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RISS 인기검색어
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- 저자 : 김인걸(I. G. Kim) (검색결과 370 건)
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전자선조사 , 가열 및 포장조건이 돈육의 콜레스테롤 산화물질에 미치는 영향
이정일,김일석,민중석,박구부,이무하 ( J . I . Lee,I . S . Kim,J . S . Min,G . B . Park,M . Lee ) 한국축산학회 1998 한국축산학회지 Vol.40 No.5
Raw or cooked pork loins were sampled from retail shops in Korea and packaged under an aerobic or anaerobic condition. The samples were irradiated by electron-beam(0, 1, 2kGy), and then Identification and quantification of cholesterol oxides were made at 0, 7, 14 days. From the samples raw and aerobic package, 7 α-hydroxycholesterol, β-epoxide, 7 β-hydroxycholesterol and 7-ketocholesterol were detected(over 0.5 ㎍/g) during the storage. However, the contents of 7 α-hydroxycholesterol, cholestanetriol and α-epoxide from the raw and vaccumm-packaged samples were found to be very low(below 0.5㎍/g). On the other hand, β-epoxide were detected about 2.27-4.72 ㎍/g in the samples on the 14th day. The amounts of 7 α-hydroxycholesterol, β-epoxide, 7 β-hydroxycholesterol and 7-ketocholesterol in the cooked and aerobic samples were 9.61∼47.76, 1.09∼5.31, 16.19∼118.16 and 9.61∼47.19 ㎍/g, respectively. The total amounts of above-mentioned chemicals at the 0, 1 and 2KGy irradiations were 36.86, 96.78 and 112.32 ㎍/g, respectively, on 0 day. And on the 7th day, the amounts were 80.46, 165.84 and 164.10 ㎍/g, respectively. The total amounts on the 14th day were 125.99, 182.56 and 213.84 ㎍/g, respectively. In the cooked and vaccum-package samples, the amount of cholesterol oxides was the same as that of cooked and aerobically packaged samples. However, the quantity decreased with time due to vaccum package.
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