• 한국축산식품학회지
• /
• 제39권2호
• /
• pp.345-353
• /
• 2019

Various commercial collagen mixtures aimed at improving the quality of meat products are available, but the optimal composition is unclear. This study aimed to compare the functional properties, including physicochemical characteristics and lipid oxidative stability, of loin ham marinated with three commercial collagen mixtures sold as food additives. The addition of collagen mixtures led to significant increases in the moisture content, water holding capacity (WHC), cooking yield, and instrumental tenderness, regardless of the type of collagen mixture. In particular, meat samples containing collagen mixture C showed the highest (p<0.05) WHC and tenderness among all groups. Furthermore, collagen mixture B induced increases (p<0.05) in pH values in both raw and cooked samples. The $a^*$ values of samples with collagen mixtures were lower (p<0.05) than those of samples without collagen mixtures. All collagen mixtures effectively improved oxidative stability during 7 days of storage at $4^{\circ}C$. The samples containing collagen mixture B had the lowest lipid oxidation (p<0.05) among groups. These results indicated that collagen mixture C could be used in injection brine to enhance the quality characteristics of meat products, particularly the WHC and tenderness. Collagen mixture A could be used for meat products with high fat contents based on its ability to improve lipid oxidative stability during long-term storage.

• Journal of Animal Science and Technology
• /
• 제62권6호
• /
• pp.903-911
• /
• 2020

The purpose of this study was to compare the physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork. Sausages were prepared using either 100% pork sausage (P10), a mixture of 50% pork and 50% carp muscle (P5C5), or 100% carp muscle (C10). The quality of the sausage emulsion was determined by analyzing approximate composition, pH, instrumental color, cooking yield, water holding capacity (WHC), viscosity, and texture profile analysis (TPA). Moisture content of cooked C10 was significantly higher than that of P10 or P5C5 (p < 0.05); however, protein content of cooked P10 was significantly higher than that of C10 (p < 0.05). The pH of uncooked and cooked C10 was significantly higher than that of P10 and P5C5 (p < 0.05). The cooking yield, WHC, and texture profile analysis of C10 were higher than those of P10 and P5C5 (p < 0.05). In addition, the viscosity of uncooked C10 was higher than that of P10 and P5C5. These results suggest that carp muscle can enhance sausage quality with respect to pH, WHC, cooking yield, viscosity, and TPA.

• 한국축산식품학회지
• /
• 제35권4호
• /
• pp.557-563
• /
• 2015

The present study was carried out to investigate the effects of soy protein hydrolysates (SPHs) addition on the quality characteristics of pork patties. The SPHs was prepared by subcritical water process (SWP) at 180℃ without holding time and mixed with the pork patty components at varying concentrations (0-3%), and the patties were stored at 4℃ for 14 d. As quality parameters, instrumental color, thiobarbituric acid-reactive substances (TBARS), pH, water holding capacity (WHC) and shear force were measured at the end of storage. Regardless of SPHs concentration, the addition of SPHs significantly manifested low L* and high a* values compared to those of untreated control (p<0.05). For b* value, addition of SPHs in the 0.5-1.5% was unaffected, while >2.0% of SPHs caused significantly lower b* than control (p<0.05). The color changes in pork patties with and without SPHs were also identified in visual appearance where the pork patties containing 0.5-2.0% showed bright red color which was comparable to brownish color of control and patties containing >2.5% SPHs. Lipid oxidation was delayed by the addition of 0.5-1.5% SPHs, while it was accelerated by the addition of 3% SPHs. The pH of patties increased with increasing concentration of SPHs, whereas there were no significant differences in WHC and shear force of patties. Consequently, the results indicated that the addition of 0.5-1.5% SPHs had a potential advantage in suppressing oxidative deterioration of fat-containing meat products during chilled storage.

• 한국축산식품학회지
• /
• 제42권3호
• /
• pp.486-503
• /
• 2022

This study explored the physiochemical and rheological properties of chicken breast sausages containing red ginseng marc (RGM) which contains useful components but is discarded. When compared to the control group, the use of RGM significantly increased the water holding capacity (WHC) as the particle size increased. As for the change in color value, addition of RGM resulted in an increase in a and b values; as the quantity was increased and particle size decreased, the a and b values increased significantly. The smaller the particle size of RGM, the greater was the radical scavenging activity. According to the results of the measurement of the viscoelasticity of chicken breast sausage containing RGM, the G' and G'' values increased with increasing amounts of RGM and particle size. Neither the addition of RGM nor its amount or particle size had any significant effect on gel formation temperature. The texture profile analysis (TPA) experiment examined the average TPA measurements of each sample under different measurement conditions, and no significant difference between the RGM and control groups were observed. In conclusion, when RGM is used in chicken breast sausages, the WHC, antioxidant capacity, and viscoelastic properties are affected. RGM can possibly be utilized in high value-added processed meat products if its quantity and particle size are altered based on product characteristics.

