# 돈 내장육의 냉동저장에 따른 품질변화

• 양재영 (서울보건전문대학 식품가공과)
• Published : 1989.08.01

#### Abstract

This experiment was carried out to investigate the changes in quality of pork organs such as the meat of large intestine, small intestine and liver during frozen storage at -18$\pm$1$^{\circ}C$. The result obtained were as follows ; 1 The moisture contents in the meat of large intestine, small intestine and liver was 61.1%, 65.1% and 71.3% and the content of crude fat was 27.1%, 21.5% and 5.0% respectively, 2. Weight loss increased In the course of storage period, and liver showed the least weight loss in them. 3. Total lipid in the meat of large intestine, small intestine and liver was 24.4%, 19.2% and 4.3% respectively, and which decreased gradually in the course of storage period. 4. The content of volatile basic nitrogen in raw meat was 20 mg% within and without before storage treatment, and that of the value was 24.2 mg% within after 3 weeks storage.