• 한국축산식품학회지
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• 제41권6호
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• pp.997-1011
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• 2021

The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility of proteins in the freeze-dried pork powder were investigated. In addition, the properties of the emulsion gels manufactured with freeze-dried pork powder (GFD) and freeze-thawed pork (GFT) at 1.5% and 2.0% NaCl were evaluated. The surface hydrophobicity and intrinsic tryptophan fluorescence intensity of myofibrillar proteins between the freeze-dried pork powder and freeze-thawed pork were similar. However, freeze-dried pork powder had higher carbonyl compounds and lower solubility of sarcoplasmic and myofibrillar proteins than freeze-thawed pork (p<0.05). GFD had higher cooking loss than GFT in 2.0% NaCl, and lower hardness and a^* value of GFD were observed regardless of NaCl level (p<0.05). Moreover, GFD had higher malondialdehyde content than GFT at the two NaCl concentrations (p<0.05). Therefore, our study demonstrated that freeze-dried pork powder has lower functional properties than freeze-thawed pork as raw meat for comminuted meat products.

• 한국축산식품학회지
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• 제28권1호
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• pp.76-81
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• 2008

시중의 정육점 및 백화점 등에서 유통 중인 10종의 돈육 원료에 대한 일반세균, 저온균, 고온균, 혐기성균 및 진균류, 대장균군 등의 미생물학적 분포와 병원성 미생물에 대한 분리동정을 실시하였다. 실험 결과, 원료 돈육에서 중온균은 $3.9{\times}10^2-3.9{\times}10^5cfu/g$으로 높은 분포를 보였고, 저온균은 $1.5{\times}10^3-8.6{\times}10^2cfu/g$, 혐기성균은 중온균, 저온균과 유사한 분포를 보였으나 상대적으로 적게 검출되었고, 고온균은 모든 검체에서 검출되지 않았다. 대장균군 또한 모든 검체에 대해서 검출되지 않았으며, 곰팡이와 효모 등 진균류는 $3.8{\times}10^1-5.1{\times}10^2cfu/g$으로 검출되었다. B. cereus는 돈육 sample B와 J에서 분리되었고, S. aureus의 경우 돈육 sample B에서만 검출되었다. B. cereus는 API kit를 이용한 간이동정에서 99.8%의 상동성을 보였고, S. aureus는 97.8%의 상동성을 보였다.

• 한국식품영양학회지
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• 제26권3호
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• pp.339-344
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• 2013

신선한 암퇘지 막창부위의 지방을 제거하고, 분쇄기로 잘게 파쇄하여 가열하지 않은 것과 $100^{\circ}C$의 autoclave에서 10분간 가열한 것으로 나누어 polyethylene film으로 1차 포장한 후 알루미늄 호일로 2차 포장한 다음, 각각 $1^{\circ}C$, $5^{\circ}C$ 및 $10^{\circ}C$에서 보관하면서 품질 변화를 관찰하였다. 저장 온도를 달리한 파쇄막창의 pH는 6.5~7.0의 범위를 나타내었으며 생막창에 비해 가열막창에서 다소 높게 나타났다. 저장 중 TBA가는 가열막창이 생막창보다 높은 값을 나타내었으며, $10^{\circ}C$ 저장에서는 4일 이후 급격히 증가하였다. $5^{\circ}C$ 저장에서는 생막창의 경우 8일 이후, 가열막창은 6일 이후에 급격한 상승을 보인 것으로 확인되었다. VBN값을 기준으로 볼 때 생막창의 경우 $10^{\circ}C$에서 저장할 경우 8일, $5^{\circ}C$에서 저장할 경우 12일, $1^{\circ}C$에서 저장할 경우 16일까지는 저장이 가능한 것으로 나타났으며, 가열한 막창의 경우 $10^{\circ}C$에서 8일, $5^{\circ}C$에서 14일, $1^{\circ}C$에서 16일까지 저장이 가능한 것으로 나타났다. 위의 결과를 바탕으로 막창을 $10^{\circ}C$에서 냉장 유통할 경우 6일 이내의 유통기간 설정이 바람직할 것으로 판단된다. 또한, 대장균군의 사멸과 중온균과 호냉성 균의 효율적인 억제를 위해서는 막창을 $100^{\circ}C$에서 20분 동안 가열하는 것이 바람직할 것으로 판단된다.