• Asian-Australasian Journal of Animal Sciences
• /
• 제28권8호
• /
• pp.1061-1065
• /
• 2015

Data collected from 690 purebred Duroc pigs from 2009 to 2012 were used to estimate the heritability, and genetic and phenotypic correlations between production and meat quality traits. Variance components were obtained through the restricted maximum likelihood procedure using Wombat and SAS version 9.0. Animals were raised under the same management in five different breeding farms. The average daily gain, loin muscle area (LMA), backfat thickness (BF), and lean percent (LP) were measured as production traits. Meat quality traits included pH, cooking loss, lightness ($L^*$), redness ($a^*$), yellowness ($b^*$), marbling score (MS), moisture content (MC), water holding capacity (WHC), and shear force. The results showed that the heritability estimates for meat quality traits varied largely from 0.19 to 0.79. Production traits were moderate to highly heritable from 0.41 to 0.73. Genotypically, the BF was positively correlated (p<0.05) with MC (0.786), WHC (0.904), and pH (0.328) but negatively correlated with shear force (-0.533). The results of genetic correlations indicated that selection for less BF could decrease pH, moisture content, and WHC and increase the shear force of meat. Additionally, a significant positive correlation was recorded between average daily gain and WHC, which indicates pork from faster-growing animals has higher WHC. Furthermore, selection for larger LMA and LP could increase MS and lightness color of meat. The meat quality and production traits could be improved simultaneously if desired. Hence, to avoid further deterioration of pork characteristics, appropriate selection of traits should be considered.

• 한국축산식품학회지
• /
• 제38권5호
• /
• pp.1120-1130
• /
• 2018

This study was conducted to investigate the dressing percentage and physicochemical characteristics, such as fatty acid composition, water holding capacity (WHC), shear force, meat color, cooking loss, and sensory evaluation, of experimental pork obtained from a total of 12 standard pigs and sows. The water content of tenderloin (73.38%) was the highest in standard pork (p<0.05). A statistically significant difference in crude protein content was shown between standard pork and sow pork (p<0.05). There were significant differences between standard pork and sow pork in shear forces of loin and tenderloin (p<0.01). There was a significant difference in WHC between standard pork and sow pork in loin, tenderloin, and hind legs (p<0.05). The CIE $L^*$ and CIE $b^*$ values of standard loin were significantly higher than those of sow loin (p<0.05). The CIE $a^*$ values of sow loin were significantly higher than those of standard loin (p<0.05). The contents of arachidonic acid for standard pork and sow pork were 0.33% and 0.84%, respectively (p<0.05). However, there was no difference in the total content of unsaturated fatty acid between the two groups. There were no significant differences between standard pork and sow pork after sensory evaluation, except for color and tenderness. The overall acceptability of standard pork was significantly higher than that of sow pork (p<0.05).

• 한국가금학회지
• /
• 제25권2호
• /
• pp.55-64
• /
• 1998

This study was carried out to investigate the postmortem changes in physico-chemical characteristics of chicken meat with different breeds. Thigh and breast meats from Korean Native Chicken(KNC, 15-wk old), Wangchoo(15-wk old), and broiler(7-wk old) were stored at 5 ˚C. Differences in postmortem pH changes were not recognized among breeds, and pH showed by the lowest value at the 1st day of postmortem in all breeds. Breast meat had tendency to drop pH faster than thigh meat. Heme pigment contents showed no differences among breeds. KNC showed the lowest cholesterol contents in all breeds, total collagen contents showed the lowest value at the 1st day of postmortem, and thereafter it was gradually increased. Heat soluble collagen contents was lowest in Wangchoo. Water soluble and salt soluble protein showed the lowest extractability at the 1st day of storage. Broiler showed the highest extractability of these proteins and Wangchoo showed the lowest. Water holding capacity(WHC) had increasing tendency whilst cooking loss had decreasing tendency by the ageing. WHC of breast and thigh meat showed the highest values in KNC and broiler, respectively. Myofibrillar fragmentation index (MFI) was significantly increased in all breeds by the ageing. Breast and thigh meat showed almost same MFI in KNC and broiler, and in KNC and Wangchoo, respectively. Hardness of breast meat showed decreasing tendency by the ageing.

