Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Effect of Cooking Method to Fatty Acid Composition of Ground Beef

요리 방법이 쇠고기의 지방산 조성에 미치는 영향

  • Kwak, Soon-Mi (Dept. of Food and Nutrition, College of Science, Myong Ji University) ;
  • Lee, Sook-Mi (Dept. of Food and Nutrition, College of Science, Myong Ji University) ;
  • Cho, Chung-Soon (Dept. of Food and Nutrition, College of Science, Myong Ji University)
  • 곽순미 (명지대학교 이과대학 식품영양학과) ;
  • 이숙미 (명지대학교 이과대학 식품영양학과) ;
  • 조정순 (명지대학교 이과대학 식품영양학과)
  • Published : 1992.11.30
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Abstract

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.

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