육류단백질(肉類蛋白質)의 소화(消化)에 미치는 조리조건(調理條件)의 영향(影響) <식용우육(食用牛肉)과 오징어육(肉)의 소화흡수율(消化吸收率)>

Effect of Cooking Condition on the Enzymatic Digestibility of Meat Protein

한우(韓牛)의 round muscle과 오징어 근육(筋肉)을 여러 가지 조리조건(調理條件)으로 처리(處理)하여 pepsin에 의한 in vitro 소화율(消化率)과 소화과정중(消化過程中)의 amino태(態) N, 유기용매(有機溶媒) 처리(處理)가 소화율(消化率)에 미치는 영향(影響)을 AOAC에 의한 semi-micro Kjeldahl법(法)으로 실험(實驗)한 결과(結果)는 다음과 같다. 1. 소화율(消化率)은 우육(牛肉)에서 autoclaving, frying, raw, freezing, roasting, boiling, dry heating의 순서이며 오징어육(肉)에서는 raw, autoclaving, boiling, freezing, frying, dry heating, roasting의 순서로 높았다. 2. Amino태(態) N는 우육(牛肉), 오징어육(肉) 공(共)히 소화율(消化率)이 높은 순서로 비례해서 증가(增加)한다. 3. 우육(牛肉)과 오징어육(肉)의 raw condition에서 ether처리(處理)가 소화율(消化率)에 거의 영향을 미치지 않는다.

The round muscle of Korean cattle and squid muscle were cooked with various methods which were followed digestibility test by use of pepsin in-vitro, determination of amino nitrogen in the course of digestion procedure by using Formol method (AOAC) and influence of ether treatment for preminary test also examined. The results obtained were summarized as follows: 1. The order of digestibility values were demonstrated as follows: In case of beef, it was autoclaving, frying, raw, freezing, roasting, boiling and in case of squid muscle, it was raw, autoclaving, boiling, freezing, dry heating and roasting. 2. The amounts of amino nitrogen for beef and squid muscle were increased in proportion to digestibility value. 3. There were no significances in the digestibility between treating with ether and none of any treatment of beef and squid muscle in raw condition.