개고기의 脂肪酸 組成에 關한 硏究(Ⅰ) = The study on Fatty Acid composition of Canis Meat

다국어 초록 (Multilingual Abstract)

In summer, some Korean people like to have "Bo Sin Tang" as their favorite food. It seems to be realized that the Canis meat, which is thought their constituents of amino acids and fatty acids very pecular than those of other animal meats, would enhance their health. Since there has not been any study of their nutritional aspects other than the general component in this country yet. in order to determine the value of nutrition of Canis meat, the meat from native. kinds of Korean dog had been analyzed in terms of the general component and fatty acid composition.
The following results are obtained;
1. In the meats from native kinds of Korean dog, the amount of fats 6.6 percent in ham portion, 12.4 percent in bacon portion. and the average of the two is 9.5 percent.
2. The saponification value of the fat is 194~202 and iodine value 70.4∼75.2.
3. The constituent of fatty acid is 37.4 percent in oleic acid which is highest in the fatty acid constituents and show similiar pattern to those in other kinds of meats.
4. The ratio of saturated fatty acid to unsaturated of the fat is 1.62 and that of saturated fatty acid to polyunsaturated 0.39.
5. The total amount of cholesterol in the specimen is 62.5mg% and the ratio of free to ester form 24.2%.

목차 (Table of Contents)

• Ⅰ. 서론 = 41
• Ⅱ. 실험재료 및 방법 = 42
• 1. 시료의 채취 = 42
• 2. 일반성분 분석 = 42
• 3. Chemical constant = 42
• 4. 지방산 분석 = 42
• 5. Thin layer chromatography (TLC)에 대한 지방의 분리 = 42
• 6. Cholesterol정량 = 42
• Ⅲ. 실험결과 및 고찰 = 42
• 1. 일반성분 분석 결과 = 42
• 2. Chemical constant = 42
• 3. 개고기의 지방산 조성 = 42
• 4. 개고기의 포화지방산과 불포화지방산의 비교 = 46
• 5. Thinlayer chromatography에 의해 분리된 개고기의 지방성분과 cholesterol함량 = 46
• Ⅳ. 결론 = 47
• REFERENCE = 47