• 한국식품영양과학회지
• /
• 제23권1호
• /
• pp.98-103
• /
• 1994

Some quality characteristics of tofu prepared with soyprotein isolate (SPI) were investigated to study the effects of various ratio of coagulants mixture and addition of oil, sucrose and dextrin. The tofu was prepared by addition of coagulants into the boiled SPI suspension and compression. The results showed that the mixed coagulants of CaCl $_2$-GDL(50 :50) and CaSO$_4$-GDL(25 :75) resulted the highest volume yield of 4.23g/g SPI among the various ratios of CaCl$_2$-CaSO$_4$, CaCl$_2$-GDL and CaSO$_4$-GDL. The water holding capacity(WHC) expressed as the area of water absorbed on filter paper was relatively high for those tofu coagulation with CaCl$_2$-GDL(75 : 25) and CaSO$_4$ -GDL(75 : 25). Addition of sucrose or oil-sucrose (1 : 1) decreased the yield wihle WHC was improved. Their addition also caused less hard and cohesive tofu which was coagulated by CaCl$_2$-GDL(75 : 25) and CaSO$_4$-GDL(75 : 25).

• Journal of Animal Science and Technology
• /
• 제51권4호
• /
• pp.329-336
• /
• 2009

본 실험은 돈육의 육색과 보수력과의 상관관계를 알아보고자 동일한 품종(Landrace $\times$ Jeju native black pig, $F_2$), 동일한 사양방법, 동일한 도축방법으로 생산된 419두의 등심을 시료로 이용하여 사후 24시간에 육색, 보수력, 일반성분 및 pH를 측정하여 분석하였다. 그 결과, 각 측정치들은 큰 변이를 보여 시험군의 돈육질의 변이가 큰 것으로 나타났다. 육색측정치 중 명도가 육즙손실과 가장 높은 상관관계를 보였으며 hue(h) 값과 황색도도 육즙손실과정의 상관관계가 인정되었다. 하지만 적색도와 Chroma는 육즙손실과 상관관계가 없는 것으로 나타나, 육즙손실을 추정하는데 CIE $L^*$, $a^*$, $b^*$ 체계보다 CIE $L^*$, $b^*$, h 체계가 더 적합할 것으로 사료된다. 명도 단독으로 육즙손실을 추정하면 정확도가 27% 밖에 되지 않아 보다 정확도를 높이기 위해서는 hue 값과 황색도를 포함한 다중회귀 방정식을 이용하는 것이 좋을 것으로 사료되었다. 또한 pH도 명도와 육즙손실과 유의적으로 높은 부의 상관관계를 나타내었으나, pH 단독으로 명도와 육즙손실을 추정하면 정확도가 각각 44% 및 17%에 불과하였다. 따라서 pH 단독으로 육색과 보수력을 동시에 고려하는 돈육질을 판단하는 것은 부적절하다고 사료되었다. 본 연구결과를 종합하면, 동일한 품종, 사양방법, 도축방법으로 생산된 돈육이라도 육색과 보수력의 큰 변이로 돈육질의 변이도 크게 나타나며, 비록 명도, 육즙손실 및 pH가 상호 높은 상관관계가 있다고 하더라도 단독으로 돈육질의 추정에 이용되는 것은 부적절하다고 사료된다.

• 한국축산식품학회지
• /
• 제24권3호
• /
• pp.253-259
• /
• 2004

점토 광물질을 비거세 한우에 1.25%첨가 급여시 육질에 미치는 영향을 조사하였다. 실험처리구는 대조구(무첨가구)와 1.25% 점토 광물질 급여구(CT-1.25%)로 나누어 실험하였다. 일반성분과 지방산 조성은 처리구간의 유의적인 차이를 나타내지 않았으며, pH는 저장기간에 따라 유의적으로 변화하는 대조구와 달리 1.25% 점토 광물질 급여구의 PH는 저장 기간에 따른 유의적인 차이를 보이지 않고 안정적이었다. CIE a＊값, chroma값 및 R630-R580값은 모든 처리구에서 저장기간이 경과함에 따라 유의적으로 감소하는 경향을 나타내었으며(p<0.05), 특히 대조구가 저장기간이 경과함에 따라 현저한 감소 현상을 보였다. Metmyoglobin(%)의 함량은 저장기간이 경과함으로써 대조구의 menyoglobin 형성율이 현저하게 증가하여 1.25%점토 광물질 급여구에 비해 갈색 축적현상이 급속하게 진행됨을 알 수 있었다. 지질의 산패 정도를 나타내는 TBARS는 1.25% 점토 광물질 급여구가 대조구보다 유의적으로 낮은 값을 나타내어 산화 안정성을 보였다. 보수력은 모든 처리구에서 저장기간이 경과함에 따라 유의적으로 증가하는 경향을 나타내었으며(p<0.05) 1.25% 점토 광물질 급여구가 대조구에 비해 높은 보수력을 보였다. 결과적으로 1.25% 점토 광물질 급여구(CT-1.25%)의 경우 대조구에 비해 육색, 지질 산화 및 보수력에 대해 안정성을 가지는 것으로 나타났다.