• Preventive Nutrition and Food Science
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• 제9권4호
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• pp.312-316
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• 2004

Sterilized raw ground pork was inoculated with Pseudomonas aeruginosa (PA) and Lactobacillus casei (LC) to investigate the relationship between microbial growth and 2-thiobarbituric acid reactive substances (TBARS) values. The analyses including microbial growth, pH, and TBARS values were performed during 3 weeks of storage at room temperature $(20^{\circ}C)$. The radiation-sterilized control sample did not show any microbial growth, but the samples inoculated at different levels (diluted twice vs non-diluted) exhibited differences until 1 week. However, the difference disappeared at weeks 2 and 3. The pH of raw ground pork inoculated with PA increased, but that of LC decreased. The pH of non-inoculated samples increased slightly after storage. The TBARS values in non-inoculated and LC inoculated with pork increased, but TBARS remained unchanged in samples inoculated with PA after 1 week. Results indicated that the microbial growth level and strains can influence the TBARS value of raw ground pork. Thus, it is important to use samples exposed to the same microbial conditions to compare the oxidation of lipids in meat samples.

• 한국축산식품학회지
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• 제31권1호
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• pp.32-39
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• 2011

The effects of additions of lotus leaf (0.1 and 0.5%) and barley leaf powder (0.1 and 0.5%) on the lipid oxidation and microbiological analysis of raw minced pork were investigated after 1, 4, 7, and 10 d at chilled storage. Days of storage caused (p<0.05) decreases in pH values in samples with lotus leaf (LP) and barley leaf powder (BP). $L^*$ and $a^*$ values decreased, and $b^*$ values increased in the treatments with increasing lotus leaf and barley leaf powder contents, respectively. The decrease in $a^*$ values was lowest (p<0.05) in the treatment with 0.1% BP. Thiobarbituric acid reaction substance values and free fatty acids in 0.5% LP were lowest (p<0.05) on day 10. Thus, the addition of lotus leaf powder significantly improved lipid oxidative stability in the raw minced pork during chilled storage of 10 d. Furthermore, the raw minced pork treatments with LP and BP presented low peroxide values and total microbes as compared to control (-) (without LP and BP). These results indicate that LP and BP can be incorporated into raw minced pork as natural additives to retard oxidation.

• 한국축산식품학회지
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• 제31권5호
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• pp.649-657
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• 2011

In this study, the effects of kimchi powder on the quality properties of an emulsion type sausage made with irradiated pork meat were investigated. Raw ground pork ham was gamma-irradiated at 5 and 10 kGy, and the emulsion type sausage was then manufactured with the irradiated pork meat. The pH value was shown to increase by irradiation of raw material (p<0.05). Samples containing kimchi powder had a lower pH value than other treatments, but no significant differences were observed. In a sensory evaluation, the scores of all the criteria were decreased with an increased irradiation dose of raw material, but samples containing kimchi powder had a higher sensory score than other treatments in all irradiation doses of raw material. The TBARS values were increased by irradiation of raw material and the samples containing kimchi powder had the highest value (p<0.05). Odor substances analyzed by an electronic nose were increased with increased irradiation dose of raw material in all treatments, and samples containing kimchi powder showed a higher increase of odor substances than other treatments. Thus, this study demonstrated that kimchi powder was effective in eliminating the off-odor and flavor of sausages made with irradiated pork meat despite the increase of the TBARS value.

• Journal of Animal Science and Technology
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• 제45권1호
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• pp.143-150
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• 2003

본 연구는 효소제인 TGase를 사용하여 돈육을 재구성시킬 때 결착시간(2시간, 4시간, 6시간 및 16시간) 및 압력조건(1kg, 3kg, 5kg 및 10kg)이 재구성 돈육의 품질에 미치는 영향을 시험하였다. 그 결과 결착시간별에 따른 육색은 L, a, b값 모두 유의적인 차이가 없었다. 압력별에서는 5kg 처리구 a값이 12.81로 높게 나타났다(p<0.05). 시간별에서 인장강도는 생육에서는 6시간 처리구가 202.1$\pm$32.3g, 가열육에서는 386.0$\pm$72.9g 으로 높은 값을 보였지만 처리구간 유의적인 차이는 없었다. 압력별에서는 생육에서 5kg 처리구가 114.6$\pm$48.9g, 가열육에서는 303.7$\pm$64.7g으로 타 처리구에 비해 유의적으로 높게 나타났다(p<0.05). 결착시간별 조직감에서 hardness, springiness, cohesiveness 및 chewiness 모두 생육 및 가열육에서 처리구간 차이가 없었다. 관능검사 결과 시간별 생육에서는 4시간 처리구가 항목에서 가장 높게 나타났고(p<0.05) 가열육에서는 4시간과 6시간 처리구가 우수하게 평가되었다(p<0.05). 또한 압력별에는 생육 및 가열육에서 5kg 처리구가 각 항목 모두에서 유의차를 나타내었다(p<0.05). 따라서 TGase를 사용하여 재구성돈육 제조시 결착시간은 4-6시간, 압력은 5kg으로 결착시키는 육색, 인장강도 및 관능적 특징에서 가장 좋다고 할 수 있겠다.

