논문 상세보기
pp.7-12
In the view of the fact that data are scare concerning the change of Methionine composition of poultry meat in function of storage temperature and cooking method. The present study was carried out to change in these compounds and the results were summarized as follows. 1. The result of measuring methionine compound of raw material stored under the condition of 5℃, 10℃ for 6 weeks were increased as temperature increases. 2. The result of change in methionine compound of roasting were decreased than raw material It was greatly decreased in the storage for 42 days at 10℃ and slightly decreased in the storage for 14 days at 5℃ 3. When the boiling in the water, methionine compound was decreased than roasting to compare with raw material 4. By the results of this study, one of the best cooking method is roasting, because of the change in methionine compound of roasting is slightly decrease.
