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한국 재래산양육의 저장기간에 따른 지방산 조성변화 2 . 지방산의 조성 변화
박구부(G . B . Park),손영달(Y . D . Son),김영환(Y . H . Kim),이한기(H . G . Lee),김영직(Y . J . Kim) 한국축산학회 1988 한국축산학회지 Vol.30 No.4
This experiment was carried out to investigate changes in lipid contents and fatty acid composition of Korean native goat muscles during postmortem storage. Three Korean native goats with 15Kg liveweight were slaughtered to obtain samples from thigh and loin muscles. The lipid contents and fatty acid compositions were analyzed on muscles samples stored at 4℃ for 0, 2, 4 and 7 days of postmortem storage. Lipid contents were separated by the TLC and fatty acid compositions were analyzed by the GLC. The results obtained were as follows: Oleic acid (28-53%) was the highest in composition of total fatty acid, triglyceride, phospholipid and glycolipid. The second highest fatty acid was palinitic acid (20-26%), third was stearic acid (7-21%), respectively. Saturated fatty acids increased as the storage time passed, but unsaturated fatty acid decreased in Korean native goat muscles. While oleic acid was the highest among unsaturated fatty acids of total fatty acid, palmitic acid was the highest among saturated fatty acid. And during the entire storage time the content of saturated fatty acid was increased and unsaturated fatty acid was decreased. Oleic acid was the highest among unsaturated fatty acid of triglyceride, phospholipid arid glycolipid, while palmitic acid was the highest among saturated fatty acid. Especially the content of linoleic acid was higher of phospholipid than that of triglyceride during the storage.
한국재래산양육의 저장기간에 따른 지방산 조성변화 1 . 지질의 조성 변화
박구부(G . B . Park),손영달(Y . D . Son),김영환(Y . H . Kim),이한기(H . G . Lee),김영직(Y . J . Kim) 한국축산학회 1988 한국축산학회지 Vol.30 No.3
This experiment was carried out to investigate changes in lipid contents and fatty acid composition of Korean native goat meats during postmortem storage. Three Korean native goats with 15Kg liveweight were slaughtered to produce samples from thigh and loin portion. The lipid was analyzed on meats which were stored at 4℃ for 0, 2, 4, and 7 days of postmortem storage. The results obtained were as follows : Total lipid contents of Korean native goat meats started decreasing after 4 days during the storage time. The lipid was composed of triglyceride (68-72%), phospholipid (10-13%), glycolipid (5-10%) and sterylester (3-5%). Triglyceride and phospholipid decreased as the storage time passed whereas glycolipid, free natty acid and free sterol increased.