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SCIE SCOPUS
저장기간에 따른 계육의 지방산 조성에 관한 연구 Ⅱ. 지방산의 조성변화
Studies on Fatty Acid Composition in Chicken Meat during Post - mortem Storage
박구부(G . B . Park), 정천교(C . K . Jung), 김영직(Y . J . Kim), 이한기(H . G . Lee)
UCI I410-ECN-0102-2008-520-002112819
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This experiment were carried out to investigate changes in lipid contents and fatty acid composition from Leghorn muscles of 18 months during postmortem storage. Experimental animals were normally slaughtered to produce sample from leg, breast and gizzard muscles. Muscles were stored for 0, 2, 4 and 7 days respectively at 4℃ postmortem storage. Lipid were separated by the TLC and fatty acid compositions were analysed by the GLC. The results obtained were as follows: Oleic acid (30∼42 %) was the highest in composition of total fatty acid, triglyceride, phospholipid and glycolipid. The second higher compositions of fatty acid was linoleic acid (19∼25%), the third palmitic acid (17∼26%) respectively. U/S ratio in each lipid compositions were higher unsaturated fatty acid (66∼76 %) than in saturated fatty acid (22∼23 %) of immediately after the slaughter. Although saturated fatty acids increased as the storage time passed, unsaturated fatty acid relatively decreased in chicken muscles.

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