP-O) 및 대두유를 첨가한 분쇄돈육(GP-S) 등 세 종류의 분쇄육을 제조하고 일반성분, 표면색깔, 지방산 조성, 보수력, pH, VBN 함량, TBARS값 및 순위법에 의한 기호성을 측정하였다. 수분, 조단백질, 조지방 및 조회분 함량은 GP-P, GP-O 및 GP-S 사이에 통계적 유의성이 없었다. $L^{*}$(명도), $a^{*}$(적색도) 및 $b^{*}$(황색도)값은 GP-P가 GP-O 및 GP-S보다 유의하게 높았다(p<0.05). 가장 많이 함유된 포화지방산은 palmitic acid로서 GP-P(24.384%)가 GP-O(15.611%) 및 GP-S(14.423%)보다 유의하게 높았다(p<0.05). 불포화지방산의 경우 GP-P(43.773%)및 GP-O(65.040%)는 oleic acid가 가장 많았으며, GP-S는 linoleic acid(40.762%)가 가장 많이 함유되어 있었다. 보수력은 GP-P가 GP-O 및 GP-S보다 높았으며, pH는 GP-S가 GP-P및 GP-O보다 높았고, VBN 함량 및 TBARS값은 GP-P가 GP-O및 GP-S보다 유의하게 높았다(p<0.05).가열하지 않은 분쇄돈육의 색깔은 GP-O 및 GP-S가 GP-P보다 우수하였으나(p<0.05), 향기는 시료들 사이에 통계적 유의성이 없었다. 가열 분쇄육의 경우, 향기는 시료들 사이에 유의한 차이가 없었으며, 맛, 조직감 및 전체적인 기호성은 GP-S가 가장 우수하였고(p<0.05), 다즙성은 GP-O 및 GP-S가 GP-P보다 우수하였다(p<0.05).

• Journal of Community Nutrition
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• 제4권1호
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• pp.12-21
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• 2002

This study was conducted to investigate the dietary intake, anthropometric data, and association between two factors and main food sources contributing macronutrients for overweight and obese females. Subjects were 85 adult females (overweight : 28, obese 57) where mean age was 38.7y. The results are summarized as follows. Mean fat percent, BMI, obesity rate were 29.3, 23.9 and 15.1%, respectively for overweight women and 32.7, 28.3, 36.4%, respectively for obese women. There were significant differences for most of the anthropometric data between groups. Fat percent for all subjects was significantly correlated with weight, waist circumference, hip circumference, mid arm circumference or skinfold thickness for the triceps, subscapular and suprailiac (p < 0.001). The parameter which showed the highest correlation coefficient (r=0.6156) with fat Percentage was the waist to hip ratio. Any significant differences were not found in dietary intake of nutrients or in diet composition between groups. The mean energy intake was 2090.1kcal (104% of RDA) for overweight women and 2113.0kcal (106% of RDA) for obese women. PFC ratio for overweight was 17 : 24 : 59 and 18 : 23 : 58 for obese subjects, which can be regarded as higher fat and lower carbohydrate percentages compared to recommended PFC ratio (15 20 65) .4) Fat intake was positively correlated (r : 0.2301, p < 0.05) with the triceps skinfold thickness, protein intake was also positively correlated with waist circumference (r=0.2668, p < 0.05) or fat weight(r: 0.2406, p < 0.05) .5) The main food items that contributed to energy intake for overweight or obese subjects were similar (rice, pork, bread, grapes, barley) except com oil in overweight or instant noodle for obese group. The subjects in this study were taking less energy from rice and more energy from pork and bread than women from 98 National Health and Nutrition Survey. Because there were no significant differences of dietary data between overweight and obese group, further investigation considering basal metabolic rate or activity would be needed.

• 한국식품조리과학회지
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• 제17권5호
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• pp.490-496
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• 2001

