건조 명태 중 콜레스테롤 산화물의 생성

Oxidized Cholesterols in Dried Alaska Pollacks

  • 이일숙 (경상대학교 식품영양학과, 농어촌 개발연구소) ;
  • 박선영 (경상대학교 식품영양학과, 농어촌 개발연구소) ;
  • 이주희 (경상대학교 식품영양학과, 농어촌 개발연구소) ;
  • 성낙주 (경상대학교 식품영양학과, 농어촌 개발연구소)
  • 발행 : 1997.10.01

초록

This study attempted to establish the basic data for ensuring the safety of dried Alaska pollack. The changes of such compounds in the curse of drying as cholesterol, malonaldehyde, 7-ketocho-lesterol, 7$\alpha$-, 7$\beta$-hydroxycholesterol and 25-hydroxycholesterol were analyzed. The contensts of cholesterol decreased rapidly in the samples durint sun, hot-air and frozen drying and the decreased levels of cholesterol in dried products were about 134.0~191.3mg/100gas compared with 307.1mg/100g in raw samples. 4.8~6.1$\mu\textrm{g}$/100g in dried samples. In the raw samples, oxidized cholesterols were not detected hydroxycholesterol(34.1~41.7$\mu\textrm{g}$), 7$\beta$-hydroxycholesterol(26.8~40.2$\mu\textrm{g}$/g) and 25-hydroxycholesterol(0.3~1.3$\mu\textrm{g}$/g) were detected. Frozen drying was formed to be the most effective to minimize the formation of oxidized cholesterol in Alaska pollacks.

키워드

참고문헌

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