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• 영문명: Effect of Cooking Method to Fatty Acid Composition of Ground Beef
• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: 곽순미(Kwak Soon Mi) 이숙미(Lee Sook Mi) 조정순(Cho Chung Soon)
• 간행물 정보: 『한국응용과학기술학회지』한국유화학회지 제9권 제2호, 181~187쪽, 전체 7쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 1992.11.30

영문 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.

목차

ABSTRACT

I. 서론

II. 실험재료 및 방법

III. 결과 및 고찰

IV. 결론

문헌