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Effect of Cooking Method to Fatty Acid Composition of Ground Beef

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  • URLhttps://db.koreascholar.com/Article/Detail/257006
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한국응용과학기술학회지 (The Korean Society of Applied Science and Technology)
한국응용과학기술학회(구 한국유화학회) (The Korean Society of Applied Science and Technology (KSAST))
초록

This study was designed evaluate the change of fat content according to cooking methods of ground beef. The results are summarized as follows. 1. The fat content of ground beef is the lowest in boiling cooking method. 2. The fatty-acids composition of ground beef is mainly palmitic and oleic acids. The fatty acids hardly change according to cooking methods. 3. P/S ratio is inclined to increase a bit after cooking than pre-cooking. From all the results obtained in this study it can be conclude that fat content is the lowest in boiling and microwaving cooking methods and fatty acid composition is mainly palmitic and oleic acids.

저자
  • 곽순미 | Kwak, Soon-Mi
  • 이숙미 | Lee, Sook-Mi
  • 조정순 | Cho, Chung-Soon