Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 4
- /
- Pages.919-923
- /
- 1999
- /
- 0367-6293(pISSN)
Effects of Cooking Methods on Composition of Polyunsaturated and Other Fatty Acids in Saury (Cololabis seira)
조리방법이 꽁치(Cololabis seira)의 고도불포화지방산 및 주요 지방산 조성에 미치는 영향
- Kim, Jeong-Hee (Department of Food Science and Technology, Chonbuk National University) ;
- Kim, Choong-Ki (Department of Food Science and Technology, Chonbuk National University) ;
- Kwon, Yong-Ju (Department of Food Science and Technology, Chonbuk National University)
- Published : 1999.08.31
Abstract
The edible portions of saury were cooked by pan frying, deep fat frying, steaming and microwave cooking to compare the compositions of fatty acids in cooked fish with those in raw fish. The total lipid in saury studied varied by each fish but ranged from 21.87% to 30.63%. The distribution of each fatty acid (average) was in order;
꽁치의 가식부를 가정에서 쓰이고 있는 조리방법 (pan frying, deep fat frying, steaming, microwave cooking)으로 조리를 한 후에 지방산 조성의 변화를 알아보았다. 꽁치의 총지방질 함량은