본 연구는 돼지고기 조리시에 향신료와 한약재를 부재료로 첨가하여 편육을 조리했을 때, 부재료가 편육의 품질특성에 미치는 영향을 조사하였다. 돼지고기에 대조구는 물만 첨가하였고, 편육 A는 물과 간장, 편육 B는 A에 양파, 생강을, 편육 C는 B에 감초, 계피를, D는 C에 정향, 율피를 첨가하여 편육의 부재료(향신료와 한약재) 종류를 다르게 첨가한 5종류의 편육을 제조하여 실험한 결과는 다음과 같다. 1. 등심과 사태 편육의 일반성분을 분석한 결과, 조단백질과 회분은 시료간에 유의적인 차이가 없었으나, 감초와 계피를 첨가한 편육 C와 정향, 율피를 첨가한 편육 D는 조지방의 함량이 타 시료에 비하여 유의적으로 낮았다(p＜0.05). 2. 편육의 색도에서 명도(L)는 대조구에 비하여 부재료의 종류가 많이 첨가될수록 낮은 값을 보인 반면에(p＜0.05), 적색도 a값은 부재료가 많이 첨가될수록 증가 되었다. 3. 부재료를 첨가한 편육의 기계적 특성중 경도는 대조구에 비하여 부재료를 첨가한 A, B, C, D가 유의적으로 낮았으며(p＜0.05) 응집성과 점착성은 대조구와 A, B, C, D간에 유의적 차이는 나타나지 않았다. 4. 부재료의 첨가에 따른 편육의 관능검사 결과, 향, 맛, 경도, 응집성, 탄력성, 점착성은 대조구가 가장 낮았고, D가 가장 높았으며, 시료간 유의적 차이를 나타내었다(p＜0.05). 전체적인 기호도는 대조구와 A, B, C보다 D를 가장 선호하는 것으로 나타났다(p＜0.05). 5. 기계적 경도는 관능적 향, 맛, 응집성, 점착성, 부서짐성 및 종합적 기호도와 부적 상관관계가 있는 것으로 나타났으며, 관능적 특성에 있어서 색은 기계적 탄력성, 점착성 및 부서짐성과 부적상관관계를 나타내었다. 이상의 결과에서 돼지고기 편육 조리시에 감초, 계피, 정향, 율피 등의 부재료를 첨가함으로써 육류의 지방성분을 감소시킬 수 있으며, 아울러 고기를 연화시키고 편육의 향과 맛을 좋게하여 품질을 개선하는 효과가 있는 것으로 판단된다.

• 농업생명과학연구
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• 제46권2호
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• pp.91-99
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• 2012

본 실험은 호박분말 급여가 돈육의 품질 특성에 미치는 영향을 조사하기 위하여 평균 개시체중 64.5 kg인 총 20두의 3원 교잡종(Landrace${\times}$Yorkshire${\times}$Duroc)을 대상으로 호박분말 급여량을 0, 2, 5 및 7%로 처리구별 5두씩 공시하여 출하전 30일간 급여하였다. 호박분말 급여구에서 높은 수분 함량 및 조지방 함량을 나타내었다. 명도(lightness) 값은 처리구들 간 유의적인 차이가 나타나지 않았으나(p>0.05), 적색도(redness)는 2% 및 7% 호박분말 급여구가 대조구에 비해 유의적으로 높은 값을 나타내었다. 육즙 및 가열감량은 모든 처리구에서 유의적인 차이가 없었으나, 5% 호박분말 급여구에서 높은 pH 및 모든 호박분말 급여구에서 낮은 전단가 값을 나타내었다. 호박분말 급여구에서 대조구에 비해 낮은 콜레스테롤 함량을 보이며, 호박분말 급여수준이 증가할수록 콜레스테롤 함량이 감소하였다. 또한 호박분말 급여구에서 높은 myristic acid(C14:0) 함량을 보인 반면, 2% 및 5% 호박분말 급여구에서 높은 palmitoleic acid(C16:1) 함량 나타내었다. 따라서 호박분말 급여는 돈육의 사후 pH와 수분함량을 높이고, 전단가 및 콜레스테롤 함량을 감소시키는 등 돈육 품질을 개선시키는 것으로 나타났다.

• 한국식품영양학회지
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• 제29권5호
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• pp.760-766
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• 2016

To increase the collagen recovery rate, bromelain (PB) and a microbial enzyme (PM) were used to treat to pork skin with single agent or combinations. The quality of collagen from the pork skin was evaluated by enzymatic treatments. The highest results for the solid contents and pork skin recovery rate obtained with the microbial-enzyme-bromelain mixtue (PMB) were 13.60% and 18.05% respectively. The result also showed that the color was affected by different types of enzyme treatments. Although PM treatment showed the highest result in the protein content of 251.30 mg/100 g, PMB treatment was the highest in the test of collagen content of 37.73 g/100 g among the treatments. However bands of the pork skin were detected widely at 130 kDa and 170 kDa ranges in SDS-PAGE. The band of PB treatment showed at the range of below 17 kDa, changed into a smaller molecular weight. The collagen content test of the pork skin by the treatments, collagen contents with combination treatment of pork skin with PMB (0.5%) resulted the highest in 43.76 g/100 g. Also the fat content at the above treatment was reduced to 11.12% compared to the other treatments. With these results of this experiment, we conclude that the enzymatic treatments were effective for the processing property of pork skin like enhancing the yield of collagen.

