Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 13 Issue 4
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- Pages.363-371
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- 1984
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Changes in Fatty Acid and Cholesterol Composition of Koran Styled Beef Broths (Gom-Guk) during Cooking
쇠고기 곰국의 조리중 지방산 및 Cholesterol 조성변화
- Cho, Eun-Za (Department of Food and Nutrition, Sung Shin Women's University)
- 조은자 (성신여자대학교 식품영양학과)
- Published : 1984.11.30
Abstract
The content of total lipid, cholesterol and fatty acid in Korean styled various beef broths was examined before and during toiling to determine the influence of cooking time. The values obtained from the broths of brisket, ox-tail and small-intestine were determined by using G. C. The highest total lipid value among small-intestine, brisket and ok-tail was in the small-intestine. The content of total lipid in the boiled meat decreased during cooking with the exception of the brisket. Total lipid content found in the broth of brisket meat increased until 6hr and thell decreased at cooking time of 8hr and 10 hr. The highest total lipid contents in the broths of brisket, ox-tail and small-intestine were found when the cooking time were 6 hr, 10 hr and 4 hr, respectively. The main fatty acids found in the broths of brisket, ok-tail and small-intestine were
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