• Proceedings of the Korean Nutrition Society Conference
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• 1993.04a
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• pp.471-485
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• 1993

• Food Industry And Nutrition
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• v.1 no.2
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• pp.10-18
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• 1996

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.156-159
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• 2004

재래돈육과 개량돈육의 지방함량을 달리한 patty를 만들어 저온저장 중 지방산 조성과 지질산화를 비교분석하였다. 지방산 조성비율을 보면 포화지방산(SFA)은 재래돈육이 유의적으로 높았고(P<0.05), 다가불포화지방산(PUFA)은 재래돈육이 더 높았으며 단일불포화지방산(MUFA)은 개량돈육이 많은 것으로 나타났으나 유의적인 차이는 없었다. TBARS, FOX는 지방함량이 높고, 저장기간이 길어질수록 증가하는 경향을 보였으며 재래돈육이 개량돈육에 비해 TBARS가 유의적으로 높았다(p<0.05). 따라서 재래돈육이 개량돈육에 비해 지방산화가 촉진됨을 확인하였다.

• KSBB Journal
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• v.7 no.1
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• pp.33-37
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• 1992

This study is to investigate the ethanol tolerance of yeast strains related to fatty acid composition and intracellular ethanol concentration for various fermentation temperatures. The maximum accumulation of ethanol in the cells was decreased by lowering the fermentation temperature, while unsaturated fatty acid content was increased by decreasing the fermentation temperature. Thus, we found that the increase of ethanol accumulation in cells resulted in the decrease of unsaturated fatty acid content. Therefore, it was suggested that the composition of unsaturated fatty acids in the cell membrane be strongly related to the diffusion of ethanol from cell to medium.

• Proceedings of the Korean Nutrition Society Conference
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• 2003.05a
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• pp.179.1-179.1
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• 2003

• Monthly Duck's Village
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• s.80
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• pp.98-99
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• 2010

오리고기에는 비타민과 광물질이 풍부하고, 불포화지방산 함유량이 높고, 알칼리성을 띄고 있어 남녀노소 모두에게 이롭습니다. 대표웰빙식품 오리고기를 이용한 홈파티 음식 3가지를 소개합니다.

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.29-32
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• 2007

This study was carried out to investigate the effect of emulsifiers on the characteristics of microcapsule containing squid liver oil. The emulsion stability of glycerine monostearate (HLB 4) separated after 1 hr. Sucrose fatty acid esters (monostearate: di-, tri-, and tetrastearate=6:4; HLB 11), sucrose fatty acid esters (monostearate: di-, tri-, and tetrastearate=7:3; HLB 16) and glycerine monostearate (HLB 4) plus sucrose fatty acid esters (monostearate: di-, tri-, and tetrastearate= 7:3; HLB 16) separated after 1 hr 30 min. The microencapsulation efficiency prepared by HLB 16 was 35.0%. The polyunsaturated fatty acid composition was shown to be higher than 50% in all powders, and the ratio of the polyunsaturated fatty acid composition to the saturated fatty acid composition was found to be the same (2.07) for HLB 11 and HLB 16.

• Food Science and Preservation
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• v.14 no.1
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• pp.30-34
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• 2007

This study investigated the effects of microcapsule wall materials and mixing ratios on the characteristics of microcapsules containing squid liver oil Emulsion stability was increased as Na-caseinate levels lose. Changes in mixing ratios of Na-caseinate and cyclodextrin caused micioencapsulation efficiencies to rise, fall, and then rise again. The particle size aid moisture contort of microencapsulated powders were not affected by the mixing ratios of wall materials. As the cyclodextrin content rose, water uptake was increased. The polyunsaturated fatty acid composition was shown to be higher then 50% in all powders, and the ratio of polyunsaturated fatty acid composition to saturated fatty acid composition was. 2.11 when the Na-caseinate and cyclodextrin mixing ratio was 4:6.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.205-210
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• 1989

The influence of triglyceride molecular species on autoxidation was investigated by determining the residual molecular species after incubating soybean oil triglycerides. The molecular species of soybean oil triglycerides were analyzed by capillary column gas chromatography and electron impact ionization mass spectrometry utilizing selected ion monitoring. The autoxidative stability of each molecular species in soybean oil triglycerides appeared to decrease in proportion to the increase in the number of double bonds present in the acyl residues, and it was affected by degree of unsaturation of fatty acid when the number of double bonds in triglyceride were the same. And it appeared to be enhanced by a decreases in the length of the saturated acyl chain present in the glycerides.

• Journal of Aquaculture
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• v.17 no.2
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• pp.139-143
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• 2004

In the fish oil forced oxidized at 6$0^{\circ}C$ for 10 days, changes in the levels of peroxide (POV), anisidine (AnV), total oxidation (Totox), iodine (IV), acid (AV) and fatty acids composition were measured. The levels of POV, AnV and Totox remained unchanged or decreased after reaching the maximum. The concentrations of polyunsaturated fatty acids (PUFA) such as Docosa hexaenoic acid (DHA) or Eicosa pentaenoic acid (EPA) decreased with extended oxidation of fish oil. In saturated fatty acids (SFA) like C16:0, their concentration increased with decreasing PUFA. The ratios of PUFA/SFA and DHA/C16:0 decreased with extended oxidation of fish oil. Using a single parameter of POV, AnV, Totox, AV, IV, or fatty acids for evaluation of the quality of fish oil may prove difficult. Besides other parameters, the ratios of PUFA/SFA and/or DHA/C16:0 could be a good index to evaluate the quality of fish oil.