• 급식외식위생학회지
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• 제3권2호
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• pp.49-58
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• 2022

The objectives of this study were to investigate the behavior characteristics of pathogenic E. coli, Salmonella Typhimurium, Campylobacter jejuni, and Listeria monocytogenes in various kinds of meat (beef, chicken, and pork) and to compare their risk using FDA-iRISK. The growth of S. Typhimurium in chicken and pathogenic E. coli in pork and beef was well supported and posed a high risk. A similar trend was observed in the risk comparison results using the iRISK. When comparing total disability adjusted life years (DALY) per year based on the kinds of meat, chicken was the highest (88.2), followed by pork (58.5) and beef for "yukhoe" (18.8). When comparing scenarios grouped by bacteria, The highest total DALYs per year was observed with pathogenic E. coli (121), followed by S. Typhimurium (44.8) and L. monocytogenes (1.67E-³). These results indicate that the risk of combining meat and foodborne pathogens varies under the same distribution environment. Thus, strict management and supervision are required to store and deliver raw meat to prevent cross-contamination among the raw meats at the processing plant and retail market.

• Asian-Australasian Journal of Animal Sciences
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• 제31권8호
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• pp.1358-1365
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• 2018

Objective: The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. Methods: The pork sausage was manufactured with six treatments: NC (negative control, nitrite free), PC (positive control, 150 ppm sodium nitrite), FS (3.0% fermented spinach extracts), FL (3.0% fermented lettuce extracts), FC (3.0% fermented celery extracts), and FR (3.0% fermented red beet extracts). Results: The pH value of the pre-converted nitrites groups was lower than those treated with 150 ppm sodium nitrite (p<0.05). The color values of raw and cooked pork sausage added with pre-converted nitrite showed slightly lower and/or similar lightness, lower redness, and higher yellowness values than PC. Color development (redness values) of cooked samples added with FS was higher than those of the NC and other treatments (FL, FC, and FR). Additionally, treatments with FS and FL were most effective for reducing thiobarbituric acid reactive substances and volatile basic nitrogen than the NC. Conclusion: Effects of natural nitrites from fermented vegetables on shelf stability of raw and cooked pork sausages were investigated. Fermented spinach extract was much more useful for maintaining the color development, but also inhibiting lipid and protein oxidation of cooked pork sausage. Therefore, pre-converted nitrite from spinach as a natural nitrite could be used as another natural nitrite source for making processed meat products.

• 한국식품영양학회지
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• 제26권3호
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• pp.453-458
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• 2013

본 연구에서는 매실의 첨가에 따른 돼지막창의 품질특성 변화를 확인하였다. 가열하지 않은 막창(생막창)과 $100^{\circ}C$에서 10분 동안 가열한 막창(가열막창)의 pH는 매실의 첨가에 따라 낮아졌다. L값과 a값은 생막창과 가열막창 모두 저장기간에 따른 변화는 미미한 것으로 확인되었다. 생막창의 b값은 저장 초기에는 매실의 첨가에 따른 상승이 확연하였으나, 저장기간이 지속됨에 따라 그 차이가 점점 줄어들었다. 가열막창의 b값은 매실의 첨가에 따른 b값이 약간 낮아졌으며, 저장기간에 따라 약간 감소하는 경향을 나타내었다. ${\delta}T$ 값은 생막창과 가열막창 모두 L값과 거의 유사한 패턴을 보였다. 생막창과 가열막창 모두에서 TBA가는 매실의 첨가농도에 비례하여 유의적으로 낮아졌으며, 매실 5% 첨가구와 10% 첨가구는 거의 TBA가에서 차이가 없었다는 것으로 확인되었다. VBN가는 매실을 첨가할 경우 생막창과 가열막창 모두에서 VBN의 증가속도는 대조구에 비해서 낮은 것으로 확인되었다. 저장 6일째부터 매실의 첨가농도에 비례하여 VBN가가 낮아졌으며, 매실을 5% 첨가할 경우 저장을 4일 이상 지연시킬 수 있는 것으로 확인되었다.