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RISS 인기검색어
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- 저자 : 정천교(C . K . Jung) (검색결과 2 건)
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저장기간에 따른 계육의 지방산 조성에 관한 연구 1 . 지질의 조성변화
박구부(G . B . Park),정천교(C . K . Jung),김영직(Y . J . Kim),이한기(H . G . Lee) 한국축산학회 1988 한국축산학회지 Vol.30 No.12
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. The results obtained were as follows: Compositions of lipid classification were triglyceride(65∼73 %). phospholipid (11-10 %), glycolipid(7∼8 %), steryl ester(6∼7 %) and free fatty acid (1∼2%) respectively. Although triglyceride and phospholipid decreased as the storage time passed, glycolipid, free fatty acid and free sterol increased but steryl ester does not change. Lipid content of isolated ethanol layer and n-Hexane layer were 5∼10 % and 91-95 % in ethanol layer and n-Hexane respectively and most of samples were n-Hexane layer(70∼77 %).
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저장기간에 따른 계육의 지방산 조성에 관한 연구 Ⅱ. 지방산의 조성변화
박구부(G . B . Park),정천교(C . K . Jung),김영직(Y . J . Kim),이한기(H . G . Lee) 한국축산학회 1989 한국축산학회지 Vol.31 No.1
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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