Evaluation on Nutritional Balance by the Rate of Mixed Oil in Korean Style Broiled Beef and Pork by the Self-Developed Computer Program

한식육류구이용 양념장에 이용된 기름의 혼합율에 따른 지방의 영양균형성 평가

This study was designed to evaluate the balance of fatty acids for the Korean style broiled beef and pork ingredient of the rate of mixture oil with sesame oil, soybean oil and perilla oil, by self-developed computer program. Each 3 kinds of Korean style broiled beef and pork by the rate of mixure oil with sesame oil, soybean oil and perilla oil, were evaluated by using the self-developed computer program. Contents of calories were 415.6kcal in Korean style broiled beef, 656.3 kcal in Korean style broiled pork. The mean of protein were 41.35g, Korean style broiled beef, 32.66g, Korean style broiled pork. The ratio of C/P/F ratio of Korean style broiled beef and pork, 21/ 40/ 39, 10/ 20/ 70. The mean P/ M/ S of fatty acids in Korean style broiled beef and pork ratio was similar $0.4{\sim}0.5/\;1.4{\sim}1.5/\;1$. The ${\omega}6/{\omega}3$ ratio of fatty acids of Korean style broiled beef and pork using sesame oil was 54.3, 56.9 much higher than desirable $level(4{\sim}8)$. But the ${\omega}6/{\omega}3$ ratio of fatty acids of Korean style broiled beef using mixture oil with sesame oil, soybean oil and perilla oil were 4.6, 4.2 desirable $level(4{\sim}8)$, Korean style broiled pork using mixture oil with sesame oil, soybean oil and perilla oil were 3.0, 6.2. It means the ${\omega}6/{\omega}3$ ratio of fatty acids of Korean style broiled beef and pork was improved of desirable level respectively by using the mixture oil with sesame oil, soybean oil and perilla oil, than using sesame oil.