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계육조리중 돌연변이원성 물질의 생성에 관한 연구 1 . Frying 과 Broiling 방법으로 조리한 계육의 산성조건하의 추출액
채영석(Y . S . Chae),함승시(S . S . Ham),강창기(C . G . Kang),권일경(I . K . Guon),김종대(G . D . Kim),정재경(G . K . Cheong) 한국축산학회 1988 한국축산학회지 Vol.30 No.6
The mutagenic effects of extract fraction in acidic solution from chicken meat cooked by frying, and broiling, were studied by means of several rapid microbial assay methods and DNA breaking test. The mutagenic effects were tested with the use of Bacillus subtilis H17 and M45, Salmonella typhimurium TA98 and TA100. The DNA breaking action was assayed by calf thymus DNA. The results were that four kinds of fried and broiled chicken meat showed mutagenic activity on Bacillus subtilis in the spore Rec-assay. Generally, Zn^(2+) increased the mutagenic activity on fried chicken meat, Fe^(2+) increased the mutagenic activity on broiled and cured chicken meat in 2% NaCl and 100 ppm NaNO₂. In broiled chicken meat, Fe^(2+) increased the mutagenic activity on broiled and cured clucken meat in 100 ppm NaNO₂. The DNA breaking action was showed at fried chicken meat, cured in 2% NaCl, 100 ppm NaNO₂ and 2% NaCl but the cured meat in 100 ppm NaNO₂ did not show activity. The presence of Zn^(2+) increased the mutagenic activity on fried chicken meat. The evidence is also presented for weak DNA breaking action in two kinds of broiled chicken meat. The high levels of mutagenic activity assayed with the Ames test were detected in fried and broiled chicken meat.