Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)
- Volume 12 Issue 1
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- Pages.69-79
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- 1995
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- 1225-9098(pISSN)
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- 2288-1069(eISSN)
DOI QR Code
Effects of Storage Days and Cooking Method on Lipid Oxidation in Processed Meat Products
육가공 제품의 저장 및 조리방법이 지질산패에 미치는 영향
- Lee, Jae-Min (Dept. of Food and Nutrition, Myongji Univ.) ;
- Cho, Jung-Soon (Dept. of Food and Nutrition, Myongji Univ.)
- Published : 1995.05.31
Abstract
Ham, sausage and bacon were treated with common household processing techniques including refrigerated storage(0, 14, 28 days) and cooking(pan-frying, microwaving, boiling). Lipid oxidation was evaluated by measuring fatty acid composition, malonaldehyde(MA), TBA values and by measuring fluorescent products. Major fatty acid composition were oleic acid and followed respectively palmitic acid, stearic acid, linoleic acid, linolenic acid. There was no significant difference in fatty acid composition by cooking method but there was a tendency of being increased of unsaturated fatty acid during 28days storage. Ma, TBA and fluorescent products showed a tendency of being increased continually according to storage days rather than cooking method.
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