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올리브기름, 카놀라기름 및 정어리기름의 급여가 계란의 지방산 조성 및 콜레스테롤 함량에 미치는 영향
박구부,김진형,김진성,진상근,신택순,이정일,박태선,성필남 한국가금학회 1997 韓國家禽學會誌 Vol.24 No.3
This study was conducted to investigate the influence of dietary olive oil, canola oil, or sardine oil on the fatty acids composition and cholesterol contents in eggs The experimental layers, 62~65 weeks of age, were randomly allotted to one of the four treatments; a) Control (commercial feed), b) T1 (commercial feed plus 10% olive oil), c) T2 (commercial feed plus 10% sardine oil), d) m (commercial feed plus 10% sardine oil) for 3 weeks. The egg samples were stored at 4${\pm}$1˚C for a certain period (1, 3, 5, 7, and 9 days) and analyzed for the fatty acids composition and cholesterol contents. The unsaturated fatty acid contents in the egg yolk were slightly decreased as the storage periods extended. The oleic acid content in T1 was the highest in all treatments. The linoleic and linolenic acid contents in T2 were higher than in the other treatments. The eicosahexaenoic acid (EPA), docosapentaenoic acid (DPA), and docosasahexaenoic acid ( DH A) contents in eggs from m were higher than the other treatments. The ratio of egg yolk n-6 /n-3 fatty acids contents in all treatments were slightly increased as the storage periods extended. The n-3 fatty acid contents of the egg yolk from T3 was the highest in all treatments. The cholesterol contents of the eggs were significantly decreased as the storage period extended(P<0.05). There was no significant difference in egg cholesterol content among all treatments.
젖산나트륨 첨가와 젖산 침지가 소세지의 열처리 손실 , 염도 , 아질산염의 잔존량 , pH , 보수성 , 수분활성도에 미치는 영향
박구부,진상근,이한기,송또준,박태선,김영직 한국축산학회 1995 한국축산학회지 Vol.37 No.4
This study was conducted to investigate the interactive effects of sodium lactate addition and lactic acid dipping on the shelf life of Vienna sausage. Three kinds of vienna sausages were manufactured as the control (addition of potassium sorbate and dipping in fumaric acid solution), treatment A(addition of sodium lactate and dipping in fumaric acid solution) and treatment B(addition of sodium lactate and dipping in lactic acid). They were divided into two groups, and one group was stored at 5℃ for 6 weeks and the other one at 20℃ for 4 weeks. When stored for 6 weeks at 5℃, residual nitrite content of treatment B was significantly (P$lt;0.05) tower compared to treatment A and control. Cooking loss and salt content of control were significantly (P$lt;0.05) higher than those of treatment A and B. pH of treatment A was significantly (P$lt;0.05) higher than those of control and treatment B at 5℃ but it was lower in the order of treatment A, B and control during the storage at 20℃. Water Hold Capacity was significantly (P$lt;0.05) low in the order of treatment A, B and control at both storage temperatures. Aw(Activity of water) of control was significantly (P$lt;0.05) higher than those of treatment A and B at both storage temperatures.
박구부,하정기,박범영,이상진,박용윤,박태선,신택순,이정일 한국가금학회 1996 韓國家禽學會誌 Vol.23 No.4
This experiment was carried out to find out the effect of packing methods on physico-chemical properties of breast and thigh meats in chicken, which was dried by air spray chilling method. The chicken carcass was cut into breast and thigh muscles, which were either vacuum packed or atmosphere packed, and stored at -2O˚C for 1, 4, 8, 12 and 16 wk after quick freezing at -45˚C for 35 min. The pH values of atmosphere-packed breast meat and vacuum-packed breast meat after one wk of storage were higher than those of atmosphere-packed thigh meat and vacuum-packed thigh meat(P< .05). The pH values increased as storage period extended, but no significant difference was detected between two packing method(vacuum vs. atmosphere). Total moisture contents of breast meats after one wk of storage were higher than those of thigh meats. The total moisture contents decreased slowly as storage period extended, but no significant difference was detected between two packing method(vacuum vs. atmosphere). The shear force value of thigh meat was higher than that of breast meat. The shear force values of both meats decreased as storage period extended, regardless of packing method. The water soluble protein extractability of thigh meats was higher than that of breast meat, and the water soluble protein extractability of all treatments decreased until 8 wk after storage, but increased gradually after 8 wk of storage period. The salt soluble protein extractability of breast meat was higher than that of thigh meat, and the salt soluble protein extractability of all treatments decreased as storage period extended. With regard to the packing method, the vacuum packing showed higher value than that of atmosphere packing method until 8 wk of storage. Total lipid contents of atmosphere- and vacuum-packed thigh meats at 1 wk of storage were higher than those of breast meats, and the total lipid contents of all of treatments decreased as storage period extended. However, no significant difference was detected between two packing methods. The fatty acid contents of breast and thigh meats were in order of o1eic(33,5~42.4), palmitic(19.7~30.8) and linoleic acid(10.8~17.4).