Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Study on the Meles meles as Applications in Edible Food Resource Applications -Nutritional Characteristics and Safety Evaluation on Meles meles Oil and Fermented Liquid with Medicinal Herbs-

식용자원으로의 활용을 위한 오소리(단육)에 관한 연구 -오소리 기름과 한약재를 첨가한 발효액의 영양학적 특성 및 안전성 평가-

  • 박성혜 (원광대학교 한의학전문대학원 한약자원개발학과) ;
  • 박성진 (한림정보산업대학 건강식품가공) ;
  • 김기영 (원광대학교 한의학전문대학원 한약자원개발학) ;
  • 한종현 (원광대학교 한의학전문대학원 한약자원개발학과)
  • Published : 2004.02.01
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Abstract

The purpose of this study was to investigate the possibility of Meles moles application as an edible functional food resource. This study was conducted to estimate the general nutrition composition, amino acid and minerals contents, fatty acid composition of Meles meles oil and the added fermented medicinal herbs liquid, and examine the cell toxicity effects in normal liver and kidney cells. The approximate composition of Meles moles oil was crude fat, 97.64％, crude ash, 1.99％ and crude protein, 0.37％. In the fermented liquid, the approximate composition was moisture, 96.08％, Carbohydrate, 1.53％, crude ash, 0.92％, dietary fiber, 0.65％, crude protein, 0.54％ and crude fat, 0.28％. The amino acid contents were 2.67 and 80.9mg％ in the oil and liquid, respectively. The singularity of the unsaturated fatty acid contents attracted our attention. Especially, the polyunsaturated fatty acid compositions were 32.28 and 54.98％ in oil and liquid, respectively. Negative effects were not found form the results of the cell toxicity respection. These results imply that Meles effects oil and the added fermented medicinal herbs liquid can be used as possible food resources and functional food materials.

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References

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