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• 영문명: Effects of Storage Days and Cooking Method on Lipid Oxidation in Processed Meat Products
• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: 이재민(Lee Jae Min) 조정순(Cho Jung Soon)
• 간행물 정보: 『한국응용과학기술학회지』한국유화학회지 제12권 제1호, 69~79쪽, 전체 11쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 1995.05.30

영문 초록

Ham, sausage and bacon were treated with common household processing techniques including refrigerated storage(0, 14, 28 days) and cooking(pan-frying, microwaving, boiling). Lipid oxidation was evaluated by measuring fatty acid composition, malonaldehyde(MA), TBA values and by measuring fluorescent products. Major fatty acid composition were oleic acid and followed respectively palmitic acid, stearic acid, linoleic acid, linolenic acid. There was no significant difference in fatty acid composition by cooking method but there was a tendency of being increased of unsaturated fatty acid during 28days storage. Ma, TBA and fluorescent products showed a tendency of being increased continually according to storage days rather than cooking method.

목차

ABSTRACT

I. 서론

II. 실험재료 및 방법

III. 결과 및 고찰

IV. 결론

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