Studies on the Content of fatty Acid Calcium and Magnesium of Pig s Shank According to Extraction Time by Water

추출시간에 따른 돼지 족의 지방산과 칼슘, 마그테슘 함량 변화에 관한연구

The influence of extraction time on the fatty acid profile and the contents of calcium and magnesium in pig's shank were examined. The 9 kinds of fatty acid were identified in water extracts from pig's shank by GLC. The profiles of fatty acids from different extraction were similer to each other,. The content of linolenic acid was increased after two-hours extraction however the amounts of MUFA, PUFA and p/s ratio were decreased by the longer extraction time. The amount of calcium was 124.7mg% in raw materials but water extracts and bone powder samples showed higher values. in case of magnesium it was 138.4mg% in raw materials, but the extracts showed lower amount and bone powder exhibited higher values.