• Asian-Australasian Journal of Animal Sciences
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• 제32권1호
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• pp.144-151
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• 2019

Objective: Curdlan has been widely used as a gelling agent in various food systems. This study was performed to evaluate the rheological properties of pork myofibrillar protein (MP) with different levels of curdlan (0.5% to 1.5%) and its application to low-fat model sausages (LFS). Methods: MP mixtures were prepared with 0.5%, 1.0%, and 1.5% of curdlan. Cooking loss (%), gel strength (gf), shear stress (Pa), and scanning electron microscopy were measured. Physicochemical and textural properties of LFS containing different levels of curdlan were measured. Results: The shear stress of MP mixtures increased with increasing levels of curdlan. MP gels with increased levels of curdlan decreased cooking loss and increased gel strength (p<0.05). The MPs with 1.0% and 1.5% of curdlan were observed more compact three-dimensional structure than those with 0.5% curdlan. Increased curdlan level in LFS affected redness ($a^{\star}$) and yellowness ($b^{\star}$) values. Although expressible moisture of LFS did not differ among curdlan levels, LFSs with various levels of curdlan decreased cooking loss as compared to control sausages. Hardness values (2,251 to 2,311 gf) of LFS with 0.5% and 1.0% curdlan was increased and differ from those (1,901 gf) of control sausages. Conclusion: The addition of 1.0% curdlan improved the functional and textural properties of LFS.

• 동아시아식생활학회지
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• 제9권4호
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• pp.489-500
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• 1999

대구.경북에 거주하는 2 30대, 4.50대 남녀를 대상으로 재래종돼지고기에 대한 인식과 이용실태를 조사한 결과는 다음과 같다. 1. 평소 먹고 있는 고기는 돼지고기, 소고기, 닭고기 순이며, 외식할 떼 주로 먹는 고기는 돼지고기와 소고기가 각각 43.7%. 42.7%였고 2.30대가 4.50대보다 돼지고기를 더 선호하였다(p＜0.01) . 2. 70.3%가 돼지고기를 가끔 먹는다고 하였으며 잘 먹지 않는 이유는 기름기가 많아서 33.4%, 식구들이 잘 먹지 않기 때문에 33.0%였다. 3. 가장 좋아하는 돼지고기의 부위는 삼겹살 53.5%, 갈비 33.6%였고, 좋아하는 돼지고기음식은 돼지불고기 48.1%, 김치찌게 13.6%, 탕수육 10.9%의 순이었다. 4. 돼지고기에 어울리는 식품과 곁들이면 좋은 식품은 상추, 깻잎, 마늘 순이었고 술은 소주가 가장 많았다. 5. 재래종돼지고기는 맛, 질감, 영양성분. 지방이 적고, 건강에 좋은 식품이라고 인식하였고, 가격은 더 비싸고. 냄새가 나는 것은 비슷하다고 하였다. 6. 재래종돼지고기는 30.9%가 전통식품, 20.6%가 자연식품. 14.3%가 건강식품으로 인식하였고 59.1%가 먹어 보았다고 응답하였다. 7. 소비전망은 증가할 것이다가 50.9%였으며 그 이유는 품질이 좋아서 49.8%, 신토불이의 사상 때문에 29.6%, 18.5%가 우리의 기호에 맞기 때문이라고 하였다. 8. 재래종돼지고기에 대한 개선점은 구입이 용이 38.3%. 저렴한 가격 31.6%, 신선도 위생성 향상 13.4%, 홍보의 증가가 10.9%였다.

• Journal of Animal Science and Technology
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• 제56권6호
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• pp.21.1-21.7
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• 2014

This study was performed to investigate the physicochemical and microbiological properties of isoflavone-treated dry cured sausage from sulfur fed pork (0.3%) during storage at $15^{\circ}C$ for 45 days. Groups were divided into three treatments: dry-cured sausages produced with pork fed general diet as the control group (CON), sulfur-fed pork (SUL) and isoflavone-(0.25%) treated sulfur-fed pork (ISO). Moisture content in all groups decreased dramatically from 55-57% to 10-11% during storage, whereas crude protein, crude fat, and ash content increased (P < 0.05). The ISO group showed excellent antioxidant effect compared to CON during storage. Redness and lightness of ISO was higher than that of CON during storage. VBN in the ISO group was significantly lower than that in the CON and SUL treatments during 30 and 45 days of storage (P < 0.05). A total plate count of ISO was significantly lower than that of CON at 45 days (P < 0.05). In this study, adding isoflavone to meat products indicated prevention of lipid oxidation and improved color stability in meat products.