농업과학연구 (Korean Journal of Agricultural Science)

  • 제37권2호
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  • Pages.261-266
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  • 2010
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  • 2466-2402(pISSN)
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  • 2466-2410(eISSN)
충남대학교 농업과학연구소 (Institute of Agricultural Science, CNU)
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시중 유통 자장면의 지방함량과 지방산 조성 조사

Studies on the Fat Content and Fatty Acid Composition of the Black-bean-sauce Noodles in the Chinese Restaurants

  • 김효진 (충남대학교 농업생명과학대학 식품공학부) ;
  • 김연 (충남대학교 농업생명과학대학 식품공학부) ;
  • 이기택 (충남대학교 농업생명과학대학 식품공학부)
  • Kim, Hyo-Jin (Department of Food Science and Technology, Chungnam National University) ;
  • Jin, Juan (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University)
  • 투고 : 2010.07.12
  • 심사 : 2010.09.17
  • 발행 : 2010.09.30
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초록

In this study, we determined lipid content, total fatty acid composition, trans fatty acid(tFA) content, and acid value of twenty black-bean-sauce noodles collected in Seoul city area. Total lipid contents of twenty samples were determined to be 3.33~9.23% on wet base. Total unsaturated fatty acids were from 47.83% to 83.18%(mainly oleic and linoleic acid). Total saturated fatty acids ranged from 16.06% to 51.48%. Besides, tFA contents in total lipid of samples were ranged from 0.38% to 1.39%, equivalent to 20 to 80mg per 100g of black-bean-sauce noodles. Acid values of lipids extracted from samples ranged from 0.56 to 2.88.

키워드

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